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Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.
Main Dish Recipes will be posted here.
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Amaretto Roasted Chicken
1 (4 pound) whole chicken
1/4 cup butter
1 large lemon, halved
1 head garlic, halved
1/2 cup amaretto liqueur
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
3 Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
4 Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rinds and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.
Best Greek Stuffed Turkey
1 (12 pound) whole turkey, thawed
3 lemons, juiced
1/4 cup butter
4 medium onions, chopped
2 turkey livers, finely chopped
1 pound ground lamb
2 1/2 cups long grain white rice
1 tablespoon ground cinnamon
1/4 cup chopped fresh mint leaves
2 tablespoons tomato paste
3 cups water
salt and pepper to taste
1/2 cup butter, melted
Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.
Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.
Prep. Time: 5minutes
Cook Time: 20 minutes
1pound chicken drumettes
1/4 cup hot pepper sauce
1 tablespoon worceshire sauce
2 teaspoon papirika
1/8 teaspoon cayenne or less for milder flaver
1 cup fat free blue cheese -flavored salad dressing
8 celery sticks
in sealable plastic bag, combine, drumettes, hotpepper, sauce, worshiresauce, 1 teaspoon paprika and cayenne
seal bag and shake to coat chicken
refrigerate and marinate, at least 30 minutes.
preheat oven to 425
remove drumettes from marinade and arrange in single layer in a shallow sprinkle with half the remaining paprika
bake 10 minutes then turn drumettes over sprinkle with remaining paprika bake another 10minutes or until meat is no longer pink near bone
pour blue, cheese dressing into small bowl arrange chicken and celery sticks on serving platter
accompany with blue cheese dressing for dipping
Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan
This recipe is so yummy. The chicken is very moist and tastes wonderful.
2 tablespoons olive oil
2 thick slices tomato
2 boneless, skinless chicken breast halves (about 12 ounces)
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1 teaspoon thyme leaves, plus 2 sprigs thyme
10 small black olives, pitted
Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves. Add the olives and thyme sprigs.
Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil,then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute,then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
Chicken Parmesan Ring
1 LB skinless, boneless chicken thighs cut in 1" cubes
1 Tbs olive oil
1 tsp garlic powder
1 tsp Italian herbs
1 cup spaghetti sauce
1 LB shredded mozzarella
1/4 cup grated Parmesan
2 cans low-fat Crescent Rolls
Preheat oven to 350 degrees F. Saute chicken in olive oil until no longer pink and flesh is opaque. In large bowl mix together chicken and remaining ingredients except rolls. Set aside. Open one can crescent rolls. Place crescent roll triangles on pizza stone to form a ring. Allow a circle of empty space in center and then place short side of triangle toward inside while the point faces out. Place them so that they resemble sunrays. Then take second can and repeat, placing triangles between the first set still pointing outward. Take the filling mixture and make mounds of it on the pastry ring around the circle. Take each of the 2nd set of triangles and pull them back over the filling to form a case. Repeat with the 1st set. Bake in preheated oven for 25 minutes or until pastry is golden brown.
Source: http://www.christmasmoon.com/christmasr ... asp?rid=93
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper
flour for dredging
1/2 cup low-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons capers
2 tablespoons chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3. Saute the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
NOTE: You may have to saute the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Number of Servings: 4
Carbohydrate 4 g
Fat 7 g Fiber 0 g
Protein 40 g
Saturated Fat 1 g
Sodium 370 mg
Cranberry, Sausage, and Apple Stuffing
12 cups white bread cubes, baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
3 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1 1/3 cups chicken stock
salt to taste
ground black pepper to taste
Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Herbed and Spiced Roasted Beef Tenderloin
2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed
In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Layered Mexican Chicken
All of the measurements were approximately!!
1 serving cooking spray
2 cups cooked chicken or turkey breast cubed
1 can black beans -- rinsed and drained
2 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese
4 ounce chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 large spinach tortillas -- cut into 2-inch strips
1/2 cup salsa -- mild, medium or hot
Preheat oven to 350?F. Coat a lasagna pan with cooking spray. Cut chicken into 1 inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serves 12
Taco Soup II
Rated: 5 out of 5 by 31 members Prep Time: 5 Minutes
Cook Time: 45 Minutes Ready In: 50 Minutes
Yields: 6 servings
2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) can diced green
1 teaspoon salt
1 teaspoon ground black
1 (15 ounce) can pinto beans,
1 (15 ounce) can lima beans,
drained 1 (1.25 ounce) package taco
1 1/2 cups water
1 (1 ounce) package ranch
1 (15 ounce) can white hominy,
1 (14.5 ounce) can stewed
1 (15 ounce) can kidney beans,
drained and rinsed
1. In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
2. Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
3. Top with shredded cheese, and serve with chips.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Slow-Cooker Chicken Tortilla Soup
Prep Time: 30 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"
1 pound shredded, cooked
1 (15 ounce) can whole peeled
1 (10 ounce) can enchilada
1 medium onion, chopped
1 (4 ounce) can chopped green
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen
1 tablespoon chopped cilantro
7 corn tortillas
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Chicken Potato Ranch Bake
1.5 lbs or so of raw chicken breasts - smaller cuts cook quicker - Halve larger breasts
Enough cleaned, quartered red potatoes to sprinkle a generous amount on top of the chicken
White Sauce, Ranch Variation (see below)
Grated Parmesan (from a can)
Sprtiz 9x11 pan with cooking spray. Put in the chicken. Throw potatoes on top. Pour on the hot white sauce. Sprinkle with Parmesan. Bake at 350 until chicken reads 165 on food thermometer and potatoes are done. Cooking time will vary depending on size of chicken and potato pieces.
Good Housekeeping Bechamel Sauce
Also known as White Sauce. Learning this little puppy is a great way to introduce yourself to the world of sauces. Just be patient while waiting for it to thicken - it’s hard - you’re wondering if it’s going to work - but eventually it happens. Magic. Happens.
2 T. butter
2 T. flour
1 cup milk
½ tsp salt
Pinch nutmeg (optional)
Melt butter over low heat, add flour and cook, stirring, 1 minute. (This is called a roux - pronounced ROO - as in Kanga and Roo, lol)
With whisk, gradually whisk in milk. Cook over medium heat, stirring constantly with wooden spoon, until sauce has thickened and boils. Reduce heat and simmer, stirring frequently, 5 minutes. Remove from heat and stir in salt and nutmeg.
Ranch Variation: Add 1 T. dry ranch dressing mix instead of 1 T of flour.
Cheese Sauce Variation: Prepare as directed, remove from heat. Add 4 oz sharp cheddar, shredded, stir until cheese is melted and sauce is smooth.
Mornay Sauce Variation: Prepare as directed, remove from heat. Add 2 oz Gruyere cheese, shredded, stir until cheese is melted and sauce is smooth.
Dinner Idea: Double this recipe, making the Ranch version. Pour finished sauce over a 9x11 pan filled with raw chicken breasts and cut up potatoes. Sprinkle with grated Parmesan and bake until chicken and potatoes are done - 350 degrees.
What if the sauce won’t thicken???? Always keep cornstarch in the pantry. It is your secret weapon. This works for anything you are trying to thicken, not just this sauce.
Ladle a small amount of hot liquid out of the pan and put in small bowl - add 1 T cornstarch - whisk in quickly so that cornstarch completely dissolves. Pour this back it the pan and stir it up real good. Continue waiting and watching for the thickening magic to happen. If after a few minutes your sauce is still super thin, repeat the cornstarch trick. Make sure pan is hot enough too, heat helps the thickening process as well.
2 lbs chopped sirloin
1 ½ big onions, sliced
7 cloves garlic, minced
2 bottles beer (dark is better)
Use cast iron dutch oven. Brown meat in 2 batches. Salt and pepper to taste. Saute onions and garlic (in with 2nd batch) Put meat back in pan, add beer. Put in oven for 3 ½ hours at 250 to 275.
Make a slurry of 1 part flour and 1 part water shaken together and drizzled in pan. Whisk to thicken. Serve over mashed potatoes.