Dinner recipes?

I need some inspiration! Could you send some dinner recipes my way?Dinner recipes?
The original recipe called for mayonnaise but I substituted ranch dressing. It was awesome.


Classic Herbed Chicken


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.





This is quick and easy. A family favorite.


Saturday Chicken


5 servings


10 chicken legs (or whatever you prefer)


(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)


1 can condensed cream of mushroom (or cream of chicken)


1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)


salt, garlic powder, and paprika- to taste


chopped parsley


Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.


Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.


Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.





This is easy and delicious.


Stove top Easy Cheesy Chicken Bake


1 pkg (6oz) Stove Top Stuffing Mix for Chicken


3 cups chicken chunks (i have used less)


1 (14 oz) frozen broccoli florets, thawed, drained


1 can cream of chicken soup


1/2 c. milk


1 1/2 c. shredded cheddar cheese


Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.


Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.


Bake 30 minutes or until cooked through





Hamburger Pie


1# ground beef


1/2 c. chopped onion


2- 16oz cut green beans, drained


1- 10 3/4 oz condensed tomato soup


1/4c. of water


salt and pepper to taste


3 med potatoes, peeled and quatered


1 beaten egg


milk


1/2 c. shredded chedder cheese


Cook hamburger and onion till meat is browned and onion is tender; drain off grease.


Stir in beans, soup, water and season with salt and pepper.


Place mixture in a pan.


Cook potatoes in salted boiling water about 20 min or until tender; drain. mash while hot; stir in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season with salt and pepper.


spread potatoes on top of meat mixture. Sprinkle with cheese.


Bake, uncovered, in a 350 degree oven for 25-30 minutes.


makes 4-6 servings





Easy Pot Roast


ingredients


pot roast


potatoes-peeled and cut into chunks


baby carrots


canned whole green beans (optional)


can of cream of mushroom


lipton onion soup envelope


soup can of water


place roast in roasting pan, place veggies around roast, mix soups and water and pour over roast and veggies. cook for about 1-2 hours, depending on size of roast. 400 degree oven. serve biscuits to sop up gravy...Dinner recipes?
If you change that can of cream of mushroom to ';golden mushroom'; on the pot roast it comes out even better! Report Abuse

only if you feed me after i need to grow my legs a little
SHRIMPS WHISKEY (or scallops):


Shrimps or scallops


double cream or cr猫me fra卯che


a glass of whiskey or cognac (whiskey is better)


salt %26amp; pepper


butter





Put butter in a pan and when melted, add the peeled shrimps (you can leave the skin,


but it's messier to eat), salt %26amp; pepper.


Cook on medium heat.


When starting to turn pink, turn the heat to the max, pour the alcohol and light a fire with


a match (careful the eyebrows ;-)). Then add the cream


Serve over white rice (better) or fresh pasta





STEAKS + COGNAC %26amp; MUSHROOMS SAUCE :


4 steaks


butter


cognac


mushrooms (like morels or a blend of wild)


double cream or cr猫me fra卯che


salt %26amp; pepper





In a pan, cook the steaks in butter, salt %26amp; pepper.


When they're at mid cooking, add the mushrooms.


Turn up the heat to the max, pour some cognac and light the fire.


Stir and turn the steaks. When fire is off, add the cream. They're ready





You can do the same, but instead, don't use mushrooms at all and


do a sauce with cream and blue cheese, salt and pepper on the side.


Still use the cognac and the flamb茅 process with the steaks,


but pour the sauce indivually in the plate, not in the pan





POT AU FEU (for 4) (hearty meat dish for cold days)





a piece of beef (not too dry, and with a lot of marble)


5 leeks (1cut in pieces)


6 carrots (2 cut in pieces)


4 turnips


4 potatoes


8 cloves of garlic


1 onion pierced with 4 cloves


thyme and bay leaves


pepper corn


salt





In boiling water, put the onion the garlic, the pieces of carrots and leeks, thyme, bay leaves,


pepper corn and rock salt, and finally the meat.


Cook on medium for at least 1h15, then put the turnips, then the potatoes, then the carrots, and last the leeks.


When the vegetables are cooked, it's done.


Serve hot with Dijon mustard





If you have some left over of vegetables, use the water too make a soup, it's very good








SCALOPINIS MILANESE :


Veal scalopinis


2 eggs


bread crumbs


butter


1 lemon


salt %26amp; pepper





Scramble some raw eggs, dip the veal scalopinis in it, then in bread crumbs (both sides).


In a pan, put some butter %26amp; a touch of sunflower or peanut oil, and cook the veal on medium heat. Salt %26amp; pepper.


Eat with a splah of lemon





FLANK STEAK, SHALLOTS %26amp; VINEGAR :


1 big flank steak (or skirt steak)


tons of sliced shallots


1 1/2 glass of vinegar


butter


salt %26amp; pepper





In a pan, put some butter, then when melted, add the shallots, a little salt %26amp; pepper and


when golden, take them out and put the steak in the pan, salt %26amp; pepper again.


Cook on medium heat. When golden on both size, add the shallots and the vinegar and


let it reduced a little. When you have an homogeneous sauce, it's done.


Serve with a gratin, boiled potatoes, or fresh pasta





VEGETABLES MACEDOINE :


A bag of frozen peas (or fresh peas)


1/2 a bag of baby carrots (fresh)


2-3 white potatoes (fresh)


2 onions


1 pack of salted pork (diced, without the white fat)


Butter





In a pot, put the butter, the sliced onions and the diced pork.


Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,


and 5 minutes after the carots.


Cook until the vegetable are cook the way you like





RATATOUILLE (for 6 people) :


4 zucchinis


4 bell peppers of different colors


3 eggplants


2 big onions (sliced)


5 crushed garlic cloves


thyme %26amp; bay leaves


1 cup of olive oil


2 big cans of whole peeled tomatoes


salt %26amp; pepper





Diced the vegetables (all of them), not too thick and not thin.


In a pot, put the butter, the sliced onion, crushed garlic.


When the onions are golden, add the peeled tomatoes (drained


the max you can of their juice), the


thyme and bay leaves, salt pepper (a little).


Let the liquid evaporate and then add first the bell peppers,


salt %26amp; pepper ( a little), then 10 minutes after,


the zucchini %26amp; eggplants, salt %26amp; pepper, a little.


You can serve this hot, or very cold as an appetizer





LEEKS GRATIN :





For 6 leeks :


Clean and boil the leeks for about 8 minutes.





On the side, make a sauce like this : 30 grams of flour


30 grams of butter


salt %26amp; pepper


a touch of nutmeg


1/2 liter of whole milk





In a pot, melt the butter, add the flour and when golden a little,


add the milk, salt, pepper and nutmeg.


With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.


It takes a little while, but don't stop stiring.


Put a little of the sauce in the an long oven dish to cover the bottom,


then lay the leeks and


pour the rest of the sauce all over.


Add the shredded gruy猫re on top (trust me, this cheese is the best


if you need melted cheese, and you can find it in every supermarkets),


put in the oven until


the cheese is golden, checking on the leeks, they can't be too cooked.





You can do the same gratin with :


-Big macaroni (again boil the pasta first, just that when keeping


on cooking in the oven they won't be over cooked, put in oven dish, pour sauce,


gruy猫re on top, oven at 380掳)


- cauliflower


-Endives wrapped in ham (boil the endives a little first, then drain water,


in 1/2 slice of ham, put a little of


shredded gruy猫re, wrap the endives one by one, put in an oven dish, pour the sauce,


put gruy猫re on top, oven.


Kids love gratins.





CHICKEN LIVERS SALAD :


chicken livers


sliced onion


a little butter


raspberry vinegar





In a pan, put the butter and the onions, and when a little golden, add the livers.


Cook on medium heat. When almost done, add the raspberry vinegar and let reduce the juice a little.


Eat with the spring mix with this dressing





Vinaigrette


red wine vinegar


peanut or sunflower oil


Dijon mustard


salt %26amp; pepper


All mixed together





Bon app茅tit
ham peas salad mac chessse sweet tea roast mashed poatoes green beans chicken fried baked potatoes
i make a really good sidedish, not a whole meal lol. im a beginner cook. anyways it is spicy potatos





use as many potatoes as you need (as many as u think will serve your guests) and peel and cube them, fry them using 1 cup of water(or more) for every 2 potatoes and also 2-3 T. of veggie oil, when they are almost soft add in crushed red pepper, freshly ground black pepper, salt, and cajun sparkle found in your local grocery store and when soft, but not mushy but them on some paper towel to absorb any grease left. they are very very good to eat
Patio Steak





1/2 cup dry red wine


1/4 cup vegetable oil


3 tablespoons lime juice


2 tablespoons vinegar


2 tablespoons minced onions


1 bay leaf


2 teaspoons dried thyme


1 teaspoon dried marjoram


3 pounds boneless chuck roast -- 2 inches thick





Combine first 8 ingredients in a shallow dish and mix well. Place roast in dish, turning once in marinade. Cover and refrigerate 8 hours, occasionally turning the meat.





Remove roast from refrigerator, and let stand one hour. Drain roast, reserving marinade. Grill roast about 6 inches from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140 degrees F. (rare) or 150 degrees F. (medium-rare); baste frequently with reserved marinade. Yield: 8 servings.








Grilled Vegetable Platter





1 japanese eggplant, cut 1/4'; strips -- lengthwise


1 small zucchini, cut 1/4'; slices, lengthwise


1 light green pepper, cut in strips -- lengthwise


1 small red onion, sliced thick rings


8 medium baby portobellos, trimmed


1/2 cup extra virgin olive oil


coarse black salt and pepper


2 tablespoons chopped fresh thyme, stripped, chopped





Preheat grill or grill pan over moderate to high heat.





Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper.





Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable.





Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.





Yield: 4 side dish servings


serve with salad and call it a meal
check this website out and find all the recipes you want or be inspired by martha stewart's videos.


http://food.yahoo.com/


I could also recommend cooking beef stroganoff for dinner








Beef stroganoff with sirloin.


INGREDIENTS:





* 1 1/2 to 2 pounds top sirloin roast, trimmed


* 1 teaspoon salt


* 1 teaspoon ground black pepper


* 2 tablespoons butter or margarine


* 1 tablespoon olive oil


* 1 tablespoon all-purpose flour


* 1 cup beef bouillon or broth


* 1 medium onion, quartered and sliced


* 3 tablespoons sour cream, room temperature





PREPARATION:


Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper. Melt 1 tablespoon butter in a medium saucepan. Blend in flour; gradually stir in beef broth, stirring and cooking until thickened and smooth.





Heat remaining 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat; quickly brown meat strips and onion on all sides. Add meat and onions to beef sauce. Cover and cook on low for 10 minutes; stir in sour cream and heat through but do not boil. Serve over buttered noodles or rice.


Serves 4.