what should i make?

Question

for dinner

Answer 1

your favorite pasta with olive oil, italian seasoning, and your preference on garlic, quick and easy, maybe some veggies if you want

Answer 2

Bake some pork chops in the oven. Add some duck sauce to sweeten them up.

Make home-made mashed potatoes, but when done, melt some shredded cheese on them and sprinkle them with bacon bits. Serve some sour cream on the side.

Steam or micriwave some veggies. Add butter and salt when done.

Yummy...Yummy...Yummy

Answer 3

Do you have leftover turkey?

Turkey Hash

Serves 4

Preparation :15 Cook :25 Stand :00 Total :40

Ingredients:

3 russet potatoes, washed and diced 1/4"
4 slices bacon
8 ounces cooked turkey
3 tablespoons red onions, diced 1/4"
2 tablespoons red pepper, diced 1/8"
Salt, to taste
Peppercorns, freshly cracked
Paprika

Cook the bacon in a large skillet until very crispy. Remove the bacon and drain it on a paper towel. Once cool, chop the bacon into small pieces. Reserve.

Add the potatoes to the pan and cook for 10-15 minutes until they begin to brown and get crispy. Push the potatoes to one side of the pan and add your onions and peppers. Cook for 3-4 minutes and add the turkey. Cook for one to two more minutes and stir all together. Season the hash with salt and cracked pepper. Color with the paprika. Add the chopped bacon pieces. Stir again.

Place a generous pile of the hash in the center of four warm plates and top each pile with 2 eggs over-easy.

Rosemary Turkey Salad

Ingredients

(2 servings)

1/4 c Mayonnaise
1/4 c Chopped Fresh Parsley
1 tbsp. Fresh Rosemary Leaves
1/8 tsp. White Pepper
1 1/2 c Cooked Turkey
1 lg. Granny Smith Apple or Red Bartlett Pear, Cored And Shredded
2 lg. Leaf Lettuce Leaves
1 c Alfalfa Sprouts


Instructions

Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each with 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture onto Each Plate & Serve Immediately.


Turkey Curry

Ingredients

(4 servings)

1 tbsp. Canola Oil
2 tbsp. Onion, chopped
1/4 c Chicken broth
3/4 c Sour cream
2 tbsp. Curry powder
1 tsp. Cayenne pepper
1/2 tsp. Cumin
1/2 tsp. Ginger
1/2 tsp. Ground turmeric
1/2 tsp. White pepper
1/2 tsp. Parsley
1/2 tsp. Ground coriander
1 lb. boneless cooked turkey, Sliced
2 c Steamed rice


Instructions

Heat oil in a medium skillet. Add the onions and cook over medium heat until softened, but not browned. Drain fat from skillet and add remaining ingredients, except turkey and rice. Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through. Place turkey over rice and pour sauce over turkey. Serves 4.


Turkey Vegetable Stir-Fry in the Microwave!

Ingredients

(4 servings)

1 tbsp. Cornstarch
2 tbsp. Soy Sauce
1/4 tsp. Ground Ginger
1 (10 1/2 Oz.) Can Chicken Broth
1 Carrot Cut Into Julienne Strips,
2 tbsp. Vegetable Oil
2 c Sliced Mushrooms
4 Green Onions Minced
1 Stalk Celery, Diagonally Sliced
1 (6 Oz.) Pkg. Snow Peas, thawed
2 c Coarsely Chopped Cooked Turkey Breast
2 c Brown Rice Cooked
2 tbsp. Silvered Almonds Toasted


Instructions

Combine cornstarch, ginger, chicken broth & soy sauce in a 2 Cup glass measure. Stir well. Microwave uncovered at high 2 To 3 min., or until thickened, stirring every 30 seconds. Set aside.

Combine carrot & oil in a 2 1/2 quart Casserole. Cover with plastic wrap; Microwave at high 1 To 2 min. or until carrot is Crisp-Tender. Stir after 1 min. Add mushrooms, onions & celery. Microwave uncovered at high for 1 To 2 min.; Stir well. Add soy sauce mixture, snow peas & turkey; Stir well. Microwave at high 2 to 3 min ; Stir.after 30 seconds.

Serve over rice. Garnish with almonds.

Answer 4

Don't be blah.
Stuffed Pork Chops with Beer-Glazed Onions

Ingredients:

4 bone-in rib pork chops (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)

Preparation:

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside.

Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Beer-glazed Onions

Ingredients:

1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer

Preparation:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly.

Answer 5

spaghetti