Lambandricecasserole Recipes

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Steps:

• Trim fat from lamb shanks.
• In a heavy pot, brown well in butter.
• Add onions; saute until soft.
• Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
• salt and pepper.
• Bring to a boil.
• Cover and simmer 1-1/2 hours.
• When lamb is tender melt butter to bubbling in saucepan.
• Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
• Add remaining salt; set aside.
• Remove lamb shanks from pan.
• Measure broth and add water to measure 2-1/2 cups.
• Return shanks to pan.
• Bring to a boil.
• Stir in sauteed rice and butter.
• Simmer, covered, 30 minutes.
• Allow to stand, covered, 10 minutes before serving.
• Spoon yogurt over top of rice.

Steps:

• Preheat oven to 350 degrees.
• In a medium frying pan saute the onion in butter until soft and lightly browned.
• In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
• Bake covered for 45 minutes.

Steps:

• Combine all ingredients in casserole.
• cover and bake@ 350 45 minutes or untill rice is tender.
• NOTE: for thicker casserole, use more rice, for thinner, use less.

Steps:

• Line a greased 13x9-in. baking dish with bread. Sprinkle with sausage. Beat the eggs, milk and pepper; pour over sausage. Press bread down with a spatula to absorb egg mixture. Top with cheese and parsley. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
• Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
• Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
• To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

Steps:

• Preheat oven to 375°.
• Cut green chiles in half lengthwise.
• Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble.
• Add diced tomatoes; cook 5 minutes or until liquid evaporates.
• Spoon turkey mixture over chiles.
• Top with corn.
• Carefully spread beans over corn.
• Sprinkle cheese over beans.
• Bake at 375° for 30 minutes.
• Let stand 5 minutes; top with chopped tomato and green onions.
• Yield: 6 servings (serving size: 1 1/3 cups).

Steps:

• Preheat oven to 350-degrees F.
• Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
• In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
• Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
• While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
• Stir in lamb mixture and ricotta cheese.
• Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.