post all main dish recipes here....

Meatballs

2 ½ pounds ground beef

2 ½ pounds ground ham

3 eggs, beaten

2 cups milk

3 cups graham cracker crumbs

2 10-3/4 ounce cans tomato soup, undiluted

¾ cup vinegar

2 cups packed brown sugar

1 teaspoon prepared mustard

In a large mixing bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-inch balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325 for 1 hour, basting frequently with sauce. Makes about 15 servings.

Pig in the Blankets (saucijzebroodjes) (Dutch)

4 cups flour

2 teaspoon salt

1 ½ cup milk

8 teaspoon baking powder

8 Tablespoon shortening

4 teaspoon sugar

Mix together. Roll out. Cut into 3x4 rectangles.

1 lb hamburger

1 lb sausage

salt and pepper

(can add other spices you like)

Mix meat together with spices. Put approximately 2 Tablespoons of meat mixture on each rectangle. Roll up. Seal with milk. Place in 9x13 pan side by side. Bake at 350 for one hour.

Mexican Lasagna

adapted from Rachael Ray

3 Tablespoons extra-virgin olive oil

2 pounds ground meat of choice

2 Tablespoons chili powder

2 teaspoons ground cumin

½ red onion, chopped

1 14-oz can stewed tomatoes (or fire-roasted or just chop up some fresh)

1 cup medium heat taco sauce

1 15-oz can black beans, drained (or southwest beans)

1 cup frozen corn kernels (or ½ can)

salt

8 8-inch flour tortillas

2 ½ cups shredded cheddar (or pepper jack cheese or whatever you have)

Preheat the oven to 425.

Preheat a large skillet over medium high heat. Add 2 Tablespoons olive oil. Add ground meat and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add tomatoes, taco sauce, black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining olive oil, about 1 Tablespoon. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese. Bake lasagna 12-15 minutes until cheese is brown and bubbly.

Chicken Spaghetti:
1 whole chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped green pepper
1 chopped onion
3 stalks of celery chopped
1/2 cup to 1 cup chopped green olives
1 pound spaghetti
1 small jar of pimentoes
slices of American cheese

Directions:
Cook chicken in water until done, save broth for later, cool chicken and remove from bones. Tear into bite size pieces.


Saute green pepper, celery, & onion in a little oil until tender crisp. Let cool.
In a large greased casserole mix the soups together the olives, pimentos and the sauteed mixture.   Add the chicken.   Cook spaghetti in the broth that you saved until done.   Add spaghetti and pieces of chicken.   Leave it a little soupy as some of the broth will cook out of it !   Cover top with slices of American cheese.   Bake at 350 for 30 min or until cheese is melted and top is bubbly!   Good with salad and hot rolls or garlic bread!

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

1 can (10-3/4 oz size) condensed cream of chicken soup
1 cup sour cream ranch dip (purchased or your own recipe)
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
12 flour tortillas (6" size)
3 cups shredded cheddar cheese
juice from one lime

Directions:

Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray.

In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken, lime juice and buffalo wing sauce until coated.

Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

Cover tightly with foil.

Bake 40-45 minutes or until hot and bubbly.

Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.

TERRI’S PORK TENDERLOIN

1 Pork Tenderloin

2 teas salt

1/2 teas black pepper

1 tbl olive oil

1 tbl butter

2 minced garlic cloves

1 cup crumbled corn bread

1 teas finely chopped sage

salt & pepper

2 tbl dijon mustard

Preheat oven to 425*. Pat pork dry & sprinkle with salt & pepper.

Heat oil in a 10’ skillet over high heat until hot, but not smoking. Brown pork, turning occasionally, about 4 minutes.

Transfer pork to an oiled, shallow baking pan.

Add butter to skillet and cook garlic over moderate heat, stirring until fragrant, about 30 seconds. Remove pan from heat and stir in cornbread crumbs, sage, salt & pepper. Stir well, coating crumbs evenly with butter and spice mixture.

With your hands, spread mustard over tenderloin and pat half of seasoned crumbs onto mustard. Sprinkle remaining crumbs over the top. Try to pack as much on the tenderloin as you can.

Roast in middle of oven until thermometer inserted diagonally 2 inches into meat reads 140*. (10-15 minutes)

Check after 10 minutes; if crumbs are too dark, tent loosely with foil and continue cooking until meat reaches the correct temperature.

When meat is correct temperature, transfer to a cutting board, tent loosely with foil, and let stand 10 minutes to continue cooking.

Olive Garden's
Shrimp & Asparagus Risotto

8        Cups     Chicken Broth
2        Tbs        Extra Virgin Olive Oil    
2        Cups     Carnaroli or Arborio Rice
1/2     Cup       Dry White Wine
1/2     Lb          Fresh Aspargus spears, stemmed & cut into 1 inch pieces
18      Lg          Shrimp, shelled & deveined
1/2    Cup        Butter
1 1/2    Cup     Parmesan Cheese
                         Salt & Pepper to taste
1        Cup       Chopped Tomato
                         Fresh parsley, chopped
1/2    Cup        Onions (Yellow)

In a large pot or saucepan, bring broth to a simmer and leave on low heat until needed.

In a separate, large nonstick pan, heat olive oil over medium heat.

Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the whtie wine and stir until completely absorbed.

Slowly add 1/2 cup of broth to risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added.

Continue to stir risotto frequently to avoid sticking.

While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color.

When finished, remove the asparagus and shrimp from the broth and add them to the pot with the risotto.

Continue to add 1/2 cup broth at a time until desired creaminess is reached.

Once the broth is absorbed, add butter, parmesan cheese and salt & pepper to taste. Sprinkle with chopped tomatoes and parsley to complete.

Oh, so good!!

Delicious Drumsticks

½ flour

1 teaspoon salt

½ teaspoon paprika

¼ teaspoon pepper

6 chicken drumsticks (about 1 ½ pounds)

¼ cup of butter melted and cooled

8*8*2 in backing dish

heat oven to 425* mix flour, salt, paprika, and pepper in a bowl. Dip chick in butter then roll in flour mixture. Arrange in an un-greased square baking dish. Bake uncovered 50 min.

Help Full Tip: I found this recipe when I was babysitting a few summers back and the kids loved it! It was in a kids cookbook!

Rice A Roni Dinner

Your favorite box of Rice a Roni

Everything you need to make the rice a roni

1 pound hamburger meat.

1 onion

½ bag frozen pees and carrots

Garlic salt

Pepper

Chop up your onion, place in your warm skillet. (You may need oil it depends on your skillet mine don’t. The hamburger give enough grease on mine.) Add your meat brown. Drain off your meat, saving a little grease for the rice. (if you don’t save the grease then you will have to add the butter. I never add the butter I just use the grease from the meat.) brown your rice for a few min. put your meat back in the pan. Add the water and frozen veggies. Let cook down 5-10 min check it to see if you need more water. Once done EAT!

Help Full Tip: This one was just done one day when all I had was hamburger meat and needed to make a fast dinner so we tried it and liked it. It goes off of another recipe I do.  Enjoy! And Have fun!

Pasta With Italian Sausage

2 Tbsp Olive oil

1 Lb Italian sausage (your favorite kind) remove the skin

1 onion, chopped

2 bell peppers chopped (pick two different colors red, green, yellow, orange)

2 Cans stewed tomatoes (the recipe calls for it but I never use it)

1 Sm Can tomato sauce(I just use a jar of spaghetti sauce)

1 Tbsp Italian seasoning(I always end up putting more{ too taste})

2 Clv of garlic minced(I use more{to tasted} and I use a garlic press)
salt and pepper to taste

pasta of your choice

sauté onions peppers and garlic in oil, add sausage until it looks about done and then add the reaming ingredients except pasta. Allow to simmer. (it says on hour{but I never let it sit that long, I let it sit until the pasta is done boiling}) cook pasta. Drain and combine with sauce.

Help Full Tip: As you read you can see that I changed this recipe a lot. I do that a lot. I hope you enjoy it. Please let me know if you have any questions. Oh yeah both ways are great I suggest trying it the original way, then trying it (your way add and take out what ever you want; you may want to add olives or more peppers) then try it my way if you would like.

Sweet and Sour Turkey (or Chicken)

1 can (2 lb.) pineapple chunks or tidbits in juice (will use juice later in recipe)

1/3 c. vinegar

1/4 c. brown sugar

2 T. cornstarch

1T. soy sauce

1/2 tsp salt

2 1/2 c. diced cooked turkey (or chicken)

1 green pepper cut into small thin strips

1 small onion, thinly sliced

Combine 1 c. pineapple juice, vinegar, brown sugar, cornstarch, soy sauce, and salt over low heat until thick, stirring constantly.  Add turkey, green peppers, and onion and heat until all is warm.  Serve over rice.

Turkey Chowder

2 T. butter

2 T. flour

2 c. milk

2 c. velveeta (you can also use shredded cheese, but it doesn't melt as smoothly)

2 c. cooked, cubed turkey or chicken

1 c. cubed potatoes (I just use a 16 oz. frozen bag of O'Brien hashbrown potatoes with onions and peppers)

1 16 oz. frozen bag of veggies (peas and carrots are good - I usually just use mixed veggies)

1 tsp. instant chicken bouillion

2 tsp. instant minced onion

pepper to taste

Melt butter, add flour and stir in milk.  Cook until thick.  Add cheese until melted.  Add all other ingredients.

Kim's Sheperd's Pie

1 lb. ground beef

1 pkg. dry onion soup mix

1 16 oz. pkg. any frozen veggies (I like mixed veggies)  You can also use a couple of cans of canned veggies if you'd like.

about 6-8 c. mashed potatoes

shredded cheese

Brown and drain the ground beef.  In the skillet, add the dry onion soup mix and add about 1/2-1 cup water and cook until water is mostly gone.  Either cook frozen veggies or use canned.  Cook mashed potatoes or make instant.  In a 9 x 13 pan, layer the beef/onion soup mixture, then the cooked veggies, then the mashed potatoes.  Sprinkle cheese on top and heat @ 350 until warmed through and cheese is melted.  I usually sprinkle parsley or Mrs. Dash on top.

Mexican Beef and Noodles

1 pound medium egg noodles

1 ½ pounds ground beef

1 jar (12 ounces) salsa

1 jar (26 ounces) spaghetti sauce with mushrooms

1 can (3.8 ounces) sliced black olives

1 cup (4 ounces) shredded Cheddar cheese

In a 6-quart soup pot, cook the noodles according to the package directions; drain, rinse, drain again and set aside in the colander.  In the same pot, brown the beef over high heat for 5-7 minutes, or until no pink remains.  Stir in the salsa, spaghetti sauce and olives, then return the noodles to the pot.  Reduce the heat to medium and cook for 3-5 minutes, stirring, until thoroughly combined and heated through.  Top with the cheese and serve.

Note:  This is the perfect dish to make ahead and freeze. 

This is one of my favorites, and it really does freeze well!

Lisa

Quick Chicken (or Turkey) and Dumplings

3 c. milk

1 16. oz bag frozen veggies (I usually do mixed veggies)

2 c. cut-up cooked chicken or turkey

2 cans (10 3/4 oz each) condensed cream of chicken soup

2 c. Bisquick

2/3 c. milk

Paprika or Parsley, if desired

Heat the 3 c. milk, the veggies, chicken and soup to boiling in large saucepan over medium heat, stirring occasionally.  Stir Bisquick and 2/3 c. milk until soft dough forms.  Drop dough by spoonfuls onto chicken mixture.  Sprinkle with paprike or chopped parsley, if desired.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer.  Save a lot of fat calories by using skim milk, Reduced Fat Bisquick, and reduced fat cream of chicken soup.

I always stock up on turkeys at Thanksgiving when they're ridiculously cheap, then put them in the deep freeze and cook them throughout the year.  When I cook one, I cut up the leftovers into bite-sized pieces and freeze 2 cup servings in individual quart freezer bags.  So when I have a recipe like this, the turkey just needs to be microwaved for a couple of minutes and it's ready to go.  :)

Some of these recipes sound super - delicious!     Sherry - got the recipes to here.

Carolyn

Baked Spaghetti

• 12 ounces spaghetti
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 pound lean ground beef
• 1 (16 ounce) can diced tomatoes
• 1 (4.5 ounce) can mushrooms, drained
• 1 teaspoon dried oregano
• 2 cups shredded mild Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup water
• 1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

SLOPPY JOES

• 1# gr. beef                
• 1/2 c. water
• 1/2 c. onions              
• 1 tsp. ground mustard
• 1/4 c. green pepper        
• 1 tsp. salt
• 1/2 c. catsup              
• 1/2 tsp pepper

Brown and vegetables well.  Add the rest of the
ingredients and simmer until done...Covered.

***Adjust the onions, gr. pepper,and salt to taste.  I
usually add a little more catsup.  Freezes well.

Mexican-Style Bowties

• 8 oz bowtie pasta (or whatever past you prefer)
• 8 oz lean ground beef (if vegetarian, you can add another can of pintos)
• 16 oz can pinto beans, drained
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 15 oz can chopped tomatoes, undrained
• 8 oz can corn, drained
• 1 small green pepper, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup sliced green onions
• 1 cup sour cream (I use low-fat)
• 1/2 cup salsa
• 1/2 cup broken torilla chips

Prepare pasta according to package directions; drain.

In a medium skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat through. In large bowl, combine pasta, meat mixture, tomatoes, corn, green pepper, cheese and onions. In small bowl, combine sour cream and salsa. Add to the salad mixture and toss well. Serve warm (not hot), garnished with tortilla chips and additional salsa.

Cajun Crab Pasta

Pasta Lasagna

Grilled Rosemary Salmon

Tia's Bowties with Sausage & Cream

Chuck Wagon Stew

Ingredients: 

• 1 lb hamburger 
• 1 lb bacon
• 1 onion, chopped
• 1 can butter beans, drained
• 1 can kidney beans, drained
• 1 can pork & beans
• 1 Tablespoon minced garlic
• 1 cup ketchup
• 1 Tablespoon brown sugar, packed
• 1 Tablespoon mustard
• 1 Tablespoon beef bouillon granules
• 1 cup water

Preheat oven to 350. 

Crumble hamburger into a skillet, cook and drain. Set aside. Cook bacon until crisp and crumble. Saute onion until translucentt, add hamburger and bacon. Drain the butter beans and kidney beans. DO NOT drain the pork and beans. Add all the beans to the meat mixture. Add remaining ingredients. Pour into a casserole dish.  Bake for 1 hour.  Serve with french bread or hot rolls.

Porcupine Meatballs

Ingredients:

• 1 lb ground beef
• 1/4 cup long grain rice, uncooked
• 1 egg, slightly beaten
• 1 Tablespoon parsley
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• dash pepper
• 1 small can tomato sauce
• 1 can condensed tomato soup
• 1/2 cup water
• 1 teaspoon Worcestershire sauce
• 1/2 cup long grain rice, uncooked

Preheat oven to 350.

Combine 1/4 cup rice, beef, egg, parsley, onion, green pepper, pepper, and tomato sauce. Mix thoroughly; shape into balls and place into a baking pan.  Mix together tomato soup, Worcestershire sauce, water, and 1/2 cup rice. Pour over meatballs and bake 45-60 minutes depending on the size of the meatballs.

• 1 lb. ground beef
• 1 onion, chopped
• 1 can cream of mushroom soup
• ½ lb. Velveeta cheese
• lettuce and tomato, chopped
• Fritos