Entrees

SWEET AND SOUR CHICKEN

Submitted by: Stephanie from Fremont, NebraskaPreparation time: 30 min.Servings: 6 This recipe was created in Stephanie’s kitchen. 3 boneless, skinless chicken breasts, cut into approximately 1-inch squares1 can (8-ounce) pineapple chunks, juice reserved1 1 lb. bag frozen Chinese vegetables 2 tablespoons CRISCO Vegetable Oil 2 tablespoons soy sauce 1 tablespoon sesame seeds 1 tablespoon cornstarch 6 cups rice, cookedPour 2 tablespoons Crisco oil in large skillet.Heat to medium-high, then add chicken pieces. Stir and brown chicken; lower heat to medium and cook an additional 10 minutes or until chicken is cooked.Add Chinese vegetables and cover. Continue cooking over medium-low heat until vegetables are tender-crisp.Combine reserved pineapple juice, soy sauce, and cornstarch. Add to chicken/vegetable mixture and continue cooking until sauce is thickened (2-3 more minutes). Add pineapple chunks and sesame seeds. Heat through. Serve over warm cooked rice. This recipe was submitted by a Crisco.com user, and has not been tested by Crisco in the Crisco...

Read More

TOSSED SALAD WITH CORN AND EASY VINAIGRETTE DRESSING

Preparation time: 10 minutesTotal time: 20 minutes1 cup 2 ears fresh corn, husks and silks removed (or 1 10-ounce package frozen corn, defrosted and cooked according to package directions)2 to 3 cups mixed salad greens rinsed and torn into pieces 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon Italian seasoning 3 tablespoons red or white wine vinegar 3/4 cup CRISCO Oil Bring large pot of salted water to a boil on high heat. Add corn. Cover pan. Turn off heat when water returns to a boil. Let stand 5 minutes. Cut kernels off cob when cool enough to handle. Combine corn and salad greens in salad or mixing bowl.Combine garlic, mustard, parsley, sugar, salt, pepper, Italian seasoning and vinegar in a jar with a tight-fitting lid. Shake well. Add Crisco Oil. Shake well again. Toss dressing with salad greens and corn. Serve...

Read More

VEAL IN HERB CREAM SAUCE

4 to 6 Servings 1/4 cup plus 3 tablespoons all-purpose flour, divided3/4 teaspoon salt, divided1/4 teaspoon white pepper, divided1 to 1-1/2 pounds veal cutlets, 1/4 inch thick3 tablespoons Butter Flavor CRISCO, divided1 tablespoon snipped fresh parsley 1/4 teaspoon dried tarragon leaves or dried dill weed1 cup water 1/2 cup half-and-half 2 tablespoons white wine 1 teaspoon Dijon-style mustard 1 teaspoon instant chicken bouillon granules1-1/2 cups fresh sliced mushrooms 2 tablespoons chopped green onion Hot cooked egg noodlesIn shallow bowl combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Dredge veal cutlets in flour mixture. In large skillet melt 2 tablespoons Butter Flavor Crisco. Add coated veal. Brown both sides over medium heat. Transfer to platter. Cover with foil.Melt remaining tablespoon Butter Flavor Crisco with drippings in skillet. Remove from heat. Stir in remaining 3 tablespoons flour, 1/4 teaspoon salt., 1/8 teaspoon white pepper, parsley and tarragon. Blend in water, half-and-half, wine, mustard and bouillon granules.Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Stir in mushrooms and green onion. Cook until mushrooms are tender. Return veal to sauce and cook for about 2 minutes, or until heated through. Serve over egg...

Read More

SWEET AND SPICY BARBECUED CHICKEN

4 to 6 Servings 4 tablespoons Butter Flavor CRISCO, divided2-1/2 to 3-pound broiler-fryer chicken, cut into 8 pieces1 clove garlic, minced1/3 cup chopped onion 1 can (8 ounces) tomato sauce 1/4 cup chili sauce 2 tablespoons honey 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon chili powder 1/4 teaspoon celery seed Preheat oven to 350ÔøΩF. In large skillet melt 2 tablespoons Butter Flavor Crisco. Add chicken. Brown over medium-high heat. Place skin side up in 13 x 9 x 2-inch baking pan. Bake at 350ÔøΩF for 30 minutes.Meanwhile, in small saucepan melt remaining 2 tablespoons Butter Flavor Crisco. Add garlic and onion. Cook and stir over medium heat until onion is tender. Stir in tomato sauce, chili sauce, honey, Worcestershire sauce, salt, pepper, chili powder and celery seed. Remove chicken from oven; drain fat and juices. Pour sauce over chicken. Bake for 35 to 40 minutes longer, or until chicken near bone is no longer...

Read More

TRIPLE MUSHROOM KUGEL

3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick 1 large onion, finely diced12 ounces white mushrooms, quartered6 ounces portabella mushrooms, sliced6 ounces crimini mushrooms, quartered3 tablespoons chopped garlic 2 teaspoons dried rosemary, crushed1 tablespoon dried thyme leaves 4 eggs, beaten2 cups sour cream 1 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 1 package (12 ounces) wide egg noodles, cooked and well drained1/2 cup breadcrumbs Preheat oven to 375ÔøΩF.Melt Crisco in a large sautÔøΩ pan.Add onion and sautÔøΩ until transparent.Add garlic, rosemary and thyme; continue to cook for an additional 3 minutes. Cool mushrooms in a colander, reserving juices.Mix eggs, sour cream, vinegar and Worcestershire sauce until well blended.Toss mushrooms with noodles then fold in egg mixture. Pour into a well greased 9 x 13 glass baking dish and top with breadcrumbs.Bake for 35 to 40 minutes. Let cool for 15 minutes before cutting into...

Read More

VEAL IN SOUR CREAM SAUCE

4 to 6 Servings 2 tablespoons Butter Flavor CRISCO 1-1/2 pounds veal stew meat, cut into 1-inch cubes1/4 cup chopped onion 1/4 cup fennel seed, crushed1/2 teaspoon instant chicken bouillon granules1/4 cup hot water 2 tablespoons snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons all-purpose flour 1/4 cup cold water 1/2 cup dairy sour cream 1/2 cup half-and-half 1 tablespoon lemon juice Hot cooked egg noodlesIn large skillet melt Butter Flavor Crisco. Add veal, onion and fennel seed. Cook over medium heat until veal is browned. Dissolve bouillon granules in hot water. Add to veal and onions. Stir in parsley, salt and pepper. Reduce heat to medium-low. Cover and cook for about 5 minutes, or until veal is tender, stirring occasionally.Blend flour and cold water together. Stir into veal. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Reduce heat to low.In small bowl combine sour cream, half-and-half and lemon juice. Blend into thickened mixture and cook until heated through. Serve over egg...

Read More