Recipezaar: Casseroles,Dinner Party recipes

Yummy Broccoli Bake

Thu, 24 Apr 2008 20:38:35 -0400

A great (and easy) broccoli casserole. -- posted by *Parsley*

Creamy Garlic Shrimp Lasagna

Tue, 29 Apr 2008 23:15:19 -0400

Garlic shrimp with a creamy sauce. This is decadently rich and flavorful. I used no boil wide sheets, You can use your favorite making 3 layers. -- posted by ~Rita~

Vegetarian Lasagna

Thu, 08 May 2008 15:17:35 -0400

I substitute the dairy products with as many soy-based products as I can find in my grocery store, and it turns out great! -- posted by Paris Valentine

Italian Quiche (With Pepperoni, Mushrooms, & Olives)

Fri, 16 May 2008 13:26:51 -0400

Great tasting zesty quiche'. You can suit this more to your taste by adding other ingredients, but this is pretty good as is.... :-) -- posted by BlondieItaliana

Make Ahead Garlic White Cheddar Mashed Potatoes

Tue, 27 May 2008 22:51:40 -0400

This may be made up to 24 hours in advance which makes this perfect to serve at a holiday meal or dinner party, if you are not an onion-lover you may omit. --- prep time does not include cooking the potatoes. -- posted by KITTENCAL

Enchilasana!

Mon, 30 Jun 2008 01:22:25 -0400

A great-tasting, family-friendly mexican lazagna! This dish started in 1988, my Junior year of high school when I was asked to prepare a dish for a potluck in Spanish class. It's evolved over the years into this very-yummy, quite spicy, everybody's-gotta-have-seconds casserole... ENJOY! -- posted by FoodPoet

Hominy Chicken Casserole

Sat, 12 Jul 2008 18:56:06 -0400

I wanted something different one evening; I didn't want "normal" vegetables, so I used more off-the-beat items. The bite-size fried onions added a final mouth-watering flavor that was hard to resist. My husband, who hates hominy with a passion, fell in love with this casserole - and he's still eating the leftovers! -- posted by Miss Dusty

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Tue, 05 Aug 2008 19:11:18 -0400

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal. -- posted by Gandalf The White

Karens New Mexican Chicken Enchiladas Verde

Tue, 05 Aug 2008 20:45:44 -0400

When living in New Mexico, I learned the difference in New Mexican food from Mexican food. Here is my version of the great food that region of the country serves. The green chilies are a must and do not make the dish too spicy for those who cannot tolerate spicy foods. Notes You can also use corn or wheat tortillas if you prefer. You can alter the amounts of ingredients to taste, but I found this works best. Offer additional toppings such as shredded lettuce, salsa, and sour cream to complete this great dish! Let me know how you like it! -- posted by Suza2n

Seafood Lasagna Supreme

Thu, 07 Aug 2008 23:26:11 -0400

From The Favorite Brand Name Cookbooks -- posted by pesce_gurl

Sauerbraten

Sun, 10 Aug 2008 03:12:14 -0400

This a German dish that I am yet to try. It is supposedy an all time German favourite. -- posted by djmastermum

Cheesy Beef and Spinach Manicotti

Thu, 14 Aug 2008 18:09:46 -0400

The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308. -- posted by KITTENCAL

Layered Eggplant Parmesan (Vegetarian)

Mon, 18 Aug 2008 18:43:07 -0400

You won't even miss the meat after trying this --- use your own favorite marinara sauce for this or see recipe#136292 -- posted by KITTENCAL

Vegetarian Ratatouille Gratin

Tue, 02 Sep 2008 02:09:44 -0400

A meatless dish with lots of flavor, adjust the chili flakes to suit heat level or you may omit if desired. -- posted by KITTENCAL

Sunday Chicken Dinner

Wed, 10 Sep 2008 00:14:32 -0400

A simple creamy chicken recipe -- posted by Gramma Norma

Kittencal's Easy Lasagna

Sat, 13 Sep 2008 00:47:33 -0400

This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce. -- posted by KITTENCAL

Kittencal's Spinach Appetizer Squares

Sat, 13 Sep 2008 20:13:31 -0400

These make wonderful finger food at a get together, for a nice presentation place each warm square in a paper muffin liner and you may make them up well in advance and heat/crisp in the oven just before serving--- make as spicy as desired by adjusting the cayenne pepper, the butter is melted in the baking dish firstly, do not add to the mixture, prep time does not include cooking the spinach firstly and servings is only estimated it will depend on the size you cut the squares --- warning these are extremely addictive, you will love these! -- posted by KITTENCAL

Chicken and Wild Rice Casserole Supreme

Sun, 21 Sep 2008 23:20:45 -0400

Yummy comfort food! Can also be made using leftover Thanksgiving turkey. -- posted by BecR

Swiss Chard & Italian Sausage Lasagna

Wed, 01 Oct 2008 20:32:51 -0400

I'm always looking for different lasagnas...a break from the red sauce ones. This is from October 2008 Martha Stewart mag and it is really, really delish. This, of cours, has my tweaks in it...more cheese, light milk, etc. They show it in individual baking dishes, but I like to make it in one 9x13 pan...seems a little less precious and perfect and then people can easily go back for seconds! -- posted by Liza at Recipezaar

Shepherd's Pie (Ranch Style)

Wed, 22 Oct 2008 00:34:20 -0400

This is one of my favorites. It will feed allot or freeze for another day. -- posted by Chef Wayne in Parker, Colorado

Casserole of Steak Wine & Mushrooms

Mon, 27 Oct 2008 17:06:11 -0400

Robustly flavoured casserole suitable for any special occasion. -- posted by Andre B

Chicken Continental

Wed, 29 Oct 2008 01:03:09 -0400

My mother found this recipe on the can of cream of chicken soup about 35 years ago. She used to make it for Sunday dinners and it was a family favorite. I don't know if the name is made up or if it was the original name on the can of soup. I have seen and tasted similar versions to this, but this is the original and best tasting. It may be a tad more prep time, but well worth the effort. -- posted by designerchef in Chicagoland, Illinois

Kittencal's Ground Beef-Mushroom Pasta Casserole

Tue, 04 Nov 2008 01:13:40 -0500

I have listed the water as optional if you are using a thick rich prepared pasta sauce then add it in, adjust the chili flakes to suit heat level, for ease --- for ease I have canned mushrooms listed you may of coarse use fresh sauteed if desired. -- posted by KITTENCAL

Squash Rice Casserole (Cooking Light)

Thu, 06 Nov 2008 23:52:40 -0500

This hearty (but healthy) vegetarian main is based on a recipe from "Cooking Light" magazine. This recipe works well with substitutions. You can use whatever vegetables you have on hand (eg. substituting another squash for the zucchini). It's a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time. Enjoy! -- posted by blucoat

Mexican Beef Tortilla Chip Casserole

Tue, 11 Nov 2008 00:50:19 -0500

Simple and no fuss Mexican dinner for the family. -- posted by For Goodness Bake!

Italian Chicken Bake

Thu, 13 Nov 2008 01:34:54 -0500

Leah Parenti gve me the idea for this recipe. It calls for boneless, skinless chicken breasts, which you can buy frozen from any food discount store, like Sam's Club or BJ's in a 6 pound pack for around $20.00 for all-natural, no added hormones or antibiotics chicken, cheaper for the "non-natural" ones. However, in the interests of good health and in getting juicy, tender meat, I advise the all-natural. This is simple to prepare, elegant to serve, and delicious! You can vary the ingredients according to what you have on hand. -- posted by Chef Elaine C.

Creamy Turkey or Chicken-Mushroom Noodle Casserole

Tue, 25 Nov 2008 00:31:35 -0500

This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired. -- posted by KITTENCAL

Spinach and Cheese Enchiladas

Tue, 25 Nov 2008 00:48:15 -0500

From the accolades I got, I really should have spent hours in the kitchen, but this little recipe was embarrassingly easy. Use thawed frozen spinach in lieu of the fresh to save money and time and use whatever jarred salsa you happen to have. I used store brand roasted chipotle to great effect. -- posted by HopeJohnJP

Caramelized Onion-Potato Gratin

Mon, 01 Dec 2008 17:49:29 -0500

Golden brown gratin with Italian cheeses and herbs. Great potluck choice! -- posted by KathyP53

Macaroni & Cheese (Soho Grand Hotel, Nyc)

Mon, 08 Dec 2008 18:27:40 -0500

This recipe was shared by a co-worker who found it in a newspaper. It was touted to be the recipe for the famous Macaroni and Cheese served at the Soho Grand Hotel in New York City. There is another recipe posted on this site that also claims to be the Soho Grand's recipe, but it's different. I've never been to the Soho Grand, so I can't say if either of them are the right one, but I can tell you that this recipe is absolutely delicious. One of the best mac and cheese recipes I've tasted to date. -- posted by PanNan

Chicken Casserole With Chipped Beef

Tue, 09 Dec 2008 00:42:48 -0500

Recipe from Eliza Patton. -- posted by Nature's Cuisine

Creamy Spinach Pasta Casserole

Sun, 14 Dec 2008 17:42:26 -0500

I had a bag of frozen spinach thawed and wanted to make regular greek spinach rice, but then my brain got toggled with cream and cheese and mushrooms and pasta for some reason, one thing led to another and the creation of this recipe happened. It was enjoyed, so if it sounds like something you would like, go along and play around with my recipe and tell me about it. Verdict: Not bad. It was a tad undersalted for my taste but i think in general its better than over salted. And you cant tell how salty the cheeses would be. So i would stick to the amounts of salt and just add salt while you are eating if needed. Optional in section B: you could add some chopped whole canned tomatoes - 1 cup. Also for those who prefer some meat in this dish, in section B you could add some cooked ham or turkey. Serve with a nice vinegrette salad of cucumbers, olives, tomatoes, lettuce.. -- posted by Alfrancis

Mac N Cheese

Tue, 23 Dec 2008 19:57:18 -0500

Oh this is the best mac n cheese ever -- posted by Parkers Mom

Supreme Hash Brown Casserole

Thu, 25 Dec 2008 01:00:47 -0500

Easy preparation in one bowl, feeds a crowd, great for pot luck. -- posted by CookingLuv

Carrot Horseradish Casserole

Thu, 25 Dec 2008 20:38:23 -0500

This is an easy preparation, can be made ahead, and goes great with beef. -- posted by CookingLuv

Baked Scallops

Mon, 29 Dec 2008 23:11:37 -0500

Easy and elegant for a last minute dinner party (or to impress that someone special :)) -- posted by Alan in SW Florida

Peggy's Broccoli Casserole

Mon, 05 Jan 2009 18:25:35 -0500

Here is a recipe that I found on the www.allrecipes.com website. SUBMITTED BY: Oaksfan "I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it." -- posted by senseicheryl

Apple Sage Stuffing

Tue, 06 Jan 2009 01:34:57 -0500

From "The 21 Cookbook" by Michael Lomonaco and Donna Forsman. I used Macintosh apples instead of the Granny Smith apples indicated and increased the amount of bread slightly but it was still delicious. -- posted by Irmgard

Super Mac & Cheese

Wed, 07 Jan 2009 19:26:56 -0500

This macaroni and cheese was made as a comfort dish for a friend with a new baby. When she called just to tell me it was THE BEST and her husband never had better, I knew I had to submit it! Made with several cheeses, this is a creamy dish with a bite. DELICIOUS! This really is easier than I think it looks! :-) -- posted by ELPT

Lasagna Squisito (Exquisite Lasagna!)

Thu, 08 Jan 2009 16:07:31 -0500

This is the culmination of my lasagna experimentation... I didn't see another recipe here that was quite like mine, so I decided to share! I usually make my meat sauce with ground turkey, but it is good with ground beef, too, or "meatball mix," which consists of ground beef, pork and veal. You can also cut the amount of meat in the sauce by one half and supplement spinach, if you like. It's best to experiment with the seasoning levels as you cook, based upon your preferences... I add lots of garlic to mine, and if I am using beef or a beef mixture, I toss a splash of red wine in the sauce. I also make my layers very thin. Oh, and this freezes and reheats well, if you are the make-ahead type! -- posted by Foxgirl

Mexican Chicken Casserole

Sun, 11 Jan 2009 17:21:48 -0500

This recipe was featured in an email from the www.kraftfoods.com website. -- posted by senseicheryl

Algerian Spiced Fish Tagine

Thu, 22 Jan 2009 00:58:11 -0500

This recipe comes from a newspaper article that says that it is from the restaurant in New York, NY called Peccavi. -- posted by Celticevergreen

Best Ever Meatballs (Mom's)

Mon, 26 Jan 2009 00:16:20 -0500

This is a family favourite from generations back , This receipe freezes very well. It is a fabulous make ahead receipe. It is excellent for a potluck or just for a fabulous change. It is a must try. I have never come accross a sweet and sour meetball receipe as great as this one. -- posted by Kimberley Quinlan

Zucchini Hors D'oeuvres (Side Dish)

Tue, 27 Jan 2009 17:43:53 -0500

From Connecticut Cooks. I would use this as an interesting side dish and not just as an appetizer. You put it in a baking dish and cut it into squares like brownies. -- posted by Oolala

Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)

Tue, 03 Feb 2009 13:26:26 -0500

Rich, savory stew of beef in red wine--a French classic! Great served with a rustic country bread, tossed green salad, and a platter of cheeses. Can be made in the crock-pot. Freezes and reheats beautifully, and leftovers make a lovely recipe #355446 #355446. Adapted from Williams-Sonoma. -- posted by BecR

Chicken Rolls

Fri, 06 Feb 2009 15:46:32 -0500

This is such a delicious recipe that came out of our chuch cook book. -- posted by Parkers Mom

Baked Pasta Casserole

Thu, 19 Feb 2009 10:46:09 -0500

Easy to fix...can add meat. Hit with kids!! -- posted by VZS

Mandy's Baked Mac & Cheese

Sat, 28 Feb 2009 01:54:56 -0500

This mac & cheese is absolutely delicious! I had never liked mac & cheese, but my mom had me try some of my Aunt Mandy's one night and I fell in love... I had to get the recipe! It's actually pretty simple to make. My aunt spent years trying different ingredients & methods and finally found the perfect way. So here it is! -- posted by BrinaBear

Lasagna

Sun, 01 Mar 2009 18:37:06 -0500

This lasagna recipe doesn't have ricotta or cottage cheese. Its the recipe I always used after I was married. DH does like this recipe better so I pull it out every so often for him. It is a very good basic lasagna recipe. Its wonderful served with a green salad and garlic bread....yum. -- posted by mommyoffour

Mexican Pulled Beef

Mon, 02 Mar 2009 01:39:32 -0500

This is a versatile and easy dish that can be served over rice, with taco shells or tortilla chips for a family or potluck dinner. You can use a crockpot and even start with a frozen roast. For a special occasion, serve with all the garnishes that accompany tacos, such as diced green or white onions, guacamole, pico de gallo, salsa and sour cream, You can spice this up by using a can of tomatoes and green chilis or add 2 tablespoons of diced green chilis. You can use chili, kidney or red beans. -- posted by Mamaya

Mac-Daddy Mac and Cheese

Sun, 08 Mar 2009 00:53:19 -0500

This is an adaptation of a recipe that Guy Fieri showed on the show "Guy Off the Hook". We have made it a few times now and each time we are amazed at just how delicious this turns out. But, lets face it, how can you turn down the trifecta of Cheese, Bacon and Heavy Cream? -- posted by Lord Bezoar

Mediterranean Style Dice Rice Bake

Sun, 08 Mar 2009 17:23:50 -0400

I started making rice casseroles to bring to potluck lunches at my theater company because I discovered that they were cheaper than pasta (at least where I live). This recipe came to my mind when I had lunch at a Macau restaurant that served Portuguese baked rice. In the coming few weeks I began to dream about this brand new colourful, juicy rice casserole... so I did some research, hit the supermarket, and got busy. -- posted by Ms. Kilroy

Pollo Al Limone (Lemon Chicken)

Wed, 11 Mar 2009 02:07:37 -0400

A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate. -- posted by Alan in SW Florida

Spinach and Sun-Dried Tomato Bechamel Lasagna

Sun, 15 Mar 2009 01:07:40 -0400

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good! -- posted by KITTENCAL

Beef Stroganoff

Thu, 19 Mar 2009 01:04:02 -0400

I found this recipe about 20 years ago, when I first started to cook. I have never found a recipe I like better! I thought I had lost it, and found a similar recipe on Zaar, but not quite the same. Since I don't want to lose it again, I'm posting. Note -- I have on occassion made meatballs in place of the tips to save time. In that case, I did not add a marrow bone. Still delicious! -- posted by kittycatmom

Spaghetti Asparagus Lasagne

Mon, 23 Mar 2009 15:22:00 -0400

Asparagus is one of my favorite "Spring Veggies." This is a light, and delicious recipe I originally found on cooking.com and really like. -- posted by kittycatmom

Rigatoni Pasta Pie (Martha Stewart)

Wed, 25 Mar 2009 02:15:27 -0400

A pasta pie that hits your eye and your stomach thanks once again to Martha Stewart. -- posted by Taradactyl

Confetti Vegetable Kugel (Passover)

Mon, 06 Apr 2009 00:27:55 -0400

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. -- posted by blucoat

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Broccoli Dip (Casserole)

Fri, 17 Apr 2009 00:46:02 -0400

Good for parties or snacking. Can also work as a casserole--just add 3 well beaten eggs to recipe before baking. -- posted by MillaKette

Poultry Casserole

Sat, 18 Apr 2009 17:17:57 -0400

This is one of my mothers favorite recipes, we didn't eat much poultry but this recipe allowed for many changes amongst ingredients. -- posted by Anna Sisk

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Portuguese Chicken Casserole

Tue, 05 May 2009 12:24:50 -0400

This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal. -- posted by Dreamer in Ontario

Stuffed Cabbage

Tue, 19 May 2009 17:52:23 -0400

This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party. -- posted by Antoinette/Artist & Muralist

Suzanne Goin's Braised Leeks

Wed, 20 May 2009 15:23:42 -0400

This delicious recipe is from Suzanne Goins remarkable cookbook, "Sunday Suppers at Lucques". You can top this with a poached egg and a drizzle of mustard vinaigrette for a simple meal or serve as a side dish to poultry. Leftovers are excellent cold & also reheat very well. -- posted by blucoat

Croissant and Chocolate Bread Pudding

Fri, 22 May 2009 01:38:04 -0400

I have not tried this recipe, parking for safe keeping. This looks delicious! The butter croissants and chocolate make a yummy combination! Can't wait to try this! Adapted from Real Simple.com -- posted by kittycatmom

Lemon Butter Salmon With Capers and Asparagus

Thu, 28 May 2009 01:43:37 -0400

This is a very easy, and tasty dish to make for company or a simple dinner at home. The presentation is great for company! I made this for Mother's Day and it was a big hit! My Husband made some garlic mashed potatoes for a side dish, but it would also go good with rice as well. -- posted by Mrs. Cavanar

Baked Macaroni & Cheese

Thu, 18 Jun 2009 14:15:58 -0400

Here's a classic mac & cheese recipe given to me by my (would-have-been) mother-in-law many years ago. It has become a family favorite, and I get asked to make it nearly every Thanksgiving and Christmas. It makes enough to feed a small army! It's best to use block cheese and grate it yourself, to get the best cheese flavor. Leftovers can be easily cut into squares, wrapped with wax paper and frozen. Then just take one out and nuke it for a great side to go with a sandwich. -- posted by Chef #1299589

Flavorful Potatoes Ham Scallops

Sat, 20 Jun 2009 01:17:55 -0400

This potatoe dish is made with simple ingredients but full of flavors. A type of dish good on it's own or main dish with a salad. Potatoes, ham, cheese, and oh...lots of cheese...after a long day of working and taking care of my boys...this is the dish to feed hungry mouths. The results won't be disappointing! I came up with the recipe because I wanted something simple but full with flavors and feed a lot of people. NOTE: You will notice I did not add salt because the ham and cheese already have salt. If salt is added the dish may be too salty at the end. -- posted by Chef #393272

Potato, Beetroot and Sweet Potato Gratin

Sun, 28 Jun 2009 13:18:47 -0400

If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA. -- posted by taxingwoman

The Best Corn Casserole

Thu, 02 Jul 2009 02:40:04 -0400

This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck). -- posted by Chef #1098228

Ultimate Broccoli - Blue Cheese Casserole

Sun, 05 Jul 2009 12:31:25 -0400

This recipe has been slightly modified to suit the taste of people who prefer a little more taste in the casserole. Other recipes for Broccoli and Blue Cheese casserole are often runny, have only a slight flavor to them, and over cooked broccoli. We make this at Thanksgiving, Christmas, 4th of July, and other special occasions. It is the only dish of our 9-12 other dishes that doesn't ever make it to the refrigerator since it is completely gone on the first pass around the table. It is considered dessert by my 14 year-old son because it is so delicious. -- posted by Chef #1234576

Greek Style Baked Chicken

Tue, 14 Jul 2009 01:27:53 -0400

This is one of those quick tasty recipes which we enjoyed at a friends recently. It is very important that you do not overcook the chicken. I have also tried with with halibut and it tasted wonderful. -- posted by Chef #570804 Halifax Liz

Lip Smackin' Mac-N-Cheese

Tue, 14 Jul 2009 01:57:03 -0400

This recipe is sure to please. ' I have spent some time tweaking this recipe and now I know its perfect!!! Tip: I always use a glass container to prepare this dish, if you use a metal one your results may differ! The brands of products I specify are highly recommended, change at your own risk!!! -- posted by Chef Mademoiselle

Chicken Curry With Vegetables

Thu, 16 Jul 2009 17:41:51 -0400

From wholeapproach.com. Very spicy as is. I reduced the spices a lot bcz of my non-spicy family (this is the adjusted recipe). You could use broccoli instead of zucchini also. -- posted by WI Cheesehead

Cheesy Mini-Meatloaves

Sun, 19 Jul 2009 13:18:46 -0400

This is a nice twist on the normal meatloaf recipes.. 8 mini meatloaves with a yummy sauce!! I have made this several times and recently added fresh mushrooms to meat mixture before shaping into loaves and it was fantastic... endless possibilities! -- posted by AnnaMarieCooking4Free

Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce

Fri, 07 Aug 2009 10:15:24 -0400

One taste and you won't be able to resist saying: "C'est magnifique!" Chicken breasts are stuffed with fresh asparagus, wrapped in ham and swiss cheese, and topped off with bread stuffing and a creamy-wine sauce. While it may taste like you cooked it all day, this delicious chicken with its' "french flair" takes only about 1 hour to prepare. -- posted by Feast Your Eyes!

Vegetable Lasagna

Wed, 12 Aug 2009 10:19:25 -0400

Use a mandolin slicer to get all the veggies paper thin; that way they'll melt into one another, and this whole mixture will become homogenized goodness. Don't let the bechamel intimidate you. This French Mother Sauce is an alchemy of very simple ingredients that become a tremendous sauce through the proper application of heat. Just don't blast either the flour mixture, or the milk, with heat higher than medium, and you should be good. TAKE YOUR TIME, and don't pump up the heat to speed it up. Your patience will be rewarded with a luscious velvety sauce. -- posted by Adam Hayek - Chef #1348906

Sarah's Best Lasagna

Thu, 13 Aug 2009 10:34:28 -0400

This is the 1st time I've completely invented a recipe on my own!!! I've made lasagna before, following a recipe or two, but this one certainly takes the cake! A little sloppy, a-lot-o-saucy, and scrumdidleeeeumptious!!!!! My 12-yr-old went for 3rd's while she was supposed to be cleaning up the kitchen :) It's an easy recipe you can make on your own, or with your kids. -- posted by sarahcis

Double-Dutch Mac & Cheese With Chard

Thu, 13 Aug 2009 14:34:39 -0400

This is a rich and delicious macaroni & cheese from Bon Appétit Magazine (May 2009). You can use any combination of good melting cheeses such as Gruyere, Emmentaler, Fontina, or cheddar. It works with kale, chard, or spinach. If you omit the greens, this also makes a great traditional mac & cheese. If you want a creamier macaroni & cheese, just add a little more milk until you get the desired consistency. -- posted by blucoat

Layered Cabbage Casserole

Fri, 11 Sep 2009 11:37:49 -0400

This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. -- posted by Dreamer in Ontario

Mom's Cheesy Potato Casserole Aka "funeral Potatoes"

Mon, 21 Sep 2009 00:48:13 -0400

I have yet to find a recipe for cheesy potatoes to beat my mother's! Definitely the best comfort food and awesome with a side of ham. This recipe has canned green chilies in it which gives it that extra something to top the usual funeral potatoes! -- posted by Rollin in the Dough!

Chicken & Broccoli Casserole... All Time Fav!

Mon, 21 Sep 2009 01:12:38 -0400

My DH's absolute all time favorite meal! He could eat this every night if I let him. I always make this when we have guests, and they ask for the recipe every time! It will be nice to have it on here now so I can just print it out!!! -- posted by Rollin in the Dough!

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Chicken Salad Casserole Baked Up

Mon, 12 Oct 2009 13:48:21 -0400

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days. -- posted by Amy Duchesne

Baked Chicken Casserole

Thu, 15 Oct 2009 14:35:33 -0400

With the cooler weather upon us, its the time of year to treat ourselves to some of our favorite comfort foods. Like this is easy to prepare chicken casserole that's topped with seasoned bread crumbs and shredded swiss cheese. This is a tasty casserole that family and friends will love enough to go back to for seconds! -- posted by Feast Your Eyes!

Brunch Apricot Casserole

Thu, 15 Oct 2009 14:40:16 -0400

I love this dish when catering brunches. I took it from an old church cookbook and I've never seen anything else quite like it -- posted by GingerlyJ

Cheesy Mushroom Chicken Casserole

Sun, 01 Nov 2009 09:38:29 -0500

Cheese, Mushrooms, Chickens, what could be better??? :D I concocted this after deciding to do some baked mushrooms for a side, but preferred an all-in-one meal. -- posted by ByNDii

Southwest Green Bean Casserole

Mon, 02 Nov 2009 15:26:58 -0500

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole. -- posted by Chef #1434012

Pinon

Fri, 13 Nov 2009 12:53:27 -0500

sweet plantain pie -- posted by Chef #1445898

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Tue, 24 Nov 2009 17:58:12 -0500

A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time. -- posted by blucoat

Cheesy Loaded Baked Potatoes

Tue, 08 Dec 2009 17:01:50 -0500

I make this all the time for my hubby and I barely even get a serving out of it. This is really a fulfilling and tastes like heaven! -- posted by Chef #1474823

Shrimp De Jonghe (Derek's Way)

Fri, 11 Dec 2009 17:39:38 -0500

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe. -- posted by DerekAmerican

Carrot Souffle With Crunchy Topping

Fri, 18 Dec 2009 02:00:37 -0500

This is spectacular, soft, and very sweet. -- posted by Geca

Deluxe Cornbread Dressing Casserole (Big Batch)

Sat, 19 Dec 2009 08:05:12 -0500

An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion. -- posted by gailanng

Venison in Red Wine Casserole

Mon, 21 Dec 2009 01:48:00 -0500

For special occasions. Mushrooms may be added if wished. -- posted by Tinyclanger

Scrumptious Shepherd's Pie

Tue, 29 Dec 2009 01:54:27 -0500

Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity. -- posted by AlmightyMooX

Shrimp in Lobster Cream Pot Pie

Tue, 05 Jan 2010 12:16:50 -0500

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool! -- posted by Brazilianflavor in Atlanta, GA

Food Network Nuevo Latino Chipotle Beef

Tue, 26 Jan 2010 10:07:00 -0500

I do the beef stew part in a crockpot instead of stockpot in the oven. I also steam the butternut squash in the microwave, but you can follow the recipe the way Food Network's Challenge winner described below. I used chipotle peppers in adobo sauce instead of ground chipotle,too. -- posted by janric