A Touch of Hands Cookbook: Main DishesA Cookbook To Benefit The International Rett Syndrome Association
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4 - 5 lbs. medium shrimp
Clean and devein shrimp. Mix together seasoned salt, salt, pepper and bay leaves and sprinkle over shrimp. Melt butter, then add lemon juice, garlic, olive oil and soy sauce. Place shrimp in jelly roll pan and cover with butter mixture. Broil 10 - 15 minutes or until shrimp changes color. Stir. Serve over rice or noodles.
1 1/2 lbs. ground beef
Brown meat with onion. Drain grease off. Season meat to taste. Add remaining ingredients; mix together and put into a large casserole. Bake at 350 degrees for 1 1/2 hours.
12 slices of best quality white bread, crusts removed
Note: These crab cakes are loosely packed, light and delicate; they require careful handling. Preheat oven to 350 degrees. Cut bread into 1" cubes and toss with 2 tbsp. of the olive oil and Old Bay seasoning. Spread the bread cubes on a baking sheet in a single layer and bake for 10 - 12 minutes or until toasted. Let cool for 30 minutes. using a rolling pin, crush the cubes into medium-fine crumbs. In a bowl, combine the crab, mayonnaise, onion, celery, bell pepper, capers, parsley, orange zest, Worcestershire sauce, mustard, mace, Tabasco and egg with 1/4 C. of the bread crumbs. Transfer the remaining bread crumbs to a shallow dish. Form the crab mixture into 12 cakes about 3/4" thick. Carefully dredge the cakes thoroughly in the bread crumbs. Arrange the crab cakes on a large platter and cover with plastic wrap. Refrigerate for at least 1 hour and up to 8 hours. In a large, nonstick skillet, melt 1 tbsp. of the butter in the remaining 2 tbsp. olive oil over moderate heat. Fry the crab cakes in batches for about 3 minutes per side, or until golden brown. (Add more butter and oil as necessary.) Drain the crab cakes on paper towels. Serve immediately with Tartar Sauce.
Tartar Sauce1 C. mayonnaise
2 tbsp. sweet pickle relish, drained
1 tbsp. fresh lemon juice
1 tsp. lemon zest, finely grated
1 tsp. Dijon mustard
dash Tabasco sauce
2 tbsp. fresh parsley, chopped
2 tbsp. shallots, minced
1 tbsp. tiny capers, drained
salt and freshly ground pepper
In a bowl, combine the mayonnaise, relish, lemon juice, lemon zest, mustard and Tabasco sauce. Stir in the parsley, shallots and capers. Season with salt and pepper. Cover and refrigerate for a t least 1 hour and up to 2 days before serving to allow the flavors to blend.
4 chicken breasts
Mix all ingredients except chicken breasts and place in greased 13"x9" baking dish. Top with chicken breasts. Bake 2 hours in 350 degree oven.
4 whole, skinless, boneless chicken breasts (1 1/2 lb. total)
Preheat broiler to high. Cut each breast in half lengthwise. Pour oil into a 13"x9" pan and brush all over bottom. Add chicken pieces, rubbing and turning them in oil. Sprinkle with salt and pepper. Generously brush mustard over tops. Place under broiler about 4 inches from heat. Let broil 3 minutes with door partly open. When tops are browned and bubbling, transfer dish to bottom rack of oven and close door. Let cook there about 2 minutes longer. Turn breasts mustard side down and return dish to bottom rack and continue cooking 2 to 3 minutes. Place pieces close to broiler heat and cook 1 minute. Turn once more and return close to heat. (By now, mustard side is up again: are you still with me?) Cook 3 minutes, taking care that pieces are nicely browned but not burned. Spoon shallot butter onto chicken and serve. Yield: 4 servings.
Shallot Butter2 tbsp. finely ground shallots (or chives)
1 tbsp. red wine vinegar or tarragon vinegar
4 tbsp. butter, divided
Salt and pepper to taste
Put shallots, vinegar and 1 tbsp. of the butter in small saucepan and heat until mixture starts to simmer. Don't brown. Cut remaining butter into pieces. Remove shallot mixture from heat and add pieces of butter all at once. Stirring with wire whisk. Add salt and pepper and serve.
5-7 pieces chicken (legs & breasts best)
Rinse chicken; remove fat and skin and pat dry with paper towels. Place chicken pieces in 13"x9" pan. Spoon undiluted soup over the chicken pieces. Bake uncovered at 325 degrees for 1 to 1 1/2 hours.
2 whole chicken breasts, halved, skinned and boned
Pound chicken breast between sheets of waxed paper until thin. Season with salt, pepper, parsley and lemon juice. Cut the 1/2 stick of butter into 4 sticks; put one in center of each breast. Roll up like a package, folding in ends. Dredge each roll-up in flour, dip in egg-water mixture, then roll in bread crumbs. Hold together with toothpicks. Chill at least 1 hour. Deep fry in 350 - 360 degree fat about 7 minutes.
4 chicken breasts, cooked and diced
Grease 9"x13" pan. Cook 9 lasagna noodles. Mix soups, sour cream, olives, mushrooms, onions and chicken. Alternate layers of noodles, chicken mixture and grated cheese (3 layers). Top with parmesan cheese. Bake at 350 degrees for 40 - 45 minutes. Let sit 5 - 10 minutes before cutting.
4 C. cooked chicken, cubed
Mix all ingredients except dressing mix and margarine. Place in 13"x9" dish. Mix dressing mix and margarine and pour over ingredients. Cover with foil. Bake at 350 degrees for 45 minutes. Serves 8-10.
6 tbsp. olive oil
Peel and devein shrimp. Mix olive oil, dressing mix, lemon juice and chicken bouillon and marinade shrimp in this mixture at least 1/2 hour. Pour shrimp and marinade over drained noodles in baking pan. Broil until shrimp is orange-pink, about 5 - 10 minutes.
5 pork chops
Brown pork chops. Put a layer chops in a large baking dish. Top with a layer of onions, then a layer of potatoes. Repeat layers until used up. Add 1/2 can water to soup and mix well. Pour soup over casserole. Cover with foil. Cook 1 hour at 350 degrees.
4 6 oz. chicken breast halves, boned and skinned
Pound chicken between pieces of plastic wrap to flatten to about 1/4 inch. Sprinkle with salt, pepper and thyme. Heat butter in skillet. Saute chicken on medium high about four minutes or until tender and juices run clear; turn over once halfway through cooking time. Remove to warm platter and keep warm. Add wine to skillet; cook and stir one minute. Add kiwi fruit; cook and stir gently 30 seconds longer. Make four servings. Recipe can be halved.
1 pkg. stuffing mix, chicken flavor
Pour hot broth over butter. When melted, add stuffing mix. Put 1/2 mixture in 8"x8" pan. Mix turkey, onion, celery and mayonnaise. Spread turkey mixture over dressing. Cover with remaining dressing. Combine eggs and milk. Pour over dressing. Let sit for one hour. Pour soup over dressing. Bake uncovered at 325 degrees for one hour.
1 tbsp. vegetable oil
Preheat oven to 400 degrees. Pour oil into 3 qt. oblong baking pan; heat in oven 5 minutes. Meanwhile, in medium-sized bowl, combine sour cream, bread crumbs, milk, parsley, scallion, lemon juice, salt and pepper. Pat fish dry with paper towels; arrange in single layer in pan (fish will sizzle). Spread sour cream mixture evenly over fish; sprinkle with cheese and paprika. Bake 15 minutes or until brown.
oil or shortening
In medium pan, add rice to heated oil or shortening. Amount of oil/shortening should be enough to cover the rice. Over medium heat, saute rice until golden brown. Remove from heat and drain. While pan is still hot, add onion to saute. Return rice to medium to high heat; add water, bouillon cube, tomato sauce, garlic powder and salt to taste. Stir. Make sure the cube is dissolved. When the water begins to boil, reduce to low heat, and put on the lid until the water evaporates.
1 lb. Monterey Jack cheese, shredded
Cook and drain spinach. Mix cottage cheese, seasonings, raw eggs, and melted butter. Line the bottom of a large lasagna pan (13" x 9") with a thin amount of cottage cheese mixture. Add layers in this order: noodles, cottage cheese mixture, Monterey Jack cheese, spinach, and Parmesan cheese. Repeat layers. Bake at 350 degrees uncovered for 40 minutes. Let stand 15 minutes before serving. Reheats in the oven or microwave well.
4 large green peppers
Wash peppers. Cut thin slice from stem end and remove seeds and membrane. Cover with boiling, salted water and simmer 5 minutes. Drain. Meanwhile, cook beef and onion in 4 tsp. oil for 5 minutes or until meat loses red color. Add salt, pepper, sage, meat sauce, rice and tomoatoes and combine thoroughly. Stuff peppers with mixture and top with bread crumbs which have been combined with remaining 4 tsp. oil. Arrange peppers upright in greased baking dish and bake at 375 degrees for 35 - 40 minutes or until tender and brown on top. Serves 4.
1/2 lb. beef stew meat
Brown meat in hot oil. Add next eight ingredients. Cover and cook over low heat until meat is tender, about 2 hours, or place in overn at 300 degrees for 1 hour (optional). Combine corn starch and water. Add to beef mixture. Cook and stir until thickened and bubbly. Serve over hot noodles.
1 turkey, any size
Mix salad dressing, mustard, beer and pepper. Inject into all parts of the turkey using a large syringe with #14 or larger needle (can be obtained at a feed store). Refrigerate overnight. Heat peanut oil in a 40 quart stock pot until you can throw an unlit match in and it ignites. Remove match and put the turkey in it. Cook the turkey 5 minutes per pound or until turkey floats. Small new potatoes makes a good side dish and can be cooked in the same oil, after the turkey. You can use less cayenne pepper on one side for the kids by mixing 2 batches of marinating liquid and injecting specific areas with mild and hot sauce.
1 pkg. yellow rice or brown rice mixed with yellow
Cook rice in chicken broth and stewed tomatoes. When cooked, add vegetables. Optional additions include: sauteed mushrooms, onions, peppers, artichoke hearts, garlic, herbs, cooked fish or chicken.
1 lb. ground beef
Heat oven to 350 degrees. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2 quart casserole, mix all ingredients. Cover; bake 40 minutes.
Copyright © Deborah Schilling