Help i don't know what to cook for my mom?!


Question: ok i have taken up the habit of cooking for my mum every Friday but most times i dont know what to cook, ive ran out of ideas and looking for insperation just name some dishes (simple but not too simple)
my mum doesnt like curries or anything remotly hot


Answers: ok i have taken up the habit of cooking for my mum every Friday but most times i dont know what to cook, ive ran out of ideas and looking for insperation just name some dishes (simple but not too simple)
my mum doesnt like curries or anything remotly hot

Shrimp Alexander from Morton's of Chicago

1 C. plain bread crumbs
2-3 tsp. finely minced shallots
2 tsp. finely chopped parsley
1 1/2 Tbsp. finely chopped fresh garlic
Salt and pepper to taste
4 oz. melted butter or margarine
1 lb. jumbo shrimp (8-12) to the pound

Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. Add salt and pepper to taste. Preheat oven to 500oF. Shell and devein shrimp; butterfly. Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.

Place on cookie sheet which has been sprayed with a butter-flavored spray. Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce.
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Macaroni Grill Gemberetti Noci E De Pino

24 Jumbo Shrimp -- peeled and deveined
3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 C. cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- minced, up to 4
Lemon Butter Sauce
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 C. dry white wine
1 C. Heavy Cream
1/2 C. Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons

Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.

Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.

In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
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BUTTERMILK BAKED CHICKEN
--Southern Living 2000 Recipe Hall of Fame

1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted
Garnish: chopped fresh parsley

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
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Pasta with Chicken & Mushrooms

Coarse salt and cracked pepper
? lb. bowtie pasta
1 lb. chicken tenders, tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, halved, stems trimmed
? dry white wine
? cup heavy cream
? cup chopped fresh parsley

Boil pasta in salted water according to package directions. Drain, reserving ? cup pasta water. Return pasta to pot.

Meanwhile, season chicken liberally w/ salt and pepper. In a skillet, melt butter over medium heat. Add chicken, turning once, about 5 min. on each side, until cooked through. Transfer to a plate.

Add mushrooms to pan, season w/ salt and pepper. Cover, cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover, cook stirring until liquid has evaporated, 3-5 minutes more. Add wine, cook until evaporated, about 2-3 minutes.

Reduce to low, add cream and chicken stock, stirring to coat. Transfer to pot w/ pasta; add parsley and pasta water, as necessary. Toss to combine; season again to taste with salt and pepper. Serve immediately.

--Everyday FOOD

How about something like a beef roast baked in the oven with carrots and potatoes. I get a nice chuck roast and just season it with onion, a little garlic powder and salt and pepper. I bake it for 2 hours at 350 degrees then add carrots (I cheat and buy the bags of baby carrots) and potatoes I have cut in quarters. Bake another hour. If you feel up to it, make some gravy using the drippings left in the pan. This is comfort food in my book. If you don't use this I hope you get some useful answers here. Your Mom is one lucky woman!

Try this!

Crispy Tofu and Vegetables


Marinate: 15 minutes

Cook: 9 minutes

View Nutrition Facts Ingredients
1 12- to 16-ounce package light, reduced-fat, or regular extra-firm tub-style tofu (fresh bean curd), drained
3 tablespoons reduced-sodium teriyaki sauce or soy sauce
2 cups fresh snow pea pods (8 ounces)
1/4 cup yellow cornmeal
1/8 teaspoon ground red pepper
2 teaspoons toasted sesame oil
1 medium red sweet pepper, cut into thin strips
1 medium yellow sweet pepper, cut into thin strips
8 green onions, cut into 2-inch pieces
2 teaspoons cooking oil
1 tablespoon white or black sesame seed, toasted (optional)

Directions
1. Cut tofu crosswise into eight 1/2-inch-thick slices. Arrange slices in a single layer in a 2-quart rectangular baking dish. Pour 2 tablespoons of the teriyaki sauce over tofu; turn slices to coat. Let stand at room temperature for 15 minutes.

2. Remove strings and tips from pea pods; cut in half. Set pea pods aside. In a shallow dish combine cornmeal and ground red pepper. Drain tofu, discarding marinade. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides. Set tofu slices aside.

3. Pour 1 teaspoon of the sesame oil into a large nonstick skillet. Preheat over medium-high heat. Stir-fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.

4. Remove skillet from heat; stir in the remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixture to a serving platter; cover and keep warm. Wipe skillet clean.

5. In the same skillet heat the remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2-1/2 to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slices over vegetable mixture. If desired, sprinkle with sesame seed. Makes 4 servings.

Catfish with Black Bean and Avocado Relish

Ingredients
6 4-ounce fresh or frozen catfish fillets, about 1/2 inch thick
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh oregano
2 tablespoons finely chopped green onion
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 15-ounce can black beans, rinsed and drained
1 medium avocado, halved, seeded, peeled, and diced
1 medium tomato, chopped
Lime wedges

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.

2. For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time.

3. Place fish on rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges. Makes 6 servings

Picadillo Chicken Pizzettas

Ingredients
1 6- or 6-1/2-ounce package pizza crust mix
1 cup salsa
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 cups sliced or chopped cooked chicken or turkey
1/2 cup dried cranberries or raisins
1/2 cup pitted green olives coarsely chopped
1/4 cup sliced green onion or chopped onion
1 tablespoon sliced almonds
1 cup shredded Manchego or Monterey Jack cheese (4 ounces)
1 tablespoon snipped fresh cilantro

Directions
1. Heat oven to 425 degrees F. Prepare pizza crust according to package directions. Pat dough into a greased 15x10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese.

2. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally. Makes 24 servings.

Southwestern Noodle Bowl

Ingredients
1-1/2 lb. beef flank steak or beef top round steak, cut into bite-size strips
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. cooking oil
2 cloves garlic, minced
2 14-oz. cans lower-sodium beef broth
1 14-oz. can reduced-sodium chicken broth
6 oz. dried angel hair pasta
2 medium red or yellow sweet peppers, chopped
6 green onions, trimmed, cut in 1-inch bias slices
1/2 cup refrigerated hot-style salsa
1/4 cup snipped fresh oregano
Refrigerated salsa
Purchased pepper seasoning blend (optional)

Directions
1. Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.

2. Add pasta, sweet peppers, and onions to skillet. Cook, uncovered, 2 to 3 minutes,
until pasta is tender. Stir in the 1.2 cup salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix. Makes 8 servings.

Gingered Beef and Vegetables

Ingredients
1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, bias-cut into 1/2-inch-thick slices
1/2 cup bias-sliced green onions
2 cloves garlic, minced
1-1/2 cups water
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
1-1/2 teaspoons instant beef bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red sweet pepper
2 cups loose-pack frozen sugar snap peas, thawed
Hot cooked rice

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic. In a medium bowl, combine the 1-1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper. Cover and cook for 20 to 30 minutes or until thickened, stirring once. Stir in sugar snap peas. Serve with hot cooked rice. Makes 6 servings.

Turkey Lasanga

Ingredients
1 medium-size onion, chopped
2 cloves garlic, minced
1-1/4 pounds ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 container (15 ounces) low-fat ricotta
1 cup Italian-blend shredded cheese
12 lasagna noodles (12 ounces) broken in half
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
1 jar (26 ounces) chunky tomato sauce

Directions
1. In a large nonstick skillet, cook onions and garlic over medium-high heat for
4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and1/2 cup of the Italian shredded cheese.

3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining
1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.

And lots of lots of lots of more! If you want lots of recipes i will send it to you!

Hope i helped!

You are such a sweet daughter! Here are some things you can cook for her. Just run off a copy of the following suggestions for future use:

1. Dinner recipe videos, click this link:
http://www.kraftfoods.com/kf/CookingScho...

2. Foil-Pack Dinners (video):
http://www.kraftfoods.com/kf/cookingscho...

3. Favorite Brand Name Recipes:
http://www.fbnr.com/finder/searchlists/1...

4. Smithfield, Hormel, Armour have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen.

5. Tyson's fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy, a vegetable, cranberry sauce, and Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.

6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat meal into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Be sure to read the booklet that comes with the crock-pot. Here are some recipes for you:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-...
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick...

Shrimp Chow Mien is simple and easy.

A pork loin in the crockpot on low all day sprinkeled with garlic powder
peeled potatroes, boiled, and mashed
make gray from the juice in the crockpot.
SERVE





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