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Coconut Cod Chowder With Seasoned Oyster Crackers

Coconut Cod Chowder With Seasoned Oyster Crackers

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Too often fish chowder is heavy, gloppy, and one-note. Not this guy. Coconut milk and lots of zippy aromatics bring life to the dish. And though you may think oyster crackers can’t be improved upon, you’ll change your mind when you try them extra-buttery and smothered in paprika.


  • 1½ lb. skinless, boneless cod or halibut fillets
  • 2½ tsp. kosher salt, divided, plus more
  • 5 Tbsp. ghee or unsalted butter, divided
  • 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
  • 6 garlic cloves, thinly sliced
  • 1 3" piece ginger, peeled, cut into matchsticks
  • 1 serrano chile, thinly sliced
  • 12 oz. baby Yukon Gold or red potatoes, halved
  • 2 13.5-oz. cans unsweetened coconut milk
  • 2 celery stalks, thinly sliced, plus leaves for serving (optional)

Recipe Preparation

  • Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.

  • Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.

  • Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.

  • Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

Reviews SectionDelicious recipe! I followed the recipe exactly and it turned out really well. I used Cod and would experiment using Halibut next time to see which fish I prefer better. The only thing I would change next time is use a different chile. I ended up adding a little cayenne pepper at the end because I wanted more of a spice flavor and it wasn't enough. Probably would use Habanero next time instead of Serrano. Will definitely be making this in the future!yelenamoveBrooklyn NY05/24/20This recipe was incredible. It reminds me of Thai yellow curry. It was simple, delicious and filling! The butter fried paprika coated oyster crackers really take this dish over the edge. I served mine with some fresh cilantro. Give it a go!RachelJHCalifornia05/18/20Amazing light, satisfying meal. Just make sure you let it cool down enough, so all the wonderful tastes come out- the potatoes act like little lava rocks.AnonymousSlovakia05/12/20Made this a couple of times now, with little adjustments to taste, and it's been really good. The only thing is - and I kind of hate to say it - the flavor gets much better and deeper when left for a few hours or refrigerated overnight. Noticed this with our first leftovers, so now, I make it in the night before (or in the morning and refrigerate all day if we want it for dinner). Works great, but something to consider; I find the flavor a little thin otherwise.Delicious! And so easy for week night meal!. I lightened up the recipe by using one can of coconut milk and one of chicken broth. I also added carrots to cut down on the potatoes and the starch.AnonymousNew Jersey04/01/20Wow!!! I had my doubts but went ahead and made this exactly as printed. This soup is fantastic!!! Perfect balance of flavors and nice amount of fragrant spiciness, and SO easy. I strongly suggest making it as written: it is critical to the texture and flavor of the soup that you cut the leek, ginger and garlic as described, and use of the leek instead of subbing a different variety of allium is also important to the flavor. Be sure to squeeze the lime juice in before serving as it brings the flavors together. My only very minor tweak was I used some fresh microplaned turmeric along with the dried turmeric, and used small red potatoes instead of yukon gold because those were on hand. And, when serving garnished with a bit of chopped cilantro; it seemed to be begging for it and was perfect.Going forward I might consider adding some finely shredded napa cabbage for even slightly more heft, and might sometime try it with shelled jumbo wild caught shrimp or possibly monkfish cut into medallions ... BUT, I will for sure be glad to make this again just as written.Also, use best quality coconut milk you can find and do not use “light”. My fav is Thai Kitchen 25.36 oz in the bpa-free resealable aseptic box; it has clean, pure, wonderful flavor and nice because the one container is perfect size for this recipe. Enjoy!!!AnonymousSF Bay Area04/01/20This is SO good! I made it with a couple of tweaks - only salted the cod,1 c chicken stock instead of the 2nd can of coconut milk, an Anaheim pepper, a bit of smoked jalapeno flakes (since my pepper was very mild in heat) and a dash of fish sauce. It was pretty quick to make as well as incredibly tasty - could definitely be a regular weeknight meal. My boyfriend says "restaurant quality!" as I'm writing this review, so it sounds like a winner in our household.Made this on a Monday night and it was the best way to start the week! So delicious!! My partner and I loved it and are already planning a dinner party where we will be serving this to our friends. Thank you Molly Baz, you hit this out of the park!!I accidentally left this on the stove for more than 30 minutes after it was done. I was worried I'd ruined it! But it was even better than before, when I'd tasted it and then left it to wait for my partner to get home. The fish was very tender and the potatoes were not mush. The celery was disintegrated though.I used half cow milk and half coconut milk because I only had one can, and I skipped the Chile because my kid is spice sensitive. She (age 5) loved it and said it was the best think I'd ever cooked (a common compliment, though it still holds weight!) The adults put togarashi on it and it was perfect. Will definitely be making this again and intentionally overcooking.AnonymousSan Francisco03/04/20This dish has good bones but it needed flavor. I added chicken stock and a splash of fish sauce and red pepper flakes. Once I adjusted the recipe it was delicious and I will make it again. .Liz LyleNorth Carolina03/03/20One of the best dishes I’ve made from Bon Appetit. So simple and delicious but would definitely impress guests. I made the chowder exactly as written, it needs no adjustment.AnonymousLancaster, PA03/02/20This was easy and delicious, my husband said it would impress guests.AnonymousRichmond, VA03/01/20Made this as a weeknight meal and it is honestly the best thing I’ve made in a while. I wasn’t sure the 1 Serrano would be enough spice but it was perfect, more might have overpowered all the great flavors going on. Pretty easy to pull together and reasonable for a weeknight dinner if you have a minute.AnonymousNorth Carolina 02/26/20I made this for dinner this evening. My entire family loved it. Very flavorful. The spice from the chili and the acid from the lime made the coconut milk shine.marniewarnerCrozier,Va02/26/20This was all right. Very easy and quick, but not a lot of depth of flavour. I added a touch of honey after tasting to add some sweetness to balance the salt and acid. The crackers, though, are awesome!AnonymousNew York02/26/20

Coconut Cod Chowder With Seasoned Oyster Crackers - Recipes

Some folks don't like anyone messing around with their traditional Thanksgiving favorites. (I know I live with one.) But when I first tried this recipe, I was pleasantly surprised that Mr. Rosemary liked it.

It's a little complicated, something I often find with recipes from Bon Appetit. And I have been known to -- often -- just use a recipe as a guide and then put my own twists on it. But I followed this recipe to the letter, and I'm glad I did. The only thing I had trouble with was gauging the amount of bread? How do you measure 10 cups of bread.

My sister shared this recipe with me. She made it for her card group and got raves about it. A woman asked for the recipe was awed, however, when she read the recipe. It does have quite a few steps.

T his Thanksgiving is definitely going to be different . But as a sister-in-law pointed out when the family was discussing how to spend the holiday, "Some of my most memorable Thanksgivings were the different ones."

Her comment reminded me of a couple very memorable Thanksgivings:

When I was a freshman in college, I couldn't afford to fly home, so a small group of my newly made (and also homeless) friends and I made a Thanksgiving dinner in the dorm's kitchen. None of the dishes we made were exactly like "home" but we did our best and I can still picture the candle wax dripping down the wine bottle.

Several years later, when I was the ripe old age of 23, I decided I was going to host Thanksgiving for the whole family. What was I thinking. But it was wonderful. Best of all, they all came! My sister brought a blank apron, and fabric pens for every one to sign. I wish I still had that.

And my nephew and I will never tell anyone that we dropped the candied sweet potatoes on the kitchen floor, scooped them all up, and ate them anyway.

I'm not sure yet what I'll be making for Thanksgiving. Still working on it, and Mr. Rosemary isn't too picky. He did say that we had to have turkey, though. He must want to be sure and have the tryptophan for a healthy nap.

Enjoy your COVID Thanksgiving, whatever you do. Whatever you do, you're sure to remember it.

Savory Bread Pudding with Mushrooms and Parmesan Cheese

Makes 10 to 12 servings

1 1-pound loaf crusty country-style white bread

4 teaspoons chopped fresh thyme

1 large garlic clove, minced

6 tablespoons (3/4 stick) butter

1 pound assorted fresh mushrooms, thinly sliced

1 1/2 cups finely chopped onion (about 1 large onion)

1 1/2 cup thinly sliced celery (about 3 stalks)

1 cup finely chopped green bell pepper (about 1 large pepper)

1/3 cup chopped fresh parsley

3 1/2 cups heavy whipping cream

1 teaspoon freshly ground black pepper

1/3 cup finely grated Parmesan cheese

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut the bread into 1-inch cubes (about 10 cups loosely packed). Place cubes in a very large bowl. Add oil, thyme, and garlic toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to the same very large bowl.

Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.

Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. (If you want to do ahead, cover and refrigerate at this point. Just bring the dish to room temperature before baking.)

Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving.

15 Dishes that will make you homesick for Boston

New England cuisine is one that’s comforting, flavorful and unique to the region. Today, we’re taking you to Boston for a trip down recipe lane.

When you think of Boston, what foods come to mind? Whether it’s a good clam chowder or some traditional brown bread, we’ve got you covered. Cook and bake up some of these regional recipes in your home today. Packed with culture, Boston is home to the oldest restaurant in the U.S.: Union Oyster House. It’s also home to the North End, where you can find Italian bakeries and specialties. Travel to Boston with the following recipes.

1. New England clam chowder recipe

New England clam chowder is the classic chowder of New England, especially in Massachusetts. It’s rich and creamy, and every restaurant has its own version.

2. Sweet potato and corn clam chowder recipe

Another version is this sweet potato and corn clam chowder. Like we said, everyone has their own version of chowder.

3. Oyster stew recipe

Typically oyster stew is made to order so as to not overcook the fresh oysters. Rich with cream and fresh herbs, it’s normally served as a daily special at restaurants.

4. Best ever Boston baked beans recipe

Made with molasses and salt pork traditionally, these best ever Boston baked beans are the perfect side dish. This dish became so popular that Boston was nicknamed “Beantown.”

4. Lobster bisque recipe

Warm up during the cold Boston months with a bowl of this lobster bisque, made with sweet lobster off the coast of this state.

5. Old Bay oyster crackers recipe

Old Bay oyster crackers are the perfect accompaniment to clam chowders, lobster bisques and oyster stews.

6. Cod fish cakes recipe

Cod is a fish commonly used in all preparations in Boston, like in these cod fish cakes.

7. Cheesy baked stuffed cod recipe

Try this cheesy baked stuffed cod at your next dinner party. Your guests will be impressed, but you’ll know how easy it was to make.

8. Lobster mac and cheese recipe

An indulgent recipe, this lobster mac and cheese is served all over Boston, with fresh, sweet lobster making its appearance in as many recipes as possible.

9. Lobster roll recipe

Unlike the Connecticut lobster roll that’s drenched in warm butter, the New England roll has mayonnaise, lemon and sometimes herbs folded into it.

10. Beer-steamed clams recipe

What would make these beer-steamed clams even more Boston is if you steam them in Samuel Adams beer.

11. White clam pizza recipe

The Italian presence in Boston is strong, and this white clam pizza is a take on pizzas all over the North End.

12. Boston cream pie recipe

Boston cream pie, probably the most famous dessert Boston is known for.

13. Parker House rolls recipe

Parker House rolls were created at the Parker House Hotel and are served at its bar and restaurant to this day.

14. Creamy cranberry pie recipe

Try a recipe for creamy cranberry pie, since cranberries are a national crop in Massachusetts. Although there aren’t any cranberry bogs, just outside of Boston there are plenty.

15. Classic Irish coffee recipe

Irish coffee is the perfect way to end the night, paying homage to the Irish population in Boston.


Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooking using crackers or stale bread. [4] The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919, [5] and the current name is attested in 1934. In 1939, the legislature of the state of Maine considered outlawing the use of tomatoes in clam chowder, but this did not pass. [1]

As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen.

Manhattan clam chowder Edit

Manhattan clam chowder has a red, tomato-based broth. Many sources attribute its creation to Rhode Island’s Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City’s Fulton Fish Market during the mid-1800s. [6]

This chowder was at times called by various names including "Clam Chowder - Coney Island Style" (1893). [7] Manhattan clam chowder is included in Victor Hirtzler's Hotel St. Francis Cookbook (1919) and "The Delmonico Cook Book" (1890) as "clam chowder". [5] [8] The "Manhattan" name is first attested in a 1934 cookbook. [1]

Today, Manhattan-style chowder often contains other vegetables, such as adding celery and carrots to include a mirepoix. [9] Thyme is often used as an optional seasoning.

New England clam chowder Edit

New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, [10] is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. [11] Flour or, historically, crushed hard tack may be added as a thickener.

New England clam chowder is usually accompanied by oyster crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish. [12]

Rhode Island clam chowder Edit

Rhode Island clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern Connecticut. [9] In Rhode Island, it is sometimes called "South County Style" referring to Washington County, where it apparently originated.

Long Island clam chowder Edit

Long Island clam chowder is part New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is a joke: Long Island is between Manhattan and New England. [13] The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across Suffolk County, New York. [14]

Easy Clam Chowder

Yield: 6 servings

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!


  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat set aside.
  2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
  5. Stir in half and half and clams until heated through, about 1-2 minutes season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with bacon and parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Cauliflower Chowder

Yield: 6 servings

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!


  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate set aside.
  2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil reduce heat and simmer until cauliflower are tender, about 12-15 minutes season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  5. Serve immediately, garnished with bacon and parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Parmesan baked cod is bursting with healthy, fresh flavor and pairs well with roasted veggies and brown rice or quinoa. It would also be lovely atop a nice green salad with juicy garden tomatoes. Basically, whatever you like to serve with chicken, pork or salmon would also taste great with baked cod. It doesn&rsquot have a fishy taste, so most people will enjoy it.

Cod is an awesome option for a healthy diet. It&rsquos high in protein and low in fat and carbohydrates. Cod is full of vitamins and minerals and is a great source of Vitamin B6 and B12. It&rsquos one of my favorite seafood varieties to enjoy and I try to make sure my family eats it once a week.

18 seasoned goldfish crackers Recipes

Seasoned Fish Crackers

Seasoned Fish Crackers

Goldfish With Zing

Goldfish With Zing

Dill Cracker Snacks (nuts & bolts)

Dill Cracker Snacks (nuts & bolts)

Trashbag Crackers

Trashbag Crackers

Go-Fish Snack Mix

Go-Fish Snack Mix

Cheesy Taco Snack Mix

Cheesy Taco Snack Mix

Popcorn Concoction

Popcorn Concoction

Dmae's Nuts & Bolts

September 24, 2015

An Indoor Picnic

Picnics are popular at our house, but the weather isn't always conducive to being outside. We solved that problem by planning an indoor picnic using recipes from a new book, The Picnic. Recipes and Inspiration from Basket to Blanket.

It's a charming book and the authors' recipes are as good or better than the delightful illustrations.

The centerpiece of the gathering was Cold Poached Salmon with Green Goddess Sauce. Since you can do most of the work the day before your party or picnic, this is great dish for relieving the stress of getting ready.


  1. 2 celery ribs, cut into 1/2-inch slices
  2. 2 large carrots, cut into 1/2-inch slices
  3. 2 large leeks, white and green parts, cut into 1/2-inch slices and washed well
  4. 4 garlic cloves, smashed
  5. 5 to 6 fresh parsley springs
  6. 3 or 4 fresh thyme sprigs
  7. 10 black peppercorns
  8. 1 bay leaf
  9. 3 lemons, 2 halved and 1 very thinly sliced into rounds
  10. 1 1/2 cups dry white wine
  11. 3/4 cup white wine vinegar
  12. One 2 1/2- to 3-pound side of salmon, pin bones removed
  13. Fine sea salt
  14. 6 cups lightly packed baby arugula
  15. 1 cucumber, very thinly sliced
  16. Green Goddess Sauce

 Put the celery, carrots, leeks, garlic,parsley, thyme, peppercorns, and bay leaf in a large roasting pan. Pour in 8 to 12 cups of water to cover the vegetables by at least one inch. Place the pan over medium medium-high heat and bring to a gentle boil. Add the lemon halves, wine and vinegar.

Season the salmon with salt, then lower it into the pan, skin side down, and rest it on the vegetables. Add water if the salmon is not completely submerged. Bring the liquid back up to around 190 degrees F. and adjust the heat to maintain the temperature while poaching.

Remove the pan from the heat when the thickest part of the fillet reaches 100 degrees F, 6 to 10 minutes. Leave the salmon in the liquid to cool for about 1 hour, then refrigerate until cold at least 2 hours, or for up to 1 day.

Before the picnic, line a platter with the lemon slices around the edge. Mound the arugula on the platter. Use the largest spatulas you have to gently lift the salmon from the poaching liquid. Drain well and and place on the platter. (Strain and reserve the poaching liquid it freezes well.) Cover the surface of the salmon with the cucumber slices, overlapping them like fish scales. Wrap the platter tightly with plastic wrap and transport to the picnic. Cut slices and serve with the sauce spooned over the top.

  1. 3/4 cup mayonnaise
  2. 1 cup fresh flat-leaf parsley leaves
  3. 1 cup tarragon leaves (one 3/4-ounce package)
  4. 4 green onions, white and light green parts coarsely chopped
  5. 2 oil-packed anchovy fillets, drained
  6. 1 garlic clove, smashed
  7. 3 tablespoons tarragon vinegar
  8. 1 1/2 teaspoons fine sea salt
  9. 1/2 teaspoon freshly ground pepper
  10. 3/4 cup sour cream

Combine the mayonnaise, parsley, tarragon, onions, anchovies,garlic, vinegar, salt and pepper in blender and process until smooth. Add the sour cream and blend just until combined. Taste and adjust the seasoning. Refrigerate until the picnic for for up to 3 days.

The salmon passed the ultimate test of goodness.There wasn't a morsel left at the end of the evening!

Some Fish Recipes

Broiled Blackwater Bass

1/4 teaspoon crushed red pepper

1/2 teaspoon Colman's Mustard

a few shakes of seafood seasoning

1/2 cup white wine (dry works best)

Wash fish and pat dry with a paper towel. Place fish skin side down in a shallow baking dish. Melt the butter in a small sauce pan and add the remaining ingredients. Simmer over low heat until seasonings are blended.

Pour about half of this mixture over the fish and place in oven (set to broil) about 6 inches from heat source. After about six minutes, pull the fish out and spoon remaining mixture over the fillets. Broil for about five minutes more. Save leftover mixture in pan and baste fish one last time before serving.

Company Tuna Bake

1 cup uncooked 7-minute macaroni

1 3-oz. pkg. cream cheese, softened

1 can condensed cream of mushroom soup

1 6-1/2 oz. can white albacore tuna

1/2 c. dry medium fine bread crumbs

2 T. melted butter or margarine

(Extra pimiento and parsley for garnish)

Cook and drain macaroni per directions. Blend softened cream cheese and cream of mushroom soup, using hand beater or electric beater. Stir in tuna that has been drained and flaked, the pimiento, the onion. Put Colman's mustard in small measuring cup, gradually blend in milk, add that to the mixture above, and then add drained macaroni.

Put mixture in 1-1/2 quart ovenproof casserole. Mix the bread crumbs and melted butter and sprinkle over top. Bake in preheated moderate oven at 375 degrees, 20 to 25 minutes. Garnish with pimiento and parsley.

Four medium servings. I usually doubled it if I were going to serve more than two people. It's very good.

Quick Fish with Asparagus

2 green onions, finely chopped

1 tsp. Colman's mustard mixed with 2 tsp. water

*Cook asparagus the usual way in the microwave or else use canned asparagus spears.

*Add salt & pepper to asparagus and divide among sole fillets. Roll up and secure with toothpicks. place fish fillets side by side in buttered microwave oven-proof baking dish.

*Melt 3 tbs. of butter 1 min. at HIGH.(700 watt oven)

*Add green onions, lemon juice and mustard mixed with water.Heat 40 secs. at HIGH.

*Pour mixture over fish. Cover with plastic wrap. Microwave 6 mins. At MEDIUM-HIGH. Let stand 3 mins. before serving.

Garnish with lemon slices.

Goanese Curried Fish

1/4 c Ghee Or 3 Tb Of Vegetable Oil

2 lg Garlic Cloves, Crushed

2 md Red Chili Peppers, Finely Chopped

Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes.

Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes.


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