Sherried Quail Casserole Food

BAKED QUAIL WITH MUSHROOMS

Steps:

• Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
• Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
• Remove mushrooms from skillet; set aside.
• Melt ½ cup butter in skillet; brown quail on both sides.
• Remove quail to a 1 ½ quart casserole.
• Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
• Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
• Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
• Serve over rice.

QUAIL WITH RICE

Steps:

• In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

SHERRIED CHICKEN AND FETTUCCINE CASSEROLE

Steps:

• Preheat oven to 375.
• Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
• Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
• Add flour and cook for 1 minute.
• Add sherry, broth, salt and pepper and bring to a boil.
• Stirring constantly, cook 2-3 minutes.
• Mix together pasta, chicken, cream and vegetable sauce.
• Pour into a shallow casserole dish and top with cheese.
• Bake 30 minutes or until browned and bubbly.

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.

SHERRIED QUAIL CASSEROLE

Steps:

• Sauté the quail in butter for 10 minutes. Remove the birds and sauté onions and celery in butter remaining in skillet for 5 minutes, stirring constantly. Add the cornstarch dissolved in bouillon and cook, stirring constantly until thickened. Stir in sherry and parsley. Arrange quail in shallow casserole and pour sauce over them. Bake in moderate oven (350°F) for 15 minutes.

INDIVIDUAL SHERRIED EGGS (MINI CASSEROLE)

Steps:

• Spray four ramekins or individual casseroles with nonstick cooking spray.
• Combine half and half, sherry, pepper, and Worcestershire, set aside.
• Layer the following into ramekins: Canadian Bacon, two eggs, 2 T. combined sauce and then bake for ~7 minutes at 350.
• Top with cheese, bake again for another ~7 minutes or until cheese is melted and eggs are done to your liking.
• Serve immediately!

GRANDMA'S QUAIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
• Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
• Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
• Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.