RECIPES: Main Dishes

[PsychoCat]

One of our favorites to grill

Marinated Thai Shrimp

1 ½ ponds large or jumbo shrimp uncooked, peeled, deveined (with tails on easier to eat)

½ cup soy sauce (I use tamari, better taste and less salt)

½ cup veg oil

2 Tbsp lemon juice

1 tsp ginger

3 cloves garlic minced (I use jar found in veg section of grocery)


Directions

Wash shrimp, pat dry

Mix rest ingredients and pour over shrimp

Cover and refrigerate at least 4 hours but can be over night

Skewer and cook over hot coals or high heat 4-5 minutes on each side

Serve with rice

[PsychoCat]

Lone Star Steakhouse Sweet Bourbon Salmon

Marinade:

½ cup pineapple juice

4 Tbsp soy sauce

4 Tbsp brown sugar

3 tsp KY Bourbon

¼ tsp cracked black pepper

1/8 tsp garlic powder

1-cup veg oil

2- 8-ounce salmon filets

Directions
Combine pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic

Stir to dissolve sugar -then add oil

Remove skin from salmon

Place filets in shallow dish and pour marinade over (reserving some for brushing as it cooks)

Cover and refrigerate 2 – 3 hours

Preheat grill to medium/high heat

Cook fish for 5 to 7 minutes per side or until cooked all the way through

Brush filets with marinade as cooking

[capcat]

Pancit

2-3 cups raw vegetables (green bean cuts, carrot slices, onions, asparagus tips)your choice
Pamana rice noodles, Bihon
seasonings (soy sauce, garlic powder, paprika, salt), to taste
leftover already-cooked meat (pork, chicken, etc.)your choice, cut into bite-sized pieces
2 tablespoons oil



Soak noodles in cold water for 20 minutes and drain. Stir-fry vegetables in oil until crisp tender. Add noodles, seasonings, meat and cook slowly for 5-10 minutes.


This recipe is from a Philippino relative, she says buy the kind of noodles specified at an Oriental market and "make sure they're made in Philippines". I don't always accomplish that but have to admit, hers is the best.



We serve this as a side dish, but it can be a main dish for lunch or a lighter meal.

[capcat]

Now that we have a main dish thread, I've moved this one from summer recipes:

Wanted to pass on a recipe that's a Mexican comfort food.




RO-TEL King Ranch Chicken Casserole

1/4 cup margarine or butter
1 medium green bell pepper, seeded and chopped (I omit for my husband's sake)
1 medium onion, chopped
2 cans (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) RO-TEL Milder diced tomatoes and green chilies
2 cups cubed cooked chicken (I use two 9.75 ounce cans of chunk chicken breast in water, drained)
12 corn tortillas, torn into bite sized pieces
2 cups shredded cheddar cheese



Melt butter in large saucepan. Add bell pepper and onion, cook over medium heat until tender. Blend in soup, tomatoes, and chicken. Heat through. (I add some ground cumin, garlic powder, onion powder and pepper)



Place a layer of 4 tortillas in bottom of 13x9x2 baking dish (I oil the pan for easier clean-up) , top with 1/3 tomato mixture, then 1/3 cheese. Repeat two more times, ending with cheese.

Bake in a preheated 325 degree oven for 40 minutes or until bubbling. (As it cooks, I cover it loosely with foil for a while, then uncover so it "sets".)


Serves 8


This is easy to prepare, especially if you use the canned chicken. It has a smooth texture, so I serve it with something crunchy, like a salad and corn. This recipe is not as dense/heavy as other King Ranch casseroles.

[PsychoCat]

Scalloped Zucchini Casserole

6- medium zucchini

1 lb ground pork sausage (cooked & drained)

¼ c chopped onion

½ c finely crushed crackers

¾ c fresh grated Parmesan cheese (reserving out 4 tbsp)

2 eggs beaten

½ tsp salt

garlic to taste

dash pepper


[line]


Peel, cut into chunks and cook zucchini till barely done

Drain saving ¼ cup liquid

Toss zucchini, liquid, eggs, parmesan, crackers, sausage, onions, spices together in casserole dish

Sprinkle with remaining cheese (and I add a few more crushed crackers to top)

Bake uncovered @ 350 for 45 minutes to an hour

[PsychoCat]

Favorite Cheesy Meatloaf
2 eggs

¾ c milk

¾ c dried breadcrumbs, oatmeal or crushed croutons

1 ½ c grated sharp cheddar cheese

1 tsp salt

1 tsp Worcestershire

2 lbs lean ground beef

Topping
¼ c packed brown sugar

¼ c ketchup

2 tsp brown mustard


Mix and pat into loaf pan

Bake at 350 for 1 hour

Add glaze and bake 30 minutes longer

Let stand 10 minutes before cutting


Yummy serve with garlic mashed potatoes and corn

[poodoo]

PsychoCat, I plan to try the Cheesy Meatloaf next week. I need help on the casserole recipe, though. Do you thoroughly cook and drain the sausage and never bake the casserole? I am confused. :(HELP! Thanks in advance. :)

[PsychoCat]

:blush:oops lol thank you poodoo I left that out

[KY Blue in Carolina]

OK, ladies..... I'm the chef in our house, so you'll have to put up with me in here from time to time....

Here is a very simple favorite that I'll be cooking this evening. It works well as a main dish or an appetizer....

GRILLED SCALLOPS WITH LIME AND SESAME

1 lb. lg. sea scallops
2 limes, thinly sliced
2 tbsp. lime juice (fresh)
4 tsp. Oriental sesame oil or olive oil – (but I like mixing both together)
4 tsp. sesame seeds
Freshly ground pepper
Minced fresh dill for garnish

Alternate scallops and lime slices on skewers. Combine lime juice and oil in a small bowl. Place skewers on hot oiled grill 4-5 inches above hot coals. Grill 5-6 minutes turning and basting with lime juice mixture and sprinkling with sesame seeds. Grind pepper on top. Garnish with dill.

[PsychoCat]

Sesame Asparagus

1 ½ to 2 lbs fresh asparagus (a little thicker stalk works better)

Marinade
4 tsp sesame oil

2 garlic gloves (minced)

4 tsp soy sauce (I use tamari instead)

2tsp fresh lemon juice

4 Tbsp white rice vinegar (other kinds vinegars will change taste)

4 tsp sugar


[line]

Cut off ends and peel the lower part of stalks with sharp knife or potato peeler

Cook asparagus in large skillet of boiling water until almost crisp tender (7 - 8 mins)

Drain and set in bowl with ice over to cool

Drain and pat dry

Toss with marinade, cover and chill

Serve on a platter/ sprinkle with toasted sesame seeds


[line]

** Can also be tossed lightly in a bowl with oil and put on grill and cooked till crisp tender instead of boiling, cool and tossed with marinade

** Ive also tossed in marinade and served w/o chilling at room temp or warm (both ways good)

[PsychoCat]

Another favorite for the grill

Marinated Pork Tenderloin

1 whole pork tenderloin

Rolls

Marinade

1-cup soy/tamari

½ cup brown sugar

2 tsp ground ginger

4 Tbsp veg oil

1 tsp dry mustard

2 cloves garlic minced ( I use fresh already minced in jars in vegi section of grocery)

Directions
Marinade meat in a glass dish turning to coat

Cover and refrigerate for 12 hours or overnight (turning several times)

Drain

Grill over hot coals or gas grill on medium high

(each side about 6 mins)

Let stand 10 mins and carve thin serve on rolls

[bleedbluelady]

Cheese potatoes

(This is the double recipe which fits in a 13 x 9 pan)

2 bags shredded hash browns

1 onion chopped (vidalia, if you can get it)

2 cans cream of chicken soup

1 sixteen ounce sour cream

2 bags 8 oz shredded cheddar cheese (I use one bag of sharp and one bag of mild)

Mix soup & sour cream. Stir in chopped onion.

Stir in cheddar cheese and hash browns. The best was I have found to do this is fold it repeatedly using my cleanly washed hands.

Transfer to 13 x 9 baking pan.

Cook for 1 1/2 hours at 375.

[bleedbluelady]

EASY BROCCOLI CASSEROLE

4 pkg. chopped broccoli

6 Tbs. mayonaise

4 eggs

2 cans cream of mushroom soup

2 eight ounce pkg.shredded cheddar cheese. I use one pkg. of sharp and one of mild (do you see a trend here?)

Cook broccoli and drain.

In a very large bowl, mix mayonaise, eggs and soup. Stir in 1/2 to 2/3 of the cheese. Stir in broccoli.

Place in a 13 x 9 glass pan. Top with the remainder of cheese.

Bake at 350 for 20 - 30 minutes, or until a knife inserted into the dish comes out hot to the tongue.

[POEKLM]

Thanks. Those two sound great. I can't wait to try them.:P

[she~cat]

I fixed the cheesy meatloaf a few days ago....it was yummmmmy!:D

[bleedbluelady]

JOHNNY KNOWS IT CASSEROLE

2 lbs. ground beef

1 lge. green pepper (chopped)

1 to 1 1/2 cup chopped celery

1 small jar green stuffed olives (sliced)

8 oz jar/canmushrooms

1 can tomato soup

1 can tomato puree

1 cup water

1/4 t garlic powder

1 small pkg. wide noodles (I use elbow macaroni)

2 cups grated cheddar cheese

salt and pepper to taste.

Brown meat, saute onions and pepper

Add other ingredients, except noodles and cheese.

Cook 30 to 40 minutes.

Prepare noodles, drain and add to cooked mixture. Mix well. Place in a large baking dish. Sprinkle grated cheese on top. *** Freeze orBake at 325 for 20 to 25 minutes.

When I make this I make a double recipe. Finish cooking one and freezing the other one.

[Missy]

Italian Chicken

2 pounds of chicken boneless breast

2 jars of Classico spicy red peppper sauce

or you can use sauce of your choice

mozzarella cheese 2 bags

Raviollis choose your favorie sause for it .







First boil the chichen for 30 to 40 minutes than but in a baking pan pour the Classico sause over the chicken and put cheese on it to your desire . put in oven for 30 min and bake boil ravolis till done drain add sauce to raviolis till hot . serve with salad and garlic bread .

[Bluemagicwoman]

I tried bleedbluelady's Johnny Knows It Casserole this weekend. It's very good, very filling. I loved the flavor of the olives. It's almost like a pizza casserole!

[ukfaninva]

Mexican Chicken

8 chicken breast

1 bad of doritoes (sp)

1 can of Rotel Tomatoes

1 can of cream of mushroom soup

1 jar or cheese whiz

Stew chicken and debone. Cook cheese whiz, cream of mushroom soup, and rotel tomotoes until cheese is melted. Layer baking dish with doritoes then chicken then sauce. repeat two times then end with doriroes crumbled on top then top with sauce.

[ukfaninva]

Anyone ave a good Beer Can Chicken recipe?

[wildcatfanman3pt]

Yes I can cook too. This is my all time favorite recipe/



Chicken Piccata



Ingredients:
4 boneless chicken breasts, skinned
1/3 cup flour mixed with:
1/2 tsp salt to taste
generous black pepper to taste
1 Tbsp olive oil
2 Tbsp butter
1/4 cup dry white wine or chicken stock
1-1/2 tsp chopped fresh parsley
1 Tbsp fresh lemon juice
1 Tbsp drained capers



Instructions:
Heat a serving platter in a 150°F (65°C) oven.
Rinse the chicken breasts and pat dry with paper towels. One at a time, sandwich them between two sheets of waxed paper and pound (a rolling pin works great) until very thin.
Dredge the chicken scallops in the flour, shaking off the excess.

Heat the olive oil with 1 Tbsp of the butter in a wide, heavy sauté pan over high heat. Add the chicken breasts, skinned side down, and fry quickly, turning once, about 1-1/2 minutes on each side. Turn with tongs; don't stab the meat with a fork. Remove the breasts to the warmed serving platter and keep warm.
Continuing on high heat, immediately add the wine or stock and scrape up any browned bits from the pan bottom. Boil until reduced by half.
Remove from the heat, swirl in the last Tbsp of butter, then the parsley. Add the lemon juice and capers and pour over chicken. Serve immediately.



Fantastic meal.

[capcat]

sounds yum, wcfanman...thanks for sharing it.

[Marty]

This is a recipe I found several years ago and has been a favorite ever since. It's a meal in itself with a good crusty bread and salad.

SPICY POTATO SOUP

1# ground beef

4 C diced potatoes

1 small onion, chopped

3cans tomato sauce(8oz size)

4 C water

2 tsp salt

1 1/2 tsp pepper

1 tsp hot pepper sauce

Brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt pepper and hot sauce. Bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield 2 qts approx 6 or 8 svs

[UKClass78]

ukfaninva wrote: Anyone ave a good Beer Can Chicken recipe?


Hey ukfaninva, my wife and I enjoy using the beer can chicken frame we bought at Walmart. We have tried several liquids to put in the can including beer, white wine, orange juice and Coca Cola. One thing we like to add to the outside of the bird is to sprinkle Emeril's Essence on the skin. We really enjoy that seasoning.

Hope this gives you some ideas. For more, just Google "beer can chicken recipes".

Phil

[WildcatRick]

Entree recipes from Makers Mark(our official WCN tailgate drink)





Bourbon Beef Tenderloin
Recipe courtesy Paula Deen

Recipe Summary
Prep Time: 1 hour Cook Time: 45 minutes
Yield: 8 to 10 servings
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350 degrees F.
Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.

Serve with horseradish cream on the side.




Pork Tenderloin in Maker’s Mark Bourbon Sauce

1/4 cup Maker's Mark
1/4 cup soy sauce
1/4 cup brown sugar
2-1/2 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced OR 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins
Put all the ingredients, except pork, together in a bowl with a whisk or in a processor. Put the tenderloin and marinade in a Ziploc bag in the refrigerator overnight.
Cook for 15 to 25 minutes at med.-high temp. until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Baste often!!
Do not overcook or it will be dry. Slice in 1/2-inch thick slices. This is a really tasty tenderloin. Serves 6 depending on how much you eat.


Joe's Maker's Marinade


2oz Makers Mark
1tsp Red Peppers Flakes
1/8tsp Thyme
1/8tsp Cilantro
1/8tsp Garlic Salt
4oz Rice wine Vinegar
4oz Teriyaki Sauce
5-6 Medium to large Chicken Breasts
In a stainless steel bowl mix well all ingredients. Trim fat off breasts place Chicken in bowl toss with Marinade. Let stand in for 1/2 to 2 Hours in refrigerator. Best when cooked on a grill also may be sauteed. Slice for salad whole for sandwich or just cut and eat with a salad



BOURBON CHICKEN


3 pounds Boneless/Skinless Chicken Thighs
3 Cups Maker's Mark Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
½ Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste

Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.




Maker's Mark Cream Sauce



2 tablespoons olive oil
1 pound mushrooms, sliced
1/4 cup chopped shallots 2 garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup whipping cream
1/4 cup (or more) Maker's Mark

Heat olive oil in skillet over medium heat. Add mushrooms, shallots, & garlic. Saute until mushrooms are brown (15 mins.). Add wine and boil until liquid is reduced to glaze. Add stock, cream, and Maker's Mark. Simmer until sauce thickens (12-15 mins.). Absolutely excellent served over broiled pork chops or beef filet.




Makers Mark / honey salmon



8 oz. salmon steaks 1 in. thick

3/4 cup Makers Mark, 1/2 cup packed brown sugar, 2 tablespoons honey, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper.

Marinate 1 hour turning occasionally. Grill 10-12 minutes, brush once halfway thru grilling time.




Baked Ham with Bourbon Glaze


1 cup Honey
1/2 cup Molasses
1/2 cup Maker's Mark
1/4 cup Orange Juice
2 tablespoons Dijon Mustard
1 6 to 8 pound smoked ham half

Microwave honey and molasses to soften (be careful, not too much) and mix all ingredients together. Make 1/4 inch deep cuts in ham in a diamond pattern. Pour glaze over ham. Bake on lower rack at 350 for 2 - 2.5 hours or until an accurate meat thermometer reads 140 degrees, basting every 15 minutes.

[ElijahCraig]

UKClass78 wrote: ukfaninva wrote: Anyone ave a good Beer Can Chicken recipe?


Hey ukfaninva, my wife and I enjoy using the beer can chicken frame we bought at Walmart. We have tried several liquids to put in the can including beer, white wine, orange juice and Coca Cola. One thing we like to add to the outside of the bird is to sprinkle Emeril's Essence on the skin. We really enjoy that seasoning.

Hope this gives you some ideas. For more, just Google "beer can chicken recipes".

Phil


Essence is a very good all-purpose seasoning. Another good seasoning to use on a beer can chicken is some stuff called Adobo "All-Savory". Rub that onto the skin along with a little sage...very good as well

[CATHYnKY]

BIG BLUE BURGERS This came from Rachel Ray. Think she is a closet UK fan??:)

1 1/3 lbs of ground sirloin
1 Tablespoon Worcestershire
A handful of chopped parsley
1 Shallot, minced
1/2 lb Crumbled blue cheese
Extra virgin olive oil for drizzling
Steak Seasoning or course salt/pepper
4 Crusty Rolls, split

Combine 1st 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with olive oil and place on grill. Use toppings of your choice.

[Bluemagicwoman]

Cathy, these sound awesome.

If you're in the mood for Blue burgers and don't feel like cooking, the Bristol's blue cheese burgers are great. Also, Lynn's Paradise Cafe has a burger with Blue Pimento cheese spread on top and it is fantastic.:P

[CATHYnKY]

Bluemagicwoman wrote: Cathy, these sound awesome.

If you're in the mood for Blue burgers and don't feel like cooking, the Bristol's blue cheese burgers are great. Also, Lynn's Paradise Cafe has a burger with Blue Pimento cheese spread on top and it is fantastic.:P

Love the Bristol. Doesn't Chili's have a blue cheese chipolte burger? I think I just had it recently. My mother always made her blue cheese dressing. We didn't know what it was to have store bought salad dressings. Wish I could find her recipe. I might have to look for it again. I have several recipe boxes of hers.

[KY Blue in Carolina]

It's Grillin' & Smokin Season!

How about some new recipes for the flame?

http://images.meredith.com/bhg/images/05/l_SIP051932.jpg

[surveyor]

Here's a recipe I concocted just yesterday for the grill........................

Redeye Habanero Grouper

Grouper filets (two 6 ounce filets if serving 2)
4 - 6 oz of Redeye Habanero Bloody Mary mix
half teaspoon of garlic powder
1 tsp crushed oregano
1 tsp ground black pepper
2 oz Cuervo 1800 tequilla

Place grouper filets in sealable container. Pour Red Eye Bloody Mary mix on filets. Followed by remaining dry ingredients. Add tequilla. Seal and shake.
Let marinade in fridge for at least 2 hours.

Prepare grill. While charcoal is heating remove filets from fridge and allow them to attain room temperature.
Spray fish basket with Pam or other cooking spray. (I like to keep extra virgin olive oil in a pump-spray bottle I bought at Williams-Sonoma).
Once coals are ready, place filets in basket and place on grill so that filets are 3 inches from coals. Cook 3 - 4 minutes on each side.

Place filets on plate and garnish with your favorite salsa or homemade salsa.

[UK78ALUM]

World Famous Brunswick Stew

Recipe from Spanky's Seafood Grill & Bar

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar

Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worchestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).


Then The Stew:
In a 2 gallon pot, over low heat, melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

[WildcatRick]

Bourbon Street Chicken
CDKitchen http://www.cdkitchen.com

Category: Bourbon Chicken
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:

1 Chicken cut up
or
1 1/2 pound boneless chicken breast

***GLAZE***
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 teaspoons Worcestershire sauce
1/4 cup White vinegar
1 tablespoon Fresh lemon juice
3 Cloves garlic, minced
1/2 teaspoon Dry mustard
Salt and pepper to taste



Directions:

Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper. Chicken can be marinated for a few hours in the sauce, but it is not mandatory.

If you BBQ the chicken, baste it with the sauce ...when it is turned be sure and serve some for dipping.

If you are pan-fry the chicken , brown the chicken then pour the sauce into the pan and simmer for 5 minutes till sauce thickens. Serve with rice or pasta.

[chris171978]

Anyone knows the recipe of shrimp garlic, i had tasted it while i was in Mexico.