Tinfoil Chef

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This is one of those dishes that I think would be really interesting but I also know that there’s some households where you’d be well advised to take time to shop around for a term life insurance quote and make sure you’re covered before suggesting that you put tunafish on a baked potato. Especially with Tabasco sauce involved.

Preheat the oven to 400 F. and wash 8 large baking potatoes and rub the skins all over with butter or margarine. Poke some holes in them and bake for an hour an a half or until tender.

Drain 2 6 1/2 oz cans of tuna and mix in a tablespoon of grated onion, a can of cheddar cheese soup, 1/4 teaspoon of paprika, two drops of tabasco sauce and 1/4 teaspoon of salt. Toss the mixture with a fork to break up the tuna and blend thoroughly.

Cut a one inch slice from the top of each potato and scoop out the inside leaving a shell. Add the potatoes to the tuna mixture and mix well. Spoon this mixture into the potato shells. Top each with some shredded cheddar cheese and return them to the oven long enough for the cheese to melt.

Technorati Tags: potato, baked+potato, tuna, recipe

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Low Fat. Thats a couple of words that for a long time I’ve associated with food that’s had a big chunk of the taste taken out of it along with the fat. However this does not always have to be the case. For example, this Low-Fat Alfredo Sauce is one that I’ll wager you’d need to have it checked out by a clinical laboratory service in order to determine it’s true nature.

If all you went by was the taste, I’ve no doubt that most people wouldn’t be able to tell the difference between the low fat version and the traditional version.

Combine a cup and a half of Low-Fat Cottage Cheese and 3 Tablespoons of Low-Fat Milk in a blender or food processor and blend until it’s smooth.

In a 2 quart saucepan saute about half of a Red Sweet Pepper (chopped) and a minced clove of garlic in a tablespoon of margarine until it’s softened.

Then reduce the heat and add the milk mixture and about 1/8 teaspoon each of salt and pepper. Cook until it’s heated through without boiling it.

To serve: toss it with about 8 ounces of hot fettuccine or linguine that’s been cooked and drained. Sprinkle with a bit of grated parmesan cheese and maybe a bit of fresh chopped basil and you’ve got four main dish servings of Alfredo that you’ll never be able to tell it’s “low fat”

Technorati Tags: low+fat, diet, alfredo+sauce, pasta, linguine, fettuccine, recipe

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Flan is one of those desserts that if nothing else is guaranteed to LOOK really fancy and expensive like something you’d expect to get on a first class passage on one of those royal caribbean cruises.

The first part of the recipe is the custard. For that you boil a quart of milk with 5 anise seeds, peel from half a lemon a 3 inch cinnamon stick and 1 3/4 cups of sugar. Stir this constantly until it comes to a boil then remove it from the heat. Let it stand for 15 minutes and then strain it to remove what’s left of the anise seeds and the cinnamon stick.

Mix 8 eggs with 1 1/2 teaspoons of vanilla and add to the mixture and stir for a minute or so and set it aside.

Next comes the caramel part. Cook a cup of sugar with a quarter cup of rum until the sugar has dissolved and becomes a caramel color. Pour equal parts of this into 6 custard cups. Then pour equal amounts of the custard mixture into the cupscups.

Put them in shallow pan with enough water in it to reach 3/4 of the way up the side of the cups. Bake at 350 degrees for 35 minutes. When it’s done take the cups out of the water and cool them on a rack. When they’ve cooled, cover them and refrigerate.

At serving time unmold the flan by loosening the edges with a knife and then invert the cups onto a serving dish.

It’s fancy looking enough to make people think you slaved all day on them or spent a fortune buying them.

Technorati Tags: caramel, custard, dessert, fancy+looking+dessert, flan, recipe

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