What should I make my mom for her birthday party dinner? I have to feed around 10 people.?

Answer 1

The best birthday dinner would be for you to pick this as the best answer. I would get 10 points and not gain any weight from a high caloric dinner!

Answer 2

I would make your Mom's favorite meal! Nothing says "I love you" like a home-cooked meal made from the heart with that special person in mind. If she loves pizza...have pizza. If she loves BBQ Chicken, have BBQ Chicken. I am sure all the guests will love the idea that they are dining on the birthday girl's favorite meal...and of course she will LOVE it! (Remember how special you felt as a kid when your Mom made your favorite dish??) Sides like green salad and dressing, pasta salad, jello salad, etc, and garlic bread, are great fillers if you have to feed a crowd. And don't forget to serve her favorite cake!! :) Regardless, no matter what you serve, I am sure she will still love it because you made it!! And keep in mind, it's not the meal you share that's important...it's the time you share together!! Good luck and HAPPY BIRTHDAY, MOM!! :)

Answer 3

I would go w/ a taco soup w/ guacamole and chips.

or:
make sandwiches, chip/dip/ and have cake.
Or:
chicken wings, cheese sticks, egg rolls,, each in their own sauce.
or:
spaghetti w/ garlic bread and salad.

or:
Lasagne , bread, and salad .
or:
fix her favorite item.
my favorite for a day time party would be:
chicken salad sandwiches, chips /dip, cake, little smokie sausages, cream cheese roll ups. etc. etc. Just a table full of this and that:

Answer 4

Lasana is a good choice because you can assemble it the night before and pop it in the oven an hour or two before the dinner.

Roasted chicken w/ roasted fingerling potatoes and green salad are a good option too.

www.foodtv.com & www.epicurious.com are good sources for recipes

Answer 5

mom's like the un-expected. Try "Manwich" and line the paper plates or dinner plates with peanut M&M's.....and ya know those tall desert glasses??? Do a Jell-o ,,,,and in her fav. color, and top it with M&M"s........ add color.........you can always get her black balloons one for each year....she is old.....that's what one of my own kids did for my 40th .... that was cool......

Answer 6

go to a nice bakery and get her favorite cake with candles.

Answer 7

This is different, but its sooo easy!
Tilapia Parmesian
* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

DIRECTIONS

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Chicken Cordon Bleu
* 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

1. 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.
2. 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.
3. 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.

Unbelievable Lasagna! Worth the time...can prepare the night before and bake the day of...

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Easy Succulent Ribs

* 2 pounds pork baby back ribs
* 1 (18 ounce) bottle barbecue sauce

DIRECTIONS

1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Heavenly Mashed Potatoes

* 6 cloves garlic, peeled
* 1/4 cup olive oil
* 7 baking potatoes, peeled and cubed
* 1/2 cup milk
* 1/4 cup grated Parmesan cheese
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
3. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
4. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Broccoli Salad

* 1 head fresh broccoli, cut into bite size pieces
* 1/2 cup raisins
* 1/4 cup red onion, chopped
* 2 tablespoons white sugar
* 3 tablespoons white wine vinegar
* 1 cup mayonnaise
* 1 cup sunflower seeds
* 10 slices bacon

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Cranberry Spinach Salad

* 1 tablespoon butter
* 3/4 cup almonds, blanched and slivered
* 1 pound spinach, rinsed and torn into bite-size pieces
* 1 cup dried cranberries
* 2 tablespoons toasted sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 2 teaspoons minced onion
* 1/4 teaspoon paprika
* 1/4 cup white wine vinegar
* 1/4 cup cider vinegar
* 1/2 cup vegetable oil

DIRECTIONS

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Yummy Green Beans

* 1 pound fresh green beans, washed and trimmed
* 1/2 cup water
* 1/4 cup Italian-style seasoned bread crumbs
* 1/4 cup olive oil
* salt and pepper to taste
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.