recipelink.com Chat Room Recipe Swap
05-21 to 5-28-2000 – 18 Main Dish Recipes

julie,s.c. (12:30:03) : SAUSAGE BAKE

1 lb. Polish sausage, cut into 1-inch pieces
1 cup shredded cheese
1 cup sliced celery
2 cans cream of mushroom soup
Combine all ingredients and place in 2 qt. casserole. Bake covered 45 minutes at 350 degrees.
Enjoy Your Meal!!!

Susan,IL (04:12:27) :

Beef and Broccoli Pie
Recipe By : Susan Wilson
Serving Size : 6

1 double-crust pastry (Pillsbury All-ready)
1 pound ground beef
1/4 cup onion
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/4 cups milk
1 package cream cheese -- 3 ounce
1 egg -- beaten
1 package frozen broccoli, chopped cooked and drain
4 ounces Swiss cheese -- sliced

.Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim pastry even with rim of pie plate. In a skillet, brown the ground beef and onion until meat is browned and onion is tender;drain off fat. Stir in flour, salt, and garlic salt. Add the 1 1/4 cups of milk and cream cheese. Cook, stirring constantly, until smooth and bubbly. Slowly add about 1 cup of the hot mixture into the beaten egg; return this to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. Spoon the hot meat mixture into the pastry lined pie plate. Arrange cheese slices on top of meat mixture. Cut slits in top crust and place on top of filling. Seal and flue edge. brush pastry with a little additional milk. To prevent overbrowning, cover edge of crust with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake for 20 to 25 minutes more or until crust is golden brown. Let stand 10 minutes before serving.

Gina,Fla (04:18:25) : BBQ Beef Brisket
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket
1 1/2 t. salt
1/2 c. ketchup
1/4 c. vinegar
1/2 c. finely chopped onion
1 T. Worcestershire sauce
1 1/2 t. liquid smoke
1 bay leaf, crumbled
1/4 t. pepper

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. Shred meat with two forks, it will be fork tender. Serve over rolls.

Gina,Fla (04:28:29) : Bacalao Malaguena a la Aimee
(Codfish Spanish Malaguena Style)

this makes 2 pies (9x13 pan and a round pie dish one)

2 lbs. bacalao without bones in a package
1 large onion, cut in slices
3-4 garlic cloves, minced
1 large green bell pepper
1/2 can tomato puree
1 packet of Sazon Golla
1 t. Badia sazon completa
1 t. oregano
1 t. black pepper
2-3 T. apple cider vinegar
2-3 T. Vino seco (dry white wine)
paprika
parmesan cheese

5 lbs. potatoes, washed, peeled and diced
Boil in salted water til tender, drain and mash into mashed potatoes using a little bit of butter, milk, salt and pepper, set aside.

Make a good sofrito and add the bacaloa after you have prepared it and de-salted it night before.

When the bacaloa is done, add 1 small can peas, pimientos morones, handful of green pitted olives, and mix well. Cook for 5 mts. more.

Make a crust of the mashed potatoes by layering in a 9x13 pan, layer the bacaloa mixture over evenly and top with mashed potatoes like a Shepherd's Pie. Sprinkle paprika on top and parmesan cheese. Bake in oven at 350 for 25 mts.

recipelink.com (10:53:53) :
Deluxe Chicken Supper with Biscuits
Recipe By : Bette Leland
Serving Size : 6

3 bacon slices
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chop green pepper
1 small can sliced mushrooms, drained
1 can cream of celery soup
3 cups cooked chicken, cubed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
1 tablespoon milk
biscuits:
2 cups bisquick
2 eggs -- slightly beaten
1/2 cup milk
1 tablespoon pimiento, chopped
1 cup cheddar cheese, shredded

Fry bacon in skillet until crisp. Remove and drain on paper towels. Crumble. Saute onion, celery, green pepper and mushrooms in bacon drippings until tender. Combine soup and sour cream in a bowl. Add chicken, salt, Worcestershire sauce, pepper, 1 tbl. milk, bacon and sauteed vegetables; mix well. Turn into greased 2-qt. casserole. Combine biscuit mix, eggs, 1/2 c. milk, pimientos and cheese; mix until just blended. Drop by spoonfuls on top of chicken mixture. Bake 350 for 45 min or until biscuits are golden.

6-8 servings

recipelink.com (11:16:49) :
Glazed Sausage Striped Meat Loaf (crock pot)
From the recipe files of Carole Walberg
Serving Size : 8

3/4 pound mild Italian sausages
2 eggs
1/2 cup milk
2 slices bread
1 teaspoon salt and Worcestershire
1 teaspoon dry mustard
1 teaspoon beef stock
1 small onion
1 1/2 pounds ground chuck
1/4 cup catsup
1 teaspoon Dijon-style mustard
1 1/2 tablespoons brown sugar
4 large boiling potatoes
2 teaspoons butter -- softened

Simmer sausages in water to cover 10 min. Drain. Place eggs, milk, bread, salt, Worcestershire, dry mustard, stock base and onions in blender container. Cover. Blend til smooth. Place ground meat in mixing bowl. Pour in blender contents. Mix until smooth. Pat half of meat loaf mixture in bottom of crockery pot. cover with sausages. Top with remaining meat loaf. Pat to seal. Combine catsup, mustard, and brown sugar. Spread over meat. Peel potatoes. Cut in strips (French Fry style). Coat well with butter and place around meat. Cover. Cook on high 1 hr. and reduce to LOW and cook for 6 hrs.

recipelink.com (12:21:03) :
Chinese Chicken Wings
From: Among Friends by Rotary International

3 lbs. chicken wings
1 cup soy sauce
3 tbsp. vegetable oil
1/2 cup honey
1 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. pepper
2 garlic cloves, crushed

Cut chicken wings in 3 parts (use tips for soup). This will leave you with two pieces from each wing. Mix soy sauce with remaining ingredients. Brush all sides of chicken, let stand 3-4 hours brushing frequently with sauce. (Try to keep well coated). Put chicken on rack in shallow pan and bake at 350 F. for 50 minutes or until tender. Brush often during baking.

This recipe freezes well and can be re-heated for serving or left cold.

Gina,Fla (12:57:16) : Stuffed Chicken Breasts a la Gina

4-6 boneless, skinless chicken breasts
1/4 c. olive oil
3 garlic cloves, pressed
1/2 t. oregano
1/4 t. pepper
1/2 t. ground coriander
1/2 t. paprika

Drizzle olive oil over breasts and sprinkle with above condiments. Cover and chill for at least 2 hours.

Stuffing:
1 small package of Pepperidge Farm Herb Stuffing
1/2 cup golden raisins
1 small onion, chopped
1/2 c. fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 c. fresh chopped parsley
salt and pepper to taste
1 McIntosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth ( Superior Touch Better than Bouillon)

Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with the broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.

Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9 baking dish and bake at 350º for 1 hour. With the pan drippings, make a gravy by adding 1 c. chicken bouillon and scraping up the bits. Add 1 c. water mixed with 1 T. cornstarch and stir til nice and thick. Season with salt and pepper if needed.

j-m,.me (08:54:45) : I wish I could remember where I got this, but it is quite good!

Chicken Pies with Biscuit Crust

For the filling:
cheating here and using two 14 1/2 oz cans fat free chicken broth when recipe says 3 cups chicken
stock on page 119
3 carrots, cut crosswise into 1/4 inch pieces
3/4 lb red potatoes, quartered and cut crosswise into 1/2 inch pieces
2 stalks celery, cut crosswise into 1/2 inch pieces
2 1/2 c cubed cooked chicken (the meat from a 3 pound chicken), but I use 3 cups
1 onion, chopped and divided
1/2 stick (1/4 c) unsalted butter) I use salted
4 T flour
1/4 t dried thyme, crumbled, I use more
1/4 t freshly grated nutmeg, or to taste
1/2 c parsley, minced

For the biscuit crust
1 1/3 c flour
1 1/2 t double acting baking powder
1/2 t baking soda
3/4 t salt
2 T cold unsalted butter, cut into bits, I use salted
2 T cold vegetable shortening, cut into bits
1/3 c grated sharp Cheddar (the secret ingredient)
1 large whole egg
about 1/3 c buttermilk or 1 T dried buttermilk powder dissolved in 1/3 c water
l large egg yolk
1 T milk

Make the filling: In a medium saucepan bring the stock to a boil, add the carrots, potatoes, celery and
simmer the vegetables for 10 minutes, or until they are tender. Transfer the vegetables with a slotted
spoon to a large bowl, reserving the stock, and add the chicken to the bowl. In a heavy saucepan cook
the onion in butter over moderately low heat, stirring, until softened, add the flour and cook the roux,
stirring, for 3 minutes. Add 2 cups (I use 2 1/2 cups) of the reserved stock in a steam, whisking, and
bring to a boil, whisking. Add the thyme and simmer the sauce, stirring, for 5 minutes. Stir in the
nutmeg, parsley and salt and pepper to taste, pour the sauce over the chicken mixture, and stir gently
to combine. Divide the filling among four 2-cup individual shallow baking dishes (I use a 2-quart
shallow Pyrex baking dish). The filling may be made 1 day in advance and kept covered and chilled.
Let the filling stand for 1 hour at room temperature before baking.

Make the biscuit crust: Into a bowl sift together the flour, baking powder, baking soda and the salt,
add the butter and the shortening, and blend until it resembles meal. Add the Cheddar and toss to
combine. Into a liquid measuring cup break the whole egg, add enough buttermilk to measure a total
of 1/2 cup, and beat the mixture with a fork. Add the egg to the flour, stirring until it just forms a
dough, gather the dough into a ball, and pat it out 1/2 inch thick on a floured surface. (I make it a little
thicker). With a 1 1/2 inch round (tiny) cutter dipped in flour, cut out as many rounds as possible,
gathering the scraps and patting the dough out again in the same manner until there is a total of 24
biscuits. Divide the biscuits among the individual pies or arrange them all on the large pie.

In a small bowl beat the egg yolk with the milk, brush the tops of the biscuits with the egg wash, and
prick the biscuits with a fork. Bake the pies in a preheated 450 degrees F. (I bake at 425 degrees F.)
oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbly.

Serves 4

recipelink.com (07:46:26) :
CHEESY TAMALE CASSEROLE

2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained

CHEESY TOPPING:

1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggsHeat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown (about 40 minutes). Makes 12 servings. Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended.

Gina,Fla (04:24:24) : RIGATONI WITH SAUSAGE AND BROCCOLI RABE
Serves 4 to 6

7 medium cloves garlic, 3 quartered and 4 crushed
3 tablespoons extra-virgin olive oil
Coarse salt
1 medium bunch broccoli rabe (about 1 pound), trimmed
1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
1/4 cup olive oil
1 dried red pepper, crushed, or 1/4 teaspoon hot red-pepper flakes
1 pound sweet sausage with fennel, chopped into 1/2-inch pieces
12 medium plum tomatoes, seeded and quartered, or 4 cups drained and seeded canned plum tomatoes, quartered
1 pound rigatoni, cooked

1. Heat oven to 350 degrees. Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven, and bake until golden brown and soft, about 20 minutes. Remove from oven, and set aside to cool.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, purée sun-dried tomatoes. Transfer to a small bowl; set aside.

3. In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add puréed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Gina,Fla (04:23:45) :
Chicken with Asiago and Bowties

1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 C. green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley

Asiago sauce :
4 C. heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 C. Asiago cheese
1 Tbsp. cornstarch
2 oz water

1. To make the sauce, heat cream to very hot and just bubbly (but not a boil).
2. Add chicken base and cheese.
3. Stir constantly with a wire whisk and bring temperature back to just bubbly.
4. Dissolve cornstarch in the cold water and add to sauce.
5. Bring to a slow simmer to cook out starch.
6. Transfer sauce to a container, cover and refrigerate until needed.
Pasta directions:
1. Sauté red onion in butter for a few seconds then add pancetta and garlic.
2. Add chicken, green onions and pasta. Deglaze the pan with the cream.
3. Add Asiago cream sauce.
4. Heat thoroughly.
5. Garnish with parsley and serve

recipelink.com (10:13:12) :
Impossible Chicken Pesto Pie
SOURCE: Tampa Tribune, August 31, 1995.

2 cups chicken; cooked, cut up
1/2 cup bisquick
1 cup milk
2 eggs
1/2 cup pesto sauce
1/2 cup mozzarella cheese -- shredded

Heat oven to 400 degrees F.
Grease a 9" pie plate.
Sprinkle chicken in plate.
Stir bisquick, milk, eggs and pesto sauce with a fork until blended.
Pour into plate.
Bake 30-35 minutes or until tested done.
Sprinkle with cheese.
Bake 1-2 minutes longer or until cheese melts.

recipelink.com (07:44:57) :
Newsgroups: rec.food.recipes
Subject: Tostado Bake
Date: 9 Jan 1999

Layered Tostado Bake

1 lb. ground beef
1 onion, chopped
1 pkg. taco seasoning mix
8 oz. can tomato sauce
16 oz. can refried beans
4 oz. can chopped green chiles
1/2 cup sliced ripe olives
1 cup Bisquick
1/2 cup cornmeal
1/4 cup milk
1 egg, beaten
2 Tbsp. vegetable oil
1 cup sour cream
1 egg
2 cups cheddar cheese, shredded

Preheat oven to 375 Grease rectangular baking dish (12"x7-1/2"x2") Combine
ground beef and onions in skillet; saute until meat is brown and onion is
tender; drain; stir in seasoning mix, tomato sauce, beans, chiles, and
olives.
Mix Bisquick, cornmeal, milk, beaten egg, and oil until moistened; beat
vigorously 30 seconds. Spread in prepared baking dish. Spoon beef mixture
over
dough. Mix remaining ingredients; spoon over beef mixture. Bake uncovered
30
minutes. Let stand 10 minutes before cutting.

recipelink.com (07:39:09) :
Recipe(tried): Impossible Mexican Pie
Posted By: Ruth
Date: July 23rd 1998
Board: recipelink.com What's For Dinner?

1 lb. ground beef
1/2 c. chopped onion
1 (1/4 oz.) env. taco seasoning
4 oz. can whole green chilies, drained, seeded, chopped
1 c. shredded Monterey Jack cheese (4 oz.)
1 1/4 c. milk
3/4 c. Bisquick mix
3 eggs
1/8 tsp. red pepper sauce

Heat oven to 400º. Lightly grease 10 inch pie plate. Cook and stir ground beef and onion in 10 inch skillet until beef is browned; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25-30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. 6-8 servings. (My grandchildren 10 & 13 LOVE this).

Dawn,NYS (12:13:58 PM) :

IMPOSSIBLE TACO PIE

1 lb. hamburger
1/2 c. chopped onion
1 env. taco seasoning (Schilling)
1 can (4 oz.) chopped green chilies (more or less!)
1 1/4 c. milk
3/4 c. Bisquick
3 eggs
2 tomatoes
1 c. shredded cheese (Jack or cheddar)
Sour cream

Heat oven to 400 degrees. Grease pie plate, 10 x 1/2 inch. Cook and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in plate, top with chilies. Beat milk and Bisquick and eggs until smooth, 15 seconds in blender or 1 minute by hand. Pour into plate, bake 25 minutes. Top with cheese and tomatoes.

Bake 8 to 10 minutes. Top with sour cream, tomatoes, lettuce, and cheese.

Serves 6 to 8

Susan.I: (09:35:57) :

Moroccan Chicken With Couscous
Recipe By : Russ Wilson
Serving Size : 8

5 pounds roasting chicken -- cut into pieces
3 carrots
3 white turnips
1 small head of cabbage
1 small eggplant (I add extra zucchini)
3 small zucchini
1/4 cup peanut oil (or olive or vegetable)
2 medium onions -- sliced
3 bay leaves -- crumbled
2 cloves minced garlic
2 teaspoons ground turmeric
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 cans condensed chicken broth, undiluted
1 cup dark seedless raisins
1/2 cup butter or margarine -- melted
1 can chick-peas -- drained

Wash chicken pieces under cold running water; dry well with paper towels. Wash and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.

In a 6 quart Dutch oven over medium high heat, heat the oil. Add chicken pieces to Dutch oven and brown on both sides. As chicken is browned, remove to a shallow pan. Continue cooking chicken until all pieces are browned. In fat remaining in Dutch oven, saute onions until golden. Add bay leaves, garlic, 1 1/2 teaspoons of turmeric, salt, cumin, allspice and cayenne pepper. Cook, stirring, 5minutes. Add chicken broth, chicken, turnips, cabbage and carrots. Cook covered for 40 minutes. Meanwhile, place raisins in a small bowl; pour hot water over raisins to cover...let stand 30minutes; drain. Add the eggplant and zucchini to the Dutch oven. cook 10 minutes longer.

Prepare couscous as package directions. Add butter, drained raisins and the remaining 1/2 teaspoon of turmeric; toss to combine. Add chick-peas to chicken and vegetables; cook 5minutes longer.

To serve, Transfer couscous to a serving platter. With a slotted spoon, transfer chicken and veggies to platter, arranging attractively over the couscous. Pour sauce in the Dutch oven into a bowl and serve with the couscous

recipelink.com (12:16:33) :
Summer Pasta with Grilled Shrimp
Source: The Washington Post – July, 1996

1 lb. medium shrimp
7 Tbs. olive oil
2 garlic cloves, minced
salt and freshly ground black pepper to taste
1 1/2 lbs. tomatoes (about 3) cut in to 1/2" dice
3/4 cup chopped fresh basil
2 tsp. balsamic or red wine vinegar
3/4 lb. linguine or other pasta

In medium bowl combine shrimp, 1 Tbs. olive oil, half the minced garlic and the salt and pepper to taste. Light the grill. Thread the shrimp on skewers.

In a large bowl, combine tomatoes, remaining olive oil and garlic, that basil, the vinegar and salt and pepper to taste.

In a large pot of boiling salted water, cook pasta until just done. Drain.

Grill shrimp, turning once, until just done, about 3 minutes in all. Toss pasta with the shrimp and tomato mixture and serve.

recipelink.com (01:54:26) :
Baked Potato Toppings (like Wendy’s)
Recipe By: Waldine Van Geffen

BROCCOLI AND CHEESE
1 can cream of celery soup
1 jar cheese whiz -- (8 ounces)
1 tablespoon dry minced onion
1 pk (10 oz) frozen chopped broccoli, cooked and drained

CHILI AND CHEESE
1 can chili-beef soup
cheddar cheese -- shredded

SOUR CREAM AND CHIVES
2 tablespoons mayonnaise
8 ounces onion chip dip
8 ounces sour cream
2 tablespoons dry minced chives

GROUND BEEF TOPPING
1 pound ground round
2 tablespoons oil
1 package dry onion soup mix
1 teaspoon paprika
8 ounces sour cream

BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheese Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.

CHILI AND CHEESE-Warm soup until piping hot. Spoon over baked potatoes and top with cheese.

SOUR CREAM AND CHIVES-Stir together mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.

GROUND BEEF TOPPING-Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.