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Apr 11 11:37

Chicken & Cheese Enchiladas

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Ingredients: 

1 medium onion, chopped
2 T margarine
1&1/2 cup shredded cooked chicken or turkey
12 oz. picante sauce, divided
3 oz. cream cheese, cubed
1 t cumin
2 c (8 oz.) shredded Extra Sharp Cheddar Cheese, divided
8 (6-inch) flour tortillas

Heat oven to 350 degrees. Cook and stir onion in margarine in large
skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream
cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup
cheese.

Spoon approximately 1/3 cup chicken mixture in center of
each tortilla; roll up. Place seam side down in 12x7-inch baking
dish. Top with remaining picante sauce and cheese.

Bake 15 minutes.

Notes: 

Preparation/Cooking time: 10 Min./15 min.
Number of servings: 4-6 servings

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Apr 11 13:31

Chicken Diane

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Ingredients: 

4 large boneless chicken breasts
½ t salt
black pepper
2 T olive oil
2 T butter
3 T chopped fresh chives or green onions
Juice of ½ lime or lemon
2 T brandy of cognac
3 T chopped parsley
2 T Dijon mustard
¼ C chicken broth

Flatten chicken breasts, sprinkle with salt and pepper. Heat 1T each of oil and butter in a large skillet. Cook chicken on high for 4 min. each side – do not overcook. Remove chicken and add chives or green onion, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds while whisking constantly. Whisk in broth, stir sauce until smooth. Whisk in remaining butter and oil. Pour sauce over chicken.

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Mar 30 05:44

Chicken Parmesan

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Ingredients: 

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Source: 
Foodnetwork.com
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May 12 10:37

Chicken Tarragon

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Ingredients: 

2 tsp seasoned salt
1/4 tsp pepper
dash paprika
2 1/2 - 3 lbs chicken pieces
1/4 C butter
1 medium onion, thinly sliced
3 oz canned mushrooms
2 tsp dried tarragon
1/4 C water

Combine seasoned salt, pepper and paprika. Sprinkle over chicken, then brown slowly in butter. Remove from pan, and add onion, cooking until tender. Put chicken back into pan, adding mushrooms, tarragon and water. Cover and simmer 30-40 mins.

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Apr 11 13:33

Chickent Tarragon

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Ingredients: 

2 teaspoons seasoned salt
¼ teaspoon pepper
Dash paprika
1 2 ½- to 3-pound ready-to-cook broiler-fryer chicken, cut up
¼ cup butter or margarine
1 medium onion, thinly sliced
1 3-ounce can sliced mushrooms, drained (1/2 cup)
2 teaspoons dried tarragon, crushed
¼ cup water

Combine first 3 ingredients; sprinkle over chicken. Brown slowly in butter; remove from pan. In same pan, cook onion till tender. Move onions aside and place chicken in pan. Add mushrooms and tarragon and spoon with onions over chicken. Add water; cover and simmer till chicken is tender, about 30 to 40 minutes. Makes 4 servings.

Notes: 

Serve with biscuits (Pilsbury or similar) - they're the best part!

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Apr 11 13:38

Crab Cakes

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Ingredients: 

1 lb crabmeat
½ C breadcrumbs
1 T lime juice
1 egg, beaten
1 t worcestershire sauce
3 T dill
2 T chopped scallions

Flake crabmeat, combine with all other ingredients. Shape into patties. Broil or Fry. Serve with lime wedges.

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Mar 30 05:42

Croque Monsieur Mac and Cheese

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Ingredients: 

1/2 pound ziti
2 cups milk
2 cups coarsely grated gruyere cheese (about 6 ounces)
1 cup finely grated parmesan cheese (about 4 ounces)
2 large eggs
3 slices white sandwich bread, roughly diced
2 tablespoons unsalted butter, plus more for greasing
1 medium onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
Pinch of cayenne pepper
1/8 teaspoon freshly grated nutmeg
Kosher salt
8 ounces thinly sliced deli-boiled ham

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Source: 
Foodnetwork.com
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Apr 11 13:41

Fish with Tomato Orange Salsa

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Ingredients: 

4 swordfish or tuna steaks (about 6 ounces each), or 1 ½ pounds firm fish fillets

MARINADE
3 tablespoons orange juice
juice of 1 lemon
1 garlic clove, minced or pressed
1 tablespoon olive oil
dash of Tabasco or other hot pepper sauce, or 1/8 teaspoon crushed red pepper flakes

TOMATO-ORANGE SALSA

3 ripe tomatoes, diced
4 scallions, chopped
½-1 fresh green chile, seeded and minced, or ¼ teaspoon cayenne
2 teaspoons freshly grated orange peel
1 orange, sectioned and seeded, each section cut in half
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste

Rinse the fish and set aside.
Combine all of the marinade ingredients in a shallow nonreactive bowl. Add the fish to the bowl, spoon the marinade over it, and set aside.
Prepare the Tomato-Orange Salsa and set aside.
Broil or grill the fish for about 10 minutes, basting with the marinade several times while cooking. When the fish flakes easily with a fork but is still moist, serve immediately, topped with a generous amount of the salsa.

Tomato-Orange Salsa

Source: 
Moosewood Restaurant Cooks at Home
Notes: 

Per 2 oz. Serving: 18 calories, 0.5 g. protein, 0.2 g fat

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Apr 11 13:42

Fragrant Green Curry Chicken

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Ingredients: 

6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced
4 chicken breasts without bone and skin, each cut into 5 large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts

Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow – very fresh and fragrant.

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May 12 11:10

German Potato Salad

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Ingredients: 

4 slices bacon
1/4 C chopped onion
1 tbsp flour
2 tbsp sugar
3/4 tsp salt
1/4 tsp celery seed
dash pepper
1/4 cup water
1/4 C vinegar
1 1/2 C cooked, cubed potatoes
2 Polish sausages, bias sliced
1 tbsp parsley

Cook bacon until crisp and crumble. Reserve 2 tbsp drippings and cook onion until soft. Stir in flour, sugar, salt, celery seed and pepper. Add vinegar and water, cook and stir until thick and bubbly. Add potatoes, sausage and parsley, and spoon into casserole dish. Bake at 350 for 25-30 mins.

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