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List Of Casseroles
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casserole dishes * * * * – a popular way of cooking salted cod (bacalhau) in Portugal * * * * – named after the place of its invention, the Divan Parisiennne Restaurant in the New York Chatham Hotel * * * - Rice baked with béchamel sauce. It is a Japanese Western dish similar to gratin. * * * * * * * ** ** (''potatoes gratiné'') * * – typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup * – a Finnish food traditionally eaten at Christmas * * * * * * * * – made from groats and farmer cheese * * * * * * * * * * * * * * – someti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janssons Frestelse
Jansson's temptation (Swedish: Janssons frestelse ()) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish '' julbord'' (Christmas ''smörgåsbord''), and the Easter ''påskbuffé'', which is lighter than a traditional ''julbord''. The dish is also common in Finland where it is known as ''janssoninkiusaus''. Preparation The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at for about one hour. The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (''Sprattus sprattus'') pickled in sugar, salt and spices have been known in Sweden as ''ansjovis'' since the middle of the 19th century, while true anchovies (''Engraulis encrasicolus'') are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Cuisine
Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products ( rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and culture of Finns was mainly based on agriculture already at prehistoric times. However, in the harsh and col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lanttulaatikko
Lanttulaatikko or kålrotslåda (''swede casserole'') is a swede (rutabaga) casserole that is a traditional Christmas dish in Finland. It is usually served with other casseroles at the Christmas table as a side dish to ham, fish or other meats. Traditional ''lanttulaatikko'' is made of boiled and mashed swede, sweetened and enriched with a mixture of bread crumbs, egg, cream, treacle, butter, and seasoned with salt and various spices (such as ginger, cinnamon and nutmeg). This mixture is placed in a casserole dish, often with a decorative pattern forked over it (or topped with more bread crumbs). It is then baked in a low oven at for an hour and a half. See also * List of casserole dishes * Porkkanalaatikko * Maksalaatikko Liver casserole ( fi, maksalaatikko, sv, leverlåda) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam. It is also sold ready-to-eat and eaten as an ever ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kugel
Kugel ( yi, קוגל , pronounced ) is a baked casserole, most commonly made from lokshen or Jewish egg noodles ( ) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays. American Jews also serve it for Thanksgiving dinner. Etymology The name of the dish comes from the Middle High German meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German —a type of ring-shaped cake). However, nowadays kugel is often baked in square pans. Litvaks (Jews from Lithuania, northeastern Poland and northern Russia) call the pudding , Galitzianers (Jews from southeastern Poland and western Ukraine) call it . History The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, Jewish cooks in Germany replaced bread mixtures with lokshen noodles or farfel. Eventually eggs were incorporated. The additio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hotdish
A hotdish is a casserole dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup that must be served hot or warm. A classic example is made with ground beef, topped with tater tots, and flavored with thick condensed cream of mushroom soup sauce, but some versions in Minnesota use the official state grain wild rice, or even macaroni, in place of the potatoes. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and eastern Montana. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks, and church suppers. History The history of the hotdish goes back to when "budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches."Harron, Hallie. (February 1996"Heati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tater Tot
Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. "Tater" is short for ''potato''. History Tater tots were invented in 1953 when American frozen food company Ore-Ida founders F. Nephi Grigg, Golden Grigg, and Ross Erin Butler Sr. were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. The product was first offered commercially in stores in 1956. The name "Tater Tot" is a registered trademark of Ore-Ida—which has been a subsidiary of Heinz since 1965—but has become so widely associated with the dish that it is often used as a generic term. "Tater" is short for ''potato''. The name "Tater Tot" was created in the 1950s, and soon trademark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Bean Casserole
Green bean casserole is an American baked dish consisting primarily of green beans, cream of mushroom soup, and Fried_onion#Crisp_fried_onions, french fried onions. It is a popular side dish for Thanksgiving dinners in the United States and has been described as ''iconic''. The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. Campbell's estimated it was served in 20 million Thanksgiving dinners in the US each year and that 40% of the company's cream of mushroom soup sales go into a version of the dish. Variations on the dish include broccoli casserole, using a different Cream soup, creamed soup variety, or using sauteed onions instead of deep-fried ones. Background Campbell’s Cream of Mushroom flavored soup variety was created in 1934 and was the first of the company's soups to be marketed as a sauce as well as a soup. It became so widely used as casserole filler in recipes for the hotdish recipes popular in Minnesota that it was sometimes referre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin Dauphinois
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. It is called potatoes au gratin in American English. History The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes. Preparation Gratin dauphinois is made with thinly sliced raw potatoes, milk or cream, and sometimes Gruyère cheese, cooked in a buttered dish rubbed with garlic. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Funeral Potatoes
Funeral potatoes (also great potatoes, cheesy potatoes, hash brown casserole, cheesy hash browns, those potatoes, or party potatoes) is a traditional potato hotdish or casserole that is popular in the American Intermountain West and Midwest. It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names. The dish has sometimes been associated with members of The Church of Jesus Christ of Latter-day Saints, because of its popularity among members of the Church. Ingredients and preparation The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and a topping of butter with corn flakes or crushed potato chips. Ingredients in some variations include cubed baked ham, frozen peas, or broccoli florets. In popular culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frito Pie
Frito pie is a dish popular in the Midwestern, Southeastern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (traditionally Fritos). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings. In Mexico a similar type of dish is chilaquiles. History The exact origin of the frito pie is not completely clear. The oldest known recipe using Fritos brand corn chips with chili was published in Texas in 1949. The recipe may have been invented by Daisy Doolin, the mother of Frito Company founder Charles Elmer Doolin and the first person to use Fritos as an ingredient in cooking, or by Mary Livingston, Doolin's executive secretary. The Frito-Lay company attributes the recipe to Nell Morris, who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baeckeoffe
Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour. Alsatian people often eat this dish for a special occasion, such as Christmas. History The Baeckeoffe is a dish inspired by cholent, a traditional Jewish Shabbat dish. Because of the spiritual prohibition of using the fire from Friday night to Saturday night, the Jews had to prepare food for Saturday on Friday afternoon and then would give the dish to the baker, who would keep it warm in his oven until Saturday noon. Traditionally, the women would prepare this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zucchini Slice
Zucchini slice is a dish common in Australia and New Zealand that bears similarities to frittatas and quick breads. It consists of zucchini, eggs, cheese, usually bacon, and flour baked to form a flat loaf. It is baked in a flat loaf, cut into squares, and served as a main dish or a side dish and is often eaten for lunch. It is one of a category of similarly-named and -served dishes common in the region, both sweet and savory. History In Australia and New Zealand the dish is a "beloved lunchbox staple or café snack", according to the ''New York Times''. It is one of a category of slices, both sweet and savory, common in the region. The dish may have roots in Europe or the Middle East. Description ''The New York Times'' calls it "a cross between a frittata and savory quick bread". The main flavors are of egg and cheese. Ingredients, preparation, and serving The dish combines zucchini, eggs, cheese, flour, and usually bacon, along with seasonings and sometimes other in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
