Tuna Casserole
8 oz noodles, boil 5 min and drain
2 cans tuna
1 can mushroom soup
1-1 ½ Cups milk
½ Cup sour cream
2 tb chopped parsley
salt and pepper
2 slices American Cheese
½ Cup mozzarella cheese
Mix and bake for 25- 30 minutes at 375 and top with bread crumbs and back for five more minutes
Chicken pieces
Mrs. Dash – Original
Lemon Juice – I use Minute Maid frozen lemon juice (in a black and yellow box in the freezer case)
Paprika
Sliced onion
Salt
Cover bottom of pan with sliced onions. Place chicken pieces on top of onion, skin side up. Pour lemon juice over chicken. Sprinkle chicken lightly with salt, then with Mrs. Dash and paprika. Broil until top browns (5-10 minutes) – watch carefully so it doesn’t burn. Turn chicken pieces over and season bottom same as top. Broil until bottom is brown. Cover with silver foil, leaving one side open a little. Turn oven down to 350 degrees and bake for 1-1 1/2 hours or until done.
3 lb ground beef
1 onion
½ cup brown sugar (or more, ¾ cup)
1 large jar marinara sauce
2 tbs lemon juice
pinch of sour salt (can do without)
garlic powder
¼ cup bread crumbs (ish)
water
onion powder
paprika
Sautee onion until clear and add brown sugar. To ground beef add garlic powder, bread crumbs, lots of water, onion powder and paprika to taste and to desired consistency.
Cabbage
3 lbs ground beef
bread crumbs
3 cans tomato sauce
pinch sour salt
brown sugar
uncooked rice
water
Add rice, water, bread crumbs, garlic powder, etc. to ground beef. For sauce combine tomato sauce sour salt and brown sugar. Cook for 3 hours.
1 large carrot, diced
1 large onion, diced
2-3 tender celery stalks, diced
2 tbs butter
Salt
Pepper
Dried tarragon
2 lbs. skinless fillet of salmon
1 ½ cups dry white vermouth
Pre-heat oven to 350. Cook diced vegetables slowly in butter until tender, but not browned, about 10 minutes. Season lightly with salt, pepper and tarragon. Dust fish with salt and pepper. Spread the vegetables over the fish and pour a half inch of vermouth around it. Cover the fish with a buttered sheet of wax paper, buttered side down. Baste fish as necessary. Cook at least 30 minutes.
chicken cutlets
egg
bread crumbs
tons of fresh mushrooms
1 can chicken broth
1 can white wine
Dip cutlets in egg and roll in bread crumbs. Fry until light golden. Put in pan and add mushrooms and liquids. Bake covered at 350 for about 1-1 ½ hours.
Strips of chicken breast
Flour
Olive oil
Shallots
Shitake mushrooms
Tomatoes
Parsley
Cooking sherry
Dip chicken in flour. Sautee it in olive oil with shallots, mushrooms, tomatoes, parsley and sherry. Salt and pepper to taste.
5 lb chicken
1 lemon, halved
½ oz whole garlic cloves (about 4 cloves)
kosher salt
black pepper
1 cup chicken stock or water
Stuff cavity of chicken with the lemon, garlic, salt and pepper. Season the skin with salt and pepper. Place chicken breast side up in roasting pan. Place in oven with legs toward back of oven. Roast 50 to 60 min or until juices run clear. During the first 10 min move the chicken frequently with a wooden spoon to keep it from sticking to the pan. Drain juices back into pan before putting on platter. Skim excess fat from the pan juices and put the pan on top of the stove. Add stock or water and bring the contents of the pan to a boil, scraping the bottom vigorously with a wooden spoon. Reduce liquid by half. Serve sauce over chicken.
1 butterflied chicken (approx. 3 1/2 to 4 lbs)
3 long sprigs fresh rosemary
Juice of 1 lemon, with more lemons to serve
1 red onion
6 tablespoons olive oil
Maldon or other sea salt
Put chicken into a large freezer bag. Pull the waxily aromatic needles off two of the sprigs of rosemary and drop them on top.
Cut a lemon in half and squeeze juice into the bag, chucking the rinds in the bag afterwards, too. Pour in olive oil and then tie bag. (Or vacuum seal, if possible.) Give it a good squeeze around the edges before sitting in the refrigerator.
Marinate chicken for a couple of hours, or overnight—even a couple of days.
Preheat oven to 425°. Once chicken is at room temperature, lay chicken (skin side up) along with lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken.
Cook for 45 minutes. The chicken should now be crisp-skinned and tender within. Take the pan out and cut chicken into four pieces. Arrange on a plate along with onion bits.
Pour over any syrupy golden juices from the pan and sprinkle generously with sea salt. Cut a lemon or two into quarters and scatter these clumpily about the chicken.