June 2016 – Page 5 – Rants Raves and Recipes

Deviled Tuna Cakes

With the freezer getting overcrowded, we pulled some stuff out that usually does not need to be frozen. Included in this group was a number of boxes of Jiffy corn muffin mix. The box was next to a large can of tuna and so my creative juices began to flow.

This recipe makes about 10 3″ patties. Serve with tartar sauce or shrimp sauce, a garlic aioli or anything you think will go well with tuna.

The term “Deviled” in recipes first appeared in the late 1700’s meaning a dish that was spicy, usually spiced with mustard or pepper

Ingredients for Deviled Tuna Cakes

1 box jiffy corn muffin mix + 1 egg + 1/3 cup of milk
12 oz. can Albacore tuna
4 Tbsps Dijon mustard
4 Tbsps sweet relish
2 Tbsps minced onions
2 Tbsps chopped parsley
2 Tbsps Worcestershire sauce
¼ – ½ cup mayonnaise
3 whole eggs
salt & pepper
2Tbsps butter
¼ – ½ cup cooking oil.

Directions for Deviled Tuna Cakes

Prepare the corn muffin mix according to package instructions. Once done remove from the oven and allow to cool. Once cool enough to handle take out of pan and crumble into a large bowl.

Cut the tuna up into small pieces and add to the cornbread, add the Mustard, relish, minced onions, parsley, Worcestershire sauce,mayonnaise, eggs, salt& pepper stir to combine. Mixture should be moist, well blended and able to hold it’s shape.

Form into patties. In a frying pan melt the butter into the oil and cook the patties on medium heat until golden brown on both sides.

Here are a few items to help make this recipe:
http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=as_li_ss_tl?ie=UTF8&qid=1465057971&sr=8-3&keywords=large+frying+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=151bcf6e6fd537894224790428de36d1
http://www.amazon.com/FineDine-Stainless-Nesting-Kitchen-Mixing/dp/B014JVRRXI/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465058060&sr=1-27&keywords=mixing+bowls&linkCode=ll1&tag=rantsravesa06-20&linkId=624b79b5253ce3f052c19d0e331490df

A passable dish I would have prefered undeviled prime rib, but in a pinch it will do.

Yum

Deviled Tuna Cakes

Ingredients

1 box jiffy corn bread mix + 1 egg + 1/3 cup of milk
12 oz. can Albacore tuna
4 Tbsps Dijon mustard
4 Tbsps sweet relish
2 Tbsps minced onions
2 Tbsps chopped parsley
2 Tbsps Worcestershire sauce
¼ - ½ cup mayonnaise
3 whole eggs
salt & pepper
2Tbsps butter
¼ - ½ cup cooking oil.

Instructions

Prepare the corn bread according to package instructions. Once done remove from the oven and allow to cool. Once cool enough to handle take out of pan and crumble into a large bowl.
Cut the tuna up into small pieces and add to the cornbread, add the Mustard, relish, minced onions, parsley, Worcestershire sauce,mayonnaise, eggs, salt& pepper stir to combine. Mixture should be moist, well blended and able to hold it's shape.
Form into patties. In a frying pan melt the butter into the oil and cook the patties on medium heat until golden brown on both sides.

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N.Y. Cheesecake

Hands down New York Cheesecake is my all time favorite dessert. The unique thing about this recipe is that you can with an easy substitution make this two ways. My personal favorite is the thick dense stick to the roof of your mouth cheesecake, a slightly lighter a little less dense and more airy result is a simple substitition of whipped cream cheese for the original version.

I don’t often mention brands, but in this case I did try to make the cheesecake once with a store brand cream cheese and it did not come out as well as Philadelphia brand cream cheese original, but the choice is yours.

The one “Big Tip” for baking here is once the baking time is up turn the oven off but DO NOT OPEN THE OVEN FOR 1 HOUR. This allows the cake to cool slowly and prevents most cracking on the top. Also you will be baking in a springform pan, make sure it is water tight, if not line it on the outside with aluminum foil.

Ingredients for N.Y. Cheesecake

4 – 8oz packages of block cream cheese.
16 oz Sour cream
1 tsp vanilla
1½ cups granulated sugar
¼# sweet butter
2 Tbsps corn starch
1 tsp fresh lemon juice
5 eggs
1½ cups crushed graham crackers (=’s 1 sleeve)
6 Tbsps butter melted
¼ cup granulated sugar (optional)

Directions for N.Y. Cheesecake

In a food processor break the graham crackers to a fine crumb. Add the sugar mix throughly and stir in the melted butter until all is combined and moist. Spoon the mixture into the bottom of a 10″ springform pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.

press graham crackers into bottom of spring form pan

Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.

In a mixer on slow speed blend all the ingredients except the eggs. Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.

Pour into the springform pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.

Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the springform pan. Place into a 375º oven for one hour. After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).

After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.

Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.

Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Secret-1107163-Signature-Springform/dp/B00C773I3A/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464803624&sr=1-3&keywords=10%22+springform+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=0bd665a1848ef2b4092a7caad8e3e15e
https://www.amazon.com/Norpro-Stainless-Steel-Grip-EZ-Pounder/dp/B00004UE7C/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464803690&sr=1-3&keywords=meat+pounder&linkCode=ll1&tag=rantsravesa06-20&linkId=abfc42b8730ced73f31b2cdbde8f1b7c

A royal dessert for a S.A.P.P. I think I could have this every night! 5 paws!

Yum

New York Cheesecake

Ingredients

4 - 8oz packages of block cream cheese.
16 oz Sour cream
1 tsp vanilla
1½ cups granulated sugar
¼# sweet butter
2 Tbsps corn starch
1 tsp fresh lemon juice
5 eggs
1½ cups crushed graham crackers (='s 1 sleeve)
6 Tbsps butter melted
¼ granulated sugar (optional)

Instructions

In a food processor break the graham crackers to a fine crumb. Add the sugar mix throughly and stir in the melted butter until all is combined and moist. Spoon the mixture into the bottom of a 10" spring form pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.
Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.
In a mixer on slow speed blend all the ingredients except the eggs. Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.
Pour into the spring form pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.
Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the spring form pan. Place into a 375º oven for one hour. After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).
After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.
Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.