Does anyone know of any good recipes for steak and chicken?

It seems my finacee and I eat fish, chicken and beef a lot. I have plenty of fish recipes for the few types of fish (seafood) I do eat. Can anyone offer any good recipes for beef and chicken?

11 Answers

  • 1 decade ago
    Favorite Answer

    Chiles Rellenos Chicken

    2 boneless, skinless chicken breasts

    1 lime, cut in half crosswise

    1 egg white

    1 garlic clove, pressed

    ½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)

    ½ can (4 oz) whole green chiles, drained and cut into strips

    2 Tbsp shredded Monterey Jack cheese

    1 tsp snipped fresh cilantro

    Prepared salsa (optional)

    1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.

    2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.

    3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.

    4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

    Yield: 2 servings

    Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

    Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

    Cook’s Tips

    The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.

    The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.

    Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

    Hawaiian Chicken Stir Fry

    1 cup red bell pepper, chopped

    1 tsp. fresh ginger root, pressed

    4 green onions with the tops, thinly sliced

    1 can (20 oz.) pineapple chunks in juice, undrained

    1 lb. boneless, skinless chicken breasts

    2 packages (3 oz. each) chicken flavor Ramen Noodles

    ½ cup sweet and sour sauce

    1.Using Food Chopper, chop bell pepper. Using Garlic Press, press gingerroot. Drain pineapple juice to measure 2 cups liquid and set aside Cut chicken into 1 inch cubes using Kitchen Shears.

    2.Heat Professional Stir Fry Skillet over medium heat until hot. Lightly spray with vegetable oil using Kitchen Spritzer.Add chicken stir fry 3-4 min, stirring frequently using Bamboo spatula. Add ginger root; stir fry 30 sec. Add reserved pineapple juice. Add noodles, broken into pieces and seasoning packets from noodles.

    3.Bring to a boil; reduce heat and simmer 3 min. or until noodles are tender and most of juice is absorbed. Add sweet and sour sauce, bell pepper, onion, and pineapple to skillet.

    4.Heat through and serve immediately.

    Quick Curried Chicken

    3 cups hot cooked white rice

    1 medium green bell pepper

    1 medium red bell pepper

    1 lb boneless, skinless, chicken breasts cut into 1” pieces

    1 Tbsp ground curry powder

    1 tsp cornstarch

    ½ tsp ground ginger

    ¼ tsp ground salt

    1 garlic clove pressed

    1 can (14 oz) light coconut milk

    1 can (14 oz) pineapple chunks in juice, drained

    2 Tbsp snipped fresh cilantro leaves

    Chopped peanuts or toasted coconut (optional)

    1.Prepare rice according to package directions, keep warm

    2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.

    3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.

    4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.

    Beef and Vegetable Chili Mac


    1 pound lean ground beef

    3/4 cup onion, chopped

    2 garlic cloves, pressed

    2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained

    1 can (15 ounces) black beans, drained and rinsed

    1 can (11 ounces) Mexican-style corn, drained

    1 cup beef broth

    3/4 cup uncooked elbow macaroni

    1 1/2 teaspoons Mexican seasoning

    Sour cream (optional)

    Chopped cilantro (optional)


    1.Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.

    2.Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.

    3.Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.

    Swedish Meat Loaf Supper

    Meat Loaf

    1 can (4 oz0 mushrooms (pieces and stems ), drained and finely chopped

    ½ cup onion, finely chopped

    ¼ cup fresh parsley, snipped

    1 cup fresh rye or white bread crumbs (about 2 slices of bread)

    2⁄3 cup milk

    1 egg

    1 ¼ teaspoon salt

    ¼ tsp ground black pepper

    ¼ tsp ground allspice or nutmeg

    1 lb (90%) ground beef

    1 lb lean ground pork

    Noodles and Creamy Gravy

    1 package (12 oz) uncooked egg noodles

    1 jar (12 oz) mushroom or beef gravy

    2 Tbsp milk

    ¼ cup sour cream

    1.Preheat oven to 350ºF. For meatloaf, finely chop mushrooms and onion using food chopper. Transfer to Classic Batter Bowl using Kitchen Scraper. Snip parsley using Kitchen Shears. Add parsley, bread crumbs, milk, egg and seasoning to Batter Bowl; mix well.

    2.Crumble beef and ground pork into batter bowl; mix lightly but thoroughly. Shape meat into loaf in Stoneware Loaf Pan.

    3.Bake 1 hour and 15 minutes to 1 hour 20 minutes or until meat is no longer pink in center and internal temp reaches 160ºF using Pocket Thermometer. Remove meat loaf to serving plate; let stand for 10 minutes.

    4.Meanwhile, cook noodles in Professional 4 Qt Casserole according to package directions; Drain. For creamy gravy, heat gravy with milk in Professional 1 qt Saucepan over medium heat, stirring occasionally with Nylon Spiral Whisk. Whisk in sour cream; remove from heat.

    5.Cut meat loaf crosswise in half. Cut one half into 8 slices and serve with noodles and creamy gravy. You can tightly wrap remaining half and refrigerate for up to 4 days if desired.

    Source(s): I have a lot more but they dont fit. Email me
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  • 1 decade ago

    My favorite beef recipe is my husbands beef tips and noodles. He just cubes up whatever beef we have on hand, browns it and adds it to a couple of cans of cream of mushroom soup diluted with a little milk. He then cooks some egg noodles and serves the beef gravy over the noodles. Toss a salad and there's dinner.

    As for chicken, my mother in law gave me this's delish and easy to make:

    Kings Ranch Chicken


    1/4 cup margarine

    1 medium green bell pepper, chopped

    1 medium onion, chopped

    1 can (10 3/4 oz.) condensed cream of mushroom soup

    1 can (10 3/4 oz.) condensed cream of chicken soup

    1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies

    2 cups cubed cooked chicken

    12 corn tortillas, torn into bite-sized pieces

    2 cups (8 oz.) shredded cheddar cheese


    Preheat oven to 325 degrees F. In a large saucepan, cook pepper and

    onion in melted margarine until tender, about 5 minutes. Add soups,

    RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch

    baking pan, alternately layer tortillas, soup mixture and cheese, repeating

    for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

    Instead of tortillas, I use a bag of broken up Doritos. Gives the casserole a little more zip.

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  • PT
    Lv 4
    1 decade ago

    My favourite recipe (one that I use all the time):

    Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!

    This makes a good alternative to sunday roasts aswell - just serve with the usual veg and gravy, it's even tastier!

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  • 1 decade ago
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  • Anonymous
    1 decade ago

    Chicken Salad (personal recipe)

    2 chicken breast fully cooked, finely chopped

    1/4 cup shredded carrots

    1/4 cup finely chopped onion

    2 hard boiled eggs coarsley chopped

    1/2 apple finely chopped

    1 tsp garlic salt

    3 tbsp sugar

    combine all ingredients in medium bowl and add mayo to desired texture and taste. usually about 1 cup mayo.

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  • 1 decade ago

    i make this chicken that is really good. i usually use breasts, but you could use thighs too. bake in oven covered w/foil, season and add a little water to keep from drying out. bake on 350 for about an hr or hr and a 1/2. than pull it out, pull the skin back and put mushrooms and cheese under, push skin back, and cover in bbq sauce. just cook until it is done, you can judge that, but it is a very good combination.

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  • Anonymous
    1 decade ago

    This recipe for Parmesan Chicken is excellent:

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  • 1 decade ago

    "Licking' Good" Beef Steak-

    Yield: 6 Servings


    2 lb Round steak

    3 tb Oil

    4 Lemon slices

    3 md Sliced onions

    2 cl Minced garlic

    1/2 c Flour

    1 cn Beef bouillon

    1 cn Beer

    3 tb Brown sugar

    1 tb Parsley flakes

    2 ts Thyme

    Salt and pepper to taste

    8 oz Cooked broad noodles OR 2 c Cooked rice


    Green pepper slices

    Fresh parsley

    Cherry tomatoes


    Cut steak into serving size pieces. Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6.


    Rich Beef Casserole-"

    Who doesn't love a hearty beef stew? I know I certainly do! This fragrant casserole is easy to prepare with outstanding results.


    1 kg chunk steak, cut into cubes

    2 onions, roughly chopped

    1 bouquet garni

    6 black peppercorns

    1 tbsp red wine vinegar

    1 bottle full-bodied red wine

    3-4 tbsp olive oil

    3 celery sticks, thinly sliced

    1/2 cup plain flour

    1 1/4 cups beef stock

    2 tbsp tomato puree

    2 garlic cloves, crushed

    6 oz chestnut mushrooms, halved

    14 oz can artichoke hearts, drained and halved

    chopped fresh parsley and thyme to garnish

    creamy mashed potatoes to serve


    " About this Recipe

    Bouquet Garni [boo-KAY gahr-NEE] A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a CHEESECLOTH bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served. "

    1. Place the meat in a bowl. Add the onions, bouquet garni, peppercorns, vinegar and wine. Stir well, cover and leave to marinate overnight.

    2. The next day, preheat the oven to 160 C/325 F. Strain the meat, reserving the marinade. Pat the meat dry with kitchen paper.

    3. Heat the oil in a large flameproof casserole and fry the meat and onions in batches, adding a little more oil if necessary. Remove and set aside.

    4. Add the celery to the casserole and fry until lightly browned. Remove and set aside with the meat and onions.

    5. Sprinkle the flour into the casserole and cook for 1 minute. Gradually add the reserved marinade and the stock, and bring to a boil, stirring. Return the meat, onions and celery to the casserole, then stir in the tomato puree and the garlic.

    6. Cover the casserole and cook in the oven for about 2 1/2 hours. Stir in the mushrooms and artichokes and cook for a further 15 minutes, until the meat is tender. Garnish with fresh parsley and thyme, and serve with hot creamy mashed potatoes.


    A 20-Minute Chicken Parmesan"-


    4 Boneless and skinless

    -chicken breast halves

    1 Egg, slightly beaten

    1/2 c Seasoned bread crumbs

    2 tb Butter or margarine

    1 3/4 c Spaghetti sauce

    1/2 c Shredded mozzarella cheese

    1 tb Grated parmesan cheese

    1/4 c Chopped fresh parsley


    Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

    Makes 4 servings.


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  • 1 decade ago

    all, I love it and ;use it all the time and its free.

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  • Anonymous
    1 decade ago

    go to.the

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  • 1 decade ago

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