What are some recipes that I can make?

Question

I need a recipe that I can make for dinner for my parents. I want to make them something special because they are wonderful parents and I love them. :3

**take note that I'm 14 and I am very careful. I have not burned the house down**

Thanks

Answer 1

Try the website http://www.cdkitchen.com

They have some great recipes!

Answer 2

SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)

1 cup pineapple (diced)

1/2 cup celery (diced)

1/2 cup mayonnaise

1/4 cup raisins

1/4 cup walnuts

1/8 cup dried cranberries

2 Tablespoons sweet onion (minced)

2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Answer 3

home made pizza

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water (105°F-115°F)

1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)

3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)

2 Tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

Pizza Ingredients

Olive oil

Cornmeal (to slide the pizza onto the pizza stone)

Tomato sauce

Mozzarella or Parmesan cheese, shredded

Feta cheese

Mushrooms, thinly sliced

Bell peppers, stems and seeds removed, thinly sliced

Italian sausage, cooked ahead

Chopped fresh basil

Pesto

Pepperoni, thinly sliced

Onions, thinly sliced

Sliced ham

Special equipment needed

A pizza stone, highly recommended if you want your pizza dough to be crusty

A pizza peel or a flat baking sheet

A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Method

Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand

Answer 4

Oh how nice and thoughtful. You can make lasagna the recipe is on the back of the lasagna noodle box. Or a fresh green salad with fresh sauteed shrimp. Or to make it really simple you can make them breakfast for dinner. Nothing wrong with pancakes or french toast, even eggs, bacon and toast. Serve with fresh fruit and I'm sure your parents will be happy and thrilled that you've taken the incentive to make dinner for them. Have fun and good luck.

Answer 5

Fettuccine Alfredo

Ingredients:

4 tb Butter

1/2 c Heavy cream

6 tb Parmesan cheese

1 x Salt and pepper to taste

8 oz Fettuccine

Preparation:

Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving.

Serves: 2

Lemon Chicken

Ingredients:

3 lb Chicken pieces

1/4 c Vegetable oil

3/4 c Lemon juice

1 tb Lemon juice

Flour for dredging

1 Lemon; sliced thin

1/2 ts -Salt-pepper

3 tb Brown sugar

1/2 c Chicken stock

Preparation:

Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes.

Serves: 4

Grilled Salmon

1-1/4 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/4 cup and 1 teaspoon soy sauce

1/4 cup and 1 teaspoon brown sugar

1/4 cup and 1 teaspoon water

3 tablespoons and 1 teaspoon vegetable oil

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DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork

Marinated Pasta

INGREDIENTS (Nutrition)

1 (16 ounce) package dry fettuccini noodles

2 tablespoons olive oil

2 teaspoons butter

1 lemon, juiced

2 cloves garlic, chopped

2 tablespoons chopped fresh basil, divided

1 tablespoon chopped fresh parsley

1 tablespoon salt

1 1/2 tablespoons black pepper  



DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 2 cups of water.

Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute.

In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.

Upside Down Chicken Rice

3/8 (6 pound) whole chicken, skin removed and cut into pieces

3/8 medium onion, chopped

7/8 cinnamon sticks

1-2/3 carrots, peeled and cut into large chunks

1/2 cup and 1 teaspoon canola oil

1-3/4 cups and 2 tablespoons long grain rice, rinsed and drained

1/2 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

salt to taste

2 cups and 1 tablespoon chicken broth

1/4 cup and 1 tablespoon chopped almonds

1/4 cup and 1 tablespoon canola oil, divided

1 tablespoon and 2 teaspoons pine nuts

  

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.

Trim any fat off the chicken and wash with water. Place the chicken, onion, cinnamon sticks, and carrots in a pot; fill with water, and boil until the chicken and carrots are done. Reserve the broth, chicken, and carrots.

Remove bones from chicken. Warm 1 1/4 cup canola oil in a large pot over medium-high heat. Place chicken and carrots in the pot; fry for 2 minutes.

In a bowl, stir together the rice, ground cinnamon, pepper, and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken broth. Bring to a boil. Cover, reduce heat to medium, and simmer until rice is tender, 20 to 35 minutes.

Heat 1/2 cup canola oil in a skillet over medium heat. Stir in chopped almonds, and fry until golden. Remove almonds to paper towels, and drain oil.

Heat 1/4 cup canola oil in a skillet over medium heat. Stir in pine nuts, and cook until golden. Drain oil, and remove pine nuts to paper towels.

Over a large dish or tray, flip the rice pot upside down, and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.

Big Smokey Burger

INGREDIENTS (Nutrition)

2 pounds ground beef sirloin

1/2 onion, grated

1 tablespoon grill seasoning

1 tablespoon liquid smoke flavoring

2 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon adobo sauce from canned chipotle peppers

1 chipotle chile in adobo sauce, chopped

salt and pepper to taste

6 (1 ounce) slices sharp Cheddar cheese (optional)

6 hamburger buns

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DIRECTIONS

Preheat an outdoor grill for medium-high heat.

Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.

Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

Answer 6

This is good and easy.

Put a pack of chicken breast in a crock pot

add 2 cans of cream of chicken soup

salt and pepper

turn crock pot on high, and cook for about 4 hours

serve with steamed rice

Yum!

Answer 7

beef stew

1 pound of chopped stew beef

1 green bell pepper

3 washed and peeled carrots

3 washed and peeled stalks of celery

1 can of whole potatoes (slice them but buy them whole because they are cheaper whole)

2 cans of campbell's beef broth

a crockpot

sautee the beef and half of the sliced bell pepper, and half of the other veggies together until the beef is golden brown on the outside you can add half of one of the cans of beef broth to the sautee mix to keep it juicy and flavorful, also, i would add your pepper, salt and whatever other seasonings you want to add at this point.

once the beef is golden brown, add the rest of the veggies and then all of the beef and other veggies to your crockpot.  cook on low overnight or at least for 4 hours.  

serve with fresh french bread, butter, and a salad. you could also do a nice dessert, like cheesecake or a pie.

Answer 8

What kind of food do they usually like. Give us an idea to go on. I can say fish and they may not like fish or they can be vegans.

Answer 9

You might try one of these and serve a nice tossed salad with it and have Cake and Jello for dessert. Good luck. I'm sure your parents will appreciate the fact that you took the time to fix them a meal,no matter what you decide on.

http://southernfood.about.com/od/recipes...

http://southernfood.about.com/od/potroas...

http://allrecipes.com/Search/Recipes.asp...

Answer 10

Italian Appetizer Bites

2 packages (8 oz each) refrigerated crescent rolls

½ pound sliced deli salami

½ pound sliced deli ham

½ pound slide deli provolone cheese

7 eggs

1 cup parmesan cheese

2 jars (12 ounces each) roasted red peppers, drained

MAKES: 32 pieces. PREP: 15 minutes.

BAKE: at 350° for 60 minutes.

Heat oven to 350°. Coat 13x9x2” glass pan with nonstick cooking spray. Unroll 1 package of the crescent rolls and line the bottom of the pan. Pinch seams together.

Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 eggs and the parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture & peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares & serve.

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Bread Dip

1/2 cup mayo

2 cups sour cream

1 lbs corned beef, chopped fine

2 tsp beau monde spice

2 tsp dill weed

2 tbls chopped onion

2 tbls dried parsley

Mix all together and refrigerate at least 2 hours.

I loaf of round, pumpernickel bread. Hollow out the bread into a bowl, cutting the pieces into dipping size. Put the dip into the hollowed out bowl.

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**Grilled Tomato Risotto with Portobella Mushrooms**

1 pound fresh tomatoes, halved and seeded

Drizzle of olive oil

Salt

Freshly ground black pepper

4 medium portobello mushrooms, stemmed and cleaned

1 pound fresh mozzarella cheese, sliced 1/2-inch thick

1 tablespoon olive oil

1 cup chopped onions

6 cups water

1 teaspoon chopped garlic

1 pound Arborio rice

1 tablespoon unsalted butter

1/4 cup heavy cream

1/2 cup freshly grated Parmigiano-Reggiano cheese

3 tablespoons chopped green onions (scallions), green parts only

Preheat the grill to 400 degrees. In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and set aside. Preheat the oven to 400 degrees. Place the portobello mushroom on a parchment - lined baking sheet, cavity up. Drizzle both sides of the mushrooms with the olive oil. Season both sides with salt and pepper. Fan a quarter of the cheese over each cavity of the mushroom. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes. Heat the olive oil in a large saute pan over medium heat. Add the onions. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly. Remove from the heat and stir in the tomatoes. To serve, slice each portobello into quarters. Spoon the risotto into each serving dish. Lay 2 slices of the portobello on top of the risotto. Garnish with parsley

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Chicken Marsala

Ingredients

2 tsps. olive oil

1 medium onion, chopped

1-1/2 lbs. chicken breast halves, pounded to 1/4 inch thickness

1 cup dry Marsala wine

3/4 cup chicken stock

1 Tbsp. cornstarch, or arrowroot powder

salt and pepper, to taste

Instructions

In a large skillet over medium-high heat, heat the oil. Add the onion and sauté for 5 minutes. Add the chicken and cook on each side for 5 minutes. Add the wine and cook for about 4 minutes until the wine looks syrupy. In a small cup, dissolve the cornstarch or arrowroot powder in the stock. Add to the chicken and cook until the sauce is thickened, about 2 minutes. Add salt and pepper to taste

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creamy garlic pasta with mushrooms and prosciutto

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1 cup canned low-salt chicken broth

3/4 cup whipping cream

3 large garlic cloves

1/4 teaspoon dried crushed red pepper

1/2 cup freshly grated Parmesan cheese

1 tablespoon butter

12 ounces crimini or button mushrooms, cut into 1/2-inches pieces

12 ounces penne or other tubular pasta

1 1/2 cups frozen green peas, thawed

8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips

Additional freshly grated Parmesan cheese

Preparation: Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

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Answer 11

http://kraftfoods.com/kf/recipes/cheesy-...

http://kraftfoods.com/kf/recipes/crispy-...

http://kraftfoods.com/kf/recipes/easy-it...

http://kraftfoods.com/kf/recipes/quick-t...

http://kraftfoods.com/kf/recipes/easy-bb...

http://kraftfoods.com/kf/recipes/simple-...

Answer 12

That's nice of you. This is delicious and very easy to make;

Fettuccini Carbonara

5 teaspoons olive oil

4 shallots, diced

1 large onion, cut into thin strips

1 pound bacon, cut into strips

1 clove garlic, chopped

1 (16 ounce) package fettuccini pasta

3 egg yolks

1/2 cup heavy cream

3/4 cup shredded Parmesan cheese

salt and pepper to taste

Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.

In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Serves 6.

You can have some garlic toast or some delicious Caesar salad on the side.

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