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The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-minute Meals, and Other Delicious Ways to Solve Supper by Ree Drummond

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Notes about this book

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Notes about Recipes in this book

  • Huevos rancheros

    • Kojak on December 05, 2016

      Delicious. Would make again.

  • Wild rice pancakes

    • rpepper on June 01, 2016

      This was a fail for me. I think the recipe calls for way too much milk. I had to add at least 1/2 cup of flour to get a reasonable batter.

  • Sesame chicken salad

  • Hamburger soup

    • Jviney on February 05, 2019

      We love this, although I add an extra cup of broth right off the top, and sometimes a little more water later. Wholesome and delicious.

  • Ready-to-go chili packets

    • Kojak on December 05, 2016

      It was fine. Nothing wonderful, but worked well for chili dogs.

  • Chili dogs

    • Kojak on December 05, 2016

      Such a simple idea. Very good and easy to put together.

    • louie734 on March 31, 2016

      The goldmine in this recipe is in the batch size of freezer-ready, simplified chili. My freezer is now stocked with quick-thaw chili packets for topping not only dogs, but nachos, tacos, or just gussying up into a hearty bowl of chili. I feel like a genius.

  • Beef with snow peas

    • redjanet on April 13, 2016

      Another excellent stir-fry from this book with a delicious sauce. Also, surprisingly healthy for PW! I think next time I may substitute broccoli florets for the snow peas as suggested as I think the textures would work better, but overall this was another hit I will be making again.

    • averythingcooks on January 06, 2018

      I am more annoyed at myself than anything else. While making the sauce I absolutely knew that there wasn't enough there for a full flavored stir fry sauce. As much as I did add some minced garlic (clearly not enough!) and extra minced ginger, I ignored the contents of my fridge (including oyster/hoisin/ fish sauces and siracha etc). And yes, the sauce was pretty bland. I did use a mix of broccoli, onion and red pepper for the veg, a nice steak for the meat and our favorite noodles....but this was a miss for us and we really have liked several other PW recipes.

  • Cashew chicken

    • redjanet on March 23, 2016

      This was a resounding success. The combination of flavours (the sauce is incredible) and textures was perfect and I would be very happy if a dish I ordered in a Chinese restaurant tasted as good as that. This also reheated very well for lunch the next day. I will definitely be making this again.

  • Chow mein

    • mfranklin125 on July 06, 2017

      Simple and good dinner. Not exciting but happily eaten

  • Pumpkin wonton ravioli

    • Kirstin_the_Kiwi on July 02, 2016

      Lovely flavour. I roasted 500 grams of pumpkin and then mashed it. I didn't find the wonton wrappers very pliable - had to dampen them with water.

  • Oven barbecued chicken

    • mamacrumbcake on June 29, 2016

      This was easy and very tasty!

    • mharriman on August 29, 2018

      I agree with mamaRumCake! This is an easy and very tasty recipe. I found it online. Used apricot preserves with store bought jar barbecue sauce and followed the baking instructions. Really good with corn on the cob and coleslaw. Definitely will repeat.

  • Chicken enchiladas

    • BethNH on November 12, 2017

      I made quite a mess making this recipe but it was well worth it. My chicken breasts were awfully thick so took longer to cook - I should have halved them. I subbed red enchilada sauce for green and flour tortillas for corn just because that's what I prefer. This made a delicious dinner on a Saturday night when I didn't need to worry about how long it took or the mess it made.

  • Chicken Marsala

    • TangoTosca on December 03, 2017

      Very good, but next time I’ll use a bit less liquid. It created more sauce than we could use.

  • Tomato tart

    • averythingcooks on July 14, 2018

      With a mound of grape tomatoes & basil to use, I did an EYB recipe search for a tomato tart. There were LOTS to choose from but because I also had a lump of pie dough in the fridge to use up (rather than the frequently called for puff pastry), I went with a smaller version of this one. I rolled out the pastry as thin as I could (as instructed) and chose a suitable sized removable bottom tart pan from my collection. I scaled the ingredients to fit that pan and the only changes I made were that I quartered my tomatoes (personal preference over leaving them whole) and added a drizzle of balsamic syrup with the basil at the end. The caramelized onions were a delicious addition over the cheese layer and the oven temp / timing resulted in a crisp and flaky crust with no prebaking. This will be made again!

  • Sweet potato fries

    • BethNH on November 12, 2017

      Recipe calls for 6 sweet potatoes - I used 2 and cut the butter to 3 Tbl but left the spices the same. The weird thing is that some of the fries burned while others were barely warm despite all being the same size. I don't understand how they could be cooked but not warm. That being said, they were good and my youngest was very appreciative.

  • Breakfast potatoes

    • jenmacgregor18 on February 13, 2017

      Very easy and delicious. This is a keeper for me. As written recipe makes enough for 10 - 12 people - 2 half sheet pans. I took to a breakfast potluck in a 6 qt crockpot. They held up well.

  • Mini blueberry galettes

    • averythingcooks on March 18, 2017

      Well.....I broke my rule of no first time recipes for dinner guests but this seemed pretty straight forward. I resisted the urge to just use my regular sour cream pastry recipe and made the all butter version suggested. The first 4 went into the the oven and a few minutes later I looked in the oven and freaked a bit. They had all opened up completely flat and butter was bubbling everywhere. I left them in far longer than was called for to try and bake / crisp the pastry without burning the blueberry filling that was leaking in all directions. While that was happening , I resolved that the next 4 would work. Rolled the pastry thinner and worked very hard to fold up/pinch the dough and egg washed far more thoroughly and carefully. 5 minutes in the oven and the exact same thing happened. My guests ate them with a lemon curd whipped cream....I guess they tasted okay but certainly didn't look okay. Very disappointed about the fate of fresh blueberries and 2.5 sticks of butter.

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Reviews about this book

  • Leite's Culinaria

    The how-to photos and beauty shots for each recipe as well as the reliable results of each recipe we’ve tried make it a godsend...these recipes work. Spectacularly well.

    Full review
  • What's Gaby Cooking

    Dinnertime by Ree Drummond – I’ve loved each and every book Ree has ever published and this is no exception! It’s packed with everything you could need for dinner – and you’ll never be bored!

    Full review

Reviews about Recipes in this Book

  • Chicken soup

    • The Kitchn

      My biggest complaint is before everything simmers slowly together, the vegetables were, for my taste, overcooked...I also personally don’t love the taste of store-bought chicken broth...

      Full review
  • ISBN 10 0062420720
  • ISBN 13 9780062420725
  • Published Oct 20 2015
  • Format Hardcover
  • Page Count 400
  • Language English
  • Edition First Edition
  • Countries United States
  • Publisher William Morrow Cookbooks

Publishers Text

The #1 bestselling author and Food Network personality at last answers that age-old question—“What's for Dinner?”—bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.

For families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.

You’ll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!), Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more. Included is a section of mouthwatering quick desserts—literally the icing on the cake. Filled with Ree’s signature step-by-step photos, relatable humor, and irresistible, folksy charm, The Pioneer Woman Cooks: Dinnertime is the go-to cookbook every home cook can rely on for any—and every—night of the week.

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