What are you going to cook me for dinner tonight?

Question

I'm starving! What's for dinner??

Answer 1

I am going to start with some 1998 Covey Cove Sihiaz...
I will then follow it up with a nice anti-pasta with a garlic Pesto, with feta cheese olives and some artichoke hearts
Then for the main dish, Grilled Rib eye with Baked potatoes, fresh aspargus and for desert, I am going to take you out for some Dairy Queen....I love Cherry Dipped Cones....

How is that?

Answer 2

Garlic Roast chicken factors a million (5 to 6-pound) roasting chicken Kosher salt and freshly floor black pepper 2 heads garlic, cut back in a million/2 crosswise a million lemon, halved a million/2 super Spanish onion, thickly sliced 4 carrots cut back diagonally into 2-inch chunks 2 super Yukon gold potatoes, cut back into 6 products 4 tablespoons butter, melted guidelines as quickly as you get the chicken domicile, salt it interior and out, wrap it and shop it interior the refrigerator for as much as two days. once you're waiting to prepare dinner the chicken, first preheat the oven to 425 ranges F. Pat the outdoors of the chicken dry with paper towels. Liberally salt and pepper the interior the chicken and stuff the hollow area with the all the garlic and lemon. Tie the legs which incorporate kitchen string and tuck the wing information under the physique of the chicken. place it in a roasting pan purely sufficiently massive to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outdoors of the chicken with the butter and sprinkle with salt and pepper. Roast the chicken for a million a million/2 hours, or till the juices run sparkling once you narrow back between a leg and thigh. do away with the chicken to a platter and canopy with aluminum foil. place the vegetables lower back interior the oven and proceed cooking for one greater quarter-hour. whilst the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by potential of the vegetables. Drizzle some pan juices over the chicken and vegetables.

Answer 3

How about a Brick Oven Tombstone pizza.....
I'm a pastry chef and love to cook southern cuisine, but tonight is Saturday and I'm outta the kitchen....sorry.

Answer 4

The last person who asked me that got New York strip steak, four cheese macaroni, fruit salad and milk. He's nine years old, and that suited him just fine. I haven't had my own dinner yet, but there's still some steak and lots of other stuff available. How soon can you get here?

Answer 5

Get ready, it's Saturday nite. No cooking allowed on weekends. We're goin out.

Answer 6

Chicken, onions, green red and orange pepper all cooked in a wok with brown rice.

Answer 7

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.

Answer 8

I'm not my friend is coming over and cooking for me. Grilled lemon chicken. macaroni and cheese, and broccoli. It smells so good. mmmmmmmmmmm.

Answer 9

Nothing. Go to the kitchen and cook something you lazy woman.

Answer 10

I'll make you an awesome ribeye on the grill with potatoes on the side.
:)