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dinner ideas

any ideas for a simple but kinda nice dinner? recipes welcome....thanks!

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Anonymous

Asked by Anonymous at 7:59 PM on Jul. 12, 2010 in Food & Drink

Answers (9)
  • raman noodles and pork chops, steak and baked potatoes, pork chops and stuffing
    blue_glass_mama

    Answer by blue_glass_mama at 8:30 PM on Jul. 12, 2010

  • blue ribbon fried chicken,1 cup buttermilk
    2 1/4 tsp black pepper divided
    1tsp. salt
    1/4 tsp cayenne pepper
    1 whole chicken
    about 4lb cut into 8 pieces
    1 1/2 cups all purpose flour
    2tbsp. paprika

    2tsp. dry mustard 1 1/2 tsp garlic salt 2 1/2 cups vegetable oil
    sunkist332002

    Answer by sunkist332002 at 8:33 PM on Jul. 12, 2010

  • chicken parmesan
    sunkist332002

    Answer by sunkist332002 at 8:34 PM on Jul. 12, 2010

  • chicken casserole, creamy ranch chicken,marinated chicken,spinach chicken roll up,beef and broccoli stir-fry, slow cooked pot roast
    sunkist332002

    Answer by sunkist332002 at 8:37 PM on Jul. 12, 2010

  • chicken fajitas
    sunkist332002

    Answer by sunkist332002 at 8:38 PM on Jul. 12, 2010

  • Bruschetta chicken takes just minutes to prepare, 30 minutes to bake, and it's not your usual dish. Cut 1 1/2 lbs. chicken breast into 3/4 inch chunks. Spread in a 9 x 13 baking dish. Top with 1 tsp. basil and 1 c. shredded mozzarella cheese. Mix together 1 box stuffing mix with 1/2 c. water, 2 cloves of garlic (minced), and 14.5 oz. can of diced tomatoes (undrained). Spread over chicken & bake @ 400° for 30 minutes. Serve with a crusty bread and green salad.
    michiganmom116

    Answer by michiganmom116 at 9:56 PM on Jul. 12, 2010

  • Mushroom, Red Pepper, and Squash Yakitori
    Makes: 12 skewers. Serves: 4 as an entree
    YAKITORI GLAZE:
    2/3 cup low-salt vegetable stock
    1/4 cup sake or apple cider or white grape juice
    3 tablespoons soy sauce or tamari or Braggs
    3 tablespoons Mirin or dry sherry or apple cider or white grape juice
    1 tablespoon packed brown sugar
    2 teaspoons seasoned rice vinegar
    2 small garlic cloves, thinly sliced
    1 teaspoon minced fresh ginger
    1 tablespoon cornstarch
    1 tablespoon water
    20 large white or cremini mushrooms (about 2-inch caps)
    20 l-3/4-by-l-inch rectangular pieces yellow crookneck squash (about 3 medium squash)
    28 1-1/2-inch squares red bell pepper (about 3 large bell peppers)
    1/3 cup olive oil for brushing

    cont
    rkoloms

    Answer by rkoloms at 6:12 AM on Jul. 13, 2010

  • Select twelve 10-to 12-inch wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes and drain before using.
    To make the glaze: Combine the vegetable stock, sake, soy sauce, Mirin, brown sugar, rice vinegar, garlic, and ginger in a medium non-reactive saucepan and bring to a boil over high heat. Dissolve the cornstarch in the water and whisk into the soy mixture. Boil for 1 minute. Remove from heat and set aside.
    Preheat a grill to medium high or the oven to 450 degrees F.

    To assemble: Thread 5 mushrooms, lengthwise (starting with the bottom of each stem), onto each of 4 skewers. Thread 5 pieces of squash onto each of 4 other skewers and thread 7 red pepper pieces onto each of 4 other skewers. Place the kabobs on a baking sheet and brush with the oil, rotating the kabobs to coat evenly.

    cont
    rkoloms

    Answer by rkoloms at 6:13 AM on Jul. 13, 2010

  • Place the kabobs on the grill, grouping each type of vegetable for consistent cooking times. Close the grill and cook until the vegetables are tender, 10 to 20 minutes. (The vegetables have slightly different cooking times, so check them frequently for doneness.) Rotate the kabobs at least twice so the vegetables cook evenly. Brush liberally with the yakitori glaze a few minutes before the vegetables are ready. (Or, place the skewers on two baking sheets lined with aluminum foil and bake in the center of the oven for 25 to 35 minutes, basting at least twice after about 20 minutes.)
    Remove from the grill or oven and brush vegetables liberally with the glaze. Serve immediately, drizzled with additional glaze.
    Do ahead tips: The yakitori glaze can be made 1 week in advance, the skewers can be assembled 1 day in advance and brushed with oil just before cooking. They can also be cooked as directed 1 day in advance and reheated
    rkoloms

    Answer by rkoloms at 6:14 AM on Jul. 13, 2010

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