 Search by Keyword
|
Pork Casseroles
FREE recipies offered by Discount Knives and Cutlery
Eggplant, Sausage, and Ziti Casserole
| Recipe courtesy Emeril Lagasse, 2001 |
| Show: |
Emeril Live |
| Episode: |
Creative Casseroles |
|
|
| Difficulty: Medium, Prep Time: 55 minutes, Cook Time: 2 hours, 15 minutes, Yield:8 to 10 Servings |
| |
|
1 large eggplant, cut crosswise into 1/3-inch thick rounds
1/2 cup olive oil, plus more as needed
Salt
Freshly ground black pepper
1 cup chopped yellow onion
1 pound Italian sausage, removed from casings
2 tablespoons tomato paste
1 (28-ounce) can whole Italian tomatoes, crushed, and their juices
1 teaspoon Italian seasonings
1/2 cup pitted black olives, coarsely chopped
1/4 teaspoon crushed red pepper
1/4 cup minced fresh basil leaves
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Parmesan
8 ounces ziti, cooked according to package directions and drained
1 cup grated mozzarella Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish and set aside.
In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside.
Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add the basil and adjust seasoning, to taste.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper, to taste.
Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and Parmesan.
Bake for 1 hour, or until puffed and golden brown on top |
Potato, Kale, and Kielbasa Casserole
| Recipe courtesy Gourmet Magazine |
| Show: |
Sara's Secrets |
| Episode: |
Five Ingredients or Less |
|
|
|
|
| Difficulty: Easy, Prep Time: 15 minutes, Cook Time: 1 hour, 5 minutes, Yield: 6 servings |
| |
|
3 pounds russet (baking) potatoes (about 6)
1/2 stick (1/4 cup) unsalted butter
3/4 cup chicken broth
2 tablespoons cider vinegar
Salt and pepper
2 1/2 pounds kale, coarse stems discarded and the leaves washed well
1/2 pound Muenster cheese, coarsely grated (about 2 cups)
1 pound smoked kielbasa, cut crosswise into 1/4-inch thick pieces
2 large onions, thinly sliced Arrange a rack in the middle of the oven and preheat to 450 degrees F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper, to taste, and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Muenster, and pour the remaining 1/4 cup broth on top. (The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.) Bake the casserole until heated through, about 20 minutes |
Garbanzo Beans and Spinach Casserole
| Recipe courtesy Emeril Lagasse, 2001 |
| Show: |
Emeril Live |
| Episode: |
Emerils Food Heritage |
|
|
| Difficulty: Easy, Prep Time; 15 minutes, Cook Time: 25 minutes, Yield: 4 servings |
| |
|
1/2 pound chorizo sausage, removed from casings and chopped
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup thinly sliced onion
1/4 cup chopped red bell pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 fresh bay leaves
1 tablespoon minced garlic
1 (10-ounce) package fresh spinach, stems removed and rinsed
1/2 cup dry white wine Preheat the oven to 375 degrees F.
In a large skillet over medium-high heat, cook the chorizo until brown and the fat is rendered, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
To the oil in the pan, add the onion, bell pepper, salt, red pepper flakes and bay leaves and cook until the onion is soft, about 3 minutes. Add the garlic, chickpeas and chorizo and cook, stirring, until the peas just begin to turn golden, about 3 minutes. Remove from the heat.
Arrange 1/3 of the spinach in a casserole dish. Pour half of the chickpea mixture over the spinach, and top with another layer of spinach leaves. Pour the remaining chickpeas on top, and top with the remaining spinach. Pour the white wine over the top, cover and bake until the chickpeas are tender and the spinach is wilted, about 15 minutes, adding more wine or water as necessary. |
Pepperoni, Pasta, and Vegetable Casserole
| From Food Network Kitchens |
|
|
| Difficulty: Easy, Prep Time: 10 minutes, Cook Time: 25 minutes, Yield: 8 to 10 Servings |
| |
|
Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
3 cups milk
1/4 cup cream cheese
1 teaspoon Worcestershire sauce
1 pinch ground nutmeg
Freshly ground black pepper
2 cups grated Monterey Jack (about 7 ounces)
1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked
1 (10-ounce) bag frozen peas
8 ounces pepperoni, diced Preheat the broiler. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain. Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure "8", making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper. Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through. Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve. |
Penne a La Vodka Casserole
| Recipe courtesy Emeril Lagasse, 2005 |
| See this recipe on air Friday Aug. 10 at 7:00 PM ET/PT. |
| Show: |
Emeril Live |
| Episode: |
Sunday Dinner |
|
|
| Difficulty: Medium, Prep Time: 20 minutes, Cook Time: 1 hour, 15 minutes, Yield: 10 to 12 servings. |
| |
|
4 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, cut crosswise into 1-inch slices
1 pound hot Italian sausage, cut crosswise into 1-inch slices
4 cups thinly sliced onions
1 3/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 tablespoon minced garlic
1/2 cup vodka
2 (16-ounce) cans crushed whole tomatoes, with their juice
1 teaspoon Essence, recipe follows
1/2 cup heavy cream
1 tablespoon olive oil
1 pound penne pasta
15 ounces ricotta
1 cup grated Parmigiano-Reggiano
11/2 cups grated mozzarella
Crusty bread, for serving Preheat the oven to 350 degrees F. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat. To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well. Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread. 2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup |
|
 Shopping Basket
Note: All prices in US Dollars
 Featured Items
|
