Main Dish Entrees
1 cup pancake mix
Combine ingredients in mixing bowl; blend. Cook pancakes on hot griddle and serve with Cinnamon Apple Topping. CINNAMON APPLE TOPPING
3 cups sliced, apples Place all ingredients in coated skillet. Cook over low heat, turning occasionally until apples are glazed and tender; about 10 minutes. Serve over Apple Pancakes.
6 eggs Spray skillet with vegetable cooking spray. Heat skillet over medium heat. Beat eggs, soy milk, onion, sage, thyme and pepper in medium bowl with a wire whisk. Pour into heated skillet and cook, stirring frequently until eggs are cooked and scrambled. Remove eggs from skillet and set aside. Place sausage in skillet and cook until sausage is browned and fully cooked. Remove from pan and drain. Add sausage to scrambled eggs and toss slightly. Place about ½ cup scrambled egg mixture on each tortilla and sprinkle with 2 tablespoons of cheese. Roll tortilla into burrito and serve with salsa. Makes 8. CHICKEN TORTELLINI SOUP Combine chicken broth, water, chicken thighs, garlic, leeks, soybeans, frozen vegetables, edamame, green oions and basil in slow cooker. Cook on low for 6 to 7 hours until chicken is done. Remove cooked thighs; debone and cut meat into pieces and return meat to slow cooker. Add tortellini, mushrooms and spinach cook about 30 minutes until tortellini is tender. Sprinkle with Parmesan cheese before serving. Serves 6 to 8. 3 slices bacon, chopped Sauté bacon in 4½ -quart soup pot; until nearly crisp. Add onion and celery; cook until onions are translucent. Add clam juice, water and potatoes; simmer 15 minutes or until potatoes are tender. Add clams, soy milk and heavy cream; heat until mixture is thoroughly heated but do not boil. Blend ¼ cup soy milk with ¼ cup soy flour blend until smooth; add to hot mixture and cook 3 to 4 minutes until mixture thickens slightly. Garnish with additional crumbled bacon or chopped parsley. 4 slices bacon, chopped Place bacon and onion in Dutch oven or soup pot; cook until bacon and onion are tender. Stir in margarine. Add corn, potatoes and seasoning. Add milk and heat thoroughly. Stir in cheese and blend. Makes 6 servings. ¼ cup margarine Place margarine in baking dish. Melt margarine in microwave. Place brown sugar in small bowl and mix with cinnamon; sprinkle over melted margarine. Combine eggs and milk in pie plate and mix with fork. Dip bread slices in egg mixture to coat both sides; lay slices over sugar mixture in baking dish. Pour remaining egg mixture over bread slices. Cover with foil and refrigerate over night. Place covered baking dish in oven and bake at 375 degrees for about 25 minutes. Remove foil and bake an additional 15 minutes. Sprinkle with powdered sugar and fresh fruit. Makes 6 servings. 1 can (14.5 oz) cream style corn Combine all ingredients in mixing bowl. Pour into a greased 8x8x2-inch or 2 quart baking dish. Bake at 350 degrees for 50 to 55 minutes or until golden brown and knife inserted comes out clean. Adapted from Soyfoods Council Recipe
1 ½ cups chopped onion Cook onions and ground beef until meat is browned. Drain. Add remaining ingredients. Bring to a boil; then reduce heat and simmer for 60 minutes. Serves 6. FOCACCIA DOUBLE BEEF SANDWICH In mixing bowl, blend cream cheese, chopped dried tomatoes, onion, feta, garlic and basil. Split focaccia bread horizontally and spread with cheese mixture. Layer lettuce, roast beef, cheese, beef pastrami, tomatoes, onion rings and fresh basil and spinach. Add top half of focaccia. Cut into wedges to serve. Serve 4 to 6.
1- 9 inch deep dish unbaked pastry shell Sprinkle cheese over bottom of pastry shell. Top with edamame shelled soybeans, broccoli, carrot, red pepper and green onion. Combine eggs, light cream and salt; pour over vegetables. Bake at 325 degrees for 45 to 50 minutes or until knife inserted in center comes out clean. Remove from oven and let cool about 10 minutes before serving. Serves 4. GARLIC
MASHED POTATO
2 heads of garlic Place garlic in a small baking dish. Drizzle olive oil over garlic and bake for one hour at 350 degrees. Cool; then separate the cloves; discarding skins and reserving oil. Clean and peel potatoes and cut them into cubes. Place the cubed potatoes in a large pot with water to cover; boil over high heat uncovered for 30 minutes or until tender. Drain and transfer potatoes to a large bowl and beat with a mixer on low speed. While hot, mix in tofu, sour cream, Parmesan cheese, pepper, salt and reserved garlic with oil. Add milk as necessary to fluff the potatoes; stir in basil and serve immediately. Makes 8 servings. GRILLED CHICKEN BREAST WITH PEACH SALSA Peach Salsa 4 Boneless Chicken Breast Blend all salsa ingredients and refrigerate until serving. Blend all dry seasoning ingredients and sprinkle on both sides of chicken. Grill until desired doneness by testing with a meat thermometer. Serve with salsa. Serves 4. GRILLED CHICKEN BREAST WITH SAVORY RUB 2 tablespoons brown sugar Combine brown sugar, paprika, pepper, garlic powder and onion powder in small bowl. Lightly Brush chicken breast with vegetable oil. Sprinkle dry rub mixture over chicken and spread to coat both sides. Place chicken on grill over hot coals about 5-inches from heat. Cook about 15 minutes per side turning once during cooking. Cook until meat thermometer inserted into thickest part of chicken breast reaches 170o F. Let meat rest about 10 minutes. LAYERED SAVORY CHICKEN SALAD Place half of mixed greens into salad serving bowl and layer with half of chicken, cheese, roasted soy nuts strawberries and green onion. Repeat with remaining ingredients. Serve with Raspberry Vinaigrette as desired. Serves 4-6. BUILD-A- CHICKEN WRAP Place assorted ingredients on tortilla as desired. Fold tortilla in half; drizzle with barbecue sauce or Ranch Dressing. Makes 8. GRILLED PORK CHOPS WITH MEDITERRANEAN MARINADE 1/2 cup soybean oil Whirl all ingredients except pork chops in food processor for 15 seconds until blended. Place pork chops in food storage re-sealable bag; pour marinade over pork chops; seal bag and refrigerate for several hours. Remove pork chops from marinade. Discard marinade. Grill pork chops over hot coals to desired doneness or broil in the oven. Makes two pork chops. Marinade Nutrition Per Serving: (1 tablespoon): 70 Calories, 0 g Protein, 2 g Carbohydrate, 0 g Fiber, 7 g Fat, 1 g Sat. Fat, 0 g Trans Fat, 0mg Cholesterol, 35mg sodium Source: SoyConnection.com GRILLED PORK TENDERLOIN WITH STRAWBERRY SPINACH SALAD AND VINAIGRETTE Strawberry Vinaigrette Place all ingredients for vinaigrette in blender container. Whirl to thoroughly combine. Season pork tenderloin as desired with seasoning salt. Grill until desired doneness by testing with a meat thermometer. Let meat rest about 10 minutes; then slice diagonally and arrange on bed of spinach with strawberries, avocado slices and green onion. Drizzle with dressing right before serving. Serves 4. HASH BROWN BREAKFAST CASSEROLE
1 egg In medium bowl, combine 1 egg, green onion, basil, salt and hash browns. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake at 375 degrees for 5 minutes. Remove from oven. Sprinkle with vegetables, edamame and chicken. Blend together 5 eggs and soy milk until well blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake at 375 degrees for 45 minutes or until knife inserted near center comes out clean. Serves 6.
1 pound ground beef In large soup pot, brown ground beef and onion; drain. Stir in remaining ingredients and simmer about 1 hour to blend flavors. Serves 6.
3 medium potatoes, peeled, coarsely chopped ITALIAN PIZZA SANDWICH In skillet, sauté sausage, peppers, onion and garlic until sausage is cooked and vegetables are tender. Remove from heat; drain; let cool. In mixing bowl, blend cheese, tofu and basil. Stir in cooled meat mixture. On lightly floured board, roll pizza dough into large rectangle about 16x10-inch. Cut into two 8x10-inch pieces. Spoon half of the meat mixture on each section of dough to within 1 inch of edges. Fold dough over meat mixture and seal edges of dough and tuck edges under dough. Place on parchment lined baking pan. Use serrated knife to make four slits on top of each section of dough. Brush tops with beaten egg. Bake at 400 degrees for 15 to 18 minutes until golden brown. Remove from oven and wait 10 minutes to serve. Serve 4. KANSAS STIR-FRY In small bowl, combine cornstarch, instant bouillon, ginger and water. Add to vegetable and meat mixture. Cook and stir until thickened and bubbly. Makes 4 1-cup servings. Per cup: calories 250, 7 g fat (0 g sat fat), 96 mg cholesterol, 250 mg sodium, 10 g carbohydrate, 37 g protein (4 g soy protein), 2 g dietary fiber KICK-OFF SUPER SLIDERS Spicy Tomato Glaze: Blue Cheese Topping: Spicy Tomato Glaze: combine in small bowl honey, ketchup, Worcestershire sauce and red pepper sauce; top each burger with tablespoon of sauce. Blue Cheese Topping: in a separate small bowl combine soy sour cream, blue cheese, white vinegar, garlic and Worcestershire sauce. To serve top each cooked burger with Spicy Tomato Glaze and then Blue Cheese Topping. Serve with lettuce, tomato and onion and cocktail bun. Makes about 16 sliders. MARINATED GRILLED BEEF LIME KABOBS 11/2 pounds Boneless Top Sirloin Steak, cut in 2-inch cubes Blend lime juice, vegetable oil, garlic, soy sauce and dry mustard. Place beef cubes in plastic bag with marinade and refrigerate about 2 hours. Place marinated beef cubes on soaked kabob sticks; grill until desired doneness. Serves 4. Vegetable Kabobs Thread vegetables on soaked kabobs sticks and grill on edges of grill. MEXICAN BREAKFAST CASSEROLE In skillet, sauté sausage and onion until sausage is cooked. Remove from heat; drain. Place meat mixture into greased 9x9-inch square baking dish. Top with hash browns, green chilies and grated cheese. In mixing bowl, thoroughly combine eggs, soy milk, soy flour blend, baking powder and salt. Pour over meat and hash brown layers in casserole. Bake at 350 degrees for 40 to 50 minutes or until a knife inserted in center is clean when removed. Serve with toppings. Serves 4 to 6. MEXICAN SOUP Combine dry pork rub and soy flour blend into large plastic bag; add pork cubes and seal bag; coat pork cubes with dry mixture. Heat vegetable oil in soup pot; add coated pork and saute until pork is browned on all sides. Add onion, green pepper and garlic; cook until onion and green pepper are tender. Add beans, green chili peppers, cumin and chicken broth. Simmer for 30 minutes. Serves 4 to 6. Ladle soup into bowls and garnish with soy cream cheese, chopped green onion and corn tortilla strips. *Corn Tortilla Strips: Cut tortillas in half; stack tortillas and cut in strips. Heat vegetable oil in skillet and fry a few strips at a time until lightly browned; remove with slotted spoon and place on paper towel. Soy Flour Blend MINESTRONE Place bacon, garlic and onion in large soup pot and saute about 2 minutes or until bacon is partially cooked. Add carrots, celery, cabbage and edamame; cook until the vegetables are tender about 10 minutes. Add Italian seasoning, tomatoes, soybeans and chicken broth; reduce heat and simmer for 30 minutes. Add orzo and cook 15 minutes. Garnish with Parmesan cheese if desired. Makes about 10 cups soup. 3 tablespoons margarine, divided Coat a 9-inch pie plate with 1 tablespoon melted margarine. In small bowl combine seasoned breads crumbs and parmesan cheese. Sprinkle bottom and sides of pie plate with crumbs;shake out the excess and reserve. Place 2 tablespoons margarine in medium skillet; add sliced mushrooms and green onion. Saute for 5 to 7 minutes; remove from heat. In medium mixing bowl, blend eggs with soy milk. Add spinach, ham, cheese and seasonings; blend well. Pour into prepared pie plate; sprinkle with reserved crumb mixture. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes before slicing. Serves 6. 1 can (14 ½ oz) beef broth 1
tablespoon vegetable oil Stir fry 1 tablespoon vegetable oil, red pepper strips and broccoli until crisp tender. Stir in green soybeans and cook one minute. Remove vegetables and set aside. Stir fry sirloin steak in 1 tablespoon oil until almost done. Combine ginger, cornstarch, soy sauce and water in a small bowl. Add to beef and stir well. Add reserved vegetables and heat. Serve with hot steamed rice or Asian noodles. PARTY SANDWICH
½ cup soft silken tofu Blend tofu and ranch dressing until smooth. Add onion and garlic. Spread mixture onto tortilla; sprinkle with cheese and sprouts. Place turkey, avocado and tomato on tortilla. Fold and cut in half. Makes six wraps.
2 garlic cloves Sauté garlic in margarine. Add shrimp, crab and scallops separately; sauté briefly after adding each; do not overcook. Add remaining ingredients, except fettuccine; heat until hot. Serve over cooked fettuccine. Serves 6. *Includes sweet green soybeans Per Serving: Calories 498; total fat 26 g; saturated fat 13 g; cholesterol 134 mg; sodium 815 mg; carbohydrate 34 g; fiber 4 g; total protein 29 gram; soy protein 1.6 g. ½ pound ground beef Cook ground beef, Italian sausage, onion and green pepper in large skillet over medium heat until meat is no longer pink; drain. Add pasta sauce to skillet and heat mixture. Combine tofu, cheeses and basil in mixing bowl. Place 2 cups meat sauce in slow cooker; break 1/4 of the noodles to fit on top of sauce; cover with 1/3 cheese mixture and 1/3 mushrooms; repeat with 2 cups meat sauce, 1/4 of noodles, 1/3 cheese mixture and 1/3 mushrooms; repeat layers again and cover with remaining sauce and noodles. Cover and cook on low heat setting for 3 to 4 hours or until noodles are tender. Sprinkle with additional parmesan cheese before serving. Serves 6. 1 pound ground beef Cook ground beef, onions and garlic in skillet until meat is browned; drain. Place meat mixture in slow cooker with yellow and black soybeans, tomatoes, chicken broth, corn, green chilies and taco seasoning mix. Stir to combine. Place on low setting and cook for 4 to 6 hours. Serve with toppings. Makes 4 to 6 servings. SOUTHWESTERN MEAT RUB Combine brown sugar, paprika, cumin, cayenne pepper and salt. Brush meat lightly with vegetable oil and sprinkle rub mixture over meat. NOTE: For a milder variation reduce the amount of cayenne pepper. SOUTHWESTERN PORK TENDERLOIN Brush tenderloin with vegetable oil. Sprinkle dry rub mixture over meat and spread to coat both sides of tenderloin. Place tenderloin on grill over hot coals for direct heat. Cook until inserted meat thermometer reaches 160o F. Let meat rest about 10 minutes and then slice diagonally to serve. SOUTHWEST TORTILLA SLOW COOKER SOUP SOYBEANS AND HAM SOUP Place soybeans and 4 cups water in bowl and let set overnight. Drain soybeans and discard water. Combine soybeans, chicken broth, 3 cups water, carrot, celery, onion, potato, ham shanks, salt, pepper and garlic in slow cooker. Cover and cook on low heat setting for about 8 hours. Remove ham shanks and cut meat into pieces; stir meat into soup and serve. Serves 6 to 8. 2 tablespoons chili powder Blend seasonings; add vegetable oil and mix to form a paste. Spread seasoning on both sides of steaks. Grill until desired doneness by testing with a meat thermometer. Serves 4. SPRING VEGETABLE BEEF STIR-FRY 1 pound sirloin
steak, thinly sliced Stir-fry sirloin steak in skillet with vegetable oil and garlic. Add broccoli, edamame, carrots, red pepper, onion and asparagus; stir-fry 1 to 2 minutes. Add sauce. Garnish with soy nuts or peanuts. Serves 4. 1 medium onion, chopped Cook onion and ground beef until meat is browned; drain. Add remaining ingredients. Bring to a boil; then reduce heat and simmer for 60 minutes. Serves 6. YOGURT CEREAL BREAKFAST PARFAIT Alternately place yogurts, cereal and fruit in parfait glasses. Serves 4
1 pound ground beef Brown ground beef, onion and garlic; drain. Add beef broth, potatoes, carrot, edamame, Chile peppers and salt; cover and simmer 30 minutes. Add 2 cups plain soy milk. Blend ½ cup plain soy milk with 3 tablespoons soy flour until smooth; whisk into hot soup and cook for about 5 minutes or until hot. Add cheese and stir to melt. Ladle into soup bowls and top each serving with crumbled bacon. Serves 6 ©2002-2012
Kansas Soybean Commission & Association |