Category Archives: Main Dish

TERIYAKI SAUCE

  • ¼ cup vegetable oil
  • ¼ cup soy sauce (I prefer reduced-sodium)
  • 2 Tbsp ketchup
  • 1 Tbsp white vinegar
  • ¼ tsp pepper
  • 2 cloves garlic, finely minced
  • make teriyaki sauce by combining all the ingredients listed. Set aside.

I got this recipe from   http://hiddenponies.com/2013/02/teriyaki-chicken-stirfry-with-homemade-teriyaki-sauce/

Rosemary Marinade for Meat

I have had this recipe for a long time.  I am not sure where I got it from.  It is Dave’s favorite marinade for pork on the grill.

1/3 cup soy sauce, 1/4 cup lemon juice, 2 tbsp. olive oil, 2 tsp. minced garlic, 2 tbsp. minced fresh rosemary.  Combine all ingredients and pour over meat.  Let sit overnight or at least a few hours.  As in all marinades, overnight is better but not always possible.  I have made this plenty using dried rosemary and even not using any rosemary at all.  It is still delicious either way.

Crispy Fried Fish

2 tbsp. parmesan cheese, 2 tbsp flour, 6 tilapia fillets, 1 tbsp. olive oil, 1 tbsp butter.  Mix cheese and flour in pie plate.  Dip fish, 1 fillet at a time in cheese mixture coating both sides.  Heat oil and butter in large nonstick skillet on med. high heat.  Add fish fillets-cook 4 to 5 min. on each side or until fish flakes easily with fork.

Spaghetti with Shrimp and Broccoli

1/2 lb spaghetti uncooked

4 cups  small broccoli florets

1/2 cup  KRAFT Tuscan House Italian Dressing
1 lb.  uncooked deveined peeled large shrimp
2 cloves  garlic, minced
1/4 cup  KRAFT Grated Parmesan Cheese

COOK spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 2 min.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.

DRAIN spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

kraft kitchens tips

SPECIAL EXTRA
Add 1/2 tsp. crushed red pepper to the hot dressing along with the shrimp and garlic.
VARIATION
Prepare using thawed frozen cooked cleaned large shrimp, and reducing the cooking time for the shrimp and garlic to 2 to 3 min. or until the shrimp are heated through.

Chicken Noodle Soup with Homemade Egg Noodles

Egg Noodles

Printed from Pennies & Pancakes

~ adapted from Better Homes and Gardens

*Makes about 1 pound of dry noodles


INGREDIENTS

2 cups all-purpose flour (plus more for rolling out the dough)

1 tsp salt

2 egg yolks, beaten

1 egg, beaten

1/3 cup water

1 tsp. vegetable oil


DIRECTIONS

In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.

Sprinkle a kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll the dough to about 1/16 inch. Let stand, uncovered, for at least 20 minutes.

Lightly dust the dough with flour. Using a pizza cutter, cut the dough into strips. The original recipe recommends 1/4 inch wide and 2-3 inches long. I cut mine larger, because that’s how we like them. How you cut them depends on how you like your noodles. They will expand when cooked.

To serve immediately, cook until tender but still firm, with no doughiness in the middle. Drain.

To store cut noodles, let them dry about 1 hour or until completely dry. I turn them over so that both sides get exposed to the air. Place dry noodles in an airtight container or ziplock bag and refrigerate for up to 3 days. Or place in a freezer bag or freezer container and freeze for up to 8 months.

Favorite Chicken Noodle Soup

Printed from Pennies & Pancakes

*Makes 6 servings (about 12 cups)

INGREDIENTS

8 cups chicken stock (or chicken broth)

1 cup cooked chicken, chopped

3 large carrots, peeled and chopped

1 large celery stalk, finely chopped

1 1/2 cups homemade egg noodles (or 2 cups store-bought)

1 dried bay leaf, crushed (opt.)

1/2 tsp. salt

1/8 tsp. pepper

 

DIRECTIONS

In a large pot, bring chicken stock, carrots, celery, crushed bay leaf, salt, and pepper to a boil over medium-high heat, then reduce heat to medium-low, cover, and let cook till carrots are softening, but still mostly firm (8-10 minutes).

Add the chicken and noodles, cover, and let cook, uncovered, until the noodles are completely cooked through (15 -20 minutes). Taste, and adjust salt and pepper if desired.

Serve immediately, or store in covered containers in the refrigerator for 2-3 days, or in the freezer 2-3 months.

Fried Rice

INGREDIENTS
3 cups cold cooked rice (1 cup dry long-grain rice yields 3 cups cooked)
2 Tbsp vegetable oil
1/2 cup ham, diced
1 small onion, diced
1 tsp jarred minced garlic (or 2 minced fresh cloves)
3 medium carrots, peeled and diced
1 small head broccoli, stem discarded, florets chopped
2 eggs
1/4 cup low-sodium soy sauce

DIRECTIONS
Heat the oil in a large skillet over medium-high heat.

Add the ham. Cook, stirring occasionally till ham is lightly browned.

Add onion. Cook for 2 minutes until onion is fragrant, then add the garlic, and cook an additional 30 seconds or so.

Add the rest of the vegetables and cook for 3 minutes, stirring occasionally.

Push the ham and vegetables to the sides of the skillet with your spoon, and add the eggs, scrambling them, then incorporating them with the vegetables.

Add the rice, and stir everything together. Add the soy sauce, and stir till rice is hot, and everything is mixed together.

Serve immediately.

I got this recipe from http://penniesandpancakes.blogspot.com/

Chocolate Gravy

In a bowl mix:

1/2 cup flour, 1/4 cup cocoa, 3/4 cup sugar

Add 3/4 cup evaporated milk  and mix well.  (I use 1/4 cup  evaporated milk, then add enough water to make 3/4 cup)  Bring to boil 3 cups water.  Add above mixture to boiling water, stirring as you add mix.  When thick add 1 tsp vanilla and 2 tbsp. butter.  Serve with hot biscuits.