RB- Main Dish

8/14/2019 RB- Main Dish

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Sour Cream Enchiladas Karen16-18 soft flour tortillas2 cans cream of chicken soup2 cups green onions1 ½ lbs. Grated cheese

2 cups sour cream1 small can diced green chilies4 cooked chicken breasts diced

Combine soup and sour cream in one bowl. Combine chicken, onions, and greenchilies in another bowl. Put about 1 Tbsp. soup mixture in each tortilla, alongwith some chicken mixture and cheese. Roll and put in greased baking dish.Pour topping (soup and cream) on top along with onions, chilies, and cheese.Bake at 275° for 30 minutes.

Russian Chicken Karen6-10 Chicken breasts halved1 bottle Russian dressing1 package onion soup mix

1 jar apricot jam OR1 can whole cranberry sauce

Place chicken in 9x13 dish and cover with remaining ingredients. Bake,uncovered, at 350° for about 45 minutes to and hour.

Hawaiian Haystacks This mixture of ingredients may sound funny, but it isSO good!1 can cream of chicken soup1 cup sour cream1 cup vegetable or chicken broth1 tsp. garlic salt

1 tsp. pepperCooked, cubed or shredded chicken

Toppings:Pineapple chunksTomatoesCoconutCheeseGreen onion

RaisinsGreen and red peppersPeanuts, cashews or almondsSunflower seedsolives

Combine sauce ingredients and chicken in saucepan and heat through. Servelike a salad bar over white rice. People can pile their plates as they wish.

Artichoke Chicken Wendy8 Boneless, skinlesschicken breasts3 cups choppedartichokes, drained

3 cups grated parmesan3 cups mayonnaise3 cans green chilies

Preheat oven to 350. Mix ingredients (other than chicken) together. Arrange thechicken in a 9x13 pan. Spread mixture over chicken. Bake for about 40 minutes.

Company Casserole Karen perfect pair: breadsticks, green salad

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over chicken. Sprinkle with mushrooms. Add cheese and paprika. Bake 1 ½hours at 325. Serve over rice.

Cashew Chicken Michelle W. perfect pair: sesame asparagus2 cups cut chicken1 cup whole cashews2 cloves garlic1 onion4 Tbsp. oyster sauce(Lee Kum Kee brand)2-3 green onions

4 tsp. sugar1 bouillon cube +2/3 cup waterA few shakes of redPepper flakes

Put oil in frying pan. Cook garlic and brown. Add chicken and cook. Addwater and other ingredients except green onions and cashews. Cook until onionis medium done. Add green onions and cashews, serve over rice.

Honey-Mustard Chicken Karen6-8 chicken breasts½ stick butter ormargarine, melted½ cup honey

½ cup yellow mustard1 tsp. curry powder1 tsp. salt

Mix and spoon over chicken. Cook, uncovered about 1 hour at 350.

Butter Chicken Karen perfect pair: cucmber salad, naan/rolls1 28 oz. can dicedtomatoes¼ tsp. powdered ginger

2 cloves garlic3-4 jalapeno peppers1 stick butter1 pint cream (larger carton)¼ tsp. cardamom

1 ¼ tsp. salt½ tsp. black pepper1 tsp. Kasoori Methi

Tandoori Chicken:About 5 boneless skinlessChicken breasts cut intoBite size pieces.About 1/3 cup tandoori paste

1 Tbsp. cornstarch

Marinate chicken pieces in about ¼ of a jar of tandoori paste and a bit of waterfor a few hours or over night. Place chicken on foil in one layer, bake for 20minutes at 400, turning once.Put partially drained tomatoes in a blender along with peppers. Blend untilsmooth. Melt butter in a deep pan over low heat. Add the ginger and garlic andcontinue heating. Add tomato mixture, cornstarch, cream, cardamom, salt,pepper, and Kasoori Methi. Bring to a boil, then lower heat and cook for 20 min.Add the tandoori chicken and cook for and additional 10 min. Serve over rice.

Chicken Taco Casserole Wendy perfect pair: cornbread, corn1 cup chopped onions2 Tbsp. oil2 Tbsp. Taco seasoning

1 ¾ tsp. chili powder1 tsp. salt¼ tsp. pepper

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3 cans cream ofmushroom soup1 ½ cup sour cream3 cups cooked chicken

6-8 tortillas1 cup Monterey Jack cheese

Saute onion in oil. Add seasoning, soup, and sour cream. Heat and stir untilsmooth and warm. Add chicken. Cover. Butter tortillas and grease casseroledish. Rip up tortillas and layer on bottom of pan the mixture, tortillas, mixture,

cheese. Bake at 350 for 20 minutes.

Chicken Divan Karen (chicken-broccoli casserole)4 chicken breasts, cookedand cut into small pieces2 bunches broccoli, steamed1 can cream of mushroom soup

¾ cup mayonnaise1 tsp. lemon juice1 tsp. curryGrated cheddar cheese

Put cooked broccoli in bottom of baking dish. Layer chicken on top of broccoli.Combine last 3 ingredients and spread over meat. Grate cheddar cheese on top. Bake at350 for 20 minutes.

Chicken in Lemon and Cream on Pasta Wendy perfect pair:breadsticks6 small boneless, skinlesschicken breasts, poundedSalt/pepper to taste¾ cup butter, divided2 tsp. grated lemon zest

3 Tbsp. lemon juice1 cup heavy creamGrated fresh ParmesanSpinach pasta

After pounding, salt and pepper the chicken. Saute 5-8 minutes in about ¼ cupof butter, turning once. Remove from heat. Combine zest and juice in smallsauce pan. Cook one minute, stirring constantly. Season with salt and pepper.Add cream slowly and stir. Remove from heat. Prepare pasta and spread it in a9x13 pan. Lay Chicken on top. For extra flavor , add a pat of butter to each pieceof chicken if desired. Pour sauce over the chicken and sprinkle Parmesan cheese.Place under broiler to melt cheese.

Beef and Parmesan Pasta Wendy1 lb. Ground beef1 14 oz can beef broth1 14.5 can Italian stylediced tomatoes2 cups uncooked farfallebow tie) pasta

2 cups zucchini, cut ¼ inchthick(about 1 medium)¾ cup grated parmesancheese, divided (I sprinkle shreddedover top to serve)

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In a large skillet, brown meat over medium-high heat. Break up into ¾ inchpieces. Remove beef with slotted spoon to a bowl. Pour off the drippings.Return the skillet to the heat and add broth, tomatoes, and pasta. Stir to coat allthe pasta. Bring to a boil and reduce to medium heat. Cook uncovered, for 15minutes stirring frequently. Add zucchini and continue cooking for andadditional 5 minutes or until pasta is tender. Return beef to skillet and stir in ½cup of cheese. Heat through. Sprinkle remaining cheese over each serving.

Ritz Chicken Karen4 cooked, cutchicken breasts6 oz wide egg noodlescooked according to box

½ lb. velveeta4 Tbsp. butter1 cup milk32 ritz crackers (1 pack)

Place cooked noodles and chicken in 9x13 pan. Preheat oven to 350. Combinecheese, 2 Tbsp. butter, and milk and melt together in microwave, stirring everyso often. Pour over noodles and chicken. Crumble the crackers and mix with theother 2 Tbsp. of melted butter. Spread over top and cover with foil. Bake 20 min.

Remove foil, and bake 10 more minutes.

Baked Southwest Sandwiches Wendy1 4.25 oz can choppedripe olives½ tsp. chili powder½ tsp. ground cumin¼ tsp. salt½ cup mayonnaise1/3 cup sour cream

1/3 cup choppedgreen onions

8 slices Italian bread¾ -1 lb thinly slicedham or turkey2 medium tomatoes2 ripe avocados, pittedpeeled and sliced¾ cup shredded cheddar

¾ cup shredded Monterey Jack cheese

In a bowl, combine olives, chili powder, cumin and salt; set aside twotablespoons. Add the mayo, sour cream and onions to the remaining olivemixture. Place bread on ungreased baking sheet; spread 1 Tbsp. mayonnaise oneach slice. Top with ham and tomatoes. Spread with another Tbsp. ofmayonnaise mix. Top with avocados and cheeses. Sprinkle with reserved olivemixture. Bake at 350 for 15 minutes or until heated through. 8 servings

Salami Pita Sandwiches Mom1 12 oz. salami, cutinto chunks2-3 large tomatoes chopped2 cucumbers chopped1 large onion chopped2-3 stalks celery chopped1 can chick peas, drained

1 15 oz. can sliced blackolives, drained1 large green pepperchopped1 large avocado chopped1 cup slivered almonds1 8 oz bottle Italian dressing

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Pour Italian dressing over all ingredients and marinate a few hours in fridge.Pour off excess dressing and spoon mixture into pita bread.

Sausage Casserole Mom1 lb. sausage, fried and drained1 cup uncooked rice1 stalk celery3 cups boiling water

2 packages Liptonchicken noodle soupcooked 7 minutesslivered almonds

After cooking the soup, add to the first three ingredients. Put in 9x13 pan. Cookfor 1 hour at 350. Stir in slivered almonds before serving (if desired).

Bolognese Bread Pizza Wendy and Dad1 long loaf,20-24 in/4 in, Italian bread1 Tbsp. olive oil2 slices bacon/pancetta2 lbs ground beef2 cloves chopped garlic2 med. Yellow onions chopped1 small carrot chopped

1 Tbsp Worcestershire sauce1 tsp allspice1 cup beef stalk1 14oz can crushed tomatoeshandful flat leaf parsley, chopped1 lb. mozzarella shredded4 handfuls Parmesan grated1 cup fresh basil, 20 leaves, shredded

Heat oven to 450. Cut bread in half. Then split sandwich like. Line the fourpieces on pan. Hollow out some of the insides of the bread. Lightly crisp breadin the oven, 5-8 minutes. Remove bread, and switch broiler on. Heat a non-stickskillet over med-high heat. Add oil. Add bacon and cook a minute or so, addthe meat and break up in even layer. Let meat sit without stirring 1-2 minutes.Break into bits and brown well. Add garlic, onions, carrots and season with salt

and pepper, Worcestershire sauce and allspice. Cook 10 minutes, stirringfrequently. Add beef stalk and stir. Add tomatoes and parsley, heat through, 1-2minutes. Fill breads with meat mixture and top with mozzarella and parmesan.Broil until cheese melts. Top with basil and serve with a fork and knife.

Italian Crock Pot Chicken Michelle4-6 chicken breasts1 10 ¾ can cream of chicken soup1 8 oz cream cheese, softened

1 pack dry Italianseasoning dressing mixItalian seasoning to taste

Combine soup, cream cheese and dressing mix. Pour over chicken in the crockpot and cook on low for 6 hrs. Serve over noodles or rice.

Mimi’s Stew Karen1 lb. Stew meat, cut in bite size pieces1-2 carrots, sliced

3-4 potatoes, but in bite size pieces1 can cream of mushroom soup

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Mix together and place in covered casserole dish. Bake at 250 for 4-5 hours. Check oncean hour and stir. Salt and Pepper to taste.

The Mighty Mo Mom – Hot ShoppesFor Each Serving:1 sesame seed hamburger roll, uncut1 Tbsp. margarine2 oz. ground beef per pattie

1 Tbsp. shredded lettuce

1 slice American cheese4 tsp. Mighty Mo sauce2 dill pickle slicesSalt and pepper to taste

Mighty Mo Sauce¼ cup catsup1/8 cup chili sauce¾ tsp. steak sauce¼ tsp. Worcestershire sauce

1 drop Tabasco sauce¼ cup sweet pickle relish½ +1/8 cup mayonaise

Cut bun in three slices. Spread bottom, top and one side of center bun with margarine.Grill bun until lightly browned and heated through. Shape burgers into thin, four inchpatties. Grill patties, flip and top patties with the cheese. Place toppings in this order:

bottom bun, sauce, lettuce, burger, middle bun, sauce, cheeseburger, dill pickles,top bun

Chicken Fried Rice Mom1 cup diced cooked chicken1 Tbsp. soy sauce1 cup uncooked long grain rice1/3 cup oil2 ½ cups chicken broth½ cup coarsely chopped onion

¼ cup finely chopped green pepper¼ cup finely sliced celery2 slightly beaten eggs1 cup finely shredded lettuce orcabbage

Combine chicken, soy sauce, and ½ tsp. salt. Let stand 15 min. Meanwhile, cook rice inhot oil in skillet on medium, till golden brown. Stir frequently and watch. Reduce heat,add chicken mixture and broth. Simmer, covered, 20-25 minutes. Stir in onion, greenpepper, and celery. Cook uncovered, over medium, till liquid is absorbed. Push ricemixture to sides of skillet. Add eggs, cook till almost set and blend into rice. Stir inlettuce or cabbage, serve with soy sauce. Serves six.

Chicken Fried Rice Mom1 cup diced cooked chicken1 Tbsp. soy sauce1 cup uncooked long grain rice

1/3 cup oil2 ½ cups chicken broth½ cup coarsely chopped onion

¼ cup finely chopped green pepper¼ cup finely sliced celery2 slightly beaten eggs

1 cup finely shredded lettuce orcabbage

Combine chicken, soy sauce, and ½ tsp. salt. Let stand 15 min. Meanwhile, cookrice in hot oil in skillet on medium, till golden brown. Stir frequently and watch.Reduce heat, add chicken mixture and broth. Simmer, covered, 20-25 minutes.Stir in onion, green pepper, and celery. Cook uncovered, over medium, tillliquid is absorbed. Push rice mixture to sides of skillet. Add eggs, cook till

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almost set and blend into rice. Stir in lettuce or cabbage, serve with soy sauce.Serves six.

Spicy Penne Michelle¼ Olive oil6 cloves garlicSeveral shakes of:Red pepper flakesOreganoBasil

28 oz can crushed tomatoes3 Tbsp. parmesan cheese½ tsp. salt½ tsp. pepperPenne pasta

Heat oil in pan over medium, not too hot or garlic will become bitter. Add garlic,spices and sauté until garlic is tender. Add tomatoes and simmer for about 10minutes, or until some of the tomato liquid has evaporated. Add the cheese, saltand pepper, then serve over penne pasta (or any other kind you like). Twovariations of this recipe:

Grilled Chicken Parmesan Variation:

Filet 4 chicken breasts in half so they are thin. Coat in olive oil, salt and pepperthen grill them. Put in casserole dish and cover with the sauce. Smother inMozzarella and put under broiler until cheese is slightly browned. Serve withpasta.

Chicken with Blush Sauce Variation:Sprinkle 8-10 chicken tenders with garlic salt and black pepper. Then pan frythem in olive oil and lower the heat if needed so that the garlic won’t burn.Make the basic sauce recipe from above, but add the chicken back after thetomatoes. At the end, lower the heat and ad ½ cup of cream and stir.

Okinawa Stir-fry Matt½ small head of cabbage1 can of Spam4 eggs3 Tbsp. sugar

3 Tbsp. soy sauce1 small onion (or however much youwant)Hot rice

Chop/shred cabbage , onion and Spam. Saute over medium heat until tender.

Meanwhile scramble eggs then add the sugar, and soy sauce. Pour egg mixturein and stir until egg has cooked. Serve over rice.

The Teen Twist Mom- Hot ShoppesFor each serving:One sandwich roll, cut in halfMargarine1 slice American cheese

A few thin slices of ham2 slices of tomatoshredded lettuce1 Tbsp. tartar sauce

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1 tsp. black pepper4 tsp. cumin2 tsp. Maggi seasoning1 Tbsp. Basil1 tsp. garlic powder1 cup chopped celery1 cup chopped onion1 cup chopped green pepper

1 large jalepeno, finely chopped2 16 oz cans hot chili beans, undrained1 22 oz can tomato juice1 15 oz can diced tomatoes, undrained1 10 oz can beef broth3 Tbsp. Famous Dave’s BBQ sauce2 Tbsp. Kahlua (opt.)2 Tbsp. Worcestershire sauce

Combine first 8 ingredients (up to garlic powder) in a large stock pot. Stir frequentlyuntil ground beef is crusty brown. Add celery, onion, and peppers and cook untiltender. Add the rest of the ingredients and mix well. Simmer to desired consistency,stirring occasionally. Serve with shredded cheddar cheese, minced onion, andcornbread.

Easy Chicken Pot Pie Wendy1 10 oz can chicken1 10 oz bag frozen mixed veggies1 can cream of chicken soup

seasoning to taste2 prepared pie crusts (find next tothe canned biscuits/rolls)

Put pie shell in pie pan. Mix chicken, veggies, soup and seasonings together and put inpie shell. Unroll top crust and put over mounded mixture. Pinch the edges of the shelltogether to seal. Bake at 400 for 35 to 45 minutes. (The pie crusts usually come in a boxof two and can be kept in the fridge. I also freeze them so I can have them on hand.Remember if you freeze them to take them out to thaw an hour before you make them,or put them in the fridge the night before.)

Cheese-Stuffed Beef Rol ls1 15 ½ oz can spaghetti sauce1 egg, slightly beaten¼ tsp. oregano¼ tsp. garlic powder1 15 oz container ricotta cheese

¼ cup grated Parmesan cheese1 cup shredded Mozzarella cheese1 2.8 oz container French fried onions6 thin slices deli roast beef ( ½ lb.)2 medium zucchini sliced

Preheat oven to375. Spread ½ cup sauce in 9x13 dish. In large bowl , combine egg,seasonings, ricotta and parmesan and ½ cup of mozzarella and ½ cup onions. Mix well.Spread equal amounts of cheese mixture on each beef slice and roll. Place seam-sidedown in dish. Place zucchini around the sides of the dish. Pour remaining sauce overeverything and place in oven. Bake 40 min. Top beef rolls with remaining cheese and

onions. Bake 3 more minutes or until cheese melts.

Yaki Soba (Mocki Soba) My version of a Japanese classicThin spaghetti or angel hair pastaYaki Soba sauce (asian market)Green cabbage

CarrotsOnionBeef or pork

Cook Pasta according to package directions. Put some oil in a pan an fry veggies untiltender. Combine pasta, sauce, and cooked meat and stir until well integrated. Serve hot

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Chinese Orange Chicken2 Tbsp. cornstarch1 tsp minced ginger root1-2 cloves minced garlicseveral shakes of crushed red pepper (todesired hotness)1/4 cup chopped green onions2 Tbsp. rice wine (mirin)1/2 cup water1 - 11/2 tsp sesame oil (Taste it at 1tsp

and see if it needs more. It called for toomuch originally.)Orange Sauce(Stir and mix until heatedthrough)3 TBSP soy sauce3 TBSP water2/3 cup and 2 tsp brown sugar1/2 cup white vinegarzest and or juice of an orange (optional)

Easy Directions : Buy battered and cooked popcorn chicken. Just put desired amount on baking sheet and cook how the package instructs. While baking only make the orangesauce (the rest of the ingredients are for the “scratch” directions. Stir ingredients untilthickened and heated through. Scratch directions : In a frying pan or wok add 1tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushedred pepper and green onions. Add rice wine (mirin) and stir 3 seconds. Add "OrangeSauce" and bring to boil. In new dish stir the 1/2 cup water into 2 tablespoon cornstarchuntil smooth. Add to sauce and heat until sauce is thickened. Stir in sesame oil. Stir inchicken. Serve at once.

Coconut Curry Chicken

2 Tbsp. oil1 ½ lbs. Chicken piecessalt and pepper to taste2 cups frozen green beans2 cups frozen pepper strips

1 tsp. seasoning salt

1 ½ cups coconut milk½ cup chicken broth1/3 cup chunky peanut butter2 Tbsp. packed brown sugar2 Tbsp. lime juice

1 Tbsp. red curry paste

In a large skillet, heat oil on medium. Salt and pepper the chicken pieces and cookthrough. Add the beans and peppers and cook 3 more minutes. In a medium bowl,whisk coconut milk, broth, peanut butter, brown sugar, lime juice, and the curry paste,pour over chicken and stir to combine. Boil and lower heat to a simmer. Simmer andcook for 10 minutes. Serve over rice.

Pineapple Curry1 can coconut milk1 Tbsp. red curry paste1-2 chicken breasts,cut into bite-size pieces

2 tsp. brown sugar2 Tbsp. fish sauce1 large can pineapple tidbits½ tsp. salt

Heat ½ the can of coconut milk over med-high heat until boiling. Add curry pastestirring constantly. Once curry paste is mixed in, add brown sugar. Add chicken andcook until almost done. Add fish sauce and pineapple with juices. Boil partiallycovered for 5-10 minutes. Add remaining coconut milk and salt. Serve over rice.

Sweet Pork For “Café Rio” like enchiladas or salad

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2 ½ lbs. Pork shoulder½ tsp. cumin½ tsp. coriander½ tsp. chili powder½ tsp. cayenne pepper½ tsp. garlic powder½ tsp. oregano¾ cup beef stock5 dashes Worcestershire sauce

Cheddar cheese

tortillas1 can green enchilada sauceSauce2 small cans tomato sauce1 can El Pato tomato sauce2 cups brown sugara few shakes of:Worcestershire sauceSoy sauce

Garlic salt

Cut larger fatty parts off of roast. Rub spices over roast and place in crock pot. Pourbeef stock (boullion granules and water), and Worcestershire sauce over roast then cookon low for at least 6 ½ hours. You can cook all day if needed and it will be fine. It’s donewhen it falls apart when you stir it with a fork. Remove the bone if there is one. Shredwith a fork and leave in liquid for another hour or so. For the sauce: In a large pot,combine the tomato sauce and brown sugar. Strain out the liquid from the crock potand put ice cubes in to harden fat, then remove. Pour the strained liquid in with thetomato sauce. Heat over stove and let boil for about 15 minutes to thicken. Add somemore Worcestershire sauce, soy sauce and garlic salt. Then add sauce back to the pork.

For Enchiladas: put some of the pork on tortilla, green enchilada sauce and somecheese. Roll up, cover with more sauce and cheese and broil until melted.

Sandwich for 12 Mom

Bread: (or you may purchase a flat,round loaf of bread - or use any recipe)1/2 cup old-fashioned oats1/2 cup boiling water 2 Tbs butter or margarine1 package (16 ounces) hot roll mix3/4 cup warm water 2 eggs beaten1 Tbs dried minced onion

Topping:1 egg1 tsp garlic salt1 Tbs dried minced onion1 Tbs sesame seeds

Spread: (I like doubling this and reallyslathering it on the sandwich)1/2 cup mayo4 tsp prepared mustard1/2 tsp prepared horseradish

Filling:Lettuce leaves8 oz thinly sliced fully cooked ham8 ounces thinly sliced cooked turkey1 medium green pepper, thinly sliced1 medium onion, thinly sliced6 ounces thinly sliced Swiss cheese2 large tomatoes, thinly sliced

In a large bowl, combine oats, boiling water and butter; let stand for five minutes.Meanwhile, dissolve yeast from hot roll mix in warm water. Add to the oat mixture witheggs and onion. Add flour mixture from hot roll mix; stir well (do not knead). Spreaddough into a 10 inch circle on a well-greased pizza pan. Cover with plastic wrap coatedwith nonstick cooking spray; let rise in a warm place until doubled, about 45 minutes.Beat egg and garlic salt; brush gently over dough. Sprinkle with onion and sesameseeds. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pan;cool on a wire rack. Split lengthwise. Combine mayonnaise, mustard and horseradish;

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spread over cut sides of loaf. Layer with remaining filling ingredients. Cut into wedges.Yield 12 servings.

Savory Chicken Vegetable Strudel

2 cups diced cooked chicken½ cup shredded carrots½ cup finely chopped broccoli1/3 cup finely chopped sweetred pepper1 cup (4oz) shredded sharpcheddar cheese½ mayonnaise

2 cloves garlic, minced½ tsp. dill weed¼ tsp. salt¼ tsp. pepper2 tubes (8 oz each) refrigeratedcrescent rolls1 egg white, beaten2 Tbsp. slivered almonds

In a bowl, combine the first 10 ingredients; mix well. Unroll crescent roll dough andplace in a greased 15x10x1 baking pan. Press seams and perforations together, forminga rectangle that will slightly hang over edges of pan. Spread filling lengthwise downcenter of dough. On each long side, cut 1 ½ inch – wide strips 1 ½ inches into the center.Starting at one end, alternate strips twisting twice and laying at an angle across filling.Seal ends. Brush dough with egg white and sprinkle with almonds. Bake at 375 for 30-35 minutes or until golden brown. Cut into slices. Serve warm. Yeild: 12

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RB- Main Dish