Pheasantandapplecasserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Drain the pineapple juice into a liquid measuring cup; you should have 1 1/2 cups. Whisk in the sugar and cornstarch until the sugar dissolves. Spread the pineapple chunks in the bottom of a 13-by-9-inch baking dish and pour over the pineapple juice mixture, stirring to coat the chunks evenly.
• In a large bowl, stir together the crushed crackers, cheese and butter, then sprinkle the topping evenly over the pineapple. Bake the casserole until the topping is golden brown, the cheese is melted and the pineapple is bubbling in the center of the dish, 35 to 40 minutes. Let the casserole cool for 5 minutes, then serve warm.

Steps:

• Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
• Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.)
• Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.

Steps:

• For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
• Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
• Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
• To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
• Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.

Steps:

• The recipe calls for a 9x13 casserole, but I usually split it between two 8x8 pans (increasing the spaghetti, beef, sauce and mozarella slightly if needed) and freeze one of them for another time.
• Cook the spaghetti and drain, but don't rinse.
• Put it right back in the warm pot and add the cream cheese.
• Blend the cream cheese until melted with the spaghetti and then blend in the sour cream.
• Put spaghetti mixture into greased pan.
• Layer some of the mozarella, then the beef, then a little more mozarella.
• Spread the spaghetti sauce across and then put the rest of the mozarella on top.
• Bake at 350 (or maybe 375?) for 30- 35 minutes- until a knife comes out clean.
• Let it stand for 5 or 10 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the flour, salt and pepper.
• Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
• Melt the butter in a large skillet, add the pheasant and brown on both sides.
• Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
• Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
• Cover and bake 1 1/4 hours.

Steps:

• Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
• Turn meat often. Place in buttered casserole.
• Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
• Add wine or broth.
• As soon as mixture approaches boiling, pour over bird in casserole.
• Add button mushrooms.
• Bake covered in oven at 300-325 degrees for about 2 hours.

Steps:

• Preheat oven to 375 degrees F.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
• Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

Steps:

• Wash and prick sweet potatoes with a fork.
• Microwave on HIGH for 8 minutes.
• Slip the skins.
• Slice into 1/2 inch slices.
• Peel apples.
• Slice crosswise into half inch rings.
• Combine salt, sugar, mutmeg/cinnamon and orange peel in a bowl.
• Alternate slices of sweet potatoes and slices in a deep 1 1/2 quart-casserole dish.
• Sprinkle sugar mixture over each layer.
• Add orange juice.
• Cover.
• Microwave on HIGH for 6 minutes.

Steps:

• Preheat oven to 350 degrees.
• Pare, seed, and cut squash into small slices.
• Place squash and apple slices in oblong baking dish (7x11-inch).
• Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
• Cover and bake for 45-50 minutes.

Steps:

• Heat oil in a pan.
• Preheat oven to 375°F.
• Spray a casserole dish with non-stick cooking spray.
• Cut pheasant or chicken breasts into 1 inch chunks.
• In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper.
• Coat pieces with scrambled egg.
• Add pheasant into bag with potato chip mixture and shake to coat.
• When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle).
• In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water.
• Add cooked pheasant to bowl and stir to combine.
• Pour mixture into a casserole dish and top with remaining cheese.
• Cover and cook for about 45 minutes or until rice is done.
• Cook uncovered for last 10 minutes.

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
• Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
• In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
• Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

Steps:

• Preheat oven to 350 degrees.
• Grease a 2-quart casserole dish with 1 T. butter.
• Drain pineapple.
• Place crushed pineapple evenly along the bottom of prepared casserole dish.
• Mix together the flour, sugar and cheese.
• Sprinkle evenly on top of pineapple.
• Cover with Ritz cracker crumbs.
• Melt butter and pour over the top of cracker crumbs.
• Bake for 30 minutes in preheated oven.