Need GOOD recipie for dinner tonight?!
I just got a new food processor and have already made some pesto and ginger butter! However, I want to make a delicious dinner tonight for my boyfriend and I and hopefully use the food processor!. Any good suggestions!?
I LOVE to cook and don't mind taking lots of time to make it!. I love things with different spices and my favorite types of food are anything either mediteranian or asian!. I have lots of good recipies at home but I really want some good suggestions of stuff I can make!. We love shrimp, scallops, beef, chicken!.!.!.Not huge fish fans but willing to try anything!
Thanks!Www@FoodAQ@Com
I LOVE to cook and don't mind taking lots of time to make it!. I love things with different spices and my favorite types of food are anything either mediteranian or asian!. I have lots of good recipies at home but I really want some good suggestions of stuff I can make!. We love shrimp, scallops, beef, chicken!.!.!.Not huge fish fans but willing to try anything!
Thanks!Www@FoodAQ@Com
Answers:
here are a few new ones to try!
Chicken and Pasta in Creamy Pesto Sauce
INGREDIENTS:
Pesto:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated
Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato,
chopped
1/4 cup olive oil
Marinade:
1/4 cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano 2 cloves garlic, minced
6 boneless, skinless chicken
breasts, cut into strips
1 (16 ounce) package dried
penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
1/2 (8 ounce) jar oil-packed sun
-dried tomatoes, drained and
sliced
1/3 cup pine nuts
1/2 cup white wine
1 cup heavy cream
salt to taste
DIRECTIONS:
1!. Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor!. Gradually add olive oil, while pulsing, until mixture is smooth and creamy!.
2!. In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic!. Stir in chicken pieces!.
3!. Bring a large pot of lightly salted water to a boil!. Add pasta, and cook until just al dente, about 8 minutes!. Drain, and rinse under cold water!. Toss with 2 tablespoons olive oil!. Set aside!.
4!. Heat 3 tablespoons olive oil in a skillet over medium heat!. Stir in onions, and sprinkle with sugar!. Cook until the onions are soft and translucent!. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes!. Stir in chicken and marinade!. Stir in 1/2 cup white wine!. Simmer chicken pieces, stirring occasionally, about 8 minutes!.
5!. Add pasta and pesto to the skillet!. Stir in cream, and cook until the sauce is thickened!. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan!.
Chef's Classic Beef Carpaccio
INGREDIENTS:
2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon
juice
1/4 cup extra-virgin olive oil
1 cup vegetable oil
2 dashes hot pepper sauce
(e!.g!. Tabasco?), or to
taste 3 tablespoons Worcestershire
sauce
salt and pepper to taste
8 ounces frozen thinly sliced
beef tenderloin carpaccio!.
1 tablespoon capers, for
garnish
1 lemon, cut into wedges
DIRECTIONS:
1!. In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce!. Cover and pulse to mix!. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon!. Pour in the Worcestershire sauce and blend for about 10 seconds more!. Taste and adjust salt if needed!.
2!. Arrange the frozen beef on a serving plate in a semi-circle!. Drizzle the sauce over the meat!. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top!. Let stand for 5 minutes before serving!.
BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette
INGREDIENTS:
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-
wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted
almonds
salt and black pepper
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
DIRECTIONS:
1!. For the Vinaigrette: In a blender, combine all ingredients except oil!. Blend at medium speed for one minute!. Next, with blender at medium speed, pour oil very slowly into blender!. Add salt and pepper!.
2!. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments!. Drizzle with more dressing and sprinkle with toasted almonds!. Serve immediately!.
Lebanese-Style Red Lentil Soup
INGREDIENTS:
6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped 1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
DIRECTIONS:
1!. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes!.
2!. Meanwhile, heat olive oil in a skillet over medium heat!. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes!.
3!. Stir onions into the lentils and season with cumin and cayenne!. Continue simmering until the lentils are tender, about 10 minutes!.
4!. Carefully puree the soup in a standing blender, or with a stick blender until smooth!. Stir in cilantro and lemon juice before serving!.
Jalapeno Steak
INGREDIENTS:
4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 1/2 teaspoons cracked black
pepper 1 tablespoon coarse salt
1/4 cup lime juice
1 tablespoon dried oregano
1 1/2 pounds top sirloin steak
DIRECTIONS:
1!. Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender!. Blend until smooth!.
2!. Place steak in a shallow pan or large resealable plastic bag!. Pour jalapeno marinade over the steak, and turn to coat!. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight!.
3!. Preheat an outdoor grill for high heat, and lightly oil the grill grate!.
4!. Drain and discard marinade!. Grill steak 5 minutes per side, or to desired doneness!.
enjoy!Www@FoodAQ@Com
Chicken and Pasta in Creamy Pesto Sauce
INGREDIENTS:
Pesto:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated
Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato,
chopped
1/4 cup olive oil
Marinade:
1/4 cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano 2 cloves garlic, minced
6 boneless, skinless chicken
breasts, cut into strips
1 (16 ounce) package dried
penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
1/2 (8 ounce) jar oil-packed sun
-dried tomatoes, drained and
sliced
1/3 cup pine nuts
1/2 cup white wine
1 cup heavy cream
salt to taste
DIRECTIONS:
1!. Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor!. Gradually add olive oil, while pulsing, until mixture is smooth and creamy!.
2!. In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic!. Stir in chicken pieces!.
3!. Bring a large pot of lightly salted water to a boil!. Add pasta, and cook until just al dente, about 8 minutes!. Drain, and rinse under cold water!. Toss with 2 tablespoons olive oil!. Set aside!.
4!. Heat 3 tablespoons olive oil in a skillet over medium heat!. Stir in onions, and sprinkle with sugar!. Cook until the onions are soft and translucent!. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes!. Stir in chicken and marinade!. Stir in 1/2 cup white wine!. Simmer chicken pieces, stirring occasionally, about 8 minutes!.
5!. Add pasta and pesto to the skillet!. Stir in cream, and cook until the sauce is thickened!. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan!.
Chef's Classic Beef Carpaccio
INGREDIENTS:
2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon
juice
1/4 cup extra-virgin olive oil
1 cup vegetable oil
2 dashes hot pepper sauce
(e!.g!. Tabasco?), or to
taste 3 tablespoons Worcestershire
sauce
salt and pepper to taste
8 ounces frozen thinly sliced
beef tenderloin carpaccio!.
1 tablespoon capers, for
garnish
1 lemon, cut into wedges
DIRECTIONS:
1!. In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce!. Cover and pulse to mix!. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon!. Pour in the Worcestershire sauce and blend for about 10 seconds more!. Taste and adjust salt if needed!.
2!. Arrange the frozen beef on a serving plate in a semi-circle!. Drizzle the sauce over the meat!. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top!. Let stand for 5 minutes before serving!.
BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette
INGREDIENTS:
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-
wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted
almonds
salt and black pepper
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
DIRECTIONS:
1!. For the Vinaigrette: In a blender, combine all ingredients except oil!. Blend at medium speed for one minute!. Next, with blender at medium speed, pour oil very slowly into blender!. Add salt and pepper!.
2!. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments!. Drizzle with more dressing and sprinkle with toasted almonds!. Serve immediately!.
Lebanese-Style Red Lentil Soup
INGREDIENTS:
6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped 1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
DIRECTIONS:
1!. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes!.
2!. Meanwhile, heat olive oil in a skillet over medium heat!. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes!.
3!. Stir onions into the lentils and season with cumin and cayenne!. Continue simmering until the lentils are tender, about 10 minutes!.
4!. Carefully puree the soup in a standing blender, or with a stick blender until smooth!. Stir in cilantro and lemon juice before serving!.
Jalapeno Steak
INGREDIENTS:
4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 1/2 teaspoons cracked black
pepper 1 tablespoon coarse salt
1/4 cup lime juice
1 tablespoon dried oregano
1 1/2 pounds top sirloin steak
DIRECTIONS:
1!. Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender!. Blend until smooth!.
2!. Place steak in a shallow pan or large resealable plastic bag!. Pour jalapeno marinade over the steak, and turn to coat!. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight!.
3!. Preheat an outdoor grill for high heat, and lightly oil the grill grate!.
4!. Drain and discard marinade!. Grill steak 5 minutes per side, or to desired doneness!.
enjoy!Www@FoodAQ@Com
Cool!. Jerk some swimps, some chicken wangs, some piggie (ribs or loin) or a steak!. Serve with some cole slaw and rice and peas!.
Jamaican Jerk sauce
· 1- 2 small jar allspice berries, toasted then finely ground—you wanna end up with a scant ? cup ground
· 1/2+ cup packed brown sugar
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 1 tablespoon ground thyme
· 4 garlic cloves
· 2 Scotch bonnet peppers – more if you want it HOT
· 2 bunches scallions (green onions)
· Juice of 1 lime
· Lite soy sauce to moisten if needed
Add all this stuff to a food processor and whiz it up!. It’ll end up a funky greenish brown colour and should be the consistency of a kinda thin cream gravy or Hollandaise sauce!.
It’ll keep forever in the fridge and is great as a marinade (4 – 6 hours) for chicken wings, swimps, pork loin or New York strip steaks!.Www@FoodAQ@Com
Jamaican Jerk sauce
· 1- 2 small jar allspice berries, toasted then finely ground—you wanna end up with a scant ? cup ground
· 1/2+ cup packed brown sugar
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 1 tablespoon ground thyme
· 4 garlic cloves
· 2 Scotch bonnet peppers – more if you want it HOT
· 2 bunches scallions (green onions)
· Juice of 1 lime
· Lite soy sauce to moisten if needed
Add all this stuff to a food processor and whiz it up!. It’ll end up a funky greenish brown colour and should be the consistency of a kinda thin cream gravy or Hollandaise sauce!.
It’ll keep forever in the fridge and is great as a marinade (4 – 6 hours) for chicken wings, swimps, pork loin or New York strip steaks!.Www@FoodAQ@Com
Go to BBC Food Recipes and you have a massive choice:
http://www!.bbc!.co!.uk/food/recipes/Www@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/Www@FoodAQ@Com
old music is betterWww@FoodAQ@Com
I vote for making spaghetti!. Its pretty easy, and the messiness of eating it can be romantic and fun at the same time!. I am new to cooking myself, but I have a GREAT recipe!!!
Defrost a pound and a half of hamburger meat (or ground turkey if you want less calories)!.
Cut up one large onion and one small pepper and sautee in a large pan, in a quarter cup of canola or olive oil!. Once the onions are clear and the peppers are flexible (about 10 minutes on medium heat), add in a can of sliced mushrooms!. Let sautee on medium heat for an addtional 5 minutes!.
Now would be a good time to boil your water for the spaghetti noodles!. Place a medium pot on the stove, 2/3 filled with water and a dash of salt!. Turn the heat to high to bring the water to a boil!.
While the water is heating, you can CAREFULLY drain the grease from the pan somewhere safe!. Be sure not to dump out the vegetables in the pan as you dump the grease!.
Now, add the ground meat to the pan, making sure the pieces are not clumped together!. Cook on medium heat until the meat is no longer pink, and beginning to brown!.
At this time, turn the heat down to low, and add your favorite kind of spaghetti sauce to the meat and vegetable mix!. You can use anything, but I like either Ragu's Garden Combo or Prego's Tomato, Garlic, and Onion!. Be sure the sauce, vegetables, and meat are well mixed!. Cover and keep on low heat for approximately 20 minutes, stirring once every 5 minutes!.
During this time, the water should be boiling in the other pot!. Add approximately a quarter box of Spaghetti or Thin Spaghetti to the boiling water (the brand doesn't matter, it all tastes the same)!. Add another dash of salt to the water, and return to a boil!. Cook the pasta for approximately 11 minutes, or until the pasta floats to the top of the water!.
Once the pasta is done, dump the pasta into a strainer placed in the sink to drain the boiling water!.
The sauce should be done by this time!. Turn off the burners on the stove and serve!
PS -
You can also add one or two bay leaves when you put the meat in with the vegetables, but I wouldn't do it unless you KNOW that you like bay leaves in food!.Www@FoodAQ@Com
Defrost a pound and a half of hamburger meat (or ground turkey if you want less calories)!.
Cut up one large onion and one small pepper and sautee in a large pan, in a quarter cup of canola or olive oil!. Once the onions are clear and the peppers are flexible (about 10 minutes on medium heat), add in a can of sliced mushrooms!. Let sautee on medium heat for an addtional 5 minutes!.
Now would be a good time to boil your water for the spaghetti noodles!. Place a medium pot on the stove, 2/3 filled with water and a dash of salt!. Turn the heat to high to bring the water to a boil!.
While the water is heating, you can CAREFULLY drain the grease from the pan somewhere safe!. Be sure not to dump out the vegetables in the pan as you dump the grease!.
Now, add the ground meat to the pan, making sure the pieces are not clumped together!. Cook on medium heat until the meat is no longer pink, and beginning to brown!.
At this time, turn the heat down to low, and add your favorite kind of spaghetti sauce to the meat and vegetable mix!. You can use anything, but I like either Ragu's Garden Combo or Prego's Tomato, Garlic, and Onion!. Be sure the sauce, vegetables, and meat are well mixed!. Cover and keep on low heat for approximately 20 minutes, stirring once every 5 minutes!.
During this time, the water should be boiling in the other pot!. Add approximately a quarter box of Spaghetti or Thin Spaghetti to the boiling water (the brand doesn't matter, it all tastes the same)!. Add another dash of salt to the water, and return to a boil!. Cook the pasta for approximately 11 minutes, or until the pasta floats to the top of the water!.
Once the pasta is done, dump the pasta into a strainer placed in the sink to drain the boiling water!.
The sauce should be done by this time!. Turn off the burners on the stove and serve!
PS -
You can also add one or two bay leaves when you put the meat in with the vegetables, but I wouldn't do it unless you KNOW that you like bay leaves in food!.Www@FoodAQ@Com
Something different to do with potatoes!.
Potatoes:- Hasselback
Peel potatoes and cut in half lengthways, the higher of the two ways!.
Place flat side down and cut down to within 12mm (?”) of the face, 6mm (?”) apart!.
Brush with oil or melted butter and bake at 190C (375F) 45-50 minutes!.
Though you said you are not into fish this dish is something different and with a few shrimps and scallops thrown in I think you will be onto a winner!.
Fish Pie!.
1 pound (450g) cod fillet
1/2 pound (225g) smoked haddock
1 pint (575ml) milk
Salt & pepper
2!.5 ounces (70g) butter
2 leeks, washed and sliced
5 ounces (150g) Whole kernel corn (sweet corn)
2 ounces (50g) plain flour
2 hard-boiled eggs
2 pounds (900g) potatoes, peeled and cubed to 1/2 inch (12mm)
Preheat the oven to 400 F (200°C)
Put the cod and haddock into an ovenproof dish and pour the milk over the fish!.
Season lightly with salt and pepper!. Bake for 10 minutes until the fish flakes easily!.
Remove the fish and place in a bowl!. Strain the milk through a sieve and set aside!.
Flake the fish into chunks, removing any skin and bones!.
Reserve a teaspoon of butter and place the rest into a saucepan over a low heat!. When the butter has melted, add the leeks and corn!. Cook gently for 3 minutes or until softened!.
Stir in the flour and cook for 1 minute!. Remove the pan from the heat and gradually stir in the strained milk!.
As for using your processor I am almost out of ideas, my seems to languish in the cupboard!.
If you have the slicer attachment you can use it to slice up veggies like carrots and celery to bag up and freeze!.
Chop up onionsWww@FoodAQ@Com
Potatoes:- Hasselback
Peel potatoes and cut in half lengthways, the higher of the two ways!.
Place flat side down and cut down to within 12mm (?”) of the face, 6mm (?”) apart!.
Brush with oil or melted butter and bake at 190C (375F) 45-50 minutes!.
Though you said you are not into fish this dish is something different and with a few shrimps and scallops thrown in I think you will be onto a winner!.
Fish Pie!.
1 pound (450g) cod fillet
1/2 pound (225g) smoked haddock
1 pint (575ml) milk
Salt & pepper
2!.5 ounces (70g) butter
2 leeks, washed and sliced
5 ounces (150g) Whole kernel corn (sweet corn)
2 ounces (50g) plain flour
2 hard-boiled eggs
2 pounds (900g) potatoes, peeled and cubed to 1/2 inch (12mm)
Preheat the oven to 400 F (200°C)
Put the cod and haddock into an ovenproof dish and pour the milk over the fish!.
Season lightly with salt and pepper!. Bake for 10 minutes until the fish flakes easily!.
Remove the fish and place in a bowl!. Strain the milk through a sieve and set aside!.
Flake the fish into chunks, removing any skin and bones!.
Reserve a teaspoon of butter and place the rest into a saucepan over a low heat!. When the butter has melted, add the leeks and corn!. Cook gently for 3 minutes or until softened!.
Stir in the flour and cook for 1 minute!. Remove the pan from the heat and gradually stir in the strained milk!.
As for using your processor I am almost out of ideas, my seems to languish in the cupboard!.
If you have the slicer attachment you can use it to slice up veggies like carrots and celery to bag up and freeze!.
Chop up onionsWww@FoodAQ@Com