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Your most unusual recipe

  • b

I'm always looking for something really different to serve - simple but unusual. Any ideas?

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  1. You must have some cool examples - share please.

    1. this is one of my favorite cheap, nutritious, mondo-bizzaro dishes

      Tuna and Celery Souffle

      6T minute tapioca
      1.5 t salt
      1.25 t. white pepper
      1T minced (grated) onion
      1 c chopped celery
      1.5 c milk
      1 can flaked tuna
      1.5 T chopped pimento
      3 egg yolks, beaten until thick & lemon-colored
      3 egg whites, stiffly beaten

      combine tapioca, salt, pepper, onion, celery and milk in a sauce pan. Place over medium heat and cook until it comes to a full boil, stirring constantly.
      Remove from heat and add tuna and pimento. Cool slightly while beating eggs. Add yolks and mix well. Add very gradually to the beaten egg whites, folding in thoroughly.

      Turn into greased 2qt baking dish. Place in a pan of hot water and bake at 350 degrees for ~1 hour (or until firm).

      Sounds weird but it's really good. And I didn't think I would like saurkraut on pizza until I tried it (with a gun to my head).

      1. Well, it's not unusual in that is has far out ingredients, but it's unusual for tuna salad...and it's very simple, and keeps getting better as late as 2 days later...

        I called this my TUNA MED SPECIAL!
        I used chopped cilantro, chick peas, minced red pepper, and red onion, artichoke hearts (or hearts of palm)--sometimes both if I have them, black olive type--I like the french black olives w/herbs from Citarella, or sometimes calamata...what ever you like would be fine...Put all this in a big glass bowl, and then add: Virgin olive oil, fresh lemon, salt, garlic pepper, oregano, and a little dijon wet or dry mustard..and a pinch of worcestshire sauce--toss together well, and let marinate for a few hours if possible---serve over a bed of fresh arugula, with some pantanoni (don't know how to spell!) italian bread (good from package)--or soy crisps--or whatever toasted bread type you like.

        You could also substitute non fat plain yogurt instead of the oil if you are counting your calories, and leave off the bread.

        4 Replies
        1. re: Janie

          So where's the tuna?

          1. re: Sharuf

            I've made this many times since your original post and love it! Thanks for sharing it.

            1. re: Shaebones

              Glad you liked it! It's great when you're watching your weight, because it's flavorful, and you don't have to worry about mayo...

            2. re: Sharuf

              Sorry, it's in the title,,,,but of course, add tuna..and preferably the whole brands tongol tuna if possible, their tuna is the best...always very fresh in the can looking, no off smell, and no weird black things or bones...gave up on all other brands as they were full of chemicals...whole foods brand is the best hands down!

          2. Well, just tonight I made toasted pumpkin ravioli vindaloo. Pasta shop ravioli, jarred vindaloo base. Boiled pasta until just al dente, drained out the water, heated oil/butter in the same pot, added back the ravioli. Toasted, then took them out. Drained pot, added a couple tablespoons of vindaloo base, and a cup or so of plain yogurt. Heated up, dumped ravioli back in (with some cooked spinach). Really good. I've done same thing with Potato Pierogi.

            2 Replies
            1. re: sbp

              Sounds wonderful...what brand of vindaloo base do you reccomend? Thanks!

              1. re: Janie

                I had a jar of Patak's in the fridge. I haven't tried that many different ones -- every now and then I get ambitious and make the paste from scratch, then freeze it.

            2. a
              Anna 'Boo' Carroll

              By accident, and out of desperation recently, I combined everything I had in the kitchen and discovered a wonderful meal.

              1 Jar of Medium (or Hot if you prefer) chunky Salsa (Goya-Ortega-etc)
              1 Small can of Dole crushed pineapple
              1 Small white onion
              Sprinkle of dry or fresh parsley
              Sprinkle of garlic salt or powder or both
              1 cup Orange juice

              4-5 skinless Chicken pieces (drumsticks, thighs, wings, breasts) OR
              4 medium sized pork chops

              Put the first ingredients in large Wok-type pan or Wok, and warm up slowly. After 5 minutes or so, put in chicken and/or pork chops. Cover the meat with the liquid. Put lid on and slowly simmer for 45 minutes to an hour. I added rice this last time and it was fantastic. When you take the meat out of the pan it is falling off the bone or in the case of the pork chops, you can cut them with a fork.

              Wonderful easy and hearty dinner for the wintertime. And it was an accident. I don't have a name for the recipe yet. Maybe 'Mexican Surprise'. I usually drink orange juice for dinner but a beer or soft drink would be great, too.

              3 Replies
              1. re: Anna 'Boo' Carroll

                This sounds like it would be good in the slow cooker, if you cut back on the liquid a bit.

                1. re: Buttercup
                  a
                  Anna Carroll

                  You're right. It would be. I use a lot of liquid because I have found the rice and meat absorb most of the liquid somehow. The extra liquid gives me a nice salsa/pineapple/orange juice sauce for the meat. I just finished a plate of this with chicken thighs. Yum. It's freezing in NYC tonight with high winds, so this was really perfect.

                  1. re: Buttercup
                    a
                    Anna Carroll

                    You're right. It would be. I use a lot of liquid because I have found the rice and meat absorb most of the liquid somehow. The extra liquid gives me a nice salsa/pineapple/orange juice sauce for the meat. I just finished a plate of this with chicken thighs. Yum. It's freezing in NYC tonight with high winds, so this was really perfect.