What should I make for dinner for a welcome home party?

Question

My dad is coming back from mexico and i want to make a special appitizer, dinner, and desert.

Answer 1

A lot depends on number of people and time you have to do it.

Here is an appetizer I like to make:

Get some very thing sliced ham

Mix creamed cheese and picante sauce.

Spread thinly over the ham and roll it up. use toothpicks to hold the roll in place then slice it. You can also use a layer of lettuce on top of the spread.

As for dinner.... I would try ham or a roast, baked beans and potatoe salad or coleslaw.

Desert could be individual chocolate pies with a garnishment of strawberries.

Answer 2

if you have any idea what his favourite foods are - then that would probably be the best things to make

Answer 3

Seven Layer Fiesta Dip

1 (8 oz) package cream cheese, softened

1 Tbsp. taco seasoning mix

1 cup prepared guacamole

1 cup salsa

1 cup shredded lettuce

1 cup shredded cheddar cheese

½ cup chopped green onions

1 (2-oz) can sliced black olives

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately w/ sturdy corn chips. Refrigerate any remaining dip.

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Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges (optional)

Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

--Ina Garten

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Broccoli-Cauliflower Salad

1 head of broccoli, cut into small pieces

1/2 head of cauliflower, cut into small pieces

1 med. red or sweet onion, sliced.

2 c. of shredded cheddar cheese

½ c. dry peanuts or cocktail peanuts

1/2 c. raisins

Combine the above and refrigerate.

Dressing:

1 cup Mayo

1/4 cup sugar

3 tsp. of red wine vinegar

Mix and refrigerate the following for at least 1 hour, then toss with salad.

Just before serving, top salad with dressing and add 1 pkg. of real bacon bits or 6-8 slices crisp bacon and ½ cup sunflower seeds.

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Greek Roasted Potatoes with Garlic, Lemon and Oregano

1 (5-lb.) bag of potatoes, rinsed, peeled and cut into wedges (any type potato works fine)

1/2 cup olive oil

1 (14-oz.) can chicken broth

Juice of 2 lemons (about 1/3 cup freshly squeezed lemon juice)

4-5 cloves garlic, sliced into slivers

1/2 stick butter, cut into small pieces

Dried oregano

Salt and black pepper

Garlic powder

Paprika

Parsley flakes

1. Preheat oven to 425ºF. Spray a 9” x 13”or larger baking dish or pan with nonstick vegetable spray. Place potatoes in pan and toss with olive oil to coat.

2. Add chicken broth. Pour lemon juice evenly over potatoes. Place the slivers of fresh garlic and butter pieces on the potatoes. Sprinkle generously in the order given with dried oregano, salt, black pepper, garlic powder, paprika and parsley flakes.

3. Cover pan with aluminum foil. Oven-roast the potatoes for about 1 hour. Remove foil and gently toss potatoes with a spatula. Test potatoes by piercing them with a fork. Continue to bake until the potatoes are tender, about 15 minutes longer. The potatoes can also be placed under the broiler for 2 to 3 minutes for a golden brown color. Serve at once.  

Serves 6-8.

--The Advocate, July 31, 2008

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Answer 4

COPPER MOUNTAIN QUICHE

1/2 cup Butter

4 oz. Cream Cheese

1 cup + 2 Tbs. All-purpose Flour (divided)

10-oz package frozen Chopped Spinach

1 cup Cheddar Cheese, grated

1 cup Swiss Cheese, grated

3 whole Eggs, lightly beaten

1/2 cup Mayonnaise

1/2 cup Milk

1/2 jar Bacon Bits OR 10 slices Bacon, crisply cooked and crumbled

8 oz. fresh Mushrooms, sliced

1 bunch Green Onions or Scallions, trimmed and sliced

Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed.

Place the flour mixture in a 10" pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350°F.

Cook the spinach in a pot of lightly salted boiling water, drain well, and chop. Drain the spinach again on paper towels to remove all excess moisture.

In a large bowl, combine the spinach with the two tablespoons flour. Add the cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions.

Pour the mixture into the chilled pastry shell and bake for 1 hour, or until set. Serve warm.

A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows.

Ingredients:

2 cups self-rising flour

2 cups sugar

3 tablespoons cocoa

1 cup Coca-Cola

1 cup butter

1 1/2 cups miniature marshmallows

2 eggs, beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

.

Frosting:

1/2 cup butter

1 tablespoon cocoa

6 tablespoons Coca-Cola

1 box confectioner's sugar, (1pound)

1/2 cup chopped pecans

Preparation:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.

Serves about 16.

Answer 5

dont make anything mexican, hes prolly tired of it lol.

appetizer:  lil smokies sausages

dessert:  brownies with vanilla ice cream on top