Tired of the same ole meals, help please?!
Answers: Any awesome recipes for chicken or beef? Something delicious but not too complicated.
Run off a copy of the following suggestions for future use:
1. Dinner recipe videos, turn on your sound and click this link:
http://www.kraftfoods.com/kf/CookingScho...
2. Foil-Pack Dinners-turn on your sound (video):
http://www.kraftfoods.com/kf/cookingscho...
3. Favorite Brand Name Recipes:
http://www.fbnr.com/finder/searchlists/1...
Take a look at these recipes from Campbells:
http://www.campbellsoup.com/Supper_Bakes...
20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh...
4. In a rush? Smithfield, Hormel, Armour have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen.
5. Tyson's fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat meal into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.
Here are some crock-pot recipes for you:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-...
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick...
TEXAS crock pot recipes:
http://www.texascook.com/crockpot/
7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.
8. Frozen dinners are always a good choice. Our favorites are Stouffer's, Marie Calendar's, Michael Angelo's, Boston Market's. Just add a side dish, salad, or fruit salad. Desserts can be bought at their bakery section.
9. Ragu Sauces- Italian (in jars, just pour it on).
Scroll down this screen, click a category and then click "Find Recipe" at the bottom of the screen:
http://www.eat.com/recipe_landing.asp
10. Quick put together desserts:
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge...
Kraft's Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho...
11. Tossed Salad (video):
http://www.5min.com/Video/How-to-make-th...
Caesar Salad - chef style (video):
http://www.ifoods.tv/site/video.jsp?vide...
Quick five minute Caesar Salad (video):
http://www.5min.com/Video/How-to-make-a-...
12. Guacamole Dip video (peppers can be left out if you wish):
http://www.5min.com/Video/how-to-make-gu...
14. Chef Wan's Recipes-Malaysia...in south east asia - pictures:
(Categories on the left hand side of the screen)
http://www.chef-wan.com.my/index.php?pag...
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make...
Chicken parmesan, Chicken Con Carne, I forget its name it is good all you do is boils osme egg noodles saute some chicken add some seasoning and add some red wine sauce it is great. Chicken tacos are good too. Or this chicken thing that all you need is cream of chicken, some vegitables, rice and chesse. It's on campell's website and it is good and easy to make hope that helps
Try Chicken Diane, it's really simple and delicious!
4 lg. boneless chicken breast halves or 8 sm.
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth
1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
2. Heat 1 tablespoon each of oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
4. Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6. Pour sauce over chicken. Serve immediately.
Great with a salad, steamed broccoli and parsley potatoes:
1 1/2 lb. tiny new potatoes
1/4 c. butter
1/4 c. minced parsley
1 tbsp. lemon juice
Scrub or scrape potatoes. Cook in boiling salt water until tender. Drain. Peel if desired. Melt butter in saucepan; stir in parsley and lemon juice. Pour over hot potatoes. Serves 4-6.
I like to season boneless/skinless chicken thighs with Cajun seasoning and cook them in my grill ( i.e. George Foreman ). I cook enough that I can use it for 2-3 days in various ways (salad toppers, sandwiches, or with side dishes).
The simplest beef recipe is just to put a round steak in a fry pan to brown. Then add mushrooms, chopped onions, LOTS of chopped veggies, chopped potatoes and seasoning - I like lots of pepper - add about a cup of water or boullion, cover and simmer until done.
mini barbecue chicken pizzas are great, especially if you have kids. I use pita bread (onion flavored is good). Toss cooked chicken in barbecue sauce spread on pita bread cover in mozzarella cheese , put it in the oven until cheese melts. Serve with a salad. If you like you can dress it up more with peppers and mushrooms.
Lemon pepper chicken: 3 teaspoon of soften butter or margarine, add 1/2 tsp garlic powder, 1 tsp of onion powder, mix in butter. rub butter on to chicken (any piece will do works with boneless or bone in). sprinkle lemon pepper on both sides of chicken, bake or grill. I serve it with something like rice pilaf, or flavored rice (from a box) and asparagus.
try http://menus4moms.com/ They send out weekly meal plans each week
Roast Chicken with Lemon and Herbs
1 fresh chicken, 3 1/2 lbs.
Salt and freshly ground pepper
6 fresh sage leaves (or 4 sprigs fresh tarragon or 1/2 t. dried herbes de Provence
1 large lemon, cut into 1/4-inch slices
2 T. butter, room temperature
2/3 C. mixed roughly chopped carrots and onions
1 to 2 T. minced shallots
1/3 C. dry white French vermouth or dry white wine
2/3 C. or more chicken stock
1 to 2 T. butter (optional)
Set oven rack to lower mid level position and preheat oven to 425° F.
Rinse chicken thoroughly, inside and out, under hot water, then dry
it with paper towels. Remove any lumps of fat from inside the cavity
near the tail opening.
Salt and pepper cavity and stuff with sage leaves and 3 or 4 thick
slices of lemon; give the slices a squeeze as you put them in.
Massage butter over entire chicken skin, including undersides, then
salt generously.
Tie ends of drumsticks together with twine. Arrange chicken breast-
up on rack in roasting pan 2 inches deep and tuck the flap of neck
skin underneath. Squeeze juice of remaining lemon pieces over top.
Set roasting pan in oven. After 15 minutes, lower heat to 350° F.
When chicken is beginning to brown rapidly, baste with accumulated
pan juices. Roast an hour, adding onions and carrots after 30
minutes and basting several times. Very carefully test for doneness,
checking for easy movement in leg joint and clear color in the
juices. Return it to the oven if there is any sign of pink. (A small
chicken will roast in about 1 1/2 hours or more.) When done, remove
chicken from rack and set it on a board to rest 15 minutes before
carving. This allows the juices to retreat back into the flesh.
While chicken is resting, make a deglazing sauce in roasting pan.
Have ready a strainer set over a small saucepan. Tilt roasting pan
so remaining fat and juices accumulate in one corner. Carefully
spoon off most of fat and reserve for vinaigrette or other uses.
Place roasting pan on stove burner over medium heat; add shallots
and stir for a moment until sizzling. Pour in wine or vermouth and
the stock and heat rapidly to a simmer, scraping up all the glazed
bits in the pan. Cook briefly until glaze is melted and liquid is
slightly syrupy. Strain into saucepan, pressing strained bits to
release their juice. (If you like the bits, don't strain.)
Taste sauce and adjust seasoning; you may add more wine or stock and
boil it down a bit to thicken. Whisk in butter just before serving,
if desired, for richer finish.
Deglazing also may be done in a saucepan; scrape defatted juices and
as much of glazed bits as you can into saucepan, pour a small amount
of boiling water into roasting pan and scrape to melt remaining
glaze. Add to saucepan with shallots, wine, and stock; bring to a
boil and cook until thickened. Strain and whisk in optional butter.
Makes about 1 cup sauce.
Carve chicken and serve with deglazing sauce.
Makes 4 servings.
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Skillet Chicken Dinner
6 small Yukon Gold potatoes, peeled
2 portions leg quarters
Salt, pepper
2 T. olive oil
2 garlic cloves, minced
2 T. brandy
1/2 C. chicken broth
1 T. mustard
2 sprigs fresh thyme
2 sprigs fresh rosemary
Place potatoes in small pan. Cover with water and bring to boil.
Cook 10 minutes or until partially cooked. Drain.
Meanwhile, season chicken with salt and pepper to taste. Heat oil in
large skillet. Add chicken and garlic and brown chicken 5 minutes
per side. Pour off fat. Add brandy and scrape up browned bits in
skillet.
Pour in broth, mustard, thyme, and rosemary. Add potatoes. Cover and
simmer 15 minutes or until chicken is glazed and tender. Season to
taste with salt and pepper.
Servings: 2.
(((((((((((((((((((
Bruschetta Chicken Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized
pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes with their liquid in medium
bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and
cheese. Top with the stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
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STOVE-TOP CHICKEN CASSEROLE
1 stick butter
8-10 chicken breast fillets (boneless and skinless)
10 slices Swiss cheese
1 lg. box chicken flavor Stove Top (12 oz.)
1 can cream of chicken
1 can cream of mushroom
1. Melt stick of butter in 13 x 9 inch glass pan.
2. Arrange chicken fillets in bottom of pan.
3. Lay Swiss cheese slices on top of chicken.
4. Prepare Stove Top according to directions on box.
5. Spread Stove Top on top of cheese.
6. Mix together cans of soup and spread on top of Stove Top.
Bake at 350 degrees for 45 minutes, covered with foil. Uncover and
bake additional 15 minutes. Let set for 5 minutes before serving.
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Garlic Fried Chicken
2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt
Wipe the chicken pieces with a damp cloth and store in container with tight
fitting lid. Mix all
ingredients together, pour over chicken, and let marinate in the
refrigerator overnight. When
ready to fry, drain the liquid from the chicken pieces and dredge them in
flour, heat some
vegetable oil in a large skillet over medium heat and brown the chicken
pieces on all sides.
Lower the heat and cover skillet and cook for 35-40 minutes
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Church Social Meatloaf
2 pounds of ground beef
2 cups of cornbread crumbs
3/4 cup of minced onion
1/4 cup of chopped green pepper
2 eggs
2 tablespoons of horseradish
1 tablespoon of salt
1/4 cup of milk
1/4 cup of catchup or thick tomato pulp
1 teaspoon of dried mustard
Mix all of the ingredients together and form into a loaf. Spread additional
catchup on top and
bake at 400 degrees for 35 minutes.
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My Aunt's Meatloaf
1-1/2 pounds of ground beef
1 onion chopped
1 egg
1/2 cup of fresh breadcrumbs
1 teaspoon salt
2-8oz. cans of tomato sauce
1/4 teaspoon of black pepper
1/2 cup of water
3 tablespoons of vinegar
3 tablespoons of brown sugar
2 tablespoons of mustard
2 teaspoons of Worcestershire sauce
3 strips of bacon
Parmesan cheese
Mix the beef, breadcrumbs, onion, egg, salt, pepper and 1 can of the tomato
sauce. Form into
a loaf and put in a shallow pan. Combine the remaining tomato sauce and all
of the other
ingredients except bacon and Parmesan cheese and pour over meat loaf.
Sprinkle with the
Parmesan cheese. Place the bacon on top of the meatloaf and bake at 350
degrees for 1 hour
and 15 minutes. Basting occasionally
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Country Fried Steak
2 pounds of cube steak
1 1/2 teaspoons salt
1/2 teaspoon of black pepper
2 cups water
1 can of Cream Of Chicken Soup
Vegetable oil
Salt, pepper the cube stake and roll in the flour. Heat the vegetable oil in
a skillet and brown the
steak pieces on both sides. Remove the steak and place in Crockpot. Add
water and the
cream of chicken soup and simmer until tender, about 2 hours.
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Crockpot Beef with Mushrooms
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 pounds beef sirloin tips
1/2 cup chopped shallot
1/2 pound mushroom -- sliced
1 can beef broth
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste
1/4 cup dry red wine
3 tablespoons flour
buttered noodles
1. Combine 1/2 cup flour with the salt and pepper and toss with
beef
cubes to coat thoroughly. Place in Crockpot. Add shallots and
mushrooms.
Combine beef broth, Worcestershire sauce, and tomato paste. Pour
over
beef and vegetables; stir well. Cover and cook on low for 8 to 12
hours
or on high for 4 to 6 hours.
2. One hour before serving, turn to high setting. Make a smooth
paste of
red wine and 3 tablespoons flour; stir into Crockpot, mixing well.
Cover
and cook until thickened. Serve over hot buttered noodles.
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Spaghetti Casserole
Ingredients:
1 pound lean ground beef
1/2 pound hot Italian Sausage
1 medium diced onion
1 clove minced garlic
1 16-ounce can tomatoes
1 6-ounce can tomato paste
1 teaspoon basil
? teaspoon salt
? teaspoon pepper
6 ounces spaghetti
? cup melted butter
? cup grated Parmesan cheese
2 beaten eggs
1 cup cottage cheese
1? cups shredded mozzarella cheese
Brown meat and drain well. Add onion and garlic; sauté until tender. Stir in tomatoes, tomato paste and seasonings. Cover and simmer 20 minutes. Cook spaghetti; drain. Mix in butter, Parmesan cheese and eggs with the spaghetti. Line a greased 10-inch pie plate or cake pan with spaghetti to form a crust. Spoon cottage cheese over crust. Top with meat sauce and mozzarella cheese. Bake at 325 degrees for 45 minutes. Serves 6-8
Try some of my own recipes and some of my favorites!
Black Bean Chicken Enchiladas-- http://www.recipezaar.com/281057
Chicken Empanadas-- http://www.recipezaar.com/281057
Meatball Subs-- http://www.recipezaar.com/236466
*I also like to simmer the meatballs in barbeque sauce instead of pasta sauce for barbeque meatball subs.
Sloppy Joes-- http://www.recipezaar.com/234396
Easy Taco Soup-- http://www.recipezaar.com/223027
Rice and Chili Burritos-- http://www.recipezaar.com/216873
Chicken Fried Rice-- http://www.recipezaar.com/152299
Easy Chicken Curry-- http://www.recipezaar.com/37040
Enjoy!
Honey, though well intended, these folks are burning up keyboards. Go to www.foodtv.com They have 10,000 recipes online. Simple to complicated. Enjoy.
Braised Beef With Roasted Vegetables
For the pot roast
2 teaspoons vegetable oil
2 1/2 to 3-pound boneless chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (13 3/4 to 14 1/2 ounces) beef broth
1/2 cup chopped onion
1 large clove garlic, minced
2 tablespoons chopped fresh parsley, plus more for garnish if desired
1 bay leaf
Roasted vegetables (recipe follows)
2 tablespoons cornstarch dissolved in 3 tablespoons water
For the roasted vegetables
8 small parsnips (about 1 pound), peeled
6 small leeks (about 2 pounds), well cleaned
2 red bell peppers, cut into 2-inch pieces
2 tablespoons vegetable oil
1 1/2 teaspoons dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
To prepare pot roast: In a Dutch oven, heat oil over medium heat until hot. Add roast and brown evenly.
Season with salt and pepper.
Add broth, onion, garlic, 2 tablespoons chopped parsley and bay leaf.
Bring to a boil; reduce heat to low. Cover tightly and simmer gently for 2 to 2 1/2 hours or until roast is tender.
About 1 hour before end of cooking time, prepare roasted vegetables.
When roast is done, remove from pot and keep it warm.
Skim fat from cooking liquid, discard bay leaf.
In the pan, combine 2 cups cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened.
Serve pot roast with roasted vegetables and gravy.
Garnish with chopped parsley if desired.
To prepare roasted vegetables: Heat oven to 350 degrees.
Cut parsnips into 3-inch lengths; cut thick end pieces in half lengthwise. Cut leeks into 3-inch lengths (white and light green parts only).
Place parsnips, leeks and peppers in a 15- by 10-inch jellyroll pan.
Drizzle with oil; sprinkle with marjoram, salt and pepper. Toss to coat.
Roast 40 to 50 minutes or until tender and lightly browned; stir once.
Makes 6 servings.
When making soups and stocks, you can add a Bouquet Garni. In cheesecloth make a small bundle of fresh herbs, thyme, parsley, bay leaf, garlic, peppercorns and the like.
Use it for additional flavor. When you are finished cooking, it can easily be removed and thrown out. A quick tip is to leave the string a little long and tie it to the handle on the pot you are using.
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Chicken and Dumplings
1 chicken 3-4 lbs.
8 C. water
1 medium onion cut in half
1 celery rib
2 carrots sliced
1 bay leaf
1 T. salt
Place chicken, water, onion, celery, carrots, bay leaf and salt in 8-10 quart stock pot or dutch oven. Cover and simmer until done, about 1 hour. Let cool and remove chicken from bones. Refrigerate chicken. Throw bones back into stock and simmer another 1/2 hour. Strain stock and cool. You can do it to this up to a day ahead if you choose. When ready to finish recipe, remove any fat that has solidified on top.
Dumplings
2 C. flour
1/2 t. baking powder
1/2 t. salt
3 T. butter
1 egg
1 C. chicken broth
1/2 t. fresh dill (optional)
Mix flour, baking powder, salt. Cut in butter. Add egg and mix in. Gradually add chicken broth. It will be very wet. Add 1/2 C. flour to the top of a cutting board and spread it out. Add 1/2 of the batter on top of the flour. Roll it over a couple of times in the flour. Roll out to about 1/4 inch thick. If there is extra flour don't worry about it, as it will help to thicken the gravy.
Cut dumplings in 1 inch squares. Bring broth to a boil and add dumplings. Cook for 15 minutes and add thickening.
To thicken add 4 T. flour to 6 T. water and gently stir into broth being careful not to break dumplings. Cook another 10 minutes over low heat.
Serves 5-7
Take Chicken breast cut them in half long wise, marinate them in the wishbone salad dressing (but make sure it is the one from the package not bottle) let that marinate for a good day. Then take Ritzs crackers (HAS TO BE RITZS) If you have a 3lb pack of chicken use 3 packages of crackers. Put the crackers in a ziplock bag and crush them up (like bread crumb)it will take a while for you to crush it. You want it like dust.Then take your chicken out from the marinated and bread it with the crackers then roll the chicken and lay in a pan. cook at 350 for about 25-30 minutes, IT is sooo MOIST and TENDER. when i make this for my family i have to make 2 packages cause they LOVE it... Good luck. (I hope you try it and enjoy it.)