Quick Cooking Ideas: Tater Tot Casserole

Saturday, September 20, 2008

Tater Tot Casserole

1 bag tater tots
1 lb. ground beef
1 pkg. Onion soup
1 can cream of mushroom soup
¼ c. water
¼ c. milk

Brown ground beef. Drain fat. Pour/arrange tater tots on bottom of 9x13 pan. Put ground beef on top. Mix onion soup, cream of mushroom soup, milk and water together and spread on top. Bake 350 F. for 20-25 minutes.

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Cooking Terms

Bake - cook in an oven
Baste - add moisture throughout the cooking process.
Blacken - cook meat in which you coat it generously with pepper and other spices. Then the meat is seared to lock in the flavor a produce a meat that is crisp on the outside, but moist and tender on the inside.
Blanch - plunging a food into boiling water for a few seconds and then rinsing it under cold water to stop the cooking process.
Boil - cook a food submerged in boiling water.
Brasie (stew) - cook a food in a small amount of liquid so the flavor of the food can absorb into the liquid. Common method: crock pot
Broil - use a heat source (flame or coil) positioned above teh food to cook your dish.
Chop - cut a food into irregular pieces.
Deep fry - cooking a food completely submerged in hot oil.
Dice - cut a food into small cubes
Dredge (bread) - coat meat with breadcrumbs, flour or cornmeal before cooking. Common method: Shake 'n Bake
Fold - extremely gentle process to gradually and slowly incorporate ingredients together. Best if done by hand.
Fry - cooking food in hot oil or fat.
Grill - use a heat source that is directly below the food.
Marinate - soak a food in some kind of liquid or spice mixture for an extended period of time so the food absorbs a certain flavor.
Mince - cut food into extremely fine pieces.
Mix - combine ingrediets together by hand or by mixer.
Pan fry - use a small bit of oil or fat to cook foods in a pan, turning the item only a few times.
Parboil - cooking a food that is partially submerged in boiling water.
Poach - cooking a food submerged in water that is just under teh boiling point, or simmering.
Puree - cut up a food into such small bits that it becomes a liquid. Common method: blender
Roast - cooking something in an oven @ a higher temp to create a crust on the food while it cooks.
Saute - similar to pan frying, except that it involves cooking foods in a pan over very high heat and tossing the food often.
Sear - brown the outside surface of a piece of meat by subjecting it to intense heat for just a few seconds.
Shred - cut a food into small strips.
Slice - cut a food into a thin flat piece.
Steam - use water to indirectly cook food. Suspend the food over boiling water in a covered container, trapping the hot steam so that it cooks the food.
Sweat - cover the food and cook at a low temperature until they release their flavor and moisture.
Whipping (beating, whisking) - vigorously mix ingrediets together in a way that brings air into the mixture and makes it smooth and creamy.