Archive for Main Course

Baked Ziti

Baked Ziti
Submitted By: 
Recipe Type: Pasta
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 16 oz. ziti pasta
  • 1 lb. Italian sausage links
  • 2 medium carrots, cut into ½" slices
  • 2 medium celery stalks, cut into ½" slices
  • 1 medium onion, chopped
  • 1½ c. milk
  • 2 tbsp. flour
  • 28 oz. tomatoes, canned, crushed
  • 1 tsp. sugar
  • ½ tsp. dried basil
  • ¼ tsp. pepper
  • 16 oz. mozzarella cheese, shredded
Instructions
  1. In sauce pot, prepare ziti according to package directions. Drain ziti and return to sauce pot.
  2. Meanwhile, remove casings from Italian-sausage links. Cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.
  3. Preheat oven to 375 F
  4. In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.
  5. In 2-cup measure or medium bowl, whisk milk and flour until smooth and stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Mix pasta, vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole dish and sprinkle with reserved mozzarella cheese.
  6. Cover dish and bake 15 to 20 minutes until cheese melts and mixture is hot and bubbly.

 

Green Bean Casserole

Green Bean Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 2 c. green beans, drained
  • 1 c. condensed cream of mushroom soup
  • ¾ c. milk
  • ⅛ tsp. black pepper
  • 1 c. French fried onions
Instructions
  1. Combine all ingredients except ½ can of onions.
  2. Pour into 1½ quart casserole dish.
  3. Bake in a 350 degree oven for 30 minutes.
  4. Top with remaining onions during the last 5 minutes of cooking.

 

Upside-Down Stuffed Mushroom Casserole

Upside-Down Stuffed Mushroom Casserole
Submitted By: 
Recipe Type: Casserole
Cook Time: 
Total Time: 
Serves: 12
 
Ingredients
  • 16 oz. Fresh mushrooms, cleaned and stems removed
  • 1 small Onion, chopped
  • 1 stalk Celery, chopped
  • 1 stick Butter or Margarine
  • 1 lb. Italian Sausage
  • 1 box Stove Top Stuffing, prepared
  • ½ c. Shredded Parmesan Cheese Fresh Parsley (for garnish)
Instructions
  1. Preheat oven to 350°F. In a large frying pan, cook sausage until no longer pink.
  2. Drain and crumble.
  3. Melt butter in the empty pan.
  4. Sauté onion and celery until tender.
  5. Set aside enough mushroom caps to arrange over top of baking dish. Chop remaining caps and mushroom stems.
  6. Add chopped mushrooms to onion mix; cook for 1-2 minutes.
  7. In a large bowl, combine sausage, onion mixture, prepared stuffing and ¼ cup Parmesan cheese.
  8. Spoon into greased 9” x 13” baking dish.
  9. Arrange remaining mushroom caps ( tops up) over the stuffing.
  10. Sprinkle with remaining Parmesan and chopped parsley. Cover with foil and bake for 30-35 minutes. Serves 12.

 

Chicken Breast With Orange Sauce

Chicken Breast With Orange Sauce
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3 lg. whole broiler fryer chicken breasts
  • ½ tsp. salt, divided
  • ¼ c. butter
  • 2 tbsp. flour
  • ¼ tsp. dry mustard
  • ¼ tsp. cinnamon
  • ⅛ tsp. ginger
  • 1½ c. orange juice
  • 3 c. hot cooked rice
Instructions
  1. Halve breasts. Sprinkle with ¼ teaspoon salt. Brown in butter in skillet.
  2. Remove breasts from skillet.
  3. Add flour, sugar and spices and remaining ¼ teaspoon salt to drippings in skillet; stir to a smooth paste.
  4. Gradually add orange juice to make sauce.
  5. Place chicken breasts in baking pan and cover with sauce.
  6. Save enough sauce to add for the final 10 minutes of baking when breasts have been nestled in rice.
  7. Bake until tender, 350 degrees.

 

Liver Pate

Liver Pate
Submitted By: 
Recipe Type: Pate
 
Ingredients
  • 8 oz. liver sausage (liverwurst)
  • 8 oz. cream cheese
  • 2 oz. butter, softened
  • 2 pinches curry powder
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. sherry
  • 2 tbsp. heavy cream
  • Toast & butter to serve with the pate
Instructions
  1. Remove the skin from the liver sausage, then put into food processor or mixer with cream cheese and butter and beat together until thoroughly mixed.
  2. Stir in curry, Worcestershire sauce, sherry and cream.
  3. Pack the pate into small dishes.

 

Pasta Fasol

Pasta Fasol
Submitted By: 
Recipe Type: Pasta
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 grated onion and few tsp. olive oil (saute)
  • 2 cans of tomatoes
  • 2 cans of bean soup (with water added)
  • Minced garlic
  • Salt and pepper to taste
  • Wide dumpling noodles (12 oz.)
Instructions
  1. Combine onion, tomatoes, bean soup and seasonings, simmer on low heat.
  2. Boil noodles, rinse and add.
  3. Simmer another 15 to 20 minutes.

 

Eggplant Parmesan

Eggplant Parmesan
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 3 lg. eggplants (approx. 3 lbs.)
  • 1 (1 lb. 12 oz.) can peeled tomatoes
  • 1½ c. water
  • Salt, as needed
  • 1 lg. clove garlic
  • Olive oil for frying (or other vegetable oil)
  • 1 c. grated Parmesan cheese
Instructions
  1. Wash eggplants; slice them ½" slices; sprinkle slices lightly with salt and place them in colander to drain.
  2. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1½ cups of water.
  3. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes.
  4. Fry eggplants in hot oil browning both sides.
  5. Place eggplants in layers in 10" skillet topping each layer with tomato sauce and generous sprinkling of Parmesan cheese.
  6. Bake in 350 degree oven for 20 minutes.

 

Corned Beef and Cabbage

Corned Beef and Cabbage
Submitted By: 
Recipe Type: Main
Cook Time: 
Total Time: 
 
Ingredients
  • 3 lb. cabbage
  • 3 lb. potatoes
  • 1 lb baby carrots
  • 3 cloves garlic, peeled
  • 1 lb white onions, peeled
  • 1 c. water
  • 1 whole clove (spice)
  • water (amount dictated by size of pressure cooker)
Instructions
  1. This is prepared in a pressure cooker for best results. Place water in cooker with rack. Cut garlic into slivers and insert into beef. Place meat on rack. Add the minimum amount of water called for in the instruction manual for your pressure cooker.
  2. Close cover and cook and 10 lbs pressure for 1 hour. Let pressure drop of own accord. Remove top, add cabbage, chunks of potatoes and remaining ingredients.
  3. Simmer just until vegetables are tender.

 

Paradise Rice

Paradise Rice
Submitted By: 
Recipe Type: Breakfast
 
Ingredients
  • 4 C. cooked rice, hot
  • 1 lb. bacon, cooked and crumbled
  • 6 eggs, scrambled hard and chopped
  • 1 can chunk chicken
  • Green onions, chopped
  • ½ C. soy sauce (less if desired)
Instructions
  1. Combine all ingredients in a large bowl.

 

Slow Cooked Chili

Slow Cooked Chili
Submitted By: 
Recipe Type: Comfort Food
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lb. Ground turkey or hamburger
  • 28 oz. can crushed tomatoes, undrained
  • 15 oz. can kidney or black beans
  • 10 oz. can enchilada sauce
  • 8 oz. can tomato sauce
  • 4.5 oz. can chopped green chilies
  • 1 green bell pepper, seeded and chopped
  • 1 C. chopped onion
  • 3 tsp. chili powder
  • 1 tsp. ground cumin
Instructions
  1. Brown meat and drain.
  2. Place all ingredients in a slow cooker, mix well and cover.
  3. Cook on low for 9 hours.
  4. Optional toppings: shredded cheese, sour cream, chopped onion

 

Stuffed Mushrooms

Stuffed Mushrooms
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1 lb. Spicy Sausage, brown and drain
  • 8 oz. cream cheese
  • Chopped onion, to taste
  • Large mushrooms.
Instructions
  1. Wash and stem the mushrooms.
  2. Chop the stems and add to the meat, cheese and onions.
  3. Put mixture into mushrooms and bake at 350 for 20-25 minutes.

 

Corned Beef Hash

Corned Beef Hash
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 2 tsp. olive oil
  • 1 med. onion, minced
  • 2 cloves garlic, minced
  • 1 red or green bell pepper, seeded & minced
  • 2 (15½ oz.) cans corned beef hash
  • ¼ c. finely chopped fresh parsley
  • ¼ tsp. dried thyme
  • ¼ tsp. pepper
Instructions
  1. In 12" skillet, heat the oil over medium heat.
  2. Add onion, garlic and pepper; saute until softened.
  3. Stir in the other ingredients and cook over medium high heat until thoroughly heated.

 

Dill Hamburgers

Dill Hamburgers
Submitted By: 
Recipe Type: main
 
Ingredients
  • 1 Lb. ground beef
  • 1 c. sour cream
  • 1 tsp. prepared mustard
  • 3 tbsp. fresh dill weed
Instructions
  1. Combine all ingredients. Form mixture into 4 to 6 patties ½ inch thick. Broil over hot coals 9 minutes turn and sprinkle with salt and pepper. Broil 6 minutes longer, or until desired doneness.

 

Lobster Newburg

Lobster Newburg
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 4 tbsp. butter
  • Meat of 1 (2-3 lb.) boiled lobster
  • 2 tbsp. flour
  • 1½ c. milk
  • Salt,
  • paprika,
  • slight grating of nutmeg
  • ½ c. cream
  • 2 egg yolks
  • 2 tbsp. sherry
Instructions
  1. Melt half the butter and cook lobster in it for three minutes.
  2. Remove lobster, add remaining butter and blend flour smoothly with it.
  3. Scald and add milk and bring again to boiling point, stirring constantly.
  4. Add seasonings and lobster.
  5. Cook five minutes, beat and add cream, egg yolks, and sherry.
  6. Cook 2 minutes without boiling.

 

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