125 Best Casseroles and One-Pot Meals / Edition 1 available in Paperback
125 Best Casseroles and One-Pot Meals / Edition 1
- ISBN-10:
- 0778800555
- ISBN-13:
- 9780778800552
- Pub. Date:
- 01/01/2009
- Publisher:
- Rose, Robert Incorporated
- ISBN-10:
- 0778800555
- ISBN-13:
- 9780778800552
- Pub. Date:
- 01/01/2009
- Publisher:
- Rose, Robert Incorporated
125 Best Casseroles and One-Pot Meals / Edition 1
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Overview
Great recipes for one of the most friendly, soothing and convenient ways to prepare a meal.
Casseroles and one-pot meals are the ideal solution for busy home cooks who want wonderful food with a minimum of fuss and maximum taste. Convenience, easy preparation, economy and portability make this method of cooking perfect for today's busy lifestyles.
These recipes and their results are very tantalizing and many are make-ahead. The wonderful variety includes big casseroles to delight a number of friends or to freeze in small amounts for future family meals, to long-simmering stews that will warm and comfort all on cold winter nights. The skillet meals range from small and quick dinners and stir-fries that are easy for novice cooks to elegant dishes that are entertaining worthy.
Pasta
- Baked Tortellini with Three Cheeses, Quick Mushroom-Beef Lasagna, Chicken and
Shrimp Pad Thai, Pasta E Fagioli Casserole
Chicken and Turkey
- Honey-Curried Chicken and Apricots, Individual Chicken Pot Pies, Quick Cassoulet, Turkey and Corn Enchiladas
Beef and Veal
- Meatball Stroganoff, Osso Buco-Style Braised Veal, Skillet Shepherd's Pie, Indian Corn Stew, Classic Cabbage Rolls
Lamb, Fish and Seafood
- Braised Lamb Shanks with Olives, Grilled Eggplant Moussaka, Salmon and Potato Strata, Seafood and Broccoli Lasagna
Vegetarian
- Garden Paella, Confetti Corn and Chili Pie, Squash and Bean Stew with Chipotle Cream, Roasted Summer Vegetable Lasagna.
These outstanding recipes define comfort with the huge appeal of one-dish cooking.
Product Details
| ISBN-13: | 9780778800552 |
|---|---|
| Publisher: | Rose, Robert Incorporated |
| Publication date: | 01/01/2009 |
| Edition description: | Reprint |
| Pages: | 192 |
| Product dimensions: | 7.00(w) x 10.00(h) x 0.50(d) |
About the Author
Rose Murray has been a food writer, cooking teacher and broadcaster for more than 30 years. She is a frequent contributor to food and lifestyle magazines and has written, co-written or contributed to more than 40 cookbooks.
Read an Excerpt
Sample recipe from the "Beef and Veal" section
Easy Beef and Leek Stew in Chive Popovers
I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like.
Beef and Leek Stew
Makes 4 servings
- 1 1/4 lb (625g) stew beef
- 2 tbsp (25mL) olive oil
- 4 small leeks, thickly sliced
- 4 carrots, cut in 1-inch (2.5cm) chunks
- 2 tbsp (25mL) all-purpose flour
- Salt and pepper
- 2 tbsp (25mL) balsamic vinegar
- 2 1/2 cups (625mL) beef stock
- 1/3 cups (75mL) sun-dried tomato strips
- 1 tsp (5mL) dried thyme
- Pinch hot pepper flakes
- Cut beef into 2-inch (5cm) cubes. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.
- Add leeks and carrots; cook for 5 minutes, stirring often. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.
- Stir in vinegar, then stock, 1 cup (250mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary. Taste and adjust seasoning. Split open popovers and serve stew on top.
Chive Popovers
Makes 12 popovers.
Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether.
- 2 eggs
- 1 cup (250mL) milk
- 1 cup (250mL) all-purpose flour
- 2 tbsp (25mL) snipped fresh chives or green onions
- 1/2 tsp (2mL) salt
- In large bowl, beat eggs, stir in milk, flour, chives and salt until blended. (Don't overmix; ignore a few lumps.) Fill 12 well-greased muffin cups three-quarters full with batter.
- Place in cold oven. Turn oven to 450°F
(230°C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on a cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350°F/180°C oven for 5 to 10 minutes.)
HINT:
If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers.
Table of Contents
Introduction
Casseroles
Casserole Dishes and Pans
Stews and Chili
Pasta
- Three-Cheese Baked Penne with Roasted Vegetables
Pasta E Fagioli Casserole
Baked Tortellini with Three Cheeses
Macaroni Tomato Pie
Tex-Mex Macaroni and Cheese
Tomato Macaroni and Cheese
Instant Mac and Cheese
Baked Three-Cheese and Mushroom Pasta
Quick Mushroom-Beef Lasagna
Easy Layered Lasagna Casserole
All-Purpose Cooked Tomato Sauce
Elizabeth Baird's Pastitsio
Quick Tuna-Corn Casserole
Chicken and Shrimp Pad Thai
Quick Smoked Sausage Stew with Pasta
Hot Seafood Salad
Chicken and Turkey
- Baked Chicken and Sausage with Mixed Dried
Fruit
Easy Skillet Chicken and Rice
Chicken Shepherd's Pie
Honey-Curried Chicken and Apricots
Chicken and Sausage Puttanesca
Herb-Roasted Chicken Breasts with Garlic, Potatoes and Carrots
Chicken Stew with Sage Dumplings
Chicken Basque
Oven-Baked Chicken with Red Onions and Mushrooms
Chicken and Shrimp Jambalaya
Moroccan Chicken Tagine with Chick-Peas and Zucchini
Make-Ahead Mediterranean Chicken
Roasted Pepper and Chicken Pot Pie with Phyllo Crust
Individual Chicken Pot Pies
Lemon-Rosemary Chicken with Gremolata Garnish
Chicken-Prosciutto Rolls in Tomato Sauce
Tropical Chicken Breasts
Hungarian Chicken Skillet Stew
"Jerk" Chicken Stew
Chick-Pea Chicken Skillet Stew
Quick Cassoulet
Garden
Vegetable and Chicken Paella
White-Hot Chicken Chili
Herbed Chicken Breasts in a Loaf of Bread
Old-Fashioned Turkey Pot Pie
Turkey and Corn Enchiladas
Beef and Veal
- Meat Loaf and Oven-Roasted Vegetable Supper
Dark and Delicious Texas Chili
Classic Cabbage Rolls
Quick Sauerkraut "Cabbage Roll" Casserole
Saucy Beef Stew
Oven Beef Stew with Beer and Squash
Argentinian Autumn Stew
Easy Beef and Leek Stew in Chive Popovers
Winter Braised Short Ribs and Vegetables
Baked Curried Beef and Sweet Potatoes
Indian Corn Stew
Edna's Easy Noodle Stroganoff
Polenta "Lasagna"
Updated Sloppy Joes
Basic Meatballs
Italian Pot Pie with Parmesan Mashed Potatoes
Hungarian Goulash Meatballs
Meatball Stroganoff
Eggplant Beef Skillet
Two-Onion Pot-Roasted Beef
Beef and Vegetable Stir-Fry with Noodles
Oven-Braised Steak with Mustard and Wild Mushrooms
Veal and Mushroom Pies
Never-Fail Big-Batch Pastry
Pot-au-Feu
Osso Buco-Style Braised Veal
Skillet Shepherd's Pie
Pork
- Pork Chop and Creamed Cabbage Casserole
Pork Chops Baked on Fruited Sauerkraut
Spareribs with Sauerkraut
Tex-Mex Pork Chops with Black Bean-Corn Salsa
Lima Beans and Pork Chops with Potato Crust
Pineapple Sweet-and-Sour Pork
Skillet Pork Stew
Pork Pot Roast with Sweet Potatoes and Fruit
Basque Pork Stew
Stuffed Squash with Ham and
Rice
Short-Cut Pork and Apple Pie
Roasted Vegetable and Sausage Ratatouille
Portuguese Pork with Clams
Sausage Burrito Casserole
Sausage and Mushroom Pie
Three-Bean Sausage Chili with Tomato-Avocado Salsa
Zesty Sausage Stew
Lentil and Sausage Stew
Lamb
- Braised Lamb Shanks with Olives
Lamb Shanks with White Beans
Lamb Shanks Braised with Figs and Root Vegetables
Classic Lamb Stew with Caramelized Root Vegetables
Greek-Style Lamb Shoulder Fricassée
Grilled Eggplant Moussaka
Moroccan Braised Lamb
Julia Aitken's Liverpool Lamb and Potato Hot Pot
Fish and Seafood
- Summer Party Paella
Mediterranean Pie
Salmon and Potato Strata
Salmon and Wild Rice Pie
Salmon-Colcannon Pie
Bean and Salmon Supper
Tuna Burritos
Cod and Potato Gratin
Cod Baked with Tomatoes and Feta
Seafood and Broccoli Lasagna
Greek-Style Shrimp with Rice
Tomato and Fish Stew
Vegetarian
- Vegetarian Black Bean Chili
Confetti Corn and Chili Pie
Gratin of Creamed Spinach and Eggs
Vegetable Couscous
Garden Paella
Baked Italian Beans
Roasted Summer Vegetable Lasagna
Mexican Tortilla Casserole
Vegetable Pot Pie
Spicy Bean Enchiladas
Eggplant Gratinee
Squash and Bean Stew with Chipotle Cream
Brunch and Lighter
Fare
- Pizza Pot Pie
Easy Pizza Dough
Cheddar-Corn Impossible Pie
Sharon's Old-Fashioned Baked Beans with Apple Garnish
Risotto Primavera
Harvest Strata
Shrimp and Cheese Strata
Breakfast Sausage and Cheese Bake
Ham and Egg Pie
Watercress Frittata
Index
Recipe
Sample recipe from the "Beef and Veal" section
Easy Beef and Leek Stew in Chive Popovers I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like.
Beef and Leek Stew
Makes 4 servings
1 1/4 lb (625g) stew beef 2 tbsp (25mL) olive oil 4 small leeks, thickly sliced
4 carrots, cut in 1-inch (2.5cm) chunks 2 tbsp (25mL) all-purpose flour Salt and pepper 2 tbsp (25mL) balsamic vinegar 2 1/2 cups (625mL) beef stock 1/3 cups (75mL) sun-dried tomato strips 1 tsp (5mL) dried thyme Pinch hot pepper flakes
Chive Popovers
Makes 12 popovers.
Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether.
2 eggs 1 cup (250mL) milk 1 cup (250mL) all-purpose flour 2 tbsp (25mL) snipped fresh chives or green onions 1/2 tsp (2mL) salt
(230°C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on a cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350°F/180°C oven for 5 to 10 minutes.)
HINT:
If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers.