whats on the dinner menu tonight? recipes please?

Answer 1

Taco Bake

this casserole is easily adaptable -- use Mexican Blend cheese instead of cheddar, or chopped jalapenos for lots of heat. We prefer it made with the mild chilies.

1 lb lean ground beef
1 small onion, chopped
3/4 cup water
1 package taco seasoning
1 (15 ounce) can tomato sauce
1 (8 ounce) package shell macaroni, cooked and drained
4 ounces chopped green chilies (mild)
2 cups shredded cheddar cheese, divided


Brown ground beef and onion over medium heat; drain.
Add the water, taco seasoning and tomato sauce.
Mix well.
Bring to a boil.
Reduce heat and simmer 20 minutes.
Stir in macaroni, chilies and 1 1/2 cups of the cheese.
Pour into a greased 1 1/2 quart baking dish.
Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 30 minutes.

Answer 2

Boneless country pork ribs.
4 pounds boneless ribs
1 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
1 15-ounce can tomato sauce
1/3 cup packed brown sugar
3/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons crushed dried celery leaves

Mix all but the ribs in a bowl. Place the ribs in a casserole dish large enough to accomodate all of 'em. Pour the stuff in the bowl over the ribs, making sure to spread it over all the meat. Set your oven at 325 degrees and bake the casserole two hours. Ribs will be fork-tender and oh, so blessed good! Plain ol' mashed or baked potatoes go with this plus a green vegitable of your choice.
This dish will feed six adults.

Answer 3

Two choices:
1- Honey Lemon Chicken with salad, mashed potatoes and corn (on or off the cob). This is too easy. Prepare a honey-lemon sauce to taste using water, honey, lemon juice, rosemary. You can also experiment with this and add other herbs/spices. I find that boneless skinless chicken breast works best for this. Get your chicken going in a skillet on medium heat(use a lid to keep in moisture). Prepare your sauce. Make enough so that the chicken will be able to simmer in the sauce. Once the chicken is soft enough, use a fork and poke the chicken 4 or 5 times on each side, so the juices from the chicken combine with the sauce. Add sauce. Chicken should be tender and juicy. This goes great with a nice chardonnay or white zinfandel.

2- Oven-baked Garlic Butter Salmon with Mashed potatoes and asparagus

As the first was one of my own creations, this one should be easy to find online, or in a cookbook. This is well complimented with a nice, crisp chardonnay.

Answer 4

Cilantro Stuffed Flank Steak

1 flank steak (have butcher run through tenderizer 1 time only)
Finely chopped garlic

Stuffing:
2 C 50/50 shredded cheese mix of Swiss and jack
Finely chopped pecan (food processor)
1 handful of chopped green onion
1 handful of chopped cilantro
Chopped sun dried tomatoes packed in oil (optional)
Raisins (optional)
Pepper jelly

Open steak and spread with chopped garlic and place in refrigerator for at least 2 hours… up to overnight.

Shred cheeses and add pecan until mixture feels dry… you may need more nuts than I have called for depending on the moisture content of the cheese. Add green onion (tops preferably) and cilantro (you know how much you like). I have also tried adding chopped sun dried tomatoes (only the kind packed in oil) and also (separately) raisins, both are good but I liked the tomatoes best in terms of flavor and color presentation.

Open steak and place stuffing over the meat approx ½ inch thick slightly tamped down. Roll with the grain of the meat and skewer or tie (I prefer the skewers) and make sure you skewer the ends together. Brush a little oil over meat and season with sea or kosher salt and freshly ground black pepper. Roast for about 35 min at 350-375 depending on your oven. When the meat looks like it has about 10 more minutes smear the outside with pepper jelly and cook 10 more minutes. Remove from oven and let stand and cool for 10-15 minutes to let the stuffing set and the jelly to turn itself into a glaze. Remove skewers and cut into pinwheels. Serve with a Merlot. I really like a side of a brown rice and peas to go with this (but you may have better ideas)

Answer 5

Quick Recipe that taste GREAT!!

Last Minute Lasagna (serves 8 or cut in half for 4)

1 lb - 1 1/4 lb ground beef
2 packages of Side Kick Noodles (Three Cheese or Parmesan)
Unico pasta sauce (or whatever sauce you like)
Shedded mozzarella cheese (500-700 grams)

Brown beef and add pasta sauce. Let simmer for 10 minutes. Cook Side Kick noodles as directed on packaging.

In a 9X13 pan, layer:

Meat/Cheese/Noodles/Meat/Cheese

Cook in oven covered (tin foil) for 30 minutes at 400.

Answer 6

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.
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and for tomarow start your marinade for this one today


LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 7

Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Makes 6 servings

Ingredients:

1 1-pound whole pork tenderloin
6 slices thin sliced bacon

Carolina Mustard Sauce:

3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons catsup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon bottled hot pepper sauce
1 cup finely chopped pecans
1 teaspoon salt
1/2 teaspoon ground black pepper

Preparation:

Cut pork lengthwise into six 1/4-inch slices. Separate slices, place on cutting board (slices should be the size and shape of the bacon). Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.

For Carolina Mustard Sauce:

Combine mustard, honey, vinegar, catsup, brown sugar, Worcestershire sauce and hot pepper sauce in medium bowl. Reserve 1 cup of the sauce until ready to serve. Brush remaining sauce over pork. Combine pecans, salt and pepper in small bowl.

Cut each pork spiral in half to form 2 pinwheels (12 total) and secure the ends with water-soaked wooden skewers or metal skewers. Coat each pork spiral with pecan mixture.

Grill pinwheels on the rack of an uncovered grill directly over medium-high heat (375 to 400 degrees F.) until pork is slightly pink in center, 6 to 8 minutes on each side. To serve, drizzle reserved sauce over pinwheels.

Answer 8

I'm doubling this recipe tonight, I'm feeding my neices!

Mashed Potatoes make a fine side dish to soak up the extra gravy.


1 four- to five-pound chicken

Coarse salt and freshly ground pepper

3 medium white onions

2 lemons

2 tablespoons unsalted butter, melted

2 tablespoons all-purpose flour

2 cups Homemade Chicken Stock , or low-sodium canned

1. Preheat the oven to 500º. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165º, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.

2. Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.

Answer 9

Honey mustard chicken on top of a lite salad with some pecans and walnuts thrown on top.

Mayo + Golden's mustard + Honey = the honey mustard sauce.

It's quick, easy, and goes great with Koolaid or a nice wine.

Answer 10

special rice and lentil
the way I do it is to cook the lentil and rice separately, then when my rice is almost done, I use strainer , then I mix the rice and cooked lentil and mix , I always add abit of oil and salt.and leave it for 5-10 mins on a low
you can have it with yogurt or also make some baked chicken and have it with.