I have friends coming to dinner tomorrow any idea what I can cook?

Answer 1

Why don't you do a roast chicken or if you don't fancy doing that why not try one of the following that I like to cook and they are easy recipes

Chicken Paprika
4 part-boned chicken breasts or 8 thighs
1 heaped tablespoon hot paprika, plus a little extra, to sprinkle
2-3 tablespoons groundnut or other flavourless oil
2 medium onions, chopped
1 dessertspoon plain flour
2 good pinches of cayenne pepper
1 lb (450 g) ripe tomatoes, skinned and chopped or 14 oz (400 g) tinned Italian tomatoes
5 fl oz (150 ml) chicken stock
1 medium green or red pepper, deseeded and cut into small strips
5 fl oz (150 ml) soured cream
salt and freshly milled black pepper
Pre-heat the oven to gas mark 3, 325°F (170°C).

Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. As the chicken is ready, use a draining spoon to transfer it to a plate, and season it with salt and pepper. In the oil left (add a little more if you need to) fry the onions gently for about 10 minutes to soften. Meanwhile, if you are using fresh tomatoes, you can skin them. To do this, pour boiling water over them and leave them for exactly 1 minute or 15-30 seconds if the tomatoes are small, before draining and slipping off their skins (protect your hands with a cloth if they are too hot). Then chop them.

Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Stir them around a bit, then add the stock. Bring everything up to a simmering point, then return the chicken to the pan or casserole, put the lid on and bake in the oven for 45 minutes. After that, stir in the chopped pepper, replace the lid and cook for a further 30 minutes. Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.


or Chicken Basque
1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
2 large red peppers
1 very large or 2 medium onions
2 oz (50 g) sun-dried tomatoes in oil
2-3 tablespoons extra virgin olive oil
2 large cloves garlic, chopped
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock
6 fl oz (170 ml) dry white wine
1 level tablespoon tomato purée
½ level teaspoon hot paprika
1 level teaspoon chopped fresh herbs
2 oz (50 g) pitted black olives, halved
½ large orange, peeled and cut into wedges
salt and freshly milled black pepper

Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes. After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the stock, wine, tomato purée and paprika. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.


or Grilled Lemon Chicken Kebabs
2 Traditional Free Range boneless chicken breasts, skin on
juice 1 lemon, plus 1 level teaspoon grated lemon zest
3 thick slices lemon, cut into quarters
2 fl oz (55 ml) olive oil
1 clove garlic, peeled and crushed
1 level dessertspoon chopped fresh oregano
1 teaspoon white wine vinegar
2 bay leaves, torn in half
salt and freshly milled black pepper

For the gremolata:
1 clove garlic, peeled and finely chopped
1 heaped teaspoon grated lemon zest
1 tablespoon chopped fresh parsley

Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours – or for as much time as you have.

To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices. The kebabs should be 4 inches (10 cm) from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges.

While they're under the grill, mix the gremolata ingredients together and have it ready. When the chicken is done, transfer it to a serving plate and keep warm. Now put the rest of the marinade, plus the basting juices, in a saucepan and boil to reduce to a syrupy consistency, which will take about 2 minutes. Pour this over the chicken and sprinkle the gremolata all over as it goes to the table.

Answer 2

Fillet Mignon w/ rotini pasta and texas garlic toast. Very simple but very good.

Insert tooth picks into the fillet so the bacon can not come of during cooking. Salt and pepper on one side place seasoned side down in a seering hot skillet salt and pepper the other sides of fillets. Let cook on one side for 4 minutes. Turn and cook another 4 minutes.

In a different sauce pan put two table spoons butter and 1 med. onion thinly sliced cook on low heat until the onions are transparent.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add 3 table spoons cognac and 3/4 cups heavy cream. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
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For the pasta boil till tender. When the are through cooking place in a bowl with about 1 tablespoon bttr. salt, pepper, and a pinch of garlic toss till all the pasta is coated evenly.

Remove tooth picks from fillets and put onions on top of fillets and spoon sauce over steaks serve with the pasta and your favorite garlic toast.



Easy EAsy Roast.

ingredints:

1 netted roast
1 lg bag of baby carrots
4 lg cans whole potatoes
5 cans french onion soup
1 can beef consume

Place roast in the middle of large roasting pan Add potatoes w/ water all around the roast do the same with the carrots. Next pour all the cans of french onion soup on top of the roast the pour the can of beef consume around the roast. Top of with water. Place in 350 degree oven and cook for at least 5 hours.

Romove roast and place on a large serving platter arang potaoes and carrots around the roast. Then for the gravy place the roasting pan on the stove with the burner on bring to a boil and slowly stir in a cornstarch and water mixture till the gravy thickens pour gravy in a serving bowl and dinner is done!!!

Answer 3

Here are some ideas:

Lasanga
green beans drizzled with olive oil
cheesy garlic bread
tiramisu or cheesecake

chili & crackers
cornbread
apple pie w/ice cream

bacon wrapped filet mignon
baked potatoes w/sour cream and butter
corn on the cob
chocolate mousse

fried chicken or fried chicken strips
garlic mashed potatoes w/white gravy
corn on the cob
Symphony bar brownies (brownies w/those giant Sympony candy bars baked in the middle)

Answer 4

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMnDF

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 5

Here are a few ideas for you. Hope they help! Have fun!!

Baked Shrimp

1stick butter, melted
4lemons
1ounce ground black pepper
1bottle (16 oz.) Wishbone or Viva Italian Salad Dressing
5pounds raw shrimp, headless, unpeeled
Salt to taste
Hot French Bread

Melt butter. Thinly slice 2 lemons and squeeze juice from the remaining two. Combine all ingredients with shrimp and place in a 3-quart Pyrex or Corning Ware baking dish. Bake, tightly covered, at 375° for 45 minutes. Serve warm unpeeled shrimp with some of the sauce. Use French Bread for dipping in sauce. These are messy, but sooo good!! I usually serve with baked potato & green salad. Serves 5-6.

Chicken Casserole

4 to 6 fryer breast quarters
1 ½ sticks oleo
1 ½ packages saltines, crumbled
3 Tablespoons cooking oil
1 16 oz. Sour cream
1 cup chicken broth (from the boiled chicken)
½ teaspoon red pepper
3 ribs celery, chopped
2 large onions, chopped
2 ½ clove garlic
1 can chicken noodle soup
1 can cream of chicken soup
1 Tablespoon black pepper
paprika

Boil chicken, cool, chip into pieces. Crumble crackers and mix with melted butter. Press into bottom and sides of 10 inch baking dish. Cut celery, onions and garlic fine and cook until tender. Mix chicken, soup, sour cream & stock in large bowl. Add celery mixture, mix well and pour into cracker crust. Top with paprika and more crumbled crackers. Bake @ 350 degrees until bubbly. Serves 7 to 9. .This freezes well too!

Pasta Salad

3-4 Eggs, boiled and sliced
1 Cup Celery, chopped
¼ Cup Green Onions, chopped
2 Cups Chicken Breast, diced
Mayonnaise
Dijon Mustard
Salt and Pepper to taste
Spiral or Penne Pasta, cooked (1# bag ?)

Boil and slice 3 to 4 eggs. Cook pasta and drain. Have the celery, green onions and chicken prepared in a large bowl. Blend 1 tablespoon of mayonnaise to 1 teaspoon of Dijon Mustard. (I usually use two to three heaping tablespoons of mayonnaise to two to three heaping tablespoons of mustard. Use enough that it isn’t too dry.) Add salt and pepper to taste and blend. Add the pasta and stir well to combine.
This is quick and easy. Add, reduce or delete as desired. I don’t use the chicken and add more celery. My family loves this warm and as cold leftovers. The only problem is that there are rarely leftovers!! As far as the mustard, I especially like Westbrae Natural (Dijon Style Mustard). It comes in an 8 oz. Jar. This is another one of those recipes that I usually have all the ingredients handy and is so fast to prepare.

Answer 6

Easy Mushroom-Goat Cheese Empanadas

INGREDIENTS
2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice
1 (4.5 ounce) can chopped green chilies
2 large garlic cloves, minced
2 tablespoons minced fresh cilantro
Salt and pepper to taste
4 ounces goat cheese, crumbled
Olive oil, for brushing
DIRECTIONS
Adjust oven rack to center; heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.
Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.

Answer 7

I like roast beef -- you can go to your local store get 2-3 lbs of roast beef and put it in a crock pot with some pepperincini peppers for 2 hours or so... you can then cook up some mild sausage so that people can make their own combo sandwiches.

Answer 8

You can't go wrong with a roast dinner. It may look hard but it's one of the easiest meals to cook.

Answer 9

Salmon, rice and some vegetable or side salad.. Nice cheesecake and a couple of bottles of wine. Quick and easy to cook and plenty of time to chat and of course drink the wine ..

Answer 10

Avocado pear sliced with some seafood prawns to star

main meal : steak with Stilton sauce, runner beans and chunky chips

Pud : Sherry trifle with maraschino cherries

Answer 11

Easy- a roast with mashed potatoes and gravy or a roasted chicken baked with carrots and baby red potatoes

Harder- Basked stuffed chicken (with whatever you like inside-spinach and feta or ham and cheese, for example) with a wild mushroom and shallot rice pilaf.