Help On Cooking Project Please!!!?

Question

Its called young chef 2006,
You have to cook a full 3 course meal for some judges,
Im 13 but im very mature,
i can make sunday roast dinners, any kind of cakes/dessert.
I just need to know what to cook!

Please leave me some inspiration ill be very thank ful x

Answer 1

Leek and Potato Soup

1/4 cup Butter or margarine
2 lb Leeks, white portions Only, trimmed, washed, sliced
6 cup Chicken Stock or water
2 lb Baking potatoes, peeled, quartered lengthwise, thinly sliced
Salt/white pepper
2 tbl Fresh chives, snipped

You can make this classic French soup in many different ways. Leave the vegetables whole and cook them in water alone for the most rustic version, enriched only with a little butter at serving time. For an even richer, more elegant variation, puree the soup in a food mill, food processor or blender, then stir in about one cup (8 fl oz/250ml) light (single) cream and gently rewarm. Chill that cream soup and you have a classic vichyssoise The hot puree is also good with some shredded Swiss or Cheddr cheese stirred in tat the last minute.
In a large saucepan, melt the butter over medium heat. Add the leeks and saute just until they begin to soften, 3- 5 minutes. Add the stock and potatoes, bring to a boil, reduce the heat to low, cover and simmer until the potatoes are very tender, about 20 minutes.
Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with the chives

Angel Hair Pasta with Lemon and Chicken

1 x (9-oz.) package refrigerated Angel Hair Pasta
1/3 cup butter, melted
2 tbl lemon juice
2 tbl chopped fresh parsley
1/4 tsp crushed dried marjoram
1/4 tsp garlic powder
1 1/2 cup cooked diced chicken

PREPARE pasta according to package directions. TOSS pasta with butter, lemon
juice, parsley, marjoram and garlic powder; add chicken. Season with salt and ground black pepper.

4 servings
Cherry Almond Cream Dessert

14 oz Fat-free sweetened condensed milk
1 1/2 cup Cold water
3 oz Fat-free vanilla pudding mix
1 tsp Almond extract
2 cup Cool Whip Free, thawed
10 oz Low-fat pound cake, cut into ten slices
21 oz Cherry pie filling, chilled

In a mixing bowl, combine sweetened condensed milk, water, pudding mix, and almond extract. Mix until well blended. Fold in whipped topping. Spoon half mixture into a 13 x 9" pan. Top with cake slices, pie filling, and remaining cream mixture. Chill until ready to serve.
NOTES : Refrigerate leftovers.



Good Luck!

Answer 2

A great southern salad for this time of year is a tomato aspic. Couldn't be easier if you have enough time for the geletin to set.
Two cups of tomato juice or V8 brought to a boil. Also could use canned diced or stewed. Remove from heat. Add 1 envelope Knox geletin, a splash of lemon or lime juice, and a tablespoon of sugar. Put in a pan or mold that will hold a pint. Refrigerate. When
partially cool, add diced diced salad veggies, like cucumber, olives, green onion, etc., what ever compliments your main course theme. Serve with a garnish on Bibb lettuce, and a mayo or guacamole, or other salad dressing. Makes a great first course with many entrees and is seldom seen. Try a few versions to see what suits the image you are trying for. Goes with most anything. For dessert, don't overlook a simple bread pudding for which there are many simple recipes and can make use of seasonal fruits in filling or in topping. Judges seem to like the use of things in season. Also they like a theme, and dislike the overly complicated. Good luck.

Answer 3

How about a salad of mixed greens with lemon vinaigrette, and sprinkled with feta and cherry tomatoes? (Recipe to follow)

If you're confident about the roast, go with that. Otherwise have you thought of Cornish game hens? Either way you could serve a curried rice pilaf with them.

I'm not big on desserts so I can't help there.

For the salad dressing, combine the juice of 2-3 lemons and 1/3 cup olive oil. Add a spoonful of minced garlic, a pinch of salt, pepper, and oregano. Shake well.

Good luck hon!

Answer 4

I'm not sure what you're asking for, as you seem to know what you need (and can) do.
How about Salisbury Steak with Buttered Noodles and Steamed Broccoli (or other vegetable)?
If you need a dessert, one that has never failed to please is:

"Cherry Cheese Pie"

1 (8 oz.) pkg. cream cheese; softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (8 or 9") prepared graham cracker crust
1 (21 oz.) can cherry pie filling; chilled

In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla.
Pour into crust; chill 4 hours or until set.
Top with desired amount of cherry pie filling before serving.
Store leftovers covered, in refrigerator.

Hope I helped some.
Have fun and Good Luck!

Answer 5

Take you favorite receipes, the ones you LOVE to make and enjoy serving to others, once you know 100% you can't mess up and make those. Go to allrecepies.com or cooks.com. They will help you the most. You need to decide what you are doing for a main course before you decide on appetizers and dessert. Good luck, kiddo.

Answer 6

make a variation of your Sunday roasts. How about making individual servings, like cut the roast into and individual serving size before cooking and put it into small casserole dishes with your veggies and gravy, and bake them individually. Good luck!

Answer 7

whatever you decide on, practice making it at least 3 times first. try to find some objective tasters. my suggestions, due to the skill they will show and how they compliment each other, and being fall.
carrot ginger cream soup
roast prime rib with rosemary and olive oil roasted potatoes
sauteed brussel sprouts with bacon
pecan pie topped with caramelized apples and real whipped cream
good luck!!!

Answer 8

http://www.mccormick.com/recipedetail.cfm?ID=712&CMP=KNC-ITF1103

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23157,00.html

http://www.thatsmyhome.com/hannahs/brownies/pecan-fudge-brownies.htm

GOOD LUCK!:) XOXO Much Luv!:)

Answer 9

smoked salmon on green salad leave - mixed grill (beef, pork) with french chips and fruits salad

Answer 10

Course 1
Chicken Velvet Soup
1/3 cup butter
3/4 cup flour
6 cups hot chicken stock
1 cup milk
1 cup heavy cream
2 cups diced cooked chicken
Salt and pepper to taste
1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.



Course 2

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Add chicken breasts to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream.


Syrian Green Beans with Olive Oil
1 (16 ounce) package frozen cut green beans
1/4 cup extra virgin olive oil
salt to taste
1 clove garlic, minced
1/4 cup chopped fresh cilantro

Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.


Course 3
BLOOD ORANGE SORBET
1 cup water
1/2 cup sugar
2 cups blood orange juice


In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.