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When it comes to cooking and baking, I’m all for anything that is easy and simple to make. I thought you might enjoy some five-ingredient recipes for main dishes that I enjoy. Not only are there just a few ingredients, but the preparation time isn’t very long or complicated either.

Citrus Sirloin Steak

2 medium unpeeled lemons, quartered

1 medium unpeeled orange, quartered

1/2 cup vegetable oil

1 garlic clove, minced

1 boneless sirloin steak (about 2 1/2 pounds and 1 3/4 inches thick)

In a skillet, cook the lemon and orange wedges in oil over medium heat for 10 to 15 minutes, stirring often. Add garlic cook and stir 1 to 2 minutes, longer. Place steak in a shallow glass baking dish. Pierce meat every inch with a fork. Pour citrus mixture over meat, turn to coat. Cover and refrigerate overnight, turning three or four times. Drain and discard marinade. On a covered grill over medium hot heat, cook steak for 9 to 10 minutes on each side or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145, medium 160 degrees, well done 170 degrees. Serves 6 to 8.

Bacon Cheeseburger Pasta

8 ounces uncooked tube or spiral pasta

1 pound ground beef

6 bacon strips, diced

1 10 3/4-ounce can condensed tomato soup, undiluted

1 cup (4 ounces) shredded cheddar cheese)

Barbecue sauce and prepared mustard

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink, drain and set aside. In the same skillet, cook bacon until crisp, remove with a slotted spoon to paper towels. Discard drippings. Drain pasta. Add to the skillet. Add soup, beef and bacon. Heat through. Sprinkle with cheese cover and cook until the cheese is melted. Serve with barbecue sauce and mustard. Serves 4 to 6.

Apricot Round Steak

1 3/4 pounds boneless top round steak (3/4 inch thick)

3/4 cup apricot preserves

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

Place steak on broiler pan rack. Broil for 6 to 8 minutes on each side. Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup, brush remaining sauce over steak. Broil 2 to 3 minutes longer or until meat reaches desired doneness (for medium rare, a meat thermometer should read 140 degrees, medium 160 degrees, well done 170 degrees). Slice meat on the diagonal. Serve with reserved apricot sauce. Serves 8.

Stuffed Pasta Shells

4 cups (16 ounces) shredded mozzarella cheese

1 15-ounce carton ricotta cheese

1 10-ounce package frozen chopped spinach, thawed and drained

1 12-ounce package jumbo pasta shells

1 28-ounce jar spaghetti sauce

Combine cheese and spinach, stuff into shells. Arrange in a greased 13-by-9-by-2-inch baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350° for 30 minutes or until heated through. Serves 12 to 14. Pasta pointer - Instead of draining jumbo pasta shell in a colander, which can cause them to tear, carefully remove them from the boiling water with a tongs. Pour out any water inside the shells and drain on lightly greased waxed paper until you’re ready to stuff them.

Cheesy Chicken

5 tablespoon butter melted, divided

1 cup crushed cheese flavored snack crackers

1/4 teaspoon pepper

4 boneless skinless chicken breast halves

1/2 cup sour cream

Place 1 tablespoon butter in an 11- by-7-inch microwave-safe dish, set aside. Combine cracker crumbs and pepper. Set aside. Dip chicken in remaining butter, and then spread with sour cream. Roll in the crumb mixture. Place in prepared dish. Cover loosely and microwave on high for 6 to 7 minutes or until chicken juices run clear. Let stand for 5 to 10 minutes before serving. Serves 4.

Maple French Toast Bake

12 slices bread, cubed

1 8-ounce package cream cheese, cubed

8 eggs

1 cup milk

1/2 cup maple syrup

Additional maple syrup

Arrange half of the bread cubes in a greased shallow 8-quart baking dish. Top with the cream cheese and remaining bread. In a bowl, whisk eggs, milk and syrup, pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover, bake 20 to 25 minutes longer or until golden brown. Serve with additional syrup. Serves 8.

Turkey Stuffing Roll Ups

1 6-ounce package stuffing mix

1 10 3/4-ounce can condensed cream of chicken soup, undiluted

3/4 cup milk

1 pound sliced deli smoked turkey

1 can French fried onions, crushed

Prepare stuffing mix according to package directions. Meanwhile, in a bowl, combine soup and milk, set aside. Spoon about 1/4 cup stuffing onto each turkey slice, roll up and place in a greased 13-by-9-inch baking dish. Pour soup mixture over roll ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through. Serves 6.

Salmon with Dill Sauce

1 salmon fillet (1 pound)

1 1/2 teaspoons dill weed, divided

1/2 cup reduced fat plain yogurt

1/2 teaspoon sugar

1/2 teaspoon salt free seasoning blend

Place salmon in a 13-by-9-inch baking dish coated with nonstick cooking spray. Sprinkle with 1/2 teaspoon dill. Cover and bake at 375° for 20 to 25 minutes or until fish flakes easily with a fork. Meanwhile in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon. Serves 4.

Garlic Potatoes and Ham

8 small red potatoes cut into wedges

1 tablespoon vegetable oil

1 16-ounce package frozen broccoli cuts, partially thawed

1 cup cubed ham, fully cooked

1 enveloped herb with garlic soup mix

In a large skillet, cook potatoes in oil over medium high heat for 10 minutes or until lightly browned. Stir in broccoli, ham and soup mix. Reduce heat. Cover and cook for 25 minute or until potatoes are tender. Serves 4. I used Lipton Recipe Secrets Savory Herb with Garlic soup mix.

Creole Salmon Fillets

4 teaspoons Creole seasoning

2 garlic cloves, minced

2 teaspoons pepper

4 salmon fillets (6 ounces each)

1/4 cup minced fresh parsley

In a large resalable plastic bag, combine the first three ingredients. Add salmon, shake to coat. Place salmon on a broiler pan or baking sheet. Broil 6 inches from the heat for 10 to 14 minutes or until fish flakes easily with a fork. Sprinkle with parsley. Serves 4.

Reuben Dogs

1 27-ounce can sauerkraut, rinsed and drained

1-2 teaspoons caraway seed

8 hot dogs, halved lengthwise

1 cup (4 ounces) shredded Swiss cheese

Thousand Island salad dressing

Place sauerkraut in a greased 2-quart baking dish. Sprinkle with caraway seeds. Top with hot dogs. Bake, uncovered, at 350° for 15 to 20 minutes or until heated through. Sprinkle with; cheese. Bake 3 to 5 minutes longer or until cheese is melted. Serve with salad dressing serves 4 to 6.

Ham and Rice Bake

1 10 3/4-ounce can condensed cream of chicken soup, undiluted

1 cup (4 ounces) shredded cheddar cheese, divided

1 16-ounce package frozen California blend vegetables, thawed

1 cup cooked rice

1 cup cubed fully cooked ham

In a large sauce pan, combine the soup and 1/2 cup cheese, cook and stir until cheese is melted. Stir in the vegetables, rice and ham. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Serves 4.

This will give you a few new and easy dishes to try. If you need to reach me, you can reach me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box. 340 Princeton, IL 61356. If you have any recipes you’d like to share, I would like to have them. Just send them to the above addresses. I’d sure appreciate it.

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