This may not be the most helpful recipe in the world, because I've made it so many times, I don't measure anything anymore... But I'll try.
A couple of handfuls of bite-size pasta
3-4 stalks celery, chopped
1/2 an onion, finely chopped
2 cans of tuna
1 can of mushroom soup
cheese
salt & pepper to taste
Preheat the oven to 350, put the pasta water on to boil and throw the celery in a bit of oil in your frying pan. Celery takes longer than it seems like it should. I usually salt & pepper this during cooking - it seems to help draw some of the water out.
Add the onion when the celery is bright green and mostly soft, cook both until they're soft.
The water will probably be boiling by now, throw in the pasta. Put the tuna and mushroom soup in a big bowl, add vegetables and salt & pepper. I use a lot of pepper, because I find it doesn't overwhelm the other ingredients and, well, I like pepper.
Add pasta.
Put in a casserole dish, cover with cheese and cook for 15-20 minutes.
Voila! Look at that cheesy, tuna-y goodness. Makes great leftovers too.
1 lb ground beef
1 pkg taco seasoning mix (Taco Time's is the best, but if you're not in Canada, you might have a hard time finding this...)
1 head shredded iceberg lettuce (I know, I have romaine, but I had some that needed to be used up!)
shredded cheese (I dunno, a couple of handfuls)
1 bag tortilla chips, crushed
Catalina dressing
Brown the meat in a frying pan. Add taco seasoning and cook according to directions on the package.
Put lettuce, cheese, meat and dressing in a big bowl, or big pot if you don't have a bowl, ha ha.
Add chips last - they get soggy!
Mix. That's it, not rocket science. Yummah. Or Yummo, if you prefer.
2 (8 ounce) packages angel hair pasta
7 tbsp butter
1 tbsp Worcestershire sauce
hot pepper sauce, to taste
jalapeno pepper sauce, to taste
1/2 lemon, juiced
1/2 tsp fine herbs
1 bay leaf
1/2 teaspoon dried thyme
3 tbsp vegetable oil
1 1/4 pounds large shrimp - peeled and deveined
2 tbsp chopped fresh parsley
1/2 cup white wine
1 tbsp corn starch
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.
Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley.
I found the sauce to be too thin, so I took the shrimp out and added the wine mixed with corn starch and let it reduce for about 5 minutes.
Serve over angel hair pasta.
I have been trying to eat a lot more seafood as opposed to red meat, so I'm trying a bunch of new seafood recipes and have leftovers that aren't enough for a meal, so I threw everything together and made chowder.
*Update August 09 - I made this again and took pics! Hoorah!
4 pounds haddock fillets , cut into 3/4 inch pieces (I had miscellaneous fish pieces: orange roughy, monkfish, sole, halibut, basa - all white fish - but I just threw them all in)
1/4 pound medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onions, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
2 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
maybe 1/2 cup cheddar (I used marble) cheese
Place fish in a Dutch oven; cover with water - like lots of water. I had to add more halfway through. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 1 cup cooking liquid; set liquid and seafood aside.
In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels.
In the drippings, saute onions until tender.
Since Anthony hates onions, I took them out and saved them to add later, then we could get the taste and he wouldn't have to *gasp* put an onion in his mouth.
Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Add most of the cheese and it will get nice and melty and thicken things up a bit.
Sprinkle with bacon and cheese.
Preheat the oven to 350, put the pasta water on to boil and throw the celery in a bit of oil in your frying pan. Celery takes longer than it seems like it should. I usually salt & pepper this during cooking - it seems to help draw some of the water out.
Add the onion when the celery is bright green and mostly soft, cook both until they're soft.
The water will probably be boiling by now, throw in the pasta. Put the tuna and mushroom soup in a big bowl, add vegetables and salt & pepper. I use a lot of pepper, because I find it doesn't overwhelm the other ingredients and, well, I like pepper.
Add pasta.
Put in a casserole dish, cover with cheese and cook for 15-20 minutes.
Voila! Look at that cheesy, tuna-y goodness. Makes great leftovers too.
