Recipe: Busy Day Dinner Recipes (21)

recipelink.com Chat Room
10-18-99 Busy Day Dinner Recipes

Debbie.D.,.AL (09:47:26) : CHICKEN PARISIENNE

6 chicken breasts with the bones, but with skin removed
1/2 cup white wine
1 can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
1 cup sour cream mixed with 2 T. flour
salt, pepper, paprika

Place the chicken breasts in the Crockpot. Season with salt, pepper, and paprika. Mix the wine, soup, and sliced mushrooms together. Pour over chicken. Cook on LOW for 7-9 hours. Remove the chicken from the Crockpot. Mix the sour cream and flour together and pour into crockpot. Let this mixture cook for 30 minutes. The gravy may be served on noodles, mashed potatoes, or rice.

Debbie.D.,.AL (09:39:12) : CROCKPOT CHICKEN STROGANOFF

6 boneless, skinless chicken breasts
1 large container sour cream
1 can cream of mushroom soup
1 pkg. onion soup mix

Put the chicken breasts into the Crockpot. Mix the sour cream, mushroom soup, and onion soup mix together and pour over chicken. Cook on LOW for 6-8 hours.

Burgundy.in.LA (09:28:12) : Impossible Pumpkin Pie

Combine in blender container:
3/4 cup sugar
1/2 cup Bisquick mix
2 tablespoons butter, melted
1 12 oz can evaporated milk
1 (l6 oz) can pumpkin
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
2 eggs

Blenderize. Pour into greased 9" pie pan.
Bake at 350 degrees for 50 to 55 minutes.

Kelly,WA (07:03:03) : Quick Sweet and Sour Chicken
Yield: 2 servings

1/2 pkg Breaded chicken chunks -- (frozen), 5-6 ounces
8 3/4 oz Apricot halves in syrup -- drained
8 oz Frozen sugar snap peas
2 tb Bottled sweet and sour sauce
1 tsp Soy sauce
1 c Hot cooked rice

Bake chicken chunks according to package directions. Meanwhile, heat apricots, snap peas, sweet and sour sauce, and soy sauce in medium saucepan over medium heat until peas are tender crisp. Stir chicken into apricot mixture. Serve chicken mixture over rice.

Microwave Oven Instructions
===========================
Microwave chicken chunks according to package directions; keep warm. Combine apricots, snap peas, sweet and sour sauce, and soy sauce in medium microproof baking dish. Cover and cook on HIGH (maximum power) 2 minutes; stir. Cook on HIGH an additional 1 to 2 minutes, or until thoroughly heated. Stir chicken into apricot mixture. Serve chicken mixture over rice.

Kelly,WA (06:08:24) : Quick enchiladas

1 package fajita size flour shells
1 lb hamburger
1 med can enchilada sauce
1/2-1 can chopped olives (your choice)
1 package Mexican shredded cheese or a mix of jack and cheddar

Heat oven to 350.

Cook hamburger or warm up frozen, already cooked Mix 1/3 can sauce with meat, olives and 1/2 package of cheese
Warm tortilla shells in microwave a few at a time at 25-30 seconds.

Spoon meat mixture into shells, a couple of tablespoons each and roll, placing into a 9x13x2 pan, seam side down
When finished, pour the rest of the sauce on it and the rest of the cheese
Bake 10 minutes or until cheese is melted.

Kelly,WA (06:01:51) :

Zippy Calzones
Recipe By : Houston Chronicle-8/26/98
Serving Size : 4

Frozen pizza dough for 1 (14") pizza -- thawed
1 1/2 cups pizza sauce
25 slices pepperoni -- (about 3 oz)
1/2 cup sliced mushrooms
2 tablespoons chopped green bell pepper
1 cup shredded mozzarella cheese
1 cup crumbled ricotta

Preheat oven to 350 degrees. Divide dough into 4 equal portions. Place on a lightly floured, rimless baking sheet. Press or roll out dough to 7" circles. Spread 2 tbl. sauce over each circle to within 1/2" of the edge. Top with pepperoni, mushrooms, bell pepper, mozzarella and ricotta.

Fold dough circles in half; press edges tightly to seal. Cut slits in top of dough to allow steam to escape. Bake 20-25 min. or until golden brown. While calzones are baking, heat remaining sauce; serve with calzones. Or place calzones and sauce in separate single-serving containers; refrigerate.

Kelly,WA (06:00:15) :

Oven-Fried Chicken Nuggets
Recipe By : Houston Chronicle-8/26/98
Serving Size : 4

1 pound skinless boneless chicken breast
1/2 cup seasoned bread crumbs
1/2 cup crushed corn flakes
2 egg whites

Preheat oven to 425 degrees. Lightly spray a baking sheet with nonstick spray. Set baking sheet aside. Cut chicken in 1" cubes. (Partially frozen chicken is easiest to cut.) Place it in a small bowl and set aside. Mix bread crumbs and corn flakes in a small bowl. Pour mixture on a plate. Place egg whites in small mixing bowl. Use fork or electric mixer to beat eggs until fluffy. Dip chicken into egg whites and drop onto plate of crumbs. Coat chicken pieces with crumbs. Place chicken in a single layer on prepared sheets. Bake 15-20 min or until golden brown and chicken juices run clear. (Do not turn chicken over while baking.) Place in a single-serving containers; refrigerate or freeze.

Julie.C. (03:50:37) : Grilled minty lamb with leeks and swedes
Serves: 4
Make and cook time: approx 30 minutes

8 lean lamb cutlets, trimmed
2 tsp mint sauce
1 tbsp clear honey
1 tbsp olive oil
450g (1 lb) potatoes
225g (8oz) carrots
225g (8oz) swede
450g (1 lb) leeks
50g (2oz) butter
fresh mint to garnish
salt and freshly ground black pepper

1 Place the lamb cutlets in a shallow dish. Mix together the mint sauce, honey and oil and pour over the lamb. Set aside.

2 Peel the potatoes, carrots and swede. Cut the swede and the potato into 2 1/2cm (1 inch) chunks and the carrots into 1cm (1/2 inch) pieces. Place in a large saucepan and cover with water. Add a pinch of salt, bring to the boil and cook for 10 minutes until tender. Drain well and return to the pan.

3 Meanwhile, trim the leeks and discard the coarse outer leaves. Slice lengthways and rinse to flush out any trapped earth. Shake off excess water and shred finely. Melt half the butter in a large frying pan and stir-fry the leek for 3-4 minutes until just tender. Drain and keep warm.

4 Whilst the leeks are cooking, preheat the grill to a hot setting. Drain the lamb and arrange on the grill rack. Cook for 4-5 minutes on each side or until cooked to your liking - lamb is traditionally served slightly pink.

5 To serve, mash the root vegetables with a potato masher and mix in the remaining butter. Season. Pile on to four warmed serving plates. Form the cooked leeks into small mounds on the plates, and top each with two lamb cutlets. Grind over some pepper and garnish with mint.

Julie.C. (03:41:59) : FRENCH ONION SOUP with GARLIC

1 cup sherry or dry white wine
4 large yellow onions, thinly sliced
8 -10 cloves garlic, minced
1 tablespoon whole wheat or unbleached white pastry flour
4 cups vegetable broth
1/2 teaspoon ground black pepper
salt or low sodium soy sauce to taste
6 slices French bread, toasted

1 In a large, heavy stockpot, heat wine until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they become paste like.

2 Add garlic, and continue to cook for 5 to 10 minutes, until garlic begins to look brown.

3 Stir in flour, and cook for 2 minutes. Pour in stock, and bring to a boil. Reduce heat, and simmer for 20 minutes. Season with pepper and salt or soy sauce. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

Makes 6 servings

Susan,IL (03:39:27) :

Sage Stuffing
Recipe By : Susan Wilson
Serving Size : 10

1 cup finely chopped celery
1 medium onion -- chopped
1/2 cup butter or margarine
1 teaspoon ground sage
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups dry bread cubes
3/4 cup chicken broth

In a saucepan cook celery and onion in butter or margarine till tender but not brown. Remove from heat; stir in sage, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the celery mixture. drizzle with enough broth to moisten, tossing lightly. Use to stuff one 10 pound turkey.

CHESTNUT STUFFING: Prepare sage stuffing as directed, except add 1 pound fresh chestnuts, roasted and coarsely chopped, with the seasonings.

TO ROAST CHESTNUTS: use a sharp knife to slash an x into each chestnut. Place on a baking sheet; bake at 400 degrees for 15 minutes. Cool and peel.

NOTES : I use 8 cups of toasted bread cut into cubes.

Julie.C. (03:39:26) : Kedgeree

450g (1lb) undyed smoked haddock
1 lemon, sliced
peppercorns
bay leaf
chopped parsley
knob of unsalted butter
225g (1/2lb) long grain rice
2 onions, one chopped and one whole
2 pints fish stock
4 hard-boiled eggs, roughly chopped
salt and pepper
curry powder or ground nutmeg
290ml (1/2 pint) cream

Boil the rice in the fish stock until al dente, then drain.

Place the fish, the whole onion, sliced lemon, parsley, bay leaf and peppercorns in a pan of boiling water and simmer until the fish is tender.

Melt the butter in a deep frying pan and sweat the chopped onion. Add a spoonful of curry powder, stir and cook for a few minutes. Add the cooked rice and stir.

Flake the haddock, removing all the bones, then stir it into the rice. Add the chopped eggs, some more parsley and season with a pinch of salt and pepper.

Finally add the cream to take away the dryness, and serve garnished with chopped parsley.

Julie.C. (03:36:07) : Chicken and sweet potato with Thai dressing
Serves 4

2 sweet potatoes, cut into chunks
4 tomatoes, halved
30 ml (2 tbsp) olive oil
8 chicken thighs
salt
oil for deep frying
Thai Dressing
15 ml (1 tbsp) sesame oil
1 clove garlic, chopped
85 ml (1/3 cup) soy sauce
30 ml (2 tbsp) lime juice
15 ml (1 tbsp) brown sugar
2 red chillis, chopped or 10 ml
(2 tsp) chilli paste
5 ml (1 tsp) each fish sauce and very finely chopped lemon grass

Preheat oven to 200 C. Place sweet potato and tomato in a roasting pan, drizzle with olive oil and roast for 30 minutes, or until browned and tender. Sprinkle chicken with salt and deep fry in hot oil until crisp. Drain on absorbent paper. Place sweet potato on 4 plates. Top with tomato and chicken, drizzle with Thai dressing and serve.

Thai Dressing: Mix all ingredients thoroughly in a saucepan and leave over low heat for 10 minutes, to allow lemon grass to infuse. Strain into a bottle and store for up to 2 weeks in the refrigerator.

Julie.C. (03:34:31) : Cheese and spinach bake

Serves: 4
Preparation time: 25 minutes
Cooking time: 40 minutes
Oven temperature: 190 C

75g (75ml) soft butter
5ml wbolegrain mustard
8 slices of white bread
15ml olive oil
1 large onion, chipped
3 cloves garlic, crushed
300g spinach leaves, trimmed and shredded
40g grated Parmesan
175g grated Cheddar cheese
3 large eggs, beaten
600ml milk

Mix butter and mustard and use a little to grease a 30 x 22cm ovenproof dish. Spread remaining mixture on both sides of bread and cut it into triangles.

Heat olive oil in a frying pan and fry onion gently for 6 minutes until soft and just golden. Add garlic and spinach and fry for 3 minutes until leaves have wilted.

Arrange bread, crusts down, in dish with spoonfuls of onion and spinach and half the cheeses in-between. Sprinkle with remaining cheeses and season well with black pepper.

Mix eggs and milk and pour over bread. Bake in preheated oven for 30 minutes until golden. Serve with a tossed salad or steamed vegetables.

Julie.C. (03:33:07) : Butternut Squash-Spinach-Chicken Soup
6 servings

6 1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breasts, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained

1 . Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saut until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.

2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Julie.C. (03:30:17) : Butternut squash with cabbage
Serves: 2

1 butternut squash
3 strips of pancetta bacon
1 cabbage
1 celeriac

To prepare the vegetables
Dice the cabbage, bacon, celeriac and butternut squash into 1" cubes. Cook the shallots and herbs in the butter, without colouring them. Add the wine and reduce. Cool and reserve.

Julie.C. (03:28:07) : Baked eggs with tomatoes and bacon

4 - 6 ripe red tomatoes
10 ml (2 tsp) sugar
5 ml (1 tsp) mustard powder
sea salt and milled pepper to taste
15 ml (1 tbsp) olive oil
4 - 6 jumbo eggs
15 ml (1 tbsp) butter
8 - 10 rashers streaky bacon
Serves 4 - 6

Dice tomatoes, place in a saucepan and season with sugar, mustard, salt and pepper. Simmer for 5 - 10 minutes, stirring from time to time (tomatoes should be mushy but not runny). Lightly oil 4 - 6 individual ovenproof dishes, each 10 cm in diameter, or use a shallow 20 - 22 cm diameter ovenproof dish. Pour in a layer of tomatoes, make shallow indentations in top with the back of a tablespoon and carefully slide an egg into each. Season lightly with extra salt and pepper, add a dab of butter to each and spoon over a little tomato cooking juices. Bake, uncovered, at 180oC for 10 - 20 minutes, or until eggs have firmed to your liking. Serve immediately with fried bacon and hot toast.
Cook's note: Fry the bacon in a heated pan while the eggs are baking, remove from pan and drain on absorbent paper. Keep warm until eggs are ready

Julie.C. (03:28:07) : Baked eggs with tomatoes and bacon
BY ANNETTE KESLER

4 - 6 ripe red tomatoes
10 ml (2 tsp) sugar
5 ml (1 tsp) mustard powder
sea salt and milled pepper to taste
15 ml (1 tbsp) olive oil
4 - 6 jumbo eggs
15 ml (1 tbsp) butter
8 - 10 rashers streaky bacon
Serves 4 - 6

Dice tomatoes, place in a saucepan and season with sugar, mustard, salt and pepper. Simmer for 5 - 10 minutes, stirring from time to time (tomatoes should be mushy but not runny). Lightly oil 4 - 6 individual ovenproof dishes, each 10 cm in diameter, or use a shallow 20 - 22 cm diameter ovenproof dish. Pour in a layer of tomatoes, make shallow indentations in top with the back of a tablespoon and carefully slide an egg into each. Season lightly with extra salt and pepper, add a dab of butter to each and spoon over a little tomato cooking juices. Bake, uncovered, at 180oC for 10 - 20 minutes, or until eggs have firmed to your liking. Serve immediately with fried bacon and hot toast.
Cook's note: Fry the bacon in a heated pan while the eggs are baking, remove from pan and drain on absorbent paper. Keep warm until eggs are ready

Julie.C. (03:26:49) : Baked Eggplant and Feta
This can be served as a side dish or even as a vegetarian entree. If feta is too strong for you, substitute ricotta cheese, or use half ricotta and half feta. This dish can be prepared a day ahead and then warmed in the oven before serving.

3 medium eggplants, sliced 1/2 inch thick
1/4 cup olive oil
1 medium onion, julienned
3 cloves garlic, chopped
4 red bell peppers, roasted, peeled, and seeded
4 ounces feta cheese
1/2 teaspoon cracked black pepper
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh marjoram
1 cup fresh bread crumbs

Preheat oven to 350 F. Heat 1 tablespoon of the olive oil in a large saut pan. Add as many slices of eggplant as will fit into the pan in one layer. Brown each side well, 2 to 3 minutes per side. Remove eggplant from pan and drain on a baking sheet while you cook the rest of the eggplant, using more oil as needed. Place onions and garlic in pan and saut until you can smell the aroma.

Lightly oil a 9xll-inch baking dish and layer the eggplant on the bottom of the dish. Place onion and garlic mixture and roasted red bell peppers on top of eggplant, then crumble feta on top of peppers. Sprinkle with pepper, oregano, marjoram, and bread crumbs. Bake for 20 to 25 minutes, or until golden brown. Serve warm.

Shelby,.IA (12:03:29) : Chicken Noodle Stir-Fry

1 pkg(3oz)chicken-flavored Ramen noodles
1 lb boneless skinless chicken breasts, cut into strips
1 Tbsp vegetable oil
1 cup broccoli florets
1 cup cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 med. carrots, thinly sliced
1 med. onion, thinly sliced
1/2 cup fresh or canned bean sprouts
1/2 cup teriyaki or soy sauce

Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile , in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Drain noodles; add to the pan with contents of seasoning packet and the teriyaki sauce. Stir well. Serve immediately. Yield: 4 servings.

Shelby,.IA (11:36:57) : Dinner in a Bag

1 lb ground beef
2 cans(14-1/2oz each)stewed tomatoes
1/4 cup dried minced onion
1 tsp salt
1 tsp chili powder
1/4 to 1/2 tsp pepper
1/4 tsp sugar
1 cup uncooked elbow macaroni

In a skillet, brown beef; drain. Add tomatoes and seasonings; bring to a boil. Reduce heat and simmer for 5 minutes. Uncover; simmer until macaroni is tender and sauce is thickened. Yield: 4 servings.

Shelby,.IA (11:30:53) : Beef-Stuffed French Bread

1 unsliced loaf French bread (1lb)
1 lb ground beef
1 can(10-3/4oz)condensed cheddar cheese soup, undiluted
1 med. green pepper, chopped
1 celery rib, chopped
1 Tbsp Worcestershire sauce
t tsp salt
1/2 tsp pepper
4 slices process American cheese, halved

Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into sm. cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir for 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell. Top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350 for 6-8 minutes or until cheese is melted. Yield: 4 servings.