Dinner in 30min?

Question

So whats a good recipe for dinner for me to cook and be ready in 30 mins? You choose the meat.

Answer 1

Chicken in Caper Sauce

1 onion, quartered
1 carrot, quartered
1 teaspoon finely grated orange rind
1 orange, peeled, sliced
4 bay leaves
1/4 cup dry white wine
1 cup chicken stock
4 skinned, boned chicken breasts halves
2 tablespoons butter or margarine
1/4 cup all-purpose flour
2/3 cup half-and-half
1 tablespoon chopped fresh parsley
2 teaspoons capers, drained
salt and pepper.


Put onion, carrot, orange rind, orange and bay leaves
into a skillet. Add wine and stock. Bring to a boil.
Add chicken, reduce heat to a simmer, then cover
and poach 20 minutes or until cooked through.
Remove chicken, drain well on paper towels
and keep warm. Strain and reserve poaching liquid.
In a pan, melt butter. Stir in flour;
cook, stirring, 1 minute, remove from heat
and slowly stir in poaching liquid,
stirring well between each addition.
Return to heat and bring to a boil, stirring
constantly, until thickened.
Stir in half-and-half, parsley and capers;
season with salt and pepper.
Spoon sauce over chicken. Serve with wild rice.


Makes 4 servings.
Note: Garnish with orange rind and parsley, if desired.





Chicken Cordon Bleu

4 skinned, boned chicken breasts halves
4 oz Swiss cheese
4 slices smoked ham
2 eggs, beaten
3 cups fresh white bread crumbs
vegetable oil, for deep-frying


Lay chicken breasts between 2 sheets of
waxed paper; pound to about 1/4 inch thick,
taking care not to tear flesh. Trim ham slices
so they are smaller than chicken breasts.
Lay a slice on top of each breast half.
Cut cheese into very thin slices. Place on top of ham.
Fold chicken breast in half to enclose filling.
Carefully dip each chicken breast first in beaten egg,
then into bread crumbs. Repeat until chicken
is well coated and filling is completely enclosed.
Pour about 3 inches of oil into a deep pan.
Heat to 375F (190C) or until a 1-inch bread cube
browns in 40 seconds. Add chicken;
fry 7 minutes, then decrease the heat and
fry 5 minutes longer to ensure coating does not burn
before chicken is cooked.
Remove from oil with a slotted spoon.
Drain well on paper towels. Serve hot.


Makes 4 servings.







Beef Stroganoff


2 tablespoons peanut oil
1 tablespoon butter
1 lb beef tenderloin steak or boneless sirloin steak,
cut crosswise into 1/2-inch strips
1 onion, thinly sliced
1/2 lb mushrooms, thinly sliced
salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup beef stock or veal stock
1 tablespoon Dijon mustard (optional)
1 cup sour cream
2 tablespoons chopped dill
1 pinch cayenne pepper
rice, to serve


Heat a wok until very hot. Add oil and swirl to coat wok.
Add half of the beef strips.
Stir-fry 1 minute or until just browned and still pink in center.
With a slotted spoon, remove beef to a bowl. Reheat wok
and add remaining beef strips. Stir-fry 1 minute and
turn beef and any juices into bowl. Add butter to wok,
then add onion.


Reduce heat to medium and stir-fry onion 3 or 4 minutes or
until softened and beginning to color. Add mushrooms and i
increase heat; stir-fry 2 minutes or until mushrooms and
onions are softened and golden. Add salt and pepper and stir
in flour until well-blended.
Add beef broth and bring to a boil, then simmer
1 minute or until sauce thickens. Stir in mustard, if using,
and gradually add the sour cream. (Do not allow sour cream to boil.) Return beef strips and any juices to sauce, stir in chopped dill
and simmer 1 minute or until beef is heated through.
Sprinkle a little cayenne. Serve with rice.


Makes 6 servings.


Rice with Asparagus & Nuts

4 tablespoons butter or margarine
1 small onion, finely chopped
1 clove garlic, crushed
1 1/4 cups long-grain rice
2 cups vegetable stock
8 oz asparagus spears, trimmed
3 tablespoons pine nuts
2 tablespoons chopped fresh sage
salt and pepper


In a saucepan melt 1 tablespoon of the butter.
Add onion and garlic; cook 5 minutes.
Add rice and stir-fry 1 minute or
until transparent and glossy. Pour in stock.
Bring to a boil, stir once, cover and simmer
12 minutes. Steam asparagus 3 minutes.
Refresh under cold water, then drain and dry well.
Coarsely chop. In a large pan, melt remaining butter.
Add pine nuts; stir-fry over medium heat
3 to 4 minutes or until golden. Add sage
and asparagus. Stir in cooked rice.
Season with salt and pepper and heat through,
stirring, 2 minutes. Serve at once.


Makes 6 servings.
Note: For those who need to,
replace butter with 4 tablespoons olive oil.





Asian-Style Fried Rice


1 1/2 cups long-grain rice
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 piece ginger (1/2-inch), peeled, minced
2 tablespoons light soy sauce
1 teaspoon sugar
2 teaspoons nam pla (Thai fish sauce)
1/2 teaspoon turmeric
6 scallions, thinly sliced
1 lb cooked peeled small shrimp
1 can (8 oz) unsweetened pineapple chunks
3 tablespoons chopped cilantro
In a large saucepan of boiling water, cook rice
about 15 minutes or until just tender.
Drain in a colander and rinse with cold water.
Set aside.


Heat a wok until hot. Add oil and swirl to coat wok.
Add garlic and ginger and stir-fry 1 minute.
Add soy sauce, sugar, fish sauce, turmeric
and scallions, stirring to dissolve sugar.
Stir in reserved rice, the shrimp and pineapple,
tossing to mix. Stir-fry about 4 minutes or
until rice is heated through.
Stir in some reserved pineapple juice if rice
begins to stick. Stir in cilantro and serve hot.


Makes 4 servings.






Chicken with Cheese Sauce

2 tablespoons vegetable oil
1 small onion, finely chopped
12 oz chicken breast halves, sliced
6 oz brown mushrooms
1 1/2 tablespoons all-purpose flour
2/3 cup dry white wine
2/3 cup chicken stock or water
5 oz boursin cheese
2 tablespoons chopped fresh parsley
salt and pepper
1 lb spinach noodles


In a large skillet, heat oil. Add onion and cook
until transparent, stirring frequently. Add chicken
and cook about 2 minutes. Add mushrooms.
Cook 2 minutes or until chicken is cooked.
Sprinkle flour over chicken and stir until all fat is absorbed. Remove from heat and slowly stir in white wine
and stock or water. Return skillet to heat. Bring to a boil, stirring, until sauce thickens, then reduce heat.


Cut cheese into cubes. Add to sauce, stirring until melted.
Add chopped parsley and season with salt and pepper.


Cook pasta according to package directions until tender
yet firm to the bite. Drain pasta well. Serve with chicken.

Answer 2

Bacon Cheeseburger pasta is my familys favorite

Brown 1 lb ground beef, drain. chop 8 or so slices of bacon into 1 inch pieces, then brown and drain that. Meanwhile, cook a box of cavatelli or other corckscrew pasta. drain and rinse. Add the pasta and meats together with two cans of tomato soup. (No wate or milk!)add barbeque sauce, ketchup and/or mustard to taste. Then, put shredded cheddar cheese on top to cover the whole thing, and put a lid in it to melt.
Takes just about half an hour

Some italian bread and a salad and your good!

Rachael Rays 30 minute meals (Food Network) are good, but make sure your a whiz in the kitchen and really on the ball. Have all the things you'll need out ahead of time, or you'll be over 30 mins.

Answer 3

Broiled chicken breasts - Salt and pepper to taste or hit with some lemon juice and fresh rosemary, Cook 6-8 minutes a side 4-6 in under broiler.

Steamed broccoli and cheese - boil 1/2 inch water in a pot and add the fresh broccoli when water is boiling, then cook for a few minutes until tender. When done, strain, add a little butter and grate Cheddar cheese over the top. Salt and pepper to taste.

Mashed potatoes: Dice 3 lg potatoes and add to a large pot with a quart of boiling water, cook until fork tender. strain, then mash (or smash) add a half a cup of milk (or less, it depends on how dry you like your potatoes), 1 tbsp butter and 1 tbsp sour cream. (also add any fresh herbs you like (read: rosemary)).

Get a loaf of fresh french bread from the grocery and serve that up with dinner.

Answer 4

haddock cut into cubes put into casserole dish salt, pepper, parsley, onion & garlic powder. 1 can of cambells cream of shrimp soup (do not add any water/milk) poured on top. crush up 25/30 ritz crackers sprinkle on top. melt 1 stick of butter and pour over crackers. put in oven around 350` bake for 30 min. ENJOY. rice a roni angle hair/herb noodle make a nice side.

Answer 5

Go to Food Network.com and look for Rachel Reigh recipes frmo her 30 minute meals show, you'll find anything that you're looking for there.

Answer 6

Salmon, salt/pepper, soy-sauce, ginger juice, dash of whisky... sit for 5-9 min... bake for 15-20 min(like mine a little rare), (sliced scallions/pickled ginger shreds on it)serve!

Answer 7

brown up some beef. put a pack of taco spices in it. let it sit on high for a minute. Put some on a corn tortilla, add some cheese on other stuff. Tacos!

Answer 8

go to food networks home page and click on Rachel Ray ( 30 minute meals) she is the bomb and she always gets it done in 30, or less!

Answer 9

hambergers....that is awesome and always done in 30 minutes

Answer 10

steak & baked potato