Can anyone think of a really yummy dinner to make tommorow?!
Somthing full of flavor and different from the regular foods like potatoes and porkchops!.Or kraft dinner!.!.lol!.I love garlic and saurcrout!.
Thanks for the ideas!Www@FoodAQ@Com
Thanks for the ideas!Www@FoodAQ@Com
Answers:
I would have to say
dice up some potatoes that you've washed leave the skin on has good nutrition it can be red or gold or brown potatoes any is fine boil in a pot and drain then mash with garlic and cheddar cheese and alittle milk and butter u can add if want to mash well and cheese u can put as much as u want as well as garlic i would say alot but thats me mash well till well blended
while ur potatoes were in the pot boiling you wanna have before even starting the potatoes the oven at 350- 400 degrees and a pan sprayed and chicken breast or pokr chops with no bone on the pan you wanna have melted a half stick of butter in the microwave and rub with a brush on the chicken or pork and then sprinkle on garlic seasoning parsley all the flavors u would like on ur meat and then put it in the oven for a hour
then start boiling the potatoes
when chicken is done mash the potatoes and add cheese garlic and milk and butter if want
in the microwave just heat a can of cream corn and whole kernal corn in the cans and have the whole kernal corn drained then add together and heat for 2-3 mins!.!.
make up the plates and ur good Www@FoodAQ@Com
dice up some potatoes that you've washed leave the skin on has good nutrition it can be red or gold or brown potatoes any is fine boil in a pot and drain then mash with garlic and cheddar cheese and alittle milk and butter u can add if want to mash well and cheese u can put as much as u want as well as garlic i would say alot but thats me mash well till well blended
while ur potatoes were in the pot boiling you wanna have before even starting the potatoes the oven at 350- 400 degrees and a pan sprayed and chicken breast or pokr chops with no bone on the pan you wanna have melted a half stick of butter in the microwave and rub with a brush on the chicken or pork and then sprinkle on garlic seasoning parsley all the flavors u would like on ur meat and then put it in the oven for a hour
then start boiling the potatoes
when chicken is done mash the potatoes and add cheese garlic and milk and butter if want
in the microwave just heat a can of cream corn and whole kernal corn in the cans and have the whole kernal corn drained then add together and heat for 2-3 mins!.!.
make up the plates and ur good Www@FoodAQ@Com
4 potatoes, peeled and sliced
4 thick cut boneless pork chops
1 (10!.75 ounce) can condensed Cheddar cheese soup
1 (10!.5 ounce) can condensed French onion soup
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Line the bottom of a 9x13 inch baking pan with sliced potatoes!. Arrange the pork chops on top of the potatoes!.
In a bowl, stir together the cheddar cheese and French onion soups!. Pour the soup over the pork chops!.
Cover pan and bake in preheated oven for 60 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C)!. Sprinkle chops with Monterey Jack cheese and serve!.
Www@FoodAQ@Com
4 thick cut boneless pork chops
1 (10!.75 ounce) can condensed Cheddar cheese soup
1 (10!.5 ounce) can condensed French onion soup
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Line the bottom of a 9x13 inch baking pan with sliced potatoes!. Arrange the pork chops on top of the potatoes!.
In a bowl, stir together the cheddar cheese and French onion soups!. Pour the soup over the pork chops!.
Cover pan and bake in preheated oven for 60 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C)!. Sprinkle chops with Monterey Jack cheese and serve!.
Www@FoodAQ@Com
Elena Molokhovets' Beef Strogonoff:
"Beef Stroganov with mustard
(Govjadina po-strogonovski, s gorchitseju)
Two hours before service, cut a tender piece of raw beef into small cubes and sprinkle with salt and some allspice!. Before dinner, mix together 1/16 lb (polos mushka) butter and 1 spoon flour, fry lightly, and dilute with 2 glasses bouillon, 1 teaspoon of prepared Sareptskaja mustard, and a little pepper!. Mix, bring to a boil, and strain!. Add 2 tablespoons very fresh sour cream before serving!. Then fry the beef in butter, add it to the sauce, bring once to boil, and serve!.
Ingredients:
2 lbs tender beef
10-15 allspice
1/4 lb butter
salt
2 spoons flour
2 tablespoons sour cream
1 teaspoon Sareptskaja mustard"
---A Gift to Young Housewives, Elena Molokhovets, [Moscow, 1861], recipe #635
translated and introduced by Joyce Thomas [Indiana Press:Bloomington] 1992 (p!.213-214)!. Ms!. Thomas adds this note: "Molokhovets' simple recipe did not endure!. Already by 1912, Aleksandrrova-Ignat'eva was teaching the students in her cooking classes to add finely chopped sauteed onions and tomato paste to the sauce, a practice which still turns up in modern Soviet and American recipes, with or without the addition of mushrooms!. It is worth noting that Aleksandrova-Ignat'eva served this dish with potato straws, which have become the standard modern garnish for Beef Stroganov!."Www@FoodAQ@Com
"Beef Stroganov with mustard
(Govjadina po-strogonovski, s gorchitseju)
Two hours before service, cut a tender piece of raw beef into small cubes and sprinkle with salt and some allspice!. Before dinner, mix together 1/16 lb (polos mushka) butter and 1 spoon flour, fry lightly, and dilute with 2 glasses bouillon, 1 teaspoon of prepared Sareptskaja mustard, and a little pepper!. Mix, bring to a boil, and strain!. Add 2 tablespoons very fresh sour cream before serving!. Then fry the beef in butter, add it to the sauce, bring once to boil, and serve!.
Ingredients:
2 lbs tender beef
10-15 allspice
1/4 lb butter
salt
2 spoons flour
2 tablespoons sour cream
1 teaspoon Sareptskaja mustard"
---A Gift to Young Housewives, Elena Molokhovets, [Moscow, 1861], recipe #635
translated and introduced by Joyce Thomas [Indiana Press:Bloomington] 1992 (p!.213-214)!. Ms!. Thomas adds this note: "Molokhovets' simple recipe did not endure!. Already by 1912, Aleksandrrova-Ignat'eva was teaching the students in her cooking classes to add finely chopped sauteed onions and tomato paste to the sauce, a practice which still turns up in modern Soviet and American recipes, with or without the addition of mushrooms!. It is worth noting that Aleksandrova-Ignat'eva served this dish with potato straws, which have become the standard modern garnish for Beef Stroganov!."Www@FoodAQ@Com
Some Ideas:
Sweet and sour chicken over rice!.
Mannacotti
Chicken enchiladas!.
Www@FoodAQ@Com
Sweet and sour chicken over rice!.
Mannacotti
Chicken enchiladas!.
Www@FoodAQ@Com
macaroni with 3 cheeses and tomatoWww@FoodAQ@Com
Steak is always good!Www@FoodAQ@Com