Spanish Rice Turkey CasseroleINGREDIENTS:2 packages (6.8 ounces
each) Spanish rice and pasta mix1/4 cup butter, cubed4 cups water1
can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces)
diced tomatoes and green chilies, undrained3 cups cubed cooked
turkey or chicken1 can (11 ounces) whole kernel corn, drained1/2
cup sour cream1 cup (4 ounces) shredded Mexican cheese blend,
dividedINSTRUCTIONS:Saut rice and vermicelli in butter until they
turn golden brown.Pour in water, tomatoes and rice seasoning and
allow to boil.After boiling, cover and simmer for 15-20 minutes
until the rice becomes soft.Mix turkey, corn, sour cream and cup
cheese in a large bowl.Toss in the rice mixture.Transfer contents
to a greased 3 quart baking dish.Sprinkle the remaining cheese and
bake at 375 degrees for 20-25 minutes.
Spanish Chicken CasseroleINGREDIENTS:1 tablespoons olive
oilWhole chicken cut up into parts1 lb. chorizo (whole if baby ones
or cut into 1 inch chunks if regular sized)1 lb. new potatoes
(halved)1 red onions (peeled and roughly chopped)1 can Rotel chunky
tomatoes & chilies1 (6 oz.) can large pitted black olives1
teaspoons dried oreganoGrated zest of 1 orangeINSTRUCTIONS:Preheat
the oven to 425 degrees F.Grease shallow roasting pan by putting
oil at the bottom of it.Rub oil on the skin of the chicken and
ensure that all parts are covered.Place chicken into the pan and
add in chorizo sausages and potatoes.Toss onions, Rotel and olives
and top mixture with oregano.Sprinkle grated orange zest over the
entire pan. Cook for 1 hour but after 30 minutes, baste the
contents with the orange-colored juices.Serve either with rice and
potatoes.
Spanish Vegetable CasseroleINGREDIENTS:1 tablespoon extra-virgin
oil 1 medium red onion, chopped1 garlic clove, minced1 large
tomato, chopped1 large red or green pepper, chopped1 large potato,
diced1/2 teaspoon paprika1/4 teaspoon cayenne pepper (you can add
more if you like it hot)1 cup long-grain rice2 cups low sodium
chicken broth1 large zucchini (or yellow squash) cut into chunks or
rounds2 large carrots, cut into chunks2 cups green peas
INSTRUCTIONS:Heat olive oil over medium heat after 60 seconds.Saut
onion and garlic.Combine tomato and green pepper and cook for 3
minutes. Add potato, paprika and cayenne pepper and cook for
another 2 minutes.Toss rice and pour chicken broth and let it
boil.Reduce heat to simmer for 15 minutes.Stir in zucchini,
carrots, peas and simmer for another 10 minutes.
Spanish Beef Casserole INGREDIENTS:3 tbsp. olive oil1 kg (2lb)
braising steak, diced2 medium onions, peeled, cut into wedges2 red
peppers, deseeded and cut into chunks2 cloves garlic, peeled and
crushed0.55 lbs. chorizo ring, thickly sliced1 tsp crushed dried
chilies or 1-2 tsp mild chili powder1 level tsp ground cumin2 level
tsp smoked paprika2 x 1.7 cup chopped tomatoes2 tbsp. tomato pureTo
serve: 2 x 1.7 cup cans mixed beans, rinsed and drainedSalt and
ground black pepperFresh parsley (optional)INSTRUCTIONS:Set the
oven to 160C/320F/Gas Mark 3. Cook half of the meat in a frying
pan.Pour juices and meat into the casserole.Fry the remaining
portions of the meat.In the same pan, add peppers, garlic, chorizo
and spices and stir for 5 minutes.Pour tomato puree and
tomatoes.Toss in meat and subject the casserole to the heat.Allow
to boil, cover and transfer to the oven until the beef becomes
tender. Stir in beans and warm through for 5 minutes. Season to
taste.Garnish with parsley and crusty bread.
Spanish Sausage CasseroleINGREDIENTS:1 pack sausages, cut into
diagonal pieces2 tbsp. olive oil2 onions, thinly sliced2 garlic
cloves, crushed1 red pepper, deseeded and diced1 green pepper,
deseeded and diced0.22 lbs. sweetcorn1 tsp smoked paprika 2 tsp
mild chili powder3.4 oz. apple juice1.7 cup chopped tomatoes5.1 oz.
vegetable stock1.7 cup cannelloni beans or broad beans, drained1
small bunch of flat leaf parsley, finely choppedINSTRUCTIONS:Fry
sausages for 2-3 minutes until they turn light brown.When done,
remove from heat and transfer to a plate.Slice into 5 diagonal
pieces.Saut onions and garlic until soft and add in peppers and
stir continuously.Little water or stock could be added to prevent
sticking.Toss in sweetcorn, paprika and chili powder and cook for a
few minutes.Add in sherry or apple juice.Pour tomatoes, beans,
stock and put back the sausages into the pan.Use salt and ground
black pepper for seasoning.Cover and allow to simmer for 10
minutes. Garnish with parsley.
Pork Chop and Rice CasseroleINGREDIENTS:4 loin pork chops, bone
in (about 1-1/2 pounds total)1/2 teaspoon salt1/4 teaspoon black
pepper2 tablespoons vegetable oil2/3 cup long-grain white rice1 can
(14.5 ounces) jalapeno-flavored diced tomatoes2 medium sweet green
peppers, halved, seeded and thinly sliced into strips1 cup shredded
taco-blend cheeseINSTRUCTIONS:Heat oven to 350 degrees F.Use
teaspoon salt and 1/8 teaspoon pepper to season pork chops.Fry pork
chops and cook until they become light brown.Transfer to a dish and
set aside.Coat 2 quart oval baking dish with nonstick cooking
spray.Toss the rice, tomatoes, 1 cup water and the remaining salt
and pepper.Stir well to combine.Add pork chops to the rice mixture
and top them with green pepper.Cover with foil and bake at 350
degrees F until rice becomes tender and most liquid has been
absorbed.Remove foil and sprinkle some cheese on top.Put the dish
back to the oven until the cheese melts.
Spanish-style Chicken Casserole INGREDIENTS:2 tablespoons light
olive oil 2.2 lbs. chicken, cut into 8 pieces, or 8 chicken thigh
cutlets0.62 lbs. chorizo, cut into 3cm pieces1 12 cups chicken
stock2 tablespoons extra virgin olive oil 1 onion, chopped2 cloves
garlic, chopped12 teaspoon smoked sweet paprikapinch of saffron
threads, soaked in 1 tablespoon hot water13 cup dry sherry or dry
white wine0.88 lbs. can peeled tomatoes and their juice2 cans
cannellini beans, drained and rinsed23 cup green olives2
tablespoons chopped flat-leafed parsleyINSTRUCTIONS:Heat oil in a
large casserole and toss in the chicken and cook until
browned.Transfer to a plate and set aside.Fry chorizo and set aside
when browned well.Set aside.Pour chicken stock and allow to simmer,
then set aside as well.Add oil in the pan and saut onion until they
become soft. Sprinkle paprika and saffron mixture and stir until
well mixed.Pour sherry, reserved stock and tomatoes and boil for 5
minutes.Add chicken, chorizo and cook over low heat for 15
minutes.Toss in cannellini beans and olives and cook for another 10
minutes, uncovered until the chicken becomes cooked.Garnish with
parsley.
Spanish Rice CasseroleINGREDIENTS:1 cup white rice2 tablespoons
vegetable oil4 chopped onions4 stalks chopped celery3 chopped red
or green peppers1 bag Meal Starters Grillers Recipe Crumbles1 28
ounce can seasoned, diced tomatoes1 4 1/2 ounce can chopped green
chilies1/2 cup grated Romano pecorino cheese4 ounces shredded
provolone cheeseINSTRUCTIONS:Cook rice in oil until they become
slightly brown.Toss in onions, celery and peppers.Fry until the
vegetables become tender.Pour one cup of water and cook until the
rice becomes soft and has absorbed the liquid.Combine Recipe
Crumbles, tomatoes, chilies and Romano pecorino cheese.Transfer
contents to a greased 9 x 13 baking dish and top with shredded
provolone cheese.Cook for 20 minutes at 375 degrees F until the
cheese is melted.
Spanish Rice and Beef Casserole INGREDIENTS:1 lb. boneless beef
top sirloin steak, inch thick1 tbsp. olive oil cup chopped green
bell pepper1/3 cup chopped onion1 clove garlic, crushed cup
uncooked regular long grain rice2 tsp. chili powder tsp. salt1/8
tsp. pepper1 can 14 oz. diced tomatoes, undrained1 cup water cup
frozen peas, defrostedINSTRUCTIONS:Preheat oven to 350 degrees.
Remove fat from the steak. Slice meat lengthwise in half and
crosswise into inch thick strips.In a Dutch oven, saut beef, bell
pepper, onion and garlic for 2-3 minutes.Toss rice, chili powder,
salt and pepper.Add tomatoes and water.Bake for 30-35
minutes.Remove from heat and stir in peas.Serve.
Lamb CasseroleINGREDIENTS:1 onion, sliced450g (1lb) lamb, diced
tsp minced garlic tsp rosemary tsp mint2 bay leaves150ml ( pint)
water1.7 cup chopped tomatoes1 tbsp. tomato pure2 tbsp.
Worcestershire sauce2 red peppers, cut into chunksSalt and black
pepperINSTRUCTIONS:Pre-heat the oven to 180C, 350F, Gas Mark 4.Saut
onion and lamb in a casserole for 5-6 minutes.Include garlic,
rosemary, mint, bay leaves.Pour water, tomatoes, tomato puree,
Worcestershire sauce and peppers into the casserole.Season mixture
using salt and pepper.Allow to boil and cook for 1.5 2 hours while
stirring occasionally.
Spanish Pork Casserole with PaprikaINGREDIENTS:1.3 lbs. pork
fillet2 thin salami bars0.33 lbs. bratwurst-sausagesmoked paprika
powder1.9 oz. pickled onions3.4 oz. pitted black olives1 red
paprika1 green paprika3.4 oz. gherkins (pickled cucumber)6.8 oz.
cream6.8 oz. meat stockParsleyINSTRUCTIONS:Slice pork fillet in 1.5
cm thick.Season meat slices with paprika powder.Cut sausages into
1.5 cm slices.Fry sausages until edges turn brown and combine the
pork slices.Slice paprika into large pieces.Cut gherkins into long
slices and combine all ingredients into the casserole except
parsley.Simmer for 20 minutes and add chopped parsley before
serving.
Layered Spanish Casserole INGREDIENTS:6 cups water3 Tbsp.
Country Crock Spread3 packages 1 can (4 oz.) chopped green chilies1
1/2 tsp. ground cumin, divided3 cups shredded cheddar cheese,
divided4 Tbsp. finely chopped fresh cilantro, divided2 lbs. ground
beef2 tsp. chili powder1/2 tsp. salt1 can (16 oz.) red kidney
beans, rinsed and drained1 can (12 oz.) whole kernel corn,
drainedINSTRUCTIONS:Preheat oven to 350. Pour water, spread,
Spanish rice packages and teaspoon cumin into a large saucepan and
boil for 10 minutes or so until rice becomes tender.Pour 2 cups of
cheese and 2 tablespoons of cilantro. Cool for 5 minutes.Fry ground
beef together with chili powder, salt and 1 teaspoon cumin and let
it drain.Add beans, corn and the remaining 3 tablespoons of
cilantro.Lay rice mixture onto a greased 3-quart baking pan.Place
beef mixture on top and then lay rice mixture after it.Sprinkle the
remaining 1 cup cheese.Bake uncovered for 25 minutes.Cool for 10
minutes before serving.
Lightly- spiced Chorizo and Butter Bean
CasseroleINGREDIENTS:0.44 lbs. traditional cured chorizo, sliced2
red onions, sliced4 garlic cloves, crushed1 tbsp. extra virgin
olive oil1 tsp smoked agridulce (medium) paprika1 chicken stock
cube1 tsp dried oregano tsp sugar1.7 cup tomatoes1.7 cup tin butter
beans (drained)INSTRUCTIONS:Fry chorizo, onion and garlic for 5
minutes.Add paprika, crumbled stock cube, oregano, sugar, tomatoes
and butter beans.Combine well and cook for 15 minutes.Remove the
lid and cook for another 10 minutes.Served with spinach and crusty
sourdough bread.
Vegetarian CasseroleINGREDIENTS:1 tbsp. olive or rapeseed oil1
onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika
tsp cumin1 tbsp. dried thyme3 medium carrots, sliced 2 medium
sticks celery, finely sliced 1 red pepper, chopped1 yellow pepper,
chopped2 x 1.7 cup tins tomatoes or peeled cherry tomatoes8.5 fl.
Oz. vegetable stock cube 2 courgettes, sliced thickly2 sprigs fresh
thyme0.55 lbs. cooked lentils INSTRUCTIONS:Saut onions for 5-10
minutes until they are softened.Toss in garlic, spices, dried
thyme, carrots, celery and peppers and cook for another 5
minutes.Include tomatoes, stock, courgettes and fresh thyme in the
pan and cook for 20-25 minutes.Take out the thyme sprigs and add
lentils and simmer.
Baked Spanish Rice and Shrimp CasseroleINGREDIENTS:1 box Spanish
rice, prepared9 ounces shrimp, peeled and deveined1 can (4 ounce
size) mushrooms, drained1/3 cup white wineINSTRUCTIONS:Mix all
ingredients listed in a casserole dish.Cook for 20 minutes at 350
degrees Fahrenheit.
Honey Mustard Chicken CasseroleINGREDIENTS:2 tablespoons olive
oil 1.32 lbs. chicken thigh fillets, trimmed, halved 1 brown onion,
halved, sliced 2 garlic cloves, crushed 2 tablespoons plain flour 6
chat potatoes, quartered 0.77 lbs. orange sweet potato, peeled, cut
into 3cm pieces 1 large red capsicum, thickly sliced 2 cups chicken
stock 1 tablespoon wholegrain mustard 1 tablespoon honey 0.22 lbs.
green beans, cut into 4cm lengths 1 tablespoon finely chopped fresh
tarragonINSTRUCTIONS:Fry chicken until browned and transfer to a
plate when done.Heat the remaining oil and saut onion until
softened.Add garlic, flour and stir for 2 minutes.Toss in potatoes
and capsicum.Pour in stock, mustard, honey and return chicken into
the pan.Stir well and allow to boil.Reduce heat and simmer for 20
minutes. Stir occasionally.Remove the lid, increase heat to
medium.Allow to simmer until the sauce thickens.Stir in beans and
cool for 5 minutes.
Lamb Chop and Artichoke CasseroleINGREDIENTS:2 tablespoons olive
oil 6 lamb forequarter chops, trimmed 2 brown onions, halved,
sliced 2 carrots, sliced 2 garlic cloves, crushed 1 teaspoon dried
oregano 1/2 teaspoon dried rosemary 1 tablespoon plain flour 2 cups
salt-reduced beef stock 2 x 1.7 cup cherry tomatoes in juice0.71
cup marinated artichoke pieces, drained 1.7 cup cannellini beans,
drained, rinsed 2 tablespoons lemon juice 1/4 cup fresh flat-leaf
parsley leaves, to serve Steamed white rice, to
serveINSTRUCTIONS:Preheat oven to 200C/180C fan-forced.Heat oil in
a 10-cup-capacity flameproof baking dish over medium heat. Add in
lamb chops, onion and carrot to the dish and cook for 6
minutes.Pour in stock and stir constantly.Add tomato, artichoke,
beans and lemon chops.Put back the chops to the pan.Cover with foil
and bake for 50 minutes.Remove foil and bake for another 20
minutes.Sprinkle with parsley.
Chicken, Chorizo and Potato CasseroleINGREDIENTS:1tbsp olive
oil2 red onions, sliced3 chicken breasts cut into thick slices2
garlic cloves, finely chopped300g (10oz) chorizo, cut into chunks2
red or yellow peppers, deseeded and sliced400g (13oz) chopped
tomatoes1 large tin chickpeas, drained and rinsed500g (1lb) new
potatoes, cubed400ml (14fl oz) vegetable stockpaprika, to
tastesaltpeppercrusty bread, to serveINSTRUCTIONS:Fry red onions
for 1-2 minutes until they become tender. Toss in chicken and
garlic and stir fry for 5 minutes until the chicken slices become
brown.Add chorizo and pepper and cook for 60 seconds.Stir in
tomatoes, chickpeas, potatoes and stock.Let in boil and lower heat
and simmer for another 20 minutes. Season using salt, paprika and
pepper to taste.
Chicken Broccoli CasseroleINGREDIENTS:0.55 lbs. dried large
pasta shells 1 tablespoon olive oil 1 medium brown onion, halved,
thinly sliced 1 large red capsicum, thinly sliced 2 garlic cloves,
crushed 3.4 cups cans chopped tomatoes 1/2 cup pitted green olives,
chopped 2 cans tuna in oil, drained, flaked 3/4 cup grated
mozzarella cheese 1/3 cup finely grated parmesan
cheeseINSTRUCTIONS:Preheat oven to 220C/200C fan-forced.Grease an 8
cup capacity baking dish lightly.Boil pasta in a boiling salted
water, according to cooking directions.Drain.Saut onion and
capsicum for 5 minutes.Toss in garlic until fragrant.Add tomato and
allow to boil.Reduced heat to medium and cook until sauce becomes
thick.Add pasta, olive and tuna and toss well to combine.Season
with some pepper and transfer to serving plate.Place mozzarella and
parmesan on top.Bake for 12 15 minutes until cheese is melted.
Rustic Spanish Chicken CasseroleINGREDIENTS:4 Chicken Legs
jointed 2 tablespoons Olive oil 1 Red onion 0.11 lbs. Chorizo diced
1.7 cup chopped tomatoes 1 red pepper diced teaspoon Paprika hot
1-2 tablespoons tomato puree 2 Bay leaves 1 teaspoon chopped fresh
herbs 1 Knorr chicken stock pot dissolved 1.32 lbs. Potatoes cut
into chunks handful Black olives optionalINSTRUCTIONS:Heat some oil
in a casserole and fry the chicken until browned. Transfer to a
plate and set aside.Saut onions for 3-4 minutes until
lightly-browned.Fry diced chorizo and stir in tomatoes, pepper,
paprika, tomato puree, herbs and stock.Cover and cook for 20
minutes.Stir in potatoes and let it simmer for 35 minutes.Garnish
with fresh herbs.
Spanish Noodles Casserole INGREDIENTS:1 1/2 cup uncooked egg
noodles3 medium onions finely chopped3 tablespoons cooking oil1
pound lean ground beef1 1/2 cups cooked green peas1 teaspoon
sugar1/2 teaspoon salt1/2 teaspoon oregano1 can condensed tomato
soup3/4 cup bread crumbs3 tablespoons butter or margarine
(melted)waterINSTRUCTIONS:Preheat oven to 400F.Follow noodles
cooking directions in preparing for the noodles.Fry burger and
onion until browned.Stir in noodles, peas, sugar, salt and oregano.
Combine thoroughly.Pour contents into a 2 quart casserole dish.In a
bowl, combine tomato soup with water to equate to 1 cups and pour
contents to the casserole.Mix in bread crumbs with melted butter
and sprinkle them on top.Allow to bake for 25 minutes until the top
turns brown and the casserole becomes bubbly.
Rich Tomato and Chicken Casserole INGREDIENTS:2 tablespoons
olive oil1.3 lbs. chicken thigh fillets, cut into 4cm pieces 1 cup
Roasted red onion (see related recipe) 2 garlic cloves, crushed 2
shortcut bacon rashers, chopped 1 tablespoon plain flour 2
tablespoons tomato paste 2 cups Fresh tomato sauce (see related
recipe) 2/3 cup chicken stock 1 cup each Roasted potato, Roasted
carrot and Roasted zucchini (see related recipe) 1 tablespoon
balsamic vinegar 0.22 lbs. green beans, trimmed, halved crusty
bread, to serveINSTRUCTIONS:Cook chicken in a large saucepan over
medium high-heat.Allow chicken to turn brown all over and place
into a bowl.Saut onion and garlic for 1 minute. When done, add
bacon and cook for 3 minutes.While stirring, add flour and tomato
paste.Pour tomato paste and stock.Allow to boil and season mixture
with salt and pepper.Place chicken back into the pan.Toss in
carrot, potato, zucchini and vinegar.Simmer for 20 minutes over
medium-low heat.Add beans and cook for another 3-4 minutes.Serve
with crusty bread.
Chicken, butternut and Chorizo Casserole
INGREDIENTS:extra-virgin olive oil 4 chorizo sausages, sliced 1
pinch salt and ground pepper 10 chicken pieces 1 dash flour12 baby
onions6 cloves granulated garlic, bruised1 tbsp. ground coriander 2
green peppers, cut into thick strips 2 cans chopped tomatoes 4.23
ml dry white wine 2 tbsp. sugar syrupINSTRUCTIONS:Preheat oven to
160C.Fry chorizo in heated oil for a few minutes.Transfer to a
plate and set aside.Season chicken with salt and pepper and dredge
into flour.Cook into the pan and set aside.Cook onions and garlic
for a minutes.Combine all ingredients in an ovenproof dish.Season
mixture well and cook uncovered for 30 minutes.Add pumpkin and cook
for 30 minutes.Serve.
Pork and Pork Beans RecipeINGREDIENTS:5-6 slices bacon1 lb. lean
ground pork4 (16oz) cans of Pork and Beans2 tsp ground cumin1 tsp
chili con carne powder2 cloves garlic minced or grated 1 red onion
diced1 bell pepper diced1-2 jalapeno or green chilies diced salt
and black pepper to tastered chili powder (cayenne) to
tasteINSTRUCTIONS:Fry bacon until they become crispy.Remove bacon
and retain about 2 tablespoon bacon drippings.Add in ground pork,
diced peppers, garlic and onions.Add some salt, black pepper,
cumin, chili con carne powder and red chili powder to season the
mixture.Cook canned beans into the same pan for 5-7 minutes.Serve
over butter toast or cornbread.
Spanish Style Lamb Shank Casserole INGREDIENTS:2 x large lamb
shanksA little flourOlive oil6 x fresh chorizo sausages, skinned
and crumbled into small pieces4 carrots, peeled and diced1 large
onion, peeled and diced2 cloves garlic, peeled and finely diced0.88
lbs. chopped tomatoes1 teaspoon hot smoked pimento (pimento)1
teaspoon ground cuminSalt and pepper to tasteINSTRUCTIONS:Coat lamb
shanks into the flour and fry until they turn golden brown.Transfer
fried meat to a plate.Place chorizo, carrots, onion and garlic to
the pan.Cook until chorizo turns brown.Put chorizo and vegetables
into a casserole dish and season with spices and tinned
tomatoes.Put water into the empty tomato tin and pour into the
dish.Add some salt and pepper seasonings.Preheat oven to 170
degrees C and cook for 3-4 hours covered.Remove fat settled at the
surfaced before serving and serve with mashed potatoes.
Pork Noodle Casserole INGREDIENTS:3 cups cubed cooked pork1 can
(14-3/4 ounces) cream-style corn1 cup chicken broth4 ounces process
cheese (Velveeta), diced2/3 cup chopped green pepper2/3 cup chopped
onion1 jar (4-1/2 ounces) whole mushrooms, drained2 tablespoons
diced pimientos1/2 teaspoon salt1/4 teaspoon pepper8 ounces
uncooked egg noodlesINSTRUCTIONS:Mix the first 10 ingredients in a
large bowl.Add in noodles and toss to coat well.Place contents into
a grease 2 quart baking dish.Cover with a foil and cook until the
noodles become tender at 325 degrees.Make sure to stir every 20
minutes.
Mystery Pork Casserole INGREDIENTS:4 pork chops, well-trimmed 1
large cooking apple, peeled, cored and chopped 1/2 cup raisins 1
(10.75 ounce) can condensed oxtail soup 1/3 cup
waterINSTRUCTIONS:Preheat the oven to 350 degrees F (175 degrees
C). Assemble pork chops into a buttered 9 x 13 inch baking pan.Top
meat with raisins and apple.In a small bowl, mix together soup and
water.Pour liquid mixture over the pork chops.Cover and bake until
the pork chops are cooked for about 60 minutes.
Tasty Spinach, Pork and Artichoke CasseroleINGREDIENTS:3 to 4
medium pork chops (cooked and cubed- an also substitute boneless,
skinless chicken breast)1 package of frozen chopped spinach1 16 oz
can of artichoke hearts (drained and roughly chopped)1 medium onion
(diced)1/2 cup of mozzarella cheese1/2 cup of milk1 medium egg1/4
cup of Parmesan cheese1/4 cup of Italian bread crumbs1 16oz bag of
wide egg noodlesINSTRUCTIONS:Preheat oven to 375 degrees.Fry pork
chops in a large pan and when done, transfer to a plate.Fry onion
in the same pan.Prepare spinach and noodles according to package
directions.Combine spinach, pork, artichoke and onion in a large
bowl.Mix liquid ingredients with cheese in a smaller bowl.Pour in
the dry ingredients and stir to combine.Toss in pasta and pour
contents into the 13 x 9 baking dish.Mix Parmesan cheese and bread
crumbs and place them on top of the casserole.Allow to bake for 25
minutes.
Pork and Green Chile CasseroleINGREDIENTS:3 tablespoons
vegetable oil 1 1/2 pounds boneless pork loin chops, cut into
bite-size pieces 1 1/2 cups instant brown rice, uncooked 1 (10.5
ounce) can condensed cream of chicken soup 1 (15 ounce) can black
beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes 2 (4
ounce) cans diced green chile peppers 3 tablespoons chunky salsa
1/4 cup water 2 tablespoons ground cumin 1 cup shredded Colby
cheeseINSTRUCTIONS:Saut pork until browned. Stir in rice, cream of
chicken soup, black beans, tomatoes, green chiles, salsa and water.
Stir and let it boil.Simmer over medium heat and cook for 15
minutes.Preheat oven to 400 degrees F and when the mixture is
ready, transfer them to the 9 x 13 inch baking dish.Top with cheese
and bake for 5-10 minutes until the cheese melts.
Corn Bread Pork CasseroleINGREDIENTS:2 boneless pork loin chops
(4 ounces each)1/2 pound sliced fresh mushrooms2 tablespoons
all-purpose flour1/2 cup reduced-sodium chicken broth1/2 cup
reduced-fat sour cream1 tablespoon shredded Parmesan cheese2 garlic
cloves, mincedPepper to taste1/2 cup crushed corn bread
stuffingINSTRUCTIONS:Coat skillet with cooking spray.Cook pork
chops on both sides.Transfer to a plate and set aside.Saut mushroom
in the same skillet until they become tender.Place mushrooms in a 1
quart baking pan.Mix flour and broth until they become smooth.Pour
in sour cream, cheese, garlic and pepper.Top mushrooms with this
mixture.Place pork chops on top.Bake for 350 degrees covered for 25
minutes.Sprinkle stuffing and bake for 10 minutes.
Chicken Casserole with Red Wine, Ham and PeppersINGREDIENTS:2
tbsp. olive oil8 chicken thighs, on the bone1 red pepper, seeded
and quartered1 green pepper, seeded and quartered2 garlic cloves,
finely chopped1 leek, trimmed and thickly sliced225g cooked ham,
cut into chunks1 tsp paprika10 fl. Oz. red wine1.7 cup chopped
tomatoes1 tbsp. tomato pure2 sprigs fresh thyme or tsp dried2 tbsp.
chopped fresh parsley, to serveINSTRUCTIONS:Heat oven to 160C/fan
140C/gas 3. Fry the chicken in a flameproof casserole until they
turn brown.Remove meat and set aside.Lower down heat and add in
peppers.Add garlic and leek and let them cook for 2-3 minutes.Toss
in the ham.Sprinkle paprika, pour wine and allow to bubble.Pour
tomatoes, puree and thyme, and mix them well.Fill water to cover
the chicken and season.Allow to simmer and transfer to the
oven.Cook for 60 minutes until the chicken becomes tender and the
sauce becomes thick.Garnish with parsley.
Chopped Broccoli Casserole INGREDIENTS:1 (10-ounce) package
frozen chopped broccoli, thawed1/2 can (5 ounces) cream of mushroom
soup1/2 cup (2 ounces) grated Cheddar cheese1/2 cup mayonnaise1
egg1 teaspoon finely chopped onion1/8 teaspoon cayenne pepper
(optional)1/2 cup crumbled cheese snack crackers1 tablespoon
butterINSTRUCTIONS:Preheat oven to 350 degrees F. Place some
cooking spray on a 1 quart casserole dish.Drain water from the
broccoli and place in a large bowl.Combine mushroom soup, grated
cheese, mayonnaise, egg, onion and cayenne pepper.Pour mixture into
the casserole dish.In a separate bowl, mix crumbled crackers with
melted butter and sprinkle them on top of the casserole.Bake until
bubbly for 30-35 minutes.
King Ranch CasseroleINGREDIENTS:1 tablespoon vegetable oil1
large green bell pepper, diced1 cup chopped onion2 cloves garlic,
minced1 (10-3/4-ounce) can cream of chicken soup1 (14-1/2-ounce)
can diced tomatoes with green chilies1 to 2 tablespoons chili
powder12 corn tortillas, cut into 1/2-inch strips4 cups diced
cooked chicken2 cups shredded sharp Cheddar cheeseINSTRUCTIONS:Saut
bell pepper, onion and garlic for 4-5 minutes.Pour soup, diced
tomatoes and chili powder.Place half of the tortilla strips.Add
chicken, half of the sauce on top and then the cheese.Repeat making
layers.Bake until bubbly for 30-35 minutes.
Lamb Casserole with Garlic and Beans INGREDIENTS:45ml/3 tbsp.
olive oil 1.5kg/3-3 lb. lamb fillet, cut into 5cm/2in cubes 1 large
onion, chopped 6 large garlic cloves, unpeeled 1 bay leaf 5ml/1 tsp
paprika 120ml/4fl oz./ cup dry sherry 115g/4oz shelled fresh or
frozen broad beans 30ml/2 tbsp. chopped fresh parsley Salt and
freshly ground black pepperINSTRUCTIONS:In a flameproof casserole,
heat about 2 tablespoons oil.Cook meat until browned and transfer
to a plate.Saute onion until soft and return the meat to the
casserole.Add garlic, bay leaf, paprika and sherry. Season
according to preference and let it boil.Allow to simmer until
tender and toss in broad beans and cook for another 10
minutes.Garnish with chopped parsley.
Spanish Chicken and Rice CasseroleINGREDIENTS:1 (6 oz) package
quick-cooking rice1 whole onion, chopped1 tablespoon extra-virgin
olive oil1 (16 oz) can stewed tomatoes1 (10 oz) reduced-sodium,
fat-free chicken broth1 teaspoon paprika1/2 teaspoon dried
oregano1/2 teaspoon freshly ground black pepper1 jar (7 oz) roasted
red peppers, drained and chopped1 whole boneless skinless chicken
breast1 oz bay leaf1/2 cup frozen baby pea1 tablespoon salt,to
taste (optional)INSTRUCTIONS:Preheat oven to 375degrees.Combine
rice, onion and oil in a 2 quart casserole dish.Add tomatoes,
broth, paprika, oregano, black pepper, roasted peppers, chicken and
the bay leaf.Stir using a spoon and bake for 25 minutes.Add peas
and cook for another 25 minutes, uncovered.Remove bay leaf and add
salt according to taste.
Beef in White Wine Casserole INGREDIENTS:3.31 lbs. chuck or
blade steak7 tbsp. olive oil1.3 lbs. onions, chopped into 1cm
pieces10 garlic cloves, crushed6 fresh bay leaves10 oz. dry white
wine0.66 lbs. small carrots, cut into 5 cm lengthssalt and
pepperINSTRUCTIONS:Slice meats into bite sizes.Season with salt and
pepper.Fry beef in batches in a large flameproof casserole.Set
aside on a plate.Pour the rest of the olive oil and add onions,
garlic, bay leaves and half teaspoon of salt and cook for 3
minutes.Return beef into the pan and pour wine. Allow to boil and
add another half teaspoon of salt and some pepper. Cover and simmer
for half an hour.Toss in carrots, cover and cook for additional 30
minutes.Season well and serve with potatoes.
Spanish Noodles and Ground Beef Casserole INGREDIENTS:1 pound
ground beef1 small green pepper, chopped1/3 cup chopped onion3-1/4
cups uncooked medium egg noodles1 can (14-1/2 ounces) diced
tomatoes, undrained1 cup water1/4 cup chili sauce1 teaspoon salt1/8
teaspoon pepper4 bacon strips, cooked and crumbledINSTRUCTIONS:Stir
fry onion, green pepper and beef in a large skillet over medium
heat.Drain oil and add in the noodles, tomatoes, water, and chili
sauce.Add some pepper and salt for seasoning.Cook for 15-20 minutes
over low heat and stir frequently.Place bacon on top when
serving.
Couscous Bake INGREDIENTS:1 cups vegetable broth1 cup couscous
teaspoon salt cup olive oil3 cloves garlic, minced1 large onion,
finely chopped1 can (28-ounces) diced tomatoes drained and 1/3 cup
juice reserved2 cups loosely packed fresh spinach leaves, sliced1/3
cup pine nuts1 teaspoon dried basil teaspoon freshly ground pepper1
cup shredded Muenster cheeseINSTRUCTIONS:Preheat oven to
375-degrees. Put couscous and salt in a saucepan and let it boil
over high heat.Remove from heat and allow to cook for 5 minutes.In
a separate skillet, fry garlic and onion until tender.Pour tomatoes
and cool for 10 minutes.Return couscous, reserved tomato juice,
spinach, pine buts, basil and pepper.Lay half of the couscous
mixture in a 10-cup casserole dish.Sprinkle cheese and pour the
remaining couscous mixture on top.Cover and bake for 30
minutes.
Sausage Pasta BakeINGREDIENTS:8 lean Italian sausages3 green
onions, thinly sliced2 garlic cloves, crushed1 red capsicum, finely
chopped2 x 0.88 lbs.cans diced tomatoes 1/4 cup shredded fresh
basil leaves1.38 lbs. packet fresh spinach and ricotta agnolotti
pasta1 cup reduced-fat grated pizza cheeseINSTRUCTIONS:Cook pasta
in boiling salted water according to package directions. Drain.Fry
sausages over medium heat for 10 minutes and transfer to a plate.
Slice sausages thinly when cool.Saut garlic and capsicum in a pan
until onions are softened.Turn off heat and toss in the
basil.Preheat grill to medium heat.Assemble sausage, onion mixture
and pasta in a 6 cm deep, 8 cup capacity ovenproof dish and toss
well.Place cheese on top and grill until cheese melts.Let cool for
5 minutes before serving.
Spicy Tomato Baked Eggs CasseroleINGREDIENTS:1 tbsp. olive oil2
red onions, chopped1 red chili, deseeded and finely chopped1 garlic
clove, slicedsmall bunch coriander, stalks and leaves chopped
separately1.8 lbs. cherry tomatoes1 tsp. caster sugar4
eggsINSTRUCTIONS:Saut onions, chili, garlic and coriander stalks
for 5 minutes.Add in tomatoes, and sugar and cook for another 8-10
minutes.Make four dips in the sauce using the back of a large
spoon.Crack one egg in each dip.Cover the pan using the lid and
cook over low heat for 6-8 minutes.Place coriander leaves on
top.Serve with crusty bread.
Spanish Chicken and Chorizo BakeINGREDIENTS:4 decent sized
skinless chicken breast fillets2 cloves garlic, sliced (optional)1
tablespoon paprika1 medium courgette, chopped1 small yellow pepper,
chopped6 to 8 chestnut mushrooms, sliced7cm chunk of chorizo
sausage, sliced1.7 cup chopped tomatoes0.21 cup Manchego cheese,
gratedINSTRUCTIONS:Pre heat oven to 180 C / Gas 4.Lay chicken
breasts in a casserole dish and season with garlic and
paprika.Place chopped vegetables and chorizo on top.Add tomatoes
and sprinkle some cheese.Cook for 30 minutes until the chicken is
done.
Bacon Macaroni BakeINGREDIENTS:1.06 cup dried macaroni pasta 1
tablespoon olive oil 1 brown onion, finely chopped 1 garlic clove,
crushed 8 middle bacon rashers, coarsely chopped 1 x 0.90 lbs.
chopped tomatoes 2 tablespoons tomato paste 1 tablespoon chopped
fresh continental parsley Olive oil, to grease 0.40 lbs.
bocconcini, drained, slicedINSTRUCTIONS:Follow package directions
in cooking the pasta.Fry onion and garlic until onion becomes
soft.Toss in the bacon until they become crispy.Pour tomato paste
and tomato and stir occasionally until a thick mixture is
achieved.Add in the parsley.Preheat grill to medium high.Grease 1
cup capacity using oil and divide pasta among the containers.Pour
the tomato mixture.Assemble the bocconcini on top and cook for 5
minutes.
Layered Vegetable Bake INGREDIENTS:Olive oil, to grease 2 medium
(about 0.66 lbs.) beetroots 1.06 lbs. orange sweet potato (kumara),
peeled, thinly sliced 0.88 lbs. kent pumpkin, deseeded, peeled,
thinly sliced crossways 2 parsnips, peeled, thinly sliced 1 fennel
bulb, thinly sliced lengthways 1 large (about 0.44 lbs.) carrot,
peeled, thinly sliced 1 large brown onion, halved, thinly sliced 3
large garlic cloves, thinly sliced 1/2 cup loosely packed chopped
fresh mixed herbs (such as parsley, thyme and oregano) cup
reduced-fat thickened creamINSTRUCTIONS:Preheat oven to 160C.
Grease a 12 cup capacity ovenproof dish.Trim, peel and slice
beetroot thinly.In the prepared dish, assemble sweet potato,
pumpkin, beetroot, parsnip, fennel, carrot, onion, garlic and herbs
in the dish. Drizzle each layer with cream.Roast, uncovered in the
oven for 1 1.4 hours.Serve immediately.
Vegetarian Casserole INGREDIENTS:1 tbsp. olive or rapeseed oil1
onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika
tsp cumin1 tbsp. dried thyme3 medium carrots, sliced 2 medium
sticks celery, finely sliced 1 red pepper, chopped1 yellow pepper,
chopped2 x 14 oz. tins tomatoes or peeled cherry tomatoes250ml
vegetable stock cube 2 courgettes, sliced thickly 2 sprigs fresh
thyme0.55 lbs. cooked lentils INSTRUCTIONS:Cook onions gently for
5-10 minutes.Add garlic, spices, dried thyme, carrots, celery and
peppers. Cook them for 5 minutes.Pour stock, tomatoes, courgettes
and fresh thyme. Cook for additional 20-25 minutes.Remove thyme
sprigs and add lentils.Allow to simmer before serving.
Spanish Fiesta Pork Casserole INGREDIENTS:1/2 cup sour cream1
tablespoon olive oil1 (6.8-oz.) pkg. Spanish rice mix1 (1-lb.) pkg.
pork cubes2 (10-oz.) cans diced tomatoes with green chiles1
(15.5-oz.) can black beans drained, rinsed1 cup frozen corn thawed1
cup (4 oz.) shredded Cheddar cheese1 tablespoon chopped fresh
cilantroINSTRUCTIONS:Heat oven to 375F. Grease a 12 x 8 inch baking
dish.Prepare and cook Spanish rice according to package
instructions.Fry pork in a heated skillet for 4-5 minutes.Mix rice,
pork, sour cream, one can of tomatoes with green chilies, half
beans and half the corn and combine them well in a large
bowl.Spread the mixture evenly on prepared dish.Place the remaining
beans, corn, tomatoes with green chilies and cheese on top of the
mixture.Bake for 20-25 minutes at 375 degrees F.Sprinkle with
cilantro.
Potato and Pumpkin Bake CasseroleINGREDIENTS:1.75 lbs. potatoes,
peeled, cut into 2cm cubes1.75 lbs. pumpkin, peeled, deseeded, cut
into 2cm cubes 0.6 lbs. corn kernels, drained 0.66 lbs. chicken and
sweetcorn soup 6 eggs, at room temperature 2 tablespoons thyme
leaves 1 cup grated tasty cheeseINSTRUCTIONS:Preheat oven to 200C
and grease a 10-cup capacity ovenproof dish.Put potato and pumpkin
into separate microwave-safe plates.Drizzle each plate with 2
tablespoons of water.Use plastic wrap to cover each
container.Microwave each on high heat for 3 minutes until the
potato and pumpkin becomes tender.Drain contents and transfer to
ovenproof dish and add corn.Pour soup into a jug and add in eggs
and thyme.Use salt and pepper to season and beat until well
combines.Pour the egg mixture over the vegetables and let the
mixture run through the base.Top with cheese and bake uncovered for
45-50 minutes.
Chili Beef Polenta CasseroleINGREDIENTS:1 lb. extra lean ground
beef1 pkg chili seasoning1 cup instant polenta2 medium tomatoes,
sliced1 cup shredded cheesecilantro to topINSTRUCTIONS:Fry beef and
season well.Follow cooking directions in preparing for the
polenta.Add beef into the polenta and stir to combines.Pour mixture
into a grease 9 x 13 inch baking pan.Place slice tomatoes, cheese
and cilantro on top.Bake for 20 minutes at 350 degrees until the
cheese melts.Serve.
Creamy Sweet Potato and Thyme Casserole INGREDIENTS:3 cups
frozen potato cubes 1.1 lbs. packet frozen sweet potato cubes 1
medium brown onion, halved, thinly sliced 1 tablespoon chopped
fresh thyme 1 tablespoon chopped fresh parsley10.58 oz. thickened
cooking cream 2/3 cup grated tasty cheese 2 tablespoons dried
breadcrumbsINSTRUCTIONS:Preheat oven to 200C/180C fan-forced. Add
potato, sweet potato, onion, thyme and parsley in an 8 cup capacity
ovenproof dish.Pour cream and sprinkle with cheese and
breadcrumbs.Use salt and pepper as seasoning.Bake until potato
becomes tender and serve.
Piri-piri Chicken and Chorizo CasseroleINGREDIENTS:2 tablespoons
sambal oelek 4 garlic cloves, crushed 2 teaspoons smoked paprika 1
teaspoon ground cumin cup lemon juice 3.75 lbs. whole chicken, cut
into 8 pieces 1 tablespoon olive oil 2 x 1.78 cup Chickpeas,
rinsed, drained 4 roma tomatoes, coarsely chopped 1 red capsicum,
coarsely chopped 1 chorizo, thickly sliced 6 sprigs fresh thyme 1
cup salt-reduced chicken stockINSTRUCTIONS:Preheat oven to 200C. In
a large bowl, combine sambal oelek, garlic, paprika, cumin and 1
tablespoon lemon juice.Dredge in chicken and coat evenly.Fry
chicken for 2-3 minutes on each side.Turn off heat and add
chickpeas, tomato, capsicum, chorizo and thyme.Pour stock and the
remaining lemon juice.Bake until chicken is cooked through for
about 35 minutes.
Crunchy Salmon and Cheddar CasseroleINGREDIENTS:500g Salmon
Fillets, defrosted, cut into 2cm pieces200g Soft Cheese2 tbsps
Dried Basil100g Frozen PeasSaltCoarse Ground Black Pepper4 Bread
slices, crusts removed, cut into small cubes50-75mls Olive Oil100g
grated Cheddar CheeseINSTRUCTIONS:Heat the oven to 200C, gas mark
6.In a large bowl, combine soft cheese, chopped basil, frozen peas,
salt and ground black pepper.Toss in the cubed fish.Pour contents
into a 20 cm x 6 cm deep baking dish.Add bread cubs with olive oil,
pepper and grated cheese.Bake for 35-40 minutes and serve with
garden salad.