Country Style Supper Skillet Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
• Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
• Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Steps:

• Cook beef, onion and garlic in skillet until browned.
• Pour off fat.
• Add soup, broth, thyme, tomatoes and zucchini.
• Heat to a boil.
• Stir in pasta.
• Cook over low heat 15 minutes or until done.

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in large skillet over medium heat.
• Add chicken and onion.
• Sautee for about 3 minutes.
• Add green beans, undrained tomatoes, carrots, potatos, rice, salt and pepper.
• Mix gently.
• Pour water over top of chicken mixture.
• Cook, covered, over medium-low heat for 20 minutes or until potatoes and rice are tender.
• Sprinkle chicken mixture with cheddar cheese.
• Let stand, covered, for 5 minutes.
• Enjoy!!!!!!!! :)
• **NOTE:You can speed cooking by using cubed canned potatoes andinstant rice.
• Add the potatoes and rice to skillet; bring to a boil and remove from heat.
• Let stand, coveredm for 5 minutes.
• Proceed as recipe directs.

Steps:

• Heat the oil in a large skillet. Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes. Add the broth, cover and cook until the wheat is tender, about 20 minutes. If the wheat is tender but has not absorbed all of the water, remove the cover and cook for another few minutes, stirring occasionally until the excess moisture has evaporated. Add the sundried tomatoes and pesto; season to taste with salt and pepper. Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through. Adjust seasoning. Serve with sour cream or plain yogurt as a topping.