Cooking for family, help!?!

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Hi Greg,

I'm looking also for the best recipes for my family. Finally, I found this cookbook that surely can help you too. It will really saves your time and money. Each recipe is written in fine detail, right down to the exact proportions and amounts of ingredients you should use.This will be an opportunity for you to learn some solid, surefire and failsafe cooking.

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I see you like to cook. We all like to eat out at restaurants but in today's economy it is one of those things that is getting to expensive to do anymore. If you are looking to duplicate their favorite restaurant recipes I really like this program America's Secret Recipes. It shows you How to Make Your Favorite Restaurant Dishes at Home! I also read that some of the popular restaurants are upset with this guy and are trying to force if off the market. Check it out it might be something you can use.

http://seatlerestaurants.com/recipes.html

I suggest pizza. You can make it or have others make there own individual pizzas. Put out lots of veggies for toppings, meats if you want but not necessary. A nice big green salad, cookies for dessert. Of course a big jug of red wine. Italian preferred.

If you like food and enjoy cooking as I very much do. I just purchased online a great recipe guide. I have cooked some excellent dishes. I can't believe how my everyone I know is complimenting me on how good the food is.
God bless.

http://bit.ly/i3r1J3

how about a big pot of chicken and dumplings and a dessert!

http://www.bettycrocker.com/recipes/chic…

Baked bbq chicken with sweet potato fries and green veggie.

chicken breasts boneless flattened done in skillet and deglazed with marsala

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I have totally been in that spot soooo many times! I think the best thing you could do is serve up a delicious chicken dish.. this one is always a crowd pleaser and you can make more to accommodate more people. It's simple and painless...

INGREDIENTS
- chicken breasts, 1 per person
- 3 red bell pepper
- 2 healthy handfuls of parsley
- 2 lemons
- 4 cloves of garlic
- 2-3 cups of chicken stock, or water
- olive oil
- salt & pepper
- something to roast it in

INSTRUCTIONS
Dice up the red pepper and chop up the parsley. Put them into a smallish bowl. Juice the lemon into the bowl (dont worry about seeds). Finely chop the garlic, pull it if you want, and add that to the bowl. Add some Olive oil, 1-2 tbsp. Mix this all together. You should have a good aroma going. Season with salt and pepper.

Make sure to keep the lemon halves. Chop them into 1/8 pieces and leave to side. Get your dish ready and toss the chicken breasts in them. Space them out enough so that they don't touch. Pour in the chicken stock so it fills the dish a centimeter or whatever. Add / substitute water if you want.

Score the chicken breasts with a sharp knife. Now take your red pepper mixture and spoon it on top of the chicken breasts. Be as generous as you possibly can. Toss the lemon wedges around the pan and top with some Olive Oil, Salt, and Pepper. It should be really colorful at this point. Throw it in a hot oven (at like 350ish) until it's done. I don't really know how long it takes so i usually just feel it out (you can cut a breast open to make sure it isnt pink). When youre done, serve it and try to keep as much of the red pepper stuff on top as possible.

http://www.freechickenrecipe.com

The cranberry sauce makes this look a little off in color but it tastes very good.


Chicken and Stuffing Bake
Serves 4

1 (16-ounce) can whole-berry cranberry sauce
3/4 cup low-sodium chicken broth
1/4 cup half-and-half
1 large egg , lightly beaten
Salt and pepper
3 tablespoons unsalted butter
1 onion, chopped fine
1 celery rib , chopped fine
5 cups dried cornbread stuffing mix
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk cranberry sauce, broth, half-and-half, egg, ? teaspoon salt, and ? teaspoon pepper in large bowl. Melt 2 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir vegetables into cranberry sauce mixture. Fold in cornbread stuffing; set aside.

2. Pat chicken dry with paper towels and season with salt and pepper. Melt remaining butter in now-empty skillet. Cook chicken until golden brown, about 3 minutes per side. Cover chicken with stuffing mixture and bake until stuffing is golden brown and meat registers 160 degrees, 10 to 12 minutes. Serve.

RELATED LINKS

cookscountry.com

I would do a meatless baked spaghetti with wheat noodles, Garlic bread, and a Cesar Salad. If you are looking for a quick way to do this, then just buy a jar of marinara, but before you put it in the pan to heat add 1 onion, about 2-3 cloves of garlic with some olive oil. Let it sit in the pan from 5-6 minutes (stirring frequently), then add your sauce, and let it cook together for about 20 minutes on medium heat. While the sauce is cooking, start your wheat noodles. When everything is finished drain your noodles and lay them in the bottom of a deep baking dish, and then put your sauce over it, grate romano, parmesan, and asiago cheese on the top. Put this in the oven long enough to let the cheese melt.

I have yet to disappoint anyone with this dish. Its healthy and delish!

Greg...Greg...Greg... Rather than going with chicken may I suggest this non spicy appetizer and all american main?

Eggplant Tobacconata

1/2 cup virgin olive oil
2 large white onions, chopped in 1/2-inch dice
2 tablespoons fresh cigarette tobacco
3 tablespoons currants
4 medium eggplant, cut into 1/2-inch cubes
2 tablespoons sugar
1 teaspoon cinnamon
2 teaspoon fresh thyme leaves or 1/2 teaspoon
1 cup Heinz ketchup
1/3 cup balsamic vinegar
Salt and freshly ground pepper
5 sprigs mint, chopped

Directions

In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until almost smoking. Add the onions, tobacco, currants and chili flakes and saute until sof.

Add the eggplant, sugar, cinnamon, and continue to cook for 5 more minutes. Add the thyme, ketchup, and balsamic vinegar. Bring the mixture to a boil and than back things off to a simmer for 15 minutes. Remove from the heat and allow to cool to room temperature, Dole it out in small dishes and serve crusty bread.

Main:

Spaghetti Bolognaise

1 box of spaghetti (#8)
2 lbs of bologna carved into bite size chunks
2 quarts of mayonnaise
1 stick of butter
1 tsp of ground nutmeg
1 clove garlic, minced
1 tbsp olive oil

Add the olive oil to a well heated skillet along with the minced garlic and nutmeg. Add in the bologna chunks and lightly saute over medium heat until slightly browned. Remove from heat and allow to cool to room temperature in a bowl. Next add in the mayonnaise and completely combine. Boil up the box of spaghetti, drain and stir in a stick of butter. Allow to cool slightly before combining with the sauce and serve

You're on the money with a chicken dish. Pretty much everybody likes roasted chicken, so why not buy a good sized birdy and stuff it with a quartered lemon and an onion, sliced; then quarter one medium potato and slice diagonally 1 carrot per person; toss with a touch of oil, salt and pepper, put veg in pan. Dry chicken well and rub with some oil or a little melted butter and give it a dusting of paprika and pepper and set chicken atop veg. Roast 2 hours at 325. Squeeze the roasted lemon into the completed veg; retaste for salt and pepper. Have some applesauce and a salad; dinner's done.