Could anyone give me ideas for...?

Question

a nice meal to cook for my parents? They get home from Turkey tomorrow evening and I'd like to have a nice meal all ready for them. Any suggestions/recipes would be great
Please and thank you =]

Answer 1

lasagna, baked macaroni, tortellini, fettuccine, angel hair pasta, chicken Parmesan, fried chicken, get recipes for any of the mentioned at kraft foods.com or foodnetwork.com

Answer 2

I'd recommend a stew, curry or bolognese - something you can make ahead and serve quickly and easily. That way if their flight is delayed or cancelled, or if they're too tired to eat the food won't be wasted and they can have it whenever they want with minimum effort. Soup with bread and cold meat/cheese is another idea in case they want something light.

Bolognese: Finely chop an onion or 2, fry off with some garlic and dried mixed herbs for a little while, then add up to 1lb/500g mince*. Cook until browned, then add some tomato puree and a can of chopped tomatoes, more depending on how thick it is and check seasonings. Cook slowly until it tastes good! * you can add sliced mushrooms or peppers in with the onions, and I often put a grated carrot in with the meat to stop it being so greasy.

Answer 3

make them some steak, or roast beef, maybe even grilled chicken. All really have to do is marinate then grill, bake, or fry it. And a really nice thing is to have a 1st course, maybe a light salad and soup, 2nd course your meat with some steamed vegetables, and 3rd course (you don't have to make), but a cake. If you do decide to make the cake, me generous and say, welcome home mom and dad or something like that with icing. Good luck!

Answer 4

Good old fashioned cottage pie.
Bangers & mash.
Beef stew.
If they have been travelling for a good few hours, maybe they would appreciate something lighter, especially if they are a little tired.
Ham & cheese salad with mash potato.
Good piece of fish with grilled vine tomatoes.
I hope they had a lovely time anyway.

Answer 5

This is really pretty easy to make. fresh parsley, celery, green onion, portebella mushrooms. sautee veggies in a little bit of butter. half a loaf of bread...whatever kind you like and dry it out in the oven, bake at about 200 until bread is dry, crunchy feeling.
dice bread, add sauteed veggies, one egg and 1 cup chicken boullion. Mix w/ hands like meatloaf. mixture should be kinda sticky. take veal scallopini and put stuffing mix and roll, secure w/ a toothpick. cover w/ cream of mushroom soup and bake at 375 for about 20 min. serve w/ salad.....i like ginger dressing but whatever your taste, any kind will do.

Answer 6

looks long and complicated, but it's not. read through it. it's actually fast and easy and quite impressive.....

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Answer 7

CHICKEN CASSEROLE

3 cans Swanson's canned chicken
2 cans Campbell's cream of chicken soup
1 sm. can of mushrooms
1 lg. can of peas
1 lb. large egg noodles

Put the noodles in boiling water and cook them. After they are finished, add 1/2 stick of butter. After it is melted, add drained chicken, mushrooms and peas. Then add the two cans of soup with 1/2 cup of milk.
Bake in 350 degree oven for 30 minutes. Keep covered while baking.

LIGHT SUNSHINE SALAD

1 lb. small curd cottage cheese
8 oz. can crushed pineapple, well drained
1 c. mandarin oranges, sectioned and cut into pieces
2/3 c. chopped pecans
1/2 c. grated coconut
9 oz. Cool Whip (best if make your own)
3 oz. pkg. orange gelatin (dry powder)

Blend together the cottage cheese, crushed pineapple, mandarin oranges, chopped pecans, coconut, and whipped topping. Sprinkle gelatin over this mixture and fold in well. Spread mixture in an 8 x 8 inch glass pan and refrigerate overnight. Serve on romaine lettuce leaves.
Whipping cream for Light Sunshine Salad and Coconut Cream Pie topping: heavy cream or heavy whipping cream. Whipping cream doubles in volume when whipped, one cup cream will equal about two cups whipped.

For best results used chilled cream. Don't try to whip more than two cups of cream at a time. A chilled bowl with sloping sides and deep enough to allow the cream to double is best. Use chilled beaters and DO NOT OVERWHIP OR IT MAY TURN TO BUTTER.

To sweeten cream for recipes, add two to four tablespoons of sugar per cup of unwhipped cream, after the whipping process is almost completed. If the sugar is added too soon, the volume and stiffness of the final product will be decreased. A small amount of vanilla can be added for extra flavor.


EASY CHOCOLATE DESSERT

1 box chocolate cake mix
2 4oz boxes chocolate instant pudding
1 can cherry pie filling
2 sm. tubs coolwhip

Prepare cake mix according to directions on box in a 13x9 pan. Let cake completely cool. (Best if made night before.) Prepare pudding and chill until set.
Cut cake into 2x2 squares. In large dessert bowl, starting with cake squares, layer cake...pudding...cherry pie filling...whipped cream and repeat.

ENJOY!!! Can also use different variations. (ex...white cake, vanilla pudding, fresh blueberries and strawberries

Answer 8

Baked Beans on Toast

Always a hit in my house ^_^

Answer 9

How about a roast turkey? or turkey escalopes!

Answer 10

why don't you make them roast chicken with roast potatoes ,peas , carrots and gravy follwed by apple crumble and custard ?