i want a great recipe to make for my girl and her family... any suggestions?

You could make what I made yesterday as long as you can start to marinade it the day before! I made a double recipe of the sauce because we love to use it as a gravy on mashed or baked potatoes. My mother got this recipe out of a magazine back in the 60s. Everyone that has ever tried it has gone home with the recipe!

ROCKY MOUNTAIN BEEF RIBS

In a small saucepan, combine 1 cup catsup, 1 cup water, 1/4 cup red wine or wine vinegar, 1/4 cup diced onion, 1 tsp. minced garlic, 1 Tbs. brown sugar, 2 Tbs. Honey, 1 tsp. dry mustard and 1 tsp. chili powder. Simmer for 20 minutes. Cool.

Meanwhile, sprinkle 3 lbs. boneless beef short ribs with Accent. Pierce meat. Set ribs in single layer in baking pan and pour cooled barbecue sauce over them. Cover and refrigerate overnight, occasionally turning ribs.

Bake at 375° for 1 1/2 to 2 hours turning once. Or grill over medium heat and baste frequently.

We also had the mashed potatoes, green beans, garlic bread made out of a bagette and a nice salad with Boston lettuce.

• Chicken Divan

•

• 2 (10-ounce) packages frozen broccoli, chopped

• 6 cups shredded chicken, cooked

• 2 (10 3/4-ounce) cans condensed cream of mushroom soup

• 1 cup mayonnaise

• 1 cup sour cream

• 1 cup grated sharp Cheddar

• 1 tablespoon fresh lemon juice

• 1 teaspoon curry powder

• Salt and pepper

• 1/2 cup dry white wine

• 1/2 cup freshly grated Parmesan

• 1/2 cup soft bread crumbs

• 2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Marinated Beef Brisket

4 to 5 lb beef brisket

Rub meat side with salt, turn and pour sauce on fat side.

Sauce:

1/2 c ketchup

1/4 c vinegar

1/2 c chopped onion

1 T worcestershire sauce

1 1/2 T liquid smoke

1 T black pepper

Cover completely in foil and place in baking dish or shallow pan (broiler pan) and refrigerate overnight. Bake at 300 to 325 degrees for 30 to 45 minutes. Then reduce to 225 degrees for approximately 6-8 hours.

Sour Cream Enchiladas

2 c cooked chicken, chopped

1 can chopped green chilies, drained

1 can cream of chicken soup

1 can chicken broth

1/2 onion, chopped

1 c sour cream

1/2 lb grated cheese

12 corn tortillas

Mix first 6 ingredients. Alternate layers of sauce, tortillas, and cheese in 9x13 pan. Bake 30 minutes at 350 degrees. Serves 8-10

Hey mate, try a prawn pilau, always good and easy to make - but looks like you've made an effort, it only uses one large pan so less wahing up too!

2 tbsp korma curry paste (Patak's is good)

1 small onion , finely chopped

300g basmati rice , rinsed and drained

700ml chicken stock made from a cube

150g pack cooked peeled prawns , defrosted if frozen

cupful frozen peas

1 red chilli , sliced into rings

handful coriander leaves, chopped

lemon wedges, to serve

Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.

Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.

Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

Ingredients

6 tablespoons butter

1/2 cup flour

1/2 teaspoon pepper

3 1/2 cups 2% low-fat milk

8 ounces monterey jack cheese, shredded

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortillas, old mission restaurant style

Directions

1.FOR THE SAUCE.

2.melt butter in a 2 quart saucepan over medium heat.

3.add flour.

4.cook and stir for 5 minutes(should have a nutty aroma).

5.add 1/2 tsp pepper.

7.add milk

8.add 2 oz. of the cheese.

9.continue to cook until thickened.

10.FOR THE CRAB MIX.

11.lightly chop the flaked imitation crab.

14.mix well in already made sauce.

15.FOR THE ENCHILADAS.

16.lay out the tortillas on a flat surface.

17.place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.

18.place flap of the tortilla over the crab mix and roll.

19.place flap side down onto a plate or in your baking dish.

20.ladle warm sauce over the enchiladas.

21.top with remaining monterey jack cheese.

22.put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

23.watch and do not allow to burn(brown spots).

24.sprinkle with paprika.

also make corn cake.. get a can of cream of crean and a can of regular corn, drain ONLY the regular cook, spray a baking dish and put in oven(preheat of to 425 and put it in there for about 25 to 30 minutes until it is fully cooked.

it is yummy and i make it for my family once a month WE LOVE IT...it is also get with 90 minute rice(the mexican kind)

Purchase a chuck roast and pork roast both Then look in the frozen section and find quail one for each person

you will need about a 1 cup of sherry ( buy something you would like to drink)

onion

Yellow rice mix, frozen english peas, beef broth,

mushroom buttons

1 can whole kernel corn,onion (small) medium green pepper,large tomato, mayonnaise

In a large roasting pan, lightly spray it with pam or cooking oil

have a large skillet cast iron works really great but any will do

put about 1 cup cooking oil in and start to heat on medium

rinse all the meat, salt and pepper all sides, dredge in flour (any kind)

make sure grease is hot, braise each peace of meat to light brown and remove.

your going to cook the pork and roast beef together along with the quail

slice one onion and lay around the meat, half of the green pepper do the same add your mushrooms in now too., then if you have fresh tarragon, lay a few pieces in the roaster on top of the meat,add 1 cup orange marmalade over the meat pour one cup sherry in over your meat,

cover and bake in a preheated 325 degree oven until pork and beef are done and quail is tender.

in the meantime you can prepare your yellow rice mix,using beef broth and can of french onion soup put in a glass baking dish along with one half cup frozen peas stir and place in oven one hour before time to eat

vegetables will float to the top for a nice presentation

Now drain your corn, and put in a bowl, dice some onion and green pepper and your tomato toss all together use salt and pepper and mayonnaise for dressing, chill in a covered dish

Meat- Plate Presentation

Slice several pieces of the pork and beef lay ends over each other, place your quail to two sides of the platter then spoon the sauce with vegetables and mushrooms on top

Salad- Presentation

Rinse some leaves of either lettuce or romaine, and dry, place accross you serving plate so the leaves drap to the sides, spoon your corn salad to the center, garnish with sweet or kosher dill spears and cherry tomatoes

Rice - Presentation

Just before you take out your rice add a couple of tsps of butter around the top.

Dessert

Purchase a New York Style Cheese Cake, and Cherry Pie Filling or Blueberry,, on your plate lay your cheese cake in center, drizzle some of the juice around your plate and spoon a large tablespoon across your cheese cake in the center