Quick Chicken Curry
1 cup water
1 8-ounce can stewed tomatoes
3/4 cup quick-cooking brown rice
1/4 cup snipped dried apricots
1/4 cup raisins
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon instant chicken bouillon granules
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cloves garlic, minced
1 bay leaf
3/4 pound boneless chicken or turkey, cut into 1-inch pieces
In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in chicken or turkey.
Pour the hot chicken mixture into a 1-1/2-quart casserole. Bake, covered, in a 350 degree F. oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally. Remove bay leaf.
Makes 5 servings
Tip: Don't forget to fish around for the bay leaf and remove it before you serve your curried chicken!
I like this site. I hope we get some international recipes. I love exploring the food culture of other places. Sharkey, at first glance I scoffed at the Tuna Cashew Casserole. But on further inspection, it is soooooooooo easy and soundly nutritious. I would add some broccoli or another veggie to round it out a bit more, though. My butterfly point for groups is already maxxed out. I do this because its something I like doing. I have over 100 cookbooks and many recipes not found on the internet. By the way, DO save/print/download/copy&paste any recipe you see on the internet because they can and do go away. Trust me this is true. Do you remember Mrs. Fields cookies in the mall. She wrote a cookie and dessert cookbook. All her recipes were posted on the internet. You'll be lucky if you can find even one today online.
Anyway, onto my recipe for today.
Sausage and Mushroom Strudel from:
West of the Rockies Cookbook: Jr League of Grand Junction Colorado
(this is a long recipe, but it is from an actual restaurant that donated it to the making of this book)
4 TBSP. unsalted butter
1/2 c. minced shallots
1 1/2 lbs mushrooms, trimmed and chopped medium fine
2 1/2 tsp. salt, divided
1/2 tsp. black pepper, freshly ground, divided
9 TBSP sherry, divided
4 slices of bacon, cut into 1 inch pieces
1 very large onion, chopped medium fine
1 TBSP. safflower oil
3/4 lb. sausage meat
2 TBSP. fresh parsley, minced
1 cup sour cream
8 sheets of strudel or phyllo dough
8 TBSP(1 stick) unsalted butter, melted
#1. To make the filling: melt the butter in a large skillet and add the shallots. Saute' a few minutes to wilt. Add mushrooms and cook over medium high heat for a few(3-5)minutes, stirring constantly. Add 1 1/2 tsp. salt and 1/4 tsp. pepper and continue to cook until the liquid evaporates. Add 6 TBSP sherry and cook a few minutes until it evaporates. Remove from skillet, put in a bowl and set aside.
#2. Wipe out the skillet and add the bacon. Fry until crisp, drain and crumble. Add to shallot and mushroom mixture in the bowl.
#3. Pour out all but one TBSP of the rendered fat in the skillet. Add onion and saute' until wilted. Add to the mushroom-shallot mixture.
#4l. Wipe out the skillet once more. Add the safflower oil and heat till hot. Add the sausage. Break up the sausage with a wooden spoon and cook until it turns light and most of the liquid has evaporated. If any fat rendered out, drain it off. Add the remaining 1 tsp. salt and 1/4 of the black pepper, and 3 TBSP. of the sherry. Cook over fairly high heat until the liquid evaporates. Remove the sausage from the pan when it begins to stick to the bottom. Add the mushrooms and mix. At this point the mixture can be refrigerated and kept for 4-5 days. When ready to use, heat until just warm and add the parsley and sour cream. Mix.
#5. To assemble: Immerse a clean dishtowel into cold water and wring dry. Spread it out flat on your work surface. Narrow end towards you. Smooth out wrinkles. Have ready a pot of melted butter and a fine brush(used only for cooking purposes- the best kind is made from Goose feathers). Carefully spread out a sheet of phyllo dough on the cloth, narrow end toward you. Quickly and gently brush with melted butter. Repeat with 3 more sheets. If sheets are packed 2 together, do not separate, but fold the top half down to brush the bottom with melted butter and repeat on the lower half then brush the top one.
#6. Turn oven on to 375F and liberally oil a cookie sheet.
#7. Place 1/2 of the filling in a line at the bottom of the dough facing you and leave a space of about 2 inches from sides and bottom end. Fold this 2 inches of dough over the sides then on the bottome end. Lift the dish towel with both hand and gently roll the stuffing forward until it is completely encased in th dough(like sausage in dough(it really says this)). When this is completed, carefully lift one end of the dish towel onto the cookie sheet and roll the finished strudel onto it, seam side down. Do not handle with your hands if you can avoid it. Repeat the process with the 2nd half of the filling in making a second strudel.
#8. Brush both strudels generously with butter and bake 20 minutes.
This freezes well(thaw before baking).
I told you it was long, but in practice it would take far less time to complete and I haven't tried this, but after reading(writing) this recipe, I am convinced the results are supurb. As always, read a recipe(any recipe) all the the way through before beginnig and have ready what it asks to have ready. Or you will be scrambling and making enormous mistakes along the way then complain it was a bad recipe.
I'll just go through the book. If you don't see something you like yet, wait. Its probably in here.
Source: Better Homes and Gardens: Simply Better Easy Casseroles, Kitchen Tested-Great Tasting
(this is what the cover says)
Cheese and Nut Stuffed Shells
"To keep calories and fat in check, use light Ricotta cheese instead of whole milk Ricotta"
Prep time: 40 min.
Chill: 2 to 24 hours
Bake: 45 min.
Makes 6 servings
"Since jumbo pasta shells sometimes tear as they bounce around in the boiling water, cook a few extra shells to replace any that are torn. For best results, lift the shells from the water with a large slotted spoon instead of pouring them into a colander. Chilling is optional just for the sake of making ahead "
24 Jumbo shell macaroni
2 eggs, slightly beaten
1(15 oz)carton ricotta cheese
1 1/2 cup finely shredded Parmesan Cheese(4 oz)
1 cup chopped walnuts
1 TBSP. fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
1(26 oz) jar thick and chunky pasta sauce(2 3/4 cups)
1. Cook pasta shells according to package directions; drain. Rinse with cold water; drain again. Meanwhile, for the filling: In a large bowl, combine eggs, ricotta cheese, 1 cup of the mozzarella cheese, 3/4 cup of the Parmesan cheese, walnuts, parsley, salt, pepper, and nutmeg.
2. Spread 1 cup of the pasta sauce in bottom of 3-quart oval or rectangular baking dish. Spoon 1 heaping tablespoon of filling into each pasta shell. Arrange filled shells on the sauce in dish. Pour remaining sauce over shells. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover and chill for 2 to 24 hours.
3. Before serving, let casserole stand at room temperature for 30 minutes . Preheat oven to 375F. Bake, covered, about 45 minutes or till heated through.
PER SERVING WITH WHOLE MILK RICOTTA: 549 calories, 32g fat(12g saturated) 1072 mg sodium, 36 g carbohydrates, 4g fiber, 30 g protein
I just want to say these casserole dishes look really good. Especially the Barley Casserole.
Anyway, Here is a very simple and easy recipe.
Source: Better Homes and Gardens: Simply Better Easy Casseroles
" This robust entree features lasagna noodles wrapped around a cheesy spinach filling"
Turkey Lasagna Rolls
Prep time: 30 minutes
Chill time: 2-24 hours
Bake time:45 minutes
Makes 8 servings
8 dried lasagna noodles
8 oz. uncooked ground turkey
2 cups meatless pasta sauce
1 egg, slightly beaten
1(15 oz) carton of ricotta cheese
1(10 oz) package frozen chopped spinach, well drained
1 1/4 cups mozzarella cheese (5 oz)
3/4 cup Parmesan cheese, grated
1. Cook past according to directions. Rinse with cold water and drain again.
2. For the sauce: in large skillet cook ground turkey till brown, drain fat, stir in pasta sauce; set aside. For Filling: In large bowl combine egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese and the parmesan cheese.
3. To assemble, spread about 1/2 cup of the filling over each lasgna noodle. Starting from a short end roll up each noodle. Spread about 3/4 cup of the sauce on the bottom of a 2-quart, rectangular baking dish. Place lasagna rolls, seam sides down, on top of sauce. Pour remaining sauce over Lasagna Rolls. Cover dish with plastic wrap, then with foil and chill 2 to 24 hours.
4. To serve, preheat oven to 375F. Remove plastic wrap from dish, recover with the foil and bake about 45 minutes or until rolls are heated through. Sprinkle with remaining mozzarella cheese. Let staand for 5 minutes before serving.
PER SERVING: 351 calories, 17g fat, 585mg sodium, 26g. carbohydrate, 3g fiber, 24g protein
Broccoli and Pasta Casserole
2 slices whole-wheat bread (1 ounce)
1 head broccoli (1 pound), cut into florets, stems peeled and cut into 1/2-inch pieces
8 ounces whole-wheat fusilli pasta
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion (5 ounces), finely chopped (about 1 cup)
3 tablespoons plus 1 1/2 teaspoons all-purpose flour
1 teaspoon ground mustard
4 cups skim milk
1/4 cup part-skim ricotta cheese, pureed
2 ounces grated Parmesan cheese (1 cup)
Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.
Cook broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain.
Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 teaspoon salt. Season with pepper.
Stir in broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2-by-11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.
Tuna Cashew Casserole
1-3oz jar or package chow mein noodles (the crisp,dried ones)
1 can cream of mushroom soup, undiluted
1/4 cup water
1 can chunk style tuna (1 cup)
1/4 pound cashew nuts, salted or unsalted
1 cup finely diced celery
1/4 cup minced onion (optional)
dash pepper, salt
Preheat oven to 325 degrees F.
Set aside 1/2 cup chow mein noodles.
In a 1 and 1/2 qt casserole dish combine rest of noodles with soup, water, tuna, nuts, celery, onion and pepper. Taste, add salt if nuts were unsalted.
Sprinkle reserved noodles on top. Bake 40 minutes. Serves 5. Can easily be doubled.
Chicken Noodle Casserole
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 can (14 1/2 ounces) chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2 percent milk
1 1/4 cups shredded reduced-fat cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
King Ranch Casserole
1 1/2 cups reduced-sodium chicken broth
1 cup skim milk
1/2 cup all-purpose flour
1/2 cup nonfat plain yogurt
1 14-ounce can diced tomatoes, drained
1 4-ounce can chopped green chilies, drained
1/4 cup chopped fresh cilantro or parsley
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt & freshly ground pepper to taste
1 1/2 teaspoons canola oil
1 large onion, chopped
1 red or green bell pepper, seeded and diced
2 cloves garlic, minced
2 cups diced skinless cooked chicken
10 corn tortillas, cut in quarters
1/2 cup shredded reduced-fat cheddar cheese
Preheat oven to 375 degrees F.
Bring chicken broth to a simmer in a medium saucepan. Whisk together milk and flour in a small bowl to make a smooth paste. Add to the broth and cook over medium, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chilies, cilantro (or parsley), chili powder, oregano and cumin. Season to taste with salt and pepper. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.
Line the bottom of a shallow 3-qt. baking dish with half the tortillas. Top with half of the chicken and half of the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with cheese and bake until bubbly, 25 to 30 minutes.
Flexible Casserole Recipe
1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.
The advantage of this recipe structure is the flexibility. All you have to do is have one item in each category that seem to at least reasonably match well in terms of flavor. Cook any uncooked element thoroughly, put all the items in a large pot, and gently cook it over a steady heat, and just ten minutes or so later, you have an original creation on the table - just as healthy or unhealthy as you want it to be.
Here are a few examples of casseroles using this framework that work well.
1 cup diced chicken breast, cooked
1 cup broccoli, cooked
2 cups rice, cooked
1 1/2 cups cream of chicken soup (or a healthier substitute)
1/4 cup mushrooms or black olives (purely optional)
pepper to taste
1/2 cup shredded cheddar cheese
Combine all ingredients except cheese. Cook over medium heat, stirring regularly, until hot. Top with cheese and serve.
1 cup tuna
1 cup chopped hard-boiled eggs
1 1/2 cups diced potatoes, cooked
1 1/2 cup mayonnaise
1/4 cup black olives
salt and pepper to taste
1/4 cup mustard (dijon is fantastic!)
This one is a great light supper served cold on a warm summer evening, and works great on sandwiches. Just mix all of the ingredients together.
Ham, Apples, and Sweet Potato Casserole
1 cup ham, cooked and cubed
2 apples, sliced
2 sweet potatoes, peeled and sliced
1/2 cup water
1/8 cup light brown sugar
1/8 cup marshmallows (seriously!)
Combine all ingredients except marshmallows, then spread the marshmallows evenly on top. You can either bake this at 350 for about 30 minutes or cook it over medium heat, covered, on the stovetop.
1 pound corned beef, chopped into small pieces
2 cups sauerkraut
1 1/2 cup rye bread crumbs (just toast four slices rye bread and chop ‘em)
1/4 cup Thousand Island dressing
2 teaspoons melted butter or margarine
1/2 lb. shredded Swiss cheese
Combine all ingredients and cook on the stove top in a covered pan until thoroughly warm!
French Toast Casserole
Serves about 8
10 cups cubed sturdy white bread
1 ( 8 oz.) block of reduced fat cream cheese, softened
8 large eggs
1 1/2 cups milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight. Next morning; Preheat oven to 375. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake for 50 minutes, or until set (should be a nice light golden brown). Remove from oven, sprinkle with powdered sugar and serve with maple syrup.
Preheat oven to 400 degrees F (200 degrees C). Peel and quarter potatoes. Place in a medium or large size pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until potatoes are very tender. To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and saute onion and garlic. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into the skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat. Transfer potatoes from water to a large bowl, reserving potato stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4 to 1/3 cup increments, mashing potatoes as you add the stock. Add only enough water to moisten potatoes adequately. Do not over moisten, this potato mixture will be the crust covering of the casserole. Add corn and spinach to filling mixture and mix well. Spoon filling into an oiled, shallow ovenproof casserole dish. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden. While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add flour and yeast, stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.
like cabbage rolls with way less work!!
1 pound ground beef--1 small head cabbage(chopped)--1 tsp. oil-
salt/pepper to taste--1/2 cup rice(I use minute,brown)
1 can tomatoe sauce(19 oz.)
Brown burger,onion in oil.Drain.Add salt/pepper and raw rice.Mix well.Stir in tomatoe sauce.Place cabbage in lightly greased 9x13 pan or large casserole dish(I use this one).Pour hamburger mix over cabbage.Bake,uncovered,at 325' oven,1 hour.Uncover and bake an additional 1/2 hour.
This is an old, but tried & true recipe. I've served it many times to company...they love it.Pork Chop Casserole
- 4 Pork Chops (or up to 8 boned)
- 1 can Cream of Mushroom Soup
- 1/2 cup Sour Cream
- 4 cups Potatoes, peeled & sliced thin
- 1/4 cup milk
- ˝ of a large sliced Onion, sliced into half-rings
- 2 tablespoons Parsley (optional)
- Salt & Pepper
- garlic powder (to taste)
Heat oven to 350 degrees.
Brown Pork Chops on both sides in a lightly oiled skillet or casserole dish that is top of the range safe (I use Corningware)..
Mix together Mushroom soup, Sour Cream, Water, Onion and Parsley.
Put a layer of Pork chops on bottom of casserole. Layer with potatoes & onion, sprinkling with Salt & Pepper and a light sprinkling of garlic powder on each layer. Pour soup mixture over everything.
Cover and bake for 1 & 1/4 hours or until the Potatoes are done. If the oven isn't preheated, it takes at least 1-1/2 hours.
1/2 lb Fresh mushrooms
1 lg Onion, finely chopped
4 tb Butter (or margarine)
1 c Barley
Salt and pepper
3 c Beef broth
Slivered almonds, toasted
Saute mushrooms and onions in butter. Don't let onions brown. Mix in barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45 minutes, until liquid is absorbed and barley is tender. Garnish with
- 4 cups sweet potato, cubed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
- 4 boned chicken breasts, cooked, cubed
- 1 can tomatoes with green chilies
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can taco sauce, (4 oz)
- 1/2 cup chicken broth
- 1 package taco chips
- 1/2 cup grated American cheese or Classic Melts blend of Cheddar and American