Ladies: What are you cooking for dinner tonight?

Question

It's one of those days where I have to go to the market to pick up something to cook because there's nothing at home. What's everyone else making?

Answer 1

Tacos.

Answer 2

Why do you assume that the ladies are cooking dinner tonight? I believe that is a rather sexist question. I am insulted because I do most of the cooking in my house. In this day an age you should stop and think about how you phrase your question. I am willing to bet a lot of men do the cooking in the home these days. As to your question I am going to make chicken fajitas tonight.

Answer 3

We're having leftover Salisbury Steaks. For some reason, the vast majority of the recipes in this issue of Kraft Food and Family magazine call for Stove Top. I've made 3 or 4 of them, and they've all been good. And I hate Stove Top! Anyway, these are good (but HUGE)!

1-1/2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through (160°F).
MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.

Answer 4

While trying to help locate an old Pillbury Chicken & Dumpling recipe a few weeks ago for an "asker" on yahoo answers I came across this recipe. It sounded so easy and good - I wanted to make it! That's what we are having for dinner tonight!

Thanks for asking.

Chicken-filled Dumplings

1 can cream of chicken soup
1 can golden cream of mushroom soup
1 1/4 cups water
2 tablespoons onions (chopped)
1 1/2 cups cooked chickens (, diced)
1/4 cup celery (chopped)
2 tablespoons onions (chopped)
1 teaspoon parsley (chopped)
1 (8 ounce) can refrigerated biscuits


1. In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
2. Heat, stirring occasionally, until bubbly.
3. Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
4. Separate biscuit dough into 10 biscuits.
5. Roll out into 4" circles.
6. Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
7. Firmly press edges to seal.
8. Place dumplings, sealed edge down, into hot soup mixture.
9. Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
10. Serve hot with soup mixture as sauce.

Answer 5

Cheeseburger casserole--sooo good & easy

Brown 1lb ground beef, season as you wish, onions, mushrooms, salt pepper etc.
Drain the grease from the meat, add cheese soup OR cubed velveeta
put in a greased 9 X 13, cover with a layer of shoestring potato french fries
Pour 1 can of cream of mushroom soup over the frozen fries
Then cover the top with shredded cheese OR sliced American cheese.
Cover with foil
Bake at 350 for 30-45 minutes.
Serve with ketchup or mustard.

Answer 6

oh, great question, tonight is my favorite dinner; I take about 10 large tomatoes, cut up and fry in olive oil then add whatever I have, garlic, black olives, chopped fresh fennel, artichoke, capers, feta, vermouth(just a splash) splash of chili paste, basil, oregano, and reduce down to a thick sauce, add a generous splash of basalmic vinegar and voila. Toss in cooked pasta, I use linguine, and dinner is served. The only problem with this is I like it so much it's too easy to overeat and feel really stuffed after!!

Answer 7

Sun-Dried Tomato Tortellini Soup:

The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

1 1/2 teaspoons olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) slices carrot
2/3 cup chopped celery
2 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
2 cups water
1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 cups fresh cheese tortellini (about 12 ounces)
1 cup chopped bok choy

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

Yield: 6 servings (serving size: about 1 1/2 cups)

Answer 8

I ain't no lady, but I like to cook.

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.


BANANAS FOSTER (for two)- In a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and two bananas sliced length wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately.

Answer 9

I'm making chili dogs with the works. My family enjoys when I cook that. And for desert I made a chocolate cake. Yummy.

Answer 10

Tarragon Chicken.

Answer 11

I'm a Mr. Mom and I'm making hot dogs, mac and cheese, and baked beans at my wife's request. But Stouffer's frozen lasagna or meatloaf is great if you have about an hour to leave it in the oven. No work, no muss, no fuss.