Need a simple recipe to cook tuna
9 years ago
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I need a simple chicken breast recipe
Comments (48)Chicken is not a favorite of mine; although it used to be. My "mother" cooked it too much growing up and for the last 10 years before we stopped talking; would only eat baked chicken. Parents both came here in the 50's from Hungary; there's one dish she used to cook that I ended up finding a recipe for & making it my own. Chicken Paprikash 2 - 2 1/2 pounds meaty chicken pieces (breast, thighs, drumsticks) 1 tablespoon cooking oil. 1 cup chopped onion 3 -4 teaspoons paprika 3/4 cup chicken broth (think it's 1/2 a can) 1/4 cup dry white wine (I omit this step) 1 8-ounce sour cream (I omit this) 2 tablespoons all purpose flour 2 cups noodles or rice *I go one further and add Hungarian banana peppers - or there is a mix at my food store that has small red/yellow/orange peppers *I also double the sauce - use a full can chicken broth & double the Paprika. I use 2 different brands Paprika Cook chicken in hot oil about 15 minutes or till lightly browned. Sprinkle with salt & pepper. Remove chicken & set aside. Add onion & paprika (peppers if using them) to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth (& wine). Bring to boiling - I don't really boil, I let mine simmer for a while. Cover, simmer 40 minutes or till chicken is tender & no longer pink. This is where I stop & serve mine, using the pan juices on the noodles or rice Take chicken out of pan. Measure 1 1/2 cups pan juices; adding water if necessary. In a bowl stir together sour cream & flour; gradually stir in juices mixture. Pour into skillet. Cook & stir till thickened & bubbly; cook & stir for 1 minute or more. Spoon sauce over chicken...See MoreDo you like your tuna 'pan seared' or really cooked?
Comments (27)Thanks, Ann, for clarifying the confusion. We refuse to eat longline caught fish & quality restaurants here won't serve it either. It's depleting our natural resources. That's probably why I only see yellowfin (ahi) locally...troll-caught with rod & reel. We live close to Montauk & Montauk is considered to be one of the best fishing grounds in the world. There are many fishermen here using just rod & reel to bring in tuna. Private tuna rigged fishing boats here are all equipped with huge fish boxes with proper refrigeration & because of restrictions when a tuna is landed the boat returns immediately to port to offload so rod & reel caught is also much fresher than longline. Quality east coast restaurants changed their menues to stop serving longline caught fish several years ago. Many either have signs in the windows or printed on the menues that no longline caught fish are served. Here's a quote from Wiki & the link to the whole article. "Overfishing Bigeye tuna are amongst the tuna species most threatened by overfishing. Juvenile bigeye tuna associate closely with floating objects such as logs, buoys and other flotsam, which makes them extremely susceptible to purse seine fishing in conjunction with man-made FADs (Fish Aggregation Devices). Bigeye mature at a later age than other commercially important tuna species such as skipjack and yellowfin tuna, and the removal of large numbers of juvenile bigeye before they reach breeding age is a major concern to fisheries managers, scientists and sport fishermen." From this article... http://www.hawaii-seafood.org/bigeye.html "Availability And Seasonality: The availability of bigeye tuna in Hawaii has increased as a result of an expansion of the domestic longline fleet and an extension of the fleet's fishing range to as far as 800 nautical miles from port." IMO, as consumers we need to stop supporting this mass killing type of fishing or our grandkids will never know the pleasure of watching one of these fish in their natural environment. Man...one on one with a rod & reel against the fish...is a fair fight. Longline hooking is not plus many other fish & ocean mammals are killed in the process. I guess because DH & our friends tuna fish we are very sensitive to this longline issue. There is some longlining here as well; but they have to sell to lesser restaurants. I imagine that most, if not all, of the rod & reel caught Bigeye tuna stay in Hawaii. /tricia Here is a link that might be useful: Hawaiian Bigeye Tuna...See MoreNo-Cook or Simple-Cooked Pasta Sauces
Comments (18)I really don't like Spaghetti Sauce that not cooked to long. Reminds me of the way they did it in the Army. Heat the tomatoes and dump it over the Pasta. Why have a no cooked sauce when you can make a large batch , when you have the time and freeze it in portions, with meat. Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. Bon Appetite !!! Here is another: Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. The egg mixture makes a thin sauce. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU ...See MoreRECIPE: cooking now: need some ideas
Comments (4)Do you bake this recipe? If so, then our favorite Ham Delights would be good on the croissants - if a little rich. Here is a recipe, but I would use less butter if using the croissants: Ham Delights presented by Andrea's Troy-Bumpas Inn Bed & Breakfast 1 pound of ham 1/2 pound of Swiss cheese 1/2 pound of margarine or butter 3 Tbsp mustard 1 Tbsp Worcestershire sauce 3 Tbsp poppy seeds 2 pkgs of party rolls Mix margarine, mustard, and Worcestershire sauce together until it is of spreading consistency. Spread on both inside surfaces of party rolls. Place ham and cheese on bottom half of rolls. Place top half of party rolls over cheese. Return rolls to foil tray. Bake at 400° for 10-15 minutes. Serve warm. You would spread the butter mixture on the croissants instead of the party rolls (which may not be made by P. Farm anymore). If using asparagus, zucchini, potatoes or other vegetables, you would need to saute them first as they give off water when baking. I wouldn't add in rice, potatoes, or pasta to your recipe. Nor would I add in any canned cream of ___ soup. Stick with chicken, ham, seafood, or even dried chipped beef and cheeses, even cream cheese. Any kind of chicken salad, ham salad, even tuna or crab salad would work. Look for recipes for baked chicken salad casseroles - that might work too. A mixed vegetable medley like ratatouille mixed with grated cheese might work. The cheese and/or mayonnaise/cream cheese/sour cream would help to bind the ingredients and provide melted goodness. Teresa...See More
9 years ago- 9 years ago
9 years agolast modified: 9 years agoAnnie, I marinate it and then dh cooks it outdoors. The salsa is mango, red onion, red serrano pepper, olive oil, lime juice, and cilantro.
Blackened Tuna
tuna cut into 1 inch thick steaks
4 tablespoons butter
4 tablespoons olive oil
1 tablespoon Paul Prudhomme’s Blackened Redfish Magic
1 teaspoon Tony Chachere’s Creole Seasoning
¼ teaspoon cayenne pepper
CUT tuna into steaks. Place in shallow dish (like pie plate).
MELT butter in small saucepan over low heat; add olive oil and seasonings. Stir well. Pour over tuna. Flip tuna after covering with marinade. Cover with plastic wrap and refrigerate for 2 hours.
HEAT a cast iron skillet for approximately 10 minutes till smoking hot. (This can be done outdoors over a propane burner or indoors with adequate ventilation.) When pan is hot, add tuna and marinade. Cook, turning once, a total of 1 ¾ - 2 minutes for rare, 3 minutes for medium-well done.
- 9 years ago
- 9 years ago
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