Archive for Main Course

Italian Sausage and Peppers

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Italian Sausage and Peppers
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 2 lb. Italian link sausage
  • 6 to 8 green peppers, sliced in strips
  • 6 med. onions, sliced
  • 1 lb. mushrooms, sliced (optional)
  • 1½ tsp. oregano
  • ½ tsp. basil
  • ½ tsp. garlic powder
  • 1 c. white wine
  • 1 tbsp. oil
  • Salt and pepper to taste
Instructions
  1. Brown sausage links in a skillet and drain off all fat.
  2. Cut sausages into smaller pieces about 1½ inches long and add wine, garlic powder, basil, oil and oregano.
  3. Cover and simmer about 30 minutes.
  4. Top with green peppers, mushrooms and onions.
  5. Sprinkle with salt and pepper and mix well.
  6. Cover and simmer another 30 minutes or until sausage is done, stirring occasionally.

 

Posted in International, Italian, Main Course

Baked Pork Chops

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Baked Pork Chops
Submitted By: 
Recipe Type: Meat
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4-6 boneless pork loin chops
  • 1 can cream of mushroom soup
  • 1 soup can water
  • 1 pkg. onion soup mix
Instructions
  1. Preheat oven to 350°F.
  2. Place chops in casserole dish. In bowl, combine soups with water and pour mixture over meat.
  3. Cover with foil and bake for 30-45 minutes.

 

Posted in Main Course, Meats

Oven Baked Brisket

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Oven Baked Brisket
Submitted By: 
Recipe Type: meat
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 5 lb. brisket
  • 6 tbsp. Liquid Smoke
  • 3 tbsp. Worcestershire sauce
  • 1 tbsp. garlic salt
  • 1 tbsp. celery salt
  • 1 tbsp. salt
Instructions
  1. Put in baking pan.
  2. Marinate in refrigerator for 24 hours.
  3. Cook for 4 hours at 300 degrees.

 

Posted in Main Course, Marinades, Meats

Chili Con Carne

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Chili Con Carne
Submitted By: 
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lb. minced beef, low fat
  • 1 fresh chili
  • 1 medium onion
  • 1 clove garlic
  • 1 dash Tabasco sauce
  • ½ c. tomato sauce
  • 1 sm. can chopped tomatoes
  • 1 can kidney beans
Instructions
  1. Cook meat and onions with a splash of oil in large pan with tomato sauce, garlic, chili and Tabasco. Add more of the latter if you want more zing.
  2. When meat is browned and onions cooked through, add the last ingredients and simmer for 10-20 minutes.

 

Posted in International, Main Course, Mexican

Honey Garlic Chicken Wings

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Honey Garlic Chicken Wings
Submitted By: 
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ½ c. honey
  • ¼ c. lemon juice
  • ¼ c. water
  • 3 tbsp. ketchup
  • 1½ tsp. garlic powder
  • ½ tsp. garlic salt
  • 1 tsp. ground ginger
Instructions
  1. Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.
  2. Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for
  3. hrs.
  4. Bake at 400 F for 1 hour, turning once.

 

Posted in Appetizer, Comfort Food, Main Course, Poultry, Side Dish, Snacks

Bourbon Chicken

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Bourbon Chicken
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 2½ lbs. chicken parts, skinned
  • 1 tsp. salt
  • ½ c. bourbon, divided
  • ¼ c. chopped shallots
  • 3 tbsp. chopped fresh parsley
  • 1 tsp. thyme leaves
  • ½ c. half & half
Instructions
  1. In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add ¼ cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining ¼ cup bourbon along with the shallots, parsley and thyme.
  2. Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.
  3. Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.

 

Posted in Main Course, Poultry

Stir Fry Sweet and Sour Chicken

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Stir Fry Sweet and Sour Chicken
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3 boneless skinless chicken breast
  • sesame seeds
  • 1 green bell pepper (julienne)
  • 1 clove of garlic, chopped
  • 2½ tbsp. of coconut oil
  • 1 jar of La Choy sweet and sour sauce
Instructions
  1. Cube chicken into desired chunks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.
  2. Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce. Stir and turn down heat to low.
  3. Cover and simmer for about 10 minutes until bell pepper is soft and tender.

 

Posted in International, Main Course, Poultry

Mushroom Stroganoff

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Mushroom Stroganoff
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1 lb. hamburger
  • 2 cans mushroom soup
  • 1 med. onion
  • ¼ tsp. pepper
  • ½ c. chopped mushrooms
  • ¾ bag med. egg noodles, cooked
Instructions
  1. Sauté onion, mushrooms and hamburger. Drain off grease.
  2. Mix hamburger mixture with cooked noodles.
  3. Add mushroom soup, pepper and a dash of salt.

 

Posted in International, Main Course

Creamed Chipped Beef

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Creamed Chipped Beef
Submitted By: 
Recipe Type: Meat
 
Ingredients
  • ¼ c. butter
  • ¼ c. flour
  • 1 dash pepper
  • 2 c. milk
  • 2½ oz. dried beef, sliced
Instructions
  1. In medium saucepan, melt butter.
  2. Blend in flour and pepper. Stir in milk.
  3. Cook over medium heat until mixture boils and thickens, stirring constantly.
  4. Reduce heat. Tear beef into shreds; add to cream sauce and heat through.
  5. Great served over mashed potatoes.

 

Posted in Main Course, Meats, Potatoes, Side Dish

Chicken Casserole

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Chicken Casserole
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ¼ c. butter
  • ¼ c. flour
  • 1⅔ c. evaporated milk
  • 1 c. chicken broth
  • ½ c. water
  • 3 c. cooked long-grain rice
  • 2½ c. cooked chicken, diced
  • 1 (3 oz.) mushrooms, drained
  • ⅓ c. chopped green pepper
  • ¼ c. pimiento
  • 1½ tsp. salt
Instructions
  1. In saucepan, melt butter and blend in flour.
  2. Add milk, broth and water. Cook quickly, stirring constantly, until mixture thickens and bubbles.
  3. Add rice, chicken, mushrooms, green pepper, pimiento and salt.
  4. Pour into greased 2 quart dish.
  5. Bake uncovered, at 350 degrees for 40 minutes, or until heated through.

 

Posted in Casserole, Main Course, Poultry

Chicken Enchiladas

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Chicken Enchiladas
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 6 chicken breasts, cooked, cut into 1" pieces
  • 1 onion
  • 2 tbsp. butter
  • 2 16 oz. cans Old El Paso Enchilada sauce
  • 1 4 oz. can tomato sauce
  • 16 white corn tortillas
  • 2 c. cheddar cheese, combined with
  • 2 c. Monterrey Jack cheese
  • 1 chicken bouillon cube (in ¼ cup liquid)
  • 1 c. stewed tomatoes
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. chili powder
Instructions
  1. Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.
  2. Fry the tortillas in 375 degree oil for a short period (about 1 minute).
  3. Remove tortillas and drain on paper towels. Dip in sauce when cooled.
  4. Fill each with chicken and cheese and roll up, placing seam side down in 9 x 13 x 2 inch pan.
  5. Pour remaining sauce on top and sprinkle with cheese.
  6. Bake at 350 degrees for 30 to 40 minutes.

 

Posted in International, Main Course, Mexican, Poultry

Fettuccine Carbonara

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Fettuccine Carbonara
Submitted By: 
Recipe Type: pasta
 
Ingredients
  • 10-12 oz. spinach noodles
  • ½ c. melted butter
  • 2 c. whipping cream
  • 2 c. Parmesan cheese
  • 1½ tsp. pepper
  • 1½ tsp. garlic powder
  • 1 tsp. parsley
  • ½ tsp. chicken base
  • 2 c. sliced fresh mushrooms, sauteed
Instructions
  1. Boil noodles. Rinse and set aside.
  2. Melt butter in skillet.
  3. Add cream.
  4. Mix and heat slightly.
  5. Add cheese, pepper, garlic, parsley and chicken base.
  6. Stir with whisk, while heating until creamy.
  7. Add mushrooms.
  8. As cheese melts, add noodles.

 

Posted in International, Italian, Main Course, Pastas

Chicken Parmesan

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Chicken Parmesan
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4-6 chicken breasts
  • Italian dressing for marinating chicken
  • 2 c. bread crumbs
  • ½ c. Parmesan cheese
  • garlic powder
  • salt and pepper
  • mozzarella cheese
  • spaghetti sauce
  • oil with 3 tbls. butter
Instructions
  1. Marinate chicken breasts for ½ hour in Italian dressing add Parmesan to bread crumbs and garlic powder, salt and pepper to taste. Dip marinated chicken into bread crumb mixture and add enough oil with butter in pan for frying until brown on both sides.
  2. Preheat oven to 375F degree.
  3. After browning, place chicken in shallow baking pan and pour any kind of spaghetti sauce of your liking over chicken. Add enough mozzarella cheese to cover and bake at 350 for 45 minutes.

 

Posted in Main Course, Poultry

Buffalo Chicken Fingers

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Buffalo Chicken Fingers
Submitted By: 
Recipe Type: Poultry
 
Ingredients
  • 5 chicken tenders
  • 4 oz. Hot Sauce
  • 6 eggs
  • 1 qt. milk
  • 1 lb. bread crumbs
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • 2 tbsp. fresh parsley, minced
Instructions
  1. Wash 5 chicken tenders under cold water. Beat eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.
  2. Combine paprika with bread crumbs, parsley and garlic powder.
  3. Coat the chicken tenders in the egg wash and cover with bread crumbs until well coated.
  4. Pour the hot sauce into mixing bowl. Heat a deep fryer to approximately 360F and set the oven to 350F.
  5. After the tenders are fully cooked, dip into the hot sauce until fully coated. Place on baking pan and bake for 3 minutes.

 

Posted in Appetizer, Main Course, Poultry, Snacks

Chicken Madeira

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Chicken Madeira
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 4 pounded boneless chicken breasts, coated in mixture of flour, salt, pepper and a dash of paprika, oil and butter
  • ½ c. Madeira wine
  • ¾ c. chicken broth
  • 1 tsp. cornstarch
Instructions
  1. Fry chicken in oil and butter until done.
  2. Remove and keep warm.
  3. Drain grease from skillet; add Madeira and boil until reduced to about 2 tablespoons.
  4. Add broth to reduced wine and boil mixture, stirring occasionally.
  5. Stir in 1 teaspoon cornstarch and 1 teaspoon water and simmer sauce whisking for 1 minute.
  6. Spoon sauce over chicken and serve.

 

Posted in International, Italian, Main Course, Poultry
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