Back Of The Box - Main Dish Recipes

Almond Peach Crusted Pork Chops

1 egg
2 tablespoons peach preserves
1/2 cup Original Bisquick mix
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
Chopped fresh parsley, if desired

Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.

Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately. Makes 6 servings

Grilled Honey-Cumin BBQ Pork Packets

1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
2 large ears corn, each cut into 6 pieces
1 cup baby-cut carrots, cut lengthwise in half
2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
1 teaspoon salt

Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.

Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.

Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil. Makes 4 servings

Grilled Honey-Mustard Pork Chops

1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1/4 teaspoon dried tarragon leaves
1 teaspoon cider vinegar
1/2 teaspoon white wine vinegar
1 dash of onion powder
4 pork butterfly loin chops, 1/2 inch thick (1 pound)

Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl. Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture. Makes 4 servings

Caramelized Pork Slices

1 pound pork tenderloin, cut into 1/2-inch slices
2 garlic cloves, finely chopped
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary. Stir in remaining ingredients; cook until mixture thickens and coats pork. Makes 4 servings

Grilled Taco Nachos

10 cups tortilla chips
2 pounds bulk pork sausage, cooked and drained
2 cans (4.5 ounces each) Old El Paso chopped green chiles, drained
4 teaspoons Old El Paso taco seasoning mix (from 1-ounce package)
4 roma (plum) tomatoes, chopped (1 1/3 cups)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded Colby-Monterey Jack cheese (1 pound)

Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.

Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted. Makes 8 servings

Beefy Bean Pot Pie

1 lb lean (at least 80%) ground beef
2 teaspoons dried minced onion
1 can (15 to 16 oz) pork and beans, undrained
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
1 cup Original Bisquick mix
3 tablespoons boiling water
1 tablespoon ketchup

Heat oven to 375°. Spray 1 1/2-quart round casserole with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in onion, pork and beans, tomato sauce and brown sugar. Pour into casserole; set aside.

In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat.

Shape into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch circle or a circle the size of top of casserole. Place on beef mixture in casserole. Bake uncovered 20 to 25 minutes or until crust is light brown. Makes 4 servings

Grilled Garlic-Sage Pork Roast

8 cloves garlic, finely chopped
3 tablespoons chopped fresh sage leaves
2 tablespoons olive or canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless center-cut pork loin roast (1 1/2 lb)

Heat gas or charcoal grill. In small bowl, stir together garlic, sage, oil, salt and pepper. Rub garlic mixture over pork. Carefully brush oil on grill rack. Place pork on grill over medium heat. Cover; cook 35 to 40 minutes, turning occasionally, until meat thermometer inserted into center of pork reads 155°.

Remove from grill; cover with foil and let stand 5 minutes until thermometer reads 160°. To serve, cut pork across grain into thin slices. Garnish with additional fresh sage leaves if desired. Makes 6 servings

Roast Directions: Heat oven to 400º. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork and does not rest in fat. Bake 50 to 60 minutes or until meat thermometer reads 155°. Remove from oven; cover with foil and let stand 5 minutes until thermometer reads 160°.

Fettuccine with Fennel and Spicy Sausage

8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz) crushed tomatoes with basil, undrained
1/2 cup shredded fresh Parmesan cheese

Cook and drain pasta as directed on box. Return to saucepan; keep warm. Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.

In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender. Add tomatoes and cooked sausage to vegetables.

Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese. Makes 5 servings (2 cups each)

Barbecued Pork Tenderloin

2 pork tenderloins (about 3/4 lb each)
1/4 teaspoon seasoned salt
1/3 cup barbecue sauce
1/4 cup teriyaki baste and glaze (from 12-oz bottle)
2 tablespoons finely chopped onion
2 tablespoons finely chopped chipotle chile in adobo sauce (from 7-oz can)

Heat gas or charcoal grill. Sprinkle pork with seasoned salt. In small bowl, mix remaining ingredients. Brush pork with barbecue sauce mixture.

Place pork on grill rack over medium-low heat. Cover grill; cook 18 to 22 minutes, turning several times and brushing generously with remaining sauce, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°. Discard any remaining sauce. Makes 6 servings

Szechuan Pork with Orzo

3/4 cup uncooked orzo or rosamarina pasta (5 oz)
1 tablespoon light sesame or vegetable oil
1 lb coarsely ground pork (chow mein meat)
1 bag (19 oz) frozen stir-fry Szechuan meal starter
Peanuts, if desired
Chopped green onion, if desired

Cook and drain pasta as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add pork; cook 4 to 6 minutes, stirring frequently, until brown.

Stir in contents of meal starter bag, including sauce chips. Cook 5 to 6 minutes, stirring frequently, until vegetables are crisp-tender and sauce block is melted. Stir in pasta. Cook 1 to 2 minutes, stirring frequently, until well mixed and hot. Garnish with peanuts and onion. Makes 4 servings

Barbecue Pork Sandwiches

1/2 cup milk
2 teaspoons maple flavor
1 3/4 cups Original Bisquick mix
1 container (18 oz) refrigerated original barbecue sauce with shredded pork
1 cup frozen mixed vegetables, thawed, drained
2 tablespoons maple-flavored syrup

Heat oven to 450°. In large bowl, mix milk and maple flavor. Stir in Bisquick mix until soft dough forms; beat 20 strokes. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll or pat into 6-inch square, about 1/2 inch thick. Cut into 4 square biscuits.

Place biscuits on ungreased cookie sheet. Bake 7 to 9 minutes or until lightly browned. Meanwhile, place pork in 1 1/2-quart microwavable bowl. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.

Microwave on High 2 minutes; stir. If not hot, cover and microwave up to 4 minutes longer, stirring every minute. Stir in vegetables and maple syrup. Cover and microwave on high 1 minute. To serve, split biscuits in half. Fill with pork mixture. Makes 4 sandwiches

Spicy Orange Pork Chops

2/3 cup orange marmalade
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons dried cranberries
2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch slices
3/4 cup Original Bisquick mix
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons soy sauce or water
4 boneless pork loin chops, 1/2 inch thick (1 lb)

Heat oven to 350°. In medium bowl, mix marmalade, butter, cinnamon and ginger. Stir in cranberries and sweet potatoes; set aside. In shallow dish, mix Bisquick mix and red pepper. In another shallow dish, place soy sauce.

Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.

Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange sweet potato mixture around pork. Bake 40 to 45 minutes or until sweet potatoes are tender and pork is no longer pink in center. Makes 4 servings

Beef and Bean Pot Pie

1 lb lean (at least 80%) ground beef
1 can (16 oz) pork and beans
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
2 teaspoons dried minced onion
1 cup Original Bisquick mix
3 tablespoons boiling water
1 tablespoon ketchup

Heat oven to 375°. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.

In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth.

Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole. Bake uncovered 15 to 20 minutes or until crust is light brown. Makes 4 servings

Back Ribs with Sweet-Savory Sauce

1 cup chili sauce
3/4 cup grape jelly
1 tablespoon plus 1 1/2 teaspoons dry red wine
1 teaspoon Dijon mustard
4 1/2 lb pork loin back ribs
3 cups water

To make sauce, in 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted.

Heat coals or gas grill for indirect heat. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes; drain.

Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones. Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs. Makes 8 servings

Basil-Lemon Pork Chops with Melon

1 can (12 oz) frozen lemonade concentrate, thawed
2 1/2 tablespoons dried basil leaves
1/4 cup olive or vegetable oil
4 pork loin or rib chops, 1 inch thick (2 lb)
1/4 honeydew melon, peeled and cut into 4 wedges
1/4 cantaloupe, peeled and cut into 4 wedges
Salt and pepper to taste

In small bowl, mix lemonade concentrate, basil and oil until well blended; reserve 3/4 cup for brushing on pork and melon during grilling. In shallow nonmetal dish or resealable food-storage plastic bag, pour remaining mixture over pork; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 1 hour but no longer than 2 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain pork; discard marinade. Place pork on grill rack. Cover and grill pork over medium heat 12 to 16 minutes, turning once and brushing with reserved marinade, until pork is no longer pink in center.

Add melon and cantaloupe wedges for last 3 to 4 minutes of grilling, turning and brushing 2 to 3 times with reserved marinade, until hot. Sprinkle pork with salt and pepper. Serve pork with melon. Makes 4 servings

Grilled Pork Tenderloin with Firecracker Marinade

1/2 cup barbecue sauce
2 tablespoons packed brown sugar
2 tablespoons olive or vegetable oil
2 tablespoons white wine vinegar
2 tablespoons soy sauce
1 to 2 teaspoons red pepper sauce
1 clove garlic, finely chopped
3 pork tenderloins (2 1/4 lb)
3 large red or yellow bell peppers, roasted and cut into strips
2 tablespoons olive or vegetable oil
1 tablespoon balsamic vinegar
Salt, to taste
2 cloves garlic, finely chopped

In resealable food-storage plastic bag, mix barbecue sauce, brown sugar, 2 tablespoons oil, the white wine vinegar, soy sauce, pepper sauce and 1 clove garlic. Add pork; turn to coat. Seal bag and refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.

Heat coals or gas grill for direct heat. In large bowl, mix bell peppers, 2 tablespoons oil, the balsamic vinegar, salt and 2 cloves garlic. Remove pork from marinade; reserve marinade.

Cover and grill pork over medium heat 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°. Discard any remaining marinade. Cut pork into slices; arrange on platter with bell pepper mixture. Makes 8 servings

Pork with Stuffed Sweet Potatoes

2 medium sweet potatoes
4 boneless pork sirloin chops, about 1/2 inch thick (1 pound)
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup orange juice
2 tablespoons orange juice
1/2 cup chopped apple
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery

Heat oven to 350°. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Cool 10 minutes. Meanwhile, remove fat from pork chops.

Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan; set aside.

Cut each sweet potato lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.

Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center. Makes 4 servings

Bavarian Pork Chops and Sauerkraut

1 can (16 ounces) sauerkraut, undrained
1 cup thinly sliced carrots
3/4 cup chopped onion
1/2 cup water
1/4 cup uncooked barley
6 pork loin or rib chops, 3/4 inch thick
1/2 cup prepared barbecue sauce

Heat oven to 350º. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.

Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center. Makes 6 servings

Cheeseburger Pasta Toss

2 cups uncooked wagon wheel pasta (4 oz)
1 lb lean (at least 80%) ground beef
1 large onion, sliced or chopped (1 cup)
2 containers (8 oz each) process sharp Cheddar cheese spread
1/2 cup milk
1/2 teaspoon garlic salt
1 large tomato, chopped (1 cup)
1/2 cup shredded Cheddar cheese (2 oz)

Cook and drain pasta as directed on package. Meanwhile, in 10-inch skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.

Reduce heat to medium. Stir cheese spread, milk and garlic salt into beef; continue stirring until cheese is melted and mixture is well blended. Stir in pasta and tomato. Sprinkle with Cheddar cheese; cover 2 to 3 minutes or until cheese is melted. Makes 4 servings

Chicken-Chile Quesadillas

1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)
2 cups finely shredded Mexican cheese blend (8 oz)
2 cups shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso chopped green chiles
2 tablespoons butter or margarine, melted
1 cup Old El Paso salsa (any variety)

Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa. Makes 8 servings

Skillet Chicken Pot Pie

1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1 1/2 teaspoons dried thyme leaves
1/8 teaspoon pepper
2 cups sliced fresh carrots
2 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
1 jar (12 or 15 oz) roasted chicken gravy
1 cup Green Giant Valley Fresh Steamers frozen sweet peas
1 can (12 oz) refrigerated buttermilk or flaky biscuits
1/2 teaspoon garlic powder

In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with salt, 1/2 teaspoon of the thyme and the pepper. Cook 5 minutes or until chicken is browned, stirring frequently.

Move chicken to one side of skillet. Add carrots and potatoes; cook 5 minutes, stirring frequently. Add gravy to chicken and vegetables; mix well. Heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken is no longer pink in center and vegetables are tender, stirring occasionally and adding peas during last 5 minutes of cooking time.

During last 15 minutes of cooking, heat oven to 400°. Separate dough into 10 biscuits. Cut each into quarters; place in large bowl. Add garlic powder and remaining teaspoon thyme; toss to coat. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until biscuit pieces are golden brown. Scatter over top of cooked chicken mixture before serving. Makes 6 servings

Chicken Pizza

1 can (13.8 oz) refrigerated classic pizza crust
4 cups chopped fresh spinach
1/3 cup Slivered Blanched Almonds
2 tablespoons Extra Virgin or Pure Olive Oil
2 cups coarsely chopped cooked chicken breast (6 oz)
1/4 cup Sweet Orange Marmalade
3 tablespoons chopped pitted dates (6 dates)
1/2 teaspoon ground fennel or 1/2 teaspoon fennel seed, ground
1/2 teaspoon ground cardamom
1/2 cup crumbled goat (chèvre) cheese (2 oz)

Heat oven to 400°. Unroll pizza crust dough on ungreased 12-inch pizza pan; press dough to edge of pan. Pinch edge of dough to make 1/2-inch rim. Bake 7 to 11 minutes or until light golden brown.

Meanwhile, in food processor bowl with metal blade or in blender, place spinach, almonds and oil. Cover; process until smooth. Spread spinach mixture over partially baked crust.

In medium bowl, stir chicken, marmalade, dates, fennel and cardamom until well mixed. Spoon chicken mixture evenly over spinach mixture. Sprinkle with cheese. Bake 7 to 11 minutes longer or until crust is golden brown. Makes 8 servings

Beef Chow Mein

1 lb. lean ground beef
1 1/2 cups sliced celery
1 (16-oz.) can bean sprouts, drained
1 (8-oz.) can sliced water chestnuts, drained
1 (4-oz.) can mushroom pieces and stems, drained
1 3/4 cups Progresso beef flavored broth (from 32-oz. carton)
1 (2-oz.) jar diced pimientos, drained
2 tablespoons soy sauce
1/2 teaspoon ginger
2 tablespoons cornstarch
3 tablespoons water
4 cups chow mein noodles or hot cooked rice

Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.

Add celery, bean sprouts, water chestnuts, mushrooms, broth, piementos, soy sauce and ginger; mix well. Reduce heat; cover and simmer 15 minutes, stirring occasionally.

Meanwhile, in small bowl, blend cornstarch and water until smooth. Stir cornstarch mixture into beef mixture. Cook until mixture is bubbly and slightly thickened. Serve over chow mein noodles. If desired, serve with additional soy sauce. Makes 4 servings