new food for dinner?

Question

I'm tired of eating the same thing for dinner does anybody have any ideas give me your best recipie!

i have a recipie book.....but me and my mom are looking for recipies of some good dinner meals......like tell me your favorite and recipie too...

thanks ill choose a best answer later i want a good varity

Answer 1

STUFFED PEPPERS

6 LARGE GREEN PEPPERS
1½ # OF GROUND BEEF
SALT TO TASTE
PEPPER TO TASTE
1 CLOVE OF CHOPPED GARLIC FRESH IS BETTER THAN POWDER
1 CUP OF COOKED RICE PUT EXTRA WATER IN DRAIN AND SAVE WATER
1 VERY LARGE CAN OF CAMPBELL'S TOMATO SOUP

CUT OFF A THIN LAYER FROM THE TOP OF THE PEPERS AND REMOVE SEEDS.

MIX GROUND BEEF WITH SALT, PEPPER, RICE GARLIC AND 2 TABLESPOONS OF TOMATO SOUP. ADD SOME RICE WATER TILL VERY MOIST.

STUFF PEPPERS WITH MEAT MIXTURE AND MOUND. PLACE IN A ROASTER SPRAYED WITH PAM. . MIX TOMATO SOUP WITH 1/2 CAN OF WATER. POUR OVER STUFFED PEPPERS. BAKE FOR 1-½ HOURS AT 350º.
Source(s):
MOMS RECIPE



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Answer 2

I just made pastelillos last night...they are yummy.

Dough:
3 1/3 cup flour
1 tsp salt
1 tsp baking powder
1 tsp sugar
1 1/2 tbs. shortening
1 egg
3/4 cup cold water

Combine all dry ingrediets, cut in shortening. Whisk together the egg and cold water in separate bowl...then combine with dry ingredients. Mix with fork till dough comes together in big chunks. It is a dry dough. Push dough together into a log shape and cut into 10 pieces. Using a rolling pin make dinner plate (actually a little smaller) size rounds, using extra flour if needed. Place each round inbetween wax paper or tin foil. Refridgerate until ready for filling.

Meat Filling:

2 lbs. ground beef
2 garlic cloves
2 pkg.'s Goya Sazon flavoring powder
4 to 8 ounces of shredded cheddar. This depends on how cheesy you want it.
4 or 5 green onions chopped
2 tbs. olive oil

Bring olive oil up to heat adding garlic and toasting slightly. Add ground beef and brown. Drain fat then add seasoning, green onion and cheese.

After the meat mixture cools slightly add a 1/4 cup (give or take) to each round folding the dough over to make a pocket. Place pockets in the refridgerator. Meanwhile heat vegetable oil on medium high. Use enough oil (in a soup pot) that the pockets would be submerged. The oil will be ready when you stick the corner of the pocket in the oil and it bubbles. Fry to your likeness. They will have to be flipped once with a pair of tongs.

These are by no means anywhere near healthy. lol But they are delicious and it is something different from the norm. You could also serve with rice and beans or a salad. Enjoy!

Answer 3

Hard to say when you didn't say what you normally eat! But here's my favorite crock-pot recipe (you can also bake it, covered, at 350 for about 1hr 30 mins)

Crockpot Beef Burgundy

2-3lbs cubed beef for stew (or cut your own from any good hunk of meat)
2 jars of button or sliced mushrooms, drained
1 envelope onion soup mix, any flavor (beef & onion, onion & herb, etc)
1 can cream of mushroom or celery or broccoli soup, any type
1-2 cups raw baby carrots (I buy the big bag already peeled/washed in the veggie case)
1 clove garlic
Burgundy or red cooking wine OR the real thing

Dump meat, garlic clove, dried soup, wet soup, drained mushrooms in crock-pot. Fill empty soup can with cooking wine and swish around the can then dump in. Stir well, cover, and forget it. Cook on "low" all day or 6-8 hours. I dump in the carrots the last hour when I get home from work so they're not mushy. You can add any veggie you like as early as you like depending if you like your veggies firm or soft.

Thicken just before serving if needed with a little slurry of flour or cornstarch in water. Fish out the garlic clove. Serve over rice or noodles.

You really can't kill this recipe and you can substitue almost ANYTHING for anything. You can also use low-fat and low-sodium soups. It's an easy prep/easy serve meal. You can also pretty much use any meat that can take the slow-cooking.

Hope you find something new you like!

Answer 4

I like to experiment. Just make up stuff as I go. Or you could try walking through a grocery store, pick out a main ingredient, then other's to support it. But here's a great sandwich!
Sautee (dunno if that's spelled right) onions, green peppers and garlic in a small amount of butter. Along side it grill or sautee chicken or turkey (processed or the real thing) While cooking the meat add a white cheese (mozzerella, provolone, or parmasean would be best) and melt it on top. Then put the veggies and poultry with cheese on a bun with your favorite marinara or spaghetti sauce. Then grill the bun in a dry skillet with a hevy skillet or grill press on top. Flip and cook other side until toasty. Mmmm....this is the best sandwich I've ever had!

For more tips try the almighty... www.foodtv.com

Answer 5

Do you like mexican food? If so, try this:

Chicken Chilaquiles


3 1/2 tbsp. paprika
2 1/2 tbsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
1 tsp. sugar
1/2 tsp. salt
3 tbsp. cooking oil
3 tbsp. flour
2 garlic cloves, minced
3 cups canned low sodium chicken broth
1-1/3 lbs. boneless skinless chicken breasts, (about 4 in all)
1/4 tsp. fresh ground black pepper
1/2 lb. tortilla chips
1-1/2 cups mexican cheese
1/2 cup sour cream
1 red onion, sliced thin
1/2 cup cilantro leaves

In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 tsp. of the salt.

In a large saucepan, heat 2 tbsp. of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.

Meanwhile, in a large frying pan, heat the remaining 1 tbsp. oil over moderate heat. Season the chicken with the remaining 1/4 tsp. salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.

Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the cheese, sour cream, onion, cilantro, and chicken.

Answer 6

Goto the store and pick-up a box of Zaterans Jambalya mix get some shrimp, sausage-linked, and some hamberger meat. Follow directions on the box and enjoy. Almost as good as the real thing made in New Orleans

Answer 7

Well for me I use turkey so go with a turkey kabob made with bell peppers and onions Also try to bake some chicken with yellow rice and biscuits and gravy. Also try a nice breakfast for dinner to change things up a bit.

Answer 8

That is really to to vague a question to answer properly. What have you been eating and then maybe we can give you some ideas for new meals to try. There are millions of recipes out there.

Answer 9

vege chimichaunga! sautee green peppers and onions, melt white cheese-mexican is best-and put it in a flour tortilla, fold it up from both ends and fry it in vege/olive oil until lightly brown. remove and cover with more melted cheese! then chop some lettus, scoop a dip of sour cream, (add guac if you can dig it) to put on the plate with it...need a little more substance/protein? had mexican rice and refried beans with salsa to the plate! YUM! ENJOY! (use fresh vegies, not frozen!)

Answer 10

ranch chicken

crush corn flakes in a bowl, add Parmesan cheese, and a packet of ranch seasoning dredge boneless skinless chicken breast in egg and then coat with cornflake mixture. bake at 350 for an hour and serve with Alfredo noodles

my family likes this so much we have it at least once a week!