Casserole Recipes

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Paella Panamanian Style

3 lb chicken -- cut up
4 pork chops -- cut in small cubes
2 lobsters
1 lb squid -- sliced
1 1/2 lb small shrimp
3 lb small clams -- sliced
2 lb pork sausage -- cut in small pieces
2 lb sausage -- spanish or italian
1/2 lb razor clams
4 large onion -- minced
4 green peppers -- minced
5 cloves garlic -- minced
3 fresh tomatoes -- or 1 can
1 can tomato paste
1 can tomato sauce
1 can chick peas
1 salt -- to taste
1 pepper -- to taste
1 parsley -- to taste
1 scallions -- to taste
6 tablespoon oil
5 cup rice
1/2 jar stuffed olives

Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water and chicken. gook on a low heat. Seperately, fry the sausage in small pieces and the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice clams and squid. Make a sauce with 1 1/2 onion, 1 1/2 green pepper, 1 1/2 tomatoes and the liquid from the Chick Peas. Separate the meat from the bones of all meats and cook the clams with the scallions and parsley.
Make sauce with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.
Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups). Add sausage, boneless chicken and pork with their sauces, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce. Also, add the sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce. Add the Chick peas and olives. Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes. When ready to serve, decorate with strips of green peppers and olives.

Quinoa, Leek And Tofu Casserole

1 1/2 cup tofu
2 teaspoon sesame oil
1 garlic clove; pressed
1 leek; chopped
2 cup quinoa; cooked *
1 teaspoon sea salt or
2 teaspoon shoyu **
1 dash black pepper
1 cup whole wheat bread crumbs
1 cup soymilk

* Qunoa is a grain, that can be found in most health food stores.
** Shoyu is Japanese for soy sauce.
Preheat oven to 350 deg. Working with 1/2 cup tofu at a time, squeeze out water with your hands. Set aside.
Heat a large skillet or wok and add th eoil. Add the garlic and the leek. Saute until lightly browned. Add quinoa, then tofu, sauteeing for 2 minutes after each addition. Add seasonings.
Oil a casserole dish. Add 1/2 cup bread crumbs and rotate the casserole dish to coat evenly.
Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in the soymilk.Cover with the remaining bread crumbs.
Cover and bake for 20 minutes. Remove the cover and continue to bake for about 10 more minutes.

Idaho Chicken Scallop

3 tablespoon butter or margarine
1/2 cup celery,chopped,w/leaves
2 cup milk
2 teaspoon salt
1/2 teaspoon marjoram,dried leaf
4 idaho potatoes
1/2 cup onion,chopped
2 tablespoon flour
1 tablespoon lemon juice
1/4 teaspoon pepper
2 1/2 cup chicken,cooked,cut up

1. Melt butter in a saucepan over low heat..
2. Add onion and celery with leaves; cook until tender..
3. Blend in flour; stir in milk..
4. Cook, stirring constantly, until sauce thickens and comes to a boil..
5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat..
6. Pare potatoes; cut in very thin slices..
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt..
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F. oven 1 hour, or until potatoes are tender..

Zarda Palau

1 tablespoon salt
2 cup washed long grain rice
2 oranges
1 cup sugar
1/4 cup oil
1/2 cup blanched almond slivers
2 3/16 lb chicken breasts
1 salt; pepper
1 medium onion
1/2 cup pistachios (optional; but strongly recommended)

Put 8 cups water + 1 tbs salt on to boil then add 2 cups washed long grain rice boil 10 mins then drain and rinse. Meanwhile: Cut rind of 2 oranges into thin strips. Boil in 1 cup water 5 mins. drain, discard water. Dissolve 1 cup sugar in 2 cups hot water. Add to rind and boil until slightly thick (5 mins). Place rice in large bowl, and pour hot syrup (reserving peel) over rice and toss through.

In 1 tbs oil fry 1/2 cup blanched almond slivers until golden. Remove and save almonds. If needed add a little more oil/ghee, brown chicken breasts (cut into 3 inch chunks) on all sides. Remove chicken, season and save. Add another tbs oil and fry 1 medium sliced onion until soft, then add 1 cup water to lift pan juices. Add 1 tsp allspice and then replace chicken. Simmer 20 mins.

In large well-oiled casserole dish, place 1/2 the rice. Then the chicken pieces, then a layer of: 1/2 the almonds and the reserved rind slivers. layer of: 1/2 the almonds and the reserved Spread the remaining rice over the top and pour the liquid and onions from the chicken evenly over the top, cover, bake in medium oven for 30 mins.

Arrange for serving in large high-walled serving dish as follows: The top layer of rice around the edges - built up with a hole in the centre to be filled by the lower layer of rice. The chicken over the rice and the rind and both lots of almonds sprinkle over. Optionally sprinkle pistachios (yummy!) over too.
An Afghani recipe from The Complete Middle East Cookbook, by Tess Mallos

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