i dont know what to cook for dinner, please inspire me!?

Answer 1

you could try lasagne or a stir fry!

Answer 2

Beef Stroganoff ?! Buy a bag of no yolk egg noodles ( there in a big bag ) two large cans of cream of mushroom soup, steak, and sour cream ( the medium size container ) italian dressing. Cook your steak in the italian dressing make sure you cook in little slices or cubes). once your noodles are cooked add the soup and alittle less than half a can of water, then add your sour cream. let it warm up and your done. you can also get some garlic bread to go with it. This will make enough for a few people.

Answer 3

How about a nice grilled loin of pork! Make a good dry rub and let marinate in the fridge for a few hours; bring just to room temperature before throwing on the grill; Thickly slice some apples (cored), leaving skins on and have them sit it a mixture of lemon juice and sugar-pop on the grill for a few minutes when pork is resting-be sure the grill is greased or they'll stick; and a nice potato salad...little onion, garlic, mustard, sour cream,mayo, salt, pepper and chives or a little dill!

Answer 4

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 5

Oriental Stuffed Chicken Breasts with Potatoes
This chicken dish is a great dinner party staple. The potatoes are brilliant done in a frying pan in the top oven; the dish keeps for ages in the simmering oven on a large plate.


Ingredients
1 teaspoon Lemon grass, chopped
2 Rashers smoked back bacon, chopped
1 Red pepper, chopped
½ tin / 200ml Coconut milk
Light soy sauce
2 dessertspoons Medium sherry
Sesame oil
1 tablespoon Corriander, chopped

Rosti potatoes:
2lb Decent potatoes
Seasoning
4 tablespoons Olive oil


Method

Serves 4:

Fry the spring onion in a little sesame oil for 20 seconds. Add the garlic, ginger, lemon grass, bacon, chopped red pepper. Simmer for 1-2 mins. Remove from the pan. Don`t wash the pan. Slit the chicken breasts horizontally to create a cavity. Stuff as much of the spring onion etc mixture into each chicken breast. Flour each one. Heat 1 dssp sesame oil in the frying pan until smoking. Add the chicken breasts and fast-fry on each side for 2 mins. (AGA owners: after fast-frying place frying pan in the top oven on the floor, no shelf, cook 10 mins, remove and keep warm, then add all liquids etc). Turn heat down and simmer until firm to touch, about 3 mins each side. Set aside. Add all liquids to pan and boil for 1 min. Pour over the chicken breasts and keep warm up to 30 minutes.


Rosti Potatoes

Peel and grate the potato and soak briefly in cold water to remove the starch. Heat up oil in a really good non-stick or cast-iron frying pan, until smoking. Squeeze the potato and pack it all into the pan. Press down hard to compact the potato. Cook for about 5 minutes on the boiling plate, transfer to the roasting oven and cook on the floor, no gridshelf, for approx 10 minutes. Take it out and pour off any obvious excess oil. Toss like a pancake! OK, if you`re not feeling brave ease it over with a spatula! Return to top oven and cook a further 10 minutes. Remove and put it whole on to a large plate, keep in simmering oven until you need to eat it, cut like a cake.

Other cookers: Just cook this on top. Start on highest heat for 1 minute, turn down to simmer for about 10 minutes. Toss and simmer on the other side for another 10 minutes. Keeps warm in the oven on a dinner plate for up to 1 hour.

But if you can't be bothered get down your local chinky.

Answer 6

Beef goulash; the national dish of Hungary, followed by a nice swiss white chocolate cake.

Answer 7

Chicken and rice and some salad sound so right to me. I don't know why but I always felt that chicken and rice belong to Saturdays!

Answer 8

Pesto, could also try pasta, peas and cream, quite liked the earlier answer of egg and chips.

Answer 9

Why don't you have tempura. Lightly battered vegetables and prawns with a chilli dipping sauce and rice.

That's what we're having - yummy

Answer 10

I absolutely LOVE - salmon or any type of fish that sits in ITAILION DRESSING as the sauteing sauce along with mashed potatoes that has chives chopped up in them...YUMMY! Get cookin!!!!!!!!

Answer 11

why not cook a chicken wrapped in bacon stuffed with pistachios and served with pea and mushroom risotto.