Cover image for 125 best casseroles and one-pot meals
Title:
125 best casseroles and one-pot meals
Author:
Murray, Rose, 1941-
Personal Author:
Publication Information:
Toronto : R. Rose, 2002.
Physical Description:
191 pages, 8 unnumbered pages of plates : illustrations (some color) ; 25 cm
General Note:
Includes index.
Language:
English
ISBN:
9780778800552
Format :
Book

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TX693 .M868 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Exceptional one-dish meals. Casseroles and one-pot meals are the ideal solution for busy people who want wonderful food with a minimum of fuss and preparation time. From stews with tantalizing aromas to the simple combination of a few ingredients joined together in a skillet, these recipes are irresistible. These well-tested make-ahead casseroles and one-dish meals will appeal to a variety of tastes. For example: *Pasta dishes like three-cheese baked penne with roasted vegetables and easy layered lasagna casserole *Chicken creations like chicken shepherd's pie and chicken stew with sage dumplings *Beef and veal dishes like updated sloppy joes, pot-au-feu and winter braised short ribs and vegetables *Pork recipes such as Portuguese pork with clams and Tex-Mex pork chops with black bean and corn salsa *Vegetarian delights such as gratin of creamed spinach and eggs; garden paella *Brunch ideas like harvest strata; breakfast sausage and cheese bake. Rose Murray provides valuable tips on pans and dishes and reveals the secrets to making meals that are convenient, economic and easy to prepare in advance - it's as though you have an expert chef guiding you along the way. AUTHOR: Rose Murray is a food journalist, cooking teacher and broadcaster who contributes frequently to food and lifestyle magazines. 16 pages of colour photographs


Author Notes

Rose Murray has been a food writer, cooking teacher and broadcaster for more than 30 years. She is a frequent contributor to food and lifestyle magazines and has written, co-written or contributed to more than 40 cookbooks.


Excerpts

Excerpts

Sample recipe from the "Beef and Veal" section Easy Beef and Leek Stew in Chive Popovers I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like. Beef and Leek Stew Makes 4 servings 1 1/4 lb (625g) stew beef 2 tbsp (25mL) olive oil 4 small leeks, thickly sliced 4 carrots, cut in 1-inch (2.5cm) chunks 2 tbsp (25mL) all-purpose flour Salt and pepper 2 tbsp (25mL) balsamic vinegar 2 1/2 cups (625mL) beef stock 1/3 cups (75mL) sun-dried tomato strips 1 tsp (5mL) dried thyme Pinch hot pepper flakes Cut beef into 2-inch (5cm) cubes. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes. Add leeks and carrots; cook for 5 minutes, stirring often. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly. Stir in vinegar, then stock, 1 cup (250mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary. Taste and adjust seasoning. Split open popovers and serve stew on top. Chive Popovers Makes 12 popovers. Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether. 2 eggs 1 cup (250mL) milk 1 cup (250mL) all-purpose flour 2 tbsp (25mL) snipped fresh chives or green onions 1/2 tsp (2mL) salt In large bowl, beat eggs, stir in milk, flour, chives and salt until blended. (Don't overmix; ignore a few lumps.) Fill 12 well-greased muffin cups three-quarters full with batter. Place in cold oven. Turn oven to 450°F (230°C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on a cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350°F/180°C oven for 5 to 10 minutes.) HINT: If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers. Excerpted from 125 Best Casseroles and One-Pot Meals by Rose Murray All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introduction
Casseroles
Casserole Dishes and Pans
Stews and Chili
Pasta
Three-Cheese Baked Penne with Roasted Vegetables
Pasta E Fagioli Casserole
Baked Tortellini with Three Cheeses
Macaroni Tomato Pie
Tex-Mex Macaroni and Cheese
Tomato Macaroni and Cheese
Instant Mac and Cheese
Baked Three-Cheese and Mushroom Pasta
Quick Mushroom-Beef Lasagna
Easy Layered Lasagna Casserole
All-Purpose Cooked Tomato Sauce
Elizabeth Baird's Pastitsio
Quick Tuna-Corn Casserole
Chicken and Shrimp Pad Thai
Quick Smoked Sausage Stew with Pasta
Hot Seafood Salad
Chicken and Turkey
Baked Chicken and Sausage with Mixed Dried Fruit
Easy Skillet Chicken and Rice
Chicken Shepherd's Pie
Honey-Curried Chicken and Apricots
Chicken and Sausage Puttanesca
Herb-Roasted Chicken Breasts with Garlic, Potatoes and Carrots
Chicken Stew with Sage Dumplings
Chicken Basque
Oven-Baked Chicken with Red Onions and Mushrooms
Chicken and Shrimp Jambalaya
Moroccan Chicken Tagine with Chick-Peas and Zucchini
Make-Ahead Mediterranean Chicken
Roasted Pepper and Chicken Pot Pie with Phyllo Crust
Individual Chicken Pot Pies
Lemon-Rosemary Chicken with Gremolata Garnish
Chicken-Prosciutto Rolls in Tomato Sauce
Tropical Chicken Breasts
Hungarian Chicken Skillet Stew
"Jerk" Chicken Stew
Chick-Pea Chicken Skillet Stew
Quick Cassoulet
Garden Vegetable and Chicken Paella
White-Hot Chicken Chili
Herbed Chicken Breasts in a Loaf of Bread
Old-Fashioned Turkey Pot Pie
Turkey and Corn Enchiladas
Beef and Veal
Meat Loaf and Oven-Roasted Vegetable Supper
Dark and Delicious Texas Chili
Classic Cabbage Rolls
Quick Sauerkraut "Cabbage Roll" Casserole
Saucy Beef Stew
Oven Beef Stew with Beer and Squash
Argentinian Autumn Stew
Easy Beef and Leek Stew in Chive Popovers
Winter Braised Short Ribs and Vegetables
Baked Curried Beef and Sweet Potatoes
Indian Corn Stew
Edna's Easy Noodle Stroganoff
Polenta "Lasagna"
Updated Sloppy Joes
Basic Meatballs
Italian Pot Pie with Parmesan Mashed Potatoes
Hungarian Goulash Meatballs
Meatball Stroganoff
Eggplant Beef Skillet
Two-Onion Pot-Roasted Beef
Beef and Vegetable Stir-Fry with Noodles
Oven-Braised Steak with Mustard and Wild Mushrooms
Veal and Mushroom Pies
Never-Fail Big-Batch Pastry
Pot-au-Feu
Osso Buco-Style Braised Veal
Skillet Shepherd's Pie
Pork
Pork Chop and Creamed Cabbage Casserole
Pork Chops Baked on Fruited Sauerkraut
Spareribs with Sauerkraut
Tex-Mex Pork Chops with Black Bean-Corn Salsa
Lima Beans and Pork Chops with Potato Crust
Pineapple Sweet-and-Sour Pork
Skillet Pork Stew
Pork Pot Roast with Sweet Potatoes and Fruit
Basque Pork Stew
Stuffed Squash with Ham and Rice
Short-Cut Pork and Apple Pie
Roasted Vegetable and Sausage Ratatouille
Portuguese Pork with Clams
Sausage Burrito Casserole
Sausage and Mushroom Pie
Three-Bean Sausage Chili with Tomato-Avocado Salsa
Zesty Sausage Stew
Lentil and Sausage Stew
Lamb
Braised Lamb Shanks with Olives
Lamb Shanks with White Beans
Lamb Shanks Braised with Figs and Root Vegetables
Classic Lamb Stew with Caramelized Root Vegetables
Greek-Style Lamb Shoulder Fricassée
Grilled Eggplant Moussaka
Moroccan Braised Lamb
Julia Aitken's Liverpool Lamb and Potato Hot Pot
Fish and Seafood
Summer Party Paella
Mediterranean Pie
Salmon and Potato Strata
Salmon and Wild Rice Pie
Salmon-Colcannon Pie
Bean and Salmon Supper
Tuna Burritos
Cod and Potato Gratin
Cod Baked with Tomatoes and Feta
Seafood and Broccoli Lasagna
Greek-Style Shrimp with Rice
Tomato and Fish Stew
Vegetarian
Vegetarian Black Bean Chili
Confetti Corn and Chili Pie
Gratin of Creamed Spinach and Eggs
Vegetable Couscous
Garden Paella
Baked Italian Beans
Roasted Summer Vegetable Lasagna
Mexican Tortilla Casserole
Vegetable Pot Pie
Spicy Bean Enchiladas
Eggplant Gratinee
Squash and Bean Stew with Chipotle Cream
Brunch and Lighter Fare
Pizza Pot Pie
Easy Pizza Dough
Cheddar-Corn Impossible Pie
Sharon's Old-Fashioned Baked Beans with Apple Garnish
Risotto Primavera
Harvest Strata
Shrimp and Cheese Strata
Breakfast Sausage and Cheese Bake
Ham and Egg Pie
Watercress Frittata
Index