Whats Your favorite Dinner Recipes?!
Answers: Im looking for some different things to make for dinner.
Speedy Spaghetti Dinner
INGREDIENTS
1 pound Bob Evans? Original Recipe or Italian Sausage Roll
1 (28 ounce) jar your favorite sauce
1 (8 ounce) package your favorite pasta
DIRECTIONS
In a skillet, crumble and brown sausage over medium heat until cooked. Stir in your favorite pasta sauce and heat until warm. Cook pasta according to package directions. Serve sauce over pasta.
Vegetarian manchurian with noodles
I think veg.chopsey will be a nice idea and coke,of course.may be chinese rice or noodles will impress your friends.
Gosh, I have so many that it would take pages. But here are a few of our favorites.
Poppy Seed Chicken Casserole
5 boneless chicken breasts, cooked
1 can cream of chicken soup
8 ounces sour cream
4 cups Ritz crackers
1 stick butter, melted
1 tablespoon poppy seeds
Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray. In a bowl, mix chicken, cream of chicken soup and sour cream. Dump this mixture into the casserole dish and spread evenly.
Crush crackers and mix with melted butter. Spoon cracker mixture over chicken. Sprinkle poppy seeds on top. Bake uncovered at 350 degrees for 30 minutes or until lightly browned.
Taco Soup
2 Lbs Lean Ground Beef
1 Medium Yellow Onion, chopped
2 Cans Diced Tomatoes
1 Can Pinto Beans
1 Can Black Beans
2 Cans Corn
1 CanRo-Tel Tomatoes (Mild or Regular)
1 Package McCormick's? Taco Seasoning
1 Package Hidden Valley? Ranch Dressing Mix
1 Cup Grated Cheddar Cheese
1 Medium Avocado, peeled and sliced
1 Bag Tortilla Chips
Brown the Ground Beef and chopped Onion, draining off any excess fat. Add all the remaining ingredients, including the juices.Simmer for 30 minutes. Serve with grated cheese and sliced avocados on top and tortilla chips.
Chicken and Dumplings
Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk
Cookware and Utensils:
1 - Measuring Cup
1 – Boiling Pot
1 – Stand Mixer Or Mixing Bowl With Hand Blender
1 – Rolling Pin
1 – Stirring Spoon
As always the key to great cooking is to be prepared and to use quality ingredients.
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve.
This is one of our favorites.
Creamy Chicken Divan
Chicken Filling
3 pounds chicken breast
1 medium yellow onion, sliced
2 bay leaves
4 cups fresh broccoli florets
Creamy Sauce
2 (10 3/4 ounce) cans cream of celery soup
1 1/2 cups mayonnaise
1 tablespoon mild curry powder
1/2 teaspoon garlic salt
Topping
2 cups shredded cheddar cheese
Rice
2 cups long-grain rice
4 cups water
Set out a 13 x 9 x 2-inch glass baking dish. Place chicken breast, onion, bay leaves in a large stock pot.
Cover with water and cook over high heat until water comes to a boil. Reduce heat to medium and then cook just until chicken is no longer pink inside. Remove chicken and discard vegetables and stock or save for making a soup recipe.Place broccoli in a large saucepan and cover with water. Cook over medium just until broccoli is tender but still bright green. Cut chicken up into bite size pieces for casserole. Place in baking dish. Top with broccoli. In a large bowl, mix the cream of chicken soup, mayonnaise, curry powder, pepper and garlic salt. Stir until well blended, then spread over chicken and broccoli. Top with cheddar cheese. Bake in a 350 degree oven for 30 minutes. In the meantime, make rice in your rice cooker or in a saucepan according to package directions. Makes 6-8 servings over rice
Stuffed with meat red peppers with white sauce, chicken meat in Jena glass with cheese and broccoli, soup with meat balls.
Beef Rouladen (German Flank Steak roll-ups)
Ingredients:
* 1/4 cup Dijon mustard
* 8 slices top round steak, 1/4 inch thick (about 2 pounds)
* Salt and pepper to taste
* 8 bacon strips
* 1 large onion, cut into thin wedges
* 3 tablespoons vegetable oil
* 3 cups beef broth
* 1/3 cup all-purpose flour
* 1/2 cup water
* Chopped fresh parsley, optional
Directions:
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.
EASY BAKED CHICKEN DINNER
4-8 chicken breasts, bone in or boneless
1 can cream of celery soup
1 c. brown rice (UNCLE BEN'S? whole brown rice)
1 pkg. frozen mixed vegetables
In a serving baking dish lay defrosted chicken pieces side by side.
Spread 1 can of cream of celery soup over chicken. Cover with foil and bake at 350 degrees in oven for one hour. One the stove prepare rice and vegetables as directed. Serve all 3 items on each plate using chicken cream for gravy as requested.
Serves 4-8.