How To make Lighthouse Casserole
1 lb Small shell macaroni
2 lb Ground beef
1 lg Onion,chopped
1 cn (16 oz) kidney beans
1 cn (16 oz) cream style corn
1 cn (16 oz) tomato sauce
1 10 oz. jar chili sauce
1 cn (8 oz) mushroom pieces
1 cn (3 oz) sliced ripe olives,
Drained 1 c Shredded Cheddar cheese,
Divided Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer
meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each).
How To make Lighthouse Casserole's Videos
Good Chef Bad Chef x Lighthouse Flour | Lamb Flat Bread
Good Chef Bad Chef and Lighthouse Flour Series14 Ep29 | Homemade Chicken Dumplings
Lamb Flat Bread
Recipe by: Preeya Alexander
Time: 1 hour
Serves: 4
Ingredients:
325g plain flour
½ tsp salt
3 tbsp extra virgin olive oil
200ml water
For topping:
500g lamb mince
1 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tbsp tomato paste – aim for low salt
2 tsp ground coriander
½ tsp cayenne pepper
1 tsp cumin ground
½ red onion, diced
½ cup mint leaves
1 cup cherry tomatoes, quartered
Juice of 1 lemon
½ cup fresh mint, chopped
Greek yoghurt, to serve
Method:
Combine flour and salt in a mixing bowl and make a well in the centre for the olive oil and water – then combine all ingredients together to make a sticky dough.
Cover the bowl and allow it to rest for 30 minutes.
Meanwhile, heat a frying pan and olive oil – add onion and brown for 1-2 minutes, then add mince and break it up, ensure all browned then add garlic and stir through.
Add in the ground coriander, cayenne pepper, cumin and tomato paste and continue to cook the mince for 3-4 minutes. Season with salt and pepper.
Take your dough and divide it into 4 pieces and roll each one out so it is a flatbread the size of the pan you are going to cook them in.
Heat a heavy pan and spray with olive oil – place the flatbread in the pan and cook for 2 minutes – when bubbles start to appear flip it over and cook until browned.
Place the flatbreads on an oven tray lined with baking paper and top with lamb mixture.
Toss the sliced onion in the lemon juice with the freshly chopped mint and set aside for serving. Salt this mixture.
Place in the grill for 2-3 minutes then serve with red onion, herbs and cherry tomatoes sprinkled on top and dollops of yoghurt.
Lighthouse Inn Potatoes
In this video I show you how to make Lighthouse Inn Potatoes. I saw this recipe and just had to make it! They were good, but felt a bit bland, almost like they needed a little pick me up. I think the next time I make these I will add some onion for a bit more flavor. I know it's not traditional to the original recipe, but I think it would be delicious!
Lighthouse Making Pizza Bases Season 8 EP26
Lighthouse Inn Potatoes Recipe
These Lighthouse Inn Potatoes are thick, starchy and coated in creamy sauce with a crunchy topping that will easily become your new favorite side dish!
VIEW THE FULL RECIPE HERE:
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Lighthouse Panzerotti Little Pies Season 8 EP07
Everyday Gourmet with Justine Schofield S11E30 X Lighthouse Flour: Fennel Gnocco Fritto w/ Anchovies
Everyday Gourmet with Justine Schofield S11E30 X Lighthouse Flour: Fennel Gnocco Fritto with Anchovies
Fennel Gnocco Fritto with Anchovies
Chef: Justine Schofield
Serves: 6
Time: 2 hours + cooling
Ingredients
7g instant yeast
Pinch sugar
160ml luke-warm water
250g Tipo 00 flour
½ tsp fennel seeds, crushed
20g lard
Salt
Vegetable oil, for deep frying
Ortiz anchovies, to serve
Method
Add 2 tablespoons of warm water into a small bowl with the yeast, sugar and a pinch of flour. Let stand for 15-20 minute until foamy.
Add flour and fennel seeds to a food processor with a good pinch of salt and combine. Add the yeast mixture along with the remaining water and mix until well combined. With the motor still running add small bits of lard until all incorporated.
Remove and place dough into a greased bowl. Cover and rest for 1-2 hour or until doubled in size.
Knock dough back then cut into quarters. Using a rolling pin, roll dough on a floured surface into 2-3mm thick sheets. Cut into 5-8cm rectangles.
Heat oil to 180C. Fry the dough squares for a minute until puffed and golden. Drain on some paper towel.
Serve as an aperitivo with the anchovies.