Need something easy but impressive to make...?

Question

My birthday party is coming up this saturday night and I am having all my girlfriends over for an old-fashioned girls-night-in. I asked everyone to bring a little something, so I didnt have to do all the cooking, but I would like to make something that will make the girls go "WOW... You are such an awesome cook and host"... any suggestions...

Answer 1

I think a Mexican fiesta would be good.

Make beef or chicken fajitas. You can buy the seasoning mix in the store and then grill the chicken or beef.

Saute some onions and peppers.

Then just make some re fried beans and rice.

Homemade salsa and guacamole with tortillas chips would be a nice touch

Store bought flan for dessert.

Answer 2

Mini-Mexican Pizzas
Yield: 6 Servings

Ingredients

2 c seeded diced unpeeled tomato
1 tb minced fresh cilantro
1 tb finely chopped green onions
1/2 ts ground cumin
1/8 ts garlic powder
1 tb fresh lime juice
6 flour tortillas, (8-inch)
1 1/2 c fat-free refried beans
3/4 c shredded reduced fat
-monterey jack; cheese, (3 o

Instructions

Combine first 6 ingredients in a bowl; stir well, and set aside.

Arrange tortillas on baking sheets, and bake at 400 degrees for 2 minutes.
Turn over tortillas, and bake an additional minute.

Spread 1/4 cup beans over each tortilla; top with 1/3 cup tomato mixture
and 2 tablespoons cheese.

Bake at 400 degrees for 6 minutes or until the tortillas are crisp and
cheese melts; cut into wedges. Yield: 6 servings.

Answer 3

make anything but serve it on a HUGE plate and dont give that much food also put the little garnishes on the side to make it look fancy!

Answer 4

check the cooking and recipes section
i found some neat stuff there

Answer 5

check out www.yummyfood.net they have loads of quick and simple recipes on there that look like they have taken a load of hard work and effort

Answer 6

I don't know if they like seafood but I have made this many times and it is easy and sooo good. It's from epicurious.com

TRIPLE SEAFOOD CHOWDER WITH DILL
A make-ahead smoked salmon butter and some fresh cod dress up clam chowder beautifully for company. Team the stew with a favorite coleslaw and warm buttermilk biscuits for a cozy winter meal.
8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4 cup chopped fresh dill
Smoked Salmon Butter




Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

Makes 6 servings.
Bon Appétit
February 1998

All girls love pasta! This is from epicurious as well.

FETTUCCINE CARBONARA WITH GORGONZOLA
"I had a delightful dinner at Andiamo! Ristorante while on vacation in San Diego," writes Laverne Smith of Seattle, Washington. "Could you get their recipe for fettuccine carbonara? It was the best pasta I’ve ever had."
Prepare the sauce while the pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.

1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley




Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.

Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.