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Choose 5 Ingredients To Find What You Can Make For Dinner

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Choose 5 Ingredients To Find What You Can Make For Dinner

You got: Robert Irvine's Chicken Parmesan

Ingredients 4 cups vegetable oil Six 6-ounce chicken breasts 1 cup all-purpose flour 2 cups egg wash (equal parts egg and cream) 1 cup shredded mozzarella 1 1/2 pounds cooked spaghetti 1/4 cup grated Parmesan 3 cups prepared marinara, warmed Directions To prepare, preheat the oil to 350 degrees F in a large pan. Preheat the oven to 375 degrees F. Prepare the chicken by lightly covering with flour. Tip off any excess flour. Next, dip the floured chicken into the egg wash. Add the chicken to the oil in batches and cook until golden brown, 6 to 7 minutes. Remove from the oil and place on paper towels to allow any excess oil to drain. After draining, cover the chicken with equal amounts of mozzarella and bake until the cheese melts, about 5 minutes. Meanwhile, add the cooked pasta to a colander and submerge in simmering water to heat, 1 minute. Remove from the water. Allow the heated pasta to drain any excess water, and then portion equally into bowls. Finally, add the cooked chicken atop the pasta. Finish with the warmed marinara and Parmesan. Serve. Get the recipe here

Robert Irvine's Chicken Parmesan
foodnetwork.com
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You got: Trisha Yearwood's Beef Stir-Fry

Ingredients 1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices Salt and freshly ground pepper 1/4 cup low-sodium soy sauce 1 serrano chile pepper, seeded and finely chopped 2 teaspoons sugar 2 tablespoons freshly squeezed lime juice (1 to 2 limes) 2 tablespoons olive oil 2 cloves garlic, grated 1 bunch scallions, thinly sliced 6 ounces fresh mushrooms, sliced 1/4 pound snow peas or green beans 1 12-ounce can baby corn, drained 1 red bell pepper, thinly sliced (optional) Directions Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside. In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes. Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine. Note: You can make rice with this dish. Find the recipe here

Trisha Yearwood's Beef Stir-Fry
foodnetwork.com
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You got: Aarti Sequeira's Tofu and Vegetable Tikka Masala

Ingredients 1 loaf medium-firm tofu, cut into 32 equally sized pieces 1 tablespoon canola oil + 2 teaspoons extra 1/2 teaspoon turmeric 1/4 teaspoon paprika or cayenne 1 small head cauliflower, florets only, trimmed 1 red bell pepper, cored and cut into 1" squares 1 green bell pepper, cored and cut into 1" squares 1/2 head of kale, stripped from their ribs, sliced thinly 1 jar Patak's® Tikka Masala Simmer Sauce Small handful cilantro, leaves and soft stems, minced Directions In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables. Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside. Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat. Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly. Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice. Find the recipe here

Aarti Sequeira's Tofu and Vegetable Tikka Masala
ohmyveggies.com
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You got: Sandra Lee's Black Bean Burgers

Ingredients 1/2 medium yellow onion, roughly chopped 1 tablespoon chopped garlic 2 (15-ounce) cans black beans, rinsed and drained, divided 2 tablespoons freshly chopped cilantro leaves 2 teaspoons freshly chopped parsley leaves 1 egg 1/2 teaspoon red pepper flakes 1/2 cup bread crumbs Salt and fresh ground black pepper 4 hamburger rolls Optional Toppings: 1 tomato, sliced 4 small Romaine lettuce leaves, or any other type you have on hand 1/4 cup ketchup Directions Heat a grill or grill pan over medium-low heat. In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined. Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve. Note: Can be served with fries Find the recipe here

Sandra Lee's Black Bean Burgers
foodnetwork.com
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