Monday, September 3, 2007

Herb-Roasted Potatoes

Herb-Roasted Potatoes
Serves 6

1/3 cup Dijon Mustard
2 tbsp olive oil
1 clove garlic, finely chopped
1/2 tsp dried Italian seasoning
6 medium red-skinned potatoes (2 pounds), cleaned and cut into chunks

Mix all ingredients except potatoes in small bowl. Mix in potatoes and stir to coat them well.  Pour coated potatoes into a greased 9x13x2-inch baking pan. Bake at 425F for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Quick Baked Potatoes

Quick Baked Potatoes
Serves 4

4 large baking potatoes
2 to 3 tbsp butter or margarine, melted
3 tbsp grated Parmesan cheese
salt to taste (optional)

Cut the potatoes in half lengthwise. Brush cut side with butter; sprinkle with Parmesan cheese, paprika and salt if desired. Place with cut side down on a greased baking sheet. Bake, uncovered, at 350F for 25 – 30 minutes or until tender.

Orange-Glazed Pork Tenderloins

Orange-Glazed Pork Tenderloins
Serves 4

1 1/4 pounds pork tenderloin (or boneless pork chops)
2 tsp vegetable oil
1/4 tsp garlic powder
pepper to taste
1/4 cup orange juice concentrate
2 tbsp Worcestershire sauce
4 green onions sliced
orange slices (optional)

Cut tenderloin crosswise into 12 pieces; pound each piece to 1/4-inch thickness. In a skillet, brown pork in oil; sprinkle with garlic powder and pepper. Meanwhile, combine orange juice and Worcestershire sauce; pour over the pork. Add onions. Cook over low heat until sauce is thickened and meat juices run clear. Garnish with orange slices if desired.

Parker House Rolls

Parker House Rolls
Makes 36 rolls

4 3/4 to 5 1/4 cups all-purpose flour
1/3 cup sugar
2 packages Rapid Rise Yeast
1 1/2 tsp salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine
1 large egg
1/4 cup butter or margarine, melted

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until very warm (120F to 130F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick. Cut each into 6 (2x12-inch) strips. Cut each strip into 3 (4x2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 400F for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with remaining melted butter.

Chopped Beef Stroganoff

Chopped Beef Stroganoff
Serves 4

1 1/2 pounds ground beef
1 small onion, chopped
1 envelope Beefy Mushroom Recipe Soup Mix
2 tbsp all-purpose flour
2 cups water
1/2 cup sour cream
Hot cooked noodles (optional)

Cook and stir ground beef with onion in large skillet over medium-high heat until onion is tender. Stir in soup mix, flour and water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes. ** Stir in sour cream; heat through. Do not boil. Serve over noodles or as baked potato filling.

** Can be frozen at this point for later use. Thaw then warm over low heat until heated all the way through, then proceed with recipe.

Mini Cheese Biscuits

[taken from Quick & Easy Weekday Dinners, a Taste of Home publication]

Mini Cheese Biscuits
Makes about 1 dozen

2 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
2/3 cup milk
2 tbsp butter or margarine, melted
1/4 tsp garlic powder

In a bowl, combine biscuit mix, cheese, and garlic. With a fork, stir in milk just until moistened. Drop by rounded tablespoons onto a lightly greased baking sheet. Bake at 450F for 9 – 11 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits.

Spiced Citrus Chicken & Rice

[taken from Flavors of the Season, a McCormick publication]

Spiced Citrus Chicken and Rice
Serves 4

1/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp ground black pepper
4 skinless, boneless chicken breasts (about 1 ½ pounds)
2 tbsp cooking oil
1 cup chopped onion
1/2 cup chopped celery
2 1/2 cups water
1 1/2 cups uncooked long grain rice
1 1/2 tsp salt
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 lemon, cut into thick slices
3 tbsp snipped fresh Italian parsley

In a shallow dish combine flour, the 3/4 tsp salt, and the pepper. Coat chicken with flour mixture. Discard any remaining flour mixture.

In a 12-inch skillet cook chicken in hot oil over medium heat for 10 minutes, turning to brown evenly. Remove chicken, reserving drippings in skillet. Set chicken aside. Add onion and celery to reserved drippings in skillet. Cook and stir for 3 to 4 minutes or just until vegetables are tender.

Carefully stir water, rice, the 1 1/2 tsp salt, ginger, allspice, turmeric, and cinnamon into vegetables in skillet. Bring to boiling. Return chicken to skillet; reduce heat. Cover and simmer for 15 minutes or until rice is tender and chicken is no longer pink. Top with lemon slices the last five minutes of cooking. Garnish with fresh parsley.