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About 125 Best Casseroles And One-Pot Meals
Product description Great recipes for one of the most friendly, soothing and convenient ways to prepare a meal. Casseroles and one-pot meals are the ideal solution for busy home cooks who want wonderful food with a minimum of fuss and maximum taste. Convenience, easy preparation, economy and portability make this method of cooking perfect for today's busy lifestyles. These recipes and their results are very tantalizing and many are make-ahead. The wonderful variety includes big casseroles to delight a number of friends or to freeze in small amounts for future family meals, to long-simmering stews that will warm and comfort all on cold winter nights. The skillet meals range from small and quick dinners and stir-fries that are easy for novice cooks to elegant dishes that are entertaining worthy. Pasta Baked Tortellini with Three Cheeses, Quick Mushroom-Beef Lasagna, Chicken and Shrimp Pad Thai, Pasta E Fagioli Casserole Chicken and Turkey Honey-Curried Chicken and Apricots, Individual Chicken Pot Pies, Quick Cassoulet, Turkey and Corn Enchiladas Beef and Veal Meatball Stroganoff, Osso Buco-Style Braised Veal, Skillet Shepherd's Pie, Indian Corn Stew, Classic Cabbage Rolls Lamb, Fish and Seafood Braised Lamb Shanks with Olives, Grilled Eggplant Moussaka, Salmon and Potato Strata, Seafood and Broccoli Lasagna Vegetarian Garden Paella, Confetti Corn and Chili Pie, Squash and Bean Stew with Chipotle Cream, Roasted Summer Vegetable Lasagna. These outstanding recipes define comfort with the huge appeal of one-dish cooking. Review A mouth-watering compendium of comfort foods. (Ealish Waddell King Features Weekly Service 2002-12-23) I wish Mom would have had [this book]. I've tried a half-dozen of the recipes and each has turned out delicious. (Julianne Crane Spokane Spokesman Review 2003-01-15) About the Author 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. Excerpt. © Reprinted by permission. All rights reserved. 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.
