Dinner Tonight

Page 4 of 21 Previous  1, 2, 3, 4, 5 ... 12 ... 21  Next

View previous topic View next topic Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 1:59 pm

Stuffed Steak Spirals

1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 tablespoon prepared horseradish, drained
1 to 1-1/2 teaspoons coarsely ground pepper
1 beef flank steak (1-1/2 pounds)
2 teaspoons canola oil

Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the Parmesan cheese, parsley, horseradish and pepper; set aside.

Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.

Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray. In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan.

Bake, uncovered, at 400 for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10-15 minutes. Remove string and cut into slices. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:11 pm

Garlic Beef Enchiladas

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes

Sauce
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (7 inches)
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. x 2-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Makes 4-6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:12 pm

Green Pepper Meat Loaf

2 eggs, lightly beaten
2 medium green peppers, chopped
1 large onion, finely chopped
1/4 cup chopped celery leaves
1/4 cup minced fresh parsley
1 envelope onion soup mix
2 pounds ground beef
1 pound bulk pork sausage
4 bacon strips, optional

In a large bowl, combine the eggs, green peppers, onion, celery leaves, parsley and soup mix. Crumble beef and sausage over the mixture and mix well. Shape into a 12-in. x 4-in. loaf.

Place on a rack in a shallow baking pan. Bake, uncovered, at 350 for 1 hour. Place bacon strips over top if desired. Bake 45-60 minutes longer or until no pink remains and a meat thermometer reads 160. Makes 14 slices.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:15 pm

Chicken with Chive Sauce

6 boneless skinless chicken breast halves
4 tablespoons olive oil, divided
1 cup sliced fresh mushrooms
3/4 cup minced chives
2 tablespoons all-purpose flour
1/4 cup chicken broth
2 cups half-and-half cream
Pinch ground nutmeg
Salt and pepper to taste
Hot cooked rice

In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended.

Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until chicken juices run clear. Serve over rice. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:17 pm

Sweet and Sour Meat Loaf

1-1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 teaspoon instant minced onion
1 can (15 ounces) tomato sauce, divided

Topping
Reserved tomato sauce
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup sugar
2 teaspoons prepared mustard

Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and one-half of tomato sauce. Form into loaf in 9-in. x 5-in. x 3-in. pan. Bake at 350 for 50 minutes. In saucepan, combine topping ingredients; bring to boil. Pour over meat loaf; bake 10 minutes more. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:18 pm

Salmon Puff

4 eggs, lightly beaten
1/2 cup milk
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups soft bread cubes (about 2-1/2 slices)
1 tablespoon minced parsley
1 small onion, minced
2 tablespoons butter, melted
1/2 teaspoon lemon juice

In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. Pour into a 10-in. x 6-in. x 2-in. baking dish. Bake at 350 for 50 minutes or until set. Let stand 5 minutes before serving. Makes 6-8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:19 pm

Hungarian Goulash

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Makes 6-8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:20 pm

Biscuit Pizza Bake

1 pound ground beef
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 can (15 ounces) pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt. baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.

Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving. Makes 6-8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Mon Apr 28, 2008 2:21 pm

Mashed Potato Beef Casserole

2 bacon strips, diced
1 pound ground beef
1 large onion, finely chopped
1/4 pound fresh mushrooms, sliced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried tarragon
1/4 teaspoon pepper
3 cups hot mashed potatoes
3/4 cup shredded cheddar cheese, divided
Paprika

In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain.

Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes or until the vegetables are tender.

Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and 1/2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese.

Bake, uncovered, at 350 for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly. Makes 4-6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:11 am

Blue Cheese, Bacon and Chive Stuffed Pork Chops

6 boneless pork loin chops, butterflied
3/4 pound crumbled blue cheese
6 slices bacon - cooked and crumbled
1/4 cup and 2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

Preheat the oven to 325 degrees. Grease a shallow baking dish. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks.

Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:13 am

Corned Beef and Cabbage

1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf 2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 1/2 pounds corned beef brisket with
spice packet, cut in half
1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:15 am

Peppered Beef Tenderloin

3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel 1 teaspoon salt
2 garlic cloves, minced
1 (3 pound) whole beef tenderloin

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400 degrees for 45-65 minutes or until beef reaches desired doneness. Cover and let stand for 10 minutes before slicing. Makes 10 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:16 am

Beef Brisket on Buns

1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1 (5 pound) fresh beef brisket
2 cups water
1 cup ketchup 1/2 cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons liquid smoke (optional)
1 teaspoon chili powder
18 sandwich buns, split (optional)

Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 2 hours. Let stand for 20 minutes. Thinly slice meat across the grain.

Place in a foil-lined 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired. Makes 16 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:18 am

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil 2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for an additional 60 to 75 minutes. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Makes 15 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:21 am

Chicken Chimichangas with Green Sauce

2 (10.5 ounce) cans condensed cream of
chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped 2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.

Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.

To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:23 am

Sesame Chicken with Honey Sauce

1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon dried minced onion 3 boneless, skinless chicken breast
halves, cooked and cubed

Sauce
1/2 cup mayonnaise
1/4 cup honey

In a plastic bag, mix bread crumbs and sesame seeds; set aside. In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. Place on a greased baking sheet. Bake at 425 degrees for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:30 am

4 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter
6 cups cubed day-old bread 1/2 teaspoon salt
1/4 teaspoon pepper
2 (1 pound) pork tenderloins
2 tablespoons vegetable oil

In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the bread cubes, celery mixture, salt and pepper; set aside.

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on both sides over medium-high heat.

Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes. Let stand for 5 minutes before slicing. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:32 am

Pork Tenderloin with Stuffing

1 (4 pound) chicken, cut into pieces
2/3 cup all-purpose flour
salt and pepper to taste 2 teaspoons garlic powder
1 tablespoon vegetable oil
1 cup sherry

Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture. In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.

Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:34 am

Spinach Beef Stir-Fry

1/4 cup reduced-sodium soy sauce
1 pound boneless beef sirloin steak, cut
into 1/8-inch-thick strips
2 teaspoons cornstarch 1/2 teaspoon beef bouillon granules
1/2 teaspoon Chinese five-spice powder
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green pepper, julienned
1 cup sliced celery
1 cup sliced fresh mushrooms 1 (8 ounce) can sliced water chestnuts, drained
1/2 cup sliced green onions
6 cups torn fresh spinach
Hot cooked rice

Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce. In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside.

Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:36 am

Beef Stew

2 pounds meaty beef soup bones (beef
shanks or short ribs)
6 cups water
5 medium potatoes, peeled and cubed 5 medium carrots, chopped
1 medium onion, chopped
1/2 cup medium pearl barley
1 (28 ounce) can plum tomatoes, undrained
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced 1 bay leaf
3 tablespoons cornstarch
1/2 cup cold water

Place soup bones and water in a soup kettle or Dutch oven. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired.

Cover and simmer for 50-60 minutes or until vegetables and barley are tender. Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 10 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 6:37 am

Beef Nacho Casserole

1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

Preheat the oven to 350 degrees. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef.

In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:20 am

Nacho Chip Casserole

1 pound ground beef
salt to taste
ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) bag nacho-flavor tortilla chips
6 ounces processed cheese food, sliced

Preheat oven to 350 degrees. In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.

Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish. Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:22 am

Pork Chops with Blue Cheese Gravy

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to
taste 1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:23 am

Chicken Fried Steak

2 cups all-purpose flour
salt-free herb seasoning to taste
salt and ground black pepper to taste 2 eggs, beaten
2 pounds veal cutlets
1/4 cup oil for frying

In a shallow bowl, combine flour, herb seasoning, salt and pepper. In another bowl, place the beaten eggs. Coat each veal cutlet with the flour mixture, then dip into egg, then back into the flour mixture.

Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side. Makes 6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:25 am

Makes 8 servings Pork Loin Roast

1 (4 pound) boneless pork loin roast
1/4 cup Dijon mustard
2 tablespoons packed brown sugar
1 1/2 cups apple juice, divided
1 cup pitted prunes 1 cup dried apricots
3/4 cup red wine
1/4 cup packed brown sugar
1/8 teaspoon ground cloves
2 teaspoons cornstarch

Preheat the oven to 325 degrees. Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.

Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 160 degrees F (70 degrees C).

During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.

When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl. Slice the roast, and pass the sauce for guests to serve themselves. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  Sponsored content Today at 8:43 am


Sponsored content


Back to top Go down

Page 4 of 21 Previous  1, 2, 3, 4, 5 ... 12 ... 21  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum