2 lbs. sirloin steak, cut into thin strips
¼ c. flour
½ c. butter, divided
2 lg. onions, chopped
1 (10.5 oz.) can beef broth
1 t. basil
½ t. garlic salt
salt and pepper, to taste
1 (4.5 oz.) jar sliced mushrooms, drained
1 T. Worcestershire sauce
1 c. sour cream
cooked pasta or rice
Dredge meat in flour. In a skillet, melt ¼ cup butter over medium heat; sauté onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce, and cooked onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.
Recipe from: Shawna and Allrecipes.com
This recipe came from a beautiful mountain lodge in Red River, New Mexico.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Calazones
Dough
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a large mixing bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top. Add salt and gradually combine the flour to the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes.
Shape dough in to small 6 inch round pizzas. Fill half of each round with:
Pizza sauce
Chopped Pepperoni
Chopped Canadian Bacon
Olives
Ground beef (pre cooked and seasoned)
Cheese.
Fold the uncovered part of the round over toppings and pinch edges shut. Let it rise for 15-20 minutes. Brush with melted butter or olive oil.
Bake in preheat oven to 450 degrees. For 15 minute or until golden brown. Let sit for a few minutes before serving.
Dough recipe from sisterscafe.blogspot.com (aka French Bread).
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a large mixing bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top. Add salt and gradually combine the flour to the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes.
Shape dough in to small 6 inch round pizzas. Fill half of each round with:
Pizza sauce
Chopped Pepperoni
Chopped Canadian Bacon
Olives
Ground beef (pre cooked and seasoned)
Cheese.
Fold the uncovered part of the round over toppings and pinch edges shut. Let it rise for 15-20 minutes. Brush with melted butter or olive oil.
Bake in preheat oven to 450 degrees. For 15 minute or until golden brown. Let sit for a few minutes before serving.
Dough recipe from sisterscafe.blogspot.com (aka French Bread).
Beef with Snow Peas
1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
Kalua Pork Roast
My sister-in-law also told me about this:
10-12 pounds pork roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
Shred with two forks and serve with rice.
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
*I always make a ton of this when cooking it because it freezes well but feel free to scale down the recipe as needed.*
Other yummy variations:
Add one small can crushed pineapple
or
Add chipotle seasoning
10-12 pounds pork roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
Shred with two forks and serve with rice.
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
*I always make a ton of this when cooking it because it freezes well but feel free to scale down the recipe as needed.*
Other yummy variations:
Add one small can crushed pineapple
or
Add chipotle seasoning
Grilled Chicken with Lemon Basil Pasta
Pound some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction:
Olive oil
Juice of four lemons
Dijon
A tiny bit of honey
A dash of salt
Grill ‘em up, set ‘em aside and kept ‘em warm.
Ingredients
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Recipe and Picture from thepioneerwoman.com
Garlic Chicken Pasta with Spinach
6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese
Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.
Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.
Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.
Recipe and picture from www.melskitchencafe.com (adapted from Cook’s Country)
Ikea Meatball Gravy
2 T. Butter
1 T. Flour
¾ Can of Beef Broth
½ Cup Chicken Broth
¼ t. Soy Sauce
1 t. Sour Cream
20 meatballs
Melt butter in a small Sauce pan. When butter is completely melted add flour and whisk. Whisk for 1-2 minutes. Add about ½ of the beef broth while still whisking, until flour mixture is completely dissolved in broth and there are no lumps (gravy should thicken but not be lumpy). Whisk in the remaining ingredients and simmer on low until meatballs are reheated.
I don’t have a written recipe for the meat balls. I made my usual recipe for meatballs but replaced 1/3 of the meat for group pork.
My guide line for homemade meatballs:
Ground Hamburger
Egg (1 egg per pound of beef)
Worshishire sauce
Salt
Italian Bread crumbs (I add the bread crumbs as I mix until I get the right consistency)
Mix all together. Roll into quarter size balls, place on a greased cookie sheet bake at 350 for 20 minute or until done.
1 T. Flour
¾ Can of Beef Broth
½ Cup Chicken Broth
¼ t. Soy Sauce
1 t. Sour Cream
20 meatballs
Melt butter in a small Sauce pan. When butter is completely melted add flour and whisk. Whisk for 1-2 minutes. Add about ½ of the beef broth while still whisking, until flour mixture is completely dissolved in broth and there are no lumps (gravy should thicken but not be lumpy). Whisk in the remaining ingredients and simmer on low until meatballs are reheated.
I don’t have a written recipe for the meat balls. I made my usual recipe for meatballs but replaced 1/3 of the meat for group pork.
My guide line for homemade meatballs:
Ground Hamburger
Egg (1 egg per pound of beef)
Worshishire sauce
Salt
Italian Bread crumbs (I add the bread crumbs as I mix until I get the right consistency)
Mix all together. Roll into quarter size balls, place on a greased cookie sheet bake at 350 for 20 minute or until done.
Christmas Party Stuffing
Recipe for The Stuffed Chicken I made for the Relief Society Christmas Party (Enrichment)
I kind of made up the stuffing recipe as I went but this is basically what I did:
2 Bags 12 oz. bags of Stuffing ("Cascade Pride" brand)
1 1/2 Medium Granny Smith Apples
3/4 Yellow Onion
1 1/2 Bags of Stuffing Season sing
1 Bag of Craisins
Lots of Chicken Broth
1 Stick of Melted Butter.
I kind of made up the stuffing recipe as I went but this is basically what I did:
2 Bags 12 oz. bags of Stuffing ("Cascade Pride" brand)
1 1/2 Medium Granny Smith Apples
3/4 Yellow Onion
1 1/2 Bags of Stuffing Season sing
1 Bag of Craisins
Lots of Chicken Broth
1 Stick of Melted Butter.
Santa Fe Chicken and Rice
1 Cup Rice (uncooked)
4 Pieces of Chicken (breast or thigh, bone or boneless)
-Put Rice and Chicken in a Square baking dish
-Mix together. The Poor over the chicken and rice.
1 Cup Sour Cream
1 Can Cream of Chicken
1 t. Taco Seasoning
2 Cans green Chilies
1 Cup Chicken Broth (or water, or Milk)
-Bake at 375 for 1 hour
-Sprinkle casserole with Cheddar and Monterey Cheese the last 15 minutes of baking.
4 Pieces of Chicken (breast or thigh, bone or boneless)
-Put Rice and Chicken in a Square baking dish
-Mix together. The Poor over the chicken and rice.
1 Cup Sour Cream
1 Can Cream of Chicken
1 t. Taco Seasoning
2 Cans green Chilies
1 Cup Chicken Broth (or water, or Milk)
-Bake at 375 for 1 hour
-Sprinkle casserole with Cheddar and Monterey Cheese the last 15 minutes of baking.
Chicken Tetrazinni
The recipe isn't exact but:
1 Can of Cream of Chicken Soup
1 Cup Sour Cream (sometimes more I like it to be fairly tangy)
Some Dried Parsley
1/2 t. Poultry seasoning
1/2-1 cup Milk
Top with cheddar and Parmesan Cheese
Pasta (I never pay attention how much but like 12 oz???)
Bake at 350 until all bubbly and cheese is melted (maybe 20-30 minutes?)
Sometimes I also add:
garlic salt
White wine vinegar
a dash of onion powder
pureed Cauliflower
1 Can of Cream of Chicken Soup
1 Cup Sour Cream (sometimes more I like it to be fairly tangy)
Some Dried Parsley
1/2 t. Poultry seasoning
1/2-1 cup Milk
Top with cheddar and Parmesan Cheese
Pasta (I never pay attention how much but like 12 oz???)
Bake at 350 until all bubbly and cheese is melted (maybe 20-30 minutes?)
Sometimes I also add:
garlic salt
White wine vinegar
a dash of onion powder
pureed Cauliflower
Chicken and Israeli Couscous with Tomato and Lemon
1 T. Olive Oil
1 Cup Israeli Couscous
2- 4 Skinless Chicken Thighs
½ Medium Yellow Pepper Sliced
2 Roma Tomatoes Sliced
2 Cloves of Garlic Minced
½ Zest of a Medium Lemon
1 t. White Wine Vinegar (or ½ of white wine)
1 ½ Cups Chicken Stock
½ t. Salt
1 Cup Frozen Peas
Heat oil in a large skillet over medium-high heat. Add couscous and cook, stir for 1 minute (lightly browning). Transfer to a bowl and return skillet to heat.
Cook chicken for 3-5 minutes on one side (until browned). Flip and cook for 2 more minutes. Transfer to bowl, reserving dripping in skillet.
Reduce heat to medium, add yellow pepper and cook stirring frequently for 3 minutes. Reduce to low-medium heat and add tomatoes, garlic, and lemon zest, stir frequently until tomatoes began to break down.
Return Chicken to skillet, add wine and cook for 4 minutes. Add stock, salt and couscous, stir and reduce heat to medium low, cover stirring occasionally until couscous and chicken are cooked, about 12-14 minutes. Stir in pea and continue to cook until peas are heated.
Recipe from Martha Stewart Living Magazine Jan. 2009 p.g. 116-118.
1 Cup Israeli Couscous
2- 4 Skinless Chicken Thighs
½ Medium Yellow Pepper Sliced
2 Roma Tomatoes Sliced
2 Cloves of Garlic Minced
½ Zest of a Medium Lemon
1 t. White Wine Vinegar (or ½ of white wine)
1 ½ Cups Chicken Stock
½ t. Salt
1 Cup Frozen Peas
Heat oil in a large skillet over medium-high heat. Add couscous and cook, stir for 1 minute (lightly browning). Transfer to a bowl and return skillet to heat.
Cook chicken for 3-5 minutes on one side (until browned). Flip and cook for 2 more minutes. Transfer to bowl, reserving dripping in skillet.
Reduce heat to medium, add yellow pepper and cook stirring frequently for 3 minutes. Reduce to low-medium heat and add tomatoes, garlic, and lemon zest, stir frequently until tomatoes began to break down.
Return Chicken to skillet, add wine and cook for 4 minutes. Add stock, salt and couscous, stir and reduce heat to medium low, cover stirring occasionally until couscous and chicken are cooked, about 12-14 minutes. Stir in pea and continue to cook until peas are heated.
Recipe from Martha Stewart Living Magazine Jan. 2009 p.g. 116-118.
Healthy Meat Loaf
Red Sauce:
1 6 oz Can of Tomatoe Paste
1-2 T Red Wine Vinegar
1 Cup Water
1 Clove Minced Garlic
1/2 t. Basil
1/4 t. Oregano
1/4 t. Salt
Mix altogether in a pot and bring to a boil. Low heat and simmer for 15 minutes.
Meat Loaf:
2 lbs Ground Turkey (I've also used 1/2 ground turkey -1/2 ground meat)
1 Cup Oatmeal
1 Egg
1/2 Cup Shredded Carrot or Zucchini
a Few Dashes of Worcestershire Sauce
1/2 of Red Sauce
Mix all ingredients together. Form in to a mound and place on an ungreased baking sheet. Bake at 350 for 45 minutes. Add the rest of the Red Sauce to top of Meat Loaf and bake another 15 minutes.
Servers 8
*This recipce came from The South Beach Diet Book
188 Calories
12 Grams Protein
12 Grams Carbs
10 Grams Fat
1 6 oz Can of Tomatoe Paste
1-2 T Red Wine Vinegar
1 Cup Water
1 Clove Minced Garlic
1/2 t. Basil
1/4 t. Oregano
1/4 t. Salt
Mix altogether in a pot and bring to a boil. Low heat and simmer for 15 minutes.
Meat Loaf:
2 lbs Ground Turkey (I've also used 1/2 ground turkey -1/2 ground meat)
1 Cup Oatmeal
1 Egg
1/2 Cup Shredded Carrot or Zucchini
a Few Dashes of Worcestershire Sauce
1/2 of Red Sauce
Mix all ingredients together. Form in to a mound and place on an ungreased baking sheet. Bake at 350 for 45 minutes. Add the rest of the Red Sauce to top of Meat Loaf and bake another 15 minutes.
Servers 8
*This recipce came from The South Beach Diet Book
188 Calories
12 Grams Protein
12 Grams Carbs
10 Grams Fat
Lemon Chicken Couscous
1 1/4 Cups Water
1 T. Spoon Olive Oil
2 Cups Chopped Broccoli Florets
1 Pkg Near Eastern Couscous
1 1/2 Cups Cooked Chopped Chicken
Juice of 1 Lemon
1/4 t. Lemon Peel
In pot add Water, oil, broccoli and couscous seasoning packet and bring to boil. Stir in Couscous, Chicken, Lemon juice and lemon peel. Remove pot from heat, cover and let stand for 5 minutes. Fluff before serving.
Serves 4
*Recipe from The South Beach Diet Book
311 Calories
24 Grams Protein
39 Grams Carbs
7 Grams Fat
Also good served cold
1 T. Spoon Olive Oil
2 Cups Chopped Broccoli Florets
1 Pkg Near Eastern Couscous
1 1/2 Cups Cooked Chopped Chicken
Juice of 1 Lemon
1/4 t. Lemon Peel
In pot add Water, oil, broccoli and couscous seasoning packet and bring to boil. Stir in Couscous, Chicken, Lemon juice and lemon peel. Remove pot from heat, cover and let stand for 5 minutes. Fluff before serving.
Serves 4
*Recipe from The South Beach Diet Book
311 Calories
24 Grams Protein
39 Grams Carbs
7 Grams Fat
Also good served cold
Sweet and Tangy Pork Chops
1 T Brown Sugar
1 t. Dijon Mustard
4 Pork Chops
Salt and Pepper
1 t. Oil
Season pork chops with salt and pepper and let sit for a few minutes. Mix brown sugar and mustard together and rub lightly on both sides of Pork Chops. Heat oil on high in a frying pan, place pork chops in hot frying pan and brown both side of pork chops (the brown sugar mixture should create and a brown like crust) then remove pork chops from pan.
2 T. Dijon Mustard
2 T. Maple Syrup
Mix well. Lather both side of browned pork chops with sauce and put into a baking dish. Bake at 350 for 20-30 minutes.
1 t. Dijon Mustard
4 Pork Chops
Salt and Pepper
1 t. Oil
Season pork chops with salt and pepper and let sit for a few minutes. Mix brown sugar and mustard together and rub lightly on both sides of Pork Chops. Heat oil on high in a frying pan, place pork chops in hot frying pan and brown both side of pork chops (the brown sugar mixture should create and a brown like crust) then remove pork chops from pan.
2 T. Dijon Mustard
2 T. Maple Syrup
Mix well. Lather both side of browned pork chops with sauce and put into a baking dish. Bake at 350 for 20-30 minutes.
Hidden the Veggie Meatballs
¼ of Carrot Chopped
¼ of Zucchini Chopped
2 pieces of Medium Sized Broccoli
1 piece of Medium
1-2 slice of Red and Green Pepper
Food process and blend until almost paste like
¼ Cup Bread Crumbs
1 Eggs
3 of drops Worsheshire Sauce
Dash of Garlic Salt/Powder and Onion Powder
1 fist size ball of ground meat
Salt and pepper to taste
Put in food processor with veggie mixture and mix until well bended.
Form into 1inch balls. Bake at 350 for 15-20 minutes
Make about 16-20 balls.
¼ of Zucchini Chopped
2 pieces of Medium Sized Broccoli
1 piece of Medium
1-2 slice of Red and Green Pepper
Food process and blend until almost paste like
¼ Cup Bread Crumbs
1 Eggs
3 of drops Worsheshire Sauce
Dash of Garlic Salt/Powder and Onion Powder
1 fist size ball of ground meat
Salt and pepper to taste
Put in food processor with veggie mixture and mix until well bended.
Form into 1inch balls. Bake at 350 for 15-20 minutes
Make about 16-20 balls.
Rocky Point Fajitas
2 lbs Chicken Tenders
1 Lime, juiced
1/2 C Orange, juiced or O.J.
4 Garlic Cloves
1/2 tsp Salt
1/2 tsp Pepper
2 T Vegetable Oil
1/2 tsp Cumin
1/2 tsp Oregano
1/2 C Yoshida's Original Gourmet Sauce
1/2 tsp Chicken Bouillon
1/2 tsp Vinegar
1/2 tsp Worcestershire Sauce
1 Onion, sliced
½ Orange, Yellow, Red and Green Bell Peppers
Combine all ingredients and marinate for 6 hours. Stir fry or grill and put in flour tortilla with guacamole, sour cream, salsa, black beans and spanish rice.
*Recipe from Brooke and her good friend Kimberlee.
1 Lime, juiced
1/2 C Orange, juiced or O.J.
4 Garlic Cloves
1/2 tsp Salt
1/2 tsp Pepper
2 T Vegetable Oil
1/2 tsp Cumin
1/2 tsp Oregano
1/2 C Yoshida's Original Gourmet Sauce
1/2 tsp Chicken Bouillon
1/2 tsp Vinegar
1/2 tsp Worcestershire Sauce
1 Onion, sliced
½ Orange, Yellow, Red and Green Bell Peppers
Combine all ingredients and marinate for 6 hours. Stir fry or grill and put in flour tortilla with guacamole, sour cream, salsa, black beans and spanish rice.
*Recipe from Brooke and her good friend Kimberlee.
Chicken Parmesan
4-6 Chicken Breasts
1 Egg
1 T Water
½ Cup Bread Crumbs (or more)
Olive Oil
8 oz Cook Pasta
1 Jar Pasta Sauce
1 Cup Mozzarella Cheese
Beat Eggs and Water in a wide bowl. Place bread crumbs on plate. Dip Chicken Breasts in Egg and dip both sides in Bread Crumbs. Put a light layer of oil in a cake pan. Place Breaded Chicken in pan and Bake at 350 for 10 minutes (5 minutes on each side).
Mix pasta with pasta sauce (minus 1 cup) and place into a casserole dish. Add Cooked Chicken on to pasta. Spread 1 cup reserved pasta sauce over chicken and top casserole dish with cheese. Bake 350 for 30 minutes
Chinese Fried Rice
1 Cup Cooked Rice
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
Scalloped Potatoes Supreme
2 Qt thin-sliced pared potatoes (about 8 medium Potatoes)
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
Stuffed Beef Tender Loin
3-4 lb Tender Loin
Marinade:
1 Cup Olive Oil
2 T Worcestershire Sauce
1 T Oregano
1 T Basil
1 T Thyme
1 t. Garlic Salt
½ t. Pepper
1 t. Salt
Sauté:
2 Cups Sliced Fresh Mushrooms
½ Cup Sliced Green Onion
1 Can Water Chestnuts, Drained and Chopped
½ Cup Butter
Remove from Heat and Add:
2 Cups Seasoned Bread Crumbs
¾ Cup Egg Substitute
½ Cup Parmesan cheese
½ t. Oregano
½ t. Rosemary
1 t. fennel seed
½ t. Pepper
Remove tender Loin from marinade. Open and stuff with stuffing. Close and tie with string. Bake in greased pan at 350 for 1½ hours.
From Linda
Marinade:
1 Cup Olive Oil
2 T Worcestershire Sauce
1 T Oregano
1 T Basil
1 T Thyme
1 t. Garlic Salt
½ t. Pepper
1 t. Salt
Sauté:
2 Cups Sliced Fresh Mushrooms
½ Cup Sliced Green Onion
1 Can Water Chestnuts, Drained and Chopped
½ Cup Butter
Remove from Heat and Add:
2 Cups Seasoned Bread Crumbs
¾ Cup Egg Substitute
½ Cup Parmesan cheese
½ t. Oregano
½ t. Rosemary
1 t. fennel seed
½ t. Pepper
Remove tender Loin from marinade. Open and stuff with stuffing. Close and tie with string. Bake in greased pan at 350 for 1½ hours.
From Linda
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