can you give me....?

Question

some amazing ingredients for a full meal...appetizer, main meal, and desert plz...i'm making dinner for my fiance' and i want it to be TASTY....thanks so much!

Answer 1

chips and salsa, chicken enchiladas, salad, banana pudding.

Answer 2

Here's what I'm making tomorrow for my husband. Homemade French bread with a garlic oil dipping sauce, mixed green salad with balsamic vinaigrette and feta, veal piccata, steamed lobster with lemon garlic butter, steamed asparagus with hollandaise, and maybe stuffing. No dessert since we'll be stuffed, but if we had the room I'd make a cheesecake with brandied cherry sauce.

Answer 3

Here are a lot of recipes so you can have a good list to pick from:
Appetizers:
Crisped Chips

Ingredients:
1 1/2 corn tortillas
vegetable cooking spray

Preparations:
Lightly spray each side of tortillas with vegetable cooking spray; cut into 8 wedges. Arrange on baking sheet. Bake at 400 degrees F., 3 minutes on each side or until crisp.

Makes 2 Servings.
****************************************
Make-Your-Own Salsa

Ingredients:
1/4 cup chopped red onions
2 tablespoons chopped green bell peppers
1/2 clove(s) garlic, minced
1 1/2 teaspoons light olive oil
1 1/2 cups chopped very ripe fresh tomatoes
1/4 teaspoon oregano
1 1/2 tablespoons chopped canned jalapeno peppers
1 1/4 tablespoons natural rice vinegar
3 teaspoons chopped fresh cilantro
3/8 teaspoon salt
pepper, as desired

Preparations:
Microwave onion, green pepper, garlic and oil 1 minute on high, covered. Add tomatoes and oregano; microwave 2 minutes on high. Stir in remaining ingredients. Refrigerate an hour or overnight to blend flavors.

Makes 2 Servings.
*****************************************
Bleu Cheese-Walnuts Cheesecake

Crust:
2 tbsp butter or margarine
1 cup Cheese crackers crushed

Filling:
16 ounces Cream cheese softened
8 ounces Blue cheese
3 eggs
1/4 cup flour
1/4 tsp salt
1 cup medium picante sauce
1 cup sour cream
1/2 cup chopped green onions
1/2 cup chopped walnuts

Garnish:
Chopped parsley
Tomato roses
Chopped green onions

Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle cracker crumbs on bottom and sides.
Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight.
Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. serve at room temperature on crackers.

Main Meals:
GINNIJO'S GIN LONDON BROILSTEAK
A wonderful London broil steak on the grill I invented that friends just love! Tenderize steak using a fork. Stab the steak both sides.

1/2 cup teriyaki sauce
1/4 cup gin (liquor)
1 cloves garlic, minced
1-1/2 pounds London broil steak

In a medium bowl, combine the teriyaki sauce, gin and garlic. Mix together well. Place meat in a glass dish and pour marinade over meat, turning meat to coat thoroughly. Cover and refrigerate for 4 hours.

Soak mesquite wood smoking chips 30 minutes in water. Preheat an outdoor grill for medium high heat and lightly oil grate. (If using a gas grill place wood chips in a small aluminum pan). Using Charcoal- when charcoal is ready throw wood chips on top. Grill meat over medium high heat for 8 to 10 minutes per side or to desired doneness. Slice against grain very thin.

Leftover steak makes great sandwiches.
******************************************************
BREAST OF CHICKEN FLAMBÉ WITH BRANDIED CHERRY SAUCE FOR TWO
This delicious and romantic meal should quickly warm your mood for the evening!


2 8­ounce chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste


Bing Cherry sauce
1 8 ounce can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1Ž2 teaspoon cornstarch
1 pinch salt

Preparing Bing Cherry Sauce: Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.



Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325°F or until cooked and tender. Place chicken in a medium size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.


How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve.


Yield: 2 servings
***********************************************
HEAVENLY SNAPPER

This fish recipes guarantees a moist and flavorful entree.

2 ounce Red Snapper fillets
1/4 cup Hellman¹s mayonnaise
1/4 cup softened butter
1/2 cup Parmesan cheese
3 tablespoons green onion, chopped
3 dashes Tabasco

Place the fish in a lightly buttered baking dish with skin side down. Bake at 425 for 12 to 15 minutes per inch of thickness.
Mix all of the remaining ingredients together. When done (check center of fish) spread mixture over top of fish. Broils until top is brown and bubbly.

Yield: 2 servings

Desserts:
Champagne ice-cream

2 egg yolks
1 cup milk
40 gr - 3 tbsp icing sugar
rind of 1/2 lemon
1 glass champagne
1/4 cup whipped cream

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stiriing until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container.

Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk.
Serve in champagne glasses and pour chilled champagne on top.
********************************************
Cherries Valentines

1 1/2 cup Cherries, pitted
2 med Peaches, halved pitted
1/2 cup Orange juice
4 ea Orange wedges
4 ea Cherries with stems

Place cherries and peaches in a blender with the orange juice. Blend at medium speed until creamy.

Pour mixture into custard glasses. Top each glass with an orange wedge a whole cherry.

Serve immediately or store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.
***************************************************************
Chocolate Lover's Mousse

1 teaspoon unflavored gelatin, 1 tablespoon cold water, 2 tablespoons boiling water, 1/2 cup sugar, 1/4 cup cocoa,
1 cup whipping cream, 1 teaspoon vanilla extract, shaved chocolate

In a small bowl sprinkle the gelatin over the cold water and let stand 1 minute.
Add the boiling water and stir until gelatin is dissolved.
In a separate bowl stir together the sugar, cocoa, whipping cream, and vanilla.
Beat on medium speed of an electric mixer, scraping the bottom of the bowl occasionally, until the mixture is stiff.
Add the gelatin mixture and beat until well blended.
Spoon into dessert dishes or champagne glasses.
Sprinkle with shaved chocolate.
Chill 1 hour before serving.
********************************************************
Chocolate with Strawberries

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milk chocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry

Cover tray with wax paper. Place chocolate chips and shortening in a medium microwave safe bowl. Microwave at high for 1 minute. Stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess chocolate. Place on prepared tray.

Cover and refrigerate approximately 1 hour, or until coating is firm.
For best results, eat within 24 hours.
*******************************************
Mocha Angel Dessert

1 package butterscotch pudding mix (not instant)
1 1/2 cups water
1/2 teaspoon instant coffee powder
1/2 teaspoon vanilla
1 angel food cake
3 Coffee Crisp chocolate bars
2 1/2 cups whipping cream, whipped
1/4 cup coffee liqueur

Mix pudding mix and water together in a medium saucepan. Cook and stir over medium heat until thickened. Remove from heat and stir in coffee powder and vanilla. Cool.

Cut angel food cake into 1 inch pieces.
Crush Coffee Crisp bars in food processor.
Fold half of the whipped cream into the cooled pudding, and stir in the liqueur. Fold in the angel food cake pieces.

Assemble in a nice glass dessert bowl. Start with a layer of 1/3 of the pudding mixture. Top with 1/3 of the crushed Coffee Crisp bars. Then another layer of pudding, another layer of Coffee Crisp, the remaining pudding, and the remaining Coffee Crisp. Top with the reserved whipped cream. Refrigerate for at least 3 hours before serving.
Enjoy!
****************************************
Pink Princess

1 (18.25 ounce) box white cake mix
1 (4 serving size) strawberry gelatin mix
2 tablespoons all-purpose flour
1 (6 ounce) carton frozen strawberries, thawed
1/2 cup vegetable oil
4 eggs

Preheat the oven to 350° F (175° C). Grease one 9 or 10 inch bundt or tube pan.
Combine the cake mix, gelatin, flour, eggs and thawed strawberries.
Beat at medium speed of an electric mixer for 3 minutes.
Add the oil and beat for one more minute. Pour batter into the prepared pan.
Bake at 350° F (175° C) for 35 to 40 minutes. Let cake cool before frosting or serving.

Makes 1 - 9 or 10 inch cake.
**********************************************
Rainbow Parfait

In a tall cold parfait glass, place:
2 Tbs. STRAWBERRIES or RASPBERRIES fresh or frozen and thawed
1 small scoop RASPBERRY SHERBET
1 small scoop LIME SHERBET
3 Tbs. STRAWBERRIES or RASPBERRIES
1 small scoop VANILLA ICE CREAM to fill glass to the brim.

Swirl WHIPPED CREAM on top. (If you're ambitious use a pastry bag to make a large star.)

Garnish whipped cream with MULTICOLORED SPRINKLES or CHOCOLATE SPRINKLES (purchased at grocery store).
Serve immediately.

GOODLUCK!!!!