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I used up all the kale from my garden and then made a second batch with just 1 cup of left over kale. Both were super delicious.

Potato Latkes


Combine: 2 pounds of grated potatoes,

1 grated onion,

2 eggs,

1/4 cup of all-purpose flour (or matzo meal,)

½ tsp baking powder, and salt and pepper to taste.

Shape the mixture into pancakes, and fry them in a heavy-bottomed skillet until they are golden.

Serve with applesauce and/or sour cream.


Cheese Latkes

1 cup cottage cheese or ricotta cheese

¾ cup flour

3 large eggs, separated

1/2 tsp salt

½ tsp baking powder

Oil for frying

Combine cheese, flour, egg yolk, salt and baking powder in a large bowl. Mix until the mixture forms a thick batter. Beat egg whites until stiff and add to cheese mixture.

Heat skillet over medium heat (not too hot.) Put about 2-3 Tbsp of oil in the skillet.

Pour 1-2 tablespoon of batter onto the hot skillet to make small pancakes/latkes.

Fry the latkes for 2-3 minutes on each side until they turn golden brown.

Sprinkle with sugar.

Serve immediately. (These latkes can be served with preserves or sour cream.)

4 skinless, boneless chicken breasts

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (for dredging)

2 large eggs

1 tablespoon Dijon mustard

2 cups breadcrumbs or matzo meal

About 1/4 cup canola oil

Chopped parsley

Lemon wedges


Place chicken breasts between two pieces of plastic wrap and pound chicken breasts to uniform thickness.

Place flour on a plate and mix in salt and pepper.

Beat eggs and Dijon mustard in a shallow dish.

Place bread crumbs on another plate.

Working with 1 chicken breast at a time, dredge in flour, then dip into egg mixture, turning to coat evenly; carefully coat with crumbs.

−Heat about 4 Tbsp. oil in a large skillet over medium-high heat.

Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes per side (flip only once, it keeps the schnitzel moist.)

Transfer chicken breasts to a paper towel-lined plate.

Add more oil to skillet and repeat with remaining chicken breasts.

Transfer chicken breasts to plates and garnish with lemon wedges.


Great way to serve a greek salad side

Soak two pieces of rye bread in buttermilk overnight in the fridge, covered in plastic wrap.

Ground Chuck

Splash of Worcestershire, Dijon Mustard, Heinz 57

Chopped Garlic

Preheat Oven to 350 degrees

Mix everything together, including the soaked rye bread that's been broken down into small bits. Toss the buttermilk away.

Shape into a loaf.

Make a design on top with ketchup..hearts, flowers, a message etc.

Sprinkle that with onion powder.

Bake for an hour and a half or until it's done to your happiness.

Yum, enjoy. We did.

(My grandmother used to put a hard boiled egg hidden in the center of the loaf)

This was the most delicious lunch! A recipe from an Oliver & Bonacini offering that they have at their establishments. No butter, oil, or cream is used in their recipe, but the flavour is all there! Its called "Wild & Tame" because they utilize several different types of wild and "regular" mushrooms in the dish.


Recipe here:

Grain free Thai "fried rice" made with cauliflower, coconut milk, herbs and vegetables. Get the recipe:

Mackenzie always eats her veggies first - she liked the Tex-Mex Chicken Pot Pie, but preferred the green beans, of course.

Well dear friends, wishing you all a great week ahead...Let our week be colourful,rich and spicy like a navaratan korma...

To be honest I was not a huge fan of vegetables when I was a kid said "no""no" to chilli.

But this is a great dish and I loved it. It has all my enemy vegies same time it is rich with coconut cream, sweet raisins, cashew and the gravy..yummy yummy.

If you want to avoid ghee, cream,paneer and the dry nuts you are going to get a low fat curry..:P.

Normally i tend to post a finished curry snap, but after looking at the rich colours I thought why cant I give it a go for ingredients this time. That is why my shot is like this...


Thanking you again for your encouragement.


What we need?


Boiled vegetables (9 varieties-potatoes, carrots, green peas, french

beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1


Grated paneer =50 gms

Tomatoe =1

Grated onion=small one

Ginger paste -1/2 tsp

Garlic paste-1/2tsp

Salt To Taste

Turmeric Powder -1/4 tsp

Red chilli powder-1/2 tsp

Coriander powder-1/4 tsp

Garam Masala Powder-3/4 tsp

Cream-1 1/2 tsp

Vegetable oil -2 tbsp

Ghee-1/2 tbsp

Milk or water-1/2 cup

Dry fruits- almond,cashew nuts, raisins or anything u like few.

Any green leaves u like for decoration.



1.Boil tomatoes till tender. Allow them to cool. Peel off the skin to

make puree. Or use Readymade tomato puree.

2. Take ghee and slightly fry the dry fruits on medium heat til golden.

3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir it

well for couple of minutes. (till that raw smell goes)

4.Add salt, turmeric powder, red chilli powder, coriander powder,

garam masala and fry for few minutes.

5. Add tomato puree and dry fruits. Stir well and cook the mixture

for 4 minutes.

6.Add milk or water. Bring it to boil.

7.Reduce the heat and cook until the gravy becomes thick.

8.Add paneer to the gravy and stir well.

9.Add all the vegetables to the gravy and cook for further 5 to 10


10.Put cream and chopped leaves on the navaratna korma decorate . 13

for the recipe go to

I first tasted this delicious healthy green dish in Sardinia but have since found out that it originates from Liguria. I have adapted it, omitting the cheese and using less oil. Traditionally trofie pasta is used but this is harder to get and I prefer to use wholewheat or spelt spaghetti anyway


Thin crust spinach and mushroom pizza....this week's pick for Sunday Pizza & Beer Nite




Spinach, chopped and sautéed

2 cloves garlic, minced

¼ tsp oregano, chopped

¼ tsp thyme, chopped

¼ cup fresh basil, chopped

½ tsp kosher salt

¼ tsp black pepper, freshly ground

¼ tsp nutmeg, freshly ground

½ pound white mushrooms, sliced and sautéed

Fresh mozarella, sliced thin

½ batch homemade pizza dough


Preheat oven to 425F. Roll out pizza dough on a pan. Combine spinach, garlic, oregano, thyme, salt, pepper, nutmeg and mushrooms in a bowl. Spread the spinach-mushroom topping over the crust, leaving a ½” boarder. Top with mozarella and basil. Bake for 12-15 minutes, or until the crust is lightly browned and the cheese is melted.


Serve immediately.





1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 cup frozen chopped onion (from 12-oz bag), thawed

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz) Progresso® chicken broth

1 cup water

3 tablespoons Gold Medal® all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4 cup real bacon pieces (from 2.8-oz package)

4 medium green onions, sliced (1/4 cup)




1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.


2. Cover; cook on Low heat setting 6 to 8 hours.


3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Paneer =250 grams

Water =2 cups



Green cardamom crushed= 2

Cloves =6

Black pepper powder =1 tsp.

Vegetable oil =3 tbsp.

Paste of ginger-garlic

& green chilli =1 tsp.


Turmeric Powder =1/2 tsp.

Kashmiri chilli powder =2 tsp.

Cumin seeds =1 tsp.

Coriander leaves /curry leaves=Few

Salt to taste .


1. Cut the paneer into cubes.

2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.

3. Heat oil in a pan.

4. Add cumin seed first then cloves then sliced onion, once it is

transperent add, ginger-garlic-green chilli paste.

5. Then add cardamom, black pepper powder, chilli powder, salt,

turmeric. Stir well.

6. Add pulpy tomato sauce. Fry for few more minutes.

7. Now you can add water and boil. Let it cook on medium heat till

the gravy becomes thick.

8. Finally add the paneer cubes. (If you have enough time u can deep

fry this paneer in oil until it is golden brown)Do not cook for more

than a minute after putting paneer. Remove from heat.


P.S if you are adding curry leaves u can add them while you are

cooking the onion.


Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.



3 tablespoons butter, softened

8 slices whole-grain bread

8 oz fontina or Swiss cheese, shredded (2 cups)

8 thin slices prosciutto or ham

24 fresh basil leaves

8 slices (1/4 inch) ripe tomatoes (about 2 medium)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper




1. Heat griddle or 12-inch nonstick skillet over medium heat.


2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.


3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.

Simple and tasty steak bites . Check out the recipe at

This was tasty. I think next time I'll go a little easy on the red pepper flakes, however. It was a bit hot for my taste! This simple soup focuses on orzo, chard, and fire roasted tomatoes. I garnished it with fresh basil, a few croutons, and some good Parmesan cheese.







Tonights dinner recipe ~ January 6, 2008


~Balsamic Roasted Asparagus~


1 pound asparagus

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1 tablespoon garlic & herb seasoning

1/4 teaspoon freshly ground black pepper


Preheat oven to 375


Prepare asparagus by snapping off the tough ends. Set asaparagus in a baking dish. Drizzle with olive oil and vinegar. Add salt, garlic & herb seasoning, and pepper, tossing well to coat. Bake 10-15 minutes, turning once.


Enjoy my friends...


Have a relaxing Sunday evening!


...done well. I suppose ;)

Christmas dinner

Atlanta, Georgia.

25 December 2019.



▶ Recipe: Cookie + Kate, with these adaptations:

☞ Substitute arrowroot for cornstarch.

☞ After baking, toss with tablespoon Tamarind Chutney to coat.



▶ Photo by Yours For Good

▶ For a larger image, type 'L' (without the quotation marks).

— Follow on Twitter: @Cizauskas.

— Follow on Facebook: YoursForGoodFermentables.

— Follow on Instagram: @tcizauskas.

▶ Camera: Olympus OM-D E-M10 II.

▶ Commercial use requires explicit permission, as per Creative Commons.

Teriyaki Glazed Roast Chicken. Homemade sauce drizzled over it. Crispy skin. If only you could taste a photo.

Grilled skirt steak fajitas, page 350 of The Food Lab, by J. Kenji López-Alt. Can't show finished product because we scarfed it all down.

I made those galettes again, since Eric didn't get any last time. So good.

One talent I have always had is making up recipes from the stuff I have on hand in the house. This talent was achieved by my lifelong affliction of extreme laziness about going to the grocery store. Last week, I just didn't feel like going AT ALL - so I ended up rifling through the cabinets and the freezer to see if I had anything that could be mixed into some kind of edible meal.


I found a couple frozen, boneless chicken breasts, a bag of broccoli florets, some half and half, a block of asiago cheese, half a box of rotini pasta and a container of cajun spice rub. I combined it all to make a Creamy Cajun Chicken Pasta! It came out *great*, so Adam suggested I write down a recipe and put the dish into our regular rotation.


Here's how I made it:


I took two chicken breasts and cut them across the middle into thinner filets. I rubbed them generously with a prepared cajun spice rub and baked them in the oven on a cedar plank. I love cooking chicken, pork and shrimp on a piece of seasoned cedar board. It imparts a sweet, smoky flavor and makes the food come out very juicy! I got my roasting plank from Amazon.


While the chicken was roasting, I melted a couple tablespoons of butter in a saucepan, added 2 cups of half and half, and slowly brought it to a boil. I let it cook down for a while until it was slightly thickened. Then I stirred in a couple cups of freshly grated asiago cheese and a few grinder turns of black pepper. I let the sauce sit on low heat while I steamed the broccoli and cooked the pasta.


Once the broccoli and pasta were cooked, I stirred them together with the cream sauce. I sliced the chicken and added that. I threw in a handful of parsley and a bit of sea salt. Voila -- dinner!


A lot of the spice rub from the chicken mixed into the cream sauce and made it all the more delicious.

Tried a new recipe and it was delicious! The salmon is atop a salad with snow peas, avocado, and oranges, with a slightly sweet orange mustard dill dressing.


I adapted the recipe found here:


Submitted to Our Daily Challenge for today's topic of "Marine". A tasty meal of West Coast marine life!


Note: This image is copyright and may not be used in any form without my permission.

It's been really hot outside the past few days, so I've been doing a lot of quick-n-easy dinners. Last night I made BBQ Chicken Pizza. Usually, I like to make crust from scratch, but I cheated last night and bought premade pizza crusts.


Recipe: I cubed and cooked a few chicken breasts and tossed them with a little BBQ Sauce. I then spread a thin layer of BBQ sauce over the pizza crust (I always go sparingly because BBQ sauce has a strong flavor and can easily overpower everything else if you use too much) On top the sauce, I put layers of smoked gouda, mozzarella and parmesan cheese. I added a few very thinly sliced red onions and the chicken cubes on top. Then I baked it at 425 until it was golden brown and bubbly. I garnished it with a little bit of fresh, chopped cilantro.

After ten days of eating nothing but restaurant food, I was so excited to be able to cook and eat homemade food again! The first dish I made when I got back was good, old-fashioned Chicken Parmesan. I don't really use a recipe... this is more of a "wing-it" kind of dish.


I just dip boneless, skinless chicken breasts in beaten eggs then coat them with a mix of Italian-seasoned breadcrumbs, salt, pepper and Parmesan cheese. I put the chicken pieces in a foil covered baking pan, drizzle them with a little olive oil and bake them at 350 until cooked through.


I top them with marinara sauce (either from a jar or homemade from my freezer) and pop them under the broiler with slices of mozzarella cheese. I top with a little parsley and more Parmesan cheese and serve over a bed of fettuccine.

A lovely coconut tapioca pudding for Friday's night dinner.

Recipe on my blog, here


On a totally different note, do you remember last year's Food Blog Awards? Well, you were good to me, really nice actually, since amongst many talented food blogs, La Tartine Gourmande was honored to receive the Best Food Blog Photography Award. Guess what, the nominations are open for the Food Blog Awards 2007. So if you are interested, go and check the rules. You have until Wednesday Dec 5th to nominate your favorite food blogs. I don't know about you, but I really find difficult to select only one for each category.


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