Resep Online | cooking recipes | Resep Masakan Mudah dan Kue | Resepi Casserole Recipes

Chicken Noodles Soup RECIPES ONLINE READ

noreply@blogger.com (bunty) — Wed, 21 Oct 2009 08:23:00 +0000

RECIPES ONLINE READ
COOKING RECIPES
Chicken Noodles Soup RECIPES ONLINE READ
Ingredients :
1.Chicken pieces with the bones - 1/4 kg
Crushed Pepper - 1tsp
Chopped Ginger - 1tsp
Vinegar - 1/2 tsp

2. Noodles - 25gm
3. Milk - 1/2 cup
Flour - 1dsp
4. Finely Chopped Carrot, Beans, Onion - 1/2 cup
5. Salt, Pepper - to taste

Method :

Cook the 1st ingredients in a pressure cooker with 4 cups of water on a low flame for about 20 minutes. After that sieve the soup.

Take 6 cup water in a vessel and add salt. When this water gets boiled, add noodles into it. When the water boils again remove the noodles from the water, wash in cold water and strain.

Add the flour mixed with milk and the noodles to the soup. Let it boil.

Half cook the vegetables in steam. Add the vegetables to the soup a little before serving. Then add salt and pepper powder. Garnish with celery.

Bubur Candil/Biji Salak RECIPES ONLINE READ

noreply@blogger.com (bunty) — Mon, 11 May 2009 13:56:00 +0000

Indonesian Glutinous Rice Flour Balls Porridge
Bubur Candil/Biji Salak COOKING RECIPES

Indonesian Stuffed Milkfish (Bandeng Isi) RECIPES ONLINE READ

noreply@blogger.com (bunty) — Mon, 11 May 2009 13:49:00 +0000

Indonesian Stuffed Milkfish (Bandeng Isi) COOKING RECIPES

Resepi Siakap 3 Rasa ( JeBateja 11 ) RECIPES ONLINE READ

noreply@blogger.com (bunty) — Sun, 10 May 2009 17:34:00 +0000

RECIPES ONLINE READ
Resepi Siakap 3 Rasa ( JeBateja 11 ) COOKING RECIPES

nasi lemak atau tgh masak nasi lemak RECIPES ONLINE READ

noreply@blogger.com (bunty) — Sun, 10 May 2009 17:33:00 +0000

RECIPES ONLINE READ
nasi lemak atau tgh masak nasi lemak COOKING RECIPES

Daging Masak Asam RECIPES ONLINE READ

noreply@blogger.com (bunty) — Sun, 10 May 2009 17:32:00 +0000

Daging Masak AsamCOOKING RECIPES

Masakan Khas Indonesia RECIPES ONLINE READ

noreply@blogger.com (bunty) — Sun, 10 May 2009 17:27:00 +0000

RECIPES ONLINE READ
Masakan Khas Indonesia COOKING RECIPES

Malaysian Fried Kway Teow RECIPES ONLINE READ

noreply@blogger.com (bunty) — Sun, 10 May 2009 17:24:00 +0000

RECIPES ONLINE READ
Malaysian Fried Kway Teow COOKING RECIPES
(Fried Noodles)

Poha recipe online read

noreply@blogger.com (bunty) — Wed, 04 Feb 2009 20:04:00 +0000

RECIPES ONLINE READ
Poha COOKING RECIPES

Poha

2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Chapter 10 - Farewell the Winterline
Lemon juice, to taste

Salt and pepper

Soak the flattened rice (poha) in water and set aside. In a large round.bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and
groundnuts. When the mustard seeds are tender,
cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice. Add the turmeric to the ricetill it â ™s a nice golden yellow. Add the rice to the frying pan and mix with the
potato.onion mixture until hot. Add salt, pepper and lemon juice to your taste.

Peas Pulao recipe online

noreply@blogger.com (bunty) — Wed, 04 Feb 2009 20:01:00 +0000

RECIPES ONLINE READ
Peas Pulao COOKING RECIPES

Peas Pulao
1 1/4 cup uncooked rice
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
For the peas:
1 lb. shelled green peas
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid
and cook on medium low heat for half an hour.
While the rice is cooking, heat oil in a non.stick frying pan (or skillet) and fry the cumin seeds, together with ginger and garlic, for five minutes. Add green peas,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander
leaves. When the rice is done, mix the peas and garnish with cilantro/coriander leaves.

Paneer Cheese COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 04 Feb 2009 19:51:00 +0000

RECIPES ONLINE READ
Paneer Cheese COOKING RECIPES

Paneer Cheese
12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed

1/3 cup lemon juice

In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Line a large strainer or colander with several layers
of pure cotton cheesecloth. Strain mixture; discard
liquid. Gently squeeze the cheesecloth to remove as
much
liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or
colander and put a weighted bowl on top to help
press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape.
Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.

The Greens Chickpea & Spinach Curry curry recipes online

noreply@blogger.com (bunty) — Thu, 01 Jan 2009 15:43:00 +0000

The Greens Chickpea & Spinach Curry curry recipes online

The Greens Chickpea & Spinach Curry curry recipes online
The Greens
Chickpea & Spinach Curry
(Chana Saag)
Spinach is a popular ingredient used as a base for the curry.
Ingredients:
1 lb. canned chickpeas
Pg15Pg15

1 large potato, cooked and cubed
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste
1 cup of spinach leaves, pureed
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes,
before serving.
The Greens Chickpea & Spinach Curry curry recipes online

Eggplant (Baigan Bharta) and Paneer (Cottage Cheese curry)

noreply@blogger.com (bunty) — Thu, 01 Jan 2009 15:38:00 +0000

RECIPES ONLINE READ
COOKING RECIPES
Eggplant
(Baigan Bharta)

Ingredients:
1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed 1 tbsp. oil
1 large onion, chopped fine
1 large tomato, chopped fine
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done. Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and cilantro/coriander. Season with salt and serve hot.

Paneer
(Cottage Cheese curry)

Ingredients:
1 lb. cottage cheese
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five
minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before
serving.

Mushroom Curry and Chickpea Curry (Chole Masale)

noreply@blogger.com (bunty) — Thu, 01 Jan 2009 15:34:00 +0000

RECIPES ONLINE READ
COOKING RECIPES
Mushroom Curry

I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets.
Ingredients:
1/2 lb. mushrooms
1 small onion, chopped
1 tomato, sliced
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, cooked peeled and cubed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the mushrooms and potatoes, season with salt and cook for another five minutes until done.

Chickpea Curry
(Chole Masale)

Curried chickpeas have been going strong for years.
Ingredients:
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with
cilantro/coriander leaves.

Cabbage, Carrots and Potatoes ,Mixed Vegetable Curry COOKING RECIPES

noreply@blogger.com (bunty) — Tue, 23 Dec 2008 07:39:00 +0000

RECIPES ONLINE READ
COOKING RECIPES

Cabbage, Carrots & Potatoes COOKING RECIPES
Strictly speaking, this is not a curry, but can be served as the main course nevertheless.
Ingredients:
1 lb. cabbage, shredded
1/2 lb. cooked potatoes, peeled and cubed
1/2 lb. carrots, shredded
1 tsp. mustard seeds
1 tsp. ground mustard
1 tsp. chilli powder
1 tsp. lemon juice
1 tsp. salt or to taste
2 tbsp. oil
Cilantro/coriander leaves
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After 15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.

Mixed Vegetable Curry COOKING RECIPES

Ingredients:
6 small onions, quartered
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.

indian curry RECIPES ONLINE READ

noreply@blogger.com (bunty) — Thu, 18 Dec 2008 19:05:00 +0000

curry
RECIPES ONLINE READ
COOKING RECIPES
Cauliflower & Potato curry
(Alu Gobi)
Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months.
Ingredients:
1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped
cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,
cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm
water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with
cilantro/coriander leaves.

Cauliflower & Mashed Potato Curry
The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple recipe.
Ingredients:

1 lb. cauliflower florets
1 tsp. ginger paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin seeds
1 potato, cooked and mashed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for
a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes.

Cabbage & Potato Curry
Ingredients:
1 lb. shredded cabbage
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Cabbage & Mashed Potato Curry
Ingredients:
1 lb. cabbage, shredded
1/2 lb. potatoes, boiled and mashed
1 tsp. cumin seeds
1 tsp. ginger
1 tsp. turmeric powder
1 tsp. chilli powder
- 12 -
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the cumin seeds and ginger paste for half a minute, and add the shredded cabbage. After 15 minutes, add the mashed potatoes with turmeric and chilli powders, salt, and cook for another 15 minutes.

Hidangan Tradisional & Modern Malaysia

noreply@blogger.com (bunty) — Thu, 18 Dec 2008 15:57:00 +0000

RECIPES ONLINE READ
COOKING RECIPE
Hidangan Tradisional & Modern Malaysia
kiriman: Ibu Maimunah, Batam - Kepulauan Riau

Kawasan Pluit di Utara Jakarta bisa menjadi satu attematif bagi kebanyakan penduduk Jakarta, khususnya yang berlokasi di sekitar Jakarta Barat dan Jakarta Utara untuk memanjakan perut dan mencari hidangan resep yang sangat terekomendasi sebagai pilihan untuk berburu kuliner. Tak heran bila kawasan yang cukup padat dengan ragam aktifitas perkantoran ini sekarang telah dijamuri oleh banyak tempat makan dari kelas kaki lima hingga restoran bintang lima yang tersebar merata di sekitar Muara Karang, Jakarta Utara. Restoran Asia, mulai dari resep Chinese food, resep Malaysian / Malayan food, resep Japanese food banyak tersebar di kawasan yang dikenal dengan pemukiman elit baru ini.

Bagi Anda yang menyempatkan untuk mampir atau kebetulan sedang melintas lewat Pluit, tidak ada salahnya bila mampir sejenak menjajal resep hidangan ala negeri Jiran Malaysia yang cukup kesohor namanya di Jakarta, yaitu Penang Restaurant. Untuk sampai ke sana tidaklah sulit, bila berpatokan dari Pluit Junction, Anda bisa lansung menuju ke arah Muara Karang. Jaraknya sekitar 5 km sebelum arah Muara Karang saat Anda melintasi jalan Karang Timur. Anda bisa berpatokan pada Bank BCA yang letaknya berada di sisi kiri jalan, kemudian bisa mengambil jalur belok kiri. Tidak jauh dari sana, berjarak sekitar 400 m berada di sebelah kanan Anda akan menemukan resto ini. Konsep minimalis modem yang ditonjolkan Penang sudah terlihat sejak Anda mulai memasuki pelataran restoran. Sambutan patung dua udang besar berwama merah saling berhadapan mengapit logo resto. Dan bagi Anda yang membawa kendaraan pribadi, tempat parkimya cukup luas untuk bisa memuat sekitar 20 mobil, dan bila Anda tidak kebagian tempat parkir, mobil Anda bisa parkir dengan menggunakan bahu jalan sepanjang Jl. Blok VIll Timur, Pluit.

Sebaiknya datang sedikit Iebih pagi sebelum jam makan siang, karena tidak jarang kapasitas pengunjung yang terlalu padat seringkali menyebabkan waiting list dan menunggu pemesanan yang sedikit agak lama. "Penuhnya kursi pengunjung seringkati menyebabkan tempat kami tidak mampu menampung, dan kami harap maklum, tetapi akan tetap kami usahakan," imbuh Irene. Irene sebagai owner mengusung hidangan Malaysia dengan alasan, kebanyakan penduduk yang bermukim dikawasan Pluit adalah orang Tionghoa berdarah Medan. Ibu dua anak ini pintar membaca pasar konsumen, karena menurutnya citarasa resep Melayu antara resep hidangan Malaysia dan resep Indonesia rasanya beda-beda tipis. "resep Hidangan Malaysia Penang, lebih mirip dengan resep hidangan ala Sumatera, seperti Medan dan Riau. Dan Malaysia merupakan kultur perpaduan India, Melayu dan Tionghoa, jadi semua resep makanan yang disajikan ikut andil memperkaya citra resep masakannya," terang Irene.

Baked Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:46:00 +0000

RECIPES ONLINE READ
Baked Casserole COOKING RECIPES

Baked Cheese Garlic Grits

1 cup Quaker® or Aunt Jemima®
Enriched Hominy Quick Grits
1 teaspoon salt
4 cupd boiling water
1 1/2 cupd shredded sharp Cheddar cheese
1/2 cup butter or margarine
1/2 cup milk
2 eggs, beaten
1 small garlic clove, minced

Preheat oven to 350 degrees F. Grease 2−quart casserole or baking dish.

Prepare grits in salted boiling water as directed on package. Stir in cheese, butter, milk, eggs and
garlic; continue cooking over low heat until cheese is melted. Pour into prepared baking dish; bake about 1 hour.

Makes 6 servings.

Baked Chicken and Dumplings

Vegetable cooking spray
1/2 cup milk
2 tablespoons vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless skinless chicken breast halves, uncooked 1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 ounce) package frozen sliced carrots
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground pepper
2 (13 3/4 ounce) cans chicken broth

Preheat oven to 325 degrees F. Coat a 2 1/2−quart casserole with cooking spray.
In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside.
Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish.

Using the dough mixture, form 2−inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours.

Baked Chicken Salad Casserole

3 cups chicken, cooked and cut up
1 1/2 cups sour cream
1/2 teaspoon salt
1 cup Cheddar cheese, grated
1 1/2 cups celery, chopped
1/3 cup slivered almonds
1 1/2 teaspoons prepared mustard
1 cup potato chips, crushed
French dressing, to taste

Marinate chicken and celery in French dressing for 1 hour. Combine chicken, celery, 1/2 cup grated
cheese and almonds. Blend sour cream, mustard and salt. Pour over chicken and toss to blend. Put into baking dish.
Combine potato chips, remaining grated cheese and put on top of chicken mixture. Bake for 30 minutes at 300 degrees F or until heated through.

Baked Chile Cheese Corn
4 cups fresh corn kernels or frozen, thawed and drained 1 cup grated Cheddar cheese
8 ounces cream cheese at room temperature
1 (7 ounce) can diced green chiles
2 teaspoons chile powder
2 teaspoons cumin

Preheat oven to 350 degrees F. Butter 1 1/2 −quart baking dish or cast iron skillet.

Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling, about 30 minutes.

Baked Corn Casserole

1 (8 1/2 ounce) package corn muffin mix
1 (15 3/4 ounce) can whole−kernel corn, drained 1 (14 3/4 ounce) can cream−style corn
1 cup sour cream
1/4 cup (1/2 stick) butter, softened
1 egg

Preheat the oven to 350 degrees F. Butter a 2−quart casserole dish or spray with nonstick cooking spray.
In a large bowl, combine all the ingredients. Mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden.

Serves 4 to 6

Baked Pork Chops

4 to 6 pork chops
1 teaspoon salt
2 tablespoons drippings
1 onion, sliced (optional)
1 cup rice
1 can cream of chicken soup
1 cup milk
Brown chops. Put chops into a baking dish. Cover with onion, if desired, then cover with raw rice. Combine soup and milk. Pour over. Cover tightly. Bake at 350 degrees F for at least 1 hour.

Baked Pork Chops and Noodles

4 pork chops
2 (16 ounce) cans tomatoes
1/2 cup chopped onion
2 teaspoons salt
1 teaspoon granulated sugar
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 bay leaf
1 (8 ounce) package noodles
4 thin onion slices
8 green bell pepper strips

Trim excess fat from chops; brown both sides. Drain on absorbent paper. Combine next seven
ingredients. Place dry noodles in a 2−quart baking dish. Pour tomato mixture over; place pork chops
on top; garnish each with onion slice and green pepper strips; cover. Bake at 350 degrees F for 1 hour.

Remove cover. Bake an additional 10 minutes or until chops are tender.

Serves 4.

Baked Potato Casserole

8 cooked, peeled and diced potatoes
1 pound American cheese, sliced in strips
1 cup mayonnaise
1/2 cup chopped onion
Salt and pepper to taste
1/2 pound fried bacon, chopped
Combine first four ingredients. Place in 9 x 13−inch pan. Top with bacon. Bake 1 hour at 325 degrees F. Serves 12

Baked Spinach Casserole

Heat oven to 325 degrees F.

3 tablespoons butter
2 cups light cream
3 tablespoons grated onion
2 packages frozen spinach, thawed and drained
1 pound chopped mushrooms
3 tablespoons grated Gruyere or Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper

Sautéed onions and mushrooms in butter for 5 minutes. Blend in flour, salt, pepper and nutmeg.
Gradually add cream, stirring to boiling point. Taste for seasoning. In buttered casserole, spread half the spinach; cover with half of the mushroom sauce, then repeat. Sprinkle with the grated cheese. Set in pan of hot water. Bake 40 minutes.

Serves 6 to 8.

Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:39:00 +0000

RECIPES ONLINE READ
COOKING RECIPES

Avocado Chicken Casserole

Serves 6

1 cup broad flat green noodles
1 large ripe avocado, peeled and sliced
2 tablespoons fresh lime juice
1/2 cup butter
1/4 cup flour
1 teaspoon salt
5 dashes Tabasco sauce
2 1/4 cups half−and−half
1 cup grated Cheddar cheese
6 (6 ounce) boneless, skinless chicken breast halves,
1/2 cup roasted, peeled and coarsely chopped fresh chile
Prepare noodles according to package directions; drain, and set aside. Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in a 2−quart saucepan over low heat. Stir in flour, salt and Tabasco sauce over low heat until mixture bubbles. Add half−and−half slowly, stirring constantly until mixture thickens. Add
cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9 x l3−inch baking dish. Cover with chopped green chiles. Spoon noodle mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.

Tiffany's Bean and Sausage Casserole

1 baked beans recipe, uncooked
1 (15 ounce) can red kidney beans, drained and rinsed 1 (14 ounce) package Butterball turkey Polska kielbasa, cut into 1/4 inch rounds
Mix kidney beans and sausage into baked beans. Place in a 2 1/2−quart casserole dish and bake at 350F for 60 minutes or until bubbly and heated through. Serve as is or on top of hot cooked rice.

Variations: Use your family's favorite bean in place of the kidney beans. Add bacon or chunks of
smoked ham or turkey instead of the sausage. Or place in a shallow baking dish with pork chops or
boneless skinless chicken breasts and pour bean mixture on top. To serve pull out the pork
chops/chicken and plate. Place the bean mixture on a bed of rice or just plain on the side or you can top the pork/chicken with the beans. Add some green beans (or favorite vegetable) as a side dish, salad and some rolls and you have one big hearty meal.

Tiffany's Bean and Sausage Casserole 370
Tijuana Torte Casserole

1 pound ground beef
2 cups thinly sliced onions, divided
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 (4 ounce) can diced green chiles
2 teaspoons oregano
Salt, to taste
1 (14 1/2 ounce) can tomatoes
1 teaspoon red pepper flakes
6 corn tortillas
3 cups shredded Cheddar or Monterey jack cheese Chopped parsley

Preheat oven to 350 degrees F.

In large skillet, sauté beef with 1 1/ 2 cups of the onions and mushrooms until browned. Add garlic, chiles, oregano and salt. Cook about 5 minutes.

In blender, combine remaining 1/2 cup onions, tomatoes and red pepper flakes. Blend coarsely.
To assemble, spread bottom of tall 2 1/2−quart casserole with some of the tomato mixture. Top with a tortilla, then some of the beef mixture, more tomato sauce and some of the cheese. Repeat layers,
ending with cheese. Bake for 30 minutes. Serve hot, garnished with parsley.

Makes 6 servings.

Tijuana Torte Casserole 371

Tomato, Potato and Pepper Casserole

1/4 cup olive oil
2 large potatoes, sliced
2 small red, yellow or green
bell peppers, sliced 1/2−inch thick
2 large ripe tomatoes, sliced 1/4−inch thick
2 teaspoons minced garlic
1/2 teaspoon each salt, pepper and oregano

Preheat oven to 375 degrees F.
Spread 1 tablespoon of the oil over the bottom of a shallow 2−quart baking dish. Layer half of the
potatoes, slightly overlapping if necessary. Top with 1 1/4 cups of the peppers, then with 1 1/4 cups
sliced tomatoes. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 teaspoon garlic and 1/4 teaspoon each salt, pepper and oregano. Repeat layers using remaining ingredients. Bake, uncovered, 50 minutes to one hour, until vegetables are tender.

Tomato, Potato and Pepper Casserole 372

Tortilla Beef Bake

1 1/2 pounds ground beef
1 can condensed cream of chicken soup, undiluted 2 1/2 cups crushed tortilla chips, divided
1 (16 ounce) jar salsa
1 1/2 cups (6 ounces) shredded Cheddar cheese
In a skillet cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1 1/2 cups of the tortilla chips in a greased shallow 2 1/2−quart baking dish. Top with beef mixture, salsa and cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly.
Sprinkle with the remaining tortilla chips. Bake 3 minutes longer or until chips are lightly toasted. Serves 6.

Tortilla Beef Bake 373

Triple Cheesy Chicken Casserole

2 tablespoons butter or margarine
1 small onion, chopped
1/2 cup chopped green bell pepper
1 can cream of chicken soup
1 (8 ounce) can sliced mushrooms
1 (2 ounce) jar chopped pimentos
1/2 teaspoon dried basil
1 (8 ounce) package egg noodles, cooked and drained 3 to 4 cups cooked diced chicken
2 cups grated Cheddar cheese
2 cups cottage cheese
1/2 cup grated Parmesan cheese
Dried bread crumbs (optional)
Sauté the onion and pepper in the butter or margarine until tender.

Remove from the heat and add the soup, mushrooms, pimentos and basil. Set aside

Mix together the noodles, chicken, cheddar cheese, cottage cheese, and Parmesan cheese. Pour the soup mixture over the noodles and combine well.
Pour into a greased 9 x 13−inch baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Sprinkle with bread crumbs, if desired, and bake 10 minutes longer.

Makes approximately 10 servings.

Triple Cheesy Chicken Casserole 374

Tuna and Rice Casserole
1 (6 ounce) can chunk light tuna in water, drained 1 cup frozen peas
1 can cream of mushroom soup
1 soup can milk
1/2 cup chopped onion
1 1/2 cups instant rice

Combine all ingredients in a large mixing bowl. Place in 2−quart casserole dish. Bake covered at 350 degrees F for 45 minutes.

Yields 4 servings.

Tuna and Rice Casserole 375

Tuna Bake
1 cup soda crackers, crushed
1 small can tuna
1 can cream of celery soup
2 eggs, slightly beaten

Mix all together. Put in a loaf pan. Bake at 350 degrees F for 35 to 40 minutes.

Tuna Bake 376

Tuna Casserole
3 to 4 (6 ounce) cans tuna, drained
3 to 4 cups macaroni
1 small onion
1 cup fresh mushrooms, sliced
1 (10 ounce) can cream of mushroom soup
1/2 cup sour cream
3 tablespoons butter, melted, divided
1/4 cup fresh bread crumbs
1/2 cup mozzarella cheese, grated
Salt and pepper, to taste
Boil macaroni until tender, rinse in cold water, and drain.

Melt 1 tablespoon of the butter in skillet and add onion. When onions are translucent, add fresh mushroom and cook until tender.
In a medium−size casserole dish, combine macaroni, onion and mushroom mixture, tuna, mushroom soup, sour cream, salt and pepper.
Melt remaining butter and mix with bread crumbs. Sprinkle over top of casserole. Top with grated cheese and bake in for about 30 minutes at 350 degrees F.

Tuna Casserole 377

Tuna Noodle Casserole

1 can cream of mushroom soup
1 1/4 cups milk
3 cups hot cooked rotini pasta
1 (12.5 ounce) can tuna, drained and flaked
1 (2.8 ounce) can French fried onions, divided
1 (10 ounce) package frozen peas and carrots
1/2 cup shredded Cheddar cheese

In 2−quart microwave−safe dish, mix soup and milk. Stir in pasta, tuna, 2/3 cup French fried onions,
vegetables and cheese. Cover; microwave 10 minutes or until hot, stirring once. Top with remaining 2/3 cup onions. Microwave 1 minute.

Makes 6 servings.

Tuna Noodle Casserole 378

Tuna Noodle Casserole
3 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon onion, minced
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
4 cups egg noodles
1 large can tuna
1 can sweet peas
Make sauce of melted margarine, flour, onion, salt and pepper, adding milk all at once. Cook over medium heat until thick and smooth.

Cook noodles. Combine all ingredients in greased casserole. Bake at 350 degrees F for 30 minutes.

Tuna Noodle Casserole 379

Tuna−Cashew Casserole

1 (3 ounce) can chow mein noodles
1 can cream of mushroom soup
1/4 cup water
1 can tuna, drained
1/4 pound cashew nuts
1 cup chopped celery

Mix all ingredients except 1/2 cup chow mein noodles. Put into a casserole. Sprinkle reserved chow mein noodles on top. Bake uncovered at 350 degrees F for 40 to 60 minutes.

Tuna−Cashew Casserole 380

Turkey and Stuffing Bake

1/3 cup butter or margarine
2 cups herb−seasoned crumb stuffing mix
1/2 cup sliced celery
1/2 cup chopped onion
2 tablespoons butter or margarine, melted
1 can condensed cream of chicken soup
1/2 cup dairy sour cream
1/2 cup water
2 1/2 cups cubed cooked turkey or chicken

Preheat oven to 350 degrees F.

In a medium saucepan over medium heat, melt 1/3 cup butter. Stir in stuffing mix; set aside.
In a 10−inch skillet over medium−high heat, sauté celery and onion in 2 tablespoons melted butter 8 minutes or until tender and lightly browned. Stir in soup, sour cream, and water until blended.
Remove from heat. Stir in turkey and half of the buttered stuffing mix until blended. Transfer to a
shallow 1 1/2−quart baking dish. Top with remaining stuffing mix. Bake 30 minutes or until edges are bubbly and center is very hot.

Turkey and Stuffing Bake 381

Turkey Casserole

Yield: 4 to 6 servings

1 1/2 cups stovetop stuffing mix
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp Cheddar cheese
4 cups cubed cooked turkey
Prepare the stuffing according to the package directions. Preheat the oven to 350 degrees F.
In a medium−size saucepan, combine the soup, milk, sour cream and cheese. Heat until the cheese is melted.
In a 9 x 13−inch baking dish, layer the sauce, turkey, and stuffing mix, ending with the stuffing mix on top. Bake for 30 to 40 minutes or until hot and bubbly.

Turkey Casserole 382

Turkey Crunch
1 tablespoon butter or margarine
1/4 cup celery, sliced
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1 can cream of mushroom soup
1/4 cup milk
1 (5 ounce) can chow mein noodles
1 1/2 cups diced, cooked turkey or chicken
1 (4 ounce) can mushroom pieces
2 tablespoons sliced pimento
1/4 teaspoon salt
1/4 teaspoon poultry seasoning

Combine in skillet and cook until tender butter, celery, onion and green pepper.

In a small bowl, combine soup, milk, and onion mixture, stir in remaining ingredients. Pour into a sprayed casserole dish. Bake at 350 degrees F for 30 to 40 minutes.

Turkey Crunch 383

Turkey in a Bread Basket

Bread Basket
8 ounces broccoli
1 medium onion, sliced thin
4 ounces mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all−purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground sage
1 cup milk
2 1/2 cups cooked, cut up turkey
4 slices bacon, crisply fried and crumbled

Prepare Bread Basket.

Remove florets from broccoli and reserve. Cut stalks into 1−inch pieces, approximately 2 1/2 cups.
Place steamer basket in 1/2−inch water in saucepan or skillet. Place broccoli pieces in steamer basket. Cover tightly and heat to boiling, reduce heat. Steam for 5 minutes.
Add reserved florets. Cover and steam until crisp−tender, about 5 minutes longer.
Cook and stir onion and mushrooms in margarine in a 3−quart saucepan until onion is tender, about 5 minutes.
Blend in flour, salt, pepper and sage. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in milk and heat until boiling, stirring constantly. Boil and stir for 1 minute. Stir in turkey and broccoli and heat just until turkey is hot, about 5 minutes.

Stir in bacon. Spoon turkey mixture into Bread Basket.

Bread Basket
1 (1 1/2 pound) loaf unsliced sandwich bread
1/2 cup butter or margarine, melted
1 large clove garlic, crushed
Remove crust from bread. Make cuts down into bread 1/2−inch from outside edges. Remove bread within cuts, leaving a base at least 1/2−inch thick. Remove any loose crumbs. These can be used for bread crumbs or stuffing later. Place bread on rack in a 15 x 10−inch jellyroll pan.
Mix butter and garlic. Brush inside, outside and bottom of bread with butter mixture. Bake,
uncovered, at 325 degrees F until all sides are golden brown and crisp, 25 to 30 minutes. Cool.

Turkey in a Bread Basket 384

Turkey Oyster Casserole

This is a wonderful use for leftover turkey. Serves 6.

8 ounces broad noodles
1 1/2 cups sour cream, divided
5 tablespoons butter or margarine
5 tablespoons flour
2 cups turkey broth or chicken stock
3 cups diced, cooked turkey
1/2 cup chopped pimientos
1/2 cup sliced ripe olives
1 (3− or 4−ounce) can sliced mushrooms, drained 1 teaspoon salt
1/4 teaspoon pepper
1 pint oysters, drained

Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in saucepan, blend in flour, and
gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.
Place half of mixture in a greased 2−quart casserole. Arrange the oysters in a layer on top, then cover with remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 minutes.

Serves 6.

Turkey Oyster Casserole 385

Turkey Rice Casserole
1/2 cup (about 4 ounce) slivered almonds
1 teaspoon salt
1 cup long−grain white rice
1/4 cup turkey fat, butter or margarine
1 rib celery
1/2 pound fresh mushrooms, sliced
1/4 cup all−purpose flour
1 cup turkey broth or chicken stock
1 cup whole milk
1/2 teaspoon dried tarragon
3 to 4 cups cubed cooked turkey or chicken
4 ounces chopped pimento
1/2 teaspoon freshly ground black pepper, or to taste

Put the almonds in a toaster oven or regular oven and bake at 350 degrees F until they are golden brown (about 10 minutes). Butter a casserole dish (such as an 8−8−inch square baking pan).

Put 2 cups of water on to boil with 1 teaspoon salt. When it boils, add rice, cover, reduce heat and simmer about 15 minutes. Turn the heat off and let sit for 20 minutes.
Melt fat in a wide skillet over medium−high heat. Chop celery into small dice. Add to the fat along with the mushrooms. Increase heat to high and cook, stirring occasionally, until mushrooms begin to brown and all the liquid they give up has evaporated. Shake flour over skillet and stir to blend as evenly as possible with the vegetables. Add the broth in a slow stream. The flour will seize into a tight mass but keep adding liquid and stirring; it should relax. Add the milk, tarragon, turkey, pimento and pepper. Stir until the mixture boils, then remove from heat.

Combine with rice in the prepared casserole, sprinkle with almonds and bake 15 minutes, or until heated through. You may add cheese and/or breadcrumbs to the almond topping if desired.

Serves 4 to 6.

Turkey Rice Casserole 386

Turnip Casserole
1 1/2 pounds turnips, peeled and thinly sliced
2 tablespoons butter
1 onion, thinly sliced
2/3 cup chopped green bell pepper
1/3 cup chopped celery
2 tablespoons flour
1 cup milk
1/2 cup grated sharp cheese
Salt and pepper, to taste
3 tablespoons bread crumbs
Cook turnips in boiling, salted water to cover until just tender. Drain. Sauté in butter the onion, green pepper and celery until tender. sprinkle with flour and cook 1 minute.
Add milk and stir until thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips, place in baking dish and top with crumbs. Brown under broiler. May be prepared ahead and run under broiler just before serving. This is very good with game.

Serves 4.

Turnip Casserole 387

Unstuffed Cabbage Casserole

1 pound ground beef or 3/4 pound ground
beef and 1/4 pound ground pork
1 medium onion, peeled and coarsely chopped
About 8 cups cabbage, cored, quartered and cut
into 1−inch strips
1/4 cup water
1 (28 ounce) can crushed tomatoes or tomato puree 1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 teaspoon salt
Freshly ground pepper
1 1/2 teaspoons caraway seeds (optional)
1 clove garlic, finely minced
In a 6−quart Dutch oven or other pot, brown the ground meats, draining off most fat that melts off.

Add the chopped onion and cook until onion wilts and softens, 3 to 5 minutes. Add the chopped
cabbage and the water to the pot and cook until cabbage begins to soften and wilt, 5 to 8 minutes more.

Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds and garlic and stir to mix well. Bring
to boil, reduce heat to simmer and cover. Simmer until cabbage is tender−crisp, 30 minutes or more.

Serve over white rice or with rice on the side.

Serves 4 generously.

Unstuffed Cabbage Casserole 388

Upside Down Pizza Casserole
1/2 pound Italian sausage links or about 4 bratwurst links 1 (8 ounce) can tomato sauce
1 to 2 cup shredded mozzarella cheese
1 cup milk
1 cup flour
2 tablespoons vegetable oil
1 teaspoon salt
2 eggs
Sprinkle of Parmesan cheese
Dash of oregano
Remove skins from sausages and lightly brown the meat in a frying pan. Pour off any excess fat. Put into a 13 x 9 x 2−inch pan. Pour tomato sauce over sausage. Add a layer of mozzarella cheese.
For the crust: While sausage is cooking, mix together the milk, flour, oil, salt and eggs (it will be like pancake dough). Pour mixture evenly over the layer of cheese. Sprinkle with Parmesan cheese, then a little oregano. Bake at 350 degrees F for about 45 minutes.

Upside Down Pizza Casserole 389

Vegetable Burriot Casserole

2/3 cup rice
1/2 teaspoon chicken broth
1 large green bell pepper, diced
1 onion, chopped
1 (10 ounce) frozen corn, thawed, drained
1 cup salsa−style catsup
1 cup Monterey jack cheese, shredded
8 (8−inch) corn tortillas
1 (16 ounce) can refried beans
1/2 cup sour cream
1 teaspoon chopped cilantro

Prepare rice, without adding butter or salt.

In a nonstick skillet over medium heat, heat chicken broth until hot. Add green pepper and onion and cook until tender. Remove skillet from heat and stir in corn and 1/2 cup salsa−style catsup. Stir cooked rice and cheese into vegetable mixture.

Spread each tortilla with 1/4 cup refried beans. Spoon 1/2 cup rice mixture along center of each tortilla. Roll up tortillas to enclose filling and arrange, seam side up, in a glass baking dish. Spoon remaining catsup along center of rolled tortillas and cover with sour cream. Cover and bake in preheated 400 degree F oven for 30 minutes or until hot.

Serves 8.

Vegetable Burriot Casserole 390

Vegetable Tortilla Casserole

2 tablespoons vegetable oil
4 medium zucchini, thinly−sliced
1 green bell pepper, chopped
1 onion, chopped
1 can green chiles, diced
1 1/2 cups Monterey jack cheese
1/2 teaspoon cumin
2 tablespoons flour
2 cups sour cream
6 corn tortillas, each cut into 8 wedges
1 1/2 cups American cheese

Heat oil; add vegetables and cook for 5 minutes. Stir in chiles and cumin. Blend in flour and 1 cup of
the sour cream. In an oblong casserole, layer tortillas, 1/2 of the vegetables, 1/2 of the remaining sour
cream and 1/2 of the cheeses. Repeat layers once more. Bake uncovered at 350 degrees F for 30 minutes.

Vegetable Tortilla Casserole 391

Vidalia Onion and Sausage Casserole

5 large Vidalia onions, sliced and lightly sautéed
12 crushed buttery crackers
1 pound sausage meat, browned and drained
1/4 teaspoon seasoning salt
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup grated Cheddar cheese
1 small jar pimentos

Preheat oven to 350 degrees F.

Combine all ingredients except the crackers and transfer to a large casserole dish. Top with crackers and bake for 30 minutes or until crackers are golden brown.

Serve warm.

Vidalia Onion and Sausage Casserole 392

Vidalia Onion Casserole

5 large onions (Vidalia, if possible)
1/2 cup (1 stick) margarine
Parmesan cheese
Crispy buttery crackers
Peel and slice onions into thin rings. Sauté in margarine until limp or opaque. Pour half of onions into 1 1/2−quart casserole. Cover with Parmesan cheese, then crushed crackers. Repeat layers and bake uncovered in 325 degree F oven until golden brown, about 30 minutes.

Vidalia Onion Casserole 393

Vidalia Onion Casserole

1 quart small fresh Vidalia onions
1 can cream of celery soup
1 1/2 cups grated very sharp Cheddar cheese
Slivered almonds or crushed peanuts
Peel and slice onions if large. If very small, leave whole. Boil onions until just tender. Drain well. Place in greased casserole; add soup and cheese. Sprinkle with nuts. Bake at 350°F about 30 minutes until brown and bubbly.

Vidalia Onion Casserole 394

Vidalia Onion Casserole
3 pounds Vidalia onions, thinly sliced
1/2 cup butter
1 cup uncooked rice
2 cups water
1 1/2 cups Swiss cheese, shredded
1 1/2 cups half−and−half

Preheat oven to 325 degrees F. Sauté the onions in butter in a large skillet until soft, about 10 minutes.

Boil the rice in water for 5 minutes. Drain well. Place the onions, rice, cheese and half−and− half in a greased baking dish. Bake uncovered for 1 hour.

Vidalia Onion Casserole 395

West of the Pecos Casserole

1/2 cup (1 stick) butter
2 pounds lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can sliced mushrooms 2 teaspoons chili powder (or more) 1/4 cup Worcestershire sauce
Salt and pepper, to taste
1 can tomato soup
1 (1 pound) can cream−style corn
1 (1 pound) can tomatoes and green chiles
1 (12 ounce) package noodles, cooked
and drained very well

Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder,
Worcestershire sauce, salt and pepper; cook until meat is brown. Add soup, corn and tomatoes; simmer 30 minutes.
Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325 degrees F. Serves 12.

West of the Pecos Casserole 396

Western Meal−In−One

1 pound ground beef
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon salt
1 large onion, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 can tomatoes
1 can kidney beans, undrained
3/4 cup uncooked rice
Tomato juice (optional)
1/4 cup chopped ripe olives
3/4 cup grated Cheddar cheese
Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder.
Sauté for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice. Add a little
water or tomato juice as needed. Turn into a greased 2−quart casserole. Bake, covered, at 350 degrees F for 45 minutes.
Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted. Serves 8.

Western Meal−In−One 397

White Castle and Zucchini Casserole

10 White Castle hamburgers, with onions
3 small zucchini, cut into 1/4−inch strips
4 tablespoons flour
8 ounces meatless spaghetti sauce
8 ounces ricotta cheese
1 egg, beaten with ricotta cheese
Grated Parmesan cheese

Remove hamburgers and onions from the buns. Spread garlic butter on all the buns. Set aside.
Place zucchini slices in bottom of a greased 8−inch square baking dish. Sprinkle with flour. Top with White Castle hamburgers and onions. Add spaghetti sauce. Spread mixture of ricotta cheese and beaten egg over sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees F for 30
minutes. (If microwaving, use microwave−safe dish and cook on HIGH for 10 minutes).
Let stand for 10 minutes. Broil buns open−faced until toasted. Cut casserole into 5−6 servings. Spoon casserole onto top of buns.

White Castle and Zucchini Casserole 398

Yam Coconut Casserole

1 pound yams or sweet potatoes
1/2 cup (1 stick) unsalted butter
1/2 cup Coco Casa® Cream of Coconut
1/4 cup heavy cream
3 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 dozen large marshmallows
Ground cinnamon
Boil yams until tender and peel while hot. Place them in mixing bowl with butter, cream of coconut, heavy cream, egg yolks and spices. Whip until smooth. Place in casserole. Press marshmallows into mixture so they are half submerged. Sprinkle lightly with cinnamon. Bake in preheated 350 degree F oven for 30 minutes or until marshmallows are melted.

Serves 6.

Yam Coconut Casserole 399

Zesty Bean and Rice Casserole

1 tablespoon olive oil
1/2 cup water
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups sliced fresh mushrooms
2 green bell peppers, chopped
3/4 cup uncooked rice
2 (16 ounce) cans kidney beans, undrained
1 (16 ounce) can whole peeled tomatoes, undrained Chili powder, to taste
Few drops red pepper sauce (optional)
1 cup low−fat mozzarella cheese

Preheat oven to 350 degrees F.

In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and peppers; simmer, stirring often, until onions are tender, about 10 minutes.

Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently.

Transfer to a 2−qt baking dish. Sprinkle with cheese. Bake 15 minutes, until cheese is melted.

Zesty Bean and Rice Casserole 400

Zucchini Pasta Casserole

1 pound lean ground beef
1 1/2 cups sliced onions
2 cups unpeeled, diced zucchini
2 teaspoons finely chopped fresh garlic
2 (28 ounce) cans stewed or diced tomatoes with juice, chopped 4 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
4 cups spiral−shaped pasta
2 cups shredded Cheddar cheese

Preheat oven to 375 degrees F. Grease a large deep ovenproof casserole dish.

Brown meat with onions, zucchini and garlic. Cook until meat is done and vegetables are soft. Drain fat. Mix in dry pasta.
In another bowl mix tomatoes and their juice, soy sauce and red pepper flakes. Mix into beef mixture. Put mixture into prepared dish, ensuring that the pasta is submerged in the liquid. Bake, covered, for 20 minutes.
Remove cover, lower oven to 350 degrees F, sprinkle with cheese and return to oven, uncovered, for another 20 minutes.

Zucchini Pasta Casserole 401

Zucchini Tomato Casserole

1/4 cup butter
3 medium zucchini, sliced 1/8 inch thick
1/8 teaspoon garlic powder
4 medium tomatoes, sliced 1/4 inch thick
1 large onion, sliced 1/8 inch thick
1/2 pound fresh mushrooms, sliced 1/8 inch thick 1/2 cup mozzarella cheese, grated

Preheat oven to 400 degrees F.

Sauté zucchini in butter with a very light sprinkling of garlic powder. Layer zucchini, tomatoes, onions and mushrooms in a 2−quart casserole. Top with cheese. Bake 15 minutes.

Asparagus−Almond Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:37:00 +0000

RECIPES ONLINE READ
Asparagus−Almond Casserole COOKING RECIPES
Asparagus−Almond Casserole COOKING RECIPES

Asparagus−Almond Casserole
Asparagus−Almond Casserole COOKING RECIPES
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 medium cans asparagus
1 1/2 cups grated cheese
1/2 cup slivered almonds
Cracker crumbs
Butter
Melt 4 tablespoons butter. Add flour, salt and pepper until blended. Add milk. Place a layer of drained asparagus, half the cheese, half the almonds and half the sauce. Repeat once more. Sprinkle with
crumbs and dots of butter. Bake at 375 degrees F for 20 to 25 minutes.

Asparagus Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:36:00 +0000

RECIPES ONLINE READ
Asparagus Casserole COOKING RECIPES
Asparagus Casserole COOKING RECIPES

Asparagus Casserole

1 can asparagus spears
2 boiled eggs
1/4 cup margarine
1 cup Velveeta® cheese
Cracker crumbs
1 can cream of mushroom soup

In a casserole dish, layer 1/2 can of asparagus. Smooth 1/2 can of soup over asparagus. Slice one egg over; dot with margarine and add cheese. Pour 1/2 White Sauce over. Start layers again, ending with cracker crumbs. Bake at 350 degrees F until bubbly and brown.

White Sauce
3 tablespoons margarine
3 tablespoons flour
1 1/2 cups milk

Asparagus and Cheese Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:30:00 +0000

RECIPES ONLINE READ
Asparagus and Cheese Casserole COOKING RECIPES

Asparagus and Cheese Casserole COOKING RECIPES
Asparagus and Cheese Casserole
1 (10 to 12 ounce) package frozen asparagus cut into 1−inch pieces
and cooked in 1/4 cup hot water with 1/2 teaspoon salt just
until tender 7 to 8 minutes
2 cups soft white bread crumbs
1/4 pound coarse shredded cheddar cheese
2 tablespoons pimento, cut into 1/2−inch strips
1 teaspoon salt
1 teaspoon dried basil, crushed
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1 (12 ounce) can MILNOT combined with 2 tablespoons butter 3 well−beaten egg yolks
3 egg whites, beaten stiff
In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings. Heat MILNOT and butter, and add to beaten yolks. Blend well with vegetable mixture.
Fold in beaten egg whites. Bake in well−buttered casserole placed in pan of hot water at 375 degrees F about 40 to 50 minutes, or until blade of knife comes out clean.
Garnish top with flowers made of extra cooked asparagus tips with pimento centers. Yield: 6 to 8 servings
Asparagus and Cheese Casserole COOKING RECIPES

Artichoke Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:26:00 +0000

Artichoke Casserole COOKING RECIPES RECIPES ONLINE READ
Artichoke Casserole COOKING RECIPES

Artichoke Casserole COOKING RECIPES
Artichoke Casserole

1 clove garlic, minced
1/4 cup chopped scallions
2 tablespoons parsley
1/4 cup olive oil
1 rounded tablespoon flour
3/4 cup milk
1 (13 3/4 ounce) can artichoke hearts, cut up
1/2 cup shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
Sauté garlic, onions and parsley in oil. Add flour and gradually stir in milk. Fold in artichoke hearts. Place in a 2−quart casserole and cover with cheeses. Bake at 325 degrees F for 15 minutes.

Apricot Casserole COOKING RECIPES

noreply@blogger.com (bunty) — Wed, 17 Dec 2008 12:24:00 +0000

RECIPES ONLINE READ
Apricot Casserole COOKING RECIPES COOKING RECIPES
Apricot Casserole COOKING RECIPES

Apricot Casserole
Apricot Casserole COOKING RECIPES
1 large can apricot halves
1/2 cup granulated sugar
1 stack Ritz crackers
4 to 5 tablespoons butter

Place drained with apricot halves in a greased casserole dish. Sprinkle the 1/2 cup sugar. Crush the
entire stack of crackers and sprinkle over sugar and apricots. Top off with pats of butter. Bake at 350 degrees F for approximately 30 minutes.
Serves 8 to 10.

Medu vada Online video and recipe | vegetarian dish

noreply@blogger.com (bunty) — Sat, 13 Dec 2008 21:18:00 +0000

Cookery recipes

Medu vada Online video and recipe | vegetarian dish

here is a south Indian dish much like donout but medu vada is not sweet, it is served along with chatni. rest you can read the recipe and watch the video on how to make this cool dish.

Medu Vada

Serve hot with sambhar and coconut chutney. Serves 4

Preperation Time 20 Minutes

Contents
Black Gram

Ingredients

1 cup of black gram, skinless (urad dal) Pulses
Salt to taste
¼ tspn of asafoetida
8-10 curry leaves
1 tspn of cumin powder
1 tspn of crushed black peppercorns
Oil to fry

Recipe
Wash and soak urad dal for six hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.

Heat oil in a kadai. Wet your palms and take batter into the palms. Shape into balls and make a hole with the thumb in the centre like a doughnut.

Deep-fry this in medium hot oil until golden brown and crisp.