Cooking Help?

Question

I want to make a big dinner for family, any recipes. I'm only 13(don't ask)

Answer 1

How about a nice lasagna? It's fairly easy to assemble, everyone likes lasagna, and it reheats well for lunch the next day!

*Lasagna (the best-ever recipe is below!)
*Big tossed salad w/ cukes, tomatoes, green onions, mushrooms, black olives, artichoke hearts
*Garlic Bread
*big pan of brownies for dessert!


LASSGNA

Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese

Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.

Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

Answer 2

I wish I knew for how many people you wish to cook, but no matter how many people try to choose something that can be made in advance and something that is not too fussy. Examples of this is pot roast (I will give the recipe for Jamaican pot roast), stew, or something like a chicken casserole that can be made ahead and is in one pot (I have a french recipe that is really easy and would WOW your family and I'll give you that one too) Remember that you can double and triple these recipes. The pot roast really tastes better the next day, even two days later. And the chicken can be made ahead also. here they are:

Jamaican Pot Roast

Flour for dredging
Salt to taste
Black pepper to taste
3 pound of rump roast or chuck roast
3 tablespoons olive oil
½ cup chopped onion
1 clove garlic, finely chopped
1/3 teaspoon thyme (dried from bottle)
2 cups canned tomatoes, undrained (you can use whole or diced tomatoes- if whole squish with your hands to make the tomatoes smaller)
½ teaspoon powdered ginger

Mix the flour, salt and pepper together and take the meat and put the flour mixture over it so that there is a fine film of flour over the whole meat. Take a big heavy pan put it on the stove, add the oil. When the oil is hot, but not burning. Add the meat and cook the meat on all sides till the flour gets brown, but not black. As each side turns brown turn the meat to another side until almost the whole thing is brown. Put the meat aside, on a plate. Add the onion, thyme, and garlic. Stir till the onion browns lightly (about one – two minutes) then add the tomatoes and ginger and put back the meat into the pot. Close the pot with the lid, put heat on low, cook until the meat is soft (about 2 ½ hours).


Chicken Saute Chasseur - the french recipe

1 two and half - three pound chicken - cut into pieces
flour for dredging
salt and black pepper
dried thyme
1/4 cup of butter
1/4 cup chopped shallots or onion
1/4 pound of mushrooms, chopped
1/2 cup of white wine
3/4 cup of canned tomatoes
1/4 teaspoon tarragon

1- dredge chicken in the flour seasoned with salt and pepper and thyme. In a large skillet heat the butter, add the chicken and brown on all sides.

2- add the shallots, mushrooms, wine, tomatoes and herbs. Cover and cook slowly until the chicken is tender - thirty to forty minutes.

Note: the measurements are not all that important what you want is for there to be enough liquid covering the chicken so that it simmers and is immersed in the sauce. I usually make more sauce, especially if using more chicken. Just add more wine and tomatoes in porportion. I also like to add more mushrooms and will use one of the 16 ounce mushroom containers. I do not dice the mushrooms - just slice them 1/4 inch thick. I have also used olive oil or a combination of olive oil and butter - it all works fine. The tarragon is preferable if fresh but not mandatory. More is better than less. The tarragon really lends a good taste so you can add 1/2-3/4 teaspoon chopped fresh tarragon if you want. This recipe is forgiving.

p.s. if you can't use wine you can use chicken stock.

hope this helps.

Pi

Answer 3

BAKED PAPRIKA PARMESAN CHICKEN

1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted

Preheat oven to 350 degrees. Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.


FETTUCINNI ALFREDO


10 ounces fettuccini pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Answer 4

BIG DINNER CASSEROLE

4 oz. cooked noodles
1/2 c. onion
1 c. celery
1 lb. ground beef
1/2 can tomato soup (10 3/4 oz. can)
1 tbsp. fat or vegetable oil
1 tbsp. soy sauce
1/2 c. chopped green pepper

Arrange noodles in casserole. Salt and pepper to taste. Cook meat, celery, pepper and onion in hot fat until brown. Season, add soy sauce and tomato soup. Heat to boiling, pour over noodles. Bake 30 minutes at 350 degrees. Use Worcestershire sauce instead of soy sauce if desired.

Answer 5

If you want to keep it simple, here's a great, easy meal.

*Spaghetti (just follow the package directions for cooking instruction and serving sizes)

*2 Bottles Ragu spaghetti sauce (your choice of flavor, just put in on the stove on low)

*Pre-made Jenny-O turkey meatballs (I stick them in the oven 350 for about 20 min to 1/2 hour, with about a 1/2 jar of the sauce.

*Buy pre-made garlic bread, instructions are right on the package

*Caprese salad-
two large tomatoes, sliced,
two avacodos, sliced thin,
1 fresh mozarella cheese ball, or 4 small ones(you get this in the deli section, it should be suspended in liquid),
fresh basil leaves,
olive oil,
lemon pepper.
Layer the slices in a circle on a platter of the tomato, avacado, and cheese, drizzle with a little olive oil, sprinkle lightly with lemon pepper, top with basil leaves. Let marinate for about 1/2 hour at room temperature.

If the caprese seems too hard, just buy a bag of salad and add your own tomotoes, mushrooms, avacado, or whatever you like in your salad.

It's an easy delicious meal.

Good luck!