What Are Some Good Beef and Chicken Recipes?
What are some good beef and chicken recipes? That’s basically what we have all the time and we don’t know what else to do with it besides grilling and all the other basics. I don’t want anything too exotic, but something a little different would be nice.
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September 23rd, 2010 at 6:04 pm
You need recipesource. They have 70,000 recipes. Thats a new recipe for every meal for every day for 64 years.
1764 Beef recipes: http://www.recipesource.com/main-dishes/meat/beef/
2387 Chicken recipes: http://www.recipesource.com/main-dishes/meat/poultry/chicken/
look around, there are a lot of options.
September 23rd, 2010 at 6:22 pm
OVEN FRIED CAJUN CHICKEN
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425°F.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional – adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
ASIAN BEEF & NOODLES
1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1″ pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce
In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1-2 additional minutes.
American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8-12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan.
Fast and Easy!
September 23rd, 2010 at 6:24 pm
OK here ya go!
Depending on the amount of people you have to feed is the amount of chicken you will need.
Fry them in olive oil and garlic.
Take them out and drain them on a paper towel. Cut them in bit sized pieces and then put them in spaghetti sauce and let simmer.
Cook some pasta and when that is done, drain and mix all together and add some parm cheese and mix.
September 23rd, 2010 at 6:40 pm
You will need:
2 boneless, skinless chicken breasts, cut in half (4 pieces)
2 large yellow bell peppers sliced into 2″ strips
1/2 pound of regular mushrooms, sliced
1 bunch of asparagus
1 c. 5-blend Italian grated cheese
freshly chopped/minced garlic (a few cloves, up to you)
Italian seasonings
Garlic salt & pepper
Parmesan cheese to garnish
Butter
Olive oil
If you can, the best way to prepare this meal so everything is hot and fresh at once is to start the chicken first, then start the mushrooms/bell peppers. Start to steam the asparagus when you take the chicken off.
Prepare boneless, skinless chicken breasts – cut into halves – by cooking in a skillet in olive oil with Italian seasonings, black pepper and garlic salt (to taste) on medium heat for until cooked through, usually about 5-7 minutes each side depending on thickness. I usually make a small incision in the middle to check to make sure the center is no longer pink.
Sautee the sliced vegetables along with 1/2 stick of butter and chopped/minced garlic (about 1-2 cloves depending on your taste), as well as some black pepper, on medium-low heat for approximately 12-15 minutes, until vegetables are tender and mushrooms are a shrunken brownish color.
Steam the asparagus with butter and the same seasonings used on the chicken.
Lay the asparagus flat on the serving plate. Place a piece of chicken on top, cover with 5-cheese blend.Smother with mushroom/bell pepper mixture, then top with parmesan cheese. Serve with long grain wild rice and a pinot grigio (white wine).
ENJOY and sorry if this was hard to read. Also, I don’t measure at all when I cook, so I apologize for not being more exact about that too. If anyone tries this I would love to know what you think!!!