Day Recipe Food Community

June 14, 2009

Red Cabbage and Pork Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:01 pm

Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

Makes 4 servings.

INGREDIENTS

  • 1 large red cabbage, cored and shredded
  • 2 pounds country pork ribs
  • about 8 whole cloves
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large ripe tomato, diced
  • 1 tart apple, cored and diced
  • 1 cup diced celery
  • 2 bay leaves
  • 1 tablespoon red-wine or cider vinegar
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • boiled potatoes (for serving), optional

DIRECTIONS
1. Blanch the cabbage in boiling water. Set aside.

2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.

3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.

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May 31, 2009

Sweet Italian Sausage Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:21 am

Fay Felicitas, San Jose, Calif.
If you don’t have margarine, 2 to 3 additional tablespoons of olive oil will do, as the sausages release some fat. Two ounces of cheese is a small amount, but that’s all you’ll need to tie the dish together.

Makes 4 servings.

INGREDIENTS

  • 2 tablespoons margarine
  • 2 tablespoons olive oil
  • 8 ounces sweet italian sausage, casings removed
  • 1 cup diced (1/2-inch) eggplant
  • 1 cup diced (1/2-inch) zucchini
  • 1 cup diced (1/2-inch) red or green bell pepper
  • 1/4 cup chopped onion
  • 2 cloves of garlic, minced
  • 1 can (28 ounces) italian plum tomatoes, drained and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil leaves
  • cayenne or black pepper, to taste
  • 2 ounces grated mozzarella cheese

DIRECTIONS 1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.

2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8×9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

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May 29, 2009

Cod, Potato, and Fennel Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:02 am

Active time: 15 min Start to finish: 1 hr

Make 6 servings.

INGREDIENTS

  • 2medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
  • 1 1/2lb large boiling potatoes
  • 3large garlic cloves, minced
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 6tablespoons extra-virgin olive oil
  • 2lb skinless cod fillet (1 inch thick), cut into 6 portionsgarnish:chopped fennel fronds or fresh flat-leaf parsley
  • accompaniment:lemon wedges
  • special equipment:a japanese benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

DIRECTIONS Preheat oven to 400°F.

Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.

Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.

Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.

* Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

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March 6, 2009

Southern Oyster Casserole Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:53 pm

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I’d set out little bread-and-butter plates and forks and put the casserole in the living room.


Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

Makes 10 to 20 servings as a starter.

INGREDIENTS

  • 2 quarts oysters
  • 1/4 pound (1 stick) butter
  • 3 whole scallions, chopped
  • 1 green or red bell pepper, seeded, deribbed, and chopped
  • 1/2 pound mushrooms, sliced
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1/4 cup grated imported parmesan cheese
  • freshly grated nutmeg
  • 1/2 teaspoon paprika
  • salt
  • freshly ground black pepper
  • 1/2 cup bread crumbs

DIRECTIONS Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or spray it with nonstick spray.


Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding.


Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes, depending on the depth of the casserole.

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February 21, 2009

Tuna Noodle Casserole Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:23 am

My mother came from a long line of New England women who cooked from scratch, but with four kids in the early 1950s, she quickly embraced canned cream of mushroom soup as the all-purpose binding sauce for casseroles, which were the backbone of her meal planning. Tuna noodle was the hands-down family favorite, which was a boon to my mother because she could make everyone happy with the contents of two cans (tuna and soup) and a partial box of egg noodles. When I’m feeling nostalgic, I make it for my own family. I have to admit I now prepare it with my own sauce, embellishing it with extra mushrooms and a little Sherry for flavor.

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 4 to 6 servings.

INGREDIENTS

  • 1medium onion, finely chopped
  • 4 1/2tablespoons unsalted butter
  • 10oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
  • 2teaspoons soy sauce
  • 1/4cup sherry
  • 1/4cup all-purpose flour
  • 2cups low-sodium chicken broth
  • 1cup whole milk
  • 2teaspoons fresh lemon juice
  • 1/4teaspoon salt
  • 1(6-oz) can tuna in olive oil, drained
  • 6oz dried curly egg noodles (preferably pennsylvania dutch style; about 3 1/4 cups)
  • 1 1/2cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
  • 4oz coarsely grated cheddar (1 cup)
  • 1tablespoon vegetable oil

DIRECTIONS Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

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February 12, 2009

Vegetable Casserole with Tofu Topping Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:51 pm

Healthy eating was always a priority in my mother’s kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result.

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 6 to 8 side-dish servings.

INGREDIENTS

  • for vegetables
  • 2tablespoons olive oil
  • 2medium onions, halved lengthwise and thinly sliced lengthwise
  • 1lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
  • 1lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
  • 1/2lb carrots, cut into 1/4-inch-thick matchsticks
  • 1/2cup water
  • 2tablespoons soy sauce
  • 1/2teaspoon saltfor topping
  • 1 1/2cups fine fresh or dried bread crumbs, preferably whole wheat
  • 7oz firm tofu
  • 1oz finely grated parmigiano-reggiano (1/2 cup)
  • 1/3cup olive oil
  • 2teaspoons dried basil, crumbled
  • 1 1/2teaspoons dried oregano, crumbled
  • 1teaspoon paprika
  • 1garlic clove, chopped
  • 1/4teaspoon salt

DIRECTIONS Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

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February 8, 2009

My Favorite Mexican Casserole Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:55 pm

Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Makes 8 servings.

INGREDIENTS

  • 1 1/2 cups crushed tortilla chips
  • 1 pound shredded cooked chicken meat (from a small roasted chicken)
  • 1 can (15 1/2 ounces) garbanzo beans, drained
  • 1 can (15 1/2 ounces) kidney beans, drained
  • 1 can (15 1/4 ounces) corn kernels, drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup prepared salsa
  • 1 cup chopped red onion
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon minced garlic
  • salt and freshly ground black pepper, to taste
  • 6 ounces grated monterey jack cheese
  • 6 ounces grated sharp cheddar cheese
  • garnishes:
  • 2 cups diced (1/4-inch) ripe tomatoes
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro leaves

DIRECTIONS
1. Preheat oven to 350°F. Grease a 13×9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

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February 4, 2009

Polenta and Black Bean Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:20 pm

To complete this meatless supper, have Italian bread and mesclun salad with pine nuts. End the meal with any type of winter fruit tart from the bakery.

Makes 6 main-course servings.

INGREDIENTS

  • 3/4cup chopped fresh cilantro
  • 24-ounce cans diced green chilies, drained
  • 1/4cup canned salsa verde (tomatillo salsa)
  • 3large garlic cloves, minced
  • 1 1/2teaspoons ground cumin
  • 116-ounce purchased polenta roll, cut into 18 rounds
  • 1/2cup whipping cream
  • 115-ounce can black beans, well drained
  • 115-ounce can golden hominy, well drained
  • 3cups coarsely grated monterey jack cheese (about 10 ounces)

DIRECTIONS Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

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December 11, 2008

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 10:58 am

A satisfying, easy dish that’s also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.

Makes 8 servings.

INGREDIENTS

  • 1pound italian sweet sausage, casings removed
  • 1/2cup chopped shallots
  • 2garlic cloves, minced
  • 1/2cup chopped drained oil-packed sun-dried tomatoes
  • 4tablespoons chopped fresh parsley5large eggs
  • 3large egg yolks
  • 1cup half and half
  • 1cup whipping cream
  • 2cups grated mozzarella cheese
  • 1/2teaspoon salt

DIRECTIONS Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

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November 14, 2008

Sauteed Chicken with Hominy Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 3:35 am

Hominy was as common on the table when I was growing up as rice is today. It is not used too much anymore but is still readily available in some regions, particularly in the south. You can buy it in cans or loose, sold in bulk, and sometimes you can find it in health-food stores and packaged alongside the other grains in the supermarket. The brand I buy is Monte Blanco or Goya. I have found that Spanish brands are more tasty. After you have opened the can, wash the hominy 3 or more times with cold water and drain well. This removes the taste of the liquid it soaked in. Hominy is dried, hulled whole kernels of corn; grits are finely ground hominy. Usually hominy is boiled and served hot for breakfast, plain or with gravy. Because I think it is a little like tiny dumplings, I like to cook it with sautéed chicken so that the juices from the chicken and the vegetables can mingle with the hominy.

Makes 4 servings.

INGREDIENTS

  • one 2 1/2-pound chicken
  • 3 tablespoons butter
  • 3 cups hominy
  • 1 medium onion, chopped
  • 1/4 pound mushrooms, sliced
  • 1 small carrot, thinly sliced
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • pinch dried thyme leaves
  • 1/4 cup white wine (not too dry)
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons heavy cream (optional)

DIRECTIONS Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.


Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.


Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it. I do not always add it.

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