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Preheat oven to 425 degrees F

  • 2 boneless, skinless Chicken breast
  • 6 tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 12 oz. Orange juice (frozen -concentrate), thawed
  • 6 tablespoons Bourbon
  • Buttered Almonds
  • 1/2 cup Almonds, slivered
  • 2 teaspoons Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
4/5 (1 Votes)

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Herbes de Provence Rotisserie Chickens This recipe is designed for rotisseries that don't sit directly over...

  • 2 tablespoons (1/4 stick) butter,
  • room temperature
  • 2 tablespoons dried herbes de
  • Provence*
  • 1 tablespoon coarse kosher salt
  • 2 3 1/2 pound chickens
0/5 (0 Votes)

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Start to finish time is 1 1/4 hr For maximum flavor, use the whole chicken and leave any fat attached

  • 3 to 6 tablespoons vegetable oil 1 (3· to 3 1/2 -lb) chicken, cut into serving pieces
  • 2 teaspoons salt
  • 1/2 .cup all-purpose flour
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 celery rib, chopped
  • 3 cups water
  • 1/4 teaspoon cayenne,
  • 3/4 cup thinly sliced scallion
  • Accompaniment: cooked white rice
0/5 (0 Votes)

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Serve this high-flavor dinner over cooked rice to soak up the savory sauce

  • 1 tbsp olive oil
  • 4 boneless skinless chicken breast halves
  • 1 red onion chopped
  • 2 garlic cloves minced
  • 3 oz mushrooms sliced
  • 1 cup dry white wine
  • 1 cup marinated artichoke hearts, drained
  • 1/3 cup coarsely chopped drypack sun-dried tomatoes
  • 1/4 cup pitted Greek olives
  • 1 tsp lemon-pepper seasoning
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 cup crumbled feta cheese
  • 4 lemon wedges
0/5 (0 Votes)

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I just tried this yummy low calorie recipe

  • 4 cups low sodium chicken broth
  • 1 minced garlic clove
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 plum tomatoes, well drained or 6 whole canned tomatoes, well drained
  • 3 scallions
  • 1 large green bell pepper
  • 3/4 lb vermicelli or other thin pasta
  • 1/2 lb boneless skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 (4 ounce) can chopped mild green chilies, drained
  • 1/4 teaspoon salt (omit if using regular chicken broth)
  • 1/4 cup fresh cilantro stem (optional)
0/5 (0 Votes)

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1. Bring 2 liter of Coca-Cola to a rolling boil in a large stockpot

  • 1-2 lb chicken gizzards (rinsed)
  • 1-2 cups flour divided
  • 2 liters Coca-Cola
  • 3 eggs
  • 1/2 cup real butter
  • 1-2 tsp of multi spcie seasoning ( Mortens > Natures Seasons)
0/5 (0 Votes)

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Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat

  • Cooking spray
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon liquid smoke seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breast halves, cut into thin strips
  • 1/4 cup sesame seeds, lightly toasted
  • 8 ounces cellophane noodles, soaked in hot water until tender
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons sesame oil
  • 4 cups snap peas, steamed
0/5 (0 Votes)

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Saute celery and green onions in 1/4 cup margarine until tender

  • 1/3 cup celery chopped fine
  • 1/3 cup green onions chopped fine
  • 1/4 cup melted butter
  • 1/4 cup mayonnaise
  • 3/8 cup chicken broth
  • 1 1/2 teaspoons lemon juice
  • dash of hot sauce
  • 3/8 cup Italian bread crumbs
  • 1/3 cup shredded Swiss cheese
  • 1/3 cup flour
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 chicken breasts skinless, boneless
  • 1/4 cup melted butter
  • 2 teaspoons paprika
  • 1/2 can cream of shrimp soup undiluted
  • 1/2 can shrimp well rinsed
2/5 (3 Votes)

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Heat oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink

  • 1 Tbs vegetable oil
  • 1 lb boneless, skinless chicken breast halves, cubed
  • 1 tsp garlic powder
  • 2 cups instant white or brown rice
  • 1 (16-oz) jar Ortega ® Salsa Prima Homestyle Mild
  • 1 1/4 cups water
  • 1 Maggi® Chicken Bouillon Cubes
  • 2 chopped green onions (green parts only)
0/5 (0 Votes)

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Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch spring fo...

  • 1 l/2 cup finely crushed tortilla chips
  • l/4 cup butter or margarine, melted
  • 3-8 oz. Package cream cheese, softened 4 eggs
  • 1 tablespoon Worcestershire sauce
  • 1-teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 cans diced green chilies (4.5 ounce)
  • l/4 cup minced green onions
  • 2 cups cooked chicken
  • 2 cup shredded Monterey Jack cheese
  • 1 container sour cream (16 ounces)
  • 1 can sliced black olives (3 ounces)
  • Salsa
  • Tortilla Chips
1/5 (2 Votes)

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Cook chicken in water,add celery and onions, cut up

  • 2 small fryer cut ups
  • 1 small package of Pepperidge Farm 8 oz
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 stick of margerine
0/5 (0 Votes)

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1.Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt

  • 3 med. parsnips, peeled & cut into 1/2" pieces
  • 2 lg. carrots, cut into 1/2" slices
  • 2 celery ribs, chopped
  • 1 lg. sweet potato. peeled & cut into 1" cubes
  • 3 grn. onions, chopped
  • 3 lbs. bone in chicken breasts
  • 1/2 tap. dried sage leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 cup water
  • 3 Tbsp cornstarch
  • 1/4 cup cold water
  • 1 pkg. 16oz potato gnocchi
0/5 (0 Votes)

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Slow Cook Chicken Stew with Gnocchi Orange-Bourbon Chicken