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"Step aside pork. Share the road, beef

  • Dry Rub:
  • 1/4 cup light brown sugar
  • 1/4 cup paprika
  • 1-1/2 tsp ground black pepper
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Barbecue Sauce:
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 Tbsp yellow mustard
  • 2 Tbsp molasses
  • 1/2 Tbsp Worcestershire sauce
  • 1/8 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • Chicken:
  • 4-1/2 lb chicken
  • String, for trussing
  • 1/4 cup reserved dry rub
4.4/5 (33 Votes)

By

Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes

  • 1 lb chicken tenders (not coated or cooked)
  • 1 lb fresh or frozen broccoli florets
  • 1 lb dried udon (thick wheat noodles)
  • 1/2 cup premium oyster sauce (preferably Lee Kum Kee)
  • 2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
  • 1/2 cup chopped scallions (from 1 bunch)
  • 2 teaspoons roasted sesame seeds (optional)
4.5/5 (32 Votes)

By

Toss the chicken in the 1/4 cup of cornstarch

  • 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 4 teaspoons curry powder (I use S&B)
  • 2 teaspoons kosher salt
  • 3 carrots, cut into chunks
  • 2 large potatoes (Russet or Yukon Gold), cut into chunks
  • 2 tablespoons tomato paste
  • 2 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 2 cups vegetable stock
  • 3 cups water
  • 1 teaspoon honey, if needed
  • 1 tablespoon cornstarch
  • Hot steamed Japanese rice, for serving
4.6/5 (21 Votes)

By

Mix soup base with water according to directions on package in large pot

  • 3 quarts water
  • Chicken soup base mix
  • 2-3 T. butter
  • 3 T. dried parsley or 1/3 C. fresh parsley
  • 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 medium boneless/skinless chicken breast or 4 b/s chicken thighs
  • 2/3 C. rice
  • 2 eggs, lightly beaten
  • 3 lemons, juiced
  • Salt & pepper to taste
  • 2/3 C. milk, 3 T. corn starch (optional)
4.5/5 (33 Votes)

By

Published: May 13, 2013 Source: Six Sister's Stuff

  • Ingredients
  • 1 1/2 cups apricot preserves
  • 1 cup Russian dressing (I used Wishbone brand)
  • 1 envelope dry onion soup mix
  • 6 chicken breasts
4.4/5 (34 Votes)

By

1. Arrange broccoli and chicken in 1

  • 3 cups (750 mL) hot cooked broccoli florets (or 1 pkg frozen spears, cooked & drained, about 10 oz)
  • 2 cups (500 mL) cubed, cooked, skinless chicken breast
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup (or broccoli cheese soup)
  • 1/3 cup (75 mL) 1% milk
  • 1/2 cup (125 mL) shredded light Cheddar cheese
  • 2 tbsp (30 mL) dry bread crumbs
  • 1 tbsp (30ml) butter or margarine, melted
4.5/5 (33 Votes)

By

In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil

  • 2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
  • 1 large egg
  • 1-1/2 teaspoon salt
  • Pinch of white pepper
  • 2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
  • 1/2 cup + 1 tablespoon cornstarch, divided use
  • 1/4 cup flour
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes, crushed
  • 1/4 cup chopped green onion
  • 1 tablespoon rice wine
  • 1/4 cup water
  • 1 teaspoon toasted sesame oil
  • Sauce
  • 1-1/2 tablespoons soy sauce
  • 1-1/2 tablespoons water
  • One third cup sugar
  • 4 tablespoons rice wine vinegar
  • 1-1/2 tablespoons lemon juice
  • Finely grated zest of 1 large lemon
4.6/5 (23 Votes)

By

Find more recipes at: tasteofhome

  • 1/2 to 4 pounds), cut up 2
  • 1/4 quarts cold water 5 chicken bouillon cubes 6 whole peppercorns 3 whole cloves 1 can (10
  • 3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10
  • 3/4 ounces) condensed cream of mushroom soup, undiluted 1
  • 1/2 cups chopped carrots 1 cup fresh or frozen peas 1 cup chopped celery 1 cup chopped peeled potatoes 1/4 cup chopped onion 1
  • 1/2 teaspoons seasoned salt 1/4 teaspoon pepper 1 bay leaf DUMPLINGS: 2 cups all
  • purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 2 tablespoons butter, melted 3/4 to 1 cup milk Snipped fresh parsley, optional
4.5/5 (27 Votes)

By

Mix the bread crumbs, flour and all the spices in a big bowl

  • 1 lb of chicken strips
  • Canola oil to fry
  • 2 cups bread crumbs
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp oregano
  • 1/4 Flour
  • Salt
4.3/5 (45 Votes)

By

The perfect recipe to try when you're tired of your usual weekday dinners

  • 2 (10 3/4-ounce) cans of cream of chicken
  • 1 (10-ounce) can of dice tomatoes and green chilies
  • 12 (6-inch) corn tortillas
  • 3 cups of cooked chicken
  • 1 cup shredded Mexican cheese blend
4.3/5 (40 Votes)

By

Dinner doesn't have to be a hassle

  • 2-3 cups cooked, chopped chicken
  • 1 cup rice, uncooked
  • 1 red bell pepper, chopped
  • Handful of chopped fresh parsley
  • 1 cup Italian blend shredded cheese
  • 2 cans (15 ounces) chicken broth
  • 1 can cream of chicken soup
  • 1/2-1 teaspoon oregano
  • 1/2-1 teaspoon basil
  • 1 garlic clove, minced or crushed
  • Black pepper to taste
  • Frozen peas and carrots (optional)
4.5/5 (35 Votes)

By

Roasted Chicken Thighs with Lemon and Oregano delivers chicken with a super crisp skin, without adding much fat

  • 1 lemon
  • 4 large, or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 teaspoons olive oil, divided
  • 3 sprigs oregano
  • 1 tablespoon minced shallot
  • 1/2 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth
4.5/5 (35 Votes)

Any burning questions? Our chefs answer!

Roasted Chicken Thighs with Lemon & Oregano Kansas City-Style Smoked Chicken