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Slice of Pie Cookbooks & Entertaining |
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Skillet Dinner Recipes!
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Hamburger Hash Brown
1 pound of top quality, lean ground beef with a chopped medium sized onion and a chopped rib of celery. When the
burger is done, add 4 big potatoes, peeled and cubed. Saute for a couple minutes, then add 2 cups of beef stock, cover
and simmer until the potatoes are done. Season with salt, pepper and chopped parsley. How easy is this? Ingredients: 1 pound cocktail
size hot dogs 3 cups diced potatoes ½ small onion, chopped 1 16-ounce can whole kernel corn 1 teaspoon chili powder Salt and pepper
to taste In a couple Tablespoons of canola oil, sauté
the potatoes until they are almost tender. Add the onion and the hot dogs and continue to stir over a medium
heat until the onion is tender. Stir in the corn (with the juice) and the spices. Simmer
until the liquid disappears. This is perfect for little fingers that haven’t learned
to use the fork, yet! It is also perfect to serve with warm cornbread on the side.
Ingredients: 4 boneless
chicken breast halves 1 Tablespoon brown sugar 2 teaspoons curry powder ½ teaspoon dry mustard ¼ teaspoon black pepper Sprinkle of salt 4 green onions,
sliced 1 ½ cups chicken broth 1 ½ cups orange juice 1 cup uncooked rice 1 ½ cups frozen peas
Wash and dry the chicken breasts and cut them into 1-inch
chunks. Combine the brown sugar, curry, mustard, salt and pepper. Mix
a tablespoon of this mixture with a tablespoon of flour and toss the chicken chunks in the mixture. Heat 3 Tablespoons of oil in a heavy skillet. Add the chicken
and cook and stir until it is lightly browned. Add the green onions and stir. Combine the remaining curry powder mixture with the broth and the juice.
Pour the rice into the skillet and sauté it for about 2 minutes until it starts to bubble.
Add the liquid and the peas. Cover and simmer for 10 minutes, until the rice is done.
Ingredients: 1 pound beef
sirloin steak 1 onion, chopped 1 green bell pepper, chopped 1 ½ cups water 1 15-ounce can of diced Italian tomatoes 8 ounces of
tomato sauce 1 teaspoon sugar 1 Tablespoon paprika ¼ teaspoon ground pepper 1 ½ cups uncooked rotini or elbow pasta
Slice the steak in thin strips. This is easier
if the steak is slightly frozen. In a large heavy skillet, brown the onion and steak strips in a little
olive oil for about 3 minutes. Reserving the uncooked pasta, stir in all the remaining
ingredients and bring to a boil. Add the pasta and simmer, covered, for 15 minutes
until the pasta is done. Stir this frequently, to keep the sauce from sticking.
Vegetables Only - Tex Mex Skillet Dinner
Ingredients: 1 onion, chopped 1 green pepper,
chopped 2 cloves garlic, minced 2 Tablespoons chili powder ½ teaspoon salt ½ teaspoon cumin ¼ cup red wine 15-ounce can
of kidney beans or black beans 1 ½ cups frozen corn kernels 8 ounces of elbow macaroni , cooked
Saute the vegetables in a little olive oil until they are tender.
Stir in the garlic and other spices and sauté for a couple of minutes. Add the wine, tomatoes,
beans and corn and simmer for 15 minutes. Add the pasta and heat through. This is great
served with a little sprinkle of crushed tortilla chips and cheese. Ingredients: 1 pound ring
of smoked Polish Kielbasa Sausage 1 onion, sliced vertically 4 carrots, cut into chunks 4 potatoes, quartered 1 small head of cabbage, cut into eight
wedges 1 teaspoon dill seed 1 teaspoon dried parsley 1 garlic clove, minced ¼ teaspoon salt ¼ teaspoon ground black pepper 1
15-ounce can tomato sauce 1 can of water
Drizzle a little olive oil in the bottom of a deep Dutch oven.
Cut the sausage in chunks and place in the bottom of the pot. Layer the vegetables as they are listed
in the ingredients. Add the spices and the tomato sauce. Rinse the sauce
can by swirling water in it and add one can of water to the pot. Cover the pot, place over medium
heat and simmer until the vegetables are done. This could take up to an hour.
You can also place the pot in a 350 degree oven for about an hour. This makes enough
to feed a big family or a small army!
Ingredients: 1 onion, chopped 3 cups chicken stock 1 cup uncooked rice 3 carrots, thinly sliced 2 cups cooked diced chicken or turkey 1 can green beans 1 cup shredded
cheddar cheese
In a large skillet, brown the onion in a couple tablespoons
of oil. Add the broth and heat to boiling. Stir in the rice and carrots.
Cover and simmer for 20 minutes. Add the chicken, green beans and the shredded
cheese. Cover and cook a little longer until it is heated through and the cheese is melted.
This is a great recipe to use some of
that frozen turkey you have left after a holiday meal! |
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