Stovetop dinner ideas!

My oven isn't working and still have one month to go before we move and I get the new electric stove for the new house. What easy dinners do you all like to make on the stovetop? I'm running out of ideas, I've crockpotted and grilled til I'm blue! Vicki

A couple of my recent posts -
Beef Teriyaki Rice Bowl

Ingredients:
1-1/2 pounds boneless beef top sirloin, about 1 inch thick
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables (optional)

Preparation:
Cut beef across grain into 1/2-inch thick strips, then into 1-inch squares. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 Tbsp. of mixture and pour over beef in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over heat; add beef and saute 1 minute. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon beef and sauce over rice in large individual serving bowls. Serve vegetables on the side, if desired.
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Fried Cabbage with Pasta and Sausage

8 C (about 2 lb) chopped cabbage
1 C chopped onion
6 T butter or margarine
1/2 t salt
1/8 t pepper
3 C bite size lasagne or bowtie egg noodles
1 lb kielbasa, bologna ring, polish sausage links or other smoked sausage

In large skillet cook cabbage and onion in 4 T butter (reserve remaining 2 T butter for noodles), stirring occasionally, until browned (about 15 minutes). Cook noodles according to pkg. directions. Drain and rinse under hot water. Add noodles and reserved butter to cabbage mixture; mix well. Place sausage on top of mixture and cook covered until sausage is hot and flavors have blended, about 15-20 minutes. To serve, arrange sausages around cabbage.

Arlene

Ooh! That rice bowl is tomorrows dinner! I just bought 30 lbs of sirloing because it was on sale for 1.59 a lb. great way to start it off! Thanks, Vicki

Quick Chicken Chasseur

1-lb boneless chicken breasts, cut in strips
1/3 c cornstarch
1/4 c vegetable oil
1/2 t each tarragon and ground thyme
1/4 t pepper
1 c sliced scallions
2 c chicken broth
3/4 c sherry wine
1 c sliced mushrooms, fresh or canned
3 tomatoes, cut in eighths
3-4 c hot cooked rice

Dredge chicken in cornstarch. In large skillet, brown coated chicken in oil. Stir in seasonings and sherry wine. Cover; simmer 10 mins. Gently stir in mushrooms and tomatoes. Cover; simmer 5 mins longer. Serve over rice.

6 servings
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Beef Scallopine Marsala

2 3/4-lb beef top round steaks, each cut 1/4" thick
1 egg
3 Tbsp milk
1 3/4 cups dried bread crumbs
1/4 cup grated Parmesan cheese
1 tsp salt
1/8 tsp pepper
3/4 cup butter or margarine
1 garlic clove, sliced
3/4 cup water
2 tsp all-purpose flour
1/2 cup Marsala wine
1/4 cup minced parsley
1 beef-flavored bouillon cube or envelope

1. On cutting board, with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8" thickness. Cut steaks into about 4" x 2" pieces.
2. In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt and pepper. Dip meat in egg mixture, then coat with crumb mixture.
3. In 2" skillet over medium-high heat, melt 2 Tbsp butter. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm. Repeat with remaining meat, using 1/2 cup butter in all. In cup, mix water with flour.
4. Discard garlic; melt remaining butter in skillet. Add water mixture, Marsala, parsley, bouillon. Cook, stirring until thickened; pour over meat. Serve with rice.

Arlene

Pizza Salad - 8 servings

Tomato-Basil Dressing:
2 plum tomatoes, seeded and coarsely chopped
1/2 c olive oil
2 cloves garlic, sliced
3 T balsamic vinegar
1/2 t salt
1/4 t black pepper
1 t sugar
1/3 c loosely packed fresh basil leaves

1 ready-to-use Italian pizza bread shell crust (about 1-lb)

Salad:
3 med-size tomatoes (about 1-lb), cored and coarsely chopped
1/2 lb mozzarella cheese, diced
1/2 c loosely packed basil leaves
6 c green leaf lettuce pieces
1/2 of 3/5-oz pkg sliced pepperoni (about 28 slices)

1. Heat oven to 450.
2. Dressing: mix tomato, oil and garlic in small skillet or saucepan. Cook over med-high heat 5 mins, breaking apart tomato with spoon. Transfer to blender.
3. Add vinegar, salt, pepper, sugar and basil. Pulse to blend. Set aside.
4. Place prepared pizza shell on rack in 450-degree oven. Bake for 6 to 8 mins or until shell is crisp and lightly browned.
5. Salad: Meanwhile, combine tomatoes, mozzarella, basil, lettuce and pepperoni in large bowl. Remove pizza shell from oven; slice into bite-sized pieces. Add pizza pieces to bowl; toss with dressing.
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Sara’s Pepper Steak

2-lbs thickly sliced filet steak (Sirloin Steak is good)
1/4c flour
1c butter
2 green peppers, sliced
2 onions, sliced
2 cloves garlic, minced
1/2lb mushrooms, sliced
3 small tomatoes, quartered
1-1/2c beef bouillon
2T cornstarch
3/4c red wine
2T soy sauce - salt and pepper to taste

Dip steak in flour. In large skillet, saute in half the butter for 2 mins. Remove meat. Add remaining butter and saute peppers, onions, garlic and mushrooms 5 mins. Add tomatoes and bouillon. Bring to boil, reduce heat, simmer 10 mins. Mix cornstarch, wine and soy sauce. Add to skillet. Cook, stirring until thickened. Add meat. Simmer 5 mins.
Serves 4-6.

To use less tender cuts of meat, such as round or flank steak, slice meat paper thin. Brown as above, without flour, but return to skillet with bouillon.

Arlene

Italian Roll-Ups (Braciole)

3c Italian-flavored bread crumbs
1/2c grated Romano cheese
1/2 lb Genoa or other salami, finely chopped
4 eggs
1c water
1/2t black pepper
1-1/2lbs boneless beef round or rump roast, cut into 1/8" slices (about 12-15 slices)
1/4c olive oil
1 jar (28-oz) spaghetti sauce

In small bowl, combine bread crumbs, cheese, salami, eggs, water and pepper, mix well. (I also like to add minced garlic). Spread the mixture evenly over the beef slices, roll up jelly roll-style and secure each with a toothpick.
In large pot, heat oil over med-high heat and brown the beef rolls in batches for 6 mins, turning to brown on all sides.
Reduce the heat to low and add the spaghetti sauce, cover and simmer for 35-40 mins, or until the beef is tender. Remove the toothpicks before serving.

Prep tip: Ask butcher to cut the rump roast into thin slices for you.

Arlene

Breaded Pork Tenderloin in Wine Sauce

1 lb pork tenderloin, cut into 3/4 to 1" thick pieces
1/4 c flour
2 T grated Parmesan cheese
1/4 t salt
1/8 t pepper
2-3 T butter or margarine
1/2 T cornstarch
1/2 c cold water
2 t beef flavored instant bouillon, or 2 cubes
1/4 c sherry (I use whatever I have, usually sweet vermouth or marsala)
Flatten each piece of tenderloin into patties. Combine flour, cheese, salt & pepper. Dip meat patties into flour mixture to coat well. In large fry pan, brown meat in butter on both sides. Cover and cook over very low heat for 25-30 minutes, until tender. Remove to heated platter. Combine cornstarch with water. Add bouillon and sherry; mix well. Stir cornstarch mixture into pan drippings. Cook over low heat until thickened and smooth. Pour over meat to serve.

Arlene

Oriental Pasta

Serves 4

6 cups thinly sliced bok choy
12 oz linguine pasta
1 tsp vegetable oil
About 1 lb skinless, boneless chicken breasts, cut in narrow strips
1 red bell pepper, cored, cut in 3/4-in. pieces
1 bunch broccolini, halved lengthwise, or 1 head broccoli, cut in florets
1/2 cup bottled stir-fry sauce (preferably teriyaki)

1. Bring a large pot of lightly salted water to a boil. Put bok choy in a colander.

2. Add pasta to pot and boil 5 to 7 minutes until firm-tender.

3. Meanwhile heat oil in large nonstick skillet until hot but not smoking. Add chicken and stir-fry until no longer pink. Remove to a plate.

4. Put bell pepper, broccoli and 1/4 cup of water in skillet, bring to simmer, cover and cook 4 to 5 minutes until veggies are crisp-tender. Add chicken and stir-fry sauce; stir until hot.

5. Remove 1/3 cup pasta cooking water, then drain pasta over bok choy in colander.

6. Return pasta and bok choy to pot, add chicken mixture and pasta water and toss to mix and coat. Serve immediately.

Source: Betty Wilson’’s Oriental Pasta - Woman's Day

Arlene

Asian Beef and Ramen Noodles
Beef is easier to slice thinly if it is partially frozen. Freeze the beef for 30 minutes before slicing.

2 Tbsp. oil
1 pound beef top sirloin, thinly sliced
2 3-oz. pkgs. Oriental flavor instant Ramen noodles
1 onion, diced
4 cups frozen broccoli carrot combo, thawed and drained
1 sliced red bell pepper
2 cups water
1/2 tsp. ground ginger
2 cups snow pea pods

Discard one seasoning packet from the ramen noodles and break the noodles into pieces. Heat oil in a nonstick skillet over medium heat. Add thinly sliced beef and cook and stir for 3 minutes. Remove the meat and toss with 1/2 of one seasoning packet from the noodles. Set aside.

Add the onion and the broccoli and carrot combo and saute until almost cooked, about 7 minutes, stirring frequently. Stir in the red bell pepper. Add water, ground ginger, noodles, rest of seasoning packet, and snow pea pods and stir. Bring to a boil.

Reduce the heat and simmer for 5 to 7 minutes, or until the noodles and vegetables are tender, stirring occasionally. Add the beef and stir to combine. Cook for 1 minute longer and serve. 4-6 servings.

Source: Working Mom's Fast & Easy One-Pot Cooking

Beefy Greek Skillet
1 lb. ground beef
1 chopped onion
2 garlic cloves, minced
1 cup orzo pasta
15-oz. can tomato sauce
1 cup water
2 tsp. dried oregano leaves
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper
1 cup crumbled feta cheese


Brown ground beef, onion, and garlic in large skillet. Drain well. Add pasta, tomato sauce, water, oregano, cinnamon, salt and pepper; stir to combine, making sure pasta is covered by liquid. Heat to boiling, then reduce heat, cover, and simmer 11-13 minutes, stirring frequently, until orzo is tender. Remove from heat, sprinkle cheese over casserole. Cover and let stand 2-4 minutes until cheese is melted. 5 servings

Source: Betty Crocker's Easy Weeknight Meals

Chicken And Ravioli Cacciatore
This simple chicken entree recipe comes from the 1997 Pillsbury Classic Cookbook Casseroles And Easy Skillet Meals. It has been adapted by your Guide.

1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts halves, cut into 1" pieces
1 onion, chopped
1 green bell pepper, chopped
1 cup water
1 14-oz. can diced tomatoes with garlic, undrained
1 8-oz. can tomato sauce
1 9-oz. pkg. refrigerated cheese-filled ravioli or tortellini


Heat oil in heavy skillet and add chicken, onion and bell pepper. Cook and stir until chicken begins to brown. Add water, tomatoes and tomato sauce and bring to a boil. Add ravioli, covering the pasta with the tomato sauce. Carefully separate ravioli with large spoon. Cover skillet and cook for 12-15 minutes until sauce is thickened, ravioli is tender, and chicken is cooked through, stirring frequently to prevent sticking. 6 servings

You Go RRG!!!! You always come through for everyone when they need help.

Arlene

Skillet Goulash
1 Tbsp. oil
1 lb. beef sirloin steak, cut into thin strips
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups water
14-oz. can diced tomatoes, undrained
8-oz. can tomato sauce
1 tsp. sugar
1 Tbsp. paprika
1/2 tsp. caraway seed
1/4 tsp. pepper
1-1/2 cups uncooked rotini pasta


In 12" skillet, heat oil and cook steak strips over medium high heat, until browned, about 3-5 minutes. Stir in all remaining ingredients except for pasta. Stir well, then bring to a boil. Add rotini pasta. Reduce heat to medium and cook uncovered for 10-15 minutes until pasta is tender, stirring frequently. 4 servings

Thank you ladies, I'm gonna be cookin again!!!! YEAH! Vicki

Sirloin Pasta Portobello

1-1/4 lb. boneless beef top sirloin steak, 1 inch thick

8-oz. uncooked linguine

1 to 2 Tbsp olive oil

2 large cloves garlic, crushed

1 Tbsp olive oil

8 oz. portobello mushroom caps, cut in half, then crosswise into 1/4 inch thick slices

Cook pasta according to package directions; drain. Keep warm
Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 inch strips.

In large nonstick skillet, heat 1 to 2 Tbsp of olive oil over heat, until hot. Add beef and garlic, 1/2 at a time and stir fry 1 to 2 minutes or until outside surface is no longer pink; remove. Season with 1/2 tsp salt and 1/2 tsp pepper.

In same skillet, heat 1 Tbsp oil until hot. Add mushrooms and bell pepper strips; stir fry 3 to 4 minutes or until mushroom are tender. Return beef to pan; add sliced basil and toss. Place pasta on platter; spoon beef mixture on top. Sprinkle with cheese

Yield: 4 servings