What should I cook today?

Question

I'm running out of ideas?

Answer 1

steak mashed potatoes green beans rolls sound good to me

Answer 2

MISSIONARY STEW
From the Kitchens Of Idi Amin and Patrice Lamumba

85 Gallons of Water
2Baskets of Wild Carrots
1Baskets of Wild Parsnips
1Sheaf of Elephant Grass
1Bushel of Maize
200Rhinoceros Beetle Larve (Grubs)
2Warrior Shields of Tremites (Rounded)
4Helmets of Red Ants (Optional)
16Scorpions (To Taste)
2Handfuls of Trade Salt
24Crocodile Eggs (Beaten)
12Rhesus Monkey Tails
36Baboon Jowls
1Medium to Large Missionary (140-200 Lbs), Depending on Availability
(Half Portions of Ingredients for Smaller Entree (Below 140 Lbs.)

Place All Ingredients in Large Communal Cooking Pot and Bring to Boil Over Dried Gnu Dung Fire.

After Screaming Stops and Entree Sinks Below the Surface of The Water, Remove Half of The Gnu Dung And Continue Cooking (Stirring Slowing) Until Entree Again Surfaces.

Serves Village of 200
Best When Served Hot

Answer 3

Well, let's see. How about some baked oregano chicken with light seasonings? I would use paprika, seasoned salt, garlic powder, thinly sliced onions, peppers (yellow, green and red), sage and oregano. You should slightly use chicken bouillion to keep the chicken moist. Then I would steam broccoli and pull it out before it gets too soft. This will give you the fiber that you need along with good flavor. Broccoli is a great cancer preventor. Use a can of biscuits for a quick bread addition. If you are up to it, then a bread pudding with whipped cream and lemon sauce, would fill the bill. Remember this, "If God be for us, who can be against us?" - Romans 8:31. Peace and God Bless.

Answer 4

MEXICAN CHICKEN SALAD

1/2 lb chicken breasts, cooked (ie: boil or grilled), boned and skin removed, and chilled. Or 2 boneless breasts.
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste


Pull apart the chicken breast and shred or dice. Put aside.
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold, topped with the chicken or, mix the chicken into the salad before serving.

Answer 5

Get 4-5 potatoes
Wash them, bake them in the oven

Get cold pepper and mushrooms
Wash them
Cut in small pieces
Get a pan
Melt little bit of better
Add pepper and mushrooms
Stir till it becomes ready

Get the potatoes out of the oven
Cut in half
Put the pepper and mushroom inside
Sprinkle mozzarella cheese
Place back in the oven for 5-10 mins till the cheese melts
Enjoy!

Answer 6

I just made dinner last night, like every other night, my roommate bought us some shrimp so I wanted to do something easy and use that. What i did was make a pasta, nice and quick. I also sauteed the shrimp with butter and garlic and made that into the sauce. I topped the pasta with a little oregano and parmesean cheese. It turned out restraunt quality. Try that.

Answer 7

SANDWITCH
Layers of turkey bacon, Cheddar cheese, lettuce, tomato, and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day."
Original recipe yield: 1 serving.
Prep Time:5 MinutesCook Time:2 MinutesReady In:7 MinutesServings:1 (change)


INGREDIENTS:
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese

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DIRECTIONS:
Toast the bread slices.
Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted


OR THIS YUMMY TUNA CASSEROLE...........

Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:8 (change)

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INGREDIENTS:
3 cups cooked macaroni
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Answer 8

A simple light pasta!! Eg.- Chicken and veggie pasta.

What you do is make a sauce with flour, milk, cornflour, cream cheese, salt, pepper and chives. Heat this in a pan (careful to mix flour so the paste is smooth).

Then you boil pasta in a pot.

Cook the chicken peices and veggies (mushrooms, brocolli, spinach, carrots and corn) in another pot.

And then drain the pasta, chicken and veggies and mix it together with the sauce!!!! COOL!!!

Have this with a glass of zesty lemonade!!! YUM!!!

Answer 9

Thinly slice an unpeeled eggplant, put in bowl, cover with water and leave overnight. In morning drain, squeeze. Dip in mixture of cornmeal,food yeast, garlic, salt,pepper, and fry in olive oil till browned and turn, cook that size, and let drain on paper towels.

Answer 10

*PICADILLO*


This traditional beef hash can be served over rice, or rice and black beans, with a garnish of fried plantains. Cuban cooks might add diced fried potatoes or top it with a fried egg. Mexican cooks might add chopped toasted almonds and use it as a filling for chiles rellenos. In Argentina, chopped hard-boiled egg may be added before the mixture is stuffed into empanada dough. You might spoon it over mashed potatoes for a Latino shepherd's pie. Picadillo can be prepared ahead and reheats easily.


INGREDIENTS:

4 tablespoons olive oil

1 1/2 pounds ground beef

1 large onion, chopped

3 cloves garlic, finely minced

1 fresh poblano chile, cut in 1/4-inch dice, about 1/2 cup

2 teaspoons ground cumin

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 cup red wine + additional as needed

One 15-ounce can tomatoes, chopped

1/2 cup raisins, plumped in hot water, drained

10 pitted green olives, quartered or sliced, about 1/4 cup

Salt and freshly ground black pepper to taste


INSTRUCTIONS:

Heat 2 tablespoons of olive oil in a large skillet. Add the ground beef and brown over high heat. Set aside on a plate. Heat the remaining olive oil in the skillet and add the onion, garlic and poblano pepper and cook for 10 minutes, stirring occasionally, over moderate heat. Return the beef and its juices to the pan along with the cumin, cinnamon, cloves, wine, tomatoes, raisins and olives. Reduce heat and simmer uncovered for about 15 minutes. If too dry add a little red wine, a bit at a time. Season to taste with salt and pepper.

Serves 4 to 6

PER SERVING: 385 calories, 21 g protein, 18 g carbohydrate, 25 g fat (7 g saturated), 70 mg cholesterol, 360 mg sodium, 2 g fiber.

Lynne Char Bennett is on vacation and Joyce Goldstein is filling in for her. E-mail Goldstein at [e-mail].

Answer 11

Lasagna