Recipe: Casserole Recipes Part 4 (9)

Casserole Recipes Part 4

Julie.C..S.Africa (10:55:37) : BOEUF BOURGUIGNONNE

2 Lbs topside beef, cut into 1 inch cubes
4 oz of streaky bacon, chopped not too finely
2 0z butter
2 tablespoons of cooking oil
12 pickling onions, peeled
2 Tbls plain flour
1/2 Cup beef stock
4 cloves of crushed garlic
bouquet garni
3/4 cup red wine)
1 Cup of small button mushrooms

Melt the butter in a frying pan, and brown the onions over medium heat. Remove and set aside.
Add the beef and the bacon and fry until browned all over. Drain the meat and scoop into a casserole dish. Sprinkle the flour into the pan and cook, stirring well, for two to three minutes. Add the stock, the wine, bouquet garni, garlic, some black pepper and a pinch of salt. Bring to the boil and cook until sauce thickens, then pour it over the beef. Cover and cook for about 90 minutes.
Fry the mushrooms in a little butter, then add the mushrooms and onions to the casserole and continue to cook for another 30 minutes.
(Can add a Tbls of brandy to the casserole at this stage.)
This dish is traditionally enjoyed with a crispy French bread broken into chunks to soak up the gravy.
You can serve plain white rice or mashed potatoes with it. Light, plain vegetables go well with the beef, or otherwise make a simple tossed salad. Julie.C..S.Africa (10:55:00) : Oxtail and root vegetable stew

2 kg oxtail, trimmed and cut into pieces
60 ml (4 tbsp) cake flour
salt and milled pepper to taste
sunflower oil for frying
12 baby carrots, scrubbed
4 leeks, washed and sliced
2 stalks celery, sliced
6 beet root, peeled and quartered
6 small turnips, trimmed
6 - 8 baby onions, peeled
grated peel of 3 oranges
10 ml (2 tsp) grated nutmeg
4 cloves garlic
250 ml (1 cup) beef stock or canned consomm
250 ml (1 cup) dry white wine
1 bay leaf
45 ml (3 tbsp) sugar
85 ml (1/3 cup) white
wine vinegar
Serves 6

Roll pieces of oxtail in flour, shaking off excess. Sprinkle with salt and pepper. Brown oxtail pieces in heated oil in a heavy-based saucepan over moderate heat. Add remaining ingredients, cover and cook over low heat for 2 hours, or until meat is tender. Serve with rice, or with mashed or boiled potatoes. Terrytx (10:00:42) :

Beef and Ravioli
Recipe By :Terry Ward
Serving Size : 6

1 pound lean ground beef
2 cloves garlic -- minced
1 small onion (about 1/2 cup) -- chopped
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried Italian seasoning
1 cup beef broth
1 (10 oz) pkg frozen peas -- thawed
2 (15 oz)cans beef or cheese ravioli
1/4 cup Parmesan cheese

Brown beef with onions and garlic. Drain well and return to skillet. Sprinkle with flour, salt, pepper and Italian seasoning. Mix well. Add broth and cook and stir until thickened, about 3 min. Add peas and ravioli with sauce. Toss to combine, being careful to keep raviolis intact. Place mixture in a lightly greased casserole and sprinkle with Parmesan. Cook, covered, at 350 degrees for 30-45 min or until heated through.Terrytx (09:59:55) :

Nessa's Chicken Thing
Serving Size : 6

4 boned and skinned chicken breast halves -- cut in 1" cubes
1/2 large onion -- chopped
2 stalks celery -- chopped
2 cloves garlic -- minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon soy sauce
1 can condensed cream of chicken soup
salt and pepper to taste
2 cups frozen vegs, (such as corn, peas, and
carrots)
1/4 cup parmesan cheese
1/2 cup sour cream
1 1/2 cups cheddar cheese -- divided
6 to 8 oz cooked egg noodles

Saut onion, garlic, and garlic until tender. Add chicken and cook until no longer pink. Add basil, thyme, soy, salt and pepper. Mix well. In a large casserole, combine the chicken mixture with soup, vegs., Parmesan cheese, sour cream and 1 cup cheddar. Stir in noodles, mixing until well combined. Sprinkle with the remaining cheese. Cover and bake at 350 degrees for 30 min. or till heated through.

NOTES : When Nessa was 7 yrs. old, this was one of her favorite recipes.Terrytx (09:58:58) :

Chicken Santa Fe
Serving Size : 4

4 boned and skinned chicken breast halves
1/4 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2 teaspoons oil
1 (15 oz) can tomato sauce
1 (14-1/2 oz) can Southwestern salsa-style diced tomato
with green chilies -- undrained
1 (8-1/4 oz) can whole kernel corn* -- drained
1 cup canned black beans -- rinsed and drained
1/8 teaspoon cumin**
2 tablespoons chopped fresh cilantro
1/2 cup shredded reduced fat Monterey Jack cheese*
4 cups hot cooked spaghetti
1/4 cup freshly grated Parmesan, if desired

Flatten each chicken breast to 1/2" thickness. Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture, Heat oil in a large nonstick skillet over med-high heat. Cook chicken about 8 min, turning once, until juices run clear. Remove from skillet; cover and keep warm. Heat tomato sauce, chili tomatoes, corn, black beans, cumin and 2 tbls. cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 min.; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 min. or till cheese is melted. Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.

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NOTES : What I did different-
* used 1 cup frozen corm
**1 tsp cumin, because we like it
*** Had some Mexican Queso Fresco-used that instead
****Also added 2 cloves of garlic (minced) to the sauce mixture.

Served it with a fruit salad made of strawberries and fresh pineapple mixed with about 2 tbls. chopped fresh mint.Terrytx (09:58:09) :

Chicken Fajita Feta-Chini
Recipe By :Houston Chronicle
Serving Size : 8

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano leaves
2 tablespoons fresh lime juice
3 boned and skinned chicken breast halves -- cut in 2x1/2" strips
2 tablespoons olive oil -- divided
2 cups red, green and yellow bell peppers -- cut in strips
1 medium onion -- sliced
1 cup salsa
6 ounces feta, crumbled -- divided
8 ounces fettuccine -- cooked and drained

In a med. bowl, combine chili powder, cumin, oregano, and lime juice. Add chicken and stir to coat. Heat 1 tbls oil in large nonstick skillet over med. heat. Add chicken; cook and stir for 5 min., or until cooked through. Remove from skillet. Add remaining tbls oil, pepper strips, and onion to skillet. Cook and stir 4 min., or until crisp tender. Stir in salsa; bring to a boil. Add chicken and 3/4 cup feta. Spoon mixture over hot fettuccine. Sprinkle with remaining feta. Toss before serving.Terrytx (09:57:16) : Chicken Enchilada Casserole

1 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbls. butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
3 Tbls. butter or margarine
1/4 cup all-purpose flour
1 tsp. ground coriander seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cups shredded Monterey jack cheese (6 oz.)
12 6-inch tortillas

In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside.
In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. Serves 6. Gwen (09:56:44) : Here's one more!

Another zucchini recipe
1 lb tofu
1/4 c soy sauce
1/2 c chopped onion
1 clove garlic, minced
2 tbsp oil
1 pkg. Raman noodles
2 c spaghetti sauce
1c shredded cheese

Drain tofu on paper towel, cut into 1/2 inch cubes. Marinate in soy sauce for 10 min. In large skillet with lid, stirfry tofu and veggies in oil. Slightly crumble uncooked noodles; add to skillet. Stir in spaghetti sauce. Cover and cook 5 minutes until noodles
are tender. Add water if necessary. Sprinkle cheese on top and heat until cheese melts! Enjoy.Gwen (09:47:50) : Here's a casserole recipe that I have made since I took a cooking course when I was young!!

Hearty Western Casserole
1/2 c chopped onion
1 tbsp margarine
4 oz noodles uncooked
1 (12 oz) can corned beef
1 can cream of mushroom soup
1 c milk
1/2 c cheddar cheese shredded
1 c water

Saut onions in butter until browned. Place corned beef in large bowl and break into small pieces. Add soup, cheese, milk and water. Add to onion in the pan. Place noodles on top of mixture. Turn heat to low. Cook for 20 -25 minutes until noodles are tender.