What should i cook?!
What should i cook?
im looking for casserole dishes that i can make large amounts of food and refrigerate and reheat.
i like spicy foods. not a big fan of onions and cooked green peppers.
im also looking for quick appetizers that could be refridgerated. i know how to make deviled eggs and pickle wraps. but what are some other wierd combinations like that??
Answers:
CORN-BREAD TOPPED PORK CASSEROLE
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
AMISH CHICKEN CASSEROLE
8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage
Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.
Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.
BAKED ZITI CASSEROLE
16 ounces ziti pasta
1 pound Italian sausage links
2 medium carrots, cut into 1/2" slices
2 medium celery stalks, cut into 1/2" slices
1 medium onion, chopped
1 1/2 cups milk
2 tablespoons flour
28 ounces tomatoes, canned, crushed
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
16 ounces mozzarella cheese, shredded
celery leaves, for garnish
In saucepot, prepare ziti macaroni as label directs for minimum cooking time and do not use salt in water. Drain ziti and return to saucepot.
Meanwhile, remove casings from Italian-sausage links. In 12-inch skillet over medium-high heat, cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.
Preheat oven to 375 F;. In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.
In 2-cup measure or medium bowl, with fork, mix milk and flour until smooth; stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Into cooked ziti in saucepot, stir vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole; sprinkle with reserved mozzarella cheese.
Bake casserole, covered, 15 to 20 minutes until cheese melts and mixture is hot and bubbly. Garnish with celery leaves. Makes 8 main-dish servings.
Source(s):
cooks.com
spaghitti
lasagna
appetizers:
wraps( meat and cheese)
hot wings
seven layer bean dip.
Pasta dishes with hot Italian sausage-rigatoni with tomato sauce or alfredo.Add some extra sauce when reheating so it won't be too dry.For appetizers-try the recipe I've listed below-I've made these breadsticks and refridgerated and then baked off at several functions.
Cream Cheese Pickles
INGREDIENTS
8 kosher dill pickles, patted dry
2 (8 ounce) packages cream cheese, softened
2 1/2 ounces thin-sliced beef luncheon meat
DIRECTIONS
Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, slice before serving.
pizza Swirl
INGREDIENTS
1 (10 ounce) can refrigerated pizza crust dough
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.
Sausage and Corn Casserole
serves 10
INGREDIENTS
1-3/4 pounds ground pork sausage
6-3/4 eggs, beaten
1-2/3 (15 ounce) cans cream-style corn
1-2/3 cups soft bread crumbs
1/2 teaspoon ground black pepper
1/2 cup and 1 tablespoon cracker crumbs
3 tablespoons and 1 teaspoon chopped fresh parsley
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together sausage, eggs, corn, bread crumbs and black pepper. Spoon mixture into a lightly greased 8x8 inch baking dish. Sprinkle casserole with cracker crumbs.
Bake in preheated oven for 45 minutes. Sprinkle with parsley and serve.
My Moms Famous Mexican Chicken Casserole
It is even better the next day and days after reheated
I don't have exact recipe
Either a cut of rotesserie chicken or cooked boneless chicken breasts cooked and chopped up
1 can of cream of mushroom soup
1 can of cream of chicken soup
sourcream
diced mild green chilis
you favorite salsa
corn tortillas or corn tortilla chips
can of corn
can of diced rotel tomatoes
chicken stock
black olives
Cheddar cheese
Crush your chips and layer them in casserole dish
Pour over a little chicken stock to moisten them- set aside
In big bowl mix
soups with no water added, sourcream, chilis, tomatoes, salsa, and corn, olives, chicken. Layer on top the cheese and then add a little crushed chips on top. Bake until golden bumbling brown. YUMMY!
Can be served with a nice green salad and mexican cornbread or cruncy frenchbread.
Company Potatoes
bag of tater-tots
big can of Cream of Chicken Soup (condensed - don't add water)
8-10 breakfast sausages (cut into small bite sizes)
seasonings to taste (a little seasoning salt, or taco seasoning, whatever you like)
make sure everything's defrosted first. mix these ingredients in a casserole dish & bake (250-300 deg.) until the top tater-tots are starting to turn golden (about 25 min?). top with shredded cheese & bake another 10-15 minutes or until cheese is all melted & also turning a little extra gold.