What meal?

Question

What is easy to cook, but looks like I spent all day cooking it? I'm cooking dinner for my fiance`.

Answer 1

Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Answer 2

EASY POT ROAST, COLE SLAW AND JELLO:
Feeds 3-4

Pot roast:
3 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
2 celery stalks, diced
1 onion, diced
3 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/4
1 crushed garlic clove
2 tbsp flour

1 Reynold's slow cooker liner, optional
If using a large slow cooker, a liner makes cleaning up a snap!

If no slow cooker, use a large oven safe pot, add the can of cream mushroom soups, 1 additional can of water, the lipton dry soups, flour and mix the ingredients well with a wisk.

Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies.

If using a crock pot, Add water to barely cover the veggies (remember the water level may go up during cooking!).
Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender!

If using a oven safe pot, put in oven covered (with lid or foil) at 325 degrees. Cook for 3 hours. Check on roast. When pierced the juices should run clear. You can test it by slicing the middle. If not ready, cook uncovered for 30-45 more minutes.


MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1 bunch cilantro, finely diced
1large tomato diced
1 cabbage, sliced and diced
1 cup diced celery (or a whole bunch of celery)
1 brown onions, diced
1 fresh jalapenos, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 3 big spoonful of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

JELLO DESSERT
1 pkg large jello, same flavor
1 tub coolwhip
1 c fresh fruit

In a non metalic bowl, prepare the jello as on the package but use 1/2 cup less water per package.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 3-5 hours. Mix up the jello and add 1 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Put the mix in a glass, and top with more fresh fruit or coolwhip

Answer 3

something with potatoes and green beans, maybe chicken .
You can also try making salmon patties with rice and string beans from the can!
To make the salmon cakes all you do is take some salmon out of the can and put it into a bowl.
Then add 2 eggs to the salmon, season it, then mix it together.
Then take some of the salmon mixture and mold it into a little pattie.
Then you dip it into some flour or cornmeal, whichever you think you would prefer.
Then take the patties and put them in hot oil,basically just fry them on both sides.
When they are done you can top them off with a slice of tomato.
It may sound hard, but it is easy and it would seem like you spent a long time on it!!!

Answer 4

Steak & Spinach Roll-Up Roast
Serves 4

Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.


8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt


Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.

For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.

Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.

Answer 5

Chicken Provencal. Just cut up some chicken and onions and fry for about 5 mins. Put in a saucepan and a can of chopped tomatoes (with the juice) and some basil. Simmer for about 30 mins. Add salt and pepper to taste.

It's yummy!!

Answer 6

Dinner

Fish (flounder, salmon, etc.)
Baking sheet
Foil
Lemon Juice (tablespoon)
Salt & Pepper
Butter
Paprika (or spice you like)
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Salt & Pepper the fish a bit and place it on the foil in the baking sheet.
Add lemon juice and teaspoon of butter.
Close the foil up like a pocket
Cook at 400 in the oven for 20mins
Let cool down for 10mins

Add another foil pocket with frozen veggies, salted and buttered, to oven at the same time as the fish and you're done in 30mins.

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Desert

Frozen bing cherries in the microwave for a minute topped with tangy lemon sorbet.

Answer 7

Spagetti with the french bread that you pop in the oven and make a quick salad. Over all about 30-45 min. Good luck with whatever you choose!!!

Answer 8

Shake and Bake Veal & Spaghetti with Tomato Sauce.

Make the pasta & sauce while the pork or veal are in the oven. You could put some of the sauce and a slice of mozzarella and turn it into veal parm!

Answer 9

Any kind of pasta is always good...buy some type of fancy bread to pop in the oven right b/f he gets there, and a nice salad! Works every time!

Answer 10

A nice steak, some potatoes, and a nice green salad wit all of the fixins. Or you could make a nice spagetti dinner.

Answer 11

Lasagna, French Bread, and Salad Greens. Include some fresh fruit, too.