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Posts Tagged ‘casseroles’

Krasnapolski: spinach and Cheese Casserole Flipping through the pages of a cookbook from Hawaii, I spy recipes for classic Hawaiian dishes such Laulau and Pipikaula. Turning a couple more pages, a recipe called Krasnapolski catches my eye. Krasnapolski? That doesn’t sound Hawaiian at all. A Google search for Krasnapolski reveals little information other than it is the name of a five-star hotel in Amsterdam that began as a restaurant in 1865. Whether this rich spinach and cheese casserole has fancy origins or not, it is versatile enough to be served as a tasty main dish for brunch or an easy-to-make side dish for supper.

Krasnapolski
A Taste of Aloha

INGREDIENTS
6 eggs
2 (10-ounce) packages chopped spinach, thawed and drained
1/2 cup melted butter
1 (32-ounce) carton of cottage cheese
1 pound sharp Cheddar cheese, grated
2 tablespoons flour

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. Beat eggs.

3. Add spinach, butter, cottage cheese and Cheddar cheese.

4. Sprinkle flour over ingredients and blend.

5. Bake for 1 hour in a greased 3-quart casserole.

Serves 6-8

LINNELL’S NOTES
1. Squeeze out as much liquid from the spinach as you possibly can. I thought I had, but I still found the casserole to be a little liquidy. After taking one slice out, I felt compelled to spoon out the extra liquid.

2. Bake the casserole until it is set in the center. It will solidify more as it cools down, so plan on serving it only after it has sat for a while.

3. The next time I make this, I will use a 9 by 13-inch baking pan instead of a 3-quart casserole. I think the depth of my casserole dish contributed to the longer cooking time (73 minutes).

4. This is not a low-fat or low-cholesterol recipe! I plan on experimenting with low-fat substitutions the next time around.

Enjoy!

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Sushi Casserole Creating extraordinary sushi requires great skill and passion. After watching Jiro Dreams of Sushi, a documentary about Jiro Ono, an 87-year-old sushi master, I’m almost embarrassed to share the following recipe. This recipe is far removed from the precise art of sushi-making, but the rumblings of my imagination wouldn’t let go of the idea of creating a sushi casserole. I searched online, sorted through my notes and newspaper clippings, and reread my sushi cookbooks to figure out what layers I wanted for the casserole. My experiment began and, after a fair amount of improvising, I ended up with a tasty casserole that yielded bite-sized squares of “sushi” that were served with roasted Nori. There are endless possibilities to a layered recipe such as this. And, yes, it is possible to stick a square peg into a round hole!

Sushi Casserole
Sushi Rice
The ratio of vinegar solution added to sushi rice varies with the type of sushi being made. In this case, I’m using a vinegar solution used for making maki-sushi. Normally, the vinegar solution is added to the rice after the rice is cooked. The rice is usually fanned while cooling to give the grains a lustrous or shiny appearance. I cheated by adding the vinegar solution into the rice cooker at the beginning and didn’t fan the rice at all.

Ingredients:
4 cups of uncooked sushi rice (rice must be short or medium grain only)
1/2 cup (8 tablespoons) of plain rice vinegar
5 tablespoons sugar
1 teaspoon salt
Water (approximately 4 cups plus 4 tablespoons)

Directions:
1. Wash and drain rice.
2. Put the rice in the rice cooker.
3. Combine vinegar, sugar, and salt in a small bowl.
4. Add vinegar solution to rice in rice cooker.
5. Add water up to the specified cup level.
6. Start the rice cooker.
7. After the rice is cooked, let it cool to body temperature.

Crab Layer
Ingredients:
1 pound imitation crab
3/4 cup mayonnaise
1 cup sour cream

Directions:
1. Chop the imitation crab or place it in a food processor and pulse. Small chunks are desired, not large chunks nor a smooth paste.
2. Combine mayonnaise and sour cream in a medium-sized bowl.
3. Add crab to mayo-sour cream mixture and stir until thoroughly combined.

Spicy Sauce
Ingredients:
1/2 cup mayonnaise
2 tablespoons Sriracha sauce

Directions:
1. Blend both ingredients together.
2. Pour into a squeeze bottle with a small nozzle tip.

Additional Toppings
Smoked salmon slices
Shrimp tempura
Cucumber sticks
Avocado slices
Aji Nori Furikake (a seasoned mix in a jar)

Assembling Casserole
1. In a small bowl, mix 1 cup of water with 2-3 tablespoons of vinegar. Rub this solution on your hands and on any utensils you use to prevent the rice from sticking.
2. Take handfuls of rice and gently and evenly press it into the bottom of a 9-inch by 13-inch pan. This layer should be at least 1/2-inch thick, but no more than 3/4-inch thick. There may be leftover rice.
3. Spread the crab layer over the rice.
4. At this point I put a thin layer of smoked salmon slices over the crab mixture.
5. The next layer, I alternated between the shrimp tempura, avocado slices, and cucumber strips.
6. Finally, I sprinkled some Aji Nori Furikake over the top of the casserole and then drizzled the spicy sauce up and down the rows of toppings.

To Serve
Ingredients:
Nori/sheets of seaweed
Wasabi
Pickled ginger

Directions:
1. Cut the casserole into small squares. You can either serve the sushi squares directly from the pan or you can plate them on a serving platter.
2. Accompany sushi casserole with squares of roasted Nori, wasabi, and pickled ginger.

Linnell’s Notes:
1. Sushi should not be put in the refrigerator, because the rice will become hard. It’s most delicious when served just after making it.

2. I made my rice base too thick, so I recommend using enough rice to form a solid base, but not so much that each bite is all rice.

3. I used frozen shrimp tempura from Costco and baked it in the oven while the rice was cooling.

4. For easier cutting and serving, the shrimp tempura could be cut into bite-sized pieces and placed intermittently in rows across the casserole. Another consideration might be to place the shrimp tempura under the crab layer. The same goes for the cucumber sticks. The cucumber sticks could be diced and sprinkled over the casserole.

5. Instead of toasting sheets of Nori/seaweed and cutting them into squares, I cheated and opened several roasted-seasoned seaweed snack packs. See packages in photo along with Furikake and rice vinegar: Partial Ingredients for Sushi Casserole

Enjoy!

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ravioli casserole

Looking for something tasty and hearty to take to a holiday potluck? Well, consider yourself “potlucky” that you found this recipe! Like a lasagne, this casserole has layers of meaty tomato sauce and shredded cheese, but magnificent rows of cooked raviolis replace the lasagne noodles. My two guest taste-testers gave this casserole a two-thumbs up and even took some home as party favors.

Lisa’s Ravioli Casserole
From Paul & Phil’s Potluck Cookbook

Ingredients:
9 oz. fresh or frozen raviolis
1 lb. extra-lean ground beef
Salt, garlic, ground black pepper, and Italian seasoning, to taste
1 – 26 oz. jar of spaghetti sauce
2 cups shredded cheese (mixture of mozzarella, Romano and Parmesan)

Directions:
1. Preheat oven to 350 degrees F.

2. Boil 8 quarts of water and cook raviolis according to package instructions. Drain them.

3. While raviolis are cooking, brown hamburger with the spices. Drain fat from meat. Stir in spaghetti sauce and set aside.

4. Spray a large casserole with nonstick spray. Layer meat sauce in the bottom of the dish. Place a few raviolis on top of the sauce. Put another layer of sauce on top of the raviolis. Sprinkle a layer of cheese on next. Continue to layer the ingredients with final layer being cheese.

5. Bake for 45 minutes or until the cheese is slightly browned and bubbly.

Serves 4-8

Linnell’s Notes:
1. This recipe creates a good casserole. Nothing exotic, though. The great thing about this recipe is its adaptability. The next time I prepare this casserole, I will use more interesting tasting ravioli (I used cheese ravioli the first go-round) and add some sweet Italian sausage to the ground beef mixture for more depth of flavor. Chopped spinach (defrosted and squeezed dry), chopped mushrooms, diced green peppers, chopped onions, and a can of diced tomatoes would also enhance the flavor of this recipe. Oh, and maybe a little wine, too . . . .

2. I doubled the recipe and it fit nicely in a 9 by 13-inch pan.

3. Instead of placing “a few raviolis on top of the sauce” as the recipe states, I layered theĀ  raviolis in rows to cover the sauce (approximately 4 raviolis across and 6 raviolis long). This way every person is guaranteed to get his share of ravioli!

Enjoy!

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