Archive for Main Course

Lebanese Stuffed Grape Leaves (Dolmates)

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Lebanese Stuffed Grape Leaves (Dolmates)
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1½ C. uncooked rice (NOT instant)
  • 2 tsp. salt
  • 1 tsp. pepper
  • ¾ tsp. allspice.
  • ¾ tsp. cinnamon
  • 2 tbsp. butter, melted
  • 2 lbs. lean ground lamb or beef
  • 100 grape leaves (You can also use cabbage leaves)
  • juice from 1 lemon.
Instructions
  1. Combine the rice, salt, pepper, cinnamon and allspice and mix well.
  2. Add butter and meat to the rice mixture and mix well.
  3. Remove grape leaves from bottles and drain in colander.
  4. To stuff the leaves, add 1 tsp. of the mixture on each leaf.
  5. beginning at the stem edge, fold the leaf over the filling, folding the sides of the leaf halfway towards the center so that the leaf is a tightly tucked little package.
  6. Repeat with the remaining leaves and filling.
  7. Cover the bottom of a large pan with the grape leaves arranged in neat rows.
  8. Sprinkle lemon on the grape leaves.
  9. Invert a heavy dish on the top of the leaves so that the bottom is pressing down on them.
  10. Add water to the pan and bring to a boil.
  11. Reduce heat and simmer on low for about 35-40 minutes or until tender.

 

Posted in International, Main Course

Stuffed Green Peppers

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Stuffed Green Peppers
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3 large green peppers
  • 1 C. boiling salted water
  • ½ bl. ground beef
  • 8 oz. can tomato sauce
  • ½ C. bread or cracker crumbs
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 tbsp. onion, chopped
  • 1 can mushrooms, sliced (optional)
Instructions
  1. Heat oven to 350
  2. Remove the top of each pepper and core and wach each.
  3. Cook peppers in the salted water for 5 minutes.
  4. Drain peppers.
  5. mix remaining ingredients.
  6. Stuff the peppers lightly with the mixture.
  7. Stand peppers upright in a small baking dish.
  8. Bake covered for 45 minutes and uncovered for an additional 15 minutes.
  9. Serve with baked potatoes.

 

Posted in Main Course, Vegetables

Broccoli Rice Casserole

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Broccoli Rice Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 C. celery, chopped
  • 1 small onion, chopped
  • ½ C. butter
  • 1 can cream of mushroom soup
  • ½ C. milk
  • 15 oz. jar jar Cheese Whiz
  • 1 package frozen chopped broccoli, thawed
  • 2 C. cooked rice
Instructions
  1. Preheat the oven to 350.
  2. Prepare rice and set aside.
  3. Saute the celery and onion in better until light brown.
  4. In a large bowl, combine all of the ingredients and mix.
  5. pour the mixture into a lightly greased 2 quart casserole dish.
  6. Bake at 350 degrees for 45-60 minutes.

 

Posted in Casserole, Main Course

Rolled Italian Meat Loaf

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Rolled Italian Meat Loaf
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1¼ lb extra-lean ground beef
  • ¾ lb Italian sausage
  • 1 egg
  • 8 oz. pizza sauce
  • ¼ cup Italian style bread crumbs
  • ¼ teaspoon pepper
  • 2 C. shredded Italian cheese
  • 2 C. fresh spinach leaves
Instructions
  1. Preheat the oven to 350.
  2. In a large bowl, Combine meats, egg, bread crumbs, salt and pepper and half of the pizza sauce.
  3. On a large foil sheet, pat out the meat mixture and top with cheese and spinach.
  4. Roll up the meat tightly and make sure that none of the spinach leaves are visible.
  5. Place the roll, seam side down, into an un-greased casserole dish.
  6. Bake for 1 hour at 350.
  7. Spread remaining pizza sauce over the top and bake for an additional 15 minutes.
Notes
Depending on how thick the roll is, cooking times may vary. Internal temperature should be 160-165 before removing from the oven.

 

Posted in Italian, Main Course, Meats

Creamed Spinach

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Creamed Spinach
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 large bag of spinach leaves
  • 4 oz. cream cheese
  • ¼ C. shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp. red onion, minced
  • 2 tbsp. olive oil
  • Salt and pepper to taste
Instructions
  1. Over medium-high heat, warm olive oil in a skillet.
  2. Add in the onions and saute 2-3 minutes or until translucent.
  3. Add in the spinach and garlic and saute.
  4. When spinach is cooked through, stir in the remaining ingredients.
  5. Continue cooking and stirring until the cream cheese is melted.
  6. Remove from heat.
  7. Serve over chicken or pork.
Notes
You can also add mushrooms to this recipe.

 

Posted in Appetizer, Main Course

Connie’s Chili Beans

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Connie's Chili Beans
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1lb hamburger, cooked and not drained
  • 1 package of cooked pinto beans/ or 2 cans pinto beans. You can also add kidney beans
  • 1 small can tomato sauce
  • 1 can stewed tomatoes- smashed
  • 5-6 roasted Anaheim peppers (I use the hot ones)
  • Red new Mexico chili powder (you can find it the “Hispanic” section with all the other Hispanic spices and bulk beans.
  • ½-1 full onion diced up
  • Onion powder to taste
  • Garlic powder to taste
  • Garlic salt to taste
  • Salt and pepper to taste
  • Flour
  • Water
Instructions
  1. Cook the hamburger with the onion, onion powder, garlic powder, garlic salt, salt/pepper. While this is cooking, peel and clean the Anaheims and blend them up, or chop real fine.
  2. When the meat is done, pour enough flour in to make a “roux” and then add about ¼- ½ of the new Mexico chili powder in. “brown” the flour to get the flour taste out for about 30 sec- 1 minute. Then add your beans, chili peppers, tomato sauce, stewed tomatoes, then add enough water to make it runny enough like gravy, but not soup.
  3. Turn temperature down to low/med and let simmer for about 20-30 minutes to let everything “merry” together. This is when you can taste it and add more seasonings if needed.

 

Posted in Main Course

Creamy baked Mac and cheese

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Creamy baked Mac and cheese
Submitted By: 
Recipe Type: Casserole
 
Ingredients
  • 16 oz. elbow macaroni
  • 3 tbsp. butter
  • 1½ C. milk, divided
  • 2 large eggs, beaten
  • 1 lb. Velveeta cheese, cubed
  • 8 oz. each cheddar cheese and Monterrey Jack cheese, shredded
  • 1 tsp. salt
  • pepper to taste.
Instructions
  1. Heat the oven to 375 F.
  2. Cook the macaroni according to package instructions and drain.
  3. In a sauce pan, combine the Velveeta and ¾ C. milk. and melt, stirring continuously.
  4. Combine the cheese sauce and pasta. Add the remaining ingredients and mix together.
  5. Transfer mixture to a casserole dish and pour remaining cheese over the top.
  6. Bake until the cheese has melted and a light golden brown crust begins to form on the top.

 

Posted in Casserole, Comfort Food, Main Course, Pastas

Home Made Bisquick

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Home Made Bisquick
Submitted By: 
 
Ingredients
  • 5 C. all purpose flour
  • 3 tbsp. baking powder
  • 2 tsp. salt
  • 1 C. shortening or cold butter cut into small pieces
Instructions
  1. In a large bowl, combine the dry ingredients and cut in the shortening.
  2. Store in an airtight container.
  3. Use the same amounts that you would use when using Bisquick.

 

Posted in Main Course

Tater Tot Casserole

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Tater Tot Casserole
Submitted By: 
Recipe Type: Casserole
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lb lean ground beef
  • 1 onion chopped
  • 1 sm can condensed cream of mushroom soup
  • 1 sm can condensed cream of celery soup
  • ½ can evaporated milk
  • 32 oz tater tots
  • grated cheddar cheese
Instructions
  1. Preheat oven to 350.
  2. In a medium size fry pan, brown beef and onion.
  3. Pour cooked mixture into a 13×9 casserole pan.
  4. Place the tater tots over the meat.
  5. In a medium size bowl, mix both soups and milk until blended.
  6. Pour over the tater tots.
  7. Place in the oven uncovered and bake for 1 hour.
  8. Remove from oven and sprinkle grated cheese over the top to melt.

 

Posted in Casserole, Main Course

Taco Dip 7 Layer Dip

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Taco Dip 7 Layer Dip
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 1 sm can re-fried beans
  • 1 pkg taco seasoning mix
  • 1 sm container of guacamole
  • (your favorite)
  • 1 sm container sour cream
  • 1 c salsa(your favorite)
  • 1 c cheese grated, cheddar or mexi style
  • ½ cup green onions sliced
  • 1 tomato, diced
  • 1 sm can sliced olives
  • 1 bag corn chips
Instructions
  1. In a small bowl mix beans and taco mix well. In a 9×13 pan, spread bean mixture. Then spread your guacamole, then the sour cream, then drizzle the salsa over that layer. Next add your grated cheese, onions, olives, diced tomatoes. This is a fun recipe you can change to your own taste.
  2. In place of the bean mixture you can substitute 2 cans already prepared bean dip,(hot or mild) or 1-16oz container cottage cheese, mixed with 1-8 oz pkg softened cream cheese mixed with 1 pkg taco seasoning.

 

Posted in Appetizer, Dips, International, Main Course, Mexican

Taco Casserole

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Taco Casserole
Submitted By: 
Recipe Type: Casserole
 
Ingredients
  • 1 Ib lean ground beef
  • 1 Ib sour cream
  • 2 sm cans green chilies(don't drain off liquid)
  • 1 onion chopped
  • 1 Ib grated cheddar cheese
  • 1 pkg Nacho Doritos
Instructions
  1. In a medium size fry pan brown beef and onion.
  2. Add sour cream and chilies.
  3. Simmer for 10 minutes.
  4. In a 9×13 casserole dish, layer the bottom of the pan with the Doritos.
  5. Place the cooked meat mixture on top then sprinkle with the cheese.
  6. You can also crumble some of the chips and garnish on top.
  7. Bake at 300 until cheese melts.
  8. Serve with your favorite salsa.

 

Posted in Casserole, International, Main Course, Mexican

Swiss Steak

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Swiss Steak
Submitted By: 
Recipe Type: Meat
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 6-8 cubed steaks
  • 1 c flour
  • ½ t salt and pepper
  • 3 eggs
  • 2 T butter
  • 2 cans cream of mushroom soup
  • 1 pkg Lipton onion soup
Instructions
  1. Scramble the eggs in a large flat dish.
  2. Place flour, salt, and pepper in a large ziploc bag.
  3. Dip the steaks in the egg mixture and place the steaks in the bag to coat each one.
  4. In a large fry pan, melt 2 T of butter. Fry each steak until golden brown.
  5. After they’re are done, place in a 13 × 9 baking dish.
  6. Add the 2 cans of soup and top with the lipton soup.
  7. Cover and bake at 300 degrees for 1 hour.
  8. Serve over your favorite rice.

 

Posted in International, Main Course, Meats

Barbacoa Pork

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Barbacoa Sweet Pork
Submitted By: 
Recipe Type: Meat
 
Ingredients
  • 2 pounds pork (I use boneless pork rib meat)
  • 3 cans Coke (NOT diet)
  • ¼ c brown sugar
  • dash garlic salt
  • ¼ c water
  • 1 can diced green chilies
  • ¾ (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
  • 1 c brown sugar
Instructions
  1. Put the pork in a heavy duty Ziploc bag to marinade.
  2. Add about a can and a half of coke and about ¼ c of brown sugar.
  3. Marinade for a few hours or overnight.
  4. Drain marinade and put pork, ½ can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry) or on low for 8 hours.
  5. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
  6. In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste.). If it looks too thick, add more Coke little by little.
  7. Put shredded pork and sauce in crock pot and cook on low for 2 hours.

 

Posted in Main Course, Marinades, Meats, Mexican

Stuffed Peppers

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Stuffed Peppers
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4 red or green bell peppers
  • 1 Ib ground beef
  • 1 chopped onion
  • 2 c cooked rice
  • 1 can stewed tomatoes (or use a couple of fresh tomatoes)
  • ¼ t garlic salt
  • basil, & oregano to taste
  • 1 cup grated cheese(your favorite)
Instructions
  1. Wash peppers and slice the top of the pepper off and core the peppers.
  2. Place in a 8 × 8 baking dish.
  3. Fry ground beef, onion, and seasonings.
  4. Then add stewed tomatoes.
  5. Simmer for 5 minutes.
  6. Combine with your cooked rice and mix well.
  7. Begin stuffing your peppers.
  8. Cover the pan with foil and bake at 350 for 30 minutes.
  9. Remove from oven and sprinkle with grated cheese.
  10. Bake until cheese melts.

 

Posted in Main Course
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