Tuna Temptation

Recipe Tuna Temptation

Ingredients:

• 500 g packet spiral, penne or shell pasta
• 415 g can tomato puree
• 810 g or 2, 425 g cans chopped or crushed tomatoes with herbs
• 425 g can tuna in brine, well drained
• 3 tablespoons chopped parsley
• 3 tablespoons shredded Parmesan cheese (or cheese of your choice)

How to cook:
Pre heat oven to 180 C.
Cook choice of pasta in a large pot of boiling water as directed on the pack or until al dente. Drain and tip into a large ovenproof casserole dish.
Pour tomato products into a saucepan, bring slowly to the boil then stir through the tuna and parsley.
Pour over pasta and gently mix together using two spoons. Sprinkle cheese over the top.
Bake in preheated oven for 15 minutes or until heated through.
Serve with salad and crusty bread rolls. Accompany with extra cheese if desired.

Tips:
Tuna can be replaced by your choice of canned fish. This meal can be prepared in advance and reheated in the oven when the kids come home from sport or training. Otherwise, If time is short, it can be quickly prepared and served without baking.

White Chunk Macadamia

White Chunk Macadamia Recipe,

Ingredients:

• 1/2 cup butter (1 stick), softened
• 1 cup brown sugar
• 1/2 cup coconut flakes, finely minced
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces solid white chocolate, cut into chunks
• 1 cup macadamia nuts, chopped

How to cook:

1. Cream together the butter and sugar in a large bowl with a mixer on high speed.

2. Add the coconut, egg, milk, and vanilla and mix well.

3. In another bowl combine the flour, baking soda, baking powder, and salt.

4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original.

Makes 16 to 18 cookies.

Delicious Ice Cream Cake

Ice Cream Cake Recipe, delicious, easy and fun recipe

 

Ingredients:

Cake

• 1 box white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites

Ice cream

• 1/2-gallon box pralines and cream ice cream 
• 4 cups (2 pints) vanilla ice cream 
• 1 12-ounce container white frosting 

Optional

colored frosting  

A sharp bread knife makes box slicing easy  

Ice cream on top of the cake, and all the trimming  

How to make:

1. Make your cake following the directions on the box. If you are making the white cake you will likely blend 

the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer.  When cake is done, let it cool to room temperature.

2. When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer. 

3.  Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream.  Peel the cardboard off the ice cream and lay the halves next to each other on the cake.  Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top.  Work quickly so that the ice cream doesn't melt.  When the cake has been trimmed, place it into the freezer for an hour or two.

4.  When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften.  Sitr the ice cream so that it is smooth, like frosting.  Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream.  Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath.  Pop the cake into the freezer for an hour or so to set up.  

5.  When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake.  Also decorate around the bottom of the cake.  Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed.  Cover the cake with plastic wrap and keep it in your freezer until party time.

6.  When you are ready to serve the cake, leave it out for 10 minutes before slicing.  Cut the cake with a sharp knife that has been held under hot water. 

Makes 1 large cake (16 - 20 servings).

Tidbits

You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. don't think you're locked into this formula - you can use any flavor of cake and ice cream you fancy for your homemade masterpiece.  Just be sure the ice cream you choose comes in a box.

Chicken Gravy

Chicken Gravy Recipe, a favorite chicken recipe to share with the family and friends.


Ingredients:

• 28 oz Chicken broth
• 1/2 ts Onion powder
• 1 tb Chicken bouillon powder
• 2/3 c  Bisquick

How to cook:

In a blender, combine broth, onion powder, bouillon powder and Bisquick. Mix at high speed, about 1 / 2 minutes or until soft. Pour into pan and stir constantly over medium-high heat, about 4 or 5 minutes until it begins to boil, is smooth and slightly thickened. Serve at once.You can freeze up to 4 months. Cooking becomes fun with an easy recipe, tasty chicken recipe to cook at home

Crispy Chicken Sandwich

Crispy Chicken Sandwich Recipe. 


Ranch Dressing

• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1 teaspoon sugar
• 1/4 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon parsley
• 1/8 teaspoon onion powder
• dash dill weed
• dash garlic powder
• dash ground black pepper
• 2 teaspoons hot water
• 1/2 teaspoon unflavored gelatin
• 6 to 8 cups vegetable shortening
• 1 egg
• 1 cup water
• 1 cup all-purpose flour
• 2 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 4 chicken breast fillets
• 4 sesame seed hamburger buns
• 4 lettuce leaves
• 4 tomato slices
• Kraft Swiss cheese Singles
• 8 slices bacon, cooked

How to make:
1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees.  If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face
 of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken. 
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.
Makes 4 sandwiches.