Tagged with Casserole

Blanquette de Veau

Blanquette de Veau


Blanquette de veau is a simple and delicately flavoured French veal stew. The word “blanquette” came from the French word “blanc” which means white, as this dish is a made out of a white sauce ragout, to add to the delicate flavour and light colour the meat and butter is never browned during the cooking … Continue reading

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Pininyahang Manok

Pininyahang Manok


Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicum, carrots and onions. In Philippines there are 3 main variations of this dish and they vary on the sauce … Continue reading

Chicken Pimiento Casserole

Chicken Pimiento Casserole


Chicken Pimiento Casserole is a dish made out of chicken and pimiento in a creamy sauce. I am not sure of the origins of this dish but I know my mom loves this as she makes this a lot when I was younger. Basically the dish’s’ main element are the pimiento and it is the … Continue reading

Beef and Bacon Casserole

Beef and Bacon Casserole


You can cook a beef casserole in many ways but nothing beats a simple classic such as beef and bacon casserole, I guess you can’t go wrong on this one. Several months ago we dined in a buffet restaurant called Fortuna located in Sky City Auckland, I was surprised as it looks so much different … Continue reading

Cassoulet

Cassoulet


Cassoulet is a slowly cooked French stew that is made out of duck legs, Toulouse sausages and haricot beans then topped with fried bread crumbs and cracklings. The name was derived from the traditional cooking pot where this dish is typically cooked. There are several varieties of this dish and the most well-known one is … Continue reading

Macaroni and Cheese

Macaroni and Cheese


Macaroni and cheese or “mac and cheese” for short is a simple casserole made out of macaroni and cheese sauce.  The humble origins of this simple dish started during the 14th century in England where hand cut noodles were sandwiched between a mixture of butter and cheese, it was initially called Makerouns, and then the … Continue reading

Beef Bourguignon

Beef Bourguignon


Beef Bourguignon or Beef Burgundy a traditional French stew which is made of beef braised in red wine together with garlic, onions, bouquet garni, pearl onions and mushrooms.  This dish is a popular peasant dish during 1600′s that became popular in France and was slowly refined and made into haute cuisine (dishes that are elaborately … Continue reading

Pork and Beans

Pork and Beans


Pork and beans as the name suggest uses pork and beans as the main ingredients. Pork and beans is very popular as a canned food today not knowing that way back in 1800′s it was a popular dish in America but there were no tomatoes nor tomato paste on the original ingredients.  The tomatoes were … Continue reading

Chicken Pastel Dish

Chicken Pastel Dish


Chicken Pastel or Pastel de Pollo in Spanish, is the Filipino version of the Chicken Pot Pie sans the pie, usually made out of chicken with a thick white sauce made out of cream or milk. The original version of this dish is definitely baked where in the chicken stew is encased in a pie … Continue reading