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Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in heavy large pot. Add enough cold water to cover. Partially cover pot. Bring to simmer over medium heat. Simmer 10 minutes. Remove eggs. Continue simmering until potatoes are tender, about 15 minutes longer. Drain. Transfer potatoes to large bow. Crack eggs; remove shells. Add eggs to bowl with potatoes. Using fork, coarsely mash potatoes and eggs. Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.
Line 2 baking sheets with plastic wrap. Stack phyllo sheets on work surface. Using shears and a 9-inch plate as a guide, cut phyllo into 18 rounds. Working quickly, stack 3 phyllo rounds on work surface. (Cover remaining phyllo sheets with plastic, then damp kitchen towel to prevent drying.) Place generous 1/4 cup filling in center of phyllo. Sprinkle with 1/6 of parsley. Brush edge with oil. Fold phyllo to form half-moon, pressing slightly. Fold edge over, pressing to seal. Transfer turnover to baking sheet. Repeat with remaining phyllo, filling, parsley, and oil.
Line baking sheet with 3 paper towels. Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Slide 1 turnover into oil. Fry until bottom is golden, about 1 minute. Using slotted spatula, transfer turnover onto plate; tuno over. Slide back into oil. Drain on baking sheet. Repeat with remaining turnovers.
Tuna Melt Turnovers are a new spin on the classic tuna melt. Canned biscuit dough is filled with a mixture of tuna, mayonnaise, celery and cheese – all the ingredients of that tried and true tuna melt recipe. The result is an easy, portable meal on the go.
What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:14:06:05:06 :C:
Prep: 40 minutes
Bake: 30 minutes • Serves: 4
Nonstick cooking spray
3/4 pound ground chuck
2 garlic cloves, minced
2 large eggs, lightly beaten
1/2 cup finely shredded Parmesan cheese
1/2 cup quick oats
1-1/2 tablespoons chopped green onions
2 teaspoons finely chopped fresh Italian parsley leaves
3/4 teaspoon crushed oregano
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 cups sliced green and/or red bell peppers
1 cup sliced yellow onion
1 can or jar (14 to 15 ounces) pizza sauce
4 (6-inch) hoagie or sub buns
1/2 cup shredded mozzarella cheese
1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. In large bowl, gently mix ground chuck, garlic, eggs, 1/4 cup Parmesan cheese, oats, green onions, parsley, oregano, salt and pepper. Form meat mixture into 16 meatballs, about 1-1/2 inches each, and place on prepared pan. Bake meatballs 30 minutes or until browned and internal temperature reaches 155°.
2. Meanwhile, spray large nonstick skillet with cooking spray. Cook bell peppers and onion over medium-high heat 5 to 6 minutes or until peppers are crisp-tender and lightly browned.
3. In medium saucepot, heat pizza sauce over medium-low heat 3 to 5 minutes or until hot. Add cooked meatballs and stir to coat meatballs with sauce.
4. Slice buns lengthwise in half but do not cut all the way through buns. Spoon meatballs and sauce into each bun. Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese evenly divide pepper-onion mixture over cheese.
Approximate nutritional values per serving:
594 Calories, 29g Fat (11g Saturated), 188mg Cholesterol,
1465mg Sodium, 54g Carbohydrates, 4g Fiber, 34g Protein
Prepare and bake a double batch of meatballs for ready-to-go heros. Cool extra meatballs, place in large zip-top plastic bag and freeze. Thaw meatballs before warming with sauce.
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1)Take chilli powder, turmeric powder, pepper powder, garam masala powder, salt, ginger garlic psate in a bowl.
2)Add in lemon juice or vinegar
3)Add in oil
4)Mix well to a smooth paste
5)Now take your fish
6)Add the spice paste
8)Fry it in some hot oil till golden on both sides
9)Now it is done
10)Drain and set aside.
Today I invited my blog friend Katherine from Katherine Martinelli to Just One Cookbook as she just published her first e-cookbook called Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning! I’m really excited because she’s my good blogger friend and this cookbook is about puff pastry! If you have been following my blog, you probably know that I rarely make desserts, and if I do, it’s mostly with puff pastry sheets. Without further ado, please welcome Katherine with delicious Spinach and Feta Turnovers!
I am so honored to be guest posting Just One Cookbook today! Although Nami and I have never met I feel like we are friends. Even though emails and blog posts, I can tell that she is a warm, kind soul who always tries to make time for everyone. I always enjoy emailing with Nami about blogging and food, and I want to try every single gorgeous dish that she makes. I feel so lucky to have Nami as a blog friend.
Today I am thrilled to share some very exciting news: I just published my first cookbook! It’s called Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning and it is an e-cookbook. It was published by Hang Time Press , a lovely new media publishing house, and is available on Amazon Kindle and Barnes and Noble Nook for just $2.99. I hope you’ll check it out!
All the recipes in the book call for prepared puff pastry, an ingredient that I’ve become obsessed with in recent years. I always have some stashed in my freezer and I can’t begin to tell you how often it has come to the rescue. Here I’ve used it as the base for one of my favorite meals: brunch. Although there are only 10 recipes, each one is really just a jumping-off point for other recipes and I provide lots of ideas for variations.
Living in Israel, I’ve been exposed to so many new cuisines. Bourekas, a kind of savory turnover, have become a staple of my diet and are the inspiration for this recipe. They are common throughout the Middle East, Mediterranean, and North Africa and come with all kinds of fillings, from potato to “pizza.” Spinach and feta is one of my favorite flavor combinations, and it works perfectly here. These are great for brunch but work just as well as a breakfast on the run. I like to freeze some to reheat them for an easy snack.
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If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.
If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.
This recipe for No Carb Cheesy Keto Tuna Melts is so simple and can be thrown together in under 20 minutes. With only 4 Ingredients, there’s not a lot that can go wrong when making these. They taste delicious hot or cold, which makes them the perfect 0 carb snack for work, school or road trips. I make extra so we can grab them on the go.
If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.
Don’t miss any recipes like this Cheesy Keto Tuna Melts. If you aren’t already following my Keto/Gluten Free Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here.
“These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs. They’re quick to throw together making them the Perfect No Carb Lunch or Snack. The crispy mozzarella cheese compliments the creamy tuna salad perfectly. You won’t even miss the bread. ”
12 Mozzarella Cheese Slices
1. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.
2. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half, making triangle shapes. Firmly press the sides closed.
3. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.
This recipe makes 12 Cheesy Keto Tuna Melts
– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.
– I turned my oven to broil for the last minute of baking, just to brown the tops a bit more. Watch very closely if you do this step.
– Small square piles of grated mozzarella cheese will work instead of the slices if needed.
1 Batch of Cheesy Keto Tuna Melts = 6 Servings
Each Serving / 2 Tuna Melts =
220 Calories | 15 g Fat | 0 g Carbs | 0 g Fibre | 22 g Protein
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
If you love this Recipe for Cheesy Keto Tuna Melts, check out some of my other keto friendly recipes here:
Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!
© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.
Empanadillas Gallegas—or Galician turnovers—is one of the most popular dishes from Galicia. Although bigger sizes of these empanadas exist, and even pie-style versions served in slices are common, our smaller empanadillas carry all the flavor in appetizer size.
Baked and not fried, these crispy and flaky empanadillas are filled with tuna or meat, both classic flavors. Our recipe includes the ingredients for both—if you're up for the challenge, double the amounts for the dough to enjoy both tuna and meat fillings, or cut the filling ingredients for each in half. If using two different fillings, we recommend making one shape of empanada per filling for easy recognition—square or half-moon.
Although time-consuming, these empanadillas are worth every minute of work. For a speedier assembly, make the dough and filling ahead and keep them in the fridge for up to a day. These flavorful empanadillas can even be frozen before baking, so you can have at hand a piece of Galicia any time you crave one of these tasty bites. If you can find Spanish pimentón use it in lieu of the paprika, as it will give the dish a truly Spanish flavor.