■ Stove Top Recipes with Martha Stewart
■ Free Healthy Main Dish Recipes
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Köttbulla (Swedish Meatballs)
in Sour Cream Sauce
There's nothing better than homemade Swedish Meatballs.
This recipe has been my favorite for over 35 years.
It will be your favorite too.
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1 lb. ground beef
1 onion, diced very small
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. ground allspice
1/2 tsp. nutmeg
1/4 cup cream or whole milk
3/4 cup bread crumbs
1 beaten egg
4 tablespoons butter
Sour Cream Sauce
4 tablespoons butter
1 1/2 tablespoons flour
1 cup beef broth
or 2 cubes bullion melted in 1 1/2 cup water
1/2 cup sour cream
1 Tbsp Kitchen Bouquet
"Lingonberry" or cranberry sauce (optional)
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place 3/4 of the butter in a skillet over medium-high heat.
3. Brown the meatballs for about 15 minutes, turning occassionally
4. Remove the meatballs and most of the fat.
5. Stir the flour and the remaining butter into the pan.
6. Add broth and Simmer, stirring until thickened, about 2 minutes.
7. Reduce heat to low; stir in the sour cream.
8. Return the meatballs to the pan for 3-5 minutes.
9. Serve on noodles, and with Lingonberries.
Makes 4 servings.
These meatballs are wonderful with or without the Sour Cream Sauce.
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Skillet Enchiladas
Can be cooked stove top or in an electric skillet.
Unbelievably Good.
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1 pound ground beef
1 medium onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10 oz.) enchilada sauce
1/3 cup milk
1 to 2 tbsp. canned chopped green chilies
Vegetable oil
8 corn tortillas
2 cups shredded mild cheddar cheese
1/2 cup chopped black olives
Directions:
In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk, and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally, mix in half the cheese. Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Place a spoonful of meat mixture on tortilla's, roll up and place over remaining beef mixture. Spoon some of the mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted. Top with a dollop of sour cream. Nummy.
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Caramel Apple Pork Chops
BY: Karena at All Recipes Photo By: Traci B's Kitchen
"Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with mashed potatoes and buttered green beans."
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4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Directions:
1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
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Polynesian Pork Chops
From: Campbell's Kitchen
4 boneless pork chops, 3/4-inch thick
1 tsp. garlic powder
1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
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1/4 cup water
1 can (8 ounces) pineapple chunks, undrained
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked regular long-grain white rice
Sliced green onion
Directions:
1. Season the pork with the garlic powder.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides.
3. Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through.
4. Serve the pork with the rice and sprinkle with the green onions.
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Paprika Chicken with Sour Cream Gravy
From: Campbell's Kitchen
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
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1/4 cup water
1 can (8 ounces) pineapple chunks, undrained
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked regular long-grain white rice
Sliced green onion
Directions:
1 tsp. ground red pepper
4 skinless, boneless chicken breasts halves
1/4 cup butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream
Directions:
1. Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
2. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
3. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.
Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.
