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Category: Meat Dishes (Page 1 of 2)

Chicken Sukiyaki

Sauce, bring to boil:
¼ cup soya sauce
½ cup water
2 tbsp orange juice
½ tsp salt

3 lbs chicken legs or breasts
2 tbsp oil
1 ½ cup celery sliced diagonally
8 small onions thinly sliced
8 green onions cut into 1” pieces
3 cups sliced mushrooms.

Bone & remove skin from chicken. Boil. Cut in small pieces. OR – Sautee bite sized chicken pieces in oil for 1-2 min. Add celery & cook 1 min. Add remaining vegetables & sauce. Cook until vegetables are just done. Serve with rice.

Pork Chops Supreme

6 pork chops (¾” thick)
Paprika, salt & pepper
2 tbsp shortening
½ cup chopped celery
½ envelope (¼ cup) dry onion soup mix
2 tbsp flour
1 tbsp parsley flakes
2/3 cup evaporated milk
1 can chopped mushrooms (drained)

Season pork chops with seasonings. Brown chops slowly on both sides in hot shortening. Drain off excess fat. Add 1 cup water, celery & soup mix. Cover & cook over low heat 40-45 min., or until chops are tender. Remove from pan. Combine foulr, parsley & ¼ cup cold water. Blend into pan juices. Add evaporated milk & mushrooms. Cook & stir over low heat till thickened. Spoon a little gravey over chops.

Baked Stuffed Pork Chops

6 pork chops – ½” thick

Sautee:
2 strips bacon
½ onion, chopped
1 stalk celery, sliced fine
1 clove garlic, chopped
1 ½ tbsp butter

Add:
3/8 cup bread crumbs
3/8 cup cooked rice
2 tbsp applesauce
1 egg, slightly beaten
¼ tsp sage
Salt & pepper.

Brown chops & spread with stuffing. Bake 45 min @ 350.

Baked Pork Chops

Crush 15 crackers. Season. Rinse pork chops in cool water & press both sides of chops in crackers. Place on baking sheet. Bake 1 hour @ 350, turning often. If chops brown too quickly, reduce heat to 300.

Beer Can Barbeque Chicken

One hole raw chicken
One pop can ½ full of pop (7up) or water – punch extra holes in can

Rub:
¼ cup brown sugar
¼ cup coarse salt
¼ cup paprika or taco seasoning mix
2 tbsp fresh ground pepper
Mix well.

Coat inside cavity of chicken, inside of neck cavity & outside of skin. Put 1 – 2 tsp of mix in can.

Place chicken on top of can (can in cavity opening) and sit in a drip pan. Pull legs forward to form a tripod.

Bake for 1 ½ – 2 hours @ 350.

Sweet & Sour Drums

4 lbs wings or drum sticks
½ cup brown sugar
2 tsp flour
2 tsp chicken bouillon powder
¼ tsp garlic powder
½ cup water
½ cup vinegar
¼ cup ketchup
2 tbsp soya sauce

Fry chicken pieces until brown. Mix remaining ingredients together & pour over chicken. Reduce heat to simmer. Cook until tender. Can also be done in oven instead of frying pan.

Glazed Chicken Wings

3 lbs chicken wings
1 cup plum or apricot jam
3 tbsp cider vinegar
2 tsp soya sauce
¼ tsp onion powder
¼ tsp ground ginger

Arrange raw chicken on foil lined baking sheet. Bake 30 min (45 min for legs) @ 350.

Stir ingredients for sauce together in small saucepan. Heat & brush over chicken, basting 2-3 times as they cook. Continue to bake for 20-30 min longer.

Chicken

Chicken breasts with skins removed

½ cup maple syrup
½ cup white vinegar
½ cup chilli sauce
2 tbsp water
1 tbsp lime juice
1 envelope onion soup mix

Cook 1 hour @ 350. Turn ½ way.

Oven Barbequed Chicken

½ cup ketchup
1/3 cup vinegar
¼ cup brown sugar
2 tbsp Worcestershire sauce
2 tbsp lemon juice
2 tsp chilli powder
2 tsp dry mustard
½ tsp salt
2 medium onions sliced

Fry chicken in oil until browned. Pour sauce over chicken & bake 30-60 min.

Barbequed Chicken

Cut chicken breasts in half. Arrange on pan. Turn oven to broil & put chicken in for 5-10 min or until skin begins to brown. Turn chicken over & brown other side. Take out of oven & reduce heat to 350. While chicken is browning, make sauce.

Sauce:
Chop onions & green pepper. Fry in a little butter. Add:
1 large can tomatoes (break up tomatoes)
4-5 tbsp ketchup (heaping)
1 tbsp mustard (heaping)
1 tbsp brown sugar (heaping)
1 tbsp vinegar. Heat sauce & let cook. Add spices, 1 tsp of each:
Garlic salt, oreagano, basil, Worcestershire sauce, chili powder ¼ tsp red pepper
Pour sauce over chicken. Cover & bake for 1- 1 ½ hours.

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