CAPTAIN'S CASSEROLE
Make and share this Captain's Casserole recipe from Food.com.
Provided by MizzNezz
Categories Tuna
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine rice, oregano and pepper in 1 1/2 qt greased casserole.
- Stir tomato juice and water into rice.
- Stir in tomatoes, onion and tuna.
- Mix soup, milk, and cheese.
- Heat until smooth.
- Pour over tuna.
- Top with potato chip crumbs.
- Bake at 375* for 20 minutes.
Nutrition Facts : Calories 284.7, Fat 7.2, SaturatedFat 4, Cholesterol 20.2, Sodium 650.8, Carbohydrate 45.8, Fiber 2, Sugar 4.6, Protein 8.9
COUNTRY CAPTAIN CASSEROLE
This Country Captain Casserole recipe has been around for years. There's tons of flavor in this casserole thanks to the apple, curry and raisins.
Provided by Chef Rodney
Categories Main Course
Time 1h20m
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat 2 Tbsp of oil over medium high heat until very hot. Add chicken and cook until golden brown. Transfer chicken to a bowl and set aside.
- Preheat oven to 350°F. In same Dutch oven, heat 1 tsp of oil over medium high heat. Add onions, apple, green pepper, garlic, and ginger. Cook for 2 minutes, stirring frequently. Reduce heat to medium. Cover and cook for 5 minutes.
- Stir in curry powder, black pepper, and cumin. Cook 1 minute. Add tomato puree, broth, raisins, salt, and chicken. Heat to boiling over high heat. Boil 1 minute.
- Cover and place in oven. Bake 1 hour. Sprinkle with parsley and serve.
Nutrition Facts : Calories 344 kcal, Carbohydrate 24 g, Protein 20 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 580 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
- Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
- Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.
COUNTRY CAPTAIN
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century. It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice. Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees.
- Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
- Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
- Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
- Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
- Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.
Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 47 grams, Carbohydrate 29 grams, Fat 78 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 23 grams, Sodium 1579 milligrams, Sugar 12 grams, TransFat 1 gram
CAPTAIN'S CASSEROLE
Steps:
- Preheat oven 350 F. Peel potatoes and cut into 1/2 inch cubes. In a 10" square, heavy baking dish, mix sausage, onion and potatoes. Sprinkle with seasoned salt. Cover with aluminum foil, bake 350F for 20 minutes, and remove any excess grease that may have accumulated. Add green pepper. Reduce heat to 325F and bake for an additional 25 minutes or until potatoes are tender and sausage is fully cooked.
CAPTAIN RODNEY'S CHEESE BAKE
Make and share this Captain Rodney's Cheese Bake recipe from Food.com.
Provided by Rogue7
Categories Potluck
Time 35m
Yield 12 12, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Mayo, cream cheese, cheddar cheese and onions in a greased quiche pan or similar. Top with crumbled up crackers: well enough to coat, but not too thick. Bake at 350 degrees for about 15 minutes, until just bubbling on edges. Remove and top with bacon and dribble glaze. Put back in oven to finish . Need to see bubbling edges and a nice toasty brown crackers. remove and serve with remaining crackers! Yummy!
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