Foods Final?!


Question: Foods Final!?
For my foods final my group and I have to cook a main dish, a side dish and a dessert!. I can't think of anything to cook!.

What I need is some recipes for any of the following:
A Main Dish
A Side Dish
A Dessert

It needs to be something that can be cooked in 45 minutes to an hour!.Www@FoodAQ@Com


Answers:
i assume you have some knowledge of food preparation!.

not sure how many people you will be feeding so ill write recipes for four!.

main dish:

Shrimp Scampi
1!.5 lbs peeled and deveined shrimp, raw
1 tbsp fresh garlic, minced
juice of 3 lemons, no seeds
1/4 cup chicken broth (or white wine if allowed)
1 tbsp olive oil
4 tbsp whole butter, chilled and cut into small cubes

heat a saute pan over medium-high heat!. add your olive oil and shrimp!. saute until they begin to turn pink (about 3 minutes)!. add your lemon juice, chicken broth and garlic!. simmer for about 3-5 minutes (until reduced by half)!. take off the heat and add you butter slowly while stirring!. sauce will get silky and thick!. season with salt and pepper!.


side dish:

Herbed Linguine
1 package linguine or spaghetti pasta
2 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
2 tbsp olive oil or melted butter
salt & pepper

cook pasta according to package directions (don't overcook)!. drain well and toss with olive oil or butter, herbs, and salt and pepper!. serve at room temp!.


dessert:

Berry Shortcake
1 package prepared shortcakes (sold at grocery store)
1 container vanilla ice cream
1 package fresh strawberries, quartered
1 package blueberries or blackberries
1/4 cup sugar
1/8 cup fresh orange juice
whipped cream (can make fresh by whipping heavy cream in a mixing bowl until very thick)

combine berries, sugar and orange juice in a mixing bowl and stir gently!. let sit for at least 15 minutes!. lay shortcake on a dessert plate and top with scoop of ice cream!. top ice cream with berries and garnish with whipped cream!.


hope this helps!. its quick, easy, and hard to mess up!.Www@FoodAQ@Com

Protien: Pork Tenderloin slather a mixture of Dijon mustard and little ginger before you roast it at 400
Veg: Braised red & green cabbage w/ thin slices of Granny Smith Apples >Sweat it covered on stove top if you're in a hurry
Starch : Boiled small 2" diameter max red bliss or creamer potatoes >use a channel knife to cut a cross shaped grove in the potato
Sauce : The classic apple cider Dijon Mustard yellow raisin sauce
Dessert :Cherries Jubilee
http://whatscookingamerica!.net/CherJub!.h!.!.!.
When you walk in the kitchen
1}get your potato water going
2]get your oven turned on and your meat in the oven
3)get the apple cider up to temp and then have somebody make the sauce>it will hold
4) get the cabbage going
5 )You can peel the apples while the cabbage is cooking !.poach the thin slices separatley and then add them back
Have fun
Plan B
Leave the pork as it is
Change veg to asparagus
Change the starch to wild rice
Change the to green peppercorn
Change the dessert to Bananas FosterWww@FoodAQ@Com

Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)

Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.

2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.

3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.

4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.

5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.

6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.

--------
Unforgettable Chicken Casserole
Makes 6 to 8 servings

3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings

Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.

Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
-----------------------------

Creamy Chicken & Rice Casserole

2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers

In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
---------------------------------

Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006

Prep: 15 min!., Cook: 6 hrs!.

3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley

Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.

Yield: Makes 6 servings
----------------------------

Swiss Steak

1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips

Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.

Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)

Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.

2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.

3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!. Makes 4 servings!.


Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)

Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.

2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese

1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese

Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.

**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour

Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------------
Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F!.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.

In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.

Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.

Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.

Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.

--------------
16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese

Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serve
----
Chewy Chocolate Chip Cookies
2 C!. butter
1 1/2 C!. brown sugar
4 eggs
1 tsp salt
12 oz chocolate morsels
1 1/2 cups sugarWww@FoodAQ@Com





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