Help, I need new Recipes!

RECIPE FORUM What's For Dinner?
22

This one is from the “Menus4Moms” site:

Chicken in Mustard Cream Sauce
4 boned, skinned chicken breast halves
1/8 tsp. pepper
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
Mustard Cream Sauce
1/4 cup whipping cream
1/4 cup dry white wine (substitutions)
2 additional tsp. Dijon mustard
Flatten chicken by placing between 2 pieces of plastic wrap and pounding with a rolling pin or the side of a meat mallet. Sprinkle chicken with pepper and spread 1 Tbsp. Dijon on one side of the chicken pieces. Pan-fry in olive oil, turning often, for about 10 minutes, or until cooked through. Remove from pan and keep warm.
Combine sauce ingredients in pan and bring to a boil, stirring constantly. Cook until thickened and spoon over chicken before serving.

Serves 4

23

Another one from a friend…

Sour Cream Chicken Cheese Enchiladas
1 lb boneless chicken breasts, boiled and diced
1 pint sour cream
2 cans cream of chicken soup
1 medium onion, chopped fine
1/2 lb longhorn or cheddar cheese, grated
1 pkg flour tortillas (12)
Combine the chicken, sour cream, soup, onion and 1/2 of the cheese. Put about 2 TB of filling in each tortilla, top with a little grated cheese and roll up.
Place seam side down in a 9x13" baking dish. Use the remainder of the mixture to cover the enchiladas and sprinkle with the remaining cheese. Bake at 375° for 30-45 minutes.

Serves 6 - 8

24

From Robbie Half, about 7 years ago

Fajitas like Chili’s®
Serves: 4
Prep. Time: 2:40

1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
(1 tsp. salt - think – optional?)
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 to 1/2 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).

-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.

-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through. (We find that the broiler works just fine)

-Cut meat into thin strips; set aside and keep warm.

-In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.

-Toss together meat, onions, and peppers.

Robbie’s Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole. When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.

25

Clone of Appleby’s Quesadillas, but I can’t remember from where

Applebee’s Quesadillas II

Ingredients:
2 Slices of Lean Bacon
(sliced into 1/2" pieces)
2 Flour Tortilla Shells (8" diameter)
Softened Butter
1 Tbsp. Pico de gallo
1/4 C.Shredded Colby/Monterey Jack Cheese
Sour Cream
Guacamole
Picante Sauce

Preparation:
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.

Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.

Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned.

Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

26

Another Quesadilla clone, but again, can’t remember from where
Makes 1 generous serving and is very good!

Chicken Quesadillas like Ruby Tuesday’s®

Serves : 1
Prep. Time : 0:45

1 boned, skinned chicken breast half
Italian salad dressing - to coat (see below)
12" flour tortilla
melted butter - for coating
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
Cajun seasoning - to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
sour cream - for dipping
salsa - for dipping
-Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
-Grill marinated chicken until cooked through in a lightly oiled pan. Cut into 3/4" pieces and set aside.
-Brush one side of tortilla with butter and place in frying pan over medium heat.
-On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
-Cook until very warm throughout.
-Remove from pan to serving plate and cut into six equal wedges on one side of plate.
-On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
-Serve your favorite salsa in a small bowl on the side

Italian Salad Dressing
Yield : 1 cup
Prep. Time : 0:10
1/4 cup distilled white vinegar
3 Tbls. water
2 tsp. granulated sugar
1 tsp. lemon juice
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. coarsely ground black pepper
2 tsp. minced fresh parsley OR 1 tsp. dried parsley flakes
1/2 tsp. minced fresh basil OR 1/4 tsp. dried basil
1/2 tsp. minced fresh oregano OR 1/4 tsp. dried oregano
1/2 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
1/2 cup olive oil

-In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
-Add oil and shake to mix.
-Store covered in the refrigerator.

27

Our newest favorite Fish Taco recipe :stuck_out_tongue: from a restaurant called “J. D. Reardon’s”

Fish Tacos

Green Chili Rub-

1c green chili powder
1/4 c brown sugar
1t smoked paprika
1/2 t cumin
1/2 t coriander
mix until combined

Saffron Aioli-

3 egg yolks
1/4 of a habañero
1T water
1t saffron
1T Dijon mustard
2 cloves garlic
juice of one lemon
1c olive oil
salt and pepper to taste

place saffron in the water for 2 minutes, combined all in blender except oil blend for 30 seconds then add oil slowly until thick like mayonnaise

Latin Slaw-

1 head Napa cabbage (Julienne)
1 1/2 T minced garlic
1c diced tomato
1 small onion (Julienne)
1c lime juice
1/2 c orange juice
1t sugar
salt and pepper to taste

4- 6oz pieces mahi-mahi

12 flour tortilla

Rub mahi with green chili rub, grill (we broil) on medium for about 8 minutes per side. Chop mahi up into pieces and lay on tortilla, then Latin slaw and top with aioli and enjoy with an ice cold mojito or just come to J.D. Reardon’s for the real thing

28

Another clone from the Internet via a friend but again, not sure exactly from where
Baked Chicken Chimichangas like Chi-Chi’s®

Serves : 8
Prep. Time : 0:45
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
8 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes : Serve with sour cream and guacamole.

29

From “Flylady” Site:

Kelly’s Chicken Paprika

“Chicken Paprika is a family favorite. My dh’s family is Hungarian and his sweet Grandmother has taught me so many of the family recipes. This is one that is always a huge hit!” - Kelly
• 1 whole chicken Cut into pieces
• 2 medium sized onions, chopped
• 1 16 ounce can stewed tomatoes
• 1 large green pepper, chopped
• 4 tablespoons olive oil
• 3 tablespoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup sour cream
• 1 pound of medium Egg Noodles
In large pot over medium heat, heat oil and onions until onions are clear, add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (whole can, juice and all), green pepper and spices. Reduce heat and simmer for one hour to hour and half until chicken is done. Pull chicken pieces out and let cool until you can take the bones out. (Yes you need to cook it with the bones because of the flavor that it adds to the gravy). While the chicken pieces are out add the sour cream and stir well. Add the chicken pieces back in and simmer. While Chicken is simmering, boil water and cook Egg Noodles according to package directions. Serves chicken over noodles. Makes a great meal with a loaf of french bread and a green salad.
PS: please don’t ask us about the Nutritional “facts” about this recipe - we have no idea! But it tastes good!

30

From “America’s Best Recipes”

Glazed Pork Roast
America’s Best Recipes

• 1 pork loin roast, (4 - 5 lbs)
• salt and pepper
• 2 cups apricot nectar
• 2/3 cup brown sugar, firmly packed
• 2 tablespoons cornstarch
• 2 1/2 teaspoons dry mustard
• 1 Tb + 1 tsp cider vinegar
Score fat on roast in a diamond design. Rub salt and pepper into scored slits and over entire surface. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325 degrees for 1 hour and 45 minutes.
Combine apricot nectar and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Reserve 1/2 cup apricot mixture for sauce. Baste roast with remaining apricot mixture. Bake an additional 30 minutes or until meat thermometer registers 160 degrees. Remove roast to a serving platter, reserving 3 tablespoons drippings. Set roast aside, and keep warm.
Combine reserved apricot mixture and drippings in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thoroughly heated. Serve roast with sauce.
Yield: 10 to 12 servings.

31

posted by a contributor “kelalake” on an old board

ROAST PORK LOIN WITH CIDER-SAGE GRAVY

2 T. coarse-grained mustard
2 T. olive oil
3 T. chopped fresh sage or 3 1/2 t. crumbled dried sage
1 bone-in pork loin
1-2 T. butter
2 T. all-purpose flour
1 1/2 c. apple cider
1 c. chicken or beef broth
2 T. fresh lemon juice
Salt and fresh-ground black pepper

Preheat oven to 400 degrees. Stir together the mustard, oil and 1 T. fresh sage or 1 1/2 t. dried in a small dish. Spread the paste all over the pork loin.
Set the roast, fat side up, on a rack in a shallow metal roasting pan. Place in the oven and immediately reduce the temperature to 325 degrees. Roast for 20-25 minutes per pound, until a meat thermometer inserted in the thickest part registers 150 degrees. Remove to a platter, cover loosely with foil, and allow to rest while you make the gravy.

Place the roasting pan with dripping on a stove burner. You should have 2 T. fat in the pan. If not, add butter to make up the difference. Sprinkle the flour over the drippings and cook over medium heat, stirring, for 2 minutes. Stir in the cider and broth and bring to a boil, stirring to dissolve the browned bits that cling to the pan. Stir in the remaining 2 T. fresh sage or 2 t. dried and add the lemon juice and season with salt and pepper to taste.

Carve the meat, cutting down between the bones. Stir any accumulated juices into the gravy. Pass the gravy at the table. Makes 6 servings.

32

from an old board by a poster named “Lina”

Saucy Pork and Peppers

Servings: 4
Minutes of prep time: 25
Nutritional analysis per serving:
Calories: 234
Grams of fat: 7
mg. Cholesterol: 67
mg. Sodium: 578

Ingredients:

2 fresh limes
1/4 cup 62%-less-sodium soy sauce
1 teaspoon oregano leaves
1/2 teaspoon thyme leaves
Dash cayenne pepper
4 cloves garlic, crushed
2-3 fresh parsley sprigs
1 bay leaf
1 pound pork tenderloin, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium onions, each cut into 8 pieces
2 medium tomatoes, each cut into 8 pieces and seeded
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces

Instructions:
Squeeze juice from limes, reserving peel. In small bowl, combine lime juice, soy sauce, oregano leaves, thyme leaves, cayenne, garlic, parsley and bay leaf; blend well. Place pork cubes in plastic bag or nonmetal bowl. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 2 hours or overnight in refrigerator, turning pork several times. Remove lime peel, parsley sprigs and bay leaf from marinade; discard. Remove pork from marinade, reserving marinade. Drain pork well. Heat oil in large skillet over high heat. Add brown sugar; stir until sugar is brown and bubbly. Add pork cubes; cook and stir about 5 minutes or until pork is browned. Reduce heat to low. Add onions, tomatoes, peppers and reserved marinade; simmer 10-15 minutes or until pork is tender.

33

Another one from a friend

Oktoberfest Patties

Serves: 6

1 pound ground beef
1 pound ground pork
1 teaspoon caraway seed
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain bread crumbs
1 tablespoon vegetable oil
1 jar (12 ounces) beef gravy
1/2 pound sliced fresh mushrooms

  1. In a large bowl, combine the ground beef, ground pork, caraway seed, garlic powder, salt, and pepper; mix well and form into 6 equal-sized patties.

  2. Place the bread crumbs in a shallow dish and coat the patties evenly.

  3. In a large skillet, heat the oil over medium heat and cook the patties for 5 to 6 minutes per side, or until the juices run clear and no pink remains. Remove to a platter and cover to keep warm.

  4. Place the gravy and mushrooms in the skillet and cook over medium heat for 3 to 4 minutes, or until the mushrooms begin to soften. Spoon over the patties and serve immediately.

34

4 variations on Ham Loaf, as printed in the newspaper. We prefer the “Upside Down” one, but it’s a matter of taste and how much sweet you like.

HAM LOAF
For JoAnn Carter, Greensburg, who was looking for a ham loaf recipe. From Esther McConnell, Blairsville, who writes, “I found this in our church cookbook. I tried it, and it’s really good.”
2 pounds fresh pork, ground twice
3 large eggs
2 cups graham cracker crumbs
2 pounds smoked ham, ground twice
1 1/2 cups milk
1 teaspoon salt, optional
1 teaspoon pepper, optional
For the sauce:
1 cup firmly packed brown sugar
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dry mustard
1/2 cup white vinegar
1/2 cup water
Heat the oven to 350 degrees.
To make the loaf: Combine the pork, eggs, graham crackers, smoked ham and milk. If desired, mix in the salt and black pepper. Form into a loaf. Place onto a baking dish
To make the sauce: Combine all ingredients. Pour over the ham loaf. Bake for 2 1/2 hours, basting the loaf with the sauce.

For JoAnn Carter, Greensburg, who wanted a ham loaf recipe. From Betty Kury, Hampton, who writes, “I usually make the syrup first, cool 1/3 cup and add it to the meat mixture. It gives it a little better flavor.”
SWEET HAM AND PORK LOAF
2 pounds ground cured ham
1 1/2 pounds ground lean pork
2 large eggs, beaten
1 cup milk
1 cup cracker crumbs
Salt and ground black pepper, to taste
Syrup
1 1/2 cups firmly packed brown sugar
1 tablespoon dry mustard
1/2 cup vinegar
1/2 cup water
Heat the oven to 375 degrees.
Prepare the syrup: Combine the brown sugar, mustard, vinegar and water in a pan. Cook for 5 minutes. This boils up and can run over the sides of the pan – watch carefully.
Put the meat in a mixing bowl. Add the eggs, milk, cracker crumbs, salt and pepper. Combine and form into a loaf. Place the loaf onto a baking sheet with sides. Put into the oven and bake until slightly brown. Start to baste with the syrup. Reduce the oven temperature to 325 degrees.
Bake the loaf for 2 hours total, basting about every 15 minutes.

UPSIDE DOWN HAM LOAF
For JoAnn Carter, Greensburg. From Carol Triano, Jeannette, who writes, “My aunt gave me this recipe many years ago. We always complimented her when she made it.” The sauce can be spooned onto the loaf at serving time or passed in a gravy boat at the table.
1 pound ground ham
1/2 pound ground pork
1/2 pound ground veal
4 cups cornflakes
2 large eggs
1 cup milk
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons chopped green pepper
1/2 cup firmly packed brown sugar
Sauce (recipe follows)
Heat the oven to 350 degrees.
Combine the ham, pork and veal. Crush the cornflakes and add to the meat mixture. Add the eggs, milk, salt, black pepper and green pepper, mixing well.
Place the brown sugar on the bottom of a deep-dish casserole. Place the meat mixture on top. Bake for 1 hour.
Remove from the oven and invert when ready to serve. Spoon the sauce over the top or pass it in a gravy boat at the table.
Sauce
1/2 cup granulated sugar
1/2 cup vinegar
2 large eggs, beaten
1 tablespoon dry mustard
1 tablespoon butter
Salt, to taste
Place all ingredients in the top of a double boiler over simmering water and stir to combine. Cook until the mixture coats the back of a wooden spoon and looks like custard. (You also can cook the sauce over low heat on the stove, being careful not to let it burn.)

SWEET HAM AND PORK LOAF
For JoAnn Carter, Greensburg, who wanted a ham loaf recipe. From Betty Kury, Hampton, who writes, “I usually make the syrup first, cool 1/3 cup and add it to the meat mixture. It gives it a little better flavor.”
2 pounds ground cured ham
1 1/2 pounds ground lean pork
2 large eggs, beaten
1 cup milk
1 cup cracker crumbs
Salt and ground black pepper, to taste
Syrup
1 1/2 cups firmly packed brown sugar
1 tablespoon dry mustard
1/2 cup vinegar
1/2 cup water
Heat the oven to 375 degrees.
Prepare the Syrup: Combine the brown sugar, mustard, vinegar and water in a pan. Cook for 5 minutes. This boils up and can run over the sides of the pan – watch carefully.
Put the meat in a mixing bowl. Add the eggs, milk, cracker crumbs, salt and pepper. Combine and form into a loaf. Place the loaf onto a baking sheet with sides. Put into the oven and bake until slightly brown. Start to baste with the syrup. Reduce the oven temperature to 325 degrees.
Bake the loaf for 2 hours total, basting about every 15 minutes.

35

This is our absolute favorite recipe for Ham Salad for sandwiches. It is a combination of several recipes and ideas. When we have leftover holiday ham, we always make this.

It is good the day you make it but it improves wonderfully in the refrigerator overnight.

Ham Salad

2 cups mayonnaise (or less)
1 cup sweet pickle relish
1 teaspoon freshly ground black pepper
1 teaspoon dry powdered mustard
2 pounds smoked boneless ham, diced
1 onion, minced
1 small red bell pepper, diced (optional. we don’t always use this)
2 stalks celery, minced

Directions

In a large bowl, stir together the mayonnaise, relish, pepper, mustard and salt until blended. Add the ham, onion, red bell pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.

As a variation, you can throw everything in the food processor. It makes a smoother sandwich spread. You can do half chunky and half in the food processor to see which you prefer. Any way, it is delicious.

36

This should get 'ya started, Reblog. If you have a particular meat or type of recipe that your family prefers, I would be happy to check my files.

Blessed day! :slight_smile:

37

WOW…Thanks cookinmaven, these are some super recipes, I will for sure try some of these, they all sound very tasty!! I’ll let you know how they turn out!

38

Thanks for everyone who has sent me some recipes, I will be sure to try them out! I also took NIKRSTD advice and registered at MealEasy.Com for their free 7-day trial. I have to admit, it’s pretty convenient. No searching for recipes they are given to you at the beginning of each week. The grocery list is a great feature too, I used to go to the grocery store every day now I can go once or twice a week…saving me a lot of time!

39

You are most welcome, Reblog. :smiley: It was my pleasure. Best wishes to you.

40

Ooh… some of those recipes look really great-- especially the pork loin. I’m going to have to try it.

I use Recipezaar a lot to find new recipes. I love to have reviews and everything right there-- it helps me have a much better idea of whether or not people will like it. This may sound way over-organized, but I also find it helps to keep an excel spreadsheet of recipes/meals, and keep track of which ones I make. I often find that there’s a particular recipe that I’ve forgotten about totally, and can add it into my rotation.

-Karen