Recipe: Skillet Recipes - 2000-20-16 (6)

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Skillet Recipes - 2000-20-16 (6)

Gina,Fla (04:40:50) :

Cuban Skillet Chicken
serves 4

4 boneless, skinless chicken breasts
2 sour oranges
1 t. salt
1 t. black pepper
3 garlic cloves, pressed
1 t. ground coriander
1 t. dried cilantro
2 T. olive oil
1 onion, thinly sliced
Use a plastic container with a lid so that the chicken can be marinated overnight in refrigerator.

Put chicken in container, drizzle oil over to coat, squeeze the oranges of juice over, add garlic and all other ingredients and toss lightly to cover completely. Cover with lid and let marinade overnight.

Next day, in a skillet with a little bit of olive oil, put chicken in to brown with marinade, cook over med heat for about 10 mts. Put onion slices in and cook till nicely browned. Cover with a lid and watch chicken does not burn.

Gina,Fla (04:39:35) :

My Mother's Meatballs

1 lb. ground sirloin
1 onion, chopped coarse
1/2 green bell pepper, chopped and seeded
2 cloves garlic
1/4 c. fresh chopped parsley
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1 egg, beaten
1 t. salt
1/2 t. black pepper
1 t. Italian seasoning
1/4 t. oregano
2 T. olive oil
In a food processor, process onion, bell pepper, garlic and parsley. Mix meat with processed veggies in a large bowl. Add Parmesan, bread crumbs, egg, salt, pepper and herbs. You can add a little water if too dry. Shape into meatballs and brown in olive oil in a skillet. Serve with a dollop of your favorite brand of bottled tomato sauce.

recipelink.com (03:48:47) :

Fried Rice
Newsgroup: rec.food.cooking
Date: 07/27/2000
Author: Kopec, M.

Here is how I make Fried Rice

I marinade 2 thin sliced pork chops in soy,garlic,spices and vinegar overnight.
Also the same day I make about 4 cups of cooked rice (long grain).

The next day I set up everything that I will need:

1. the two pork chops
2. 1 onion diced
3. 1 or 2 carrots cubed
4. 1/4 to 1/2 cup frozen peas
5. 2 to 3 eggs (or more if you like)
6. soy (to taste)
7. oyster sauce (to taste)
8. the rice
9. 3 to 5 cloves of garlic (crushed)

First in a large skillet or wok, heat some sesame oil, mixed with some other veg. oil. When oil is hot, saut the 2 pork chops cut into tiny strips until done. add onions. Salt & pepper and saut for 2 min. Add carrots, saut for 2 min. Add the peas, saut for 2 min. Just make sure nothing gets burned, but nicely saut ed. Then add the garlic. Add the rice, stirring and saut ing for 2 to 5 min. Add some soy (1 tbls.) and add oyster sauce (2 tbls.). Continue saut ing. Add the eggs at the end by making a well in the middle. Scramble them and mix them in
throughout. And enjoy!

The oyster sauce, and soy make the rice taste like the original Chinese restaurant fried rice (to me at least). The sesame oil adds an
unmistakable Chinese flavor. Saut ing everything ahead of the rice is essential to bring out the flavors of the ingredients.

recipelink.com (03:11:42) :

Jambalaya One-Pot Meal
Recipe By : the California Culinary Academy
Serving Size : 4

2 tablespoons olive oil
2 cloves garlic -- minced
1/2 cup chopped onion
1 stalk celery -- sliced
1 medium green bell pepper, seeded -- cut into strips
1 cup long-grain white rice
16 ounces canned stewed tomatoes
1 cup water
1/8 teaspoon hot pepper sauce -- optional
1/2 cup chopped cooked ham (optional)
8 thin slices chorizo or other spicy sausage
1 teaspoon dried thyme or oregano
1 teaspoon salt
freshly ground pepper -- to taste
1 pound medium shrimp -- shelled and deveined
lemon slices and minced parsley -- for garnish

1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).

2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.

3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.

4. Toss with a fork. Garnish with lemon and parsley.

Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes. Add 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or 1/4 teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1 pound medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer.

NOTES : Although there are a number of ingredients to prepare, this New Orleans-style dish needs no attention while it cooks.

recipelink.com (03:11:30) :

Deviled Chicken Breasts
Recipe By : Cooking Light, Jan/Feb 1994

2 tablespoons seasoned breadcrumbs
4 skinned boned chicken breast halves -- (4-ounce)
1 tablespoon olive oil
1/2 cup chablis or other dry white wine
1/2 teaspoon dried whole savory -- crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 4 ounces whole mushrooms -- (1 jar) drained
1 tablespoon lemon juice
1 tablespoon honey mustard
parsley sprigs -- (optional)

Place breadcrumbs in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat chicken with breadcrumbs.

Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat, and cook 15 minutes or until chicken is done.

Remove chicken and mushrooms with a slotted spoon, and place on a serving plate. Add lemon juice and mustard to skillet; stir well. Cook 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce).

Serving Ideas : Garnish with parsley sprigs, if desired.
NOTES : Serve sauce with chicken.

recipelink.com (03:11:17) :

Denver Pocket Sandwiches
Recipe By : Betty Crocker's Cookbook
Serving Size : 6

1 medium onion - chopped (about 1/2 cup)
1 small green bell pepper - chopped (about 1/2 cup)
2 tablespoons margarine or butter
6 eggs
1/2 cup chopped fully cooked smoked ham or 1 can chunk ham - (6-3/4 ounces)
1 jar diced pimiento - (2 ounces), drained
1/4 teaspoon salt
1/8 teaspoon pepper
3 pita breads (6-inch diameter)

Cook and stir onion and bell pepper in margarine in 10-inch skillet over medium heat until onion is softened. Beat eggs slightly. Stir in ham, pimiento, salt and pepper. Pour egg mixture into skillet. Cook over low heat, gently lifting cooked portions with spatula so that thin uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist. Cut pita breads in half. Divide egg mixture among pita breads.