Recipes - Casserole Creamy Shrimp with Buttery Crumbs

Crawdad or Shrimp Casserole - Cracker Crumb Topping

 Ingredients

2 pds medium shrimp or crawdads, shelled - deveined, shells reserved
3 cups cream - heavy
1/4 cup sherry - dry
Salt - pinch
5 tablespoonfull butter unsalted, 4 tablespoonfull melted
6 medium scallions, minced white and tender green parts
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
Fresh ground pepper
Hot sauce -
4 cups small oyster crackers
1/4 teaspoon sweet paprika

Directions

-Use butter to grease a 3 1/2-quart shallow glass baking dish. Arrange shrimp in baking dish in a single layer.
-Cover and refrigerate.
-In medium saucepan, combine cream and sherry with shrimp shells.
-Add a pinch of salt and bring to a boil.
-Simmer over moderate low heat for 25 min; strain through coarse sieve measure out 2 1/2 cups.
-Preheat oven to 400°. Melt 1 tablespoonfull of butter in a medium skillet.
-Add scallions and cook over moderate heat, stirring for 2 to 3 minutes.
-Add shrimp cream and simmer until reduced to 2 cups, which takes about 5 minutes.
-Pour the cream into a bowl then stir in lemon juice and Worcestershire sauce.
-Season with salt, pepper and hot sauce; let cool.
-Apply Salt and Pepper to taste on the shrimp. Spread the cream over the shellfish..
-Crush the oyster crackers until coarse crumbs form.
-Transfer to a medium bowl.
-Add 4 tablespoons of melted butter, paprika and stir to coat.
-Scatter the oyster cracker crumbs over the shrimp, pat to smooth.
-Bake casserole in the center of oven for 25 minutes
-Remove from the oven.
-Preheat the broiler.
-Broil the casserole for 30 seconds, rotating as necessary, until top is browned evenly..
-Let stand for 5 to 10 minutes before serving.

This casserole can be prepared  and refrigerated overnight with baking and broiling all that is left to be done.

Recipe - Chicken or Turkey-and-Mushroom Potpie

Holiday Casserole Recipes - Chicken or Turkey and Mushroom Potpie

Recipe: Chicken or Turkey-and-Mushroom Potpie

4 tablespoons unsalted butter, softened
1 onion, finely chopped
1/2 pound mushrooms, stemmed, caps thinly sliced - shitake mushrooms preferred
2 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 cup chicken stock or low-sodium broth
2 tablespoons Madeira
2 cups whole milk
3 cups shredded roast chicken or roast turkey leftovers
1/2 cup frozen baby peas
Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

Preheat the oven to 425°. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter.
Add the onion, mushrooms and carrots and season lightly with salt and pepper.
Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute.
Uncover and cook, stirring frequently, until lightly browned, about 5 minutes.
Stir in the flour and paprika and cook, stirring, for 1 minute.
Add the stock and Madeira and cook, stirring, until blended.
Add the milk and bring to a gentle boil.
Stir in the chicken or turkey and peas and season with salt and pepper.
Remove from the heat.

Arrange the bread over the chicken or turkey mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away.

For an alternate top, instead of bread, follow the instructions in this video from YouTube.

Chickey / Turkey Mushroom Pot Pie Recipe - YouTube Video

From: http://ping.fm/tuMvN

Oven Roasted Turkey and Herb Turkey for Holidays

Herb Filled - Oven Roasted Turkey for Holiday Dinners

Thanksgiving is over this year, but Christmas is still coming faster than you will realize. If  you did not have turkey for Thanksgiving here is the recipe you want to use for Christmas dinner.

This is a great family favorite oven roasted turkey, herb roasted turkey. This fantastic oven roasted turkey recipe combines ingredients from both the western and eastern cuisines of the world. Perfect for a holiday or special occasion dinner. Give it a try because families love roast turkey recipe efforts and oven roasted turkey or herb roasted turkey are among the favorites.

And as usual, one of the best things about herb roasted turkey or oven roasted turkey is the cold turkey sandwiches that we get to enjoy later. Roasted but cold turkey makes absolutely the best cold turkey sandwiches.

For our family cold turkey evening food is almost the best part of a holiday. Cold Turkey, mayo and cranberry sauce. What is your favorite cold turkey recipe?

From: MerapiEyes http://ping.fm/cBnLq

Cauliflower and Pumpkin Seed Casserole

Healthy Cauliflower and Pumpkin Casserole
This recipe combines Cauliflower with Pumpkin tenderized perfectly in an amazingly seasoned cream sauce. The coup d'grace comes by topping this fantastic casserole with mixed roasted pumpkin sees, break crumbs, selected herbs and feta goat cheese.

This recipe feeds 6 to 8 people and takes about 1 hour to prepare.  If you double or triple the ingredients the prep time is not much longer. The results keep well in the fridge for use over the next three or four days.

Ingredients - US Measurements

* 1     cup fresh, whole wheat bread crumbs
* 1/2  cup hulled and roasted pumpkin seeds
* 1     tablespoons unsalted melted butter
* 1     teaspoon dried thyme leaves
*3/4   cup crumbled feta goat cheese
* 1     3 pound pumpkin, peeled, seeded and cut into quarters
* 1     head of cauliflower cut into quarters
* 2     tablespoons all purpose flour
* 2     cloves of garlic, well minced
* 2     teaspoons mustard seeds
* 1.5  teaspoons salt - sea salt or kosher salt preferred
* 1.5  cup of half and half milk/cream


Preparation and Cooking Instructions
Casserole Preparation and Cooking
- Preheat oven to 400 degrees F. 
- Butter a 1 1/2-quart casserole or baking dish and set aside. 
- Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the  
  goat cheese, and set aside. 
- Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters.
- Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. 
- Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour  
  mixture. 
- Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. 
- Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. 
- Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of  
  the oven for 30 minutes.


Application of Topping
After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.