Upside Down Casserole Food

UPSIDE DOWN (MAQLOOBEH)

Steps:

• Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
• Rinse rice until water is clear and then leave to drain in colander.
• Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
• Add chicken and brown.
• Add 8 cups water and mix.
• Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
• Cook for one hour.
• While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
• Fry until golden (well-cooked) but not burnt.
• Put aside.
• When chicken is ready, sieve stock into bowl and remove the chicken pieces.
• Coat with pinches of salt and mixed spices.
• Brown under grill.
• Get a medium sized pot.
• (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt - so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
• Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
• Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
• Add chickpeas in the same way.
• Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
• Add rice and spread evenly.
• Carefully and slowly pour the chicken stock on top to cover rice.
• Cook on stove-top until rice is cooked.
• Quickly flip the saucepan upside down onto a large serving tray (preferably round).
• Rub and cool down top of pot with a wet cloth.
• Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
• Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
• Eat with small bowls of yoghurt.

UPSIDE DOWN PEPPERONI PIZZA CASSEROLE

Steps:

• Preheat oven to 400 degrees and prepare baking dish (I use a 1.75qt oval baker).
• Over medium heat, combine the ground beef, onion and garlic in a large skillet until beef is browned.
• Add the mushrooms, olives, pepperoni and tomato sauce and heat through.
• Pour mixture into prepared baking dish.
• Sprinkle with mozzarella cheese.
• Top randomly with biscuit pieces.
• Bake 15-18 minutes until biscuits are browned and casserole is bubbly.

EASY UPSIDE-DOWN PIZZA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in sauce, mushrooms, and olives. Cook and stir until heated through, about 2 minutes more. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mozzarella cheese on top of the casserole.
• Flatten each biscuit with your hands and arrange on top of the cheese.
• Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

UPSIDE-DOWN PIZZA CASSEROLE

Steps:

• In a large skillet cook sausage until brown and drain.
• Stir in tomato sauce; heat through.
• Transfer to a 2 quart baking dish.
• Top with pepperoni slices, onion, mushrooms and olives.
• Sprinkle with cheese.
• Flatten biscuits or French bread and arrange on top of cheese.
• Bake at 400 degrees about 15 minutes or until top is golden.

UPSIDE-DOWN PIZZA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13x9-in. baking dish. Sprinkle with cheese., In a blender, combine the milk, eggs, oil, flour and salt; cover and process until smooth. Pour over cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

UPSIDE DOWN PIZZA

Steps:

• Cook the Italian sausage, onion and bell pepper in a large skillet over medium high heat until sausage is cooked through completely and vegetables have started to soften. Drain grease, if necessary.
• Add the mini pepperonis and Italian seasoning and cook for another minute or two.
• Stir in the spaghetti sauce and allow to simmer for several minutes.
• Spread the meat mixture into the bottom of a 9x13 inch casserole dish, then sprinkle the shredded mozzarella evenly over the top.
• In a medium sized bowl, whisk together the flour, eggs, milk, vegetable oil and salt, then pour evenly over the top of the cheese.
• Bake at 400°F for 25 to 30 minutes, until dish is bubbly and the crust has puffed up and started to brown.
• Allow to rest for several minutes before serving.

UPSIDE DOWN PIZZA CASSEROLE

Steps:

• In a large skillet over medium-high heat, brown ground beef and onions.
• Drain.
• Stir in olives, pizza sauce, pepperoni, seasoning, and mushrooms.
• Bring to a boil.
• Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, combine milk, oil and eggs; beat 1 minute at medium speed.
• Add flour and salt; beat 2 minutes at medium speed or until smooth.
• Spoon meat mixture evenly into ungreased 9 x 13 inch dish.
• Place cheese slices over hot meat mixture.
• Pour topping evenly over cheese, covering completely; sprinkle with Parmesan.
• Bake at 400 for 20-30 minutes or until puffed and golden.

MOM'S UPSIDE-DOWN PIZZA

Steps:

• Preheat oven to 350.
• Brown meat and onion in a large skillet and drain.
• Stir in tomato sauce and mix, cook over low heat for 10 minutes.
• Spoon mixture into lightly greased 13X9 dish, top with sour cream and sprinkle with cheese.
• Unroll crescent rolls and place over cheese.
• Bake, uncovered, for 20 to 25 minutes until done.

MAHA SARSOUR'S MAQLUBA (UPSIDE-DOWN CHICKEN AND RICE)

Steps:

• Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
• To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
• Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don't season. (If the eggplant is too oily, press on it with paper towels.)
• Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant.
• Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.
• Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.
• Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.
• Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.