Does anyone have any good Dinner Ideas?

Question

Not the normal tacos, spaghetti, chili, hamburgers but really yummy dinners. A good southern recipe sounds good, but I'm up for all suggestions!

Answer 1

Try this for a change.

Ingredients

1 chicken breast fillet per person
streaky bacon
feta cheese
fresh coriander leaves
paprika
olive oil

Method

Open the chicken breast and stuff with as much feta cheese and torn coriander leaves as possible. Give the filling a good sprinkling of paprika. Stretch the streaky bacon by pulling the blunt edge of knife along it so that it stretches. Cut into lengths that will comfortable wrap around the chicken and wrap around in a lattice pattern, making a parcel, securing with a cocktail stick if necessary. Fry the parcels in the olive oil on each side for about three or four minutes each side until the bacon begins to cook. Place on baking tray in a hot oven 180 deg C, drizzle with a little of the olive oil, sprinkle with a little more paprika and bake for 20 - 25 minutes. serve with small boiled new potatoes and melted butter and green beans, cubed carrots and peas. A little side salad may be added if desired, lettuce, tomato, cucumber and onion tossed in a little oil.

Answer 2

How about some CHicken breasts? This dish is soo easy and so delicious.
Pan fry seasoned (Salt and pepper) chicken breasts until golden but not fully cooked and set aside. Arrange in oven proof dish and spread with some mayonnaise mixed with grated parmesan cheese. Sprinkle some seasoned (or unseasoned) bread crumbs and bake at 350 degrees for about half an hour, Serve with potatoes or any other steamed vegetable and fresh fruit for dessert

Answer 3

This sounds great!

SOUTHERN CHICKEN N' DUMPLINGS

2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste

Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.

Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.

Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.

Cook 10-15 minutes on low.

Answer 4

Well, one of my favorites are Lemon chicken with real lemon slices.

I usually cook with my heart so I do not have a "recipe" to follow but here is what I do.

I use
* boneless skinless breast or a batch of wings.
*salt and pepper to taste- I use seasoning salt and ground black pepper
*slice one or two lemons thin to medium
*Real lemon juice(u can buy it at the grocery store)

Now wash and dap dry the chicken. place on foil (enough to cover all the chicken) and place in baking pan or any oven safe dish. pour on lemon juice, season and place slices over chicken. Wrap up chicken and place in a preheated 350-400 degree oven and bake for one hour or until done.

I make this chicken with a variety of side dishes. My favorite is mustard greens and pasta.

Or you can do rice a roni, and a veggie.

I hope this helps. My mouth is watering.

Answer 5

To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, Remove the foil, allowing the drippings to mix with the Coke for sumptuous brown gravy.

Answer 6

I know you said no spaghetti, but I could really go for a good eggplant parmesan.

Steak mole tostadas...

Jamablaya...

Pan seared shrimp & scallops with bacon, served with a drizzle of alfredo sauce...

Answer 7

well its gonna sound kind of dumb but its actually really good. It doesn't have a name because its just something i make for my family. you make cheesburgers, corn and garlic and chedder mashed potatoes and you take a bowl and put the mashed potatoes on the bottom, corn on that, and crumble the cheeseburgers over the top.

Answer 8

macroni and cheese, fried chicken, candy yams, and sweet potatoes, biscuts, and some barbecue baked beans.

Answer 9

PANTRY RAVIOLI OR LASAGNA

Here is a recipe for when you can't or don't want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don't want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.

These can be made from simple ingredients commonly stored on the shelf. But if you're on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.


Home-made cottage (or Ricotta cheese - for filling):

1 gallon reconstituted dry milk
½ cup vinegar
1 teaspoon salt

Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.

Stir in the vinegar, then allow the milk to sit until it has reached room temperature.

The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.


Filling:

Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.

Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.


Pasta Dough and Assembling the Ravioli:

Pasta Dough Recipe

Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.

Roll dough to 1/8" thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.

Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don't have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling "pillows" to yield individual pockets.

If you're making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.

Be careful not to drop any filling onto the edges of the ravioli or you won't get a good seal. It's also important to make sure that the edges are well pressed together so that the filling doesn't fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.

Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.


Variation - Lasagna:

As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.

If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.

Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.

Bake at 375°F for 50 minutes or so, depending on the quantity you've made. Larger lasagnas will require longer cooking times to set.

During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won't crisp.

Remove from oven and let sit for 25-30 minutes before cutting into squares.



PULAO

4 tbsp. ghee or clarified butter
1 lg. onion, sliced
1 1/2 inch piece ginger root, peeled & finely chopped
2 garlic cloves, crushed
2 green chilies, chopped
1 to 4 lbs. of chicken, cut into serving pieces
1 tsp. turmeric
1/2 tsp. hot chili powder
2 tbsp. ground coriander
1 1/2 tsp. salt
1/2 tsp. black pepper
5/8 c. yogurt
Juice of 1 sm. lemon
2 c. long grain rice, soaked in cold water for 30 minutes & drained
1 1/2 c. boiling water

Melt ghee or butter in a large saucepan. Add the onion and fry until it is soft. Add ginger, garlic and chilies, reduce heat to low and fry for 4 minutes, stirring occasionally. Add chicken pieces and fry them until evenly browned.
Combine remaining spices, salt, pepper, yogurt and lemon juice in a bowl. Pour mixture into pan and mix well. Reduce heat to low, cover and simmer 35 to 40 minutes or until chicken is almost cooked. Uncover pan and heat to moderately high. Stir in rice and cook, stirring frequently, until most of the liquid in the pan has been absorbed. Pour in the water and cover pan. When the water begins to boil again, reduce the heat to low and simmer for 15 to 20 minutes or until rice is tender and all the liquid has been absorbed. Serve immediately



CHICKEN FRIED RICE

6 oz. cooked diced chicken
1/4 c. low sodium chicken broth or bouillon
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger root
Pinch white pepper
2 tsp. vegetable oil
2 lg. eggs, lightly beaten
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.


CHICKEN CHOW MEIN

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2" slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice



SHRIMP AND CRAB COCKTAIL

1 can med. to lg. shrimp, cleaned
1 can crab, cleaned
1 bottle cocktail sauce
1 tbsp. lemon juice
1 tbsp. horseradish
1 tbsp. Worcestershire sauce

Mix cocktail sauce, lemon juice, horseradish, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight before serving. Very spicy.


SMOKY MAC 'N CHEESE

Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.

3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil

Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.

Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.

Makes 8 servings (1 1/4 cups each).

Tip: Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes.



CHICKEN PEAS DISH (INDIAN STYLE)

1 (15 1/2 oz.) can chick peas, drained
1 med. potato, cut in sm. pieces
1/2 lb. fresh mushrooms
1 tsp. salt
1 tbsp. vegetable oil
1 tsp. fresh ginger root, grated
1 tsp. cumin powder
1/2 tsp. black pepper
Sm. onions, grated
1 bay leaf
2 or 3 whole med. tomatoes (or 2 or 3 cans whole tomatoes)
1 tsp. curry powder, if desired

In a saucepan, put the vegetable oil in the medium heat. Add the bay leaf, onions, ginger, potatoes, mushrooms and cook for 2 minutes. When it is nice and golden brown, then add the chick peas, salt, cumin powder, black pepper, whole tomatoes and cook for about 10 minutes in medium heat and serve.



HOPE THIS HELPS!!! ;-)