Crohns Disease Recipes

The role of diet and nutrition is very significant in Crohn's disease. A proper diet is important in addition to medical therapies for maintaining and correcting any nutritional deficiencies and for reducing disease activity. Just like everyone else, people with Crohn's disease need to take in enough protein, calories, vitamins, minerals such as calcium, iron, and zinc, and other nutrients to stay healthy. People with Crohn's may have increased nutritional requirements to make up for the nutrients they lose. Generally, the patient is advised to have a nutritious, well-balanced diet, with adequate proteins and calories. Crohn's disease is a tough condition to deal with and to add to your frustrations you may have to do away with your favorite dishes if your doctor advises so.

Some Crohn's disease friendly recipes that patients may try out include banana bread, lactose free pumpkin cookies, pumpkin bread, soy cheese and macaroni, banana muffins, mashed potato and meat casserole, almond crusted chicken, barbequed chicken, chicken sausage, roasted chicken, pot roast, butternut squash soup, grilled turkey breast, microwave broccoli, oven French fries and raspberry ring. You can come across delicious, easy to prepare low-fiber and non-dairy recipes for those with Crohn's disease in most magazines as well as the Internet.

There are no foods known to essentially injure the bowel. However, during an acute stage of the Crohn's disease, bulky foods, milk, and milk products may add to diarrhea and cramping. Diet may have to be restricted based on the symptoms or complications. Patients with strictures should try to avoid recipes high in fiber content. Patients should keep away from recipes that they know would bother them and seek specific recommendations from their physician. Instead of eating heavy meals, patients should eat small meals throughout the day. Many nutrition counselors recommend that patients with Crohn's disease eat five or six half-sized meals a day. This should be done evenly at regular intervals and probably the last meal should be consumed at least three hours prior to bedtime. In addition to eating sufficiently, you also need to drink adequate fluids to keep your body well hydrated.

Crohns Disease provides detailed information on Crohns Disease, Crohns Disease Symptoms, Crohns Disease Diet, Crohns Disease Treatment and more. Crohns Disease is affiliated with Colitis Symptoms.

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Proper Meat Storage is Important as it Represents a Large Part of Your Food Budget

Whether you are buying for a family or just one person, proper meat storage is important. One rule of thumb is never wash meat before storing. The added moisture will allow bacteria to grow, increasing the risk of spoilage. Every year there are more cases of food poisoning reported. Many of these could be avoided if certain guidelines are followed.

If you are planning on using the meat within two days, it may be kept in the refrigerator. Put it in the part that is the coldest (which is usually the top rear). If you are going to freeze it re-wrap in freezer safe wrap and make sure your freezer is not overloaded. Frozen meat storage is best if some air can circulate around the packages. A good air and moisture proof wrap is a must. Deep freezers are best for storing meats for longer periods of time.

Meat Casseroles

Canned meat can be kept on the shelf for basically the use by date. They have a fairly long shelf life. Never freeze canned meats. If your freezer stays between -10 degrees to 0 the life of the meat will be longer. That is why most refrigerator freezers are not a really good choice for meat storage. They are opened too often for the freezer to maintain the temperature required for optimum storage.

Usually it is not a good idea to refreeze meats. Frozen meat storage is meant for fresh meats, frozen for the first time because they retain their flavor and natural juices. Natural flavors and juices can be lost if you were to refreeze the meat. While some meats are ok if frozen for several months, some are not. Pork should only be kept for a maximum of 60 days. If you are not planning on using it within this specified time, you should not keep it. Beef can be frozen for up to a year if wrapped properly and your freezer maintains the temperature mentioned previously.

When wrapping for meats for storage make sure the meat is sealed properly so no air remains in the package. Large amounts of meat should be separated and frozen so they will thaw easier and risk of packages tearing and exposing the meat is lessened. Freezer burn can occur should packages are not sealed properly. Placing freezer paper between steaks, burgers, or pork chops helps you to be able to separate them while they are still frozen.

Frozen meat storage in bulk can be easier on your budget if you separate the big packages for more than one meal. Most stores have a lower price per pound on larger packages. That way that huge package of ground beef can be put in three or four packages which aids in freezing faster and thawing time is less. These days meat is expensive and if you can get a bargain, all the better.

The only problem with buying this way is making sure the food is stored, frozen, and organized. We know you're probably wondering what organized has to do with it, well have you ever found that select cut of meat in the back of the freezer but it's too late as there is so much freezer burn it's ridiculous.

The best way is to use the First In / First Out basically newly purchased items to the rear of the freezer and older items upfront. You should keep the temperature at 0 degrees Fahrenheit at all times. Use moisture-proof, freezer weight wrap. Freezer bags and freezer paper are good, we normally stay away from foil as it sticks to the meat.

Just use common sense and reviewing manufacturers recommendations before storing meats either refrigerated or frozen and you will rest assured your meat will be fresh and ready to prepare your favorite family recipe.

Proper Meat Storage is Important as it Represents a Large Part of Your Food Budget

Carl Copeland is motivated to bringing information and resources to others regarding Food Storage, Food Safety, and Food Preparation and its benefits for everyday life. Save money by having your food last longer.

More Info at http://www.Food-Storage-Info.com/

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Creative Casserole Cooking In Chasseur Enameled Cast Iron

What is the first thought to enter your mind when someone says "casserole"? If you are an American, it is probably a delicious memory of Thanksgiving Day and traditional "Green Bean Casserole!" Or perhaps your idea of a casserole is associated with mom using up the leftovers to pull together a dinner for the family? Often these creations were given special names, like "Aunt Mary's Forgotten Chicken" or "Crispy, Crusty Noodles and Cheese" and actually became family favorites. With the wide array of beautiful Enameled Cast Iron Casserole Dishes available the possibilities for your own creations are endless!

A "casserole" has two different meanings. First, it is usually considered to be any combination of ingredients, usually including a broth, sauce, cheese or cream to hold everything together. Often they include crumbs on top, and then are baked covered, or uncovered in the oven. Second, it is also the name of the piece of cookware it is cooked in! The word "casserole" has a French origin and probably came about during the 18th century. In the United States, casserole cooking became very popular in the 1950's as a way to prepare a nutritious meal in one dish, and relieve women of kitchen drudgery. Even today, Americans still love a one dish meal, and the casserole has had endless adaptations to it, in order to achieve any or all of the following;

One-dish meals save on the number of dishes which must be washed.
Casseroles can be made in advance, refrigerated or frozen for easy heat-up at a later time.
They require little attention once they are placed into the oven.
Casseroles can be kept warm and attractive at the dinner table or on the serving buffet, until all are present and ready to eat.
Cooking the whole meal in one dish frees up the oven for other things, such as baking a dessert.

The beauty of the Chasseur Enameled Cast Iron Casserole dishes is not only in the gorgeous colors they are offered in, but also in the variety of shapes and sizes they are available in. Whether you need to make a breakfast casserole for fifteen on Christmas morning or a small appetizer type casserole for your card club, there is a casserole dish just the right size and shape that you would feel proud to serve from. The slow and even heating of these casseroles will give you results which will delight you. They are also easy to clean and elegant in their colorful appearance.

Here is a helpful trick for preparing your favorite casserole recipe to be frozen and enjoyed at a later time. Begin by lining your casserole dish with tin foil, leaving plenty to overhang for later wrapping and sealing of the casserole. Add your ingredients to the foil-lined pan, and either freeze the casserole now, or bake, cool and then freeze. Once the casserole is frozen, lift it out of the dish by the overhanging foil. Use the foil to wrap it tightly. You may then place it in a freezer bag, labeled and dated. Most casseroles should be used within two months of the date they were prepared. When ready to enjoy your casserole, you can thaw and cook it in the original cooking pan. To thaw, place the casserole in the refrigerator overnight. The other alternative, place in oven frozen and bake it at 350 for about double the original cooking time. Use a sharp knife inserted in the center to check for doneness. What an easy way to stock your freezer with delicious homemade meals.

Browse a wide selection of Enameled Cast Iron Casseroles at Your Smart Kitchen. The online location for quality cookware, bakeware, cutlery, appliances and related kitchenware. Quality products at reasonable prices with customer satisfaction guaranteed.

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2 Delicious Ground Beef Casserole Recipes

Ground beef is a versatile food item. It can be made into almost anything you desire. Also, it is very quick to prep and quick to cook. To prepare a beef casserole recipe you need to know a few things. First, wash your hands before beginning to work with the beef. This will prevent your ground beef from getting contaminated. Secondly, you are going to need a baking pan, or casserole dish and a hot oven. The third thing you need to make a beef casserole recipe, you need a good recipe. Below are some delicious examples of ground beef and its versatility. Indulge yourself in some tasty beef dishes when you put these beef casserole recipes together. Enjoy.

CHILI MEATLOAF AND POTATO CASSEROLE / Serves 5

Meat Casseroles

Ingredients

MEATLOAF:

* 1 1/2 lbs hamburger meat
* 3/4 cup onion, finely chopped
* 1/3 cup saltine cracker crumbs
* 3 tablespoons milk
* 1 tablespoon chili powder
* 3/4 teaspoon salt

POTATO TOPPING:

* 3 cup prepared mashed potatoes
* 1 can whole kernel corn with red and green peppers, drained (11 oz.)
* 1/4 cup green onions, thinly sliced
* 1/2 to 1 cup taco seasoned cheese, shredded

How To Put It Together

1. Heat oven to 375 degrees. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan, Bake 20 to 25 minutes or until center is no longer pink. Carefully pour off drippings.
2. Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned. Cut into 6 rectangular servings. Makes 6 servings.

ITALIAN GROUND BEEF CASSEROLE

Ingredients

* 1 1/2 cups macaroni
* 1 1/2 lbs hamburger meat
* 1 small eggplant, peeled and chopped into 1/2 i nch pieces
* 1/2 cup chopped onion
* salt and pepper to taste
* 1/2 teaspoon basil
* 1 cup sour cream
* 1 cup shredded cheese

How To Put It Together

1. Cook pasta according to directions.
2. Brown ground beef and onion
3. Drain off fat
4. Add remaining ingredients and macaroni
5. Put in a buttered casserole dish and bake, uncovered for 45 minutes at 350 degrees.

2 Delicious Ground Beef Casserole Recipes

If you like these 2 ground beef recipes, you can see 5 more delicious recipes at beef casserole.

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How To Make The Best Meatloaf Dinner

I have been making this meatloaf dinner for my family for more then thirty years they seem to always want more. Every time I make a meatloaf dinner the family all gathers for dinner to eat and talk about every thing from sports to world events. I hope people will enjoy this dinner with their family. I enjoy cooking for people I just do not get the chance to cook that much for any one right now. I hope this meal will bring your families back time after time like my family has.

First you need about three pounds of ground beef to make a good size meat loaf. This will feed about five to six people for dinner. Put the ground beef in a glass bowl so it can be mixed up. First take to grade a large eggs break them and mix up with the ground beef thoroughly. Then shake in about a third of a can or jar of seasoned bread crumbs this will give the meat loaf more flavor. Take one medium can of stewed tomatoes mix then up with all other ingredients. make sure the the tomatoes are mixed completely up in the meat loaf not on top.

Preheat the oven to three hundred twenty five degrees put the meat loaf in a glass baking pan let the meatloaf cook for about one hour and twenty five minutes. Make sure while the meat loaf is cooking to drain all grease from the baking pan every fifteen minutes to keep the flavor in the meat loaf. Cook the meatloaf until light brown on top.

I usually make mashed potatoes from fresh peeled potatoes to go with the meatloaf. Make a fresh salad with lettuce tomatoes and cucumbers then just add a dressing to the salad and dinner is all set and ready to serve. Cut the meat loaf in thin slices and serve with mash potatoes and salad.

If you want add a heated dinner roll to the dinner I hope people enjoy this family meal and spend many hours talking together . Please Enjoy this dinner as a family as I do with my family.

My name is Mike Carvell, of the voice. I hope that this will be read by all publishers, and that they agree with me that we need a voice for change. I believe that if we all work together we can change many problems that face our country today.

I believe that if you put your column and respect on the line, that we can all make this column a voice for all people, I mean all people. Tell me what you want changed, and I will keep this column honest, direct, and to the point with the commitment - you need to affect change.

Once again, I need your respect help and commitment to make this accomplishment possible. I not only believe in all Americans but the rights and respect of you all to make this commitment for which I will write with all honesty and respect and power that i can to prove this to you.

This is my column, and only my column. I will do all the writing with respect to all those of you who put your trust and commitment into this column now, and in the future. I will write columns, as many as I can, on as many subjects that I can, with respect for all my future work, thank you.

Mike Carvell as always.

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Hamburger Casserole - Two Variations For Easy Hamburger Pie

Casseroles are a favorite dish to prepare for many busy cooks. Gather the ingredients, put them together and pop it in the oven. What could be easier than that? Hamburger casseroles are especially simple to make and cost efficient as well. Here is a recipe with two variations for scrumptious hamburger pie.

Hamburger Pie #1

Meat Casseroles

1 lb. lean ground beef

1 small can tomato sauce

1 can corn, drained

1 can green beans, drained

6 servings mashed potatoes

Brown ground beef just until pink is gone and season, then drain. Pour into a 3 quart casserole dish. Add tomato sauce, corn and green beans, stirring until well blended. Spoon the mashed potatoes on top of mixture, covering all. Grated Cheddar cheese may be sprinkled on top. Bake in a 350 degree oven for 35 to 40 minutes or until all has heated through.

Hamburger Pie #2

1 lb. ground beef

1/2 cup chopped onion

1/2 tsp. salt

Dash of pepper

1 (16oz.) can cut green beans, drained

1 (10 3/4 oz.) can condensed tomato soup

5 hot cooked medium potatoes

1/2 cup warm milk

1 beaten egg

1/2 cup shredded American cheese

In a large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soup; pour into greased 1 1/2 quart casserole. Mash potatoes while hot; add milk and egg. Season with salt and pepper. Spoon in mounds over casserole. Sprinkle potatoes with cheese. Bake in a 350 degree oven for 25 to 30 minutes.

While these two recipes are very similar there are slight variations to the ingredients. However, both of them are simple to make, taste delicious and is a dish that the whole family will love.

Hamburger Casserole - Two Variations For Easy Hamburger Pie

To try more Free quick and easy hamburger casseroles and other delicious casserole recipes Click Here.

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Authentic Mexican Food Recipes For The Meat Lover

Mexican cuisine can be the ideal choice for the meat lover who is looking for a hearty and flavorful meal. Choose from all types including beef, chicken, pork, turkey, and even seafood prepared in a wide variety of ways.

Use ground beef for all sorts of filling meals such as Mexican pizzas smothered with salsa, cheese, spicy beef, and refried beans. Alternatively, prepare a bubbling casserole with ground meat, corn, onions, cheese, chili powder, tortilla chips and a topping of sour cream.

When it comes to roasting some meats, browning the outside first will yield the best results when cooking in the oven. Poultry and tender cuts of beef such as rib roasts, tenderloin steaks, and top loin should be cooked uncovered on the stovetop. Tougher cuts of meat with a lot of fibers including chuck roasts tend to turn out the best when braised. Braising meats at low temperatures while moist and covered will result in juicy, tender meat that might otherwise be tough and dry.

Stewing meats is another wonderful way to make dishes such as caldo de res, or beef soup, or carne en su jugo, or meat and beans in a savory, meaty broth. Alternatively, perhaps you would prefer carne guisada, or stewed beef in a spicy gravy. Try any of these along with side dishes of salads, rice, beans, and pasta for a filling and delicious Mexican meal.

Mexican Style Country Fried Steak Recipe

What You Need

1 cup whole milk
1 large egg
1 1.25 ounce packet chili seasoning mix
Salt and pepper to taste
1 cup all purpose flour
1/3 cup vegetable oil
1 1/2 pounds sirloin steak, cubed
1 10 ounce can diced tomatoes, un-drained
1 10 ounce can green chilies, drained
2/3 cup whipping cream

How to Make It

Preheat the oven to the lowest setting.

Combine the milk and egg together with a whisk in a medium sized mixing bowl.

In a shallow mixing bowl combine the chili seasoning mix with the flour along with salt and pepper to taste and stir well.

Heat the vegetable oil in a frying pan over medium heat.

Dip the pieces of steak first in the egg mixture then in the flour mixture shaking lightly to remove any excess.

Fry the pieces of steak over medium to high heat for about 5 minutes per side or until they are a deep golden brown color.

Place the cooked pieces of steak on a baking sheet and place in the oven to keep warm while preparing the sauce.

In the same frying pan, add the un-drained can of diced tomatoes, the drained can of green chilies and saute for about 2 minutes stirring often.

Add in the whipping cream with a whisk and heat everything to a boil while whisking continuously. Reduce the heat to low and simmer the sauce for 10 minutes.

Remove the pieces of steak from the oven, transfer to plates, and pour the hot sauce on top. Serve immediately with salad or warmed tortillas.

Serves 4.

Use meat based Mexican recipes for dinners and hearty lunches along with a blend of seasonings to create dishes that are sure to become favorites. Traditional Mexican recipes always begin with fresh, authentic ingredients made from scratch and always result in the most delicious culinary delights with just the right amount of flavor and spice.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Make-Ahead Mock Eggs Benedict Casserole With Smoked Salmon

Traditional Eggs Benedict is a labor intensive breakfast dish of poached eggs, toasted English muffins, griddle-warmed meat or fish topped with hollandaise sauce. It is often served for Sunday brunch or luncheons. Few people prepare it a home because it is labor intensive and those watching their dietary fat and cholesterol intake find it exceeds their low fat and low cholesterol diet. With a little ingenuity the flavors of traditional Eggs Benedict can be enjoyed without excessive culinary effort or dietary cost. This mock make-ahead Eggs Benedict casserole delivers the great flavors we love without the hassle or the dietary guilt. I often prepare this ahead to serve for breakfast to our overnight guests.

Make-Ahead Mock Eggs Benedict Casserole with Smoked Salmon

Meat Casseroles

Ingredients:
1 (0.9-ounce) envelope hollandaise sauce mix to make about 1 1/4 cup sauce
2 tablespoons capers drained
1/2 teaspoon finely shredded lemon peel
6 eggs
1/4 cup milk
1/8 teaspoon pepper
2 tablespoons margarine or butter
3 English muffins, split and toasted
6 ounces thinly sliced smoked salmon or Canadian-style bacon
1/4 cup soft bread crumbs
1/2 cup shredded Parmesan cheese

Directions:
For sauce, prepare hollandaise sauce mix according to package directions. Stir in the capers and lemon peel. Cover and set aside.

In a medium bowl beat together eggs, milk, and pepper. In a large skillet melt 1 tablespoon of the margarine over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 3 to 4 minutes until eggs are cooked through but are still glossy and moist.

Spread about 1/2 cup of the sauce over bottom of a 2-quart rectangular baking dish. Arrange muffins, cut sides up, on top of sauce in dish. Divide smoked salmon or Canadian-style bacon into 6 equal portions. Place one portion, folded as necessary, on each muffin half. Spoon eggs onto muffin stacks, dividing evenly Spoon remaining sauce over eggs.

For crumb topping, melt remaining margarine. Add bread crumbs and grated Parmesan, tossing lightly to coat. Sprinkle over muffin stacks.

Cover casserole and refrigerate up to 24 hours. One hour before serving remove from refrigerator. Preheat oven to 350F. Bake casserole covered tightly with foil for 25 minutes or until heated through. If desired garnish with snipped fresh chives. Serve warm.

Serves 6. Per servings: 243 Calories; 14g Protein; 20g Carbohydrate; 11g Fat (3 saturated) 1g Fiber.

Make-Ahead Mock Eggs Benedict Casserole With Smoked Salmon

Kaye Bailey (c) 2010 - All Rights Reserved

Kaye Bailey is an internationally recognized writer, speaker and weight loss surgery advocate. She is the author of the highly successful weight loss surgery back to basics plan: 5 Day Pouch Test and the 5 Day Pouch Test Owner's Manual. Her follow-up book, Day 6: Beyond the 5 Day Pouch Test, was published in December 2009. It provides guidance for long-term weight and health management with all bariatric surgical procedures. Ms. Bailey is known for her powerful "you can do this" manner and her belief in the power of personal responsibility. She is the founder of LivingAfterWLS, LLC parent company to the LivingAfterWLS.com and 5daypouchtest.com websites. Supporting both websites is the LivingAfterWLS Neighborhood, an online compassion-driven community for weight loss surgery, gastric bypass and gastric banding patients.

LivingAfterWLS
5 Day Pouch Test

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Importance of Meat Cuts in Lamb Dishes

Though it is habitually stated that lamb carries an enormous amount of fat, however in actuality all meats including beef and pork includes the same fat contents. The amount of saturated fats present in the lamb, alters frequently; however, it depends substantially on the age, breed and cuts of the meat.

Even cooking methods also influences the fat content of lamb dishes. It is highly recommended to always select the less fatty part of the meat because it may allow you to eat your most preferred meat without any guilt. I am here to update you about various imperative and largely preferred cuts of lamb.

Leg - This is the leanest cut of the lamb that carries about 191 calories and 8 gram fat. Leg part savors excellent when roasted and presented with any type of sauce for example mint or chili sauce. Even baking also allows for enjoying best from the leg portion.

Shoulder - It is well thought-out the fatty cut of all cuts of lamb. Shoulder is also an upscale cut that is relatively economical simply if it is acquired with bone. In order to make it good for your health, the fat is usually trimmed from the meat. Lamb curry preparations and kebabs usually use cubes from shoulder meat.

Rack of lamb - Like shoulder meat, rack is also believed to be the fatty portion of meat. The fat layer present on the lamb rack is at times regarded fine when meat is being roasted seeing that fat melts with high temperature and delivers dampness to the meat. This is in addition the major cut of the meat of lamb and in general three persons are able to be fed on 1 rack. Grilling and roasting are the ideal techniques of cooking rack.

Breast - The most affordable and most variable cut is the breast. Grounded meat is best taken out from this piece. Also for stuffing and rolling purpose, breast is the outstanding cut.

Loin- This is the most favored and the most moist piece of meat that is most excellent for fried and grilled lamb dishes.

Besides these cuts of lamb, several other cuts are available for lamb. But reminiscent of other red meat dishes, the lamb dishes involving full fat cuts should be taken in less quantity as dissipation of saturated fats can increase the cholesterol amount and further increase the probability of heart disorders.

For exciting recipes GO TO: Lamb Recipes and Beef Recipes

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Ideas For Good Casseroles

Cooking a casserole is one of the fastest and simplest ways to serve a mouthwatering dinner. If you're thinking what to make for a dinner party or social gathering I think that 1 of these excellent recipes would be perfect for such an occasion.

Below is a list of recipes for you to try:

Meat Casseroles

Tuna Noodle Casserole - Made with fresh tuna, noodles, red onions, cream of mushroom soup, and mild cheddar cheese.

Green Bean Casserole - Made with long green beans, cream of mushroom soup, and fried white onions.

Breakfast Casserole - Made with sausage, eggs, bread, and milk(Could also be called the fry up casserole....great for hangovers.

Hamburger Casserole - Made with top quality ground beef, cherry tomatoes, mild cheese, mushrooms, and noodles.

Potato Casserole - Made with potatoes, medium cheddar cheese, sour cream, and green onions.

Chicken Rice Casserole - Made with 2 whole chicken fillets, cream of mushroom soup, cream of chicken soup, and long grain rice.

Spaghetti Casserole - Made with spaghetti, turkey breast, green bell peppers, mushroom soup, and cheddar cheese.

Zucchini Casserole - Made with zucchini, American cheese, green bell peppers, and crushed crackers.

Taco Casserole - Made with hamburgers, red kidney beans, red lettuce, cherry tomatoes, corn chips, and taco sauce.

Corn Casserole - Made with creamed corn, butter, sour cream, eggs, and corn muffin mix.

Enchilada Casserole - Made with ground beef, cream of chicken soup, chilies, mild cheese, and flour tortillas.

Squash Casserole - Made with zucchini, cheese, carrots, sour cream, cream of mushroom soup, and herb stuffing.

Spinach Casserole - Made with fresh spinach, full fat milk, white onions, cheese, and brown rice.

Eggplant Casserole - Made with eggplant, red onions, bread crumbs, and Parmesan cheese.

French Toast Casserole - Made with bread, raisins, eggs, cinnamon, and vanilla.

King Ranch Casserole - Made with cream of chicken soup, plum tomatoes, Monterey Jack cheese, chicken fillets, and sour cream.

Pizza Casserole - Made with hamburger, red and white onions, egg noodles, mozzarella cheese, button mushrooms, herbs and spices, and tomato sauce.

Turkey Broccoli Casserole - Mde with turkey breast, broccoli, white onions, green peppers, rice, and mature cheddar cheese.

Shrimp Casserole - Made with shrimp, rice, Worcestershire sauce, and buttered bread crumbs.

Mexican Casserole - Made with chicken fillets, sour cream, green chilies, spices, and Monterey Jack cheese.

Ideas For Good Casseroles

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Open Cans Chicken Casserole

I came across this recipe the other day and remembered that it was a tasty, easy and quick to prepare meal that I cooked in the late 70's. I could come home toss the ingredients together and into the oven. Now is the time to update the dish, make it healthier, tastier, but still quick to make.

There is nothing wrong with using prepared foods as long as you make those purchases wisely. Fat and sodium, as well as preservatives are important considerations when choosing products. This casserole will work equally well with the lower fat, lower sodium versions of today's soups.

While the casserole is cooking, make a salad or prepare some fruit to serve along. Dinner will be ready in no time.

Open Cans Chicken Casserole
Serves 4 - 6

Preheat oven to 350 °

1 10-1/2 oz. can Cream of Chicken soup. Remember look for the low fat, low sodium variety.
1 10-1/2 oz. can Chicken Noodle soup. Remember look for the low-fat, low sodium variety.
1 ½ cups cooked chicken. You can use leftover chicken that is diced, rotisserie chicken that is shredded, or canned white chicken meat, drained.
1 4 oz. can mushrooms, drained and rinsed
1 small onion, diced
1 cup celery, diced
½ 5 oz can water chestnuts, sliced
½ 16 oz. bag Chow Mein noodles. Save remaining noodles for serving.
½ teaspoon pepper
¼ - ½ teaspoon garlic powder. If you have fresh garlic, by all means use it.

Combine the above ingredients. Normally, adding salt is not needed, but taste for your preferences.

Spray a round casserole with non-stick spray. Pour ingredients into the casserole. Cover and bake at 350 ° for 30 - 35 minutes or until bubbly. Remove top and bake an additional 5 - 10 minutes.

Serve and top with additional Chow Mein noodles.

Judy Ferril is a freelance writer in Minneapolis. Are you a stranger in your own kitchen? Do you think eating healthy means no fun or flavor in your meals? Judy is the self-trained executive chef for the Ferril family and loves to share her passion for cooking and healthy foods with others. Join Judy Ferril at Baking With Lemons. What does baking and lemons have to do with fun, flavor, and health? Come see, stretch your imagination and enjoy new tastes and flavors at Baking with Lemons and Local Food Connections for fun and healthy local food options. Judy Ferril

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Leftover Chicken Ranch Style

Almost everyone eats some chicken and a lot of people eat a lot of chicken. Either way, they almost always have leftover chicken to deal with and there are a zillion recipes out there from which they can choose. A few are really good but most of them are forgettable. Even those that are good neglect to warn you that, once a chicken is cooked the way you like it, further cooking will not make it any better and quite often will ruin it. One must be very careful not to overcook leftover chicken and King Ranch Chicken is one recipe that will not do that.

A word of caution is in order. Quite often a person who is a good cook will look at a recipe like this one and have the urge to get creative. For example, instead of a can of mushroom soup they will want to saute fresh mushrooms and blend them into a real cream sauce. Big mistake! Stick with the recipe because it was never meant to do anything but feed a crowd of hungry ranch hands.

Meat Casseroles

You will need:

4 cups of leftover chicken, white or dark meat, chopped into bite-sized pieces
2 tbs butter
1 tbs canolo oil
1 green pepper, chopped
1 medium onion, chopped
2 (10 ounce) cans Rotel diced tomatoes with chilies
1 can cream of chicken soup
1 can cream of mushroom soup
12 (6 inch) corn tortillas cut into quarters
8 oz shredded cheddar cheese

Melt butter and oil in a large skillet over medium heat. Add bell pepper and onion and cook until slightly soft but not brown. Remove to a large bowl and thoroughly mix in the chicken, onions and peppers, diced tomatoes and both cans of soup

Arrange one-third of the tortilla quarters on the bottom of a 13X9x2 greased baking dish. (You can also use a souffle dish which makes it easier to arrange the tortilla quarters) Top the tortillas with one-third of the chicken mixture and sprinkle evenly with two-thirds of the cheese. Repeat the layers twice, reserving two-thirds cup of cheese. Cover the top loosely with foil and bake at 325 degrees for 35 minutes. Remove foil, sprinkle on remaining cheese and bake another 5 minutes. Let stand for ten minutes before serving.

All you need is a good salad and maybe a few warm tortillas to complete the meal.

NOTE: If you have no leftover chicken just poach some chicken breasts in chicken broth, cut them up and go for it.

Leftover Chicken Ranch Style

For more recipes, cooking suggestions and other food information go to Chef Dugan's web page: http://www.ineedtocook.com

Chef Dugan is the author of Help-I Gotta Cook!, awarded Cookbook of the Year by Books and Authors in 2007 and winner of an international award. The book is a comprehensive Cooking Guide as well as a 325 recipe Cookbook and was written for people who find themselves needing to cook but also needing a little help. As the book cover says, it's almost like having a cooking instructor in your kitchen!

You can learn more about Chef Dugan, who has cooked more than 40,000 meals, on his webpage http://www.ineedtocook.com

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The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: "What is wrong with that? That makes them healthy right?" Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com: free cooking recipes and tips. Visit today for more quick and delicious chicken breast recipes

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Enjoy A Spicy Mexican Casserole Recipe

Is your family like so many other families that sometimes it seems hard just to get everyone sitting down at the same table at the same time? If so, you should not feel so all alone since so many people are so busy with one thing or another. However, we all need to eat and we all need a good hearty food that can warm the heart and bones.

With the cooler weather moving in, one of the best types of foods you can make that nearly everyone enjoys are casseroles. Even if some of them turn up his or her nose from time to time before it is all done, most of them want to try some casserole too.

Meat Casseroles

Recipe for Spicy Mexican Casserole

What You Need

1 package taco seasoning 1 ½ pounds ground beef ½ cup water 1 can tomato sauce 1 drained can whole kernel corn 3 Tablespoons vegetable oil 1 diced onion 1 minced garlic clove 1 cup diced bell pepper 1 prepared batter of moist Mexican cornbread 1 cup shredded cheddar cheese

How to Make It

Mix taco seasoning into the ground beef.

Using a large size frying pan brown the meat evenly, reduce heat and then drain the grease. Try to remove as much grease as possible by removing meat from the pan and placing on paper towels or even old yet clean newspapers to soak up the grease.

Return cooked meat to the frying pan and then add water, tomato sauce, and corn. Stir until thoroughly mixed and then allow it to simmer.

Using a medium size saucepan set on medium high heat add the oil. Add the onion and cook approximately 20 to 30 minutes, reduce heat after onion begins to cook. Stirring frequently until the onion is golden brown in color.

Add garlic and bell peppers. Saute for approximately 4 to 5 minutes while stirring constantly to prevent burning. Add this mixture to the saucepan with the meat, stir, and then allow it to simmer.

Preheat your oven to 400 degrees Fahrenheit.

While simmering the meat, you will prepare the batter of one moist Mexican cornbread recipe. Keep in mind before beginning to make this spicy casserole that you can save time by preparing your sauteed ingredients together for both recipes at the same time in the same pan. Just simply measure out what you need as per each.

Spread the meat mixture into a large casserole dish or a 9 x 13 baking dish evenly. Pour prepared cornbread batter over the meat and spread evenly.

Place dish in preheated oven uncovered and bake for approximately 25 to 30 minutes to allow the cornbread batter to cook. Remove from oven and then sprinkle shredded cheese onto of the cornbread. Return to oven and bake for approximately 4 to 5 minutes for the cheese to melt.

Enjoy A Spicy Mexican Casserole Recipe

This spicy casserole is delicious and just perfect with salads or salsa and sauce toppings. It may take a little more time than some other Mexican recipes; however, it is filling and delicious and just right for cooler evenings. When you crave something homemade, spicy and down to earth authentic Mexican recipes cannot be beat. Visit us to learn more about some other great Mexican foods.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Green Bean Casserole Pockets

GREEN BEAN CASSEROLE POCKETS

Ingredients:

2-cans Green beans, drained (16 ounce cans)

1-can Cream of Mushroom soup

1-cup Cheddar cheese, shredded

1-teaspoon Salt

1-teaspoon Pepper

2-one pound loaves Bread dough, frozen & thawed

Instructions:

Combine in a large bowl, green beans, cream of mushroom soup, salt, and pepper; set aside.

Roll each thawed loaf of dough into about a 16 x 8-inch rectangle, about ¼-inch thick. Cut each into eight 4-inch squares; top each with ¼ cup filing and 1 tablespoon of shredded cheese. Bring all four corners together up over filling and pinch seams to seal. Place dough pockets on greased baking sheets; cover ad let rise for 15 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown; serve hot.

Serves 8

Note: These are really good with cheese crusts; just sprinkle a little shredded cheddar cheese over the pockets patting the cheese down, turn over and repeat process before baking. Of course these pockets are even better by baking your favorite home made bread. Sometimes I substitute the green beans with whole kernel corn and substitute the Cream of Mushroom soup with 8-ounces of cream cheese. Add a small jar of pimentos with juice and combine with cheddar cheese, salt and pepper. Follow the above instructions with these substitutions. Yummy!

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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Casserole Making Tips and Recipes

Many of us grew up eating mom's casserole. Generally, it was made from a bunch of leftovers from previous meals had throughout the week. In this day and time many of us refer to a casserole as "comfort food" because it reminds us of those days as well as gives us a warm, satisfying feeling when we sit down to a casserole dinner. The only difference now is that we make casseroles from a variety of recipes and they don't always mean eating leftovers.

Making a casserole is not hard, however for those that don't tend to have the knack for creation and cooking here are some tips as well as a couple of recipes to help you along the way.

Meat Casseroles

When making a casserole keep in mind that you can use most any vegetable, whether they are fresh, canned, or frozen. Other ingredients commonly found in casseroles are rice, pasta or potatoes, as well as cheese. Often times, to get the creaminess that is found in most casseroles, many people will use a creamed soup like cream of mushroom. Most any meat can be used, some of the more popular meat items are ground beef, chicken, and tuna.

 When cooking a casserole you should set your oven temperature to between 350 and 425 Fahrenheit so that you casserole cooks slowly. Most casseroles take about 45 minutes, however depending on the recipe that you use and the ingredients it can take up to 2 hours for a casserole to cook through.

 When preparing a casserole, it is best that at the beginning of the baking that the dish be covered. This will help to avoid over crisping the top. Once the casserole is cooked through, you can remove the cover and allow it to finish cooking for the last 15 to 20 minutes to get a little bit of color and crispness.

 Additionally, once you remove the cover you can add breadcrumbs or French's Onions and cheese, or even some melted butter and herbs to the top of your casserole for a finishing tasty touch.

Chicken and Rice Recipe

Serves 6

2 cups milk

1 can chicken soup

3/4 cup rice

3 tablespoons butter or margarine

3 cups boneless chicken breast meat cooked and chopped

Half a cup grated cheese

1 can tomatoes

½ cup chopped red onions

2 eggs beaten

Season to taste

Heat the oven to 350°c. Grease a 2-quart pan or casserole dish.

Boil the milk and chicken soup together. Then add the rice, herbs and butter to this combination. Cook rice until done (about 20 minutes)

In a casserole dish, combine the rice, chicken, cheese, tomatoes, onions, and seasoning.

Bake for 45 minutes until the edges turn golden and bubbly.

 

Baked Egg Recipe (This is one that is best if let set overnight before cooking)

Serves 4 

6 slices bread (cubed)

½ lb ham (pre cooked)

5 eggs beaten

2 cups milk

½ lb Velveeta cheese (cubed)

½ tsp dry mustard

½ tsp salt

1 stick melted margarine

Place cubed ham and bread into the bottom of a greased 9x13 pan. Place cheese cubes evenly on top of this and then mix eggs, milk, mustard, margarine, and salt together and pour over ham, bread, and cheese. Refrigerate and let set for 1 hour (preferably overnight). Bake uncovered at 325 Fahrenheit for 45 minutes to 1 hour.

Casseroles are an easy way to have a family meal and they make excellent leftover dishes that are easy to reheat and serve. 

Casserole Making Tips and Recipes

John has been writing articles online for nearly 6 years, not only does this author specialize in cooking, you can also check out his latest website on Bisquick Recipes. On his site you will find over 200 delicious recipes using the very popular baking mix, Bisquick.

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Cooking Easy Low Carb Creations

It's kind of hard to beat cooking a big juicy steak on the grill and having a nice fresh salad to go along with it. But there are times when low carb dieters want something a little gooier. It's not hard to do with a little creativity.

This article is not designed to give you specific recipes, but to inspire you to become more creative in your low carb cooking. Having a good idea of foods that go well together can give you a whole new perspective when preparing your meals.

The first step is to think of obvious foods that go well together; meat and cheese, meat and onions, meat and cabbage, meat and peppers, etc. I use ground beef a lot because it's very versatile and goes well with a lot of things.

Gooey and Filling

When I want something gooey, I will take ground beef and brown it with chopped onions, salt and pepper. After it is browned I add shredded cheese and mix it well. It's very filling, very satisfying and very fast.

For Mexican Food Lovers

If you are a lover of Mexican food and miss it due to low carbing, brown the ground beef without putting the cheese in it. Then put the meat over some crisp chopped lettuce and top with shredded cheese and a little picante sauce. This makes a great low carb taco salad.

Another great tasting Mexican food dish is a low carb chilli relleno casserole. Brown some ground beef with onions, salt and pepper. Whisk 3 or 4 eggs well and add 12 to 16 ounces of half and half or heavy cream. Layer a square baking pan with whole green chilies (a couple 10 ounce cans with seeds cleaned out). Put the beef over the layered chillies then add the egg mixture until it's just about at the top of the meat. Sprinkle a generous amount of shredded longhorn cheese over the top and cook in a slow oven 30 to 40 minutes. Watch to make sure the cheese doesn't get too brown. Let it sit for awhile after cooking to thicken (if you can resist it long enough).

For Pasta Lovers

Do you miss having pasta on your low carb diet? Cook a nice casserole using thin slices of zucchini. Brown some ground beef and make 2 or 3 layers of beef alternated with the zucchini. Add some mozzarella cheese to each layer and some crushed tomatoes. Top this off with more cheese and cook on low heat for 60-90 minutes. This is absolutely delicious. You can even add pepperoni to each layer to help kill the craving for pizza.

Another variation of this crosses over the lines of Italian and Mexican foods. For this recipe I recommend Mexican tomato sauce. It's lower in carbs and adds a little heat and zest to the dish. Any low carb tomato sauce, or even crushed tomatoes will work.

Parboil some cabbage leaves then cut into bite sized pieces. Brown some ground beef with onion, salt and pepper. Then, mix the cabbage in with the beef and add the tomato sauce. Cook in a slow oven 30 to 45 minutes.

These pasta lover dishes are good to eat and good for cleaning out your system.

Summary

The idea is to come up with ideas to put more variety into your low carb cooking. I don't use recipes, I shoot from the hip. If I want to make a meat loaf, I throw some ground beef into a bowl, throw in an egg or two, maybe some crushed pork rinds and some chopped veggies, a little Worcestershire sauce, dry mustard, salt and pepper and go. I go through the refrigerator and the cupboard to see what I have. If it's low carb and I think it will work in my recipe, I put it in.

If I'm craving a certain food, I try to think of a way to make it low carbohydrate so I can have it. Use your creativity and you'll not only be looking forward to eating, you'll be looking forward to cooking.

Michael Russell

Your Independent guide to Cooking

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Casseroles, A Great Meal To Have With The Family

Casseroles have become a staple in American families and as families get busier and busier, making a casserole is a great way to make some quick and easy meals that you can still enjoy around the family table. Today when we think of the word "casserole dish," I picture a church potluck or a woman with her arms stretched out welcoming a neighbor to a new house or neighborhood or even a housewife like Donna Reed on a 50's television show. Clearly, there is a reason why we have this perception. These meals are quick and easy to make.

What makes the elements of a great casserole or "hot dish," as Minnesotans like to call it? Think of hamburger or tuna helper and basically you will get an idea of what the great elements are. For me it usually includes rice or some sort of pasta. Next comes a layer of some sort of condensed soup, usually cream of chicken or cream of mushroom.

Meat Casseroles

Personally, I am a little pickier, and while cream of mushroom seems to be a main ingredient in many of the recipes I like to make, I don't necessarily like it to be the main ingredient all the time. So I will often substitute the cream of chicken soup or find a way to substitute something else in that matches whatever I am making. It makes it more fun to be able to experiment and find new variations of recipes me and my family already enjoy. Next comes a meat; tuna, beef, chicken or even turkey all work. You can also add things like peas or corn to get a more balance meal.

One of my favorite things about these dinners is that you probably already have most of the stuff you need to make it in your cupboard right now. I always have mushroom or chicken soup in the cupboard, as well as, rice and noodles. Frozen vegetables and chicken are also almost always in the freezer and I am betting you have all of these ingredients too.

Recently, these type of meals seem to get a bad reputation because they throw everything together and aren't very difficult to bake. However, they are probably better than the fast food alternative and they get your family together with a quick and easy home cooked recipe that all of us should enjoy more often.

Casseroles, A Great Meal To Have With The Family

Of course, you always need something to cook it in. A casserole pan is useful for all sorts of meals and I recommend using le creuset casserole dishes.

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How to Make a Tasty Taco Salad Casserole Quickly Without Baking

Do you rush home from work and have a dozen things you need to rush to do? Dinner, ballgames, music lessons, school functions, church activities, etc; sound familiar? Busy cooks, everywhere, here is a great recipe for those busy nights. This very tasty Taco Salad Casserole is Quick and Easy because there is no baking time involved. And your family will love it! In fact, they will probably love it so much they will request it often. So you may get to make it on evenings that are not necessarily busy. In that case, sit back and just relax for awhile! Imagine that!

TACO SALAD NO-BAKE CASSEROLE

1 1/2 lb lean ground beef
1 can refried beans
1 small can tomato sauce
1 pkg taco seasoning mix
1 small can green chilies, chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 small can sliced black olives, drained
1 bottle mild taco sauce
2 cups shredded Mexican-blend cheese
1 bag taco chips
sour cream for garnish, if desired

In a large skillet cook ground beef until no long pink; drain well. Wipe out skillet with a paper towel and return meat to skillet over a low heat. Add the refried beans, tomato sauce, taco seasoning mix, and green chilies. Continue cooking slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong casserole dish. Spoon the ground beef mixture over the chips. Drizzle the taco sauce evenly over the beef mixture. Layer the remaining ingredients as follows: lettuce, tomatoes, onions, black olives, and shredded cheese. Serve topped with sour cream, if desired.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For her other recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Dark Meat Chicken Thigh Casserole With Peppers, Carrots, and Onions

This dish is very similar to a stew recipe because of the combination of vegetables and a chicken, beef or lamb, but it is finished off in the oven rather than on the stove top or in a slow cooker. The dark meat chicken gives the dish a stronger flavor than would be had with chicken breast or other white meat chicken. The dish is more hearty than even a stew because of the absence of added water. It is more like a roasted meat and vegetable dish. To convert this recipe to a stew, you could add a cup or two of water. You may have to adjust the amount of water to get the consistency you want. The recipe will taste great whichever way you do it.

Ingredients

Meat Casseroles

2 skinless, boneless chicken thighs
2 tablespoons olive oil
2 bell peppers, de-stemmed, seeded, and cut into strips
2 yellow onions, peeled and chopped
1 stalk Celery, chopped
1 carrot, peeled and chopped
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

1 - Mix the salt and pepper with the flour and put on a plate.
2 - Dredge the chicken thighs in the mixture until coated all over, then shake off the excess.
3 - Saute' in a cast iron or other oven proof skillet until browned.
4 - Add the vegetables, cover, and simmer for 15 minutes.
5 - Uncover and put the skillet in an oven preheated to 425 degrees Fahrenheit for 20 minutes.

Dark Meat Chicken Thigh Casserole With Peppers, Carrots, and Onions

My name is Frank Ernhart. I am a retired engineer in, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Recipes For Wild Boar - Ways to Cook Wild Boar

You will find several recipes for wild boar published in cooking magazines and on television shows that will show you how to handle the meat of boar. If you take the right recipe for boar and you cook it properly you will have delicious boar at the end.

If you take the different recipes for wild boar and make the necessary changes, you will end up with something entirely different. You may also create a recipe for boar and if you are satisfied with the taste you can share it with your friends.

But before cooking something as different as wild boar meat you should know a couple of things. The green grass meat of the boar is lean in fat and for this reason boar fat is called soft fat. On the other hand, the domestic or the production pig that has higher amount of fat in its meat and that is why its fat is called hard fat.

Out of the many recipes for boar that I invented I call this one wild boar stew.

Wild Boar Stew

6 lb cubed & boned boar meat, 4 Tbs parsley flakes, 3 Tbs curry powder, 4 lb bacon, 3 Tbs crushed garlic, 4 cups of water, 3 can of stewed tomatoes, 2 Tbs cornstarch, 4 chopped onion, 4 cup sliced carrots, 3 medium potatoes.

Process:

Fry bacon until crisp. Add 4 Tbs of bacon grease. Cook meat cubes, curry power, onion garlic in leftover grease until meat is browned. Add in 2 cup of water. Turn the heat and put it aside. Add stewed tomatoes, potatoes, carrots. Add in meat mixture and stir sturdily. Bake for 30 minutes at 350 degrees. Add 2 cup of water, mix 3 Tbs of cornstarch and stir in casserole. Bake for 35 more minutes until vegetables and meat are tender.

For the people who are not vegetarian and like to eat the meat in the meals, there are many recipes available in the market for the green grass meat. Hence wild boar meat is also liked by many people in the world.

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Baked Macaroni and Cheese Ground Beef Dinner Recipe

This dish is especially good if made with leftover homemade macaroni and cheese. I like to make extra ahead of time, just to use in this recipe.

Baked Macaroni and Cheese Ground Beef Dinner

Meat Casseroles

Ingredients:

1 medium onion, sliced
1 cup celery, sliced on the diagonal
1 cup sliced mushrooms, diced (or 1 small can, drained)
1 bell pepper, sliced
4 tomatoes, peeled and diced (or 1 small can diced tomatoes, drained)
1 pound ground beef
3/4 cup cheddar cheese, shredded
3 tablespoons cooking oil
1 teaspoon oregano or Italian seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked macaroni

Preparation:

Grease a 9x9 inch baking dish. Preheat oven to 350 degrees F.

Saute onion, celery, mushrooms and bell pepper in oil until slightly limp. Remove from pan and set aside.

In same pan, cook ground beef until browned. Drain fat, add oregano, salt and pepper. Stir together well.

Add sauteed vegetables, tomatoes, cheese and macaroni, mixing well. If you are using leftover macaroni and cheese, reduce shredded cheese by 1/4 cup and sprinkle on top before baking.

Place in preheated oven and bake for 20 minutes at 350 degrees F, or until golden brown. Serves 4 to 6.

Tip: This dish doubles and freezes well. For added convenience, make 2 pans and place 1 or both in the freezer. Be sure to cover top of dish tightly with aluminum foil. When ready to use, let thaw 2 to 3 hours before baking in preheated oven. You can also thaw this dish in the microwave if using a glass baking dish.

Baked Macaroni and Cheese Ground Beef Dinner Recipe

K. Hupp enjoys cooking and gardening. Visit the Cuisinart Mixer website and check out the new Cuisinart Stand Mixer.

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Creamy Crunchy Chicken and Rice Casserole

Sometimes all you really want to eat is a classic home cooked comfort food that will fill you up while being tasty and not too expensive. This casserole is creamy and crunchy as well as temptingly delicious. The best thing about it is that it will taste even better when you reheat it from the leftovers. That is if there are any leftovers.

Nutritious Meals are Easy to Adapt

This recipe is so easily adapted to suit your own tastes and preferences. For instance, you might consider adding different vegetables like peas, carrots, celery, mushroom, onions, or broccoli. Take the time to experience with other types of seasonings as well while preparing something hearty, healthy, and nutritious to eat.

Recipe for Creamy Crunchy Chicken and Rice Casserole

What You Need

5 cooked and cubed chicken breast halves
4 cups cooked white rice
¼ cup margarine or butter
¼ cup all-purpose flour
2 cups milk
1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
2 teaspoons chicken bouillon power
2 cups sour cream
12 ounces shredded cheddar cheese
½ margarine or butter
2 cups French fried onions

How to Make It

Boil chicken breast halves until done and then remove from pot to cool. After cooling to touch, cube the meat into bite size pieces. Set this aside until needed.

Using the boiling chicken stock plus any water you may need to make 8 cups of water to boil the 4 cups of rice. Bringing this stock and water to a boil add the 4 cups of rice. Stir only once after adding the rice and then bring to a boil. Cover the pot with the lid and reduce heat to simmer or lowest setting. Do not remove lid or stir rice. Cook rice for 22 minutes and then remove from heat. You may or may not prefer to rinse it with water. Set rice aside until needed.

Preheat your oven to 450 degrees Fahrenheit.

Using a 9x13 baking dish spread the rice in the bottom of the dish evenly and then set aside.

Using a medium size saucepan melt the margarine or butter and then gradually stir in flour until it is smooth.

Gradually add the milk, seasoned salt, garlic powder, and ground black pepper and chicken bouillon power. Blend together and bring to a boil. Allow to simmer and then stir until thick and soupy.

Reduce heat and add then add sour cream, cubed chicken, and shredded cheddar cheese. Stir to melt the cheese and thoroughly mix together.

Pour mixture over the rice in dish.

Using a small saucepan, you will melt the ½ cup margarine or butter. Add in the French fried onions while stirring. Sprinkle French fried onions over the casserole for a crunchy topping.

Finally, you will bake the casserole in preheated oven between 10 and 15 minutes, or until thoroughly done.

When times are lean like they are today, you, your family and friends can still enjoy this chicken parmesan recipe, while saving money and time. Alternatively, if you make this baked chicken rice recipe, everyone will be asking for more. Most likely it will become a family favorite.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Portable Convection Ovens - What Really is a Convection Oven?

Ovens have a history that date back to ages. It is believed that the settlers of the Indus Valley Civilization were among the pioneers to have an oven within each mud-brick house. This was during 3200 BC. Ever since men have experimented with fire they have tried out a number of ovens to suit their convenience and needs.

Greeks are believed to have mastered the art. In fact proper bread ovens originated in Ancient Greece that allowed them to cook a wide variety of doughs, loaf shapes etc. Over the years we see that baking has evolved and bread, which was, once prepared in homes are now being developed at bakeries outside home. Quite naturally the requirement for ovens have also changed.

Meat Casseroles

Oven is traditionally a kitchen appliance that is widely used across the globe. One of the most popular uses of oven is for baking and roasting. There are variety dishes that are cooked in this fashion and that includes foods, which are used for roasting and heating such as meat, casseroles and baked goods such as bread, cake and other desserts.

Among all the varieties of oven, convection oven is a popular variety. This is a kind of oven, which has a frame, and at the same time it also has a base member. Apart from that the oven also has two upright members, which extend upwardly from the base. A major characteristic feature that distinguishes the oven from others is that it has a cooking chamber, which is removable supported by the frame. Apart from that the cooking chamber also includes an upper enclosure and a lower enclosure.

This is an oven, which functions on the principles of convection, and the great part about it is that it has a housing attached to the upper enclosure member. This is so configured that cool air flows from a peripheral portion of an arm into a central portion of the housing.

At the same time the oven has a passive hinge and this is a hinge, which is instrumental in connecting the housing to the frame. The housing and upper enclosure member may be both separated from the frame. Apart from that the hinge also has a lower enclosure member that allows one to lift the housing vertically. It is then pivoted relative to the frame and lower enclosure member and at the same time a holster may hold the upper enclosure member.

Convection ovens or fan ovens differ from a traditional oven as they help in circulating heated air using a fan. In these kinds of ovens we see that fan motor is in a separate enclosure that allows one to prevent it from overheating.

The advantages of using a convection oven are that the food warms faster in a convection oven because the moving air strips away the thin layer of air. This air otherwise would surround and insulate the food. However it needs to be mentioned here that in most cases the ovens have natural convection currents.

These are the currents that vary with food placement and position of the heating elements. What this kind of oven or convection oven does is that it moves fast hot air past the food, convection ovens and thus allows it to operate at a lower temperature than a standard conventional oven. Yet at the same time food is cooked more quickly.

Portable Convection Ovens - What Really is a Convection Oven?

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The Beginner's Guide to Making Casseroles

The classic casserole recipes we prepare today generally consist of meat, poultry or seafood combined with a variety of chopped vegetables. Similar to stews, but richer, often resembling a pie with its slightly golden and crusted top. There is always a binder, including one or more of the following: rice, pasta, potato, grains, flour, bread, eggs or cheese. Sauces are also incorporated often derived from wine, soup, broth or stock, and dairy. Casseroles are baked slowly, in some cases covered and in others not. Contemporary recipes still follow the same concepts and processes, but do not necessarily contain any meat or seafood.

If you are including meat in your dish, the appropriate cuts of meat will really matter in terms of your finished casserole. The more affordable cuts are usually the most desirable since they contain a good amount of fat, and when cooked over a long time, the fat melts and coats the meat, making it nice and soft. When it comes to beef, choose stewing steak, skirt steak, chuck steak, and braising steak. Ground meats are also very good in casseroles. Chicken breasts are popular for use in making casseroles, however, chicken thighs are not only affordable but also retain more flavor. In addition, they also contain a good quantity of fat, which helps keep the dish quenched and tender without drying out when exposed to high levels of heat within long periods of cooking. In the end it boils down to personal taste, with the understanding that tougher cuts of meat have more flavor and tenderize when slow cooked in liquid.

Frozen, canned and fresh vegetables all make their way into casseroles. Canned and frozen vegetables make great choices for convenience and the ability to stock up the pantry and freezer during sales. Canned or jarred mushrooms are an outstanding choice as they do not contain excess moisture and retain their texture very nicely when cooked. Fresh, local, seasonal vegetables are a great choice for casseroles as they often contain the highest nutritional value, and the freshest, richest flavor. Asparagus, butternut and summer squash, zucchini, eggplant, sweet potatoes, green beans are all wonderful choices for fresh vegetables that can be found at different times of the year at the local supermarket or specialty produce market.

You will probably want to use dried herbs instead of fresh ones, as fresh herbs have a tendency to lose their flavor when subjected to high heat for long cooking times. In general you will want to avoid adding too much salt or seasonings. Some flavors are more likely to dissipate while others grow more apparent. The trick is to season to taste later if needed or desired.

If you prefer a crispier top for your casseroles, allow them to bake without a cover or lid. You can also remove the cover near the end of the baking time to allow the top to crisp. To achieve a cheesy au gratin effect, shower your casserole with bread crumbs and grated cheese topped with a bit of melted butter and seasoning and bake until the filling is done and the top part is bubbling and melted. To examine doneness, slide a skewer or knife in the middle of the dish, checking items for tenderness, and if the skewer or knife blade is hot when taken out, then the whole casserole is probably well cooked through, and ready to serve.

Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.

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How to Use a Slow Cooker to Feed a Family Easily and Cheaply

The Slow Cooker is a great invention and is perfect for busy families who want to come home to a hot, hearty meal after work without having to spend time preparing it. It's worth getting up a bit earlier to prepare some meat and vegetables to throw into your slow cooker to cook while you're at work. There are so many recipes that can be prepared in your slow cooker - casseroles and stews, soups, puddings, mulled wine, curry and chilli. Some people even use two, and have their main meal cooking in one and their side dish or dessert cooking in the other.

Slow cookers are available in different sizes - mini for cooking for one up to large for cooking for large families or for entertaining.

Meat Casseroles

If you have got one gathering dust on a shelf or in a cupboard, grab it, clean it and get searching for some recipes.

Using a slow cooker will give you many benefits:-

1.Using a slow cooker uses less electricity than cooking in a standard electric oven.

2.You can use cheaper cuts of meat because the slow cooking tenderises the meat.

3.In summer, using one will prevent your kitchen getting overly hot.

4.It saves you the time and energy of cooking a meal at the end of the day when you are tired.

5.No effort apart from initial preparation - The food does not need stirring, it can be left happily for 7-10 hours.

6.Natural juices and flavours are retained rather than boiling away.

7.Easy clean up - just one pot and your plates and cutlery.

8.A slow cooker is ideal for entertaining with minimum effort.

9.The food doesn't dry out but is kept nice and moist.

10.The low temperature and slow cooking makes your slow cooker ideal for cooking puddings like egg custard.

Tips for Using Your Slow Cooker

* Preheat it before adding ingredients.

* Brown meat before adding, and make sure any liquids are boiling.

* Leave it alone - lifting the lid can add 15-20 minutes onto the cooking time.

* Keep it clean - soak the pot after use to enable you to remove any burnt on bits, otherwise they will cook into your next dish!

* Chop vegetables up small so that they cook through and make sure they are covered by the liquid. You could also saute vegetables first.

* Don't use it to reheat left overs, use a microwave to get food piping hot.

* Don't overfill it.

* Read through the manufacturer's instructions and guidelines to make sure you use your slow cooker properly and that you know what the different settings are for.

* Make sure meat and poultry are thawed out properly and don't add frozen vegetables.

* Use your slow cooker overnight to cook a hot breakfast recipe.

* Be adventurous - look for slow cooker recipes online and have fun experimenting.

* Make a big casserole, curry or chilli in it, and then freeze in batches to use on days where you haven't got time to prepare long meals.

* Once you have poured meat, vegetables and sauce into it, pour a bit of wine or stock into the frying pan you've used and scrape the pan. Add to the slow cooker for extra flavour.

* Don't add too much liquid - Follow recipes and don't be tempted to add extra liquid. Slow cooking creates liquid because steam hits the lid, condenses and drips back into the food.

* If the finished casserole is too watery, switch on to high, remove lid and cook like that for half a hour.

* Don't put prepared meat and vegetables in the pot of the slow cooker in the fridge overnight, you don't want to start with a chilled pot because cooking will take longer.

* Test whole chicken or large cuts of meat with a meat thermometer at the end of the cooking time.

* Most importantly, enjoy experimenting with your slow cooker.

How to Use a Slow Cooker to Feed a Family Easily and Cheaply

Roger is an author and publisher who writes content for for 'Recipe Collection', which ranks amongst the most comprehensive collections of recipes on the internet. The Recipe Collection site has over 40,000 recipes ranging from BBQ recipes to dessert recipes. The Recipe Collection site also contains some top cooking tips and information on different foods and ingredients.

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Corning Ware Casseroles

It is a beautiful day in South Carolina and we are so thankful to the Lord for the beauty of his creation and all the other wonderful things we enjoy because of his gifts to us.

Some of those gifts are the many conveniences we have at our finger tips today. We talk about life back in the good old days. Were they really the good old days? They endured many hardships that we know nothing about today. They made do without so many things that we think are necessities today.

One of those necessities is the wonderful convenience of corning warecasseroles, freezer to oven safe, as we always say. We have found it to be so convenient to prepare food ahead of time, put it in the freezer to bring back out at a later date. Food stored in glass doesn't pick up flavors transmitted from the container.

My husband and I are living alone again, since all the children are married. Most of our recipes make several meals for us. We don't do many casseroles, but we have learned it is a wonderful convenience to freeze half of it for another day and time. Then when you have a busy day planned, you can pull that dish out of the freezer, pop it in the oven, prepare a salad, and dinner will soon be on the table.

Shop our site for a nice selection of casserole dishes. Remember our sets make wonderful birthday, wedding, or Christmas gifts, as well as for your own needs.

We are Mennonite folk who have been cooking for over 50 years. My husband was a pastor for 47 years and is now retired. We did a lot of entertaining for the church. We also owned a restaurant in Michigan and specialized in Pennsylvania Dutch cooking. We would like to apply that experience to earning money on the web. We now have a web site selling our favorite articles for the kitchen. Our web site is: http://www.kitchencookwarepro.com

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Authentic Mexican Recipes for Green Chili - Green Chili Casserole

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Meat Casseroles

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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Home-Made Pasta With Tomato Sauce and Turkey Meat Balls

Preparing dinner should not be a moment of crisis in the kitchen. Making pasta is a very simple way to put a delicious meal on the table. You can make your own pasta dough but to make it even easier just buy a pre-made box of pasta. Go buy some ingredients, get your very best attitude, and let's start cooking.

You may want to know what ingredients you should buy to make a fabulous "Pasta with Tomato Sauce and Turkey Meat Balls", so here they are: a box of raw pasta, salt, water, oil, tomato sauce, garlic, onions, celery, bell peppers, fresh tomatoes basil, paprika, dill weed, thyme, black pepper, and raw turkey meat. You will also need: a wooden spoon, a bowl, a skillet, a pot, and a cooking sheet.

So why don't we start by making some meatballs? In a bowl add raw turkey meat (previously grounded), salt, pepper, paprika, basil, thyme, and dill weed. With a wooden spoon break up the meat a little bit. Now, for the fun part: wash your hands, dry them and massage the meat with your hands (you don't have to be gentle) until all the spices are well mixed into with the meat. Make round balls and place them on the cooking sheet and set them aside.

The sauce is very simple but takes time before it's perfect. On the skillet put some oil (about two tablespoons) and let it get hot, but not burn. Add the garlic and onions (should be diced) and cook until the onions get transparent. Now add the meat balls and vegetables and cook until the sauce starts boiling and then turn the temperature to low and let it cook until thickens.

The pasta is so simple to prepare that it will make you laugh. Just put enough water to cover your pasta in a pot, let it boil, add the pasta and a bunch of salt, let it cook for twelve minutes and drain and... Voila! Everything's ready. To serve just grab a plate, put some pasta on it, some sauce with meat balls and some Parmesan cheese to give it a sophisticated look. Now it's time to enjoy! Yum!

Isn't it wonderful? You cooked a delicious meal, you didn't spend much, and over all it's healthy! This is just the beginning, you can make your own variations like vegetarian-balls instead of meatballs or make a cheese sauce, your imagination is your GPS when cooking. Let it guide you and create awesome meals!

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Side Dishes - Broccoli Casserole

I have two daughters and they both like broccoli, so I tend to look for ways to make broccoli to keep it new and exciting.

I'd like to share several variations on making a broccoli casserole. These are all very quick and easy to prepare:

Meat Casseroles

What I like about this first recipe is that there is no cheese. Most broccoli casserole recipes call for cheese.

2 - 10 ounce packages frozen broccoli, thawed (we use florets, since that's what my daughter likes)
1 can cream of chicken soup (we use reduced fat)
2/3 cup mayonnaise (we use either low fat or non fat)
¾ cup breadcrumbs

In a saucepan, combine everything except the broccoli. Place the broccoli in a casserole dish. Pour the sauce over the top and then sprinkle with breadcrumbs. Bake at 325 degrees for 45 minutes.

If you don't have breadcrumbs, try crushed Ritz crackers or crushed Corn Flakes.

This next recipe uses parmesan cheese which has a very distinct flavor. I suggest using freshly grated or packaged grated cheese so that you get the most flavor out of the cheese.

1 - 16 ounce package frozen broccoli (again we use florets)
½ cup grated parmesan cheese
¼ cup butter, melted (it will be fine if you use a bit less)
½ cup breadcrumbs
½ teaspoon garlic powder

Cook broccoli according to package directions. Drain excess water. Add in remaining ingredients and mix. Heat at 350 degrees for about ten minutes.

Again, if you don't have breadcrumbs try either crushed crackers or crushed cereal.

This final recipe is for a dish called Broccoli Kugel. It's made with non-dairy products, so that those who don't mix milk and meat can enjoy it.

Broccoli Kugel

2 pounds frozen broccoli
3 eggs
1 tablespoon onion soup mix
1/2 cup mayonnaise
1/4 cup non dairy margarine
1 tablespoon flour
1/2 cup non dairy creamer (I use half and half)
garlic powder
pepper
crushed corn flakes

Preheat oven to 350 degrees and grease a 9x13 dish. Coat the bottom of the casserole dish with corn flake crumbs. Cook the broccoli until very soft, drain and mash. This usually takes a few minutes longer than the package directions. Add the eggs, onion soup mix, garlic powder, pepper, and mayonnaise and mix together. Set aside.

Melt the margarine over a low flame, add flour gradually and stir. Add creamer and continue to stir on medium heat until it gets thick. Mix with the broccoli mixture. Pour the combo into the prepared pan, and top with more crumbs. Bake covered for 40-45 minutes, and then for crunchiness on top, uncovered for 10-15 minutes.

These three recipes are different enough that we never tire of broccoli casseroles here at home.

Side Dishes - Broccoli Casserole

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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