What are some good dinner recipe's?

I make a chicken curry that is good.

Diced cooked chicken
½ large onion, thinly sliced
½ large red bell pepper, thinly sliced
6–8 mushrooms (I use crimini), sliced
1–3 Tbsp. flour
1–3 Tbsp. butter
1 c. chicken stock
½ c. cream
3 Tbsp. curry powder
salt
pepper

Saute the sliced vegetables in the butter. Add the cooked chicken. Sprinkle with the flour and stir for a few minutes.

Stir in the chicken stock and the curry powder. Cook until thickened.

Add the cream.

Serve over rice with chutney, chopped cashews, diced apples, shredded coconut available optionally.

I have 2 I use often…
#1 Portobello mushroom burgers:

Ingredients

* 4 portobello mushroom caps
* ¼ cup balsamic vinegar
* 2 tablespoons olive oil
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon minced garlic
* salt and pepper to taste
* 4 (1 ounce) slices provolone cheese

Directions

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

and #2 Slow cooker white chilli:

Ingredients

* ¾ pound skinless, boneless chicken breast halves – cubed
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 tablespoon vegetable oil
* 1½ cups water
* 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
* 1 (15 ounce) can garbanzo beans, rinsed and drained
* 1 (11 ounce) can whole kernel corn, drained
* 1 (4 ounce) can chopped green chilies
* 1 teaspoon chicken bouillon granules
* 1 teaspoon ground cumin

Directions

1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7–8 hours or until chicken juices run clear and flavors are blended.

Enjoy!

May I also suggest buying “The Joy of Cooking” and the Nancy Chen Chinese cookbook. Those three are a formidable combination. I’ll riffle through my files and see if I can find some of my grandmothers German recipes.

Put some rice on to cook. Make a salad, but don’t dress it yet. Take the bones out of a couple of chicken breasts, put them between 2 pieces of plastic wrap, and pound the meat with something heavy and flat (I use a big herky coffee cup, the kind you get at old diners) to flatten them out very thin, like about ⅓ of an inch. They will come apart into 2 or more pieces; that’s okay. They are now ESCALLOPED, which makes them cook hyper fast. You’re going to make chicken scallopine.
Put a nice heavy pan on the burner with a couple of spoons of olive oil and maybe some butter for flavor. Make it good and hot so that when you drop in a little flour, it will jump and turn brown immediately.
While the oil is heating up, cut a lemon into handy quarters and set it aside along with some capers; make a dredging mixture on a big plate, consisting of flour, salt, pepper, and a little dried thyme, rubbed hard between your palms* to break it up and release its aroma. Drag the chicken pieces through this flour mixture, then shake off the parts that aren’t sticking.
Make sure the rice is completely cooked. Don’t dress the salad; wait till the rice is ready and the chicken is cooked. Presumably the table is set. Pour the wine. Now gently lower the scallops of chicken into the hot oil. szzzz They will turn brown and crispy on one side very quickly; turn and brown on the second sides; remove from pan onto plates; put the other pieces in; cook those; put them on plates, squeeze lemon juice into the pan (all four quarters of it); throw about ¼ cup of capers into the pan; stir; pour over chicken.
Rice and chicken on the plate. Salad on the table.
Mangiamo.
God I love cooking.

My favorite “quickie” recipe is Chicken Cordon Bleu. Boneless chicken breasts pounded flat between waxed paper and a wooden block using a mallet, Ligthly pan sauted in white wine, Rolled up with prociutto and swiss cheese, baked at 350F for 25 min. Served with a tossed salad, vinegrette dressing, brown rice and freshly baked cheese bread using the Cornell recipe. Served with a nice Gerwurstraminer Reisling. Desert a sascher torte and brandy or a nice desert wine. Candles and a beautiful cultured companion complete the repast. Doesn’t leave you bloated for “afters” activities. More brandy and torte for a mild sweet collation in the afterglow.

Lobster tails thermador are a good alternative to the main course. An elaborate Szechuan stir-fry or Pad Thai is good also, but your timing of the courses can detract from attention to your lady. Especially getting the steamed dim sum perfect.Balancing the cokkery and attention to your honored guest can become a problem unless she is equally into the culinary production. Meghan and I loved to do this as a joint effort and each of us dressed for dinner when our portion of the production was complete. An act of love honoring each others talents.

I agree with @stranger_in_a_strange_land The Joy of Cooking is a great book. I have also joined a program called dietchallenge.usatoday.com which has several great menu choices with recipes.

This is a favorite around our house. It must be, because there are rarely any leftovers.

Beef Burgundy (the easy way)

Ingredients needed:
2 to 2.5 pounds sirloin tips or chuck, cubed (approx. 1”).
1 large onion (or 2 medium onions), either chopped or julienne sliced.
12 ounces fresh portobello mushrooms, thin sliced or chopped.
(3–4 0z. cans of sliced mushrooms may be substituted for fresh)
4 tablespoons butter.
2 (10.75 ounce) cans Campbell’s Condensed Golden Mushroom Soup.
1½ cups Burgundy wine.

In a Dutch oven over medium-high heat, sear cubed sirloin on all sides.
Stir in onion, then saute until onions are golden brown.
Add mushrooms, butter, mushroom soup and wine.
Reduce heat, cover, and simmer for 2 hours.

Serve immediately over wide egg noodles or Arborio rice. Serves 4–6 hungry people.