The High Holidays are now over and, let’s face it, you don’t really want to make any elaborate dishes in the kitchen, at least not this week. That’s why we have these easy recipes, for just those moments when your family still needs to eat but you don’t want to spend an extra minute by the stove.Coconut “Fried” Chicken2 chickens, cut in 1/8th’s or 12 – 14 boneless, skinless chicken cutlets
2 cups plain bread crumbs
2 cups sweetened coconut
½ – 1 cup canola oil Preheat oven to 350 degrees. Mix together bread crumbs and coconut. Dip each chicken piece in that mixture; then place in baking pan, skin side up. Drizzle canola oil over the top. Bake until well cooked, 1-1/2 -2 hours for the chicken pieces and about 45 minutes for the cutlets. These can be served warm or at room temperature.
Serves 42 teaspoons vegetable oil
1 pound ground beef or turkey
1 (2-inch) piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and driedIn a skillet over medium-high heat, add the vegetable oil and sauté beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes and hoisin sauce and cook for one minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
Baked Beef and Beans1 pound ground beef
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 (15-ounce) can baked beans, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can black beans, drained
1 (8-ounce) can tomato sauce
⅓ cup barbecue saucePreheat oven to 375 degrees. In a large skillet, over medium-high heat, sauté meat, onion and pepper in the oil until beef is no longer pink. Drain off fat. Combine with remaining ingredients and pour into 3-quart baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes.
2 cups plain bread crumbs
2 cups sweetened coconut
½ – 1 cup canola oil Preheat oven to 350 degrees. Mix together bread crumbs and coconut. Dip each chicken piece in that mixture; then place in baking pan, skin side up. Drizzle canola oil over the top. Bake until well cooked, 1-1/2 -2 hours for the chicken pieces and about 45 minutes for the cutlets. These can be served warm or at room temperature.
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if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}Asian Lettuce Turkey WrapsServes 42 teaspoons vegetable oil
1 pound ground beef or turkey
1 (2-inch) piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and driedIn a skillet over medium-high heat, add the vegetable oil and sauté beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes and hoisin sauce and cook for one minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 (15-ounce) can baked beans, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can black beans, drained
1 (8-ounce) can tomato sauce
⅓ cup barbecue saucePreheat oven to 375 degrees. In a large skillet, over medium-high heat, sauté meat, onion and pepper in the oil until beef is no longer pink. Drain off fat. Combine with remaining ingredients and pour into 3-quart baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes.
