Anybody have a good recipe for a fast dinner?!


Question:

Anybody have a good recipe for a fast dinner?

I'm limited to ingredients.
I have noodles.
I have vegetables (peas carrots onions celery)
I have scallops.
I have baking soda baking powder
I have flour.
I have hamburger.
I have Extra virgin olive oil
I have cooking oil.
Lots of spices.


Anything. I'm kind of sick o pasta but anythin will do.
Even if its like...cake or something.


Answers:
gee you can make a FEAST with even only HALF of those ingredients!!! Saute your vegies in pan with olive oil cut up onions and fresh garlic, then coat the scallops with flour, add LOTS of seasonings to the oil first cutting up all the veggies then put in the scallops and saute a little, not too much.

Use the noodles with the hamburger meat as a separate dish tomorrow lol.... boil noodles,, cook the meat in olive oil with lots of seasonings, then make sauce with anything around if no tomatoe sauce, and mix up the meat with the noodles in the pan and stir a while till done. And I'll be right over with the white wine for the scallops..... and red for the meat & noodles!

IDK IM SORRY i think this like starving ur self if u cant afford it go to walmart cause it seems to me that empyte!!!@ good luck 2 u!

o wait i just thought of something carot salad!!!!!!!!!!!!!!!!!!!!!!!!!... with hamgurgers ( 4 the hamburgers tooss them in the microwave!!! )

http://www.foodnetwork.com/food/show_tm... .....i dont know if she has anything for scallops and baking soda haha but she has a long list of recipes.

take the hamburger and mix it with 1 tablespoon each per pound: onion powder, garlic powder, paprika, and any kind of seasoned salt or a few pinches of sea salt, plus a half tablespoon of black pepper.

cut an onion in half, peel the skin off, and cut the onion into "coins."

heat up 3 tablespoons of EVOO in a large pan, medium high heat; heat about one cup of water in a little pot with a LITTLE olive oil on high

when the oil is hot, put some cut onions in the big frying pan. when they start turning clear / reddish, remove them and save them

take the hamburger and form it into what looks like small hamburger patties, but ovals - coat them lightly with flour and put them in the large frying pan

when they turn bloody on top, flip them over. heat up a smaller pan with about 2 tablespoons of EVOO on medium heat. the little pot with one cup of water in it should be boiling by now. put in your vegetables (but not any onion). carrots first, cook for about five minutes, then add the celery and peas. cover them and turn the heat down to low.

take the scallops and dump them quickly into the small pan, spread them out, and stir them fast - they cook VERY fast. when they start to feel not slimey and like a soft gumdrop, they're done. just push on them with a fork to judge. salt and pepper them after they're done, if you like.

flip over the beef patties and make sure both sides are browned. toss the patties on plates, put some cooked onions on them, put the scallops next to them, put some of the cooked onions on them, and strain and serve the vegetables in a bowl to the side. spray / add some butter or margarine to the veggies and you're set. if you don't have any of the seasonings or butter-like stuff, you don't have to have them.

AND forget rachael ray....I watch food network all the time, I love her recipes, but in a normal kitchen, her stuff gets complicated and takes longer than 30 minutes. I cook a lot of Emeril, Rachael Ray, and Giada DeLaurentis meals.

Quick Beef Carbonnade Recipe
* 1-1/4 pounds lean ground beef chuck
* 1/4 cup all-purpose flour
* 3 tablespoons unsalted butter or margarine
* 2 cups fresh or frozen chopped onions (2 medium-large yellow onions)
* 2 large garlic cloves, minced
* 2 (3-inch) springs fresh lemon thyme or 1/2 teaspoon dried thyme, crumbled
* 1/4 teaspoon freshly grated nutmeg
* 1-1/2 pounds red-skin potatoes, scrubbed and cut into 1-1/2-inch chunks but not peeled
* 1 (10-1/2-ounce) can beef consommé
* 1 (12-ounce) can beer blended with 3 tablespoons all-purpose flour
* 1 (9-ounce) package frozen asparagus cuts (do not thaw)
* Salt and freshly ground pepper

PREPARATION:
Shape ground chuck into large flat patty and dredge both sides well in flour.

Heat butter in medium-size Dutch oven over high heat 1 minute.
Add ground beef patty and brown 3 minutes on each side. Lift to plate and reserve.

Lower heat to moderate; add onions, garlic, thyme, and nutmeg to drippings and saute, stirring often, until onions are golden, about three minutes. Add potatoes and consommé, bring to a gentle boil, set lid on askew, and cook 15 minutes. Add beer mixture and cook, stirring often, until liquid thickens slightly, 3 to 5 minutes.

Add meat, breaking into largish clumps, cover, and cook 10 minutes more. Add asparagus and cook, breaking up frozen clumps, until potatoes are tender and meat shows no signs of pink, 7 to 10 minutes more. Remove thyme sprigs.

Season to taste with salt and pepper. Ladle into heated soup plates, and serve.

Yield: 6 servings

noodle with scallops




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