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Skillet Chicken Parmesan

Skillet Chicken Parmesan

Skillet Chicken Parmesan
 
This easy skillet dish with chicken breasts, Italian pasta sauce and cheese puts a deliciously different spin on dinner.
Ingredients
  • ¾ cup Original Bisquick® mix
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 4 boneless skinless chicken breasts (4 oz each)
  • 3 tablespoons olive or vegetable oil
  • 2 cups tomato pasta sauce (from 26-oz jar)
  • 1 cup shredded Italian cheese blend (4 oz)
Instructions
  1. In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese.
  2. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
  3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
  4. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

 

Recipe Source: BettyCrocker.com

Photo Credit: mallydally / CC

To Die for Crock Pot Roast

To Die For Crockpot Roast

To Die for Crock Pot Roast
 
True to its name, this roast beef is the best you've ever eaten. You'll never make roast another way again.
Ingredients
  • 1 (4 -5 lb) beef roast, any kind
  • 1 (1¼ ounce) package brown gravy mix, dry
  • 1 (1¼ ounce) package dried Italian salad dressing mix
  • 1 (1¼ ounce) package ranch dressing mix, dry
  • ½ cup water
Instructions
  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.

Recipe Source: Food.com

Photo Credit:  kino-glaz / CC

Week Night Hamburger Casserole

Week Night Hamburger Casserole

Week Night Hamburger Casserole
 
This casserole is so easy to make and delicious to eat, you'll never by the boxed stuff again!
Ingredients
  • 1 lb lean ground beef
  • 8 ounce box elbow macaroni 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • ¼ cup chopped celery
  • ¼ cup chopped bell pepper
  • ¼ cup chopped onion
  • 2 minced garlic cloves
  • 1 tablespoon oregano
  • 1 teaspoon coriander
  • 1 teaspoon basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
Instructions
  1. Prepare elbow macaroni according to box instructions. Drain.
  2. Heat oven to 425 degrees.
  3. Heat oil in nonstick skillet on medium heat. Cook celery, onions, garlic, and peppers until translucent.
  4. Add ground beef, and cook until brown. Drain excess fat.
  5. Add tomato sauce, tomato paste, and spices. Reduce heat and simmer for 20 minutes.
  6. Add macaroni and stir in one cup of cheddar cheese.
  7. Pour mixture into lightly greased 9 by 11 inch pan. Top with remaining cheese.
  8. Bake for 15 minutes.

Recipe Source: Food.com

Photo Credit: muhammad.ezza / CC

Pulled Pork with Root Beer Sauce

Pulled Pork with Root Beer Sauce

Pulled Pork with Root Beer Sauce
 
Root beer gives this slow cooked pork sandwich rich color and pleasant sweetness and makes it deliciously different from most other pulled pork sandwiches.
Ingredients
  • 1 2-1/2 to 3 pound pork sirloin roast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cooking oil
  • 2 medium onions, cut into thin wedges
  • 1 cup root beer*
  • 6 cloves garlic, minced
  • 3 cups root beer (two 12-ounce cans or bottles)*
  • 1 cup bottled chili sauce
  • ¼ teaspoon root beer concentrate (optional)
  • Several dashes bottled hot pepper sauce (optional)
  • 8 to 10 hamburger buns, split (and toasted, if desired)
  • Lettuce leaves (optional)
  • Tomato slices (optional)
Instructions
  1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with the salt and pepper.
  2. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
  5. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds.
  6. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

 

Recipe Source:  Recipe.com

Photo Credit:   PetroleumJelliffe / CC

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry
 
This stir-fry recipe makes a healthy meal any day of the week - it's quick and easy to make.
Ingredients
  • 3 tablespoons cornstarch, divided
  • ½ cup water, plus
  • 2 tablespoons water, divided
  • ½ teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • ⅓ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
Instructions
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

 

Recipe Source:  Food.com

Photo Credit:  dprevite / CC

Beef Stroganoff

Beef Stroganoff

Beef Stroganoff
 
This classic dish of sauteed beef and onion in a creamy mushroom sauce is delicious over hot cooked noodles or rice.
Ingredients
  • 1 tbsp. vegetable oil
  • 1 boneless beef sirloin steak or beef top round steak, ¾-inch thick (about 1 pound), cut into thin strips
  • 1 medium onion, chopped (about ½ cup)
  • 1 can (10¾ ounces) Campbell's® Condensed Cream of Mushroom Soup
  • ½ tsp. paprika
  • ⅓ cup sour cream or plain yogurt
  • 4 cups whole wheat or regular egg noodles, cooked and drained
Instructions
  1. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
  2. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
  3. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

 

Recipe Source: Recipe.com

Photo Credit: Ron Dollete / CC

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