best recipe to impress inlaws?

Question

i need a whole meal... theyre jewish, no pork or shell fish. please and thanks!

Answer 1

Well my Jewish in-laws think a perfect dinner is pork chops and pasta!

What's gone over well with them before is "old" foods. Pot roast, beef stew, steaks that taste rather like stew meat, and so forth. But one of the best was a Thanksgiving meal I made a week early, since we were going to be out of town. We had fried chicken, glazed turnips, fresh homemade challah bread (make this a couple times ahead, it's tricky, or just make a spelt bread or something instead), some other various veggies, a salad, and a cream pie for dessert.

For the chicken, I made a breading out of unflavored oatmeal, pureed it down in the blender. We fried it and all. The glazed turnips, you dice them up in about 1" squares, toss them in a frying-type pan, fill it about 1/2" with water, toss in a little sugar or sweetener, and some butter, and simmer until thickened to a glazed. Bread, bake the day before. Re-heat in the oven. Other veggies, get frozen, because they taste fresher than canned. Salad, get a deli to make, or get a bagged salad and then add cucumber, tomato, green onion, and stuff to it. Get a packet or two of salad dressing topping, and "make" the dressing for them.

The chicken's also good topped with mozzarella, on a bed of pasta and marinara sauce, with salad and breadsticks on the side.

The cream pie is the most fun. Buy a crust of graham cracker or oreo, whichever suits, a 16oz container of heavy whipping cream, and a small box of pudding, for each pie. BEFORE you mix the pudding mix, set out your crust, and get out a rubber spatula. If you're going to put fruit on or in the pudding, have it laid out and ready to go. The pudding sets up in about 2 minutes, start to finish, so you have to work fast. Mix the pudding and whipping cream in a bowl. Get it into the crust, with any toppings or fruit mix-ins, or whatever you want. I make an oreo crust, fudge pudding, and mix crumbled oreos into the pudding, for my mother-in-law and she just about eats the whole thing.

For my particular in-laws, the table setting is the most vital part. I do take the time to press my cloth napkins, AND my tablecloth, before putting them out. I serve water or tea in large wine goblets. The wine goblets are actually pretty cheap, a buck apiece at Walmart, but they make the table look more prissy. I do not get out my china, but that's because I know my in-laws can't be trusted with it, and it's my great-grandmother's. Candles help, on the table. A couple spare cloth napkins, in a contrasting color from the tablecloth, makes for an instant centerpiece. Turn each one so the points point at the head of the table, so they're a diamond instead of being a square, you know... put your candles on them, and put the food around it. Don't forget salt and pepper shakers, especially if you tend not to use much of either. It's almost a guarantee that your dinner guests will require an obscene amount of salt and pepper! And put a pitcher of the drink on the table, even if it's only tap water. Makes it look nicer to not be getting up for refills.

Answer 2

hmm...7 layer salad, then chicken veggie soup. Then herb rubbed beef ( a roast, cooked indirectly over a pan of water surrounded by coals, is impressive and deee-lish)and corn on the cob on the grill with crusty rye bread and butter. Light dessert like ice cream or lemon bars. Find each recipe on line if you are a rookie cook...if not, you know how.
Good luck!

Answer 3

If you are the cook

Appetizer -

Crackers with chevre and roasted red pepper marmelade

Main dish -
Beef bourginone

Veggie -
Steamed Green Beans

Bread-
Brioche

Dessert-
Poached Pears with Maple Mousse and Pecan Shortbread

Answer 4

make lasagna w/ caesar salad and garlic bread! Have anice red wine. For dessert try something light-such as a peach cobbler or pie-if totally full -make sure you give them dessert to take home!

Answer 5

MAKE DEM MATZABALL SOUP AND THEN YOU CAN HAVE MATZABALLS & SPAGHETTE YOU CAN MAKE GREEN BEANS WITH TINY MATZABALLS HAVE A CAESAR SALAD AND YOU CAN BAKE THE MATZABALLS AND FOR DESSERT FRIED MATZABALLS COVERED IN ICE CREAM AND CHOCOLATE SAUCE.

Answer 6

Tv dinners.

Answer 7

I don't know but you need a killer apple pie as dessert

Answer 8

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.
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LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.
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Fried Zucchini Coins
From Food Network Kitchens


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings, as a side dish
User Rating:


1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins
Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
Beat the eggs in another bowl.
Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.
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THE LONDON BROIL GOES GOOD WITH SIMPLE CORN OR CORN ON THE COB AND SERVED ON A BED OF WILD RICE JUST CHOOSE A "RICE A RONI PACKAGE"

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FOR DESERT JUST SIMPLE BERRIES LIKE SRTRAWBERRIES , BLUEBERRIES , BLACKBERRIES, IN A MARTINI GLASS AND A LITTLE COOL WHIP.


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Ambrosia.



INGREDIENTS:
1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries


Also can add strawberries, Fruit cocktail and melon balls
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FOR FANCY TRY:

Chocolate Fondue Three Ways
Recipe Courtesy of Emeril Lagasse


Recipe Summary
Prep Time: 20 minutes
Yield: 12 servings
User Rating: No Rating


3 pounds high quality chocolate, finely chopped
2 1/4 cups heavy cream
Splash of Creme de Mint
Splash of Nocello
Splash of Grand Marnier
Garnishes:
Pound cake, cut into bite-size pieces
Shortbread cookies
Biscotti
Coconut macaroons
Large strawberries with stems
Bananas
Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.
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OR ROMANTIC TRY:

Strawberries and Champagne
(makes 2 servings)



2 cups (480 g) fresh strawberries, washed and dried, stems remaining
1/2 cup (120 ml) dry champagne* from a split of champagne or alcohol-free white sparkling wine


1. Place the strawberries into 2 crystal glasses and at the last minute our over the champagne.
2. Serve, eating the strawberries as you sip the champagne.

Answer 9

Good pot roast dinner

Answer 10

try looking up recipes from bhg.com they have great recipies there:-)