Back Of The Box - Main Dish Recipes

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Mexican Lasagna

Post  justmecookin on Wed Oct 08, 2008 9:44 am

Mexican Lasagna

10 uncooked lasagna noodles
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 container (15 ounces) ricotta cheese
1 jar (24 ounces) Old El Paso salsa (any variety)
1 cup shredded Monterey Jack cheese (4 ounces)

Heat oven to 375 degrees. Cook and drain noodles as directed on package. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa.

Sprinkle with Monterey Jack cheese. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting. Makes 8 servings

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Beefy Noodle Casserole

Post  justmecookin on Wed Oct 08, 2008 9:46 am

Beefy Noodle Casserole

1/2 pound lean ground beef, crumbled
1 onion, chopped
1 (15-ounce) can Hormel chili no beans
1 (10-ounce) can Chi-Chi's diced tomatoes with green chilies, drained
2 teaSpoons dry mustard
1 cup Cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided

Heat oven to 350 degrees. In large skillet, Cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce Heat and simmer 10 minutes.

Toss macaroni with egg and 1/2 cup cheese. Add meat Mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings

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Cheesy Taco Casserole

Post  justmecookin on Wed Oct 08, 2008 9:47 am

Cheesy Taco Casserole

1 tableSpoon vegetable oil
1 cup (1 small) chopped onion
1 3/4 cups (16-ounce jar) Ortega Thick & Chunky Salsa
1 1/4 cups (10-ounce can) Ortega Enchilada Sauce
1 package (12) Ortega Taco Shells, broken into pieces
1 1/2 cups (6 ounces) Sargento Chefstyle Mild Cheddar or Taco Blend Shredded Cheese, divided
Garnish suggestions: sour cream, Ortega Pickled Jalapenos slices, chopped avocados

Preheat oven to 350 degrees. Heat vegetable oil in large skillet over medium-high Heat. Add onion; Cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce Heat to low; Cook, stirring frequently, for 3 to 4 minutes.

Layer half of taco shell pieces in ungreased 13 x 9-inch baking dish. Top with half of salsa Mixture and half of cheese; repeat layers. Bake for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, jalapeno and avocado. Makes 8 servings

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Chicken Stuffing Bake

Post  justmecookin on Wed Oct 08, 2008 9:47 am

Chicken Stuffing Bake

4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices process Swiss cheese
1 package Chicken Helper chicken & stuffing
1 can (4 ounces) mushroom pieces and stems, drained
1 1/2 cups hot water
1 cup hot water
2 tableSpoons margarine or butter, melted

Heat oven to 375 degrees. Place chicken in ungreased rectangular baking dish, 13x9x2 inches; cover with cheese slices. Sprinkle with Stuffing and mushrooms.

Mix 1 1/2 cups hot water and the Seasoning Mix; pour over stuffing. Stir 1 cup hot water and the Gravy Mix with wire whisk until smooth; pour over Mixture in dish. Drizzle with margarine.

Cover and Bake 20 minutes. Uncover and Bake 15 to 20 minutes longer or until top is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Makes 4 servings

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Orange Sesame Beef Stir Fry

Post  justmecookin on Wed Oct 08, 2008 9:48 am

Orange Sesame Beef Stir Fry

1 pound beef loin or sirloin, cut into thin strips
1 cup orange juice
1/4 cup soy sauce, lite or regular
1 1/2 teaspoons McCormick Ground Ginger
1 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Ground Red Pepper(optional)
4 teaspoons McCormick Sesame Seed, toasted, divided
8 cups sliced vegetables such as broccoli, sugar snap peas, onion, or red bell pepper
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tableSpoon sugar

Place meat in self-closing plastic bag. Combine orange juice, soy sauce, ginger; garlic powder and red pepper. Reserve half of the marinade; pour remaining marinade over steak. Marinate in refrigerator 15 minutes.

Sauté beef and 3 teaspoons toasted sesame seeds in hot oil in a large skillet over high Heat about 3 minutes or until beef is browned. Remove beef from skillet and keep warm. Add vegetables and Cook and stir until crisp tender, about 3-5 minutes.

Combine reserved marinade with cornstarch and sugar. Add to skillet and bring to a boil. Return beef to skillet. Stir and Heat through. Top with remaining 1 teaSpoon toasted sesame seeds and serve over rice, if desired. Makes 6 servings

Toasting Sesame Seeds: Heat seeds in a dry skillet over medium-high Heat; stirring frequently until seeds are golden brown and fragrant. Pour out of hot pan to avoid overtoasting.

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Chicken-Parmesan Potatoes

Post  justmecookin on Wed Oct 08, 2008 9:48 am

Chicken-Parmesan Potatoes

1 package (4.9 ounces) Betty Crocker au gratin potatoes
3 cups cut-up Cooked chicken or turkey (1 pound)
2 1/4 cups hot water
2/3 cup milk
1 package (9 ounces) Green Giant frozen cut green beans
1/2 cup grated Parmesan cheese

Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high Heat, stirring occasionally.

Reduce Heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings

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Baked Rockfish

Post  justmecookin on Wed Oct 08, 2008 9:49 am

Baked Rockfish

1/2 cup pesto
3 tablespoons lemon juice
1 medium carrot, finely chopped (1/2 cup)
1 medium leek, chopped
1 drawn rockfish or red snapper (2 pounds)

Heat oven to 375 degrees. Grease rectangular baking dish, 13x9x2 inches. Mix pesto, lemon juice, carrot and leek. Place fish in dish. Spread vegetable mixture over fish. Cover and bake about 40 minutes or until fish flakes easily with fork. Makes 4 servings

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Grilled Whitefish with Stuffing

Post  justmecookin on Wed Oct 08, 2008 9:50 am

Grilled Whitefish with Stuffing

3 cups cooked rice
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onion
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
1 jar (2 ounces) diced pimientos
1 whole drawn whitefish, 2 1/2 to 3 pounds
1/4 cup butter or margarine, melted
Lemon wedge, if desired

Heat coals or gas grill for direct heat. Lightly brush hinged wire grill basket with vegetable oil. Mix all ingredients except fish, butter and lemon. Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.

Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges. Makes 6 servings

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Creole Flounder

Post  justmecookin on Wed Oct 08, 2008 9:50 am

Creole Flounder

2 pounds flounder or other mild flavored fish fillets
2 medium tomatoes, chopped (1 1/2 cups)
1 small green bell pepper, chopped (1/2 cup)
1/3 cup lemon juice
2 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons instant minced onion
1 teaspoon dried basil leaves
1/4 teaspoon coarsely ground black pepper
4 drops red pepper sauce

Heat oven to 500 degrees. Grease rectangular baking dish, 13x9x2 inches. If fish fillets are large, cut into 8 serving pieces. Place fish in baking dish. Mix remaining ingredients; spoon onto fish.

Bake uncovered 5 to 8 minutes or until fish flakes easily with fork. Garnish with green bell pepper rings if desired. Makes 8 servings

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Salsa Snapper

Post  justmecookin on Wed Oct 08, 2008 9:51 am

Salsa Snapper

2 pounds red snapper, cod or other lean fish fillets
2 large tomatoes, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup finely chopped fresh cilantro or parsley
1/2 teaspoon salt
1/2 cup dry white wine or chicken broth

Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.

Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.

Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish. Makes 8 servings

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Fish Baked in Lettuce Pockets

Post  justmecookin on Wed Oct 08, 2008 9:52 am

Fish Baked in Lettuce Pockets

6 large lettuce leaves or 12 small lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons butter or margarine

Heat oven to 400 degrees. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain. Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with butter.

Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork. Makes 6 servings

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Italian Beef Bake

Post  justmecookin on Wed Oct 08, 2008 9:52 am

Italian Beef Bake

1 lb lean (at least 80%) ground beef
1 1/4 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)
2 cups Original Bisquick mix
3/4 cup milk
1/4 cup grated Parmesan cheese
Additional heated tomato pasta sauce, if desired

Heat oven to 400 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese. Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.

Drop dough by 12 tablespoonfuls onto beef mixture. Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce. Makes 6 servings

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Southwestern Pork Chops

Post  justmecookin on Wed Oct 08, 2008 9:53 am

Southwestern Pork Chops

1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 large garlic clove, finely chopped
8 pork loin or rib chops, 1/2 inch thick (2 1/2 pounds)

Mix all ingredients except pork. Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.

Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone. Makes 8 servings

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Caribbean Pork Burgers

Post  justmecookin on Wed Oct 08, 2008 9:55 am

Caribbean Pork Burgers

1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 medium red onion, cut into 1-inch slices
8 slices French bread, 1 inch thick
1 tablespoon olive or vegetable oil

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.

Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown.

Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown. Serve burgers and onion between bread slices. Makes 4 servings

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New Potato-Chicken Stew

Post  justmecookin on Wed Oct 08, 2008 9:56 am

New Potato-Chicken Stew

2 cups broccoli flowerets or snap pea pods
1 cup water
6 new red potatoes, (3/4 pound), cut into fourths
3 boneless skinless chicken breast halves, (3/4 pound), cut into 1-inch cubes
1 jar (12 ounces) chicken gravy

Mix all ingredients in 3-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center. Makes 4 servings

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Chicken Ranch Tacos

Post  justmecookin on Wed Oct 08, 2008 9:57 am

Chicken Ranch Tacos

1 box (4.7 oz) Old El Paso Stand 'N Stuff taco shells
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 package (1.25 oz) Old El Paso taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions
Additional ranch dressing, if desired

Heat taco shells in oven as directed on box. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on high 2 to 3 minutes or until hot.

Stir in 1/2 cup dressing. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with additional dressing.

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Cornbread Chicken Pot Pie

Post  justmecookin on Wed Oct 08, 2008 9:58 am

Cornbread Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) Green Giant Select frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese

Heat oven to 400 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.

Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.

In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.

Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving. Makes 4 servings

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Teriyaki Beef with Noodles

Post  justmecookin on Wed Oct 08, 2008 9:58 am

Teriyaki Beef with Noodles

1 pound boneless beef sirloin, cut into thin strips
1 can (14 1/2 ounces) beef broth
1/4 cup teriyaki stir-fry sauce
2 tablespoons orange marmalade
Dash of ground red pepper (cayenne)
1 1/2 cups snap pea pods
1 1/2 cups uncooked fine egg noodles (3 ounces)

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.

Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened. Makes 4 servings

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Grilled Caribbean Pork Tenderloin

Post  justmecookin on Wed Oct 08, 2008 10:00 am

Grilled Caribbean Pork Tenderloin

Fruit
2 cups cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango)
1 tablespoon chopped fresh cilantro
1 to 2 teaspoons lime juice

Spice Rub
4 teaspoons ground nutmeg
4 teaspoons ground cumin
4 teaspoons garlic salt
3 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground red pepper (cayenne)

Pork
1 pork tenderloin (1 1/4 pounds)

Mix all Fruit ingredients. Cover and refrigerate until serving. Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.

Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees. Serve with fruit mixture. Makes 4 servings

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Creamy Chicken Lasagna

Post  justmecookin on Wed Oct 08, 2008 10:01 am

Creamy Chicken Lasagna

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

Heat oven to 350 degrees. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.

Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.

Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese.

Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.

Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting. Makes 8 servings

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Chicken Broccoli Casserole

Post  justmecookin on Wed Oct 08, 2008 10:02 am

Chicken Broccoli Casserole

1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup milk
2 cups seasoned diced cooked chicken
1 bag (1 pound) Green Giant frozen cut broccoli, thawed and drained
1 jar (2 ounces) diced pimientos, drained
1 pouch (7.75 ounces) Bisquick Complete cheese-garlic biscuit mix
1/2 cup water
1 tablespoon chopped fresh chives, if desired

Heat oven to 425 degrees. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos. Cover and bake casserole about 25 minutes or until bubbly.

About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives. Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown. Makes 4 servings

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Italian Meatballs with Peppers

Post  justmecookin on Wed Oct 08, 2008 10:02 am

Italian Meatballs with Peppers

1 pound ground turkey
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup (1 large) chopped red bell pepper
1 cup (1 large) chopped yellow bell pepper
1 cup (3 ounces) sliced fresh mushrooms
1 clove garlic, finely chopped
1 teaspoon Maggi Instant Chicken Bouillon
1 1/2 cups (12 fluid-ounce can) Carnation Evaporated Fat Free Milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
Chopped fresh parsley

Combine turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.

Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.

Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley. Makes 6 servings

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Teriyaki Pot Roast

Post  justmecookin on Wed Oct 08, 2008 10:03 am

Teriyaki Pot Roast

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 to 4-pound beef chuck pot roast, about 2 inches thick
1 tablespoon vegetable oil
1/2 cup Kikkoman Teriyaki Marinade & Sauce
3 medium potatoes, quartered

Combine flour, garlic powder and pepper. Coat both sides of meat with flour mixture; reserve mixture. Lightly brown meat slowly on both sides in hot oil in Dutch oven or large skillet. Combine teriyaki sauce and 1-1/4 cups water; pour over meat. Cover and simmer 1-1/2 hours.

Arrange potatoes around meat and simmer, covered, 30 minutes longer, or until potatoes are tender. Meanwhile, blend 1/4 cup reserved flour mixture and 1/2 cup water; set aside. Remove meat and potatoes to serving platter; keep warm. Pour pan drippings into large measuring cup. Skim off fat; reserve 2-1/2 cups.

Return reserved drippings to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened. To serve, slice meat across grain and serve with potatoes and gravy. Makes 4 to 6 servings

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Sizzling Tex-Mex Steak

Post  justmecookin on Wed Oct 08, 2008 10:04 am

Sizzling Tex-Mex Steak

1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 large clove garlic, pressed
1 serrano chile, seeded and minced
1/2 teaspoon grated fresh lime peel
2 teaspoons fresh lime juice
1 teaspoon Oriental sesame oil
1-1/2 pounds boneless beef sirloin steak, 3/4 inch thick

Combine teriyaki marinade & sauce, garlic, chile, lime peel and juice and sesame oil; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat steak well. Refrigerate 45 minutes, turning bag over occasionally.

Grill or broil steak 4 to 5 inches from heat source 5 minutes on each side (for medium-rare), or to desired doneness.

Avoid touching face or eyes while handling chile; wash hands in warm soapy water. Makes 6 servings

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Parmesan Breaded Pork Chops

Post  justmecookin on Wed Oct 08, 2008 10:04 am

Parmesan Breaded Pork Chops

1/3 cup Italian-style dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 pounds)
1 egg, beaten
1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)

Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Stir in remaining ingredients.

Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center. Makes 4 serving

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Re: Back Of The Box - Main Dish Recipes

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