Looking for different ideas for dinner for my family....can you send me recipes?

Answer 1

Go to www.cooks.com I use it all the time, there is a spot where you can search for recipes based on what you have.

Answer 2

Chicken Fried Steak and Mushroom Gravy
Yield: 4

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
2 (4 oz cans) Sliced Mushrooms, drained

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5-10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Answer 3

Peanut Sauce Stir-Fry
In a blender, mix unsalted peanut butter, soy sauce, fresh ginger, a bit of sugar, cayenne or hot sauce, a dash of vinegar (I like rice vinegar) and some water.
Serve over sauted veggies and chicken, with rice.
Kids usually love that recipe

Answer 4

Angel chicken pasta

INGREDIENTS:
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Answer 5

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

CHICKEN MARSALA - In a frying pan, butter (melted) sliced mushrooms (Lots). cook until mushrooms start to soften. In a second frying pan cook Chicken (boneless, cut into pieces or strips and coated with flour) in butter, until edges on all sides start to brown. In first frying pan, add finely diced garlic and a generous amout of Marsala wine to mushrooms and heat vigorously for about two minutes, add chicken from second frying pan and cook until sauce thickens (flour from chicken will thicken sauce). To finish, add a spritz more Marsala wine (important, to sharpen Marsala flavor) and serve. - ENJOY

Answer 6

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 7

There is one that my mom fixed and I fix every now and then and its a goulash.

Brown hamburger meat and then add slices potatoes, can of corn and onions with some water and cook til the potatoes are fully cooked.

Answer 8

Beer Batter Chicken Fingers

1 cup flour
1 cup beer
1/2 cup water
1 egg yolk
1 egg white, beaten until stiff
2 chicken breasts, skinless, boneless, cut into large strips
1/4 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons your favorite hot sauce
peanut oil (for deep frying)

Mix together flour and salt. Add the beer. Using a whisk, mix well
and then add water and mix until smooth. Add the egg yolk and mix well. Add the beaten egg white and mix well. Place into refrigerator for at least 2 hours.Mix the Worcestershire sauce and hot sauce together and add chicken strips. Allow chicken to marinate for at least 10 minutes. Roll chicken in your batter. Deep fry until golden brown, then drain on a paper towel. Serve with your favorite dipping sauce. Beer Batter Chicken Fingers 7

GARLIC-ROASTED NEW POTATO SALAD
(Serves 8 to 10)

Five pounds small red new potatoes
Six cloves fresh garlic, cleaned and finely diced
One and one-half cups chopped red bell pepper
Two cups of mayonnaise, preferably Hellman's brand
One and one-half cups sour cream
Three tablespoons minced parsley
One-half cup chopped scallions
One teaspoon sea salt
Pepper to taste

Wash the red potatoes. Bring to a boil in salted water until tender,
about 15 minutes.

Cool, then cut into one-inch chunks.

In a large bowl, combine mayonnaise, sour cream, garlic, parsley,
scallions, red pepper. Mix well.

This dressing should be smooth. Gently fold in the potatoes.

Season with the salt and pepper to taste.

Refrigerate for 60 minutes before serving.

From: BFS Catering in NY

Ambrosia

Recipe By : Nestle® Carnation® Evaporated Milk
Serving Size : 6 Preparation Time :0:00
Categories : Christmas Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
3 15 oz. cans chunky fruit cocktail -- drained
1 11 oz. can mandarin oranges -- drained
1 cup JET-PUFFED® Miniature Marshmallows
1 cup flaked coconut
2 bananas -- thinly sliced
2/3 cup Nestle® Carnation® Evaporated Milk
1 cup sliced fresh strawberries -- optional

Combine fruit cocktail, oranges, marshmallows, coconut, bananas, and
evaporated milk in large bowl. Let chill 30 minutes. Stir in strawberries, if
desired, before serving.

Answer 9

Take the clan out to dinner and give yourselves a treat!

Answer 10

Seafood Lasagna

3 tbsp. olive oil
1 lg. yellow onion, chopped
4 cloves galric, minced
5 c. canned plum tomatoes (packed in
tomato puree)
1/2 c. dry white wine
1/2 c. chopped fresh basil
2 tsp. fennel seeds
Salt and freshly ground pepper to
taste
1 c. heavy or whipping cream
2 tbsp. pernod
1 lb. medium size shrimp, shelled,
deveined, and poached briefly
1 lb. scallops, poached briefly
3 doz. mussels, steamed and shelled
2 doz. littleneck clams, steamed and
shelled
1 1/4 lbs. lasagna noodles,
preferably fresh tomato noodles

--FILLING:--
3 c. ricotta cheese
8 oz. cream cheese, room temperature
2 eggs
1 pkg. (10 oz.) spinach, cooked,
drained and chopped
1 lb. cooked lump crabmeat, shredded
1 sweet red pepper, seeded, cored,
and diced
1 bunch scallions (green onion),
sliced
1/2 c. chopped fresh basil
Salt and freshly ground black pepper
to taste
1 1/2 lbs. Mozzarella cheese, thinly
sliced

To make seafood sauce, heat the oil in a large skillet over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the tomatoes with the puree and cook for 5 minutes more. Stir in the wine, basil, fennel seeds, and salt and pepper to taste. Simmer uncovered over medium heat for 45 minutes stirring occasionally. Stir the cream into the sauce and then the pernod. Stir in all the shellfish and simmer 5 minutes. Remove from the heat. Preheat oven to 350 degrees. Cook the lasagna noodles in boiling salted water until tender but still firm. Drain and cool under cold running water. To make the filling, beat the ricotta, cream cheese and eggs in a mixing bowl with a wooden spoon until smooth. Stir in spinach, crabmeat, red pepper, scallions, basil and salt and pepper to taste. Butter a large rectangular baking pan. Spread a thin layer of the sauce, on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of Mozzarella. Place another layer of noodles over the Mozzarella and spread with the remaining filling. Top with another layer of Mozzarella. Add a final layer of noodles and then the remaining seafood sauce. Cover with the remaining cheese. Bake the lasagna until bubbling and browned, about 50 minutes (350 degrees). Let stand for 10 minutes before serving. Makes 10 to 12 servings.

Taco Casserole

1 lb ground beef
1 medium onion, diced
1 envelope taco seasoning
1 (8 oz) tomato sauce
1-1/2 cup water
1 can kidney beans
1 can corn
1 bag corn chips
1 cup grated Cheddar cheese

Brown ground beef and diced onion till done; drain. Return to skillet; add taco seasoning, tomato sauce, water, kidney beans and corn; mix well. Cover bottom of 9 x 13-inch pan with corn chips. Spread taco mixture over them. Sprinkle with cheese. Bake at 350 degrees for 25 minutes.