Lemon Cream Pasta with Chicken & Asparagus
from Julia
2 Tbsp. unsalted butter
1 boned and skinned chicken breast, cut in 1/4" strips
1 pound asparagus, cut in 1/2" pieces
3 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley
2 tsp. grated lemon rind
1/4 cup heavy cream
3/4 tsp. salt
1/2 tsp. pepper
8 oz. bow tie pasta, cooked (warm)
1/4 cup chicken broth
In a large skillet over medium heat, melt butter. Sauté chicken for 5 minutes. Remove to a plate. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss.
Back to the top
![[IMAGE]](line03.gif)
Lemon-Flavored Chicken
3-1/2 lb. broiling chicken, cut up
salt, pepper
1/4 cup lemon juice
1/3 cup olive oil
1 clove garlic, minced
1 tsp. dried parsley flakes
2 tsp. dried oregano
Salt and pepper chicken pieces. In soup plate, mix lemon juice, olive oil, garlic, parsley and oregano. Dip each piece of chicken into lemon-oil mixture. Place in broiler pan. Broil chicken 15-20 minute on each side, or until brown and tender. Baste occasionally with more of the lemon-oil mixture. Serve with pan juices poured over chicken. Serves 4.
Back to the top
Lemon Garlic Chicken
2 lbs. chicken breast halves
1 tsp. dried oregano leaves, crushed
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 cup water
3 Tbsp. lemon juice
2 cloves garlic (more or less to taste), minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley
Remove skin and excess fat from chicken; rinse and pat dry. In small bowl, mix oregano, seasoned salt and pepper; rub into chicken, using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2-1/2-3 hours or on low for 5 to 6 hours or until chicken is almost tender. Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion. Serve with rice pilaf.
Back to the top
Lemon-Garlic Chicken Thighs
from Cooking Light magazine
1/4 cup fresh lemon juice
2 Tbsp. molasses
2 tsp. Worcestershire sauce
4 garlic cloves, chopped
8 chicken thighs, skinned
Cooking spray
1/4 tsp. salt
1/4 tsp. pepper
Lemon wedges, optional
Parsley sprigs, optional
Combine first 4 ingredients in a dish; add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 425ºF. Remove chicken from dish; reserve marinade. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper. Bake 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired. Serving size: 2 chicken thighs
Back to the top
Lemon-Ginger Yogurt Chicken
recipe by Linda W.
2 boned and skinned chicken breast halves
1/4 cup fresh lemon juice
1/4 cup nonfat yogurt
1/2 Tbsp. grated fresh ginger root
1 Tbsp. honey
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1 Tbsp. extra virgin olive oil
Mix all ingredients except chicken in a small jar with a tight fitting lid, shaking well to mix thoroughly. Pour over chicken breasts in a Ziploc bag, squeeze air out and zip shut. Smoosh around in the bag to make sure chicken is well covered with yogurt mixture, and marinate in the fridge for at least 2 hours; up to 8. Prepare grill to a medium heat. Grill chicken breasts about 7-8 minutes on each side, spooning a bit of the yogurt marinade on top, until juices run clear and no pinkness remains in chicken.
Back to the top
Lemon Grilled Pork Chops
from "The All New Good Housekeeping Cookbook"
3 Tbsp. fresh lemon juice
1 Tbsp. olive oil
2 Tbsp. finely chopped fresh parsley
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
6 pork rib or loin chops, 1” thick (8-10 oz. each)
6 lemon wedges
Prepare grill. In ziptight plastic bag, combine lemon juice, oil, parsley, oregano, salt and pepper. Add chops, turning to coat. Seal bag, pressing out as much air as possible. Let stand 20 minutes at room temperature, turning once. Remove chops from bag; discard marinade. Place chops on grill and cook over medium heat until cooked through and juices run clear when center of chop is pierced with tip of knife, about 7 minutes per side. Serve with lemon wedges. Serves 6.
Each serving: 262 calories, 34g protein, 2g carbohydrate, 13g total fat (4g saturated), 93mg cholesterol, 125mg sodium
Back to the top
Lemon Herbed Roasted Chicken
recipe by Rival
3-1/2 pounds chicken
1/4 cup chopped onion
2 Tbsp. butter or margarine
juice of one lemon
1/2 tsp. salt
1 Tbsp. fresh parsley, (or 1 tsp. dried)
1/4 tsp. thyme leaves
1/4 tsp. paprika
Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity of the chicken and rub the skin with butter or margarine. Place chicken in crockpot. Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings. Cover and cook on low for 8 to 10 hours.
Back to the top
Lemon-Pepper Chicken
chicken cutlets (about 1 lb.) pounded to even thickness
1 tsp. lemon pepper (approx.)
1 Tbsp. olive oil
1/2 c. chicken broth
2 Tbsp. FRESH lemon juice
Sprinkle lemon pepper on one side of chicken cutlets. Heat olive oil in a non-stick skillet over medium high heat. Cook on each side for 2-3 minutes, or until lightly browned. Remove to a plate and set aside. Add chicken broth & lemon juice to pan and broil for 2 minutes, stirring occasionally. Return chicken to pan, lemon-peppered side up and simmer, covered (if desired) for 5 minutes or until chicken is cooked throughout. Spoon sauce over occasionally. Serve with sauce spooned over chicken. Good with white rice.
Back to the top
Lemon-Rosemary Chicken Breasts
from "The All New Good Housekeeping Cookbook"
2 lemons
1 Tbsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
1 garlic clove, finely chopped
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
4 small skinless, boneless chicken breast halves (1 lb.)
Prepare grill. From 1 lemon, grate 2 tsp. peel. From 1/2 lemon, cut thin slices, reserve for garnish. Squeeze juice from remaining three lemon halves into medium bowl. Stir in lemon peel, rosemary, garlic, oil, salt and pepper. Add chicken breast halves to bowl, turning to coat with mixture. Arrange chicken on grill over medium heat. Grill, brushing with remaining marinade, 5 minutes. Turn chicken and grill until chicken loses its pink color throughout, about 5 minutes longer. Garnish with lemon slices. Serves 4.
Each serving: 153 calories, 26g protein, 3g carbohydrate, 4g total fat (1g saturated), 66mg cholesterol, 364mg sodium
Back to the top
Lemon-Rosemary Grilled Chicken Thighs
from Nancy
8 chicken thighs
1/3 cup olive oil
1/4 cup chopped fresh rosemary
4 tsp. lemon peel
2 tsp. Key West seasoning blend
1/3 cup fresh lemon juice
2 Tbsp. honey
4 garlic cloves, pressed
In a large bowl whisk together all the ingredients except the chicken. Place chicken in a glass dish or Ziploc bag, pour marinade over. Refrigerate at least 1 hour or up to 4 hours. Prepare grill. Remove chicken from marinade; reserve. Place chicken on grill skin side down and cook over medium coals 10 minutes. Turn chicken, brush with reserved marinade and cook an additional 20-30 minutes until chicken is cooked through and juices run clear, brushing frequently with reserved marinade. Discard any remaining marinade. Serves 8.
Back to the top
Lemon-Tarragon Chicken
1/4 cup dry white wine
1 Tbsp. minced fresh tarragon, or 1 tsp. dried
1 tsp. grated lemon zest
2 Tbsp. lemon juice
2 garlic cloves, minced
four 4-oz. skinless, boneless chicken breasts
To prepare marinade: In gallon-size ziptop bag, combine wine, tarragon, lemon zest, lemon juice and garlic; add chicken. Seal bag, squeezing out air. Turn to coat chicken. Refrigerate 2 hours or overnight, turning bag occasionally. Spray broiler pan or grill rack with Pam; set aside. Preheat broiler or prepare grill. Drain chicken and discard marinade. Broil or grill chicken 5" from heat, until chicken is cooked through, about 5 minutes on each side. Serves 4.
Back to the top
Lemon Teriyaki Glazed Chicken
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/2 cup lemon juice
1/2 cup soy sauce
1/4 cup sugar
3 Tbsp. brown sugar
2 Tbsp. water
4 cloves garlic, minced
3/4 tsp. ground ginger
6-8 chicken breasts, strips or chicken thighs
In skillet, combine all ingredients except chicken. Cook over medium heat 3-4 minutes. Add chicken, simmer 30 minutes or until thoroughly cooked.
Back to the top
Lemon Turkey Cutlets
from Nicole
eight 2 oz. turkey breast cutlets
2-1/2 Tbsp. all-purpose flour
2 tsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 Tbsp. lemon juice
one lemon, sliced, optional
fresh sage sprigs, optional
Place cutlets between two sheets of heavy duty plastic wrap, flatten to 1/8" thickness, using a meat mallet or rolling pin. Dredge in flour, set aside. Heat 1-tsp. oil in a large nonstick frying pan over medium heat until hot. Add half of the cutlets, and cook three minutes on each side or until browned. Transfer cutlets to a serving platter, keep warm. Repeat procedure with remaining 1-tsp. oil and cutlets. Sprinkle cutlets with salt, pepper and lemon juice. If desired, garnish with lemon slices and fresh sage sprigs. Serves 4.
Back to the top
Lemony Beef Shanks
12 oz beer
6-oz can tomato paste
1/4 cup Wondra flour
4 garlic cloves, minced
1 medium onion thinly sliced
1/2 lb. white mushrooms, sliced
3 carrots, peeled and sliced
1-1/4 lbs. red potatoes, cut into 1" cubes
2-1/2 to 2-3/4 lbs beef shanks, trimmed of fat
1 Tbsp. lemon zest
2 Tbsp. lemon juice
salt and pepper to taste
In a 3-1/2 qt. electric slow cooker, mix together the beer and tomato paste. Whisk in the flour, salt, pepper and garlic until well blended. Stir in the onion, mushrooms, carrots, and potatoes. Add the beef shanks and push down into the vegetable mixture. Cover and cook on the low heat setting 8-1/2 to 9 hours or until the beef and potatoes are tender. Stir in the lemon zest and lemon juice just before serving.
Back to the top
Lemony Chicken
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 whole boneless, skinless chicken breasts (6 halves)
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
3 Tbsp. butter or margarine
1 chicken bouillon cube
1 cup water
1 large lemon, halved
Pound chicken to 1/4” thick. Mix flour, salt and pepper. Pat onto both sides of chicken. Reserve remaining flour mixture. In large skillet over medium-high heat in margarine, cook 3 chicken pieces at a time until lightly browned on both sides. Remove chicken to plate. Reduce heat to low. In drippings in skillet, stir reserved flour mixture. Add bouillon, water and juice of half lemon, stirring to loosen bits. Return chicken to skillet. Thinly slice lemon half and top chicken with slices. Cover and simmer 5 minutes. Serves 6.
Back to the top
Lil' Cheddar Meatloaves
recipe by Teri
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 pound ground beef
Glaze Topping:
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 tsp prepared mustard
In a bowl, beat the egg and milk; stir in cheese, oats onion and salt. Add beef and mix well. Shape into 8 loaves; place in greased 9x13" baking dish. Combine ketchup, brown sugar, and mustard; spoon over meat loaves. Bake uncovered at 350ºF. for 45 minutes or until meat is no longer pink and thermometer reads 160ºF.
NOTE: This can be shaped into one loaf, if desired, but baking time will have to be adjusted.
Back to the top
Low-Fat Chicken & Veggie Bake
from www.justcrockpotrecipes.com
8 boneless skinless chicken breasts
2 cans whole potatoes, drained
1 tsp. garlic powder
1 bottle fat free Italian salad dressing
1 package frozen vegetables
1 can water chestnuts, optional
Salt, to taste
Freshly-ground black pepper, to taste
Sprinkle chicken breasts with salt, pepper and garlic powder. Put chicken in bottom of crockpot. Add remaining ingredients. Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Serves 8.
Back to the top
Low-Fat Pot Roasted Chicken & Vegetables
from http://recipes.taronga.com/crockpot/
3 lb. chicken, cut into pieces
2 Tbsp. unsalted butter, softened
2 Tbsp. olive oil
2 cups defatted chicken broth
2 cups diced carrots
1 medium onion, halved and slivered
2 Tbsp. very finely minced garlic
1 Tbsp. chopped fresh tarragon or 1 tsp. dried
salt and freshly ground black pepper, to taste
2 Tbsp. cornstarch
2 Tbsp. chopped fresh tarragon or parsley, for garnish
Rinse chicken pieces and pat dry. Place all of the ingredients, except the cornstarch and the garnish, in the crockpot; stir to combine. Cover and cook on high heat for 4 1/2 hours or until cooked through. Remove chicken pieces from the crockpot and keep warm. Mix the cornstarch with 2 Tbsp. cold water in a small bowl. Whisk into the sauce in the pot and continue cooking, covered, 30 minutes or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with tarragon or parsley.
Back to the top
Maple Country Ribs
from Pam
3 pounds country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 Tbsp. lemon juice
1/4 tsp. of each: salt, pepper, paprika, garlic powder and ground cinnamon
Mix and cook all day in your crockpot.
Back to the top
Maple-Glazed Turkey Breast
from "Betty Crocker Slow Cooker Meals" cookbooklet
6 oz. original flavor long grain and wild rice mix
1-1/4 cup water
1 lb. boneless turkey breast
1/4 cup maple flavored syrup
1/2 cup chopped walnuts
1/2 tsp. ground cinnamon
Mix uncooked rice, seasoning packet from rice mix and water in 3.5 to 6 quart slow cooker. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup, sprinkle with walnuts and cinnamon. Cover and cook on low heat setting 4 to 5 hours or until juice of turkey is no longer pink when center is cut.
Slow Cooker Directions: Decrease water to 1-1/4 cups. Increase maple-flavored syrup to 1/4 cup. Mix uncooked rice, seasoning packet from rice and water in 3 1/2- to 6-quart slow cooker. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup. Sprinkle with walnuts and cinnamon. Cover and cook on low heat setting 4 to 5 hours or until juice of turkey is no longer pink when center is cut.
Back to the top
Margarita Chicken
from Southern Living magazine
2 Tbsp. triple Sec
2 Tbsp. lime juice
1/4 cup tequila
1/4 cup olive oil
2 cloves garlic, minced
1 jalapeno, seeded and minced
1/4 cup cilantro, chopped
4 skinless boneless chicken breast halves
Combine first 8 ingredients in a shallow dish or zip top plastic bag. Add chicken, cover or seal and chill for around 3 hours. Remove chicken from marinade, discarding marinade. Grill or broil.
NOTE: For shrimp, substitute 2 pounds medium size fresh shrimp, peeled and deveined, for chicken. Arrange in grill basket and grill 10 minutes or until shrimp turns pink.
Back to the top
Marinated Chicken
from Pieri
3/4 cup oil
3/4 cup lemon juice
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. celery salt
1 tsp. rosemary
1/2 tsp. marjoram
1 tsp. thyme
2 to 3-1/2 lbs of chicken pieces
Remove skin from chicken. Blend all ingredients and pour over chicken. Marinate for 2-4 hours Baste often with marinade while cooking on the grill or at 350ºF. in oven until chicken is tender
Back to the top
Marinated Chicken & Pork
from Kris
3 lb chicken pieces
2 cloves garlic, crushed
1 lb lean boneless pork cubed
3 tomatoes chopped
1 cup dry red wine
1/2 tsp. rosemary
1/2 tsp. black pepper
1 tsp. salt
3 cups beef broth
Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hours or until chicken and pork are thoroughly cooked. Serves 6.
Back to the top
Meatball Porcupines
1/2 lb. ground beef
1/4 cup uncooked rice
1/4 cup milk or water
2 Tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. garlic salt
dash of pepper
1 Tbsp. shortening
8 oz. tomato sauce
1/2 cup water
1-1/2 tsp. Worcestershire sauce
Mix beef, rice, milk, onion, salt, celery salt, garlic salt and pepper. Form into four medium balls. Fry in melted shortening, turning frequently, until light brown (but not crusty) on all aides. Add tomato sauce, water and Worcestershire sauce; mix well. Cover; simmer 45 minutes over low heat. Add a small amount of additional water if liquid cooks down too much. Serves 2.
Back to the top
Meatball Stroganoff
from Rachael
1 pound lean ground beef
1 egg, beaten
1 cup soft bread crumbs
1/8 tsp. seasoned salt
dash ground black pepper
1-1/4 oz. pkg. dry mushroom soup mix
4-1/2 oz. jar/can whole button mushrooms, drained
2 Tbsp. all-purpose flour
1-1/4 cups water
1/2 cup sour cream
hot cooked egg noodles
Combine ground beef, egg, breadcrumbs, seasoned salt, pepper, and 2 Tbsp. soup mix, reserving remaining soup mix; mix well. Cover each whole mushroom with about 1 Tbsp. meat mixture, carefully sealing all around. Place meatballs in a 15x10” jellyroll pan; bake, uncovered, at 375ºF for 20-25 minutes or until done. Drain on paper towels. Combine remaining soup mix, flour, and water in a large saucepan; mix well. Cook over medium heat, stirring constantly, until smooth and thickened; stir in sour cream. Add meatballs; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve meatballs over hot cooked noodles. Makes 6 servings.
NOTES: If you don't want to wrap the meat around the mushrooms, just simply add them to the sauce at the end and heat through. Mix the noodles and meatballs together with the sauce and serve. Tastes good over rice or toast points, also.
Back to the top
Meatballs with Wine Sauce
1/3 cup brown sugar, packed
8 oz. tomato sauce
3 tbsp. lemon juice
1/8 tsp. garlic salt
1/2 cup red wine
1/3 cup grated raw potato
1 lb. ground chuck
1 sm. onion, finely minced
1 egg
1 tsp. salt
Combine sugar, sauce, lemon juice, garlic salt and wine. Bring to boiling, stirring, reduce heat and allow to simmer gently, uncovered until sauce thickens (20 minutes). Combine potato, meat, onion, egg and salt until blended; shape into balls size of large marble. Arrange on baking pan, put in 500ºF. oven for 5 minutes. Remove and add to sauce including any pan juice. Simmer a few minutes. Cool and store. Best made one day before serving. Freezes well. Serve HOT. Makes approximately 72.
Back to the top
Meatloaf on the Grill
2 lbs. ground beef
1-1/2 cups dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
Preheat grill to medium-high heat. In large bowl, combine all ingredients; mix well. Shape into 2 loaves, each about 1" thick. Place in hinged grill basket that has been sprayed with Pam. Place on grill and cook, turning once, for 20-30 minutes, until the loaves are firm and no pink remains. (Cooking time will depend on thickness of your loaves and the heat of your grill.) Serves 6-8.
Back to the top
Meatloaf Stuffed with Cheese
from Julie
1 egg, beaten (using 1/4 cup egg beaters)
1/2 cup Italian seasoned bread crumbs
1 tsp. salt
1/2 tsp. black pepper
1 small onion, chopped
1/2 cup chopped green pepper
2 cloves garlic, finely chopped
1-1/2 to 2 lb. ground beef
1 cup shredded Cheddar cheese (or a mix of whatever cheese you have on hand)
1/2 cup catsup
1 Tbsp. brown sugar
1/2 tsp. chili powder
Combine all ingredients all ingredients except cheese and last 3 items in large bowl, mix well with hands. Place half of mixture in a loaf pan lightly sprayed with nonstick cooking spray. Press the cheese down the center of the mixture, making a little well so the cheese can sit into the meat. (I'm also putting a layer of baby spinach leaves over the cheese) Cover with the other 1/2 of meat mixture. Bake in preheated 350ºF. oven for 50 minutes. Combine catsup, brown sugar and chili powder in bowl, pour over meat and bake an additional 15 minutes. Leftovers make great sandwiches!!!
Back to the top
Microwave Roasted Turkey
12-14 lb. turkey, thawed
stuffing, optional
1/2 cup flour
Yes, it sounds strange, and yes, there are those out there who say it can't be done, but I've been roasting turkeys in my microwave for over 20 years, so yes, it CAN be done, and in a fraction of the time! Obviously, you have to start with a turkey that is small enough to fit inside your microwave, with room to spare all the way around (I usually use 12-14 lb. birds, but I have an old, and therefore large!, microwave!) If you wish, stuff the turkey just before roasting.
Put flour in bottom of a Reynolds' turkey-sized oven bag (flour keeps turkey from sticking to bag). Put turkey in bag, then seal bag with the plastic twistie provided. Cut 3-4 slits in the bag to let steam escape; I cut the slits VERY close to the twistie so I don't have a problem with juices running all over when I turn the turkey over! Put the turkey, in its bag, in a microwave-safe dish (I use a 13x9" glass cake pan), breast side down, and put it in the microwave. (In case the bag leaks, which has only happened to me once!, I make sure all the "corners" of the bag are tucked down inside the dish!)
Microwave the turkey on High power (100%) for 5 minutes per pound. (If you have a 10 lb. turkey, it would be 50 minutes; if it's 12.8 lbs., it would be 64 minutes.) Then turn the turkey over, carefully, so the juices don't spill out of the bag, and microwave on Roast (70% power) for 4 minutes per pound, or until meat thermometer reads 180ºF. Let stand on heatproof surface 10-15 minutes before removing stuffing and carving. Use pan juices to make gravy, if you wish.
Back to the top
Mile-High Shredded Beef
1 chuck roast or round steak (3 lbs.)
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth or bouillon
1 garlic clove, minced
1 tsp. salt
3/4 cup ketchup
4 Tbsp. brown sugar
2 Tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. chili powder
3 drops hot pepper sauce
1 bay leaf
1/4 tsp. paprika
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
In Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; covered and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 11/2 cups broth. Skim off any fat. Return meat, vegetables and broth to Dutch oven; add remaining ingredients. Simmer until heated through (keeps well in a crockpot on low heat). Remove bay leaf before serving. Serves 8.
Back to the top
Mini Meatloaves
1 beaten egg
1/2 cup herb-seasoned stuffing mix
1/3 cup milk
1 Tbsp. onion soup mix
2 Tbsp. bottled barbecue sauce, chili sauce or ketchup
1-1/4 lb. lean ground beef
1/4 cup bottled barbecue sauce, chili sauce, or ketchup
Combine egg, stuffing mix, milk, onion soup mix, and the 2 Tbsp. of sauce; add ground beef and mix well. Shape into 5 loaves. Arrange loaves around edge of micro safe dish. Cook, covered on high for 8-10 minutes or until no longer pink, 10-14 minutes. Let stand 5 minutes. Spoon the 1/4 cup sauce over the top of loaves before serving.
Back to the top
Mini Meatloaves #2
recipe by Jane Snow, Knight Ridder Newspapers
3 pounds ground beef
1 medium onion, chopped
2 slices bread, processed into crumbs
2 eggs
1 Tbsp. Worcestershire sauce
1/3 cup ketchup
1 tsp. salt
1/2 tsp. pepper
Place ground beef in a large bowl. Add remaining ingredients. With fingertips, mix gently but thoroughly. Do not knead and press the meat, or the loaves will be tough. Shape meat into 14 balls about the size of tennis balls. Place in muffin tins. Bake in a preheated, 350-degree oven for about 45 minutes, or until cooked through. Cool the loaves slightly, then remove them from muffin tins. Wrap tightly in foil and freeze.
To reheat: Unwrap a meatloaf and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high power for about 3 minutes, or until thawed and heated through. Microwaving time will depend on how many meatloaves are cooked at once. Makes 14 servings.
Back to the top
Mom's Baked Pork Chops
recipe by Nancy
8 pork center loin chops, boneless
2 egg
1cup flour
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. milk
1/2 tsp. sage
1/4 cup vegetable oil
In a shallow pie pan lightly beat together the eggs and milk. Set aside. In another pan mix together the flour, sage, salt and pepper Taking one pork chop at a time, dredge pork chop in the flour, dip in the egg, and repeat with the flour. Set aside. Heat the oil in a large skillet. Brown each pork chop in the hot oil on both sides. Remove from the pan and place in a baking dish. Cover the dish. Bake in a 350ºF oven for 1 hour.
Back to the top
Mom's Chicken Casserole
from Teri
6 to 8 pieces of chicken
Salt and pepper, to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can beef consommé'
4-oz. can sliced mushrooms, drained, optional
1/2 cup milk
1 cup regular raw rice (not instant)
French fried onion rings or chow mien noodles for topping, if desired
Arrange chicken pieces in a greased 13x9" casserole dish or pan. Season with salt and pepper. In a large bowl, whisk together the soups, mushrooms, milk and rice. Pour over chicken. Bake at 350ºF. for one hour.
NOTE: I use any kind of chicken...with bones and skin, or boneless breasts, and sometimes 4 cups cooked and diced chicken, which makes eating easier if serving to company buffet-style.
Back to the top
Mom's Italian Meatballs
recipe by Lynda
2 pounds lean ground beef
1 cup bread crumbs, seasoned
1/2 cup Parmesan cheese, grated
3 eggs
onion, diced
celery, diced
parsley
salt
pepper
3 Tbsp. oil
Mix all ingredients together. Form into meatballs. Fry in oil, in large frying pan. Brown meatballs lightly on all sides, but do not cook through. Cook meatballs in your tomato sauce for about 45 minutes. (If you want Italian sausage, put into the sauce at the same time as meatballs. DO NOT FRY sausage, just cut into serving pieces and add to sauce, same as meatballs.) Add the grease and bits of onions and celery (fallen from the frying pan of meatballs) into your sauce and cook. (This will give the sauce flavor.) Makes about 20 to 24 meatballs depending how large you make them.
Lynda’s Notes: Often I will use 1/2 ground beef and 1/2 ground pork or veal for my meatballs. Sausage also will give your sauce delicious flavor.
Per serving (excluding unknown items): 283 Calories; 20g Fat (66.3% calories from fat); 16g Protein; 7g Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 331mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 Fat.
Back to the top
Monterey Jack Chicken
from CopyKat.com
4 boneless chicken breasts, flattened
salt and pepper
1/4 cup BBQ sauce
bacon
Monterey jack cheese
In frying pan cook chicken, sprinkled with salt and pepper. Top each piece of chicken with about 1/4 of BBQ sauce. Prepare 2 strips of bacon for one piece of chicken. Top with Monterey Jack cheese. Place chicken in baking dish and cook until no longer pink in the middle.
Back to the top
Moon's Barbecue Meatballs
from Steph's Country Kitchen Goodness
1-1/2 lb. lean ground beef
1 cup crushed crackers
18 oz. bottle barbecue sauce, divided
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
Dash of chili powder
Dash of garlic powder
1 small onion, diced
2 Tbsp. butter
In a large bowl, combine beef, crackers, 2 Tbsp. barbecue sauce, egg and seasonings. Melt butter in skillet; sauté onion until tender. Add onion to beef mixture and mix well. Shape beef mixture into 1-1/2" meatballs and place on lightly greased cookie sheet. Bake at 350ºF. for 20 to 25 minutes or until browned. Pour remaining sauce in crockpot. Add meatballs and stir gently to cover in sauce. Cover and cook on high-heat for 2 hours or on low-heat for 4 hours, stirring occasionally. Yield: 6 servings.
NOTE: These meatballs make excellent meatball subs, too! To make regular meatballs, simply omit the BBQ sauce.
Back to the top
Mo's Java Pot Roast
recipe and comments by Mary
3-4 lb. boneless chuck roast
2/3 cup flour
2 cloves garlic, peeled and chopped
1 cup chopped onion
3 Tbsp oil
3/4 cup red wine or apple juice
1 cup V-8® vegetable juice
1 cup black coffee
1 beef bouillon cubes
1 cup water
2 tsp dried thyme or Italian herbs
1 bay leaf
salt and freshly ground black pepper
4 large carrots, or small sack of baby carrots
5 potatoes, peeled and quartered
other vegetables if desired
1/3 cup cold water
3 Tbsp cornstarch
Find your biggest stove top pot with a lid, and pour the oil in it. Put it on medium heat. Unwrap the roast and stare at it in dismay. That's a lot of beef! But until the day you become a vegetarian, you just have to deal with it.....Pour the flour and however much salt and pepper you want into one of those nice plastic bags your apples or bananas came in. Drop the beef in there, close tightly, and wallop it around until the meat is coated. Watch the flour drift around your kitchen and when it settles and the oil is hot, add the meat to the pot. Let it sizzle away for about 10 minutes, or until browned. If all the oil has disappeared, add 2 more tablespoons (this is not diet food, have you guessed that yet?!).
When the oil is hot again, turn the roast with the aid of a heavy duty spatula and a big fork, or whatever works for you. When you have turned it, dust the browned side with 1 teaspoon of the herbs. At this point also, add the onion and garlic to the pan. Let them all brown for another 10 minutes or so, then remove the meat from the pan. (I do something here that would probably gross out Julia Child, but it works for me. I put the meat in the upturned lid of the pot, and don't bother with another stinkin' plate to wash. I mean, the lid's going to get all messy anyway, right?)
To the pot with the onion and the garlic, add the wine and watch it bubble away for a few minutes. Scrape up and stir around all the browned bits on the bottom... That's very important as it gives a real richness to the gravy and keeps the roast from sticking. (If you don't use wine, use apple juice.) After about 3 minutes, add the coffee, beef broth, V-8, water and bay leaf. Turn the heat up and bring to a boil; add the meat back in. Watch until the whole mess is boiling away, then turn down the heat until it is just simmering. This is also very important, because if you boil it, it just gets tough, but if you gently simmer it, eventually it will become falling-apart tender.
Let it simmer for about 2-1/2 hours. I don't bother to turn it but I do occasionally baste the top. At this point, add your vegetables (and maybe a little more water if it needs it). Turn the heat up for a few minutes so it simmers again, then turn it back down to just maintain the simmer. Add the remaining herbs. Put the lid back on and let it do it's thing for about 40 minutes. (yup, that's over 3 hours cooking time and you can do it even longer.... it just gets more tender. Just keep it at a low simmer, NOT A BOIL.)
Now is the time to make your biscuits and yell for somebody to set the table. Don't forget the butter for the potatoes! Also, put the oven on low heat. Remove the vegetables to an ovenproof dish and put in the warm oven to stay (naturally,) warm. Haul the roast out onto a big plate and make somebody else deal with carving it while you make the gravy. Using a slotted spoon, fish out all the really big chunks of leftover stuff. I leave all the bits of onion and garlic in, and if anyone ever complained about lumps, I'd lump them... Anyway, turn the heat up, take cold water and stir the cornstarch into it. While stirring the gravy with one hand, slowly drizzle this in. If it doesn't thicken enough, add a little more corn starch, always dissolving it in cold water first. Remember, this isn't supposed to be a really thick gravy. Now, taste it, and add salt and pepper until it's the way you like it. It is better to under salt than oversalt..... Sometimes when I want a smooth gravy, I use a Braun hand blender to puree it. Just a matter of choice.
Okay! Put it all on the table, sit down, enjoy, and refuse to get up and wait on anybody. Pour gravy on everything, and enjoy, enjoy, enjoy. If there are leftovers, I pour the gravy over everything and freeze it in small portions; great to give to the kids when need a hot, quick meal.
NOTE: You can finish the roast off in the oven with no problem! Just start it on the stove first, to brown it and to do the wine part. Then cover it and put in the oven. I would do about 325ºF. Don't bother to turn it or anything. When you put the vegetables in, if it looks like it's boiling too hard, turn the oven down a bit. Enjoy!
Back to the top
Mozzarella Chicken
from Terry
6 chicken breast halves, boneless, skinless
2 eggs, beaten
1 cup bread crumbs
15 oz. chicken broth ( I like roasted garlic flavor)
8 oz. sliced mushrooms
8 oz. sliced mozzarella
Soak the chicken in the beaten eggs ( the longer the better). Shake the chicken in a bag with the breadcrumbs to coat it. Heat oil in a skillet and brown the chicken ( I like to use garlic flavored oil if I can't find the roasted garlic chicken broth). Place the chicken breasts in a 9x13" baking dish. Cover the chicken with the sliced mushrooms. Pour the chicken broth over the chicken and mushrooms. Top all with the sliced mozzarella cheese. Bake in a preheated 350ºF. oven covered for 30 minutes and uncovered for about 20 minutes.
Back to the top
Mozzarella Meatloaf
1-1/2 lb. lean ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1 tsp. instant minced onion
3/4 tsp. salt
1/2 tsp. leaf oregano
8 oz. tomato sauce, divided
1-1/2 cups (6 oz) shredded mozzarella cheese
4-oz. can sliced mushrooms, drained
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15” long. Place meat mixture in center of one piece; cover with second piece. With rolling pin, press meat into 13x9” rectangle. Remove top sheet of waxed paper. Sprinkle cheese and mushrooms over meat; top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end and using waxed paper to help. Seal ends securely. Place with seam side down in nonstick 9x5” loaf pan. Bake at 375ºF. for 30 minutes. Drain off any fat; return to oven for 30 minutes more. Serves 10.
Back to the top
My Chicken Piccata
recipe by Nancy
6 boneless skinless chicken breast
1/4 cup flour
1/4 cup butter
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. lemon-herb seasoning blend
In a shallow dish mix together the flour and the lemon-herb seasoning blend. Between two sheets of wax paper or parchment paper pound chicken breasts until 1/4” thick. Dredge chicken in flour mixture and set on a drying rack for about 30 minutes. In a large skillet heat oil and 2 Tbsp. butter. Cook chicken on each side until tender and browned, about 4 minutes. Remove chicken to a platter. Add remaining 2 Tbsp. of butter to the skillet as well as the lemon juice. Heat. Pour over chicken and serve.
Back to the top
My Chicken with Sage
recipe by Nancy
6 boneless skinless chicken breast
6 sage leaves, trim off stems
6 tsp. butter, divided
fresh ground pepper, to taste
2 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. flour
1/2 cup Marsala wine
3/4 cup water
1/4 tsp. salt
Pound chicken breasts until they are 1/8" thick. In the center of the chicken place one trimmed sage leaf and one tsp. butte, season with pepper. Roll up chicken breast, tucking in ends. Secure with toothpicks Heat 2 Tbsp. butter and the olive oil in a large skillet, cook chicken rolls over high heat until brown, 5-10 min. Remove from heat and place rolls in a baking dish. Stir flour into the pan drippings, add wine, water and salt and cook over high heat until boiling. Pour sauce over the chicken, cover and bake in a 325ºF. oven about 35 minutes. Garnish with fresh chopped sage if desired.
Back to the top
My Favorite Swedish Meatballs
recipe by Nancy
1-1/2 pounds ground beef, extra lean
2 whole eggs or 1/2 cup egg beaters
1 Tbsp. butter
1/4 cup onions, finely chopped
3 Tbsp. parsley, chopped
1-1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. lemon rind
1 tsp. lemon juice
1/4 tsp. nutmeg
1/8 tsp. allspice
1 cup bread crumbs
2 Tbsp. butter
2 cups fat free beef stock (I also added 1/2 cup dry red wine when I added the stock)
2 tsp. dill
2 Tbsp. butter, melted
2 Tbsp. flour
1/4 cup light sour cream
Melt 1 Tbsp. butter and sauté onions until soft and golden. In a large bowl, mix onions, meat, eggs, parsley, salt, paprika, lemon rind, lemon juice, nutmeg, allspice, and bread crumbs. Shape into balls. Melt 2 Tbsp. butter in a large nonstick skillet, and sauté meatballs until browned. Add beef stock to pan, cover, and simmer meatballs for 15-20 minutes Remove meatballs from pan and set aside. Whisk flour into remaining two Tbsp. of melted butter, bring stock to a boil and add butter-flour mixture. Reduce heat and cook until thickened. Fold in sour cream and dill and return meatballs to the pan.
Back to the top
Naked Chicken
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
2-1/2 to 3 lb. chicken, cut into quarters, skin removed
Preheat grill to medium-high heat. In small bowl, combine salt, black and cayenne peppers, paprika and garlic and onion powders; mix well. Rub mixture all over chicken, then wrap each quarter loosely in oil and seal well. Place foil packets on grill and cook 35-40 minutes, until no pink remains, turning packets over occasionally. Carefully open packets and serve immediately. Serves 4-6.
Back to the top
New England Pot Roast
4 lb. beef arm, blade or cross rib pot roast, see note, below
1-2 tsp. salt
1 tsp. pepper
8 oz. prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, quartered
8 small onions
Pot Roast Gravy, below
Cook beef in Dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2-1/2 hours. Add potatoes, carrots and onions. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Prepare gravy; serve with beef and vegetables. Serves 8.
Pot Roast Gravy: Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
NOTES: 3 lb. beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to 3/4 tsp. *** A whole jar of horseradish might sound overpowering, but it adds a nice, savory flavor without overwhelming your tastebuds.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Meats & Poultry, page 1
Meats & Poultry, page 2
Meats & Poultry, page 3
Meats & Poultry, page 4
Meats & Poultry, page 5
Meats & Poultry, page 6
Meats & Poultry, page 7
Meats & Poultry, page 9
Meats & Poultry, page 10
Meats & Poultry, page 11
Meats & Poultry, page 12
Meats & Poultry, page 13
|
![[FAVORITE RECIPES]](recipeshead.gif)