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Dinner For Five Recipes - Yahoo Recipe Search
Taste of HomeWHEN OUR DAUGHTER was at Lehigh University, the school held a recipe contest for "old home-cooking" dishes. Tamie's meal won, and this recipe was part of the menu. For her prize, she was served her dinner in the university's Presidential Dining Room with five of her friends. It was an evening she'll always remember. -Nancy Walters, Ft. Myers, FloridaTaste of HomeThis classic cheesy broccoli casserole recipe is a timeless family favorite. It requires only five ingredients and 15 minutes of prep time for a quick and easy dinner.YummlyI just wanna say that this recipe is the Bomb.com. I quadrupled the amount of rice used, and that fed my family of five for dinner AND leftovers forTaste of HomeThis is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, ArizonaEpicuriousMy mom used to make this yummy, Parmesan-and-broccoli-flecked pasta a lot when we were growing up because it was a relatively painless way to get us kids to eat broccoli. And when I went to college, she packed up the recipe for me as part of a set of family recipes that she thought would be easy enough for me to make in my new apartment. This was one of the first dishes I had the courage to cook on my own, and it became a staple of my college years. But leaving home isn't so easy. I remember the first time I set out to cook this in my new life. It wasn't until I was at the grocery store with recipe in hand that I realized that I couldn't actually _read_ it: I never could read my mom's handwriting—I'm forever calling her up to ask her to translate her scrawl. But there I was, first time out, walking up to strangers in the supermarket asking, "Can _you_ read this?" These days, my friends have a habit of calling _me_ from the supermarket at five p.m., looking for a suggestion for dinner. This is the recipe I give them because it's completely easy and if it's five o'clock and you're still in the supermarket, you can _still_ be eating by six fifteen (assuming you don't live too far away). Note that the broccoli cooks long enough to turn soft and buttery. When you work it all together with your wooden spoon—broccoli, olive oil, and cheese—the broccoli turns into the sauce. Use a colander with fairly small holes (or a mesh strainer) so that the broccoli buds don't escape into the sink when you drain the pasta.EpicuriousMy mom used to make this yummy, Parmesan-and-broccoli-flecked pasta a lot when we were growing up because it was a relatively painless way to get us kids to eat broccoli. And when I went to college, she packed up the recipe for me as part of a set of family recipes that she thought would be easy enough for me to make in my new apartment. This was one of the first dishes I had the courage to cook on my own, and it became a staple of my college years. But leaving home isn't so easy. I remember the first time I set out to cook this in my new life. It wasn't until I was at the grocery store with recipe in hand that I realized that I couldn't actually _read_ it: I never could read my mom's handwriting—I'm forever calling her up to ask her to translate her scrawl. But there I was, first time out, walking up to strangers in the supermarket asking, "Can _you_ read this?" These days, my friends have a habit of calling _me_ from the supermarket at five p.m., looking for a suggestion for dinner. This is the recipe I give them because it's completely easy and if it's five o'clock and you're still in the supermarket, you can _still_ be eating by six fifteen (assuming you don't live too far away). Note that the broccoli cooks long enough to turn soft and buttery. When you work it all together with your wooden spoon—broccoli, olive oil, and cheese—the broccoli turns into the sauce. Use a colander with fairly small holes (or a mesh strainer) so that the broccoli buds don't escape into the sink when you drain the pasta.Food.comThis was one of those serendipitous happenings that continue to amaze/amuse me. My DS called me on a Wednesday evening around suppertime to ask if it would be alright to come visit for the weekend, bringing his boys. They would arrive Friday at suppertime. Since I knew that DD and her family would want to be included for dinner to give her more time to visit w/ her brother over the weekend... I suddenly went from "just me" for dinner to "eight" for dinner! What to fix at the last minute like this??? A while later I was reading the paper and came across this recipe in the food section and thought: AH HA! Dinner! I bought the ingredients after work on Thursday and, Friday morning, everything went into the crock pot (I made a double batch). When I got home after work, I made a salad, wrapped bakery Italian bread in foil to heat in the oven, and started the water boiling for the spaghetti. Everyone LOVED it, as I did too, and the leftovers were scarfed up by the grand kids the next day for lunch. Age ranges of diners were 18 months up to ... well, let's just say I'm a grandmother of five! This will definitely be a repeater at my house! (Recipe courtesy of B. Mills & A. Ross of "Desperation Dinners" column in the Raleigh NC News & Observer.)Food and WineMarc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.Plus: More Vegetable Recipes and TipsTaste of HomeMy husband and five children all know what's for dinner when they smell the garlic from these out-of-the-ordinary burgers. My grandma is known for her great recipes...this is one of them. - Connie Stewart, Lakewood, Colorado
