Recipezaar: > 1 day,One-Dish Meal recipes

Salad Bar Antipasto

Thu, 30 May 2002 16:59:23 -0400

Wonderful salad to tote to a picnic or potluck. Prep time includes marinating time. -- posted by yooper

Brain Cramp Salad

Sun, 23 Jun 2002 19:22:05 -0400

-- posted by Mille®

Homestyle Good Morning Casserole

Fri, 09 Aug 2002 00:35:24 -0400

A good breakfast casserole but lower in fat than the original. Prep time includes overnight in refrigerator. -- posted by Miss Annie

John Madden's Mess

Tue, 14 Jan 2003 20:05:41 -0500

Okay, I admit it -- it does sound like a "mess"! This is from a January 1987 article in Family Circle magazine about throwing a "super bowl bash" with John Madden. This is John Madden's favourite, apparently. In truth, I bet it's good! -- posted by Lennie

All Day Slow Cooker Chicken

Mon, 10 Feb 2003 20:08:40 -0500

This is from Southern U.S. Cuisine. -- posted by ~Rita~

Home-Corned Beef Brisket & Cabbage, New England-Style

Mon, 03 Mar 2003 19:59:59 -0500

Posted for a request, I did make this once for fun. You have to ask your butcher for this cut well before St. Patrick's Day, before they turn them all into the prepared corned beef's. -- posted by GinnyP

Sheri's Steak Fajitas

Wed, 07 May 2003 20:10:41 -0400

This is one of my favorite Fajita recipes! This is especially good cooked on the grill in a stir-fry basket, it gives it a smokey flavor. -- posted by Sheri-BDB

Sprouted Green Gram Vegetable I Love

Mon, 02 Jun 2003 20:05:42 -0400

From this week's Thursday magazine - this was submitted by Suganthi Kannan. I made it for dinner tonight and enjoyed a little with rice! LOVELY!! The preparation time includes the time of soaking the green gram. -- posted by Charishma Ramchandani

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Delicious Indian Chickpeas Pulao

Wed, 08 Oct 2003 20:01:11 -0400

A simple, tasty and easy recipe I like:) -- posted by Charishma Ramchandani

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Crock Pot Cabbage Burger Bake

Wed, 29 Oct 2003 20:01:49 -0500

A wonderful comfort food dish from your crock pot. -- posted by Audrey M

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Cuban Black Beans

Mon, 17 Nov 2003 20:01:14 -0500

I got my first recipe for "Frijoles Negro Cubano" 35 years ago in Havana Del Norte (Miami). The only change I made was to figure it for the crock pot. -- posted by Pierre Dance

Brisket Cholent

Fri, 12 Dec 2003 20:01:06 -0500

This Recipe was adapted from an old cookbook, known as "Second Helpings Please!" by the Mt Sinai Chapter #1091, Montreal Women's Bina Brith. -- posted by LordNeuf

Timpano Di Maccheroni (The Mythic Pasta Dome)

Sun, 29 Feb 2004 19:59:58 -0500

Description:Notes from Mario Batali: "anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly. from s'kat: It was two years before I finally found an occasion I could whip this out for. I did all of my prep work in the weeks preceding the recipe, freezing the components as I went along. The day of the assembly, I only had to make the besciamella sauce, which took mere minutes. I also cheated, in that I! didn't make fresh pasta, I bought some from a local Italian deli. Although this didn't come out exactly perfectly, I'm posting it in the hopes that someone else who may want to make this can help me figure out the proper baking times. When I pulled it out, it wasn't warm enough in the middle. I kept it going for at least another 30 minutes, even turning up the temperature towards the end. Additionally, when I went to cut my first wedge and pull it out, the pasta collapsed when free of the dome, instead of sticking together. It still tasted incredible, and there were audible gasps when I hauled this sucker out to the dining room. It is my intention to make it at least once a year, from now on. Have fun! -- posted by s'kat

Kong Bak (Dark Soya Sauced Pork)

Wed, 17 Mar 2004 19:59:22 -0500

This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation. -- posted by V'nut-Beyond Redemption

Pork Chop - Potato Casserole

Wed, 17 Mar 2004 19:59:58 -0500

This came from an older Caterpillar cookbook. It is a great recipe for company. Add a salad and rolls and you have a great meal. -- posted by Karon Kargle

Chicken Salad With Fruit

Sat, 05 Jun 2004 19:59:15 -0400

I first tried this recipe at a church function, but have made my own changes. -- posted by tcastig

Mung Beans With Duck over Brown Rice

Tue, 22 Jun 2004 19:58:47 -0400

This recipe is rather time consuming the first time around due to making the duck stock. Afterwards it can be made in about 60 minutes. You can "kick it up" with bottled green pepper sauce, cornbread and green onions. The recipe for the stock, preparation of the beans and rice are included. The cooking time does take into consideration the time to cook and cool the stock. -- posted by PaulaG

Sweet and Sour Cabbage Stew

Wed, 30 Jun 2004 20:00:25 -0400

Jewish soul food. Tastes like cabbage borscht. Posting it because my recipe card is crumbling to dust. Hope you like it. -- posted by mandabears

Kosher Vegetarian Cholent

Wed, 14 Jul 2004 20:00:15 -0400

Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com. -- posted by Dragoness

Carrie's Beef Stew

Wed, 08 Dec 2004 20:00:18 -0500

A very simple recipe made with the goodies you already have on hand--nothing fancy but good wholesome food! -- posted by CookbookCarrie

24 Hour Crock Pot Barbecue

Fri, 14 Jan 2005 20:01:15 -0500

I haven't made this, it comes from The Best from South Caroliner Cookbook, which I received in a swap. I don't even have a crock pot, but this does look really good and I know some of you are always looking for crock pot recipes. Leftovers will freeze. Good with coleslaw and corn on the cob. -- posted by Latchy

Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto

Tue, 18 Jan 2005 20:01:03 -0500

Something different than the typical spaghetti with red sauce. This dish bursts with flavor,and is simple to put together. I do omit the salt when I make this and have also used linguine which I actually like better. Delicious with a simple mixed green salad and good crusty bread. Recipe courtesy of Giada De Laurentiis. -- posted by BonnieZ

Jans Split Pea Soup

Wed, 23 Mar 2005 20:00:23 -0500

I got the recipe from my mother in law and adapted to my own. -- posted by Jan from Frankfort, IL

Mexican Cornbread

Sat, 23 Apr 2005 13:50:17 -0400

Very easy to make,very good,I serve a salad with it. Thanks to my cousin Jewel for this recipe. -- posted by Sweet Southern Bell

Marinated Tofu Stir-Fry

Tue, 26 Apr 2005 19:17:12 -0400

this is an extremely easy recipe. i like to have it after my night class because i can have it marinating overnight and fry it up really quickly. i usually have leftover rice in my fridge and serve it over that. cook time includes marinating. -- posted by gymgirl

Lamb Korma

Tue, 31 May 2005 13:19:00 -0400

A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating. -- posted by Fairy Nuff

Lamb Cutlets With Red Lentils, Ginger, Coriander and Mint

Mon, 27 Jun 2005 14:52:09 -0400

A dish that is a complete meal. Indian spiced lamb with flavourful lentils as an accompaniment. Cooking time includes marinating overnight. The curry sauce refers to Patak's Rogan Josh sauce which is available worldwide. Or any other store bought curry sauce will do. -- posted by Wendys Kitchen

Hainanese Chicken Rice

Tue, 16 Aug 2005 21:34:16 -0400

Chicken rice is one of my daughters favourite dish so instead of eating it at the chinese restaurants, I have learned to prepare it myself..and it taste just as great!!Dont be daunted by the amount of ingredients or work.It is actually simple and the end result is worth it.Sometimes, instead of using one whole chicken, I would mix chicken bones(for stronger flavor) and other parts of the chicken ie drumstick when boiling for the stock. After taking out the chicken, I would continue boiling the stock with the bones and adding in veg. like carrots, potatoes. To have as soup with the meal.And sometimes I prepare my other chicken recipe "chinese baked chicken" as another choice of style to have with the chicken rice beside the steam chicken. -- posted by syltel

Home Cured Corned Beef

Thu, 18 Aug 2005 20:36:42 -0400

No Virginia, Corned Beef does NOT come from corn-fed cows! This was a favorite growing up in eastern Canada. -- posted by Bluenoser

Moroccan Lamb With Apricots

Mon, 29 Aug 2005 18:50:46 -0400

Let me say 1st that this is most definitely a recipe of the sort that luxury/chain hotels do for their patrons or would be served for a wedding, birth or other significant event. This is NOT Moroccan home cooking which is what I write about. You may serve this on couscous rice or as is; always in a communal platter using flatbread (not pita)or a large soup/dessert spoon; hands do nicely as well to eat it with! In the hotels and/or tourist traps this would be eaten not with bread or the hands as we do at home and in our "locals" restaurants but with a knife, fork and spoon. c.\2005 -- posted by Miss Elizabeth

Meat Cholent

Tue, 30 Aug 2005 23:58:25 -0400

Religious Jewish people are not permitted to cook on the Sabbath. However, dishes prepared in advance may be kept hot in a previously lit oven. In Central Europe, one of the favourite Sabbath dishes was Cholent (primarily a bean dish) because its flavour was not impaired by long, slow cooking; if anything, it was improved. The good houswives would prepare their Cholent on Friday afternoon and place it in the local baker's ovens; the fires were banked, but the ovens retained their intense heat over the Sabbath. It would cook slowly overnight and after schul (synogogue) services were finished, it would be a delicious hot dish for a hungry family. Cholent may be served as a main course or as a side dish, particularly with roast meats. Its consistency when done is quite thick, without liquid, but not quite dry. In a general sort of way, it might be said to resemble old fashioned Boston Baked Beans, although it isn't quite so sweet. This Cholent recipe includes meat, a modern refinement of a dish once composed exclusively of beans, simply because many Jewish families could not afford the meat. This Cholent recipe comes to you from The Art of Jewish Cooking by Jennie Grossinger. -- posted by TOOLBELT DIVA

Andreas Viestad's Pork Rib Roast With Cloves

Wed, 21 Sep 2005 12:32:48 -0400

. -- posted by Mimi Bobeck

Cabernet Beef Stew With Bacon and Onions

Tue, 11 Oct 2005 15:39:58 -0400

Tangy, delicious, meaty stew. A bit more work than some stews, but worth the effort. To peel small onions easilly: soak 10-15 seconds in boiling water, drain; rinse under cold water. Cut off the root and tip ends and the outer skin should slip off easilly. This stew reheats well for up to 3 days and freezes well for up to 6 months, though the carrots may start to loose their texture. -- posted by littleturtle

Boston Baked Beans With Bacon

Fri, 11 Nov 2005 17:49:32 -0500

Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good! -- posted by KITTENCAL

Sweet and Sour Meatballs

Wed, 23 Nov 2005 15:03:30 -0500

When I think of this dish, I have very fond memories of my mom making it for me when I was little. My sister and I loved it! Great served over rice or plain noodles. A nice dish to make in the morning, and slow roast all day. -- posted by JCrosgrey

Wanda's Tender and Easy Roast

Mon, 05 Dec 2005 22:05:51 -0500

Got this recipe from a slow cooker e-newsletter I subscribe to. Wanda, I was skeptical but after trying this recipe , it made a delicious and EASY roast with no preplanning necessary!!! Is it easier than to throw a frozen roast into a crockpot the night before you need it? I don't think so! Fabulous gravy too with a VERY tender roast. -- posted by Lisa in Acworth, GA

Beef Stroganoff

Tue, 13 Dec 2005 15:59:17 -0500

Actually, this is my husband's specialty and excellent comfort food. Whenever the kids hear "Dad's stroganoff" they invite themselves over :o) This serves eight healthy portions but be sure to use "whole" button mushrooms as they really soak up the flavor. -- posted by Jekase

Rich Beef and Barley Soup

Mon, 27 Feb 2006 19:09:47 -0500

This is a rich soup almost stew. Very filling. Great crock pot meal served with a salad and some crusty bread. -- posted by Jules211

Fassolatha

Wed, 31 May 2006 19:20:53 -0400

A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice. -- posted by Elmotoo

Boeuf En Daube - French Beef Burgundy in the Crock Pot

Tue, 04 Jul 2006 19:00:59 -0400

A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea. -- posted by French Tart

Lasagna

Wed, 13 Sep 2006 22:37:55 -0400

Traditional Lasagna.. adding fresh ingredients really adds flavour.. -- posted by jodielm

Traditional New Orleans Red Beans & Rice

Thu, 21 Sep 2006 21:13:02 -0400

This recipe is straight from the heart of New Orleans. I got it from the Farmer's Market about 5 years ago and have been using it ever since. ENJOY! -- posted by Sherrybeth

Creamy Chicken Pie

Tue, 03 Oct 2006 22:45:17 -0400

This is a great dish with mashed potato and veggies. A really lovely warm filling meal. The family loves it. -- posted by AussieGal Tracey

Ranch-Style Family Casserole

Sat, 14 Oct 2006 17:58:24 -0400

WONDERFUL dish everyone in my family loves! This is one of those recipes taht we keep eating long after we're full just because it's so good! Adapted from Mable Hoffman's Potluck cookbook. -- posted by LillyZackMom

Harvest Pot Pie / Pies

Mon, 23 Oct 2006 22:59:29 -0400

A vegetable pot pie suitable for serving for Thanksgiving Dinner. From Vegetarian Times 2006 -- posted by DR. House

"gobble-Up" Turkey Cottage Pie

Wed, 01 Nov 2006 20:31:22 -0500

I developed this recipe to use ground turkey, which I love. It lends itself very well to OAMC & is kid-friendly. Great for potlucks or to take to a family when Mom is ill or new baby at home. -- posted by Chef Cindee, CA

Chicago-Style Italian Beef Sandwiches

Sun, 07 Jan 2007 21:59:02 -0500

Makes 8 servings (it depends on how much you put in each sandwich, you may get 10) Oven 325°F at 25 minutes per pound of meat -- posted by Joseph Strain

Baked Chicken and Artichoke Casserole

Tue, 13 Feb 2007 15:49:50 -0500

This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmenthaler cheese. Frozen artichoke hearts make this dish much easier to prepare. Just mix them into the dish straight from the freezer. -- posted by Sandi (From CA)

Overnight Chicken Casserole

Thu, 15 Mar 2007 17:05:02 -0400

Very easy casserole. Prepare the night before and pop into the oven and let it bake. EDIT:I had someone email me asking if the macaroni is cooked or uncooked. I've fixed the recipe so it says, but it is uncooked macaroni. -- posted by Schnookie Wookums

Braised Rabbit, Portuguese Style ("coelho Estufado")

Wed, 04 Apr 2007 20:28:08 -0400

This is the only way I have ever had rabbit and it is probably my family's favourite meal. Rabbit is fairly expensive but I usually get a medium-sized rabbit (approx. 2 to 2 1/2 lbs) for my family of 4 (2 young boys). For a dinner party, I would probably get 2 rabbits. NOTE: Preparation time includes 1 day for marinating; cooking time is approx. 2 hours or until tender, depending on the quantity of rabbit. -- posted by Portuguese Mom

Real Fajitas (A Dissertation on Fajitas)

Wed, 11 Apr 2007 23:13:54 -0400

O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream! -- posted by Witch Doctor

Igor's Cholent (A Guy Version That Even a Woman Likes)

Thu, 19 Apr 2007 17:02:34 -0400

One of our energetic shul members developed this variation of another shul's cholent recipe to feed our teeming masses. (Ok, they don't teem and they are not masses, but you get the idea.) Everyone loves it. I suspect it could easily be reduced for family size. I WANTED TO ADD TWO LOAVES OF FROZEN KISHKE TO THE INGREDIENT LIST BUT THE ZAAR DATABASE DOESN'T RECOGNIZE KISHKE AS A FOOD. (I know that many people feel the same way about it!) If you do add the kishke, cut it into 2" slices and add it at the end. It will sort of dissolve and be delicious. Lemme know how it goes. -- posted by Sarah Chana

Bacalhau a Gomes De Sa (Portuguese Salted Cod Casserole)

Fri, 18 May 2007 23:24:46 -0400

This is adapted from an Emeril recipe to fit what my memory is from my mom's kitchen. This dish is extremely popular in Oporto which is where my mother's family is from and served traditionally on Good Friday. -- posted by greysangel

Baked Beans

Thu, 28 Jun 2007 16:27:06 -0400

This was given to me by a friend of mine. Very simple and tastes great! Can skip the salt pork for a vegetarian version. -- posted by Dawn's Karma

Korean Broiled Flank Steak

Fri, 06 Jul 2007 23:36:16 -0400

My sister gave me this some years ago. It is wonderful for the bbq, camping or just a summer dinner. Can be marinated up to 3 days before cooking. If you have a Food Saver, you can marinate it much faster if you are in a rush.Can be marinated only 1 to 1/2 hours. Tastes like you marinated it over night. (using your Food saver). -- posted by Starfire (aka Wendy)

Janckila's Chicken Tortilla Casserole

Wed, 08 Aug 2007 22:27:15 -0400

A deliciously creamy, well balanced enchilada-like flavor blend that children and adults can't get enough of. My children's grandmother made this favorite for them frequently. She has left us and this act of love is being preserved here for easy access. -- posted by ThinOne

Tourtiere ( French - Canadian Meat Pie)

Fri, 21 Sep 2007 21:00:04 -0400

This is a great dish for a holiday or family get together. I got it from a local newspaper a couple years ago. The article noted that it is a traditional Christmas dish. You do need to prepare the day before. Yummy! -- posted by Kristiina

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

Thu, 03 Jan 2008 15:13:17 -0500

A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences. -- posted by French Tart

Linda's Incredibly Complicated yet Fantabulous Antipasta

Tue, 22 Jan 2008 18:28:03 -0500

This is what we made for our huge family banquets. When my Aunt Nancy and I were teens we were in charge of assembling it on a huge tray which we refilled several times. We stuffed black olives with cream cheese (Philly, of course) and ate more than we served until Grandmom threatened us with a wooden spoon. We made this when our family got together, usually 30 - 40 people. These meals were big events and we cooked for a week. I hope you try this when you have a special occasion with your family. Get the teenagers to help assemble but don't bonk them with a wooden spoon should they eat too many olives! Aunt Nancy and I were faster than Grandmom so we escaped, laughing (most of the time). I cut the recipe down to feed a smaller crowd than ours. Alternatively, you can make individual servings which are very pretty for a formal table. Please note that a lot of the prep work can be done the day before. -- posted by Secret Agent

Chicken Satay

Tue, 05 Feb 2008 18:12:55 -0500

I got this recipe from Home Cooking April 2007. I made it and it was delectable... I went nuts when i lost the recipe but I found it again last week. So to safeguard it, I'm posting it and sharing with everyone! You need to prepare the marinade overnight (sometimes I even marinate for 2 days). In the ingredients list, items marked with a (M) indicate it's an ingredient for the marinade. Items marked with a (D) indicate it's for the dipping sauce. This goes great with white steamed rice! -- posted by Tricia Fitch

Cassoulet

Mon, 25 Feb 2008 19:49:18 -0500

This is delicious for a cold winter's night. It is not hard to make, but it does involve a few time consuming steps. I usually spread these steps out over 2 or three days, but you could make the whole dish in one day, if you wish. A few notes on ingredients: For the duck confit, you can either make your own, Recipe #288392 , or you can buy it pre made. For the sausages - the traditional sausage for cassoulet is Toulouse sausage, but any good garlicky pork sausage will do. I have used Andouille with good results. The traditional beans for cassoulet are Haricots Blancs or Lingots, but if you cannot find either of these you can substitute Great Northern, Marrow, or Navy beans. I also highly recommend using low sodium chicken stock, or the end result could be too salty. The instructions I give here are for my 2-day method: I cook the cassoulet, then let it rest in the fridge overnight, then re-heat it the next day for serving. Cassoulet always tastes better the next day, so I just don't serve mine until the next day! ;) However, if you don't want to bother with that, you can just serve it after you have gratineed the second crust. -- posted by xtine

Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich

Tue, 22 Apr 2008 01:32:11 -0400

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub. -- posted by French Tart

Mushroom, Sausage and Roasted Red Pepper Lasagna With Your Sauce

Fri, 09 May 2008 14:23:04 -0400

I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong! -- posted by Trinkets

Costa Rican Marinade

Tue, 27 May 2008 23:53:18 -0400

This marinade can be used with beef, chicken, or pork. Posted for ZWT 4 - South/Central America and found on Recipe Goldmine's website. -- posted by Lauralie41

Carne Gizado

Sat, 11 Oct 2008 01:25:23 -0400

A Cape Verdean meat stew. Mandioca Portugeese for Cassava. -- posted by MsMargo

Dustin's Tailgate Stew

Mon, 17 Nov 2008 01:11:31 -0500

My Grandmothers recipe tastes great when its cold out side. -- posted by Chef #579593

Bean Soup With Sausage and More - Southwest Flavors

Mon, 01 Dec 2008 19:31:40 -0500

This is Southwest comfort food from Arizona. I didn't know until I moved here how much better dried beans are than canned and how fast they are to soak following tip provided in the directions. I was also introduced to the wonderful flavors of fresh cilantro and Hatch chilies. Genuine Hatch chilies are from Hatch, New Mexico, and can be found fresh here only once a year, roasting in grocery store parking lots. Ohhh they smell so good! But you can get them canned in a lot of grocery stores and they still have that very unique, special flavor. You can substitute jalapeños if you can't find Hatch chilies. I put canned chicken broth in the recipe ingredients but usually use a cup of my own very rich homemade stock and add an extra cup of water. I err on the side of "not-too-hot" because I'm a wimp, but serve extra chilies on the side. The soup freezes very well, but eat the potatoes before freezing. Good with warm, buttered corn tortillas or corn bread. This is my own made-up recipe. Hope you enjoy it as much as we and our guests do! -- posted by pamelad

Galuskys

Sat, 13 Dec 2008 23:32:08 -0500

stuffed cabbage roll -- posted by Chef #1070772

Cilantro-Lime Leftover Turkey Stew

Tue, 23 Dec 2008 00:11:46 -0500

This recipe makes a tangy flavor-filled meaty soup that is a great way to use what is left of the Thanksgiving Bird after the family carnivores are finished with it. I have been developing this recipe since late 2001 when I lost my job right after the 9/11 disaster and had too much time on my hands. This stew has now become a family favorite. Very low fat and nutritious, it makes for a complete meal. It is not suited as a side dish to a main course. -- posted by Biker_chef

Skillet Chicken and Potatoes

Thu, 08 Jan 2009 01:29:04 -0500

This is a quick and easy meal for any chicken lover, it's one of my favorites, although I do prefer the fresh thyme instead of the sage. -- posted by Chef mariajane

Mary's Brunch Pie

Sun, 18 Jan 2009 03:10:45 -0500

This recipe is the Grand Prize Winner of the 2008 Saltscapes Comfort Food Recipe Contest. It sounded so delicious that I just had to post it, I haven't tried it yet, but you can be sure that it's on the to-do list. -- posted by Chef mariajane

Giant Chipotle White Beans

Mon, 02 Feb 2009 17:01:33 -0500

From 101 Cookbooks. I made this for a dinner party last night and there is no leftovers. Can easily be veganized by leaving out the cheese, which is how I'll make it in the future. I also used a basil pesto as one of our guests hates cilantro. -- posted by VegSocialWorker

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

Beer-Braised Beef and Onions

Tue, 17 Feb 2009 08:04:35 -0500

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce. -- posted by blucoat

Low Fat Crock-Pot Chicken Stroganoff

Thu, 19 Feb 2009 11:30:43 -0500

This is a very light, tasty and delicious chicken stroganoff made in the crockpot. If your crockpot cooks hot like mine, this only needs to cook on low for 4 hours. If you have one of the older models...follow the stated directions. My family LOVES this! This is best served over egg noodles. If adding mushrooms, whole fresh mushrooms work best. If you use sliced mushrooms...they get too mushy. So add them in the last hour if using sliced. -- posted by ChicagoRN

Perfect Red Beans and Rice

Mon, 23 Feb 2009 11:47:12 -0500

Jimy Fahrenholtz spent 25 years perfecting this recipe. So said the article in the Times Picayune. -- posted by Trinkets

Make Ahead Breakfast Casserole

Sun, 01 Mar 2009 18:20:39 -0500

MAke this the night before and pop in oven in the morning before Church or when everybody is gotta get ready to go. Like before school etc. Let the kids help make it since there is little cooking at first this is great for the smallest helper to make. Kids tend to eat the things they had a hand in preparing. -- posted by Shawn C

Creole Jambalaya

Wed, 04 Mar 2009 15:57:47 -0500

From Soupcon. Posted for shopping list! Guessing at yield - I know it makes quite a bit. -- posted by keeney

Cranberry Pork Roast in the Crock Pot

Thu, 05 Mar 2009 02:00:03 -0500

This dish is perfect for company or a holiday meal. Plus, its so simple to throw together the night before and turn on in the morning before you leave for work. The pork flakes apart and the sauce is sweet and tart all at the same time. Serve with a green vegetable and/or a salad and you have a gourmet meal with out spending hours over the stove. -- posted by Chefto3

"the Gumbo Pages" Traditional Red Beans and Rice

Mon, 16 Mar 2009 15:31:10 -0400

This recipe comes from "The Gumbo Pages" and it's the best basic recipe I've come across. I tweaked it a bit to make it healthier by omitting the smoked meat and substituting liquid smoke and using the turkey sausage. I have put the traditional notes on the ingredients as well. It also has a very good Vegetarian version I will post. Once you have the basics, you can taste and tweak it to you and your family's tastes as the beans cook down. -- posted by CharlieGal

Sprouted Wild Rice Autumn Blend

Sun, 22 Mar 2009 10:19:29 -0400

Sprouted rice provides a filling base for this medley of nuts, seeds, dates and spices. Keep in the fridge for an instant healthy satisfying raw meal. -- posted by Chef #1160929

Veggie Chili

Mon, 23 Mar 2009 15:04:22 -0400

This is a recipe in development. I've made it for years without a recipe, but now I'd like to start perfecting it. This last time was the first I've used dried beans, but because we know that it takes more energy and fossil fuels to ship canned beans, my husband and I are learning how. In order to capture what we ACTUALLY did in order to perfect the recipe, I'm including the days between initially boiling them and cooking the chili... this was necessity, and I'll edit the recipe when I make it next. This is a spicy, vegetarian chili that freezes VERY well. I like to serve it with cornbread or spoonbread and some cheese. -- posted by Kendra PeloJoaquin

Flank Steak With Artichoke-Potato Hash and Aleppo-Pepper Aioli

Mon, 30 Mar 2009 17:57:28 -0400

Tender baby artichokes add richness to the potato hash. Aleppo pepper, from northern Syria, gives a sweet, earthy flavor to the steak and its accompanying aioli. Look for it at specialty foods stores or online at wholespice.com . If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder. The Aleppo pepper is a variety of Capsicum annuum named after the town Aleppo in northern Syria. . . . . Recipe by Molly Stevens, found in Bon Appetit Magazine, 04/09. A bit labor intensive but it tastes wonderful and is worth it! :) -- posted by Manami

Guatemala'n Ceviche!!!!!

Wed, 29 Apr 2009 15:19:47 -0400

hello, i'm a big fant of this site...this is my first contribution. Here in Guatemala we have fnatastic sea food. This is a very easy ceviche recipe. Hope you like it! -- posted by 862853

Zesty Rice With Chorizo

Wed, 06 May 2009 14:00:32 -0400

A Mexican classic, chorizo sausage, is used to season a variety of dishes, none so brilliantly as this rice dish. -- posted by Chef mariajane

Simple Cheese Lasagna

Mon, 01 Jun 2009 00:12:08 -0400

Using no-boil lasagna noodles and a quick homemade tomato sauce - or even a good store-bought sauce - makes lasagna an easy weeknight meal, If you prefer a jarred sauce, You will need about two 24-26 oz jars. -- posted by Chef mariajane

Kokopelli Anasazi Beans With Sun Dried Tomatoes

Fri, 24 Jul 2009 12:35:12 -0400

Found this on Blog by Kokopelli's Kitchen. Heaven for Southwest Food Freaks! -- posted by Magic Mushroom

Marmie's Really Tender Crock Pot Pulled Pork

Tue, 04 Aug 2009 16:32:10 -0400

I was fiddling around with trying to make a yummy Pulled Pork for my stepson Jesse's wedding rehearsal party. I did one butt in the oven without soda and one in the crock pot with soda. I had never used soda pop in a recipe before but I heard it was worth a try and YES it was! The Crock pot recipe turned out so tender, moist and delicious, (according to the thirty something guests...this was a real hit.) Well worth trying and very easy to make. A lovely outdoor or 'big game' meal served with a variety of salads and crusty buns. Oh, and beer. Posted by request for my new daughter in law Lindsey's Mom. -- posted by Marmie's

Craig Claiborne's Chicken Spaghetti

Tue, 01 Sep 2009 14:00:54 -0400

This takes all day to prepare, so make sure to invite over plenty of people to appreciate all your hard work. -- posted by Brookelynne26

Traditional Jersey Bean Crock: the Original Baked Beans

Tue, 01 Sep 2009 14:25:13 -0400

Jersey is the largest of the Channel Islands.The island is usually the hottest place in the British Isles during the summer months, with the temperature averaging a few degrees higher than the mainland. As the island is neither part of the EU or the UK, it is a popular 'duty-free' destination. Jersey has a rich and varied history, with several wars and invasion attempts over many centuries.The island was part of the Duchy of Normandy in the 10th century and became part of the Anglo-Norman realm in 1066. The island's history is reflected in the French road names and typical Jersey surnames, as well as in the many historical French artefacts and monuments that can be found around the island. This is a traditional recipe, and no self-respecting Jersey woman would be without her earthenware bean crock, or casserole, in which to cook one of the most filling and tasty of all the island's recipes. So popular was this bean dish that every farmhouse had its bundles of drying French beans hanging from the rafters waiting to be shelled in the long winter evenings. Town folk used to hang their beans in the garage. For some Islanders this was a traditional supper dish; others had it for Sunday breakfast. Mr. Heinz is supposed to have taken the idea for his famous baked beans from the bean crock of Jersey emigrants in Canada. Prep time includes the overnight soaking for the beans. (This adapted recipe is originally from the Jersey Tourism Website.) -- posted by French Tart

Bean Soup Deluxe

Wed, 30 Sep 2009 15:36:16 -0400

Two kinds of beans plus skinless smoked sausage makes for a hearty bowl of comfort food! I added things as the day went on and ended up with a great pot of yumminess! -- posted by WriterGirl

Crock Pot Turkey Breast With Stuffing and Dried Fruit

Fri, 20 Nov 2009 15:50:24 -0500

I like to think of this as a one pot Thanksgiving dinner. I believe its from Southern Living Magazine. I want to thank Pinky Kookie for posting it for me in the Community Forums. -- posted by madriley61

Burger Strata

Fri, 04 Dec 2009 17:07:50 -0500

Tastes like a cheeseburger with extra cheese. Have this ready the day before to pop in the ocer for lunch the next day. -- posted by ChoisserCooks

Crockpot Beans & Country Pork Ribs

Thu, 07 Jan 2010 00:57:55 -0500

This is a crockpot recipe for beans that I made up one day out of necessity. It is very easy, and my family loves it. I usually start it the night before, and add everything to my crockpot the next morning before I go to work. When I come in at lunch I check my crockpot, and mix the beans. This works out great on nights when the kids have games. Then when we don't get home until 7pm and everyone is starving.. dinner is ready! -- posted by JusMe2943

Beef and Vegetables in Robust Red Wine

Mon, 18 Jan 2010 21:15:26 -0500

This is a great dish to make in the afternoon and leave simmering until dinnertime, enticing everyone to the table. It features beef, mushrooms, carrots, onions, robust dry red wine, and a variety of herbs. You'll be pleased to find out that the meat and vegetables are even better tasting when served as leftovers the next day. -- posted by Feast Your Eyes!

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

Pulled Pork

Mon, 08 Feb 2010 10:38:34 -0500

My version of pulled pork is a two-stage process which, fittingly, uses every pot in the kitchen... ;) -- posted by Cactuscat