CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER RECIPE ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 1 hours 30 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
SLOW COOKER SAUSAGE CASSEROLE RECIPE - OLIVEMAGAZINE
Give your slow cooker some love with this winter warmer, packed with hearty ingredients including sausages, bacon and borlotti beans
Provided by Janine Ratcliffe
Categories Dinner
Total Time 3 hours 20 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the slow cooker to high. Heat the olive oil in a frying pan and brown the sausages all over, making sure you get a really good colour on them. Remove from the pan then cook the bacon until crisp and golden. Add the sausage and bacon to the slow cooker with the leeks, garlic, wine, stock, chilli flakes and tomato pur é e. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving .
Nutrition Facts : Calories 508 calories, FatContent 32.1 grams fat, SaturatedFatContent 10.7 grams saturated fat, CarbohydrateContent 21.2 grams carbohydrates, SugarContent 7.2 grams sugar, FiberContent 8.6 grams fiber, ProteinContent 24.4 grams protein, SodiumContent 3.5 milligram of sodium
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When company's coming or when I need a quick-and-easy dish to pass, this is my hands-down favorite. A neighbor introduced me to the delicious combination of fluffy rice and sage-seasoned sausage. One forkful was all it took to convince me that I'd found a winner. —Joyce Green, Bettendorf, Iowa
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CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER RECIPE ...
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 30 minutes
Category main-dish
Reviews 4.1
Total Time 1 hours 30 minutes
Category main-dish
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
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SLOW COOKER SAUSAGE CASSEROLE RECIPE - OLIVEMAGAZINE
Give your slow cooker some love with this winter warmer, packed with hearty ingredients including sausages, bacon and borlotti beans
From olivemagazine.com
Total Time 3 hours 20 minutes
Category Dinner
Calories 508 calories per serving
From olivemagazine.com
Total Time 3 hours 20 minutes
Category Dinner
Calories 508 calories per serving
- Heat the slow cooker to high. Heat the olive oil in a frying pan and brown the sausages all over, making sure you get a really good colour on them. Remove from the pan then cook the bacon until crisp and golden. Add the sausage and bacon to the slow cooker with the leeks, garlic, wine, stock, chilli flakes and tomato pur é e. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving .
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