What should i cook for dinner include recipe and your rating of the food it has to be really fancy!?

Question

I need recipes fast i mean real fast please include recipes and ingredients! Include your rating of the food 1 to 5 and it must be a very formal recipe

~I am 13 and i don't have a clue about cooking~

Answer 1

Take potatos, wash & rinse, then wrap in foil and bake @ 350 for 1 - 1 1/2 hours til done - they will be soft when squeezed. While potatos are baking, take some thick cut rib-eyes & sprinkle both sides w/Montreal Steak seasoning. Cook on charcoal grill ( get an adult to assist with this part ) or your George Foreman grill til desired doneness. Serve with tossed salad & homemade garlic bread......I give this one a 12!!

Answer 2

This is a delicious and yet fairly easy recipe for 4 people. You'll need a crock pot to slow cook the steak, very delicious. The sun-dried tomatoes add a lot, they're usually in the aisle with herbs and seasonings.

Steak Roll
1 ½ - 2 lb boneless steak – 1” thick, long and narrow – London Broil works good
½ onion – diced
1/3 cp green pepper – diced
¼ cp sun dried tomatoes
½ tsp garlic powder
½ tsp oregano
1 jar beef gravy – 12 oz
1/3 cp red wine
¼ tsp pepper
2 Tbls flour
3 Tbls water

Cut the steak in half lengthwise, cutting almost but not all the way thru one long side. Open and pound it out to an even thickness. Sprinkle evenly with garlic powder and oregano. Arrange onion, green pepper and sun dried tomatoes over the whole steak.

Starting at one narrow end, roll the steak and secure with toothpicks. Place steak roll in the crock pot. Throw in any loose bits that fell out while you were rolling it up and any pieces of meat that you may have had to trim off. This all helps make the gravy even better.

In a small bowl, combine the gravy, red wine and pepper. Pour this over the steak roll, cover and cook on Low 6-8 hours.

When ready to serve, combine flour and water. Move the steak roll to a dish that you can keep it warm in. Stir the flour paste into the gravy. Cover and cook on High 10-15 min to thicken. Cut steak roll into slices and serve with gravy.

Serve with mashed potatoes and a canned veggie

Answer 3

Lightly sear each side of a skinless chicken breast. in 4 tablespoons butter. Set aside.

Saute fresh sliced mushrooms in drippings from chicken breast and 3 tablespoons additional butter.

Set aside with chicken.

melt additional 4 tablespoons butter to drippings in pan, Stir in 1/3 cup flour. Add one can chicken broth. Stir until thickened. Stir in 4 tablespoons milk. (cream is really good instead of the milk but the milk will do.) Salt and pepper to taste.

Add the chicken breasts and mushrooms. Cover and simmer 20 minutes.

Note: I use one chicken breast per serving and using however many mushrooms you like.... I love mushrooms so I use a lot, at least one small box of them.

Serve over cook rice.

Follow cooking instructions on rice package. I don't use instant rice as the texture is just not the same.

If you follow the instructions exactly it turns out perfect every time.

Good Luck!

Answer 4

There is some flexibility in this recipe. It may be adjusted for personal carnivorous preference (chicken works, too), as well as individual sensitivity to stinking roses and capuscan. Dried powders of garlic or ginger are woefully inadequate substitutions. If you can't get fresh, make something else. The dish is best with pan-fried boiled noodles or rice. Takes about 30 minutes to prepare.

•1 to 2 lbs. Chinese long beans
• 1 to 2 Tbs. frying oil
• 2 to 4 cloves fresh garlic
• 1 medium onion
• 1 stalk celery
• 1 rasher of good-quality bacon
• 1/2 to 3 Tbs. Oriental Chili paste
• 1 Tbs. minced fresh ginger (2-inch piece)
• 1 to 2 lbs. sirloin steak
• 1/4 cup flavorful broth or wine for de-glazing
• lime wedges for garnish

Boil 2 quarts of water. Trim 1/4" from the bean ends, then slice into 2-inch pieces and blanch in boiling water for 8-12 minutes until tender, but still firm. When beans are done, drain completely and add cold water (ice is okay, too), to stop cooking and retain color. Set beans aside. Peel and finely mince garlic cloves. Cut onion into wedges. Slice celery into 3/4" diagonal chunks. Peel and finely mince ginger. Slice bacon strip into 1/4" pieces. Slice steak across the grain into thin (1/8") strips. High-heat oil (peanut for flavor or canola for reduced saturated fat) in large fry pan or wok. Add garlic, onion, celery and bacon, fry one-two minutes, tossing or stirring every few seconds, until vegetables are soft and bacon crisp. Reduce heat to medium, add ginger, steak and continue stirring. Just when the steak loses its pink, add the beans and chili paste. Stir or toss two-three minutes more. Add the de-glazing liquid and turn off heat. Stir well, allow most of the steam to escape and the liquid to reduce and thicken slightly. Serve over rice or noodles. Squeeze 1/4 lime over each portion. Made with one pound each of long beans and steak, supplemented by rice, the recipe should serve two to three and is wonderful with dry to off-dry Rieslings (and probably would fare well with Gewürztraminer or Chenin Blanc as well).

Answer 5

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