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Posts Tagged ‘main dish’

Chop Suey

Chop Suey

Ingredients
1/4 cup shortening
1 1/2 cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
1/3 cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Directions

Prep
25 m
Cook
20 m
Ready In
45 m

Heat shortening in a large, deep skillet.

Sear pork until it turns white, then add onion and saute for 5 minutes.

Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.

In a small bowl combine the cold water, cornstarch, soy sauce and sugar.

Mix together and add to skillet mixture.

Cook for 5 minutes, or until thickened to taste.

Recipe found here: Chop Suey

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Herb & Cheese-Stuffed Burgers

Herb & Cheese-Stuffed Burgers

Ingredients
1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
4 hamburger buns, split
Optional toppings: lettuce leaves and tomato slices

Directions
In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly.

Shape mixture into eight thin patties. Spoon cheese mixture onto the center of four patties; top with remaining patties, pressing edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings as desired. Yield: 4 servings.

Recipe found here: Herb & Cheese-Stuffed Burgers

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Italian-Style Salisbury Steaks

Italian-Style Salisbury Steaks

Ingredients
1 large egg, beaten
1 teaspoon Worcestershire sauce
1/2 cup seasoned bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 pound ground beef
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (8 ounces) Italian tomato sauce

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain.

In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.

Freeze option: Freeze individual cooled steaks with some tomato mixture in resealable freezer bags. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 4 servings.

Recipe found here:

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Florentine Spaghetti Bake

Florentine Spaghetti Bake

Ingredients
8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups (16 ounces) 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Directions
Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes.

Drain pasta. Combine the egg with the next five ingredients. Spread 1 cup sausage mixture in a greased 13×9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.

Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting. Yield: 9 servings.

Recipe found here: Florentine Spaghetti Bake

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Ham & Broccoli Pasta

Ham & Broccoli Pasta

Ingredients
4-1/2 cups uncooked bow tie pasta (12 ounces)
1 package (16 ounces) frozen broccoli florets
3 cups cubed fully cooked ham
1 carton (8 ounces) spreadable chive and onion cream cheese
1/3 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

Directions
In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain and set aside.

In same pan, combine remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. Yield: 6 servings.

Recipe found here: Ham & Broccoli Pasta

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Stuffed Chicken Rolls

Stuffed Chicken Rolls

Ingredients
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Directions
Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.

Recipe found here: Stuffed Chicken Rolls

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Hearty Sausage and Rice Skillet

Hearty Sausage and Rice Skillet

Ingredients
1 pound Italian turkey sausage links, cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
2 cups fresh baby spinach, coarsely chopped
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups uncooked instant rice

Directions
Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender.

Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings.

Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork. Yield: 5 servings.

Recipe found here: Hearty Sausage and Rice Skillet

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