BEST Homemade Dinner Recipe, any Ideas?!
Thanks.
Answers: Can you tell me what you think Is the best Homemade, Dinner Recipe?
Thanks.
i can tell you the simplest one i know it′s chicken with salt pepper a homemade sauce and boiled vegetables
ingredients:
2 teaspoons salt
2 teaspoons pepper
1 cup of chili sauce
1/2 cup of mustard
1 teaspoon basil
1 chicken
carrot,broccoli,beans any quantity
instructions:
first defrost the chicken and wash it with lemons add the mustard the salt and pepper and the chili sauce in a bowl and mix then put in fridge then while that is cooling boil some water and boil all of the vegetables salt if needed then get the sauce out of the fridge cut the chicken into desired peaces(you can leave it whole if you want) and brush put the sauce all over it then put it in the oven (you have to check every 10-20 minuets ) when it′s golden brown take it out and serve with the vegetables season if needed.
:::Chicken Tortilla Soup:::
Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!
2-4 cans chicken stock (depending on desired thickness, personal preference)
2 cans crushed tomatoes
1 can diced tomatoes (can use another can of crushed if you don't like chunks or vice versa)
1 can whole corn kernels
1 can black beans
1 small can green chilies (optional to taste)
1 14-oz can enchilada sauce
1 small onion (diced)
2-3 cloves of garlic (minced)
2 tablespoons fresh cilantro
3 teaspoons cumin
3 teaspoons chili powder
Salt and Pepper to taste
1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up... whatever I have on hand really. Sometimes I even make it with beef!)
Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.
I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is...
For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!
=] This is a favorite of all my friends and family!
This sounds so simple but I LOVE it-
A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.
INGREDIENTS
1 (16 ounce) package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top
Chicken and Dumplings
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Recipe from Rachel Ray and it is delicious! The ultimate comfort food
Tagliatelli with Chestnuts, Pancetta, and Sage
Ingredients:
3 ounces pancetta (Italian unsmoked cured bacon), chopped
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely
crumbled
8 ounces dried flat egg pasta such as tagliatelle or
fettuccine
1 cup finely grated Parmigiano-Reggiano
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley
Directions:
1. Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
Enjoy!! :)
Chicken Breast
Bacon Pieces
Pineapple
Oyster sauce
Parmesaen Cheese
Puff pastry
(put in as much or little)
Cut a pocket in chicken place all ingriedents in wrap in pastry place in oven 200 fanforced for 1hr 15min serve with vege bake or a salad
Southern-style Oven Fried Chicken
Ingredients
?? cup all purpose flour
?? tsp table salt
?Pinch of pepper
?3 ounces buttermilk
?? cup cornflake crumbs
?1 pound uncooked boneless skinless (4 oz pieces)
Directions
1.Preheat oven to 365F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
2.Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
3.Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
4.Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.
Traditional Mandarin Fried Rice
by: Chef Ming Tsai
Ingredients:
?4 tablespoons canola oil
?3 eggs, beaten lightly
?2 tablespoons finely chopped garlic
?2 tablespoons finely chopped fresh ginger
?1 la chang (Chinese sausage), cut into 1/8-inch dice, crumbled
?1 bunch scallions, white and green parts chopped and reserved separately
?5 cups cold cooked rice
?2 tablespoons soy sauce
?1/2 teaspoon white pepper
?Salt, if needed
Directions
1.Heat a wok or large nonstick skillet over high heat.
2.Add 2 tablespoons of the oil and swirl to coat the pan.
3.When the oil shimmers, add the eggs, which will puff up.
4.Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
5.Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
6.With the edge of the spatula, break the eggs into small pieces. Set aside.
7.Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
8.When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
9.Add the la chang, the white parts of the scallions, and the rice and toss thoroughly until heated through.
10.Add the soy sauce, pepper, and reserved eggs and toss.
11.Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
12.Serve immediately.
while recently moving, we didn't have our books unpacked so i went online & stumbled onto this great recipe site--i love you recipes.com so far in 3 weeks we've tried 4 of them all were awesome!! it looks like recipes are added daily. for us it's been great.
To me, homemade means doing everything from scratch. I can make my own ravioli making both the pasta and the filling. I can also make cannelloni or lasagna from scratch. Either one of these three makes a terrific home made dinner. I would also add my home made pizza...the dough is easy to make and the results are awesome....after all growing up in Italy has its advantages... :-)