By Susie Cushner
An outstanding prepare dinner as soon as stated casserole is a mix of thought and what is to be had. Beatrice Ojakangas should have had notion by way of the gallon to return up with those 500 casseroles. From a breakfast of Eggs Florentine to a dinner of red meat Chops with Apple Stuffing, quickly even the main casserole-wary prepare dinner may be dishing approximately those delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are only correct for events. Even appetizers are reinvented in casserole shape! The most sensible Casserole Cookbook Ever will motivate comforting dishes and cutting edge feasts for any meal of the dayno topic what is within the refrigerator.
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Extra info for The Best Casserole Cookbook Ever
Wash the chook items and pat dry with paper towels. minimize the legs and thighs aside. 2. opened up the rice frivolously within the backside of the casserole. Sprinkle the garlic over the rice and pour the broth over all. Brush or unfold mayonnaise over the poultry items and sprinkle with the breadcrumbs. four. Bake, exposed, for 1 to at least one ¼ hours, or until eventually the bird and rice are gentle. Sprinkle with Parmesan cheese earlier than serving. three. organize the fowl items on best of the rice. Sprinkle with salt, rosemary, and lemon juice. bankruptcy five: chook CASSEROLES 187 Cass_Interior_mechs. indd 187 2/21/08 12:32:15 PM SWEET-AND-SOUR bird AND RICE It’s alright to eliminate the surface from the bird prior to cooking. This reduces the fats within the ultimate dish, whereas the sauce retains the poultry wet and juicy. when you are cooking for corporation, you could begin the meal with a Thai pumpkin soup and serve an Asian eggplant dish at the facet. clean culmination or berries are regularly an ideal dessert. SERVES four 1 chook (2 ½ to three pounds), chop up 1 cup long-grain rice 2 cups selfmade (page 25) or ready fowl broth 1 can (8 oz.) overwhelmed pineapple with its juice ¼ cup packed darkish or mild brown sugar 1 tablespoon cornstarch 2 tablespoons clean lemon juice 1. Preheat the oven to 350°F. Coat a 2-quart casserole with cooking spray. Wash the fowl and pat it dry. 2. placed the rice within the casserole. Pour the broth over the rice, and best with the chook items. juice, mustard, and soy sauce in a medium bowl and pour over the chook. four. conceal and bake for 1 ½ to two hours, or till the bird is cooked via. three. combine the pineapple and juice, brown sugar, cornstarch, lemon 1 tablespoon Dijon mustard 2 tablespoons soy sauce the simplest CASSEROLE COOKBOOK EVER 188 Cass_Interior_mechs. indd 188 2/21/08 12:32:15 PM WEST AFRICAN chook WITH PEANUTS In Africa, chook is served quite often, in particular for corporation food. as the chickens are free-range, they seem to be a little much less gentle, yet extra flavorful, than our grocery store type. For the main genuine taste, purchase natural free-range chook out of your neighborhood farmers’ marketplace. SERVES four to six 1 poultry (3 to three ½ kilos) quartered 2 tablespoons all-purpose ﬂour 2 tablespoons peanut or vegetable oil 2 medium onions, chopped 1 cup selfmade (page 25) or ready fowl broth ½ cup crunchy peanut butter Salt 1. Preheat the oven to 350°F. Rinse the chook items and pat dry with paper towels. get rid of any seen fats. airborne dirt and dust with the flour and shake off any extra. 2. In a wide skillet, warmth the oil. upload the poultry items, a number of at a time, and brown on each side. eliminate the fowl to a heavy 4-quart casserole. the cayenne and combine till good mixed. unfold the sauce over the poultry and sprinkle with chopped tomato. four. conceal and bake for 1 ½ to two hours, or until eventually the poultry is cooked via. Garnish with peanuts and chopped cilantro and serve with the recent cooked rice or millet. Pepper Pinch of cayenne pepper 1 tomato, chopped Chopped peanuts for garnish Chopped clean cilantro for garnish scorching cooked rice or millet for serving three.