Chicken Caesar Fresh Stuffed Pita
Dressing:
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan
Make the dressing by first dissolving the gelatin in the water.
Heat the mixture in the microwave on high for two minutes or
until it begins to rapidly boil. Add the vinegar, then whisk
while adding the oil. Add bell pepper, salt, garlic powder,
worcestershire, black pepper, parsley, oregano, thyme and basil.
Let dressing cool for about 15 minutes before adding cheeses and
egg substitute. Whisk until slightly thicker, then chill.
Overnight refrigeration makes the dressing thicker.
Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or
until done. Remove chicken from the grill and dice it.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Sunday, January 24, 2010
Chili
Chili
1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally.
1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally.
Bourbon Chicken
Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Pizza Crust #2
Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Spinach Pizza
Spinach Pizza
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn.
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn.
Club House Grill Sandwich
Club House Grill Sandwich
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2−3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2−3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.
Bourbon Street Steak
Bourbon Street Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium−high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium−high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
Baby Back Ribs
Baby Back Ribs
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Oriental Chicken Salad
Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
Black Beans
Black Beans
Fill the crock-pot ¾ full of water. Add 2 C. black beans. Take out any beans that float to the top. Add ½ of and onion, sliced. Add 1 clove of garlic minced. Add 1 Tbl. salt. Cook for 5-6 hours on High or until beans are soft.
About 20 minutes before the beans are done, start caramelizing the other half of the onion. In a frying pan add ½ cup canola oil and onion. Brown onion until golden.
Drain the bean and save the juice. Add the beans and 1 cup of the juice to the oil and onions. Continually stir until the beans get creamy and not to liquidly. If needed add more of the juice.
After about 20 minutes in the frying pan the beans will begin to be very creamy. This means they are perfect!
Brown corn tortillas and put beans inside and fold in half. Serve
Fill the crock-pot ¾ full of water. Add 2 C. black beans. Take out any beans that float to the top. Add ½ of and onion, sliced. Add 1 clove of garlic minced. Add 1 Tbl. salt. Cook for 5-6 hours on High or until beans are soft.
About 20 minutes before the beans are done, start caramelizing the other half of the onion. In a frying pan add ½ cup canola oil and onion. Brown onion until golden.
Drain the bean and save the juice. Add the beans and 1 cup of the juice to the oil and onions. Continually stir until the beans get creamy and not to liquidly. If needed add more of the juice.
After about 20 minutes in the frying pan the beans will begin to be very creamy. This means they are perfect!
Brown corn tortillas and put beans inside and fold in half. Serve
Rian’s Sheepherder Beans
Rian’s Sheepherder Beans
Ingredients:
2 cups dry beans (whatever kind you have, or like)
1 lb ham hock or bacon
2 onions
Tabasco Sauce (as much as you can stand)
2 Tbl spoon vegetable oil (to keep the beans from foaming over)
2 tsp. salt
2 regular size cans Campbell’s Tomato Soup
2 quarts water
Directions:
Combine beans, water, ham hock (if you are using bacon, cut into 1 inch squares, fry and add later after the beans are cooked) 1 of the onions (diced or sliced), vegetable oil and salt in crock-pot. Cook on high about 2-3 hours. Add water if need.
Add another onion (sliced) and more water if needed. (if using bacon add at this time. Use some of the bacon grease for added flavor.)
Boil until onion is soft, but not mushy.
Add tomato soup and Tabasco Sauce to taste (about 4 shakes)
Simmer for about 15 minutes.
Ingredients:
2 cups dry beans (whatever kind you have, or like)
1 lb ham hock or bacon
2 onions
Tabasco Sauce (as much as you can stand)
2 Tbl spoon vegetable oil (to keep the beans from foaming over)
2 tsp. salt
2 regular size cans Campbell’s Tomato Soup
2 quarts water
Directions:
Combine beans, water, ham hock (if you are using bacon, cut into 1 inch squares, fry and add later after the beans are cooked) 1 of the onions (diced or sliced), vegetable oil and salt in crock-pot. Cook on high about 2-3 hours. Add water if need.
Add another onion (sliced) and more water if needed. (if using bacon add at this time. Use some of the bacon grease for added flavor.)
Boil until onion is soft, but not mushy.
Add tomato soup and Tabasco Sauce to taste (about 4 shakes)
Simmer for about 15 minutes.
Turkey Curry
Turkey Curry
Make into a sauce:
½ cup margarine
½ cup flour
4 cups milk
1-teaspoon curry
1-teaspoon ginger
1-teaspoon salt
Then add:
½ cup chopped onion
3 cups chopped apples
1 cup chopped celery
4 cups diced turkey
Serve over hot rice.
Sprinkle over the top:
Coconut, sliced almonds chopped, and crisp bacon.
Make into a sauce:
½ cup margarine
½ cup flour
4 cups milk
1-teaspoon curry
1-teaspoon ginger
1-teaspoon salt
Then add:
½ cup chopped onion
3 cups chopped apples
1 cup chopped celery
4 cups diced turkey
Serve over hot rice.
Sprinkle over the top:
Coconut, sliced almonds chopped, and crisp bacon.
Family Meatballs
Family Meatballs
Meat Mixture:
1 lb. ground beef
20 saltine crackers crushed
1 egg beaten
½ c. milk
1 Tbsp. minced onions
11/2 tsp. garlic powder
Salt and pepper to taste
Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
½ c. milk
1 Tbsp. mayo
1 Tbsp. sour cream
Sprinkle with cheese
Mix above ingredients together well. Shape into meatballs (about 16 meatballs). Brown on a cookie sheet at 375 degrees for 15 minutes. Reduce heat to 350 and transfer meatballs to a casserole dish. Add sauce and baked for 45 minutes. Serve over rice.
Meat Mixture:
1 lb. ground beef
20 saltine crackers crushed
1 egg beaten
½ c. milk
1 Tbsp. minced onions
11/2 tsp. garlic powder
Salt and pepper to taste
Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
½ c. milk
1 Tbsp. mayo
1 Tbsp. sour cream
Sprinkle with cheese
Mix above ingredients together well. Shape into meatballs (about 16 meatballs). Brown on a cookie sheet at 375 degrees for 15 minutes. Reduce heat to 350 and transfer meatballs to a casserole dish. Add sauce and baked for 45 minutes. Serve over rice.
Hawaiian Haystacks
Hawaiian Haystacks
Creamed Chicken:
6 Tbsp. butter or margarine
½ tsp. salt
11/2 c. chicken broth
1 c. milk
1 c. diced cooked chicken
5 Tbsp. flour
1/8 tsp. pepper
Toppings:
Sliced olives
Chopped tomatoes
Pineapple chunks
Chopped green onions
Cashew nuts
Grated mild Cheddar cheese
Crunchy chow mien noodles
Cooked rice
Melt butter in pan. Stir in flour, salt, and pepper until smooth and bubbly. Add chicken broth and milk. Cook and stir until thickened. Stir in chicken. Pour creamed chicken over rice, and then add toppings.
Creamed Chicken:
6 Tbsp. butter or margarine
½ tsp. salt
11/2 c. chicken broth
1 c. milk
1 c. diced cooked chicken
5 Tbsp. flour
1/8 tsp. pepper
Toppings:
Sliced olives
Chopped tomatoes
Pineapple chunks
Chopped green onions
Cashew nuts
Grated mild Cheddar cheese
Crunchy chow mien noodles
Cooked rice
Melt butter in pan. Stir in flour, salt, and pepper until smooth and bubbly. Add chicken broth and milk. Cook and stir until thickened. Stir in chicken. Pour creamed chicken over rice, and then add toppings.
Meat Loaf
Meat Loaf
1 lb. hamburger
½ chopped onion
1 8 oz. can of tomato sauce
20 crushed saltine crackers
1 egg
1 tsp. salt
1/8 tsp. pepper
¼ c. oatmeal
Mix together well. Bake uncovered, in loaf pan for 1 hour at 350 degrees. Top with ketchup the last 20 minutes.
1 lb. hamburger
½ chopped onion
1 8 oz. can of tomato sauce
20 crushed saltine crackers
1 egg
1 tsp. salt
1/8 tsp. pepper
¼ c. oatmeal
Mix together well. Bake uncovered, in loaf pan for 1 hour at 350 degrees. Top with ketchup the last 20 minutes.
Sweet and Sour Chicken
Sweet and Sour Chicken
1 lb. cubed chicken
2 eggs
Cornstarch
Sauce:
2 c. sugar
1 c. ketchup
1 c. water
2 Tbsp. vinegar
1 tsp. garlic powder
Heat frying pan with oil. Dip chicken in eggs and then cornstarch and fry in frying pan. When chicken is cooked, drain oil and pour in sauce and simmer for 20 minutes. Serve with rice.
1 lb. cubed chicken
2 eggs
Cornstarch
Sauce:
2 c. sugar
1 c. ketchup
1 c. water
2 Tbsp. vinegar
1 tsp. garlic powder
Heat frying pan with oil. Dip chicken in eggs and then cornstarch and fry in frying pan. When chicken is cooked, drain oil and pour in sauce and simmer for 20 minutes. Serve with rice.
T-Bone Steak with Bacon-Mushroom Sauce
T-Bone Steak with Bacon-Mushroom Sauce
5 slices of Bacon cut into ¼ inch pieces
1 pkg. (8 oz.) fresh mushroom, sliced
¼ cup A.1. Steak sauce
¼ cup water
1 tsp. brown sugar
2 beef T-bone steaks
COOK bacon in large skillets on medium heat until crisp. Remove bacon from skillet, reserving 2 Tbsp. of the drippings in skillet. Place bacon on paper towel to drain.
ADD mushrooms to drippings in skillet; cook 5 minutes or until tender, stirring occasionally. Add bacon, steak sauce, water, and sugar; mix well. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Cover to keep warm.
GRILL or broil steaks. Serve with mushroom sauce.
5 slices of Bacon cut into ¼ inch pieces
1 pkg. (8 oz.) fresh mushroom, sliced
¼ cup A.1. Steak sauce
¼ cup water
1 tsp. brown sugar
2 beef T-bone steaks
COOK bacon in large skillets on medium heat until crisp. Remove bacon from skillet, reserving 2 Tbsp. of the drippings in skillet. Place bacon on paper towel to drain.
ADD mushrooms to drippings in skillet; cook 5 minutes or until tender, stirring occasionally. Add bacon, steak sauce, water, and sugar; mix well. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Cover to keep warm.
GRILL or broil steaks. Serve with mushroom sauce.
Hamburger-Vegetable Pattie Dinner
Hamburger-Vegetable Pattie Dinner
1-pound hamburger
1 medium potato, grated
1-2 carrots, grated
1 medium onion, diced
Combine meat and vegetables together. Season with seasoning salt and pepper. Form into patties and cook on both sides till nicely browned.
Combine 1 can cream of mushroom soup and ½ can milk. Cook till soup mixture is bubbly. Serve with a green salad for a complete meal.
1-pound hamburger
1 medium potato, grated
1-2 carrots, grated
1 medium onion, diced
Combine meat and vegetables together. Season with seasoning salt and pepper. Form into patties and cook on both sides till nicely browned.
Combine 1 can cream of mushroom soup and ½ can milk. Cook till soup mixture is bubbly. Serve with a green salad for a complete meal.
Salsa Chicken
Salsa Chicken
2 lbs chicken tenders
1 tsp. lemon pepper
2 Tbsp olive oil (skillet method only)
1 pkg. taco seasoning
1 15 oz. can diced tomatoes
1 16 oz. jar apricot jam
1 15 oz. can black beans
*Crock-pot Method: place ingredients in crock-pot, cook on low for 8 hours or high for 4 hours until chicken is tender. Serve over rice.
*Skillet Method: heat olive oil in skillet, over medium heat. Place chicken in pan and season with lemon pepper, brown chicken. Add taco seasoning, tomatoes and jam. Cover and simmer 35-40 minutes or until chicken is tender. Add beans and heat through. Serve over rice.
2 lbs chicken tenders
1 tsp. lemon pepper
2 Tbsp olive oil (skillet method only)
1 pkg. taco seasoning
1 15 oz. can diced tomatoes
1 16 oz. jar apricot jam
1 15 oz. can black beans
*Crock-pot Method: place ingredients in crock-pot, cook on low for 8 hours or high for 4 hours until chicken is tender. Serve over rice.
*Skillet Method: heat olive oil in skillet, over medium heat. Place chicken in pan and season with lemon pepper, brown chicken. Add taco seasoning, tomatoes and jam. Cover and simmer 35-40 minutes or until chicken is tender. Add beans and heat through. Serve over rice.
Parmesan Chicken & Broccoli Pasta
Parmesan Chicken & Broccoli Pasta
4 oz. Spaghetti, uncooked
¼ cup Italian salad dressing
2 cloves garlic, minced
½ lb. boneless skinless chicken breast cut into strips
2 cups broccoli
½ cup chopped tomatoes
½ cup shredded mozzarella cheese, divided
4 tsp. grated Parmesan cheese
COOK pasta as directed on package.
MEANWHILE, heat dressing and garlic in large skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
ADD tomatoes and half of mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.
4 oz. Spaghetti, uncooked
¼ cup Italian salad dressing
2 cloves garlic, minced
½ lb. boneless skinless chicken breast cut into strips
2 cups broccoli
½ cup chopped tomatoes
½ cup shredded mozzarella cheese, divided
4 tsp. grated Parmesan cheese
COOK pasta as directed on package.
MEANWHILE, heat dressing and garlic in large skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
ADD tomatoes and half of mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.
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