The following Main Dishes are offered for your enjoyment.
Page One:
Links to other Favorites
1.Impossible Taco Pie
2.Spicy Baked Beans
3.Pear And Maple Pork
4.Baked Chicken That Makes Its Own Gravy
5.Pasta With Mizithra Cheese
6.Mustardy Fried Chicken Breasts
7.Marinated Chicken
The first recipe is a request from a good friend of ours who apparently has lost her recipe. She E-mailed recently pleading to add it to my page of recipes. This makes for a quick afterwork dinner and will easily feed four hungry adults. The recipe comes from The Bisquick® "No Time To Cook" Recipe Book featuring Impossible Pies.
Impossible Taco Pie
Heat oven to 400°. Grease 10-inch quiche dish or pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in pie plate (or quiche dish): sprinkle with chilies. Beat milk, baking mix, eggs, and taco seasoning mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes: sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, salsa, and chopped lettuce, if desired. Serves 3 at our house (and I can take the last bit to work for lunch the next day).…should serve 4 to 6
This bean recipe was given to Carol by a former coworker, Sharon Weesies, many years ago. It is mildly spicy because of the hot sausage but it can be made with regular sausage, if you prefer. It is THE most requested recipe at pot lucks and very simple to make. We often have this as a main dish over rice (much like some people eat chili).
Spicy Baked Beans
NOTES:
This recipe is completely made up by Carol. She had a creative moment one night while preparing a pork shoulder, and presto. Made for a great dinner.
Pear And Maple Pork
Sprinkle all sides of pork chops with salt and pepper. Heat oil on medium high heat in pressure cooker until hot. Add pork and brown on all sides. Pour broth over roast and seal pressure cooker. Bring pressure up until rocker is rocking moderately fast and cook for 20-25 minutes. Allow pressure to reduce naturally.
When safe to open, turn roast over (to avoid over browning the bottom) and add pears, maple syrup and onions. Sprinkle with ginger. Seal cooker again, bring back to pressure and cook 15 minutes longer. Again, allow pressure to reduce naturally. If desired, you could thicken the sauce with a small amount of cornstarch and water.
NOTE: If using smaller cuts of pork, the cooking times would be substantially reduced.
This recipe was found on the WWW and is quite good. We’ll be making it again soon!
Baked Chicken That Makes Its Own Gravy
Heat oven to 425°. Coat the chicken with flour. Arrange chicken in a single layer with the skin down in the melted butter in a 13-by-9-by-2 inch baking pan. Bake uncovered for 30 minutes. Turn chicken, bake until brown and tender, 15 to 20 minutes longer. Remove chicken from oven and reduce temperature to 325°. Pour off excess fat. Combine the evaporated milk, soup, cheese, salt and pepper. Sprinkle onions and mushrooms over chicken. Pour soup mixture over chicken. Cover dish with aluminum foil. Bake 15 to 20 minutes longer.
NOTE: If you choose to use chicken tenders, add ½ to 1 cup of chicken broth to the soup mixture because you will have used more flour. Otherwise the gravy will be too thick.
This is, by far, one of my favorite restaurant dishes and so easy to make at home. If you can’t find this tasty Greek cheese at your local market, The Old Spaghetti Factory will be happy to sell you some. Enjoy!
MIZITHRA CHEESE & BROWNED BUTTER, ALA HOMER
Straight from The Old Spaghetti Factory Kitchen.
Browned Butter Procedure:
Boil the pasta of choice until Al Dente.
Drain pasta and divide into 4 servings.
Spread ¼ cup of Mizithra over each pasta serving.
Top with ¼ cup of hot brown butter.
A touch of mustard under a cheese and bread crumb coating makes for a tasty, tasty supper. This is quick and easy!
Mustardy Fried Chicken Breasts
Wipe chicken breasts with damp paper towel. Sprinkle with salt and black pepper. In a bowl, beat together egg and mustard. In separate bowl, combine parmesan cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 min. Saute chicken on both sides in heated oil for 15 to 20 minutes or until chicken is tender.
NOTE: Do not crowd pan when sauteing chicken; otherwise it will steam, not saute, the meat. For better flavor, use clarified butter for the chicken. This prevents burning and the formation of black specks on the skin surface.
Serves 4. Preparation time: 15 minutes. Cooking time: 15 to 20 minutes.
This marinade recipe was obtained from the chef at a Southern Pines, NC area restaurant and makes the most SPECTACULAR grilled chicken. You can use a whole chicken or, as we prefer, chicken breasts. Also, we normally skin the chicken but you can leave the skin on if you prefer.
Marinated Chicken
Mix all ingredients thoroughly. Pour over chicken, making sure all meat is covered. Marinate for at least 24 hours – 36 to 48 is best. Grill chicken over charcoal for best flavor.
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