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Category: Meat Dishes (Page 1 of 2)

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.

Sweet & Sour Meatballs

1 ½ lbs ground beef
1 onion chopped fine
1 egg
1/3 cup soft bread crumbs
1/3 cup milk
½ tsp salt
1/8 tsp pepper
1 tbsp soya sauce

Mix & form into meatballs. Arrange meatballs on baking sheet. Brown under broiler, turning at least once.

Sauce:
2 tbsp soya sauce
½ cup sugar
2 tbsp cornstarch
1 20 oz can pineapple tidbits
¼ cup vinegar

Sautee 1 chopped green pepper in large pot. When cooked, add sauce ingredients. Bring to boil, stirring while sauce thickens. Add meatballs to sauce. Heat & serve.

Meat Loaf

½ cup water
2 tbsp sweet pickle juice
1 cup soft bread crums1 lb ground beef
1/3 cup coffee mate
1 tsp salt
1/8 tsp pwpper
1 egg
¼ tsp basil
¼ cup chopped celery
¼ cup chopped onion
¼ cup parsley
¼ cup sweet pickles, chopped
¼ cup ketchup
½ tbsp oreagano

Donairs

2 lbs ground beef
½ cup crushed crackers
½ tsp garlic powder
1 tsp red pepper
1 tsp chili powder
1 tsp cayenne powder
½ tsp onion powder
1 tsp oreagano

Mix & form into a log. Bake 30 Min @ 350. Slice & fry to serve.

Sauce:

1 can evaporated milk (Perfection brand thickens the best)
¾ cup sugar. Shake well & then add:
¼ cup vinegar. Mix well. Chill.

Pot Roast

4 lb chuck roast
1 large onion
1 clove garlic
1 can tomatoes
¼ cup brown sugar
2 tsp salt
1 tsp Italian Seasoning
¼ tsp pepper
3 tbsp vinegar
1 tbsp prepared mustard
1 tbsp Worcestershire Sauce
3 tbsp flour (to thicken gravy)
Brown meat in large pot. Remove from pan & add other ingredients. Return roast to pot. Simmer 3 hours. Use flour to thicken gravy.

Sukiyaki

1 medium onion slice thin
4 scallions, cut lengthwise
4 large mushrooms sliced
½ lb lean beef steak, sliced thin (try pork)
¼ lb fresh spinach
2 stalks celery sliced thin
4 tbsp soya sauce
2 tbsp sugar
10 oz can beef consume.

In 3 tbsp hot oil, add onions, mushrooms & then beef. Cook 2 min. Add spinach, celery, scallions & soya sauce. Sprinkle with sugar. Add consume & mix. Cook to min more. Serve immediately. Good with rice.

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.

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