Curdled Casserole Rsc Food

CURRIED CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
• Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
• Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
• Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.

RANCH MACARONI & CHEESE CHICKEN BAKE #RSC

Steps:

• Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
• Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 - 45 minutes until tender and juicy. Remove from oven and cut into medium size cubes or chunks. Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
• SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved. Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix. While stirring bring to a boil then set aside.
• In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking. When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
• Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes. Remove from oven then place paper towel over salami and press down while soaking up excess oils. Stack salami and cut into strips.
• Boil macaroni noodles in for approximately 8 minutes then drain.
• In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all. Repeat. Place dry Italian salami on top.
• TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
• Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses. Pour ½ cup milk evenly over top.
• Bake at 350 degrees for 30 minutes.
• Servings: 8-10.

CURDLED CASSEROLE #RSC

Steps:

• To make Ricotta: heat milk to 185 degrees (low and slow). Turn off heat and add lemon juice. Curds and whey will separate. Pour into a cloth lined colander. Stir in Hidden Valley mix and let set for 10 minutes.
• Cook pasta as directed. Drain and line the bottom of the 8x8 with 1/3 of the noodles. Top with 1/2 Ricotta, 1/2 spinach, and 1/3 tomato sauce. Repeat. Add the final noodles, sauce, and cover with Parmesan.
• Bake at 375 degrees for 20 minutes.

ROASTED CHILI CASSEROLE #RSC

Steps:

• Preheat oven to 450-degrees Farenheit. Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
• Cut peppers, zucchini, and onion into 1-inch pieces. Place vegetables in a large bowl. Add tomatoes and beans. In a small bowl, whisk oil, juice, and honey. Pour over vegetables and toss to coat. Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. Remove from oven and set aside.
• While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. Remove from heat and drain liquid. Finely crumble meat and place in a large bowl. Sprinkle meat with chili powder, salt, cayenne pepper, and ginger. Add tomato soup and mix well. Gently stir in roasted vegetables.
• Heat oven to 350-degrees Farenheit. Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil. Spoon beef and vegetable mixture evenly in pan. Tightly cover top with aluminum foil.
• Separate biscuits from can and place ON TOP of foil lid. Bake for 14 - 16 minutes or until biscuits are golden brown.
• Remove biscuits and foil lid. Spoon chili into individual serving bowls. Sprinkle tops with cheese and serve immediately with a biscuit on the side.

CHEESE SCALLOPED CABBAGE

Steps:

• Preheat oven to 350°F.
• Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
• Remove from heat but do not drain.
• In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
• Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND

Steps:

• Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
• Flip over a few times to mix marinade with chicken -- set aside.
• Cook bacon -- set aside.
• Get water heating for pasta.
• In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
• Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
• Add chicken and cook till done.
• Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
• Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
• Place pasta in boiling water and cook acording to package .
• Add baby spinach to sauce and stir occasionally until wilted.
• Place pasta in large serving dish add sauce and toss.
• Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.