What to cook tonight?

Question

I need something to cook for supper tonight. A larger meal for 4. Something a little fancier than your normal ham, biscuits, and peas kind of deal. I'd like it to take under 4 hours to cook. But I'd like to be cooking a while =]

Any ideas?

Answer 1

phillycheese steak  

Answer 2

Steak. with zukeini and a side of mac and cheese!

Answer 3

You can make potato,broccoli and cheese casserole, with baked chicken, and for dessert chocolate cake. Or you can make Pot roast potatoes string beans and apple turnovers, or you can make steak, baked potatoes, grilled chicken salad,and double fudge brownies with cookies and cream ice cream for dessert

Answer 4

Last night I made an awesome mexican lasagna.  It took a little while to make but definately under 4 hours.  It was a huge success.

Ingredients1 large onion, chopped

Salt to taste

6 small flour tortillas, cut into three strips each

3 tbsp (45 ml) finely chopped cilantro (optional)

2 cups shredded low-fat cheddar cheese

1/2 green pepper, chopped

2 tsp (10 ml) extra-virgin olive oil

3 cloves garlic, minced

1-1/4 lbs (568 g) lean ground beef

2 tbsp chopped jalapeño pepper

2 cups tomato sauce

1-1/2 cups (375 ml) low-sodium beef broth

1 tbsp flour

Preparation1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

YieldMakes 6 servingsCook TimeEstimated Time: 60 mins.

Answer 5

gosh lasagna sounds just about perfect, the bottle of cab will be the fancy touch.  

Answer 6

Chicken Parmigiana and this will take some hand-on cooking time.

http://creativelittledaisy.typepad.com/c...

Answer 7

well.. im more of a combo person so yeah xD these are my 3 fav.yeah - oh and if you don't mind ill give the website instead of the recipe on here - just too much room i guess xD

         Thai Chicken and Sugar Snap Peas   my rating : 9/10

http://www.kraftfoods.com/kf/recipes/tha...

~ the ingredients aren't so fancy so you should have some of it... unless you don't like that you could try this:

          

          Quick BOCA® Pasta Dinner :my rating : 8/10

http://www.kraftfoods.com/kf/recipes/qui...

~ its a quick dinner.. but im not sure these are the ingredients you'd have at home already.. unless you don't mind buying them

      

       Teriyaki Salmon Supper.... pretty tasty... im making it today :]

http://www.kraftfoods.com/kf/recipes/ter...

~ ingredients.. you might not have some  of there ingredients.. and you might have some of them..  i don't know.

my other suggestions: go to this website and pick one out - not complicated to use since i use it often xD hope it helps you, because im not sure what you'd like for your dinner good luck! have fun cooking by the way....

http://www.kraftfoods.com/kf/Dinner/  

Answer 8

boneless breast mashed potato gravy green beans dinner rolls

Answer 9

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges (optional)

Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

--Ina Garten

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Buttermilk Mashed Potatoes

Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled

1/2 cup milk

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper

In a large pot, boil 4 quarts of water and 2 tablespoons of salt.  Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.



Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.



Drain potatoes and mash w/ hand masher or food mill.  Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.

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Roasted Asparagus with Parmesan

Serves 4

2 bunches asparagus (1½ lbs.), washed and ends snapped off

1½ Tbsp. olive oil

Kosher salt

Freshly ground black pepper

¼ cup finely grated Parmesan cheese

Preheat oven to 450ºF.  On a rimmed baking sheet, toss asparagus with olive oil.  Season with S&P to taste.  Arrange in an even layer on pan, and sprinkle w/ parmesan cheese.  Roast until asparagus is tender and cheese is melted, 10-15 minutes.  Serve immediately.

--Everyday FOOD

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Decadent Brownies

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

1 tablespoon instant coffee powder

2 tablespoons real vanilla extract

2¼ cups sugar

1¼ cups flour, divided- 1 cup for batter, ¼ cup in walnuts

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces (pecans ok, too)

¾ cup peanut butter, optional

Preheat oven to 350º F. Grease and flour a 13x18x1½” sheet pan.  Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

OPTION: To make Peanut Butter Swirl brownies, use ¾ cup of peanut butter and add in dollops across chocolate batter.  Use a knife to swirl PNB through batter.

Bake for about 30 min, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.