Meats and Main Dishes | Back to the INDEX

Veal Scallopine - from Ellie37991

Servings: 4 - 6

Ingredients:

1 lb veal cutlets sliced very thin
fresh ground black pepper
1/4 cup butter
1/2 cup mushrooms
1 tsp. chopped parsley
3 tbsp. flour
1/2 tsp. salt
pinch of paprika
3 tbsp. minced onion
1/4 cup dry white wine
pinch dried tarragon

Instructions:
You should have about 8 veal cutlets. Mix flour, salt, pepper and paprika. Dust pieces of veal with flour mixture. Heat 3 tbsp. butter and saute the cutlets until golden brown. Remove and keep warm. Add onion to fat and cook for a few minutes and then add mushrooms. Cook for about 3 minutes. Add 3 tbsp. wine simmer for a few minutes while stirring. Combine parsley, tarragon, sprinkle over onions and mushrooms and add the remainder of the wine and butter to the cooking mixture. Pour over veal and serve.

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Mama Susa's Meatballs - from Luvdogs

Servings: 14 to 20, depending on size

Instructions:

1 lb. lowfat ground beef or ground turkey
1 med. or lg. egg
3/4 to 1 cup Progresso Italian breadcrumbs
1 tsp. paprika
1 to 2 cloves minced garlic
1/4 chopped, med. white or Spanish onion (optional)
1/4 chopped green pepper (optional)
extra virgin olive oil

Instructions:
Mix ingredients, using enough breadbrumbs to make meatballs fairly firm. Fry in extra virgina olive oil, turning meatballs occassionally until browned and cooked thoroughly.

Comments:
This is a tasty, lowfat receipe for those of you who are watching your fat and/or calorie consumption, which was handed down to me my by my mother, and modified by me. I like to serve the meatballs with spaghetti.

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Sweet and Tangy Porkchops - from Livewire_

Servings: depends on how hungry you are

Temp: 350 Preheat: Yes

Ingredients:

Pork Chops
Brown Sugar (1 tbl. per chop)
Ketchup (1 tbl. per chop)
lemon (one medium to thin slice per chop)

Instructions:
Put pork chops in a single layer in a baking dish. mix brown sugar and ketchup in a bowl. Spoon mixture over the pork chops until they are completely covered. place one slice of lemon on each pork chop. bake in oven for 45 minutes @ 350 degrees.

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Delicious Hawaiian Fried Chicken

Servings: 3 - 4

Temp: 350 Preheat: Yes

Ingredients:

2 1/2 pounds Boneless Skinless Chicken Breasts or Thighs
1/2 cup Soy Sauce
Flour (to coat chicken)
Salt
Pepper
Oil (for deep frying)

Instructions:
Marinate chicken in soy sauce for at least 1 hour. Heat oil in skillet at medium high. Add salt and pepper to flour. Coat marinated chicken with flour, deep fry for 15-20 minutes, or until golden brown.

Comments:
This is an island favorite and VERY delicious!!!

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Shrimp Pantene with Pecans - from Claredelite

Servings: 4 servings as a main course

Ingredients:

1 1/2 c butter
2 c dry white wine
1 T chopped garlic
1 T cayenne
1 T salt
32 large shrimp, cleaned
1 c sliced mushrooms
2 tsp parsley, chopped
1 c sliced onion
1/2 c worchestershire sauce
1/4 tsp hot pepper sauce
1 c chopped pecans
cooked rice

Instructions:
In a large saute pan, heat the butter over medium high heat. Add the wine, garlic, cyenne, salt and shrimp. Cook until the shrimp are pink on one side, about 10 seconds, then turn. Add the mushrooms, parsley, onion, worcestershire sauce, hot sauce and pecans. Cook for about 2 mins, tossing every 30 seconds. Serve immediately over warm rice.

Comments:
This recipe came from Slidell,Louisiana. I always beg for recipes when i go out to eat. The cook sure liked Pearl Beer.

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Linguini ala Caronara - from Charlie_Wier

Servings: 4-6

Ingredients:

1 pkg. (1 lb. linguini)
4-6 strips bacon
1 lb. broccoli crowns thin cut, or cauliflower and broccoli
mix (cut into little flowerettes)
16 oz. eggbeaters or 8-10 whole eggs (I prefer the beaters)
3-4 oz. grated parmesan, or romano cheese
3-4 oz. monterey jack cheese, grated (can substitute grated mozzarella, but jack has better texture)
freshly ground pepper to taste
additional parmesan and monterey jack to finish
parsley for garnish

Instructions:

1. Start water to boil
2. combine eggbeaters, cheeses and ground pepper in mixing bowl and allow mixture to thicken
3. brown bacon, drain pieces and tear into large chunks adding to top of egg-cheese mixture. SAVE THE FAT and keep it warm on the burner.
4. Add linguini to boiling water, add a little oil to prevent overboiling and cook al dente. Add broccoli flowerettes to water the last five minutes of cooking time
5. Drain cooked linguine & broccoli, return to pan
6. Add egg-cheese-bacon mixture to pasta and toss.
7. Pour bacon fat over pasta and toss--the heat cooks the egg.
8. Add more parmesan and/or jack cheese to thicken, if needed.
9. Serve immediately with parsley on each serving. French or Italian bread with butter and a salad complete the meal.
10. EAT SKELETONS. This is actually low-fat and quite tasty.

Comments:
I was taught this recipe by a Colombian artist friend named Mario Rodriguez, who learned this authenic Italian dish while a starving art student in Northern Italy(?). They used a couple of slightly different cheeses and Italian bacon. But he swears it tastes much the same anyway.

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Glazed Chicken with Apples - from Bodaciousbrat

Servings: 2

Ingredients:

1/2 stick of butter
2 lg. skinned chicken breast halves
1 tsp. brown sugar
2 Tb. apple brandy (or just plain brandy)
1/4 cup apple cider
1/4 cup chicken stock
1 1/2 pieces of cinnamon stick
1 tsp cornstarch
1 large red apple
butter and maple syrup

Instructions:

1. Melt butter in a skillet add chicken and brown.
2. Sprinkle brown sugar over chicken and cook unitl sugar melts.
3. Add brandy and heat for 1 minute
4. Add cider, chicken stock and cinnamon
5. Simmer about 5 minutes
6. Remove chicken and keep warm
7. Simmer cider-stock mixture adding 1 tsp cornstarch to make a glaze
8. Cut 1 large red apple into slices saute in butter and maple syrup until soft and brown
9. Serve chicken over rice and top with glaze and apples

Comments:
Enjoy!! This is a great fall weather recipe...when cider is fresh.. it is a favorite of mine to serve company.

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Crock Pot Meatballs - from Nurseimcu

Servings: 10 - 12

Ingredients:
MEATBALLS

1 1/2 pounds ground beef
1/2 cup bread crumbs
2 eggs
1/4 cup milk
2 Tbsp Parmesan cheese
1 Tsp salt
1/4 tsp pepper

28 ounce can tomatopuree
2 cans tomato paste
1 8 oz can tomato sauce
1 cup beef bullion
1 small onion chopped
1 clove garlic minced
2 Tbsp parsley
1 Tbsp brown sugar
1 tsp oregano
1 tsp basil
1 tsp salt
1/4 tsp pepper
1 bay leaf

Instructions:
1. Mix together first 7 ingedients and drop into sauce.
2. Simmer on medium heat in the crock pot at least six hours.

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Shrimp Creole - from Mamafrau

Servings: 8 - 10 generously

Ingredients:

1/2 lb. bacon diced
4 T. butter
1 cup of onions, chopped
1 cup chopped celery
1 green pepper, chopped
1 - #2 1/2 can tomatoes
1/2 can tomato soup
1/2 can water
1 cup tomato catsup
1 1/2 tsp. salt
1/2 cup sherry
1 T. Worchestershire sauce
2 cloves garlic, crushed
1/2 tsp. celery seed
1/2 tsp. allspice
1/2 lemon, sliced thin
Dash of Tobasco
2 T. minced parsley
Pinch of thyme
2 1/2 lbs. shrimp 1/2 cup crushed saltine crackers

Instructions:
Cook bacon in frying pan until crisp. Remove and reserve. add butter, onion, celery and green pepper to grease in pan. Saute until tender and transfer to a large pot along with the fried bacon. Add all other ingredients except the shrimp. saltines, and sherry, Cook slowly 1 1/2 hours, until the mixture thickens. Add shrimp and cook until done. If using raw shrimp, cook about 10 - 15 minutes. If using frozen shrimp, pre-cook following package directions. Add crushed saltines and sherry. Serve with rice if you wish.

Commentss:
I make this in a crock pot and let it cook most of the day, I tend to be a little lazy, so this way, I dont have to sit and watch it. I also usually cook my raw shrimp first. This smells so good while it is cooking. Its great over rice.

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Sherried Chicken - from Adona

Servings: 4 - 6

Temp: 350 Preheat: Yes

Ingredients:

2 tbsp margarine
3 lbs chicken parts
3 cups sliced, fresh mushroom
1/4 cup flour
1 tbsp chicken bouillon powder
1 1/2 cups water
1/4 cup sherry
1/4 tsp ground rosemary

Instructiions:
Brown chicken well in margarine. Transfer to small roaster. Saute mushrooms in frying pan until soft, adding more margarine if necessary. Mix in flour and bouillon powder. Stir in water, sherry and rosemary until it boils and thickens. Pour over chicken. Cover. Bake for about 1 hour.

Comments:
Very tasty recipe. Serve with white rice and a salad.

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