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This Web page is for Chicken , Beef, Pork , Fish , and Barbeque recipes

Chicken

King Ranch Chicken

Submitted by Bobbie Russell

4 boneless chicken breasts

1/4 teaspoon salt

1/4 tsp black pepper

2 tablespoons butter

1 medium onion, chopped

1 bell pepper

2 cans Rotel

1 small can diced Green Chiles

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

12 corn tortillas

2 cups shredded cheddar cheese

  1. Boil chicken until tender, dice it up.

  2. Sauté onion and bell pepper in melted butter, stir in green chilies, Rotel, salt and pepper, then add diced chicken. Cut tortillas in quarters and bottom of a 9x13 ungreased baking dish.

  3. Pour in 1/2 of chicken mixture on tortillas, sprinkle with 1 cup cheese. Layer rest of tortillas and remaining chicken mixture.

  4. Bake at 350 degrees for 30 Minutes. Add remaining cheese and return to oven for 5 to 10 minutes or until cheese Is melted.

  5. Serve with a salad and chips.

 

Grilled Lemon Chicken with Herbs

  • 2 tablespoons parsley
  • 1/4 cup olive oil
  • 1 teaspoons rosemary, minced
  • 1/2 cup lemon juice
  • 1 teaspoons thyme
  • salt and pepper to taste
  • 1 teaspoon dried sage
  • 1 1/2 pounds skinless, boneless
  • chicken breasts
  • 3 cloves garlic, minced

Preparations:

1. Combine all the herbs, oil, lemon juice and salt and pepper to taste, blend it all together.

2. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken.

3. Cover, dish and refrigerate to marinate for at least 2 hours or up to 48 hours.

4. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

5. If you use fresh herbs you increase the amount of ingriedient called for.

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Slow Cooker Chicken Cola

submitted by Deb Rose

  • 1 whole chicken

  • 1 cup ketchup

  • 1 cup cola type soda pop

    •
    Place whole chicken in an electric slow cooker on low heat. Pour ketchup and cola over chicken.

    Cook 9 hours.
    This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.

    Per serving: calories 354, fat 6.7g, 17% calories from fat, cholesterol 155mg, protein 49.3g, carbohydrates 23.2g, fiber 0.8g, sugar 13.8g, sodium 908mg, diet points 8.0.

    Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.4, Sugar: 1.8, Very lean meat protein: 7.2

     

     

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    Beef

    Cheddar Beef Pull-A-Part Bread

    • 22 oz. roast beef or chipped beef, shredded
    • 2 cups shredded cheddar cheese
    • 1 8 oz. can water chestnuts, drained and chopped
    • 1/4 cup chopped green onion
    • 2 teaspoons Worcestershire Sauce
    • 3/4 teaspoon onion powder
    • 1/2 teaspoon hot red pepper sauce
    • 1/4 teaspoon salt
    • 1 (1 Loaf) pound unsliced Italian bread
    • 1 can cream of mushroom soup

    COMBINE chipped beef or roast beef, 1 1/2 cups cheddar cheese, soup, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl. Slice bread three times vertically and approximately every 1 1/2 inches horizontally to within 1/4' of bottom crust. Bread will have a 'checkerboard' appearance.

    STUFF all cuts in bread with beef mixture. Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread.

    BAKE in preheated 400 °F. oven for 35 to 40 minutes or until bread is browned and crispy.

     

    Pepper Steak

    Submitted by Alice Robison

    • 1 ˝  lb. round steak, cubed
    • ˝ cup catsup
    • 3 tablespoon soy sauce
    • ˝ teaspoon  black pepper
    • 1 cup mushrooms
    • 1 bell pepper, cut into strips
    • 2 tablespoon oil
    • ˝ cup water
    •  1 cup beef bouillon or 1 can beef broth
    • 1 large onion, diced
    • 1 tablespoon flour

    1. Brown meat in oil, remove and pour off excess oil. Stir in flour, catsup, water. Add soy sauce, beef broth and pepper,  heat to boil.

    2.  Add browned meat and onion. Cover and simmer until tender. Add mushrooms, and green pepper. Simmer for 10 -15 minutes. The longer you simmer the meat the more tender it will be. Serve over rice.

     

     

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    Pork

     

    Chi-Chi's Grilled Tenderloin

    with bourbon sauce

    Submitted by Alice Robison

    • 10 ounce can Rotel, drained
    • 1/3 cup bourbon
    • 1/3 cup soy sauce
    • 1/3 cup Worcestershire sauce
    • 1/2 cup chopped onions
    • 2 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 1/4 teaspoon pepper
    • 2 pounds pork tenderloin, or chops
    		 

    Preparations:

    1. Combine all marinade ingredients in a Ziploc type mix well. Add pork, seal bag and coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally to marinate the meat.

    2. Preheat broiler or barbeque grill. Remove meat from marinade and  reserve. Grill meat approximately 7 to 9 minutes per side.

    3. In saucepan, bring remaining marinade to a boil; let boil for 2 minutes, serve over the cooked meat.

     

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    Fish

     

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    Barbeque

     

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    Thank you

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    The Share A Recipe area was inspired by Bobbie Russell, Deb Rose, and Patty Rich.