I have several, but this is one that everybody loves...
Swiss Steak
1lb round steak
1 white onion, peeled and sliced thin
1 8oz can whole tomatoes
1/2 cup flour
1 tbsp olive oil
Salt and Ground Pepper
Break up tomatoes in a saucepan and add onions. Cook over medium heat until boiling, then turn off heat.
Meanwhile, pound round steak on both sides with a meat mallot until very tender. Slice into equal serving size pieces, about 4X6 each. Heat olive oil in skillet, then dredge steak in flour, salt and pepper mix, coating both sides, and brown both sides in hot skillet.
Transfer meat to glass baking dish and arrange in a single layer. Pour tomato and onion mixture evenly over top of meat. Cover pan with tinfoil and bake for one hour at 350 degrees. Remove tinfoil from baking dish last 10 minutes of cooking.
Serve with green bean casserole and mashed potatoes. Use tomato/onion sauce as gravy.
Sounds simple. Because it is. And smells WONDERFUL!! Honestly, I have even made this for my hoidy-toidy friends, and they all just love it!! Meat is so tender, it melts in your mouth. And teamed with the mashed potatoes and tomato/onion 'gravy', it's always a big hit. One of our all-time favorite comfort foods!! Great for fall and winter, when you want an easy home-cooked meal!!What is your ';tried and true'; main dish that you use most often for family dinners?
Turkey Chili- Get a pack of ground turkey, a jar of tostitos salsa, a pack of old el paso chili seasoning, a can of pink beans and a can of red beans (i like goya) and hershey's coco powder unsweetened. brown turkey. follow directions on back of seasoning as far as how much water to mix in. Drain beans, add. Add salsa and a tsp of coco powder (it makes it smooth)
season with red pepper flakes and chili powder to taste. (really easy and a favorite in my house)
serve topped with shredded cheddar and cornbread
If im having alot of family over, i either make lasagna or chicken and noodles. Everyone loves my chicken and noodles, and they are super easy.
Chicken and Noodles (these feed about 6-8 people)
2 grocery store already cooked rotisserie chickens
8 boullion chicken cubes
Reames frozen egg noodles (3-16 oz bags)
Put 8 cups of water and bouillon cubes in a large pot and bring to a boil. Remove skin from chickens. Using clean hands, pick the chicken off the bones in bite sized pieces and throw into the pot as the water is boiling. Pour any drippings from chickens into the pot as well. When boullion cubes have dissolved, add noodles and about a teaspooon of each salt and pepper. Cover and simmer about 30 minutes, or until noodles are tender. Add salt and pepper to taste.
YES tell me how you like it!
Biscuit Breakfast Pizzas
(This recipe yields 4 servings) Printable Version
1 8-count package of refrigerated whole wheat biscuits
1 cup pizza sauce
6 large eggs
1/2 cup reduced-fat shredded mozzarella cheese
1/3 cup low-fat milk
1/4 cup green pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
pinch of salt
Place the biscuits on a large cookie sheet and bake according to package instructions.
As biscuits bake, scramble the eggs with the milk and all the seasonings.
Remove the biscuits from the oven. Reduce oven temperature to 250 degrees. Spread 2 Tablespoons of pizza sauce over each biscuit. Top with equal portions scrambled egg mixture. Sprinkle evenly with cheese.
Place biscuits back in the oven and cook about 5 minutes until the cheese is melted.
Serve two pizza biscuits per serving.
Approx. 300 calories per serving.
chicken and dumplings soup ^.^ the recipe is kind of long so email me if you want to know it at nenababee@yahoo.com
Meatloaf with ';blookings'; -- Mix ground beef, bread crumbs, ketchup and make meatloaf. Put in 9 X 13 pyrex dish and surround with chunks of peeled potato, baby carrots, chopped onion, broccoli, whole garlic cloves, whatever other veggies you have. (Those are the blookings.) Drizzle with homemade or store-bought BBQ sauce. Cover tightly with foil. Bake at 350 for about an hour or so; remove foil. Add a bit more sauce. Cook another 15 minutes.
I know ';meatloaf'; sounds blah, but with the sauce, veggies and potatoes, it tastes incredible. Real comfort food. Also easy, low mess and great as left-overs. My husband says it's so good it shouldn't be called meatloaf.
http://www.premiersystems.com/recipes/mo…
Moussaka!
This freezes wonderfully, so make one for the freezer too!
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.
Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
--Southern Living, Dec. 2004
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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 De Laurentiis, FoodTV
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Sugar Pie's Deep Dish Taco Squares
2 cups biscuit mix
½ cup cold water
1( 8-oz )carton sour cream
1/3 cup prepared Ranch salad dressing
1½ pounds ground beef
¼ cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (¼ cup)
1 (8-oz) can tomato sauce
½ 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.
--me!
Crock pot Steak
Round steak..trim visible fat and cut into serving size pieces.
Dredge in a mixture of flour, salt %26amp; pepper. Brown in hot skillet that has about 2 inches of oil. Drop pieces directly into crockpot as they brown. Mix 1 can cream of chicken soup with 1/2 can water. Heat in microwave and pour over meat. Cover and cook on low for about 5 or 6 hours. Make mashed potatoes and a salad for a delicious meal.
';Just like Mom's'; Roast Beef
2 lb.beef roast
2 bags ';stew mix vegetables'; (carrots, potatoes, celery and pearl onions)
1 can tomato sauce
1 1/2 cups water
1/4 cup italian dressing
In the crockpot, mix together the tomato sauce, water and italian dressing.
Roll the roast in the tomato mixture until it's coated. Turn Crockpot on high for 1 hour.
After 1 hour, turn crockpot to low, add stew mix veggies and cook on low 6 hours until meat is cooked through and vegetables are tender.
Baked Penne with Italian Sausage
even my son who hates Italian sausage loves this
1 (12 ounce) package dry penne pasta
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
2 teaspoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
Bake in preheated oven for 20 minutes, or until cheese is melted.
seasoned salmon
T-bone Steak
corn casserole
green bean cassserole
mac and cheese or spaghetti
My Mom makes this Roman Chicken which is a recipe by Giada De Laurentiis from the Food Network. It is amazing and Delicious MMMMM!
Here is the Link
http://www.foodnetwork.com/food/recipes/…
Lemony-Chicken Popover Puff
Source: The Pampered Chef
Popover Puff :
3 tablespoons butter or margarine, divided
1 cup milk
6 eggs
1 cup all-purpose flour
1/2 teaspoon salt
Chicken and Vegetable Filling:
2 medium carrots, peeled
1 cup chopped broccoli
1/2 cup chopped onion
1 tablespoon butter or margarine
Juice from 1 lemon (or 2 TBSP lemon juice)
1 (10 1/2 ounce) can condensed cream of chicken soup
2 cups diced cooked chicken (12 ounces)
1 1/2 tsp dill weed
1/2 cup (2 ounces) shredded Cheddar cheese
Heat oven to 450 degrees F.
For Popover Puff, place butter in small microwave-safe bowl; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of stone baker or round cake pan; brush over bottom only.
In a large bowl, combine remaining butter, milk and eggs with a whisk. In a seperate bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350 degrees F; continue baking 10 to 15 minutes or until puffed and golden brown.
Meanwhile, prepare Chicken and Vegetable Filling. Dice or chop carrots to make 1 cup. Place carrots, broccoli, onion and butter in micro-cooker. Microwave, covered, on HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.
In a clean large bowl, combine lemon juice, soup, chicken and dill weed; mix well. Microwave on HIGH 4 to 5 minutes or until hot, stirring once. Add cheese and half of the vegetable mixture into filling; mix gently.
Remove puff from oven to a cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell.
Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling. Slice and serve.
Yield: 8 servings or 16 sample servings
**NOTE: This recipe is one that I have altered. The original Pampered Chef recipe calls for snap peas instead of broccoli, Pampered Chef Dill Mix instead of dill weed, and bell pepper (added with the chicken, soup, etc.) It also mentions each Pampered Chef cooking tool to be used, but for the sake of friends and relatives who do not have PC stuff, this is the recipe I hand out.
CARNE ASADA!
I'm actually irish.. but I cook for my Marine friends constantly and this is ALWAYS gone seconds after it comes off the grill.. its almost AMAZINGLY good;
Carne Asada
-skirt steak.. you can also use flank steak, but I find it's more expensive than skirt.. but doesn't make much a difference in the dish.. go with the cheaper cut :)
-Tequila
-lime juice (bottled is fine, as long as it's real)
-1 head of garlic
-kosher salt
-cilantro
I didn't put amounts because it depends on how much you're going to make..
Directions:
-unwrap skirt steak and cut into lengths of about 6-10 inches (just so they fit onto your grill without hanging over
-rub kosher salt, minced garlic, and chopped cilantro into both sides of the meat.
-place meat into a large ziplock bag, and pour equal parts of lime juice and tequila into bag.. it should come about 1 quarter up the side of the bag.
-place bag in fridge until needed (up to 1 day in advance.. the longer the soak, the better the flavor) and flip it over every once in a while
To Cook:
-get grill to medium low heat, and place meat on the grill.
-every so often baste meat with some of the liquid from the bag.. trying to scoop up the cilantro and garlic.
-because it was citrus marinated, it will stay mostly pink, even while done. I usually give it 20-25 minutes on the grill... then let it rest for another 10 to seal in the juices.
-slice with the grain into long strips.
serve with tortillas, salsa, avocado, cheese.... anything you'd put on tacos, really.
This dish is unbelievably delicious, and I constantly have people begging me to make it!
Barbecue meatloaf muffins with smashed potatoes.
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