What are some different yummy meal ideas?

Question

I cook dinner sometime and i want to try something new. You can give me a web page or type the recipe. My family and me like pasta alot... but other stuff is good too. But please not some ordinary recipes. Thanks a ton!

Answer 1

Savouries:- Chicken or Mince.

Line a greased muffin pan with puff pastry.

Spoon in cold leftover minced meat. (options curry the mince or chicken)

Cover with another ring of pastry, brush with milk or egg wash and cut a small hole as a steam vent. (use point of a knife)

Bake in a preheated oven 180C (375F) for about 20 minutes, until pastry is golden.

(alternatively top with mashed potatoes)

(make extra and store in plastic bags in the freezer)

Answer 2

try Kraft.com they have great recipes that are quick and easy. And everyone has the ingredients all ready in their cupboards or fridge!

Answer 3

I like the following web sites:

http://www.kraftkitchens.com

http://www.bhg.com - Better Homes and Gardens has a terrific recipe area.

http://www.familyfun.com - includes lots of ideas that are tasty

http://www.copykat.com includes recipes you can make that taste similar to the foods you eat in restaurants.

http://www.budget101.com/myo02.htm- Make your own recipes. So much stuff from scratch!

**http://www.recipematcher.com and this one lets you find recipes based on what you already have in your fridge or cupboards

Answer 4

Have you made risotto - it's rice, but I think of it more like a pasta dish than a rice dish. Here's an amazing wild mushroom version. It could be used as a first course, a side dish or even a main course if you make a big salad to go with it - it's rich enough to stand on its own. The truffle oil isn't necessary, but it makes a huge difference if you can find it. It could be expensive, but you don't use a lot on any dish you make.

wild mushroom risotto

3 14 1/2-ounce cans vegetable broth

3 tablespoons butter

3 tablespoons olive oil

2 shallots, chopped

1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced

1 cup arborio rice

1/2 cup dry Sherry

1/2 cup freshly grated Parmesan cheese (about 4 ounces)

1 teaspoon chopped fresh thyme

truffle oil

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Drizzle with truffle oil.