What is on your menu for Mother's Day?!
I'm looking for some inspiration!.
I'm pretty sure I'm making Banana Pudding for dessert!.Www@FoodAQ@Com
I'm pretty sure I'm making Banana Pudding for dessert!.Www@FoodAQ@Com
Answers:
I'm barbequing some home-made hamburgers for my mother in-law!. That's what she wanted because she doesn't have her own bbq and only gets to have it when she visits!.
I'm serving the burgers with a potato and celery dish!.
For my mom we are going out for brunch!.Www@FoodAQ@Com
I'm serving the burgers with a potato and celery dish!.
For my mom we are going out for brunch!.Www@FoodAQ@Com
Spaghetti Bolognaise
Croissant with tuna fillings
Sweet and sour crabs
Grilled slices of marinated chicken
Mushroom soup
Fried broccoli's and other greens
Steamed corn
Steamed/grilled fish
Wedges and fries
Caviar
Cheesecake
Blueberry pie
Chocolate cake
Ice cream cake
Fresh orange
Margaritas
Chocolate shake
Ice blended Mango!.Www@FoodAQ@Com
Croissant with tuna fillings
Sweet and sour crabs
Grilled slices of marinated chicken
Mushroom soup
Fried broccoli's and other greens
Steamed corn
Steamed/grilled fish
Wedges and fries
Caviar
Cheesecake
Blueberry pie
Chocolate cake
Ice cream cake
Fresh orange
Margaritas
Chocolate shake
Ice blended Mango!.Www@FoodAQ@Com
It will totally traditional Indian treat for mummy!
Thats how she likes it ! :)
Lassi - Yogurt Drink
Naan - Indian Bread
Chicken 65 - Starter
Butter Chicken - Gravy
Haleem - Main Dish
n
Shahi Tukray- DessertWww@FoodAQ@Com
Thats how she likes it ! :)
Lassi - Yogurt Drink
Naan - Indian Bread
Chicken 65 - Starter
Butter Chicken - Gravy
Haleem - Main Dish
n
Shahi Tukray- DessertWww@FoodAQ@Com
My mom lives 1500 miles away, and my kids aren't old enough to cook me a meal, so what's on the menu is whatever I feel like when I wake up on Sunday!.Www@FoodAQ@Com
Strawberry Cake, pasta, garlic bread, sausage, and meatballs!. I guess it will be an Italian dinner!.Www@FoodAQ@Com
hmm I might whip up a Mother's Day breakfast!. Some pancakes, sausages, bacon, and french toast and of course oj on the side!Www@FoodAQ@Com
No idea I am the Mom and nobody will be home!.
The restaurants are always full, maybe I will head over to Taco Bell and get a burrito supreme :-)Www@FoodAQ@Com
The restaurants are always full, maybe I will head over to Taco Bell and get a burrito supreme :-)Www@FoodAQ@Com
for mothers day my mom wants steak for dinner!. she wants salad and then for desert she wants strawberry shortcake!.Www@FoodAQ@Com
I'm with you, Tapestry6!. I'll be here alone with my 5 year old!. I'll meet you at Taco Bell!Www@FoodAQ@Com
My 11 year sold will probably be at his dads!.!.so i'll pick up my mom and Clare and Tapestry6 and we are on our way to TACO BELL!. TEQUIERO TACO BELL!?!?:)Www@FoodAQ@Com
Mexican restaurantWww@FoodAQ@Com
Give her a treat and create a feast, she deserves to be spoilt!. Or if you know her favourite foods, make all of themWww@FoodAQ@Com
mango lassi!.!.my mom's favouriteWww@FoodAQ@Com
Any favorite dish of the mother will do!Www@FoodAQ@Com
All of these meals are delicious, AND healthy for you!.!.!. so no need to feel guilty about dessert!
How about a twist on a burger!? This is a nice portabella mushroom in place of a burger!. I know my Mom loves portabella mushrooms!.
1!. 1 clove garlic, minced
2!. 1/2 teaspoon kosher salt
3!. 2 tablespoons extra-virgin olive oil, divided
4!. 4 portobello mushroom caps, stems and gills removed
5!. 4 thick slices country-style sourdough bread, cut in half
6!. 1/2 cup sliced jarred roasted red peppers
7!. 1/2 cup chopped tomato
8!. 1/4 cup crumbled reduced-fat feta cheese
9!. 2 tablespoons chopped pitted kalamata olives
10!. 1 tablespoon red-wine vinegar
11!. 1/2 teaspoon dried oregano
12!. 2 cups loosely packed mixed baby salad greens
Nutrition Info
Per Serving
? Calories: 256 kcal
? Carbohydrates: 29 g
? Dietary Fiber: 3 g
? Fat: 12 g
? Protein: 10 g
? Sugars: 4 g
2!. Cooking Directions
1!. Preheat grill to medium-high!.
2!. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste!. Mix the paste with 1 tablespoon oil in a small dish!. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread!.
3!. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl!.
4!. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side!.
5!. Toss salad greens with the red pepper mixture!. Place the grilled mushrooms top-side down on 4 half-slices of the bread!. Top with the salad mixture and the remaining bread!.
Yield: 4 servings
Or, a nice Pasta Cabonara dish!?
1!. 1 teaspoon extra-virgin olive oil
2!. 3 ounces thinly sliced prosciutto or Canadian bacon, trimmed of fat and diced (1/2 cup)
3!. 2 cloves garlic, minced
4!. Pinch of crushed red pepper
5!. 3 large eggs (pasteurized, if desired)
6!. 3/4 cup reduced-sodium chicken broth
7!. 3/4 teaspoon freshly ground pepper
8!. 12 ounces whole-wheat spaghetti or linguine
9!. 8 ounces broccolini or broccoli rabe, stem ends trimmed, cut into 1/2-inch pieces
10!. 1/3 cup freshly grated Parmesan or Pecorino Romano cheese
11!. Salt to taste
Nutrition Info
Per Serving
? Calories: 320 kcal
? Carbohydrates: 41 g
? Dietary Fiber: 6 g
? Fat: 10 g
? Protein: 17 g
? Sugars: 2 g
2!. Cooking Directions
1!. Put a large pot of water on to boil for cooking pasta!. also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler (see Equipment Tip)!.
2!. Heat oil in a medium nonstick skillet over medium heat!. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes!. Add garlic and crushed red pepper; cook, stirring, for 30 seconds!. Remove from heat!.
3!. Whisk eggs, broth and pepper in the top of the double boiler to combine!. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes!. The sauce may have a few small curdles!. Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle!.
4!. Meanwhile, cook pasta in the boiling water, stirring often, for 5 minutes!. Drop in broccolini (or broccoli rabe) and cook until the pasta is tender but firm, 4 to 6 minutes more!. Drain and place in a large bowl!. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well!. Season with salt, if desired!.
Yield: 6 servings
These steak pinwheels are very pretty and delicious! You can serve them with a nice light pasta, or a good salad!.
1!. 2/3 cup sun-dried tomatoes (not packed in oil)
2!. 2 cups boiling water
3!. 1 pound flank steak, trimmed of fat
4!. 1 clove garlic, minced
5!. 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
6!. 1 cup baby spinach
7!. 3/4 teaspoon kosher salt
8!. 1/2 teaspoon freshly ground pepper
Nutrition Info
Per Serving
? Calories: 183 kcal
? Carbohydrates: 6 g
? Dietary Fiber: 1 g
? Fat: 11 g
? Protein: 15 g
? Sugars: 1 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
1!. Preheat grill to high!.
2!. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes!. Drain and chop!.
3!. Meanwhile, place steak between 2 large pieces of plastic wrap!. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness!.
4!. Rub garlic all over one side of the steak!. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak!. Top with the sun-dried tomatoes and spinach!. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go!.
5!. Carefully rub salt and pepper all over the outside of the steak roll!. Turn the roll so the overlapping edge is on top!. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together!. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each!. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch!.
6!. Oil the grill rack (see Tip)!. Grill the pinwheels 3 to 4 minutes per side for medium-rare!. Use a spatula when turning them to prevent too much filling from falling out!. (Don't worry if the ends of the skewers burn!. They will still hold the pinwheels together!.) Remove the skewers; let the pinwheels rest for 5 minutes before serving!.
Yield: 4 servings
Lastly, this garlic stuffed chicken is one of my favorites!.!.!.!. it's ALWAYS a hit!.
? oil, for greasing pan
? 8 boneless, skinless chicken breast halves
? 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
? 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
? 1 cup milk
? 1 1/2 cups Italian seasoned bread crumbs
? 1/2 cup grated Romano cheese
? 1 tablespoon minced garlic
? 3/4 cup butter, melted
? 2 tablespoons lemon juice
? 1/2 teaspoon garlic salt, or to taste
? 1/2 teaspoon paprika (optional)
1!. Preheat oven to 350 degrees F (175 degrees C)!. Lightly coat a large, shallow baking dish with oil!.
2!. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through!. Place one slice each of Cheddar and cream cheese in the center of each breast!. Close again as if placing between the pages of a book!. Set aside!.
3!. Pour milk into a shallow bowl!. In a separate bowl, combine breadcrumbs and Romano cheese!. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat!. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal!.
4!. Melt butter in a small saucepan over medium heat!. Stir in lemon juice and garlic, and drizzle evenly over chicken!. Season breasts with garlic salt and paprika, if using!.
5!. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear
Whatever you make, your Mom will appreciate the fact you took time to cook for her!Www@FoodAQ@Com
How about a twist on a burger!? This is a nice portabella mushroom in place of a burger!. I know my Mom loves portabella mushrooms!.
1!. 1 clove garlic, minced
2!. 1/2 teaspoon kosher salt
3!. 2 tablespoons extra-virgin olive oil, divided
4!. 4 portobello mushroom caps, stems and gills removed
5!. 4 thick slices country-style sourdough bread, cut in half
6!. 1/2 cup sliced jarred roasted red peppers
7!. 1/2 cup chopped tomato
8!. 1/4 cup crumbled reduced-fat feta cheese
9!. 2 tablespoons chopped pitted kalamata olives
10!. 1 tablespoon red-wine vinegar
11!. 1/2 teaspoon dried oregano
12!. 2 cups loosely packed mixed baby salad greens
Nutrition Info
Per Serving
? Calories: 256 kcal
? Carbohydrates: 29 g
? Dietary Fiber: 3 g
? Fat: 12 g
? Protein: 10 g
? Sugars: 4 g
2!. Cooking Directions
1!. Preheat grill to medium-high!.
2!. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste!. Mix the paste with 1 tablespoon oil in a small dish!. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread!.
3!. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl!.
4!. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side!.
5!. Toss salad greens with the red pepper mixture!. Place the grilled mushrooms top-side down on 4 half-slices of the bread!. Top with the salad mixture and the remaining bread!.
Yield: 4 servings
Or, a nice Pasta Cabonara dish!?
1!. 1 teaspoon extra-virgin olive oil
2!. 3 ounces thinly sliced prosciutto or Canadian bacon, trimmed of fat and diced (1/2 cup)
3!. 2 cloves garlic, minced
4!. Pinch of crushed red pepper
5!. 3 large eggs (pasteurized, if desired)
6!. 3/4 cup reduced-sodium chicken broth
7!. 3/4 teaspoon freshly ground pepper
8!. 12 ounces whole-wheat spaghetti or linguine
9!. 8 ounces broccolini or broccoli rabe, stem ends trimmed, cut into 1/2-inch pieces
10!. 1/3 cup freshly grated Parmesan or Pecorino Romano cheese
11!. Salt to taste
Nutrition Info
Per Serving
? Calories: 320 kcal
? Carbohydrates: 41 g
? Dietary Fiber: 6 g
? Fat: 10 g
? Protein: 17 g
? Sugars: 2 g
2!. Cooking Directions
1!. Put a large pot of water on to boil for cooking pasta!. also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler (see Equipment Tip)!.
2!. Heat oil in a medium nonstick skillet over medium heat!. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes!. Add garlic and crushed red pepper; cook, stirring, for 30 seconds!. Remove from heat!.
3!. Whisk eggs, broth and pepper in the top of the double boiler to combine!. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes!. The sauce may have a few small curdles!. Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle!.
4!. Meanwhile, cook pasta in the boiling water, stirring often, for 5 minutes!. Drop in broccolini (or broccoli rabe) and cook until the pasta is tender but firm, 4 to 6 minutes more!. Drain and place in a large bowl!. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well!. Season with salt, if desired!.
Yield: 6 servings
These steak pinwheels are very pretty and delicious! You can serve them with a nice light pasta, or a good salad!.
1!. 2/3 cup sun-dried tomatoes (not packed in oil)
2!. 2 cups boiling water
3!. 1 pound flank steak, trimmed of fat
4!. 1 clove garlic, minced
5!. 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
6!. 1 cup baby spinach
7!. 3/4 teaspoon kosher salt
8!. 1/2 teaspoon freshly ground pepper
Nutrition Info
Per Serving
? Calories: 183 kcal
? Carbohydrates: 6 g
? Dietary Fiber: 1 g
? Fat: 11 g
? Protein: 15 g
? Sugars: 1 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
1!. Preheat grill to high!.
2!. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes!. Drain and chop!.
3!. Meanwhile, place steak between 2 large pieces of plastic wrap!. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness!.
4!. Rub garlic all over one side of the steak!. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak!. Top with the sun-dried tomatoes and spinach!. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go!.
5!. Carefully rub salt and pepper all over the outside of the steak roll!. Turn the roll so the overlapping edge is on top!. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together!. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each!. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch!.
6!. Oil the grill rack (see Tip)!. Grill the pinwheels 3 to 4 minutes per side for medium-rare!. Use a spatula when turning them to prevent too much filling from falling out!. (Don't worry if the ends of the skewers burn!. They will still hold the pinwheels together!.) Remove the skewers; let the pinwheels rest for 5 minutes before serving!.
Yield: 4 servings
Lastly, this garlic stuffed chicken is one of my favorites!.!.!.!. it's ALWAYS a hit!.
? oil, for greasing pan
? 8 boneless, skinless chicken breast halves
? 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
? 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
? 1 cup milk
? 1 1/2 cups Italian seasoned bread crumbs
? 1/2 cup grated Romano cheese
? 1 tablespoon minced garlic
? 3/4 cup butter, melted
? 2 tablespoons lemon juice
? 1/2 teaspoon garlic salt, or to taste
? 1/2 teaspoon paprika (optional)
1!. Preheat oven to 350 degrees F (175 degrees C)!. Lightly coat a large, shallow baking dish with oil!.
2!. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through!. Place one slice each of Cheddar and cream cheese in the center of each breast!. Close again as if placing between the pages of a book!. Set aside!.
3!. Pour milk into a shallow bowl!. In a separate bowl, combine breadcrumbs and Romano cheese!. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat!. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal!.
4!. Melt butter in a small saucepan over medium heat!. Stir in lemon juice and garlic, and drizzle evenly over chicken!. Season breasts with garlic salt and paprika, if using!.
5!. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear
Whatever you make, your Mom will appreciate the fact you took time to cook for her!Www@FoodAQ@Com