Ingredients: (Fish Baked In Creamy Milk Sauce with Onions Herbs)
2 tablespoons olive oil, divided
1 small onion, sliced into thick rings
1 lb. white fish of choice, cut into 2-inch pieces
Salt and ground black pepper to taste
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon anise seeds, crushed
2/3 cup (5 fl.-oz. can) Evaporated Milk
1/4 cup water
Directions: (Fish Baked In Creamy Milk Sauce with Onions Herbs)
Preheat oven to 325° F. Grease 13 x 9-inch baking dish.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
Season fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
Bake for 20 minutes or until fish flakes easily with a fork.
Ingredients: (Chili vs. Cornbread Bake)
1 lb. lean ground beef
1 packet (1.4 oz.) taco or chili seasoning mix
2 cans (8 oz. each) tomato sauce
1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (12 fl. oz.) Evaporated Milk, divided
2 boxes (8.5 oz. each) dry corn muffin mix
2 large eggs
1 can (4 oz.) diced green chilies, undrained
1 1/2 cups (6 oz.) shredded cheddar cheese, divided
Directions: (Chili vs. Cornbread Bake)
Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
Cook beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before
Ingredients: (Eggplant with Shrimp Ham Casserole)
1 pound eggplant, skinned, cut crosswise in 3/4-inch slices
1/4 cup all-purpose flour for dusting
3/4 cup plus 2 tablespoons olive oil for frying, divided
2 cloves garlic
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
1 can (12 fluid ounces) Evaporated Milk
1 teaspoon Beef Flavor Bouillon
1/4 teaspoon ground white pepper or freshly ground black pepper
12 frozen, peeled, cooked medium shrimp, thawed
1/4 cup Serrano ham strips (dried, cured Spanish ham) or prosciutto
1/3 cup shredded Swiss cheese
Directions: (Eggplant with Shrimp Ham Casserole)
Grease 8-inch-square baking pan or broiler-proof dish.
Sprinkle eggplant slices with salt and dust with flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels. Arrange eggplant in overlapping lengthwise rows in prepared baking pan. Keep warm.
Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Stir in flour. Gradually add evaporated milk, bouillon and pepper. Cook, stirring constantly, until mixture comes just to a boil and is smooth and thickened.