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Old 03-07-2006, 04:15 AM   #2
reneeber
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Default Re: Entrees/Main Dishes

Thanks, Irene! I look forward to getting new ideas from people here!

Here are some of mine:

Seafood Fettuccini
Makes a big batch – cut it in half if it’s just for a few people!

1 c. butter
8 cloves garlic
4 c. fresh mushrooms
32 oz. imitation crab meat
4 c. ½ & ½<br>½ tsp. pepper
2 c. parmesean cheese

1. Brown the garlic in the butter.
2. Add the mushrooms and sauté <br>3. Add the crab, ½ & ½ and pepper and heat until mixture bubbles
4. Add the parmesean and stir one minute
5. Remove from heat and toss with 24 oz. fettuccini. Serve extra sauce. Sprinkle with parmesean.

Penne ala Vodka

1 lb. penne
4 oz. prosciutto
1 clove garlic
½ t. red pepper flakes
1/3 (or more) c. vodka
¼. c. chopped parsley
3 T. olive oil
1 can whole tomatoes, drained with juice reserved
1 c. heavy cream
3 T. fresh basil
¼ t. salt
1 c. parmesean

1. Cook pasta
2. In large skillet, medium heat, sauté prosciutto, red pepper & garlic in oil.
3. Add tomatoes, break up.
4. Add ¼. C. reserved juice and rest of ingredients (not parmesean).
5. Bring to a boil over medium heat, stir.
6. Toss with pasta & parmesean

One Dish Chicken & Rice Bake

1 can cream of mushroom soup
1 c. water
¾ c. uncooked white rice
¼ t. paprika
¼ t. pepper
4 skinless, boneless chicken breasts

In a casserole, mix soup, water, rice, paprika and pepper.
Place chicken on rice mixture.
Sprinkle with additional paprika and pepper
Cover with foil or glass lid.
Bake at 375 for 45 minutes

Italian Chicken Breasts

Thaw chicken breasts and marinate in Good Seasons Italian dressing (I buy the dry packages and just mix it up when I need it). Pierce the chicken a few times with a fork to really let the marinade soak in. I like to do it overnight, but even a couple hours will do the trick. Grill and yummmm! Goes great with mashed potatoes, which can also be spiced with dry Good Seasons mix!

Italian Meatballs

2 lbs. ground beef (I like very lean)
1 c. bread crumbs
2/3 c. water (see below)
1/2 c. grated parmesean (I used powdered, it was fine)
1 medium onion
2 tsp. basil
garlic, salt, pepper to taste

Mix all ingredients together. Don't add all the water at once - the mixture should be moist but not falling apart. You might not need it all. Form into balls and place in a broiler pan. Broil until slightly brown, then turn and brown teh other side. Simmer in spaghetti sauce for about a 1/2 hour. Mmmmmm......

Angel Hair with Tomatoes, Garlic & Basil

1 lb. angel hair pasta
2 T. vegetable oil
1 T. minced garlic
5 c. chopped roma tomatoes
Basil - as much as you like...I like LOTS!
3/4 c. chicken broth
5 T. parmesean
salt & pepper

Prepare pasta. Heat oil in a large skillet. Add garlic and cook 1 minute. Add tomatoes, basil, salt & pepper. Cook for 3 minutes. Add pasta to skillet, toss. Add chicken broth, stir. Toss with parmesean and serve immediately.

Chicken & Sundried Tomato Stuffed Shells

1 package jumbo shell pasta
1 lb. boneless skinless chicken breasts, cooked and finely chopped
8 oz. fresh sliced mushrooms
10 sun-dried tomatoes packed in oil, drained and chopped
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley
2 tsp dried basil
2 T. olive oil
1 egg
spaghetti sauce (the equivalent of 2 26-oz jars if you make homemade)

Cook the shells, drain. Preheat oven to 350. In a medium bowl, combined and chop finely the mushrooms, tomatoes and garlic. In a skillet, over medium heat cook and stir the mushroom mixture, parsley and basil in olive oil until tender and thickened; cool. Stir in chicken and egg. Stuff equal portions into shells. Spread 2 cups sauce on the bottom of a baking dish; arrange shells in baking dish. Spoon remaining sauce over shells. Cover. Bake 30 minutes or until hot and bubbly. Serve with parmesean.

Beef Stroganoff

8 oz. fresh mushrooms
1 medium onion, chopped
1/4 c. butter
2 lbs. ground beef
4 T. flour
2 c. beef broth (I just mix water with boullion crystals)
1 c. sour cream

Saute mushrooms and onions in 2 T. butter until soft. Add additional butter to the pan and melt. Remove. Brown ground beef. Add flour and stir well. Add broth and cook until slightly thickened. Add mushrooms and onions, then sour cream. Heat to simmer. Serve over noodles, rice, whatever!
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