what sounds good for dinner tonight?

Question

what is your appetites desire? if you could have any meal what would it be?

lol thanks for so many answers <3 i got 3 answers within 60 seconds o-0...apparently im not the only one gettin hungry =D lol

Answer 1

I would start of with Spinach Crepe Stuffed with Lobster and Shrimp and topped of with a Sauce Supreme
Next
Gyoza
then
Duck pate and a cup of turtle soup with sherry
then
I would have a beef tender loin stuffed with a vegetarian..lol
My sides would be a Tri color Duchesse Potato
and I would have as a vegetable steamed asparagus with a squirt a lemon juice and to end it all
Sabayon with fresh strawberries, razeberries a bottle of port and one more bottle of port now i must go and make a ham sandwich good night............

Answer 2

Two choices:

1. Thomas Keller's BLT with Egg. Check out the movie Spanglish for the recipe. It's what he claims to eat after a long night cooking in one of his famous restaurants.

2. A Bacon and Mushroom Quiche. With some gruyere, bacon, chopped mushrooms and onions, and a store-bought pie crust, I can get dinner on the table in about an hour. The only risk is eating all the bacon before it makes it into the quiche.

Bon Appetit!

Answer 3

Asian Chicken Noodle Soup:

The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Yield: 8 servings (serving size: 1 cup)

Answer 4

OLIVE GARDEN!!! I crave that place ALLL the time. My favorite dish is the five cheese ziti. I would order the salad with bread sticks, and then that dish. And maybe an appetizer of cheese sticks and fried zucchini. And then some cheesecake for a dessert. MMMMMMM. There goes my 126 pound body and my cardio vascular system....

You know what in reality, I will probably have for dinner?

A cucumber. I love those.

Answer 5

Chicken Shwarma adn Garlic Paste
Hummus and Pitas
Feta Salad
Baklava for dessert
Lemonade

Answer 6

joint of beef or lamb or a chicken put it in large over tin
a few potatoes cut them into wedges
two onions cut into chunks
carrots cut into strips
sweet potato cut into chunks
mange tout
mix veg together
put around the joint of meat
add 1 oxo cube crush and sprinkle over veg
put foil or the lid on the tin
place in oven gas mark 4
let it cook for 1 hour
take out stir veg
replace back in oven
when meat is cooked take foil off let it brown for 30 Min's
take out carve meat dish up veg then with juice at bottom you can just pour over meal or make a nice gravy with it

Answer 7

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 8

I just went to the grocery store yesterday so I actually have options. Maybe pasta, maybe a big salad with artichoke hearts and baby corn...oh yeah, I got corn-on-the-cob and asparagus!! Oh, I hate decisions...

Answer 9

I'm making Frito Chili Pie with a salad.

Answer 10

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.berry