I need idea's on making a dinner for my family that you can make at 2 and eat at 7 and still be good?

Question

I can cook anything I just need idea's. Something that lasts long and stays at the temperature it needs to be served at. I need help please!!!!!

Answer 1

, anything in the crockpot is great,

chili

pork roast

pot roast

sauerkraut and pork ribs

sloppy joes

beef stew

chicken cacciatore

beef stroganoff

beef tips

Answer 2

Hope you find lots of good ones

http://allrecipes.com/Recipes/Main-Dish/...

Answer 3

Chicken Caeser Salad. Cook the chicken in the oven for 50 minutes. Put it in the fridge. Make the salad dressing in advance or buy bottled. Wash the romaine lettuce in advance and wrap it in paper towels and place in a plastic baggy. Make croutons in advance or buy pre-made. When it's time to eat, get out your ingredients and toss your salad. Chicken can be miked or eaten cold. Delicious and healthy.

Crock pot is another great idea. Stick a rump roast in the pot with sliced carrots and onions and potatoes. You can use a sack of pot roast seasoning if you have it, or just salt and pepper or a cube of beef boullion. Pour a cup of water in (with the boullion mixed in if that's your seasoning). Turn it on low and let it cook 7-8 hours. On high for 3-4 hours.

Answer 4

What about something in a crockpot...Sorry I dont' have any crockpot recipes though.  

Answer 5

This is what crockpots are designed to do

Get any reliable crockpot recipe (book) and go from there.

Pot roast and chili are my favorite crockpot dishes

Answer 6

Smothered cabbage and pork you can make it on the stove and transfer to a crockpot to be hot and availalable at any time anybody decides to wander through and eat!

Season some pork and bake it in the oven. Cut a head or two of cabbage and some big onions and get them cooking in a big pot with a stick of butter and lots of celery salt with a lid turning it around once in a while til it smothers down. when your pork is cooked thru-tear it up into bite size peices removing any bone or fat. Put it all in the crock pot and leave it on low.  Put a loaf of Italian bread or a bagguette next to the pot and it's a self serve meal!

Answer 7

Is this something you could leave on the stove on warm from 2 to 7 or will he house be vacant and not safe?

You can make spaghetti sauce or some kinds of soups to leave on the range on warm for that time.  Also, gumbos, or anything that wouldn't stick to the pot after that long.

At this time of year nice pasta salads refrigerate well and get better when you let them sit that amount of time.  Pasta, herbs and fresh vegetables with some turkey or chicken are nice.  

The crock pot approach has already been addressed, I also use that a lot.

We also enjoy variations on the pasta salad approach with substituting rice or couscous in some salads.  Greek salads with feta cheese, olive oil, couscous, tomatoes, peppers and onions, balsamic vinegar are a hit.  

Also, making hummus, chicken salad or turkey salad refriegerated and served on some kind of pita, tortilla, toast or other dry bread is something we enjoy.

Answer 8

Break out the crockpot... assemble it at 2, it will be ready by 7!  Chicken pieces in sauce or gravy, stew, a turkey breast, chili, stew, hearty soup....

Beef With Red Wine Sauce

Prep: 15 min., Cook: 6 hrs.

3 pounds boneless beef chuck roast, cut into 1-inch pieces

1 medium onion, sliced

1 pound fresh mushrooms, sliced

1 (1.61-ounce) package brown gravy mix

1 (10 1/2-ounce) can beef broth

1 cup red wine

2 Tbsp. tomato paste

1 bay leaf

Hot cooked egg noodles or rice

Garnish: chopped fresh parsley

Place first 3 ingredients in a 6-quart slow cooker.

Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.

Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.

Yield: Makes 6 servings

--Southern Living, FEBRUARY 2006

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Lemonade Chicken

4-6 pieces of chicken

1 large can frozen lemonade, thawed

3 Tbsp. brown sugar

4 Tbsp. ketchup

2 Tbsp. vinegar (I used red wine vinegar)

2 Tbsp. cornstarch

2 Tbsp. cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, vinegar and ketchup. Pour over the chicken. Cover. cook on low for 6-8 hours or high for 3-4 hours. when done, remove chicken from the crockpot. Pour the liquid into a saucepan, skimming the fat; bring to thr boil. In a small bowl, combine the cornstarch and water, reduce the temp on the saucepan, whisk in the cornstarch mixture. Stir until thickened. Pour sauce over the chicken and serve with hot rice.

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Potato Soup, Slow-Cooker

4 russet or baking potatoes, peeled, cut into small pieces

2 leeks, coarsely copped (white and light green only)

2 onions, coarsely chopped

3 ribs celery, coarsely copped

4 chicken bouillon cubes

1 (10 ¾ oz) can Cream of Chicken Soup

1 (10 ¾ oz) can Cream of Celery Soup

1 Tbsp. dry parsely flakes

4 cups water

1½ tsp. kosher salt

2 Tbsp. butter

1 (12 oz) can evaporated milk

Garnish: chopped chives, bacon bits, cheddar cheese, sour cream

1.  Place all ingredients except evaporated milk and chives in slow cooker.

2.  Cook on low 10 hours, or on high for 5 hours.

3.  Stir in evaporated milk the last hour of cooking time.

4.  Garnish each bowl of soup as desired.

Serves: 8

--Costco cookbook

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Thai Chicken (Slow Cooker)

4 large chicken b*****s, boneless/skinless

1 T. ginger

3 green onions, sliced

1 (14oz) can coconut milk

1/2 to 3/4 t. turmeric

1/4 to 1/2 t. crushed red pepper

1 (8oz) can pineapple chunks, drained (save the juice)

2 T. cornstarch

2 T. cold water (I used the juice from the pineapple)

Cooked rice

Chopped peanuts

Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.

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U.S. Senate Bean Soup

Serves 6.

1 lb. dried navy beans, picked over, soaked in water to cover overnight, and drained

1 large ham hock

8 cups water

2 medium-size yellow onions, minced

3 medium-size baking potatoes, peeled and cubed

6 ribs of celery, including some leaves, finely chopped

1/2 cup chopped fresh flat-leaf parsley

1/4 tsp. freshly ground black pepper, or to taste

Salt, to taste

1. Put the drained beans and ham hock in the slow cooker and cover with fresh cold water. Cover and cook on High for 1 hour.

2. Drain, taking care not to splash yourself with the hot water, and add the 8 cups of water. Add the onions, potatoes, celery, and half the parsley. Cover, turn the cooker to Low and cook for 8 to 10 hours.

3. Stir in the remaining parsley and the pepper, season with salt, cover, and continue to cook on Low 15 minutes longer.

4. Remove the ham hock, returning any bits of meat left on the bone to the soup; discard the bone. Ladle into soup bowls and serve hot with garlic bread.

--“Not Your Mother’s Slow Cooker Cookbook”

Answer 9

I would say the crockpot is the way to go for that. Look on foodnetwork.com for some crockpot recipes.