Roasted Chicken & New Potatoes
1-1/2 to 2 lb. broiler-fryer chicken pieces, skin removed
1 pound new potatoes, cut into fourths
2 Tbsp. chopped fresh or 2 tsp. dried basil leaves
1 Tbsp. chopped fresh or 1/2 tsp. dried thyme leaves
3 Tbsp. olive or vegetable oil
1 tsp. garlic salt
Heat oven to 375ºF. Place chicken and potatoes in ungreased 13x9” pan. Mix remaining ingredients; sprinkle over chicken and potatoes. Cover and bake 30 minutes. Turn chicken and potatoes. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Roasted Chicken with Vegetables
3- to 4-lb. chicken, giblets, excess fat and excess skin removed
1 lemon, halved
2 Tbsp. butter, melted or very soft
1 Tbsp. dried rosemary
1 Tbsp. salt
1/2 tsp. pepper
10 cloves garlic, peeled
4 large carrots, halved lengthwise and cut into 2” pieces (about 1 lb.)
3 large onions, peeled and quarters (about 2-1/4 lbs.)
3 large celery stalks, trimmed and cut into 2” pieces (about 1/2 lb.)
8 small new potatoes, quartered if large (about 1 lb.)
2 sweet potatoes, halved lengthwise and cut into 2” pieces (about 1 lb.)
2 Tbsp. olive oil
1 cup reduced-sodium chicken broth
Preheat oven to 450ºF. Let chicken stand at room temperature 30 minutes before cooking. Rub chicken with one lemon half and then lightly coat with butter. Sprinkle with rosemary, salt and pepper. Place in large roasting pan on vertical roaster or V-shaped rack. Surround chicken with garlic, carrots, onions, celery, potatoes and sweet potatoes. Drizzle oil, juice from remaining lemon half and broth over vegetables and toss to combine. Roast 20 minutes. Reduce heat to 350ºF. and stir vegetables. Bake 75-90 minutes, until chicken is cooked through, stirring vegetables every 30 minutes. Chicken is ready when meat thermometer inserted into inner thigh registers between 170-180ºF. and juices run clear, not pink. Remove pan from oven and let rest 10-15 minutes. Carve or cut chicken into pieces and serve with vegetables. Serves 4.
Variation: Herbed Roast Chicken: For added flavor and a dramatic presentation, loosen skin around breast and insert fresh herbs (rosemary, thyme and sage are all nice additions) or slivers of garlic.
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Roasted Turkey Breast
Rub turkey breast with softened butter, sprinkle with sage, and put it in the crockpot on low all day. Do NOT add water or anything else! The turkey breast will taste as if it's been roasted!
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Roast Sticky Chicken
This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, http://www.cyber-kitchen.com/ and this version was actually an adaptation written by Lynn Nelson of Busy Cooks, http://busycooks.about.com
4 teaspoons salt (can be reduced)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup onion, chopped
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity will and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250ºF. for 5 hours (yes, 5 hours!). After the first hour, baste chicken occasionally (every 1/2 hour or so) with pan juices. (You may not have enough juices to baste with for 2-3 hours, or even longer!) The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
NOTE: Although the chicken tastes best when you marinate it overnight, you can marinate for only a few hours or not at all and it will still taste great!
CROCKPOT DIRECTIONS: Combine spices, rub on chicken and marinate as above. When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
NOTE:For crispier skin, run under the broiler for a few minutes before serving.
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Rocky Mountain Ribs
recipe by Julee
3-1/2 pounds country style pork ribs, trimmed
1-1/2 cups ketchup
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 Tbsp. yellow mustard
1/8 tsp. black pepper
1/4 tsp. cayenne pepper
1 Tbsp. liquid smoke flavoring
Place the ribs in a large pot or Dutch oven, add enough cold water to cover; and bring to a boil over high heat. Lowe the heat and simmer, uncovered, until ribs are tender. using tongs, transfer the ribs to paper towels. In a small saucepan, stir together the remaining ingredients and bring to a boil over moderate heat. Lower the heat and simmer, uncovered, for 1 minute. Grill the ribs directly over medium-hot coals or broil 4" from the heat for 15 minutes, turning and brushing with the sauce every 5 minutes or until the ribs are glazed. Serves 6.
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Rosemary Pork Chops
from "Recipe Hall of Fame Quick and Easy Cookbook"
1-1/2 cups soy sauce
3/4 cup water
1/4 cup brown sugar
1 Tbsp. dried rosemary, crushed
4 thick pork chops
Mix soy sauce with water, brown sugar and rosemary. Marinate pork chops 3-4 hours. Bake uncovered at 350ºF. for up to one hour, depending on thickness. May be grilled instead.
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Rosemary Pork Roast
from Peggysue00101
3 to 3-1/2 lb. boneless pork loin roast
1/2 cup chopped green onions
1-1/4 cups chicken broth, divided
1/4 cup red wine vinegar
2 Tbsp. olive oil
6 garlic cloves, finely minced
1 Tbsp. minced fresh rosemary OR 1 tsp. dried rosemary
1/4 tsp. freshly ground black pepper
1 tsp. salt
2 Tbsp. cornstarch
1/4 cup cold water
Place roast in a large resealable plastic bag or non-metallic container. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Seal and marinate in refrigerator for 4 to 8 hours, turning occasionally. Preheat oven to 350ºF. Place roast fat side up in an ungreased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt. Bake, uncovered, for 2 to 2 1/2 hours. Remove roast to a warm serving platter; let stand for 10 minutes before slicing. Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes. Serve with the roast. Makes 8 servings.
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Rosemary Roast Turkey Breast
from "The All New Good Housekeeping Cookbook"
1 Tbsp. olive oil
8 oz. shallots or red onion, thinly sliced (2 cups)
4 garlic cloves, thinly sliced
2 Tbsp. brown sugar
2 Tbsp. + 1/2 cup water
1 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
6-7 lb. bone-in turkey breast
1/2 cup dry red wine
1 cup chicken broth
1 Tbsp. cornstarch
In 10” nonstick skillet, heat oil over medium-high heat. Add shallots and cook, stirring occasionally, until tender and golden, about 5 minutes. Add garlic and cook 1 minute longer. Stir in brown sugar, 1 Tbsp. water, vinegar, salt and pepper; cook 1 minute. Transfer to small bowl and cool to room temperature. Preheat oven to 325ºF. Rinse turkey breast with cold running water and drain well; pat dry with paper towels. With fingertips, gently separate skin from meat on turkey breast. Spread cooled shallot mixture on meat under skin. Place turkey, skin side up, on rack in 14x10” roasting pan. Cover with loose tent of foil. Roast 90 minutes. Remove foil. Roast 60-90 minutes longer, occasionally basting with pan drippings. Turkey breast is done when temperature on meat thermometer inserted in thickest part of breast (not touching bone) reaches 170ºF. and juices run clear when thickest part of breast is pierced with tip of knife. Transfer to warm platter; let stand 15 minutes to set juices for easier carving. Meanwhile, prepare sauce: Remove rack from roasting pan. Skim and discard fat from drippings in pan. In 2-quart saucepan, heat wine to boiling over medium heat; boil 2 minutes. Stir in broth, 1/2 cup water and pan drippings. Heat to boiling. In cup, blend cornstarch with remaining 1 Tbsp. water until smooth. With wire whisk, whisk into sauce and boil 1 minute, stirring. Strain through sieve into gravy boat. Serve with turkey. Serves 10.
Each serving: 400 calories, 53g protein, 8g carbohydrate, 15 g total fat (4g saturated), 136mg cholesterol, 336mg sodium
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Rosemary-Scented Garlic Chicken
recipe by Linda W.
This recipe was inspired by a wonderful dish at my favorite restaurant, Dalí, called Piedra. A superheated stone from the Canary Islands is placed at your table and brushed with a bit of olive oil. Rosemary sprigs are put on the sides of the stone, instantly aromatizing the air with the heavenly scent of rosemary. Fresh vegetables and slices of chicken and beef are then placed on the stone to be cooked in front of you, with the remainder being added by you and your tablemates until everything is gone. Just wonderful!
2 chicken breast halves, with skin and bones
1 Tbsp. roasted garlic puree
1 Tbsp. extra-virgin olive oil
2 tsp. lemon juice
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
four 6 in. rosemary sprigs, soaked in water for 20 minutes
Wash and dry the chicken breasts. In a small dish, combine the roasted garlic puree, olive oil, lemon juice, salt and pepper until it forms an oily paste. Rub all over chicken breasts and push some up under the skin. Place in a shallow dish and cover with plastic wrap. Let marinate in the refrigerator for at least an hour; or up to 4 hours. Remove chicken from the fridge about 20 minutes before beginning to cook. Preheat grill to medium heat and spray grill grate with cooking spray. Lay two rosemary sprigs crossways across the grill grates so they don't fall through. Place each chicken breast bone side down directly on top of one of the rosemary sprigs and grill for about 7 minutes or so. Carefully turn chicken over, removing burnt rosemary sprigs (or drop into the fire to burn there). Place chicken meaty side down on top of remaining two additional rosemary sprigs and grill the other side for 10 minutes, or until done. Serves 2.
NOTE: Keep an eye on the rosemary sprigs each time-there is a good chance they will begin to burn while the chicken pieces are on them. If so, remove the chicken, and knock them into the fire to finish burning there.
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Round Steak & Rich Gravy
from the What's for Dinner? message board
2 lbs round steak
1 can cream of chicken
1 envelope dry onion soup mix
1/2 cup water
Cut steak into serving size pieces. Add other ingredients. Cook in crockpot on low all day. Great gravy on mashed potatoes.
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Sage & Rosemary Chicken Strips
1/3 cup flour
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. dried rosemary leaves, crushed
1/8 tsp. ground sage
4 boneless, skinless chicken breast halves, cut into long, thin strips
1 Tbsp. oil
In shallow bowl, combine flour, onion powder, salt, rosemary and sage; mix well. Generously coat chicken pieces with flour mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken; reduce heat to medium. Cook and stir 8-10 minutes or until lightly browned on all sides and no longer pink. Serves 4.
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Salisbury Steak
1 lb. ground beef
1/3 cup dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 large onion, sliced and separated into rings
10-1/2-oz. can condensed beef broth
8 oz. mushrooms, sliced (about 3 cups), see note, below
2 Tbsp. cold water
2 tsp. cornstarch
Mix ground beef, bread crumbs, salt, pepper and egg; shape into 4 oval patties, each about 3/4" thick. Cook in 10" skillet over medium heat, turning occasionally, until brown, about 10 minutes. Drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer until patties are done, about 10 minutes. Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir in onion mixture. Boil and stir 1 minute. Serve over patties. Serves 4.
NOTE: You may substitute one 4-oz. can mushroom stems and pieces, drained.
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Salisbury Steak & Mushroom Gravy
from Lisa
1 pound ground beef
1/2 large onion, finely diced
1/2 large onion, sliced
1 garlic clove, minced
1 egg
1/2 cup Italian bread crumbs
1 Tbsp. Worcestershire sauce, or to taste
2 tsp. beef base
2 cups water
1/4 pound mushrooms
Place ground beef in mixing bowl. Add diced onion, garlic, egg, bread crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion, and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on HIGH for about 3 hours. This recipe yields 4 servings.
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Salsa Chicken
from Shawn
6 boneless chicken breasts
2 cups salsa
Diced onion and cilantro
Warm flour tortillas
Place chicken and salsa in crockpot and cook on low for 7 to 8 hours. Remove from crockpot and shred chicken. Return to crockpot and cook another 30 minutes. Place Salsa Chicken mixture in warm tortillas and top with onion and cilantro.
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Salsa Chicken Bake
from Craig
4 skinless, boneless chicken breast halves
1 cup chunky salsa (your favorite brand)
1 cup shredded Cheddar cheese
2 Tbsp. sour cream
Preheat oven to 375ºF. Place chicken breasts in a lightly greased 9x13” baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream and serve immediately. Yield: 4 Servings
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Santa Fe Chicken
recipe by Julee
1 large onion, chopped
1 Tbsp. butter or margarine
1-1/2 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/2 tsp. garlic powder
4 boneless skinless chicken breast halves, (about 1 pound)
3/4 cup shredded cheddar cheese
In a large skillet, sauté onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10-12 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro or parsley if desired. Yield: 4 servings.
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Saucy Barbecued Ribs
3-1/2 lb. pork loin back ribs or pork spareribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup water
2/3 cup barbecue sauce
Spray inside of 5- to 6-quart crockpot with Pam. Cut ribs into 2- or 3-rib portions. Place in crockpot; sprinkle with salt and pepper. Pour water into crockpot. Cover and cook on Low 8-9 hours or until ribs are tender. Remove ribs. Drain and discard liquid. Place barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in crockpot. Pour any remaining sauce over ribs. Cover and cook on Low 1 hour. Serves 6.
NOTE: For a flavor variation, substitute 1/2 cup cola for the water.
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Saucy Pork Chops
recipe by Weight Watchers
6 lean pork chops
1 cup unsweetened applesauce
1/4 cup soy sauce, low sodium
1/8 tsp. ground ginger, optional
salt and pepper, to taste
Brown pork chops on both sides in nonstick skillet sprayed with PAM. Place in shallow casserole dish. Combine remaining ingredients and spoon evenly over chops. Cover with foil and bake at 350ºF. for 45 minutes. Remove cover and continue baking 15 minutes longer or until chops are tender. Serves 6
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Sausage Gravy
from Gail
No real recipe and not very diet friendly fare but oh so good once in a while. I make gravy like my Mom showed me. Cook about 1 pound of sausage in a pot. Remove the sausage and drain off and reserve the sausage grease. Add back 3 Tbsp. of grease to the pot and about 1/4 cup flour to make a roux. Cook until browned, then gradually add 3 cups of milk. Stir until thickened and add sausage back to pot. Season with salt, freshly cracked black pepper, cayenne pepper and sage to taste.
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Savory Beef
from Kim
2 lb. beef round tip steak
freshly ground black pepper to taste
1 cup sliced fresh mushrooms
1 sliced onion
3 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
2 cups water
2 beef bouillon cubes
2 Tbsp. tomato paste
1 tsp. dry mustard
1/4 tsp. dried oregano leaves
1/4 tsp. dill weed
2 Tbsp. Worcestershire sauce
8-oz. package wide egg noodles
Cut beef into thin 2" strips. Sprinkle with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onion in oil until golden; remove from skillet. Put meat in same skillet; cook and stir quickly on all sides until brown but still rare in the center. Remove meat and set aside. Blend flour into the oil in skillet, gradually adding water and beef bouillon. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stir meat, mushrooms and onion into sauce. Cool meat mixture and freeze. To serve, thaw beef. Prepare noodles according to package directions. Heat beef in a saucepan over medium heat, stirring constantly until bubbly. Serve over noodles.
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Savory Chicken & Vegetables
8 boneless, skinless chicken thighs (about 1-1/2 lbs.)
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
8 oz. pearl onions
6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni, below
1 lb. bag baby-cut carrots
1 lb. small whole button mushrooms
2 Tbsp. flour
2 Tbsp. cold water
Place chicken in 5- to 6-quart crockpot. Add remaining ingredients except mushrooms, flour and water. Cover and cook on Low 8-10 hours or until juice of chicken is no longer pink when centers of thickest parts are cut. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water until smooth; stir into crockpot. Cover and cook on High 30 minutes or until thickened. Serves 8.
Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves an 1 tsp. dried thyme leaves in cheesecloth bag or place in tea ball.
NOTE: If you wish, use 11/4 cups red wine and 3/4 cup chicken broth instead of 2 cups of chicken broth.
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Savory Pot Roast
from Carrie
3 to 3-1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small red potatoes, cut in half
3 cups baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 cup water
Trim fat from the roast. Heat oil in skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
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Savory Pot Roast #2
2 Tbsp. oil
4 lb. beef pot roast, round or chuck roast
10-3/4-oz. can cream of mushroom soup
1 pkg. dry onion soup mix
1-1/2 cups water, divided
6 medium potatoes, quartered
6 medium carrots, cut into 2” pieces
2 Tbsp. flour
fresh parsley for garnish
Heat oil in 6-quart saucepan; add roast and brown on all sides. Drain off fat. Stir in soup, dry soup mix and 1 cup of the water. Reduce heat to low; cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are fork tender. Remove vegetables and roast from pot. Stir together flour and remaining water until smooth. Gradually stir into liquids left in pot. Cook until mixture boils and thickens, stirring constantly. Garnish roast with fresh parsley. Serves 6.
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Savory Sauced Short Ribs
8 beef short ribs (2-1/2 to 3 lbs. total)
8-oz. can tomato sauce
1 cup beer OR beef broth
1 medium onion, chopped
2 Tbsp. brown sugar
2 Tbsp. vinegar
1 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. paprika
1 Tbsp. cornstarch
1 Tbsp. cold water
4 oz. medium noodles
Trim excess fat from ribs. In Dutch oven or large kettle, cover ribs with water. Bring to boiling; reduce heat. Cover and simmer 75-90 minutes or until tender. Drain well. Meanwhile, for sauce, in medium saucepan, combine tomato sauce, beer or broth, onion, sugar, vinegar, Worcestershire sauce, mustard, salt and paprika. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Stir together cornstarch and cold water; add to sauce. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Remove from heat; cool. Cook noodles in boiling salted water for 4-6 minutes or until almost tender; drain. Toss noodles with 2/3 cup of the sauce. Arrange noodles in 4 individual casseroles. Place 2 ribs in each casserole. Pour remaining sauce over all. Seal, label and freeze.
To serve: Bake 1 frozen casserole, covered, at 375ºF. for 60-75 minutes or until hot.
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Scalloped Turkey
2 cups diced, roast turkey
1/2 cup chopped celery
1/4 cup chopped green pepper
3 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
1-1/2 cups milk
1 Tbsp. chopped pimiento
4 cups potato chips
Sauté celery and green pepper in 1 Tbsp. butter. Remove from pan. Melt remaining butter. Blend in flour and salt. Remove from heat. Gradually add milk. Stirring constantly, cook until mixture thickens. Add turkey, celery, green pepper and pimiento. Crush potato chips lightly to make 2 cups. Put about 1-1/2 cups potato chips in bottom of buttered 1 to 1-1/2-quart baking dish. Add turkey mixture. Sprinkle remaining chips on top. Bake at 350ºF for 30-40 minutes or until sauce bubbles. Serves 4.
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Seven-Spice Chicken
from Cooking Light magazine
2-1/2 to 3 pound whole chicken
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp. paprika
1/4 tsp. ground cinnamon
Preheat oven to 375ºF. Rinse chicken and pat dry. Remove giblets and neck and save for other use or discard. Twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan. In a small bowl, stir together remaining ingredients. Set aside. Using your fingers and beginning at the neck of the chicken, gently separate the skin from the body across the breast and down the legs. Do not separate the skin near the tail. Reach under the skin and rub the spice mixture over the flesh of the chicken. If necessary, secure any loose skin to the chicken with toothpicks. Roast in oven 1 to 1-1/4 hours, or until chicken is tender and no longer pink and drumsticks move easily in their sockets. Before serving, remove skin from chicken, leaving the spice mixture on the meat.
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Short Ribs
from Rori
2-1/2 to 3 pounds beef short ribs
1 pound red new potatoes, quartered
12 baby carrots, peeled and halved
1 onion, sliced
2 tbsp. cider or wine vinegar
2 tbsp. sugar
1 tbsp. cream style horseradish
1 tbsp. prepared mustard
2 tbsp. ketchup
1/2 cup beef broth
1/4 cup all purpose flour
1/4 cup water
salt and pepper to taste
Preheat broiler. Place ribs on broiler pan and brown on both sides. Place vegetables in crockpot. Arrange ribs over vegetables. In small bowl, combine vinegar, sugar, horseradish, mustard, ketchup and beef broth. Pour over meat. Cover and cook on Low 7-8 hours. Remove ribs and vegetables...keep warm. Turn control to High. Combine flour and water, stir into sauce. Cover and cook on High 15-20 minutes, or until slightly thickened. Season with salt and pepper. Serve with ribs and vegetables.
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Shredded Barbecued Beef
5 lbs. chuck roast
1/2 cup packed brown sugar
1/4 cup cider vinegar
2 cups water
2-3/4 cups ketchup
1 Tbsp. dry mustard
1 large onion, chopped
1-2 garlic cloves, minced
sesame buns
sliced red onion
shredded sharp cheddar cheese
Combine roast, brown sugar, vinegar and water in 6-quart cast iron or other heavy ovenproof pot. Bake at 375ºF. for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred beef; return to pot. Combine ketchup, mustard, onion and garlic; add to beef and stir to blend. Reduce oven temperature to 300ºF and cook, covered, for up to 4 hours. Stir every half hour, adding water or ketchup as needed to keep well moistened. Serve on buns with onion and cheese. Serves 12-14.
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Simmered Broccoli Lemon Chicken
1 Tbsp. oil
4 boneless chicken breast halves
10-oz. can cream of broccoli soup
1/4 cup milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices
Heat oil in skillet. Sauté chicken breasts about 10 minutes, until browned on both sides. Pour off fat. Combine soup, milk, lemon juice and pepper. Pour over chicken. Top each piece of chicken with a slice of lemon. Reduce heat to low and cover. Simmer 5-10 minutes until chicken is tender, stirring occasionally. Serves 4.
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Simple Grilled Chicken
1 tsp. salt
1/4 tsp. pepper
3-lb. broiler-fryer chicken, cut up
1/4 cup butter, melted
Mix salt and pepper; rub on chicken pieces. Cover and grill chicken, bone sides down, 5-6 inches from medium coals, 15-30 minutes; turn chicken over. Cover and grill, turning and brushing 2-3 times with butter, until chicken is done, 20-40 minutes longer. Serves 6.
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Simple Salisbury Steak
1 can condensed cream of mushroom soup
1 lb ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp. cooking oil
1-1/2 cup sliced mushrooms
fresh parsley and halved cherry tomatoes for garnish (optional)
In a large bowl mix thoroughly 1/4 cup of the soup, the beef, bread crumbs, onions and egg. Shape firmly into 6 oval patties of even thickness. In a skillet, heat the oil cook half of the patties until browned on both sides. Remove, set aside. Repeat with remainder patties, pour off fat. in same skillet , stir the remaining soup and mushrooms, return patties to skillet. Reduce heat to low and cover, cooking about 20mins or until patties are thoroughly cooked. Serve patties with mushroom sauce spooned over. Garnish with the parsley and cherry tomatoes.
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Skillet Chicken Supper
from Stephanie
2 pounds chicken breasts without skin, can use tenders
1/2 cup flour
1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. vegetable oil
1 3/4 cups water, divided
1/2 cup soy sauce
3 medium red potatoes, cut into 1" pieces
3 large celery stalks, cut into 1" pieces
3 large carrots, cut into 1" pieces
10-oz. pkg. frozen peas
In resealable plastic bag, combine flour, garlic powder, and pepper. Add chicken, one piece at a time and shake to coat; set aside remaining flour mixture. In a large skillet, cook chicken in oil until browned on all sides. Combine 1-1/4 cups water, soy sauce, and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm. Combine reserved flour mixture and remaining water until smooth; add to cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.
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Skillet Herb Roasted Chicken
4 skinless, boneless chicken breast halves
1 can Campbell's Cream of Roasted Chicken with Savory Herbs soup
1/8 tsp. pepper
1/2 cup water
Spray skillet with vegetable cooking spray. Heat over medium-high heat for 1 minute. Cook chicken 10 minutes or until browned; set aside. Add soup, pepper and water; blend well. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done. Makes 4 servings.
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Slow-Cooked Beef Burgundy
4 slices bacon, crisply cooked, crumbled
2 lb. beef stew meat, cut into 1-1/2" cubes
2 large carrots, sliced
1 medium onion, sliced
1/2 cup flour
1/2 tsp. dried marjoram leaves
1/4 tsp. pepper
1/4 tsp. garlic powder
10-1/2-oz. can condensed beef broth
1/2 cup burgundy or dry red wine
1 Tbsp. Worcestershire sauce
8 oz. fresh mushrooms, sliced
16 oz. uncooked egg noodles
2 Tbsp. chopped fresh parsley
In 3-1/2- to 4-quart crock pot, combine bacon, beef, carrots and onion. In small bowl, combine flour, marjoram, pepper and garlic powder. With wire whisk, stir in broth, wine and Worcestershire sauce until smooth. Add to mixture in crock pot; stir to combine. Cover; cook on high setting 1 hour. Reduce heat to low. Cook 5-6 hours or until meat is tender. Stir in mushrooms. Cook on high setting 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package; drain. Serve beef mixture over noodles; sprinkle with parsley. Serves 8.
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Slow-Cooked Chicken with Potatoes
from Meals.com
2 potatoes, peeled and sliced
2 yams, peeled and sliced
two 3-1/2 lb. fresh whole chickens, cut up
14.5-oz. can whole tomatoes, drained and crushed
1 jalapeno pepper, seeded and diced
1 tsp. salt
1/2 tsp. ground black pepper
1-1/2 cups water
10-oz. package frozen peas
In a slow cooker or crockpot, layer potatoes, yam, chicken and tomatoes; add green chili pepper. Sprinkle with salt and pepper. Add water. Cover and cook five hours on low. Add peas and heat thoroughly 10 minutes more. Serve hot.
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Slow-Cooked Garlic Beef Stroganoff
from Carrie
2 tsp. beef bouillon granules
1 cup boiling water
10-3/4 oz. can cream of mushroom soup, condensed, undiluted
two 4-1/2 oz. jars sliced mushrooms, drained
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
2 pounds round steak, trimmed and cut into thin strips
2 Tbsp. vegetable oil
8 oz. cream cheese, cubed
Hot cooked noodles
In a slow cooker, dissolve bouillon in water. Add soup, onion, mushrooms, garlic, and Worcestershire sauce. In a skillet, brown beef in oil. Transfer to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat is tender. Stir in cream cheese until smooth. Serve over hot cooked noodles. Yield: 8 servings.
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Slow-Cooked Garlic Chicken
from http://www.3fatchicks.com/food/recipes/entrees.html
4 skinned chicken breast halves
1 tsp. salt
2 tsp. paprika
2 tsp. lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), unpeeled
Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear. Serves 4
Freezing suggestion: Mix the rub on the breasts. Slice onion. Bag the onion in a sandwich bag, and put inside the container with the breasts. Thaw the breasts and onions, spread the onions on the bottom of the crock, the chicken up, and then the garlic cloves. Do NOT freeze the garlic cloves uncooked.
Per serving: Calories 147 Fat 1.6, Sat Fat .4, Protein 26.9, Fiber 1.1, Sodium 745 Carbohydrates 5, WW points 3
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Slow Cooker Chops
10-3/4 oz. can condensed cream of mushroom soup
1/4 cup water
1 tsp. ground black pepper
4 pork chops
15 oz. can green beans
4 potatoes, peeled and cubed
Add soup to a slow cooker. Stir in water to thin out soup slightly. Season each pork chop with a dash of pepper and add chops to slow cooker. Cook on low for 7 to 8 hours. Add green beans and potatoes and cook on high for 2 to 2-1/2 hours longer. Stir together, remove from heat and serve.
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Slow Cooker Spare Ribs
10-3/4 oz. can condensed tomato soup
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
2 pounds pork spareribs
In a medium bowl, combine soup, onion, garlic, brown sugar, Worcestershire sauce and soy sauce. Place ribs in a large stock pot and cover with water. Bring to a boil and cook for 15 minutes to remove fat. Remove ribs from water and transfer to a slow cooker. Pour sauce over ribs and set cooker on medium-low. Cook for 6 to 8 hours, or until ribs are tender. If sauce is too thin when cooking time is done, drain sauce from ribs and pour into a sauce pan. Combine 1 tsp. cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil over medium-high heat.
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Slow Cooker Stuffing
from Pam
1 cup butter or margarine
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs
12 oz. package mushrooms, sliced
12-13 cups slightly dry bread cubes
1 tsp. ground poultry seasoning
1-1/2 tsp. salt
1-1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. marjoram
3-1/2 to 4-1/2 cups chicken broth or turkey broth
2 eggs, well beaten
Melt butter or margarine in a skillet. Sauté onion, celery, mushroom and parsley. Pour sautéed vegetables over bread cubes in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. Add beaten eggs, and mix together well. Pack stuffing lightly into slow cooker, and cover. Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours. Makes 8 servings
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Smoked Turkey
from Jeff
Get the right turkey. Fresh is best, but if you use frozen, follow carefully the producers instructions for thawing. And not a large one, 12-14 pounds is big enough. The heavyweight 20+ pounders create too many problems.
Prepare the grill for smoking Turkey-temperature 170-190 degrees for prolonged periods; sweet smoke of fruitwoods (apple, pear) white oak, hickory; hardwood charcoal. I use pecan and orange wood to smoke with. Trim excess fat and skin flaps and wash thoroughly under running water. Then make a dry rub of salt, pepper, garlic and onion powders and sage. I use about a 1/4 cup of each rub the bird inside and out. Place directly on the grill. Close down the grill. Adjust your air flow to maintain about 170 degrees. Go sip your favorite beverage (beer or John Jameson) or check out your TV guide. Check back in about an hour to assure that you adjustments were what you thought they were. Adjust if required. Then find something to do for the next 15-18 hours. (I start the turkey about 10 pm the night before its going to be served.)
How often you need to check the grill depends upon how long your grill will maintain the proper temperature range without your attention. How long you carry on depends on how long it takes the center of the thickest part of the bird to reach 165 degrees. The bird should have the same color if he had spent the summer on the beach. The meat should have a pink ring of smoke penetration. When sliced, juices should run clear. The meat should be moist and tender.
You may remove it at once to cool or reduce the temperature and lay on a fresh coating of new smoke. Allow the bird to cool before slicing in your usual professional manner. Try not to eat it all before everybody gets a taste. One trick I use is too smoke a ham over the turkey that way the ham adds flavor and bastes the bird. If you do this cut back on the salt in the rub.
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Smothered Chicken
from the What's for Dinner? message board
4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French onion soup
1 medium onion, sliced
2 cloves garlic, minced
7-8 fresh mushrooms, sliced
poultry seasoning, to taste, optional
Put chicken in crockpot, then soups, then veggies over top. ( I sometimes add, about 1 cup of water, as I usually do this with frozen chicken breasts) Cook on high until chicken falls apart, and serve with mashed potatoes. It makes its own gravy! YUMMY
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Smothered Pork Chops
from Swanson beef broth can
2 Tbsp. cornstarch
14-1/2 oz. beef broth
1/8 tsp. pepper
vegetable cooking spray
6 pork chops, 1/2" thick
1 medium onion, sliced
Mix cornstarch, broth and pepper until smooth. Set aside. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Cook chops in 2 batches 10 minutes or until browned. Set chops aside. Remove pan from heat. Spray with cooking spray. Add onion and cook over medium heat until tender crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chops to pan. Cover and cook over low heat 5 minutes or until chops are done.
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Smothered Pork Chops #2
1 cup all-purpose flour
1 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
salt and freshly ground pepper to taste
8-12 thinly sliced pork chops
vegetable oil for frying
2 cups water
Combine the flour and seasonings in a large paper or plastic bag. Coat the pork chops with the mixture by tossing them in the bag a few at a time. Set the excess flour aside. Fill a large, heavy skillet to a depth of 1/2" (1 cm) with vegetable oil and heat over moderate heat. When the oil is hot, gently lay the pork chops in the pan and fry until golden brown on both sides, no more than 3 to 4 minutes per side. Drain on paper towels and keep warm until ready to serve.
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Souper Pork Chops
from Pieri
4 pork chops
1 onion, sliced
1 can cream of celery soup
1 can milk
salt/pepper to taste
Place pork chops in casserole dish. season with salt and pepper. Combine soup and milk pour over chops. Bake uncovered in a 350ºF. oven for 1 hour or until chops are tender.
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