crash_cand
My family and I are getting pretty bored with the traditional Turkey & Stuffing celebration dinners, so this year we decided to do an Asian theme for Christmas dinner. I was wondering if anyone had any good suggestions for what I should serve. I have already decided to make kimchi, and some fry some things tempura style, but I need more than that. As you can see I am open to any region, and I am not looking for specific Asian cultures although I have not tried Korean food yet and would like to experiment with that. But again, I am open to anything! Help Please!!
Answer
This menu is great! Leave out some recipes if you want
Appetizers (Some recipes may be indian, chinese japanese etc. hope i help :P
And/ OR
Homemade Wonton Soup
Yummy!
Ingredients
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Directions
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
AND/OR
Main Meal
Chinese To good To be True Chicken Stir Fry
Ingredients
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water
Directions
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
AND/OR
Asian Pork Tenderloin
Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
Directions
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
AND/OR
Curry Beef
*Curry is Indian and goes well with Naan Bread
Ingredients
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons vegetable oil, divided
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1/8 teaspoon ground ginger
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice
Directions
In a large bowl, combine cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green p
This menu is great! Leave out some recipes if you want
Appetizers (Some recipes may be indian, chinese japanese etc. hope i help :P
And/ OR
Homemade Wonton Soup
Yummy!
Ingredients
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Directions
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
AND/OR
Main Meal
Chinese To good To be True Chicken Stir Fry
Ingredients
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water
Directions
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
AND/OR
Asian Pork Tenderloin
Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
Directions
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
AND/OR
Curry Beef
*Curry is Indian and goes well with Naan Bread
Ingredients
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons vegetable oil, divided
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1/8 teaspoon ground ginger
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice
Directions
In a large bowl, combine cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green p
dinner ideas.?
Someone
I just recently started cooking dinner for my family most nights since both my parents work. I'm running out of ideas for things to cook besides chicken and pasta.
Any suggestions?
**Recipes would be nice if you want to include them but I'm fine with just general suggestions, too!
Answer
Mandarin Pork and Wild Rice
Prep/Total Time: 25 minutes
4 boneless pork loin chops (3/4 inch thick and 5 ounces each), cut into strips
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon vegetable oil
1 can (11 ounces) mandarin oranges
1-1/2 cups water
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1/4 cup thinly sliced green onions
Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside.
Add water, rice mix with contents of seasoning packet, onions and reserved juice to skillet. Bring to a boil, reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Stir in oranges; heat through.
Yield: 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ Chip-Crusted Orange Roughy (fish)
Prep/Total Time: 25 minutes
4 orange roughy fillets (6 ounces each)
3 tablespoons lemon juice
1 tablespoon butter, melted
1/2 cup crushed barbeque potato chips
Tarter sauce, optional
Place orange roughy in a greased 13 in x 9 in x 2 in baking dish. Combine lemon juice & butter; pour over fillets. Top with potato chips. Bake, uncovered at 400 degrees for 20-25 minutes or until fish flakes easily with a fork.
Yield: 4 servings
Note: Talapia or other whitefish make for an easy substitutions for the orange roughy fillets.
-----
Japanese rice bowl:
Ingredients
7 cups steamed rice
vegetable oil (for frying)
4 boneless pork chop, pounded thin
salt & pepper
Coating
3 tablespoons flour
1 egg, beaten
1 cup japanese breadcrumbs (panko)
Broth
1 cup dashi broth or water
6 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons mirin
3-4 egg, beaten
8 tablespoons green peas
Directions
1Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
2Trim off fat from the pork and pound it to make it thin.
3Sprinkle with salt and pepper.
4Dust first with flour, then dip into the beaten egg, then the panko crumbs.
5Fry in the oil until light brown--about 4 minutes/side.
6Drain on paper towels and then cut into 1" strips.
7Mix the broth ingredients together in a bowl.
8Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
9Add the slices of 1 pork cutlet and cook one minute.
10When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
11Add 2 Tbsp. green peas and cook 30 seconds more.
12Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
13Repeat this for the remaining servings.
------
BROCCOLI CASSEROLE
2 boxes frozen broccoli
1 cup mayonnaise
1 small onion chopped
2 cup shredded cheddar
1 can cream of broccoli or broccoli cheese (for cheesier casserole)
bread crumbs
I can't believe it's not butter spray
Cook broccoli and onions together until broccoli is tender and onions are translucent. Drain. Mix in mayonnaise, soup, and cheese. Top with bread crumbs. Spray entire top with butter spray. Bake at 350 degrees for 30 minutes or until bubbling.
---------
Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.
---------------------------------
Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
----------------------------
Swiss Steak
1 round or cube steak, (approximately 1½lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 ºF.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1. For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat.
2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes.
3. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.
-------------
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
-----
MONTEREY CHICKEN
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1 tablespoon olive oil
1/4 cup barbecue sauce
1/4 cup Hormel real bacon pieces
1/2 cup diced tomatoes
1 cup shredded cheddar cheese
pepper
Season chicken breasts with pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, bacon pieces, tomatoes and cheese.
Place in oven and broil just long enough for cheese to melt.
BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE
2 halibut or orange roughy fillets (any white fish)
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
salt
pepper
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon butter or margarine, melted
Place fillets in a lightly greased baking dish.
Stir together sour cream, cheese and salt/pepper to taste; spread mixture evenly over fillets. Sprinkle with breadcrumbs, and drizzle with butter.
Bake at 350 degrees for 25 to 35 minutes or until fish flakes with a fork.
Yield: 2 servings
PECAN CRUSTED TILAPIA
1/2 cup pecan pieces
1/2 cup bread crumbs
1/4 cup flour
1/2 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets (or other white fish)
1 teaspoon seasoned salt
1/4 cup canola oil
Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl. . Preheat large sauté pan on medium 1â2 minutes. Sprinkle both sides of fish with seasoned salt. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2â3 minutes on each side or until golden.
EASY SHEPHERDâS PIE
1 pound ground beef
2 cups hot mashed potatoes (you can use instant)
4 ounces cream cheese
1 cup shredded cheddar cheese, divid
Mandarin Pork and Wild Rice
Prep/Total Time: 25 minutes
4 boneless pork loin chops (3/4 inch thick and 5 ounces each), cut into strips
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon vegetable oil
1 can (11 ounces) mandarin oranges
1-1/2 cups water
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1/4 cup thinly sliced green onions
Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside.
Add water, rice mix with contents of seasoning packet, onions and reserved juice to skillet. Bring to a boil, reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Stir in oranges; heat through.
Yield: 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ Chip-Crusted Orange Roughy (fish)
Prep/Total Time: 25 minutes
4 orange roughy fillets (6 ounces each)
3 tablespoons lemon juice
1 tablespoon butter, melted
1/2 cup crushed barbeque potato chips
Tarter sauce, optional
Place orange roughy in a greased 13 in x 9 in x 2 in baking dish. Combine lemon juice & butter; pour over fillets. Top with potato chips. Bake, uncovered at 400 degrees for 20-25 minutes or until fish flakes easily with a fork.
Yield: 4 servings
Note: Talapia or other whitefish make for an easy substitutions for the orange roughy fillets.
-----
Japanese rice bowl:
Ingredients
7 cups steamed rice
vegetable oil (for frying)
4 boneless pork chop, pounded thin
salt & pepper
Coating
3 tablespoons flour
1 egg, beaten
1 cup japanese breadcrumbs (panko)
Broth
1 cup dashi broth or water
6 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons mirin
3-4 egg, beaten
8 tablespoons green peas
Directions
1Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
2Trim off fat from the pork and pound it to make it thin.
3Sprinkle with salt and pepper.
4Dust first with flour, then dip into the beaten egg, then the panko crumbs.
5Fry in the oil until light brown--about 4 minutes/side.
6Drain on paper towels and then cut into 1" strips.
7Mix the broth ingredients together in a bowl.
8Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
9Add the slices of 1 pork cutlet and cook one minute.
10When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
11Add 2 Tbsp. green peas and cook 30 seconds more.
12Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
13Repeat this for the remaining servings.
------
BROCCOLI CASSEROLE
2 boxes frozen broccoli
1 cup mayonnaise
1 small onion chopped
2 cup shredded cheddar
1 can cream of broccoli or broccoli cheese (for cheesier casserole)
bread crumbs
I can't believe it's not butter spray
Cook broccoli and onions together until broccoli is tender and onions are translucent. Drain. Mix in mayonnaise, soup, and cheese. Top with bread crumbs. Spray entire top with butter spray. Bake at 350 degrees for 30 minutes or until bubbling.
---------
Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.
---------------------------------
Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
----------------------------
Swiss Steak
1 round or cube steak, (approximately 1½lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 ºF.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1. For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat.
2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes.
3. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.
-------------
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
-----
MONTEREY CHICKEN
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1 tablespoon olive oil
1/4 cup barbecue sauce
1/4 cup Hormel real bacon pieces
1/2 cup diced tomatoes
1 cup shredded cheddar cheese
pepper
Season chicken breasts with pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, bacon pieces, tomatoes and cheese.
Place in oven and broil just long enough for cheese to melt.
BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE
2 halibut or orange roughy fillets (any white fish)
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
salt
pepper
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon butter or margarine, melted
Place fillets in a lightly greased baking dish.
Stir together sour cream, cheese and salt/pepper to taste; spread mixture evenly over fillets. Sprinkle with breadcrumbs, and drizzle with butter.
Bake at 350 degrees for 25 to 35 minutes or until fish flakes with a fork.
Yield: 2 servings
PECAN CRUSTED TILAPIA
1/2 cup pecan pieces
1/2 cup bread crumbs
1/4 cup flour
1/2 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets (or other white fish)
1 teaspoon seasoned salt
1/4 cup canola oil
Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl. . Preheat large sauté pan on medium 1â2 minutes. Sprinkle both sides of fish with seasoned salt. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2â3 minutes on each side or until golden.
EASY SHEPHERDâS PIE
1 pound ground beef
2 cups hot mashed potatoes (you can use instant)
4 ounces cream cheese
1 cup shredded cheddar cheese, divid
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Title Post: Asian Christmas Dinner Menu!!?
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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