Recipe Network

RANCH BREADED CHICKEN

2009-04-07T14:04:00.000-07:00

3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing mix
8 boneless, skinless chicken breasts
1/2 cup butter or margarine melted

In a shallow bowl or large plate, combine corn flakes, Parmesan cheese and salad dressing mix. Dip chicken into butter, then roll in corn flake mixture to coat. Place in a greased 13*9 inch baking dish. Bake, uncoverd at 350F for 45 minutes or until chicken juices run clear.

SLIP AND SLIDE SLOPPY JOES

2009-03-17T16:55:00.000-07:00

1.5 lb. ground beef
1 medium size onion, chopped
1 tsp. salt
1 tbsp. flour
1 tbsp barbeque sause
1/2 cup ketchup
10-14 hamburger buns, depending on size

Brown meat in frying pan, add onions and seasonings. When cooked, add barbeque sauce and ketchup, and simmer for ten minutes. A little water may be added if it seems dry. Serve between buns.

CHILI OF THE MONTH

2009-03-13T08:22:00.000-07:00

1 large onion sliced
1 green pepper, chopped
1 lb. ground beef
2 1/2 tablespoons fat
1 28-oz. can tomatoes
1 1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
3 1/2 whole cloves
1 bay leaf
1 tablespoon chili powder
1 can kidney beans (2 cups)

Cook onion, green pepper and meat in hot fat until onion is golden. Add tomatoes and seasonings. Simmer for 2 hours. Add beans and heat throughly. Or try it this way! After tomatoes and seasonings have been adeed, blend in kidney beans and bake in a moderate oven for 1 1/2 hours to 2 hours.

BALSAMIC-GLAZED CHICKEN BREASTS

2009-03-12T09:55:00.000-07:00

6 Boneless, skinless breasts
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 tsp oil
2 tbsp balsamic vinegar
1 tsp liquid honey
1 tbsp butter, cut into bits

Sprinkle both sides of chicken breasts with thyme, salt and pepper. In a skillet, heat oil over medium-high heat. Brown chicken on both sides for approximately 2 minutes each side. Transfer to plate. Pour 1/3 cup water, balsamic vinegar and honey into skillet. Bring to a boil over high heat to scrape the brown buts from the bottom of skillet. Boil 2 minutes or until slightly syrupy and reduce by half. Add butter and stir until melted. Reduce heat to medium-low. Return chicken smooth side down to skillet. Cook, turning halfway though for about 6 minutes or until glazed and no longer pink inside. Serve with glaze drizzled on the chicken.

OVERNIGHT ROAST BEEF

2009-03-10T22:16:00.000-07:00

3 to 4 lb Roast Beef
1 tin consomme soup
1 pkg dry onion soup mix
1/2 Italian dressing
1 can or fresh mushrooms, stems and pieces

Mix all ingredients and pour roast. Roast at 350F for 2 to 3 hours. Baste roast from time to time and turn over once. Remove from pan, cool and cover well. Refrigerate overnight. Put marinade in fridge at the same time. Next day slice roast and place in casserole. Skim fat off marinade and pour marinade over meat in casserole. Reheat at 350F for 1 hour before serving. Thicken mariinade and use as gravy over mashed potatoes and the roast slices if desired.

A CHEF BOI CHILDHOOD FAVORITE

SUPERMAN SALAD

2009-03-10T11:56:00.000-07:00

1 HEAD ROMAINE LETTUCE
1 HEAD BUTTER LETTUCE
1 HEAD ICEBERG LETTUCE
1/2 CUP PARMESAN CHEESE
2 OZ. BLUE CHEESE, LIGHTLY CRUMBLED
3 RIPE AVOCADOS
1 LARGE CUCUMBER, PEELED AND DICED
1 1/2 CUPS CHERRY TOMATOES, HALVED
6 SLICES OF BACON, DRAINED AND CRUMBLED
SLICED RED AND GREEN PEPPER, IF YOU WANT THAT IS, SOME PREFER NONE
1/2 CUP SLICED RIPE OLIVES
1 BOTTLE OF YOUR FAVORITE DRESSING (I PREFER ITALAIN WITH THIS RECIPE)
SPRINKLE PARSLEY

TEAR SALAD GREENS INTO A LARGE BOWL, SPRINKLE WITH CHEESE. ARRANGE REMAINING INGREDIENTS ON TOP AND TOSS WITH DRESSING. THIS MAKES A HUGE SALAD AND WILL SERVE 12 TO 14 PEOPLE. GREAT FOR PARTIES AND SPECIAL EVENTS