Recipe: Quick Dinner Recipes (25)

recipelink.com Chat Room Recipe Swap
December 10, 1999 - Quick Dinner Recipes (25)

Lori,nj(again) (10:51:07) : Quick & Easy Mac & Cheese

2 Tbsp Flour
2 Tbsp butter
1/8 tsp pepper
1/4 tsp salt
1/2 tsp dried mustard

Mix all together over low-medium heat, then add 1 cup of milk and bring to a boil stirring so it does not burn. Then add 3/4 cup of cheddar cheese and stir till the cheese melts together. Pour over any kind of cooked pasta.

Lori,nj(again) (10:43:21) : Easy Southern Chicken Casserole

2 cups chicken, cooked
1 cup sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 roll Ritz crackers, crushed
1/2 cup butter, melted

Place cooked chicken in baking dish or casserole. Mix sour cream and soups. Pour over chicken. Mix cracker crumbs and melted butter. Sprinkle on top of casserole. Bake at 350 deg for 25 min or till lightly browned.

J-M,.Maine (07:27:47) : JACK DANIELS STEAKS

JACK DANIEL'S STEAKS
Source: Bon Appetit magazine
From: J-M, Me, 01-20-98

FOR THE SAUCE:
2 tablespoons minced shallot
1 tablespoon red wine vinegar
3 1/2 teaspoons cracked black pepper, divided use
2 cups beef stock
1 cup chicken stock
FOR THE STEAKS:
1/2 teaspoon each thyme, rosemary and marjoram
1/4 cup olive oil
1 tablespoon Jack Daniel's (or other whiskey)

TO PREPARE THE SAUCE:
Boil shallots in vinegar and 1 1/2 teaspoons of cracked pepper in medium saucepan till liquid is nearly gone (one or two minutes).

Add both stocks; boil till reduced to about 1/2 cup (about 20 minutes).

TO PREPARE THE STEAKS:
Rub steaks with herbs and remaining 2 teaspoons cracked pepper. Pour oil over and turn to coat. Marinate at room temperature for about 1 hour.

Heat skillet over medium high heat and brown steaks on both sides. Reduce heat and cook to desired doneness. Transfer to platter.

Add sauce to skillet and bring to boil. Just before serving add the Jack Daniel's to sauce then pour sauce over the steaks.

Best served with baked potato and a salad.

J-M,.Maine (07:25:27) : CHEAP CREOLE CHICKEN

MAKE RICE AS USUAL.

2 tablespoon of vegetable oil
2 tablespoon of flour
1 cup okra sliced (frozen)
1 can chicken stock
1 can whole tomatos, chopped with juices
1/2 pound chicken (thighs or breast) cut into
bite sized pieces
1 teaspoon thyme
3/4 - 1 teaspoon of Tabasco

stir oil & flour over high heat till dark brown.
Mix in okra, stock, tomatos & juices.
Sprinkle chicken with thyme and salt & pepper.
Add to pot. Heat till chicken is cooked
through, about 10-12 minutes. Add tabasco to
taste. (it should be spicey)

serve gumbo over a mound of rice.

Whole meal serves 2, costs about 3 dollars and
can be cooked in less than 1/2 hour.

J-M,.Maine (07:22:47) : BROILED CHINESE BUTTERFLIED PORK

2 lb boneless pork loin roast, butterflied
2 tablespoons minced garlic
2/3 cups catsup
1/3 cups hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt

1. Preheat broiler

2. Open loin, spread out to resemble butterfly
wings and press gently to flatten. Place pork on
broiling pan and place pan in broiler. Broil meat 6
inches from heat source, turning occasionally,
about 20 minutes.

3. Meanwhile, make sauce for glazing. In small sauce
pan combine remaining ingrediants and bring to a
full boil over medium low heat. Stir sauce and
turn heat down as low as possible.

4. Brush pork with sauce and continue to broil ,
basting with sauce and turning, until completely
glazed, about 5 minutes.

5. Serve.

Susannahoh (07:17:57) : PARTY CHICKEN
Alison Gibson

The herbes de provence mixture mentioned in this recipe is a combination of several herbs, including thyme, savory, lavender, and rosemary. Commercial herbes de provence mixtures are available, or you can make your own.

3 large chicken breasts, boned and split
1 (8-ounce) whipped cream cheese
1 tablespoon butter or margarine
6 slices bacon
1 teaspoon dried thyme or herbes de provence mixture
1 shallot, finely diced
4
Mix cream cheese, thyme and scallion; set aside. Place split breasts between waxed paper, pound to one-half thickness. Remove from waxed paper. Spread each with about three tablespoons cheese mixture, dot with one-half teaspoon butter. Fold ends over filling. Wrap one slice bacon around each roll. Place seasoned side down in a shallow baking dish. Bake on top rack in 400 degree oven for forty minutes or until chicken is tender and juices run clear when meat is pierced. Broil about five minutes or until bacon is crisp. (Don't fold chicken too tight. Expect some cheese mixture to ooze out. Skim off excess grease.)

Julie.C.S.Africa (03:53:26) : BOBOTIE

2 onions, chopped
2 lbs. ground beef
1 slice bread
1 tbsp. curry powder
1 1/2 tbsp. sugar
1/2 C golden raisins
3 tbsp. chutney
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. turmeric juice and grated rind of 1/2 lemon
6 almonds, quartered
1 egg 4 bay leaves

Preheat the oven to 350. saute the meat with onions until brown. Pour off grease. Soak the break in half of the milk then mash with a fork. Combine all the remaining ingredients except the egg, remaining milk and bay leaves. Spread the mixture in a greased casserole and tuck in the bay leaves here and there. Bake for 1 hour. Remove the bay leaves. Then beat the egg with remaining half cup of milk and pour over. Return to oven for another half an hour. Serve with steamed rice and chutney.

Julie.C.S.Africa (03:49:03) : Orange Scented Rum and Raisin Chicken

Servings: 2

2 x 170-225g (6-8oz) chicken breasts
the juice of 2 oranges
2 tbsp finely chopped parsley
2 tbsp raisins
2 tbsp unsalted butter
4 tbsp dark rum
2 tbsp vegetable oil
1 clove garlic (crushed)
2 tbsp flour
1/2 tsp salt
1/2 tsp black pepperMethod
Marinate the chicken pieces overnight in the orange juice, garlic and parsley (6-8 hours), when ready remove the chicken, drain and save any juice for later.

Soak the raisins in the rum. Place the salt and pepper with the flour and coat the chicken pieces on all sides. Add the remaining butter to the pan and then add the marinade.

Bring the liquid to the boil and add the rum soaked raisins. Cook gently for a further 12-15 mins. Julie.C.S.Africa (03:47:27) : Caribbean fish and sweet potato muffins
*******************************************************
For the sweet potato muffins
***************************************
450g (1lb) sweet potato, peeled and cut into small pieces
110g (4oz) plain flour
3 tbsp skimmed milk
2 eggs, yolks and whites separated
1 tsp baking powder
1 tsp sunflower oil to wipe baking tray
ground black pepper

For the Caribbean fish
****************************
4 x 170g (6oz) white fish fillets, skin removed e.g. cod, haddock or coley
340g (12oz) squash or potato, peeled and cubed
1 x 400g can of chopped tomatoes
1 red onion, peeled and finely chopped
290ml (1/2 pint) fish stock
1 clove of garlic, peeled and crushed
small piece of fresh ginger, peeled and grated or 1/2 tsp of ground ginger
1/2 tsp fennel seeds
1 small red chili, de-seeded and chopped finely or a dash of chili sauce
1 stick of cinnamon or 1/2 tsp of ground cinnamon
juice of 1 lime or 1/2 a lemon
ground black pepper

Muffins
*************
Preheat the oven to 200 C, 400 F, gas mark 6.
Place the sweet potatoes in a saucepan and cover with water. Bring to the boil and cook for about 15 minutes until tender. Drain well and mash.

Season the mashed sweet potato with pepper and stir in the baking powder, flour, milk and egg yolks mixing thoroughly.

Whisk the eggs whites until slightly stiff and gently fold into the mixture. Wipe a twelve-hole muffin tin with a little oil and spoon in the mixture. Bake for 20-25 minutes until risen and golden.

For the fish
******************
Place the onion in a heavy saucepan or casserole dish with a tablespoon of water to prevent sticking and cook until soft.
Stir in the garlic, ginger, fennel seeds and chili and cook for a few more minutes (if using the chili sauce, stir into the stew at end of cooking).

Add the can of chopped tomatoes, the squash or potato and the fish stock. Stir well then cover and bring to the boil. Reduce by half.

Chop the fish into large cubes. Add to the simmering liquid with the cinnamon stick, lime or lemon juice and a little black pepper. Cover and simmer gently for 15 minutes.

Serve with the sweet potato muffins.

Patti/Dnvr (02:55:44) : Corned Beef Buns

1 cup crumbled canned corned beef
1/2 cup shredded American cheese
1/3 cup chopped stuffed green olives
1/3 cup catsup
2 tbsp finely chopped green onion
1 tbsp finely chopped green bell pepper
1 tbsp Worchestershire sauce
1/4 tsp pepper
4 Submarine style or Hoagie style rolls
In a medium bowl combine all ingrediants except rolls. Divide and spoon onto bottom half of rolls. Replace tops and wrap each tightly in foil. Bake at 350 degrees for about 20 minutes.

Patti/Dnvr (02:54:33) : David's Spaghetti

1 lb. ground sirloin
salt and pepper to taste
1-10 oz. can Italian style Tomato Soup
1/4 cup brown sugar
1 package cooked, drained spaghetti
Brown ground sirloin, adding the salt and pepper to taste.
Toss beef into spaghetti
Add soup and brown sugar, gently mix together and heat through.
Serve with a tossed green salad.

**Note** If you cannot find Italian Tomato Soup, use regular Tomato Soup and add 1 tsp dried Italian Seasoning.

TKL-fan (11:12:45) : Quick Company Chicken
Serving Size : 4

1 (12 oz or larger) jar marinated artichoke hearts,
reserve
marinade
4 to 6 boneless and skinless chicken breast
halves
1 medium onion, thickly sliced
2 cloves garlic, minced
1/2 to 3/4 cup flour
1 (14 1/2 oz) can chicken broth

In a skillet, over medium-high heat, heat 2
tablespoons reserved marinade.

Combine flour, salt and pepper in a plastic bag.

Shake one chicken breast at a time in flour mixture
and saute in hot oil until browned. Remove chicken
from skillet.

Add another tablespoon marinade to the skillet and
saute onions and garlic; saute until onions are crisp
tender, about 3 minutes.

Return chicken breast to skillet and add artichoke
hearts and chicken broth.

Simmer, uncovered, about 15-20 minutes or until
chicken is done.

While chicken is simmering, combine 1 tablespoon
of the flour mixture and enough water to form a
thick paste.

Remove chicken to a platter.

Stir flour/water mixture into the skillet and cook until
thickened.

Pour skillet mixture over chicken.

Serve with creamy mashed potatoes or over rice.TKL-fan (11:11:55) : Chicken Tortilla Bake
Serving Size : 8

3 cups shredded cooked chicken
2 (4oz) cans chopped green chiles
1 cup chicken broth
1 (10-3/4oz) can condensed cream of mushroom
soup -- undiluted
1 (10-3/4oz) can condensed cream of chicken soup
-- undiluted
1 small onion -- finely chopped
12 corn tortillas
2 cups (8oz) shredded cheddar cheese

In a bowl, combine the chicken, chilies, broth,
soups and onion; set aside. Warm tortillas in the
microwave according to package directions. Layer
half the tortillas on the bottom of a greased 13x9x2"
baking pan, cutting to fit if desired. Top with half of
the chicken mixture and half the cheese. Repeat.
Bake, uncovered, at 350 degrees for 30 min.

OPTIONS: Add a little Taco Bell taco sauce
And/or use 2 cans of cream of chicken instead
of the mushroom and added a large clove of minced
garlic.

TKL-fan (11:10:46) : Skillet Meatloaf Dinner
Yield: 6 Servings

2 lb Lean ground beef
1 pk Dry onion soup mix
1 1/2 c Water
Hot mashed potatoes (made with broth, not milk)

Place ground beef in large mixing bowl. Combine
onion
soup mix and water. Pour 1/2 cup soup mixture
over
ground beef; gently mix to blend.

Shape into an 8 inch round patty in large skillet.

Pour remaining soup mixture over top.

Cover and cook over medium heat for 25 minutes
or until cooked to desired doneness.

Cut into 6 wedges. Serve topped with mashed
potatoes;
spoon gravy over top. Makes 6 servings.

Note: Make your mashed potatoes using chicken
broth rather than milk to eliminate dairy from this
dish.

TKL-fan (11:09:57) : Shrimp and Penne Sautee

3 tblspn olive oil
1/2 lb raw shrimp peeled
1/2 pakage penne
1/4 cup green onion, cut diagonal 1-2 inches
1/4 cup thinly sliced bell pepper(red is best for color
and flavor, sweet!)
1 or more cloves garlic (depends on you)chopped
1 tblspn fresh basil
or
1/2 tblspn dried basil

Cook penne according to package instructions. Peel
shrimp and rinse. In frying pan (or wok) heat olive oil. Sautee garlic on
very low heat til fragrant.

Add shrimp and bell pepper. Sautee while stiring til
the shrimp are pink.

Do not overcook. The shrimp should be done in five
minutes or less.

Drain pasta. Return to pan add your shrimp
olive oil mixture. Stir in the basil
and green onion.

Serve right away

TKL-fan (11:09:20) : TUNA, TOMATO, CHEESE ON MUFFINS

1 can Cream of Mushroom soup
4-6 ounces Velveeta
1 7-oz can white tuna in water, undrained
1 fresh ripe tomato, sliced thick
english muffins, split, toasted and buttered.

In a medium saucepan, bring to a simmer, one can
of Cream of Mushroom soup.
Add 4-6 ounces of Velveeta. Melt cheese and stir
together. Add one 7 oz. can
of white tuna, packed in water, undrained and
broken up a bit. When warmed
through, pour over a toasted and buttered english
mufiin on which has been
placed 1 thick slice of ripe tomato.

TKL-fan (11:08:29) : BRIDGE CLUB HOT DOGS

6 hotdogs, split lengthwise, but not all the way
through
3-4 cups of leftover mashed potatoes
American cheese slices, cut in half

Place potatoes on the split hot
dogs. Place cheese slices over,
Run under broiler until hot and
cheese is melted, or place in
microwave.

TKL-fan (11:07:38) : Stuffed Crust Pizza

1-10 oz. Pillsbury Pizza Crust
7 pc. string cheese
1/2 c. pizza sauce
Pizza seasonings
4 oz. shredded mozzarella cheese
(veggies if desired)

Heat oven to 425 degrees. Grease a 13x9 pan.
Unroll dough & press in bottom
1" upsides of greased pan. Place piece of string
cheese along the inside
edges of dough. Fold 1" of dough over and around
the cheese; press dough
edges to seal. Top the crust with sauce, seasonings
(and any topping you
like) and cheese.

Bake at 425 degrees for 15-18 min. or until crust is
golden brown and cheese
is melted.

Makes 6 servings.

TKL-fan (11:06:32) : "TEX-MEX" MAC 'N CHEESE

Serving Size : 4

1 pound Ground beef OR ground turkey
1 Bell pepper -- chopped
1 Onion -- chopped
1/2 cup Mushroom -- sliced
1 can Tomato paste
1/2 cup Water
1 can Whole kernel corn --Undrained
Salt, pepper -- seasonings --As desired
1 package Macaroni and cheese
OR Velveeta and Shells

In large skillet, brown the ground beef or turkey
with the chopped pepper,
onion and mushrooms. Stir in the tomato paste and
water and corn. Cook the
macaroni and cheese according to package
directions, adding milk and
margarine if required. Add the macaroni and cheese
to the beef mixture. Mix
well and serve.

TKL-fan (11:05:59) : BROCCOLI CASSEROLE

Steam 1 10-ounce package frozen broccoli

Make sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
salt and pepper to taste
when sauce is creamy, add 1/2 cup shredded
American cheese

Pour sauce over broccoli in 9x9" baking dish.
Top with:
1/4 cup slivered almonds
2 slices bacon, cooked crisp and crumbled
1/4 cup buttered bread crumbs.

Bake at 350* for 20-30 minutes, or until bubbly.

TKL-fan (11:05:14) : SWEET POTATO PIE

1 9-inch unbaked fluted pie shell
2 medium sweet potatoes, diced
1 stick unsalted butter
1 cup sugar
2 large eggs, beaten
1/4 cup buttermilk
1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Place the potatoes in
cold water, bring to a
boil and cook until tender, 15 to 20 minutes. Drain,
and mash the potatoes
while hot with the butter and sugar. Let this mixture
cool slightly and stir
in the beaten eggs, buttermilk and vanilla. Bake 45
minutes to one hour, or
until set.

TKL-fan (11:04:29) : CORNBREAD CASSEROLE

Serving Size : 4

1 pound Ground beef
1 each Small onion -- chopped
1/2 each Green pepper -- chopped
2 cans Cream of celery soup
3 each Tabasco Sauce -- dashes
1 tablespoon Prepared mustard
Salt and pepper.
1 package Jiffy cornbread mix*

*prepared according to pkg.direc.
Crumble meat and brown in skillet with onion and
green pepper. Drain off
fat. Add soups, tabasco, and mustard. Stir to mix
well. Add salt and pepper
to taste. Pour into greased 9x9 pan. Pre heat oven
to 400^. Prepare
cornbread mix according to pkg. directions and
pour over meat mixture
spreading evenly to edges of pan. Bake appx. 30
min or until top of
cornbread is golden brown. Check by inserting
toothpick or knife for
doneness.

TKL-fan (11:02:59) : Macaroni-Tuna Casserole

Servings: 6

8 ounces macaroni
1 quart boiling water
2 1/4 teaspoons salt
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped green pepper
10 1/2-ounce can condensed cream of mushroom
soup
6 1/2-ounce or 9 1/4-ounce can tuna, drained and
flaked
2 tablespoons sliced stuffed green olives
1 tablespoon prepared mustard
3/4 cup milk
1/2 cup salad dressing
1/2 cup crushed potato chips

Cook macaroni in boiling water with 2 teaspoons
salt 5 to 7 minutes. Drain.
Melt butter in skillet. Saut onion and green
pepper until tender. Remove from heat; stir in soup,
tuna, olives, mustard,
1/4 teaspoon salt, milk, salad dressing and cooked
macaroni. Turn into buttered 2-quart casserole; top
with potato chips. Bake
at 375 degrees for 25 to 30 minutes.

Gina,.Fla (11:00:51) : MOM'S CHICKEN PIE

4 cups bite-size pieces cooked chicken
1 10 3/4 oz. can condensed cream of chicken soup
1 10 3/4 oz. can chicken broth
1/2 tsp. dried tarragon
1 bag frozen peas and carrots
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter

Heat oven to 350. Place chicken in lightly greased 9x13x2 inch baking dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture. Bake uncovered about 1 hour until crusts rises to top and browns. DELICIOUS!!

Gina,.Fla (10:59:36) : Grecian Chicken Breasts

serves 6, can easily be halved. Also, can be prepared and frozen to be baked at a later date, just thaw and bake. I make them all and freeze the ones I am not using or bake them all as they will be used for lunch the next day, they just don't last!
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!