What's your all time favorite dinner, homemade please?

Question

Please provide a recipe if available, I'm trying to think of new things to cook, I'm kind of in a dinner rut. Thanks

Answer 1

Roast dinner - pork being the best

Answer 2

Meat Loaf

Ingredients:
1 1/2 pound of ground beef
3/4 cup oats (uncooked)
2 eggs beaten
1/4 cup chopped onions
2 teaspoons salt
1/4 tablespoons pepper
1 cup tomato juice

Combine all ingredients and pack firmly into pan.
Bake at 350 degrees for 1 hour.

Answer 3

I do white rice and then serve it with chicken fricassee
*** take chicken, season well and drench it in flour, then sautee in a bit of olive oil, once brown on both sides take out and add to the same pot, onions, garlic, tomatoes, red peppers and capers all minced. Saute for a couple minutes then add 1 bay leaf, cumin, paprika, pinch of nutmeg (it goes a long way), potatoes and carrots, sautee for 2 minutes more, then add 1/2 cup of white wine and chicken stock each, bring to a boil and then add the chicken, let simmer for 20/25 minutes until it has form a sauce. If you want the sauce more thick add a little of corn starch disolved in water and bring to a quick boil. Served along the rice

Answer 4

PEANUT SESAME NOODLES

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Active time: 30 min Start to finish: 30 min

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes

For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted

Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

Makes 6 side-dish or 4 vegetarian main-course servings.

Answer 5

You have just got to try Rachael Ray's Pizzagna dinner, and if you do it right, it only takes 30 minutes!

1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread

Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

Answer 6

if you have a crock pot you could cook a roast with onion , garlic, celery salt Pepper & savory cook on low for about 4 hours or on high for about 2 1/2 hrs. after that, add about 5 small potatoes or 3 large ones & carrots & any other vegies if desired I like to put about 3 medium tomatoes or a small can of tomatoes & cook on low for about 3 or more hours. serve with a salad & rolls if desired
also you can cut up vegies in the beginning & if you do put potatoes in water & add later

Answer 7

"New England Pot Roast" - 6 to 8 servings

1/4 cup all-purpose flour
1 tablespoon plus 2 teaspoons salt
1 1/4 teaspoons pepper
4-pound beef chuck pot-roast (arm, blade, inside roll, English or Boston cup or shoulder clod) - (A boneless rump, top round or bottom round roast can be used in this recipe.)
2 tablespoons shortening
1 (5 oz.) jar horseradish, if desired
1 cup water
8 small potatoes; pared and halved
8 medium carrots; halved crosswise and lengthwise
8 small onions
1/2 teaspoon salt
Gravy

Stir together flour, 1 tablespoon plus 2 teaspoons salt, and the pepper; rub mixture on meat. Melt shortening in large skillet or Dutch oven; brown meat over medium heat, about 15 minutes.
Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range or in 325* oven 4 hours or until meat is tender.
About 1 hour before end of cooking time, add vegetables and 1/2 teaspoon salt. Place meat and vegetables on warm platter; keep warm while making gravy. Serve gravy with meat and vegetables.
GRAVY: Pour drippings (fat and juices) into a bowl, leaving brown particles in pan. Let fat rise to top of drippings; skim off fat, reserving 1/4 cup. Place reserved fat in pan. Blend in 1/4 cup all-purpose flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper.

Answer 8

when i was young my mother and father would prepare this meal on Sunday's:
barbecue pork ribs
steak
barbecue chicken
fried cream corn
purple hull peas
mash potato's and gravy
green bean casserole
fried okra
squash casserole
fruit gelatin salad
sliced tomato's and cucumbers
homemade rolls
warm apple pie with vanilla ice-cream
ice tea
i never got their recipes but i use allrecipes.com for some of the recipes. this is the best recipe site!

Answer 9

appetizer-
black bean salsa with tortillas

mix 1 can of black beans, lime juice(fresh squeezed), 1 cup o f mayonnaise, 1tsp of salt, black pepper, garlic and sugar, 1/2 cup of red wine vinegar, 1 diced avocado and 1 cup of diced onion. mix together and refrigerate for a t least 2 hours. serve with tortillas

main course
baked spicy chicken with mixed vegetables, cornbread with jalapenos and cheese in the middle and apple coleslaw

marinate chicken covered overnight in 2 tablespoons of each, black pepper, thyme, garlic salt, curry powder and oregano, make sure to rub the spices in. drain excess if any the next day and bake.
mixed vegetables- 1 28 ounce or bigger can
cornbread- mix cornbread mix, 1/2 cup of shredded cheese, 1/2 cup diced jalapenos, mix together well bake as normal.
apple coleslaw-
1 red apple-diced
1 bag of coleslaw mixture from the store,mix and refrigerate(their is normally a recipe for coleslaw on the back of bag-sorry)

dessert-apple pie with vanilla ice cream on top

Answer 10

German Potato soup, its great on a chilly day, it is also very easy.
5 cups water, bring to boil
Add 4 chicken boullion cubes
Add one cup each of the following
Chopped carrots
Chopped celery
Chopped onion
Let simmer for 20 min.
Then add 5 cups cubed potatoes
Let simmer 20 min.
then add 1/2 pound of Velveeta cheese
and 2 cans of cream of chicken soup, no water
let simmer until cheese melts.

I serve this with biscuits, you can also add chunks of ham,or for a little added zing, my husband adds a little salsa to his. I don't care for potato soup, but this is REALLY very good and simple. As I said, it is great on a cold winters day/

Answer 11

I think it has to be the roast, especially when it all comes together just right, crispy roast potatoes, thick tasty gravy made with the meat juices, crisp and fluffy yorkshire puddings, creamy mash made with plenty of butter, sweet tasty carrots and rich greens. Hmmmm.