What is a good recipe i can use to impress my parents for dinner?

I am cooking dinner tonight for my family and i really want it to be impressive. Im going shopping to buy the ingredients soon, so if anyone could suggest a good meal they have tried than im all ears!





Thanks :)What is a good recipe i can use to impress my parents for dinner?
keep it simple...roast a chicken and throw in potatoes, carrots and onions into the pan half way through baking. Buy a package of gravy mix and viola...dinner is served. Don't stress out about what to make for dinner...your parents won't really care what they eat...they will just be happy to be at your place by invitation.What is a good recipe i can use to impress my parents for dinner?
Herb Butter Chicken





INGREDIENTS


4 skinless, boneless chicken breast halves


1/2 cup butter, softened


3 cloves garlic, minced


1 teaspoon dried parsley


1/4 teaspoon dried rosemary


1/4 teaspoon dried thyme





DIRECTIONS


Preheat oven to Broil/Grill and line broiler pan with aluminum foil.


Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.


Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.


** You can also cook these in a 350 F oven for 15-20 minutes on each side.














Mini Chocolate Lava Cakes











1 陆 cups semisweet chocolate chips


1 stick butter


1/2 teaspoon vanilla extract


1/2 cup sugar


3 tablespoons flour


1/4 teaspoon salt


4 eggs


butter cooking spray


1 tablespoon cocoa powder


8 strawberries, cut into slices- optional





Preheat the oven to 375 degrees F.


Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted. Stir in vanilla.


In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture for at least 2 hours.


Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.


*If serving, melt 陆 cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.
I assume you are not an experienced cook, start simple but good


shopping list


1 package Dinner Rolls


Chicken breasts enough to feed family


1lb fresh green beans


cool whip


1 lb red skin potato's


1 can chicken broth


Italian dressing


berries of choice


small sponge cake


Mainate chicken breast in italian dressing for 1/2 hour drain grill or bake


take clean %26amp; cut green beans and simmer in chicken broth for 1/2 hr


clean potato's and cut into quarters par boil in salted water for 5 minutes drain. Place drained potato into pot with beans and cook for 5 more minutes.


bake dinner rolls


For dessert


buy a sponge cake cut in cubes place in bowls


get some berries ( strawberries blueberries your choice clean and cut in half add 1/3c sugar set aside for 1/2 hr)


pour berries over cake add a dollop of cool whip
INGREDIENTS





* 1/4 cup Dijon mustard


* 2 tablespoons fresh lemon juice


* 1 1/2 teaspoons Worcestershire sauce


* 1/2 teaspoon dried tarragon


* 1/4 teaspoon pepper


* 4 boneless, skinless chicken breast halves





* add to recipe box Add to Recipe Box


My folders:


* add to shopping list Add to Shopping List


* add a personal note Add a Personal Note





DIRECTIONS





1. Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.





FOOTNOTE





*


Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.
Prawn and mango salsa.





Ingredients (serves 4)


800g green king prawns, peeled, tails intact


1 tablespoon olive oil


Mango salsa


2 mangoes (see note), cut into 2cm cubes


1/4 cup coriander leaves, chopped


1 long green chilli, deseeded, finely chopped


1 lime, juiced


1/2 teaspoon ground cumin


Method


Make mango salsa Combine mangoes, coriander, chilli, 1 tablespoon lime juice and cumin in a bowl. Toss to combine.


Using a sharp knife, cut prawns along back from top to tail (do not cut all the way through). Remove vein. Drizzle with oil.


Heat a barbecue plate or chargrill pan over medium-high heat. Cook prawns, in batches, for 1 to 2 minutes each side or until just cooked through. Serve with mango salsa.


Notes %26amp; tips


You could replace the mangoes with 4 peaches or nectarines.





****************


Tiramisu bomb ( yummy and easy)





Ingredients


鈥?2 tsps instant coffee granules


鈥?1 tblsp caster sugar


鈥?1 cup boiling water


鈥?1 / 4 cup coffee-flavoured liqueur


鈥?250g packet sponge finger biscuits


鈥?Milk chocolate curls, to serve


鈥?Filling:


鈥?1 tsp gelatine


鈥?1 tblsp water


鈥?300ml tub thickened cream


鈥?1 tblsp caster sugar


鈥?250g tub mascarpone


鈥?100g milk eating chocolate,finely chopped





1. Line a medium glass bowl (10-cup capacity) with plastic wrap, allowing 10cm of wrap to hang over side.


2. Combine instant coffee, caster sugar and boiling water in a medium bowl. Stir until sugar is dissolved. Add coffee-flavoured liqueur. Cool.


3. Meanwhile, to make filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until gelatine is dissolved. Remove.


4. Beat thickened cream and caster sugar in a small bowl of electric mixer until soft peaks form. Add mascarpone and beat until just combined. With motor operating, beat in gelatine mixture. Stir in milk eating chocolate.


5. Dip three sponge finger biscuits, one at a time, into coffee mixture and line base of prepared bowl. Cut 2cm from the ends of remaining biscuits and reserve. Dip biscuits


in coffee mixture and stand upright around the side of the bowl, with the cut end facing upwards. Pour in prepared filling. Smooth top.


6. Dip reserved biscuit ends in coffee mixture and arrange over top of filling. Pour remaining coffee mixture over biscuits arranged around side. Cover with overhanging plastic wrap. Refrigerate overnight.


7. To serve, turn tiramisu bomb out onto a serving plate. Decorate with milk chocolate curls.
I like goat cheese and pistachio salmon. The ingredients are real simple, I like to spread a little olive oil over the salmon (or chicken if you prefer) and then mix the goat cheese on top and sprinkle pistachio's over top then you just broil them for 7-10 minutes.


and this is a great side dish





Ingredients:


Couscous with Asparagus and Toasted Pistachio Vinaigrette





Pistachio vinaigrette





1/4 pound salted shelled pistachios


3/4 cup extra-virgin olive oil


4 Tbsp balsamic vinegar


Salt


Freshly ground pepper to taste





The rest:





1 bunch asparagus


8 large shiitake mushrooms


1 Tbsp chopped fresh thyme


3 Tbsp extra-virgin olive oil


2-1/4 cups water


1-1/2 cups quick-cooking couscous


1/4 tsp salt


1/4 tsp freshly ground pepper


1 cup canned chickpeas, rinsed





Instructions:





Preheat the oven to 350掳F (175掳C). Place pistachios on a baking sheet and toast for 5 minutes. Remove the pan from the oven and let the nuts cool. Put the pistachios in a food processor and process until they are ground fine. Warm the olive oil over medium heat. With the motor running, drizzle the olive oil through the feed tube. Pour the pistachio oil into a glass jar and let it stand, covered, overnight at room temperature. Strain the oil through a fine strainer into a salad dressing cruet. Stir in or shake in the balsamic vinegar. Add salt and pepper. Set aside.





Preheat the oven to 450掳F (205掳C). Rinse the asparagus under cold running water. Cut about 1 inch off the root end of the asparagus and cut each stalk into 2-inch pieces. Remove the stems from the mushrooms and julienne. In a mixing bowl, toss the asparagus, mushrooms, and thyme with the olive oil. Roast the asparagus-mushroom mixture in the oven until the asparagus is still crisp yet cooked through (about 8 minutes).





While the aspargus is roasting, make the couscous. Bring the water to a boil in a saucepan. Add the couscous and stir. Remove the pan from the heat, cover it tightly, and let it stand until the couscous absorbs the liquid (about 5 minutes). Transfer the couscous to a large serving bowl. Add salt and pepper. Fold in the roasted asparagus-mushroom mixture and stir to combine. Add the chickpeas. Drizzle 1/2 cup of the pistachio vinaigrette over the couscous and toss again. The pistachio vinaigrette stands alone as a tasty dressing for a mixed green salad.





Yield: Serves 4



I just made this the other night and it was sooo good. Serve it with salad and garlic bread and you'll have a hit.





Mushroom Ham Fettuccine


1/2 pound thinly sliced, fully cooked, ham (cut into strips)


1 cup sliced mushrooms (I use Green Giant, canned)


2 garlic cloves, minced


3 tablespoons plus 1/2 cup butter or margarine, divided


1 package (12 ounces) fettuccine


1 cup grated Parmesan cheese (I use fresh)


1 cup (8 ounces) sour cream


1/4 teaspoon pepper


Directions:


In a skillet, saut茅 the ham, mushrooms and garlic in 3 tablespoons butter. Meanwhile, cook fettuccine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettuccine, Parmesan cheese, sour cream and pepper. Add the ham mixture; toss to coat.



the most impressive thing i make (even though i'm not vegetarian) is eggplant parmesan. it takes a fairly long time, but it's not actually that hard %26amp; it's pretty cheap %26amp; SO good! i don't have a specific recipe, you can kind of tailor it to how you like it. i just did a google search for some tips on how to bread %26amp; fry eggplant, %26amp; then you just layer it with your favorite tomato sauce %26amp; lots of cheese in a casserole dish %26amp; bake at 350-375 for like 20 minutes. serve over pasta with garlic bread %26amp; salad, %26amp; i promise you will get raves!


(i also love making fettuccini alfredo with chicken sauteed in olive oil %26amp; garlic, %26amp; broccoli or spinach. try the ';quick %26amp; easy alfredo'; from allrecipes.com for the sauce.)


and, i recently tried a sweet %26amp; sour chicken recipe from allrecipes, which was pretty cool %26amp; authentic looking.


i love cooking! have fun!
Seafood Linguini


SAUTE: 2 TSP. GARLIC POWDER


2 TSP. OREGANO


4 TBLS. MARGARINE


(for 1 minute, stirring constantly)





ADD: 2 MEDIUM TOMATOES (CHOPPED) (I used 2 cans of diced tomatoes in tomatoe juice, 14.5 oz each can, total of 29 oz)


(Stir and cook for 3 minutes)





ADD: 12oz MILNOT


1 CUP GREEN ONIONS (CHOPPED)


1 CUP GRATED SWISS CHEESE


6 OZ. GRATED PARMESAN CHEESE





After cheeses have melted


ADD: 16 OZ. IMITATION CRAB (I used 24 oz)





POUR OVER: 12 OZ. COOKED LINGUINE NOODLES





NOTE: There's just a little milk left in the can. After I drain the noodles, I pour the remaining milk over the noodles and stir, before I add the sauce. It thickens up considerably after setting a while.





Remember milnot is evaporated MILK








this is sooo easy!!
One of my family favorites take chicken breast fry them in a little olive oil until they are just about done then pour 1 or 2 cans of cream of chicken soup in the pan let the simmer until the chicken is done. Serve over rice with biscuits and a green veggie. Enjoy hope it goes well.
I did this before and it was awesome http://www.123recipes.net/view/66/salmon鈥?/a>
chicken french with small red potatoes and asparagus with hollidaise sauce