I know that in actuality it's not a lot more work to chop them after you thaw them, but I know I'd be more likely to use them if they were already ready to go. I've got three young kids and it sure helps to have something I can just grab and toss in a pot. Perhaps it's a mental advantage over a true time-saver. I guess another advantage to doing the peeling, chopping, draining beforehand would be that the tomatoes will be less watery in the dish (I think), and they would take up less space in the freezer. As far as measuring, I make my own chicken broth and freeze it in cubes, so I'm fairly familiar with how many cubes I need to make a cup, etc... To be honest, I have not tried the plain tomatoes I canned yet. So for all I know, they could be fabulous. However, the tomato sauce recipe I tried (from the Ball book) was too sour for me, and the salsa recipe I tried tasted like spicy pickle relish (the Fiesta Salsa recipe - it used cider vinegar). I also made some pickles that were so vinegary I couldn't even stand to smell them. I'm kind of thinking that maybe I'm just overly sensitive to vinegar, although the sauce I made used bottled lemon juice instead and it was still too sour. To answer your question, yes, I think the tomatoes I grow tend to be on the acidic side, but I like them that way fresh... Anyhow, maybe if I kept trying I could find a recipe I like, but canning takes a lot of time and uses a lot of harvest, to wind up with something I can't stand. So for whatever the reason, I think I'm done with it.

Taiwanese version which is hot and sour and lack the sweetness of its Americanized counterpart. For the sauce: 1 TBSP double-concentrate tomato paste, mixed with 1 TBSP water 1/2 Tsp potato flour 1/2 Tsp dark soy sauce 1.5 Tsp light soy sauce 1 TBSP rice vinegar 3 TBSP chicken stock (or water) For the chicken: 12 oz (about 4 to 5) skinless/boneless chicken THIGHS 1/2 Tsp dark soy sauce 1/2 Tsp light soy sauce 1 Egg yolk 2 TBSP potato flour 1 Qt. peanut oil, more as needed 6-10 Dried CHILIES 2 Tsp finely chopped GINGER 2 Tsp minced garlic 2 Tsp sesame oil Scallions, thinly sliced, to garnish 1. Make the sauce by combining all ingredients in a small bowl. SET ASIDE. 2. To prepare chicken, unfold thighs & lay them on a cutting board. Remove as much sinew as possible. If some parts are too thick, cut them in half horizontally. Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. ADD the soy sauces and egg yolk; mix well. Stir in the potato flour and 2 Tsp peanut oil and set aside. Using scissors, snip CHILIES into 3/4-inch pieces. Discard the chilie seeds. SET ASIDE. 3. Pour 3.5 cups PEANUT OIL into a large WOK, or enough oil to rise 1.5 inches from the bottom. Set over HIGH HEAT until the oil reaches 350-400 degrees. ADD half the chicken and fry until crisp and deep golden, 3-4 minutes. Using slotted spoon, transfer chicken to a plate. Repeat w/ second half of the chicken. Pour the oil into a heatproof container and wipe the wok clean. 4. Place the wok over HIGH HEAT. Add 2 TBSP PEANUT OIL. When hot, add the CHILIES & stir-fry for a few seconds, until they start to change color. Add the GINGER and GARLIC and stir-fry for a few seconds longer, until fragrant. Add the SAUCE, stirring as it thickens. Return the CHICKEN to the wok and stir vigorously to coat. Remove from the heat, stir in the SESAME OIL and TOP WITH SCALLIONS. Serve with RICE. Serves 2 or 3. Adapted from THE REVOLUTIONARY CHINESE COOKBOOK, by Fuchsia Dunlop This recipe was printed in the NYT THE WAY WE EAT back in 2007.

o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKES® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crème de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "• For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!

Cookalong #49 ---- FISH!!!!!! Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 20:37 Bumblebeez has picked FISH for this Cookalong. The fish can be either fresh water or ocean but let's keep it fish, not seafood. We can do seafood in the future. I hope there are some good fish recipes in your files! I know I need to eat more fish myself. Please, as always, T+T recipes. This Cookalong will run for the next two weeks. Nancy Here is a link that might be useful: Cookalong #48 ----- ONIONS Follow-Up Postings: o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 5, 12 at 21:11 Oh, am I in the right place at the right time! I LOVE fish! Here are a couple of my favorites. Image Hosting by PictureTrail.com Filets du Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (I used haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4 And this is my rendition of a recipe served to me in a restaurant on Grand Avenue in St Paul a couple of summers ago. They used Ivory Salmon which I cannot find, but any good quality salmon will be fine. Image Hosting by PictureTrail.com Salut Salmon Inspired by a dish served at Salut Caf� Americain in St. Paul MN Zucchini, sliced Yellow Squash, sliced Grape Tomatoes, halved Fresh Spinach, rough chopped Salmon Filet Dill Butter Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil. Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve. Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature. Linda o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Jun 5, 12 at 21:41 This is a favourite. Parmesan-Crusted Halibut ======================== * Posted by: hoopysmom (My Page) on Wed, Mar 15, 06 at 23:42 This will be my first recipe post. Feels good to finally contribute something that is T&T. Hope your results are as good as mine! Parmesan-Crusted Halibut 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 400�F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture. Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Recipe from Ray�s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe. I have a confession to make, I didn�t have a single egg in the house so I substituted real mayonnaise mixed with a bit of 1/2 & 1/2. It worked perfectly and imagine it changed the flavor just a little. My LeCreuset browned the crust to perfection and finishing the fish in the oven was the key. When I flipped, I could see there would be no way to get the top side done unless I covered the pan, which would have made the crust soggy. So thanks to Kframe and Ann, they saved my bacon, or fish, with their suggestion. Bottom line, heating my oven to 400 was worth it even tho it took less than 10 mins. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Wed, Jun 6, 12 at 21:27 Salmon with Julienne Vegetables Salmon Filets or steaks Adapted from: Umberto Menghi 1978 1 large carrot 1 stalk of celery 1 lemon 2 cloves garlic 1 large shallot Parsley White wine Chicken broth (Optional instead of white wine Olive oil . Place salmon filets in a shallow oven proof dish. Julienne carrots, celery, lemon zest, chop parsley, mince garlic chop shallots Mix together and spread over top of the salmon. Pour a little white wine,or chicken broth over the salmon and a squeeze of lemon juice. Drizzle with olive oil. Sprinkle with salt and Pepper Butter a piece of foil and place loosely on top of fish. Do not seal. Bake in a 400� to 450� oven for approximately 10 to 20 minutes, depending on the thickness of salmon. To serve. Place a piece of salmon on plate keeping some of the julienne vegetables on top. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Thu, Jun 7, 12 at 18:36 Several favorites here: CATFISH A LA MEUNIERE 4 (6 oz.) catfish fillets 1 tsp. salt 1/2 tsp. Emeril's Essence 1 cup all-purpose flour 2 Tblsp. olive oil 1 stick, cubed, softened unsalted butter 1 Tblsp. minced shallots 2/3 cup chopped pecans 2 Tblsp. white wine 1/4 cup lemon juice 2 Tblsp. chopped fresh parsley leaves Freshly ground black pepper Preheat the oven to 250 degrees F. Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an ovenproof platter and place in the oven while you cook the remaining fillets. Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. Recipe courtesy Emeril Lagasse, 2006. GRAND LAGOON STUFFED FLOUNDER 5 medium-sized flounder 8 Tblsp. butter, melted 3 Tblsp. lemon juice Prepare flounder by cutting through the middle of the top side and removing bone. Place stuffing mixture in flounder. Combine butter and lemon juice and baste fish with this mixture. Bake for 25-30 minutes at 350 degrees F. Stuffing: 1 large onion, diced 2 green peppers, diced 1/2 rib celery, diced 4 eggs 2 Tblsp. salt 1 Tblsp. pepper 1/2 cup prepared mustard 1/2 cup Worcestershire sauce 2 cups salad dressing (Miracle Whip) 1 lb. Saltine crackers, crushed 1-1/2 lbs. Claw crabmeat Juice of 2 lemons Combine stuffing ingredients and mix well. This mixture may also be used to stuff shrimp. Recipe by Jimmy & Johnny Patronis - owners of Captain Anderson's Restaurant, Panama City Beach, FL. PAN-FRIED ALMOND AND PARMESAN-CRUSTED FLOUNDER 2 large eggs 1-1/2 cups all-purpose flour Salt and pepper to taste 1-1/2 lbs. fresh flounder filets, split lengthwise 3 Tblsp. olive oil 3 Tblsp. butter Lemon wedges Almond & Parmesan Breadcrumbs: 1/2 cup coarsely chopped sliced almonds 1/2 cup grated Parmigiano-Reggiano cheese 1/2 cup fresh white breadcrumbs 2 Tblsp. minced Italian parsley 1/2 tsp. salt 1/2 tsp. pepper Prepare Almond & Parmesan breadcrumbs; combine all ingredients in a large shallow bowl. Crack eggs into another large shallow bowl and beat well with 2 tsp. water. Place flour in another large shallow bowl. Preheat a 12-inch skillet over medium heat. Lightly salt and pepper the flounder filets. Dredge in flour; dip in egg wash and coat with almond & Parmesan breadcrumbs. Add olive oil and butter to the skillet. Add filets and cook for 1-1/2 to 2 minutes on each side, or until crisp and golden brown. Garnish with lemon wedges. Makes 4 servings. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 8, 12 at 9:22 I'm confused. Don't fish live in the ocean as well as in fresh water lakes? What's the difference between seafood and fish? I'd think seafood would be a broad category that includes fish and shellfish. I'm so ignorant on all things fish and seafood. Sally o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Fri, Jun 8, 12 at 9:41 Sally, I agree with you. Im my world, "fish" means a critter that lives in salt or fresh water & has fins. There are lots of "seafood" recipes above. Here, we use the term "shellfish" for crabs, clams, mussels, oysters, lobster, etc. I think shellfish is what Nancy didn't want included in this thread? I'm sure she'll be along to clarify. /tricia o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Fri, Jun 8, 12 at 9:49 Some people do not eat shellfish ( lots of different reasons) but will eat fish. Not me though, I love it all. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Fri, Jun 8, 12 at 10:24 Ruthanna, posted this recipe years ago. The Tomato Basil Butter is wondereful and can be used other ways. Great on Chicken. I also used it in a version of Chicken Kiev. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER ================================================= Posted by Ruthanna My two favorite Italian entrees are with fish and I was trying to decide which to post but since they don�t taste similar, I�ll add the second one. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER (serves 4) TOMATO BASIL BUTTER 1 Tbs. olive oil 1-1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1 2 cup sweet butter softened 2 tsp. grated lemon rind 1 2 tsp. salt 1 8 tsp. pepper 1 4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. FISH 1 2 cup flour 3 4 tsp. salt 1 2 tsp. pepper 3 4 cup dry bread crumbs 3 4 cup grated Parmesan cheese 2 eggs, beaten 1 4 cup butter 1 4 cup olive oil 1 pound flounder fillets . Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter. Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, it�s good on cooked green beans or grilled shrimp. Source: Adapted from a recipe in Frog Cookbook o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Fri, Jun 8, 12 at 15:08 I tried making Mahi-Mahi several times and was never happy with the results until I tried the following dead-simple recipe. I have made this often when we have had guests, and it has been very well received every time. Broiled Mahi Mahi with Remoulade Glaze Ingredients: 1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.) 2 Tbsp Remoulade sauce (see below) Preheat oven to 425 deg F on broil setting Cut fish into serving portions by slicing through fish, but not through skin. Place on baking pan and slather liberally with the remoulade sauce. Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven) ------------------------ My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator: Remoulade Sauce * 1 cup mayonnaise * 1 tablespoon Dijon mustard * 2 Tbsp chopped capers * 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley) * 1 tsp crushed garlic * 1 pinch of dried tarragon * 1 1/2 tsp Anchovy paste * 1/4 teaspoon cayenne pepper (or to taste) * 1/4 teaspoon paprika (for color) o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindainflorida (My Page) on Fri, Jun 8, 12 at 15:21 yummmy and i bought Dover Sole today can't find it easily, but it is fresh not frozen....and it is so delicious o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Fri, Jun 8, 12 at 17:00 Marinated Tuna Appetizer 1 tsp. pickled ginger, minced 1/2 tsp. wasabi paste 1 Tbs. Lite soy sauce 1/4 tsp. toasted sesame oil 1/2 lb. fresh tuna steak, 3/4" thick 1 cup sushi rice, raw 2 cups water 4 large cucumbers Tuna: Mix first 4 ingredients in a metallic bowl. Add tuna and turn to coat tuna with marinade. Cover and refrigerate 4 hours, turning tuna occasionally. To cook tuna, preheat grill on high, oil the grill. Remove tuna from marinade place on grill, cook about 2 minutes. Turn tuna over and cook 1-2 minutes on this side. The goal is to have a rare piece of tuna with a good browning. Remove tuna from grill and chill. Cucumber: Peel cucumbers and hollow out the centers, removing the seeds so you have a cylinder. Rice: In a sauce pan, bring water to a boil; add rice, stir, cover and remove from heat. Don't open cover for 25 minutes. Cool rice. Assembly: Fill cucumber cylinders with sticky rice, packing rice tightly. Slice cucumber cylinders into 1/2" slices, arrange slices on serving platter. With a very sharp, thin knife slice the tuna into thin slice. Arrange tuna slices on top of cucumbers. Serve. Makes about 24 hors d'oeurves. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Fri, Jun 8, 12 at 18:25 Tricia - I agree with your differentiation between fish and "seafood", on a colloquial level anyway, but I don't see any recipes here that aren't fish. Offhand I see two that include shellfish, but there's fish in there! I love the following recipe. I've made it a few times and posted it on WFD a while back. Red Snapper en Papillote Recipe courtesy Alton Brown Ingredients 1 cup couscous 1 (2-pound) whole red snapper, cleaned, head on 2 teaspoons salt, plus pinch for couscous 1/2 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh parsley 1 whole lemon, thinly sliced 1 cup thinly sliced red onion 2 teaspoons minced garlic 1 cup halved grape tomatoes 1 cup drained and quartered artichoke hearts 1/2 cup white wine 1 tablespoon butter Directions Preheat oven to 425 degrees F. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish). o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Fri, Jun 8, 12 at 20:46 I made Ruthanna's PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER tonight and it was wonderful! As I am incapable of not changing a recipe outside of fluffy cakes, I did make a few changes but nothing inherent to the core recipe. I used defrosted tilapia, and for the tomato butter, cut the butter ingredient in half while doubling the garlic. The other ingredients stayed the same but the fish was fried so didn't want to gild the lily. Already more calories than I normally make for dinner but it was so good! And I used panko for the dried bread crumbs. Thank you Anne and Ruthanna! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sat, Jun 9, 12 at 9:38 Okay, so I guess she meant no shellfish recipes. My mother was allergic to shellfish, so she didn't eat it, except for the rare serving of shrimp. Crab made her very sick. I don't typically eat fish, but I am interested in recipes, since I occasionally prepare it for the family. Sally o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Sat, Jun 9, 12 at 10:14 Here's a couple of great recipes for those cans of tuna fish that may be in your pantry. I think I may have posted them before but they are definitely worth consideration. Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. MY NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. ---------------------------- This is a Marcella Hazan recipe which is one of our favorites: Pasta with Tuna and Tomato Sauce 2 tablespoons extra-virgin olive oil 1 clove garlic -- finely chopped 14 1/2 ounces diced tomatoes 6 ounces Italian tuna fish in olive oil 2 tablespoons butter 2 tablespoons fresh parsley -- chopped salt and pepper 8 ounces penne pasta (boiled for about 10 minutes) Saute the garlic in the olive oil until it turns pale gold. Add the canned tomatoes with their juice, stir, and simmer steadily for around 20 minutes. Drain the tuna and flake it into the tomatoes, stirring to distribute it evenly. No need to cook it - just warm it through. Taste for seasoning and correct for salt if necessary. Add a little freshly ground black pepper, the butter and the parsley, and mix again. Toss with the pasta in the skillet. Makes 2 servings. (My only change is the diced tomatoes -- I buy them with garlic, basil and oregano already added. Also, DH is a big eater but this serves 3 not 2) o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Sun, Jun 10, 12 at 19:31 My son and I LOVE this salmon bisque -might be a good way to use tomatoes once they start coming out of our ears! Two version: the restaurant original, and my variation. Robin's Restaurant Salmon Bisque From Chef Chris Walker Makes 12 servings. Ingredients: 1/2 cup butter 2 cups sliced leeks 1/2 LB sliced mushrooms 1 Tblsp crushed garlic 46 ozs clam juice or fish stock 4 cups canned crushed tomatoes 1/2 c chopped fresh parsley 2 tsp dried dill weed 1 tsp salt 1/2 tsp pepper 4 cups salmon filet cut into half inch cubes 4 cups cream 1/4 cup flour Fresh dill sprigs for garnish Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs. Jessica's variation Salmon Bisque 1/2 cup butter 2 cups sliced leeks or onions (I use a bag of Trader Joe's frozen leeks if fresh aren't available) 1/2 LB sliced mushrooms 1 Tblsp crushed garlic 1 mason jar (3 cups) of frozen home made fish stock 1 box Trader Joe's Creamy Tomato soup - omit cream from original recipe 1/2 c chopped fresh parsley 2 tsp dried dill weed 1 tsp salt 1/2 tsp fresh ground pepper Amount to taste salmon filet cut into half inch cubes, or a package of lox, or cooked leftover salmon Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add fish stock, tomato soup, parsley, dill & salt & pepper. Heat broth to almost boiling & turn down flame to a simmer. Reduce liquid to taste, then add salmon. Cook salmon for about 3-5 minutes. Serve. Here is a link that might be useful: Robin's Restaurant in Cambria, CA - Salmon Bisque o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by klseiverd (My Page) on Sun, Jun 10, 12 at 20:24 Somebody mentioned Emeril's Essence (BAM, to me)... I have recipe for it... NO need to buy when you probably have all of the ingredients in your pantry already! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by clairebuoyant (My Page) on Mon, Jun 11, 12 at 19:08 HI, I haven't been around for a long time , but here is one of my favorites, very flavorful, very simple. Grilled Tuna Steaks (source: Martha Stewart.com) Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning. Martha Stewart Living, July 2004 Yield Serves 4 Ingredients 4 one-inch-thick tuna steaks, (about 4 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for grill Zest and juice of 1 lemon 6 anchovy fillets, cut into thirds 1 medium clove garlic, finely chopped 1 tablespoon coarsely chopped fresh oregano 1 tablespoon coarsely chopped fresh basil Directions Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart. Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Wed, Jun 13, 12 at 20:55 Trout Amandine (Brennan's) 4 - 6 trout 4 oz. butter 1/3 c. slivered almonds juice of 2 lemons 2 T. Worcestershire 1 T. minced parsley Saute trout in butter; remove. Add almonds until golden. Add remaining ingredients & heat. Serve over trout. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Thu, Jun 14, 12 at 10:05 When people use the term "seafood"....I think they mean to include shell fish and ocean fish....as well as surimi crab and "shrimp shapes" etc. fish to me can include trout as well as mahi mahi and flounder etc. For that exquisitely fresh fish that was swimming only hours ago, I still think the best way to cook it is to dredge in flour or perhaps panko and pan fry in butter. Serve with lemon and perhaps chopped parsley. I guess I am a purist....I prefer my steak grilled with a bit of kosher salt and many other things cooked simply....I mean really....what's better than a filet of bass pan fried, a baked potato with butter and salt and pepper and an ear or2 of corn....also with just butter and salt! Un yum....or om-nom! LOL! But a side of salmon cooked on a cedar plank over a charcoal fire is pretty darn good too! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Fri, Jun 15, 12 at 10:17 I totally agree with you Lindac. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Jun 27, 12 at 11:08 We are overdue for a new Cookalong. Busy time of year.... I drew Jessyf from the hat and sent an email. She got back to me right away and picked mangos. Here is a link that might be useful: Cookalong #50------- MANGOS