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In Dutch Oven sauté onion in oil until tender, Add garlic and cook 1 minute longer

  • 1 Medium Onion Chopped
  • 2 Cloves Garlic, Minced
  • 3 Skinless Chicken Breasts in Pieces
  • 2 Cups Water
  • 1 Can (14 1/2 oz.) Stewed Tomatoes
  • 1 (10 oz.) Can Diced Tomatoes with Green Chilies un-drained
  • 1 Can (10 3/4 oz.) Condensed Tomato Soup
  • 2 Cans (10 1/2 oz.) Chicken Broth
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Chili Powder
  • 1 Tsp. Salt
  • 1/1 Tsp. Hot Pepper Sauce
  • 8 Corn Tortillas (6 inch) Torn in Bite Size Pieces
  • Shredded Cheddar cheese, sour cream optional
0/5 (0 Votes)

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Combine the chicken, water and crab boil in a large pot and marinate chicken overnight or at least 16 hours

  • 2 3 1/2 to 4 pound chickens (8 pieces each)
  • 2 quarts cold water
  • 4 tablespoons Zatarain's Crawfish, Shrimp and Crab Boil (available in the specialty section of some grocery stores and online)
  • 3 cups flour (divided)
  • 3 teaspoons salt (divided)
  • 1 1/2 teaspoons black pepper (divided)
  • 1 teaspoon Creole seasoning (various brands are available in the specialty section of some grocery stores and online)
2.3/5 (9 Votes)

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PREP 10 mins COOK 45 mins READY IN 55 mins Directions Preheat oven to 400 degrees F (200 degrees C)

  • Original recipe makes 4 to 6 servingsChange Servings
  • 8 chicken thighs
  • salt and pepper to taste
  • 1 (10 fluid ounce) bottle oyster sauce
  • 2 teaspoons minced garlic
  • 3/4 cup white sugar
  • 1/4 cup water
0/5 (0 Votes)

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Add 8 pieces of lasagna pasta to a large pot of boiling water

  • FILLING:
  • 8 lasagna pasta cooked & drained
  • 1 pound bacon, diced, cooked & drained
  • 1 small red or yellow onion
  • 6 cloves of garlic, crushed
  • 2 chicken breasts, cooked and shredded
  • 2 cups of Alfredo cream sauce
  • 1/2 cup mozzarella ( to sprinkle on top)
  • 1/2 cupe grated parmesan (to sprinkle on top)
  • 1 cup ricotta cheese
  • 1/2 cupe sour cream
  • 6 oz cream cheese
  • 1/2 cup grated parmesan
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • salt and pepper for taste
0/5 (0 Votes)

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Place all ingredients into a 1-gallon freezer bag

  • 1 – 2 tsp minced garlic (I like more so I used 2)
  • 1/4 cup olive oil
  • 1 Tbls parsley flakes
  • 2 Tbls lemon juice (or the juice of one whole lemon)
  • 4-6 chicken breasts (or 8 to 10 chicken tenders)
0/5 (0 Votes)

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THIS RECIPE FEEDS LIKE 20! I've never made it

  • 4-5 chicken breasts
  • 2 T salt
  • 3-4 T sugar
  • 1 pkg Golden Curry Sauce Mix (Hot gives best flavor and is not very hot)
  • 2 or 3 Cans Coconut milk – adjust to taste
  • 1 or 2 (4 oz) jars Red Curry Paste – adjust to taste; Panang curry paste is better if you can find it
  • 1/3 of 1.5 oz (little bottle) Hot Madras Curry Powder (optional)
  • 3 T. (or more) flour to thicken if needed (place flour in container with cold water and shake for no lumps)
  • Topping choices for curry
  • Chinese noodles (I use 2 cans)
  • Green onions (I use 3 bunches)
  • Diced celery (I use 2 cups)
  • Water chestnuts (3-4 cans)
  • Coconut (1 pkg)
  • Almonds, slivered (some)
  • Raisins (some)
  • Grated cheddar cheese (2 cups)
  • Crushed pineapple (1-16 oz can drained)
0/5 (0 Votes)

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Read more: http://www.thegraciouspantry

  • SLOW COOKER MEXICAN CHICKEN INGREDIENTS:
  • 15 oz can tomato sauce
  • 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 2 lbs chicken breasts, boneless & skinless
  • 1 tbsp cornstarch (optional)
  • 1 head of butter or iceberg lettuce, separated into leaves
  • SALSA INGREDIENTS:
  • 1 cup grape tomatoes, quartered
  • 1 cup mango, diced
  • 1/4 cup onion, diced
  • 1/4 cup cilantro, chopped
  • 1 large garlic clove, minced
  • 1 tbsp jalapeño peppers, minced (leaves seeds in for hot)
  • 2 tsp lime juice
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Tabasco sauce to taste
5/5 (1 Votes)

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◾In a small bowl mix together the cream of chicken soup and milk

  • 4 boneless skinless chicken breasts
  • 10.75 oz can cream of chicken soup
  • 3/4 c milk
  • 8 slices of ham
  • 1 c Swiss cheese, shredded
  • 1 c croutons, crushed
  • 1/4 c butter, melted
0/5 (0 Votes)

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Deep Fry at 350 degrees

  • oil for frying
  • 1 can, grands flaky layers biscuits
  • 1 lrg chicken breast, cooked, cut into 16 pieces
  • 8 oz mozzarella cheese, cut into 16 pieces
  • 1 1/2 c ranch dressing
  • 16 slices bacon
1/5 (1 Votes)

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Deep Fry in skillet

  • 4 lbs chicken, cut into 8 pieces
  • Kosher salt and pepper
  • 1 tsp garlic powder
  • Oil, for frying
  • 2 c whole milk
  • 3 lrg eggs
  • 2 c flour
0/5 (0 Votes)

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This is the recipe of Lorraine Pascale

  • 800 g mixed chicken wings and drumsticks
  • 6 squidges of catsup
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp soy sauce
  • 2 Tbsp chinese five spice powder
  • 2 squidges of honey
  • 1 garlic clove
  • few sprigs of fresh thyme
  • sunflower oil
0/5 (0 Votes)

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To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat

  • Lemon Butter Sauce
  • 1/2 cup lemon juice
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 pound (4 sticks) butter
  • 6-8 (3-oz.) chicken breasts, pounded thin
  • oil and butter for sauteing chicken
  • 1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
  • 6 ounces pancetta, cooked
  • 1 1/2 cups mushrooms, sliced
  • 1 1/2 cups artichoke hearts, sliced
  • 1 tablespoon capers
  • 1 pound angel hair pasta, cooked
  • chopped parsley, for garnish
5/5 (1 Votes)

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