This dish is not unlike lasagne, except that the spicy meat is mixed with rice and is layered between tortillas, with a hot salsa sauce for an extra kick.
Ingredients
1 onion, chopped
2 garlic cloves, crushed
1 fresh red chilli, thinly sliced
350g/12oz rump steak, cut into small cubes
15ml/1 tbsp oil
225g/8oz/2 cups cooked long grain rice
beef stock to moisten
3 large flour tortillas
for the Salsa Picante
2 x 400g/14oz cans chopped tomatoes
2 garlic cloves, halved
1 onion, quartered
1-2 fresh red chillies, roughly chopped
5ml/1 tsp ground cumin
2.5-5ml/ 1/2 -1 tsp cayenne pepper
5ml/1 tsp fresh oregano OR 2.5ml/ 1/2 tsp dried oregano
tomato juice or water if required
for cheese sauce
50g/2oz/4 tbsp butter
50g/2oz/ 1/2 cup plain flour
600ml/1 pint/ 2/1/2 cups milk
115g/4oz/1 cup grated cheddar cheese
salt and pepper
1) Preheat the oven to 180*C/350*F. Make the salsa picante. Place the tomatoes, garlic, onion and chillies in a blender or food processor and process until smooth. Pour into a small pan, add the spices and oregano and season with salt.
2) Gradually bring the mixture to the boil, stirring occasionally. Boil for 1-2 minutes, then lower the heat, cover with a lid and simmer gently for about 15 minutes. The sauce should be thick, but of a pouring consistency. If it is too thick, dilute it with a little fresh tomato juice or water.
3) Make the cheese sauce. Melt the butter in a pan and stir in the flour. Cook for 1 minute. Add the milk, stirring all the time until the sauce boils and thickens. Stir in all but 30ml/2 tbsp of cheese and season to taste. Cover the pan with a lid and set aside.
4) Mix the onion, garlic and chilli in a bowl. Add the steak cubes and mix well.
5) Heat the oil in a frying pan and stir-fry the meat mixture for about 10 minutes, until the meat cubes have browned and the onion is soft. Stir in the rice and enough beef stock to moisten. Season to taste with salt and pepper.
6) Pour about a quarter of the cheese sauce into the bottom of a round ovenproof dish. Add a tortilla and then spread over half the salsa followed by half the meat mixture.
7) Repeat these layers, then add half the remaining cheese sauce and the final tortilla. Pour over the remaining cheese sauce and sprinkle the reserved grated cheese on top. Bake in the preheated oven for about 15-20 minutes, or until golden on top.
Friday, March 21, 2008
Wednesday, March 12, 2008
Green Chile Chicken Enchiladas
Prep time: 30 mins l Bake time: 45-60 mins l Serves: 8
2 cups diced cooked chicken (substitue 1 1/2lbs hamburger for red enchiladas)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced drained roasted red bell peppers (use for red enchiladas)
1 4 1/2 oz chopped green chiles
1 cup sour cream
1 10oz can green enchilada sauce (red sauce for red enchiladas)
1 package flour totillas for burritos
1 1/2 cups shredded cheddar cheese
shredded lettuce, chopped tomato or avocado and additionl sour cream, if desired
1. Heat over to 350*. Spray 13x9 inch baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers (if used), chiles and sour cream.
2. spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in baking dish. Top enciladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time.
4. Serve with lettuce, tomato or avocado and additional sour cream.
2 cups diced cooked chicken (substitue 1 1/2lbs hamburger for red enchiladas)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced drained roasted red bell peppers (use for red enchiladas)
1 4 1/2 oz chopped green chiles
1 cup sour cream
1 10oz can green enchilada sauce (red sauce for red enchiladas)
1 package flour totillas for burritos
1 1/2 cups shredded cheddar cheese
shredded lettuce, chopped tomato or avocado and additionl sour cream, if desired
1. Heat over to 350*. Spray 13x9 inch baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers (if used), chiles and sour cream.
2. spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in baking dish. Top enciladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time.
4. Serve with lettuce, tomato or avocado and additional sour cream.
Classic Diner Meatloaf
Prep time: 5 min l Bake time: 55 min l Serves: 6
1 1/2 lbs extra lean ground beef
1 can 10 3/4 oz condensed tomato soup, divided
6 oz package stuffing mix
1 egg, lightly beaten
1 onion, chopped
1tsp dried thyme leaves
1/4 cup chili sauce (this makes for an interesting and different taste for meatloaf)
1. Preheat over to 350*.
2. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4 inch loaf pan sprayed with cooking spray.
3. Bake 55 min.
4. Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.
1 1/2 lbs extra lean ground beef
1 can 10 3/4 oz condensed tomato soup, divided
6 oz package stuffing mix
1 egg, lightly beaten
1 onion, chopped
1tsp dried thyme leaves
1/4 cup chili sauce (this makes for an interesting and different taste for meatloaf)
1. Preheat over to 350*.
2. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4 inch loaf pan sprayed with cooking spray.
3. Bake 55 min.
4. Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.
Easy Shepherd's Pie
Prep time: 10 min l Bake time: 20 min l Serves: 6
1 lb ground beef
2 cups hot mashed potatoes (can be instant)
4 oz cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
1. Preheat oven to 375*. Brown meat in large skillet. Drain.
2. Mix potatoes, cream cheese, 1/2 cup of the cheese and the garlic until well blended.
3. Stir vegetables and gravy into meat.
4. Spoon into 9 inch square baking dish.
5. Cover with potato mixture.
6. Sprinkle with remainin 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.
1 lb ground beef
2 cups hot mashed potatoes (can be instant)
4 oz cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
1. Preheat oven to 375*. Brown meat in large skillet. Drain.
2. Mix potatoes, cream cheese, 1/2 cup of the cheese and the garlic until well blended.
3. Stir vegetables and gravy into meat.
4. Spoon into 9 inch square baking dish.
5. Cover with potato mixture.
6. Sprinkle with remainin 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.
Hash Brown Casserole
Prep time: 13 mins l Bake time: 45 mins l Serves: 10-12
2 cups shredded sharp cheddar cheese
2 cups sour cream
1 10 3/4 oz can cream of chicken soup
1 1/2 sticks butter, melted, divided
1/2 cup chopped onion
1 tsp salt
1/4 tsp black pepper
1 2lb package souther-style hash brown potatoes, thawed
2 cups crushed cornflakes
1. Preheat oven to 350*. Butter a 9x9 baking dish.
2. Combine cheese, sour cream, soupo, 1/2 cup melted butter, onion, salt and black pepper in a large bowl and mix well.
3. Add potatoes to cheese mixture and mix well. Spoon into prepared baking dish.
4. Combine cornflakes and the remaining butter in a medium bowl and toss to coat.
5. Sprinkle cornflake mixture over the potatoes. Bake for 45 minutes. Serve hot.
Variations:
Add 1 4 1/2 oz can of chopped green chiles to the cheese mixture.
Substitute 1 pound cooked sausage for the hash browns.
For an all-in-one dish, spread 2 cups croutons in the baking dish and beat 4 eggs into the cheese mixture before baking.
For a special touch, sprinkle a tablespoon of chives over the top either before or after baking.
2 cups shredded sharp cheddar cheese
2 cups sour cream
1 10 3/4 oz can cream of chicken soup
1 1/2 sticks butter, melted, divided
1/2 cup chopped onion
1 tsp salt
1/4 tsp black pepper
1 2lb package souther-style hash brown potatoes, thawed
2 cups crushed cornflakes
1. Preheat oven to 350*. Butter a 9x9 baking dish.
2. Combine cheese, sour cream, soupo, 1/2 cup melted butter, onion, salt and black pepper in a large bowl and mix well.
3. Add potatoes to cheese mixture and mix well. Spoon into prepared baking dish.
4. Combine cornflakes and the remaining butter in a medium bowl and toss to coat.
5. Sprinkle cornflake mixture over the potatoes. Bake for 45 minutes. Serve hot.
Variations:
Add 1 4 1/2 oz can of chopped green chiles to the cheese mixture.
Substitute 1 pound cooked sausage for the hash browns.
For an all-in-one dish, spread 2 cups croutons in the baking dish and beat 4 eggs into the cheese mixture before baking.
For a special touch, sprinkle a tablespoon of chives over the top either before or after baking.
Pot Luck Potato Casserole
Prep time: 10 min l Cook time: 5-6 hrs l Serves: 8-10
1/4 cup plus 3 Tblspn butter, divided
1 10 3/4 oz can condensed cream of chicken soup
8 oz sour cream
1/4 cup chopped onion
1 tsp salt
2 pounds potatoes
2 cups chredded cheddar cheese
1 1/2 to 2 cups bread stuffing mix
1. Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 50-60 seconds or until completely melted. Add undiluted soup, sour cream, onion and salt to butter, mix well.
2. Peel potatoes; cut into 1/2 inch cubes.
3. Combine potato cubes and cheddar cheese in slow cooker. Pour soup mixture into slow cooker; mix well. Sprinkle stuffing mix over potato mixture.
4. Place remaining butter in small microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 40-45 seconds or until melted. Drizzle butter over bread stuffing mix in slow cooker.
5. Cover sow cooker and cook on HIGH 5-6 hours or on LOW 8-10 hours or until casserole is hot and bubbly and potatoes are tender. Store leftover, covered, in refrigerator.
1/4 cup plus 3 Tblspn butter, divided
1 10 3/4 oz can condensed cream of chicken soup
8 oz sour cream
1/4 cup chopped onion
1 tsp salt
2 pounds potatoes
2 cups chredded cheddar cheese
1 1/2 to 2 cups bread stuffing mix
1. Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 50-60 seconds or until completely melted. Add undiluted soup, sour cream, onion and salt to butter, mix well.
2. Peel potatoes; cut into 1/2 inch cubes.
3. Combine potato cubes and cheddar cheese in slow cooker. Pour soup mixture into slow cooker; mix well. Sprinkle stuffing mix over potato mixture.
4. Place remaining butter in small microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 40-45 seconds or until melted. Drizzle butter over bread stuffing mix in slow cooker.
5. Cover sow cooker and cook on HIGH 5-6 hours or on LOW 8-10 hours or until casserole is hot and bubbly and potatoes are tender. Store leftover, covered, in refrigerator.
Chicken Biscuits
My kids ask for this every time they come home. It's one of their favorite dishes regarless of the time of year. When I make a chicken dish, I always cook extra chicken so I have cooked chicken handy during the week to make something else.
Prep: 30 min l Bake time: 35 mins l Serves: 6
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento (we don't like this so i don't use it)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (i either make my own or use canned)
1. Preheat ovet to 350*. Grease the bottom and sides of an 11x7 baking dish (i use a 9x13).
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. (sometimes i skip this step and just use the raw onion)
3. Combine onion, chicken, soup, sour cream, milk and piminento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup of cheese. (i use all the cheese. we don't like the cheese on top of the biscuits). Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
If you've used a bit to much milk or the sauce is watery for whatever reason, the biscuits will take longer to be done. If I think this is the case, I cook the biscuits separately from the chicken mixture just to make the sure they aren't doughy.
Prep: 30 min l Bake time: 35 mins l Serves: 6
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento (we don't like this so i don't use it)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (i either make my own or use canned)
1. Preheat ovet to 350*. Grease the bottom and sides of an 11x7 baking dish (i use a 9x13).
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. (sometimes i skip this step and just use the raw onion)
3. Combine onion, chicken, soup, sour cream, milk and piminento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup of cheese. (i use all the cheese. we don't like the cheese on top of the biscuits). Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
If you've used a bit to much milk or the sauce is watery for whatever reason, the biscuits will take longer to be done. If I think this is the case, I cook the biscuits separately from the chicken mixture just to make the sure they aren't doughy.
Mini Chicken Pot Pies
Prep time: 50 min l bake time: 25-30 min l Serves: 5
1 cup frozen peas
1 cup chopped carrots
2 5 oz cans chunck white chicken, drained (or use leftover cooked chicken)
1 cup shredded cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbspn mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 10-count can refrigerated buttermilk biscuits
1. Preheat the oven to 325*.
2. Cook peas according t the package directions; drain well.
3. Steam the carrots in a vegetable steamer for 2-3 minutes. (you can also use 2 cups of frozen mixed peas and carrots cooked and drained)
4. Combine chicken, cheese, peas, carrots, cream cheese, onion, mayonnaise, salt, pepper and garlic powder in a large bowl and mix well.
5. Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
6. Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.
1 cup frozen peas
1 cup chopped carrots
2 5 oz cans chunck white chicken, drained (or use leftover cooked chicken)
1 cup shredded cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbspn mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 10-count can refrigerated buttermilk biscuits
1. Preheat the oven to 325*.
2. Cook peas according t the package directions; drain well.
3. Steam the carrots in a vegetable steamer for 2-3 minutes. (you can also use 2 cups of frozen mixed peas and carrots cooked and drained)
4. Combine chicken, cheese, peas, carrots, cream cheese, onion, mayonnaise, salt, pepper and garlic powder in a large bowl and mix well.
5. Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
6. Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.
Monday, March 10, 2008
Chicken a la crock pot
1 Roaster chicken
1 Lemon
1/4 cup honey
1/2 cup Orange Juice
Rinse Chicken well inside and out. Roll the lemon on a flat
surface to soften, and pierce well with a fork. Place the lemon
in the cavity of the chicken and place the chicken in the crock pot.
Mix the honey and the orange juice together well and pour over the
chicken. I sometimes add a sprinkle of garlic pepper at this point. Not always.
Cook on low until done.
When you take the chicken out of the pot, remove the lemon very
carefully, it will be hot and squeeze the juice over the chicken. Yummy !
Enjoy Mom
1 Lemon
1/4 cup honey
1/2 cup Orange Juice
Rinse Chicken well inside and out. Roll the lemon on a flat
surface to soften, and pierce well with a fork. Place the lemon
in the cavity of the chicken and place the chicken in the crock pot.
Mix the honey and the orange juice together well and pour over the
chicken. I sometimes add a sprinkle of garlic pepper at this point. Not always.
Cook on low until done.
When you take the chicken out of the pot, remove the lemon very
carefully, it will be hot and squeeze the juice over the chicken. Yummy !
Enjoy Mom
Mexican Chicken and Vegetables in Foil Packets
Ingredients:
2 medium potatoes
1 green pepper, chopped
4 large chicken thighs (or two small per serving)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup medium salsa
4 slices low fat Monterey Jack cheese
Method:
Preheat oven to 400* degrees. Tear off four large
squares of release foil. Coat the center of each square with
cooking spray.
Peel and thinly slice the potatoes. Place a layer of potatoes in the
center of each foil square. Sprinkle chopped green peppers over potatoes.
Place a chicken thigh on top of the vegetables. Season thighs with chili powder,
cumin, salt and pepper. (You may omit the salt if you wish.) Top each thigh with
1/4 cup of salsa anda slice of Montery Jack cheese.
Bring up the sides of the foil and fold once, leaving a small space for steam, and fold again.
Crimp the opposite edges of the packet tightly. Set foil packets on a jelly roll pan and bake
for 30-35 minutes. The food inside the packet will be very hot, so cut a hole in each
packet to let the steam escape before opening. Makes 4 fragrant and delicious servings.
Enjoy Mom
2 medium potatoes
1 green pepper, chopped
4 large chicken thighs (or two small per serving)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup medium salsa
4 slices low fat Monterey Jack cheese
Method:
Preheat oven to 400* degrees. Tear off four large
squares of release foil. Coat the center of each square with
cooking spray.
Peel and thinly slice the potatoes. Place a layer of potatoes in the
center of each foil square. Sprinkle chopped green peppers over potatoes.
Place a chicken thigh on top of the vegetables. Season thighs with chili powder,
cumin, salt and pepper. (You may omit the salt if you wish.) Top each thigh with
1/4 cup of salsa anda slice of Montery Jack cheese.
Bring up the sides of the foil and fold once, leaving a small space for steam, and fold again.
Crimp the opposite edges of the packet tightly. Set foil packets on a jelly roll pan and bake
for 30-35 minutes. The food inside the packet will be very hot, so cut a hole in each
packet to let the steam escape before opening. Makes 4 fragrant and delicious servings.
Enjoy Mom
Hamburger Casserole
1/2 lb. ground beef, browned
6 cups macaroni, cooked
2 cups American cheese
1 (15 oz.) can tomato sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt (to taste)
In a casserole, mix browned ground beef with cooked
macaroni and add cheese; stir until melted. Add tomato
sauce, garlic powder, onion powder, and salt. Heat in oven at
350* for 20 minutes. Serves 4
If you want more for a larger crowd, just double.
Enjoy Mom
6 cups macaroni, cooked
2 cups American cheese
1 (15 oz.) can tomato sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt (to taste)
In a casserole, mix browned ground beef with cooked
macaroni and add cheese; stir until melted. Add tomato
sauce, garlic powder, onion powder, and salt. Heat in oven at
350* for 20 minutes. Serves 4
If you want more for a larger crowd, just double.
Enjoy Mom
Cafe Chicken in the Crockpot
Chicken, about 2-1/2 pounds
can use whatever pieces your family likes
1 Onion chopped
2 cloves of garlic, chopped
Salt & white pepper to taste
1 Green pepper, diced
1 medium ripe tomato, peeled
seeded and chopped
1 cup broth or juice of choice
Pinch of cayenne pepper
Combine all in crockpot
cover, cook on low 6-8 hrs until done.
Chicken parts will not take this long---maybe 3-4 hrs.
serve with crusty french bread
Enjoy Mom
can use whatever pieces your family likes
1 Onion chopped
2 cloves of garlic, chopped
Salt & white pepper to taste
1 Green pepper, diced
1 medium ripe tomato, peeled
seeded and chopped
1 cup broth or juice of choice
Pinch of cayenne pepper
Combine all in crockpot
cover, cook on low 6-8 hrs until done.
Chicken parts will not take this long---maybe 3-4 hrs.
serve with crusty french bread
Enjoy Mom
Sunday, March 9, 2008
Crab Stuffed Shells
64 oz whole tomatoes (in juice), hand crushed
1/2 lb fresh lump crab meat
4 cloves garlic, minced
1 onion, diced
1 carrot, minced
1 cup ricotta cheese
1/2 cup red wine
1/2 cup PLUS 2 tablespoons grated Asiago (divided)
1/4 cup PLUS 2 tablespoons shredded mozzarella (divided)
1 egg
4 tablespoons olive oil
2 tablespoons heavy cream
1/4 teaspoon nutmeg
salt
white pepper
jumbo pasta shells, cooked and cooled
In a large pan, heat the olive oil then add onions, carrots and garlic and saute just until the garlic is fragrant, about 5 minutes. Add the wine, cook 2-4 minutes or until it reduces slightly. Add the tomatoes, simmer for until sauce thickens, about 20-25 minutes. Stir in cream. In a large bowl, combine the ricotta, 1/2 cup mozzarella, 1/2 cup asiago, nutmeg, crab, salt, pepper and egg. Mix thoroughly. Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Fill shells with 1 tablespoon of the cheese/crab mixture. Place filled shells in a single layer on the sauce. Shells can be placed very close together. Cover with remaining sauce and sprinkle with remaining cheese. Cover in foil and bake in a preheated 350 oven for 1/2 hour, then remove cover and bake an additional 15 minutes or until the cheese melts and the dish looks bubbly and hot.
1/2 lb fresh lump crab meat
4 cloves garlic, minced
1 onion, diced
1 carrot, minced
1 cup ricotta cheese
1/2 cup red wine
1/2 cup PLUS 2 tablespoons grated Asiago (divided)
1/4 cup PLUS 2 tablespoons shredded mozzarella (divided)
1 egg
4 tablespoons olive oil
2 tablespoons heavy cream
1/4 teaspoon nutmeg
salt
white pepper
jumbo pasta shells, cooked and cooled
In a large pan, heat the olive oil then add onions, carrots and garlic and saute just until the garlic is fragrant, about 5 minutes. Add the wine, cook 2-4 minutes or until it reduces slightly. Add the tomatoes, simmer for until sauce thickens, about 20-25 minutes. Stir in cream. In a large bowl, combine the ricotta, 1/2 cup mozzarella, 1/2 cup asiago, nutmeg, crab, salt, pepper and egg. Mix thoroughly. Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Fill shells with 1 tablespoon of the cheese/crab mixture. Place filled shells in a single layer on the sauce. Shells can be placed very close together. Cover with remaining sauce and sprinkle with remaining cheese. Cover in foil and bake in a preheated 350 oven for 1/2 hour, then remove cover and bake an additional 15 minutes or until the cheese melts and the dish looks bubbly and hot.
Christmas-Morning Casserole
8 slices bread
1/4 c margarine, melted
1 c cubed ham
2 c grated sharp Cheddar cheese
4 eggs, beaten
1 1/2 c milk
1/4 teaspoon salt
3/4 teaspoon dry mustard
Preheat oven to 300 degrees F. Remove crusts from bread. Brush on melted margarine. Cut up into cubes and spread into 9x13-inch baking dish. Sprinkle with cubed ham and grated cheese. Mix eggs, milk, salt, and mustard and pour over casserole. Bake for 1 1/2 hours. Makes 8 servings.
1/4 c margarine, melted
1 c cubed ham
2 c grated sharp Cheddar cheese
4 eggs, beaten
1 1/2 c milk
1/4 teaspoon salt
3/4 teaspoon dry mustard
Preheat oven to 300 degrees F. Remove crusts from bread. Brush on melted margarine. Cut up into cubes and spread into 9x13-inch baking dish. Sprinkle with cubed ham and grated cheese. Mix eggs, milk, salt, and mustard and pour over casserole. Bake for 1 1/2 hours. Makes 8 servings.
Chicken pot pie
2 cooked chicken breasts
1 potato peeled and diced, cooked until tender
3 carrots peeled and chopped, cooked until tender
1/2 cup frozen peas
1/2 of an onion chopped
2 1/2 cups chicken gravy
Mix all the ingredients together and add to a pie shell. Top with another layer of pie dough. Cook for 45 minutes at 425 degrees.
Pie Dough:
1 cup flour
1 cup whole grain pastry flour
1 teaspoon of salt
3/4 cup shortening
Use a pastry cutter to blend the flours and shortening. Add water 1 tablespoon at a time until the dough formed a ball. Roll out the dough and place it into the pie dishes.
1 potato peeled and diced, cooked until tender
3 carrots peeled and chopped, cooked until tender
1/2 cup frozen peas
1/2 of an onion chopped
2 1/2 cups chicken gravy
Mix all the ingredients together and add to a pie shell. Top with another layer of pie dough. Cook for 45 minutes at 425 degrees.
Pie Dough:
1 cup flour
1 cup whole grain pastry flour
1 teaspoon of salt
3/4 cup shortening
Use a pastry cutter to blend the flours and shortening. Add water 1 tablespoon at a time until the dough formed a ball. Roll out the dough and place it into the pie dishes.
Lasagna Rolls
1lbs bulk sausage (browned and drained)
8oz + 3 oz cream cheese
1 bunch green onions, chopped
1 green pepper, diced
15 oz jar spaghetti sauce
12 lasagna noodles
1 1/2 c mozzarella cheese, shredded
Combine sausage and cream cheese in the same skillet the sausage was browned in. Cook over low heat until cream cheese melts. Stir in onions and pepper, remove from heat. Cook noodles and remove from heat, but leave in water. Spread half of the spaghetti sauce in the bottom of a 9x13 baking dish. Lay one noodle flat on a cutting board and place 2 heaping Tablespoons of mixture at one end and roll. Place in baking dish and continue with remaining noodles. Top with remaining sauce and the sprinkle with cheese. Bake at 350 for 15-20 minutes or until cheese has melted.
8oz + 3 oz cream cheese
1 bunch green onions, chopped
1 green pepper, diced
15 oz jar spaghetti sauce
12 lasagna noodles
1 1/2 c mozzarella cheese, shredded
Combine sausage and cream cheese in the same skillet the sausage was browned in. Cook over low heat until cream cheese melts. Stir in onions and pepper, remove from heat. Cook noodles and remove from heat, but leave in water. Spread half of the spaghetti sauce in the bottom of a 9x13 baking dish. Lay one noodle flat on a cutting board and place 2 heaping Tablespoons of mixture at one end and roll. Place in baking dish and continue with remaining noodles. Top with remaining sauce and the sprinkle with cheese. Bake at 350 for 15-20 minutes or until cheese has melted.
Curry Chicken Casserole
2 cups of rice, cooked
1/2 c. mayo
1/2 c. sour cream
1 can Cream of Mushroom soup
1.5 c. shredded cheddar cheese
1 tsp. curry powder
1.5 tsp. lemon juice
2 cups cooked and cubed chicken
Topping: bread crumbs, french fried onions, cracker meal
Mix together mayo, sour cream, soup, cheese, curry, lemon juice, and chicken. Spread rice in bottom of 9x13 pan, prepared with non-stick spray. Spray soup mixture on top. Sprinkle with bread crumbs (or your favorite topping). Cover with foil and bake at 350 for 40 minutes. (If you use french fried onions, do not put them on until last 5 minutes of baking)
**I've never actually made this. It's on my "list of things to try".
1/2 c. mayo
1/2 c. sour cream
1 can Cream of Mushroom soup
1.5 c. shredded cheddar cheese
1 tsp. curry powder
1.5 tsp. lemon juice
2 cups cooked and cubed chicken
Topping: bread crumbs, french fried onions, cracker meal
Mix together mayo, sour cream, soup, cheese, curry, lemon juice, and chicken. Spread rice in bottom of 9x13 pan, prepared with non-stick spray. Spray soup mixture on top. Sprinkle with bread crumbs (or your favorite topping). Cover with foil and bake at 350 for 40 minutes. (If you use french fried onions, do not put them on until last 5 minutes of baking)
**I've never actually made this. It's on my "list of things to try".
Santa Fe Casserole
1 lb. hamburger
1 pkg taco seasoning
2 c water
2 tsp chicken bouillon
¼ c flour
1 c sour cream
7 oz can diced green chilies
11 oz pkg tortilla chips
2 c grated cheese
½ c sliced green onion
In a skillet, brown meat until crumbly; drain fat. Add spice packet and stir. In a bowl, mix bouillon, flour and water. Add to meat mixture. Bring to a boil to thicken. Stir in sour cream and chilies, mix thoroughly. Place ½ the chips, ½ the meat, ½ the cheese and ½ the onions in a greased 9x13 pan. Layer again with remaining ingredients. Bake at 375* for 20 minutes.
1 pkg taco seasoning
2 c water
2 tsp chicken bouillon
¼ c flour
1 c sour cream
7 oz can diced green chilies
11 oz pkg tortilla chips
2 c grated cheese
½ c sliced green onion
In a skillet, brown meat until crumbly; drain fat. Add spice packet and stir. In a bowl, mix bouillon, flour and water. Add to meat mixture. Bring to a boil to thicken. Stir in sour cream and chilies, mix thoroughly. Place ½ the chips, ½ the meat, ½ the cheese and ½ the onions in a greased 9x13 pan. Layer again with remaining ingredients. Bake at 375* for 20 minutes.
Stuffed Bell Peppers
4 bell peppers
½ lb. ground beef
½ c. chopped onion
1 clove garlic – minced
½ tsp salt and pepper
16 oz. tomato sauce
½ c. water
1 ½ c. instant rice
Brown beef with onion and garlic. Add salt, pepper, tomato sauce, water and rice. Stir until well blended. Cook about 5 minutes. (you can either dice the bell peppers and add them to the mixture or stuff them and bake until tender)
½ lb. ground beef
½ c. chopped onion
1 clove garlic – minced
½ tsp salt and pepper
16 oz. tomato sauce
½ c. water
1 ½ c. instant rice
Brown beef with onion and garlic. Add salt, pepper, tomato sauce, water and rice. Stir until well blended. Cook about 5 minutes. (you can either dice the bell peppers and add them to the mixture or stuff them and bake until tender)
Sour Cream Lasagna
1 package cooked lasagna noodles
2 cans tomato sauce (15 oz)
1/8 tsp. pepper & salt
1 c. cottage cheese
6 green onions
1 lb. hamburger
1 tsp. garlic salt
1 c. sour cream
¾ c. cheese
Layer noodles, meat mix, cheese mixture. Alternate in 2 quart baking dish. Top with cheese. 30-35 minutes at 350*
2 cans tomato sauce (15 oz)
1/8 tsp. pepper & salt
1 c. cottage cheese
6 green onions
1 lb. hamburger
1 tsp. garlic salt
1 c. sour cream
¾ c. cheese
Layer noodles, meat mix, cheese mixture. Alternate in 2 quart baking dish. Top with cheese. 30-35 minutes at 350*
Cream of Chicken Enchiladas
1 lb hamburger
small can of tomato sauce
Can Hatch diced green chilies
1 onion, chopped
2 cans Cream of Chicken soup
1 soup can of water
Flour tortillas
Brown hamburger. Add tomato sauce, chili and onion. In mixing bowl, combine soup and water. Pour part in bottom of casserole pan.
Place a spoonful of hamburger mixture into flour tortilla, roll up and place in pan. Repeat until all hamburger mixture is used.
Pour the rest of the chicken mixture over the rolls.
Bake at 350* F for 30 minutes
small can of tomato sauce
Can Hatch diced green chilies
1 onion, chopped
2 cans Cream of Chicken soup
1 soup can of water
Flour tortillas
Brown hamburger. Add tomato sauce, chili and onion. In mixing bowl, combine soup and water. Pour part in bottom of casserole pan.
Place a spoonful of hamburger mixture into flour tortilla, roll up and place in pan. Repeat until all hamburger mixture is used.
Pour the rest of the chicken mixture over the rolls.
Bake at 350* F for 30 minutes
Saturday, March 8, 2008
Enchilada Pie
1 lb ground beef
1/2 cup grated onion
2 tsp salt
1/4 tsp pepper
1 TBSP Chili Powder
1- 8 oz can tomato sauce
6 corn totillas
1 1/2 lbs grated cheese
1 cup water
Brown ground beef and onion. Drain. Add seasonings and tomato sauce. In 2 qt. casserole dish, place a layer of tortillas, then layer of meat sauce, layer of cheese. Repeat until meat sauce is gone. End with a layer of tortillas. Pour water over layers. Cover and bake at 400*F for 20 minutes.
1/2 cup grated onion
2 tsp salt
1/4 tsp pepper
1 TBSP Chili Powder
1- 8 oz can tomato sauce
6 corn totillas
1 1/2 lbs grated cheese
1 cup water
Brown ground beef and onion. Drain. Add seasonings and tomato sauce. In 2 qt. casserole dish, place a layer of tortillas, then layer of meat sauce, layer of cheese. Repeat until meat sauce is gone. End with a layer of tortillas. Pour water over layers. Cover and bake at 400*F for 20 minutes.
Friday, March 7, 2008
Mexican Lasagna
1-1/2 lbs ground beef
1 TBSP chili powder
1 tsp red pepper
1 16oz can chopped tomatoes
1 egg
1/2 cup grated cheddar cheese
2 cups small curd cottage cheese, drained
1/2 cup chopped tomatoes
1 cup sliced black olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
1 tsp black pepper
10-12 corn tortillas
1 cup grated monterey Jack cheese with peppers
2 cups shredded lettuce
3 green onions, chopped
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, pepper and tomatoes; heat through. Cover bottom and sides of a 13 x 9 x2 baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. ake at 350*F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. 6-8 servings.
1 TBSP chili powder
1 tsp red pepper
1 16oz can chopped tomatoes
1 egg
1/2 cup grated cheddar cheese
2 cups small curd cottage cheese, drained
1/2 cup chopped tomatoes
1 cup sliced black olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
1 tsp black pepper
10-12 corn tortillas
1 cup grated monterey Jack cheese with peppers
2 cups shredded lettuce
3 green onions, chopped
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, pepper and tomatoes; heat through. Cover bottom and sides of a 13 x 9 x2 baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. ake at 350*F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. 6-8 servings.
Thursday, March 6, 2008
Easy Chicken Dinner
Twin Package chicken flavor stove top stuffing
4 chicken breasts, cooked and cubed
1 cup sour cream
1 can cream of chicken soup
Make up both packages of stuffing according to package. Spread 1/2 on bottom of casserole dish. In mixing bowl, mix sour cream, soup, and chicken pieces. Pour over stuffing layer. Put the rest of the stuffing on top of the chicken mixture.
Bake at 350*F for 20 minutes.
4 chicken breasts, cooked and cubed
1 cup sour cream
1 can cream of chicken soup
Make up both packages of stuffing according to package. Spread 1/2 on bottom of casserole dish. In mixing bowl, mix sour cream, soup, and chicken pieces. Pour over stuffing layer. Put the rest of the stuffing on top of the chicken mixture.
Bake at 350*F for 20 minutes.
Wednesday, March 5, 2008
Mom's Goulash
Brown hamburger & onion. Sprinkle garlic salt. Add canned tomatoes, cooked macaroni (shell or elbow), corn & chopped green chilies. Warm through on stove top. Sprinkle with cheese & serve.
Loretta
Loretta
Easy Lasagna
Meat mixture
1 lb ground hamburger
1 med onion, chopped
1 clove of garlic, pressed (I use minced garlic)
1 16oz can whole tomatoes
1 15oz can tomato sauce
2 Tbsp parsley
1 tsp sugar
1 tsp basil
1/2 tsp salt
1 1/2 tsp oregano
1 can, with liquid, mushrooms
Simmer 10 minutes.
Cottage cheese mixture
1 16oz cottage cheese
1/4 c parmesan cheese
1 Tbsp parsley
2 c grated mozzarella
Lasagna noodles, uncooked
Layer in 9x13 pan:
Start with thin layer of meat mixture on bottom of pan, then repeat following;
3 noodles
meat mixture
cottage cheese mixture
mozzarella
End with mozzarella & sprinkle parmesan.
Bake at 425* with foil on for 1 hour to 1 hour 15 minutes. Turn oven down to 350* & remove foil. Bake for 15 minutes. Take out of oven and let sit for 15 minutes.
Loretta
1 lb ground hamburger
1 med onion, chopped
1 clove of garlic, pressed (I use minced garlic)
1 16oz can whole tomatoes
1 15oz can tomato sauce
2 Tbsp parsley
1 tsp sugar
1 tsp basil
1/2 tsp salt
1 1/2 tsp oregano
1 can, with liquid, mushrooms
Simmer 10 minutes.
Cottage cheese mixture
1 16oz cottage cheese
1/4 c parmesan cheese
1 Tbsp parsley
2 c grated mozzarella
Lasagna noodles, uncooked
Layer in 9x13 pan:
Start with thin layer of meat mixture on bottom of pan, then repeat following;
3 noodles
meat mixture
cottage cheese mixture
mozzarella
End with mozzarella & sprinkle parmesan.
Bake at 425* with foil on for 1 hour to 1 hour 15 minutes. Turn oven down to 350* & remove foil. Bake for 15 minutes. Take out of oven and let sit for 15 minutes.
Loretta
Tater Tot Casserole
1 large pkg. tater tots
2 cans cream of mushroom soup
1 soup can of milk
2 lbs hamburger, fried with onion
corn (canned or frozen) to your taste
grated cheese
Add corn to hamburger & onion. Put hamburger mixture in a 9x13. Top with tater tots. Pour diluted soup over layers. Top with grated cheese. Bake at 350* for 25 min.
Loretta
2 cans cream of mushroom soup
1 soup can of milk
2 lbs hamburger, fried with onion
corn (canned or frozen) to your taste
grated cheese
Add corn to hamburger & onion. Put hamburger mixture in a 9x13. Top with tater tots. Pour diluted soup over layers. Top with grated cheese. Bake at 350* for 25 min.
Loretta
Mrs. Peale's Casserole
VERY fast & easy!
1 1/2 lb. ground beef
1 can tomato sauce
Onion soup mix
1 Tbsp. flour
2 c. water
Simmer 5 minutes. Add 1/2 c. macaroni noodles & simmer 10 minutes longer. Put in casserole with sprinkled cheese on top. Bake at 450* for 15 minutes.
Loretta
1 1/2 lb. ground beef
1 can tomato sauce
Onion soup mix
1 Tbsp. flour
2 c. water
Simmer 5 minutes. Add 1/2 c. macaroni noodles & simmer 10 minutes longer. Put in casserole with sprinkled cheese on top. Bake at 450* for 15 minutes.
Loretta
Mom's Chicken Biscuit Stew
1/4 cup margarine
1/3 cup chopped onion
1/3 cup flour
1 cup cooked peas, drained
1/2 tsp salt
1 cup cooked whole baby carrots, drained
Dash pepper
1- 10 3/4 oz can condensed chicken broth
1 can Pillsbury biscuits (10 biscuits)
3/4 cup milk
2 cups cubed cooked chicken
Preheat oven to 375*F
In ovenproof 10 inch skillet, melt margarine, blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring constantly, until thickened. Add chicken, onion, peas, and carrots. Simmer until hot and bubbly. Separate dough into 10 biscuits. Arrange over hot chicken mixture. Bake at 375* F for 20-25 minutes or until biscuits are golden brown.
5-6 servings.
1/3 cup chopped onion
1/3 cup flour
1 cup cooked peas, drained
1/2 tsp salt
1 cup cooked whole baby carrots, drained
Dash pepper
1- 10 3/4 oz can condensed chicken broth
1 can Pillsbury biscuits (10 biscuits)
3/4 cup milk
2 cups cubed cooked chicken
Preheat oven to 375*F
In ovenproof 10 inch skillet, melt margarine, blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring constantly, until thickened. Add chicken, onion, peas, and carrots. Simmer until hot and bubbly. Separate dough into 10 biscuits. Arrange over hot chicken mixture. Bake at 375* F for 20-25 minutes or until biscuits are golden brown.
5-6 servings.
Tuesday, March 4, 2008
White Chili
White Chili
6 (16 oz) cans Great Northern white beans (do NOT drain)
tsp cumin
1 large onion, chopped
3 tsp oregano
1/2 tsp garlic salt
1 tsp. chili powder
1 (7oz) can diced Hatch green chili
4 chicken bouillon cubes1 lb chicken breasts cooked and cubed
1/2 cup shredded cheese
16 oz sour cream
Combine all ingredients and cook in crock pot for 2 hours or on top of stove for 30 minutes.
This is not technically a casserolle, but it is quick and easy. It makes a big pot and my family usually is able to eat it the next day as well, so cut it in half if you don't want so many left-overs.
And yes, this is a re-post from my blog. I'll get some more recipes throughout the month.
6 (16 oz) cans Great Northern white beans (do NOT drain)
tsp cumin
1 large onion, chopped
3 tsp oregano
1/2 tsp garlic salt
1 tsp. chili powder
1 (7oz) can diced Hatch green chili
4 chicken bouillon cubes1 lb chicken breasts cooked and cubed
1/2 cup shredded cheese
16 oz sour cream
Combine all ingredients and cook in crock pot for 2 hours or on top of stove for 30 minutes.
This is not technically a casserolle, but it is quick and easy. It makes a big pot and my family usually is able to eat it the next day as well, so cut it in half if you don't want so many left-overs.
And yes, this is a re-post from my blog. I'll get some more recipes throughout the month.
Rachael Ray's Ravioli Lasagna
**This recipe is extremely forgiving and adapting. I rarely use the original recipe anymore! This has become a family staple (I make it once every couple of weeks) and it's hardly ever the same thing twice! I'll put notes all along with what I do differently.**
1/2 bunch of parsley, chopped (or a palmful of dried)
1/2 bunch of basil, chopped (or a palmful of dried)
1 15-ounce can tomato sauce
1 28-ounce can crushed tomatoes
1 cup beef or chicken stock (I don't like how the beef stock tastes with the sausage I usually use, but veggie stock is ok)
1 tablespoon Worcestershire sauce
2 teaspoons allspice
Salt and freshly ground black pepper
1 cup red wine (I usually just substitue more chicken stock)
6 cloves garlic, minced
1 bay leaf
1 carrot, peeled and finely chopped (I use cauliflower instead of carrots or leave out veggies if I'm feeling lazy)
1 medium onion, finely chopped
1/4 pound ground pork (I always use a package of prespiced ground sausage instead of the pork & veal & sirloin mixed)
1/4 pound ground veal
1 pound ground sirloin
2 tablespoons extra-virgin olive oil (EVOO)
1 cup grated Parmigiano Reggiano cheese (I use whatever cheese is in my fridge. Cheddar, colby, mozzarella, parm, etc)
2 cups shredded provolone
3 family-size packages of frozen cheese ravioli (I cut this & use 1 package)
Preheat the oven to 400°F. Bring a pot of water to boil, season heavily with salt. Cook ravioli for about 6 minutes, until almost cooked through. Drain and lay flat on a plate to avoid them from clumping together. Set aside until ready to assemble the lasagna.
In a large sauce pan heat EVOO and begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side. This will give the sauce a deep flavor. Move browned meat over to one side of the pan, leaving room on one side of the pan. Add the onion, carrot, garlic and bay leaf, and cook until softened, about 5 minutes. Deglaze the pan with the wine, scraping up all the bits from the meat and veggies off the bottom of the pan.
Cook the wine for 5 minutes. Season with salt, freshly ground black pepper and allspice. Add Worcestershire and stock; bring up to a bubble. Add the crushed tomato and tomato sauce, and cook until the sauce becomes a bit thicker, about 10-20 minutes. In the last 10 minutes of cooking, add 1/2 of the basil and parsley then remove from heat.
In a 9x13 baking dish (my smaller version fits nicely in a smaller pan or thicker, in an 8x8), begin layering the lasagna. To the bottom of the dish evenly disperse 1 cup of the sauce. Take 1/3 of the ravioli and mound them on top of the sauce. Spread them out in an even layer and into the corners of the baking dish. Top ravioli with more sauce. Repeat 2 more times, finishing off with a generous amount of Parmigiano and provolone cheese on the top.
Bake lasagna for 10 minutes until cheese is bubbly. Remove from the oven and let sit for 15 minutes before serving and garnish with other half of basil and parsley.
1/2 bunch of parsley, chopped (or a palmful of dried)
1/2 bunch of basil, chopped (or a palmful of dried)
1 15-ounce can tomato sauce
1 28-ounce can crushed tomatoes
1 cup beef or chicken stock (I don't like how the beef stock tastes with the sausage I usually use, but veggie stock is ok)
1 tablespoon Worcestershire sauce
2 teaspoons allspice
Salt and freshly ground black pepper
1 cup red wine (I usually just substitue more chicken stock)
6 cloves garlic, minced
1 bay leaf
1 carrot, peeled and finely chopped (I use cauliflower instead of carrots or leave out veggies if I'm feeling lazy)
1 medium onion, finely chopped
1/4 pound ground pork (I always use a package of prespiced ground sausage instead of the pork & veal & sirloin mixed)
1/4 pound ground veal
1 pound ground sirloin
2 tablespoons extra-virgin olive oil (EVOO)
1 cup grated Parmigiano Reggiano cheese (I use whatever cheese is in my fridge. Cheddar, colby, mozzarella, parm, etc)
2 cups shredded provolone
3 family-size packages of frozen cheese ravioli (I cut this & use 1 package)
Preheat the oven to 400°F. Bring a pot of water to boil, season heavily with salt. Cook ravioli for about 6 minutes, until almost cooked through. Drain and lay flat on a plate to avoid them from clumping together. Set aside until ready to assemble the lasagna.
In a large sauce pan heat EVOO and begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side. This will give the sauce a deep flavor. Move browned meat over to one side of the pan, leaving room on one side of the pan. Add the onion, carrot, garlic and bay leaf, and cook until softened, about 5 minutes. Deglaze the pan with the wine, scraping up all the bits from the meat and veggies off the bottom of the pan.
Cook the wine for 5 minutes. Season with salt, freshly ground black pepper and allspice. Add Worcestershire and stock; bring up to a bubble. Add the crushed tomato and tomato sauce, and cook until the sauce becomes a bit thicker, about 10-20 minutes. In the last 10 minutes of cooking, add 1/2 of the basil and parsley then remove from heat.
In a 9x13 baking dish (my smaller version fits nicely in a smaller pan or thicker, in an 8x8), begin layering the lasagna. To the bottom of the dish evenly disperse 1 cup of the sauce. Take 1/3 of the ravioli and mound them on top of the sauce. Spread them out in an even layer and into the corners of the baking dish. Top ravioli with more sauce. Repeat 2 more times, finishing off with a generous amount of Parmigiano and provolone cheese on the top.
Bake lasagna for 10 minutes until cheese is bubbly. Remove from the oven and let sit for 15 minutes before serving and garnish with other half of basil and parsley.
Monday, March 3, 2008
Sunday, March 2, 2008
Meatloaf
I don't know if meatloaf counts as a casserole, but this is one of my family's favorite meals; the sauce on top is to die for!
Meatloaf
2 lbs. Ground Beef
4 sliced Bread, torn into pieces
2 Eggs
1/3 C. Milk
1 C. chopped Onion
1 tsp. Garlic Salt
½ tsp. Black Pepper
1 tsp. Seasoning Salt
Add ingredients as listed in mixing bowl, mixing as you go. Pat into casserole pan and bake 1 hour at 375*. Top with sauce for the final 10 minutes
Sauce: 1 C. Ketchup
2 T. brown Sugar
Squirt of Mustard
Combine in small bowl and microwave until warm and sugar is dissolved.
Meatloaf
2 lbs. Ground Beef
4 sliced Bread, torn into pieces
2 Eggs
1/3 C. Milk
1 C. chopped Onion
1 tsp. Garlic Salt
½ tsp. Black Pepper
1 tsp. Seasoning Salt
Add ingredients as listed in mixing bowl, mixing as you go. Pat into casserole pan and bake 1 hour at 375*. Top with sauce for the final 10 minutes
Sauce: 1 C. Ketchup
2 T. brown Sugar
Squirt of Mustard
Combine in small bowl and microwave until warm and sugar is dissolved.
Shepherd's Pie
1 lb. Hamburger
Onion
1 can Tomato Soup
1 can Cream of Mushroom Soup
1 can Corn
Potatoes
Cheese
Peel, chop and boil potatoes. Meanwhile, brown meat and onion together. Add soup and corn and warm through. Pour into 9 X 13 pan, sprayed with cooking spray. Mash potatoes with milk (make a little runnier than you would if you were making mashed potatoes). Spread potatoes on meat mixture and top with cheese. Cook at 375* until cheese is melted and bubbly.
If you don't have potatoes, this is pretty good over pasta, too.
Onion
1 can Tomato Soup
1 can Cream of Mushroom Soup
1 can Corn
Potatoes
Cheese
Peel, chop and boil potatoes. Meanwhile, brown meat and onion together. Add soup and corn and warm through. Pour into 9 X 13 pan, sprayed with cooking spray. Mash potatoes with milk (make a little runnier than you would if you were making mashed potatoes). Spread potatoes on meat mixture and top with cheese. Cook at 375* until cheese is melted and bubbly.
If you don't have potatoes, this is pretty good over pasta, too.
Easy Chicken Enchiladas
10 flour tortillas
2 cups grated cheese
1-2 lb. cut up cooked chicken
Sauce:
2 cans cream of chicken soup
1 can Hatch diced green chilies
1 cup sour cream
Put chicken, grated cheese, and a spoonful of sauce in each tortilla. Roll up. Place in baking dish and spoon the rest of the sauce over. Sprinkle with cheese. Bake for 30 minutes at 325*F
This is a repost from my blog, but not everyone reads that. Besides, this is quick and easy, kindof a take on mom's green chili enchilada.
2 cups grated cheese
1-2 lb. cut up cooked chicken
Sauce:
2 cans cream of chicken soup
1 can Hatch diced green chilies
1 cup sour cream
Put chicken, grated cheese, and a spoonful of sauce in each tortilla. Roll up. Place in baking dish and spoon the rest of the sauce over. Sprinkle with cheese. Bake for 30 minutes at 325*F
This is a repost from my blog, but not everyone reads that. Besides, this is quick and easy, kindof a take on mom's green chili enchilada.
MARCH THEME
I only got a couple of suggestions for March, so I hope you'll forgive me to going with my own selfish theme. Jacob was saying the other day that he wished we had more casserole recipes, and since he'll be doing all the cooking for the next little while, I went with that one. We will do non-dessert snack foods in April. Thanks everyone for your contributions. I'm really enjoying seeing all of your recipes.
As a side note, a few of you have mentioned that you haven't figured out how to comment, yet, so I'll walk you through it (the comments are the funnest part, after all!) At the end of each individual post (recipe) you will see in small letters where it says "0 Comments" (or it might say a number besides 0). Click on that and it will bring up a separate, smaller box. Type any comment that you have in the box, then type in the security code where prompted and hit the orange box that say "publish your comment". If you are logged in with your gmail address, it will automatically show your name. If not, it will show anonymous, so you may want to put your name at the end of your comment.
As a side note, a few of you have mentioned that you haven't figured out how to comment, yet, so I'll walk you through it (the comments are the funnest part, after all!) At the end of each individual post (recipe) you will see in small letters where it says "0 Comments" (or it might say a number besides 0). Click on that and it will bring up a separate, smaller box. Type any comment that you have in the box, then type in the security code where prompted and hit the orange box that say "publish your comment". If you are logged in with your gmail address, it will automatically show your name. If not, it will show anonymous, so you may want to put your name at the end of your comment.
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