Help - dinner tonight
Making dinner for family tonight and I just cannot seem to figure out what to make. Some of the kids' favorites are pot roast, salisbury steak, meatballs, and chicken cutlets. I would like to do something different, but I'm stumped. Looking for any and all suggestions. Thanks!
Don't remember if I've posted this recipe before or not. It came from my godmother who got if from God-knows-where. It's called That Casserole because everyone always wants more of "that casserole." A green salad goes great with it.
1 1/2 lbs. lean ground beef
garlic salt, to taste
15 oz. can of tomato sauce
6 oz. fine egg noodles
3 oz. cream cheese, softened
1 cup sour cream
6 green onions, minced
1 cup grated Cheddar cheese
Sauté ground beef. Add garlic salt and tomato sauce; simmer 10 minutes. Cook noodles according to package directions. Drain and put in casserole dish. Top with meat sauce. Combine cream cheese, sour cream and green onions (you can add diced green pepper also if you like). Spread over meat sauce and top with grated Cheddar. Bake at 350º for one hour. Serves 4.
re: dinner belle
We made "the Casserole" last night. Very good!! My husband told me "now this is what big Daddy likes" He is all about meat and pasta. The kids still picked at it. Drives me insane. Someday they will appreciate good food, someday......I did use fresh garlic b/c I can never leave a recipe alone, I just have to tweak something. It is a wonder I can bake. :)
I did chicken parmigiana last night, I had to make some linguini as a pasta side but I also made some garlic mashed potatoes.
I pound out the chicken into cutlets, and then bread them. Last night I used the deep fryer so i could save on some of the clean up. The thin chicken cutlets fried up in about 3 mins each. After that I throw them in the oven with parmesan, marinara, and alot of mozzeralla.
My kids are really into baked nachos right now. You layer your favorite nachos (we use baked multigrain ones) on a baking tray. Saute onions and mushrooms and sprinkle on nachos. Cook ground beef, season w/ barbecue sauce or whatever you'd like. Add to nachos, top w/ shredded cheese and chopped tomatoes. Bake 10 minutes at 350. Serve w/ sour cream, avocado, salsa, lettuce and serve off the baking tray. Really informal--we have a special nacho night where we watch a movie and have baked nachos.
I'm think Chicken Adobo with Jasmine rice. They will love it. When my boys were younger, they loved it the first time I made it for them and often requested it.
Lots of rich sauce and rice with garlicky, vinegar, chicken thighs.
Or Coq Au Vin, another hit around here, and there's the other crowd pleaser Beef Bourguignon. And I love the braised short ribs suggestion, love made with a bottle of burgundy and garlic. Good stuff!
Sorry, but you asked, They loved what is referred to as Chinese Spaghetti.
Think spaghetti made with tomato sauce, without Italian season, but instead, soy sauce, garlic, ginger coins (fun finding those) scallions and sesame oil. Served on Angel Hair pasta or thin Vermacelli, topped with cilantro, scallions and sesame seeds. It is delicous. I think I got the original idea/recipe from watching Martin Yan, I have played with it a bit, and it's the best left overs.
Oh wow! I do have quite a few!
Chicken and Dumplings
Chicken Paprikash with Spaetzel -Homemade (easy)
Pork in a cognac, cream sauce with mushrooms, over Fettuccine
Val's Slumgolian - pretty close to Dinner Belles recipe - got this from a restaurant in Napa. ground beef, wide egg noodles, tomato sauce onions garlic, and herb de provence, corn, black olives, red pepper flakes, and bake 350 til hot
Pizza - make your own dough! Great for the weekends
Just a few....for tonight!
re: chef chicklet
Oooooh -- chicken paprikas! I have my Hungarian grandmother's recipe. So easy and so good. Should probably take the time to make spaetzle, but I usually just serve it over fine egg noodles. Chef C, please let me know if you have a better recipe -- I've seen versions that use tomatoes or tomato paste, but never tried them.
3 lbs. chicken (breasts and thighs) * I usually use boneless, skinless
1/4 cup butter
1 large onion, sliced thin
1 clove garlic, crushed
2 tsp. Hungarian paprika
1 cup chicken broth
1 cup sour cream
1 Tbsp. flour
salt to taste
Sauté chicken in butter until golden on all sides. Set chicken aside and sauté the onion and garlic. When tender, stir in paprika. Pour in the chicken broth, replace chicken, cover and simmer until tender. When ready to serve, stir flour into sour cream. Move chicken to the side and add flour/sour cream mixture to sauce and heat but do not boil. Serve with spaetzle, rice ot buttered noodles.
re: dinner belle
I have only made the recipe that I've had for years. I doubt it's better than your Grandmother's but if you want to try it with tomatoes here it is and I make spaetzel served with butter and fresh parsley. It's not hard at all.
1 whole cut-up large chicken 4 extra thighs
1 large white Spanish onion - sliced into thin crescents
4 Large cloves garlic - sliced -it will cook down
2-3 T Imported Hot paprika and Sweet Paprika
olive oil to cover the bottom of the pan ( 14 inch heavy saute pan w/lid)
3/4 cup sour cream
1 can chicken broth or homemade about 12 oz
2 large tomatoes chopped juice too ( I have used a can in the winter before)
1 cup dry white wine
Brown and salt and pepper the chicken each side as you cook it.
Add the oil to the hot pan and on med hi saute the chicken in the oil add the onion on the first turn of the chicken then the garlic, let the chicken get nice and golden. do not turn too fast, you want the skin to get golden, and not tear when flipped, When its done, remove to a separate dish cover with foil - leave the onions and garlic in the pan then add the paprikas adding a bit of oil making it paste up, then add the wine mixing the paprika and the wine and let the alcohol cook off, then add the broth stirring some more, let it come to a slight boil and then put the chicken and the juices back into the pan
Add the tomatoes and juice to the pan, stir gently to incorporate then bring up to almost a boil, reduce then cover and simmer for 20-30 minutes Add the sour cream stir it in just prior to serving,
Spaetzle should be ready for butter and parsley.
The color on this dish is just beautiful. It's orange and rich, a great meal for the Fall and Winter.
what type are you looking for... traditional british (that's what i'm used to given my upbringing and what my family taught me to cook) or more fancy schmancy...
how does this look to you...
3 lb lamb, cut into 1/2” cubes
salt and pepper to taste
3 tbsp vegetable oil
2 onions, diced
2 carrots, cut into 1/4" slices
1 clove garlic, minced
2 tbsp flour
1 tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 c chicken broth
1/4 c red wine
1 tsp Worcestershire sauce
1 c peas
2 lb Yukon gold potatoes -- peeled and cut into 1" cubes
1 tsp salt
6 tbsp butter, softened
1/4 c whole milk
Season lamb with salt and pepper. In a large skillet, heat 2 tablespoons of oil in a large skillet over medium-high heat and brown lamb in 2 batches -- adding a bit more oil between batches if needed. Hold meat on a separate plate.
Add the third tablespoon of oil to skillet and reduce heat to medium. Sauté onions and carrots until onions are translucent and carrots tender. Stir in flour, tomato paste, garlic, thyme and rosemary and cook, stirring, for another 3 minutes. Add broth, wine, and Worcestershire. Increase heat to high, bring to a boil, then reduce the heat to low, partially cover skillet, and simmer for 25 minutes until lamb is tender. Remove from heat and let cool.
Preheat oven to 400F.
While the lamb cooks and simmers, boil potatoes until tender, drain, and add butter, milk, salt, and pepper. Mash but leave a few lumps.
Stir peas into meat mixture then pour into a baking dish. Spoon mashed potatoes over the top and gently spread to completely cover and seal edges. Place on a center rack in the oven and bake 20 to 25 minutes or until top begins to brown.
Thanks so much, that's exactly what I was looking for...my high school sweetheart's mom, from England, would make this and I would just wanna cry, it was so good. Sge also made the best mince meat pies, and steak and onion and steak and kidney pies...mmm.
The best things about these types of recipes is that they taste even better the next day!