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Corals Recipes (Main Dishes)

Forum: 2014 Playroom


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September 30th, 2013, 11:28 PM
2015 Offshoremama78's Avatar Platinum Supermommy
Join Date: Feb 2011
Location: Tucson, AZ
Posts: 6,371
I have a lot of these so I will try to organize them some what
so if you are looking you can find them.... I love to cook so I warn you
I have MANY recipes!!!!

MMM MMM MMM FOOD (Main Dishes)

Cheesy Chicken Rice Bake


2 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1-1/4 cups milk
3/4 cup uncooked white rice
2 cups of shredded cheddar
1 (1 ounce) package dry onion soup mix


Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 4 pieces; set aside.
Mix cream of mushroom soup with milk. Reserve 1 cup of mixture.
Combine remaining mixture with rice, ½ envelope of dry onion soup mix and 1 cup shredded cheddar.
Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other 1/2 of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover, top with other half of cheddar and bake for an additional 15 minutes. Let cool 10 minutes and serve.

Chicken and Dumplings


4 chicken breast halves, bone-in
4 teaspoons salt, or to taste
Fresh-ground black pepper to taste


8 cups all-purpose flour
4 tablespoons baking powder
2 teaspoons salt
16 tablespoons butter
3 1/2 cups milk or buttermilk


1. Remove any skin and excess fat from the chicken breasts and rinse thoroughly. Place them in a large saucepan or Dutch oven and add enough water to cover, plus an inch or two. Bring to a boil over medium heat, then lower the heat and cover. Adjust the heat to keep the chicken at a steady simmer. Make sure the chicken is always covered with at least an inch of water. Cook until meat pulls away easily from bones when a fork is inserted, about 2 hours.

2. Using two forks, remove each chicken breast onto a plate and pull the meat off the bones, shredding coarsely. Discard the bones and any cartilage (it's not hard to find it, but do go through thoroughly). Also check your broth for any bones that have been left behind. Return the meat to the pan, season with salt and pepper, and simmer, uncovered, while you make the biscuit dough.

3. Make biscuit dough: In a large bowl, mix dry ingredients. Cut in the butter with a pastry blender or two knives or by rubbing it between your fingertips (pick up a bit of butter and flour, rub briefly and drop; repeat). Stir in the milk or buttermilk just until the dough forms a ball; it will be quite moist. For maximum tenderness, do not knead.

4. Raise the heat and bring the chicken and broth to a boil. Drop the dough by spoonfuls into the broth, stirring once to make sure each dumpling is immersed before it floats back up again. Boil for 5-8 minutes, or until dumplings are cooked through. Serve in shallow bowls. Also delicious left over.

One-Dish Chicken and Stuffing Bake


1 1/4 cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom
1/3 cup milk
1 tablespoon chopped fresh parsley


Mix water and butter. Add stuffing. Mix lightly.
Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
Mix soup, milk and parsley. Pour over chicken. Cover.
Bake at 400 degrees F for 30 minutes or until done.

Chicken Enchiladas


• 3 cups shredded Cheddar cheese, divided (2cup, 1cup)

• 2 cups shredded Monterey Jack cheese

• 3 cups chopped( or shredded) cooked chicken

• 1 cup sour cream

• 1 small can of green chili enchilada sauce

• 2 (10.75 ounce) can condensed cream of chicken soup, undiluted

• 2 (4 ounce) can chopped green chilies

• 2 tablespoons finely chopped onion

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• 10 (8 inch) flour tortillas, warmed


1) In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken,1 can chilies, onion, pepper and salt.

2) In small bowl, combine, sour cream, soup, 2nd can of chilis and green chili enchilada sauce. Reserve 1 cup of wet mix.

3) Stir the rest of wet mix into chicken cheese mix.

4) Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

5) Top with remaining wet mix.

6) Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving

Old Fashioned Chicken and Dumplings


7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
1/2 teaspoon ground black pepper


In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add the flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Olive Garden (like) Chicken Alfredo

4 boneless chicken breasts, cut into strips

Extra Virgin Olive Oil

Garlic Powder

Parsley (fresh or dry)



1 pint heavy cream

1/2 cup butter

2 tablespoons cream cheese

3/4 cup parmesan cheese

1 teaspoon garlic powder

1 package cooked fettuccine noodles


Cook pasta according to package directions, drain and drizzle with extra virgin olive oil to prevent sticking together.

Coat the bottom of a large skillet with extra virgin olive oil (2 times around skillet), heat over medium-high heat. Add chicken strips, lower heat to medium. Sauté until meat is no longer pink. If you need more olive oil, now is the time to add it.

Pour chicken and pan drippings over pasta (don't scrap skillet) keep warm.

Let the sauce simmer as long as you can! (Please note the cream cheese is optional, I add it to aid in thickening the sauce. Olive Garden does not use cream cheese. )

In same skillet combine butter, heavy cream, and cream cheese.
Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder.
Simmer this for 15- 20 minutes on low.

You may wish to season with a little salt and pepper.
I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk.

serves/makes 4

General Tao’s Chicken



1/2 cup cornstarch

1/4 cup water

1 1/2 teaspoon minced garlic

1 1/2 teaspoon minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1 1/2 cup hot chicken broth


3 pounds deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 teaspoon white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers


Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken. Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Chicken Fried Chicken

2 pounds boneless skinless chicken breasts

"Egg Wash"

2 cups milk
2 eggs


1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper


3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper


1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy

3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).

Next, add garlic, onion powder, pepper and salt.

In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

Preheat vegetable oil in skillet or fryer to 350 degrees Fat a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.

Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.

Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal.

In order:

place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.

Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.

Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.

Remove and drain on paper towel.


1 tbsp. butter
2/3 c. Bisquick
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
1 cut up frying chicken

Preheat oven to 375°F.

Melt butter in rectangular pan 13 x 9 x 2, in oven.

Mix Bisquick, paprika, salt and pepper. Coat chicken. Place skin sides down in pan.

Bake 35 minutes. Turn oven down to 350°F if chicken is browning too quickly. Turn chicken and bake for another 15 minutes or until chicken is tender and cooked through. (Chicken breast will register 160°F on an instant read thermometer, dark meat will be about 175-180°F).

Makes 6 servings.

Chicken Florentine Wrapped In Puff Pastry


2 packages (17.3 ounce size) puff pastry sheets
2 egg
2 tablespoons water
4 skinless, boneless chicken breasts halves
2/3 cup all-purpose flour
6 tablespoons olive oil
2 packages (about 10 ounce size) frozen chopped spinach, thawed and well drained
2 teaspoons ground nutmeg
8 teaspoons Dijon-style mustard
8 (Thickly sliced) pieces of provolone


Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.

Pound the chicken to 1/4-inch thickness. Cut each chicken breast in half. Coat the chicken with the flour.

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes.

Stir the spinach and nutmeg in the skillet. Reduce the heat to medium. Cook for 5 minutes or until the mixture is hot, stirring often.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 7x14-inch squares.

Repeat with the remaining pastry sheets. Brush the edges of the pastry squares with the egg mixture.

Place 1 chicken piece in the center of each of 8 pastry squares. Spread each with 1 teaspoon mustard and top with about 1/4 cup spinach mixture. Top each with provolone slice. Roll and press edges to seal in the chicken.

Brush the pastries with the egg mixture. Place the pastries on a baking sheet. Bake for 25 minutes or until the pastries are golden.

Chicken Cordon Bleu In Puff Pastry


3 sheet puff pastry
6 boneless chicken breasts
12 slices Swiss cheese
6 slices ham


1. Thaw pastry at room temperature for about 20 minutes.

2. Cook chicken in frying pan; drain on paper towels.

3. Pre-heat oven 350*

4. Unfold pastry and place on lightly floured board; roll out 1-inch wider and longer. Cut puff pastry sheet in half

5. Layer, 1 slice cheese, chicken, ham, and another slice of cheese on each half.

6. Fold over top half to form a turn-over and press the 3 sides closed with your fingers.

7. Bake in 350 degree oven 20 minutes until pastry is "puffed" and golden.

serves/makes 6

Turkey or Chicken Pot Pie


5 cups chicken stock
3 cups cubed smoked ham
2 tablespoons vermouth; (optional)
2 cups baby carrots; halved
3 stalks celery; sliced
3 large potatoes; peeled and cubed
½ bay leaf
½ cup frozen peas
1/3 cup butter
1 onion; chopped
3/4 cup all-purpose flour
3/4 teaspoon dry mustard
3 cups cubed cooked turkey or chicken
2 pastry’s for 9-inch single-crust pie
1 puff pastry
1 tablespoon milk


In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, potatoes, bay leaf ; bring to boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp. Add peas; simmer for 2 minutes.

Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside.

In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden. Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium-high; cook, whisking constantly, until boiling and thickened. Add reserved vegetable mixture and turkey; season with pepper to taste.

Pour into 12-cup casserole dish, prepared with 2 pastry’s.

On lightly floured surface, roll out puff pastry to 1/4-inch thickness. With floured cutters, cut out desired shapes. Overlap cutouts over entire casserole; brush with milk. Bake on baking sheet in 400 F oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Turkey Pot Pie


6 tablespoons margarine or butter
1/3 cup flour
1/4 teaspoon celery salt
1/8 teaspoon white pepper
1 cup milk
1 can (46 oz.) chicken broth
3 cups cubed turkey
1 package (16 oz.) frozen mixed vegetables, thawed
1 package (15 oz.) of refrigerated pie crusts, at room temperature
1 teaspoon flour


1. Melt margarine in large saucepan. Stir in 1/3 cup of flour, celery salt and white pepper. Cook until mixture is smooth. Gradually add milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Stir in turkey and vegetables and cook for 10 to 15 minutes.

2. Heat oven to 400 degrees. Unfold one pie crust and place on a counter top sprinkled with a teaspoon of flour. Roll out crust with rolling pin to fit in the bottom and sides of a 2-quart casserole dish. Bake until browned.

3. Remove from oven, fill with turkey mixture and top with a second crust, pinching edges together. Bake until golden brown.

serves/makes 6

Chicken Breast Stuffed with Sun-Dried Tomatoes


4 (10 ounce) Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cups Bread Crumbs
1 tablespoon Melted Butter
1 tablespoon Chopped Italian Parsley
1 teaspoon Salt
1/4 teaspoon Black Ground Pepper


1. Mix stuffing ingredients together in a bowl.

2. Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out.

3. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing starting with one side, roll the breast tucking the opposite side underneath.

4. Season the top of the chicken (skin side) with salt and pepper.

Roast in a 400° oven for 30-40 minutes or until chicken reaches 165° internal temp.

serves/makes 4

World's Best Lasagna


1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chili`s (like) Fajitas


1/4 cup lime juice
2 Tbls. olive oil
4 cloves garlic - crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound sirloin steak OR boned, skinned chicken breasts
2 Tbls. water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 Tbls. olive oil
1 Vidalia onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin


Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.

Discard leftover marinade.

Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.

Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.

Serves/Makes: 4

25-Minute Chicken and Noodles


1 (14 ounce) can Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken


Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes.
Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through.

Portobello Mushroom Ravioli


12 - 16 oz Portobello Mushrooms, finely chopped
1 small onion, diced
¼ cup butter
Dash salt & pepper

Ravioli Dough

1 ½ Cups flour
2 medium eggs
¼ cup of cold water
1 ½ teaspoons salt
2 Tablespoons baking powder

Sun-dried Tomato Sauce:

2 Cups milk
1/4-cup butter
1/4-cup flour
8 oz smoked Gouda cheese
3 sun dried tomatoes, chopped


Chopped green onion
Diced tomatoes



Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.

Ravioli Dough:

Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky.

Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.

Using a biscuit cutter or small glass, cut 3-inch circles from the dough.

Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.

Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.

Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.

Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.

Sun Dried Tomato Sauce:

Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens.

Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.


Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.

Serve with breadsticks and a fresh salad.

Absolutely the Best Chili


2 pounds beef chuck roast, trimmed of fat, cut into 1/4" cubes
2 pounds ground beef
2 large onions, coarsely chopped
1 large green bell pepper, coarsely chopped
1 can chopped green chili’s
1 can chopped jalapeno’s
1 can (16 oz. size) red kidney beans
1 can (16 oz. size) white kidney beans
1 can (16 oz. size) dark kidney beans
2 cans (16 oz. size) whole tomatoes
2 cans (16 oz. size) crushed tomatoes
1 can (13 oz. size) beef broth
1/2 cup chili sauce
3 tablespoons vegetable oil
3 tablespoons chili powder
2 tablespoons cayenne pepper
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons salt
¼ teaspoon dried crushed oregano
1/3 teaspoon black pepper
1 bottle (12 oz. size) bottle beer


In a large skillet, brown beef with 1 Tbsp. veg. oil, set aside. Repeat for pork. Repeat for onions, bell pepper and garlic. Place browned mixtures in large pot together and mix. Add other ingredients, except beans, cover and simmer 2 to 3 hours until vegetables are soft. Add beans and simmer 30 min. longer uncovered. Serve in bowls with grated cheddar or parmesan cheese on top.

Serves/Makes: 12

Shrimp "Pot Pie"


1 egg

1 tablespoon water

1 box puff pastry shells

8 large shrimp, shelled and deveined

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small carrot, diced

1 celery stalk, diced

6 mushrooms, sliced thin

2 sprigs fresh thyme

1/2 cup white wine (or you can just add vegetable broth)

2 cups heavy cream

Salt and freshly ground white pepper


Preheat oven to 400 degrees F.

Bake puff pastry shells according to package

Season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside.

Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes.

Add wine (or broth), bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper.

Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

This is so much easier than the recipe seems because it's very forgiving and you can do a lot with it. I've made it without mushrooms for people who don't like them. I've substituted milk for heavy cream and vegetable broth for wine and it has always turned out great and been delicious!

Traditional Fish and Chips


2 1/4 pounds Cod Fillets, or other favorite fish such as Catfish
9 large Potatoes, peeled and cut into chips
3 medium Eggs, beaten
1 1/2 cup All-purpose Flour
3/8 cup Beer (optional)
3/8 cup Milk
3/8 cup White wine
Vegetable Oil for deep-frying
3/4 teaspoon Cream of Tartar
3/4 teaspoon Baking powder
Salt - to taste
Black or White Pepper - to taste
Malt Vinegar - to taste

**Tartar Sauce**

1 cup mayonnaise
1/2 cup undrained dill pickle relish
1 TbSp mustard
¼ small onion, diced
White pepper

**Tartar Sauce**

Combine all ingredients and refrigerate for at least one hour to blend.


Combine flour, eggs, beer, milk, wine cream of tartar, salt, and pepper and mix well to make batter; cover and chill about 1 hour.

Heat 2-3" oil in a large pot to 350-375 F and add potatoes; cook until just lightly browned, then drain well on paper towel and keep warm.

Cut Cod Fillets into 3-4" pieces; stir batter to re-mix and dip fish pieces into batter, allowing excess to drip off.

Place into hot oil and fry until golden and just beginning to puff; drain well on paper towels; season fish and chips with salt and pepper to taste.

Serve hot in the traditional English way with malt vinegar.

Broiled Salmon with Garlic Butter


4 (5 oz.) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed


Preheat skillet or grill to 550ºF.

Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using in step 7.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.

Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

Serves/Makes: 4

Southern Pulled Pork


1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring


1. Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.

2. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.

3. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Slow Cooker Corned Beef and Cabbage


4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped


Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

S.O.P.P.( sausage, onions, potatoes and peppers)


2 tablespoons vegetable oil
6 potatoes - peeled and cubed
2 pounds smoked sausage, sliced
1 onion, sliced
2 green bell peppers, chopped


Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes.
Stir in the sausage, onion and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.

Corned Beef and Cabbage


3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges


Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 60-80 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Ham and Potato Bake


1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
ground black pepper to taste
2 potatoes, sliced
1 onion, sliced
2 cups cooked ham, diced
½ cup grated cheddar cheese


Preheat oven to 375 degrees F (190 degrees C).
In an 8x8 inch casserole dish, combine cream of celery soup with milk and a good pinch of pepper. Layer potato slices, onion slices and ham on top and cover. Bake for 1 hour. Remove cover and sprinkle with grated cheese. Bake uncovered for another 20 minutes.

Slow Cooker Beef Stew


2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced


1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, paprika, Worcestershire sauce, onion, beef broth, potatoes, and carrots.

2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.



1 pound macaroni
1 1/2 pounds lean ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 (8.75 ounce) can whole kernel corn, drained
1 (14.5 ounce) can stewed tomatoes, cut in half and drained
1 (14.5 ounce) can crushed tomatoes
4 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
24 fluid ounces water
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon black pepper


1. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

2. In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, stewed tomatoes, crushed tomatoes, tomato paste, tomato sauce, and water. Stir and bring to boil over medium heat. Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.

3. Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.

One-Dish Beef Stroganoff


1 tablespoon vegetable oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
2 tablespoons chopped onions
3 cloves garlic, minced
1/8 teaspoon dried parsley flakes
1 3/4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
2 cups sliced mushrooms
3 cups uncooked medium egg noodles
1/2 cup sour cream


Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the noodles are tender.
Stir the sour cream in the skillet and cook until the mixture is hot..

(for freezing place in microwave save dish and cover and freeze, remove morning of cooking and thaw, microwave or stove top cook till hot!)

Beef Ravioli



1 pound Ground beef
2 each Small onion, minced
2 each Garlic clove, minced
1/2 cup Minced parsley
4 tablespoons Grated Parmesan cheese
1 Egg

**Ravioli Dough**

4 1/2 cups Flour
4 Eggs
1/2 cup Water
2 tablespoons Olive or Salad oil
2 teaspoons Salt

**Marinara Sauce**

4 tablespoons Olive or salad oil
2 each Small onion, chopped
2 each Garlic clove, minced
2 tablespoons Sugar
3 teaspoons Basil
2 teaspoons Salt
32 ounces Can Tomatoes
12 ounces Can Tomato Paste



1. In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned.

2. Remove skillet from heat; stir in parsley, cheese, and 1 tsp salt, then egg.

3. Cover and refrigerate ground beef filling.


1. In large bowl, stir flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling.

2. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12 by 8 rectangle. With dull edge of knife, lightly mark dough into twenty four 2-inch squares. Place a scant teaspoon of ground beef filling in center of each square.

3. Roll second piece of dough into 12 by 8 rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel.

4. Repeat with remaining dough and filling. Let ravioli dry 30 minutes.

5. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes.

6. Drain ravioli; serve with sauce.


1. In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes.

2. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.

Beef Fillet in Puff Pastry


4 pounds Beef Fillet Steak
6 Cloves Garlic
8 Sheets Phyllo Dough
Melted Butter


Cut garlic into slivers and stab beef - push slivers into the slits.

Brown the fillet of beef in frying pan briefly. Roast 10 minutes in 375F oven.

Chill 30 minutes.

Wrap in phyllo, brushing between the layers with olive oil/melted butter.

Roast at 375F for 20 minutes.

Serves/Makes: 12

Beef Tostadas


1 pound lean ground beef
1 cup chopped sweet red pepper
1/2 cup chili sauce
1 teaspoon dry Mexican or taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1 tablespoon chipotle sauce
6 tostada shells
3 cups shredded lettuce
1 1/2 cups guacamole
1 1/2 cups shredded Mexican cheese blend


In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, Mexican seasoning, salt and pepper; heat through.
In a small bowl, combine the sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.

Real Homemade Tamales


Tamale Filling:
2-1/2 pounds pork loin
2 large onion, halved
2 cloves garlic
8 dried California chile pods
4 cups water
1 tablespoon salt
Tamale Dough:
4 cups masa harina
2 (10.5 ounce) cans beef broth
2 teaspoons baking powder
1 teaspoon salt
1-1/3 cups lard
2 (8 ounce) packages dried corn husks
2 cups sour cream


1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Pork Chalupas (Mexican Style Pork and Beans)


1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas


Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Soy Iso Believer
Alexander conceived with Soy Iso On 07/04/13
Abigail conceived with Soy Iso 12/30/14

Alexander Cameron Murphy
02/27/2014 - 02/27/2014
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