I need help with Dinners!!!!?!
I need help with Dinners!!!!?
I am so used to making the sam eold things,im wanting to make something that we dont have every week like spaghetti .Anything you have and mind or a website i can goto to find dinners.all the ones i goto suck and they dont say much
Answers:
This has been my "go to meal" for years its simple only 4 ingredients all of which I keep at all times and its good enough for company. Its called croissant chicken.
Boil 1 chicken breast and when done cool and shred the meat by hand, add 1 cup shredded cheddar cheese to the chicken, take a can of cresent rolls, lay them out and on each cresent roll put some of the chicken/cheese mixture in the center and fold it over....put in a baking pan making sure none of the rolls touch...mix 1 can of cream of chicken soup with milk or water(like you would if you were going to eat it as soup) pour it over the rolls bake at 350 for about 20 minutes til the rolls are brown....thats all there is to it my kids love it.
My favorite recipe website is www.allrecipes.com. It's free and it's good for beginners or advanced chefs. All the recipes also have ratings so you can see what other people thought of it before you try it out yourself.
Really simple, and tasty.
Skinless boneless chicken breast. Put a little salt on it. Get a frying pan good and hot and add a thin layer of Canola oil and put the chicken in there on each side for 2 minutes. Remove from pan and put it into a baking dish. Take a can of Cream of Mushroom Soup and add half a can of milk. Put that over the chicken and into the oven at 350 for about 30 minutes.
Serve with steamed carrots and white or wild rice. Use the excess "gravy" over the rice.
I agree with the first person who answered your question.
allrecipes.com
Its how I cook just about EVERYTHING!
It is an awesome site!
Go to Kraft.com some good ones there...also google Taste of Home magazine (i'm not sure of the exact web address). Theirs are fantastic!
Try one of these two cooks from food network
Rachael Ray
Would you believe you can make impressive and delectable meals at home in less time than it takes to get takeout? Let Rachael Ray show you how easy it can be. From comfort food to sophisticated fare for entertaining, Rachael promises that her dazzling dishes will never take more than 30 minutes to make, from start to finish. Now you can put great food on the table, and still have time to enjoy your family, friends or tackle that home improvement project you've been waiting to get your hands on.
http://www.foodnetwork.com/food/show_tm/...
Or Sandra Lee;
In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The result? Mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America’s most sought-after culinary experts!
http://www.foodnetwork.com/food/show_sh/...
Cranberry Pork Roast cooked in Slow Cooker
1 (3-4 lb) boneless pork loin
Salt and pepper to taste
1 cup chopped cranberries (I always use craisens)
1/4 c honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg (I used dry)
Sprinkle roast with salt and pepper. Place in slow cooker. In a small bowl. combine remaining ingredients, por over roast (it is more like spread over, as the honey is so thick you can't pour). Cover and cook on low 8-10 hours.
I have not tried this one, but my cousin sent it to me and said it was great.
Chicken Vesuvio Recipe
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter
Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.