Quail And Lentil Casserole Food

LENTIL STEW WITH QUAIL

Steps:

• Peel the onion and garlic cloves. Add them to the bowl of the Cook Processor fitted with the MultiBlade. Close the lid and press Pulse for 5 seconds. Remove the MultiBlade and insert the StirAssist. Scrape down the sides of the bowl and add the diced carrot. Also add the olive oil, the (dried) rosemary sprigs and the bay leaves.
• Close the lid and insert the measuring cup. Select STEW P7 and then press Start to activate Step 1. After that scrape down the sides of the bowl and add the dried lentils and the chicken stock. Season with a generous pinch of pepper and salt.
• Close the lid and press Start to activate Step 2. Then add the quail.
• Close the lid and press Start to activate Step 3. In the end press cancel to exit the keep warm mode. Check the seasoning of the lentil stew and add extra pepper or salt to taste if necessary.
• Scoop the lentil stew onto deep plates and top with the cooked quail. Serve immediately.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

QUAIL AND LENTIL CASSEROLE

Steps:

• Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
• Season the quail with salt and pepper and dredge lightly with flour.
• Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
• Add the bacon, and cook until it is crisp. Drain, and pat dry.
• Add the onion, garlic and thyme, and cook gently until the onion has softened.
• Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
• Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
• Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

QUAIL CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Mix the flour and salt (more salt to taste).
• Split the birds down the back and dust them lightly with the flour and salt mix.
• Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
• Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
• Pour in enough wine to cover the birds half-way. Cover.
• Bake for 1 hour.
• To serve, spoon the wine gravy over the top.

LENTIL CASSEROLE

Steps:

• Mix all ingredients except cheese in casserole dish.
• Cover and bake at 300 for 1hr. 45 minutes to 2 hours.
• My children will not eat this without cheese, so I top half with cheddar cheese and put back in the oven for five minutes to melt cheese.

CURRIED LENTIL AND BARLEY CASSEROLE

Steps:

• Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
• Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

CARROT LENTIL CASSEROLE

Steps:

• In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

VEGETARIAN LENTIL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Rinse and drain rice. Transfer to the prepared baking dish.
• Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
• Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.