Ingredients
4 5 oz. ranch steaks
1/2 cup cucumber, seeded and finely chopped
1/4 cup prepared ranch dressing
1 Tbs garlic-pepper seasoning
1 small tomato, seeded and diced
Directions
Combine cucumber and dressing in a small bowl. Set aside. Press garlic-pepper seasoning evenly onto steaks. Grill steaks over medium heat for 9 to 11 minutes, turning once. Serve steaks with cucumber sauce and tomato. Serves 4.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Creamy Beef Stroganoff
Ingredients
1 lb. beef sirloin steak, cut into strips, or ground beef
1 medium onion, cut into thin wedges
1 can (8 oz.) mushroom pieces and stems, drained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (16 oz.) BREAKSTONE''S or KNUDSEN Sour Cream
Directions
Brown meat with onion in 1 tablespoon oil in large skillet.
Stir in 2-1/4 cups water, mushrooms, bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
Stir in sour cream; cook an additional 2 minutes.
1 lb. beef sirloin steak, cut into strips, or ground beef
1 medium onion, cut into thin wedges
1 can (8 oz.) mushroom pieces and stems, drained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (16 oz.) BREAKSTONE''S or KNUDSEN Sour Cream
Directions
Brown meat with onion in 1 tablespoon oil in large skillet.
Stir in 2-1/4 cups water, mushrooms, bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
Stir in sour cream; cook an additional 2 minutes.
Mohogany Chicken Wings
Ingredients
3 pounds chicken wings
1/2 cup soy sause
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Directions
Place chicken in a shallow dish and mix together remaining ingredients, pouring all over the chicken. Cover and refrigerate for approximately 1 hour, turning twice. Now, preheat the oven to 375*.In a large baking dish, arrange wings in a single layer and bake about 50 minutes, flipping once. Enjoy! This makes a great snack!
3 pounds chicken wings
1/2 cup soy sause
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Directions
Place chicken in a shallow dish and mix together remaining ingredients, pouring all over the chicken. Cover and refrigerate for approximately 1 hour, turning twice. Now, preheat the oven to 375*.In a large baking dish, arrange wings in a single layer and bake about 50 minutes, flipping once. Enjoy! This makes a great snack!
Chunky Cheese crock pot chicken
Chunky Cheese Crock Pot Chicken
6 Boneless skinless chicken breasts - chunked (cut in cubes)
1 Stick butter - melted
½ package Dry Italian dressing mix
Place chicken in crock pot and top with butter and dressing mix. Cook on low for 4 hours.
Add:
8 oz package Cream cheese - chunked
1 can Cream of chicken soup
Continue cooking in crock pot on low stirring occasionally until everything melts together, usually about 1/2 hour. Serve over rice.
6 Boneless skinless chicken breasts - chunked (cut in cubes)
1 Stick butter - melted
½ package Dry Italian dressing mix
Place chicken in crock pot and top with butter and dressing mix. Cook on low for 4 hours.
Add:
8 oz package Cream cheese - chunked
1 can Cream of chicken soup
Continue cooking in crock pot on low stirring occasionally until everything melts together, usually about 1/2 hour. Serve over rice.
Blackberry Chicken
(Thanks Jenne!)
Blackberry Chicken
Mix 1/2 cup blackberry preserves(seedless), 1/2 cup salsa, 1 pkg. ranch dressing mix, 2 Tbl. soy sauce or Balsamic Vinegar. Pour over chicken pieces and bake at 375' until juices runs clear. Or you can use it just as a marinade and Grill, leave some sauce for brushing while it's on the grill.
Blackberry Chicken
Mix 1/2 cup blackberry preserves(seedless), 1/2 cup salsa, 1 pkg. ranch dressing mix, 2 Tbl. soy sauce or Balsamic Vinegar. Pour over chicken pieces and bake at 375' until juices runs clear. Or you can use it just as a marinade and Grill, leave some sauce for brushing while it's on the grill.
Chicken Roll ups
From my "sista" Shelby... these are heavenly!!!
2 cups cooked chicken
1 8 ounce package cream cheese (soft)
4 ounces mushrooms (optional)
1 T. chives
1 pkg crescent rolls (I used two)
Whip cream cheese. Add chicken, mushrooms and chives. Put in crescent rolls and roll up.
1 egg
1 pkg chicken flavored stuffing
Beat egg. Crush bread crumbs in stuffing mix. roll stuffed crescents in egg wash then in bread crumbs and line in 9x13 pan. Bake at 375 for 25-30 minutes. Top with cheesy chicken gravy.
Cheesy Chicken gravy
1 can cream of chicken gravy
1/2 cup milk
1 cup grated cheese
Melt together in a saucepan. Pour over top of cooked roll-ups.
2 cups cooked chicken
1 8 ounce package cream cheese (soft)
4 ounces mushrooms (optional)
1 T. chives
1 pkg crescent rolls (I used two)
Whip cream cheese. Add chicken, mushrooms and chives. Put in crescent rolls and roll up.
1 egg
1 pkg chicken flavored stuffing
Beat egg. Crush bread crumbs in stuffing mix. roll stuffed crescents in egg wash then in bread crumbs and line in 9x13 pan. Bake at 375 for 25-30 minutes. Top with cheesy chicken gravy.
Cheesy Chicken gravy
1 can cream of chicken gravy
1/2 cup milk
1 cup grated cheese
Melt together in a saucepan. Pour over top of cooked roll-ups.
Sesame chicken in pitas
Ingredients
1/2 cup MIRACLE WHIP FREE Nonfat Dressing
1 Tbs soy sauce
1 Tbs toasted sesame seeds
1 tsp sesame oil (optional)
1/8 tsp ground ginger
1 cup chopped, cooked chicken
1/2 cup chopped pea pods
1/2 cup chopped red pepper
1/4 cup cashews
2 whole wheat pita bread rounds , cut in half
Directions
Mix dressing, soy sauce, sesame seeds, oil and ginger in large bowl until well blended.
Add chicken, vegetables and cashews; mix well. Spoon into pita pockets.
1/2 cup MIRACLE WHIP FREE Nonfat Dressing
1 Tbs soy sauce
1 Tbs toasted sesame seeds
1 tsp sesame oil (optional)
1/8 tsp ground ginger
1 cup chopped, cooked chicken
1/2 cup chopped pea pods
1/2 cup chopped red pepper
1/4 cup cashews
2 whole wheat pita bread rounds , cut in half
Directions
Mix dressing, soy sauce, sesame seeds, oil and ginger in large bowl until well blended.
Add chicken, vegetables and cashews; mix well. Spoon into pita pockets.
Chicken Salad Wraps
Ingredients
1 boneless skinless chicken breast half, cooked, chopped
1/4 cup MIRACLE WHIP LIGHT Dressing or KRAFT Mayo Light Mayonnaise
1/4 cup green grapes, halved
1/4 cup chopped celery
2 KRAFT 2% Milk Singles with Added Calcium
2 flour tortillas (8 to 10 inch)
Directions
Mix chicken, dressing, grapes and celery.
Place 2% Milk Singles on tortillas.
Top evenly with chicken mixture; roll up.
1 boneless skinless chicken breast half, cooked, chopped
1/4 cup MIRACLE WHIP LIGHT Dressing or KRAFT Mayo Light Mayonnaise
1/4 cup green grapes, halved
1/4 cup chopped celery
2 KRAFT 2% Milk Singles with Added Calcium
2 flour tortillas (8 to 10 inch)
Directions
Mix chicken, dressing, grapes and celery.
Place 2% Milk Singles on tortillas.
Top evenly with chicken mixture; roll up.
Apple glazed chicken legs
Ingredients
4 chicken drumsticks, skin-on or skinless
Marinade:
1/4 cup apple butter
1/4 cup molasses
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 apples, cored and sliced into eighths
Directions
In medium bowl, stir together all ingredients for the marinade. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat the broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil for 13-15 minutes, turning the drumsticks occasionally and brushing them with marinade. Serve with apple slices.
4 chicken drumsticks, skin-on or skinless
Marinade:
1/4 cup apple butter
1/4 cup molasses
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 apples, cored and sliced into eighths
Directions
In medium bowl, stir together all ingredients for the marinade. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat the broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil for 13-15 minutes, turning the drumsticks occasionally and brushing them with marinade. Serve with apple slices.
Italian marinated steak
Ingredients
1 bottle (16 oz.) KRAFT Italian Dressing , divided
1 sirloin steak or top round beef steak (1-3/4 lb.)
Hot cooked MINUTE White Rice (optional)
Directions
Reserve 1/2 cup dressing. Pour remaining dressing over meat in shallow dish or zipper-style plastic bag; cover.
Refrigerate 15 minutes to marinate. Drain; discard marinade.
Place meat on rack of broiler pan 4 to 6 inches from heat. Broil 10 to 12 minutes on each side or until cooked through, turning and brushing with reserved 1/2 cup dressing. Serve with rice, if desired.
Try serving with steamed fresh green beans and tomato slices drizzled with your favorite KRAFT Dressing, such as Caesar.
1 bottle (16 oz.) KRAFT Italian Dressing , divided
1 sirloin steak or top round beef steak (1-3/4 lb.)
Hot cooked MINUTE White Rice (optional)
Directions
Reserve 1/2 cup dressing. Pour remaining dressing over meat in shallow dish or zipper-style plastic bag; cover.
Refrigerate 15 minutes to marinate. Drain; discard marinade.
Place meat on rack of broiler pan 4 to 6 inches from heat. Broil 10 to 12 minutes on each side or until cooked through, turning and brushing with reserved 1/2 cup dressing. Serve with rice, if desired.
Try serving with steamed fresh green beans and tomato slices drizzled with your favorite KRAFT Dressing, such as Caesar.
Down home sausage gravy
Ingredients
1 pkg. (16 oz.) fresh breakfast sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
2 cans (12 fl. oz. each) NESTLE® CARNATION® Evaporated Milk
1 cup water
1/4 teaspoon salt
Hot pepper sauce to taste
Hot biscuits
Directions
COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.
SERVE immediately over biscuits.
1 pkg. (16 oz.) fresh breakfast sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
2 cans (12 fl. oz. each) NESTLE® CARNATION® Evaporated Milk
1 cup water
1/4 teaspoon salt
Hot pepper sauce to taste
Hot biscuits
Directions
COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.
SERVE immediately over biscuits.
Pork chop and apple casserole
Ingredients
1/3 cup sugar
2 Tbs flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
4 cups sliced peeled tart apples
8 pork chops, 1/2 inch thick
1 packet SHAKE ''N BAKE Seasoned Coating Mix for Pork
Directions
Mix sugar, flour, cinnamon and nutmeg. Add apples; toss to coat. Spoon into greased 13x9-inch baking dish.
Coat chops with coating mix as directed on package. Arrange in single layer over apples.
Bake at 425°F for 35 minutes or until cooked through.
1/3 cup sugar
2 Tbs flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
4 cups sliced peeled tart apples
8 pork chops, 1/2 inch thick
1 packet SHAKE ''N BAKE Seasoned Coating Mix for Pork
Directions
Mix sugar, flour, cinnamon and nutmeg. Add apples; toss to coat. Spoon into greased 13x9-inch baking dish.
Coat chops with coating mix as directed on package. Arrange in single layer over apples.
Bake at 425°F for 35 minutes or until cooked through.
Tuna Casserole
Ingredients
1/2 cup sliced onion
1/3 cup chopped green pepper
1/4 cup butter
1 8oz. package of egg noodles
1 tsp salt
1/2 tsp pepper
10 1/2oz. can cream of mushroom soup
1 14oz. can diced tomatoes
1 can tuna
2/3 cups crushed potato chips
Directions
Saute sliced onions and green peppers in 1/4 cup butter
Cook noodles and drain
Add salt and pepper to cooked cream of mushroom soup
In a greased casserole, put half of the noodles, cover with half of mushroom soup, half of onion and peppers, 1/2 can of diced tomatoes, and 1/2 can of tuna.
Repeat in layers
Sprinkle seasoning and 2/3 cups crushed potato chips
Bake at 400 for 20-25 minutes
Makes 10 Servings
1/2 cup sliced onion
1/3 cup chopped green pepper
1/4 cup butter
1 8oz. package of egg noodles
1 tsp salt
1/2 tsp pepper
10 1/2oz. can cream of mushroom soup
1 14oz. can diced tomatoes
1 can tuna
2/3 cups crushed potato chips
Directions
Saute sliced onions and green peppers in 1/4 cup butter
Cook noodles and drain
Add salt and pepper to cooked cream of mushroom soup
In a greased casserole, put half of the noodles, cover with half of mushroom soup, half of onion and peppers, 1/2 can of diced tomatoes, and 1/2 can of tuna.
Repeat in layers
Sprinkle seasoning and 2/3 cups crushed potato chips
Bake at 400 for 20-25 minutes
Makes 10 Servings
Swiss and Chicken Casserole
Ingredients
4 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
2 cups croutons
2 cups sliced celery
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
1/2 cup milk
1/4 cup chopped onion
Directions
Heat oven to 350°F.
Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with chopped walnuts, if desired.
Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Makes 6 Servings
4 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
2 cups croutons
2 cups sliced celery
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
1/2 cup milk
1/4 cup chopped onion
Directions
Heat oven to 350°F.
Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with chopped walnuts, if desired.
Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Makes 6 Servings
Chicken Stir fry
Ingredients
2 Tbs cornstarch
2 Tbs lime juice
2 Tbs water
2 Tbs oil
1 boneless chicken breast, sliced
1/4 cup sesame seeds
1/4 cup green pepper, chopped
1 cup broccoli, cut diagonally
1 medium onion, sliced
2 Tbs fresh ginger, grated
1 - 2 starfruit, cut into stars
Soy sauce, salt & pepper to taste
Directions
Combine cornstarch, lime juice and water. Set aside. Heat oil over medium heat in a skillet or wok. Add chicken slices and sesame seeds, cook until sesame seeds are tan. Mix in green pepper, broccoli, onion and ginger. Stir until vegetables are slightly wilted. Add cornstarch mixture and continue to cook until sauce is thick and clear. Turn off heat, add starfruit slices and seasoning. Serve immediately over rice.
2 Tbs cornstarch
2 Tbs lime juice
2 Tbs water
2 Tbs oil
1 boneless chicken breast, sliced
1/4 cup sesame seeds
1/4 cup green pepper, chopped
1 cup broccoli, cut diagonally
1 medium onion, sliced
2 Tbs fresh ginger, grated
1 - 2 starfruit, cut into stars
Soy sauce, salt & pepper to taste
Directions
Combine cornstarch, lime juice and water. Set aside. Heat oil over medium heat in a skillet or wok. Add chicken slices and sesame seeds, cook until sesame seeds are tan. Mix in green pepper, broccoli, onion and ginger. Stir until vegetables are slightly wilted. Add cornstarch mixture and continue to cook until sauce is thick and clear. Turn off heat, add starfruit slices and seasoning. Serve immediately over rice.
Chicken Normandy
Ingredients
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 Tbs olive oil
1 Tbs butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 Tbs brown sugar
2 Tbs cider vinegar
1/8 tsp salt
1/8 tsp freshly ground pepper
Directions
Preheat oven to 350°F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 Tbs olive oil
1 Tbs butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 Tbs brown sugar
2 Tbs cider vinegar
1/8 tsp salt
1/8 tsp freshly ground pepper
Directions
Preheat oven to 350°F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)
Chicken and Rice Casserole
Ingredients
2 cups cooked rice
2 cups shredded Monterey Jack Cheese
1-1/2 cups cooked, chopped chicken breast
12 oz can evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbs butter or margarine, melted
1 Tbs diced jalapenos
Directions
Preheat oven to 350°. Lightly grease a 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well. Bake for 45 to 50 minutes or until a knife inserted in the center of the casserole comes out clean. This casserole can be prepared and frozen for later use. Prepare as above, but do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake for 60 to 70 minutes or until a knife inserted in the center of the casserole comes out clean.
2 cups cooked rice
2 cups shredded Monterey Jack Cheese
1-1/2 cups cooked, chopped chicken breast
12 oz can evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbs butter or margarine, melted
1 Tbs diced jalapenos
Directions
Preheat oven to 350°. Lightly grease a 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well. Bake for 45 to 50 minutes or until a knife inserted in the center of the casserole comes out clean. This casserole can be prepared and frozen for later use. Prepare as above, but do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake for 60 to 70 minutes or until a knife inserted in the center of the casserole comes out clean.
Oven Baked Chicken Paremesan
Ingredients
6 boneless skinless chicken breast halves (about 2 lb.)
1 packet SHAKE 'N BAKE Seasoned Coating Mix -- Original Chicken
2 cups spaghetti sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp dried oregano leaves (optional)
Directions
Coat chicken with coating mix as directed on package.
Place in 13x9-inch baking pan.
Bake at 400°F for 20 minutes or until cooked through. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.
6 boneless skinless chicken breast halves (about 2 lb.)
1 packet SHAKE 'N BAKE Seasoned Coating Mix -- Original Chicken
2 cups spaghetti sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp dried oregano leaves (optional)
Directions
Coat chicken with coating mix as directed on package.
Place in 13x9-inch baking pan.
Bake at 400°F for 20 minutes or until cooked through. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.
Swiss Steak Piperade
Ingredients
1-3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large onion, chopped
1 - 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice
Directions
Heat oven to 325 degrees F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325 degrees F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.
1-3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large onion, chopped
1 - 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice
Directions
Heat oven to 325 degrees F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325 degrees F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.
Double coated fried chicken
Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 lb chicken pieces, (without or with skin) rinsed and dried
3 Tbs margarine or butter, melted
Directions
Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 lb chicken pieces, (without or with skin) rinsed and dried
3 Tbs margarine or butter, melted
Directions
Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
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