what is the easiest, quickest and tastiest recipe to cook for impressing a family?

Question

i am a young person so can you advice any dishes or meals that i can make to impress my family. To prove that young people can do more than getting wasted and having fun. can you give the dishes that you have tried out yourself and went well . please include measurements and ingredients and method. thanks much appreciated. peace.

Answer 1

A Roast always impresses and it's so easily customized to suit you and your familys needs
eg: vegatarian roasts or a traditional meat roast.
Now days you can take short cuts and buy stuffing, yorkshire puds, roast potatoes all frozen, believe me they taste really nice and no one will notice you have'nt prepared it all youself. Use packet bread sauce for chicken or turkey (or white sauce for roast gammon) and depending on how many you are cooking for you can add extras such as sausages, bacon or mashed potatoe.
I have a Chinese friend who serves a normal roast except for the veg which she stir fries and that tastes nice as well, likewise another friend serves roast chicken and roast potatoes with a salad in the summer.
Even if you choose a meat that one family member does'nt like they can always fill up on everything else and for this reason I always do plenty of yorkshire puds whatever meat I'm serving.Try and buy the best quality meat you can afford and the largest cut as it will roast better (this applies to larger chickens as well) and you can always make another meal the next day from leftovers.
Failing that I love pasta with a little good quality olive oil stirred in to it and some fresh parmason and basil leaves sprinkled on top!
Good Luck!

Answer 2

Roast Chicken is the easiest and most impressive.

Buy the best chicken you can afford - free range, organic, preferably from a butcher not a supermarket.

Wash the chicken and dry with kitchen towel. Put a halved lemon, or even better preserved lemon (from middle-eastern stores) and a halved onion in the cavity. Rub chicken with cut lemon and then sea-salt. Heat oven to 190degrees. Heat a roasting dish in the oven. Put olive oil in roasting dish in oven for ten minutes then put the chicken in. Depending on size it will take between 45mins and 1hr 20mins to cook. You can check by putting a knife between the leg and the breast, if juices are bloody, cook some more, if clear you're done. Or better still, use a digital meat thermometer (they cost about £10) and take it out once it reaches 60degrees. It will continue to rise in temperature out of the oven. Rest the bird for 15 -20mins. Let's say that again. REST THE BIRD FOR 15-20MINS. This makes all the difference - it tastes better, it's more moist and tender, and it carves better.

For the rest, use a steamer for veg - they take no time and taste much better than boiled.

Answer 3

For something quick and easy, just do a pasta bake.

You can get pasta bake sauce from any supermarket but then if you grate some cheese on top and buy a nice fresh ciabatta and some fresh salad with a nice dressing, this should impress and won't take long at all.

Also, if you want it to be a bit posher, add some italian or spicey sausage to the pasta bake mix before you put it in the oven (partially cooked). Or add some fresh chopped veg like courgette or pepper.

Answer 4

Pan fried chicken is very easy.
Make a slice in the side of a chicken breast with a sharp knife. Put a large slice of Camembert cheese inside. Wrap the chicken breast in a couple of rashers of bacon and brown in a hot frying pan (with a metal handle) with a little olive oil until browned on all sides.
Transfer the pan and everything into a hot oven and bake for about 20 - 30 minutes until cooked. Remove from the oven and place the chicken breasts on a warm plate to rest. Add some cream to the pan and deglaze the pan and use this sauce o spoon over the breasts just before serving.
To go with this try some Vichy carrots and new potatoes. Just baton the carrots and biol in a pan of mineral water, a knob of butter and a couple of tablespoons of sugar. Boil until the liquid has reduced down and has thickened and sticks to the carrots.
Hope you enjoy this recipe.

Answer 5

This recipe is one of my favorites. It takes a little time, but it is so worth it.

Chicken Cordon Bleu
6 Servings

Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Answer 6

Roast dinner or shepards pie.

Dont know measurements as i make it up as i go along but if you take a regular pack of mince and fry with onions mushrooms carrots and peas fr about 20 minutes, place in a casserole dish and top with mash potato, cook in an oven on 220 C/ gas mark 6 for bout 25 mins, for last 5 mins add asprinkle of cheese for a crunchy topping.

Answer 7

You can't beat a quick and simple spag bol! I always use fresh vegetables and mincemeat but I never bother making my own sauce as it's much tastier and easier to use a jar of Dolmio which is delicious.

Just chop two onions, two to three red or green peppers and half a box of mushrooms (you can vary the amounts you put in according to taste but as long as they're fairly equal and it looks nice and colourful).

Fry a whole box of minced beef, letting it crumble into pieces in the pan as you go and do this until the meat turns light brown. Simply add your veg starting with the onions and peppers and then adding the mushrooms. Cook it all together for five minutes and just pour in one large jar of Dolmio bologneise sauce and stir it in. Keep it simmering for 20 mins and meanwhile cook some spaghetti in another pan for about 10 mins in boiling water.

Spoon onto a plate and top with some grated cheese or dried parmesan for extra tastiness. It works for me all the time and it's fast, easy and scrumptious. Enjoy!

Answer 8

how about a mushroom tart?

get some frozen puff pastry and let it defrost than roll it out to the same size a large baking sheet. put it on the baking sheet and score a line about 1/2 inch all the way round. Then fry some big flat mushrooms in butter and garlic till soft. then put the mushrooms on the pastry trying to stay inside the line. tehn put some butter mixed with garlic over the top of the mushrooms, then sprinkle with parsley and put in the oven at gas mark 6 for 20ish minutes until the pastry round the edge is golden and risen. looks good and tastes great.
serve with new potaoes and salad, a good healthy meal

Answer 9

Chicken Noodles (looks like your cooking chineese)

Chicken 250gr
Spring onions or leak
Regular onion
Small Carrot
6 or 7 mushrooms
Soy sauce
crushed chillies
Italian or mixed herbs

Water 2 pints. 3 teaspoons of Soy sauce, chillies, Italian or mixed herbs (taste as you go and add more later if needed, but the real flavour isn't known until all ingredents are added)

Pop in a chicken stock cube into the mix and Grate in a small carrot and chopped mushrooms, meanwhile fry chicken in butter separately, then add either a leak or sring onions (also add a normal onion to give it volume) Add the fried chicken once golden brown and then add very thin egg noodles.

Answer 10

Pot Roast

1 4lb. Chuck roast or Shoulder Roast (The Kind of roast that breaks apart)
2 bags of small, already peeled carrots
5 lb bag of red skin potatoes
1 onion
2 cans of beef broth
salt & pepper
celery salt
1 very large roaster pan (You can get an alumimium one at the grocery store. Turkey size)
1 fudgecickle

Take roast, place in roaster. Cut up onoin and potatoes. Place onions, potatoes and carrots around roast. Pour in both cans of beef broth. Sprinke all over meat and veggies the salt, pepper and celery salt. Cover with alumimum foil and place in oven at 375. Bake for 4 hrs.

Takes about 15 min to prepare and 4 hrs to cook. Check on it once in a while and spoon over meat and veggies with juice in the pan.

Eat Fudgecickle. You deserve it!

If you have any left overs after dinner. Put every thing in a pot. Add a can of green beans and corn. Do not drain veggie, pour it straight in the pot. Add 1 package of instant brown gravy and 1 cup of water. Simmer 1/2 hr. and you got beef stew. Now that will impress them for sure.

Good-Luck. Its a hit at my house. Hope it is at yours. Enjoy!!!!!