What should I make for dinner, recipe please!!!?!
Answers:
Since you didn't mention what kind(s) of food you have on hand, here are some suggestions for you - I hope you find something that you like:
Baked Chicken OR Pork Chops #1
Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are!. Serve with roasted potatoes, a veggie or salad!.
Baked Chicken OR Pork Chops #2
1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts
1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs - I like Italian style
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F!. In a small bowl, mix the can of soup and milk; set aside!. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan!. Place chicken pieces over the stuffing!. Cover with the soup mixture!. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are!. Serve with a green salad!.
Prepared macaroni and cheese can be substituted for the stuffing!.
**************************************!.!.!.
Stove Top BBQ'd Pork chops or Chicken
Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender!. Put you pork chops in the frying pan and brown on both sides!. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender!. Serve with rice, potato salad or mashed potatoes and a veggie!.
**************************************!.!.!.
Classic Potato Salad
Ingredients
2 pounds potatoes (6 medium) - Use red or Yukon Gold potatoes
1/4 teaspoon salt
1-1/4 cups Miracle Whip or mayonnaise - I prefer Miracle Whip, it gives the potato salad a bit more of a zing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
6 Hard-Cooked Eggs, coarsely chopped
Directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover!. Bring to boiling; reduce heat!. Simmer, covered, for 20 to 25 minutes or until just tender!. Drain well; cool slightly!. Cube the potatoes!.
Meanwhile, for dressing, in a large bowl combine Miracle Whip, mustard, the 1/2 teaspoon salt, and the pepper!.
Stir in the celery and onion!. Add the potatoes and eggs!. Toss lightly to coat!. Cover and chill for 6 to 24 hours!.
**************************************!.!.!.
Macaroni and Cheese - add a pound diced ham, a pound of browned hamburger or a package of sliced hot dogs and a package of frozen mixed veggies, peas or corn to the mac and cheese before pouring it into the baking dish to make a hearty meal!.
Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard - I like Coleman's English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) - I like to use Veleeta
Directions
Cook macaroni according to package directions!. Drain; set aside!.
Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown!. Stir in flour, dry mustard and pepper!. Add milk all at once!. Cook and stir over medium heat until slightly thickened and bubbly!. Add cheeses, stirring until melted!. Stir in cooked macaroni!. Transfer mixture to a 2-quart casserole!.
Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through!. Let stand for 10 minutes before serving!. Makes 4 servings!.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups!. After draining macaroni, immediately return macaroni to the saucepan!. Pour cheese sauce over macaroni; stir to coat macaroni with sauce!. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently!. Let stand for 10 minutes before serving!.
**************************************!.!.!.
Beer Brats
Boil your Brats in the beer that you have add some sliced onions and garlic to and use a good dark beer like Guinness!. I actually like to use both Guinness and either Bass Ale or Harps Ale because I like the taste of Black and Tans!. Remove the Brats and onions from the beer, keeping the onions!. After removing your Brats from the beer, continue to boil the beer until you reduce it by at least half and then brush it on the sausages while grilling!. Take the leftover onions and saute them in a pan or on the grill with a bit of butter and serve over the grilled Brats with spicy mustard and maybe some sauerkraut!.
WAWww@FoodAQ@Com
Baked Chicken OR Pork Chops #1
Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are!. Serve with roasted potatoes, a veggie or salad!.
Baked Chicken OR Pork Chops #2
1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts
1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs - I like Italian style
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F!. In a small bowl, mix the can of soup and milk; set aside!. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan!. Place chicken pieces over the stuffing!. Cover with the soup mixture!. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are!. Serve with a green salad!.
Prepared macaroni and cheese can be substituted for the stuffing!.
**************************************!.!.!.
Stove Top BBQ'd Pork chops or Chicken
Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender!. Put you pork chops in the frying pan and brown on both sides!. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender!. Serve with rice, potato salad or mashed potatoes and a veggie!.
**************************************!.!.!.
Classic Potato Salad
Ingredients
2 pounds potatoes (6 medium) - Use red or Yukon Gold potatoes
1/4 teaspoon salt
1-1/4 cups Miracle Whip or mayonnaise - I prefer Miracle Whip, it gives the potato salad a bit more of a zing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
6 Hard-Cooked Eggs, coarsely chopped
Directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover!. Bring to boiling; reduce heat!. Simmer, covered, for 20 to 25 minutes or until just tender!. Drain well; cool slightly!. Cube the potatoes!.
Meanwhile, for dressing, in a large bowl combine Miracle Whip, mustard, the 1/2 teaspoon salt, and the pepper!.
Stir in the celery and onion!. Add the potatoes and eggs!. Toss lightly to coat!. Cover and chill for 6 to 24 hours!.
**************************************!.!.!.
Macaroni and Cheese - add a pound diced ham, a pound of browned hamburger or a package of sliced hot dogs and a package of frozen mixed veggies, peas or corn to the mac and cheese before pouring it into the baking dish to make a hearty meal!.
Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard - I like Coleman's English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) - I like to use Veleeta
Directions
Cook macaroni according to package directions!. Drain; set aside!.
Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown!. Stir in flour, dry mustard and pepper!. Add milk all at once!. Cook and stir over medium heat until slightly thickened and bubbly!. Add cheeses, stirring until melted!. Stir in cooked macaroni!. Transfer mixture to a 2-quart casserole!.
Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through!. Let stand for 10 minutes before serving!. Makes 4 servings!.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups!. After draining macaroni, immediately return macaroni to the saucepan!. Pour cheese sauce over macaroni; stir to coat macaroni with sauce!. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently!. Let stand for 10 minutes before serving!.
**************************************!.!.!.
Beer Brats
Boil your Brats in the beer that you have add some sliced onions and garlic to and use a good dark beer like Guinness!. I actually like to use both Guinness and either Bass Ale or Harps Ale because I like the taste of Black and Tans!. Remove the Brats and onions from the beer, keeping the onions!. After removing your Brats from the beer, continue to boil the beer until you reduce it by at least half and then brush it on the sausages while grilling!. Take the leftover onions and saute them in a pan or on the grill with a bit of butter and serve over the grilled Brats with spicy mustard and maybe some sauerkraut!.
WAWww@FoodAQ@Com
1kg 500 of yak meat
500 g of nodule grease
2 slightly crushed onions
1 bouquet of slightly crushed parsley
1 soup spoonful of sweet red pepper
1 coffee spoonful of hot red pepper
1 coffee spoonful of cumin
dash of safran
1 soup spoonful of lemon juice
5 soup spoonful of olive oil
salt
Clean, drain and dry the yak meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice and oil, leave it marinate for 2 hours String on kebab, intercalate pieces of yak meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea!.Www@FoodAQ@Com
500 g of nodule grease
2 slightly crushed onions
1 bouquet of slightly crushed parsley
1 soup spoonful of sweet red pepper
1 coffee spoonful of hot red pepper
1 coffee spoonful of cumin
dash of safran
1 soup spoonful of lemon juice
5 soup spoonful of olive oil
salt
Clean, drain and dry the yak meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice and oil, leave it marinate for 2 hours String on kebab, intercalate pieces of yak meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea!.Www@FoodAQ@Com
AMAZING SAUSAGE LASAGNA!!!! BEST IN THE WORLD!!!!
8-10 Sweet Italian sausage links (I pref!. Appetito brand)
2 onions diced
4 cloves garlic chopped plus 1 clove chopped
1 large bell pepper diced (I pref!. yellow)
?-3/4 cup dry red wine ( I use Bolla Bardolino – inexpensive but adds great flavor)
4 cups tomato sauce (I pref!. Francesco Rinaldi “Original” sauce) plus 1 cup set aside!.
1 tablespoon granulated sugar
4-5 cups Part-Skim Ricotta cheese
2 eggs
3/4 teaspoon salt
? teaspoon black pepper
? teaspoon nutmeg
? cup of fresh parsley chopped
4 cups shredded mozzarella cheese
? cup fresh grated parmesan
1 package no boil lasagna sheets (I pref!. Ronzoni - Caution: Barilla brand is too pasty when cooked) – need12 sheets total!.
Preheat oven 350
Squeeze sausage out of casings and into a hot skillet!. Brown lightly then add onion, 4 cloves chopped garlic and bell pepper!. Be sure to break the sausage up while cooking, turning it into a small crumble!. Cook 5 minutes on med or until peppers soften!. Increase heat to medium/high and add wine!. Cook 3-4 minutes stirring constantly!. Reduce heat back to medium and add 4 cups sauce then remaining garlic clove and the sugar!. Simmer 5 minutes, stirring as needed!. Set aside!. Taste (it’s GOOD!)
In large bowl beat eggs with fork then add Ricotta, salt, pepper, nutmeg, parsley and just a handful of the mozzarella!. Mix well!.
In large, deep baking dish coat the bottom with 1 cup of plain sauce that was set aside!. Place 3 dry lasagna sheets on top of sauce, making sure they aren’t touching each other!. Spoon a portion of the sauce/meat mixture on each sheet, spreading with the back of the spoon to cover the sheet!. Then add one or two heaping scoops of the ricotta mixture, spreading with the back of the spoon!. Then add a handful of mozzarella on each stack!. Top with another lasagna sheet and press down!. Repeat 2 more layers in the same manner, each time starting & ending with a sheet of lasagna (use the rest of the cheese)!. On top of the final pasta sheet, spoon over remaining sauce/meat mixture making sure the entire sheet is completely covered with sauce!. Top with the ? cup of parmesan cheese!.
Cover tightly with aluminum foil and bake at 350 for 1 hr, 10 minutes!. Let stand for 5 minutes uncovered before serving!. Makes 8-10 servings!.Www@FoodAQ@Com
8-10 Sweet Italian sausage links (I pref!. Appetito brand)
2 onions diced
4 cloves garlic chopped plus 1 clove chopped
1 large bell pepper diced (I pref!. yellow)
?-3/4 cup dry red wine ( I use Bolla Bardolino – inexpensive but adds great flavor)
4 cups tomato sauce (I pref!. Francesco Rinaldi “Original” sauce) plus 1 cup set aside!.
1 tablespoon granulated sugar
4-5 cups Part-Skim Ricotta cheese
2 eggs
3/4 teaspoon salt
? teaspoon black pepper
? teaspoon nutmeg
? cup of fresh parsley chopped
4 cups shredded mozzarella cheese
? cup fresh grated parmesan
1 package no boil lasagna sheets (I pref!. Ronzoni - Caution: Barilla brand is too pasty when cooked) – need12 sheets total!.
Preheat oven 350
Squeeze sausage out of casings and into a hot skillet!. Brown lightly then add onion, 4 cloves chopped garlic and bell pepper!. Be sure to break the sausage up while cooking, turning it into a small crumble!. Cook 5 minutes on med or until peppers soften!. Increase heat to medium/high and add wine!. Cook 3-4 minutes stirring constantly!. Reduce heat back to medium and add 4 cups sauce then remaining garlic clove and the sugar!. Simmer 5 minutes, stirring as needed!. Set aside!. Taste (it’s GOOD!)
In large bowl beat eggs with fork then add Ricotta, salt, pepper, nutmeg, parsley and just a handful of the mozzarella!. Mix well!.
In large, deep baking dish coat the bottom with 1 cup of plain sauce that was set aside!. Place 3 dry lasagna sheets on top of sauce, making sure they aren’t touching each other!. Spoon a portion of the sauce/meat mixture on each sheet, spreading with the back of the spoon to cover the sheet!. Then add one or two heaping scoops of the ricotta mixture, spreading with the back of the spoon!. Then add a handful of mozzarella on each stack!. Top with another lasagna sheet and press down!. Repeat 2 more layers in the same manner, each time starting & ending with a sheet of lasagna (use the rest of the cheese)!. On top of the final pasta sheet, spoon over remaining sauce/meat mixture making sure the entire sheet is completely covered with sauce!. Top with the ? cup of parmesan cheese!.
Cover tightly with aluminum foil and bake at 350 for 1 hr, 10 minutes!. Let stand for 5 minutes uncovered before serving!. Makes 8-10 servings!.Www@FoodAQ@Com
try a center cut hamsteak that you can just heat in a frying pan for a couple of minutes!. I make a side dish of orzo pasta, fresh spinach, fresh tomatoes, salt, pepper and lots of butter!. Fabulous!Www@FoodAQ@Com
go to www!.gourmetrecipes!.comWww@FoodAQ@Com
Jam roly polyWww@FoodAQ@Com
u can make pigs n a blanketWww@FoodAQ@Com