Dinner ideas?

Question

Ideas for dinner needed

Answer 1

OVEN-BARBECUED SPARE RIBS:
3 to 4 lbs. Ribs (country-style)
black pepper (season to taste)
garlic powder (season to taste)
1 lemon (sliced)
1 large onion (sliced)
1 cup ketchup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco Sauce
2 cups water
Place ribs in a large shallow roasting pan, meaty side up. (mine measures 14 x 10 1/2) Season meat with pepper and garlic powder. On each piece place a slice of unpeeled lemon, a slice of onion. Roast in a very hot oven (450 degrees) for 30 minutes. Drain grease from meat pan. Combine remaining ingredients in saucepan and bring to a boil and pour over ribs. Continue baking in moderate oven
(350 degrees) until tender, about 45 minutes to an hour. Baste ribs with sauce every 15 minutes. If sauce gets thick, add more water.

STUFFED CABBAGE LEAVES:
12 large cabbage leaves - cooked
1 1/2 pounds ground beef
1 cup cooked white rice
1 small onion - chopped
1 egg, beaten
1/2 teaspoon poultry seasoning OR thyme
2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons oil
2 (8 ounce) cans Hunt's Tomato Sauce
1 Tablespoon brown sugar
1 cup water
1 Tablespoon lemon juice
Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves. In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well. Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. (Some people use toothpicks to fasten them) Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes. Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)

Answer 2

I'm making marinated pork chops and curry rice. The chops are already in the fridge. I'd love a salad, but fresh greens (with the scare lately) are out for a while.

The marinade is a lot of soy sauce, garlic, ginger, hot fire oil, and sesame oil. I'd normally put in green onions but mine went bad. Put it all in a ziplock and sock it in the fridge until grilling time!

Answer 3

Boil pork spareribs in water and beer with a bay leaf, peppercorns, and garlic for 35-40 minutes. Then grill and baste with a mixture of orange juice, barbeque sauce, and beer. Serve with potato salad and green beans saute'd with slivered almonds, shallots and raisins. This is good for a small or large group and you can do a lot of it in advance.

Answer 4

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 5

Start with a salad then go with pasta with alfredo sauce. You can buy alfredo sauce at the grocery store. Add mushrooms, tomatoes, and chicken to it. Or add nothing or just one thing. Spice it up however your taste prefers. For garlic bread, make toast add butter and garlic powder. Yummy.

Answer 6

Balsamic-Glazed Chicken and Bell Pepper Sandwiches:

Balsamic vinegar cooks down to a glaze that clings to the sandwich fillings, adding a hint of sweetness and a touch of acidity. Pressing the sandwich after assembling it conducts the heat from the chicken and cooked vegetables to melt the cheese.

4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1 1/4 pounds chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell pepper strips (about 2 medium)
2 cups vertically sliced onion (about 1 large)
2 (8-ounce) loaves focaccia bread, cut in half horizontally
4 ounces provolone cheese, thinly sliced
1/8 teaspoon black pepper

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.

Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.

Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.

Yield: 6 servings (serving size: 2 wedges)

Answer 7

What's the ingredients? Since we don't know...Go to the food network site, and type in some of the ingredients you have on hand. Next, a recipe will pop up using most of the ingredienys you have. Used this many times...=o)

Answer 8

salisbury steak and gravy with mash potato's and green bean casserole with dinner rolls

stouffer's lasagna with salad and garlic bread

chicken rotel with fried cream corn and either green beans or english peas plus texas toast

Answer 9

Stuffed mushrooms (easy to find recipe's and make), eggplant lasagna, and toasted Cuban bread. A quick and very good meal. Easy to add a meat dish if you prefer one.

Answer 10

Chicken Breast
Cream of Chicken and Cream of Broccoli soup
Rice