Recipes Around the World

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Mexican Casserole

By PutoPinoy on Tuesday, March 31, 2009
Ingredients:
  • 4 to 5 frozen flour tortillas
  • 1 lb. ground beef
  • 1/2 c. chopped green pepper
  • 1/2 c. chopped onion
  • 1 env. (1 1/4 oz.) taco seasoning mix
  • 1 (8 oz.) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1/2 c. sliced pitted ripe olives
  • 1/4 c. water
  • 1/2 tsp. chili powder
  • 1 c. dairy sour cream
  • 2 eggs
  • 1/4 tsp. pepper
  • 2 c. broken corn chips
  • 2 c. shredded Monterey jack cheese
Procedure

Thaw frozen tortillas or place them between paper towels and microwave at high 30 to 60 seconds. Separate. Crumble ground beef into large fry pan or 2 quart microwave casserole. Add green pepper and onions. Fry or microwave at high, 3 to 5 minutes, until meat loses its pink color and vegetables are tender-crisp. Stir and drain. Mix in taco seasoning, tomato sauce and paste, olives, water and chili powder.

Cook on medium until thickened or microwave at 50% (medium) 10 to 15 minutes, or until thickened. Blend sour cream, eggs and pepper together in a small bowl. Place 2 tortillas on bottom of 12 x 8 inch dish. Top with half the meat mixture followed by half the sour cream mixture. Repeat layers with remaining ingredients. Sprinkle with corn chips and cheese.

Bake for 20 to 30 minutes at 350 degrees or microwave at 50% 10 to 15 minutes or until cheese melts. Let stand 5 minutes.

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Tator Tot Casserole

By PutoPinoy on
Ingredients:
  • 1 lb. ground beef
  • 1 onion, diced
  • 1 pkg. frozen Tator Tots
  • 1 can string beans
  • 1 can cream of mushroom soup
Procedure

Brown onions and meat, drain. Add salt, pepper to taste. Place Tator Tots on bottom of casserole dish. Pour meat over Tator Tots and spread evenly. Pour string beans over meat and spread evenly. Spread mushroom soup over string beans. Bake at 350 degrees for 20 minutes. Serves 6.

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Sausage Rice Casserole

By PutoPinoy on
Ingredients:
  • 1 1/2 lbs. pork sausage
  • 4 or 5 scallions (tops, too)
  • 1 sm. bunch celery
  • 1 lg. green pepper
  • 1 box Lipton's chicken noodle soup (2 pkgs.)
  • 4 1/3 c. boiling water
  • 1 c. rice
  • 2 cans water chestnuts, drained and sliced
  • 2 pkgs. slivered almonds
  • Salt and pepper (not too much salt)
Procedure

Cook sausage in skillet, pour off all but 3 tablespoons fat. Saute pepper, onions (scallions), and celery in fat. Cook 3 minute rice according to directions on box, cook no longer than 2 or 3 minutes. Cook soup in water for 7 minutes. Blend sauteed items with soup and rice, add water chestnuts and almonds. Bake at 350 degrees for 30 to 35 minutes. Casserole can be frozen.

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Clam Casserole

By PutoPinoy on Monday, March 30, 2009
Ingredients:
  • 1 can (8 oz.) minced clams
  • Milk
  • 6 tbsp. (3/4 stick) margarine
  • 2 tbsp. all-purpose flour
  • 1 egg
  • 1 c. soft bread crumbs (2 slices)
Procedure
  1. Drain liquid from clams into 2 cup measure; add enough milk to make 1 1/2 cups.
  2. Melt half the margarine in saucepan; stir in flour. Cook stirring constantly, until bubbly. Stir in 1 1/2 cups liquid; continue cooking and stirring until mixture thickens, about 3 minutes; remove from heat and cool. Beat in egg and clams.
  3. Melt remaining margarine and stir in bread crumbs. Toast lightly. Spoon half into a greased baking dish; top with clam mixture; remaining crumbs on top. Bake at 350 degrees for 30 minutes. Serves 4.

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King Ranch Casserole

By PutoPinoy on
Ingredients:
  • 1 fryer
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
  • 1/2 can chicken broth
  • 1 doz. corn tortillas
  • 1 onion, chopped
  • 2 c. cheese, grated
Procedure

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.

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Rice Casserole

By PutoPinoy on
Ingredients:
  • 1 c. uncooked rice
  • 1 (10 1/2 oz.) can French onion soup
  • 1 (10 1/2 oz.) can water
  • 1 stick margarine or butter
  • 1 (8 oz.) can mushrooms
Procedure

Mix all ingredients together, cut margarine in pieces and place in 1 1/2 quart covered casserole. Bake at 350 degrees for approximately 40 minutes or until almost all the liquid has been absorbed.

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Egg and Sausage Breakfast Casserole

By PutoPinoy on Sunday, March 29, 2009
Ingredients:
  • 2 lbs. roll sausage
  • 1 loaf Pepperidge Farm bread (cut off crust & cube)
  • 3/4 lb. sharp cheddar cheese (orange), shredded
Procedure

Brown sausage and drain. Place on bottom of 9"x13" casserole dish. Place bread on top of sausage and put shredded cheese on top of bread. Mix with beater in large bowl:
  • 8 eggs
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. Worcestershire sauce
  • 4 c. half and half

Pour liquid mixture over ingredients in casserole, cover and keep in refrigerator overnight. Bake for 45 to 50 minutes in 325 to 350 degree oven. Cut into squares, serve hot.

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Egg Casserole

By PutoPinoy on
Ingredients:
  • 1 lb. bacon, cooked & crumbled
  • 1 dozen extra lg. eggs
  • 2 c. Pepperidge Farm seasoned croutons
  • 3 1/2 c. milk (skim is okay)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 6 oz. shredded cheddar cheese
Procedure

Butter a 10"x14" pan layer croutons first, cheese next. Mix eggs with milk and spices and pour over top. Add crumbled bacon. Bake at 350 degrees for 1 hour. Done when knife comes out clean. Can mix night before and let set for next day.

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Tuna Casserole

By PutoPinoy on
Ingredients:
  • 1 (3 oz.) can Chinese noodles
  • 1 can condensed mushroom soup
  • 1/4 c. water
  • 1 (7 oz.) can tuna
  • 1/4 lb. (about 3/4 c.) cashew nuts, broken up
  • 1 c. celery, finely diced
  • 1/4 c. onion, minced
  • Salt and pepper, to taste
Procedure

Save 1/2 cup noodles for topping. Mix rest of ingredients together and top with 1/2 cup noodles. Bake at 325 degrees for 40 to 60 minutes. Serves 6 to 8.

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Shrimp Casserole

By PutoPinoy on Saturday, March 28, 2009
Ingredients:
  • 1 lb. pkg. elbow or shell macaroni
  • 2 lbs. steamed shrimp
  • 1 c. mushroom soup
  • 1 med. onion finely chopped
  • 1 qt. tomatoes
  • 3/4 lb. sharp Cheddar cheese
  • Salt and pepper to taste
Procedure

Reserve about 1/3 of grated cheese to sprinkle on top of dish. Combine above ingredients and put in a covered casserole. Bake in moderate oven of 350 degrees for about 40 to 50 minutes. Then remove cover so cheese on top will brown during the last 10 minutes.

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Ground Turkey Casserole

By PutoPinoy on
Ingredients:
  • 1 lb. ground turkey
  • 1 1/2 c. rice
  • 2 cans cream of mushroom or celery soup
  • 1/2 bag frozen beans
  • 1 med. squash, sliced zucchini or long neck yellow.
  • 1 can Durkee onions, Mozzarella (opt.)
Procedure

Spray casserole dish with Pam. Mix all ingredients raw together, except for onions (Put on top). Also cheese if desired. Bake at 350 degrees for 1 1/2 hours. Let set 10 minutes before serving. Serves 2 to 4.

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Langostino Casserole

By PutoPinoy on
Ingredients:
  • 1 (12 oz.) pkg. langostinos
  • 1 (8 oz.) can minced clams, undrained
  • 1/4 c. chopped onion
  • 1/4 c. chopped celery
  • 2 stack packs of Ritz crackers
  • 1 stick butter (margarine)
  • 1 c. milk
  • Parsley flakes & paprika
Procedure

Roll crackers in bag to crumble then combine crackers, onions, celery, clams and juice. Mix well. Add melted butter and milk. Squeeze and remove liquid from langostinos. Add to cracker mixture with parsley. Sprinkle with paprika. Bake in ungreased covered dish at 350 degrees for 45 minutes. Remove cover, pop under broiler just until browned, about 1 minute.

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Sweet Potato Casserole

By PutoPinoy on Friday, March 27, 2009
Ingredients:
  • 4 c. sweet potato, cooked and mashed
  • 1 tbsp. vanilla
  • 2 eggs
  • 1 c. white sugar
  • 1 1/2 c. melted margarine

Mix well put into 9 x 13 pan.

Topping:
  • 1 c. brown sugar
  • 1/2 c. flour
  • 1 c. nuts (pecans)
  • 1/2 c. butter
Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30 to 35 minutes.

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Christmas Casserole Cookies

By PutoPinoy on
Ingredients:
  • 2 eggs, well beaten
  • 1 c. sugar
  • 1 c. walnuts, cut fine
  • 1 c. snipped dates
  • 1 c. coconut
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
Procedure

Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into ungreased 2 quart casserole and bake 30 minutes at 350 degrees. Remove from oven and while batter is still hot, stir well with wooden spoon. Cool. Form into 36 small balls. Roll part in granulated sugar and part in confectioners' sugar. Let set to firm up. Store in airtight container. These improve with age.

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Pineapple Casserole

By PutoPinoy on Thursday, March 26, 2009
Ingredients:
  • 2 lg. cans pineapple tidbits, drained
  • 1 c. sugar
  • 1/2 c. flour (sifted with sugar)
  • 1 stick butter or margarine
  • 1 pkg. Ritz crackers
Procedure

Mix with pineapple in casserole dish. Melt butter. Mix with Ritz crackers. Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes.

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Breakfast Casserole

By PutoPinoy on
Ingredients:
  • 4 slices bread
  • 1 lb. bulk sausage
  • 1 c. grated sharp cheese
  • 6 eggs
  • 2 c. milk
  • 1 tsp. salt
  • Dash pepper
  • 1 tsp. dry mustard (optional)
Procedure

Tear up bread and place pieces in greased 9x13 inch baking pan. Brown and drain sausage and spoon over bread. Sprinkle with grated cheese. Beat together eggs and milk and remaining ingredients. Pour over bread. Bake at 350 degrees for 30 to 40 minutes. May be made the day ahead and refrigerated.

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Casserole Cookies

By PutoPinoy on
Ingredients:
  • 2 eggs
  • 1 c. granulated sugar
  • 1 (8 oz.) pkg. pitted dates
  • 1 c. coconut
  • 1 c. nuts, chopped
  • 1 tsp. vanilla
  • 1/4 tsp. almond flavoring
Procedure

Beat eggs. Add sugar, beat well. Blend in remaining ingredients. Turn into ungreased 2 quart casserole dish. Bake at 350 degrees for 30 minutes. Remove from oven. While still hot, beat with wooden spoon. When cool form into balls and roll in granulated sugar.

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Cabbage Roll Soup

By PutoPinoy on
Ingredients:
  • 1 cup cooked chicken meat
  • 1/2 cup cooked pork
  • 3/4 cup water chestnut
  • 1/2 cup cooked ham
  • 1 egg white
  • 1 tbsp cornstarch
  • 1-1/2 tbsp onion, chopped
  • 2 eggs plus 1 egg white, scrambled then cut into long thin strips
  • 4 slices cooked ham, in long strips
  • 5 cups hot chicken broth
  • 14 large cabbage leaves
  • salt to taste
  • msg

Procedure:
  1. Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, salt and msg. Blend well.
  2. Parboil. cabbge leaves. Disregard the hard part.
  3. On each piece of cabbage leaf, spread about 2 tbsps of mixture. Arrange ham and egg at the center and roll tightly as possible. Steam for 15 minutes.
  4. Cut carefully into an inch pieces. Place accordingly in a soup bowl. Pour in hot chicken stock.
  5. Serve hot.

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Chewy Almond Fudge

By PutoPinoy on Wednesday, March 25, 2009
Ingredients:
  • 200 grams semi-sweet baking chocolate, chopped
  • 2/3 cup condensed milk
  • 1 tsp vanilla essence
  • 1 cup almonds, roasted & chopped

Procedure:
  1. Melt chocolate on top of a double boiler. Add in the condensed milk and vanilla.
  2. Beat until smooth, then, remove from fire. Stir in nuts and pour into a greased 9" square pan. Cool. Chill until set. Cut into squares.

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Ginger Pork Balls

By PutoPinoy on
Ingredients:
  • 1/2 kg. lean ground pork
  • 1 cup coasely chopped water chestnuts or singkamas
  • 1/4 cup finely grated young ginger
  • 1 egg
  • 1 tsp fine salt
  • cornstarch for dusting
  • cooking oil for deep frying

Procedure:
  1. Mix lightly all the ingredients except for the last two. Form into an inch balls. Dust lightly with cornstarch. Deep fry until golden brown. Serve hot on toothpicks.

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Lumpiang Shanghai

By PutoPinoy on
Ingredients:
  • 500 grams lean ground pork
  • 500 grams shrimps, remove heads, covering and tails
  • 4 tbsps soy sauce
  • 250 grams onion, finely minced
  • 1 tsp monosodium glutamate
  • 1/2 tsp fine salt
  • 50 pcs lumpia wrapper/spring roll wrapper
  • cooking oil for deep frying

Procedure:
  1. Except for the wrapper and oil, mix all ingredients in a glass or stainless bowl. Cling wrap. Sit in the refrigerator for at least an hour.
  2. Take a heaping tablespoon of the mixture and roll in lumpia wrapper. Making a long roll about 3/4 inch dameter. Cut into 3 parts. Deep fry in medium-low fire until golden brown. Drain in lots of paper towels.
  3. Serve hot with ketchup or sweet and sour sauce.

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Grits Casserole

By PutoPinoy on
Ingredients:
  • 4 c. milk
  • 1 c. hominy grits
  • 1 (6 oz.) roll garlic cheese
  • 2 eggs, well beaten
  • 1/2 c. cheddar cheese, grated
Procedure

Preheat oven to 375 degrees. Bring 3 1/2 cups milk to boiling point in medium pan. Stir in grits gradually. Cook over medium heat, stirring constantly, until thick, about 10 minutes. Remove from heat. Add butter and cheese, stir until melted. Stir in eggs and 1/2 cup milk. Pour into 2 quart casserole. Bake uncovered for 30 minutes. Sprinkle cheese over top. Bake 15 minutes longer. Yield: 6 to 8 servings.

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Potato Casserole

By PutoPinoy on
Ingredients:
  • 1 (2 lb.) pkg. frozen hash brown potatoes, thawed
  • 1/2 c. onion, chopped
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 10 oz. American cheese, grated
  • 1 pt. sour cream
  • 1 can cream of chicken soup
  • 2 c. Corn Flakes, crushed
  • 1/2 c. butter, melted
Procedure

Mix all ingredients together except Corn Flakes and butter and put into greased casserole dish. Top with 2 cups crushed Corn Flakes mixed with 1/2 cup melted butter. Bake in 350 degree oven for 45 minutes.

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Longganisang Sumsuman

By PutoPinoy on
Ingredients:
  • 3 kilo pork
  • 1 head garlic, 10-12 cloves, pounded
  • 1 onion, minced
  • 1 tsp fine salt
  • 1/2 tsp salt peter
  • 1 tsp monosodium glutamate
  • 2 tbsps white sugar
  • 1 tsp whole peppercorns, freshly pounded
  • 1 cup soy sauce
  • 1/4 cup white vinegar
  • 2 pcs dried bay leaves
  • 1/2 tsp dried oregano powder

Procedure:
  • Remove the skin from the pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, msg, sugar and pepper. Sprinkle the mixture over pork. Add garlic and onion. Mix well. Cover and sit inside the refrigerator.
  • Heat soy sauce and vinegar. Add bay leaves and dried oregano. Continue cooking, making sure you do not stir until it boils. Let cool. Disregard bay leaves.
  • Pour the soy sauce mixture over pork. Mix. Keep in a clean, tightly covered glass container. Store in the refrigerator for at least 24 hours.
  • Put in sausage casing. Freeze.
  • To cook longanisa: Put longganisa in a pan. Level with water. Let it boil in medium fire until liquid evaporates. Longganisa will render its own fat. Fry a little until it caramelizes. Serve hot or best with fried garlic rice and sunny side up egg.

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Crabmeat Casserole

By PutoPinoy on
Ingredients:
  • 1 (8 oz.) can crabmeat
  • 1 c. mayonnaise
  • 1 c. Pepperidge Farm herb stuffing mix
  • 1 onion, chopped
  • 1 c. light cream
  • Cayenne pepper to taste
  • Extra stuffing mix for top of
  • casserole
  • Parmesan cheese
Procedure

Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350 degree oven for 30 minutes. Serve warm with crackers. Serves 6.

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Fish Stew Recipe

By PutoPinoy on Sunday, March 15, 2009
Ingredients:
  • 3 lb. flounder fillet
  • 1 c. chopped onions
  • 1/2 lb. bacon
  • 1 (8 oz.) can tomato paste
  • 1 bottle ketchup
  • 1 tsp. Tabasco sauce
  • Pepper
  • 1 tbsp. celery and salt
  • 2 tbsp. Worcestershire sauce
Procedure

Fry the bacon; remove bacon from pan and brown onions in drippings. Place 5 c. of water in separate large pot. Bring to a boil Pour onions and drippings into water, add fish, hot sauce, Worcestershire sauce, salt and pepper. Cook fish until completely done. Add ketchup and tomato paste. Simmer 2 hours; serve over rice. Yield: approximately 1 gallon of stew. Milder or hotter, subtract or add Tabasco sauce.

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Fisherman's Pot (Microwave)

By PutoPinoy on
Ingredients:
  • 1 can (28 oz.) whole tomatoes, chopped
  • 1/2 c. thinly sliced celery
  • 1 tbsp. parsley flakes or 1/4 c. fresh parsley
  • Dash thyme
  • 1 lb. boneless fish, cut into chunks
  • 1 can chicken broth
  • 1/2 c. thinly sliced onion
  • 3 cloves garlic, sliced
  • 1/4 c. white wine (optional)
Procedure

In large (at least 3 quart) microwave safe bowl, combine tomatoes, chicken broth, celery, onion, garlic, parsley and thyme. Cover with glass lid. Heat at high for 5 minutes and medium for 10 minutes. Stir once. Add fish and wine (if used). Heat, covered, at medium for 10 minutes or until fish is tender. Stir once. Let stand, covered, 5 minutes before serving.

Optional additions: 1 can summer-crisp corn or precooked sliced potatoes and/or carrots. I use cod, flounder, hake, St. Joseph's fish or mixture of those and sometimes throw in some scallops during last few minutes.

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Tuna Cream Puff Bowl

By PutoPinoy on
Ingredients:
  • 4 hard cooked eggs
  • 1 (9 1/4 oz.) can tuna, drained
  • 1 tbsp. lemon juice
  • 1 c. sliced celery
  • 1/4 c. sliced pimento olives
  • 1/4 c. finely chopped onions
  • 1/2 c. mayonnaise
  • Cream Puff Bowl*
  • 2 c. shredded lettuce
Cream Puff Bowl:
  • 1/4 c. butter or margarine
  • 1/2 c. boiling water
  • 1/2 c. sifted flour
  • 1/4 tsp. celery seed
  • 2 eggs
Procedure

Sieve 1 egg yolk and slice 1 egg. Reserve for garnish. Coarsely chop remaining eggs and white. Break tuna into chunks, sprinkle with lemon juice. Add celery, olives, onions, 1/4 teaspoon salt and dash of pepper. Fold in mayonnaise and chopped eggs. Chill. Just before serving cover bottom of Cream Puff bowl with lettuce fill with tuna salad.

Garnish with sliced egg and sieved yolk. Serves 6. Cream Puff Bowl: In a 1 quart saucepan melt butter in boiling water. Add flour, celery seed and dash of salt all at once; stir vigorously. Cook stirring constantly over low heat until mixture forms a ball that doesn't separate. Remove from heat and cool slightly.

Add eggs, one at a time, beating vigorously until smooth. Spread batter evenly over bottom and sides of a greased 9 inch pie plate. Bake in very hot oven at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake 30 minutes. Turn oven off and keep oven door closed and let puff dry out 20 minutes.

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Tuna Macaroni

By PutoPinoy on Saturday, March 14, 2009
Ingredients:
  • 1 1/2 c. chopped celery
  • 1 1/2 c. chopped onion
  • 1 c. chopped dill pickle
  • 2 (6 oz.) cans tuna
  • 5 hard boiled eggs
  • 1 pkg. salad macaroni
  • Miracle Whip salad dressing
Procedure

Mix first 4 ingredients well and add Miracle Whip. Add macaroni. Add more Miracle Whip until desired consistency. Chop eggs and add last. Also delicious with 1 cup baby snow peas. Note: Salad requires more dressing than you might think necessary.

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Hearty Fish Stew

By PutoPinoy on
Ingredients:
  • 2 lbs. fish fillet
  • 4 slices bacon, diced
  • 4 med. onions, quartered
  • 1 pkg. frozen cut green beans
  • 1 c. water
  • 1 1/2 tsp. salt
  • 1/2 tsp. crushed rosemary
  • 1/4 tsp. thyme
  • 1 (1 lb.) can tomatoes, undrained
  • 1 (1 lb.) can sliced carrots, drained
  • 2 (10 1/2 oz.) cans condensed cream of potato soup
  • 1 c. milk
  • 1 c. half and half
Procedure

Cut filets in 1 1/2-inch squares. Fry bacon until crisp. Remove from pan; drain and save. Add onion, beans, water, salt, rosemary and thyme to drippings. Cover; simmer 15 minutes. Add fish. Cover, simmer gently until fish flakes easily (10-15 minutes). Add tomatoes and carrots. Combine remaining ingredients; mix and stir into fish mixture. Heat to serving temperature. Sprinkle bacon on top.

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San Francisco Fish Stew

By PutoPinoy on
Ingredients:
  • 1/4 lb. mushrooms, sliced (optional)
  • 2 c. cooked tomatoes
  • 3/4 c. tomato paste
  • 1 c. chicken broth
  • 1 tbsp. lemon juice
  • 1 sm. bay leaf
  • 1/2 tsp. dried oregano
  • 1 tsp. sugar
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
Procedure

Cook uncovered 20 minutes. Add 1 to 1 1/2 pound flounder or other white fish, cut into large pieces. Cook 10 to 15 minutes or until fish flakes easily. Serve over rice or spaghetti.

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Cajun Catfish Stew

By PutoPinoy on Friday, March 13, 2009
Ingredients:
  • 2 lbs. catfish (or any white fish)
  • 2 onions, diced
  • 1 green pepper, diced
  • 1 (10.5 oz.) can tomato puree
  • 1 (16 oz.) can tomatoes, diced
  • Salt to taste
  • Worcestershire sauce to taste
  • 2 slices bacon, diced
  • 1 garlic clove, minced
  • 2 med. potatoes, diced
  • 1 carrot, diced
  • Sweet basil to taste
  • Tabasco sauce to taste
  • 1/4 c. parsley, chopped
Procedure

Place fish in soup pot. Cover with water; add a little salt. Simmer until fish is just done (about 20 minutes). Strain, reserving liquid. Flake fish off bones and set aside. Lightly saute onion and garlic with bacon until lightly browned. Add fish broth, green peppers, carrots, potatoes, tomatoes and seasoning to taste. Simmer for at least one hour. Add fish and cook a few minutes longer. Serve in bowls; sprinkle parsley on top. Makes about 3 quarts.

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Fish Stew

By PutoPinoy on
Ingredients:
  • 1 lg. onion
  • 1/2 c. celery
  • 1 clove garlic
  • 2 (16 oz.) cans of tomatoes
  • 1/2 c. dry white wine
  • 1/2 c. minced parsley
  • 1 tsp. pepper
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 lb. white fish*
Procedure

Combine all ingredients, except fish and simmer for 30 minutes. Add fish and simmer for 10 minutes. *Can use any white fish.

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Baked Fish

By PutoPinoy on
Ingredients:
  • Fish fillets (we use pollock)
  • Flour
  • Buttermilk
  • 1/4 c. (1/2 stick) butter or margarine
  • 1-2 tsp. lemon juice
  • 1 tsp. dried parsley flakes
Procedure

Melt butter, add lemon juice and parsley flakes. Put in baking dish. Dip fillets in buttermilk, then in flour, just enough to coat each side. Place in baking dish on butter mixture. Bake at 350 degrees for 20-25 minutes. Turn fillet halfway through baking, if desired.

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Beer Battered Fish

By PutoPinoy on Thursday, March 12, 2009
Ingredients:
  • 2 pkgs. (about 12 oz.) frozen fish fillets or
  • 1 1/2 lb. fresh fish fillets
  • 2 eggs, separated
  • 1/2 c. beer
  • 1/4 c. milk
  • 1 c. flour
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. pepper
Procedure

Partially defrost fillets if frozen fish is used. Cut in pieces 3" x 1 1/2". Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry and fold in batter. Pat fillets dry. Dip into batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and puffed. Drain on paper towels. Serve with "chips".

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Tuna Burgers

By PutoPinoy on
Ingredients:
  • 1 sm. can tuna
  • 3 hard boiled eggs, chopped
  • 8 oz. Cheddar cheese, grated
  • 2 tbsp. grated onion
  • 2 tbsp. chopped green pepper
  • 2 tbsp. chopped olives
  • 2 tbsp. sweet relish
  • 1/2 c. Miracle Whip or mayonnaise
Procedure

Fill hamburger rolls with mixture and wrap in foil. Bake 20 minutes at 325 degrees. Sharyn Baier

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Tuna Nicoise

By PutoPinoy on
Ingredients:
  • 24 Greek olives or black olives (pitted & halved)
  • 2 c. fresh green beans, cut into 1 1/2" & blanched
  • 1/2 c. plus 2 tbsp. lemon juice
  • 6 tbsp. olive oil
  • 2 tbsp. Dijon mustard
  • 1 tbsp. minced fresh oregano
  • 1 1/2-2 cans (10 oz.) water packed tuna, drained & flaked
  • Several green onions, chopped
  • 4 hard cooked eggs
  • Salt & pepper to taste
  • 1 lb. sm. shell pasta, cooked & drained
Procedure

Combine olives, beans, lemon juice, olive oil, mustard and oregano in large bowl. Blend well. Refrigerate and let marinate several hours. Add tuna, onion, egg, salt and pepper to marinade mixture and mix gently. Cover and refrigerate for several hours. When ready to serve, add pasta. I usually cut down on lemon juice and add pasta at my convenience after the marinade period. This is best made the day before.

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Sweet Spicy Fish

By PutoPinoy on Wednesday, March 11, 2009
Ingredients:
  • 2 lb. fish fillets, such as salmon, cod or halibut or fish steaks, such as shark, tuna or swordfish, cut 3/4" thick
  • 1/2 c. honey
  • 1/4 c. soy sauce
  • Juice of 1 lemon
  • 1 tbsp. Oriental sesame oil
  • 1/4-1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. crushed black pepper
Procedure

Place fish in glass or ceramic baking dish. Combine honey and remaining ingredients and pour over fish to coat. Cover with plastic wrap and marinate 30 minutes before cooking. Light barbecue grill. When coals are ready, oil grill with oil or cooking spray and put in place. Place fish on grill, skin side down if you're using a fillet.

Cover and cook 5 minutes. Drizzle fish with marinade and cook 3 minutes more or until fish turns opaque. If you're using steaks, turn fish after 5 minutes; drizzle with marinade and cook 5-7 minutes longer or until fish turns opaque. Makes 6 servings.

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Swordfish Dijon

By PutoPinoy on
Marinade Ingredients:
  • 2 tbsp. Dijon mustard
  • 1/2 c. dry white wine
  • 1/4 c. lemon juice
  • 1/4 c. olive oil
  • 1 clove garlic, minced
  • 3/4 c. freshly shredded basil or 2 tbsp. basil
  • 6 swordfish steaks of 6 oz. each & 1" thick
Procedure
  1. Whisk together, mustard, wine, lemon juice and oil in a small bowl until well blended. Add garlic and basil.
  2. Arrange swordfish steaks in a shallow baking dish large enough to hold steaks in one layer. Pour marinade over fish. Turn once to coat both sides. Refrigerate one hour, turning once.
  3. Preheat broiler. Remove steaks from marinade to broiler rack.
  4. Broil steaks 7 inches from heat source for 5-6 minutes on each side.
  5. To make sauce: Bring marinade to a boil. Heat 5 minutes. Serve with swordfish.

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Catfish Parmesan

By PutoPinoy on
Ingredients:
  • 6 skinned pan dressed catfish
  • 2 c. dry bread crumbs
  • 3/4 c. Parmesan cheese
  • 1/4 c. chopped parsley
  • 1/2 tsp. beef oregano
  • 1/2 tsp. pepper
  • 2 tsp. salt
  • 1/4 tsp. leaf basil
  • 3/4 c. margarine or cooking oil
  • 1 tsp. paprika
Procedure

Combine bread crumbs, cheese, parsley, paprika, oregano, basil, salt and pepper. Dip fish in melted margarine and roll in crumb mixture. Arrange fish in well greased baking dish, 14"x9"x2". Bake at 375 degrees for 25 minutes. Garnish with lemon wedges. Makes 6 servings.

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Creole Style Flounder

By PutoPinoy on Tuesday, March 10, 2009
Ingredients:
  • 1 lg. green pepper, sliced in thin strips
  • 1 1/2 c. green onions & tops, sliced
  • 2 tbsp. butter
  • 1 can tomatoes, chopped (2 c.)
  • 1 can tomato sauce (8 oz.)
  • Salt & pepper
  • 1/2 tsp. ground thyme
  • 1 bay leaf
  • 1 1/2 lb. flounder
  • 3 c. cooked rice
Procedure

Cook onions and pepper in butter until soft (not brown). Stir in tomatoes, tomato sauce, salt and pepper, thyme and bay leaf. Simmer 15 minutes. Remove bay leaf. Spoon over flounder. Bake at 375 degrees for 15 minutes or until flounder is flaky. Serve over a bed of rice. Serves 4-6.

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Pan Fried Fish

By PutoPinoy on
Ingredients:
  • Salt & pepper to taste
  • 1/2 c. cornmeal
  • 1/2 c. flour
  • 1/2 c. butter
  • Cooking oil for frying
Procedure

Mix the ingredients on plate. Coat washed and cleaned fish in mixture. Heat butter and cooking oil in frying pan. Cook fish until golden brown on medium heat.

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Orca Bay Halibut

By PutoPinoy on
Ingredients:
  • 1 tsp. minced parsley
  • 1/4 tsp. salt
  • 1/4 tsp. grated lemon or lime peel
  • 1/8 tsp. pepper
  • 1 lb. halibut steaks, thawed
  • 2 tbsp. lemon or lime juice
  • 1 tbsp. melted butter or margarine
Procedure

Combine parsley, salt, lemon peel and pepper; sprinkle over halibut. Place fish in a shallow, greased microwave dish, drizzle with the melted butter or margarine and lemon juice. Cover with waxed paper. Microwave on high for 2 minutes or until fish flakes easily.

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Fillet of Fish With Lemon-Parsley

By PutoPinoy on Monday, March 09, 2009
Ingredients:
  • 1/2 c. butter
  • 2 tbsp. flour
  • 2 tbsp. lemon juice
  • 2 tbsp. parsley, chopped
  • Salt & pepper to taste
  • 1/8 tsp. celery seed
  • 1 lb. white fish fillets
Procedure

Melt butter in baking dish, then put all the remaining ingredients into melted butter. Coat both sides of fish as you put them into baking dish. Cover with waxed paper, microwave on high 5-6 minutes (or) until fish flakes easily.

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Fish Mulligan Recipe

By PutoPinoy on
Ingredients:
  • 6 diced bacon strips
  • 3 med. onions, sliced
  • 1 1/2 lb. fresh haddock, cut in 2 1/2 inch pieces
  • 1 1/2 lb. peeled potatoes, cut in 3/4 inch cubes
  • 3 lg. carrots, cut in 3/4 inch cubes
  • 1/2 tsp. celery seeds
  • 1/4 c. diced green pepper
  • 2 tsp. salt (or salt to taste)
  • 1/2 tsp. pepper
  • 3 c. boiling water
  • 1 (28 oz.) can crushed tomatoes (3 1/2 c.)
  • 2 tbsp. snipped parsley
Procedure

Can also add chicken breasts (skinned, boned, cubed), shrimp, clams, oysters, etc. In deep kettle or Dutch oven, saute bacon until lightly browned; remove bacon, set aside. In same kettle, saute onions until tender. Add fish, potatoes, celery seeds, carrots, green peppers, salt, pepper, chicken and/or any other seafood and boiling water.

Simmer, covered, until vegetables are tender, about 25 minutes. Add tomatoes; heat. Garnish with parsley and crumbled bacon bits. Serves 6 main dishes. Recipe doubled nicely--use 1 pound bacon!

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Broiled Fish Fillets Greek Style

By PutoPinoy on
Ingredients:
  • 2 lb. fish fillets
  • 1/2 c. olive oil
  • 3/4 c. lemon juice
  • 1 tsp. chopped mint
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • Greek olives
  • Lemon wedges
Procedure

Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. Serves 6.

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Fish Fillets Florentine

By PutoPinoy on Sunday, March 08, 2009
Ingredients:
  • 1 lb. fresh spinach
  • 1 1/2 lb. fillets (flounder, whiting)
  • 3 tbsp. lemon juice
  • Salt and pepper to taste
  • 1/2 c. water
  • 1/2 c. milk
  • 2 tbsp. instant blending flour
  • 1 tbsp. parsley, minced
  • Pinch of nutmeg
  • 6 tbsp. grated Parmesan cheese
Procedure

Wash and trim spinach and place in pan. Cover and cook 2-3 minutes. Drain well. Arrange fish in single layer in baking dish. Sprinkle with lemon juice, salt and pepper, and water. Cover with foil and bake at 350 degrees for 5-7 minutes. Drain liquid into a saucepan and heat to a boil. Combine milk and flour and stir into liquid.

Cook, stirring constantly until it thickens. Stir in parsley, nutmeg and season to taste. Arrange fish in center of a baking pan; surround with spinach. Pour sauce over all and sprinkle with cheese. Run under broiler until bubbly. Serves 6.

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Blackened Redfish

By PutoPinoy on
Ingredients:
  • 3 lbs. redfish, filleted
  • Melted butter or margarine
  • 1 tbsp. paprika
  • 2 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. red pepper
  • 1 tsp. garlic powder
  • 3/4 tsp. white pepper
  • 3/4 tsp. black pepper
  • 1/2 tsp. dry thyme
  • 1/2 tsp. oregano
Procedure

Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or campstove.

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Billie Ruth's Catfish Parmesan

By PutoPinoy on
Ingredients:
  • 8 skinned, pan-dressed, catfish, fresh or frozen
  • 1 c. dry bread crumbs
  • 3/4 c. grated Parmesan cheese
  • 1/4 c. chopped parsley
  • 1 tsp. paprika
  • 1/2 tsp. whole oregano
  • 1/4 tsp. whole basil
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. melted butter
  • Lemon wedges
  • Parsley
Procedure

Pat fish dry. Combine bread crumbs, cheese and seasonings; stir well. Dip catfish in butter and roll each in crumb mixture. Arrange fish in well-greased 13 x 9 x 2 inch baking dish. Bake at 375 degrees about 25 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley. Serves 8.

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Tuna Melody

By PutoPinoy on Saturday, March 07, 2009
Ingredients:
  • 1 can cream of celery soup
  • 1 c. frozen mixed sugars
  • 1 can white tuna in water
  • 3/4 to 1 can milk
  • 1 or 2 tsp. old bay
  • 3 or 4 c. cooked rice
  • 1 tsp. butter or margarine, optional
Procedure

Cook vegetables per instructions. Drain and sit aside. Drain tuna and add to vegetables. Mix milk, soup, old bay and butter. Add to tuna and vegetables. Heat until mixture starts to boil. Pour over individual servings of rice or toast.

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Australian Fish Recipe

By PutoPinoy on
Ingredients:
  • 1/2 lb. fresh mushrooms
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 1/2 c. parmesan, cheddar or cheshire cheese, freshly grated
  • 1 1/2 lbs. fillet of sole (or any white fish)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 tbsp. green pepper, chopped
  • 6 tbsp. white wine
  • 2 tsp. fresh lemon juice
  • 1 tbsp. fresh parsley, chopped
Procedure

Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley.

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Greek Fish Fillets

By PutoPinoy on
Ingredients:
  • 2 lb. frozen or fresh fillets
  • 2 cloves garlic, chopped
  • 1 med. onion, sliced
  • 1 green pepper, sliced
  • 1 carrot, thinly sliced
  • 2 c. tomato sauce
  • 1/2 c. chicken broth or white wine
  • 1 tsp. oregano
  • 1 tsp. white pepper
  • 2 tsp. olive oil
Procedure

Place fish fillets in the bottom of a 9 x 13 inch pan. Cover evenly with vegetables and garlic. Blend tomato sauce with chicken broth or wine to pour over the fillets. Sprinkle with seasonings. Drizzle olive oil over the top. Bake at 30 minutes at 350 degrees.

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