Basil-Garlic Chicken Breasts with Grilled Balsamic Peaches
from "License to Grill," by Diane Mott Davidson
1 cup balsamic vinegar
1/4 cup molasses
2-3 Tbsp. freshly cracked black pepper
1/2 cup fresh basil, roughly chopped
3 Tbsp. garlic, minced
1/4 cup olive oil
4 whole boneless chicken breasts
salt and freshly cracked black pepper, to taste
4 peaches, halved and pitted
In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat, and set aside. Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness: Nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink. As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.
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Basil-Glazed Chicken
from “The Best of Mr. Food Cookin’ Quickies”
4 skinned, boned chicken breast halves
1 tsp. salt
1/4 tsp. ground pepper
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
2 Tbsp. chopped fresh basil
Sprinkle both sides of chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until done. Stir in vinegar, honey and basil; cook 1 more minute, turning chicken to coat with glaze. Serves 4.
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Beef Stroganoff
from Pam
3 pounds beef round steak 1/2" thick (partially frozen for easy slicing)
1/2 cup flour
2 tsp. salt
1/8 tsp. pepper
3/4 tsp. dry mustard
1/4 tsp. thyme leaves
2 medium onions thinly sliced and separated into rings
two 4-oz. cans sliced mushrooms drained or 1/2 lb mushrooms, sliced
10-1/2 oz. can condensed beef broth (I use Better Than Bouillon double strength)
1/4 cup dry white wine
1-1/2 tsp. Worcestershire Sauce
1-1/2 cups sour cream
1/4 cup flour
3 Tbsp. fresh minced parsley
hot buttered noodles or fluffy rice
Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide. Combine 1/2 cup flour, salt, pepper, dry mustard and thyme leaves; toss with steak strips to coat thoroughly. Place coated steak strips in CrockPot; stir in onion rings and mushrooms. Add beef broth, wine and Worcestershire Sauce; stir well. Cover and cook on Low setting for 8 to 10 hours. (Newer crockpots cook in less time - check after half the suggested time!) Before serving, combine sour cream with 1/4 cup flour; stir into CrockPot. Serve Stroganoff over hot buttered noodles; garnish with minced parsley. Add additional sour cream if desired.
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Beef Tenderloin Roast
4-lb. beef tenderloin
melted butter
Cover and grill tenderloin 4-5" from medium coals, turning and brushing 2 or 3 times with butter, until desired doneness, 20-25 minutes for rare, 30-35 minutes for medium rare, 35-40 minutes for medium. Cut into serving pieces. Serves 12-14.
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Beer-b-cued Chicken
from Pieri
1 cup butter
3 lb. chicken, cut up
14 oz. bottle barbecue sauce
1 cup beer
Preheat oven to 350ºF. Melt 1/2 cup butter in 13x9” baking pan. Add chicken; turn to coat. Bake 30 minutes. Meanwhile, melt remaining butter with barbecue sauce and beer in medium saucepan over medium-high heat. Bring to boil, stirring constantly. Remove from heat and set aside. Preheat broiler or prepare barbecue grill. Dip chicken in sauce. Arrange skin-side down on rack over broiler pan or on grill. Cook, turning and basting frequently with sauce until browned and juices run clear when chicken is pricked with a fork, about 10 to 20 minutes for broiler or about 30 minutes for barbecue. Dip chicken in sauce again. Transfer to platter and serve. Pass any remaining sauce separately at table. Makes 4 servings.
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Bessy's Zesty Grilled Garlic-Herb Chicken
from allrecipes.com, shared by Diane
4 skinless, boneless chicken breast halves (6)
1 cup extra virgin olive oil (3/4 cup)
1/2 cup sugar (1/4 cup)
1/2 Tbsp. honey
1/2 tsp. saffron
4 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. dried oregano (1 tsp.)
1/4 tsp. dried parsley (1 tsp.)
1 pinch dried sage (1 tsp.)
1/2 tsp. onion powder
Place chicken in a large bowl. Mix in the olive oil, sugar, honey, saffron, and garlic. Gently toss to coat. Season with basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Cover, and marinate 20 to 25 minutes in the refrigerator. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 15 to 20 minutes on each side, until exterior is well charred, meat is no longer pink, and juices run clear. Discard remaining marinade.
Diane’s Notes: I mixed the marinade ingredients in a separate bowl and use my immersion/stick blender to smooth everything out and then poured it over the chicken breasts. I didn't grill more than 7 minutes per side and it did get a bit charred in spots due to the sugar, I guess. The overall taste was great and wasn't sweet like I was afraid it would be. Just watch the heat level so it doesn't char!
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Better Than Best Oven-Roasted Crisped-Skin Turkey
recipe by Beatrice Ojakangas for the News Tribune
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 lbs gross weight), rinsed thoroughly, giblets, neck and tailpiece removed
3 medium onions, coarsely chopped
2 small carrots, coarsely chopped
2 celery ribs, coarsely chopped
6 sprigs fresh thyme
6 Tbsp. unsalted butter, melted
Dissolve salt in 2 gallons cold water in large stockpot or clean bucket (a 5-gallon pail lined with a plastic bag works well). Add turkey and refrigerate or set in a very cool spot (about 40º) for 4 to 6 hours. Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set in roasting pan and refrigerate, uncovered, 8 to 24 hours. Adjust oven rack to lowest position and heat oven to 400ºF. Toss 1/3 of onions, carrots and celery with 2 sprigs thyme and 1 Tbsp. butter in medium bowl; fill cavity with mixture. Tuck wings behind back and truss legs and wings with heavy kitchen twine. Scatter remaining vegetables and thyme in roasting pan; pour 1 cup water over vegetables. Set V-rack in pan and line with heavy duty aluminum foil. Spray foil with nonstick spray, then pierce 20 to 30 small holes in the foil with paring knife. Brush turkey breast with butter, then set turkey breast-side down on V-rack. Brush back of turkey with butter. Roast 45 minutes. Remove pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer. Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165º and thickest part of thigh registers 170 to 175º on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes. Carve and serve with gravy, if desired.
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Biscuit Stuffin' Atop Chops
from Pillsbury's "Best of the Bake-Off Cookbook"
Marion Ohl, Clyde, OH, 1971
six 1/2” thick pork chops
1 Tbsp. oil
10-3/4 oz. can condensed cream of chicken soup
1 cup chopped celery
1 cup chopped onions
1/4 tsp. pepper
1/8 tsp. poultry seasoning or sage
1 egg
7.5-oz. can refrigerated biscuits
Heat oven to 350ºF. In large skillet, brown chops in oil. Place in ungreased 13x9” pan. In medium bowl, combine soup, celery, onions, pepper, poultry seasoning and egg; mix well. Separate dough into 10 biscuits; cut each into 8 pieces. Stir biscuit pieces into soup mixture; spoon over chops. Bake 45-55 minutes or until biscuit pieces are golden brown. Serves 6.
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Black Pepper Pork Chops with Molasses Butter
from "Pork: The Other White Meat" recipe booklet
4 boneless center-cut loin pork chops
1/4 cup butter, softened
1 Tbsp. molasses
salt, to taste
1/2 tsp. fresh lemon juice
1 Tbsp. coarsely ground black pepper
Stir together butter, molasses, and lemon juice with a fork. Cover and refrigerate for an hour or so. Rub chops on both sides evenly with pepper. Grill chops over medium hot coals for 12-15 minutes, turning once. Top each chop with molasses butter.
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Bloody Mary Ribeyes
from Lynda
4 rib eye steaks, cut 3/4" thick
2 cup bloody Mary mix
2 Tbsp. vodka
2 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. cornstarch
Season with freshly cracked black pepper. Mix 1-1/4 cups bloody Mary mix with oil and vodka. Cover rib eyes with this mix, turning to coat. Refrigerate 2 to 4 hours. Remove steaks from marinade and pat dry. Grill to desired doneness. Heat remaining bloody Mary mix to a boil in saucepan while steaks are grilling. Mix cornstarch and water, then add to liquid in saucepan stirring, constantly until thickened. Place steaks on serving plates and drizzle with thickened sauce. Serve immediately. Serves 4.
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Bourbon Chicken
from Pam
2 lbs boneless chicken breast-cut into bite size pieces
1-2 Tbsp. olive oil
1 clove garlic crushed
1/4 tsp. ginger
1/2 tsp. crushed red pepper
1/4 cup apple juice
1/3 cup firmly packed light brown sugar
2 Tbsp. catsup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce
1 Tbsp. corn starch
1 Tbsp. water
Heat oil in large pot then add chicken pieces and lightly brown for about 6-7 minutes. Remove chicken from pot and put aside. Now add ingredients #1-9 to pot and heat over med heat until dissolved. Add chicken, bring to a boil and then simmer for about 20 minutes. In a small bowl mix corn starch and water and add to chicken and sauce just before serving to thicken. Serve over rice.
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Bourbon Chicken #2
from Teri
3 lbs. boneless, skinless chicken thighs
1 cup dark soy sauce
1/2 pound dark brown sugar
Garlic powder to taste
2 Tbsp. bourbon, optional
Trim meat of any fat; cut into bite-size pieces. Combine remaining ingredients well. Place meat and marinade into a large Ziploc bag or covered container and marinate overnight, turning occasionally. Pour into a baking dish, cover, and bake at 350* for 45 to 60 minutes.
Teri’s Notes: The bourbon is optional...I believe it is called "Bourbon Chicken" because of Bourbon Street in New Orleans.
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Bread & Potato Stuffing
This is the only stuffing my family will eat. Thanks to Aunt Norma for sharing the recipe with me!
2 loaves bread, torn into small pieces and left overnight to "dry"
5-6 medium potatoes, peeled, cut into cubes and boiled till done
2 tsp. celery salt
1 Tbsp. onion powder
1-2 tsp. sage, to taste
1-2 tsp. poultry seasoning, to taste
1/2 cup melted butter or margarine
3 eggs
warm water, or warmed chicken/turkey broth
Combine all but water in large bowl, mixing well. Stir in enough warm water to hold together -- more if you like moist stuffing.
To bake separately: Place in casserole dish(es). Combine hot water and chicken bouillon until blended. Pour over stuffing in dish. Cover the dish, and bake at 350ºF for about 20-30 minutes.
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Breaded Pork Chops
1/2 cup Bisquick
12 saltine crackers, crushed (1/2 cup)
1 tsp. seasoned salt
1/4 tsp. pepper
1 egg
2 Tbsp. water
8 pork boneless loin chops, 1/2” thick (about 2 lbs.)
Mix Bisquick, cracker crumbs, seasoned salt and pepper. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture. Spray 12” nonstick skillet with Pam; heat over medium-high heat. Cook pork in skillet 8-10 minutes, turning once, until slightly pink in center. Serves 8.
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Breaded Pork Tenderloin
from "The All New Good Housekeeping Cookbook"
12-oz. pork tenderloin, trimmed
1 large egg
2 Tbsp. water
1/2 tsp. salt
1/4 tsp. dried rosemary, crumbled
3/4 cup plain dried bread crumbs
3 Tbsp. vegetable oil
Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. With meat mallet, or between two sheets of plastic wrap or waxed paper with rolling pin, pound pork to 1/4” thickness; cut crosswise into 4 equal pieces. In pie plate, with fork, lightly beat egg, water, salt and rosemary. Place bread crumbs on waxed paper. Using tongs, dip pork in egg mixture, then in bread crumbs. Repeat to coat each piece of pork twice. In 12” skillet, heat oil over medium-high heat until very hot. Add pork and cook until browned and cooked through, about 5 minutes per side. Serves 4.
Each serving: 291 calories, 22g protein, 15g carbohydrate, 15g total fat (3g saturated), 108mg cholesterol, 522mg sodium
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Breaded Ranch Chicken
from Taste of Home magazine
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch-style dressing mix
8 boneless skinless chicken breast halves, (2 pounds)
1/2 cup butter or margarine, melted
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9” baking dish. Bake, uncovered, at 350ºF. for 45 minutes or until chicken juices run clear.
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Brisket
from Julee
I don't have an actual recipe with measurements typed up for this, it's a recipe that my grandma taught me and I just fix it her way....'cause grandma's recipes are the best, you know!
The night before serving, season a brisket to taste with onion salt, garlic salt, celery salt, pepper, and liquid smoke. Wrap up tightly in foil and refrigerate overnight. The next morning, open the foil and sprinkle on a coating of Worcestershire sauce, then tightly wrap up in foil and cook in a slow oven. Depending on where you live, cooking temp and time vary. In low altitude 6 hours at 275ºF. will be fine, but at higher altitudes, it's more like 8 hours at 300ºF. Then add a layer of your favorite BBQ sauce to the top, reseal the foil and cook an additional hour. When the brisket is done, let it sit for a few minutes to lock in the juices, then thinly slice. This is delicious hot or cold and makes fantastic sandwiches.
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Broiled Chicken Deluxe
1 whole chicken breast, split
1/2 lemon
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 cup butter, melted, divided
2 tsp. sugar
In broiler pan without rack, place chicken, skin side up. Rub entire surface with lemon, squeezing out some juice. In small bowl, mix together salt, pepper and paprika. Sprinkle mixture on chicken. Brush half of the butter on the chicken; then sprinkle with sugar. Place broiler pan as far from heat as possible and cook at 450ºF. for about 10 minutes, allowing seasonings to penetrate. Raise broiler pan so that chicken is 6-12" from heat. Broil, basting occasionally with remaining butter, and turning to insure even browning, for about 35 minutes or until fork can be inserted in chicken with ease. Be careful not to burn. Makes 2 generous servings.
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Broiled Chicken Italiano
2-1/2 to 3 lb. chicken, cut into serving pieces
1/2 cup Italian dressing
Place chicken on broiler rack. Sprinkle with salt and brush with dressing. Broil about 45 minutes, basting with remaining dressing and turning frequently. Serves 4.
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Buffalo Chicken Strip Wraps
from Steph
2 packages (10 oz. each) baked chicken breast tenders
4 flour tortillas
Shredded lettuce
1/2 cup shredded reduced fat Cheddar cheese
Diced tomatoes
1/2 cup Ranch dressing
4 tsp. hot sauce, or to taste
Bake chicken tenders according to package directions. Slice into pieces. Evenly layer chicken, lettuce, cheese and tomatoes on tortillas. Combine Ranch dressing and hot sauce; evenly drizzle over filling. Wrap tortillas up to enclose filling. Yield: 4 servings.
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Buffalo Chicken Wings
from Martha Stewart Living
2 quarts canola oil or Crisco
3-1/2 lb. chicken wings, cut into three pieces, wing tips reserved for stock
4 Tbsp. unsalted butter
1 cup Frank’s Red Hot Sauce
2-1/2 tsp. Tabasco sauce
1-1/2 tsp. cayenne pepper
Blue-Cheese Dressing
2 oz. blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1/4 lemon, or to taste
coarse salt and freshly ground black pepper
celery sticks
Heat 4” of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400ºF. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side. Serves 2-4.
Blue-Cheese Dressing: In a small bowl, stir to combine all ingredients. Makes 1 cup
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Buffalo Wings
from Melanie
Toss a large package of wings (cut into thirds discarding the tip) in Bisquick and fry in Crisco oil until done. (or, you can oven "fry" them, bake at 400 for 30 minutes or until golden brown). Toss fried wings in the following mixture:
1 cup of Franks hot sauce
1/2 cup butter, melted
one package of dry Ranch dressing mix (this is the secret ingredient).
Serve with blue cheese dressing and enjoy!
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Butter Roasted Chicken
recipe by Teri
1 whole chicken, about 3 to 4 lbs., whole or cut into serving pieces
1/2 cup butter or margarine
1/3 cup lemon juice
1 Tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 tsp. brown sugar
1/2 tsp. dried rosemary, crushed
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
Place chicken in a 13x9" baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325ºF. for 1-1/2 hours, or until juices run clear, basting occasionally.
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Butterfly Chops & Potatoes
from "Southern U.S. Cuisine"
6 or more medium red potatoes, thickly sliced
1 large onion, quartered and thickly sliced
4 to 6 boneless, butterflied pork chops
1 packet Zesty Italian dressing mix (0.6oz)
salt and pepper to taste
Toss potatoes and onion with salt and pepper; top with pork chops. Sprinkle chops with dressing mix. Cover and cook on low 7 to 9 hours. (a 4-1/2-quart or larger pot will be necessary for the larger number of chops and potatoes.) Serves 4 to 6.
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California Chicken
from Kathy
1 pkg. onion soup mix
1 cup uncooked rice (I usually add an additional 1/4 cup)
4-6 bone in chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup (I used reduced fat)
2-1/2 cups water or chicken broth
butter
Sprinkle soup mix over bottom of well-buttered (I use Pam) baking dish (9x13 works well). Mix soups together and pour over. Cover with rice. Layer with chicken. Pour over broth and dot with butter. Cover with foil and bake at 325ºF. for 1-1/2 hours.
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Campbell's Creamy Ranch Pork Chops & Rice
from Dana
1 Tbsp. vegetable oil
4 boneless pork chops
1 can cream of mushroom soup, can use 98% fat free
1/2 soup can milk
1 pkg. (1 oz) ranch salad dressing mix
paprika
Ranch-Style Rice, below
Heat oil in skillet. Add chops and cook until browned. Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Sprinkle with paprika. Serve with Ranch-style rice. Serves 4.
Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
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Caribbean Barbecued Pork Steaks
1-1/2 pounds boneless pork chops/steaks, about 1/2" thick
1 large red onion, sliced
3/4 cup fresh lime juice
1 tsp. salt
1/2 tsp. cayenne pepper
Lay pork in a glass or enamel 12x9" baking dish. Cover with the sliced onions. Mix together the lime juice, salt and cayenne pepper. Pour over the pork, then cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3" from heat, for 8-10 minutes, turning once. While pork is cooking, heat the onions and lime juice to boiling. Serve the onions, and tortillas, if desired, with the cooked pork.
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Cheddar Burgers & Veggies
1 lb. ground beef
1 cup shredded Cheddar cheese
1 Tbsp. Worcestershire sauce
2 medium green onions, chopped
1 tsp. peppered seasoned salt
2 medium potatoes, thinly sliced
1-1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, optional
4 medium green onions, sliced
1/2 tsp. peppered seasoned salt
Heat coals or gas grill. Spray half of one side of four 18x12” sheets of heavy-duty foil with Pam. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 tsp. seasoned salt. Shape into four patties, about 1” thick. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 tsp. seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2” fold; fold again. Allow space on sides for circulation and expansion. Grill packets 4-6” from medium heat 17-20 minutes or until potatoes are tender. Place packets on plates. Cut a largexacross top of packet; fold back foil. Serves 4.
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Cheddar Mushroom Pork Steaks
10-3/4 oz. can condensed cream of mushroom soup
11 oz. can condensed cheese soup
two 10-3/4 oz. cans milk
8 thick cut pork steaks
1 Tbsp. dried oregano
1 Tbsp. dried basil
salt and pepper to taste
Preheat oven to 375ºF. In a large bowl, combine the mushroom soup, Cheddar cheese soup and the milk. Mix until well blended. Season the pork steaks with the oregano, basil and salt and pepper to taste. Pour about 2 cups of the sauce into a 9x13”baking dish and place the pork steaks over the sauce. Top the steaks with the remaining sauce. Bake, uncovered, for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.
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Cheeseburger Loaf
1 lb. ground beef
1/4 cup chopped onion
10-3/4 oz can condensed tomato soup, undiluted
1/2 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. pepper
1-lb. loaf French bread
1 T butter, softened
8 oz processed American or Mexican flavored cheese, sliced
In saucepan over medium heat; cook beef and onion until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer for 5-10 minutes. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4" shell (discard removed bread or save for another use). Spread butter on cut slide of bread. Place loaf on a baking sheet and broil until lightly browned. Spoon beef mixture into shell; arrange cheese slices on top. Broil until cheese is melted, about 2-3 minutes. Replace bread top.
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Cheesecake Factory Romano Chicken
from CopyKat Recipes
2 boned and skinned chicken breasts
1/2 cup flour
2 Tbsp. Romano cheese
salt and pepper
1 egg, beaten
2 tsp. water
Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2" thick. Season the flour with salt and pepper, and coat the chicken lightly. The dip in egg mixture and cover with shredded Romano cheese. Place in drying pan over medium-high heat, with a little bit of oil. Cook until golden brown.
NOTE: This is wonderful over fettuccini Alfredo!
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Cheesy Broccoli Chicken
one boneless, skinless chicken breast per person
2 cups frozen broccoli
2 cups velveeta cheese, cubed
3 cups cooked rice
2 T. olive oil
season to taste with salt, pepper, garlic
Lightly pan fry the chicken in oil, seasoning on both sides. In a casserole pan, layer bottom with cooked rice. In a saucepan, cook broccoli until tender, drain. Add cheese until melted. Lay pieces of chicken on top of rice. Pour broccoli/cheese mixture over chicken. Heat in 350ºF oven for 20-25 minutes until heated through.
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Cheesy Chicken
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
2 cup grated cheese of your choice
6-oz. pkg. stuffing
1/2 stick margarine
Melt the margarine and mix with the stuffing. Layer the ingredients in the order they are listed, in a baking dish. Bake at 350ºF for 50 minutes.
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Cheesy Crockpot Chicken
from Carrie
6 boneless and skinless chicken breasts
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed Cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day (6-8 hours). Serve over rice or noodles.
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Cheesy Scalloped Potatoes with Ham
from Steph
2-1/2 cups lowfat milk
1/4 cup lite sour cream
1/4 cup flour
1 tsp. Molly McButter
1-1/2 cups reduced fat Sharp Cheddar cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
Pinch garlic powder
Pinch dry mustard
6 medium potatoes, cooked and sliced
1 small sweet onion, diced
1 can lean chunk ham, drained and rinsed
1/4 cup reduced fat butter cracker crumbs (like Ritz)
In a large saucepan, whisk together milk, sour cream, flour and Molly McButter. Cook and stir over medium-high heat until thickened. Stir in cheese, salt, pepper, garlic powder and mustard. Stir until cheese is melted and sauce is smooth. Remove from heat. Spray a 2-quart casserole dish with nonstick cooking spray. Layer 1/3 of the potato slices on bottom of dish. Top with 1/3 of the onion, 1/3 of the ham and 1/3 of the cheese sauce. Repeat layers two more times. Top with cracker crumbs. Bake at 350ºF for 30 minutes or until casserole is heated through and bubbly. Yield: 6 servings.
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Cheesy Tomato Basil Chicken Breasts
3 Tbsp. butter
1/3 cup chopped onion
6-oz can tomato paste
2 medium (2 cups) tomatoes, cubed 1"
1 Tbsp. dried basil leaves
2 tsp. finely chopped fresh garlic
1/2 tsp. salt
1/4 tsp. pepper
six 6 oz boneless skinless chicken breasts
3/4 cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp. butter, melted
6 oz (1-1/2 cups) shredded mozzarella cheese
Heat oven to 350º. In 13x9" baking pan melt 3 Tbsp. butter in oven (4-6 minutes). Meanwhile, in medium bowl stir together chopped onion, tomato paste, tomato cubes, basil, garlic, salt and pepper; set aside. Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake for 30 to 40 minutes or until chicken is no longer pink. Meanwhile, in small bowl stir together crumbs, parsley and butter. Sprinkle chicken with cheese; sprinkle with topping mixture. Continue baking for 5-10 minutes or until chicken is fork tender and bread crumbs are browned. Serves 6.
Microwave Directions: Topping: In small bowl melt 2 Tbsp. butter on high (40-50 seconds). Stir in bread crumbs. Microwave on high, stirring every 30 seconds, until crumbs are toasted (3-4 minutes). Stir in parsley; set aside. In 9" square baking dish melt 3 Tbsp. butter on high (40-50 seconds). Arrange chicken pieces in dish, turning to coat with butter. In medium bowl stir together all remaining sauce ingredients. Spread over chicken. Cover with waxed paper; microwave on high, turning dish 1/4 turn twice during last half of time, until chicken is fork tender (16-20 minutes). Sprinkle chicken with cheese. Cover; microwave on high until cheese is melted (1 minute). Sprinkle toasted bread crumbs over cheese. Microwave on high to heat crumbs (1 minute).
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Cheesy Turkey Cutlets
4-1/2-oz. jar mushrooms
1 Tbsp. cooking oil
1 Tbsp. butter
4 turkey breast tenderloin steaks (1 lb.)
1/4 cup flour
4 oz. thinly sliced ham
3 Tbsp. finely shredded Parmesan cheese
1/4 cup sweet or dry white wine
Drain mushrooms, reserving 1/4 cup of the liquid; set aside. In large skillet, heat oil and butter until butter is melted and oil is hot. Dip each turkey steak into flour to coat both sides. Over medium heat, cook turkey until browned, about 4 minutes on each side. Transfer to ungreased 2-quart rectangular baking dish; reserve drippings in skillet. Preheat oven to 400ºF. Top each turkey steak with slices of ham. Sprinkle with mushrooms and Parmesan cheese, divided evenly. Pour reserved mushroom liquid into skillet. Cook over medium heat 30 seconds, stirring occasionally. Stir in wine and cook 30 seconds more. Pour over turkey. Bake, uncovered, about 10 minutes or until cheese is melted and turkey is cooked through. Serves 4.
NOTES: If your grocery store does not sell turkey tenderloin steaks, buy two whole turkey tenderloins and cut them in half horizontally. *** If you prefer not to use the mushroom liquid, you can use 1/4 cup chicken broth instead.
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Cheryl's Beef Burgundy
from Pam
2 slices bacon, chopped
2 pounds sirloin tip or round steak, cut in 1" cubes (any cut of meat will work)
1/4 cup flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram (I use rosemary-I use all fresh herbs, double the quantity)
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup Burgundy wine (Merlot works too)
2 Tbsp. cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crockpot. Cover and cook on low for 6 to 8 hours or until meat is tender. (Newer crockpots cook in less time - check after half the suggested time!) Turn control to high. Add cornstarch (dissolved in 2 Tbsp. water); cook on high 15 minutes.
NOTES: Add 1/4 pound fresh mushrooms during last 15 minutes, if desired. (I use 1/2 pound-sometime more)
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Chicken a la Good
from Kris
4 skinless, boneless chicken breast halves, pounded 1/4" thick
garlic salt to taste
ground black pepper to taste
1/2 pound thinly sliced ham
4 slices Swiss cheese
8 slices bacon
14-1/2 oz. can chicken broth
Preheat oven to 375ºF. Sprinkle each flattened breast with garlic salt and pepper to taste on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breasts in a 2 quart glass baking dish and pour in chicken broth. Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.
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Chicken & Bow Tie Marinara
from Ellen
Dredge pounded chicken cutlets in a mixture of seasoned breadcrumbs and parmesan cheese, and fry in olive oil and butter. Coat the bottom of a baking dish with a nice layer of whatever marinara sauce you like, home made or not, and place cutlets in a single layer; top with more sauce and shredded mozzarella. Bake at 350ºF, covered, for about 20 minutes, then uncovered for 5-10 minutes more. Couldn't be easier. Serve with bow tie pasta and more of the marinara sauce, and a nice big salad.
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Chicken & Carrots with Wine Sauce
from Weight Watchers All In Good Time
2-1/2 pounds skinless chicken thighs, about 8
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. pepper
4 garlic cloves, crushed
1/2 cup white wine
2 cups sliced carrots
2 Tbsp. cornstarch
2 Tbsp. white wine
Place chicken and carrots in crockpot, pour wine over chicken and carrots. Sprinkle with seasoning. Cook on low 6 to 7 hours. Remove chicken from sauce. Mix the remaining 2 T spoons wine with the cornstarch until smooth. mix in to sauce in crockpot and cook on high about 15 minutes. Serve chicken with sauce. Serves 4, 7 WW points/serving.
Per serving: 337 Calories; 9g Fat (26% calories from fat); 45g Protein; 11g Carbohydrate; 186mg Cholesterol; 748mg Sodium Food Exchanges: 1/2 Starch/Bread; 6 1/2 Lean Meat; 1 1/2 Vegetable
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Chicken & Cornmeal Dumplings
from Lisa
2 cups diced potatoes
13-3/4 oz. can chicken broth
12 oz. can vegetable juice cocktail, 1-1/2 cups
1/2 cup sliced celery
1/2 cup chopped onion
1/2 tsp. salt
1 tsp. chili powder
6 drops bottled hot pepper sauce
2 cups cubed, cooked chicken
10 oz. pkg. frozen cut green beans, thawed
1-1/4 cups Bisquick
1/3 cup yellow cornmeal
2 tbsp. finely chopped parsley
1 cup shredded Cheddar or American cheese
2/3 cup milk
Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the crockpot. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly; add thawed green beans and cubed chicken. In a mixing bowl, combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by Tbsp. onto stew; cover. Cook 2-1/2 hours more (don't lift cover). Sprinkle dumplings with the rest of the cheese before serving.
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Chicken & Dumplings
2/3 cup Bisquick
1 tsp. salt
1/4 tsp. pepper
3 to 3-1/2 lbs. cut-up broiler-fryer chicken
1 Tbsp. vegetable oil
10-3/4-oz. can condensed cream of chicken soup
1-1/4 cups water
3 medium carrots, sliced
1 medium onion, sliced
2 cups Bisquick
2/3 cup milk
1 tsp. crushed dried sage leaves
Mix 2/3 cup Bisquick, the salt and pepper; coat chicken. Heat oil in Dutch oven. Cook chicken in oil until brown on all sides. Remove chicken; drain fat from Dutch oven. Mix soup, water, carrots and onion in Dutch oven. Place chicken, skin sides up, on soup mixture. Cover and heat to boiling; reduce heat. Simmer 40 minutes. Mix remaining ingredients until soft dough forms. Drop by 10 spoonfuls onto simmering mixture in Dutch oven. Simmer uncovered 10 minutes; cover and simmer 10 minutes longer. Serves 6.
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Chicken & Dumplings #2
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Megan Pepping, Coshocton, OH
4 lb. chicken breasts
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 onion, chopped
1/2 tsp. dried rosemary
1-1/2 tsp. dried thyme
2 tsp. salt
1/2 tsp. pepper
Rinse chicken breasts and place in large stockpot. Cover with water. Add carrots, celery, onion, rosemary, thyme, salt and pepper. Bring to a boil. Reduce to a simmer. When chicken is cooked, approximately 30-45 minutes or until juices run clear when chicken is pierced, remove from pot and shred. Return to broth.
Dumplings:
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 Tbsp. parsley, minced
4 Tbsp. shortening
3/4 to 1 cup milk
Combine flour, baking powder, salt and parsley in bowl. Cut in shortening until mixture resembles coarse meal. Add milk and stir briefly with fork. If necessary, add additional milk to make dough hold together. Drop mixture by spoonfuls on top of boiling chicken mixture. Cover and steam 20 minutes without lifting lid. Don’t even peek!
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Chicken & Green Bean Bake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Donna Lewis, Bellflower, CA
2-3 skinless, boneless chicken breasts
salt
pepper
garlic powder
10-3/4 oz. can cream of mushroom soup
1/2 cup milk
14-1/2 oz. can green beans, drained
2.8-oz. can French fried onions
Place chicken breasts in crockpot. Season with salt, pepper and garlic powder to taste. Cook until done, approximately 2-3 hours on high. Drain off any liquid. Return chicken to pot. Add mushroom soup, milk and green beans. Cover mixture with onions. Sprinkle with pepper. Cover and cook 30 minutes longer.
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