Favourite Dinner Recipes

by Emma Gould

Good dinner recipes are balanced and pleasant to the senses as well as healthy. Here is a good recipe for dinner.


Antipasto might be served as the appetizer course. Prepare foods like salami, prosciutto, different types of olives, soaked mushrooms, soused peppers, artichokes, fresh figs or pieces of melon on plates.

Many good dinner recipes typically have a soup course such as 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 a large shallow pan, then lower the heat and broil for roughly 10 minutes. Beat the eggs and water in a measuring cup until well mixed and frothy. Return the broth to boiling point, and then terribly slowly slip the egg stir into the broth. Stir till they set and remove from heat. Ladle into soup bowls and dish up right away.

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 chiller and let stand for approximately a half hour. Drain and reserve the marinade. Place the chicken skin side up on a broiler pan. Brush with some of the marinade. Cook 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


Sugar (optional)

Fill a Dutch stove with water and bring to a boil. Drop the cobs in. This might need to be done in batches. If the corn is out of season, the cook may want to add a few sugar to keep the corn tender. Boil for five minutes, then take away the cobs with tongs. Serve with butter, or better a drizzle of olive oil.

Salad Course

Shriveled Lettuce Salad

8 cups of Bibb lettuce leaves

4 pieces of bacon

1/2 cup scallions, sliced

1 tbs. Sugar

1/2 tsp. Salt

1/8 tsp. Fresh 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 until crisp. Crumble and reserve. Add the scallions, sugar, salt, pepper and tarragon vinegar to the bacon drippings and cook till the scallions are soft. Pour the hot dressing over the lettuce and sprinkle with the crumbled bacon. Toss and serve.


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 2 cups of vinegar. It should be ready after roughly a week.

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