The Big Book of Casseroles: 250 Recipes for Serious Comfort Food

The Big Book of Casseroles: 250 Recipes for Serious Comfort Food

Maryana Vollstedt

Language: English

Pages: 352

ISBN: 0811822605

Format: PDF / Kindle (mobi) / ePub


Bubbling cheese, golden bread crumbs, tender vegetables, and succulent meats - what's not to like about casseroles? Comfort food just doesn't get any cozier, or more convenient. Now, thanks to Maryana Vollstedt, busy cooks don't have to call up Mom in order to make delicious one-dish meals for family and friends. The Big Book of Casseroles boasts over 250 recipes (including low-fat and vegetarian dishes), plus handy planning, freezing, and storage tips. For hot-from-the-oven dinners equally at home in the dining room or on the kitchen table, cooks need look no further than The Big Book of Casseroles, because serious comfort food never goes out of style.

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book and for their willingness to come to impromptu dinner parties to test and critique. Contents Dedication Acknowledgements Introduction The Basics Casserole Tips Techniques and helpful hints Cooking Terms Lightening Up Basic Recipes Seafood Casseroles A selection of creative fish and shellfish recipes with flavorful toppings. Poultry Casseroles Many favorite classics updated, plus new creative dishes for family and friends. Meat Casseroles Still considered the mainstays in

baking. PREHEAT oven to 350°F. Spread Cooked Lentils in the bottom of a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. Place chicken on top. Pour remaining marinade over the chicken. Cover and bake until chicken is no longer pink in the center, about 1 hour. SERVES 4 cooked lentils Lentils do not require presoaking, but they need to be rinsed and picked over to remove any foreign matter. 1 cup dried brown lentils, rinsed and picked over 1 clove garlic, minced

low-sodium chicken broth 1/4 teaspoon salt Freshly ground pepper to taste 3 tablespoons soy sauce, or more to taste 1 cup sugar snap peas, trimmed 1/4 cup toasted slivered almonds PREHEAT oven to 350°F. In a medium saucepan over medium heat, warm oil. Sauté onions, bell pepper, and celery until tender, about 5 minutes. Stir in rice. Add stock, seasonings, and soy sauce and bring to a boil. TRANSFER mixture to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Cover and

gorgonzola Fennel, sometimes called sweet anise, has a subtle licorice flavor that goes well with onion and red bell pepper. The feathery top can be used as a seasoning or as a garnish. 1 yellow onion, sliced 2 fennel bulbs, stalks and tops removed (save some top for garnish), washed, drained, and sliced 1 red bell pepper, seeded and cut into 11/2-inch squares 1/2 cup Rich Chicken Stock or canned low-sodium chicken broth 2 tablespoons olive oil Salt and freshly ground pepper to taste 1/2

zucchini, onion, bell pepper, and garlic and sauté about 10 minutes. Stir in tomatoes, tomato sauce, seasonings, and sugar. Reduce temperature to low and simmer, uncovered, until vegetables are tender-crisp and sauce has thickened slightly, about 10 minutes. Set aside. PREHEAT oven to 375°F. In a medium bowl, combine spinach, cottage cheese, mozzarella, and 1/4 cup of the Parmesan cheese. PROON one third of the tomato-vegetable sauce into the bottom of a 9-by-13-inch baking dish lightly coated

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