» Main Dishes

Main Dishes

Main Dishes14 Jul 2015 06:32 pm

2 c macaroni
1/2 c sour cream
2 c whole milk
2 tsp onion powder
3 tbsp flour
1 tsp dried mustard
1/4 tsp celery salt
1/4 tsp cayenne
1/4 tsp black pepper
1 – 1 1/2 c sharp cheddar cheese
1 – 1 1/2 c pepper jack cheese

3 tbsp panko bread crumbs
3 tbsp parmesan cheese
3 tbsp melted butter or olive oil

Heat oven to 350 degrees.

Cook macaroni, drain, put into 8 inch pan mix in sour cream and set aside.

In same sauce pan, stir milk, onion powder, flour, mustard, celery salt, cayenne and pepper with wire whisk till smooth. cook over med heat stirring constantly till boils and thickens. Remove from head and add cheese. Stir till melted.

Add cheese sauce to macaroni, mix well.

In small bowl, mix topping together and sprinkle on top.

Bake 20-25 min or till edges are bubbly.

Main Dishes10 Jan 2014 03:46 pm

2 c cooked chicken, shredded

1 8oz package cream cheese

2 pkgs crescent rolls

1 cup breadcrumbs

1/2 cup parmesan cheese

Preheat oven to 325.

Boil chicken (or cook as you would like). Shred the chicken and add the cream cheese, mix till combined.

Pinch 2 crescent rolls together to make a square, place chicken mixture on one half of square and pull the other half of the roll over the chicken mixture and pinch shut.

Roll the pillow in the breadcrumb/parmesan cheese mixture. Repeat with all the rolls. Cook for 12-15 minutes @325

Very good when placed on a plate of rice with a gravy of cream of chicken soup.

Main Dishes06 Jan 2011 12:54 pm

1 lb ground chuck
1/2 lb mild pork sausage
1 head bok Choy, shredded
2 fat fingers of Ginger root, diced fine
1 tsp black pepper
1/2 tsp salt
3 tbsp soy sauce
2 pkgs small wonton wrappers or gyoza wrappers.

Shred bok Choy fine, drain in cheese cloth until almost dry.
Blend all ingredients except wrappers extremely well.
Place approximate 1 tsp meat mixture in each wrapper. Fold and pleat, wet outside of wrapper with water before folding and pleating.
Heat by placing gyozas in rows on nonstick pan, brown bottoms until med brown, once gyozas are browned pour 1/2 c water into pan and cover quickly. Steam gyozas for 10-15 min or until all liquid is gone. Serve with sauce.

Sauce- blend together
2 parts soy sauce
1 part vinegar
Chili oil to taste

Main Dishes23 Nov 2010 12:41 pm

1/2 c buttermilk
1 Tbsp mustard
2 cloves garlic, minced
1 tsp hot sauce, like tabasco
2 1/2 to 3 pounds chicken legs, skin removed and trimmed
1/2 c whole wheat flour
2 Tbsp sesame seeds
1 1/2 tsp paprika
1 tsp thyme
1 tsp baking powder
1/8 tsp salt
Pepper to taste
Cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow dish until well blended. Add chicken turning to coat. Cover and marinate in refridgator for at least 30 min or up to 8 hours.
Preheat oven to 425 degrees. Line a baking sheet with tinfoil and set a wire rack on the baking sheet. Coat with cooking spray.
Whisk flour, sesame sees, paprika, thyme, baking powder, salt and pepper in a small bowl. Place flour mixture in a large sealable plastic bag. Shaking off excess marinade, place chicken, one or two pieces at a time in the bag and shake to coat. Shake off excess flour and place chicken on wire rack. When all chicken is on rack spray chicken with cooking spray.
Bake till golden brown and no longer pink in center, about 40 to 50 minutes.

Main Dishes12 Jun 2009 10:15 am

1 lb beef

3/4 c cooked rice

1 Tbsp brown sugar

3/4 tsp onion powder

1 Tbsp ketchup

1/2 c ketchup

Preheat oven to 350 degrees

In large bowl combine beef, rice, sugar, onion and 1 Tbsp ketchup. Mix well and place in loaf pan.

Bake at 350 degrees for 30 minutes. Spread 1/2 c ketchup on top and cook for 15 minutes more.

Main Dishes12 Jun 2009 10:11 am

2 c flour

2 tsp baking powder

3/4 tsp salt

6  Tbsp shortening

3/4 c milk

1 egg mixed with 1-2 tsp water

Combine flour baking powder and salt in large bowl.

Add shortening and knead till crumbly. Add milk all at once and mix till comes together, knead dough folding over 10-20 times. Using a rolling pin roll dough to 1/2 inch thick then cut into rounds. Roll out as thinly as possible. Spoon filling onto dough, brush edges with egg mixture, seal edges together. Poke with fork.

Deep fry at 375 degrees for 3-4 minutes.

Filling options

cheese and pepperoni

apple pie filling

anything you want to mix to gether

Main Dishes12 Jun 2009 10:07 am

1/4 c lemon juice

2 Tbsp molasses

2 tsp worcestershire sauce

4 garlic cloves, chopped

2 lb’s chicken

1/4 tsp salt

1/4  tsp pepper

lemon wedges, parsley sprigs

Combine first 4 ingredients in bowl and add chicken. Cover and marinate in fridge for 1 hour, turning occasionally.

Preheat oven to 425 degrees (or you can grill)

Remove chicken and arrange in shallow roasting pan coated with cooking spray. Pour marinade over chicken. Sprinkle with salt and pepper.

Bake at 425 for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken in done.

Serve with lemon wedges and garnish with parsley if desired.

Main Dishes12 Jun 2009 09:55 am

3 slices of bacon

2 boneless chicken breasts halved lengthwise and sliced to desired thickness

2 Tblsp butter

1 small onion diced

1/2 red bell pepper diced

2 garlic cloves, minced

1 jalapeno pepper chopped and seeded

3 Tbsp flour

1 c chicken broth

1/2 c milk

1 c shredded pepper jack cheese

1/4 c sour cream

1 pinch cayenne

16 ounces penne pasta

3 green onions thinly sliced


Over medium heat, cook backon until semi-crisp, reserving drippings. Drain bacon on paper towels and crumble when cool.

Saute sliced chicken in bacon drippings just until no longer pink. Remove from pan and set aside. In same skillet add the butter and cook onion, peppers and garlic until just tender. Stir in the flour and cook for 1 minute.

Add 3/4 c of the chicken broth and milk. Cook and stir until bubbly. Stir in pepper jack cheese and sour cream, then add the chicken and bacon to sauce.

Reheat, stirring to melt cheese but do not allow sauce to boil to avoid seperation. If the sauce is too thick add the remaining 1/4 cup of chicken broth and/or a little more milk. Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

Main Dishes12 Jun 2009 09:27 am

4 large russett potatoes cubed

4carrots sliced

1can of corn

2cups cubed cooked chicken

2 cans (10 3/4 oz) cream of chicken soup

pie crust recipe


Preheat oven to 400

Make pie crust and fit in 9 inch pie pan with at least an inch hanging over edge.

Mix vegetables, chicken and soup and pour into pie.

Use rest of pie crust to cover pies or to criss cross. Then pull the rest of the crust up to make the crust. If you cover make sure to use a knife or fork to make holes in the top so it doesn’t explode 😀

Bake for 30 minutes or until golden brown.

Makes 2 pies

Main Dishes29 Apr 2008 06:28 pm

1 cup rice
1 tablespoon oil
1 cup water
1 small can of tomato sauce
1 small can of water
1 tablespoon vinegar
salt to taste

Rinse rice with water while heating up oil. Brown rice in oil until golden brown. Add 1 cup water, tomato sauce and water, vinegar and salt. Cover and cook on medium or med-low till dry.

*can use minute rice, but cook on low, and remove lid after amount of time noted on box of rice, and continue cooking till dry.

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