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Food
Main CoursesMain Courses ContinuedSide DishesLite SnacksSoupsBreadsDessertsEntertainmentSauces Marinades and Gravies|
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| Main Courses #2 |
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 Pasta & White Clam Sauce Submitted By: Waxeman Serves: 2-3 Ingredients: 2 cans (6-1/2 oz. ea.) of minced clams 4 cloves of garlic, crushed & minced 1/2 tsp. ea. of parsley flakes, oregano & tarragon (optional) 2 tbs. butter 2 tbs. extra virgin olive oil 1/4 cup white wine 2 bay leaves salt & pepper to taste handful of linguine or favorite pasta Simmer garlic in butter and oil over low heat for approx. 5 minutes. Add parsley flakes, oregano, tarragon, bay leaves, salt & pepper. Simmer for an additional 5 minutes (approx.). Add clams (with juice) and white wine. Cover loosely and simmer, stirring occasionally, until pasta is done. CURRIED CHICKEN-STUFFED PEPPERS Submitted By:Vike4U Ingredients: 6 medium-size green peppers Vegetable cooking spray 1 cup peeled and chopped cooking apple 1 cup chopped celery 1/2 cup chopped onion 2 tbs. cornstarch 1 can (12oz) evaporated skim milk 2 cups chopped cooked chicken (cooked without salt) 1 1/2 cups cooked brown rice (cooked without salt or fat) 1/4 cup raisins 1/4 tsp. plus 1/8 tsp. salt 1/4 tsp. white pepper 1/8 tsp. coconut extract 2 tsp. curry powder 1/4 cup chopped unsalted almonds Cut off tops of peppers and remove seeds. Wash peppers and set aside. Coat a skillet with cooking spray; place over medium-high heat until hot. Add apple, celery, and onion; saute until crisp-tender. Dissolve cornstarch in milk; add to vegetable mixture. Cook over medium heat, stirring constantly, until thickened. Stir in chicken, rice, raisins, salt, white pepper, coconut extract, and curry powder. Spoon 3/4 cup mixture into each pepper; top with almonds. Place each pepper into ovenproof container; cover with heavy duty aluminum foil. Freeze. To heat frozen stuffed peppers, vent foil and bake at 400° F. for 60 to 70 minutes. SLOW-COOKED TURKEY AND SWEET POTATOES Submitted By:Vike4U Ingredients: 3 medium sweet potatoes, peeled and cut into 2-inch pieces 3 turkey thighs, skin removed (about 1 1/2 lbs) 1 jar (12oz) homestyle turkey gravy 2 tbs. all-purpose flour 1 tsp. parsley flakes 1/2 tsp. dried rosemary leaves, crushed 1/8 tsp. ground black pepper 1 pkg. (10oz) frozen cut green beans Layer sweet potatoes and turkey in slow cooker. Mix remaining ingredients, except green beans, until smooth. Pour over mixture in slow cooker. Cover and cook on high heat setting for 1 hour. Reduce heat to low setting. Cook 5 hours. Stir in green beans. Cover and cook 1 to 2 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey and vegetables with slotted spoon. Stir sauce and serve with turkey and vegetables. Serves 6. SLOPPY JOE PIE Submitted By:Vike4U Ingredients: 1 1/2 cups biscuit mix 1 tbs. parsley flakes 1 can (17oz) whole kernel corn, drained 1 can (15oz) tomato sauce 8 oz thinly sliced cooked beef (from deli), chopped 1 pkg. (1 1/2oz) sloppy joe seasoning mix In a large bowl combine biscuit mix and parsley. Add enough water (about 1/3 cup) to moisten; stir. Reserve 3/4 cup of the dough. With lightly floured hands pat remaining dough on to the bottom and 1 1/2 inches up the sides of a greased 2-quart au gratin dish or an 8x8x2-inch baking dish. In a saucepan combine corn, tomato sauce, beef, and seasoning mix; heat through. Spoon tomato mixture over dough. Drop the reserved dough by small spoonfuls around the edge of the dish. Bake in a 400° F. oven for 15 to 20 minutes or until dumplings are golden. Serves 6. This recipe is from Better Homes and Gardens Sweet N Sour Hawaiian Chicken With Rice Submitted By: Virgoette Serves: 4 Ingredients: 2 1/2 to 3 lb. chicken pieces (thighs and breast best used - remove skin) 3 med. carrots cut into small bite size pieces (about a cup an 1/2) 1 large green bell pepper (diced) 1 oz. can of pineapple chunks 1/3 cup brown sugar 1/3 cup red wine vinegar 1 tbs. soy sauce 1/4 tsp. garlic powder 1/4 tsp. ground ginger 1/4 cup sliced chestnuts 1/4 cup cashew halves 1/4 cup onions (diced) Place the chicken in a baking dish and bake in oven 400* for 60 mins. Remove from oven and let cool. Using the same baking dish once the chicken has cool, strip the chicken into bite size strips and pieces. Leave the juice in the pan. Be sure to remove all bones. Add in the carrots, bell pepper, onions, chestnuts, and cashews to the baking dish. In a small bowl mix together ginger, garlic powder, soy sauce, red wine vinegar,brown sugar and the juice from the pineapple chunks. Stir until mixed well. Pour over the chicken. Add in the pineapple chunks and place in oven at 350* for 45 mins. Make sure you have placed a lid on your baking dish. Serve over white rice. Kahlua Glazed Turkey Submitted by: Happy29365 Kahlua Savory Stuffing 12-14lb. turkey, thawed 1/3 cup apricot jam 1/3 cup Kahlua After preparing Kahlua Savory Stuffing, stuff and truss turkey, To make glaze, strain jam through a sieve or smooth it in a blender. Add Kahlua and mix well. Use it as your baste throughout roasting period, Make gravy as usual. Serves 6-8. Also, good with goose, duck or any other poultry. Kahlua Savory Stuffing 3 qts. coarse day old bread crumbs 3/4 cup butter 2 cups chopped celery 2 cups chopped onions 1 cup chopped mushrooms 2 cups raisins 1 cup. browned crumbled sausage 1/2 to 3/4 cup broth 1/2 cup. chopped pecans 1/3 cup kahlua 1/4 cup chopped fresh parsley 2 tsp. dried thyme, crushed 2 tsp. grated orange peel 1 tsp. salt 1/2 tsp. dried sage 1/2 tsp. pepper Preheat oven to 350 *. Bake bread crumbs for 5 min. Stir. Continue baking 5 min. longer until lightly toasted. Remove from oven. Place in large bowl. IN lg. skillet, melt butter. Add vegetables, saute lightly. Remove from heat; add balance of ingredients. Pour over bread crumbs. Toss to moisten evenly, adding additional broth if necessary. Stuff turkey. Makes about 3 qts. stuffing, for a 12-14lb. turkey. CLARA'S BEEF & POTATOES Submitted By: Vike4U Ingredients: 2 lbs lean ground beef 1 tsp. salt 1/2 tsp. ground black pepper 1/4 cup finely chopped onion 1 can condensed tomato soup 5 to 6 medium potatoes 1 cup light cream In large skillet, brown ground beef. Pour off excess fat. In small bowl mix together salt, pepper, onion, and undiluted soup. Peel and slice the potatoes. In slow cooking pot, arrange alternate layers of potatoes and ground beef (with potatoes on bottom). Pour soup mixture over. Cover and cook on low 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook 15 to 20 minutes. Serves 6. HOT SCALLOP SALAD Submitted by: Vike4U Ingredients: 1 lb sea scallops 1/3 cup salad oil 1 tbs. minced fresh ginger 2 tbs. lime juice 1 tsp. dried marjoram 1 tsp. sugar 1/4 tsp. ground black pepper 1/3 cup thinly sliced green onions 8 cups lightly packed, rinsed and crisped, mixed salad leaves 4 cups loosely filled thick-sliced potato chips Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-inch frying pan over medium-high heat, add oil and ginger. When hot add half the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. With a slotted spoon, transfer scallops to a small bowl. Cook remaining scallops; add to bowl. Drain accumulated juices from scallops back into frying pan; bring to boil, then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. Put salad leaves in a wide shallow bowl. At once, pour hot dressing over them; mix, then push leaves to one side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix and serve. Serves 4. BARBECUED CHICKEN Submitted by: Vike4U Ingredients: 1 broiler-fryer chicken, cut up Salt 1/2 cup all-purpose flour 1/3 cup vegetable oil 1 medium onion, diced 1/2 cup chopped celery 1 cup catsup 1 cup water 1/4 cup lemon juice 3 tbs. Worcestershire sauce 2 tbs. brown sugar 2 tbs. vinegar 1 small hot pepper Hot cooked rice or noodles Sprinkle chicken with salt. Dredge chicken in flour and brown in hot oil in a Dutch oven. Drain off excess oil. Combine remaining ingredients except rice in Dutch oven; add chicken. Cover and bake at 350° F. for 1 hour. Remove hot pepper; discard. Serve over rice or noodles. Serves 4. |
 Virgoette@aol.com |
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