15879 market casserole revisited Recipes

yellow squash, sliced, onion, chopped, salt (optional), pepper, shredded cheddar cheese, butter or 1/4 cup margarine, all purpose flour, sugar, eggs beaten, milk, pam cooking spray, x 13 inch casserole dish

burrito-size flour tortillas, market pantry pepper jack cheese, shredded, market pantry deli-thin slices black forest ham (12 slices), pickled jalapeno pepper, drained (optional)

market pantry multigrain bread, whole (2-3/5 dia) tomatoes, red, ripe, light dressing, leaf(10 g) lettuce , looseleaf

white vinegar, sliced red onion, canned black beans, rinsed and drained, ground cumin, fat-free mayonnaise, chopped canned chipotle chile with sauce, fresh lime juice, whole-grain bread, crumbled reduced-fat feta, avocado, thinly sliced, fresh cilantro, chopped, tomato , cut into 8 slices

potato, diced 1/2 inch, celery, diced 1/2 inch, onion, diced 1/2 inch, leek, diced 1/2 inch, green pepper, diced 1/2 inch, chopped clam (canned or fresh ), fresh coarse ground black pepper, salt, whole thyme, bay leaves, tabasco sauce, sherry wine (optional), water, clam juice, butter, melted, flour, half-and-half

baby red potatoes, halved (not russets), fennel bulb, trimmed and cut into thick wedges, brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.), garlic cloves, peeled, red bell pepper, cored, seeded and cut into thick wedges, olive oil, salt, pepper

baby potatoes, washed, halved, eggs, thick-cut bacon, red onion, finely diced, cornichons, thinly sliced, mayonnaise, dijon mustard, lemon juice, smoked paprika, fresh chives, minced, fresh thyme , picked, vinegar (for soft-boiling eggs), salt and pepper, to taste

hard-boiled eggs, coarsely chopped, bacon, thick , fried crisp, drained and crumbled, green beans, cut into 1 1/2 inch lengths, cooked and drained, minced fresh basil, olive oil, red wine vinegar, dijon-style mustard, garlic clove, minced, salt, fresh ground black pepper

market pantry frozen peaches, fresh blueberries, non-fat greek yogurt, unsweetened vanilla almond milk, maple syrup (to taste)

market pantry honey and oat mixers cereal, canola oil, salt, pepper, chicken tenders, cut into 1-inch chunks, dijon mustard

market pantry honey, cayenne pepper sauce, ketchup, chicken drumsticks, salt and pepper

corn casserole, yellow creamed corn, eggs, corn oil, martha white mexican cornbread mix, sm. can french fried onions

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

squash casserole, yellow squash, butter, evaporated milk, bread crumbs (dry ), onion (grated ), eggs, salt, pepper, cracker crumbs (buttered )

rice casserole, offline, uncooked rice, french onion soup, water, margarine or butter, mushrooms

sweet potato casserole, sweet potato, cooked and mashed, vanilla, eggs, white sugar, melted margarine, mix well put into 9 x 13 pan ., brown sugar, flour, nuts (pecans), butter, mix until crumbly , put on top of sweet potatoes. bake at 350 degree oven for 30 to 35 minutes.

beets, green beans, trimmed , and cut into 2 inch pieces, no-salt-added chickpeas, rinsed, and drained, chopped shallots, fresh mint, chopped fresh tarragon, olive oil, champagne vinegar, fresh lemon juice, dijon mustard, salt, black pepper, heirloom tomatoes, cut into 8 wedges, crumbled goat cheese

sugar, cornstarch, whole milk, pumpkin puree, vanilla, apple pie spice (cinnamon, nutmeg, allspice), salt, gingersnap cookies