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Food
Main CoursesMain Courses ContinuedSide DishesLite SnacksSoupsBreadsDessertsEntertainmentSauces Marinades and Gravies|
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| What's For Dinner ? | |
| Quick & Simple Main Courses |  |
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 Quick & Simple Vegetable Chicken Casserole Submitted By Virgoette Serves : 4 Ingredients: 2 16oz cans of veg all ( mixed vegetables) 1 can cream of chicken soup 1 6 1/2 oz can of chicken or can use 1 cup of cooked stiped chicken 1 package of biscuits 1/2 soup can of milk Use a medium size casserole dish with a lid. In the dish add in the 1 can of cream of chicken soup and 1/2 of soup can of milk. Mix throughly until smooth. Add in the chicken (drain; if canned)(de-boned if fresh cooked and stripped.) Add in the two can of Veg All (drained) mixed well. Now crack open the biscuits and place on top of the mixture. Spread them out to cover the entire top. Bake at 350* for 50 mins then remove the lid and return to the oven for an additional 10 mins. Happy's Spicy Peanut Chicken Recipe Submitted By: Happy29365 Ingredients: 1/2 cup chicken broth 2 tablespoons cornstarch 4 tablespoons soy sause 2 tablespoons suger 2 tablespoons white vinegar 1/2 teaspoon ground red pepper(cayenne) 2 tablespoons vegetable oil 1 - pound boneless, skinless chicken breasts cut into 3/4-inch pieces 1 clove garlic, finley chopped 1 teaspoon grated gingerroot 1 medium red bell pepper, cut into 3/4 inch pieces 2/3 cup dry roasted peanuts 1/2 cup medium green onions sliced Mix broth, cornstarch, soy sauce, sugar, vinegar and ground red pepper. Heat in wok or 12 inch skillet over high heat, add oil; rotate wok to coat sides, add chicken , garlic and ginger root; stir fry about 5 mins. or until chicken is no longer pink in center. Add bell pepper;stir fry 2 min. add broth mixture to wok. cook and stir about 2 min until sauce thickens. Stir in peanuts and sprinkle with green onions. yummy I put this over with rice the first night, then with the leftovers, I add cheese and put it in a flour tortila, You will like it. Beef & Peppers Delight Submitted By: Virgoette Serves: 4 Ingredients : 1lb stew meat cut into strips salt to taste 2 onions chopped 1 cup beef broth 3 tablespoons soy sauce 1 clove minced garlic 2 green peppers cut into strips ( or can use one green & one red pepper depending on your taste) Brown the meat Season with salt to taste Push the meat to one side of the pan Add in the onion, cook until the onion is tender Add in the broth, soy sauce and garlic Simmer 10 mins. Add in the peppers and simmer 15 mins. Serve over white rice. Chicken By Vike Submitted by Vike4U Serves :4 Ingredients: 4 chicken legs and thighs 2 cans cream of mushroom soup 1 16oz bag of brocolli 1/2 soup can of water 1/4 teaspoon cloves * Optional: paprika and parsley In a baking dish of your choice lay out the chicken pieces. Mix in a bowl, the soup and water; mix thoroughly. When mixed, pour the mixture of the soup over chicken. Add in : the brocolli Optional: can add paprika and or parsley for a touch of color and spice on the top litely. Bake at 350* degree oven for 1 hr. 30 mins. MeatLoaf Serves 1 full size loaf Ingredients: 1 1/2 lb lean ground beef 1 package Jimmy Dean Sausage original or spicy depending on your taste. 1 egg 2 slices of bread cut into 1/2 cubes 1/2 cup diced onion 1/4 cup celery 1/2 cup diced bell pepper 1 jar ortega green chili salsa 1 small can ortega green chilis add to taste salt, pepper & tobasco Mix in a large mixing bowl the ground beef and sausage. I use my hands to mix the meats throughly. Crack the egg in a separate bowl and allow the egg to be soaked up by the bread cubes. Add in the bread and egg mixture to the meat and mix throughly with hands. Add in your onion, celery, bell pepper & the ortega green chilis. Mix throughly. Add in 1/2 cup of the ortega green chili salsa Mix throughly. Place in 9 inch bread pan and mold (rounding the top) Pour the remainer of the green chili salsa over the top and place in oven. Cook 1 hr at 350* Swedish Meatballs Serves 30 inch meatballs Ingredients : Group A 1/2 lb ground beef (preferred lean) 1/2 lb ground pork or can subsitute Jimmy dean sausage 1/2 teaspoon original Mrs. Dash 1/2 cup bread crumbs 3 tablespoons finely chopped onions 3 tablespoons finely chopped bell pepper 1 teaspoon salt 1/2 teaspoon ground all spice 1/2 teaspoon worestershire sauce dash of pepper 1 egg 1 teaspoon fresh minced garlic ****** Group B 1 can Cream of mushroom soup 1/2 cup half & half 1/2 cup sour cream 1 can mushrooms stems & pieces sprinkle of parsley Mix ingredients of Group A all together in a large bowl. Can use hands to mix throughly then shape into one inch balls. Cook in a skillett over medium heat for 20 mins. Turning slowly until brown and drain. Mix Group B in a medium size bowl, stir gently. Spoon in the mixture over the meatballs. Simmer the mixture over a low heat for 15 to 20 mins. Serve atop white rice or large wide noodles. CHICKEN MARSALA Submitted By Happy29365 Serves 8 Ingredients: 4 whole large chicken breasts, skined, boned and each cut in half. 2 eggs 1 cup dried bread crumbs butter or margarine 2 garlic cloves, sliced 4 teaspoons all-purpose flour 1 cup water 1/3 cup marsala wine 1 chicken -flavored bouillon cube or envelope 1/8 teaspoon pepper 1/4 cup chopped parsley 1. with meat mallet or dull edge of french knife, pound each chicken -breast half to 1/4 inch thickness. In small bowl, beat eggs slightley; place bread crumbs in pie plate. Dip chicken peices into egg and then into bread crumbs to coat them evenly. 2. in 12-inch skillet over medium heat, add in 2 tablespoons hot butter or margarine (1/4 stick), cook garlic and 3 breaded chicken pieces until chicken is golden brown on both sides, about 6 minutes. Remove chicken to warm platter;keep warm. in same skillet with garlic, melt 2 more tablespoons butter or margarine(1/4 stick); cook 3 more chicken peices. remove to platter and keep warm. repeat with remaining chicken pieces and butter. Disgard garlic. 3. In same skillet, melt 4 tablespoons butter or margarine (1/2 stick). stir in flour, scraping to loosen brown bits from bottom of skillet. Gradually stir in water, marsala, bouillon, pepper, and chopped parsley; cook, stirring, until mixture thickens and boils. pour sauce over chicken. 340 calories per serving. a good source of niacin & iron p.s just a note from happy--id just buy bonless skinless chicken breasts , would be much easier. Easy Pork Chops On Rice Submitted by:HAPPY29365 Ingredients: 6 CENTER CUT PORK CHOPS 1-1/3 CUPS UNCOOKED PACKAGED PRECOOKED RICE (MINUTE RICE) 1 CUP ORANGE JUICE 1 10-1/2-OUNCE CAN CONDENSED CHICKEN WITH RICE SOUP IN SKILLET, BROWN PORK CHOPS ON BOTH SIDES; SEASON WITH SALT AND PEPPER. PLACE RICE IN A 12x7-1/2x2 IN BAKING DISH; POUR ORANGE JUICE OVER RICE. ARRANGE PORK CHOPS ON RICE. POUR CHICKEN SOUP OVER ALL. COVER AND BAKE AT 350 DEGREES FOR 45 MIN. UNCOVER; BAKE 10 MINUTES. SERVES 4-6 Country Fried Steak Submitted By: Happy 29365 Ingredients: 5 tablespoons all-purpose flour, divided 1/4 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon pepper 4 beef cube steaks (about 1 lb) 1 egg white teaspoon water 2 tablespoons cooking oil, divided GRAVY; 1 tablespoon butter or margarine 2 tablespoons all-purpose flour 1-1/2 cups milk 1 teaspoon beef bouillon granules 1/2 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/4 teaspoon pepper Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. In a skillet over medium-high heat, cook two steaks in 1 tablespoon oil for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes stirring constantly; reduce heat to medium-low. add bouillon, marjoram, thyme, and pepper; simmer uncovered, for 4-5 minutes. Stirring occasionally. Serve over steaks. Yields 4 servings. And heres another Happy tip I always double the gravy recipe because its so good, don't leave out any of the spices and, oh yea make some mashed potatoes and biscuits CHICKEN WITH WALDORF SAUCE Submitted By: Vike4U Ingredients: 4 skinless, boneless chicken breast halves 6 oz apple juice 1/2 tsp. instant chicken bouillon granules 2 small red apples, cored and sliced 1/4 cup sliced celery 2 green onions, sliced (about 1/4 cup) 2 tbs. raisins 2 tbs. cold water 1 tbs. cornstarch 1/4 tsp. ground nutmeg Rinse chicken; pat to dry. Season chicken lightly with salt and pepper. In a 10-inch skillet combine apple juice and bouillon granules. Bring to boiling. Add chicken to skillet. Reduce heat. Cover and simmer chicken for 5 minutes. Turn chicken over. Add apples, celery, onions, and raisins. Cover and simmer for 5 minutes more or until chicken is tender and done. Use a slotted spoon to transfer chicken to plates. Cut chicken into 1/4-inch-thick slices. Top with apple mixture. Cover and keep warm. For sauce, combine water, cornstarch, and nutmeg. Stir into juices in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over each serving. Serves 4. Party Chicken Submitted By : Olive Serves: 4 to 6 servings Ingredients: 3 to 4 lbs chicken pieces 1/2 cup margarine paprika salt pepper 3 tablespoons parsley 1 can celery soup 1 can cream of mushroom soup 1 can water Melt butter in long flat baking dish. Roll chicken pieces in butter. Sprinkle with salt, pepper, paprika and parsley. Bake uncovered for 1hr @ 350* Combine soups and water, blend well. Pour mixture over the chicken and continue to bake 30 mins. longer. Serve over white rice with a sprig of fresh parsley for garnish. CHICKEN CHOWDER Submitted By : Vike4U Serves: 8 Ingredients: 4 chicken breast halves, skinned 4 cups water 1/2 tsp. salt 2 medium potatoes, peeled and cubed 2 medium carrots, coarsely chopped 1 can (16oz) cream-style corn 1 can (16oz) diced tomatoes, undrained 1/4 tsp. ground black pepper 1/4 tsp. tarragon (optional) Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. Remove chicken from broth, reserving 3 cups broth in Dutch oven. Remove the meat from the bones and cut into bite size pieces; set aside. Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes. Add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally. Steak Au Poivre Submitted By: Happy29365 Serves 4 4 filet mignons, New York Sirloin or Delmonico Steaks 6 Tbs. of crush black peppercorns 2 Tbs. butter 3 oz. Cognac 1/2 cup of veal or beef base slightly thickened with arrow root 3/4 cup of heavy cream 1 Tbs. of Dijon mustard 1 tsp. Worcestershire Sauce 4 drops of Tabasco sauce salt to taste Coat steak with a generous amount of peppercorns in a heavy skillet. Melt the butter but, do not let it brown. Put the steaks in the pan and cook over a moderate flame, making sure that the peppercorns do not burn, as they will become bitter. Turn the steaks as necessary until cooked. If extra butter remains in the pan, discard it. Add brandy and cautiously ignite to burn the alcohol. Remove the steaks and serve them warm. Deglaze the skillet with veal or beef stock and reduce slightly. Add the heavy cream and simmer until the mixture turns into a smooth sauce. Add Worcestershire sauce and Tabasco sauce. Stir well and add all the mustard. After the mustard is added, don't bring sauce to a boil again or it may become grainy. Return the steaks to the pan and coat them with the sauce, and serve on hot plates. Stuffed Chicken Breast in Phyllo Submitted By: Happy29365 Ingredients: 16 oz. ricotta cheese 8 oz. mozzarella cheese 1 1/2 Tbs. parmesan cheese 1 1/2 Tbs. romano cheese 3 Tbs. celery, minced very fine 2 Tbs. fresh parsley, minced 1 1/2 Tbs. onions, minced 1 tsp. fresh garlic, minced 1/4 tsp. salt one dash Cayenne Pepper 1 egg 1/2 lb. butter, melted 1 lb. butter, melted 1 lb. package phyllo (thaw frozen phyllo) in refrigerator for 12 hrs. 6 chicken breasts, boned, skinned & halved; save trimmings for stock Combine the first twelve ingredients together to make cheese filling. Cut pocket in each chicken breast and fill each breast with cheese filling. Separate sheets of phyllo one at a time, brush with melted butter. Repeat until they are four sheets thick. Cut the sheets in half. Lay one breast on each, fold in ends and fold sides, lay on a greased baking tray, brush each with melted butter. Bake at 350 * for 20-25 min, or until golden brown. (Breasts can be prepared 12 hrs ahead and refrigerate.) SAUCE: Boil chicken trimmings in 1 qt. of water and onion, leeks, carrots, celery, garlic, bay leaves and herbs to make stock. Strain and skim off oils. Thicken with corn stock to desired thickness, Add salt and pepper to taste. Serve chicken with your favorite vegetables. Garnish with parsley and serve sauce on the side. Really Easy Shrimp Submitted By: Happy29365 Ingredients: 1 lb. raw, shelled, medium shrimp 2 Tbs. olive oil 3 cloves of garlic 3 fresh tomatoes, diced 1/4 cup finely chopped onion 1/4 cup. cut green pepper 1/4 cup cut yellow pepper (optional) 1 Tbs. dried parsley or Tbs. fresh, chopped parsley handful of angel hair pasta salt and pepper to taste Brown 3 whole cloves of garlic in olive oil. Add tomatoes, onion, peppers, and salt and pepper. Cover and simmer over low heat for 15 minutes. Bring 2 qt. of salted water to a boil. Add shrimp to simmering tomato mixture. Add pasta to boiling water and boil 3 min. Before serving, toss shrimp and tomatoes with the parsley. Remove garlic cloves. Serve over pasta. Serve with French bread and a green vegetable. Mexican lasagna Submitted by: Happy29365 Ingredients: 1 lb. ground beef cooked as if you were making tacos 1 pkg. flour tortillas shells the bigger the better 1 8oz cream cheese 1 16oz sour cream 1 16 oz bag of shredded cheddar cheese Layer 9x13 glass dish with flour shells [cut them in 1/2 it is easier to line the pan because you have strait edge making sure to go up the sides and making like a shell effect. Pour meat mixture in to shell and top off with more shells Mix together cream cheese 1/2 the shredded cheese and the sour cream. Pour over the next layer top off with more shells and bake for 15 mins. at 350* then remove and top it off with rest of shredded cheese and bake another 10 mins remove and top off with some lettuce, tomatoes, scallions and black olives. Serve while hot but good cold too just like taco salad Sweet N Sour Hawaiian Chicken With RiceSubmitted By:Virgoette Serves: 4 Ingredients: 2 1/2 to 3 lb. chicken pieces (thighs and breast best used - remove skin) 3 med. carrots cut into small bite size pieces (about a cup an 1/2) 1 large green bell pepper (diced) 1 oz. can of pineapple chunks 1/3 cup brown sugar 1/3 cup red wine vinegar 1 tbs. soy sauce 1/4 tsp. garlic powder 1/4 tsp. ground ginger 1/4 cup sliced chestnuts 1/4 cup cashew halves 1/4 cup onions (diced) Place the chicken in a baking dish and bake in oven 400* for 60 mins. Remove from oven and let cool. Using the same baking dish once the chicken has cool, strip the chicken into bite size strips and pieces. Leave the juice in the pan. Be sure to remove all bones. Add in the carrots, bell pepper, onions, chestnuts, and cashews to the baking dish. In a small bowl mix together ginger, garlic powder, soy sauce, red wine vinegar, brown sugar and the juice from the pineapple chunks. Stir until mixed well. Pour over the chicken. Add in the pineapple chunks and place in oven at 350* for 45 mins. Make sure you have placed a lid on your baking dish. Serve over white rice. Fish N Foil Submitted By: Julie Serves: 6 Ingredients: 6 cod steaks (about a 1/2 lb each or any whitefish you care for) salt and pepper to taste 6 small lemons 1/2 cup (melted butter) 1 tablespoon minced garlic 2 tablespoons chopped fresh parsley With just a hint of white wine 3 to 4 tablespoons Need foil: Make 6 little foil boats to hold your fish: you will need to seal them so make sure you use the right amount of foil to begin with. Season the fish with salt and pepper, *optional can use Mrs. Dash Original. Peal the lemons, remove all the white pith. Cut the lemon into thin slices and arrange them down the center of the foil placing the fish on top the row of lemons. Place the remaining lemon slices on top of the fish steaks. Mix the butter, wine, garlic and parsley together and spoon over the fish steaks. Seal the foil securely. Place in oven at 375* for 20 to 25 mins. Can be served with tartar sauce but taste great alone. Serve with baked potatoes or rice and your favorite vegetable. SHRIMP DESTIN Submitted By:Vike4u Serves 6 Ingredients: 1/4 cup chopped scallions or green onion 2 tsp. minced garlic 1 cup butter or margarine 2 lbs large shrimp, peeled and deveined 1 tsp. lemon juice 1 tbs. white wine 1/2 tsp. salt Coarsely ground black pepper 1 tsp. dried whole dillweed 1 tsp. chopped fresh parsley 3 long French rolls, split lengthwise and toasted Saute scallions and garlic in butter until scallions are tender. Add shrimp, lemon juice, white wine, salt, and pepper; cook over medium heat about 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp mixture over the toasted rolls and serve immediately. SKILLET STEAK IN RED WINE SAUCE Submitted By: Vike4u Ingredients: 2 lb flank steak Vegetable cooking spray 2 tsp. all-purpose flour 1 cup dry red wine 1/2 cup chopped green onions 1 tbs. dried parsley flakes 1 tbs. lemon juice 1/2 tsp. poultry seasoning 1/4 tsp. salt 1/8 tsp. ground black pepper Trim excess fat from steak; score steak in diagonal design 1/8 inch deep on both sides. Coat a large skillet with cooking spray; add steak. Cook steak over medium heat until lightly browned on both sides. Sprinkle each side of steak with one tsp. flour; cook until browned. Add wine, green onions, parsley flakes, lemon juice, and poultry seasoning. Cook steak 8 to 10 minutes on each side or to desired degree of doneness. Remove steak to warm serving platter; sprinkle with salt and pepper. Simmer sauce in skillet until thickened. Slice steak across grain into thin slices; serve with sauce. Serves 8. |
 Virgoette@aol.com |
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