Help with a dinner idea?!
im open for ideas on what i should cook my boyfriend for dinner!. im new at cooking but i love to cook and try new things!. im just running out of ideas!.!.
do NOT answer this with a website!. i have been searching them just nothing is jumping out!.
i dont mind things that take time to cook!. my boyfriend doesnt much care for sea food though!.Www@FoodAQ@Com
do NOT answer this with a website!. i have been searching them just nothing is jumping out!.
i dont mind things that take time to cook!. my boyfriend doesnt much care for sea food though!.Www@FoodAQ@Com
Answers:
Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
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Best mac & cheese
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serveWww@FoodAQ@Com
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------------
Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
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Best mac & cheese
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serveWww@FoodAQ@Com
I made this for my husband when we were dating!.!.!.it was the first dinner I made!.!.!.!.!.Steak Diane(recipe follows), boiled redskin potatoes w/ butter and parsley, a nice salad and some crusty french rolls!.!.!.!.
CLASSIC STEAK DIANE
4 pieces fillet steak 1/4 inch think
1 oz (25 g) butter
2 tbs oil
worcestershire sauce
2 tbs lemon juice
1 1/2 tbs finely chopped or grated onion
2 tbs chopped parsley
Heat butter and oil!. Fry steaks for 1-2 minutes on each side!. Remove from pan and keep hot!. Add worcestershire sauce to butter and oil in the pan, then add lemon juice and warm through!. Add onion and parsley and cook slowly for 1 1/2 minutes!. Spoon sauce over steaks and serve immediately!.Www@FoodAQ@Com
CLASSIC STEAK DIANE
4 pieces fillet steak 1/4 inch think
1 oz (25 g) butter
2 tbs oil
worcestershire sauce
2 tbs lemon juice
1 1/2 tbs finely chopped or grated onion
2 tbs chopped parsley
Heat butter and oil!. Fry steaks for 1-2 minutes on each side!. Remove from pan and keep hot!. Add worcestershire sauce to butter and oil in the pan, then add lemon juice and warm through!. Add onion and parsley and cook slowly for 1 1/2 minutes!. Spoon sauce over steaks and serve immediately!.Www@FoodAQ@Com
Crumb some lamb cutlets, fry them and serve with whatever you like ie!. mash, steamed veg, chips, salad!. They taste even better with some gravy!.
Or try a chicken parma!? Butterfly your chicken breast, coat in flour, then coat in egg and then into breadcrumbs!. If you want to double crumb, into the egg and then the bread crumbs again!. Fry in a pan, then put onto an oven tray, top with ham, a thick tomato sauce, and grated cheese and then into the oven at 180degrees until chicken is cooked through!. (cooking times will vary depending on the thickness of the chicken)!. Serve with Chips and salad or veg!. Yum!Www@FoodAQ@Com
Or try a chicken parma!? Butterfly your chicken breast, coat in flour, then coat in egg and then into breadcrumbs!. If you want to double crumb, into the egg and then the bread crumbs again!. Fry in a pan, then put onto an oven tray, top with ham, a thick tomato sauce, and grated cheese and then into the oven at 180degrees until chicken is cooked through!. (cooking times will vary depending on the thickness of the chicken)!. Serve with Chips and salad or veg!. Yum!Www@FoodAQ@Com
how about spaghetti ,get a lb of ground beef,lb of sausage,1 bell pepper,1 large onion,1 clove garlic (if you dare) lb of your favorite pasta,1 large can of tomatoes,2 small cans of tomato paste!. 2 packages of dry mixed spaghetti mix ,or your favorite canned spaghetti sauce,get a can of spicy tomatoes1 large jar of mushrooms(if you like them) either pan fry or oven bake the hamburger and sausage,mashed out flat or chopped-up,pour off as much fat as possible,set aside to cool,finely chop onion,pepper,garlic,and fry in canola oil ,or your favorite veg oil also add mushrooms,(if you like it spicey ,add a cyan pepper,or jalpino pepper chopped )when this is throughly cooked,add all your cans and or mixes ,if you use dry mix take care to mix it up ,it sticks together if your not careful!.finally add your meat ,if you chopped it in the pan just stir it in ,if not crumble it with your hands and mix up ,simmer on low ,till you like the taste and texture,about 1 hr start to finish,cook your pasta separately ,and blend it all together ,or add it as you serve it your choice!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.tomWww@FoodAQ@Com
BLACK BEAN CHICKEN ENCHILADAS
3/4 lb boneless skinless chicken breast half
3 slices bacon
2 garlic clove, minced
1 1/2 cups picante sauce
1 red bell pepper, chopped
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onion, sliced
1 1/2 cups monterey jack cheese, shredded
1 (16 ounce) can black beans
6 large flour tortillas
--Julienne chicken!. Saute bacon until crisp, reserving 2 tbsp drippings!. Saute chicken and garlic in drippings until chicken is opaque!. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt!. Simmer 7-8 minutes, until thick!. Stir in green onions and crumbled bacon!. Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese!. Roll up and place in baking dish!. Top with remaining 1 cup picante sauce!. Bake at 350F for 15 minutes!.
CORN AND BLACK BEAN CHILI-- http://www!.recipezaar!.com/109702
BARBEQUE BRISKET
5-6 lbs beef brisket, well trimmed
1 (1 1/4 ounce) envelope onion soup mix
2 ounces bottled liquid smoke
1 1/2 cups barbecue sauce
--Place brisket on large piece of foil!. Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crockpot!. Seal foil, place brisket in refrigerator overnight!. In the morning, place brisket in the crockpot on low heat, cook 8 hours!. Remove brisket, strain broth into glass jar!. Place brisket and broth in refrigerator and allow to cool completely!. Skim fat from broth and mix 1 1/2 cups broth with barbeque sauce!. Return the sliced brisket to crockpot and pour sauce over!. Turn on low and allow to cook for 4 to 6 hours!.
These are some of my favorites and are always a hit!
Enjoy!Www@FoodAQ@Com
3/4 lb boneless skinless chicken breast half
3 slices bacon
2 garlic clove, minced
1 1/2 cups picante sauce
1 red bell pepper, chopped
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onion, sliced
1 1/2 cups monterey jack cheese, shredded
1 (16 ounce) can black beans
6 large flour tortillas
--Julienne chicken!. Saute bacon until crisp, reserving 2 tbsp drippings!. Saute chicken and garlic in drippings until chicken is opaque!. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt!. Simmer 7-8 minutes, until thick!. Stir in green onions and crumbled bacon!. Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese!. Roll up and place in baking dish!. Top with remaining 1 cup picante sauce!. Bake at 350F for 15 minutes!.
CORN AND BLACK BEAN CHILI-- http://www!.recipezaar!.com/109702
BARBEQUE BRISKET
5-6 lbs beef brisket, well trimmed
1 (1 1/4 ounce) envelope onion soup mix
2 ounces bottled liquid smoke
1 1/2 cups barbecue sauce
--Place brisket on large piece of foil!. Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crockpot!. Seal foil, place brisket in refrigerator overnight!. In the morning, place brisket in the crockpot on low heat, cook 8 hours!. Remove brisket, strain broth into glass jar!. Place brisket and broth in refrigerator and allow to cool completely!. Skim fat from broth and mix 1 1/2 cups broth with barbeque sauce!. Return the sliced brisket to crockpot and pour sauce over!. Turn on low and allow to cook for 4 to 6 hours!.
These are some of my favorites and are always a hit!
Enjoy!Www@FoodAQ@Com
This is fool proof and I am just the fool who can prove it!.!.!.
Mom’s Shepherd’s Pie
1-1/2 lbs!. ground beef
1 can cream corn
1 can kernel corn, drained
Salt and pepper
Mashed potatoes (instant or home made)
Preheat oven to 350 degrees!. Brown beef and drain!. Add cream corn to beef, when hot, fold in kernel corn!. Pour into a bake pan and top with mashed potatoes!. Dab small amount of butter on the potatoes!. Bake for about 20-25 minutes!.
Serve with a salad and dinner rollsWww@FoodAQ@Com
Mom’s Shepherd’s Pie
1-1/2 lbs!. ground beef
1 can cream corn
1 can kernel corn, drained
Salt and pepper
Mashed potatoes (instant or home made)
Preheat oven to 350 degrees!. Brown beef and drain!. Add cream corn to beef, when hot, fold in kernel corn!. Pour into a bake pan and top with mashed potatoes!. Dab small amount of butter on the potatoes!. Bake for about 20-25 minutes!.
Serve with a salad and dinner rollsWww@FoodAQ@Com
how about fettucini alfredo!.!.!. thats pretty easy and it tastes great!Www@FoodAQ@Com