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Tired of the same old things ! Thanx

2007-03-06 22:59:55 · 10 answers · asked by sunshine_mynx 2 in Food & Drink Cooking & Recipes

10 answers

Gammon steak or bacon chop with a buttery leek sauce.
Fantastic!

2007-03-06 23:22:43 · answer #1 · answered by Anonymous · 0 0

Chicken, lamb or pork kebabs (skewered with red onion and red/yellow/orange pepper). Serve with some home made tzatziki on the side (you can use 0% fat greek yoghurt for this).

Also try using cream cheese, parmesan and chives on the potatoes (melted under the grill or in the oven) to give variation to the cheesy potatoes!

2007-03-08 05:25:11 · answer #2 · answered by hevs 4 · 0 0

Hi, how about Chicken Kievs, Fish Fingers, Chicken Nuggets, Egg & Bacon

Hope these ideas help

2007-03-06 23:57:24 · answer #3 · answered by Piggy56 4 · 0 0

We are going through shrimp rings with mild seafood sauce lately - seems to go with everything, and they last a few days. Check the freezer section at the grocery store. Run them under the tap for a few minutes to defrost/serve them.

2007-03-06 23:03:09 · answer #4 · answered by Molly R 3 · 0 0

A nice bacon or pork chop or sausages would be good. Otherwise how about going veggie and having roasted vine tomatoes too, along with perhaps a salad?

2007-03-06 23:02:13 · answer #5 · answered by Anonymous · 0 0

Try BBQ beans. It'll be windy in the old town tonight with that combo.. Lol.

2007-03-06 23:02:49 · answer #6 · answered by viragotriker 3 · 0 0

I would try i nice omelet or a stir fry with noodls an chicken sweet corn an beansprouts in or a nice pasta dish goes as well .

2007-03-06 23:06:59 · answer #7 · answered by Anonymous · 0 2

When you boil your spucs use garlic salt instead of normal salt. also nice on beans.Yummie

2007-03-06 23:10:53 · answer #8 · answered by lobz 1 · 0 0

nice piece of fish,homemade burger,perhaps.

2007-03-06 23:05:17 · answer #9 · answered by Weed 6 · 0 0

willy winkies or fish fingers would be a good accompaniement ..

2007-03-06 23:15:26 · answer #10 · answered by Anonymous · 0 1

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