Back Of The Box - Main Dish Recipes

Easy Pepper Steak

1 package (0.87 oz.) McCormick Brown Gravy Mix
3/4 cup water
1 tablespoon soy sauce
1 1/2 - 2 pounds flank steak or sirloin steak, thinly sliced diagonally
1 tablespoon oil
1 medium onion, sliced
2 bell peppers, cut in thin strips
rice (optional)

Combine Brown Gravy Mix, water and soy sauce. Set aside. Heat oil in large skillet. Saute meat 8-10 min. or until brown. Stir in Brown Gravy Mixture, bring to a boil and simmer 10 min.

Add onion and bell peppers, simmer 10 min. Serve over rice, if desired. Side dishes: Steamed rice & mixed garden salad. Makes 4 servings

Italian Pork Chops Mozzarella

8 boneless pork chops, 1/2 inch thick
1 pkt. Shake 'N Bake Original Pork Seasoned Coating Mix
1-1/2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese

Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.

Bake at 425 degrees for 15 minutes or until cooked through. Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted. Makes 8 servings

Great Substitute: Substitute 8 boneless skinless chicken breast halves (about 2 lb.) for pork chops. Coat with coating mix and place in baking pan as directed. Bake at 400 degrees for 20 minutes or until chicken is cooked through. Continue as directed.

New England Pot Roast

1 beef arm, blade or rib pot roast, 2 to 2 1/2 pounds
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup prepared horseradish
1/2 cup water
8 small unpeeled potatoes, cut in half
6 medium carrots, cut into fourths
4 small onions, cut in half
Pot Roast Gravy (below)

Cook beef in 4-quart Dutch oven over medium heat, turning about every 6 minutes, until brown on all sides. Remove Dutch oven from heat.

Sprinkle salt and pepper over beef. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender. If more water is needed to keep Dutch oven from becoming dry, add it 2 tablespoons at a time.

Remove beef and vegetables to warm platter; keep warm. Make Pot Roast Gravy. Cut beef into 1/4-inch slices. Serve with gravy and vegetables. Makes 4 servings

Pot Roast Gravy
Water
1/4 cup cold water
2 tablespoons all-purpose flour

Remove all but about 1 tablespoon of fat from Dutch oven by skimming off the liquid with a large spoon and discarding the fat. Add enough water to the liquid to measure 1 cup.

Shake 1/4 cup cold water and the flour in a tightly covered container; gradually stir into liquid. Heat to boiling, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened.

Cheese-Filled Italian Meat Loaves

3/4 pound extra-lean ground beef
3/4 pound Italian sausage
1/2 cup Italian-style bread crumbs
1/2 cup pizza sauce
1/4 teaspoon pepper
1 egg
3 ounces Mozzarella Cheese, cut into 18 (1/2-inch) cubes
Pizza sauce, heated

Heat oven to 350 degrees. Combine beef, sausage, bread crumbs, pizza sauce, pepper and egg in medium bowl. Form beef mixture into 6 individual, oval-shaped loaves. Insert 3 cubes cheese into center of each loaf, reshaping loaves if necessary.

Place loaves into ungreased 13x9-inch baking pan. Bake for 30 to 45 minutes or until loaves are no longer pink in center (some cheese may come out during baking). To serve, spoon pizza sauce over meat loaves. Makes 6 servings

Classic Sweet & Sour Pork

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, chunked
1 cup Kikkoman Sweet & Sour Sauce
1 can (8 oz.) pineapple chunks, drained

Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.

Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple; cook and stir only until chunks are heated through. Makes 4 servings

Shortcut Swiss Steak

1 pound boneless beef top round steak, 3/4 inch thick
3 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Beef Broth
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups hot cooked medium egg noodles (about 4 cups dry), cooked without salt

Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside. In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles. Makes 4 servings

Spinach Pesto Manicotti

8 oz. uncooked manicotti
1 lb. extra-lean ground beef
1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed, squeezed to drain and chopped
4 oz. mozzarella cheese, diced (about 1 cup)
1/2 cup purchased pesto
1 egg
1 (26 to 28-oz.) jar tomato pasta sauce

Heat oven to 400 degrees. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

Meanwhile, in large bowl, combine ground beef, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place beef mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.

Fill each manicotti by squeezing beef mixture into manicotti; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil. Bake at 400 degrees for 30 to 40 minutes or until filling is no longer pink in center. Makes 6 servings

Quick Tortellini and Kielbasa

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
1 1/2 cups frozen bell pepper and onion stir-fry
1/2 lb. cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 (26-oz.) can chunky-style tomato pasta sauce
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Cook tortellini as directed on package. Drain. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add bell pepper and onion stir-fry; cook over medium-high heat for 3 to 5 minutes or until tender, stirring occasionally. Add kielbasa; cook and stir 2 minutes.

Add pasta sauce; mix well. Reduce heat to medium; simmer 4 to 5 minutes or until thoroughly heated, stirring occasionally. Add cooked tortellini; stir gently to mix. Cook until thoroughly heated, stirring occasionally. Sprinkle with cheese. Makes 4 (1 1/2­cup) servings

Creamy Shrimp and Broccoli Rotini

6 oz. (2 cups) uncooked rotini (spiral pasta)
2 cups small broccoli florets
8 oz. frozen ready-to-cook medium shrimp, thawed, tails removed
1 (6.5-oz.) container (about 1 cup) light garlic and herbs soft spreadable cheese
2 tablespoons milk
1/2 teaspoon salt

In large saucepan, cook rotini as directed on package, adding broccoli and shrimp during last 2 to 4 minutes of cooking time.

Cook until broccoli is tender and shrimp turn pink. Drain; return to saucepan. Add cheese, milk and salt to cooked rotini, broccoli and shrimp; toss gently to coat. Makes 4 (1 1/3-cup)

Chicken Manicotti Olé

10 uncooked manicotti
1 lb. ground chicken or ground turkey breast
1 (16-oz.) jar Old El Paso Thick 'n Chunky Salsa
1 (15-oz.) can Progresso Black Beans, drained, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend

Heat oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.

In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping.

Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover. Top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted. Makes 5 servings

Ravioli Bake Supreme

2 (9-oz.) pkg. refrigerated cheese-filled ravioli
1 (28-oz.) jar chunky spaghetti sauce
1 (14-oz.) can artichoke hearts, drained, coarsely chopped
1 (4.5-oz.) jar Green Giant Whole Mushrooms, drained
1 (2 1/2-oz.) can sliced ripe olives, drained
6 oz. (1 1/2 cups) shredded mozzarella cheese

Heat oven to 400 degrees. In large saucepan or Dutch oven, cook ravioli to desired doneness as directed on package. Drain well; return to saucepan.

Add spaghetti sauce, artichoke hearts, mushrooms and olives; stir gently to mix. Pour into ungreased 13x9-inch (3-quart) baking dish. Sprinkle with cheese. Bake at 400 degrees for 12 to 15 minutes or until casserole is bubbly and cheese is melted. Makes 6 servings

Teriyaki Chicken and Pasta

1 (9-oz.) pkg. refrigerated linguine
3 boneless skinless chicken breast halves, cut into 3/4- inch pieces
1 1/2 cups Green Giant Select Frozen Sugar Snap Peas
1/2 cup purchased teriyaki baste and glaze
1 medium seedless orange
1/4 cup cashew pieces

Cook linguine to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir until browned.

Add peas and teriyaki baste and glaze to chicken. Reduce heat to medium; cover and cook 5 to 8 minutes or until chicken is no longer pink and peas are tender.

Meanwhile, grate 1 teaspoon peel from orange; set aside. Remove remaining peel from orange; discard peel. Cut orange into 1-inch pieces. Add grated peel and orange pieces to chicken mixture; mix well. Serve chicken mixture over linguine; sprinkle with cashews. Makes 3 servings

Chicken and Broccoli Cavatappi

8 oz. (2 2/3 cups) uncooked cavatappi pasta (thin, ridged spiral macaroni)
1 tablespoon oil (from jar of sun-dried tomatoes)
1 lb. chicken tenderloins, cut in half crosswise
2 tablespoons finely chopped green onions (2 medium)
3 teaspoons dry ground mustard
2 teaspoons minced garlic
1/4 cup chopped drained oil-packed sun-dried tomatoes (from 7-oz. jar)
1 (24-oz.) bag Green Giant Frozen Broccoli & Three Cheese Sauce
1 (6.5-oz.) pkg. garlic-and-herb cream cheese spread
1/4 cup milk
Salt and pepper to taste, if desired

In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown.

Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.

Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.

Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl. Makes 6 servings (1 1/2 cups each)

Easy Cheesy Beef and Bow-Ties

2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions. Makes 4 servings (1 1/3 cups each)

Broccoli Bonanza

6 oz. (3/4 cup) uncooked acini de pepe (little peppercorns pasta), orzo or rosamarina (rice-shaped pasta)
3 tablespoons olive oil
1 teaspoon minced garlic
2 (9-oz.) pkg. Green Giant Frozen Cut Broccoli, thawed
1/2 cup Progresso Italian Style Bread Crumbs
1/2 teaspoon coarse or regular salt
2 cups coarsely chopped tomatoes
2 tablespoons balsamic vinegar

Cook acini de pepe to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic and broccoli; cook and stir 3 minutes.

Stir in bread crumbs and salt; cook 1 minute. Stir in tomatoes and vinegar. Cook 1 to 2 minutes or until tomatoes are warm, stirring occasionally. Stir in cooked acini de pepe. Serve warm. Makes 6 (1­ cup) servings

Penne and Cheese Gratin

Casserole
8 oz. (2 1/2 cups) uncooked penne (tube-shaped pasta)
2 cups Green Giant Select Frozen Broccoli Florets
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/4 cups half-and-half
4 oz. (1 cup) shredded Havarti cheese
4 oz. (1 cup) shredded colby cheese
2 oz. (1/2 cup) shredded fresh Parmesan cheese

Topping
1 tablespoon butter, melted
3 tablespoons Progresso Italian Style Bread Crumbs

Heat oven to 350 degrees. Cook penne to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain. Meanwhile, melt 1 tablespoon butter in large saucepan over medium heat. Add flour and salt; cook and stir until well blended. Gradually add half-and-half, cooking until mixture boils and thickens, stirring constantly. Remove from heat.

Add Havarti, colby and Parmesan cheeses; stir until melted. Add cooked penne and broccoli; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or 2-quart gratin dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top. Bake at 350 degrees for 20 to 30 minutes or until casserole is bubbly and top is golden brown. Makes 6 servings

Spicy Fish with Tropical Salsa

Tropical Salsa
1 pound orange roughy, red snapper or cod fillets
1 tablespoon Worcestershire sauce
3/4 teaspoon chopped fresh thyme leaves or 3/4 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1/8 teaspoon crushed red pepper

Make Tropical Salsa. Set oven control to broil. If fish fillets are large, cut into 4 serving pieces. Spray broiler pan rack with cooking spray. Brush both sides of fish with Worcestershire sauce.

Place on rack in broiler pan. Mix remaining ingredients; sprinkle over fish. Broil with tops about 4 inches from heat about 7 minutes or until fish flakes easily with fork. Serve with salsa. Makes 4 servings

Tropical Salsa
1 papaya, peeled, seeded, and cut into bite-size pieces
2 kiwifruit, peeled, sliced and slices cut into fourths
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 1/2 teaspoons sugar
1/8 teaspoon pepper

Mix all ingredients in small glass or plastic bowl. Cover and refrigerate 1 hour.

Potato-Tuna Avocados

1/4 cup milk
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup Betty Crocker Potato Buds mashed potatoes (dry)
1/4 cup shredded Cheddar cheese (1 ounce)
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons chopped fresh parsley
1 teaspoon instant minced onion
1/8 teaspoon garlic powder
1 can (6 ounces) tuna, drained
4 ripe avocados, cut lengthwise into halves
Paprika, if desired

Heat milk and soup to boiling in 2-quart saucepan over medium heat, stirring occasionally. Stir in remaining ingredients except avocados and paprika.

Place avocado halves, cut sides up, in rectangular baking dish, 13x9x2 inches. Divide potato mixture among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into pan.

Set oven control to broil. Broil potato mixture with tops 4 to 5 inches from heat 4 to 5 minutes or until light brown and cheese is melted. Makes 8 servings

Baked Fish Fillets

1 pound mild-flavored fish fillet, about 3/4 inch thick
3 tablespoons butter or margarine, melted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika

Heat oven to 375 degrees. Grease bottom of rectangular pan, 11x7x1 1/2 inches. Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.

Mix remaining ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Makes 4 servings

Panfried Fish Fillets

1 1/2 pounds mild-flavor fish fillets, about 3/4 inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon water
1/2 cup Gold Medal all-purpose flour, cornmeal or grated Parmesan cheese
Vegetable oil or shortening

Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper. Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.

Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. Makes 6 servings

Grilled Fish Steaks

4 small fish steaks, about 3/4 inch thick (1 1/2 pounds)
Salt and pepper to taste
2 tablespoons butter or margarine, melted
2 teaspoons lemon juice

Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside. Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture.

Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture. Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture. Makes 4 servings

Salmon Patties

1 cup soft bread crumbs (about 2 slices bread)
1/2 cup Bisquick Heart Smart mix
1 tablespoon Dijon mustard
1/4 teaspoon pepper
8 medium green onions, finely chopped (1/2 cup)
2 eggs, slightly beaten
1 can (14 3/4 oz) red salmon, skin and bone removed, drained and flaked
2 tablespoons margarine or butter
4 whole wheat burger buns, split
Lettuce leaves
4 tablespoons dill dip or Ranch dip

In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.

In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through. Fill buns with lettuce, salmon patties and dill dip. Makes 4 sandwiches

Fried Catfish

Vegetable oil
4 catfish fillets, 4 ounces each
3/4 cup cornmeal
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/2 cup milk
2 eggs, beaten
1/8 teaspoon red pepper sauce
2 tablespoons vegetable oil

Heat oven to 275 degrees. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375 degrees. Rinse fish; pat dry with paper towels.

Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.

Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish. Makes 4 servings

Baked Orange Roughy

2 tablespoons butter or margarine
2/3 cup Original Bisquick mix
1/4 cup yellow cornmeal
1/2 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1 egg
2 tablespoons water
1 pound orange roughy fillet

Heat oven to 425 degrees. Melt butter in rectangular pan, 13x9x2 inches, in oven. Stir Bisquick mix, cornmeal, lemon pepper seasoning salt and salt. Mix egg and water. Dip fish into egg mixture, then coat with Bisquick mixture. Place in pan.

Bake uncovered 10 minutes. Turn fish with spatula; bake 15 minutes longer or until fish flakes easily with fork. Makes 4 servings

Cajun Catfish

2 cups vegetable oil
1 cup Gold Medal all-purpose flour
1/2 cup stone-ground cornmeal
2 tablespoons Cajun Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground red pepper (cayenne)
1 egg
2 pounds catfish nuggets, skin removed
Salt
1/4 cup lemon juice

In heavy 3-quart saucepan, heat oil over medium-high heat to 375 degrees. In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.

Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels. Makes 8 servings