Crispy Chicken Rice Casserole recipes

Results: 69631 - 69640 of 69647
Ingredients (27) Eye: <B>For the couscous:</B> 1/4 cup plus 1 tablespoon olive oil 2 large leeks (white and pale green parts only), minced 4 large ga... ( more )
- <B>For the couscous:</B>
- 1/4 cup plus 1 tablespoon olive oil
- 2 large leeks (white and pale green parts only), minced
- 4 large garlic cloves, chopped
- 2 1/4 cups chicken stock or canned broth
- 1 cup raisins
- 1 cup 1/2-inch cubes peeled butternut squash
- 1 large yellow crookneck squash, cut into 1/2-inch cubes
- 1 large zucchini, cut into 1/2-inch cubes
- 3/4 cup frozen baby lima beans, thawed
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- Pinch (generous) of cayenne pepper
- 1 cup diced seeded plum tomatoes
- 3/4 cup frozen peas, thawed
- 1/2 cup coarsely chopped fresh cilantro
- 1 1/2 cups (about 10 ounces) couscous
- Lemon wedges
- <B>For the harissa:</B>
- 1/4 cup tomato paste
- 1 tablespoon plus 1 teaspoon dried crushed red pepper
- 3/4 teaspoon cayenne pepper
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 6 green onions, chopped
- 1 small red onion, chopped
- 2 large garlic cloves, minced
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To make the couscous: Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic... ( more )

Servs: 8

Ingredients (20) Eye: <B>For sauce</B> 6 bacon slices, cut in half 6 cups canned low-salt chicken broth 1 1/2 cups dry white wine 1/2 cup red currant... ( more )
- <B>For sauce</B>
- 6 bacon slices, cut in half
- 6 cups canned low-salt chicken broth
- 1 1/2 cups dry white wine
- 1/2 cup red currant jelly
- 1 1/4 teaspoons minced fresh rosemary
- 3 tablespoons unsalted butter <B> For pork</B>
- A mortar and pestle or even a coffee grinder can be used to grind the spices. 2 teaspoons cumin seeds
- 2 teaspoons coarse salt
- 1 teaspoon black peppercorns
- 1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods)
- 1 4- to 4 1/4-pound center-cut boneless pork loin (about 10 inches long and 3 1/2 inches in diameter)
- 1 tablespoon olive oil <B> For roasting</B>
- 2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces
- 1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
- 1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
- 8 large shallots, peeled, halved
- 8 large garlic cloves, peeled
- 3 large fresh rosemary sprigs
- 6 tablespoons olive oil 8 medium beets, peeled, cut into 1-inch wedges
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Make sauce: Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, tr... ( more )

Servs: 8

Ingredients (17) Eye: 1/2 pound linguine 3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired 1 1/2 teaspoons o... ( more )
- 1/2 pound linguine
- 3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/4 cup dry white wine or vermouth
- 1 medium onion, chopped fine (about 3/4 cup)
- 1 tablespoon minced garlic, or to taste
- 1 1/2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse
- 1 medium yellow bell pepper, cut into thin strips
- 1 tablespoon very hot water
- 1/4 teaspoon crumbled saffron threads
- a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered
- 1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice
- 1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed)
- 1/3 cup finely chopped fresh parsley leaves
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Put a kettle of water on to boil for cooking linguine. In a bowl toss shrimp with 1 teaspoon... ( more )

Servs: 4

Ingredients (20) Eye: <B>For Braised Veal Shanks</B> 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well 5 pounds 2-inch-thic... ( more )
- <B>For Braised Veal Shanks</B>
- 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well
- 5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium-large onion, halved lengthwise and sliced thin
- 2 large garlic cloves, minced
- 1 anchovy fillet, chopped
- five 3- by 1/2-inch strips fresh lemon zest
- 1 1/2 tablespoons drained bottled capers
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried, crumbled
- 1 1/2 cups dry white wine
- 1 1/2 cups low-salt chicken broth
- <I>Accompaniment: gremolata (recipe follows)
- Garnish:</I> dried caper berries**
- <B>For Gremolata</B>
- 1/4 cup finely chopped fresh parsley leaves
- 1 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons minced garlic, or to taste*Cracked unpitted brine-cured green olives are available at specialty foods shops and Mediterranean markets.<p>**Drained caper berries are available at specialty foods shops.<p>
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Can be prepared in 45 minutes or less. ( more )

Make Braised Veal Shanks: Preheat oven to 425&deg;F. Pit 1/4 cup olives and chop fine. Light... ( more )

Servs: 6

Ingredients (21) Eye: 1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed 2 medium onions, chopped 6 garlic cloves 3 tablespoons veg... ( more )
- 1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
- 2 medium onions, chopped
- 6 garlic cloves
- 3 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 7 1/2 cups water
- 3 ounces (about 6) dried <I>ancho</I> chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)
- a 28-ounce can tomatoes including the juice, pur&eacute;ed coarse
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 teaspoon dried or&eacute;gano, crumbled
- 1/3 cup chopped fresh coriander, or to taste
- 2 tablespoons fresh lime juice, or to taste
- avocado <I>salsa</I> (recipe follows) as an accompaniment if desired
- sour cream as an accompaniment if desired
- <B>For salsa</B>
- 1 avocado (preferably California)
- 1 1/2 tablespoons fresh lime juice, or to taste
- 1/2 cup finely chopped red onion
- 1 fresh or pickled jalape&ntilde;o, seeded and minced (wear rubber gloves)
- *available at Hispanic markets, some specialty foods shops, and some supermarkets
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Make salsa: Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avo... ( more )

Servs: 10

Ingredients (25) Eye: <B>For the filling:</B> 1 large green bell pepper, minced 1/4 cup olive oil 1 garlic clove, minced 1 pound ricotta cheese 1/2 c... ( more )
- <B>For the filling:</B>
- 1 large green bell pepper, minced
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 pound ricotta cheese
- 1/2 cup freshly grated Parmesan
- herbed cr&ecirc;pe batter (recipe follows) made with parsley or chives
- melted butter for brushing the cr&ecirc;pes
- 1 1/4 cups spring tomato sauce
- <B>For the tomato sauce:</B>
- a 14- to 16-ounce can plum tomatoes including the juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon sugar
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil, crumbled
- 1/8 teaspoon cayenne, or to taste
- 3/4 cup peeled, seeded, and diced fresh tomatoes
- <B>For the cr&ecirc;pe:</B>
- 1 cup all-purpose flour
- 1 cup plus 2 tablespoons chicken or beef broth
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 tablespoons salt
- 1/3 cup minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives, coriander, or tarragon
- melted unsalted butter for brushing the pan
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In a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is... ( more )

Servs: 12

Ingredients (22) Eye: 3 garlic cloves, minced 1/2 teaspoon dried hot red pepper flakes, or to taste 3 tablespoons olive oil a 35-ounce can plum tomat... ( more )
- 3 garlic cloves, minced
- 1/2 teaspoon dried hot red pepper flakes, or to taste
- 3 tablespoons olive oil
- a 35-ounce can plum tomatoes, drained and chopped coarse (about 3
- &nbsp;cups)
- 1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil,
- &nbsp;crumbled, plus, if desired, fresh whole basil leaves for garnish
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan
- 8 asparagus stalks, trimmed and cut into 1-inch pieces
- &nbsp;(about 2 cups)
- 1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2
- &nbsp;cups) and the stems reserved for another use
- 2 small zucchini, scrubbed, trimmed, quartered, and cut into 1-inch
- &nbsp;pieces (about 2 cups)
- 1 cup shelled fresh or frozen petits pois (tiny peas)
- 1 cup snow peas, trimmed and cut diagonally into 1-inch pieces
- 1 pound dried pasta such as <A HREF="/cooking/how_to/food_dictionary/entry?id=4997">trenette</A> (fettuccine with one ruffled edge)
- &nbsp;or spaghetti
- 1/4 pound prosciutto, cut into thin strips
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In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, s... ( more )

Servs: 6

Ingredients (19) Eye: <B>For the stuffing</B> two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups) 1/2 po... ( more )
- <B>For the stuffing</B>
- two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 cups finely chopped onion
- 1 1/2 cups chopped celery
- 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
- 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
- 2/3 cup finely chopped fresh parsley leaves
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked and chopped, reserving the liquor for another use
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unslated butter, softened
- 1 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- parsley sprigs and thyme sprigs for garnish
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Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in on... ( more )

Servs: 8

Ingredients (18) Eye: <B>For the stuffing</B> 3 cups 1/2-inch cubes of day-old homemade-type white bread 3 cups 1/2-inch cubes of day-old whole-wheat... ( more )
- <B>For the stuffing</B>
- 3 cups 1/2-inch cubes of day-old homemade-type white bread
- 3 cups 1/2-inch cubes of day-old whole-wheat bread
- 3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice
- 1 stick (1/2 cup) unsalted butter
- 2 onions, chopped
- 4 ribs of celery, chopped
- 2 1/2 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried
- 1 1/2 teaspoons dried thyme, crumbled
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups water
- 1 cup <A HREF="/recipes/recipe_views/views/10770">turkey giblet stock</A> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- fresh sage leaves for garnish
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Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In a shallow baking pan arrange the bread cubes in one layer, bake them ... ( more )

Servs: 500

Ingredients (30) Eye: <B>Turkey:</B> 1 14- to 16-pound fresh turkey 1 cup coarse salt 2 Granny Smith apples, quartered 1 teaspoon nutmeg 1 teaspoon a... ( more )
- <B>Turkey:</B>
- 1 14- to 16-pound fresh turkey
- 1 cup coarse salt
- 2 Granny Smith apples, quartered
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 orange, quartered<B>#1 Basting Sauce (to use at start of roasting):</B>
- 1 cup unsalted butter
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/2 teaspoon course black pepper
- 3 tablespoons fresh thyme or 1 tablespoon dry
- 1/2 teaspoon salt <B>#2 Basting Sauce (to use at end of roasting):</B>
- 1/4 pound unsalted butter
- 1/4 cup maple syrup<B>Sausage and Hazelnut Stuffing:</B>
- 1 cup hazelnuts, roasted and skinned
- 1 pound fresh pork sausage
- 1/2 pound chicken breast, skinned, boned, and diced
- 1/2 cup unsalted butter
- 1 pound chopped onion
- 2 cups chopped celery
- 2 tablespoons sage
- 1/2 pound Virginia ham, diced
- 8 cups stale bread, cut in 1/2-inch cubes
- 1 cup chopped Italian parsley
- 3 large eggs, beaten
- 2 teaspoons coarse salt
- 2 teaspoons coarse black pepper
- 2 ounces Amaretto
- 1 cup turkey stock
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Prepare Turkey: 1. Rub salt all over turkey, inside and out. Cover turkey with cold water an... ( more )

Servs: 6

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