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Quick and Easy Dinners

This topic contains 141 replies, has 4 voices, and was last updated by  BJB 3 days, 17 hours ago.

Discussions Food & Wine Recipes Quick and Easy Dinners

Viewing 10 posts - 131 through 140 (of 142 total)
  • #1743209
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    QUICK and EASY PEACH COBBLER:
    1 cup self-rising flour
    1 cup white sugar
    1 cup milk

    2 (16 ounce) cans sliced peaches in heavy syrup
    1/2 cup butter
    Directions
    Preheat the oven to 350 degrees F (175 degrees C).
    Melt butter in 9 x 13 inch pan.
    Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
    Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

    #1743290
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    HOMEMADE TOMATO SOUP:
    3 tablespoons butter
    1 onion chopped
    2 carrots peeled and chopped
    1 clove garlic minced
    1/2 teaspoon dried thyme optional
    1 teaspoon dried basil or 1 TB. chopped fresh in season
    salt and pepper to taste
    4 cups chopped tomatoes or 3 14-ounce cans
    4 cups chicken or vegetable stock

    Instructions
    Melt the butter in a 4-quart saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
    Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
    Blend with an immersion blender (or in batches in a blender) until smooth.
    When serving, garnish with sliced green onions, parsley, or fresh basil.

    #1743436
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    QUICK and EASY SWEET and SOUR PORK:
    METHOD
    1 Tbsp olive oil
    1 onion, peeled and diced
    500g Trim Pork pieces
    1 capsicum, sliced
    1 cup suitable stir fry vegetables – such as courgette, carrot, celery; sliced/diced
    1 400g can pineapple pieces in juice or cubed fresh pineapple
    1 packet/pouch Sweet and Sour stir-through sauce
    Heat olive oil in fry pan to medium heat.
    Brown onion and pork.
    Add capsicum and stir fry for 1 minute.
    Add remaining vegetables and pineapple and stir fry 4 – 5 minutes.
    Stir in a Sweet and Sour stir-through sauce and simmer for 5 minutes.
    Serving suggestion
    Serve with jasmine rice or noodles.

    #1743808
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    ONE POT CURRIED SAUSAGES:
    6
    sausages
    1
    cup mixed vegetables
    1
    chopped onion
    1
    tablespoon flour
    1
    teaspoon curry powder

    DIRECTIONS
    First boil the sausages and remove the skins.
    Slice them up into chunks.
    Place them in a saucepan with sufficient water to cover,.
    Add onion, vegies and bring to the boil.
    In a small cup put flour, curry powder and enough cold water to make a paste.
    Remove saucepan from the heat and stir in thickening and replace on element.
    Bring saucepan back to a simmer and cook until vegies are done.

    #1743894
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    Moroccan Chicken
    Pre heat oven to 180 C
    Spice mix
    Half teaspoon each of black pepper, ground ginger, ground cinnamon
    Quarter teaspoon each of ground cumin, ground coriander, cayenne
    Scant eighth teaspoon ground cloves
    Place 8 skinless, boneless chicken thighs into a baking dish, coat/brush all over with olive oil.
    Sprinkle with the spice mix .
    Bake, uncovered for 40 minutes

    #1743967
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    CORN PUDDING:
    3 tablespoons/42 grams butter, melted, plus more for dish
    2 cups/350 grams corn (from about 3 ears)
    ⅓ cup/67 grams sugar
    1 teaspoon/5 grams salt
    2 large eggs, beaten
    2 cups/480 milliliters whole milk
    ½ teaspoon/1 gram freshly grated nutmeg

    PREPARATION
    Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don’t go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
    Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
    Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
    Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

    #1744384
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    BUTTER CHICKEN:
    1 Tablespoon olive oil
    1 lb. diced chicken breast
    1 jar of Butter Chicken Curry Simmer Sauce
    Basmati rice for serving

    Instructions
    In a [url:1]medium-sized skillet[/url] heat the olive oil over medium-high heat. Add the chicken and sauté until it is brown and cooked throughout about 5 minutes.
    Pour the butter sauce over the chicken and let it simmer for about 15 minutes, stirring occasionally.
    Serve over basmati rice and garnish with cilantro if desired.

    #1744646
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    Brussels Sprouts in Garlic Butter

    Ingredients:
    15Brussels sprouts, halved lengthwise
    11⁄2 tablespoons butter
    11⁄2 tablespoons olive oil
    3cloves garlic, smashed with the flat of a knife
    Parmesan cheese, freshly grated (optional)
    Salt, to taste
    Pepper, to taste
    Directions:
    Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

    Reduce heat to medium, add smashed garlic and cook until lightly browned.

    Remove garlic and discard.

    Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

    The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

    Top with freshly grated parmesan and salt& pepper to taste.

    #1744887
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    MICROWAVED BAKED APPLES:
    – 4 apples
    – 4 teaspoons margarine
    – 2 tablespoons brown sugar
    – 1/2 cup sultanas
    – 1 teaspoon cinnamon
    Method
    1. Wash, dry and core apples (no need to peel them).
    3. In a bowl, mix together the margarine, brown sugar, sultanas and cinnamon.
    4. Pack mixture firmly into the core holes in the apples.
    5. Place apples in a microwave proof dish or plate.
    6. Microwave the apples on high for 3-4 minutes.
    7. Leave apples to cool for 1-2 minutes before serving.

    #1744931
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14202
    BJB

    HAM HOCK SOUP:

    800g ham hock

    1 brown onion finely diced

    2 carrots chopped

    2 celery sticks chopped

    2 cups yellow split peas rinsed

    1 bay leaf

    10 cups water

    Method

    Place split peas on the bottom of a slow cooker.

    Add carrots, celery, onion, bay leaf and ham hock.

    Cover with water.

    Cook on low for 6-8 hours or high for 4-6 hours, or until meat will fall off the bone easily.

    Remove bone, discard fat and skin. Chop meat and return to soup. Stir then serve

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