Today is Wednesday, February 08 2012 10:17 pm
Main Dishes / Casseroles |
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| Recipe | Rating |
| EGGPLANT PARMESAN
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Cooks' note: Tomato sauce can be made 1 day ahead and chilled, covered.|This is so good! |
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| EGGPLANT PARMESAN
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Cooks' note: Tomato sauce can be made 1 day ahead and chilled, covered.| |
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| White Bean-And-Sage Cassoulet
mixture with foil, and bake at 425° for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden. Garnish with sage leaves, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, ----- ---------- |
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| Vegetarian Lentil Paella
NOTES : this recipe originally called for 2 Tablespoons of oil which I don't use. It also calls for 1/3 cup each of black olives and stuffed green olives which would add 2.4 grams of fat. With out the olives it had 1.1 grams of fat that I think comes from the peppers. Recipe by: Better Homes and Gardens Vegetarian Recipes for Today Posted to fatfree digest by "Dawn" |
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| Turkey Tortilla Casserole, Adapted
tortillas in half; set aside, and keep warm. Repeat procedure with remaining tortillas. Arrange 5 tortilla halves in bottom of an 8-inch square baking dish coated with cooking spray. Spread 1/3 cup sauce over tortillas; top with turkey mixture. Spoon 2/3 cup sauce over turkey mixture, and arrange remaining 5 tortilla halves over turkey mixture. Spread remaining 2/3 cup sauce over tortillas; sprinkle cheese and remaining 1/4 cup corn over sauce. Bake at 450 degrees for 15 minutes or until bubbly. Recipe By: Cooking Light, Sept. 1995 From: Jazzbel Date: 17 Apr 97 Eat-L List (Recipes And Food Folklore) Adapted by: Jim Weller Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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| Turketti Casserole
Recipe By: Nye Hopkins Pulliam Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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| Super Simple Chicken And Rice
2. Bake in preheated oven for 1-1/2 hours. Contributor: Orange County Register Posted to MM-Recipes Digest V4 #3 by Jack Elvis |
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| Spinach Artichoke Oyster Casserole
Chartres Street New Orleans, LA 1971 Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net Posted to MM-Recipes Digest V4 #6 by "John M. Hartman" |
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| Quick Turkey And Sausage Paella
coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv) Submitted By BILL SPALDING MSG# 40344 Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98 ----- ---------- |
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| Quick Taco Casserole
RIBOFLAVIN 20%, NIACIN 40%, CALCIUM 6%, IRON 30% DIETARY EXCHANGES: 3 Starch, 2 Medium-Fat Meat, 1 Fat Recipe by: Pillsbury Classic Shortcut Suppers, 2/95 Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar 11, 1999 ----- ---------- |
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| Quick Spam Casserole
"10-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 915 Calories (kcal); 50g Total Fat; (48% calories from fat); 19g Protein; 98g Carbohydrate; 98mg Cholesterol; 1887mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Potato Cheese Casserole
The original recipe called for 3/4 butter and 1/2 cup corn flakes, but Cindy likes it better this way, and so do I! Recipe by: Cindy Healy Posted to bbq-digest by chef.paul.g@altavista.net on Dec 13, 1998, ----- ---------- |
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| Malcolm's Red Cabbage
Mk 3 oven for several hours, until really tender. Recipe M V Hoare MMed IMH c/o Le MarYol BBS 2:325/3.4 Posted to MM-Recipes Digest V4 #2 by "Rfm" |
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| Macaroni And Cheese Bake
CHEESE MELTS. STIR IN 1/4 CUP MILK, MUSTARD, PEPPER AND HOT SAUCE. COMBINE CHEESE MIXTURE WITH MACARONI IN A 1 1/2 QUART BAKING DISH, SPRAYED WITH COOKING SPRAY; STIR WELL. COMBINE BREAD CRUMBS, PARMESAN CHEESE AND PAPRIKA; SPRINKLE OVER TOP OF STEAK. PROTEIN 7.6 / FAT 4.2 / CARBOHYDRATE 16.3 / CHOLESTEROL 10 IRON 0.6 / SODIUM 165 / CALCIUM 190 ----- ---------- |
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| Lentil/macaroni Bake
Combine all ingredients in Dutch oven, except for macaroni and 1 c. water. Bake, covered at 325 F. for 2 hours. Add macaroni and 1 c. water. Stir together and bake another 30-45 minutes. Recipe by: Net ----- ---------- |
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| Lentil, Chick Pea And Rice Casserole
immedaitely, broil until cheese bubbles and is light brown. If making ahead, and reheating, bake in 375 F. oven for 20-25 minutes until hot. Makes 4-6 servings. The Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting by bobbi744@acd.net Recipe by: The Toronto Star, Sept 15, '99 Posted to EAT-LF Digest by Roberta Banghart |
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| Lamb And Eggplant Casserole
Preheat oven to 350 degrees. Place a layer of half the fried eggplant in an ovenproof casserole dish. Cover the eggplant with the meat. Put the tomatoes on top of the meat, followed by the remaining eggplant slices. In a small bowl, combine the tomato paste mixture and sugar. Pour this mix over the casserole. Cover with foil and bake for 15-20 minutes or until bubbling. Serve hot. Recipe by: The Sephardic Table Posted to JEWISH-FOOD digest by Sheryl Donner |
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| Inside Out Ravioli
Lynn's notes: I made this 3-12-97. Extremely easy to make and tastes just like ravioli. Definitely a recipe to make often. By WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 4 Ap, r 1997 Recipe by: Hudson Cooks ----- ---------- |
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| Scalloped Potatoes with Cheese (Slightly Mod)
Per serving: 228 calories, 6.7g fat (24% CFF) 142 mg calcium, 262mg sodium 10 mg chol Recipe by: Cooking Light, April 1997 Posted to EAT-LF Digest by Cathleen |
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| Frugal Gourmet Pasta Family Style
except the cheese and pasta. Simmer the mixture while the pasta cooks. Drain pasta and mix it with the sauce. Pour into 3 quart baking dish and top with the cheese. Bake 350F for 25 minutes. ----- ---------- |
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| Elbow Noodles Casserole
Bake at 350 for 20 mins or until bubbly. Recipe by: Health Exchanges with my modifications Posted to EAT-LF Digest by Penchard@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Creamy Chicken And Spaghetti Bake
Remove from heat, stir in olives, parsley and pimento. Pour over chicken mixture and toss to coat. Transfer to greased 2 quart baking dish or casserole. In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted margarine or butter. Sprinkle over chicken mixture. Cover and bake at 375F for 20 minutes, uncover and bake 10-15 minutes more until heated through. Source: Watertown Daily Times, Watertown, NY ----- |
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| Chicken Tetrazzine with Spaghettini En Casserole
without lumps. Make sure flour is cooked. Add stock, mix well then add yolks and stir. Add chicken, ham, mushrooms and pimentos, stirring to mix all ingredients. Fold in spaghettini. Place in casserole dish, sprinkle with grated cheeses. Bake until cheese is melted golden brown. Source: T. Pittari's Restaurant, N.O.LA ----- |
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| Chicken Liver And Spaghetti Bake
and simmer for 1 hour. Simmer livers and butter for 10 minutes and add to meat mixture. Cook spaghetti, drain and place in a 2 quart dish. Pour on meat sauce and toss lightly. Cover and bake 30 minutes at 350F. ----- |
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| Chicken Enchilada Casserole
Tear remaining tortillas into pieces. Overlap on top to cover. Sprinkle with reserved corn and beans. Spoon on remaining salsa mixture. Drizzle remaining yogurt mixture over top; sprinkle with remaining cheddar. Bake, covered, in 350 degree oven 15 minutes. Uncover; bake 10 minutes or until hot and lightly browned. Serve with sour cream and radish slices if desired. NOTES : 1/2 cup chopped onion can be substituted for the green onion. VERY MUCH A 1!!! Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, ----- |
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| Chicken And Pasta Bake
pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 11x7x1-1/2-inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350F for 40 to 45 minutes or until thoroughly heated. Makes 6-8 servings. ----- |
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| Cheesy Tomato And Turkey Bake
pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up this point, covered and refrigerated for up to 4 hours.) Bake at 350F till casserole is bubbling and top is lightly browned, about 30 minutes. Source: The Toronto Star ----- |
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| Cheesy Ham Bake
Quickly sprinkle the remaining cheddar cheese on the top and serve hot. Recipes are from the "Tillamook Cookbook" Put out by the Tillamook Creamery Association. ----- |
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| Cheeseburger Milk Gravy Skillet
stirring occasionally. Recipe by: Cooking Health with the Kids in Mind Posted to EAT-LF Digest by Penchard@aol.com on Jan 5, 1999, converted by MM_Buster v2.0l. ----- |
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| Cheese Squash Casserole
Tucker Date: 04-22-96 Posted to MM-Recipes Digest V4 #16 by waynej@mail.austasia.net on Jul 1, 1999 ----- |
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