MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield about 6 to 8 main course servi
Number Of Ingredients 24
Steps:
- Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
- Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
- Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
- Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
- Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
SHORTCUT MOUSSAKA
Provided by Donna Smith
Categories Bake Eggplant Bon Appétit Michigan
Yield Serves 12
Number Of Ingredients 14
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes. Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 cup grated Parmesan cheese. Season custard to taste with salt and pepper.
- Butter 13 x 9 x 2-inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.
MOUSSAKA
Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.
Provided by PEGGY AYSCUE
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 8
Number Of Ingredients 23
Steps:
- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
- In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
- To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
- Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g
SHORTCUT MOUSSAKA
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
- Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
- Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
- In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
- Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams
MR. FOOD SHORTCUT MOUSSAKA
This is a recipe that I have made for years and never divulged the source lol. I try to make this with well drained browned ground lamb, almost an impossibility to find where I lived in Florida. It works ok with ground turkey, too.
Provided by mandabears
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, sauté ground beef over medium high heat for 7-8 minutes or until crumbly and only slightly pink.
- Drain off any excess liquid.
- Add eggplant to same skillet and sauté for 5-6 minutes or until eggplant starts to soften.
- Add garlic, cinnamon, 1 teaspoon of salt, and pepper.
- Mix well.
- Add spaghetti sauce and cook for 4-5 minutes or until hot.
- Grease a 7 x 11 inch glass baking dish with cooking spray.
- Place meat/eggplant mixture into baking dish, smooth the top.
- In a small bowl combine the eggs, milk, salt and mix until smooth.
- Pour over the meat mixture.
- Bake for 40-45 minutes or until custard is set.
Nutrition Facts : Calories 427.3, Fat 26.8, SaturatedFat 10.6, Cholesterol 171.2, Sodium 858.1, Carbohydrate 12.2, Fiber 4, Sugar 5, Protein 33.1
EASY MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
SHORTCUT MOUSSAKA
Make and share this Shortcut Moussaka recipe from Food.com.
Provided by Karen in MA
Categories Vegetable
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat.
- Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes.
- Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.).
- Preheat oven to 350°F
- Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute.
- Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes.
- Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan.
- Bring to boil, whisking constantly. Remove custard from heat.
- Stir in 1/2 cup grated Parmesan cheese. Season custard to taste with salt and pepper.
- Butter 13 x 9 x 2-inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper.
- Spread meat mixture over. Top with remaining eggplant.
- Pour hot custard cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan.
- Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.
Nutrition Facts : Calories 364, Fat 25, SaturatedFat 10.3, Cholesterol 127.5, Sodium 431.3, Carbohydrate 10.7, Fiber 2.3, Sugar 3.1, Protein 21.5
More about "mr food shortcut moussaka recipes"
MOUSSAKA | RICARDO
From ricardocuisine.com
MOUSSAKA RECIPE | BON APPéTIT
From bonappetit.com
MR. FOOD'S FUN KITCHEN TIPS AND SHORTCUTS (AND RECIPES, TOO!) …
From amazon.ca
Reviews 14Format HardcoverAuthor Art Ginsburg
EASY MOUSSAKA | MRFOOD.COM
From mrfood.com
4/5 (11)Estimated Reading Time 2 minsCategory Vegetables
EASY MOUSSAKA RECIPE — THE MOM 100
From themom100.com
SHORTCUT MUFFULETTA | MRFOOD.COM
From mrfood.com
ASTRAY RECIPES: MR. FOOD'S SHORTCUT MOUSSAKA
From astray.com
LEBANESE MOUSSAKA – AS SEEN ON RESTAURANT: IMPOSSIBLE - ROBERT …
From chefirvine.com
SHORTCUT MOUSSAKA | MOUSSAKA RECIPE, RECIPES, FOOD
From pinterest.nz
SHORTCUT MOUSSAKA | THE SEATTLE TIMES
From seattletimes.com
BEST THEO'S MOUSSAKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MR. FOOD SHORTCUT MOUSSAKA RECIPE - FOOD.COM
From pinterest.co.uk
MR. FOOD: EASY MOUSSAKA | ABC30 FRESNO | ABC30.COM
From abc30.com
MOUSSAKA RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS | FOOD
From foodandwine.com
SHORTCUT MOUSSAKA RECIPE | @ATKINS
From atkins.com
COMFORTING AND INDULGENT, SHORTCUT MOUSSAKA IS A NICE DISH FOR …
From nationalpost.com
MOUSSAKA RECIPE, RECIPES, NYT COOKING - PINTEREST
From pinterest.com
MOUSSAKA SHEPHERD'S PIE RECIPE - FOOD NEWS
From foodnewsnews.com
SHORTCUT MOUSSAKA RECIPE | RECIPE | MOUSSAKA RECIPE, RECIPES, FOOD
From pinterest.com.au
ASTRAY RECIPES: MR. FOOD'S SHORTCUT A LA KING
From astray.com
MR. FOOD: SHORTCUT MEATBALL SOUP - KOAM
From koamnewsnow.com
BEST CHRISTINE'S MOUSSAKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: MR. FOOD'S SHORTCUT MOUSSAKA (MAKE AHEAD)
From recipelink.com
SHORTCUT MOUSSAKA - RECIPELION.COM
From recipelion.com
SHORTCUT MOUSSAKA – FORT FRANCES TIMES
From fftimes.com
HOW MAKING MY MOTHER'S MOUSSAKA HELPED ME LEARN IT’S OK TO …
From allrecipes.com
YOU'VE FOUND MR. MOUSSAKA! TRADITIONAL MOUSSAKA DELIVERED TO …
From mrmoussaka.co.uk
MR. FOOD SHORTCUT MOUSSAKA RECIPE
From recipenode.com
SARA MOULTON’S SPEEDY MOUSSAKA | FOOD GAL
From foodgal.com
QUICK AND EASY, MAKE-AHEAD MOUSSAKA | THESPEC.COM
From thespec.com
WWW.ATKINS.COM
SHORT-CUT MOUSSAKA - RARE AND PASTURE
From rareandpasture.com
MR. FOOD: SIMPLE SHAKSHUKA - CHANNEL3000.COM
From channel3000.com
EASY MOUSSAKA - MR. FOOD TEST KITCHEN | FACEBOOK
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love