https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:12 +0000 MyBB https://twitchinkitchen.com/thread-520.html Thu, 31 Dec 2015 08:45:34 -0500 https://twitchinkitchen.com/thread-520.html The New York Times cooking pages.  I made this last night and we had it as a main course. You can serve this over pasta, rice or just plain the way it is. Great as a side dish to meat as well. This is versatile so you just let your imagination fly and experiment with how you use this.

Eggplan, Tomato $ Chickpea Casserole
by: Martha Rose Shulman

calories: 120 per cup (8oz)

Serves 8

ingredients:

• 1 large eggplant or 2 medium (1 pound total), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
  
• Salt to taste
  
• 3 Tbsp extra virgin olive oil
  
• 1 large onion, sliced thin across the grain
  
• 2-4 crushed garlic cloves (to taste)
  
• 1 28 oz. can chopped tomatoes (I used San Marzano tomatoes)
  
• 2 Tbsp tomato paste
  
• pinch of sugar (or whatever sweetener you use)
  
• 1/8 tsp. cinnamon
  
• 1 sprig of basil (or 1 tsp dried if you can't find fresh)
  
• 1 15 oz can chick peas, drained
  
• 3 Tbsp chopped flat leaf parsley (optional) - I added mine into the individual dishes
  

Step 1:
Preheat the oven to 450ºF.
Line a baking sheet with aluminum foil and brush the foil with olive oil.
Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with olive oil. Place in the oven for 15 minutes or until lightly browned.
NOTE: I had to use two sheets for this. you want to keep the eggplant in a single layer.
Remove from the heat and carefully fold the foil in half over the eggplant (or just cover it with another piece of foil). Crimp the edges together so that the eggplant is sealed inside the foil and will continue to steam and soften.
Let this sit for 15 minutes.

Step 2:
Meanwhile, make the tomato sauce.
Heat 2 Tbsp oilive oil in a large, heavy skillet over medioum heat.
Add the onion and cook, stirring often until tender.
Add the garlic and a generous pinch of salt. Cook, stirring until the garlic becomes fragrant, about a minute.
Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and let it simmer uncovered, stirring often for about 20-25 minutes or until thickened and fragrant.
Add freshly ground pepper, taste and adjust salt if desired.
Remove the basil sprig (if using fresh) and stir in the drained chickpeas.

Step 3:
Preheat the oven to 350º F.
grease with oil or Pam a 2-quart baking dish or gratin (i used a casserole dish).
Cover the bottom with a thin layer of sauce and make a layer of eggplant.
Spoon some sauce on this and then another layer of eggplant. Repeat this until you are out of ingredients.

Step 4:
Bake 30 minutes until bubbling.
Remove from heat and allow to cool for at least 10-15 minutes.
Sprinkle the parsley before serving (again, I sprinkled on each individual serving instead).

Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days.
Martha Rose Shulman can be reached at martha-rose-shulman.com


  IMG_2097.JPG (Size: 438.5 KB / Downloads: 0) ]]> The New York Times cooking pages.  I made this last night and we had it as a main course. You can serve this over pasta, rice or just plain the way it is. Great as a side dish to meat as well. This is versatile so you just let your imagination fly and experiment with how you use this.

Eggplan, Tomato $ Chickpea Casserole
by: Martha Rose Shulman

calories: 120 per cup (8oz)

Serves 8

ingredients:

• 1 large eggplant or 2 medium (1 pound total), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
  
• Salt to taste
  
• 3 Tbsp extra virgin olive oil
  
• 1 large onion, sliced thin across the grain
  
• 2-4 crushed garlic cloves (to taste)
  
• 1 28 oz. can chopped tomatoes (I used San Marzano tomatoes)
  
• 2 Tbsp tomato paste
  
• pinch of sugar (or whatever sweetener you use)
  
• 1/8 tsp. cinnamon
  
• 1 sprig of basil (or 1 tsp dried if you can't find fresh)
  
• 1 15 oz can chick peas, drained
  
• 3 Tbsp chopped flat leaf parsley (optional) - I added mine into the individual dishes
  

Step 1:
Preheat the oven to 450ºF.
Line a baking sheet with aluminum foil and brush the foil with olive oil.
Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with olive oil. Place in the oven for 15 minutes or until lightly browned.
NOTE: I had to use two sheets for this. you want to keep the eggplant in a single layer.
Remove from the heat and carefully fold the foil in half over the eggplant (or just cover it with another piece of foil). Crimp the edges together so that the eggplant is sealed inside the foil and will continue to steam and soften.
Let this sit for 15 minutes.

Step 2:
Meanwhile, make the tomato sauce.
Heat 2 Tbsp oilive oil in a large, heavy skillet over medioum heat.
Add the onion and cook, stirring often until tender.
Add the garlic and a generous pinch of salt. Cook, stirring until the garlic becomes fragrant, about a minute.
Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and let it simmer uncovered, stirring often for about 20-25 minutes or until thickened and fragrant.
Add freshly ground pepper, taste and adjust salt if desired.
Remove the basil sprig (if using fresh) and stir in the drained chickpeas.

Step 3:
Preheat the oven to 350º F.
grease with oil or Pam a 2-quart baking dish or gratin (i used a casserole dish).
Cover the bottom with a thin layer of sauce and make a layer of eggplant.
Spoon some sauce on this and then another layer of eggplant. Repeat this until you are out of ingredients.

Step 4:
Bake 30 minutes until bubbling.
Remove from heat and allow to cool for at least 10-15 minutes.
Sprinkle the parsley before serving (again, I sprinkled on each individual serving instead).

Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days.
Martha Rose Shulman can be reached at martha-rose-shulman.com


  IMG_2097.JPG (Size: 438.5 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-497.html Sat, 29 Dec 2012 18:45:43 -0500 https://twitchinkitchen.com/thread-497.html I have made this one several times and it is one of the few casserole dishes my husband will actually ask me to make. A couple of things...You can deviate from the recipe a bit and use fresh potatoes, rather than the packaged hash browns. Just make sure you cube them up fairly small so they will cook through. Also, I will partly pre bake them in microwave first. Almost easier just to use the packaged ones.
I use the Franks red hot Sweet and spicy wing sauce in this one. Makes for a nice flavor.

BUFFALO CHICKEN AND POTATOES


1 ¼ LBS boneless skinless chicken breasts, cut into 1” strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes (thawed)
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese (2 oz)
1 can (10-oz) condensed cream of celery soup
½ cup corn flake crumbs
2 tablespoons butter or margarine, melted
¼ cup chopped green onions ((3-4 medium)


Preheat oven to 350 degrees. Spray a 13X9 inch (3 quart) baking dish with cooking spray.

In medium bowl, stir together chicken strips and wing sauce.

In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

Cover with foil. Bake 30 minutes, uncover and bake 20-25 minutes longer until potatoes are tender and juice of chicken is no longer pink.
Sprinkle with green onions.
]]> I have made this one several times and it is one of the few casserole dishes my husband will actually ask me to make. A couple of things...You can deviate from the recipe a bit and use fresh potatoes, rather than the packaged hash browns. Just make sure you cube them up fairly small so they will cook through. Also, I will partly pre bake them in microwave first. Almost easier just to use the packaged ones.
I use the Franks red hot Sweet and spicy wing sauce in this one. Makes for a nice flavor.

BUFFALO CHICKEN AND POTATOES


1 ¼ LBS boneless skinless chicken breasts, cut into 1” strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes (thawed)
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese (2 oz)
1 can (10-oz) condensed cream of celery soup
½ cup corn flake crumbs
2 tablespoons butter or margarine, melted
¼ cup chopped green onions ((3-4 medium)


Preheat oven to 350 degrees. Spray a 13X9 inch (3 quart) baking dish with cooking spray.

In medium bowl, stir together chicken strips and wing sauce.

In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

Cover with foil. Bake 30 minutes, uncover and bake 20-25 minutes longer until potatoes are tender and juice of chicken is no longer pink.
Sprinkle with green onions.
]]> https://twitchinkitchen.com/thread-186.html Tue, 15 Apr 2008 15:02:43 -0400 https://twitchinkitchen.com/thread-186.html Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Catfish


Ingredients
8 large Fish Fillets

12 strips of bacon

4 jalapeno peppers

cheddar cheese

salt and pepper

butter


Directions
Prepare 8 large fish fillets. Catfish is what I used in this recipe but any type of fish will work. The fillets need to be thick about the size of a large porkchop, around 1/2 to 1 inch. Butterfly the fillet like a porkchop and stuff with cheddar cheese,bacon, and jalapeno strips.
Secure the sides of the fish with toothpicks or string, the kind used when roasting a ham.

Glaze the fillets with butter so the top will brown and place the stuffed fillets into a baking dish or cast iron skillet and bake at 350 for about 12-15 minutes until golden brown.

Other Notes
Serve 2 fillets per person with a fresh green salad and ranch dressing or dressing of choice. A cold glass of white wine works very well with this dish]]> Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Catfish


Ingredients
8 large Fish Fillets

12 strips of bacon

4 jalapeno peppers

cheddar cheese

salt and pepper

butter


Directions
Prepare 8 large fish fillets. Catfish is what I used in this recipe but any type of fish will work. The fillets need to be thick about the size of a large porkchop, around 1/2 to 1 inch. Butterfly the fillet like a porkchop and stuff with cheddar cheese,bacon, and jalapeno strips.
Secure the sides of the fish with toothpicks or string, the kind used when roasting a ham.

Glaze the fillets with butter so the top will brown and place the stuffed fillets into a baking dish or cast iron skillet and bake at 350 for about 12-15 minutes until golden brown.

Other Notes
Serve 2 fillets per person with a fresh green salad and ranch dressing or dressing of choice. A cold glass of white wine works very well with this dish]]> https://twitchinkitchen.com/thread-185.html Tue, 15 Apr 2008 15:00:45 -0400 https://twitchinkitchen.com/thread-185.html
• 3 cups cooked carp
• 2 cups cooked rice
• 2 tablespoons grated onion
• 2 tablespoons melted margarine
• 1 tablespoon minced parsley
• 1 tablespoon lemon juice
• 1/2 cup milk
• 2 well-beaten eggs
• 1 teaspoon salt
• Pepper to taste

Preheat oven to 350 degrees F. Combine ingredients with the carp. Place in greased loaf pan. Bake for 40 minutes. Serve with fresh salad, small boiled and buttered potatoes sprinkled with parsley, and creamed peas.]]>
• 3 cups cooked carp
• 2 cups cooked rice
• 2 tablespoons grated onion
• 2 tablespoons melted margarine
• 1 tablespoon minced parsley
• 1 tablespoon lemon juice
• 1/2 cup milk
• 2 well-beaten eggs
• 1 teaspoon salt
• Pepper to taste

Preheat oven to 350 degrees F. Combine ingredients with the carp. Place in greased loaf pan. Bake for 40 minutes. Serve with fresh salad, small boiled and buttered potatoes sprinkled with parsley, and creamed peas.]]> https://twitchinkitchen.com/thread-156.html Thu, 10 Apr 2008 15:40:55 -0400 https://twitchinkitchen.com/thread-156.html Creamed Chicken & Biscuits

Ingredients:
1 small / medium onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can Cream of Chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento ( I substitute this with sun dried tomatoes)
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed (I use pop 'n fresh in the tubes)

Preheat oven to 350°F
Grease an 11 x 7 inch baking dish.

Chop the onion. Heat butter in a small skillet and stir in onion. Saute till tender.

Combine chicken, onion, soup, sour cream, milk and sun dried tomatoes in a large bowl and mix well. Spoon this into the greased baking dish.
Bake for 15 minutes.
Remove from oven.

Sprinkle baked layer with 3/4 cup of the cheese. Arrange biscuits in a singel layer over the top. Sprinkle the remainder of the cheese on the biscuits.

Bake until the biscuits are golden brown and the sauce is bubbly, about 20 minutes or longer.

Serve immediately.
Serves 6]]> Creamed Chicken & Biscuits

Ingredients:
1 small / medium onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can Cream of Chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento ( I substitute this with sun dried tomatoes)
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed (I use pop 'n fresh in the tubes)

Preheat oven to 350°F
Grease an 11 x 7 inch baking dish.

Chop the onion. Heat butter in a small skillet and stir in onion. Saute till tender.

Combine chicken, onion, soup, sour cream, milk and sun dried tomatoes in a large bowl and mix well. Spoon this into the greased baking dish.
Bake for 15 minutes.
Remove from oven.

Sprinkle baked layer with 3/4 cup of the cheese. Arrange biscuits in a singel layer over the top. Sprinkle the remainder of the cheese on the biscuits.

Bake until the biscuits are golden brown and the sauce is bubbly, about 20 minutes or longer.

Serve immediately.
Serves 6]]> https://twitchinkitchen.com/thread-135.html Mon, 07 Apr 2008 20:35:13 -0400 https://twitchinkitchen.com/thread-135.html

6-8 half Boneless Skinless Chicken breast
16 Oz Of Sour Cream
1 Can Of 8oz Cream Of Mushroom Soup
1) Whole Stick Of Butter
2) packages Of Ritz Crackers

Boil Chicken Until its done , then drain it. then Pull it ( Shred ). Then You mix You sour Cream and Cream Of Mushroom Soup together , then add in your chicken , then mix together then place into a casserole dish 9X12. Then you crumble up your Ritz crackers and spread over top of the dish , then melt your stick of butter , drizzle it over the top , then bake at 350* for 35 minutes uncovered.

~Barbara Ridenour]]>

6-8 half Boneless Skinless Chicken breast
16 Oz Of Sour Cream
1 Can Of 8oz Cream Of Mushroom Soup
1) Whole Stick Of Butter
2) packages Of Ritz Crackers

Boil Chicken Until its done , then drain it. then Pull it ( Shred ). Then You mix You sour Cream and Cream Of Mushroom Soup together , then add in your chicken , then mix together then place into a casserole dish 9X12. Then you crumble up your Ritz crackers and spread over top of the dish , then melt your stick of butter , drizzle it over the top , then bake at 350* for 35 minutes uncovered.

~Barbara Ridenour]]> https://twitchinkitchen.com/thread-42.html Wed, 02 Apr 2008 21:00:20 -0400 https://twitchinkitchen.com/thread-42.html Hog Winslow's Sausage Casserole

Well, I got this Aunt Bea's Mayberry Cook book with all the recipes that they had eaten on the TV show. This is one good recipe for sausage casserole!

Ingredients:
1 1/2 pounds lean pork sausage
4 - 5 spring onions including the tender tops - chopped
1 medium bunch of celery, leaves included - chopped
1 large green pepper - chopped
Salt and pepper to taste
2 packages dry chicken noodle soup mix
4 1/2 cups boiling water
1 cup raw brown rice
1 8 ounce can sliced water chestnuts - drained
1/4 cup slivered almonds

In a large heavy skillet cook the sausage, stirring until crumbled. Remove from the fat and reserve. Pour off all but 2 to 3 tablespoons of fat.
Sauté the onions, celery, and green pepper, seasoning to taste.

In a saucepan cook the chicken noodle soup in the boiling water for about 7 mins. Add the brown rice and water chestnuts. Remove from the heat and add the sausage and sautéed vegetables. Turn the mixture into a large casserole dish. Sprinkle with the almonds, and cover.

Bake in a 350 degree oven for 1 hour and 30 mins to 2 hours.
Remove the cover for the last 30 mins of baking.

Serves 8 - 10]]> Hog Winslow's Sausage Casserole

Well, I got this Aunt Bea's Mayberry Cook book with all the recipes that they had eaten on the TV show. This is one good recipe for sausage casserole!

Ingredients:
1 1/2 pounds lean pork sausage
4 - 5 spring onions including the tender tops - chopped
1 medium bunch of celery, leaves included - chopped
1 large green pepper - chopped
Salt and pepper to taste
2 packages dry chicken noodle soup mix
4 1/2 cups boiling water
1 cup raw brown rice
1 8 ounce can sliced water chestnuts - drained
1/4 cup slivered almonds

In a large heavy skillet cook the sausage, stirring until crumbled. Remove from the fat and reserve. Pour off all but 2 to 3 tablespoons of fat.
Sauté the onions, celery, and green pepper, seasoning to taste.

In a saucepan cook the chicken noodle soup in the boiling water for about 7 mins. Add the brown rice and water chestnuts. Remove from the heat and add the sausage and sautéed vegetables. Turn the mixture into a large casserole dish. Sprinkle with the almonds, and cover.

Bake in a 350 degree oven for 1 hour and 30 mins to 2 hours.
Remove the cover for the last 30 mins of baking.

Serves 8 - 10]]>