What's your favorite dinner?!
What's your favorite semi-easy to prepare home cooked meal!?
Included recipes would be greatly appreciated!Www@FoodAQ@Com
Included recipes would be greatly appreciated!Www@FoodAQ@Com
Answers:
Do you mind more than one!?! I can never decide!
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper!. Dredge chicken in flour and shake off excess!.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil!. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes!. When chicken is browned, flip and cook other side for 3 minutes!. Remove and transfer to plate!. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil!. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner!. Remove pan from heat and add chicken to the plate!.
Reduce heat to medium low and add the lemon juice, stock and capers!. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor!. Check for seasoning!. Return all the chicken to the pan and simmer for 5 minutes!. Remove chicken to platter!. Add remaining 2 tablespoons butter to sauce and whisk vigorously!. Pour sauce over chicken and garnish with parsley!.
-- Giada DeLaurentiis
-------------------------------
Parker’s Beef Stew
2? lb!. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb!. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb!. white mushrooms, stems discarded and cut in 1/2
1 lb!. small potatoes, halved or quartered
1 Tbsp!. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp!.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves!. Place in the refrigerator and marinate a few hours or overnight!.
The next day, preheat the oven to 300o F!.
Combine the flour, 1 Tbsp!. salt, and 1 Tbsp!. pepper!. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade!. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess!. Heat 2 Tbsp!.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly!. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary!. (If the beef is very lean, you'll need more oil!.) Place all the beef in the Dutch oven!.
Heat another 2 Tbsp!.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes!. Cook for 10 minutes over medium heat, stirring occasionally!. Add the garlic and cook for 2 more minutes!. Place all the vegetables in the Dutch oven over the beef!. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon!. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp!. salt, and 2 teaspoons pepper!. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove!. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking!. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F!.
Before serving, stir in the frozen peas, season to taste, and serve hot!.
--Ina Garten
--------------------------
BEST EVER MAC & CHEESE
**(sometimes I'll add some diced ham to this to make it more of an entree!.)
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon compleWww@FoodAQ@Com
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper!. Dredge chicken in flour and shake off excess!.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil!. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes!. When chicken is browned, flip and cook other side for 3 minutes!. Remove and transfer to plate!. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil!. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner!. Remove pan from heat and add chicken to the plate!.
Reduce heat to medium low and add the lemon juice, stock and capers!. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor!. Check for seasoning!. Return all the chicken to the pan and simmer for 5 minutes!. Remove chicken to platter!. Add remaining 2 tablespoons butter to sauce and whisk vigorously!. Pour sauce over chicken and garnish with parsley!.
-- Giada DeLaurentiis
-------------------------------
Parker’s Beef Stew
2? lb!. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb!. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb!. white mushrooms, stems discarded and cut in 1/2
1 lb!. small potatoes, halved or quartered
1 Tbsp!. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp!.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves!. Place in the refrigerator and marinate a few hours or overnight!.
The next day, preheat the oven to 300o F!.
Combine the flour, 1 Tbsp!. salt, and 1 Tbsp!. pepper!. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade!. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess!. Heat 2 Tbsp!.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly!. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary!. (If the beef is very lean, you'll need more oil!.) Place all the beef in the Dutch oven!.
Heat another 2 Tbsp!.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes!. Cook for 10 minutes over medium heat, stirring occasionally!. Add the garlic and cook for 2 more minutes!. Place all the vegetables in the Dutch oven over the beef!. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon!. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp!. salt, and 2 teaspoons pepper!. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove!. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking!. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F!.
Before serving, stir in the frozen peas, season to taste, and serve hot!.
--Ina Garten
--------------------------
BEST EVER MAC & CHEESE
**(sometimes I'll add some diced ham to this to make it more of an entree!.)
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon compleWww@FoodAQ@Com
I don't know where you live but here in central NY it's getting chilly!. Fall is upon us and we feel it!. So that being said this is a very favorite soup that I make for my family in the cooler and cold months!. It's very filling too!!
Best ever Cheese steak soup
3/4 cup butter
2/3 cup all-purpose flour
1 green pepper, diced
1 medium white onion, diced
8 ounces fresh mushrooms, sliced
6 cups milk
1 (10 1/2 ounce) can beef consomme
3/4 lb cooked beef or rib eye, diced
8 ounces provolone cheese
1 teaspoon salt
1 teaspoon black pepper
Directions
Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat!.
Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes)!.
Add flour and cook another 5 minutes stirring often!. This is an important step to cook out the flour taste!.
Slowly whisk in milk and bring to a simmer stirring often until soup thickens!.
Reduce heat to medium low and stir in beef consomme, salt and pepper!.
Slowly stir in provolone until all is melted and incorporated into soup!.
Remove from heat and stir in roast beef!.
Serve with a crusty loaf of french bread!.Www@FoodAQ@Com
Best ever Cheese steak soup
3/4 cup butter
2/3 cup all-purpose flour
1 green pepper, diced
1 medium white onion, diced
8 ounces fresh mushrooms, sliced
6 cups milk
1 (10 1/2 ounce) can beef consomme
3/4 lb cooked beef or rib eye, diced
8 ounces provolone cheese
1 teaspoon salt
1 teaspoon black pepper
Directions
Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat!.
Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes)!.
Add flour and cook another 5 minutes stirring often!. This is an important step to cook out the flour taste!.
Slowly whisk in milk and bring to a simmer stirring often until soup thickens!.
Reduce heat to medium low and stir in beef consomme, salt and pepper!.
Slowly stir in provolone until all is melted and incorporated into soup!.
Remove from heat and stir in roast beef!.
Serve with a crusty loaf of french bread!.Www@FoodAQ@Com
Steak, mashed potatoes, and corn!.!.
I marinade the steak over night in a steak-seasoning/marinade mixture!. Then, I usually do them on the grill (if not in a pan on the stove top) depends on the weather though!. I like my steak well-done so I grill it to perfection!. With the mashed potatoes, I boil 6 yukon gold or red potatoes depends on my mood, mash them (I like skins in my mashed) with a bit off margarine & broth (you can't taste the broth, it just gives added moisture)!. With the corn I usually do either fresh corn on the cob boiled for a bit then finish off on the grill or just pop open a can of whole-kernel or creamed corn!.Www@FoodAQ@Com
I marinade the steak over night in a steak-seasoning/marinade mixture!. Then, I usually do them on the grill (if not in a pan on the stove top) depends on the weather though!. I like my steak well-done so I grill it to perfection!. With the mashed potatoes, I boil 6 yukon gold or red potatoes depends on my mood, mash them (I like skins in my mashed) with a bit off margarine & broth (you can't taste the broth, it just gives added moisture)!. With the corn I usually do either fresh corn on the cob boiled for a bit then finish off on the grill or just pop open a can of whole-kernel or creamed corn!.Www@FoodAQ@Com
Lasagna, salad and parmesan garlic drop biscuits, with chocolate cake for dessert!.
For the lasagna, I boil the noodles, drain and alternate the noodles with my layers of choice!. I like to use spinach, mozzarella, crumbled tofu, tomato sauce, and Parmesan!. But there are so many layer options you could do!. I then bake it at 375, until the cheese is melted and bubbly!. If you want a real recipe allrecipes!.com, is a great place to start!.
For the salad I use mixed greens, chopped tomato, cucumber, and shredded or chopped cheese!. To top the salad I drizzle it with olive oil and balsamic vinegar!. I sprinkle it with salt, pepper and raw pumpkin seeds!. Toss and enjoy!.
The biscuit recipe is: mix together 2 cups flour, 1 T baking powder, 1 t salt, 1 handful Parmesan cheese, 3 T olive oil, 1 cup milk, a dash of the herb of your choice!. Drop rounded handfuls onto ungreased baking sheet and bake for 12 minutes on 375!.
The cake recipe is my take on this recipe http://vegweb!.com/index!.php!?topic=6297!.0!.!.!.
1 1/2 cups unbleached white flour
1/2 cup unsweetened baking cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sweetener of your choice (honey, sucanot, sugar)
1 1/2 cup water
1/4 cup almond butter
1 Tbl vanilla
1 Tbl apple cider vinegar (any vinegar will do)
Whisk together until there are no lumps, pour into a nonstick baking pan and bake for 25 minutes at 375
Serve warm with ice cream or honey cocoa whipped cream, and melted chocolate!.
(honey cocoa whipped cream is just a pint of heavy whipping cream, with honey and cocoa added to taste, then whipped until fluffy)Www@FoodAQ@Com
For the lasagna, I boil the noodles, drain and alternate the noodles with my layers of choice!. I like to use spinach, mozzarella, crumbled tofu, tomato sauce, and Parmesan!. But there are so many layer options you could do!. I then bake it at 375, until the cheese is melted and bubbly!. If you want a real recipe allrecipes!.com, is a great place to start!.
For the salad I use mixed greens, chopped tomato, cucumber, and shredded or chopped cheese!. To top the salad I drizzle it with olive oil and balsamic vinegar!. I sprinkle it with salt, pepper and raw pumpkin seeds!. Toss and enjoy!.
The biscuit recipe is: mix together 2 cups flour, 1 T baking powder, 1 t salt, 1 handful Parmesan cheese, 3 T olive oil, 1 cup milk, a dash of the herb of your choice!. Drop rounded handfuls onto ungreased baking sheet and bake for 12 minutes on 375!.
The cake recipe is my take on this recipe http://vegweb!.com/index!.php!?topic=6297!.0!.!.!.
1 1/2 cups unbleached white flour
1/2 cup unsweetened baking cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sweetener of your choice (honey, sucanot, sugar)
1 1/2 cup water
1/4 cup almond butter
1 Tbl vanilla
1 Tbl apple cider vinegar (any vinegar will do)
Whisk together until there are no lumps, pour into a nonstick baking pan and bake for 25 minutes at 375
Serve warm with ice cream or honey cocoa whipped cream, and melted chocolate!.
(honey cocoa whipped cream is just a pint of heavy whipping cream, with honey and cocoa added to taste, then whipped until fluffy)Www@FoodAQ@Com
KID FRIENDLY TACO SALAD
1 bag of regular flavored doritos
1 bag of shredded cheddar cheese
2 pounds of ground beef
2 pkgs of taco seasoning
Cook the ground beef and add the seasoning according to directions!.
Place the doritos into a large bowl!.
Add the ground beef and the cheese!. Fold and mix well!.
Call the kids to come and eat !
I usually chop lettuce and tomatoes and place in a separate dish so that anyone who wants it can add it plus it won't get soggy by mixing it in with the dorito mixture!.
also, have if you desire taco sauce/salsa, sour cream, etc!.!.!. on the side!.
Tastes good and is quick!. Takes about 15-20 minutes to complete!. Www@FoodAQ@Com
1 bag of regular flavored doritos
1 bag of shredded cheddar cheese
2 pounds of ground beef
2 pkgs of taco seasoning
Cook the ground beef and add the seasoning according to directions!.
Place the doritos into a large bowl!.
Add the ground beef and the cheese!. Fold and mix well!.
Call the kids to come and eat !
I usually chop lettuce and tomatoes and place in a separate dish so that anyone who wants it can add it plus it won't get soggy by mixing it in with the dorito mixture!.
also, have if you desire taco sauce/salsa, sour cream, etc!.!.!. on the side!.
Tastes good and is quick!. Takes about 15-20 minutes to complete!. Www@FoodAQ@Com
boneless skinless chicken breasts marinated!. for marinade mix dales steak and chicken marinade with a little but of soy sauce and Worcestershire sauce, maybe a touch of BBQ sauce, seasoning salt, garlic, oregano, and any other seasonings you like!.!.!.just taste test!. wash chicken good and make small holes on both sides of eash piece!. mix up marinade and pour into large ziploc bag, add chicken!. marinate anywhere from one hour to overnight in the fridge, the longer the better!. place chicken in a glass casserole dish and pour in a small layer of the marinade(this will keep the chicken moist while baking)!. cook until middle of thickest portion is no longer pink, in a 350 degree oven!. if portions are really think increase temp to 375!.
for a side i would suggest long grain and wild rice(rice-a-roni brand is good) and a veggie of your choice!.Www@FoodAQ@Com
for a side i would suggest long grain and wild rice(rice-a-roni brand is good) and a veggie of your choice!.Www@FoodAQ@Com
Pot roast and potatoes and carrots!. Put a 3 lb!. cut of beef in the crock pot with a can of beef broth, add a couple potatoes cut in half along with some carrots cut in thirds!. Put the lid on and set it on high!. I do this about ten in the morning and its a real sit down family dinner at five!. could not be any easier !.Www@FoodAQ@Com
Surf-n-Turf
Surf = A 2lb boiled lobster with melted garlic butter
Turf = 16oz Black Angus Fillet Mignonne rare
Side = Steak fries with ketchup and A1 sauce mixed
Side = Garden salad with ranch dressing
Side = Fresh baked dinner rolls with butter
Drink = Black-n-Tan beerWww@FoodAQ@Com
Surf = A 2lb boiled lobster with melted garlic butter
Turf = 16oz Black Angus Fillet Mignonne rare
Side = Steak fries with ketchup and A1 sauce mixed
Side = Garden salad with ranch dressing
Side = Fresh baked dinner rolls with butter
Drink = Black-n-Tan beerWww@FoodAQ@Com