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Tautog, or blackfish, is often called the poor man's lobster

  • 1 pound fresh Tautog or blackfish fillet
  • 1/4 cup butter or margarine
  • 2 tablespoon lemon juice
  • 2 tablespoon fresh chives, chopped or 1 tablespoon dried
  • 2 tablespoon fresh parsley, chopped
  • 3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried
  • dash cayenne pepper to taste
  • paprika to taste
  • 1/4 cup salt, plus more to taste
3.7/5 (144 Votes)

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Sweet spicy salty stir fry chicken with Mango and colored bell pepper serve with rice (white or white/wild/black co

  • 1 pound chicken thighs, cubed
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoon garlic
  • 1 teaspoon fresh ginger (peeled and chopped finely)
  • 1/2 red Fresno chili pepper (seeded and finely chopped)
  • 1/2 red bell pepper, thinly slivered
  • 1/2 yellow bell pepper, thinly slivered
  • 1/2 Orange bell pepper, thinly slivered
  • 2 tablespoons low sodium soy
  • 4 tablespoons sweet rice wine
  • 2 tablespoons XO Sauce
  • Juice of 1/2 orange
  • juice of 1/2 lemon
  • 1 tablespoon cornstarch or arrowroot
  • 1 to 2 ripe mangis, cubed
5/5 (1 Votes)

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1. Preheat oven to 375˚F/200˚C

  • For the sauce:
  • 1 spaghetti squash
  • Olive oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 chicken breast, cut into 1-2 inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced
  • 1 cup chicken broth
  • 8 ounces baby spinach
4.5/5 (2 Votes)

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Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot

  • 1 large red onion, diced and sauteed
  • 13.5 ounces diced tomato
  • 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
  • 36 ounces organic/homemade chicken broth
  • 20 ounces butternut squash, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 cup full coconut milk
  • 3 tablespoons tapioca starch
  • 1 pound chicken breast, shredded
  • Fresh Cilantro
  • Diced avocado
  • Dairy free sour cream
  • Optional: blue cheese crumbles if dairy is tolerated
4/5 (3 Votes)

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1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • 3 lb sweet potatoes
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 cups half-and-half
  • 8 oz Gruyère or Swiss cheese, shredded (2 cups)
  • 3 cups fresh kale, coarsely chopped
  • 2 cups shredded cooked chicken
5/5 (1 Votes)

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Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, a...

  • 3 lbs skinless, boneless chicken breast cut in 1 inch cubes
  • 1/2 cup Chardonnay
  • 1/4 cup olive oil
  • 1 shallot, minced
  • 2 garlic cloves, finely grated
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4/5 (3 Votes)

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Heat the oil in a large pot or Dutch Oven over a medium heat

  • 1 TBS Olive Oil
  • 3 Bone in Chicken Breast or Thighs
  • Kosher Salt & Pepper
  • 2 Stalks Celery Chopped
  • 1 Cup Carrots Chopped
  • 1 Cup Chopped Onion
  • 2 Cups peeled and chopped Potatoes
  • 1 tsp. Dry Thyme
  • 2 Cloves Garlic Chopped
  • 2 Bay Leaves
  • 2 1/2 Cups flour
  • 1 Tbs. Baking Powder
  • 1/2 tsp. Baking Soda
  • 6 Tbs. Butter, Melted
  • 3/4 Cup Buttermilk
  • 1 Tbs. Parsley
  • Chicken Boullion
5/5 (2 Votes)

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Cook pasta. In large bowl, combine chicken, pineapple, celery, onions, grapes and cranberries

  • 1 pkg (16 oz) Rotini or spiral pasta
  • 4 cups cubed cooked Chicken
  • 1 can (20 oz) Pineapple Tidbits, drained
  • 1 1/2 cups sliced Celery
  • 3/4 cup thinly sliced Green Onions
  • 1 cup seedless Green Grapes
  • 1 cup seedless Red Grapes
  • 1 pkg (6 oz) dried Cranberries or Cranraisens
  • 1 cup Ranch Salad Dressing
  • 3/4 cup Mayonnaise
  • 2 cups Salted Cashews
5/5 (1 Votes)

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How to Make It 1 Heat the oven to 400°F

  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
  • Paprika
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/3 cup milk
3.9/5 (14 Votes)

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Put the chicken breasts and the enchilada sauce in your slow cooker

  • 2 Chicken Breasts
  • 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
  • Add these ingredients at the end
  • 10 corn tortillas (I used an entire 11.7 ounce bag)
  • 3 cups grated cheddar cheese (divided)
  • 1 3.8 ounce can black olives (divided)
5/5 (1 Votes)

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1. FLOUR PCS OF CHICKEN SHAKE LOOSE FLOUR OFF 2

  • 4 CHICKEN CUTLETS PERDUE PACKAGED INDIVIDUAL
  • 1 EGG
  • WHOLE WHEAT FOUR
  • PANKO CRUMBS IVANNORONE BROTHERS ORTEAGO
  • 1 JAR BARILLA GARLIC SAUCE
  • SHREDDED MUTZELLA
  • OLIVE OIL
5/5 (1 Votes)

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Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables

  • 2 cups cut-up cooked chicken
  • 1 jar (16 oz) Cheddar cheese pasta sauce
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
  • 1 1/4 cups Original Bisquick® mix
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup firm butter or margarine
  • 1 egg, slightly beaten
5/5 (1 Votes)

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Cheesy Chicken Casserole Tautog Baked in Herbed Butter