Does anyone have any good and unique dinner recipes?...?

Question

I am planning to make dinner tonight but want something besides the regular chicken or steak...if you have any good recipes for something besides the usual please let me know ASAP!...any type of food including foreign or authentic is ok to me...

Answer 1

Get any large fish. Fry in pan with little oil until fully cooked and golden brown. Remove from pan and place on large serving platter. In same pan, pour 1/2 cup soy sauce, about 2 table spoons brown sugar, splash of cooking wine or white wine (about 1/4 cup), butter, garlic, pecans and green onions. Reduce sauce down on med heat. Basically make a glaze. pour on top of fish and serve with white rice and whole green beans steamed. So simple, so good.

Answer 2

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 3

TURKEY TETRAZZINI:

2 cups cooked turkey, diced
1/4 cup margarine or butter
1/4 lb to 1/2 lb. fresh mushrooms, sliced
1/4 cup flour
2 cups chicken broth
2 Tablespoons dry Cooking Sherry
1 cup evaporated milk
salt and pepper to taste
8 ounces cooked spaghetti, drained
1/2 cup parmesan cheese, grated

Melt margarine, add mushrooms and cook 5 minutes. Stir in flour. Add chicken broth, sherry and milk. Stir and cook until mixture boils and thickens. Season to taste. Remove from heat.

In 2-quart buttered casserole, put alternate layers of spaghetti, turkey, and mushroom sauce; finishing with spaghetti. Sprinkle top with grated Parmesan cheese.

Bake at 400 degrees for 20 to 25-minutes or until bubbly.

Note: you may substitute cooked chicken for turkey.

Answer 4

Why don't you try fried rice? It's so easy to make, mix some frozen vegatables (the one you buy in the market from frozen section) and some diced ham with steam rice in the pan, add some oil and stir fry them for about 3 to 5 minutes, seasoned with salt and pepper.

Answer 5

whenever i need a quick recipe, i go to

www.foodnetwork.com
then go to the top of the screen, ull see a search bar, sset to recipes on the right of it, type in what youre looking for, and theyll give u a list of recipes of every chef on the food network who made something like that particular dish. you can even type "easy" if you want an easy, quick, recipe.


have fun!

Answer 6

Raspberry ,balsamic glazed cornish hens with potato gallette and steamed asparagus
chocolate orange mousse in chocolate collars for desert

Answer 7

Mexican Lasagna

3-4 boneless chicken breasts Spices of choice:Salt & pepper
1 dozen corn tortillas Garlic powder
Sauce-:2 cans chicken/mushroom Soup Mrs. Dash
1 jar chunky salsa
1 onion, diced (part gr. onion)
3/4 soup can milk

12 oz + Shredded cheese (Mexican blend)
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1- Bake Chicken w/spices in foil for 30 min. Save 4 Tblsp. broth. When cooled, cut into 1" pieces. (3 piles)

2- Meanwhile-tear tortillas into 1" pcs. (3 piles).
-Prepare Sauce by blending soups, salsa, onion, milk, & spices of choice.

3- Assembly - Using a 13x9 baking pan, spray with Pam, add 4 T. broth (from chicken foil).
- 3 layers as follows: TORTILLAS, CHICKEN, SAUCE & CHEESE.

4- Bake @ 350 degrees for 1 hour to 1 hour & 1/2, or till cheese melted.
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Serve with tortilla chips, refried beans & Spanish rice-- A Mexican Fiesta!!
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Answer 8

http://recipes.bhg.com/recipes/whatsForDinnerResults.jsp?_requestid=280893

http://www.bhg.com/bhg/quiz.jhtml?quizId=/templatedata/bhg/quiz/data/TheMainEvent_10222001.xml

http://recipes.bhg.com/recipes/searchResults.jsp?start=1&searchType=text&resultsType=recipe&resultCategory=kitchen&_requestid=281298

Answer 9

Whenever I want to try something new, I always reach for my Rachael Ray cookbooks because she keeps the recipes still easy and fairly cheap. Here's some different ideas for steak and chicken :)

Chicken Curry in a Hurry

For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour

Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

Chicken, Chorizo and Tortilla Soup

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Spanakopizza

1 pizza dough, refrigerated or from your favorite pizzeria
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 teaspoon dried oregano, lightly crushed in the palm
1 tablespoon butter
1 pound ground chicken or turkey breast
1/2 red onion, chopped
2 cloves garlic, chopped
1 tablespoon grill seasoning, a palm full (recommended: Montreal Steak Seasoning by McCormick)
2 (10-ounce) boxes, frozen spinach, defrosted
1 cup feta crumbles
Salt and freshly ground black pepper
2 cups shredded mozzarella cheese or shredded provolone
2 jars roasted red peppers, drained
1/4 cup (10 to 12) pitted kalamata olives
1 cup arugula, coarsely chopped or shredded or 1/4 cup chopped flat-leaf parsley
1/3 seedless cucumber, thinly sliced lengthwise
Hot pepper rings or pepperoncini, optional
Heat oven to 425 degrees F.
Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes.

While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles.

Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.

Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve.


Skirt Steaks with Blue Cheese Butter

1 1/2 to 2 pounds skirt steaks
Extra-virgin olive oil for drizzling
Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
4 tablespoons butter, softened
1/2 cup blue cheese crumbles
2 tablespoons chopped chives
Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
Mix butter with cheese and chives.

Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter and cheese will melt down over the meat: YUMMO!

Philly Steak Sandwiches

Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend
Meat:
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise

Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.