What can I cook for my family?!


Question: I'm cooking dinner for my family tonight. Can you suggest something exotic but simple and fairly easy to do?

Links to recipes would be good. :)


Answers: I'm cooking dinner for my family tonight. Can you suggest something exotic but simple and fairly easy to do?

Links to recipes would be good. :)

www.foodnetwork.com...lots to choose from. I reference this site when I want to try something new.

order a Chinese its easier

pork chop rice spainsh

Here’s one that I’ve made a bunch of times. I pop it in the slow-cooker in the morning and it comes out so tender and very flavorful. Super easy too. I use the low-sodium soy sauce. Most of the roast will not be submerged in liquid- that’s fine- it still comes out tender. I always make the gravy in a saucepan, the slow cooker has never thickened it up enough for me. If you like spicy- the sauce tastes incredible with hot sauce- the Cholula hot sauce is my favorite for this one.

Teriyaki Pork Roast

INGREDIENTS
1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

SERVINGS 6-8

DIRECTIONS
Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

Remove roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy. Yield: 6-8 servings.

foodnetwork.com
they have awesome recipes!!!

Chicken a la King

1 1/2 pounds skinless, boneless chicken breasts
1 small onion
4 teaspoons olive oil
1 cup presliced mushrooms (from the salad bar or produce department)
1/3 cup flour
1 cup milk
1 cup half-and-half
1/4 cup chopped parsley
1/2 cup frozen peas, thawed
One jar (2 ounces) diced pimiento, drained
1/2 teaspoon paprika
Salt and freshly ground black pepper

Cut the 1 1/2 pounds of chicken breasts into 1/2-inch cubes. Chop the onion. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. Add the cubed chicken and the chopped onion and cook, stirring, until the chicken pieces are golden brown, about 4 minutes.

Add the 1 cup sliced mushrooms and cook, stirring, 1 minute. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. Gradually pour in the 1 cup each milk and half-and-half and stir to blend. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes.

Meanwhile, chop enough parsley to measure 1/4 cup. Remove the chicken mixture from the heat and stir in the parsley, 1/2 cup thawed peas, 1 jar drained pimiento, 1/2 teaspoon paprika, and salt and pepper.

SERVES 4


Polynesian Chicken

1 3-pound roasted or barbecued chicken (from the deli)

1 can (15 ounces) sweet potatoes, drained

1 peeled, cored, sliced fresh pineapple (from the produce section)

3/4 cup apricot preserves

1/4 cup fresh lemon juice

2 tablespoons soy sauce

Preheat the oven to 425 degrees F. Cut the chicken into pieces, arrange on a well-oiled , aluminum-foil lined rimmed baking sheet with the sweet potatoes and pineapple slices.

In a small bowl, combine the 3/4 cup apricot preserves, 1/4 cup lemon juice, and 2 tablespoons soy sauce. Spoon over the chicken, potatoes, and pineapple.

Bake until the chicken is heated through, about 10 to 12 minutes.

SERVES 4


Fast Greek Style Lasagna

1 (27 oz.) jar garden style OR sun-dried tomato and basil pasta sauce
9 oven ready, no boil lasagna noodles (from a 9 oz. box), uncooked
1 (6 oz.) package prewashed fresh baby spinach
1/2 C. each chopped red onion and red bell pepper, microwaved together in microwave oven on high power 1 to 2 minutes until softened
1 to 1 1/2 C. pitted, cut up kalamata olives
1 (28 oz.) can diced, peeled tomatoes, drained
16 basil leaves
1 C. shredded mozzarella cheese
2 C. crumbled feta cheese

Spoon 1 cup pasta sauce over bottom of a 12x8-inch rectangular baking dish. Top with 3 uncooked lasagna noodles.

Spread evenly with 1/2 of package of spinach, then sprinkle evenly with all of onion-red pepper mixture, 1/2 of olive pieces, 1/2 of drained tomato pieces, 8 basil leaves, 1/2 cup shredded mozzarella and 1 cup crumbled feta.

Add 1/2 of remaining sauce, spreading evenly. Add another layer of 3 noodles, remaining spinach leaves, remaining olive pieces, tomato pieces, basil leaves and crumbled feta. Add remaining 3 noodles and remaining sauce. Cover tightly with foil.

Bake in preheated 375°F. oven 50 to 55 minutes. Remove cover, top with remaining 1/2 cup mozzarella cheese and bake 5 to 10 minutes longer. Let stand 10 to 15 minutes before serving.

Makes 6 servings.

I'm doing spag bol, not very exotic but everyone likes it :0)

buy a jar of dolmio and it gives you the recipe on the jar

happy cooking :0)

stir Fry with rice first get frozen veggies and chicken breasts dice the chicken bun it under a rock pour sweet and sour over it done

http://www.google.co.uk/search?hl=en&q=s...

http://allrecipes.com/Recipes/Main-Dish/...

Dancewswithwolves hus hit the nail on the heid!! Ye cannae go wrong wi' spag bol. Packet o' spaghetti and a jar o' sauce!! Only cookin' is boilin' up yon pasta and gently heatin' yer jar o' sauce...It's great fur a dinner munchie.

curry and rice or chips

Chicken Scampi
(easy but delicious and elegant)

1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.
-------------------------------

Crescent Chicken Bundles
Yield: 16 bundles

2 (3 oz) packages cream cheese, softened
4 TBSP butter or margarine, melted and divided
2 TBSP minced chives or green onions
2 TBSP milk
1/2 tsp salt
1/4 tsp pepper
4 cups cooked and shredded chicken
2 tubes (8 oz) crescent rolls
1 cup crushed croutons or seasoned breadcrumbs

In a mixing bowl, beat cream cheese, 2 TBSP butter, chives, milk, salt and pepper until smooth. Stir in chicken.

Unroll crescent roll dough and separate and flatten slightly. Spoon about 1/4 cup chicken mixture onto the center of each triange. Bring edges up to the center and pinch to seal. Brush with remaining butter and sprinkle with crushed croutons, lightly pressing down. Transfer to ungreased baking sheets. Bake remaining chicken bundles at 350*F for 20-25 minutes, or until golden brown.

To use frozen bundles: Cover one baking sheet w/ unbaked buncles and freeze until firm; transfer to a covered container for storage. Freeze for up to 2 months. Thaw in the refrigerator and bake as directed.
------------------------------

Deep Dish Taco Squares

2 cups biscuit mix
? cup cold water
1( 8-oz )carton sour cream
1/3 cup prepared Ranch salad dressing
1? pounds ground beef
? cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (? cup)
1 (8-oz) can tomato sauce
? cup mild salsa
2 cups shredded cheddar cheese

Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375oF for 9 minutes.
Combine sour cream and Ranch dressing. Spread over baked crust and set aside.
Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.
Sprinkle cheese evenly over meat mixture. Bake at 375oF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.

** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions. Omit salsa and add a second can of plain tomato sauce.

--Sugar Pie

Slow Cooker Teriyaki

2 lbs steak, chicken, pork (cut into bitesize pieces)
1 onion (cut into bitesize pieces)
1 bell pepper (cut into bitesize pieces)
1 cup soy sauce
2 tablespoons sugar
2 teaspoons ginger (ground or fresh grated)
2 tablespoons vegetable oil
2 tablespoons minced garlic

Layer first three ingredients in crockpot (meat on bottom). Then whisk all remaining ingredients in separate bowl then pour on top. Cook on low for 4 - 6 hours. Serve over rice.

chicken fajitas.
you need boneless, skinless chicken breasts, fajita seasoning, bell pepper, onion, tomatoes, one beer, garlic, flour tortillas
cut chicken into bite-size pieces, season with fajita seasoining and half the beer and place in fridge to marinate for at least 30 minutes
to cook chicken:heat couple of tablespoons each of olive oil and butter. add chicken pieces when hot and cook until done, turning as needed. place pieces in a separate dish on paper towels to drain.
add more olive oil and butter and start cooking onion, then add bell pepper and last add garlic. when veggies are done put chicken back in and add the rest of the beer and some more fajita seasoning. let this cook down.
heat tortillas in oven or in a skillet.
serve with black beans and rice.

My partner likes it when I make him cherry glazed chicken breasts, smashed potatoes or rice and a veggie.

Cherry glazed chicken breasts:

1 can cherry pie filling
4-6 boneless chicken breasts

Heat oven to 350 degrees F. Place the chicken breasts in a glass baking pan that has been sprayed with a non-stick cooking spray like Pam. Spoon just enough of the cherry pie filling over the chicken to cover lightly. Place pan into oven and cook for 1 hour and 15 minutes spreading more of the pie filling over the chicken every 15 minutes.

This is very easy and you get a nice moist chicken breast. This also works well for Cornish game hens and pork chops.

SAC

spag bol





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