Need good ideas plz??????????

Question

I need some good recipes for a dinner party!
I really want to make something that will impress and entertain!
Thanks!
<3 Sugar <3

Answer 1

Main Course -

Chicken Cordon Bleu
6 medium chicken breasts, skinned & boned
8 oz pkg Swiss cheese slices
8 oz pkg sliced boiled ham
3 T flour
1 t paprika
1 C cream
1/2 - 1 C dry white wine
6 T butter
1 T cornstarch
1 chicken flavor bouillon cube
Spread chicken flat, fit ham and cheese slices on chicken. Fold breasts over filling. Fasten with toothpicks. On waxed paper, mix flour and paprika coat chicken. In a skillet, melt butter and brown chicken over medium heat. Add wine and bouillon. Reduce heat, cover and simmer 30 minutes or until tender. Remove chicken and take out toothpickes. Blend cornstarch with cream and gradually stir into chicken stock. Cook, stir constantly until thickened. Serve over chicken.

Tangy Chicken Wings
1/2 C tomato sauce
1/4 C oil
1 envelope Good Seasonings Zesty Italian salad dressing mix
2lb chicken wings, separated at joints, tips discarded.
Mix tomato sauce, vinegar, oil, salad dressing mix and pepper in large bowl. Reserve 1/4 cup marinade; refrigerate. Add chicken to bowl; toss to coat. Cover. Refrigerate 4 hours to marinade. Drain. Heat broile. Place chicken on rack of broiler pan. Broil 4 inches from heat for 16-20 minutes or until chicken is cooked through, turning and brushing occasionally with reserved 1/4 cup marinade. Discard any remaining marinade. Makes about 1 1/2 dozen.

Salads -
Cherry Salad
1 can eagle brand milk
1 can cherry pie filling
1 can crushed pineapple (15 1/2oz)
1 carton cool whip
mix together and chill or freeze.

Pasta Salad
Rotini (colored)
1 green pepper, chopped
1 pkg pepperoni
mozzarella cheese, cubed
1 onion, chopped
1 red pepper, chopped
1 small can black olives, halved
cheddar cheese, cubed
Mix all ingredients together. Pour Italian dressing (with olive oil) over salad.

Appetizers -

Water Chestnut Hors D'oevre
2 cans whole water chestnuts
2 lbs bacon strips
sauce:
1 C brown sugar
1/2 C miracle whip
1/2 C chilli sauce
Cover 9x13 inch pan with foil. Wrap water chestnuts with bacon and use wooden toothpick to hold together. Bake 350 degrees for 30-40 minutes. Drain grease. Pour sauce over and rebake 30 more mintues.

Mexican Layered Dip
first layer - bean dip
second layer - 8oz sour cream and 8oz avocado dip
third layer - 8oz sour cream and 1 pkg taco seasoning
fourth layer - shredded cheese
top with chopped tomatoes, green onions, black olives. serve with chips.

Hot Articoke Dip
1 can 14 oz artichoke hearts, drained and chopped
1 C 4 oz grated Parmesan cheese
1 C mayonnaise or salad dressing
1 clove garlic, minced
1 chopped tomato
sliced fresh chives
Mix all ingredients except for tomato and chives. Spoon in 9 inch pie plate or quiche dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Sprinkle with tomato and chives. Serve with crackers. makes 2 cups.

Answer 2

make a standing rib roast. this will surely impress your guests. not only that, but it looks beautiful. you can also make twice baked potatoes or potatoes au gratin, glazed carrots, a green dinner salad, bread du jour dinner rolls, and fresh strawberry pie for dessert. if you want an appetizer, make ramaki.

go to www.recipezaar.com. this site has TONS of great recipes for entertaining a party. they give reviews, and pictures, too. try it, it's free!

Answer 3

tuscany catfish( actually any good white fish such as talapia cat fish,flounder filets.ect) I say one fil;et per person. 1 jar of puttanesca sauce. bake at 450 for 10 to 12 minutes in a pre eated oven. sprinkle with mazzarella cheese and serve immediatly. prepare ahead of time soo it can come out at the same time pasta roni butter and herb italiano or butter and olive oil.i make 2 boxes for my family of 4.after it comes off the stove add some parmasian cheese to help thinken it up. i like to make a pruchetta bread with that. i boil water and one a t a time place a tomato in for 5 seconds then take it out and place under cool water. this makes it easy to peel the tomato.i do that to about 4 large roma tomatos.dice them up along with one garlic clove about 2 slices of a medium onion and about 4 or 5 leaves of basil. mix up well in bowl . i then add fresh ground pepper salt to tast a bit of olive oil and a bit of italian salad dressing. making sure it all gets mixed up well. i buy an uncut french bread roll and cut into 1/2 in thick pieces then drizzle with olive oil and toast. i put out the bread and tomato mixture and let diners add the tomato to there bread as the like. it is a really good diner sorta fancy but still easy to make. hope you try it . its delcios

Answer 4

Make some Pork yat....I don't really kno if thats how u spell it or say it but basically u cut up so boneless pork chops, peppers, noodles and I think onions but im not sure, but then u mix it all together in a pan or big pot and u fry it and then when its done people usually put soy sauce on it its really good

Answer 5

Make deviled eggs,
Boil eggs for about 8-10 minutes
cold shock them and let them sit in cold water for about 5 minutes then take off the shell and cut them in half, take the yellow part out and mix it up in a bowl with garlic salt, pepper, and mayo and put it back in the egg. You can also put "salad supreme" on top of the egg after that. (its a spice)

Answer 6

Beef and Vegetable Ragout serves 10

Serve over wide noodles

INGREDIENTS
2 pounds beef tenderloin, cut into 1/2 inch strips
2 tablespoons and 1-1/2 teaspoons olive oil
3-3/4 cups fresh mushrooms, sliced
2-1/2 medium onion, chopped
5 cloves garlic, minced
1 tablespoon and 2 teaspoons all-purpose flour
1-1/4 teaspoons salt
3/4 teaspoon black pepper
2-1/2 (14.5 ounce) cans beef broth
1/2 cup and 2 tablespoons port wine
5 cups sugar snap peas
2-1/2 cups cherry tomatoes, cut in half

DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.

French Potato Salad

INGREDIENTS
18 potatoes
1 cup vegetable oil
1/2 cup tarragon vinegar
1/2 cup beef consomme
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
2 teaspoons salt
2 teaspoons ground black pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
Gently toss warm potatoes with dressing. Cover, and refrigerate 5 hours.

and for desert

Easy Chocolate Creme Brulee

INGREDIENTS
1 quart heavy cream
1/2 cup white sugar
2 teaspoons vanilla extract
9 egg yolks
1/2 cup chocolate chips
2 tablespoons white sugar, or as needed

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Set 6 (4 ounce) ramekins on a baking sheet.
Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
Place oven rack in topmost position. Turn oven to Broil.
Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

Answer 7

Go to recipes.com there are all kinds of recipes to be found on line

Answer 8

I'll try and give you various ideas

appetizer

Blue Bacon Stuffed Mushrooms

INGREDIENTS
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
DIRECTIONS
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

OR

Bacon Wrapped Barbeque Shrimp

INGREDIENTS
16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste
DIRECTIONS
Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

MAIN DISH

Salmon with Pecan Honey Glaze

INGREDIENTS
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter
1/4 cup vegetable oil
4 (6 ounce) fillets salmon
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.

OR

Beef Wellington

INGREDIENTS
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

DESSERT

Classic Cherries Jubilee

INGREDIENTS
1/2 cup white sugar
2 tablespoons cornstarch
1/4 cup water
1/4 cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
1/2 teaspoon finely grated orange zest
1/4 teaspoon cherry extract
1/4 cup brandy
3 cups vanilla ice cream
DIRECTIONS
Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.
Note on flambeing

The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!

OR

Bananas Foster

INGREDIENTS
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
DIRECTIONS
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.