Dinner Tonight

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:27 am

Maple Baked Pork Loin Roast

1 tablespoon canola oil
1 (4 pound) boneless pork loin roast
salt and pepper to taste
all-purpose flour for dredging 3/4 cup maple syrup
3/4 cup ketchup
1/3 cup water
1 tablespoon minced garlic

Preheat oven to 350 degrees. Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.

Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet. Bake in preheated oven for about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce. Makes 8 servings

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:30 am

Barbecue Ribs

4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce 1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Preheat oven to 350 degrees. Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.

In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade. Makes 8 servings

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:33 am

Greek-Style Rib Eye Steaks

1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt 1/4 teaspoon pepper
4 beef rib-eye steaks (1 1/2 inches thick)
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1/4 cup crumbled feta or blue cheese 2 tablespoons sliced ripe olives

In a small bowl, combine the first five ingredients;rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness. Sprinkle with lemon juice, cheese and olives. Serve immediately. Makes 4 servings

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 7:37 am

Roast Beef Burritos

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
4 tomatoes, chopped
2 cups chopped cooked roast beef 1 (8 ounce) jar prepared taco sauce
1 (4 ounce) can diced green chile peppers
1/2 teaspoon cumin
1/8 teaspoon red pepper flakes, or to taste
(optional)

6 (7 inch) flour tortillas, warmed
1 1/2 cups shredded Cheddar cheese 2 cups shredded lettuce

Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.

Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package. Makes 6 servings

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 8:58 am

Chili Casserole

1 pound bulk pork sausage
2 cups water
1 can (15-1/2 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked long grain rice
1/4 cup chopped onion
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook sausage until no longer pink; drain. Transfer to a 3-qt. slow
cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours
or until rice is tender. Stir in cheese during the last 10 minutes of cooking
time.

In a skillet, cook sausage until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time. Makes 6 servings.

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 9:51 am

Chili Mac

1 pound ground beef, cooked and drained
2 cans (15 ounces each) hot chili beans
2 large green peppers, chopped
1 large onion, chopped
4 celery ribs, chopped
1 can (8 ounces) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 package (7 ounces) elbow macaroni, cooked and drained
Salt and pepper to taste

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper. Makes 12 servings.

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 12:33 pm

Shrimp Chicken Skillet

1/2 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup sliced green onions
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 cup (4 ounces) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Hot cooked rice

In a large skillet, saute mushrooms in butter for 5 minutes. Add onions; saute for 3 minutes or until tender. Stir in the soup, cream, broth and sherry or additional broth. Cook and stir over medium-low heat until blended; stir in cheese until melted. Add the chicken, shrimp and parsley; heat through. Serve over rice. Makes 6 servings.

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 12:36 pm

Spaghetti Pizza Casserole

1 package (7 ounces) spaghetti
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 garlic cloves, minced
1 jar (26 ounces) meatless spaghetti sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Rinse with cold water and drain. In a large bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; set aside.

In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through.

Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350░ for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving. Makes 8 servings.

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Re: Dinner Tonight

Post  justmecookin on Fri May 02, 2008 12:38 pm

Chili Bean Nacho Skillet

1 pound ground beef
1/2 cup chopped onion
1 can (15-1/2 ounces) chili beans, undrained
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexicorn, drained
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 to 1 cup shredded cheddar cheese
Tortilla chips, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.

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Re: Dinner Tonight

Post  justmecookin on Thu Jun 26, 2008 1:00 pm

Meatball Pizza

1 prebaked Italian bread shell crust (14 ounces)
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked meatballs (1/2 ounce each), thawed and halved
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

Place the crust on an ungreased 12-in. pizza pan. Spread with pizza sauce; top with garlic powder, Italian seasoning, Parmesan cheese and onion. Arrange the meatball halves over top; sprinkle with cheeses. Bake at 350░ for 12-17 minutes or until heated through and cheese is melted. Makes 6-8 slices.

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Re: Dinner Tonight

Post  Annie on Thu Jun 26, 2008 5:42 pm

Stuffed Green Pepper Cups

1 pound ground beef
1/3 cup finely chopped onion
1 can (15 ounces) tomato sauce, divided
1/4 cup water
3 tablespoons grated Parmesan cheese, divided
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked instant rice
4 medium green peppers

Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes.

Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving. Makes 4 servings.

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Re: Dinner Tonight

Post  peachcobbler on Thu Jun 26, 2008 10:43 pm

Layered Taco Salad

1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Makes 6 servings.

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Re: Dinner Tonight

Post  peachcobbler on Thu Jun 26, 2008 10:46 pm

Zucchini-Wrapped Scallops

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes.

Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.

Coat grill rack with cooking spray before starting the grill. Grill skewers, covered, over medium heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Makes 4 servings.

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Re: Dinner Tonight

Post  peachcobbler on Thu Jun 26, 2008 10:52 pm

Shrimp Creole

1/4 cup all-purpose flour
1/2 cup vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a large heavy skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper, celery and garlic; cook for 5-6 minutes or until vegetables are tender. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes.

Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Makes 4-5 servings.

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Re: Dinner Tonight

Post  peachcobbler on Thu Jun 26, 2008 11:05 pm

Mexican Stir-Fry

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

In a large skillet, saute onion and garlic in oil for 3 minutes or until crisp-tender. Add peppers; saute until crisp-tender, about 2 minutes. Stir in the water, tomato puree, chili powder, bouillon, salt an cayenne; bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes. Add chicken, beans and rice; heat through. Sprinkle with cheese. Males 2-4 servings.

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Re: Dinner Tonight

Post  peachcobbler on Thu Jun 26, 2008 11:08 pm

Maple Mustard Chicken

1/2 cup maple syrup
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 garlic cloves, minced
3/4 to 1 teaspoon pepper
6 boneless skinless chicken breast halves (about 1-1/2 pounds)

In a bowl, combine the first six ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade.

Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until juices run clear, basting with the reserved marinade and turning occasionally. Makes 6 servings.

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Re: Dinner Tonight

Post  Bakerman on Sun Jun 29, 2008 3:06 pm

Spaghetti With Sausage and Peppers

8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Prepare pasta according to package directions. Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.

SautÚ onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately. Makes 4 servings

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Re: Dinner Tonight

Post  Bakerman on Sun Jun 29, 2008 3:09 pm

Thai-Style Stir-Fried Chicken

1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.

Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes.

Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro. Makes 4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

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Re: Dinner Tonight

Post  justmecookin on Fri Jul 04, 2008 9:59 am

Irish Lamb Stew

6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut into 1-inch pieces
2 large potatoes, peeled and cubed
1/2 cup half-and-half cream
Hot biscuits

In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.

Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Makes 6 servings.

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Re: Dinner Tonight

Post  cupcake on Sun Jul 06, 2008 7:27 am

Beef Daube Provenšal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)

Preheat oven to 300░. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300░ for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours. Makes 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

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Re: Dinner Tonight

Post  cupcake on Sun Jul 06, 2008 8:05 am

Chicken Portobello Lasagna

1 (10-oz.) package frozen chopped spinach, thawed
1 tablespoon butter
3 (6-oz.) Boneless, Skinless Chicken Breasts, diced
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (10 3/4-oz.) can cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
1 (8-oz.) block sharp Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated Parmesan cheese

Preheat oven to 350░. Drain spinach well, pressing between paper towels. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sautÚ 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.

Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350░ for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed. Makes 6 servings

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Re: Dinner Tonight

Post  cupcake on Sun Jul 06, 2008 8:09 am

Cheesy Sausage-and-Tomato Manicotti

1 (8-ounce) package uncooked manicotti noodles
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chiles with garlic, oregano, and basil
1 pound Italian pork sausage
1 (8-ounce) package cream cheese
1 cup ricotta cheese
4 cups (16 ounces) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)

Cook pasta according to package directions; rinse with cold water. Drain. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.

Remove casings from sausage, and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.

Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.

Bake at 350░ for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.

Ground Beef and Tomato Manicotti: Substitute 1 pound lean ground beef for sausage. Stir in 1/2 teaspoon dried Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon fennel seed. Proceed as directed. Makes 6 servings

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Re: Dinner Tonight

Post  Virgin Oil on Thu Jul 10, 2008 6:13 pm

Blackened Grilled Flank Steak

1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons hot paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 (2-pound) flank steak, trimmed
Cooking spray

Combine first 7 ingredients; rub spice mixture over both sides of steak. Cover and refrigerate 3 hours. Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices. Makes 8 servings

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Re: Dinner Tonight

Post  Virgin Oil on Thu Jul 10, 2008 6:16 pm

Herbed Chicken Parmesan

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled tomato-basil pasta sauce (s
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts. Makes 4 servings

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Re: Dinner Tonight

Post  Virgin Oil on Thu Jul 10, 2008 6:39 pm

Sesame Beef and Asian Vegetable Stir-Fry

1/4 cup soy sauce, divided
1/4 cup Chinese black (Chinkiang) vinegar or rice vinegar, divided
4 teaspoons dark sesame oil
1/2 teaspoon five-spice powder
3/4 pound top round, cut into1/4-inch strips
1/3 cup water
1 teaspoon cornstarch
2 teaspoons peanut oil, divided
3 tablespoons sesame seeds, toasted and divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups red bell pepper strips
1 1/2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup sliced shiitake mushroom caps
1 (15-ounce) can whole baby corn, drained
1/2 cup diagonally cut green onions
3 cups cooked jasmine rice

Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.

Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute. Remove beef from pan. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes. Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens. Remove from heat; stir in 1 tablespoon sesame seeds and onions. Serve over rice. Makes 6 servings (serving size: 1 cup stir-fry and 1/2 cup rice)

Virgin Oil

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