Breakfast, Main Dishes, Desserts and Sides: Old Threads! - Page 3
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Thread: Breakfast, Main Dishes, Desserts and Sides: Old Threads!

  1. #21


    Swiss Steak (marie)
    flour for coating
    2 lbs. round steak or tenderized round steak
    1 large onion, sliced
    Salt and Pepper
    1 quart tomato juice

    Cut round steak into serving size pieces and dredge generously in flour. Brown meat in a little oil in Dutch oven. Remove from fire and cover meat with onion slices. Add salt and pepper to taste.

    Pour tomato juice over all. Cover and bake in 325º oven for about 2 hours or till very tender. The sauce is wonderful served over mashed or boiled potatoes.

  2. #22


    Garlic Shrimp Pasta (marie)
    2 tablespoons cornstarch
    1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
    2 cloves garlic, minced
    3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
    2 tablespoons lemon juice
    1/8 teaspoon ground red pepper
    1 pound medium shrimp, shelled and deveined
    4 cups hot cooked thin spaghetti (about 8 ounces dry), cooked without salt

    In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice and
    pepper. Over medium-high heat, cook until mixture boils and thickens,
    stirring constantly.

    Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss
    with spaghetti.

    -author unknown

  3. #23


    Rich's Classic Fish Taco (cheri)
    2 pounds - red snapper fillets
    1 dozen - corn tortillas
    beer batter as needed (recipe for Rich's beer batter follows)
    Cut fish fillets into approx. 2 - 3 ounce portions. Dust lightly with flour and dip in beer batter. Deep fry the batter coated fish in hot oil (375 degrees F) until crisp and golden brown. Serve the fish wrapped in folded corn tortillas (warmed on a hot comal as needed) with shredded cabbage, white sauce, and aditional garnish of tomato, avocado, and shredded cheese as desired and top with a wedge of lime. Corn tortillas are traditional for fish tacos, but small "fajita" size flour tortillas can be substituted if desired...and, while a half 'n half yogurt and mayonnaise white sauce is traditionally served with fish tacos, other salsas such as salsa fresca or salsa verde can be offered as well for those who might prefer. I like my white sauce spiced and a little bit more like a tartar sauce...

  4. #24


    Rich's Spiced Yogurt 'n Mayo White Sauce (cheri)
    *Habanero chile will add a respectable level of heat to this white sauce. Other fresh chiles can be substituted if less heat is desired. The consistency of the sauce should be slightly runny so it can be spooned onto or stored in a squeeze bottle to be drizzled onto the fish tacos to individual discretion.
    1.0 - habanero chile
    0.5 cup - plain, unflavored yogurt
    0.5 cup - mayonnaise
    1.0 teaspoon - capers
    0.5 teaspoon - crushed Mexican oregano
    0.5 teaspoon - ground cumin
    0.5 teaspoon - dried, crushed dill
    0.25 teaspoon - ground cayenne chile
    fresh lime juice as needed
    ground white pepper to taste Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the habanero chile and capers and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.

  5. #25


    Rich's Better Beer Batter (cheri)

    (Makes about 2 cups)
    1 - egg
    1 cup - flour
    1 cup - beer or ale
    2 teaspoons - cornstarch
    1 teaspoon - baking powder
    1/2 teaspoon - salt Mix the flour, cornstarch, baking powder and salt together. Blend the egg and beer and quickly stir into the flour mixture. Don't worry about a few lumps. Use as a batter for making batter fried fish and onion rings. Or, use as a tempura batter for vegetables, shrimp, or other seafood.

  6. #26


    chicken pot pie (saysayohplaymate)
    Boil a whole chicken, save the broth( I usually add bouillion cubes to the broth)
    Remove all the meat and put in a large bowl. Add one large can of Veg All(we like the one with onions) and one large can of cream of chicken soup
    Mix together, using broth to make it creamy
    Salt and pepper to taste

    In a large oven safe container( or two small) mix together 4-5 pkgs of Jiffy Sweet cornbread mix(using more broth) and cover bottom and sides
    Fill with chicken mixture
    Cover with cornbread mixture
    Bake until cornbread is done

    This will make us 2- 9 qt containers, if its too much cut it down. It can he halved very easy, and it won't hurt the taste.

    I'd like to add that you can bake a chicken, or use leftovers, and low salt broth or plain water to cut back on the salt and calories.

  7. #27


    Mexican Lasagna (darcij)
    dozen corn tortillas
    1 can black beans (preferably seasoned)
    1 can corn
    1-1.5 lbs. chicken (or ground turkey or beef)
    taco seasoning
    2 sm. cans chopped green chiles (or 1 big)
    1 pkg. mixed mexican shredded cheese (2 if ya want it REALLY good-n-cheesy!)


    spray 9 x 13 pan. boil chix and shred. combine beans (undrained), corn (undrained), seasoning, meat, and grn. chiles in saucepan. bring to boil. layer corn tortillas, followed by mixture, then cheese. repeat. bake at 350 degrees for 30 minutes.
    this is low fat provided that you use 1 pkg. cheese and the leanest cuts of beef/turkey (if you choose that option).
    very tasty!
    btw~3" x 3" square is 6 pts. on WW points system (made with chicken)

  8. #28


    Chicken Lasagna (lumpyloohoo)
    6 Lasagna Noodles-uncooked
    14 oz Artichoke Hearts-quartered
    15 oz Ricotta Cheese
    1 tsp Salt
    4 Eggs
    1/4 C Green Onions, sliced
    1/2 tsp Salt
    1/8 tsp Pepper
    1 tsp Dried Thyme
    1/4 C Grated Parmesan Cheese
    1 Tbsp Parsley
    1 C Mayonnaise
    2 C Monterey or Pepper Jack Cheese, shredded
    2 C Chicken Breast, cooked & chopped

    1. Heat oven to 350 degree F. Spray 13x9 inch baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain, rinse with hot water.

    2. Meanwhile, in a large bowl, beat eggs. Add remaining ingredients except Monterey Jack cheese, mix well.

    3. Layer half of cooked noodles in sprayed baking dish, overlapping slightly. Top with half of chicken mixture and half of cheese. Repeat layers. Cover with sprayed foil.

    4.Bake at 350 degree F for 40 to 45 minutes or until chicken mixture is set and edges are bubbly. Let stand 5 to 10 minutes before serving.

    5. If desired, sprinkle with additonal sliced green onions or chopped fresh parsley.

  9. #29


    Roasted Red Pepper Sauce (lumpyloohoo)

    2-3 Roasted Red Peppers or 12 oz jar of Roasted Red Peppers
    1 tsp butter
    1 cup Heavy cream
    1 cup Parmesan Cheese

    Chop roasted red peppers- I like them almost pureed, which I do at the end with a stick blender at the end of making the sauce, but it is not necessary, just chop them fine.

    Sauté in butter in fry pan for 1-2 minutes on medium heat

    Add cream and cook until thickened for 2-3 minutes

    Add cheese and cook for an additional 2-3 minutes

    Toss with hot pasta and serve -yummy!

    I roast my own peppers in bulk when they are on sale and then freeze them in baggies until I need them- I use roasted red peppers often- I have a great appetizer I use them for and I use them on Pizza also. I roast them either in the oven or on the gas grill.

  10. #30


    Slow Cook Beef Stroganoff (marie)
    4 teaspoons beef bouillon granules
    1 cup boiling water
    1 family size can (26 ounces) cream of mushroom soup
    2 (4 1/2 oz) jars sliced mushrooms -- drained
    1 large onion -- chopped
    3 cloves garlic -- minced
    4 tablespoons Worcestershire sauce
    2 pounds round steak -- trimmed and cut into thin strips
    2 tablespoons vegetable oil
    8 ounces sour cream
    Hot cooked noodles

    In a slow cooker, dissolve bouillon in water. Add soup, mushrooms and Worcestershire sauce. In a skillet, brown beef, garlic and onion in oil. Transfer
    to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat
    is tender.

    Stir in sour cream until smooth. Serve over hot cooked noodles. Yield: 8

    -I did not like the original recipe I found of this..So I changed several things, and you could say i "wrote" this, because I changed a few ingredients and the measurements of almost everything.

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