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Old 01-10-2009, 07:57 AM   #1
Join Date: Feb 2006
Posts: 50
Need two dishes for this week.

Hey guys I'm looking to make something nice this week need two main course dishes. I'm a beginner and made so far:

Beef and tomato pasta bake
tuna casserole
Chicken marsala
Butter chicken

so obviosly not lookin to make those again.

Any dishes you guys can recommend and perhaps post the recipe. Nothing to complicated or expensive. Some classics maybe....

I'll greatly appreciate it


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Old 01-10-2009, 08:24 AM   #2
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Fried Pork Chops ~~~ Rice & Gravy ~~~ Green Beans
Fried Fish ~~~ French Fries ~~~ Cabbage Slaw

Have Fun & Enjoy!

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Old 01-10-2009, 08:30 AM   #3
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Try roasting something, maybe a pork butt. They are pretty easy, and good! I used lots of garlic, sage, and pepper. One can find them on sale from time to time.
Or, one could season with cumin, garlic, and chili powder and do a Mexican theme. Serve with tortillas, refried beans, and rice.

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Old 01-10-2009, 09:13 AM   #4
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chili and corn bread
pasta with pesto
baked winter squash casserole
corn chowder or potato soup
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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Old 01-10-2009, 09:24 AM   #5
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Location: Collier County, Fl.
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Do a stir fry. You can add any meat or fish, any vegetable, use spaghetti for lo mein noodles, or rice. It can be as elaborate or
economical as you want. If you prep everything ahead of time, the cooking goes fast.
shrimp (or you could even do chicken beast) scampi with linguini
fettucini alfredo (you could add sundried tomato pieces or chopped clams)
I don't do cassaroles per se, so no help there. Sorry.
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Old 01-10-2009, 09:51 AM   #6
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Chicken Rouladen:
This recipe isn't difficult, but is a bit time consuming. So it will depend on how many people you are making this for and how much time you have whether or not you want to try it. It is very good tasting though, and is sure to please, as long as it's not overcooked.

1 boneless chicken breast per person
2 tbs. stuffing per person
1 cup egg wash
2 cups all-purpose flour
2 cups panko bread crumbs
2 tsp. salt
2 tbs. rubbed sage

Preheat oven to 375' F
Make up your favorite turkey stuffing recipe. Traditionally, I use a bread stuffing for this, but it's also incredible with a chicken-flavored rice, wild rice, and mushroom stuffing.
Place uncooked chicken breasts between two sheets of plastic wrap and pound thin with the smooth side of a meat mallet or heavy frying pan. Place tbs. of stuffing onto the flattened chicken meat and roll the meat around it as if you were forming egg rolls. Tuck the ends inward and secure with a toothpick. Repeat this process for all of the chicken breasts.

Combine the flour, salt and sage. You can also add pepper to the flour if you want. Dip the chicken rolls in the flour, and then into the egg wash. Roll the chicken in the breadcrumbs and set on waxed paper to dry for ten minutes or so.

Line a shallow baking pan with parchment paper and place the chicken rouladen onto the paper. Bake in the oven for 45 minutes. Cover the pan with foil and take to your outing, or better yet, cook on site and serve immediately. No gravy or sauce is required for this as the meat is very juicy and succulent. Serve with mashed rutabegas that have butter and pepper mixed into them.

A second dish to go with this might be corn pudding. Do a quick search in DiscussCooking for great corn pudding recipes.

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“No amount of success outside the home can compensate for failure within the home…"

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Old 01-10-2009, 11:24 AM   #7
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Location: California
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How about a hint -- what would you like to try? Beef, lamb, pork, chicken, fish, pasta, vegetarian?
American, Mexican, Italian, Jewish, Asian, Indian, or what?
This group has a lot of good recipes in any of these areas.

In the meantime, here's an easy brisket recipe, which I would classify as Classic American-Jewish cooking:


1 (4- to 5-pound) brisket
2 (1-ounce) packets onion soup mix
1½ cups Heinz Chili Sauce
6 cloves garlic
1½ pounds carrots

1. Heat the oven to 350 degrees. Place the meat fat-side up in a large
Dutch oven. Sprinkle the onion soup mix over the meat. Cover with
the chile sauce and 2 cups of water, or more if needed to almost
cover the meat. Crush the garlic cloves and add to the liquid (they will
dissolve, so no need to chop).

2. Cover the pan and cook for 4 hours. Check every 30 minutes to be
sure there is sufficient liquid in pan. Let the brisket cool for about 45
minutes and refrigerate overnight. Then skim the fat off the meat.

3. About 1½ hours before you wish to serve the brisket, heat the oven to
350 degrees. Remove the brisket to a cutting board and slice it thinly
across the grain. Return to pan.

4. Trim, peel and cut the carrots into 1½-by-2-inch sticks and add to pan.
Cook the brisket and carrots covered for 1 hour, until the brisket is heated
through and the carrots are fork tender.

Alternatively, the brisket can be completed the same day, although the
flavor is a bit better if you refrigerate it overnight:

While the brisket is cooling for 45 minutes, trim, peel and cut the carrots into
1½-by-2-inch sticks. Remove the brisket and slice it thinly across the
grain. Skim the fat off the top of the liquid, add the sliced brisket back
to the pan with the carrots, cover and bake at 350 degrees for 1 more
hour, or until carrots are fork tender.

Makes 8 to 10 servings.
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Old 01-10-2009, 12:23 PM   #8
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Location: Bucerias, Nayarit, Mexico
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Why not make Jeek's Chicken Stew? That's what I'm making for dinner. Here is the link, complete with wonderful pictures: Jeek's Chicken Stew
Saludos, Karen
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Old 01-10-2009, 02:35 PM   #9
Join Date: Feb 2006
Posts: 50
I will be trying a chilli con carne

I shoud have been more specific, I am looking to make something that I can heat up the next day and the day after that and eat. Looking for it to have good amount of protein and carbs(potatoes, wholewheat pasta, brown rice)

Thanks for the recipes I really appreciate the help.

But keep going
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Old 01-10-2009, 02:55 PM   #10
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there is nothing more simple than boiled corned beef, potatoes, and cabbage. fill a large pot with water, plunk in the corned beef, bring to a boil. skim any scum that rises for about a half hour, then add a quartered head of cabbage, and some small potatoes. keep on a low bubble boil for another 45 m,inutes or so, until the cabbage and spuds are soft and cooked through.

if you want leftovers, be sure to buy the biggest corned beef you can find. they shrink up a lot.

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beidh ar la linn.
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