PLZ HELP ME?

Question

i'm makeing dinner in two night and i really need some help. i will be cooking for 4 other people and i need some simple but eligent meals ideas. i want to make it a meal to remmeber.all answer welcomed
thanks

Answer 1

COQ AU VIN WITH NEW POTATOES

2 1/2 lb. broiler fryer, quartered, skinned
4 bacon slices, diced
2 tbsp. butter
12 sm. white onions, peeled
12 sm. whole mushrooms
2/3 c. sliced green onions
1 clove garlic, crushed
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried thyme leaves
2 c. Burgundy
1 c. canned chicken broth
8 sm. new potatoes, scrubbed
Chopped parsley

1. Day before, wash chicken and pat dry with paper towels.
2. In 3 quart Dutch oven, over medium heat, saute bacon until crisp. Remove bacon; drain on paper towels.

3. Add butter to bacon drippings; heat. In hot fat, brown chicken quarters well on all sides. Remove chicken when browned; set aside.

4. Pour off all but 2 tablespoons fat. Add white onions, mushrooms, green onions and garlic to Dutch oven. Over low heat, cook, covered and stirring occasionally, 10 minutes.

5. Remove from heat; stir in flour, salt, pepper and thyme. Gradually add burgundy and chicken broth; bring mixture to boiling, stirring.

6. Remove from heat. Add potatoes, chicken and bacon to Dutch oven; mix well. Cover and refrigerate overnight.

7. Next day, about 2 hours before serving time, preheat oven to 400 degrees.

8. Bake coq au vin, covered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.

9. Sprinkle top with chopped parsley. Makes 4 servings.

Answer 2

Italian Chicken

8 large chicken breast halves
4 large tomatoes, quartered
1 (8 ounce) package fresh mushrooms
1 (8 ounce) bottle Italian dressing
1 package Lipton Onion Soup Mix
1/2 teaspoon oregano leaves, crushed
1 bay leaf

Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish.
Combine dressing, soup mix, oregano and bay leaves.
Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350 degrees F.

Answer 3

all recipes serve 4.

Easy Caramelized Onion Pork Chops

INGREDIENTS
1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water

DIRECTIONS

Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.

In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.

Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Poor Mamma's Spaghetti

INGREDIENTS
3 tablespoons olive oil
1 clove garlic, peeled
4 slices white bread, crusts trimmed
1 (8 ounce) package uncooked spaghetti
freshly ground black pepper to taste

DIRECTIONS
Pour the olive oil into a skillet and set over medium heat. Add the garlic clove, and cook until the clove is browned. Remove the garlic from the oil, and finely crumble the slices of bread into the skillet. Cook until nicely toasted, then scoop out the crumbs onto a paper towel. Reserve the oil.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for about 8 minutes, until tender. Drain.
Mix the reserved oil into the spaghetti, then place onto serving plates. Sprinkle with bread crumbs and freshly ground black pepper.

Copper Penny salad

INGREDIENTS
1-1/2 pounds carrots, sliced
3/4 stalk celery, chopped
3/4 green bell pepper, chopped
3/4 onion, chopped
3/4 (10.75 ounce) can condensed tomato soup
3 tablespoons and 2-1/2 teaspoons vegetable oil
1/3 cup and 1 tablespoon distilled white vinegar
1/2 cup and 2 teaspoons white sugar

DIRECTIONS
Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
In a mixing bowl combine the celery, green pepper, carrots and onion.
Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Answer 4

Go to rachaelray.com...she has some truly ROCKSTAR quality recipes...and most are EASY!

I loved her Cuban style pork medallions with shrimp toppers...named Cuban surf and turf. I did make the couscous with the peas and mint...surprisingly easy and a wonderful side.

I love to make a fun salad...like spring greens, gorgonzola, craisins (cranberry raisins) and walnuts (or pecans) with a lemon tarragon dressing (one bottle of fancy dressing can really make the salad and save you a ton of money)

Good luck.