RACHAEL RAY HASH BROWN CASSEROLE RECIPES

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HASH-BROWN CASSEROLE RECIPE - MARTHA STEWART



Hash-Brown Casserole Recipe - Martha Stewart image

Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Number Of Ingredients 12

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup whole milk
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, cut into 1/4-inch coins
3 Cubanelle peppers, thinly sliced (about 5 cups)
1/4 cup white-wine vinegar
2 pounds russet potatoes (about 3 large), peeled and shredded on large holes of a box grater
3 ounces cheddar, shredded (1 cup)
6 scallions, chopped (1 cup)

Steps:

  • Preheat oven to 350 degrees with rack in upper third. Melt butter in a saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Slowly whisk in broth and milk; bring just to a boil, whisking constantly. Remove from heat; season sauce with salt and pepper.
  • Heat oil in a skillet over medium-high heat; cook sausage until browned, about 2 minutes a side. Transfer to a 9-by-13-inch baking dish, scattering evenly.
  • Reduce heat to medium, add peppers to skillet, season with salt, and cook until browned and softened, about 7 minutes. Add vinegar; cook 30 seconds more, scraping up browned bits. Spoon evenly over sausage in dish.
  • In a bowl, combine potatoes, cheese, scallions, and sauce. Add to baking dish in an even layer. Cover with parchment-lined foil. Bake 40 minutes, then uncover and turn oven to broil; cook until top is well browned, about 8 minutes. Serve warm.

CHICKEN DHANSAK - A FAVOURITE PERSIAN DISH - GREEDY GOURMET



Chicken Dhansak - A Favourite Persian Dish - Greedy Gourmet image

A delicious chicken dhansak curry recipe with lentils and sweet and sour flavours from the addition of fresh pineapple.

Provided by Michelle Minnaar

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 17

15–30ml (1 tbsp–2 tbsp) ghee (can use 1 tbsp sunflower oil, vegetable oil or coconut oil
5ml (1 tsp) ground turmeric
1kg (2lbs) chicken breasts, chopped
2 onions, finely chopped
4 garlic cloves, peeled and crushed
5cm (2in) ginger root, peeled and grated
200g (1 cup) split red lentils, green lentils or brown lentils, washed
400g chopped tomatoes
500ml (2 cups) curry base sauce
250ml (1 cup) chicken stock or water
5ml (1 tsp) curry powder
5ml (1 tsp) garam masala
5ml (1 tsp) ground coriander
5ml (1 tsp) chilli powder (optional)
125ml (½ cup) pineapple juice
½ pineapple, cored and sliced
Salt and pepper to taste

Steps:

  • Heat 1 tbsp–2 tbsp of ghee over a medium heat in a large ovenproof casserole pan or large frying pan. 
  • Add the onions and fry for 5 minutes. Stir regularly 
  • Add the chicken pieces to the onions and cover with 1 tsp of turmeric, then brown on all sides in the casserole pan. Stir over a medium heat. 
  • Add garlic and ginger or the garlic ginger paste, stir and fry for 1 minute.
  • Add the chopped tomatoes, stir and cook for 1 minute
  • Pour in the curry base sauce, lentils and 250ml (1 cup) of chicken stock into the pan and bring the contents to a low simmering heat. 
  • Cook for 30 minutes, but check in every 10 minutes or so and give it a stir, to make sure there’s enough liquid in the pot (you don’t want the lentils sticking to the bottom of the pan. If not, top up with a bit of water or some chicken stock. 
  • After the chicken pieces and lentils are cooked, add 1 tsp of curry powder, 1 tsp of garam masala, 1 tsp of chilli powder (optional), ground coriander, pineapple juice (or lemon juice) and pineapple and give it a stir. 
  • Simmer for another 5–10 minutes on a low to medium heat.
  • Serve with your favourite Indian side dishes. It freezes well too. Enjoy!

Nutrition Facts : Calories 219, SugarContent 14 g, SodiumContent 1034.5 mg, FatContent 4 g, SaturatedFatContent 2 g, TransFatContent 0 g, CarbohydrateContent 39 g, FiberContent 4.4 g, ProteinContent 8.1 g, CholesterolContent 10.6 mg

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