Category: Main Ingredient

Main Ingredient

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Pork Tenderloin in Sour Cream Sauce

Recipe for pork tenderloin in sour cream sauce with sage and noodles.

Ingredients:

  • 2 pork tenderloins (1 1/2 to 2 pounds), sliced 1/2-inch thick
  • 3/4 teaspoon dried sage, crushed
  • 1/2 teaspoon salt
  • dash pepper
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 beef bouillon cube or equivalent beef base
  • 1/4 cup boiling water
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Cooked noodles

Preparation:

Rub sliced meat with mixture of sage, salt, and pepper. In a deep skillet (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender. Drain off excess fat. Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Cover and simmer for 25 to 30 minutes, or until meat is done. Remove meat from pan. Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency. Place pork on noodles and spoon gravy over all.
Serves 6.

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Peanut Butter Chicken

  • 8 or 10 pieces frying chicken
  • 1/2 c. peanut butter
  • 1 extra lg. or jumbo egg
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. milk
  • 1/2 c. flour
  • Cracker crumbs
  • 1/2 stick butter (melted)

Stir egg, peanut butter, salt and pepper together to blend. Beat milk into peanut butter mixture until thoroughly blended and smooth. Rinse chicken pieces in cold water and drain.

Put flour in a bag and shake chicken pieces to coat. Dip chicken pieces in batter, coat with cracker crumbs. Place chicken pieces in lightly greased baking dish or pan. Drizzle melted butter on top of each chicken piece. Bake in a preheated 350 degree oven for 1 hour or until tender.

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Tater Tot Casserole

Ingredients:

1 lb light pork sausage (Jimmy Dean is what we use)
2 (10 1/2 ounce) cans cream of mushroom soup (We also sometimes substitute cream of chicken, too)
1 -2 cup cheddar cheese (however much you desire, we love cheese!)
frozen tater tots (we like to cover the top by lining them up)

Directions:

1 Cook sausage and drain.
2 Add soup and stir.
3 Put soup mixture on bottom of 9×9 pan.
4 Place tater tots on top. I like to cover it fairly well.
5 Sprinkle cheese over top.
6 Bake at 350 for 30 minutes. You can optionally broil the top for a couple of minutes for a little extra crisp.

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Creamy Chicken Crescents

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 cup shredded cooked chicken
  • 1/2 cup shredded Cheddar cheese, divided
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/2 cup milk

Directions

  1. Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375 degrees F for 18-20 minutes or until golden brown.
  2. Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.
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One Pot Chicken & Potatoes

  • Prep time:  5 mins
  • Cook time:  1 hour 20 mins
  • Total time:  1 hour 25 mins

Ingredients

  • 8 chicken thighs
  • 6-8 large potatoes, cut in quarters or halves
  • 5-6 carrots, cut in 1-2 inch pieces
  • 1 onion, cut in quarters
  • 15-20 garlic cloves, whole
  • Kosher salt
  • Black ground pepper
  • 4 tsp ground pepper or 5 cloves garlic, crushed
  • ½ tsp paprika (optional)
  • 3-4 Tbsp olive oil.

Instructions

  1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Rinse the chicken under running water & also pat dry with paper towel.
  4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.  (Or mix everything in oil, then toss and place on lined baking dish)
  5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
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Mashed Potatoes with Prosciutto and Parmesan Cheese

Ingredients

  • 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 4 large garlic cloves, peeled
  • 1/2 cup (1 stick) butter
  • 3 1/2 ounces thinly sliced prosciutto, finely chopped
  • 3/4 teaspoon minced fresh rosemary
  • 3/4 cup (or more) whole milk
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • Additional fresh rosemary

 

Preparation

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

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French Onion Meatloaf

Ingredients:

  • 2 pounds lean ground beef
  • 1/2 cup rolled oats
  • 1/2 cup fine dry bread crumbs
  • 1 egg, lightly beaten
  • 1 can condensed French onion soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried parsley flakes
  • ketchup or barbecue sauce, optional

Preparation:

Combine all ingredients in a bowl; pack into a meatloaf pan or large (9x5x3-inch) loaf pan. Bake at 350° for about 1 hour and 15 minutes. Spread top with a little barbecue sauce or ketchup about 5 or 10 minutes before done. Let rest a few minutes before slicing.
Serves 6 to 8.

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Loaded Baked Potato Casserole

  • 1 package (30 oz) frozen extra-spicy and crispy potato wedges
  • 2 cups chopped fully cooked ham (12 oz)
  • 8 slices bacon, crisply cooked and crumbled
  • 1 medium red bell pepper, chopped
  • 1 cup chopped green onions (10 medium)
  • 1 jar (15 oz) cheese dip
  • ½ cup sour cream

 

 

  1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  2. Arrange potato wedges in baking dish; bake 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top. Sprinkle with remaining ham, bacon and bell pepper.
  3. Bake 20 to 30 minutes or until cheese dip is melted and potatoes are tender. Top with dollops of sour cream and remaining green onions.

 

High Altitude (3500-6500 ft): No change.

 

Tips:  For a loaded side dish, omit the ham. Serve with steaks or chops.

Substitute:  Grilled chicken strips for the ham.

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Italian Meatloaf (Polpettone di Carne)

Mary Ann Esposito

Is there such a thing as Italian meat loaf? Yes, but not cloaked in ketchup, oozing cheddar cheese and accompanied by mashed potatoes. Italian meat loaf (polpettone) means meat roll or meat ball and recipes vary by region. In Emilia Romagna ground beef, pancetta, cinnamon and nutmeg are typical ingredients. While in Tuscany, ground veal, carrots and onions are frequent ingredients and in Rome, lamb, eggs, white wine and celery are popular. My mother insisted that beef, veal and pork gave the best flavor, and I have taken a little liberty with her recipe and started my own meat loaf tradition.

SERVES 8

Ingredients

1 pound ground beef
1 pound ground pork
2 medium baking potatoes, cooked, peeled and riced
2 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon salt
1/4 cup minced parsley
1 cup grated Parmigiano Reggiano cheese
1 cup grated carrots

6 thin slices prosciutto di Parma or boiled ham
1 cup grated Asiago cheese
1/2 cup dry white wine
1/4 cup chicken broth

Directions

Preheat the oven to 350°F.

In a bowl combine the beef, pork, potatoes, eggs, garlic, salt, parsley, Parmigiano Reggiano cheese and carrots. Do not over mix or the texture will be tough.

Transfer the mixture to a large sheet of parchment paper and flatten the meat into a 14 x 10 inch rectangle with wet hands or lay a sheet of wax paper over the meat and flatten with a rolling pin.

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Cheeseburger Pie

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs

Directions

  • 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  • 3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  • 4 Bake about 25 minutes or until knife inserted in center comes out clean.