A recipe????!
Answers: I need a recipe for dinner that you can make in the microwave or on the stove that is really quick and easy and something you can make with common, everyday ingredients. Also, something yummy. Thank you!!!!!
Taco Salad
1 pound(s) (90%) lean ground beef
1 tablespoon(s) chili powder
1 jar(s) (16 ounces) mild salsa
1 small head iceberg, sliced, substitute romaine lettuce
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1/2 cup(s) (2 ounces) Cheddar cheese, shredded
1/4 cup(s) sour cream (optional)
1/2 bag(s) (13 1/2-ounce) bag tortilla chips
Fresh cilantro leaves, for garnish
Heat nonstick 12-inch skillet over medium-high heat until hot. Add ground beef and cook 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Skim off fat. Stir in chili powder, 2/3 cup salsa, and 1/4 cup water; heat to boiling.
Divide lettuce among 4 dinner plates. Top with beef mixture, beans, Cheddar, remaining salsa, and sour cream if using. Arrange tortilla chips on plate around salad. Garnish with fresh cilantro leaves. Use chips to scoop up beef mixture or to crumble over top of salad.
How about macaroni cheese? make or buy a cheese sauce heat that up, then boil macaroni, then add all together.
1 tablespoon butter or margarine
1 tablespoon plain flour (sieved)
Half a pint of milk (semi-skimmed is fine)
4oz grated hard cheese (such as Cheddar or Double Gloucester). You can add extra cheese for a thicker or cheesier sauce.
Salt (to taste)
Fresh ground black pepper (optional)
How about a can of cream of something soup, a small (10oz, I think, the frozen-brick ones) package of frozen mixed veggies (or about half a bag of your favorite frozen fancy veg mix) and about a pound of meat, served with rice or pasta all mixed in?
Brown the meat if it isn't already cooked. Cook the pasta according to package directions. To the meat, add the soup and veggies, stir and let it all simmer. Stir in the rice or pasta right before serving. Garnish with those little fried onion bits or some grated cheese, if you like.
This general 'recipe' works with cream of chicken, celery, mushroom, or cheese soup, and with diced chicken, ground beef, diced leftover ham, or even sliced hotdogs. That's why I left the soup and the meat rather vague. It works with almost anything. Choose a combination you like, and have fun with it. With ground beef, to make a beefier sauce, stir 1 packet dry brown gravy mix into a can of cream of mushroom soup and add about 1/2 cup or so of water. This one's really very flexible.
1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut
Salt
3 tablespoons extra-virgin olive, divided
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
Black pepper
3 tablespoons all-purpose flour
1 cup milk
White meat from Rotisserie Chicken
1 box frozen chopped spinach, defrosted and excess liquid squeezed out
1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes
1 cup plain or Italian bread crumbs
1 can Tomato Sauce (12 oz)
Preheat broiler.
Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite.
While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the chicken, spinach, tomato sauce, and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne (if you want) and remove from the heat. Taste and add a little salt, if you like.
Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish.
To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy.
OR Artichoke Lemon Chicken
cut up boneless skinnless chicken; dredge in flour (I prefer Wondra), put in hot skillet with olive oil, when chieck browned, remove from pan. Deglaze pan with 1 cup white wine and/or chicken broth. As ti simmers add a 1-2 tablespoons flour. Add 3 tablespoons lemon juice and 1 jar of artichoke hearts. Add 2 tablespoon capers. return chicken to pan and simmer for 10 minutes on low. Serve over rice or noodles.
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