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Skirt steak takes this classic dish up a notch, serve with mashed parsnip/potato and sauteed spinach

  • 1 1/2- 2 lbs skirt steak cut into 4" long pieces
  • 1 cup beef broth (divided)
  • 1/2 cup all purpose flour
  • 1 fully cooked pork breakfast sausage patty, finely chopped
  • 1/2 cup whipping cream
  • 1/2 tsp dried sage
  • pinch of ground clove
  • 1/2 cup green onion tops
  • 2 tbsp butter
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Chicken braised in tomato sauce is always good but it's especially flavorful when chunks of fresh young artichokes ...

  • 1 1/2 pounds small artichokes
  • 1 lemon, (for acidulated water)
  • 1 chicken, about 4 pounds
  • 1 1/2 teaspoons salt, to taste
  • 3 tablespoons extra-virgin olive oil
  • 5 garlic cloves, peeled and crushed
  • 1/4 teaspoon peperoncino, or to taste
  • 1 cup dry white wine
  • 3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 tablespoon fresh Italian parsley, chopped
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1. Warm the oil in a skillet over medium heat

  • 3 tablespoons extra virgin olive oil
  • 2 pounds chicken breasts, boneless, skinless & cut into 1-inch portions
  • 1 pound Italian sausage (any variety), removed from casing
  • 2 tablespoons dry Italian herb mix (purchased, any favorite brand)
  • To season – Kosher or sea salt & ground black pepper
  • 2 tablespoons unsalted butter
  • 2 cups yellow, brown or red onion, medium diced
  • 3 tablespoons garlic, minced
  • To season, Kosher or sea salt & ground black pepper
  • 1 pound asparagus, ends trimmed then angle-sliced into 1-inch portions
  • 1 pound crimini mushrooms, quartered
  • 1 pint grape tomatoes, sliced in half lengthwise
  • 1/2 cup Marsala wine
  • 2 cups Parmigiano cheese, shredded or flaked
  • 1/2 cup Mascarpone cheese, room temperature
  • 1 cup basil, thinly sliced
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from Taste of Home

  • 1 stewing chicken
  • 2 bay leaves
  • 1 tsp. salt
  • 1 tsp. poultry seasoning
  • 1 tsp. pepper
  • 1 med. onion, chopped
  • 2 celery ribs, chopped
  • 1 T, butter
  • 5 garlic cloves, minced
  • 1 can (10 oz.) diced tomatoes and green chilies, drained
  • 3/4 cup orange juice
  • 2 T. minced fresh cilantro
  • 2 tsp. Cajun seasoning
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 2 cups cooked rice
  • 1 can (15 oz) pinto beans, rinsed and drained
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Directions Set a pot of water to boil

  • Ingredients
  • 1 16-oz. box rigatoni pasta
  • water for boiling
  • 2 boneless, skinless chicken breasts
  • 6-8 stalks asparagus
  • salt and pepper
  • desired seasonings for chicken and asparagus
  • 1 19.8-oz. container Scarpetta Tuscan Vodka sauce (use all or use half depending on how much sauce you like)
  • olive oil (enough for sauteing)
  • Parmesan cheese, shredded
  • Directions
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Cook chicken ,vegetables, and spices in skillet untill tender

  • 1 tbsp.veg. oil
  • 4 skinless chicken breast
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 lg. onion , chopped
  • 1 med.green pepper chopped
  • 1 can cream of chicken soup
  • 3/4 cup water
  • 1 1/2 cups frozen whole kernel corn
  • 2 cans white kidney beans , rinsed and drained
  • 2 tbsp. shredded cheese
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Remove fat from chicken, sprinkle inside and out with salt & pepper

  • 1 roasting chicken (about 3 lb)
  • salt & pepper
  • 2 onions, halved
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 8 cups chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 2 leeks, quartered and cut into 1" lengths
  • 2 parsnips, sliced
  • 1/2 turnip, cut into bite-size pieces
  • 2 tbsp parsley
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PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat

  • FOR CAULIFLOWER:
  • 1 tablespoon olive oil
  • 2 shallots, small diced
  • 1 garlic clove, chopped fine
  • 2 tablespoons butter
  • 4 cups cauliflower florets
  • 3 cups whole milk
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground black pepper
  • FOR CHICKEN AND PAN SAUCE:
  • 12 fresh sage leaves
  • 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
  • 4 thin slices high-quality prosciutto
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped
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In a large saucepan, melt 1/4 cup butter and stir in 1/4 c

  • 3/4 cup butter (Divided)
  • 1 C. flour (divided)
  • 2 C. whippping cream
  • 4 boneless, skinless, chicken breasts
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 C. sliced mushrooms
  • 1 shallot, minced
  • 8 oz. small shrimp, peeled and deveined
  • 4 oz. crab meat
  • 1/2 C. dry white wine
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Cook pasta according to package directions

  • Vinaigrette:
  • 1 package pasta (1 pound)
  • 2 cups cooked chicken chopped
  • 8 ounces Bacon, cooked crisp and crumbled
  • 1 cup fresh spinach, washed, dried, and julienned
  • ½ cup medium size ripe olives halved
  • 8 ounces jack cheese
  • 4 ounces Feta (or Gorgonzola) cheese, crumbled
  • 1 tsp Dijon mustard
  • ½ cup tarragon vinegar
  • 1 ½ cup olive oil
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp sugar
  • ½ tsp garlic powder
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NONE

  • Ingredients:
  • Char's Chicken Fried Steak
  • --------------------------------------------------------------------------------
  • I put this recipe on for those that may not have it.
  • It is so good, we had it for lunch today. For LC it's just the best.
  • The spices and Parmesan cheese take away the CarbQuick flavor.
  • Char's Chicken Fried Steak
  • 2 big cube steaks
  • 1-2 egg whites
  • 2 tbs.Frank's hot sauce or your fav.
  • CarbQuick
  • 2 tbs. Parmesan cheese (approx)
  • Garlic powder
  • Onion powder
  • Black pepper (opt)
  • Bacon fat mixed with coconut oil (not virgin)
  • Method:
  • Put enough CarbQuick in shallow bowl to flour meat
  • 2 tbs. Parmesan cheese
  • Garlic and onion powder
  • Black pepper if using
  • Mix it up real good.
  • Beat egg whites with the hot sauce
  • Dunk meat in whites and let excess run off
  • Press meat down hard on CQ mixture so that
  • it adheres well. Place
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Sprinkle chicken thighs and breasts with 1/4 tsp each of the salt and pepper

  • 12 oz(340 g) boneless skinless chicken thighs, cubed
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup paprika
  • 1 tsp dried marjoram
  • 1/2 tsp caraway seeds
  • 1 bay leaf
  • 4 plum tomatoes, seeded and diced
  • 2 sweet red peppers, seeded and chopped
  • 2 Hungarian wax peppers or Cubanelle peppers, seeded and chopped
  • 1 sweet green pepper, seeded and chopped
  • 1 lb (454 g) mini white potatoes, scrubbed and quartered
  • 2 tbsp all-purpose flour
  • 2 cups sodium-reduced chicken broth
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Chicken and Pepper Paprika Stew Chicken Fried Skirt Steak with Country Gravy