Ideas for meals?!


Question: I will have a lot of extra time during spring break, and I would like to cook some nice meals for my family. Does anybody have any suggestions for nice meal ideas? i.e, the main entree, side dishes, drinks, and desserts? What are your favorite meals? Thanks in advance!


Answers: I will have a lot of extra time during spring break, and I would like to cook some nice meals for my family. Does anybody have any suggestions for nice meal ideas? i.e, the main entree, side dishes, drinks, and desserts? What are your favorite meals? Thanks in advance!

I love to cook, too. Unfortunately I'm on spring break and sick with a cold! I hate that! If I were well, I would be making some of my favorites that take more time and are worth it. Here are some meal ideas:

Manicotti

1 package Hillshire Farm Italian Sausage (Mild)
1 (12 ounce) can tomato sauce
1 can tomato paste
1 can water
salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 box fresh mushrooms, sliced
Filling
1 container ricotta cheese
2-3 cups mozzarella cheese, shredded
1 cup parmesan cheese
1 package frozen spinach, chopped or 8 ounces fresh spinach, chopped fine
1 egg
salt and pepper
1 box manicotti, boil as directed on package

Squeeze out of casing into hot kettle.
Brown.
Add tomato sauce, tomato paste and water.
Add salt, pepper, garlic powder and oregano.
Put mushrooms in 30 minutes before preparing dish.
Stuff Manicotti with cheese mixture.
Put some sauce on the bottom of 9 x 13 pan.
Place Manicotti in rows so they're not touching each other.
Pour remaining sauce on top.
Top with some Mozzarella.
Put in oven at 350F degrees until it bubbles.

Great pasta sides:
Homemade garlic bread:

1 cube real butter
3-4 cloves garlic, minced

Saute together about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!

Caesar Coleslaw

1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing

Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!

Chicken Pot Pie

1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!

You can add a bit of sage and poultry seansoning if you liked it more spiced....I do for at home,,,but when I take it somewhre,,,,I leave them out...some people can't eat spicy.....I will sometimes add a little parsley, and thyme....instaed of the sage and poultry seasoning....just for a change....

Chicken Fried Steak

1-2 pounds tenderized round steak
2 cups flour
2 Tbsp seasoned salt
2 tsp pepper
Vegetable oil

Heat a skillet with ? inch vegetable oil until hot. Mix flour, seasoned salt and pepper together. Put on a plate. Cover serving size pieces of steak with the flour mixture on both sides. Coat well. Cook each side in oil approx. 4 minutes. Remove steak from pan and keep in a warm 250 degree oven.

Gravy:
Drain all but ? cup of the oil. Make sure you keep all the crusty, wonderful bits in the pan. Add ? cup of flour all at once. Stir to mix. Continue stirring and let cook 1 minute. Add 2 cups milk or half and half (depending on how rich you want it to be) all at once. Stir, stir, stir, until it boils and gets thick.

BBQ ribs are delicious with this sauce:

Ina Gartne's recipe.

Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Appetizers and snacks: (Sometimes we like to make a meal out of just appetizers. That's fun!)

Cream Cheese Cracker Spread:

5 green onions with tops, chopped
1 lg. can black olives, chopped well
1 cup finely grated sharp cheddar cheese
3-8oz. cream cheese, softened
Dash garlic powder
Dash onion powder
Salt
Pepper

Blend all ingredients together (I use a hand mixer). Serve in a pretty bowl with crackers.

Chicken Wings

We're all about easy! I buy the best sauce I can find for the flavor I want (terriaki, BBQ, etc.), then put the wings and the sauce in the crock pot until done (about 4-6 hours). If they're done sooner, I turn the crockpot to 'warm' and let them simmer. Yum!


This is the best and easiest dip recipe, and people always rave! I tell them it’s really hard to make (lol):

Cream Cheese Dip

2 large blocks of cream cheese
1 large jar Pace picante (medium)-use most of the jar

Soften cream cheese and mix with hand mixer until smooth. Add picante and mix with hand mixer. Leave in frig for a few hours to blend flavors. Serve with chips.

I know it seems too simple to be great, but it is!

I also like to make soup when I have time. Here are a few good soups:

Cheeseburger Paradise soup

INGREDIENTS
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms (optional)
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Black Bean Soup:

2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin, a couple of palm fulls
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes

Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. D

Favorite Meals:

Chicken Spaghetti, salad, garlic bread......typically don't serve desert with this one, but something with some fruit in it would be a nice touch

Chicken Fried Steak, Mashed taters, bacon green beans, homemade rolls, sheet cake

Parmesan Chicken Fingers, Mashed taters, peas, salad, pie (just pick your favorite)

BBQ Chicken hind quarters, twice baked potatoes, corn on the cob, jello parfaits

Tacos & Nachos, mexican ice cream for desert

oh, I could go on and on, but these are pretty much my top favorites! If you need recipes or help, let me know, happy cooking!

http://www.uclick.com/client/adv/mu/

That's a great menu-planning website w/ menus, shopping lists, and recipes.

Not sure if your family has non red meat eaters, non pork eaters, etc... so I'll give you a few ideas:

Turkey Meatloaf, corn and creamy mashed red or yukon potatoes

Slow baked tender spare ribs, green beans and au gratin potatoes

Can't go wrong with spaghetti!

Baked Mac&Cheese, BBQ chicken and steamed broccoli.

I can email you the recipes if your interested. They're all in my head, I'd have to write them down for you! Boy, do I miss having spring breaks! Enjoy!

lasagna, salad, garlic bread
roast beef, mashed potatoes, green beans
meatloaf, homemade mac and cheese, corn
chicken parm, speghetti, salad
pork chops, fried potatoes, glazed carrots

desserts: brownies, cakes, pies, chocolate mouse

chicken casserole, mash pots, carrots and peas. yummy!!

Make a casserole! Campbell's commercials say that casseroles bring families together. lol

ok.

quick, easy, home cook and delicious food = nigella lawson (you can get hers thru foodnetwork.com, foodtv.ca, youtube.com)

pastry and dessert = chef anna olson

dessert, bake, cook, etc = chef doona dooher

italian food = chef giada de laurentiis


professional chefs (shown before in tv)
http://www.foodnetwork.com

http://www.foodtv.ca

http://www.rachelraymag.com/recipes


australia magazines
http://www.taste.com.au


others:
http://www.myrecipes.com

http://www.bettycrocker.com

http://www.recipezaar.com

http://www.joyofbaking.com

http://www.kraft.com.au

http://www.mrbreakfast.com

http://www.cupcakerecipes.com/index.htm


asian site:
http://www.kuali.com

http://www.rasamalaysia.com

Glazed Pork Chops - from the Campbell's soup can

2 tbsp. cornstarch
1 tbsp. margarine
6 pork chops, ?” thick
1 can French Onion Soup
2 tbsp. packed brown sugar

1. In skillet, melt margarine. Cook half the chops 10 min. or until browned on both sides. Remove. Repeat with remaining chops.
2. In skillet, combine soup and sugar. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 min. or until chops are no longer pink; stir occasionally.
3. In a cup, stir together cornstarch and ? cup water; set aside.
4. Remove chops; keep warm. Stir cornstarch mixture into skillet. Cook until mixture boils and thicken; stir constantly.

I serve the pork chops with flavored pasta and a salad.

Or if you like chicken:

I like to serve it with zucchini and yellow squash sauteed in olive oil. This is one of my husband's favorites.

Chicken Piccata

3 skinless, boneless chicken breasts
? cup flour
salt
pepper
? tsp. paprika
? cup margarine
1 Tbsp. olive oil
4 Tbsp. water
4 Tbsp. lemon juice
Hot cooked fettuccini (cooked according to the package)

Cut all the fat off the chicken. Place chicken breasts between 2 sheets of wax paper and pound with a wooden mallet (or whatever you can find to pound it with) until thin (about ? inch). Cut the chicken into small pieces, like 3 inches long. Combine flour, salt, pepper and paprika in a plastic bag. Add chicken and coat well. Shake off any excess. Heat margarine and olive oil in a large skillet and add chicken, a few at a time and cook over medium to medium high heat until lightly browned on both sides. Remove and continue until all the chicken is cooked. Drain on paper towels and keep warm.

Deglaze pan with water (pour the water in the pan and scrape it). Add the lemon juice and return chicken to skillet
==================
Homemade chili and cornbread.
Baked chicken, pan fried potatoes, fried okra.

Chicken Fried Steak and Cream Gravy
Steak:
oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
3 eggs
2 cups milk
Gravy:
1/4 cup flour
salt and pepper
4 cups milk
1-2 tablespoon drippings, included the cooked bits
--Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour. Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain.
Gravy: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak.
*Serve with mashed potatoes and biscuits
======================
Chocolate Mousse

600ml heavy cream
tin of condensed milk
chocolate biscuits
chocolate

whip together cream and condensed milk for about 10 min until really thick,layer biscuits in bottom of dish,add choci to mix,spoon into pan, top with biscuits,freeze for about 1 hr.





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