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Author Topic: Unique and Different Dinner Ideas  (Read 14575 times)

Sue Landow

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Unique and Different Dinner Ideas
« on: March 21, 2006, 09:14:59 AM »
 
 Italian: Sylvia's Class Act Dinner Theater Chicken Rosema

    1/2 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Pepper
      6    6-oz. boneless, skinless
           Chicken breasts
    1/4 c  Olive oil
      6    Cloves garlic, minced (2
           Tablespoons)
      1 c  Chicken broth
    1/4 c  Pale dry sherry
    1/4 ts Dried rosemary
 
  Combine flour, salt and pepper.  Dredge chicken breasts in flour mixture, shaking off excess.
 
  Heat oil over medium heat in a large skillet.  Brown chicken in oil until lightly browned, approximately 5 minutes on each side.  Remove from skillet.  Add minced garlic to the skillet and saute' lightly. Stir in chicken broth and sherry.
 
  Return chicken to skillet and sprinkle with rosemary.  Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender.  Thicken juice, if desired.
 
 This dish serves about 4 to 6 people
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #1 on: March 21, 2006, 09:17:25 AM »

  One Dish Pork Chop Dinner
 
      8    Pork chops
           -(1/2 inch thick)
    1/3 c  All-purpose flour
    1/4 c  Butter or margarine
           Salt and pepper to taste
      2 c  Apple juice, divided
      2 lb Small red potatoes
      1 lb Small whole onions
           -=OR=-
      1 sm Jar whole onions,
           -drained (16 oz.)
      1 lb Carrots, peeled cut
           -into 3 inch pieces
      6 c  To 8 C Shredded cabbage
 
  Coat pork chops in flour; reserve excess flour. In a large dutch oven melt butter over medium-high heat. Brown chops on both sides. Season with pepper and salt if desired. Remove and set aside.

Stir reserved flour into pan; cook and stir until paste forms. Gradually wisk in 1 1/2 cups apple juice; blend until smooth. Return chops to dutch oven;

  cover and bake at 350 degrees for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer.

  Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork chops are tender, basting occasionally with juices.

Makes about 8 servings.
 
  Diabetic Exchanges: One serving prepared with margarine and without additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,; also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #2 on: April 05, 2006, 01:35:27 PM »

 
 Layered Dinner

 
      6    Potatoes; sliced
      1    Onion; large, sliced
      2    Carrots; sliced
      1    Green pepper; sliced
      1    Zucchini; sliced
      1 c  Corn; frozen or fresh
      1 c  Green peas; frozen or fresh
           Sauce:
      3 c  Tomato sauce
    1/4 c  Low sodium tamari
      1 ts Ground thyme
      1 ts Dry mustard
      1 ts Basil
      2 ts Chili powder blend
    1/2 ts Cinnamon
    1/8 ts Oregano
    1/8 ts Salt
      2 tb Parsley flakes
 
  Optional vegetables: mushrooms, broccoli, green beans, etc. Layer vegetables in large casserole in order given. Use optional vegetables as desired. Mix ingredients of sauce together. Pour over vegetables.
  Bake, covered in a 350 degree oven for about 1 1/2 hours.
 
  HELPFUL HINTS: Other vegetables may be used, according to your preference. This dish is easy to prepare ahead and hold in oven for a company dinner. Serve with whole
  grains or bread and a green salad.
 
 makes 8 Servings
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Chicken Teriyaki Dinner
« Reply #3 on: April 29, 2006, 02:35:13 PM »
 Chicken Teriyaki Dinner

 
    1/4 c  Lite soy sauce
      3 tb Prepared spicy brown mustard
      1 tb Firmly packed brown sugar
    1/2 ts Ground ginger
      1 tb Sesame seeds
      1    Sliced thin medium onion
      1    Cut in half garlic clove
      2 tb Vegetable oil
      4    Skinned boned chicken breast
           -halves each about 4 oz
           Spinach and pepper saute
           -(see recipe for this)
 
  In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

 In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.

  Place sauteed mixture on platter. Garnish with scallion fan.
 
  Serves 6
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #4 on: April 30, 2006, 08:29:52 AM »

      One Pot Ham Dinner
 
      3 lb Ham
      4 c  Fresh or canned green beans
      1 md Head of cabbage
      6 md Potatoes
           Salt and pepper to taste
 
  Peel and dice the potatoes, clean the beans (if fresh) and cut in half, and shred the cabbage.

 Put the ham into a large pot and cover with water. Cook over low heat for 2 hours, adding more water as necessary.

 Add beans or cabbage; cook 25 minutes. Add the potatoes and cook until all the vegetables are tender.

 Season to taste. Serve with home made bread and a light dessert.

Serves 6
 
  Source: Women's Circle Magazine
 

 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Dinner Party Paella
« Reply #5 on: May 01, 2006, 02:12:58 PM »

       Dinner Party Paella
 
    1/2 lb Chorizo sausage
  1 3/4 lb Chicken legs
      1 tb Olive oil
    1/4 ts Saffron threads
      3 c  Chicken stock, warm
      1    Onion, chopped
      2    Garlic cloves, minced
     28 oz Canned tomatoes
      1 sm Sweet green pepper, diced
  1 1/2 c  Short-grain rice
    1/2 ts Salt
    1/2 ts Pepper
    1/2 c  Frozen peas
    3/4 lb Large raw shrimp
    3/4 lb Mussels
      2    Green onions, minced
      8    Lemon wedges
 
  Authentic Spanish paella gets its name from the shallow two-handled pan in which it is cooked. There are only three 'must have' ingredients - short-grain rice for its velvety creaminess, saffron for its taste and golden hue, plus olive oil - most paellas include a colourful selection of sweet peppers, green peas, seafood, chicken and spicy chorizo sausage, which simmers to doneness as the rice plumps.
 
  1. Cut sausage into 1/2-inch thick slices. Remove skin from chicken; trim off fat. Using sharp heave knife, cut through chicken leg at joint to separate thigh from drumstick.
 
  2. In large paella pan or deep wide skillet, hat oil over high heat; cook sausage, stirring, for 2 minutes or until browned. Remove to platter. Reduce heat to medium. Add chicken and cook for 7-10 minutes per side or until evenly browned. Add to platter.
 
  3. Stir saffron into chicken stock; set aside to soften. Add onion and garlic to pan; cook, stirring, for 4 minutes or until softened. Add stock mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes with back of spoon and stirring to scrape up any brown bits from bottom of pan [deglaze].
 
  4. Stir in rice, salt and pepper; reduce heat to low. Add chicken; simmer gently, stirring often, for 20 minutes. Gently stir in peas and sausage.
 
  5. Meanwhile, peel and devein shrimp. Scrub mussels under running water. With shears, trim off beards. Discard any mussels with cracked shells or ones that do not close when tapped.
 
  6. Nestle shrimp and mussels in rice until almost covered; cook for 7-10 minutes or until rice is tender, shrimp are pink and mussels are open. Discard any mussels that do not open.
 
  Garnish with onions and lemon.
 
  Test Kitchen tip: you can use clams instead of mussels, omit the seafood altogether and double up the chicken, or replace chorizo with any spicy sausage.
 
  To make a fluffier paella with parboiled long-grain rice: cook, covered adding 1/2 cup more stock near end of cooking to prevent sticking. Garnish with trimmed fresh artichoke brushed with lemon juice to prevent browning.
 
  Source: Canadian Living magazine Cooking Lesson: Nov, 94 developed by Canadian Living Test Kitchen.

 
  makes 4 Servings!
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #6 on: May 06, 2006, 10:38:04 AM »
Here's something hot, unique and different for the daring!!!!!

 One-Pot Saucy Pork Dinner
 
      2    Boneless pork chops;
           .  3/4-inch thick
      1 ts Greek seasoning
      2 tb Olive oil
    1/2 lg Onion; chopped
      2 tb Flour; all-purpose
      1 c  Chicken broth
      1 lg Sweet potato; peeled & cut
           .  into 1-inch thick slices
      1 ts Dried rosemary
      2 md Cooking apples; cored &
           .  sliced
 
  Sprinkle both sides of the chops with the Greek seasoning.
 
  Pour the oil into a large skillet; place over medium-high heat until hot. Add the chops; cook for 3 to 4 minutes on each side. Remove the chops from the skillet, and set aside.
 
  Add the onion to the skillet; saute until tender. Add the flour; cook, stirring constantly, 1 minute. Gradually add the broth, stirring until blended.
 
  Place the chops and sweet potato slices in the skillet; sprinkle evenly with the rosemary. Cover and simmer over medium heat for 15 to 20 minutes.
 
  Add the sliced apple; cover and simmer another 15 minutes or until tender.
 
  Makes about 2 servings.

 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #7 on: May 14, 2006, 12:16:25 PM »
 
 Creamy Meatball Dinner

 
    1/2 c  Soft whole wheat bread
           Crumbs
      1    Beaten egg
      2 tb Milk
      1 tb Chopped onion
    1/4 ts Salt
    3/4 lb Ground beef
      1 cn (10 3/4 oz) condensed cream
           Of mushroom soup
    1/2    Cup apple juice or water
      2 tb Snipped parsley
    1/2 ts Dried basil,crushed
      2 c  Frozen crinkle-cut carrots
      2 tb Margarine or butter,melted
    1/2 c  Brown rice, cooked
 
  Combine crumbs, egg, milk, onion and salt. Add beef; mix well. Shape mixture into 20 meatballs; place in 15 x 10 x 1" pan. Bake, uncovered, in 375 degree oven 15 minutes. Drain and cool. Combine soup, apple juice, parsley and basil; add meatballs and stir to coat. Divide rice among 4 shallow single-serving baking dishes.

Top with 5 meatballs and some sauce. Place carrots at one end of dish; drizzle with margarine. Cover with moisture and vapor-proof wrap; freeze.

To serve, bake, uncovered, in a 375 degree oven about 1 1/4 hours, or cook, covered, on 70 % powder (medium high) 10 to 12 minutes in the microwave, turning once.

Makes 4 servings.
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #8 on: May 24, 2006, 09:44:20 AM »

 New England Boiled Dinner

 
      3 lb Corned beef
      6    Carrots, cut in half,
           Lengthwise
      6    Potatoes, cut in half,
           Lengthwise
      1 md Size head of cabbage
      3 c  Water
      6    Turnips, cut in quarters
 
 Place corned beef and water in Crock Pot Cooker. Cover. Set on high. When steaming vigorously, set to medium and continue cooking 2 1/2 hours.

 Remove meat from cooker. Put potatoes, turnips, carrots and cabbage in Cooker.

 Place meat on top of vegetables. Cover and when mixture is steaming briskly, set to medium.

 Cook for 45 minutes.

 Ham may be used  in place of corned beef, if desired.
 
 Makes 8 Servings
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #9 on: May 29, 2006, 11:32:16 AM »
 Corned Beef Dinner

 
      4 lb Corned-beef round;*
           Water
      6    Onions;
      6    Carrots;
      6    Parsnips;
      3    Poatatoes; 4 oz each
      6 c  Cabbage
 
  Cover meat with cold water in Dutch oven; bring to a boil; drain. Add water to cover; again bring to boil; reduce heat to low.  Cover.

  Cook as until meat is nearly tender (about 3 hours). skimming off as much fat as possible from cooking water; (If you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15.)  Add vegetables;

 Cook until vegetables from water; drain and trim from meat. (about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat.
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Great Chicken and Rice Dinner
« Reply #10 on: June 10, 2006, 10:37:33 AM »
 

 
    Great Chicken and Rice Dinner

 
      2 lb To 3 lb broiler/fryer
           -chicken, cut up
    1/4 c  (to 1/3 cup) flour
      2 tb Oil
  1 1/2 c  Long grain rice
      1 ts Poultry seasoning
      1 ts Salt
    1/2 ts Pepper
      1 c  Milk
  2 1/3 c  Water
 
  Chopped fresh parsley
 
 1. Dredge chicken pieces in flour.

 2. In a skillet, heat oil on medium and brown chicken on all sides.  Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water.

 3. Pour into a greased 13x9x2" baking pan. Top with chicken.

 4. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender.

  5. Sprinkle with parsley before serving.
 
   Makes 4  Servings

 This recipe is originally from "Taste of Home Magazine"
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Pamela

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Re: Unique and Different Dinner Ideas
« Reply #11 on: June 10, 2006, 12:34:37 PM »
Hi Sue!

I am always in need for a new recipe.  Although I have a problem many times with them because they usually call for certain spices that I can't find here in Italy.

Can you "refresh" my mind?  What exactly does Poultry Seasoning have in it?  I may not be able to find it, but I can put the same spices together to use for this recipe.

Another thing, is the rice already cooked before you put it in the baking dish?  I didn't see that, and don't want to assume anything!  LOL

Sounds delicious!

Pam

Sue Landow

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Re: Unique and Different Dinner Ideas
« Reply #12 on: June 10, 2006, 10:00:55 PM »

Can you "refresh" my mind?  What exactly does Poultry Seasoning have in it?  I may not be able to find it, but I can put the same spices together to use for this recipe.

Another thing, is the rice already cooked before you put it in the baking dish?  I didn't see that, and don't want to assume anything!  LOL

Sounds delicious!

Pam


Hi Pamela,

   No, the rice is not pre-cooked, it's cooked in the hour it's baking.

Poultry seasoning contains pepper, sage, and thyme and other things depending on the brand you might buy. Here's an easy homemade poultry seasoning recipe for Poultry, stuffings, casseroles, chicken, stews, and other recipes.

INGREDIENTS:
3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
dash marjoram
dash cloves (optional)

Simnply mix all the ingredients. If you are making more than you need and intend to save it, make sure you store it in an airtight container.

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Shrimp, Chicken and Bacon in a Pot
« Reply #13 on: June 06, 2007, 09:26:53 AM »

 
 
  Shrimp, Chicken and Bacon in a Pot

    1/4 lb Bacon; cut in 1/4-in dice
      1 c  Dry white wine
  1 1/2 lb Chicken breast meat
           - cut into 1-in strips
     12    Raw jumbo shrimp
           - peeled and deveined
      5 c  Fish stock or chicken broth
      1 tb Finely minced garlic
      2 ts Finely minced onion
      1 ts Celery seed
      1 ts Aniseed or fennel seed
      3    Sprigs fresh tarragon
           - leaves only, chopped, -OR-
      1 tb -Dried tarragon leaves
      2 c  Broccoli florets
    3/4 c  Milk
           Salt; to taste
           Freshly ground pepper
           - to taste
      2 tb Unsalted butter
 
SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium.

If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter.

Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

 Makes six servings!
 
 From PRODIGY GUEST CHEFS COOKBOOK
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

 


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