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Soups & Stews
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Introducing Chinese Casserole Cookery
"Authentic recipes for family-style oriental stews, braised dishes, and combination pots culled from many culinary regions of China and kitchen-tested for standard casserole equipment." --Cover
Chafing Dish and Casserole Cookery
This manual is designed to show the culinary possibilities of a chafing dish. It shows the handy use to which earthware casseroles and marmites can be adopted in cookery. The recipes included are readily prepared in a chafing dish or in stoneware cooking pans.
How to Cook in Casserole Dishes
Written in the early 1900s, "How to Cook in Casserole Dishes'' by Marion Harris Neil was a long-standing staple in the homes of anyone who enjoyed cooking. The book covered recipes ranging from breakfast casseroles to fish dishes, and everything in between. All tested and written by an expert in the culinary field. In fact, during her life, Neil was also an editor for prestigious cooking magazines, as well as a prolific author with a number of other cookbooks to her name. Though there may be newer recipes out there, Neil's are still a favorite among many.
Crazy for Casseroles
Casseroles illustrate perfectly what authentic, original, regional American cooking is all about. They are food at its most appealing: simple, delicious fare that leaves lots of room for variation and that the home cook can feel proud to serve anytime. Crazy for Casseroles is the final word on American casseroles. Acclaimed food writer James Villas is a man on a mission, presenting all manner of casseroles from every corner of America that feature meat, poultry, game, seafood, or vegetables, plus appetizer, breakfast, bread, and dessert casseroles. All can be prepared ahead of time and popped in the oven for warm-up, which makes them ideal for entertaining, potluck, or weeknight dinners. They can be simple and homey, like Texas Beef Hash Casserole; No-Nonsense Spinach Casserole; or Sunday Sausage, Apple, and Cheese Strata. But they can also be fancy and fabulous like Venison and Wild Mushroom Bake or Deviled Crabmeat Ramekins.
How to Cook in Casserole Dishes (Illustrated Edition)
Marion Harris Neil was a prolific writer of cookery books during the early 20th century, cookery editor of The Ladies' Home Journal and a frequent contributor to Table Talk, a long-running home economics and cookery periodical. Many of her works provide recipes for specific manufactured products, including The Story of Crisco and the Ryzon Baking Book. This book on casserole cookery was first published by D Mackay, Philadelphia in 1912 and is reprinted from the Chambers British edition (undated). It contains a comprehensive range of recipes covering soup, fish, poultry and game, meat, vegetables, puddings, cakes and bread, sauces, preserves, invalid foods, and more, and is illustrated with photographs. Mrs Neil explains that the casserole may be regarded as a labor-saving device, taking the place of a half dozen pots and pans in the kitchen, and this method of cookery is also an economic way of preparing delicious meals as foods often too tough for ordinary cooking may be served in a nutritious and tender condition when cooked 'en casserole'.
Bake Until Bubbly
Over 200 variations on the ultimate comfort food—from breakfast to dessert, from around the country and the world! We may fondly remember the classics like tuna noodle casserole, lasagna, or macaroni and cheese from childhood, but this collection of recipes reveals the incredible versatility—as well as the simplicity, ease, and satisfaction—of a well-baked casserole. With healthy options, sweet options, and even vegetarian options, it’s a treasury for any home cook. “Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright’s book delivers. You will find easy-to-make one-dish recipes l...
Casserole Cookery
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The One-Pot Casserole Cookbook
Classic casserole comfort comes home—75 easy, tasty one-pot recipes Nothing beats the authentic taste of a piping-hot, home-cooked casserole straight from the oven. With The One-Pot Casserole Cookbook, you can make oodles of delicious dishes in a snap using whole food ingredients and a single baking dish, a cast-iron skillet, or a Dutch oven. From Country Biscuits and Gravy Skillet to Extra-Creamy Macaroni and Cheese, this one-pot casserole cookbook gives you everything you need to get started, including casserole basics; storing, freezing, and reheating advice; time-saving tips; and more. After a few simple steps, you can be serving up hot and hearty casseroles stuffed with meat, cheese, ...
