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Monthly Archives: May 2020

ULTIMATE TUNA MELT

This Tuna Melt is the best sandwich with a flavorful tuna fish mixture, slices of cheddar cheese, freshly sliced tomatoes all melted together in a skillet on a thick, crispy golden bread. It will melt in your mouth!

Tuna Melt

Ingredients


4 cans 4-ounce tuna fish, drained


1/4 cup mayonnaise

1/4 cup celery finely chopped


1/4 C. red onion finely chopped


1 Tbsp. dijon mustard

2 Tbsp. parsley chopped

salt and pepper

8 slices bread

16 slices cheddar cheese more if you want a layer on the bottom

2-3 medium tomatoes, sliced

1/4 C. butter softened

Directions


1. In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.

2. Next, butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method


1. Preheat a skillet to medium heat. Add the sandwich on the skillet and heat for about two – three minutes until cheese starts to melt and it is golden brown. Flip to the other side and cook until the cheese is fully melted and sandwich is golden brown.

Broiler Method


1. Preheat a broiler. Spread the bread butter side up and toast for a couple of minutes. Top with cheese, tuna mixture and Broil for two-three miutes until cheese is melted.

Source The Recipe Critic

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John Wayne Casserole

Ingredients


2 lbs ground beef or chicken browned and and drained


1 oz packet taco seasoning

16 oz can large biscuits


8 oz cheddar cheese shredded and divided

1/2 C. sour cream

1/2 C. mayonnaise


1 medium red bell pepper halved and sliced

1 medium onion halved and sliced


2 medium tomatoes sliced

4 ounces canned sliced Jalapeno peppers

Directions

1. Preheat your oven to 350 F. Next, grease a 13×9 glass baking dish with cooking spray. Place the biscuits in the previously prepared pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan.

2. Bake the biscuits in the preheated oven for fifteen-twenty five minutes; checking every few minutes after fifteen, the dough should be very light brown where the edges are just starting to get color. Remove from the oven and set aside, leave oven on.

3. While biscuits are baking, combine the browned ground beef with the taco seasoning and water and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.

4. In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside. Saute the remaining onions and bell peppers on the taco meat pan until slightly tender.

5. On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for thirty-forty minutes or until edges of dough are lightly browned and cheese is melted.

Source Amanda Cookin