I am looking for some main course recipes to make the family, tried and true recipes. Thanks?!
Deep Dish Taco Squares
2 cups biscuit mix
? cup cold water
1( 8-oz )carton sour cream
1/3 cup prepared Ranch salad dressing
1? pounds ground beef
? cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (? cup)
1 (8-oz) can tomato sauce
? cup mild salsa
2 cups shredded cheddar cheese
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375oF for 9 minutes.
Combine sour cream and Ranch dressing. Spread over baked crust and set aside.
Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.
Sprinkle cheese evenly over meat mixture. Bake at 375oF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.
** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions. Omit salsa and add a second can of plain tomato sauce.
--Sugar Pie
-------------------------------
Brisket with Carrots and Onions
6 to 7 pounds beef brisket
2 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 tsp. dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-oz.can tomato juice
Preheat the oven to 350oF. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3? hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables
--Ina Garten
-------------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
------------------------
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
----------------------------------
LEMON ARTICHOKE CHICKEN
This dish is elegant enough for company but simple enough for weeknight meals. Prep and Cook Time: about 1 hour.
4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of ?-?”
? tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz.) quartered artichoke hearts, drained
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 tsp lemon juice
? cup whipping cream
? cup grated parmesan cheese
1. Preheat oven to 350°. Season both sides of chicken with S&P. In a 10” frying pan over med-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9”x13” baking dish and add artichoke hearts.
2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
--Sunset Magazine, Feb 2006
-------------------------------------
Sugar Pie's Corndogs
2 lbs. hot dogs
1 Tbsp. flour
2 ? cups Bisquik
5 Tbsp. yellow corn meal
1 tsp. onion powder
2 eggs
1? cups milk
Prepare hot dogs by laying on paper towels and rolling to dry them. Dust lightly w/ 1 Tbsp. flour, rolling hot dogs to coat evenly. Shake off excess flour. Insert bamboo skewers half-way into each hot dog.
Whisk all batter ingredients together in a tall pitcher (this facilitates coating).
Dip floured hot dogs into batter, sealing at stick. Fry 2-3 at a time in 375oF oil (or Fry Daddy). Rotate regularly to evenly brown, or submerge w/ spider for a minute or so. Overall cooking time is generally under 2 minutes. Remove from oil and drain on a wire rack placed over a cookie sheet.
--me!
-------------------------------
Sweet and Sour Pork
1 pound pork rib chops
2 Tbsp. ground ginger (or fresh)
? cup soy sauce
1/2 cup all purpose flour
? cup corn starch, divided
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
1 red and 1 green bellpepper, sliced
1 small onion, cut into large chunks
1 can pineapple chunks, drained & reserve juice.
4 cups oil
Cut meat into the size of small mushrooms. Marinate the meat with ginger, soy sauce, salt, for 15 to 20 minutes. Mix the flour and ? cup corn starch together then toss with the pork. Let every piece of pork is coated by the flour. Put the wok on high heat, pour oil in and heat until it's half warm. Put the pork in one by one; fry until a crust forms. Switch to medium heat, cover the wok and fry until the crust is golden brown. Take the meat out and drain the oil. Leave about two tablespoons of oil in the wok. Put the vinegar and sugar in the wok; stir slowly until the sugar melt. Add sliced bellpeppers, onion, and pineapple chunks; stir. Mix ? cup cornstarch w/ pineapple juice, add to wok and stir well. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce.
Answers: These are all T&T by me. The Taco Squares I perfected, and the corn dogs are my own recipe! :-D
Deep Dish Taco Squares
2 cups biscuit mix
? cup cold water
1( 8-oz )carton sour cream
1/3 cup prepared Ranch salad dressing
1? pounds ground beef
? cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (? cup)
1 (8-oz) can tomato sauce
? cup mild salsa
2 cups shredded cheddar cheese
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375oF for 9 minutes.
Combine sour cream and Ranch dressing. Spread over baked crust and set aside.
Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.
Sprinkle cheese evenly over meat mixture. Bake at 375oF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.
** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions. Omit salsa and add a second can of plain tomato sauce.
--Sugar Pie
-------------------------------
Brisket with Carrots and Onions
6 to 7 pounds beef brisket
2 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 tsp. dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-oz.can tomato juice
Preheat the oven to 350oF. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3? hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables
--Ina Garten
-------------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
------------------------
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
----------------------------------
LEMON ARTICHOKE CHICKEN
This dish is elegant enough for company but simple enough for weeknight meals. Prep and Cook Time: about 1 hour.
4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of ?-?”
? tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz.) quartered artichoke hearts, drained
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 tsp lemon juice
? cup whipping cream
? cup grated parmesan cheese
1. Preheat oven to 350°. Season both sides of chicken with S&P. In a 10” frying pan over med-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9”x13” baking dish and add artichoke hearts.
2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
--Sunset Magazine, Feb 2006
-------------------------------------
Sugar Pie's Corndogs
2 lbs. hot dogs
1 Tbsp. flour
2 ? cups Bisquik
5 Tbsp. yellow corn meal
1 tsp. onion powder
2 eggs
1? cups milk
Prepare hot dogs by laying on paper towels and rolling to dry them. Dust lightly w/ 1 Tbsp. flour, rolling hot dogs to coat evenly. Shake off excess flour. Insert bamboo skewers half-way into each hot dog.
Whisk all batter ingredients together in a tall pitcher (this facilitates coating).
Dip floured hot dogs into batter, sealing at stick. Fry 2-3 at a time in 375oF oil (or Fry Daddy). Rotate regularly to evenly brown, or submerge w/ spider for a minute or so. Overall cooking time is generally under 2 minutes. Remove from oil and drain on a wire rack placed over a cookie sheet.
--me!
-------------------------------
Sweet and Sour Pork
1 pound pork rib chops
2 Tbsp. ground ginger (or fresh)
? cup soy sauce
1/2 cup all purpose flour
? cup corn starch, divided
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
1 red and 1 green bellpepper, sliced
1 small onion, cut into large chunks
1 can pineapple chunks, drained & reserve juice.
4 cups oil
Cut meat into the size of small mushrooms. Marinate the meat with ginger, soy sauce, salt, for 15 to 20 minutes. Mix the flour and ? cup corn starch together then toss with the pork. Let every piece of pork is coated by the flour. Put the wok on high heat, pour oil in and heat until it's half warm. Put the pork in one by one; fry until a crust forms. Switch to medium heat, cover the wok and fry until the crust is golden brown. Take the meat out and drain the oil. Leave about two tablespoons of oil in the wok. Put the vinegar and sugar in the wok; stir slowly until the sugar melt. Add sliced bellpeppers, onion, and pineapple chunks; stir. Mix ? cup cornstarch w/ pineapple juice, add to wok and stir well. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce.
allrecipes.com is a great place to start. I've found lots of really good recipes there. Good luck :)
We have many Chefs on staff and TV that contribute recipes to our wesite.
Check it out... http://www.chefdepot.com
Chef D.
Creamy Chicken Casserole Recipe
March 2nd, 2008 by alice Tags : Casserole, Creachicken
INGREDIENTS
3cupscooked chicken, chopped
10 3/4ouncescream of chicken soup
8ouncessour cream
1tablespoonpoppy seeds
1 1/2cupsbuttery crackers, crushed(40 crackers)
1/4cupbutter, melted
DIRECTIONS
Combine first 4 ingredients;.
Spoon into a lightly greased 11×7x1 1/2 inch baking dish.
Combine crushed crackers and butter, and sprinkle over chicken mixture.
Bake, uncovered, at 350 for 30 minutes.
Ten Minute Dinner
1 Pound ground beef
1 large onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted*
*1 can ( 10 3/4 ounces) cream of chicken soup, undiluted*
1 can (15 ounces) mixed vegetables, drained
1 can (5 ounces) chow mein noodles
Brown beef and onion; add both soups, mixed vegetables and 3/4 can of chow mein noodles. Pour into casserole dish. Top with remaining chow mein noodles. Bake at 400 degrees F. for 10 minutes or until hot.
NOTE: *Golden Mushroom with Sliced Mushrooms Soup can be substituted for the Cream of Mushroom soup OR Chicken Rice soup can be substituted for the Cream of Chicken soup.*
*THIS 10 Minute casserole is GOOD! GOOD! GOOD!*
Hot Dog Casserole
You take hot dogs and cut them up. Add in mixed vegetables, chopped onion, tator tots, and a cheese sauce. Pour into casserole dish and bake until done. ***If you do not want cheese sauce, you can add in a can of undiluted creamed soup of your choice.***
I love Taste of Home recipes. They are tried and true ones from people around the country. I have repeatedly posted my personal favorite from them because my mothernlaw is German from Munich and I have found the recipe it contained to be identical to how she taught me. Goes great with mashed potatoes.
Beef Rouladen
Ingredients:
* 1/4 cup Dijon mustard
* 8 slices top round steak, 1/4 inch thick (about 2 pounds)
* Salt and pepper to taste
* 8 bacon strips
* 1 large onion, cut into thin wedges
* 3 tablespoons vegetable oil
* 3 cups beef broth
* 1/3 cup all-purpose flour
* 1/2 cup water
* Chopped fresh parsley, optional
Directions:
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.
http://www.tasteofhome.com/Recipes/Beef-...
Fiery Cajun Shrimp Alfredo
1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
Directions:
Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
Meanwhile, cook the pasta in boiling salted water according to package instructions.
To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
---------------------
SOUR CREAM MEAT LOAF
1 1/2 lb ground round
3/4 c oatmeal
1 1/2 t salt
1 c sour cream
1/4 c sweet relish
1/2 c grated onion
1 egg
pepper 1/8 t
combine all put in loaf pan bake 350* about 1 1/4 hours let stand a few min# befor sliceing serve with a tomado gravy
-------------------
Beef and Vegetable Chili Mac
Ingredients:
1 pound lean ground beef
3/4 cup onion, chopped
2 garlic cloves, pressed
2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexican-style corn, drained
1 cup beef broth
3/4 cup uncooked elbow macaroni
1 1/2 teaspoons Mexican seasoning
Sour cream (optional)
Chopped cilantro (optional)
Directions:
1.Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.
2.Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.
3.Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.
Swedish Meat Loaf Supper
Meat Loaf
1 can (4 oz0 mushrooms (pieces and stems ), drained and finely chopped
? cup onion, finely chopped
? cup fresh parsley, snipped
1 cup fresh rye or white bread crumbs (about 2 slices of bread)
2?3 cup milk
1 egg
1 ? teaspoon salt
? tsp ground black pepper
? tsp ground allspice or nutmeg
1 lb (90%) ground beef
1 lb lean ground pork
Noodles and Creamy Gravy
1 package (12 oz) uncooked egg noodles
1 jar (12 oz) mushroom or beef gravy
2 Tbsp milk
? cup sour cream
1.Preheat oven to 350oF. For meatloaf, finely chop mushrooms and onion using food chopper. Transfer to Classic Batter Bowl using Kitchen Scraper. Snip parsley using Kitchen Shears. Add parsley, bread crumbs, milk, egg and seasoning to Batter Bowl; mix well.
2.Crumble beef and ground pork into batter bowl; mix lightly but thoroughly. Shape meat into loaf in Stoneware Loaf Pan.
3.Bake 1 hour and 15 minutes to 1 hour 20 minutes or until meat is no longer pink in center and internal temp reaches 160oF using Pocket Thermometer. Remove meat loaf to serving plate; let stand for 10 minutes.
4.Meanwhile, cook noodles in Professional 4 Qt Casserole according to package directions; Drain. For creamy gravy, heat gravy with milk in Professional 1 qt Saucepan over medium heat, stirring occasionally with Nylon Spiral Whisk. Whisk in sour cream; remove from heat.
5.Cut meat loaf crosswise in half. Cut one half into 8 slices and serve with noodles and creamy gravy. You can tightly wrap remaining half and refrigerate for up to 4 days if desired.
Gourmet Stuffed Burgers
(Great Grilling Recipe Card Collection)
2 lbs 85% lean ground beef
1/2 cup chopped onion
1/4 cup ketchup
2 garlic cloves, pressed
1/2 tsp salt
1/4 tsp ground black pepper
6 slices (3/4 oz each) American pasteurized process cheese food
4 strips bacon, crisply cooked, drained and crumbled
6 hamburger buns or onion rolls, split
Optional toppings: lettuce, sliced onion, tomato or pickles
1. Crumble ground beef into Classic Batter Bowl. Add onion, ketchup, garlic pressed with Garlic Press, salt and black pepper; mix gently but thoroughly. Form mixture into 12 round patties, about 1/4 inch thick. Fold cheese slices into quarters and place on half of the patties. Top with bacon and remaining patties; seal well, forming six stuffed burgers.
2. Prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, covered, 11-14 minutes for medium (160F) doneness or until meat is no longer pink near center, turning once using Barbecue Turner.
3. Meanwhile, place bun halves, cut side down, on grid of grill. Grill 30-60 seconds or until buns are lightly toasted. Place burgers in buns. Serve with toppings, if desired.
These recipes are all tried and true. The first one is one that I grew up on. Enjoy!
Pork Sausage Casserole
1 ? pound bulk sausage
1 cup celery
1 onion
1 bell pepper
2 packages chicken soup mix
4 ? cups of BOILING water
1 cup rice
1 cup shredded mild cheddar cheese
? cup slivered almonds
Cook sausage, sauté onion, celery and bell pepper. Mix everything together in a 9 x 13 pan and bake 300 degrees for about an hour.
Roasted Pork Loin
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup chicken broth
Preheat oven to 375 degrees F.
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven for about and hour and a half, turning and basting with pan liquids. (About 1/4 through the cooking process, I added a little chicken broth to the bottom of the roast, and about 20 minutes later, I turned the roast. I cooked the roast for 1 and ? hours total, covered it with foil for about 10 minutes, and it came out done but very moist.) Heat the chicken broth in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. Your meat should be 160 degrees F.
Chicken Paprikash
1 (2 to 3 pound) whole chicken, cut into
pieces (or 4 chicken breasts cut into thirds)
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
2 tablespoons Hungarian paprika (hot)*
1/2 cup white wine
1/2 cup chicken broth
1 cup sour cream
*You can use sweet paprika if you do not want the "heat" in your meal, it is pretty spicy with the hot paprika. If you decide to use sweet paprika, make sure it's Hungarian!
In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.
Cranberry Chicken
1 package breasts with bone
1 package thighs
1 large bottle French dressing
1 packages onion soup mix
2 cans of whole cranberry sauce
Mix dressing soup and sauce together, pour over chicken in 9 x 13 pan, bake for 1 hour at 350 degrees F, or until chicken is done.
Dijon-Tarragon Cream Chicken
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 1/2 cup heavy cream
3 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon
1 cup sliced mushrooms
? onion, chopped
2 cloves of garlic, minced
1 tablespoon white wine
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper and coat the chicken with lightly seasoned flour prior to browning them, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Sautee garlic, onion, and sliced mushrooms until the onion is soft and the mushrooms are mostly cooked. Splash about 1 tablespoon cup of white wine in the pan to deglaze. Then add the cream, mustard and tarragon with the garlic, onions, and mushrooms. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
TexMex Goulash
1/2 lb. elbow macaroni
1 lb ground sirloin
1 small onion, finely diced
2 c. tomato juice
1 pkg. McCormick's Taco Seasoning
1 can black beans, drained and rinsed
1 can sweet corn, drained
2 c. shredded mozzarella cheese
sour cream
sliced black olives
chopped green onions
Prepare the macaroni according to the package instructions.
(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)
Sauté the sirloin and onion in a skillet until the meat is brown and the onions become translucent.
Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.
In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.
To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions. It's nice to set the garnishes on the table as when serving tacos. Don't be afraid to use whatever garnishes you'd use on a taco. Some like green peppers, jalape?os, salsa, fresh diced tomatoes, crushed tortilla chips, cheddar cheese. Get creative!
Lasagna
Get a 2 to 3 jars of spaghetti sauce (Ragu, Prego...), two packages of lasagna noodles, 16 oz of mozzarella cheese, 16 ounces of ricotta cheese, 1 egg, and a pound of ground beef.
Prep:
Cook the lasagna noodles until they are done. Get a 9 x 13 pan ready. In a sauce pan fry the ground beef, drain and add the spaghetti sauce and heat. Mix the egg in with the ricotta cheese, and a little salt and pepper.Slice or grate the mozzarella cheese.
Assembly:
On the bottom of the pan, put a little of the spaghetti sauce, so the noodles don't stick (or spray with Pam). Then put a layer of the noodles, so you can't see the bottom. Put the length of the noodles going the same direction as the length of the pan. If you have any space at the bottom, put pieces of noodles in to plug the holes. Then put half of the ricotta cheese spread over the noodles, then half the mozzarella cheese, and pour half of the sauce over the cheese, then start over, noodles, ricotta, mozzarella, sauce. Sprinkle the top with Parmesan cheese and bake for 30 minutes at 350 degrees F or until bubbly. Let sit for 15 minutes before serving.
Hope these help!
Beef Stroganoff Casserole
1lb. hamburger (or ground turkey works as well)
1 pkg. egg noodles or other noodle
1 can sliced mushrooms, drained
1/2 onion, minced
1/2 tsp. minced garlic (about 1 clove)
1 cube beef boullion
1/3 cup water
1 can cream of mushroom soup
1 1/2 tsp. Worcestershire sauce
1 cup sour cream
1 cup shredded swiss cheese
In boiling water, cook noodles according to directions. Brown hamburger, drain fat, add the boullion and water, adding onion and garlic to soften. Add soup to meat mixture, mix well as it warms and thins. Add mushrooms, cooked noodles, worcestershire sauce and sour cream. Mix well and pour into casserole dish. Top with swiss cheese and bake 30 minutes or until cheese is bubbly.
Meatloaf
2 lbs hamburger or ground turkey
1/2 cup crushed saltine crackers
1/4 onion, chopped
1/2 tsp garlic, minced
2 eggs, beaten
1 can tomato sauce
Topping
1 can condensed tomato soup
2 tbsp. prepared yellow mustard
2 tbsp. splenda brown sugar substitute
In bowl, combine beef, onion, garlic, eggs, tomato sauce and crackers. Mix well and pat into baking dish or cast iron skillet. Bake 1 hr at 400, drain off grease. Mix topping ingredients and pour over meatloaf, bake another 30 minutes at 350 degrees.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3-4 chicken breasts, cubed
1 large cucumber
1 onion, sliced thin
1 tsp. ground cumin
1 tsp. ground mustard
4 cloves garlic, minced
1 cup chicken stock ( 1 cup water and 1 chicken boullion cube works too)
1 cup sour cream
1 1/2-2 cups cooked rice
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Return chicken to pan, stir. Serve cucumber and chicken sauce over rice.
TUNA NOODLE CASSEROLE
1 1lb. bag egg noodles
2 tbsp. butter
2 cans water packed tuna, do not drain
1 can cream of mushroom or cream of celery soup
1/2 cup sour cream
Boil noodles according to directions, drain. Add butter, tuna, soup and sour cream, mix well. Store leftovers in freezer.
Cheeseburger Macaroni
1lb. Hamburger
1 box macaroni and cheese
? cup milk
2 tbsp. Butter
1? cups shredded cheese (your choice)
(Optional) Mushrooms, onion, green peppers, chopped
Prepare macaroni and cheese according to box directions. Brown hamburger in a separate skillet, drain grease. Combine macaroni mixture and hamburger, add milk and butter, macaroni cheese packet and shredded cheese. Mix well to combine.
Mom's American Goulash
1 lb. Hamburger
2 small cans tomato sauce
1 can diced tomatoes with juice
1 lb. Large elbow macaroni
2 tbsp. Butter
Salt and Pepper to taste
Brown hamburger until no longer pink, drain any grease. Prepare macaroni according to package directions. Combine hamburger and macaroni in a large bowl or pot, add sauce, tomatoes with juice and butter. Allow to sit 15 minutes on warm so that macaroni absorbs some of the sauce. Add salt and pepper to taste.
Bubble Pizza
2 tubes biscuits
1 lb hamburger, browned
2 cup shredded cheese, can use 1c moz and 1c cheddar
1 jar pizza sauce
Preferred pizza toppings
cut biscuits into quarters and place in a 9x13 baking pan, stir in all other ingredients and bake according to biscuit tube directions
food network.com or try paula dean she a wonderful person and a great cook
CROCKPOT/SLOW COOKER*
in bottom of crockpot, add 2 garlic cloves sliced
in fry pan,...bit of oil...brown all sides of Roast of Beef*(do not cook through)just Brown the meat
on a plate.....add ...salt, pepper, oregano,(dried) basil,(dried)garlic powder/
take the browned roast beef and put ontop of garlic slices
add 1 cup balsamic vinegar
put lid on, SET TO LOW for 6-7hrs*
(make some potatoes or rice...along with carrots or peas/green beans)
the next day if leftovers...shredd the meat and put on bun with gravy*
--------------------------------------...
chicken rollups (slice cooked chicken, bit of mayo, tomato, lettuce)rollup*
chicken sliced over ceasar salad
--------------------------------------...
fry up ground beef in a large pot, drain off fat , put meat back in pot...
add 1 diced onion
1/2-1 diced green pepper stirring/ till softened a bit
add oregano, basil,
salt/pepper,
add fresh garlic cloves, 1-2, diced small
add one can or jar of pasta sauce
stir
put lid on , simmer on low
in another pot...boil water add a touch of salt to water
add any pasta ....(penne, macaroni shells, rigatoni shells)
drain when ala dente
add Cooked/drained pasta to the pasta/meat sauce.....stir in to combine flavours over pasta, add some parmesean if you want*..fresh salad, and garlic bread, or french loaf
Here are some main dishes (and a couple baked goods because I couldn't resist sharing!) that I have used over and over again, and I absolutely adore. I hope these help :-)
Peanut Chicken Stew -
http://www.ehow.com/how_2243622_peanut-c...
Cincinnati Chili (it's beanless) -
http://www.ehow.com/how_2243620_cincicin...
Fudgy Brownie Trifle -
http://www.ehow.com/how_2243501_fudgy-br...
Banana Crumb Muffins -
http://www.ehow.com/how_2256331_banana-c...
Here are a couple fo my fav recipes here.
Basic Stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.
When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.
This would go well with rice or cous cous.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.
Rice:
When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.
Mexi-rice:
Use rice that is still warm.
Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" but El Paso or whatever would work as well.)
Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape?o pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomatoes. But using the seeds and then draining it would be great flavor enhancers in your rice. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses. Then toss this fresh salsa in with the rice and cumin, olives, and corn.
Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.
Hamburger soup:
1 pound hamburger
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 clove garlic chopped
1 large white potato peeled and chopped or 4-5 red potatoes depending on size halved or quartered
1 can corn or 1/2 bag frozen corn
1/2 bag frozen peas
Beef broth or beef bullion
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
Cook the burger and drain and set aside. In a large soup pot cook all veggies except corn and peas in some butter. Add the bay leaves and then also the liquid of your choice. Simmer until all the veggies are tender, and add seasonings to taste, the beef, and peas and corn. Simmer until corn and peas are heated thru and it is seasoned to your liking.
Enjoy!
Cook 2 pork chop with the following: 1 red bell pepper cut into 1 inch pieces, 1/2 onion chopped into medium to small pieces, and 1 apple sliced. Cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.
The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following
1 tbsp brown sugar
1 tbsp ketchup
1 slice onion
1 slice lemon
Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!
Mashed potatoes:
Peel the potatoes into chunks; boil just until the potatoes are done. Be careful not to over boil. You know they are done if you can easily slide a fork thru the potato. Drain and either return the potatoes to the pan or into a sturdy bowl. Mix the potatoes with a hand mixer or mash with an old-school hand potato masher. Get the potatoes to the desired consistency, slowly fold in butter. Then add the milk just a small splash at a time, and fold into the potatoes. Sprinkle with the salt and if you have reg pepper or white pepper add that as well.
Wild Mushroom Pizza:
1 tsp olive oil
1 can (13.8oz) refridgerated pizza crust
1 tbsp butter
1 lb fresh wild mushrooms (shitake, oyster, crimini) cut into 1/4 slices
1 tsp dried thyme leaves crushed
Salt and Pepper to taste
1 8oz pkg cream cheese softened
4 oz fontina cheese shredded
1 cup shredded mozzerela
fresh thyme leavesif desired
1. Heat oven to 400. Brush large cookie sheet with oil. Unroll dough and place on cookie sheet. Starting at center press dough out to 15x10inche rectangle. Bake 8 to 10 min or until criust is lightly browned.
2. Meanwhile in skillet heat butterover med-high heat. Add mushrooms, cook about 6min, stirring frequently until well browned, drain. Stir in salt and pepper.
3. Spread cream cheese evenly on the crust. Sprinkle with fontina, cheese. Spread cooked mushrooms over fontina cheese and sprinkle with mozz cheese.
4. Bake 10-12 min longer or until cheese is melted and crust is brown. Cut into 8 rows by 6 rows, sprinlkle with fresh thyme leaves if desired.
Serve 1 or 2 small slices per person.
Mushroom Scallop Skewers:
1/4 cup orange juice
2 tbsppacked brown sugar
1 tsp grated orange peel
1/2 tsp ground ginger
1 clove garlic finely chopped
14 bay scallops (1/4 to 1/3 lb)
14 baby portabella mushrooms
14 slices precooked bacon (or you could try lightly frying the bacon, or even boiling it first)
fresh orange curls if desired for garnish.
1. Heat oven to 425. Line a cookie sheet with parchment paper. In medium bowl mix orange juice, brown sugar, orange peel,ginger, and garlic. Add scallops and toss to coat.
2. Place 1 scallop in each mushroom cup. Wrap each with 1 slice bacon, enclosing the scallop. Secure with a toothpick, Dip in orange juice mix and place on pan.
3. Bake 8 to 10 min or until mushrroms are tender, scallops are opaque, and bacon is crispy.
4 If desired replace each toothpick with a wooden skewer.
***Either buying pre-cooked bacon or pre-cooking it your self helps that bacon brown nicely in the oven.
You could do this with a little soy or tarriyaki or something else rather than the oj as well.
Tomatoe Artichoke Crostini:
I made the feta cheese version and the artichoke version. I had some left over of each I then tossed it in a sauce pan with some parsley cream, itallian seasoning, seasoned salt, adn granlulated garlic. Served it over fettecini....so very very good.
40 slices (1/2) inch thich french baguette
Cooking spray or melted butter
1 (16 oz) oz jar marinated artichoke hearts
2 cups chopped seeded plum tomatoes
2 tbsp fresh basil leaves
1/2 tsp salt
1/8 tsp coarse ground balck pepper
1. Heat oven to 325 line cookie sheet with foil. Place bread slices on cookie sheet spray bread with cooking spray, or lightly brush on thhe butter.
2.Bake 6-9 min or until crisp. Remove from baking tray and cool.
3. Meanwhile coarsly chop the artichokes. In med bowl mix the artichokes with remaining ingrediants.
4.Serve artichoke mix with bread slices.
****Varitaions include:
1/3 cups crumbled feta cheese in place of artichokes
OR
1/2 cup coarsely chopped kalmatta olives.
6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushrrom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper
Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots.
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 – 12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
Chicken Enchilada Casserole
1 – 1 ? lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
Cook chicken in skillet with a little water and ? tsp garlic salt or powder, until no longer pink Remove and reserve.
In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.
Serving suggestions: Mexicorn and Mexican rice.
Porcupine Balls
1 egg
? cup water
1 envelope lipton onion soup mix
1 ? lbs lean ground beef
? - ? cup uncooked minute rice
1 – 46 oz bottle of Campbell Tomato Juice
1 tsp sugar
Beat egg slightly with water and 2 tbs soup mix. Mix lightly with beef and ? cup of rice. Shape into large meatballs (1 ? to 2 inches). Roll in remaining rice, pressing it lightly into the meatball. Use more rice if needed.
Heat tomato juice to boiling. Stir in remaining onion soup mix and sugar. Place meatballs in sauce and cover. Simmer, stirring several times for 50 minutes.
Serving suggestions: Great with a vegetable or salad and rolls.