I need an cook expert for an oven recipe!!?

I need some variations. I like making easy recipies. Like cut up potatoes with chicken fillet, veggies, olive oil, s/p and put in oven for about 40-60 min. It always turns out nice. I like some more ideas. Especially easy ones, that you don't need to bake or cook something before it goes into the oven! ThanksI need an cook expert for an oven recipe!!?
A variation on the chicken....





Cut up some Italian sausage, potatoes, onions, cloves of garlic, s%26amp;p, thym, olive oil, and right into the oven!I need an cook expert for an oven recipe!!?
STUFFED PORK CHOPS





Get very thick pork chops and cut a pocket into the side of each. Make up some Stovetop Stuffing (per the package) and put the stuffing into the pockets. Put a little marinade (I like Lawry's Baja Chipolte, Hickory or Mesquite) in the bottom of a pan; put the pork chops on top, cover with a little more marinade. Cover tightly with foil and bake at 375 about 40-45 min; uncover and bake another 10-15 min, or until done....... You can also stuff the pork chops with chopped spinach and feta cheese; and use Greek salad dressing instead of marinade
olive oil and potatoes on the bottom, then chicken, then veggies, then stuffing mix.


you can also add some type of creamed soup to the chicken layer.








Lasagna noodles, sauce of any type (spaghetti, alfredo, cream) chicken cheese and about 1 cup water. Add the water to the sauce and the chicken. layer it with the noodles top with some cheese. bake
I like to make pot roast, everything is in one pot.





Get a 2-3 lb. roast beef, cheap cut


3-4 potatoes


5-6 carrots


1 pkg. onions soup mix, a can cream soup (mushroom or celery)


Mix soups and spread over roast in a deep pot or roast pan. Cut veggies into chunks and place around roast. Sprinkle with salt and pepper. Cover and roast at 325 for about 3 1/2 to 4 hrs. This gives you a nice thin gravy but you can thicken it if you want. Smells heavenly when cooking and tastes great. You can use the leftover meat to make soups or sandwiches.
Ask a cook a chef or even someone at any restauraunt for advice on recipies so good luck and hope you find great recipies for your home!!


Lastly put the recipies in a cookbook so that you don't forget!!


THANK YOU!!!!
Yes , you are right , it is not necessary to cook and bake before something goes into oven
Ha, you sound like me. I love oven meals!


Here's my crunchy chicken and potato wedges - they cook at same temp, same amount of time.


Cut up chicken pieces, and cut potatoes into half, then each into three lengthwise. I leave the skins on if they are okay.


Have two cookie sheets ready - I line the one for the chicken pieces with parchment paper or foil.


Make coating - in a bread bag, put about 1/2 cup bread crumbs, 1/4 cup white flour, 2Tbsp. cornstarch, then seasonings (whatever you like) - I add salt, pepper, garlic powder; few shakes each of chicken bouillon, curry powder, cayenne, chili powder, dried dill or parsley, and about a teaspoon of dried onion, crushed with fingers. Mix together in bag and use for coating for both chicken pieces and wedges. I do chicken first, so it catches more of the breadcrumbs - put in a few pieces at a time and shake, put on lined cookie sheet. Put chicken in 400 degree oven.


Then coat the wedges, and put on baking sheet. Sprinkle oil over them and put in oven.


For the chicken, check in about 25 minutes and what I do is scoop up the juices with a spoon, and put over each piece, helps crunch up the skin. For the wedges, after 30 minutes, turn over on another side, and sprinkle again with oil.


Both should be done in about a total of 45 to 50 minutes.


(Seems like a long recipe, but once you do it, it goes quickly).


I usually serve this with cut up raw veggies, then supper is all finger foods!


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I love casseroles and stews, too. Basically throwing in whatever you have, add seasonings and liquid, and in an hour and a half, supper is ready.


Here's Shipwreck Casserole:


In bottom of medium roaster or casserole (at least 2 litres/quarts) put 1 onion sliced up, then layer on top about four medium potatoes, sliced fairly thinly. Salt and pepper top of this. Then pat on about a pound of ground beef on top of this, so it's pretty even all over. Salt and pepper, and some garlic powder. Sprinkle 1/4 cup raw white rice over top, and then 1/2 cup chopped celery OR 1/2 cup frozen mixed veggies.


In a separate bowl, mix one can tomato soup with one can water, then pour over top of the casserole.


Cover, and bake at least an hour and a half to two hours at 350 degrees.
You can make your recipe into Monterrey Chicken by squeezing lime juice over everything before you bake it. Then mix 1 1/2 cup Mexican blend cheese, 1/4 cup chopped cilantro and 1/2 cup salsa together in a bowl. Sprinkle it over the chicken in the last 5 or 10 minutes.





Or you can try this oven classic when you have leftover cooked brocoli (You can just thaw frozen chopped broccoli (10 ounce) package instead.





Chicken Divan


INGREDIENTS


2 1/2 cups cooked chopped broccoli


2 cups shredded, cooked chicken meat


2 (4.5 ounce) cans mushrooms, drained


1 (8 ounce) can water chestnuts, drained (optional)


2 (10.75 ounce) cans condensed cream of chicken soup


1 cup mayonnaise


1 teaspoon lemon juice


1/4 teaspoon curry powder


1 tablespoon melted butter


1/2 cup shredded Cheddar cheese





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Arrange cooked broccoli in a lightly greased 3 quart casserole dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts.


In a medium bowl combine the soup, mayonnaise, lemon juice, curry powder and butter/margarine. Mix together and pour mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven for 30 to 45 minutes.








THis one is really easy too.


Easy Chicken Rice Casserole








INGREDIENTS


6 skinless, boneless chicken breast halves, cut into bite size pieces (OR NOT)


2 cups milk


2 cups uncooked white rice


2 (10.75 ounce) cans condensed cream of chicken soup


1 teaspoon seasoned salt





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.


Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.





Now go browse around on allrecipes.com

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