Low Calorie Chicken Casserole method

 Casserole recipes are recipes that are usually referred to a one-dish meal that basically consist of cooked meats, fish, poultry, eggs and vegetables and bound with soup or sauce. They are nothing else but cooked using the casserole dish thus where the name came from. This cooking formula became very popular especially among the Americans during the 1950's thereon when the dish was first introduced to the consumers from a uncomplicated light-weight metal. Now it has evolved into distinct materials such as glass, enamel, and stoneware to name a few. With this development, recipes of so many variations came up for everyone's satisfaction.

Varieties of low calorie recipes were introduced depending on every persons requirement. The usual low calorie intake per day consists of 1500 to 1800 kcal. Normally, calorie intake varies, 1940 kcal for women and 2550 kcal for men. These fat are then burned into power and the excess intake become fat. There are essential factors that affects the daily calorie needs of a person. These are age, weight, height, the compound of the body and the daily activity. Low- calorie diet should all the time be upon the doctor's recommendation. Quarterly food are usually eliminated and a meal exchange is recommended. This is why there are recipes now that are low in fat but are Quarterly sight in our dining table especially for health known family. One casserole formula that I usually put in order for my house is the low- calorie Chicken Casserole, Filipino way.

Meat Casseroles

Low Calorie Chicken Casserole

Ingredients:

1.5 lbs chicken breast (skinless), diced 2 medium size potatoes, diced 2 medium size carrots, diced 1 medium size turnip, diced 1 each green and red bell pepper, chopped 1 large onion, chopped 4 cloves garlic, crushed â…› cup tomato paste 1 tbsp parsley, chopped 1 tbsp paprika 1 bay leaf 1 liter chicken stock 4 tbsp olive oil salt and pepper to taste

Procedure:

In a mixing bowl or dish, mix all together the chicken, paprika, salt and pepper. Heat olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook for 5-10 minutes until chicken turned brown. Remove chicken and set aside. Saute onion and garlic on the same casserole until the onions are translucent. Add the chopped green pepper and parsley then the tomato paste. Mix well and cook for 3 to 4 minutes more.

Return the chicken to the casserole. Gently add the chicken stock. Add all the vegetables and stir them all together and cook over a low heat for about 20 minutes or until chicken and vegetables are done. Ornament with parsley and serve immediately with plain rice.

Makes 5 - 6 servings

Every 100 grams of chicken breast is equivalent to 116 kcal. This casserole formula have 700 grams chicken breast and therefore has 812 kcal. Taking into account the added vegetables, it is still in conformity with a low calorie diet which is supposed to be 1500 -1800 fat per day depending on a person's needs and doctor's advice.

Low Calorie Chicken Casserole method

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Beef Stew comfort Food - An Old Fashioned prudent method to Warm You Up on a Cold Day

When cool weather starts to drift in at our Alabama home, I go through my method books and start pulling out all my favorite soup and stew recipes. These hearty ease foods stir up deep rooted memories from my childhood. This is a beef stew method from my mother's variety that I've used for many years.

A simmering stew fills our house with a warm, comforting aroma, and every person knows that anyone is stewing in the pot is going to fill their bowl and their stomach soon with something good.

Meat Casseroles

My mum had to stretch a food dollar a long way to feed seven. That was hard in the 60's when most women stayed at home and families survived on one income. This stew is frugal and commonly feeds my house two or three meals.

This method is simple, yet delicious. You can all the time add other things to it if you like, but I propose trying it just once exactly the way it is. The ingredients are inexpensive, and it is yummy served up with soft white bread slices and a glass of cold iced tea.

Here are the ingredients you will need:

* 1-1/2 pounds of beef tips (stew meat can be used, but beef tips are excellent; if you use stew meat, trim fat and gristle before cooking)
* flour, black pepper, Lawry's seasoning salt
* 2-1/2 Tbsp vegetable oil
* Rehydrated onion flakes (placed dried flakes in small estimate of water for about 5 minutes)
* 1 clove garlic or 1/2 teaspoon garlic powder
* 4-1/2 cups very hot or boiling water (I microwave it)
* 1 Tbsp salt
* 1 Tbsp lemon juice
* 1 tsp sugar
* 1 tsp Worcestershire sauce
* 1 tsp pepper
* 2 bay leaves (remove before eating stew)
* 1/2 tsp paprika
* dash of allspice (cloves will work as well; we prefer allspice)
* 5-6 carrots
* 1 pound small white onions (optional)
* 4-5 medium white potatoes (peeled and diced)
* 1/2 cup cold water
* 1/4 cup flour

Here are the steps you will take:

1. Place flour in a bowl or container. Season with Lawry's and black pepper.
2. Place meat chunks in flour and roll colse to until dusted evenly.
3. Place 1/2 of the oil in a non-stick kettle or stew pot.
4. Heat on low to medium.
5. Place meat chunks into pot. Do not crowd.
6. Brown on all sides. Take off to plate.
7. Add rest of oil, brown remaining chunks.
8. Return all meat chunks to the pot.
9. Add rehydrated onion flakes, garlic or garlic powder, boiling water, salt, lemon juice, pepper, paprika, Worcestershire sauce, bay leaves, and allspice.
10. Using a wooden spoon, stir thoroughly, using the spoon to "loosen" any browned bits from the pan bottom.
11. Cover the pot. Do not leave lid ajar. Simmer for two hours. Stir occasionally.
12. After two hours, peel and dice potatoes. Add to stew.
13. Peel and dice carrots. Add to stew.
14. Add small white onions if you are using them.
15. Cook for 30 minutes or until vegetables are tender.
16. Discard bay leaves and garlic clove (if you did not use garlic powder).
17. Mix 1/2 cup cold water with 1/4 cup flour. Blend it thoroughly.
18. Add to stew, and boil gently for a 2-3 minutes.
19. Take off stew from heat. Allow to sit covered until ready to eat.

Again, I serve this with cold sweetened ice tea and soft white loaf bread. The bread is yummy dipped in the gravy. I also like a few dollops of Louisiana Hot Sauce on my stew to add a slight spice. Leftovers are delicious. If stew thickens more than you like, you can thin it with some tomato juice or a slight bit of water.

Beef Stew comfort Food - An Old Fashioned prudent method to Warm You Up on a Cold Day

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method For Chicken Casserole With Noodles and Vegetables

Chicken casserole is a warm and filling meal. It is suitable and easy to put in order and can be very economical. I enjoy chicken casserole with my family regularly. It is ideal for weekday family meals, but with the suitable ingredients, it can be used for casual evening meal parties.

Here is my favourite recipe for a tasty chicken casserole made with noodles and vegetables. It is a meal in one dish.

Meat Casseroles

Ingredients

6 ounces of uncooked noodles

1 cup milk

1/3 cup of butter

1 teaspoon salt

1 cup sliced celery

6 tablespoon flour

2 cups diced chicken

6 ounces mushroom pieces

2 cups chicken broth

1 ounce jar pimento

1/3 teaspoon pepper

1 cup shredded cheese

1 grated carrot

1 cup chopped onion

1 teaspoon mixed herb seasoning

Cooking instructions

1. Cook the noodles until tender, drain and set it aside.

2. Cook chicken and cut it into small pieces (diced).

2. Put a big saucepan on a low heat and melt the butter in it.

3. Pour the grated carrot, sliced mushrooms and chopped onions into the saucepan. Cook this composition until tender.

4. Add the flour to the article of the saucepan and stir until smooth.

5. Add the pimento, salt, mixed herb and pepper.

6. Slowly add the chicken broth and the milk and stir until the sauce becomes thick.

7. Pour all the article of the saucepan into an oven proof casserole dish. Add the chicken and the

noodles to it and sprinkle cheese over the top.

8. Bake the chicken noodle casserole in a pre-heated 350 oven for 25 to 30 minutes.

9. Ensure that it is thoroughly cooked and the cheese is melted.

Your tasty chicken noodle casserole with vegetables is ready,enjoy.

You can give this dish a dissimilar taste and feel by adding a wide range of ingredients according to your own preference. For example, you can add swede and leek if you desire.

method For Chicken Casserole With Noodles and Vegetables

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Baked Chicken Drumstick method - Eat healthy and Well

A baked chicken drumstick recipe is a charm to behold. It is easy to make, inexpensive, and good for you. A baked chicken drumstick recipe makes kids happy and can be served as an entree for a salutary lunch or dinner.

There is something about a good drumstick that is fun to eat and they fit well into your salutary diet plan. A good baked chicken drumstick recipe adds collection to your diet when you tire of ground beef casserole recipes or other uncostly beef dishes.

Meat Casseroles

Good recipe With Drumsticks

The foremost thing to remember about manufacture a baked chicken drumstick recipe is that you must take off the skin from the meat. There is a huge estimate of fat in the skin and by removing it prior to cooking this unwanted fat could be in effect discarded.

This easy step will also take off many unnecessary calories from your food.

That's a good thing.

Removing the skin can be done just before cooking. That will allow your chicken to withhold an added layer of security if you store the meat in your freezer. This is especially foremost if you put time and effort into butchering a whole bird into more usable portions.

Losing your succulent chicken to freezer burn is one thing but to have wasted time and effort in expanding to ruined meat is unacceptable.

Let's look at a baked chicken drumstick recipe you and your kids will enjoy.

Breaded Parmesan Drumsticks

Ingredients needed:
8 skinned chicken drumsticks
2 Tbsp. Olive oil
1 egg, beaten with a splash of water added
3/4 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese

Mix the Parmesan cheese and the Italian seasoned breadcrumbs in a large bowl.
Beat egg and a splash of water in a detach bowl.
Dip the drumsticks in the beaten egg.
Roll the drumsticks in the Parmesan cheese/ Italian breadcrumb mix to coat.
Place the breaded drumsticks in a baking pan (preferably glass) that has been coated with olive oil.
Bake at 350 degrees for 45 minutes.

Make It Healthier With Raw Vegetables

You can serve a raw vegetable platter while the chicken is cooking. Your children or guests will have good salutary food to munch on as the luscious smell of baking chicken permeates your home. In this way they will get the raw food enzymes, vitamins, minerals, and fiber found in these natural foods into them without a fight.

That's a good thing.

A baked chicken drumstick recipe is easy to put in order and serve. It is easy to extrapolate a good baked chicken drumstick recipe from any of the boneless skinless chicken breast recipes or oven baked chicken breast recipes found in cookbooks or on the Internet.

One of the biggest mistakes you can make when baking chicken drumsticks is to overcook the meat. Be sure it is done but the meat will dry out and become less palatable if you cook it too long.

Allow them to rest for 10 minutes before serving. They continue cooking as they sit. Cut into your drumsticks to make sure there is no red blood or meat still gift before serving.

This is an exquisite time to serve a fresh organery salad because your guests will be salivating at the smell of roasted chicken and will eat a salutary estimate of raw vegetables. Use body physiology and psychology to get raw vegetables into your house and friends. It will advantage them greatly in expanding to supplying them with great tasting foods.

Any good baked chicken drumstick recipe can be served either hot or cold. They go especially well as picnic food. Try them and enjoy!

Baked Chicken Drumstick method - Eat healthy and Well

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Uk Sunday Roast method

A ritual that dates back to the industrial revolution, the Sunday roast is one of the United Kingdom's most storied and yummy of traditions. Consisting of a joint of roasted meat, roasted vegetables, and Yorkshire pudding, the Sunday roast is custom observed by roughly every household in Britain and Ireland.

It is believed by many that this tradition began because a roast could be settled in the oven Sunday morning and would be closed cooking by the time the house returned home from church in the afternoon. This meal is normally enjoyed in the afternoon and is sometimes alternately referred to as Sunday Lunch and Sunday Joint (referring to a joint of meat).

Meat Casseroles

Along with their choice of roast beef, lamb, or turkey; a variety of roast seasonal vegetables are also customarily served during a Sunday roast. Potatoes, carrots, peas, turnips, parsnips, cabbage, and broccoli are among many of the vegetables that are served whether roasted or boiled.

Below is a recipe for a original Sunday roast, faultless with roast beef, vegetables, and Yorkshire pudding. First you will need the following cookware and ingredients.

The Roast:

2 ½ pounds beef round roast salt and pepper to taste 1 tablespoon butter ¼ cup water ¼ teaspoon dried sage Dutch oven

First preheat the oven to 175 degrees C. Next season the roast with salt and pepper. Melt 2 tablespoons butter in a Dutch oven over medium heat. Brown the outside of the roast on all sides in the butter. Once browned, add ¼ cup of water to the pan, and sprinkle ¼ teaspoon of sage onto the roast. Place onion and garlic into the pan if you like and season with seasoning salt.

Next cover the pot, and place the roast in the oven for 1 to 2 hours, depending on how well done you prefer your meat. 1 hour will cook the roast rare and 2 hours will be well done. Take off the cooked roast from the oven and place it in a pan and keep it warm.

The Vegetables:

If you want roasted vegetables with your roast, cut peeled potatoes, carrots, onions, parsnips, and turnips into quarters, toss with a diminutive vegetable oil, and add salt and pepper. After the roast has cooked for about 45 minutes, arrange the vegetables in a separate pan and let them cook until tender. They should be done about the same time as the roast.

Yorkshire Pudding:

1 ½ tablespoons butter 1 ½ tablespoons flour ¼ cup cold water ¼ teaspoon sage Drippings from the Roast Frying pan

Melt 1 ½ tablespoons of butter in a frying pan. Whisk flour with melted butter until its smooth. Take off the pan from the stove top and stir in ¼ cup cold water. Mix the ingredients until you have a paste. Return the pan to medium heat and season with sage. Mix in the drippings from the roasting pan and stir constantly until the gravy is thick. Lastly, pour the mix over the roast and vegetables.

Uk Sunday Roast method

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Chicken Casserole method Ideas

Chicken is a very useful ingredient in casseroles. Created sometime during the late 1800s, casseroles were dishes served in large pans or pots. A casserole consists usually of a meat, vegetables, and some type of pasta or grain. Ordinarily most casserole recipes are simple and easy to put together. For this reason, casseroles make great everyday family meals.

For chicken casseroles, the way the chicken is cooked does not precisely matter, which makes it a great dish for using leftovers. The base of a casserole, depending on where the method originates, may use a creamy sauce or canned soup for retention all things together. Someone else incompatibility is an egg and milk combination that once baked, will cook up with a consistency like a quiche.

Meat Casseroles

Some favorite chicken casserole recipes are those that are served for breakfast. Often leftovers from dinner the night before make a great brunch for the next afternoon. One such method is a cheesy chicken and broccoli casserole. Naturally layer the ingredients in an oven safe dish, pour an egg and milk combination over the top, bake, and in no time at all morning meal is served.

Other favorite chicken casserole recipes are those that couple Mexican ingredients. Chicken, tortillas, cheese, and chilies come together with a red sauce to originate a boldly flavored chicken enchilada casserole. Someone else south of the border favorite is the southwestern rice and chicken casserole. Rice, black beans, chicken, corn, salsa, and discrete seasonings are topped with cheese and baked until all things has melted together. This casserole is great served with tortilla chips or Mexican cornbread.

Many chicken casseroles that use pasta tend to be Italian. These dishes are packed with robust tomato sauces and a lot of cheese. Lasagna is one of the oldest forms of casseroles, and it is Ordinarily made with veal or beef. However, for a lighter twist use chicken instead. Pasta of any kind can be used to make a casserole. usually these types of casseroles will hold together with the cheese and sauce alone.

From Mexico to Italy, the list of chicken casserole recipes is endless. With a little creativity and thought, there is a wide array of ingredient combinations that can be used to originate the exquisite chicken casserole. Easy, quick, and nutritious, a chicken casserole is a one dish meal that is great for breakfast, lunch, or dinner.

Chicken Casserole method Ideas

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Barbecue in Your Crockpot - Easy Shredded Barbecue Pork method

Save money on supper tonight by using your crockpot to make your own shredded barbecued pork. This recipe, along with my special homemade barbecue sauce, is not only tasty but easy to prepare.

Slow cookers are great for budgeting both time and money. Cooking in a crockpot will tenderize less costly cuts of meat and power use is low too because a crockpot takes less power to generate a tasty meal than baking it in your oven.

Meat Casseroles

With a diminutive planning ahead, crockpots can save you lots of time in answering that age-old ask ; "What's for dinner?"

How to Make Shredded Barbecue Pork

Start with a four pound pork roast. Place it in your crockpot with a sliced onion and sufficient water to fill 2/3 of the slow cooker. Season with salt and pepper, Cover and cook pork on low for 8 to 10 hours.

While the pork roast is cooking, get ready this homemade barbecue sauce, a popular method of my grandmother's.

Ingredients for Barbecue Sauce

2 tsp margarine
1 medium onion chopped
1 Tbs Worcheshire sauce
2 Tbs vinegar
4 Tbs brown sugar
4 Tbs lemon juice
1 tsp dry mustard
1 c catsup

Melt margarine or butter over low heat. Add other ingredients and blend.

Once you've made your barbecue sauce, refrigerate until the meat is done.

When your pork roast is finished cooking, take it out of the slow cooker and throw away the water and onions.

Let the pork cook and then, using a fork, pull the meat apart. Once you've shredded all the meat, return it to the crockpot. Add the homemade barbecue sauce and mix wholly with the shredded pork.

Cook on medium for 1-3 hours, or until the onions are soft.

Serve the shredded barbecued pork on a large, whole wheat bun with baked beans and a salad for a unblemished supper idea.

© Copyright 2008 by Joan Jones

Barbecue in Your Crockpot - Easy Shredded Barbecue Pork method

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Beef Wellington method - The Key to a perfect Meal

Beef Wellington is a sophisticated beef formula whose roots go as far back as 1820. This is a classic British meal featuring tender meat encompassed by a pastry and topped with a lavish demi-glace gravy. It is ideal for special occasions and for weekend supper parties. This work of art is well worth the power it takes to make.

I enjoy the richness and magnificence of this recipe, especially for elegant winter meals. There are 2 uncut problems manufacture it: overcooked beef and soggy pastries. It categorically is not difficult to produce, but the key is that you must cook the beef perfectly. The best temperature to cook the meat to is 125 degrees exactly.

Meat Casseroles

Beef Wellington is made with a center-cut beef tenderloin segment. A beef tenderloin, referred to as a filet in France and America, a fillet in The Uk, an eye fillet in Australia, is taken from the loin of beef. Modifications of Beef Wellington may consist of establishment single servings with Filet Mignon steaks as opposed to the entire beef tenderloin.

A remarkable sauce to go along with beef wellington can be achieved by simmering some dark wine and beef broth in the same holder where you have made the pate mixture. The sauce is basically a gravy, so creating it with water as an alternative to wine will make an alcohol-free variation. If you are experienced with Beef Wellington, you already know it's the type of food regularly restricted to 5-star cuisine. However, with the definite recipe, it can be easy to make in your own home.

Beef Wellington method - The Key to a perfect Meal

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Spaghetti Pie method - Best Spaghetti Pie

Tired of regular spaghetti? Give this great-tasting spaghetti pie method a whirl.

1 pound spaghetti

Meat Casseroles

1 pound lean ground beef

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Garlic powder to taste

1/2 cup chopped green bell pepper

1 (26 oz.) jar pasta sauce

3/4 cup sour cream

1/2 cup green onions, chopped

1/2 (8 oz.) holder cream cheese

1 1/2 cups cheddar cheese, shredded

Directions

In a large pot of lightly salted boiling water, cook pasta for 8 to 10 minutes; drain.

Preheat oven to 350 degrees.

In a skillet, brown ground beef over medium heat. Drain and crumble. Place crumbled beef back into skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil. Cut heat and simmer for 20 minutes.

In a small bowl, concentrate sour cream, green onions and cream cheese; set aside.

Coat a 9x13-inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over spaghetti, add the meat mixture and sprinkle with cheddar cheese.

Cover and bake for 25 minutes. Search and bake for 5 more minutes until cheese is bubbly.

=> Spaghetti Pie Recipe: Three Cheese Spaghetti Pie

This spaghetti pie method features three appetizing cheese flavors: Parmesan, ricotta and mozzarella.

6 ounces cooked and drained spaghetti

1 egg white

1/3 cup grated Parmesan cheese

1/2 pound lean ground beef

1 1/4 cups spaghetti sauce

1 egg yolk

3/4 cup ricotta cheese

1 teaspoon dried parsley

1 cup mozzarella cheese, shredded

1 (9-inch) pie shell

Directions

Preheat oven to 375 degrees.

In a medium size bowl, concentrate spaghetti, egg white and Parmesan cheese. Place mixture into a 9-inch pie shell.

In a skillet, cook beef over medium heat until brown. Add spaghetti sauce; stirring constantly. Cook for 5 more minutes. Set aside.

In a medium sized bowl, concentrate egg yolk, ricotta, parsley and 1/2 cup of mozzarella cheese. Spread cheese mixture over spaghetti mixture in the pie shell. Spread the meat sauce over cheese mixture and top with the remaining 1/2 cup of mozzarella.

Cover the pie with foil and bake for 35 minutes. Remove foil and bake someone else 10 minutes. Let sit a few minutes before serving.

=> Spaghetti Pie Recipe: Turkey Spaghetti Pie

Turkey is a great ground beef alternative, and it's phenomenal in this spaghetti pie recipe.

2 ounces uncooked spaghetti, broken in half

1 egg, lightly beaten

2 tablespoons grated Parmesan cheese

3 tablespoons sour cream

1/2 pound ground turkey

1/4 cup green pepper, chopped

2 tablespoons onion, chopped

1 teaspoon butter or margarine

1/3 cup tomato sauce

1/4 teaspoon garlic salt

1/4 teaspoon dried oregano

Salt and pepper to taste

1/3 cup mozzarella cheese, shredded

Directions

Cook spaghetti according to holder directions; drain.

In a bowl, concentrate the egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the lowest and up sides of greased shallow 2-cup baking dish or 7-inch pie plate. Spread sour cream on top of spaghetti.

Crumble turkey into a large skillet. Add pepper, onion and butter. Cook over medium heat until meat is brown; drain. Stir in the tomato sauce, garlic salt, oregano, salt and pepper.

Spoon turkey mixture into spaghetti crust. Sprinkle mozzarella cheese on top. Cover edges loosely with foil. Bake for 15 to 20 minutes, or until cheese is melted. Serve immediately.

Spaghetti Pie method - Best Spaghetti Pie

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bungalow Pie method - English bungalow Pie

You don't have to be English to enjoy this former bungalow pie, but if you are English then you'll probably keep this recipe among your favorites.

1 pound lean ground beef

Meat Casseroles

1 onion, diced

3 carrots, diced

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon Italian seasoning

2 tablespoons fresh parsley, chopped

1 1/2 cups beef broth

1 tablespoon tomato paste

Salt and pepper to taste

4 potatoes, peeled and diced

1/4 cup butter, softened

1 cup milk

1/4 pound cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Make Meat Filling: In a large skillet, crumble the ground beef and sauté over medium heat for 1 minute. Add in the onion and carrots; continue to sauté until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley.

In a small bowl, integrate the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef combination into a 9-inch pie plate.

Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain.

Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.

Bake for 25 minutes, or until top is brown and cheese is bubbly.

=> bungalow Pie Recipe: Moussaka bungalow Pie

A great bungalow pie recipe featuring flavorable spices like garlic, cinnamon and cloves. Raisins make a tasty increasing as well.

4 tablespoons olive oil, divided

2 medium onions, diced

3 large cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 pounds lean ground beef or turkey

2 cups canned crushed tomatoes

1/3 cup dark or golden raisins

1 pound eggplant, cut into 1/4-inch slices

1 (24 oz.) holder refrigerated mashed potatoes, warmed

1 large egg, beaten

Directions

In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and sauté until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.

Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Cut heat and simmer for 10 minutes.

Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).

Warm up mashed potatoes according to holder directions.

Reduce oven heat to 400 degrees. Lay eggplant in a singular layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.

=> bungalow Pie Recipe: Creamed bungalow Cheese Pie

If you've never tried bungalow cheese in a pie, you'll be delighted with this creamy cheese flavored custard pie. It's something a little dissimilar and undoubtedly worth the effort.

1 (9-inch) pie shell

1 1/2 cups bungalow cheese, creamed

4 tablespoons melted butter

1/2 cup white sugar

1/4 teaspoon salt

1 tablespoon all-purpose flour

1 tablespoon lemon zest

2 eggs

1/2 cup raisins

1/2 cup chopped walnuts (optional)

1/4 cup milk

Directions

Preheat oven to 400 degrees.

Separate the eggs.

Press the bungalow cheese straight through a sieve 2 times.

In a bowl, integrate the bungalow cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.

In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.

bungalow Pie method - English bungalow Pie

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Christmas Lamb supper & Capon method - Succulent & Tastier Than Traditionally Dry Turkey

Why is Christmas evening meal causing problems for you and your family if you don`t like turkey. Okay, and yes Turkey is a traditional meat eaten on Christmas day however, it does not mean you have to force feed yourself and others to eat something not pleasing to the palette. Christmas evening meal is about tasty food that is standard for those sat round the evening meal table. If peoples belly rumble due to emptiness then Christmas evening meal was not to their required taste, however if their bellies should bloat then this therefore proves that the sitting filled all - and it was all down to you.

Now established that Turkey will not grace the table this year, it is time to look at other succulent meats to take its place. Some habitancy although not a lover of eating turkey still buy poultry produce because they think the table looks odd without a roasted bird sitting in the centre.

Meat Casseroles

Listen up if the right joint of meat lays claim to the middle of the Christmas evening meal table - Turkey will not be given a second thought. Although a dry meat it does not stop folk purchasing one because of tradition. Some habitancy still cook Turkey and after serving its purpose of looking Christmassy it is removed to make way for Lamb, Beef, Pork, or Chicken. The Turkey is never wasted and used to make tasty sandwiches fillings. Beat dry Turkey down with beetroot, pickles and flavoured sauces. Use it for casseroles and stews. It also makes tasty burgers and good in green salads; it can be used in stir fry dishes also. Turkey bits flavour omelettes.

Christmas Roast Leg of Lamb Dinner

Full leg of lamb, (5lbs, 2.25 kilos)
6 tablespoons extra virgin olive oil
Chopped thyme and Rosemary
Bottle of burgundy
8 oz carrots
8oz white turnips
2 lbs potatoes
1 lb parsnips
10 shallots
4 garlic cloves
Sprigs of rosemary and thyme
2 Bay leaves
1 tablespoon of redcurrant or apple jelly
Sea salt and black pepper
Parsley to adornment and add color

This is a busy time for the chef so allow time for ingredient preparation and other. Christmas Eve is a good time to sort things out so you are not rushed off your feet on the day.

Using a skewer pierce the leg of lamb some times. Insert sprigs of rosemary into piercings. Lightly dribble olive oil over the lamb, cover and leave to stand till on work top ready for cooking.

Cooking Instructions

Pre-heat the oven to Gas Mark 8 (450°F, 220 °C.) Pour olive oil into roasting tin then rest on top shelf to heat the oil - leave for 15 minutes. Wash and peel root vegetables and cut into quarters. Shallots can be peeled and left whole. Peel your garlic cloves if you prefer, but not necessary.
Dry vegetables with kitchen towel and add to hot oil in the roasting tin, turning the vegetables over to coat. Add whole garlic cloves. Put in the oven for 30 minutes turning once. Take off the vegetables and put aside.

Now rub sea salt and powdered black pepper into the leg of lamb and place in the roasting dish for 30 minutes. Then take out and place on top of the cooker on a medium heat. Now pour in the wine. Be true with spitting hot oil. Baste lamb while adding chopped thyme and rosemary. When the wine begins bubbling, - cover the tray with tin foil. Lower oven climatic characteristic to Gas Mark 3, (325 °F, 170 °C), Cook for 1 hour 30 minutes.

When cooked baste lamb joint with meat juice and return vegetables with two bay leaves added. Place back in stove for a further hour and a half. Don't forget to Take off the sprigs of Rosemary before serving. Leave roasted leg of lamb aside to cool for 30 minutes.

Still using juice from the lamb and vegetables add jelly and simmer to thicken. Squeeze cooked garlic cloves into the mixture. Dress vegetables with parsley and sit the leg of lamb on a serving dish..

Capon Dinner

Not quite as big but yet as tasty like the traditional bird is the Capon or as some folks say the "castrated rooster." The capon is a large poultry bird bigger than a chicken. Capon as the centerpiece for Christmas lunch is an ideal substitute.

Capon cooking and ingredients:

4 to 6-pound capon
1/2 cup melted butter
salt and black pepper
4 tbsps basil
4 tbsps thyme
4 tbsps tarragon
2 tbsps rosemary, finely chop as with the 3 above
3 tbsps minced garlic
2 medium onions, quartered
2 sticks of celery, sliced
Cube 2 red apples
Dice 2 green apples
1/2 cup white wine
3 cups chicken stock

Fresh is always best, however if your capon comes freezing thaw in refrigerator for 48 hours. Pre-heat oven to 400 degrees F. Swill capon wholly with cold water and kitchen towel dry. Place poultry in middle of a roasting dish and season with salt and pepper. Using a small basin mix melted butter with the chopped herbs and garlic to make a paste. Rub this under the breast skin and over outer skin. Circulate capon giblets along with diced vegetables and apples into the dish. Pack tightly over with tin foil and roast like this for 2 1/2 hours. Check for tenderness at 2 hours. Take off foil and allow skin to brown. When cooked Take off capon from roasting dish and keep warm. A tasty sauce is undoubtedly made from dish drippings.

Discard as much of the fat as possible from the dish without upsetting the natural drippings. Be true while in the process of making the sauce to avoid burns. Place dish over high heat to caramelize juice. Deglaze drippings with wine, scraping the dish with a spatula. Add chicken stock, and allow it to simmer. Do not boil and sell out to almost 1 cup. Strain and season - then serve the sauce with sliced capon.

I bet throughout the whole time while you followed both recipes given here not once did Turkey come into mind. Just proving a point that's all. Tradition or not, if it tastes as good as it looks then you are onto a winner

Christmas Lamb supper & Capon method - Succulent & Tastier Than Traditionally Dry Turkey

lodge logic pre seasoned 15 inch cast iron skillet circulon 2 12 piece cookware set