Pepper-Seared Yellowfin Tuna

Pepper-Seared Yellowfin Tuna
Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.

Makes : 4 servings.

Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves 2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Directions :
1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil; set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside.
5. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through.
6. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7. Brush inside of top flap with garlic oil.
8. Season outside of steaks with freshly ground black pepper; set aside.
9. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.
10. Add stuffed tuna steaks to pan and sear until brown.
11. Carefully turn over each steak and sear on other side.
12. Place in oven and bake 5 to 10 minutes, or until thoroughly done.


Courtesy : National Fisheries Institute.

Indian Jam Recipe - Orange Fig Jam

Orange Fig Jam

Makes : About 5 pints.


Ingredients :
5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest

Directions :
1. Combine figs, sugar, orange juice and zest in a large sauce pot.
2. Bring slowly to a boil, stirring until sugar dissolves.
3. Cook, over medium-low heat, until thick.
4. Stir frequently to prevent sticking.
5. Immediately pour into hot, sterilized jars, leaving 1/3-inch head space.
6. Adjust caps. Process 15 minutes in boiling water bath.


Courtesy : Cooks Recipes

Caramel-Cherry Sticky Buns

Makes : 10 buns

Ingredients :
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Directions :
1. Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth.
2. Pour caramel mixture into a well-greased 9-inch glass pie plate.
3. Place cherries, rounded sides down, over caramel mixture
4. Sprinkle with pecans.
5. Separate biscuits and place snugly in pan.
6. Bake in a preheated 350*F oven 22 to 25 minutes, or until golden brown.
7. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
8. Serve warm.


Recipe Courtesy : Cherry Marketing Institute.

Christmas Casserole Recipe - Crab and Shrimp Casserole

Crab and Shrimp Casserole

Makes : 6 servings

Ingredients :
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings

Directions :
1. Preheat oven to 350*F (175*C).
2. In a large bowl, combine the soup, milk, and mayonnaise.
3. Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4. Spoon into an ungreased 9 x 12-inch baking dish.
5. Sprinkle top with cheese.
6. Bake, covered, for 35 minutes.
7. Uncover and sprinkle onion rings over the top.
8. Return to oven and bake for 10 minutes.

Recipe Courtesy : Helen J.

Sweet Recipe - Yogurt Pumpkin Pie

Yogurt Pumpkin Pie


Ingredients :
1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell


Instructions :
1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.


Source : Christmas4Home