<p>I got this recipe for Tuna Cakes, Maryland Style eons ago. It is from Gourmet. They can be made as described, or you can make them very small and serve as an hors d’oeuvre (on a crostini or not) with something like a rosette of mayo you’ve spiced up with chipotle and lime, or just lemon. You can also make them with leftover salmon.</p>
<p>We had them for dinner last night. Yum!</p>
<p>1 onion, minced and sauteed in 2T butter (or use scallions, especially if you don’t have any parley in the house)
3 5-oz cans of tuna packed in water, drained thoroughly
1 cup fresh breadcrumbs
1/3 cup minced fresh parsley
1/3 cup mayonnaise
2 eggs, lightly beaten
2 Tbs prepared horseradish
1 1/2 Tbs worcestershire sauce
1 1/2 Tbs dijon mustard
Cayenne or chipotle, to taste
S&P, to taste
20 saltines, crushed, or other cracker crumbs</p>
<p>Mix all ingredients except cracker crumbs, and chill for 1 hr.</p>
<p>Form into 8 cakes, coat with crumbs, and chill for 1 hour. (You can skip the chilling here if you are in a hurry.)</p>
<p>Fry until golden brown on both sides in vegetable oil in a skillet, or deep-fry 2 at a time at 375F. (I always use the skillet.) Drain on paper towels, transfer to 300F oven to keep warm.</p>
<p>Well I’m going to add in a recipe here because I tried this last night and its an absolute KEEPER! Caramel Apple Crisp Pizza. First of all, not many special ingredients. Second, easy easy to make. Third, the presentation is Very pleasing - looks like much more trouble. Finally, DELICIOUS with a scoop of vanilla ice cream!</p>
<p>Also nice because you can slice it in pizza like wedges or et more servings from it by slicing into small squares. I used a refrigerated pie crust (be sure to roll the sides as they mention) and a pizza cutter to cut it!</p>
<p>My favorite comfort food is soup, This recipe is from my childhood and always brings me back. To the good parts anyway! :)</p>
<p>Past Fagioli
1 tablespoon olive oil
1 onion, diced
2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced (with some leaves)
1 carrot, shredded
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 dash red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices (I’ve use canned or fresh depending on time of year)
4 cups water (I’m estimating)
1 cup dried beans (I use yellow eyed beans but anything is fine)
1 cup pasta such as Ditalini or shells
2 tablespoons chopped fresh parsley (or dried) (optional)
Small can of tomato paste or sauce.
freshly grated parmesan cheese
salt & fresh ground pepper</p>
<p>Soak the beans in the water until al dente tender. In the bottom of a stock pot saute the vegetables (not the tomato yet) in the olive oil until tender. Add the tomatoes to the vegetables and simmer for about 15 minutes. Add the veggie mix to the beans. Add tomato sauce or paste to soup as desired. Salt to taste. Simmer for a hour or so.</p>
<p>Cook pasta separately until tender. I add the pasta a bowl at a time as I serve it so that it doesn’t get mushy. Serve with pepper and parmesan or romano cheese.</p>