Main Dishes
(Photo from Mail a Meal)



BISQUICK "QUICHE"

Submitted by Juli Waller

This is a great "whatever is around the kitchen" recipe that used to be on the Bisquick box.

The Basic Mix

3/4 cup Bisquick
1 1/2 cup milk
3 eggs

Beat togther for 3 minutes. Use a greased baking dish or deep pie plate. Or mix double the above ingredients and use a 13x9 pan.

Add:

Whatever kind of quiche ingredients you like - remember to precook veggies other than tomatoes - sprinkle on bottom of baking dish before adding Bisquick mixture

broccoli
cauliflower
mushrooms
asparagus
onions
ham
crabmeat - really squeeze out the water
any kind of cheese especially swiss and parmesan

Bake at 350 for 30-40 minutes until toothpick in centre comes out dry.

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PASTA CARBONARA

Ingredients:
1/4 lb. bacon slices, chopped
3 tablespoons chopped onion
1 clove garlic, minced
1 cup (1/2 pt.) whipping cream
8 oz. Thin Spaghetti, uncooked
1/4 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Instructions:

In skillet over medium heat, cook bacon until limp. Add onion; continue, stirring frequently, until bacon has browned. Add garlic; cook 30 seconds.
Drain fat, reserving 1 tablespoon in pan.
Add whipping cream; heat to boiling. Reduce heat; simmer 3 minutes.
Meanwhile, cook pasta according to package directions; drain.
Place pasta in pan with cream mixture.
Add cheese, pepper and parsley. Toss hot sauce with spaghetti; serve immediately.
About 4 servings (1 cup each).

NOTE: Recipe can be doubled; increase onion to 1/2 cup.

Prep Time: 15 min.
Start to Finish: 20 min.

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RISSOTTO

Submitted by Casey Scalzi

Rissotto is really easy if you have the ingredients. You'll need arborio rice It is a fat starchy rice that has a really nice bite to it. Then you'll need something savory to flavor the rice. Pimentos and chicken, or bacon, or something like that. I usually add veggies just to keep me eating veggies. You'll need about three times as much clear liquid as rice.

So a recipe would go something like:

In a large non-stick frying pan saute pimentos and cut up chicken breast meat in a tablespoon of olive oil until cooked through. Remove from pan and set aside.

In the same pan, pour 1 cup arborio rice and 1/2 cup chicken broth. Simmer stirring until all the liquid is absorbed and the rice begins to stick to the pan. Add another half cup and simmer, stirring until the rice begins to stick to the pan. Continue with this process until you have added about 2 cups of liquid. With the last cup of liquid, also add your veggies. Keep stirring.

When the liquid is almost absorbed, add the chicken and pimento mixture and about 1/4 cup parmesan or ricotta cheese depending on the flavor you are looking for.

Risotto is very filling and this amount of risotto will feed 4-6 people well.

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SIMPLE STUFFED PORK CHOPS

Submitted by Lori-Ann D'Antonio

8 lean pork chops
1 small carrot, chopped
1/2 stalk celery, chopped
1 small onion, chopped, or 1/2 tsp onion powder
2 pkg. Pork-flavored stuffing mix (e.g., "Stovetop")
Saute carrot, celery and onion. Prepare stuffing mix according to package, except add vegetables.

Cover the bottom of a roasting pan with a thin layer of stuffing. Lay down four chops. Place a large spoonful of stuffing on each. Put second four chops on top and secure with toothpicks or small skewers.

Put pan in broiler; broil until browned. Turn chops and broil until second side is browned. Remove toothpicks and serve with extra stuffing on the side. Serves four.

Total preparation time: about 35 minutes.

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SCALLOP CASSEROLE

Boil water - place 1 lb bay (small) scallops in water, bring to boil (or 2-3 min) drain!
1 stick butter melted-pour over scallops in casserole dish

Mix following ingredients and put on top of scallops:
1 sleeve of Ritz or Town House crackers, crushed
1 stick of melted butter
1 tablespoon of worcestershire sauce
1 teaspoon of crushed garlic

Put in 350 oven 10-15 min

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SHRIMP WITH CHILI SAUCE

Submitted by Karen Polinsky

1 T grated ginger
1 minced garlic clove
a pinch of red pepper flakes
1 T chili sauce
1 T apricot jam
1 T rice wine vinegar
3/4 lbs, large shrimp ( use the frozen bag from Price Club)

Stir fry the ginger and garlic. Add shrimp and red pepper. Add chili sauce, jam and vinegar. Serve with rice.

Takes me about 20 minutes including prep.

I usually put a lot more chili sauce and jam, but am learning not to. I'm sort of a more-is-better kind of cook. The first time I made this I put a lot of red pepper flakes - oops! It's really good and sweet and satisfying.

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"GRILLED" GLAZED TUNA STEAKS

Serving Size : 4
Categories : Microwave
Seafood
Low-Fat/Low-Cal

1/3 cup Dry Sherry
1 tablespoon Ginger Root -- minced
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Honey
2/3 tablespoon Garlic -- minced
1 pound Tuna Steak -- cut in 4 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in a 1 Cup Glass Measure. Microwave uncovered at high 1 Min. OR until mixture boils. Cool slightly.

Place Tuna in An 11 X 7 X 1 1/2 in. baking dish. Pour marinade over tuna. Cover & Chill 2 Hours. Remove tuna from marinade, reserving marinade.

Preheat A 10 Inch. browning skillet at high For 8 Min. Arrange tuna on hot browning skillet with thickest portions to the outside. Microwave uncovered at high For 2 Min. Turn steaks over & baste with marinade.

Microwave at high for 1 1/2 To 2 Min. Let stand covered 2 Min. Serve immediately with warm marinade. (May Also Grill Outdoors.)

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