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    Recipes — oven baked

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    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions

    Method

    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28

    Pasta with Barramundi, Fennel & Lemon

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   80ml (1/3 cup) olive oil
        •   3 cloves garlic, crushed
        •   1 teaspoon sweet paprika
        •   1/2 teaspoon smoked paprika
        •   700g piece barramundi fillet
        •   500g casarecce or other short pasta (see note)
        •   50g butter
        •   5 anchovy fillets, finely chopped
        •   1 red onion, finely chopped
        •   1 long red chilli, seeded, finely chopped
        •   1 bulb baby fennel, trimmed, thinly shaved, fronds reserved
        •   1 lemon, zested, juiced
        •   80g (1/2 cup) pine nuts, roasted, finely chopped

    Method

    1. Preheat oven to 200°C. Line a large oven tray with baking paper. Whisk 2 tablespoons oil, garlic and all paprika in a small bowl. Place fish, skin-side down, on tray, brush with oil mixture, then season with salt and pepper. Bake for 20 minutes or until just cooked. Cool for 15 minutes, then, using your hands, flake fish into 3cm pieces.
    2. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
    3. Heat butter and remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add anchovies and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and anchovies have broken down. Stir in chilli, pasta and reserved cooking water, then remove from heat. Add fish, fennel, lemon zest and juice, and pine nuts. Season and toss well to combine.
    4. Divide pasta among bowls. Scatter with reserved fennel fronds to serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pasta-barramundi-fennel-lemon/25b39a8c-5a1c-4a54-894c-88b118eaa7ff

      Huon Wood Roasted Salmon Baked Potatoes

      Wood Roasted Huon Salmon stuffed into a baked potato shell makes an easy mid-week meal. Try using sweet potatoes for a delicious alternative.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 4

      Ingredients

          •   2 x 150g Huon Wood Roasted Salmon (flaked)
          •   2 Tbsp olive oil
          •   2 Tbsp butter
          •   4 Medium baking potatoes, like Sebago or Kind Edwards
          •   2 Tbsp flat leaf parsley, finely chopped
          •   2 spring onions, finley chopped
          •   2 Tbsp crème fraiche
          •   1 Tsbp Dijon mustard

      Method

      1. Preheat the oven to 220°C.
      2. Halve the potatoes lengthways, then carefully score the cut sides with a crisscross pattern. Drizzle the cut surface with the 1 tbs of the olive oil, then place on a baking tray and bake for 30 - 40 minutes until soft.
      3. Preheat the grill. When the potatoes are cool enough to handle, use a dessert spoon to carefully scoop out the cooked potato flesh into a bowl, being careful not to pierce or tear the skins. Mash the hot potato roughly with the butter.
      4. Then add the flaked Huon Salmon, parsley, spring onion, crème fraiche and mustard to the bowl and stir. Season to taste. Spoon the salmon mix back into the potato skins, drizzle with extra olive oil and grill for 5 minutes or until the tops start to colour.



      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-wood-roasted-salmon-baked-potatoes/

      Easy Meatballs

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4

      Ingredients

          •  1 lb lean (at least 80%) ground beef
          • 
      1/2 cup Progresso™ Italian-style bread crumbs
          • 
      1/4 cup milk
          • 
      1/2 teaspoon salt
          • 
      1/2 teaspoon Worcestershire sauce
          • 
      1/4 teaspoon pepper
          • 
      1 small onion, finely chopped (1/4 cup)
          • 
      1 egg

      Method

      1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
      2. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
      3. Bake uncovered 18 to 22 minutes or until temperature reaches 165°F and no longer pink in center.

      TIPS:

          •    Instead of cooking the meatballs in the oven, drop them carefully into a wide, deep pot of marinara sauce. Gently simmer the sauce, partially covered, until the meatballs are cooked completely.

          •    For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.

          •    Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.



      This great family recipe is thanks to Betty Crocker. Recipes at https://www.bettycrocker.com/recipes/easy-meatballs/2959910f-1b27-438a-9085-d40b1950db20

      Comforting Sausage Bake

      Baked tomatoes, creamy white beans & garlic

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 45 minutes
          •    Yield: Serves 4

      Ingredients

          •   600g ripe mixed-colour cherry tomatoes
          •   4 cloves of garlic
          •   200g rosemary focaccia
          •   1 x 660 g jar of white beans
          •   12 higher-welfare chipolatas

      Method

      1. Preheat the oven to 180ºC/350ºF/gas 4. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
      2. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
      3. Roast for 45 minutes, or until everything is golden, bubbling and delicious.



      This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/comforting-sausage-bake/