Good dinner recipes are balanced and enjoyable to the senses as well as nutritious. Here is a good recipe for dinner.
Appetisers
Antipasto may be served as the appetizer course. Organize foods like salami, prosciutto, different sorts of olives, marinated mushrooms, pickled peppers, artichokes, fresh figs or bits of melon on plates.
A lot of good dinner recipes often have a soup course like Egg Drop Soup
4 cups of chicken broth
4 scallions, cut
1 bay leaf
2 eggs
1 tbs. Water
Bring the chicken broth, scallions and bay leaf to boiling in an enormous saucepan, then lower the heat and cook for approximately 10 minutes. Beat the eggs and water in a measuring cup till well blended and frothy. Return the broth to a boil, and then very slowly slip the egg whisk into the broth. Stir until they set and take off burner. Ladle into soup bowls and dish up immediately.
Main course Chicken Kwaloon
3 lbs. Chicken
1/4 cup water
1/4 cup of dry sherry
1/4 cup of soya juice
1/4 cup honey
2 tsp. Salt
Preheat the cooker to 350 degrees F. Quarter the chicken and arrange in a single layer in a baking dish. Beat the water, soya juice, sherry, honey and salt in a bowl. Pour over the chicken, make sure to coat. Cover with a lid or aluminum foil. Soak the chicken in the fridge for a minimum of four hours, or overnight.
2 hours before serving, take away the chicken and marinade from the fridge and let stand for about half an hour. Drain and reserve the marinade. Place the chicken skin side up on a broiler pan. Brush with some of the marinade. Heat for one and half hours, basting with the rest of the marinade every 20 minutes till the chicken is tender and a golden brown.
Corn on the Cob
6 corn cobs, snapped in half
Water
Sugar (optional)
Fill a Dutch cooker with water and bring to the boil. Drop the cobs in. This might have to be done in groups. If the corn is out of season, the cook may need to add a handful of sugar to keep the corn tender. Boil for 5 minutes, then remove the cobs with tongs. Serve with butter, or even better a drip of olive oil.
Salad Course
Shriveled Lettuce Salad
8 cups of Bibb lettuce leaves
4 slices of bacon
1/2 cup scallions, cut
1 tbs. Sugar
1/2 tsp. Salt
1/8 tsp. Freshly ground black pepper
1/3 cup tarragon vinegar*
Wash and spin dry the lettuce, then tear and put in a salad bowl. Cook the bacon till crisp. Crumble and reserve. Add the scallions, sugar, salt, pepper and tarragon vinegar to the bacon drippings and cook until the scallions are soft. Tip the hot dressing over the lettuce and drizzle with the crumbled bacon. Toss and serve.
Pudding
Pudding can be servings of fruit, like grapes, slices of cantaloupe, strawberries, blueberries, pieces of pineapple, all arranged prettily in a serving bowl.
*To make tarragon vinegar, just steep some sprigs of tarragon in two cups of vinegar. It should be prepared after about a week.
Appetisers
Antipasto may be served as the appetizer course. Organize foods like salami, prosciutto, different sorts of olives, marinated mushrooms, pickled peppers, artichokes, fresh figs or bits of melon on plates.
A lot of good dinner recipes often have a soup course like Egg Drop Soup
4 cups of chicken broth
4 scallions, cut
1 bay leaf
2 eggs
1 tbs. Water
Bring the chicken broth, scallions and bay leaf to boiling in an enormous saucepan, then lower the heat and cook for approximately 10 minutes. Beat the eggs and water in a measuring cup till well blended and frothy. Return the broth to a boil, and then very slowly slip the egg whisk into the broth. Stir until they set and take off burner. Ladle into soup bowls and dish up immediately.
Main course Chicken Kwaloon
3 lbs. Chicken
1/4 cup water
1/4 cup of dry sherry
1/4 cup of soya juice
1/4 cup honey
2 tsp. Salt
Preheat the cooker to 350 degrees F. Quarter the chicken and arrange in a single layer in a baking dish. Beat the water, soya juice, sherry, honey and salt in a bowl. Pour over the chicken, make sure to coat. Cover with a lid or aluminum foil. Soak the chicken in the fridge for a minimum of four hours, or overnight.
2 hours before serving, take away the chicken and marinade from the fridge and let stand for about half an hour. Drain and reserve the marinade. Place the chicken skin side up on a broiler pan. Brush with some of the marinade. Heat for one and half hours, basting with the rest of the marinade every 20 minutes till the chicken is tender and a golden brown.
Corn on the Cob
6 corn cobs, snapped in half
Water
Sugar (optional)
Fill a Dutch cooker with water and bring to the boil. Drop the cobs in. This might have to be done in groups. If the corn is out of season, the cook may need to add a handful of sugar to keep the corn tender. Boil for 5 minutes, then remove the cobs with tongs. Serve with butter, or even better a drip of olive oil.
Salad Course
Shriveled Lettuce Salad
8 cups of Bibb lettuce leaves
4 slices of bacon
1/2 cup scallions, cut
1 tbs. Sugar
1/2 tsp. Salt
1/8 tsp. Freshly ground black pepper
1/3 cup tarragon vinegar*
Wash and spin dry the lettuce, then tear and put in a salad bowl. Cook the bacon till crisp. Crumble and reserve. Add the scallions, sugar, salt, pepper and tarragon vinegar to the bacon drippings and cook until the scallions are soft. Tip the hot dressing over the lettuce and drizzle with the crumbled bacon. Toss and serve.
Pudding
Pudding can be servings of fruit, like grapes, slices of cantaloupe, strawberries, blueberries, pieces of pineapple, all arranged prettily in a serving bowl.
*To make tarragon vinegar, just steep some sprigs of tarragon in two cups of vinegar. It should be prepared after about a week.
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