The following are not relevant to the content of some simple recipe for dinner,but classic：A boaster and a liar are cousins-german.Care and diligence bring luck. Caution is the parent of safety..Money is not everything. There‘s Mastercard & Visa. 。！Remind of festial: International Labor Day 1/5.

Q&A: planning to cook prawn tonight for dinner, can you give me a simple recipe?
preferebly can be cooked in 15 to 30 min. I will be coming from work at around 5:30. and very tired need to have a simple dinner for prawn / shrimp.
please post the ingredients and procedure… thanks

The answer in the following: (Hint: The correct answer provided by the users, does not guarantee the right.)

Answer by da_hal
butter and garlic in a frying pan.

Answer by AussieGurrl
EASY SHRIMP SCAMPI

2 lbs. fresh shrimp, peeled (cover ad refrigerate earlier or before starting)
1/4 c. finely chopped onion
4 cloves garlic, crushed or minced
4 sprigs fresh parsley, chopped
6-8 sliced white mushrooms (optional)
1/2 chopped green pepper (optional)
3/4 c. butter or (if you want heart smart) low-cal butter or olive oil
1/4 c. dry white wine
2 tbsp. fresh lemon juice
Salt and pepper to taste

Saute onion, garlic, parsley and other vegetables in butter until tender. Reduce heat and add shrimp, stirring frequently about 5 minutes. Remove shrimp to bowl with slotted spoon. Add other ingredients; simmer 2 more minutes. Then add saved shrimp.

Serve over fettuccine with a Caesar salad and garlic bread.

That’s it, Enjoy

Answer by mae
ever heard of kikkoman? sautee it with butter and garlic and add a little bit of kikkoman

Answer by koan_kin
You may like to try this, ingredients for one person, beat up 1 egg, a cup of desiccated coconut, cooking oil. shelled and deveined prawns then dip them in egg then coat them in desiccated coconut then deep fry them, serve on a bed of rockets or baby spinach, choose any sauce to your liking, i.e. seafood cocktail or sweet chili sauce. Voila ! Bob’s your uncle. Bon appetit !

Answer by missdre
Very yummy, very quick. Serve with crusty bread and simple salad.

Creamy Garlic Prawns
Serves 4

1 kg green prawns
2 cloves of garlic
2 teaspoons of butter
300 ml bottle of cream
4 cups of cooked rice
Handful of snow pea sprouts

Melt butter in pan on medium heat and add garlic
Cook until transparent, do not allow garlic to brown
Add prawns to pan and cook through
Add cream and allow it to thicken
Serve prawns and garlic cream sauce on bed of rice
Garnish with snow pea sprouts

Enjoy!

simple recipe for dinner: What is a yummy and simple dinner recipe?
i’m 14 and want to make a nice meal for my mum this week for her birthday. I can’t go to the shop so i have to make do with what we have at home. i have a few different meats some spices and other usual food.

I’m a fussy eater and want something i can eat too!

anyone have something really delicious i can make?

The answer in the following: (Hint: The answer is not necessarily.)

Answer by queta nates
Question
What is a yummy and simple dinner recipe?

Mac n cheese

Answer by Delicious!
That’s sweet. ^_^ Try making a filling salad by chopping up and frying some beef or chicken with some spices and putting it on a bed of salad. Add fried vegetables (or raw). Serve buttered bread on the side. :^)

Delicious!

Answer by Brieezy H
spaghetti!!!! Yummy
Easy and simple!

Answer by Disney’s No.1 Fan!
GOLDEN BAKED CHICKEN

1 can cream of celery soup
1 sm. carton whipping cream (or non dairy creamer)
1 sm. container (6 oz.) prepared Alfredo Sauce
4 to 5 stalks celery (sliced)
10 to 12 med. mushrooms (thickly sliced)
1 tsp. clery salt
1/2 tsp. white pepper
2 tsp. white Worcestershire sauce
1/2 tsp. grated (dried) lemon peel
1/2 tsp. lemon herb seasoning

Mix above well and add:

1 c. Minute Rice and stir well

Top with meaty chicken pieces (breast, leg, thighs), turning each piece once to coat skin with sauce, and place meaty side up. Top with grated Mozzarella cheese (1/4 to 1/3 cup). Bake at 350 degrees for 1 1/4 hours.

Answer by karen d
Parmesan Dijon chicken is great and easy if you have chicken breasts. Coat the breasts in mix of 1/2 cup melted butter, 2 tsp. Dijon or brown mustard, 1 tsp. Worcestshire sauce, 1/2 tsp. salt. then shake them in a sealed bag containing 1 c. dry bread crumbs and 1/2 cup Parmesan cheese. Bake at 350 degrees F/175 degrees C for 40-45 minutes until chicken is not pink inside and no blood comes out (stab it with a knife to check).
I think this is pretty easy and fool-proof, but elegant. Might work with pork chops too.
Serve with a salad and cooked rice with a little butter.

What do you think? Answer below!

Wonderful simple recipe for dinner:

Bell Telephone System …..item 1..Dinner in a Flash — “What’s for dinner?” (October 29, 2011 / 1 Cheshvan 5772) …

Image by marsmet542
Sumptuous Chicken and Veggies… This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice.

…… *** All images are copyrighted by their respective authors……

…..item 1)…. aish.com …. Dinner in a Flash … Quick recipes and tips for saving time in the kitchen

October 29, 2011 / 1 Cheshvan 5772

by Rivka Moshayev
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img code photo…Dinner in a Flash !!!!

media.aish.com/images/DinnerInAFlash230x150-EN.jpg

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www.aish.com/f/r/Dinner_in_a_Flash.html

After a long days work, you walk in the door at five. Dinner needs to be on the table in an hour and the hungry troops are already asking, “What’s for dinner?” With homework and bedtime up ahead, there is no spare time to while away in the kitchen. Here are some great tips for saving time and a few recipes that require only a few minutes of preparation time.

Tips in thinking ahead:

….. Make long lasting salads over the weekend. Salads like Moroccan carrot salad, fresh carrot salad, cucumber salad, corn salad are all great dishes that will keep for quite a few days in the fridge. Our first course on shabbos is usually lots and lots of salads – if you make a large amount of each you can use one a day as a refreshing side dish during the week.

….. Just keep cutting. If you are making a salad that doesn’t keep well after seasoning, like lettuce salad or Israeli salad than cut a large amount to store in a the fridge and season only what you need for now. Tomorrow, you can pull out the container and season another few portions and voila – a freshly made salad.

….. Be prepared. If you already have your food processor out, then go ahead and add an extra few carrots or zucchini or whatever it is you are grating. Place the extra in a sandwich baggie and freeze it. When you are a throwing together a last minute soup, just tear open the bag and throw those shredded veggies in! The same goes for garlic pressing or chopping parsley – just go ahead and freeze some. (According to Jewish law, it is important to add some salt to unpeeled garlic if leaving it overnight before mixing it into another mixture.)

….. Why not cook it? So, this may sound strange, but when you have half a bowl of tomato basil salad leftover and you know that no one is going to eat it tomorrow, you can toss that into your chicken, brisket, or homemade tomato sauce and you have a delicacy! You can even freeze it and save it for an opportune entrée! This applies to many salads like carrot or three colored pepper salad. Just use your imagination before rushing to throw those wilting veggies out! You may just save yourself lots of cutting time.

Here are a few recipes that are real quickies, but using the above tips you can cut already minimal preparation time in half!

………. Sumptuous Chicken and Veggies

This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice.

Serves 4 -6

1 onion cut into quarters
3 large potatoes, peeled or scrubbed and cut into cubes
1 large sweet potato, peeled or scrubbed and cut into ½” wide circles
2 carrots, peeled or scrubbed and cut into sticks
2 zucchinis, scrubbed and cut into half circles
1 tomato, sliced
1 cup butternut squash, peeled and cubed
1 cup of canned or fresh green beans, washed and snipped
1/4 teaspoon turmeric
1 Tablespoon Oregano
1 teaspoon paprika
Salt and Pepper to taste
1 chicken, cut in eight or
4 Chicken thighs or
4 pieces of chicken breast or
One package Chicken wings

Directions: Preheat oven to 375 Fahrenheit. Place all vegetables in Pyrex roasting pan. Add spices and toss. Dip chicken pieces in the vegetable mixture to coat with spices and then place on top of the vegetable layer. Bake for 50 minutes or until potatoes are tender and chicken is completely cooked.

Enjoy!

………. Choose Your Ending Soup

This soup is so versatile. The basic beginning is simple and quick and you can add whatever you would like to give it its name. Put in lentils and it is lentil soup, barleys and you have barley soup. Just remember, whichever legume or grain you add will determine the required cooking time. Red lentils, quinoa s or white rice cook very quickly, whereas wheat berries or brown rice need at least half an hour longer, but are also more filling.

Serves 6

2 Tablespoons oil
1 large onion, chopped
2 cups shredded carrots
1 cup shredded zucchini
1 tomato, grated or cubed
2 teaspoons curry
2 teaspoons cumin
½ teaspoon turmeric
Kosher Salt , to taste
Black Pepper, to taste
4 cups boiling water
One of the following:
2 cups red lentils, rinsed or
1 cup white or brown rice or
¾ quinoa or
1 cup wheat berries or
1 cup barley
Or ¾ cup whole bulgur

Directions: Heat oil in large soup pot. Add onions and sauté, covered, on medium low heat till soft. Add carrots, zuchinni, tomato and spices and sauté, covered, for an additional five minutes on medium-low heat. Add boiling water and red lentils or other legumes. Cook on medium low heat, stirring occasionally, until the legumes are very soft. If soup is too thick, add water. Cooking time varies, depending on ingredients. Serve with toasted bread or warm pitas.

Enjoy!

………. Crispy Oven Baked Potatoes with Sour Cream Sauce

An old time American favorite is baked potatoes, but let’s be honest, who has an hour and a half for that potato to cook all the way through? Your family will love this speedy and crispy version! Add a platter of freshly cut veggies or a cucumber salad and you have dinner!

Serves 6

8 potatoes, peeled or scrubbed and cut into cubes
2 Tablespoons oil
½ Tablespoon salt
½ teaspoon black pepper
1 teaspoon Paprika
1 pint sour cream
1 ½ teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped or 1 Tablespoon chopped dill
2 cloves of garlic, minced

Directions: Preheat oven to 425 degrees Fahrenheit. Line large baking sheet with parchment paper. In a large mixing bowl, toss potatoes with oil and spices. Spread evenly on baking sheet. Bake until potatoes are soft and edges are browned or until desired crispiness, about 25 minutes.
Meanwhile, pour sour cream into small mixing bowl, add salt pepper, green onions or dill and garlic.
Serve with hot potatoes!

Enjoy!

………. Shleppy Moes

A homemade version of a childhood favorite dish. Fast to prepare and a real crowd pleaser!

Serves 6

2 tablespoons oil
1 large onion, chopped
5 garlic cloves, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 ½ pounds ground beef
½ cup of dry red wine
3 Tablespoons tomato paste
1 Tablespoon prepared mustard
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon basil, dried or fresh
¼ teaspoon ground cayenne pepper ( optional)

In medium saucepot , heat oil. Add onion and sauté , covered, till soft over medium-low heat. Add garlic, and bell peppers. Saute, covered, for another three minutes. Crumble the ground meat over the vegetables. Do not mix. Cover and allow meat to cook. When meat has turned gray in color, mix and add the wine, tomato paste, mustard, and spices. There should be enough sauce from the meat and vegetables themselves, but if not, add ¼ cup of water to create sauce. Simmer for 10-15 minutes on low fire. Serve over hamburger bun, toasted challah or rice.

Enjoy!

Related Article: Chicken Wings
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bit.ly Easy Dinner Recipes – 30 Minute Quick Dinner Ideas Sometimes it’s a race getting dinner on the table. Tracy Metro for the Kraft Kitchens shares two recipes that will beat the clock and allow you to make a home cooked meal in 30 minutes, or less. So, put down that delivery menu! INGREDIENTS Easy Beef and Broccoli 2 cups instant white rice, uncooked 1 Tbsp. oil 1 lb. beef stir-fry strips 2 cups frozen broccoli florets 1/4 cup hoisin sauce 1/4 cup KRAFT CATALINA Dressing 1 Tbsp. grated ginger root STOVE TOP One-Dish Chicken Skillet 1-1/2 cups hot water 1/4 cup (1/2 stick) butter or margarine, melted 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 6 small boneless skinless chicken breast halves (1-1/2 lb.) 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream DIRECTIONS Easy Beef and Broccoli 1. COOK rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently. 2. ADD broccoli, hoisin sauce, dressing and ginger root; stir. Cover. Cook 5 min. or until heated through. 3. SERVE over the rice. Tips • If you can’t find beef stir-fry strips in your supermarket, you can use any grilling steak, cut into thin strips, instead. • Substitute jarred minced ginger for the grated ginger root. STOVE TOP One-Dish Chicken Skillet 1. MIX hot water, butter and stuffing mix. 2. COOK chicken in large nonstick skillet sprayed with cooking spray on …