MEATS / MAIN ENTREES

MEATS / MAIN ENTREES



~PEPPER STEAK~

1 lb. lean steak, cut into strips

2 Tbsp. olive oil

1/4 cup onion, chopped

1 clove garlic, chopped

1 tsp. salt

1 beef bouillon cube

1 cup hot water

2 cups cooked tomatoes

1 large green pepper, sliced in rings

2 Tbsp. cornstarch

1/4 cup cold water

2 Tbsp. soy sauce

--Brown meat in olive oil. Add onion and garlic last 10 minutes. Drain oil. Season. Dissolve bouillon cube in hot water and add to meat. Cover and simmer 20 to 25 minutes. Add tomatoes and green pepper. Cook 10 minutes longer. Combine remaining ingredients and stir into meat. Bring to boil. Cook, stirring constantly, 5 minutes longer. Serve with hot egg noodes or rice.


<><><>

 

~ROSE'S SOUR CREAM CHICKEN ENCHILADAS~


--(( BOIL YOUR CHICKEN FIRST.   DEBONE AND SHRED IT ))

~~The sauce:

1/3 cup butter

1/2 cup chopped onions

1 teaspoon minced garlic

1/3 cup flour

1 teaspoon salt

3 cups milk

2 cups sour cream

2 small cans green chiles

~~The filling:

1 cup chopped onions

1 teaspoon minced garlic

4 cups cooked shredded chicken

1/2 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

--and
12 corn tortillas

3 cups shredded cheese (the fiesta blend is best)

--

The Sauce:
Over medium heat in a pan:
Melt the butter, saute 1/2 cup of onions and 1 teaspoon of garlic until soft.   Add the flour and salt, and stir vigorously for a minute or so.  Gradually whisk in the milk.   Lower the heat, and cook until mixture thickens and bubbles, stirring constantly.   Remove from the burner, and stir in the sour cream and green chiles.  

The Filling:
Sauté the onion and garlic in oil just until softened.   Add the shredded chicken, sprinkle with the salt, chili powder, and cumin.  Lower the heat and allow to heat through, stirring constantly.   Stir in about 1 cup of the sauce.

Heat some cooking oil in a skillet and dip each tortilla for 15 seconds in the hot oil.  Let the excess oil drip back into the skillet.   Drain the softened tortillas on paper towels as they are cooked.   To keep them moist and easy to roll, cover with foil.

Preheat oven to 350 degrees.   Spray a 9x13 inch baking dish with cooking spray.
Place an equal amount of the chicken filling on each tortillas, roll them up and place them, seam side down, in the baking dish.    Pour the sauce evenly over the tortillas in the dish and sprinkle shredded cheese on top.
Bake for 30 minutes.

 

<><><>



~PEPPERJACK CHICKEN BAKE~
   (This is a recipe I came up with...one of my "throw-togethers")

6 Boneless, skinless chicken breasts

2 teaspoons salt

1 teaspoon black pepper

1 cup all-purpose flour

4 Tablespoons olive oil

1 large (fresh) tomato, quartered

1 cup onion, chunked

1 large (fresh) jalapeno pepper, cut in half with seeds left in

2 cloves garlic, cut in half

leaves from 6 or 7 sprigs of Cilantro

1/4 teaspoon salt

1/2 cup sour cream

1/3 cup good White wine

2 and 1/2 cups shredded Pepperjack cheese

1 cup Evaporated milk


---Between 2 sheets of plastic wrap, pound each chicken breast to about 1/2 inch thickness.
Sprinkle with the 2 teaspoons of salt and the teaspoon of black pepper.
Dredge lightly in the flour.
In a large skillet, in the 4 tablespoons of olive oil, on a medium heat, sear the chicken breasts until lightly browned.
Place each breast, single layered, in a large baking dish or roasting pan (about 11 inch x 15 inch).

Pre-heat oven to 375 degrees.
In a food processor, place the tomato, onions, jalapeno pepper, garlic, cilantro, salt, sour cream, wine, cheese, and milk.
Pulse until well blended.
Spoon mixture over the chicken breasts.
Bake in 375 degree oven for 30 to 35 minutes.

Serve on a bed of hot noodles or steamed rice with slices of avocado on top.


<><><>


~CHICKEN SPAGHETTI~

4 cups cooked, chopped chicken

1 and 1/2 cups chicken broth

1/2 cup bell pepper, chopped

3 stalks celery, chopped

1 small onion, chopped

4 Tbsp. parsley

2 and 1/2 cups of spaghetti pieces (2-inches long)

1 small jar of piementos

1 can Ro-tel tomatoes

2 reg. sized cans of cream of mushroom soup

1 pound Velvetta cheese, chopped

1/2 tsp. salt

1/4 tsp. black pepper

--Cook veggies and spaghetti pieces in chicken broth. Reserve 1/3 of the Velvetta cheese. Mix all remaining ingredients wth the hot broth/veggie/noodle mixture making sure cheese fully melts. Pour into a buttered 9 x 13 dish. Cover with remaining 1/3 part of cheese. Bake in pre-heated oven at 350 degrees for 1 hour.


<><><>


~EASY VERDE CHICKEN ENCHILADA CASSEROLE~
(note: unfortunately, Campbell's no longer makes Creamy Chicken Verde Soup.  I'm trying to come up with a substitute)

1 ( 10 3/4 oz. ) can Campbell's
Creamy Chicken Verde Soup

1 can Ro-tel tomatoes

1/2 cup milk

1/2 cup chicken broth

1/2 cup onions, chopped

2 tsp. garlic, finely minced

1/2 cup fresh cilantro, chopped

1/2 tsp. garlic powder

3 cups cooked, chopped chicken

6 flour torillas ( 8-inch size )--cut into strips

2 cups shredded cheese, any kind, your choice (I use a blend of cheddar and mozzarella)

--Mix all ingredients together except tortillas and cheese. Fold in tortilla strips.
Pour into a greased 9 x 13 pan. Sprinkle cheese on top. Bake in a pre-heated oven at 350 degrees for 30 to 35 minutes.


<><><>




~TO DIE FOR CROCKPOT ROAST~

1 (2 pound) Beef roast
1 (1.25 ounce) package dried brown gravy mix
1 (1.25 ounce) package dried Italian salad dressing mix
1 (1.25 ounce) package dried ranch dressing mix
1/2 cup water

--Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.


<><><>


~TACO CASSEROLE~

2 pounds hamburger

1 medium onion, coarsely chopped

at least 1 dozen corn tortillas

1/2 can diced green chiles

1 can chicken broth

1 can cream of mushroom soup

1 can olives, sliced or chopped

1/2 cup milk

8 or more ounces shredded cheddar cheese

1 medium can red chili sauce or hot enchilada sauce

--Brown onions & hamburger, drain. Add all other ingredients, except tortillas & cheese. In 9 X 13 X 2 pan,
layer tortillas, hamburger mixture & cheese. Repeat till all gone. Bake 20 minutes at 425 degrees, top with more cheddar. Bake 5-10 minutes more until cheddar is melted. Remove from oven. Let stand 10 minutes, covered with foil, before serving.

 

<><><>



~EASY CHICKEN PARMESAN~
 
5 boneless chicken breasts

 

1 egg
    
1/2 cup milk
   
1 cup seasoned bread crumbs (Italian Style)
   
3 to 4 tablespoons olive oil
   
2 and 1/2 cups grated mozzarella cheese
   
1 jar (32 oz.) spaghetti sauce, your favorite kind
   
 Parmesan cheese

--With a mallet, pound each chicken breast to about 1/2-inch thickness.  
Take 2 or 3 tablespoons of the spaghetti sauce and spread in the bottom of a baking dish.
Blend together the egg and milk.  Dip the chicken breasts in milk and egg mixture and then dredge lightly in the bread crumbs.
Heat the olive oil in a large skillet over medium-high heat.   Brown the chicken in the hot oil on both sides until golden, about 3 minutes on each side.   Place the chicken breast, single layered,  in the baking dish.

Sprinkle 2 cups of the grated mozzarella cheese on top of the breasts.   Pour the remaining spaghetti sauce over all.   Sprinkle with Parmesan cheese and the other 1/2 cup of grated mozzarella.  
Bake at 350 degrees for about 25 to 30 minutes, or until bubbly.
Serve on top of hot spaghetti.


<><><>



~SWEET AND SOUR CHICKEN~

1 chicken, cut up into serving pieces

1/2 cup flour

1 tsp. salt

1/4 tsp. black pepper

for the sauce:

1 (13 1/2 oz.) can pineapple chunks

1 cup sugar

1 Tbsp. cornstarch

3/4 cup cider vinegar

1 Tbsp. soy sauce

1/4 tsp. ginger

1 chicken bouillon cube

1 large green bell pepper, cut into strips

---Wash chicken, dry, and coat with flour. Heat oil and brown the chicken. Sprinkle with salt and pepper. Drain pineapple and add enough water to the drained liquid to make 1 and 1/4 cups. Mix sauce ingredients and boil for 2 minutes. Pour this over the chicken. Add pineapple and green pepper. Bake until tender, about 50 to 60 minutes at
350 degrees.


<><><>


~CHICKEN POT PIE~

4 tablespoons butter

2 cups of bite-sized chicken pieces

1/2 cup chopped onions

1/2 cup chopped celery - optional

1 tsp. minced garlic

1 cup diced potatoes, cooked but still firm

1 cup sliced carrots, cooked, but still firm

1 cup sweet peas or green beans -
(I like the green beans better)

8 oz. evaporated milk

1/2 can cream of mushroom soup

salt and black pepper to your taste

2 unbaked deep dish pie crusts

---Melt butter in large sauce pan. Add the chicken pieces with salt and pepper and partially cook them, then add the onions, celery, and garlic. Saute until onions are translucent. Stir in evaporated milk, mushroom soup, and the other vegetables. Blend well. Pour into unbaked pie crust. Top with another unbaked crust. Seal edges. Cut slits in the center of top crust to vent steam. Bake at 350 degrees for 45 to 50 minutes.


<><><>


~CHEESY TUNA NOODLE CASSEROLE~

1 bag ( 16 oz. ) frozen vegetable blend with broccoli, carrots, cauliflower (about 3 cups)

1 pkg. ( 14 oz. ) Macaroni & Cheese Dinner

3/4 cup milk

1/4 cup Zesty Italian Dressing

1 can ( 12 oz. ) white tuna in water, drained

1 cup Sharp Cheddar Cheese, divided

--Pre-heat oven to 375°F. Place vegetables in colander in sink. Cook macaroni as directed on package. Pour over vegetables in colander to drain and quickly thaw vegetables. Return macaroni and vegetables to same saucepan. Add packaged cheese sauce, milk and dressing; mix well. Add tuna and 1/2 cup of the cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 35 min. or until heated through. Uncover; top with remaining 1/2 cup cheddar cheese. Bake an additional 3 to 4 min. or until cheese is melted.

**1 ( 12 oz. ) can of chicken can be used instead of tuna.


<><><>


~CHICKEN POT PIE CASSEROLE~

4 cups cooked, chopped chicken

1 cup sliced carrots

1 cup sweet peas

1 cup onions, chopped

1 cup cooked, diced potatoes

2 sticks butter

1 tsp. salt

5 tsp. baking powder

1 and 1/2 cups flour

1 and 1/2 cups milk ( I use evaporated for richness )

1 can cream of celery soup

1 can cream of mushroom soup

1/2 cup chicken broth

--Spread chicken evenly in the bottom of a 9 x 13 baking dish. Spread all the veggies evenly on top of chicken.
Melt the butter and pour over the chicken and veggies.
Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth. Spread this flour mixture evenly on top of chicken/veggies.
In a saucepan, blend the soups with the chicken broth and heat slowly to a boil. Pour this over the flour mixture.
Bake in a pre-heated oven at 375 degrees for 1 hour. It should be lightly browned when done.

NOTE: You can use any combination of veggies...your choice.
Also, turkey can be used instead of chicken.

Use up that leftover turkey and maybe some of the veggies at Thanksgiving :-)


<><><>


~ROSE'S ITALIAN CHICKEN~

Ingredients:
4 large chicken breast, with bone and skin on

6 heaping tablespoons softened butter (not melted)

4 teaspoons finely minced garlic

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons dried parsley flakes

2 teaspoons oregano

2 teaspoons basil

2 teaspoons celery seeds

2 teaspoons Salad Supreme Seasoning

Preparation:
Preheat oven to 375 degrees. Wash chicken breast. Pull the skin back, but not completely off, on chicken breast.
Mix all the other ingredients together in a bowl. Spoon equal amounts of the butter mixture onto each chicken breast. Pull the skin back up into place and over the butter mixture.
Place into a lightly greased 9x13x2 pan. Bake uncovered at 375 degrees for 1 hour. Take out of oven, cover with foil, and bake another 15 minutes. Allow to sit for 10 minutes before serving.


<><><>


~CHICKEN AND POBLANO RICE~

( This is one of my "throw togethers" as my family fondly calls them :-)
(note: unfortunately, Campbell's no longer makes Cream of Chile Poblano Soup.  I'm trying to come up with a substitute)

3 cups chicken, cooked and chunked

3 cups cooked rice

1 can of Campbells
Cream of Chile Poblano Soup

1 soup can of milk

1/2 cup butter, melted

1 cup onions, chopped

1 Tbsp. minced garlic

1/4 cup cilantro, chopped

1 tsp. salt

1 tsp. black pepper

1 cup sharp cheddar cheese, shredded

1 cup mild cheddar cheese, shredded

1 cup monterrey jack cheese, shredded

--Pre-heat oven to 350 degrees.
Combine all ingredients except cheeses.
Spread into a greased 9 x 13 baking dish. Combine the 3 cheeses and sprinkle on top of chicken/rice mixture.
Bake at 350 degrees for 25 to 30 minutes.


<><><>



~ITALIAN BAKED CHICKEN~

5 chicken breasts, skin off

1/2 cup cooking oil

2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. oregano

1/4 tsp. garlic powder

1/8 tsp. cayenne pepper

1 tsp. paprika

16 oz. Italian salad dressing

1 cup flour

--Mix all ingredients except chicken and flour. Blend well and pour over chicken in a large bowl. Cover and refrigerate overnight.
(next day)--Preheat oven to 400 degrees.
Roll chicken breast in flour, and place single layered in a large greased baking dish. Drizzle half of the marinade sauce over top of breast. Bake 1 hour, uncovered.


<><><>


~MEATLOAF (ROSE'S VERSION)~

( Every cookbook has to have a meatloaf recipe, so here's mine :-)

2 to 3 pounds lean ground beef

1 and 1/2 cups coarsely crushed saltine crackers

2 eggs

1 large onion, chopped

1 medium green bell pepper, diced

1 Tbsp. minced garlic

1 can Ro-tel tomatoes, drained well

3/4 cup ketchup - reserve 1/4 cup for the top

1/4 cup Worcestershire sauce

1 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

--Pre-heat the oven to 350 degrees.
In a large bowl (with clean hands) mix together all the ingredients except the 1/4 cup ketchup for the top.
Mix thoroughly but lightly, being careful not to pack the meat too much. Place in a 9 x 13 baking pan and shape into a loaf. Cover with aluminum foil.
Bake in the 350 degree oven for 30 minutes. Remove the foil. Spread the top of the loaf with the 1/4 cup ketchup. Put back in oven. Bake, uncovered, another 60 minutes. Let stand for 10 minutes before slicing.


<><><>


~TATOR TOT CASSEROLE~

( Rose's version )

1 pound hamburger meat

1 ( 16 oz. ) bag Tator Tots

1 can green beans, drained

1 small onion, chopped

1 can Cream of Mushroom soup

1 can Fiesta Nacho Cheese soup

1 soup can of milk

1 Tbsp. Worchestershire Sauce

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

2 cups shredded cheddar cheese

--Butter a 2 and 1/2 qt. baking dish.
In a small bowl, combine the cheese soup and milk. Pour half of it into your buttered baking dish.
Fry the Tator Tots until lightly golden colored. Set aside.
Brown the hamburger meat and onions with the Worchestershire Sauce, salt, pepper, and garlic powder until done. Drain off grease.
Add the green beans, the cream of mushroom soup, and the other half of cheese soup mixture to the meat. Mix well.
Now, place half of the Tator Tots on top of the cheese soup mixture in the buttered baking dish. Slowly, pour meat mixture on top. Place the other half of the Tator Tots on top of the meat. Spread shredded cheese on top.
Bake in a pre-heated 350 degree oven for 25 to 30 minutes, until cheese has melted. Let sit for 10 minutes before serving.


<><><>


~KING RANCH CASSEROLE~

1/4 cup of butter

1 large onion, chopped

1 can Ro-tel tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

8 corn tortillas, cut into quarters

3 cups cooked chicken, cubed

1 cup grated cheddar cheese

--Pre-heat oven to 300 degrees.
In a large sauce pan, melt butter over medium heat. Add onion and cook until transparent. Add tomatoes and soups.
Cook, stirring occassionally until thickened. In a large casserole dish layer tortillas, chicken, then sauce. Top with cheese and bake for 30 minutes.

Also, I have made this with a pound of lean hamburger meat in place of the chicken. Just salt your hamburger meat and brown. Drain.


<><><>


~CHICKEN AND WATER CHESTNUT CASSEROLE~

4 medium sized chicken breasts, boiled, deboned, and chunked

1 can cream of chicken soup

1 Tbsp. minced onions

1/2 tsp. salt

1 can water chestnuts, drained

3/4 cup Mayo

1 cup finely minced celery

1 cup cooked instant rice

1 Tbsp. lemon juice

---Saute celery and onions in 1 Tbsp. butter. Mix all other ingredients wih them. Pour into greased casserole dish.
Top wth:
1 cup of crushed plain potato chips.
Drizzle 1/4 cup melted butter over the top.
Bake at 375 degrees for 25 minutes.


<><><>


~PORK AND CHILIS~

1 pound pork, cubed

3 medium potatoes, cubed (small)

1 onion, chopped

1 clove garlic, finely minced

4 medium sized jalapeno peppers, chopped

3 tomatoes, peeled, chopped very small*

2 tsp. cumin

2 tsp. chili powder

2 tsp. salt

1/2 cup water

--Brown pork in small amount of cooking oil. Drain. Add onions, garlic, and peppers. Stir until they are browned. Add potatoes, tomatoes (with juices), cumin, chili powder, salt, and water. Simmer on low heat until potatoes are done. Serve with warm tortillas.

*Fresh tomatoes can be replaced with a 28 oz. can of stewed tomatoes.



<><><>



~LAYERED FIESTA CASSEROLE~

1 lb. extra lean ground beef

1 green pepper, chopped

1 red pepper, chopped

1 jar (16 oz.) Thick 'N Chunky Salsa

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn, thawed

12 corn tortillas (6 inch size)

1 and 1/2 cups Shredded Sharp Cheddar Cheese, divided

--Pre-heat oven to 375 degrees. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil. Spoon 1 cup meat mixture onto bottom of 9 x 13 -inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil. Bake 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.


<><><>



~CRAWFISH PIE~

2 tablespoons butter

1/2 cup chopped onions

1/2 cup chopped bell peppers

1 tsp. minced garlic

1/2 tsp. file' gumbo

5 oz. evaporated milk

1/2 can cream of mushroom soup

1 cup cooked rice

1 pound crawfish tails

salt and black pepper to your taste


2 unbaked pie crusts

--Melt butter in large sauce pan. Add onions, bell peppers, and garlic. Saute until onions are translucent. Add file' gumbo and stir until blended well. Blend in evaporated milk, mushroom soup, rice, crawfish, salt, and black pepper. Turn heat to low. Let simmer for 5 minutes. Pour into unbaked pie crust. Top with another unbaked crust. Seal edges. Cut a slit in top crust to vent steam. Bake at 350 degrees for 50 minutes.


<><><>

~CROCKPOT CORNISH HENS~

3 Cornish Game hens, thawed
1 reg. can Cream of Mushroom Soup
1 reg. can Cream of Chicken Soup
2 large garlic cloves, minced
1 tablespoon lemon juice
1/2 cup water
1 teaspoon salt

Season hens with salt, and sprinkle with minced garlic. Pour soups, water, and lemon juice in crockpot and carefully set hens into the pot. Cook all day (6 to 8 hours) on low. Serve with rice or noodles.


<><><> 

~SMOTHERED PORK CHOPS~

4 (6 oz.) boneless pork chops - seasoned with salt and pepper

1/2 cup flour

3 tablespoons olive oil

2/3 cup sour cream

1/2 cup water

1/2 cup white wine (I use Beringer Pinot Grigio)

1/2 cup chopped onions

1 cup sliced mushrooms

--Pre-heat oven to 325 degrees. Combine sour cream and water; set aside. Heat oil on med-high temp. Dredge seasoned chops lightly in flour. Sear chops in hot oil on both sides. Remove from pan and place single layer in a large casserole dish. Add onions and mushrooms to pan, and saute for 2 to 3 minutes on low heat. Add the white wine and simmer on low for 2 minutes. Stir in sour cream/water mixture; blend well, then pour the mixture over the chops. Cover dish with foil. Bake in 325 deg. oven for 45 minutes. Serve over mashed potatoes, steamed rice, or noodles.

 

<><><>



~BREAKFAST QUICHE~

3/4 pound pork sausage*

1/2 cup onion, chopped

1/2 tsp. minced garlic

1/3 cup green pepper, chopped

1 and 1/2 cup shredded swiss cheese**

1 Tbsp. flour

4 eggs, beaten

1 cup cream

1 Tbsp. parsley flakes

3/4 tsp. salt

1/4 teaspoon pepper

1 unbaked deep dish pie crust

--Preheat oven to 375 degrees.
In a medium skillet, fry sausage until cooked. Remove sausage, drain on
paper towels. Reserve 2 tablespoons of sausage drippings and saute
onions, garlic, and green pepper in sausage drippings.
Combine cheese and flour. Stir in sausage, green pepper, garlic, and
onion. Spread in pie crust shell. Mix remaining ingredients and pour
into pie shell.
Bake on a cookie sheet, 35 to 40 minutes or until browned and filling is
set.

NOTES:
*you could use diced ham, bacon, or canadian bacon instead of sausage.

**you could use any kind of cheese--your choice.


<><><>


~BREAKFAST CASSEROLE~

6 eggs

1 cup milk

6 oz. cheddar cheese, grated

1-lb sausage, browned and drained or 1-lb bacon, fried and crumbled

4 Hash brown patties, frozen

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup chopped onions

1/2 cup sliced mushrooms (fresh is best)

-- Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, onions, and mushrooms. Pour over meat and hash browns.
Top with grated cheddar cheese.
Refrigerate over night.
Cook at 350 degrees for 45 minutes to 1 hour.
Makes 4-6 servings.

Guaranteed Top 10 Search Rankings
Chistian Online Advertising