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Author Topic: Main Dish Recipes  (Read 11918 times)

Sue Landow

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Re: Old fashioned Baked Macaroni and Cheese
« Reply #15 on: January 20, 2005, 06:36:54 AM »
Old fashioned Baked Macaroni and Cheese

 Ingredients:
2 cups soft bread crumbs
2 cups of uncooked Salad or Elbow macaroni
8 tablespoons butter
1 tablespoon flour
2 teaspoons minced onion (fresh or dried)
3/4 teaspoon salt
1/4 teaspoon dry mustard
A dash of pepper
2 cups milk
2 cups grated cheddar cheese
2 cups soft bread crumbs

 Directions:
Preheat oven to 400F (375F if using a glass dish). Butter a 9 inch by 13 inch baking pan or 1 1/2 quart casserole dish.

Cook to desired tenderness 2 cups of uncooked salad or elbow macaroni. Drain and set aside.

In a large saucepan melt 2 tablespoons butter and add 1 tablespoon flour, 2 teaspoons minced onion (fresh or dried), 3/4 teaspoon salt, 1/4 teaspoon dry mustard, and a dash of pepper. Mix well and cook over medium heat until the mixture bubbles.

Add 2 cups of milk. Heat through and add 2 cups grated cheddar cheese. Heat until cheese is almost entirely melted. The mixture will be soupy. Pour the drained macaroni into the buttered casserole. Pour the cheese mixture over the macaroni and set aside.

In a small saucepan melt 6 tablespoons of butter. Add 2 cups soft bread crumbs. Toss with a fork until the bread crumbs are coated. Sprinkle the crumbs over the top of the casserole. Bake 20 minutes. Let stand a few minutes before serving.

(You can make 2 cups of soft bread crumbs by taking 4 slightly stale pieces of bread and, with a serrated knife, cutting them into half inch cubes. Crust removal is optional).

Makes 8 servings
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

judykanova

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Re: Old Fashion Baked Mac & Cheese
« Reply #16 on: January 20, 2005, 11:10:39 AM »
This one sounds very much like the kind my grandmother use to make (uummmm so good!), and will be going into my files to try out soon. Thanks Sue!
'For ever, O LORD, thy word is settled in heaven.'   Ps 119:89

Sue Landow

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Re: Old Fashion Baked Mac & Cheese
« Reply #17 on: January 21, 2005, 04:57:09 AM »
This one sounds very much like the kind my grandmother use to make (uummmm so good!), and will be going into my files to try out soon. Thanks Sue!

It's a favorite of the kids as well. Who sometimes can be the harshest critics.  :)
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Stuffed Green Peppers with Cheese
« Reply #18 on: January 21, 2005, 04:59:21 AM »
Stuffed Green Peppers with Cheese

6    large green peppers 
1    lb beef, Ground 
1/2    cup onions, Chopped 
1 (16    ounces) can tomatoes, diced 
2 teaspoon Hot Pepper Sauce
1/2    cup long grain rice 
1/2    cup water 
1    teaspoon salt 
1    teaspoon Worcestershire sauce 
1    cup cheddar cheese, Shredded (about 4 ounces) 

3 servings 6 peppers
40 minutes 15 mins prep

Directions:
1.  Cut tops from green peppers; discard seeds and membranes.
2.  Chop enough of the tops to make 1/4 cup, set aside.
3.  Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4.  Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5.  Drain off excess fat. Add undrained tomatoes, hot pepper sauce, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6.  Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7.  Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8.  Bake, covered in a 350 degree oven for 30 minutes.
==================
=======================
Chicken Paprikash

   salt & pepper, freshly ground 
1    tablespoon canola oil 
1    onion, thinly sliced 
3    cloves garlic, minced 
2    tablespoons sweet Hungarian paprika 
1/2    cup chicken stock, defatted 
1 1/2    cups plain nonfat yogurt 
1    tablespoon cornstarch 
2    tablespoons fresh parsley, chopped 
4    boneless skinless chicken breasts 

4 servings

Directions:
1.  Season chicken lightly with salt and pepper.
2.  In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden.
3.  Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 min utes, stirring until the onions are softened.
4.  Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan.
5.  Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm.
6.  In a measuring cup or small bowl, stir together the yogurt and cornstarch.
7.  A dd to the skillet and cook stirring until the mixture is boiling and thickened.
8.  Season with salt & pepper.
9.  Pour the sauce over the chicken and serve hot. Garnish with chopped parsley.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Main Dish Recipes
« Reply #19 on: January 23, 2005, 05:24:44 AM »
Lemon Herbed Steak and Vegetables

Prepares in 30 minutes

2 well-trimmed boneless Beef top loin steaks, 1" thick
(approx. 1 lb)
2 Tbsp butter, melted
1 Tbsp fresh lemon juice
1 pkg. (16 oz) frozen vegetable mixture (broccoli, cauliflower and carrots)

Seasoning:
2 large cloves garlic, crushed
2 tsp freshly grated lemon peel
1 tsp dried thyme leaves
1/4 tsp pepper

1. Combine seasoning ingredients. Remove 1 tablespoon seasoning; press evenly into both sides of Beef steaks. Stir butter, lemon juice and 1/4 teaspoon salt into remaining seasoning; set aside.

2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally.

3. Meanwhile prepare vegetables according to package directions. Combine with reserved butter mixture; toss to coat.

4. Carve steaks crosswise into thick slices; season with salt, as desired. Serve with vegetables.

Makes 4 servings.

Source: National Cattlemen's Beef Association
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Macaroni and Cheese
« Reply #20 on: February 26, 2005, 05:14:06 AM »
Macaroni and Cheese

Ingredients

6 cups water
1 tsp. salt
1/8 tsp. vegetable oil
1 lb. small elbow macaroni
2 tbsp. & 1/2 tsp. unsalted butter
2 tbsp. all-purpose flour
3 cups milk
1/4 tsp. freshly ground black or white pepper
1/2 lb. (8 oz) smoked gouda cheese, grated or 1/2 lb. (8oz) sharp cheddar cheese (*choose whichever cheese you prefer)
6 oz. bacon, chopped


Directions

1. Preheat oven to 375 degrees.

2. Put the water, 1/2 tsp. of salt, and oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender for about 8 minutes. Drain and rinse under cool water, set aside.

3. In a large saut pan -- cook until crispy for about 6 to 8 minutes. Remove and drain on paper towels. Set aside.

4. In a small-heavy saucepan -- melt 2 tbsp. of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 tsp. salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the 6 oz of the cheese. Add the bacon. Continue stirring until the cheese melts.

5. Lightly grease a 6 1/2 x 10 inch dish casserole dish with the remaining 1/2 tsp. butter. Combine the cheese sauce, macaroni, and bacon in a large mixing bowl and mix well. Taste and season,(Emeril's Essence would be great!) if necessary. Pour into the prepared casserole and sprinkle remaining 2-oz cheese on top. Bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot.

Makes 4 servings

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Rice Lasagna
« Reply #21 on: February 26, 2005, 05:22:56 AM »
   
  Rice Lasagna
   
 INGREDIENTS

1 1/2 cups spaghetti sauce*
1/2 cup non-fat ricotta or cottage cheese
1/2 cup shredded, part-skim mozzarella cheese
1 egg white
1 1/2 cups cooked brown rice**
1 tablespoon grated Parmesean cheese
INSTRUCTIONS

In a small bowl, combine ricotta cheese, Mozzarella cheese and egg white; mix well.

In microwave safe dish, layer one-third of sauce, half of rice and half of ricotta cheese mixture; repeat layers. Spread remaining sauce on top.
Microwave on high power for 5 minutes; rotate dish turn. Microwave on medium power for 6 to 10 minutes or until thoroughly heated in center. Sprinkle with Parmesan cheese.

Helpful Hints:
*Choose sauce with less than 480mg of sodium per serving.
**To make cooking with brown rice easier, cook in larger quantities and freeze in 1 to 2 cup portions.

Makes 3 servings, 1 1/3 cup each
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Meal In One Stir Fry
« Reply #22 on: March 04, 2005, 03:08:05 AM »
 
  Meal-In-One Stir-Fry
 
      1 sm Onion; chopped
      2 tb Vegetable oil
     10 oz Canned chunk chicken
           -- drained and flaked
      4 oz Canned sliced mushrooms
           -- drained
  8 1/2 oz Canned green peas; drained
      3 c  Cooked rice
      2 oz Diced pimientos (optional)
      1 ts Ground black pepper
 
  Cook onion in large skillet until transparent. Add chicken, mushrooms, peas, rice, pimientos and pepper; stir well and heat thoroughly.
 

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Champagne Chicken
« Reply #23 on: July 06, 2005, 04:37:24 AM »

 
       Champagne Chicken

 
      3 ea Chicken breast/boned/skinned
      2 T  Butter
    1/2 c  Heavy cream
      1 x  Salt & freshly ground pepper
      6 ea Prosciutto slices/paper thin
      1 T  Butter or margarine
      2 T  Olive oil
    1/4 c  Champagne; dry
      3 T  Tarragon; fresh (1 t dry)
      1 x  ----optional ingredients----
      3 ea Shallots; finely chopped
 
  * See instructions at end if using the optional ingredients.

Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo).

 * Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce.

Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own.
 
 Serves 6
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Something Different - Chow Mein Casserole
« Reply #24 on: October 28, 2005, 09:12:07 AM »
 
      1 lb Beef, lean ground
    3/4 c  Celery; chopped
    3/4 c  Onion; chopped
  1 1/4 c  Water, boiling
    1/2 c  Rice, uncooked
    1/2 ts Salt
 10 1/2 oz Soup, chicken with rice
      4 oz Mushrooms
      1 tb Sugar, brown
      2 ts Soy sauce
      1 ts Margarine or butter
  1 1/2 c  Chow mein noodles
 
  Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2 qt. casserole.

  Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350F oven for 30 minutes; stir. Cook uncovered for 30 minutes longer.

  Stir in noodles, serve immediately.

  Note: Water chestnuts and/or bamboo shoots may be added if desired.
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Daisy

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Dad's Meatloaf and Tomato Relish (Better Than Moms)
« Reply #25 on: August 18, 2008, 06:33:39 PM »
Dad's Meatloaf and Tomato Relish (Better Than Moms)

Takes 1 hr., 50 mins and serves 6-8

Ingredients
Tomato Relish:
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Meatloaf:
1 pound ground beef
1 pound ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
Sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 350? F.

Coat a skillet with a 2-count of oil and place over medium heat. Saut?he onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

 


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