What's your favorite dinner?

Question

I am in a dinner rut. What are some of your favorite dinner dishes?

Answer 1

grilled steak...loaded baked potato and a salad and rolls!!!YUM!!

some other ideas that i like to cook are in a baking pan put chicken breast...broccoli,califlower and carrots and put in the oven....in baking pan put pork chops and sliced potatoes..then top with cheese when almost done.....sheperds pie..mashed potatoes,hambuger meat,corn and cheese..meat patties with brown gravy,mashed potatoes and shells n cheese....something i like also is buy thin sliced sirloin steaks...spread brown mustard on them roll them up and fry them in a pan with alittle oil..yumm they are really good...serve with two sides!!gosh i got a lot more but maybe some of these will help!!

Answer 2

Lamb, so easy to make.

Smear the rack or the chops with garlic butter and press into bread crumbs or (for no carb breading) press them into finely crushed chicharillos (deep fried pork skins). Bake at 350 for 30 minutes, 35 for the rack. Serve with mint jelly, boiled small red potatos covered in a garlic/butter/dill sauce and asparagus. Great!

Answer 3

Plain simple ribeye steaks grilled over hardwood charcoal.
Pan-seared foie gras
Duck breasts grilled rare, sliced thin, with a balsamic/port reduction sauce
Cedar-planked wild salmon fillets
Jambalaya
Gumbo
Crawfish etouffe
Chicken-in-the-pot
Homemade BBQ pork cooked over hardwood charcoal
Osso bucco
Beefsteak florentine
Baked chicken with a mustard mayonaiise
Pesto pasta
Mussels Meuniere
Cioppino

Dang I must be hungry...

Answer 4

Pan-fried loin of cod served on a bed of rocket wih baby tomatoes on the vine, a balsamic vinaigrette and hand cut english style chips (fries).

For dessert a rhubarb and ginger mousse served with a white chocolate sauce.

Now I really DO feel hungry!

Answer 5

YOU GOTTA LOVE SPAGHETTI & MEATBALLS

10 cups Best Basic Red Sauce, recipe follows, or store-bought pasta sauce
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
2 teaspoons yellow mustard
1 teaspoon ketchup
1/2 teaspoon Baby Bam seasoning, recipe follows
1/2 teaspoon salt

For the Spaghetti:
1 teaspoon salt
1 teaspoon olive oil
1 pound spaghetti


Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine. Wash your hands then form the meat into balls by rolling 1 tablespoon of meat between them. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, wash your hands again and then gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful – bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.

Simmer for an additional 20 minutes, and stir occasionally to prevent the sauce from sticking to the bottom of the pan.

Remove from the heat, and serve immediately over cooked spaghetti.

For the Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the salt, olive oil and spaghetti. Reduce the heat to medium and cook 10 minutes, stirring occasionally to prevent the spaghetti from sticking together. Drain the spaghetti in a colander set in a sink, pouring away from you. Toss in the pot with the sauce and meatballs and serve immediately.

Best Basic Red Sauce:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (2 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.

Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups, 2 1/2 quarts

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

Answer 6

Shrimp alfred with veggies, this is a bit filling with both calories and rich too that is why I do not eat too often.
Or if you do not do seafood.
Try www. foodnetwork.com
They have a great selection of recipes I have tried several with only one disappointment.
So of these are quite healthy too.
Good luck.
And tasty eating to you and yours

Answer 7

i was in the same place. tonight, i'm having a salad with some roasted chicken on top, avocado, tomato, green pepper, goat cheese and some dressing.

Answer 8

I am a big spaghetti and pasta fan because i am part Italian but i also like burgers,meatloaf or pizza!!

Answer 9

roast beef mashed potatos andgravy and corn ,coleslaw

Answer 10

Anything Vegan. Last night I had artichoke pasta.