Favorite Recipes forum: Main Dishes
Views: 16, Replies: 55 » Jump to the end
|Looking for the "meat and potatoes" of your meal? This is where you'll find them! (Well, potato dishes will be in Side Dishes, but you know what I mean!)
This thread is locked so you won't be able to post here, just search for Main Dish recipes. You can post on the Favorite Recipes #3 chat thread found here:
6 medium carrots, shredded
3 large onions, chopped
3 garlic cloves, minced
1/3 c. light olive oil
6 (28 oz. cans tomatoes) (I use my juice, 5 quarts)
1 T. Sugar
1 T. Salt
1 T. dried basil, crushed
2 t. dried oregano, crushed
1/8 t. pepper
2 bay leaves
Mix all ingredients and simmer about one hour. I think this is meant to be used fresh but I hot pack into quart jars for later use
I made posole yesterday/last night. I cheated LOTS. This is a 2 day job. But if anyone wants the recipe, here it is:
1/2 cup chile powder (your choice as to how hot)
1 Tbsp shortening (should use lard, though, if you got it)
1.5 Tbsp flour
1 Tbsp salt
1 Tbsp cumin seed, fresh ground
1/2 Tbsp dried oregano leaf
1 Tbsp minced garlic
3 cups water
1 #10 can white hominy (www.shop.com/Juanitas+Foods+Bg14670+Juanitas+Foods+Hominy+6x105OZ-999499935-p+.xhtml)
32 ounce container chicken broth
Salt to taste
(diced saute'd pork or shredded chicken if you want)
In a large frypan, melt the shortening until completely melted on medium-high heat. Add the flour & stir constantly until lightly browned. Turn on your kitchen fan if you have one.. you'll need it. Add the chile powder & stir stir stir stir for about a minute while the chile powder is mixed with the browned flour & starts to darken. Quickly, add 1 cup water, keeping your face as far away from the pan as possible (this is actually almost identical to getting blasted with pepper spray). When the steam dissipates, add the other cup of water, stirring constantly. The flour/chile mixture will glump up, you need to stir this out. I use a flat spatula & squish it along the bottom of the pan and shake gently in the water. Add your garlic, oregano, & cumin. Once the chile/flour is completely dissolved, turn the heat all the way to the lowest setting possible and let simmer UNCOVERED for at least an hour. When you taste it, that's when you'll add the salt (I have no idea honestly on how much salt I use.. I think 1 Tbsp is way too much, though, but some people will want more.. I honestly probably use about 1/2 tsp). Let simmer until about 1/2 the moisture is evaporated (probably about 1-2 hours) on extremely low heat, stirring every once in a while so it doesn't scorch on the bottom (it probably will, though.. that's OK). After about 1/2 the moisture is gone, let cool & store in the fridge (if possible) in the same cooking pan overnight. The next day, put it on the stove on medium low heat & add a LITTLE more water to make it pliable as it'll be almost jellied. You can now use this for enchilada sauce or frybread sauce, or anything that requires a red chile.
In a large (BIG) crockpot, open your #10 can of hominy & drain (you don't want that juice.. yuck.. always tastes metallic). Pour the hominy into the crockpot along with the 32ounces of chicken broth. Now add your red chile that you made up (or half of it, or all of it, or a tablespoon of it.. dealer's choice). Let cook on low until the hominy is so swollen it's practically going to pop out of the crockpot & has turned a very nice orangey-red color. The top of the crockpot will be messy with the chile grease. Make sure that you stir every great once in a while so that all the hominy gets well bathed in the chile. Let cool & serve as a side dish.
If you want to make it as the soup, then add more chicken broth, diced onions, & diced pork/shredded roasted chicken and let cook for at least an hour. When serving, serve with more fresh diced yellow onion, lemon wedges, & fresh cilantro, a side of saltine crackers, & butter. Posole & Menudo are traditional Sunday morning meals for men in Mexico.. mainly because it's classified as a hang-over cure and you don't want to go to Mass hung over!! This same exact recipe can be used for menudo, as well, just don't use diced pork/shredded chicken. You'd use honeycomb tripe instead.
ground cumin (we call it Comino.. coh-MEE-noh), ground coriander, dried oregano, salt, pepper
finely diced yellow onion
shredded cojack or colby
more diced yellow onion
Fry up the ground beef w/the spices listed to taste, mixed with the minced garlic & finely diced yellow onion. Once that's fried up, in a separate shallow small pan, heat up oil (veggie oil) at least 1/2" deep. When splattered with a single drop of water & it pops, put in 1 corn torilla at a time, flipping CONSTANTLY with tongs at least 3 times. The tortilla should poof up a little and this should take no more than 10-20 seconds per tortilla. Remove from grease & let drain on paper towels. Do this for every torilla. Put beef, shredded cheese, tomato, onion, & avocado (slices, mushed, whatever) inside tortilla. Done. 10 minute meal. Mexicans don't eat lettuce. We grow it, but we don't eat it. Never put the cheese on top of the tomato/onion/avocado because then it doesn't melt. In fact, put the cheese in before the beef so that it melts.
In order to make traditional Southern NM style enchiladas, use the red chile sauce recipe stated above. Do everything else as listed here. After the tortillas have been deepfried & drained, dip each one in the red chile sauce. Put the slathered tortillas on your plate flat, put the meat/cheese/tomato/onion on 1/2 of the tortilla. Fold the tortilla & put the next tortilla NEXT to the folded one. Fill with stuff. Fold in half, put the next tortilla. When you have as many enchiladas on your plate as you want, sprinkle cheese on them, then pour a ladle of sauce over them all. Sprinkle w/more cheese. The "stacked" enchilada thingie is a northern NM thing and the rolled enchilada thing.. tbh, I have no idea where that comes from. You can make flautas and cover them with sauce... but that's not a southern NM thing & that's what I grew up with. Flautas are like tacos, but instead of frying the tortillas, you get raw corn tortillas, put a little meat/cheese inside, roll them up TIGHT, placing them fold-side down on a cookie sheet, pin close with a toothpick, and baked at like 350 for 5-8 minutes until crispy. Make sure you grease the bottom of the pan or they'll stick & fall apart. Or you can make tostadas by frying the corn torilla until incredibly hard (about 30-45 seconds total), sprinkling with a little seasoning salt, and then putting refried beans, ground meat (usually beef), then tomatoes/onions/cheese/avocado. You can also use the red chile to make Carne Asada with diced pork simmered in some red sauce until the red sauce is almost 100% evaporated and there's very little sauce left. But that's usually heartburn city because the grease from the chile soaks into the pork.. omg is it good, but my tummy's never liked it.
If you don't want your chicken fried, try this: Cooking time was about 15 minutes.
Marinade chicken breast pieces in Italian salad dressing for about an hour. It doesn't take much, just turn the chicken over once after about half an hour to flavor the other side. Saute it in a little olive oil and butter, just 3-4 minutes on the first side, turn it over and then add mushrooms, onion, sliced summer squash, and tomatoes. Salt lightly and sprinkle with Italian seasoning. Cover and simmer until the vegies are just barely done. Ummmm, good. I served it on quinoa. Rice would work, just a little bit to sop up the good juices. I don't want to waste that good flavor!
And Mary, here's the recipe for Asiago chicken. It's just a starting point. You can add more or less cheese, use Parmesan or not. Your choice.
Asiago Chicken Breasts
4 boneless, skinless chicken breasts
1 C. mayonnaise
½ C. shredded asiago cheese
½ C. parmesean cheese
Mix cheeses with mayonnaise. Spray baking dish with PAM, add chicken breasts and spread mayonnaise mixture generously over breasts.
Bake at 400° till chicken is cooked thoroughly, approx. 45 min.
½ C. orzo pasta (a macaroni product that looks like large rice)
3 C. water
1T. chicken bouillon powder
1 C. rice
Brown orzo pasta in butter in saucepan large enough to cook rice in. Watch carefully, as it can burn quickly. When brown, add water, chicken bouillon powder and rice.
Cook about 20 min or until water is absorbed and rice is tender. You can make this ahead of time and reheat in microwave.
Here's a delicious recipe for using up the eggplant harvest. It's a meatless casserole, but you'll never
miss the meat. Add a salad and some garlic bread and dinner is served. This freezes beautifully. If I have
already posted this, please forgive.
2 tablespoons extra-virgin olive oil
1 medium eggplant in 1 inch cubes
1 medium yellow onion, sliced
1 medium green pepper, chopped
1 cup white mushrooms, sliced
3 cloves garlic, crushed or minced
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
½ cup capers
1 cup chopped Italian parsley
1 teaspoon each: dry oregano and thyme
salt and pepper to taste
1 cup shredded Parmesan cheese
Preheat oven to 375*
In large saucepan on medium heat, heat oil and add eggplant. Cook until softened, 10-12 minutes. Stir to prevent sticking
Remove from heat. Add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle cheese over top. Bake uncovered for 45 mins. until bubbly and brown.
Okay. Here's one more while I have my recipe box out.
2 fresh bunches broccoli 1 teaspoon lemon juice
2 cups cooked chicken breast 1 teaspoon curry powder
1/4 cup unseasoned bread crumbs (I use Ritz crackers)
2 cans cream of chicken soup 1 cup mayonnaise
½ cup shredded cheese ½ cup milk
Cook broccoli in boiling water for five minutes or until fork tender. Cut into ½” lengths and arrange in a greased baking dish. Place chicken on top.
Combine soup, mayonnaise, lemon juice, curry powder and use milk to thin to taste.
Pour mixture over chicken and broccoli and sprinkle with cheese. Place dots of butter and crumbs on top. Bake at 350* for thirty minutes or until thoroughly heated and bubbly.
NOTE: I serve this with a sweet vegetable, either candied carrots or sweet potatoes, or fried apples.
Turkey and Gravy
I decided I needed to roast one ahead of time if we wanted those yummy leftovers, since we'll have lots of people eating up the T-day bird. I make soup, tex-mex mole', other things, so we never have trouble using up leftovers. Even with just 3 of us, I roast a turkey every so often, and I do a big one -- if you're going to roast a turkey, go big!
Locally, turkeys are as low as 59 cents per pound... I got a nearly 25 pound one at Wegmans last weekend, let it thaw in a bucket of water on the deck, and roasted it a week ago. I know y'all are accomplished turkey-ists, but I thought I'd share my best tips anyway, since this turkey turned out exceptionally well!
1. Rub down the turkey with lemon juice (bottled) and salt, inside and out. Be generous; you're scrubbing not seasoning. Rinse a bit & pat dry.
2. Season the turkey UNDER the skin. Loosen the skin (just work your hand under it, tearing the connections with your fingers... not a pleasant job, but so worth it), and either put a layer of dressing underneath or slather it with applesauce mixed with lots of herbs. For my big turkey, I used nearly a cup of applesauce, 1/4 cup of "bouquet garni" dried herbs, 1 tablespoon each garlic powder and "California seasoned pepper" (if using straight ground black pepper, reduce to a generous teaspoon). This will moisten, flavor, and tenderize the meat.
3. Either stuff the turkey with dressing or fill the cavity with something tasty -- apples, onions, carrots -- they can be elderly things from the back of your veggie bin. Tie up the turkey to keep these things inside, and also tie around the bird to keep the wings and legs close to the body so they don't burn.
4. Don't roast with the breast up the whole time... the breast only needs to reach 160 degrees, while the thighs need to get to 180... if you cook the bird breast side up, you'll get dry overcooked white meat. I've cooked it breast side down for the first 1 1/2 to 2 hours and then flipped it... but this time I found an even better way!
Put the turkey ON ITS SIDE in the roasting pan, with one leg facing up. Roast at 375 degrees for the first hour (45 minutes if it's under 16 pounds), then TURN the turkey onto its other side (other leg facing up) and roast for another hour. Now TURN the turkey again so it's breast side up (the "normal" way), reduce the temperature to 325 degrees and stick a thermometer deep into the thigh. When the thigh meat reaches 170, remove the turkey from the oven. (The temperature will continue to rise while the turkey rests.)
Since the turkey doesn't roast breast side down, it doesn't get a squashed shape, and the breast meat doesn't "stew" in the drippings (I don't always bother with a rack). Turn the turkey with your hands, not with those big turkey forks that lead to disastrous slips. Several layers of paper towel or silicone potholders work to protect your hands.
Better yet, get a silicone "sling" that goes under the bird and has handles on each end. I just learned about those and ordered one from Amazon, currently on a great sale with a bonus thermometer: http://www.amazon.com/Maverick-Silicone-Roasting-Thermometer...
5. For fabulous flavor and the best gravy you ever tasted, don't just baste with pan juices... every 20 minutes or so, pour some WHITE WINE on the bird. Chardonnay is a good choice, but we've switched to Domaine de Pouy. Be generous and use up half to 3/4 of the bottle. The rest is for the cook - or for the soup stock.
Here's my own take on Bertolli's Chicken Florentine:
8 oz. Penne Regata pasta or bow-tie pasta
6 strips boneless, skinless chicken tenders, cut into 1" chunks
1 teaspoon minced garlic
5 oz. baby spinach
1 cup heavy cream
4 tablespoons butter
salt and pepper to taste
Cook pasta according to directions until tender or al dente, according to your preference, and drain.
In large saucepan, saute chicken in small amount of vegetable oil until done. Add garlic to pan, then
add drained pasta, cream, butter, spinach and salt and pepper. Simmer on low until spinach is wilted
and mixture is heated throughout. Serve with salad and bread.
|Million Dollar Spaghetti Casserole
The meat sauce
1 lb ground beef – onion - garlic
¼ cup whipping cream - 1 - 24 oz spaghetti sauce
Saute onion and garlic and add hamburger. Drain when cooked. Add pasta sauce and whipped cream.
1 lb uncooked spaghetti -½ cup butter - ¼ cup fresh parsley or dried - ½ cup Parmesan cheese - 4 eggs
Cook spaghetti al dente. While spaghetti is cooking, in one bowl, whisk eggs, Parmesan, and parsley. In another large bowl, cut up the butter. When spaghetti is drained, pour over butter and pour egg mixture over spaghetti and stir quickly until well coated.
The White sauce
1 – 8 oz cottage cheese - 1- 8 oz cream cheese - ¼ cup sour cream
While spaghetti is draining, add all white sauce ingredients to spaghetti pan and put back on stove with burner off or on low until all is combined.
Grease 13 x 9 pan
Put a layer of spaghetti on bottom
Spread with white sauce
Another layer of spaghetti
Spread rest of white sauce
Pour meat sauce over this
Bake 30 minutes at 350, remove, add 4 oz each of mozzarella and cheddar, shredded or whatever cheese you prefer. Return to oven for approximately 10 to 15 minutes until cheese is melted and casserole is bubbly
Is it 'kebob' or 'kebab'? I don't know, but I made this marinade/sauce last year and it was so much fun grilling these shish kebabs:) Sorry I don't have a picture.
Teriyaki –BBQ Marinade/Sauce
Heat the following ingredients until boiling. Then reduce to a simmer:
* 1 cup pineapple juice
* 3/4 cup teriyaki sauce
* 1/2 tsp garlic powder
* 1/8 tsp cinnamon
* 1/8 tsp nutmeg
* 1 cup packed brown sugar
* 3 Tbsp. cornstarch with about 3/4 cup of the sauce and stir until lumps are gone. While stirring the remaining sauce, slowing add cornstarch mixture. Stir constantly until thickened.
• 1 cup Sweet Baby Ray’s BBQ Sauce or whatever kind you like. Stir.
Marinate shish kebabs about 30 minutes or can brush on while grilling.
Shish Kebabs – pork, beef, or chicken, green peppers, onion, pineapple chunks, mushrooms, tomatoes, etc.. Cut into bite size pieces and put on skewers. If using wooden skewers, be sure to soak them in water for at least 30 minutes before using.
Grill until meat is done and veggies are tender.
Topping for meat loaf.
Make your usual meat loaf, and add this topping before putting it in the oven. I was always complimented on my meat loaf, and then made it for a church supper without the topping. Dead, dead, dead!
1/2 cup ketchup
1 or 2 tbsp prepared mustard (depending on your personal like or dislike for it)
1 or 2 tbsp brown sugar (use less with cheap store brand ketchup which usually has more sweetener). You want the topping to be zippy, not overly sweet.
Mix together, spread on raw meat loaf, and bake as usual.
Real Mexican style ground beef for tacos/enchiladas
1/2 Tbsp oil (I use canola)
1 Tbsp minced garlic (bottled is fine)
1/8th tsp Salt
1/4 tsp fine ground pepper
1/4 tsp ground cumin (http://www.amazon.com/McCormick-Gourmet-Collection-Roasted-1...)
1/2 Tbsp dry oregano
1/8th tsp Ground coriander (http://www.amazon.com/McCormick-Gourmet-Collection-Coriander...)
1lb 93% ground beef
Large skillet / metal spatula
On medium/high heat, add everything EXCEPT the ground beef in the skillet & stir constantly. When it's nice & hot & the garlic is starting to pop around, add the beef. Stir, breaking it up, stir stir stir. After completely browned, cover & set aside. let it steam for at least 5 minutes before serving.
Tuna Patties this makes about a dozen 3 inch ones
4 beaten eggs
2 cans of tuna fish, drained
about 1/2 c chopped onion
cooked rice (I use brown) just keep adding rice until it looks dry enough to form patties
about a cup of grated cheddar cheese (adds flavor and helps glue them together when you fry them)
a little salt and pepper
Mix together, fry in a little oil. making patties as you spoon the mixture into the pan. They tend to crumble a bit when you turn them, so making them smaller than your spatula is wide is good. Crumbly is ok, we are talking tasty here, not pretty! They are good with a little ketchup.
2 boneless/skinless chicken breasts, chopped into bite-sized pieces (you can use thighs too.. I prefer thighs, but DH prefers breasts)
1 package spaghetti noodles
1 ripe lemon
Olive Oil, Minced Garlic, Oregano to taste
(optional) 1 head broccoli, flowerettes only
(optional) 8ounce white mushrooms, quartered
Boil up the sketti noodles. While that's cooking, in a separate pan (I use my electric skillet), braise the chicken with the olive oil, minced garlic, & oregano to taste. Me, I'd be using a heaping tablespoon of garlic (I cheat a lot & used bottled garlic) and like a 1/2 teaspoon of oregano. Probably about a tablespoon - 1.5Tbsp of olive oil. While this is cooking, juice the lemon, splitting it 1/4 & 3/4. Once the chicken is 90% cooked (almost 100% white), add the 1/4 portion of lemon juice & stir stir stir, turning the heat down to almost nothing. Cover & let stew for about 5-8 minutes, stirring once (if you remember, I usually forget). After it's steamed for a few, drain the sketti noodles & add to the skillet, stirring constantly & flipping the noodles. There will be juices on the bottom and it'll turn the noodles a nice rich brown color. Add the rest of the lemon juice & cover, letting it steam for about 5 minutes. Serve!
In a separate skillet (wok), I always cook the broccoli & 'shroos together separately from the chicken 'cuz DH hates broccoli & shroos & won't touch anything that's been touched by either, let alone both (his parents, when he was growing up, didn't force him to eat veggies, so he never developed a palette for veggies of almost any kind.. I've been trying for 18 years to get him to eat veggies & he would rather go hungry than eat them. He will literally do the little kid-thing & throw up at the table than eat veggies! Pathetic!!). I do the same thing to the broccoli/shroos as I do the chicken: olive oil, oregano, & garlic. If I have extra lemon juice, I'll toss that in too. I cook up the broccoli & shroos for a very short time, usually no more than 2-4 minutes, then turn off the heat & cover so it can steam & the broccoli's still a little firm & the shroos aren't a soggy mess. I top my sketti w/this in addition to the chicken.
Here's a simple way to use up a few vegetables.
Saute some chopped onion and garlic in butter. Add a chopped zucchini, a few sliced mushrooms, a tomato or two, salt and pepper. Cover and simmer until vegies are crispy-tender. Serve over rice. It's juicy so use a bowl.
My version: This is another of those Not a Recipe recipes since I don't do much measuring and may add or omit ingredients, depending on what is available.
A simple Fritatta
Chop and saute some onion in a bit of butter. Remove from pan, and fry enough cooked potatoes to cover the bottom of a frying pan. Small pan for one person, larger for more. When the potatoes have browned a little, put the onions back. Add salt and pepper. Toss in some chopped mushrooms if you have them. Cook until the mushrooms are about half cooked, depending on whether or not you like raw mushrooms.
Beat some eggs and pour them over the potato mixture. I use 2 for each person, then add enough grated cheddar cheese to sort of cover the whole thing. Cook on low heat until the eggs are set and cheese is melted.
Bell peppers and things like shrimp can be included. Using pepper jack cheese adds a bit of zip!
It's not fancy, but it's sure good!
Homemade turkey stuffing.
It also goes well with pork chops. I make a lot of it because there will be a dozen of us eating it, and we love the leftovers!
I make corn bread (not sweetened). Cube it up when it's cool. Tear up a loaf or two of whole grain bread (not rye). Cut up and cook a couple of onions and a bunch of celery in some butter or oil. When it's soft, add it to the bread. Dissolve 3 or 4 chicken bouillon cubes in boiling water, pour over the bread mixture. Add some salt, remember that the bouillon is salty, but the onions and celery are not, so you have to guess. Start small. Sprinkle poultry seasoning spice on top, then get in there with a big spoon or your hands and mix it all together. Taste it, adjust salt, mix again until you like it. It may need more liquid or a bit more bread. Adjust so that it is moist but not sloppy or dry. We put some in the bird, and some in a pan, the rest goes in the refrigerator for later, to go with all that gravy we will have left over.
My stomach just growled in anticipation!
Italian Style Shrimp Stir Fry (This recipe came from a magazine and was called something else)
Cook spaghetti pasta. While it cooks do this:
Chop a variety of vegies. Onion, celery, mushrooms, zucchini, pea pods, and garlic. Be sure to use garlic!
Stir fry all of that in a little oil. Add cooked shrimp (be sure they don't have tails or shells). Cook and stir until the shrimp are hot.
Mix pasta with the vegies (not too much pasta as you want it to be vegies with pasta, not pasta with vegies), and top it with grated Parmesan cheese. I think you need the mushrooms and plenty of zucchini for moisture, otherwise it can be a bit dry. I don't add salt, but you might want to.
|« Back to the top
« Cubits.org homepage
« Sharon's Friends cubit homepage
« Favorite Recipes forum
Only this cubit's owners, admins and moderators may reply to this thread.