Tuna Biscuit Braid Food

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TUNA AND PEAS



Tuna and Peas image

This recipe is quick and easy; my children love it. Serve over toast, biscuits, or rice. It's good for breakfast or brunch.

Provided by Herb Brooks

Categories     Seafood     Fish     Tuna

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup butter
½ cup frozen peas
1 small onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk, or as needed
2 (5 ounce) cans tuna, drained
salt and ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
  • Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.

Nutrition Facts : Calories 185 calories, Carbohydrate 7.4 g, Cholesterol 34.5 mg, Fat 11.5 g, Fiber 0.7 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 452.2 mg, Sugar 2.9 g

TUNA CRESCENT RING



Tuna Crescent Ring image

This is really easy to throw together, and I often use it when I am too tired to fix anything else. -Julia Bivens, Martinsburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
1 can (12 ounces) albacore white tuna in water
1 cup frozen peas and carrots (about 5 ounces)
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons dried minced onion
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.

Nutrition Facts : Calories 506 calories, Fat 30g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1044mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

TUNA LOAF



Tuna Loaf image

An easy, pleasing recipe that is very economical to make and enjoy. I serve with chicken gravy at the table with mashed potatoes and a vegetable or tossed green salad.

Provided by broomrider

Categories     Seafood     Fish     Tuna

Time 40m

Yield 6

Number Of Ingredients 8

2 (5 ounce) cans solid white tuna packed in water, drained
1 (10.75 ounce) can condensed cream of chicken soup
½ (10.75 ounce) can milk
1 (4 ounce) packet saltine crackers, crushed
3 slices white bread, crumbled into fine crumbs
½ onion, finely chopped
1 large egg
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
  • Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
  • Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 29.2 g, Cholesterol 49.7 mg, Fat 7.6 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 704.8 mg, Sugar 2.9 g

DILLED TUNA SALAD



Dilled Tuna Salad image

This is my favorite lunch recipe. I love the taste of it with kosher dill pickle slices on the side. -Rebecca Schweizer, Chesapeake, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup mayonnaise
1 tablespoon sour cream
2 to 4 teaspoons minced fresh parsley
1 to 1-1/2 teaspoons dill weed
1/8 teaspoon garlic salt
1/8 teaspoon ground thyme
1/8 teaspoon pepper
Dash cayenne pepper
1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons chopped red onion
2 cups fresh baby spinach
5 slices tomato, halved

Steps:

  • In a small bowl, whisk the first eight ingredients. Stir in tuna and onion. Serve over spinach. Garnish with tomato slices.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 677mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

TUNA BISCUIT BRAID



Tuna Biscuit Braid image

This recipe comes from the Chicago Tribune, published in the 1980s. I made it often but lost the recipe one day. I searched online for years, trying to find it again, and even tried to recreate it from memory, but nothing was quite right. We're remodeling the kitchen now, and lo and behold, the recipe card fell to the floor when we took the old cabinets down! So here it is, never to be lost again.

Provided by NotElizabeth

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 1/2 ounce) can tuna, drained and flaked
3/4 cup cheddar cheese, grated
1/4 cup mayonnaise
2 tablespoons parsley, chopped
1 tablespoon lemon juice
4 green onions, chopped with tops
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups biscuit mix
1/2 cup water
celery seed (optional)

Steps:

  • Heat oven to 425°F Grease a small baking sheet.
  • Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).
  • Add water to biscuit mix, and knead 10 times on a lightly floured surface.
  • Pat dough into a 10x12-inch rectangle in the center of the baking sheet.
  • Spread tuna mixture evenly down the center of the rectangle.
  • Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.
  • Bring the opposite strips up and over the filling and seal the ends to form a braid.
  • Sprinkle with celery seed.
  • Bake 15-20 minutes at 425°F.
  • Use two large pancake turners to lift onto serving plate.
  • Cut into pieces crosswise.

Nutrition Facts : Calories 346.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 35.3, Sodium 803.4, Carbohydrate 30.6, Fiber 1.2, Sugar 6, Protein 17.7

CRESCENT TUNA BRAID



Crescent Tuna Braid image

Make and share this Crescent Tuna Braid recipe from Food.com.

Provided by kerrysdancin

Categories     One Dish Meal

Time 47m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (9 ounce) can solid light tuna, drained
2 hard-boiled eggs, chopped
1/4 cup light mayonnaise
1/4 cup chopped onion
2 tablespoons dill relish
1 diced roma tomato
1 (8 ounce) can pillsbury reduced-fat crescent rolls
1 cup shredded swiss cheese
1 tablespoon sesame seeds

Steps:

  • Heat oven to 375°F.
  • Combine tuna, eggs, mayonnaise, onion, dill pickle (or relish) and diced tomato.
  • Separate dough into 2 long rectangles.
  • Place on ungreased baking sheet with long sides overlapping 1/2 inch ; press center seam and pinch perforations together to form one large rectangle (approx. 13.5" x 8.5").
  • Spoon tuna mixture lengthwise down center of dough. Sprinkle 1/2 cup cheese over filling.
  • Cut slits 1" apart on each side of rectangle from filling to edge.
  • To give braided appearance, fold strips of dough across filling, alternating from side to side.
  • Bake for 17 to 20 min or until golden brown. Remove from oven; sprinkle with remaining 1/2 cup cheese and sesame seeds.
  • Garnish with parsley sprig.

Nutrition Facts : Calories 625.2, Fat 38.8, SaturatedFat 14.7, Cholesterol 295.1, Sodium 621.8, Carbohydrate 15.3, Fiber 1.8, Sugar 4.2, Protein 52.1

CHICKEN ALBERGHETTI



Chicken Alberghetti image

This recipe was a family favorite when I was growing up. We lost the recipe and I searched for years on the internet to try and find it. Today I was going through my cookbook cupboard looking for books to donate to charity. I came across a cookbook titled 'Salute to Italy Celebrity Cookbook'. Could this be the cookbook that has our Chicken Alberghetti recipe? Yes, yes it is!! Serve with buttered angel hair pasta or with Creamy garlic parmesan orzo. The original recipe does not give specific amounts for bread crumbs, the amount of olive oil and butter that the chicken is sauteed in or for the amount of butter to use to dot the chicken with before baking. I estimated those amounts. Please feel free to use more or less as you deem necessary.

Provided by Marie Nixon

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

4 whole chicken breasts, halved, skinned and boned
2 eggs, beaten
1 1/2 cups breadcrumbs
2 tablespoons olive oil
2 tablespoons unsalted butter
16 ounces good marinara sauce
1/2 cup milk or 1/2 cup half-and-half
8 slices swiss cheese, paper thin
8 slices mozzarella cheese, paper thin
1/2 cup freshly grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Dip the chicken breast halves in egg.
  • Roll in bread crumbs to coat all over.
  • Fry chicken in half olive oil and half butter.
  • Dilute marinara sauce with the milk and cover the bottom of a baking dish with sauce.
  • Layer chicken on top of the sauce.
  • Top with slices of Swiss and mozzarella cheese.
  • Sprinkle parmesan over all and dot with approximately 2 tablespoons of butter.
  • Bake in a 300 degree oven, covered for 30 minutes.
  • Uncover and bake for 10 to 15 minutes more. In order to get the cheese to be real bubbly and a little bit browned, you may need to increase the oven temperature to 400 degrees for the last 10 or 15 minutes. Watch carefully so it does not burn.
  • Can be cooked a day or two ahead and reheated for serving.

Nutrition Facts : Calories 951.6, Fat 57.5, SaturatedFat 25.7, Cholesterol 282.8, Sodium 1146.1, Carbohydrate 35.5, Fiber 3.4, Sugar 10.3, Protein 70.1

DILL SEED BRAID



Dill Seed Braid image

Its pretty braided shape and pleasant dill flavor distinguishes this golden-brown loaf from other yeast breads. My family loves to eat it alongside soup, roast beef or pot roast. I almost always make two loaves-one just isn't enough!

Provided by Taste of Home

Time 1h

Yield 1 loaf.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup plain yogurt
1 small onion, finely chopped
1/4 cup sugar
2 tablespoons butter, softened
1 egg
1 tablespoon dill seed
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the yogurt, onion, sugar, butter, egg, dill seed, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

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