What are some easy seasonal recipes for a family meal?

Question

Recipies for meals or snacks would be great!

Answer 1

good old corned beef stew and dumplings, very tasty and nutritious and warming!

Answer 2

Irish chicken

boneless chicken

take chiken raw,dip in egg

take and mix garlic(powder) and potatoe flakes

coat chiken easy in a plastic bag,if not avalible then a bowl

place in pyrex glass pan or what ever is avalable

microwave a 1/2 stick of butter

drizzle all over coated chicken

cover

cook at 350 for 50 min,after preheating oven

after 40min remove cover,and let the remaining ten min cook


i like to have fresh green beans and a baked tater and salid it's easy and tasty=)

Answer 3

Easy Beef Stew

2 lb. beef for stew, cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed peeled potatoes
2 Tbsp. MINUTE Tapioca
1/4 tsp. ground marjoram
1/4 tsp. pepper
1/4 tsp. ground thyme
1 bay leaf

PREHEAT oven to 300°F. Mix all ingredients in large casserole dish; cover.

BAKE 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.

REMOVE and discard bay leaf.

Answer 4

Marinade some pork steaks, chops or fillet in a little olive oil and crushed garlic, put in the fridge for the day or overnight if you can, also par boil some small waxy potatoes and then when cool drizzle in olive oil and salt, leave them to soak up oil also if you can. cut a butternut squash in half and after scooping out the seeds put a knob of butter and salt and pepper in the hollow. cover and bake in the oven along with the potatoes. either grill or BBQ the pork steaks and enjoy. you can add any herbs or seasoning to your meat. serve with nice fine green beans.

Answer 5

Why not buy some chicken fillets or stewing steak, and add a casserole sauce, or beef bourginon mix to it. Now the days are getting shorter and cooler, you can pop these into the oven and serve easily with rice or jacket potatoes.

Answer 6

Try the following

Chicken and pasta salad

570ml/1 pint chicken stock
2 chicken breasts
100g/3½oz pasta bows cooked and cooled
100g/3½oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
½ baby gem lettuce, shredded

For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
½ tsp dijon mustard (optional)
½ tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid

Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.

Spanish chicken casserole
3 tbsp olive oil
2 onions, sliced
8 skinless chicken thighs
1 tbsp plain flour, seasoned with a little salt and pepper
290ml/½ pint chicken stock
grated zest of 1 orange
juice of 2 oranges
150ml/¼pt sherry
1 tbsp Worcestershire sauce
300g/10oz button mushrooms, sliced
2 tbsp fresh parsley, chopped
salt and pepper
boiled rice, to serve

Method
1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.

Extremely easy stir-fry

- 2 tbsp oil
- 300g bag of stir-fry vegetables
- 1 cooked chicken breast, skin removed and cut into thin strips (optional)
- 2 tbsp light soy sauce

Method:
- Heat a wok or large frying pan until it begins to smoke.
- Pour in the oil and immediately tip in the vegetables and the chicken. Cook for a couple of minutes, stirring them so they don't burn.
- Add about half a small glass (50 ml) of water and cook until evaporated.
- Add the soy sauce and cook for a few seconds more.
- Taste, adding more soy if you think it needs it. Serve up

Luxury fish pie

225g/8oz haddock fillet, skinned and boned
450g/1lb salmon tail piece, skinned and boned
lemon juice
4 hard-boiled eggs, shelled and quartered
900g/2lb baking potatoes, peeled and cut into chunks
55g/2oz butter
150ml/¼ pint cream
salt and white pepper
grated nutmeg
Parsley sauce:
85g/3oz butter
30g/1oz flour
570ml/1 pint milk
150ml/¼ pint cream
large bunch of parsley, leaves snipped and finely chopped

Method
1. Cook the potatoes in boiling salted water until soft.
2. Drain well and mash. Add the cream and butter, seasoning and nutmeg. Mix really well until absolutely smooth and creamy. Taste, adjust seasoning and set to one side.
3. Prepare the sauce by heating the butter over a very low heat then stir in the parsley. Cook for about ten minutes.
4. Add the flour and cook this mixture, without browning, for about 3 minutes, stirring a few times.
5. In another pan, bring the milk and cream to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition. Bring the sauce to the boil and then cook over a low heat for 5-6 minutes.
6. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
7. Cut the raw fish into pieces and lay in the dish, season lightly and add a little lemon juice.
8. Pour the hot sauce over the top, place the boiled eggs evenly over the sauce and spoon over the potatoes.
9. Bake for 35-40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its sauce. Serve at once.

Answer 7

chicken dumpling peas