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    You are in: Home / Cookbooks / What's For Dinner
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    150 recipes in

    What's For Dinner

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    very yummy! we really enjoyed this.

    Recipe #29493

    2 Reviews |  By KelBel

    This is from foodtv show "Good Deal with Dave Lieberman".

    Recipe #164573

    These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Adapted from Cooking Light. Prep time includes chilling.

    Recipe #119119

    17 Reviews |  By Bev

    Here's another recipe for our Chipotle Chili lovers! Enjoy! From Bon Appetit.

    Recipe #53939

    27 Reviews |  By Lennie

    This Barefoot Contessa recipe was posted in response to a request. Enjoy!

    Recipe #113573

    My friend Christy and I were watching some movies one night and at intermission, decided it was dinner time. Her little boy, Damian was quite the picky tyke and we knew that feeding him would be what we based our meal on. Well, this was something we'd been meaning to try, so we gave it a go. Four adult and two little thumbs up! Easy, one large skillet, and not a lot of dishes to wash. It was also quick. This is something to throw together after working in the field all day too.

    Recipe #187755

    From Ina Garten (the Barefoot Contessa). Serve with corn chips, chopped onions etc. Also a great way to use up leftover chicken.

    Recipe #81812

    In honor of the ingredient of the month, I'd like to share this pot of joy with you!

    Recipe #33841

    This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

    Recipe #97498

    Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

    Recipe #54257

    I was going through my grocery the other day and was happily surprised to find in the Asian foods section a type of noodle called shirataki. I was very happy with they because my father is on a low carb diet and is missing pasta terribly, and these long white noodles only had 1.5 carbs in 1 serving. So, I bought two water patched bags of noodles, some hoisin, and sesame oil, and just let my mind go. Here is what I came up with.

    Recipe #96934

    From Cooking Light. This is good with pasta or rice. I usually like garlic instead of shallots.

    Recipe #112257

    3 Reviews |  By Oolala

    Made with peanut butter, lime juice, soy sauce, garlic, curry and a bit of red pepper. From a supermarket recipe card at Shop Rite.

    Recipe #159622

    With the leftovers from the pulled pork recipe below, we have a) made sandwiches, b) combined some with BBQ sauce and c) ate it straight from the bowl in the fridge… all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating.

    Recipe #132049

    I got this recipe from the chef at Disney's African Restaurant Boma. I fell in love with this soup, and when I asked for the recipe, they wrote it right down for me! Now, I can have a bit of Disney magic at home!

    Recipe #152430

    This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

    Recipe #25587

    This recipe is from Homebasics although I made some changes to enhance the taste.

    Recipe #149167

    a rich and creamy garlic shrimp dish, don't try this unless you love shrimp AND garlic...

    Recipe #50794

    Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots. Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).

    Recipe #134833

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