Main Dishes

Oven Fried Chicken

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2007)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

1⁄4 c
margarine or butter
1⁄2 c
flour
1 t
paprika
1⁄2 t
salt
1⁄4 t
pepper
3 lb
broiler-fryer chicken, cut up

Instructions

Heat oven to 425°. Heat margarine in 9 x 13 inch pan in oven until melted. Mix flour, paprika, salt, and pepper. Coat chicken pieces with flour mixture. Place chicken, skin side down, in pan. Bake uncovered 30 minutes. Turn chicken and bake 30 minutes longer or until juices run clear.  

Fesenjan (Persian Chicken in Pomegranate-Walnut Sauce)

Summary

Yield
6 Servings
SourceShahin Shoar, Main Library (2007)
Prep time
15 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄4 c
cooking oil
2
onions, chopped
2 1⁄2 lb
chicken pieces (up to 3 lbs.)
2 c
walnuts, finely ground in a food processor
1 t
turmeric powder
1 t
allspice
1 c
chicken stock or water
1 c
pomegranate juice
1 c
whole cranberries
1 T
sugar (up to 3 T.)
 
Salt and pepper, to taste
 
paprika
2 T
fresh lemon juice

Instructions

Heat the oil in a medium saucepan, add the onions and sauté until translucent; add the ground walnuts, turmeric powder and allspice and sauté for another 5 minutes. Add the stock, pomegranate juice, cranberries, sugar, salt and pepper and bring to a boil. Lower heat, cover and simmer 20 minutes. Season the chicken with paprika, salt and pepper; cover with foil and bake in 325° oven for 30 minutes. Remove foil and bake for another 10 minutes or until done.

In the meantime, add the lemon juice to the walnut sauce, taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. Simmer uncovered for another 30 minutes till the sauce is somewhat thickened, coffee colored, and the walnuts begin to give off their oil. Arrange the chicken over the sauce in a deep platter, garnish with pomegranate seeds and serve with plain white rice. 

Chicken Breasts Filled with Spinach and Gorgonzola

Summary

Yield
4 Servings
Source Patty Landis, Main Library (2007)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

1 c
Gorgonzola cheese crumbles
1⁄4 c
Parmesan cheese
3
scallions, chopped
1⁄4 c
fresh basil, cut into slivers
1 c
fresh spinach, chopped
1⁄4 c
fresh parsley, chopped
1⁄2 t
dried thyme
 
Salt and pepper, to taste
1 T
olive oil
3
boneless chicken breasts with skin (or 4)

Instructions

Preheat oven to 350°. Combine first 7 ingredients, mixing thoroughly. Wash chicken and dry with paper towels. Gently loosen, without removing, skin from breasts. Place about 2 tablespoons filling under the skin. Mold the skin back into place. Place breasts in baking dish, sprinkle with olive oil, and bake about 35 mins.

Turketti

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2007)
Prep time
10 minutes
Cooking time
45 minutes
Total time
55 minutes

Ingredients

1 1⁄2 c
broken spaghetti
1 1⁄2
cooked turkey or chicken, chopped (up to 2 c.)
1⁄4 c
pimiento, diced
1⁄4 c
green pepper, chopped
1⁄4 t
pepper
1⁄2
small onion, minced
1 cn
cream of mushroom soup
1⁄2 c
turkey or chicken broth
1⁄2 t
salt
1 3⁄4 c
cheese, grated

Instructions

Preheat oven to 350°. Mix all ingredients and fold in grated cheese. Bake uncovered for 45 minutes. 

Turkey Crunch Casserole

Summary

Yield
8 Servings
SourceThelma Taylor, Friends of the UAPL (2007)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

3 c
cooked turkey or chicken, diced
2
hard-boiled eggs, chopped
1
4 oz. can sliced mushrooms
3⁄4 c
celery, diced
1⁄2 c
slivered blanched almonds
1 T
onion, chopped
1
can cream of chicken soup (10 1/2 oz.)
3⁄4 c
mayonnaise
1 cn
chow mein noodles

Instructions

Preheat oven to 350°. Mix together first 6 ingredients. Stir soup into mayonnaise, toss with turkey mixture. Place into 2-quart casserole. Sprinkle with noodles. Bake for 30 minutes. 

Pillsbury’s Flaky Ham and Turkey Sandwich Slices

Summary

Yield
8 Servings
SourceMarcia Baum, Main Library (2007)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

1
Pillsbury refrigerated pie crusts (box), softened as directed on box
2 t
yellow mustard
2
Roma tomatoes, thinly sliced
1⁄2 lb
cooked turkey, sliced
1 c
Cheddar cheese, shredded
1⁄2 lb
cooked smoked ham, sliced

Instructions

Preheat oven to 450°. Remove pie crusts from pouches; place flat on work surface. Brush 1 teaspoon mustard over each crust. Layer tomato slices, turkey, cheese and ham down center third of each crust to within 1 inch of top and bottom edges. Fold top and bottom edges over filling; fold in sides, overlapping and sealing edges. Place on ungreased cookie sheet. Cut 3 or 4 slits in top crust of each to allow steam to escape. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Cut each roll into 8 slices. 

Louisiana-Style Shrimp

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library (2007)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2 clv
garlic, minced
1⁄2 c
chopped mixed fresh herbs (such as oregano, basil, thyme, mint, rosemary, parsley)
1⁄4 c
olive oil
2 T
butter
2 T
hot red pepper sauce
2 T
dry white wine
1 T
lemon juice
1⁄2 t
salt
 
freshly ground pepper
1 1⁄2 lb
large deveined shrimp with tails and shells (21 to 25 per pound)

Instructions

Preheat oven to 325°. Combine the garlic, herbs, olive oil, butter, hot sauce, wine, lemon juice, salt and pepper in a baking dish large enough to hold the shrimp in a single layer. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven; stir mixture. Add shrimp to baking dish, stirring to coat. Bake 5 minutes; stir. Bake until shrimp are cooked through, about 5 more minutes.

Healthy Burger

Summary

Yield
4 Servings
SourceRuth McNeil, Main Library (2007)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

1
egg
1 lb
ground beef or turkey
3⁄4 c
frozen spinach
1⁄2 c
red, green, and/or yellow bell peppers (chopped)
1⁄2 c
feta cheese
1⁄4 c
fresh cilantro (finely chopped)
1 T
garlic powder
 
salt (to taste)
 
pepper (to taste)
3 T
olive oil

Instructions

Beat egg, then mix all ingredients. Form four 1/4 lb. burgers. Heat olive oil in a nonstick pan over medium heat. Add burgers, cover and cook to desired doneness.

Mexican Pork

Summary

Yield
4 Servings
SourceNancy Alonzo, Main Library (2007)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

2 lb
pork (cut into 1-inch cubes)
 
oil (for browning)
1
small onion (chopped)
1 clv
garlic (minced)
 
salt (to taste)
 
pepper (to taste)
2 c
tomatoes (chopped)
1
chili pepper (minced)

Instructions

Brown pork in oil on high heat, then lower heat to medium. Brown until crispy. Add onion and garlic, and cook until onion is limp. Pour off any fat. Season with salt and pepper. Add tomatoes and chili pepper. Simmer 15 minutes. Serve with Mexican or white rice and refried pinto beans.

Enchilada Casserole

Summary

Yield
6 Servings
SourceErin Taylor, Lane Road Library (2007)
Prep time
10 minutes
Cooking time
50 minutes
Total time
1 hour

Ingredients

1 lb
ground beef
1 cn
diced green chilies
1
small onion (diced)
1 cn
cream of mushroom soup
1 cn
enchilada sauce
2 c
cheddar cheese (shredded)
1⁄2 c
milk
1 pk
flour tortillas (medium size)

Instructions

Preheat oven to 350°. Brown ground beef. Add onion and chilies; simmer. Add soup and milk to hamburger mixture; stir.

Put enchilada sauce in bowl. Dip tortillas into enchilada sauce, making sure that they are completely covered on both sides, and place in 9 x 13 inch pan. Spoon out 1/3 of hamburger mixture onto the tortillas, sprinkle with cheddar cheese. Repeat these layers 3 times, adding a layer of cheese and sauce on the very top. Bake for 40 minutes.

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