Casserole is a large deep pan used for cooking and serving dishes. Early casseroles were rice filled with meat mixtures. Current definition emerged around 1870s. Popularized in US in 1950s with new cookware. Became less sophisticated by 1970s
Fricassee is a stew made with browned meat served in flavored sauce. First recorded in English in mid-16th century. Word originates from French "frire" (fry) and "casser" (break in pieces)
Ground chuck beef should be used with 80% lean meat ratio. Basic seasonings include salt, pepper, garlic, basil, mustard, and cinnamon. Onions should be finely chopped for best flavor. Ingredients should be refrigerated for 60 minutes before shaping
Casserole is a baked dish with raised edges containing mixed ingredients. Can be sweet or savory, prepared in rectangular or square baking dish. Typically holds 3-5 quarts and measures 13x9x2 to 11x17x8 inches. Can be made in glass, ceramic, or enameled cast iron vessels
Use starchy russet potatoes for crispy outside and fluffy inside. Preheat oven to very hot and place seasoned fries on hot baking sheet. Bake until edges are browned, flipping halfway through. Optional: drizzle herbed butter with garlic and parsley before serving
Wiener Schnitzel is Austria's national dish, originating from Vienna. Authentic version uses veal meat, but pork or turkey options are common. Traditional preparation requires three layers: flour, egg, and bread crumbs