What are some good and easy recipes for dinner?

Answer 1

BBQ CHICKEN (quick & easy)

2 chickens, cut up
1/4 cup butter
3 cloves of garlic, minced fine
1 large onion, chopped
1 cup ketchup
2 T. Worcestershire sauce
1/4 cup cider vinegar
1/4 cup sugar
1 tsp Creole seasoning, or salt
1/2 cup water
1/2 t. savory

Brown the chicken in your cast iron skillet in the butter.

Remove chicken and place in a baking pan/dish.

Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan.

Mix well, then pour over the chicken.

Cover with foil and bake in 350ºF oven for about 1½ hours until done. Baste and turn several times during baking.
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CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV

Answer 2

Depeds if it's for you or a family.

My nephews love my hotdog loaf.

You mix jiffy mix with milk until you have a thick batter. spray baking dish with Pam and spoon some dough in. Lay hotdogs in a vericle row woth an !/$ space between them then spoon rest of dough on top. Bake at 450 until knife comes out clean from dough. Just slice and fix as normal hotdogs.

Answer 3

Here are some that are good & easy. Enjoy!!

Chicken & Wild rice

INGREDIENTS
3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 1/2 teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup


DIRECTIONS
Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.


Slow cooker Chicken Cordon Bleu

INGREDIENTS
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted


DIRECTIONS
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.



Beef Burgundy

INGREDIENTS
2 pounds beef roast, cut into cubes
1/2 (1 ounce) package herb and lemon soup mix
1 cube beef bouillon
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup Burgundy wine
4 cups cooked egg noodles


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.


Slow Cooker Pot Roast

INGREDIENTS
1 (3 pound) bottom round roast
ground black pepper to taste
4 cloves garlic chopped or 2 TBS ground garlic
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
1/2 onion chopped small
3 stalks of chopped celery
8 small new potatoes, halved


DIRECTIONS

Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast & garlic into the slow cooker, and arrange carrots, celery and potatoes around the meat.
Cover, and cook on low for 6 to 8 hours, stirring occasionally.