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    Recipes — oven cooked

    Lobster Macaroni and Cheese

    If you're always looking for ways to up your mac and cheese game, add this recipe to your repertoire. This elegant combination of lobster and macaroni and cheese gets its subtle flavor from a splash of sherry and a dash of nutmeg. The dish takes comfort food to a new level!

    The lobster meat makes the casserole extra-special, and it can be made with even more lobster if you have it. Fresh is best, but if lobster is hard to come by, use frozen lobster tails. Or make the casserole with a combination of other kinds of seafood like shrimp, scallops, or good quality lump crabmeat.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4-6


        •    1 large egg
        •    1/2 tsp salt
        •    2 1/2 cups milk
        •    4 tbsps dry sherry
        •    6 tbsps butter (divided)
        •    3 tbsps all-purpose flour
        •    8 ounces elbow macaroni
        •    4 green onions (thinly sliced)
        •    1 tbsp chopped parsley (fresh)
        •    1/4 tsp nutmeg (freshly ground)
        •    1/8 tsp freshly ground black pepper
        •    1 cup shredded mild Cheddar (divided)
        •    1 1/2 cups breadcrumbs (made from fresh bread)
        •    8 ounces chopped cooked lobster meat (about 2 x 1-pound lobster)


    1. Cook the macaroni in boiling salted water following the package directions; drain well.

    2. Heat oven to 350 F.

    3. Grease a 2-quart baking dish or spray it with nonstick cooking spray.

    4. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the parsley and green onions and cook for about 1 minute. Stir in flour until well blended; continue cooking the roux for 2 minutes. Gradually add the milk and continue cooking until thickened, stirring constantly.

    5. Whisk the egg in a small bowl or large cup. Whisk in about 1 cup of the hot mixture. Return the egg mixture to the saucepan and blend well. Add 1 cup of sharp Cheddar cheese to the sauce, along with about 1/2 cup of the mild Cheddar or Cheddar Jack and the salt, pepper, and nutmeg. Add the sherry and stir to blend.

    6. In a large bowl, combine the sauce with the drained macaroni; fold in the lobster.

    7. Spoon the lobster and macaroni mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese.

    8. Melt the remaining 3 tablespoons of butter and mix with the breadcrumbs until well blended. Sprinkle the crumbs evenly over the cheese layer.
    9. Bake the casserole for 25 minutes, or until the topping has browned and the macaroni and cheese filling is bubbling around the edges.

    10. If the topping is pale, put the casserole under the broiler for a minute, or just until the topping has browned.

    When you have day-old bread, make fresh breadcrumbs! Just tear the bread into pieces and process in a food processor to make fine crumbs. Transfer the breadcrumbs to a freezer bag and seal. Label the bag with the name and date and freeze for up to 3 months. When you need breadcrumbs for casseroles, meatballs or meatloaf, and other dishes, just take some out of the freezer.

    This great family recipe is thanks to the-spruceEats Recipes at https://www.thespruceeats.com/lobster-macaroni-and-cheese-3058068

    Citrus Glazed Roast Chicken

    This Citrus Glazed Roast Chicken boasts robust citrus flavors and the juiciest, most tender meat possible! Easy to prepare, only 45 minutes in the oven, and an incredible marinade is what sets this chicken apart from the rest!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    1 4 lb. chicken cut in half, cleaned


        •    1/2 tsp salt
        •    2 tbsps olive oil
        •    1/2 tsp dried thyme
        •    1/4 tsp black pepper
        •    1/2 tsp dried oregano
        •    1 lemon cut into slices
        •    1 tbsp fresh lemon juice
        •    2 oranges cut into slices
        •    1 tbsp fresh orange juice
        •    1 large shallot thinly sliced
        •    1/2 cup orange marmalade
        •    2 tbsps worcestershire sauce


    1. Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.

    2. Place the chicken halves in a deep dish like a casserole dish.

    3. Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.

    4. Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.

    5. Preheat oven to 375F.

    6. Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.

    7. Line the baking sheet with the orange and lemon slices.

    8. Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.

    9. Pour the marinade over the top of the chicken.

    10. Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.

    11. Baste the chicken every 15 minutes.

    12. Let chicken rest 10 minutes before carving.

    This great family recipe is thanks to Mom-on-Timeout Recipes at https://www.momontimeout.com/citrus-glazed-roast-chicken/

    Bacon Tortellini Bake

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •    1/2 tsp salt
        •    2 cups 2% milk
        •    1 tsp dried basil
        •    2 tsps lemon juice
        •    2 garlic cloves, minced
        •    1 tbsp all-purpose flour
        •    1/8 tsp coarsely ground pepper
        •    3 cups small fresh broccoli florets
        •    3/4 cup grated parmesan cheese, divided
        •    1/2 pound bacon strips, cut into 1 inch pieces
        •    1 package (20 ounces) refrigerated cheese tortellini
        •    3/4 cup shredded part-skim morrarella cheese, divided


    1. Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
    2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
    3. Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat.
    4. Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.

      Freeze Option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/bacon-tortellini-bake/

    Baked Chicken Wings

    Prep Time

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


        •    kosher salt
        •    4 tbsps vegetable oil
        •    3/4 tsp garlic powder
        •    3 tsps baking powder
        •    freshly ground black pepper
        •    3 lb chicken wings, split at the joint, wing tips removed and discarded


    1. Preheat oven to 425º. In a medium bowl, dry chicken thoroughly with paper towels and toss in 3 tablespoons vegetable oil. Season with salt, pepper, garlic powder, and baking powder. Mix well.
    2. Grease rimmed sheet pans with remaining vegetable oil and spread chicken in a single layer. Bake on top third baking rack, 20 minutes, then broil until golden brown, 7 to 10 minutes. Serve immediately.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a53411/easy-oven-baked-chicken-wings/

    Soy Glazed Baked Huon Salmon With Chinese Broccoli

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 tbsp lime juice
        •    1 cup soy sauce
        •    1 tbsp sesame oil
        •    1 tsp ginger, grated
        •    1/4 cup caster sugar
        •    1 tsp ground coriander
        •    2 cloves garlic, crushed
        •    2 bunches chinese broccoli
        •    coriander leaves, to garnish
        •    4 Huon Salmon fillet skin on


    1. Preheat oven to 200℃.

    2. To make the soy glaze, combine the soy, caster sugar, ground coriander, garlic, ginger and sesame oil in a small saucepan. Allow to come to the boil, reduce heat and simmer for 5 minutes.

    3. Place the Atlantic salmon fillets on a tray line with baking paper, using a pastry brush, brush half of the marinade onto the fillets and bake in the oven for 12 minutes or until the fish has browned and is almost cooked through (baste a couple of times while cooking) Stir the lime juice into the remaining marinade and set aside.

    4. While the fish is cooking, steam the Chinese broccoli.

    5. To Serve, place the steamed broccoli onto a serving platter (or individual plates) top with the baked Atlantic salmon fillets, sprinkle with the coriander leaves and serve with the extra marinade.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/soy-glazed-baked-huon-salmon-with-chinese-broccoli/