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Selected Quick And Easy Dinner Recipes


Yield: 6 Servings

2 lb To 3 lb Chuck roast
2 Bags of Frozen Stew Veggies
-( The Large Ones)
2 cn Cream of Mushroom soup
1 Pack of Lipton onion soup

Quick and Easy Dinner

For all you working Parents: Here is a quick and easy Meal that is
ready to eat when you are. It is a pot roast you cook in the Crock

Put in the Crock pot the meat 2 1/2 cups of water the Soup on the top
of the meat put the Veggies on top of the soup. Turn on your crock
pot to ( if cooking 8 or more hours "LOW") if 6 or less ( "HIGH" )
When you get home it will be ready to eat!! Enjoy... Karl Moser


Yield: 12 Servings

6 Apples; cored and finely cho
1/2 c Apple cider
2 c Brown sugar; firmly packed
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground cloves

Place apples and apple cider in 1 1/2-quart micro-proof bowl. Cover
tightly with plastic wrap. Microwave on High 15 minutes. Carefully
remove plastic wrap and stir in remaining ingredients. Return to
microwave and cook, uncovered, 10 minutes more, stirring every 2 to 3
minutes. Transfer mixture to a blender of food processor and process
until smooth. Store in airtight container in refrigerator. Yield:
about 2 pints of apple butter FROM: RITA TAULE (BTVC62A)
Date: 07/03/96


Yield: 1 Servings

-lb. beef round tip steaks,
-cut to l/4-inch thick
3 tb Soy sauce
2 tb Each dry sherry and water
1 tb . cornstarch
1 tb . vegetable oil
1 Cloves garlic, crushed
1 sm Onion, cut into thin
1 pk (16 oz's.) frozen vegetable
-medley or
-Japanese-style vegetable
-medley, thawed

Stack beef round tip steaks on cutting board; cut crosswise into
1-inch strips. Cut strips into 21/2-inch pieces. Combine soy sauce,
sherry, water and cornstarch; mix well. Place beef and marinade in
plastic bag, turning to coat. Close bag securely and marinate at room
temperature 15 minutes.

Meanwhile, heat large non-stick skillet or wok over medium-high heat 5
minutes. Drain beef; reserve marinade. Add oil and stir-fry beef and
garlic (1/2 at a time) 1-2 minutes or until beef is barely pink in
center. Reduce heat to medium. Add onion; stir-fry 1 minute. Add
vegetable medley; stir-fry 2-4 minutes or until vegetables are hot
and tender-crisp. Return beef and accumulated juices and the reserved
marinade to skillet. Heat 1 minute or until beef is heated through
and sauce is slightly thickened. Mak es 4 servings.

PREP TIME: 10 minutes. Marinate: 15 minutes. Cook time: 6-10 minutes

From the files of Al Rice, North Pole Alaska. Feb 1994


Recipe Books

Yield: 8 Servings

1 pk Yellow cake mix
(single layer size)
1 Egg
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 cn Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350?F for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.

From the kitchen of Lois FLack.


Yield: 1 Servings

3 c Brownie mix--see recipe
For brownie mix
1/2 c Chopped pecans
3 Eggs, beaten
1 1/2 ts Vanilla extract

Combine all ingredients, stirring until blended. Spoon into a greased
and floured 8-inch square pan. Bake at 350 degrees for 35 to 40
minutes. Cool and cut into squares. Yield: 16 brownies.


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