What recipe can be used for a special dinner?!
Need a recipe for dinner!.!.!.I'm making dinner for my family!.!.Www@FoodAQ@Com
Answers:
Olive Garden Parmesan Crusted Chicken
Ingredients:
1 C!. Plain Bread Crumbs
2 Tbsp!. Flour
1/4 C!. Kraft Parmesan Cheese
1 C!. Milk
6 ( 1/2" ) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C!. dry Bowtie Pasta
2 Tbsp!. Butter
3 Tbsp!. Olive Oil
2 tsp!. Crushed Garlic
1/2 C!. White Table Wine (Chablis)
1/4 C Water
2 Tbsp!. Flour
3/4 C!. Half and Half
1/4 C!. Sour Cream
1/2 tsp!. Salt
1/8 tsp!. Basil Leaves
3/4 C!. Mild Asiago Cheese ( finely grated)
Preparation:
Prepare pasta according to package directions!. Wash and drain chicken strips!. Mix bread crumbs, flour, and parmesan cheese together!. Place milk in dish for dipping!. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs!. Place in fry pan that the oil has bee heated and fry at medium to medium
low temperature until golden!. Remove and drain chicken!. In a sauce pan on medium heat melt butter, add olive oil!. With a whisk stir in flour until mixture is blended!. Quickly add garlic, whisk!. Add wine and blend!. Immediately add Half and Half and sour cream stir!.
When mixture is smooth add grated cheese stir until melted!. Finally sprinkle in basil and stir lightly and remove from heat!.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp!. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish!. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms!. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired!. Www@FoodAQ@Com
Ingredients:
1 C!. Plain Bread Crumbs
2 Tbsp!. Flour
1/4 C!. Kraft Parmesan Cheese
1 C!. Milk
6 ( 1/2" ) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C!. dry Bowtie Pasta
2 Tbsp!. Butter
3 Tbsp!. Olive Oil
2 tsp!. Crushed Garlic
1/2 C!. White Table Wine (Chablis)
1/4 C Water
2 Tbsp!. Flour
3/4 C!. Half and Half
1/4 C!. Sour Cream
1/2 tsp!. Salt
1/8 tsp!. Basil Leaves
3/4 C!. Mild Asiago Cheese ( finely grated)
Preparation:
Prepare pasta according to package directions!. Wash and drain chicken strips!. Mix bread crumbs, flour, and parmesan cheese together!. Place milk in dish for dipping!. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs!. Place in fry pan that the oil has bee heated and fry at medium to medium
low temperature until golden!. Remove and drain chicken!. In a sauce pan on medium heat melt butter, add olive oil!. With a whisk stir in flour until mixture is blended!. Quickly add garlic, whisk!. Add wine and blend!. Immediately add Half and Half and sour cream stir!.
When mixture is smooth add grated cheese stir until melted!. Finally sprinkle in basil and stir lightly and remove from heat!.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp!. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish!. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms!. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired!. Www@FoodAQ@Com
What do you like!? What are you looking to make!?
But anyways, this is ABSOLUTELY delicious and VERY easy to make;
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente!. Drain pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
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You can also make Caesar salad or garlic toast on the side!.!.!.Www@FoodAQ@Com
But anyways, this is ABSOLUTELY delicious and VERY easy to make;
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente!. Drain pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
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You can also make Caesar salad or garlic toast on the side!.!.!.Www@FoodAQ@Com
Beef Bourguignonne
A traditional dish from Burgundy, France, beef bourguignonne is a savory stew of meat and vegetables braised in red wine!. Here, we prepare the stew in a slow cooker, which produces tender, succulent results!. Beef demi-glace adds depth of flavor!.
Ingredients:
1 1?2 cups all-purpose flour
5 lb!. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1?4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1?2-inch
pieces
2 yellow onions, sliced 1?4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb!. white button mushrooms, halved
1 bottle Pinot Noir
1 Tbs!. beef demi-glace
Steamed baby red potatoes tossed with
butter and chopped fresh flat-leaf parsley for
serving (optional)
Directions:
Place the flour in a large bowl!. Season the beef with salt and pepper, add to the flour and stir to coat evenly!. Transfer to a plate, shaking off the excess flour!.
In a large saut?? pan over medium-high heat, warm the olive oil until almost smoking!. Working in batches, brown the beef on all sides, 5 to 7 minutes!. Transfer to a slow cooker!.
Add the bacon, carrots, onions and garlic to the saut?? pan and cook, stirring occasionally, until just tender, about 10 minutes!. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms!.
Off the heat, pour the wine into the saut?? pan and set over medium-high heat!. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom!. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low!. Discard the bay leaves!.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes!. Serves 10!.
Www@FoodAQ@Com
A traditional dish from Burgundy, France, beef bourguignonne is a savory stew of meat and vegetables braised in red wine!. Here, we prepare the stew in a slow cooker, which produces tender, succulent results!. Beef demi-glace adds depth of flavor!.
Ingredients:
1 1?2 cups all-purpose flour
5 lb!. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1?4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1?2-inch
pieces
2 yellow onions, sliced 1?4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb!. white button mushrooms, halved
1 bottle Pinot Noir
1 Tbs!. beef demi-glace
Steamed baby red potatoes tossed with
butter and chopped fresh flat-leaf parsley for
serving (optional)
Directions:
Place the flour in a large bowl!. Season the beef with salt and pepper, add to the flour and stir to coat evenly!. Transfer to a plate, shaking off the excess flour!.
In a large saut?? pan over medium-high heat, warm the olive oil until almost smoking!. Working in batches, brown the beef on all sides, 5 to 7 minutes!. Transfer to a slow cooker!.
Add the bacon, carrots, onions and garlic to the saut?? pan and cook, stirring occasionally, until just tender, about 10 minutes!. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms!.
Off the heat, pour the wine into the saut?? pan and set over medium-high heat!. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom!. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low!. Discard the bay leaves!.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes!. Serves 10!.
Www@FoodAQ@Com
SERVES 10 (change servings and units)
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Ingredients
1 head lettuce, chopped into bite size pieces
1 (5 ounce) can water chestnuts, sliced and drained
1 large red onion, finely sliced
10 ounces frozen green peas
1/4 cup mayonnaise (estimated)
1 tablespoon sugar
1 lb bacon
5 roma tomatoes, chopped
4 eggs, boiled
1/3 cup parmesan cheese
Directions
1In a large clear glass bowl begin layering the salad!.
2Place the chopped lettuce on the bottom layer!.
3The water chestnuts can be purchased sliced so drain and place on top of lettuce!.
4Place the sliced red onion on next!.
5Break up the still frozen peas and layer on salad!.
6With a spatula, dabble the mayonnaise over the salad!. The peas will get mixed in, but put on enough to create a 'sealing' layer of mayo!.
7Sprinkle sugar over mayonnaise!.
8Cover with plastic wrap and refrigerate salad overnight!.
9I go ahead and cook, drain and chop my bacon!. Boil, peel and chop my eggs, and chop my tomatoes!.
10Place each of these in a little cellophane or plastic bowl(separated) in the fridge overnight!.
11Just before serving, layer in the bacon, tomatoes, and eggs!. Either mix at the table or premix and serve cold!.
12Even better on the second day!.
Www@FoodAQ@Com
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
1 head lettuce, chopped into bite size pieces
1 (5 ounce) can water chestnuts, sliced and drained
1 large red onion, finely sliced
10 ounces frozen green peas
1/4 cup mayonnaise (estimated)
1 tablespoon sugar
1 lb bacon
5 roma tomatoes, chopped
4 eggs, boiled
1/3 cup parmesan cheese
Directions
1In a large clear glass bowl begin layering the salad!.
2Place the chopped lettuce on the bottom layer!.
3The water chestnuts can be purchased sliced so drain and place on top of lettuce!.
4Place the sliced red onion on next!.
5Break up the still frozen peas and layer on salad!.
6With a spatula, dabble the mayonnaise over the salad!. The peas will get mixed in, but put on enough to create a 'sealing' layer of mayo!.
7Sprinkle sugar over mayonnaise!.
8Cover with plastic wrap and refrigerate salad overnight!.
9I go ahead and cook, drain and chop my bacon!. Boil, peel and chop my eggs, and chop my tomatoes!.
10Place each of these in a little cellophane or plastic bowl(separated) in the fridge overnight!.
11Just before serving, layer in the bacon, tomatoes, and eggs!. Either mix at the table or premix and serve cold!.
12Even better on the second day!.
Www@FoodAQ@Com
make a pasta dish with salad and garlic bread
pasta ziti one pound
can spinach drain
15 oz of ricotta
8 oz mozzerella
garlic seasoning
1 jars ragu or prego tomato sauce garden vegetable or regular is good
cooke pasta then drain
in another bowl mix ricotta and half of the mozzerella bar shredded in and then garlic add to it and can of spinach that u drained and half a jar of tomato sauce miz together with a spatula mix well add pasta in and mix all together making sure to be gentle not to break pasta then in a casserole dish pour ralittle of the tomato sauce then spread with spatula to cover bottom of dish then add pasta and cheese mizture into dish then put rest sauce on top and rest of mozzerella shredded on top and add alittle more garlic seasoning in to the over at a 350 degrees for 20 mins till its cooked and wamred the cheese and its melted
in a bowl take a head of lettuce or romaine hearts dice and drop into a bowl and add chicken stripes u can find in the refrigerated secition of a grocery store by perdue butter ball or tyson they make short cuts or grilled chicken stripes or chunks and their cooked u can heat them or use as is which is fine add to the salad and buy croutons and add some to the mixture get some italian dressing and cherry tomatoes and mix it all together till well mixed don't add dressing until its time to serve and
garlic bread u can either buy italian bread and make the garlic bread your self with roasting garlic and mixing it with butter or buy store brand garlic bread or texas toast garlic bread just heat and ur good
you can also make a chicken dinner
buy a rotisserie chicken in ur grocery store just heat or buy when its around dinner time
make some mashed potatoes adding sour cream or milk and cheddar cheese to the mashing part mash till smooth and creamy
buy bag of frozen mized vegetables that u can heat on stove and serve next to the side of the meal and some pilsbury dinner rolls Www@FoodAQ@Com
pasta ziti one pound
can spinach drain
15 oz of ricotta
8 oz mozzerella
garlic seasoning
1 jars ragu or prego tomato sauce garden vegetable or regular is good
cooke pasta then drain
in another bowl mix ricotta and half of the mozzerella bar shredded in and then garlic add to it and can of spinach that u drained and half a jar of tomato sauce miz together with a spatula mix well add pasta in and mix all together making sure to be gentle not to break pasta then in a casserole dish pour ralittle of the tomato sauce then spread with spatula to cover bottom of dish then add pasta and cheese mizture into dish then put rest sauce on top and rest of mozzerella shredded on top and add alittle more garlic seasoning in to the over at a 350 degrees for 20 mins till its cooked and wamred the cheese and its melted
in a bowl take a head of lettuce or romaine hearts dice and drop into a bowl and add chicken stripes u can find in the refrigerated secition of a grocery store by perdue butter ball or tyson they make short cuts or grilled chicken stripes or chunks and their cooked u can heat them or use as is which is fine add to the salad and buy croutons and add some to the mixture get some italian dressing and cherry tomatoes and mix it all together till well mixed don't add dressing until its time to serve and
garlic bread u can either buy italian bread and make the garlic bread your self with roasting garlic and mixing it with butter or buy store brand garlic bread or texas toast garlic bread just heat and ur good
you can also make a chicken dinner
buy a rotisserie chicken in ur grocery store just heat or buy when its around dinner time
make some mashed potatoes adding sour cream or milk and cheddar cheese to the mashing part mash till smooth and creamy
buy bag of frozen mized vegetables that u can heat on stove and serve next to the side of the meal and some pilsbury dinner rolls Www@FoodAQ@Com
easy yummy pork tenderloin
2 pork tenderloins
olive oil
salt and pepper
rosemary
breadcrumbs
preheat oven to 375F
rub down tenderloins with olive oil and season to taste with salt, pepper and rosemary!. roll in bread crumbs to coat and place in baking dish sprayed with cooking spray!. bake 35-40 minutes!.
slice into medallions and serve!.
voila!Www@FoodAQ@Com
2 pork tenderloins
olive oil
salt and pepper
rosemary
breadcrumbs
preheat oven to 375F
rub down tenderloins with olive oil and season to taste with salt, pepper and rosemary!. roll in bread crumbs to coat and place in baking dish sprayed with cooking spray!. bake 35-40 minutes!.
slice into medallions and serve!.
voila!Www@FoodAQ@Com