I am looking for a dinner recipe that will WOW my mother in law.. (Tried and tested recipe needed!)?

I have an AMAZING recipe for Shrimp Scampi, but I know shrimp can be pricey when not on sale (I always buy the big frozen bags when they go on sale). It is deceptively easy and cooks up pretty quickly, esp if you have done the prep work and have stuff chopped etc earlier. I'd have to write up the recipe (I always do it from my head), so I'll wait until I hear if you are interested to post it.

BTW your dinner with your FIL sounds amazing!!! yum! I can give you another way to cook Filet that is my fav, (that would have been my 2nd suggestion) but figured you guys are steaked out lolol

This dish takes a bit of time to prepare, but it makes a really nice presentation and I always get lots of compliments. I found it years ago in a Taste of Home magazine. When I make it, I prefer using half ground beef and half Italian sausage, but that's just my preference. It could also easily be made with all ground beef and no sausage.

CHEESE-STUFFED SHELLS

1 pound of bulk Italian sausage

1 large onion, chopped

1 package (10 ounces) frozen chopped spinach, cooked and well drained

1 package (8 ounces) cream cheese, softened

1 egg, beaten

2 cups (8 ounces) shredded mozzarella cheese, divided

2 cups (8 ounces) shredded cheddar cheese

1 cup cottage cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon each, salt and pepper

1/8 teaspoon ground cinnamon, optional

20 jumbo shell pasta, cooked and drained.

SAUCE:

1 can (29 ounces) tomato sauce (Or use one 15 oz. Plus one 8 ounce can)

1 tablespoon dried minced onion

1-1/2 teaspoons each, dried basil and parsley flakes

2 garlic cloves, minced

1 teaspoon each, sugar and dried oregano

½ teaspoon salt

1/4 teaspoon pepper

In a skillet, brown the sausage and onion; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon, if desired; mix well.

Stuff shells and arrange in a greased 13-inch X 9-inch X 2-inch baking dish. Combine sauce ingredients; mix well. Spoon sauce over the shells. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 5 minutes or until the cheese melts.

Yield: 8 - 10 Servings

If you like vinegar, then you will like Spanish Pork Chops (no idea why they're call Spanish) 4 – 6 pork chops 1 1/2 - 2 cups cider vinegar 4 – 6 onion slices 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp pepper Fennel seeds Ketchup Pre-heat oven to 350. Pour vinegar in bottom of baking pan. Place pork chops in pan. Add spices to pork chops. Place a slice of onion on each pork chop. Pour some ketchup over each onion slice. Bake for 1 hour. --------------------------------------... Here's a family favorite that I'm making tomorrow night: Oriental Hamburger Rice Casserole 1 cup uncooked rice 1.5 lb hamburger 2 cups diced celery (about 4 stalks) 3 small chopped onions 2 cups boiling water 1 can golden mushroom soup 1/3 cup soy sauce Pre-heat oven to 350. Brown hamburger, onions and celery; Drain off grease. In a small bowl, whisk together the soup and soy sauce. Turn hamburger mixture into a 3 qt casserole dish (2.5 qt works) Mix in rice. Blend in soup mixture. Add boiling water and stir. Cover. Bake for 1 hour.

Olive Martini Chicken (surprisingly easy and delicious!)

Prep time: 10 min; Cook time: 20 min; Ready in 30 min.

Ingredients

* 2 tablespoons olive oil

* 4 skinless, boneless chicken breast halves

* 1/2 teaspoon salt

* 1/2 teaspoon pepper

* 2 tablespoons butter

* 3 cloves garlic, chopped

* 1/4 cup gin

* 1 tablespoon dry vermouth

* 1 teaspoon lemon juice

* 1/4 cup sliced pimento-stuffed green olives

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place chicken in the skillet, and cook until browned on each side, about 5 minutes per side.

2. Reduce heat to medium, and add the butter and garlic. Saute for about 3 minutes. Pour in the gin, vermouth, lemon juice, and olives; simmer for 5 to 10 minutes, until the sauce thickens and chicken juices run clear.

I decided to try this because I had some orange flavored gin in my pantry, and I love olives. Since I had the orange gin, I seasoned my chicken breasts with freshly grated tangerine zest(I had no oranges), milled peppercorns, and salt-free chicken seasonings. I added some finely diced shallots with the garlic too. I also added sliced black olives in with the green olives. In addition to the gin, vermouth, and lemon juice, I added the juice from half of the tangerine I had just zested. I garnished the meal with finely sliced green onion and chopped fresh parsley. I served this with simple, buttered egg noodles, and fresh, crusty bread.

(cooking with booze always makes the meal taste scrumptious! lol)

Rib roast Med rare, au jus, steamed fresh string beans, sautee onions and bacon and add to beans. Ceaser salad and Choc creame pie. Alsi roasted red potatoes. The most costly is the meat, but shop around. I will guarentee you you will have an friend for life. I dont know if that would be good or bad, if you dont want her as a friend serve liver and onions and beets. : )-

Here are a couple of the my favorites to serve for guests, varying in difficulty and preparation time, but all ringers:

Lemon Chicken and Thyme

3 TBSP flour

½ tsp salt

¼ tsp black pepper

4 skinless, boneless chicken breasts

2 TBSP Olive oil

1 medium onion

1 TBSP margarine

1 cup chicken broth

3 TBSP lemon juice

½ tsp thyme

lemon wedges (optional)

2 TBSP chopped parsley (optional)

1. Combine flour, salt and pepper. Coat chicken. Reserve extra flour.

2. In a large skillet, warm 1 TBSP oil over medium heat. Add chicken and brown on one side, about 5 minutes. Add the remaining 1 TBSP oil, turn the chicken and brown well on the 2nd side, about 5 minutes. Transfer the chicken to a plate and set aside.

3. Coarsely chop the onion. Add the margarine to the skillet. When melted, add the onion and stir until softened, 2-3 minutes.

4. Stir in the reserved seasoned flour and cook until the flour is completely incorporated, about 1 minute.

5. Add broth, 2 TBSP lemon juice and thyme. Bring mixture to a boil, stirring constantly.

6. Return chicken to skillet and reduce heat to med-low. Cover and cook until chicken is done, about 5 minutes. Add remaining lemon juice. Garnish with lemon and parsley, if desired. Serve over rice or egg noodles.

Curry Chicken Salad

8 cooked chicken breasts

2 8 oz cans water chestnuts

4 TBSP soy sauce

1 1/3 cups mayo

1 ½ cups seedless grapes

1 15 ½ oz can pineapple chunks

3 TBSP vinegar

1 TBSP curry powder

½ cup sliced almonds, toasted

½ cup chopped green onions

Drain pineapple and water chestnuts overnight. Combine soy sauce, curry and mayo. Let stand several hours. About 2 hours before serving, combine all ingredients. Serve on croissants.

Blackened Chicken Fettucini

1 cup shredded parmesan cheese

1 ½ lbs cooked fettucini

4 6 oz boneless chicken breasts

1 large bell pepper, cut into ribbons, julienne style

1 large red onion, cut julienne style

2 cups fat free half and half

1 TBSP fresh chopped garlic

1 TBSP fresh chopped shallots

¼ cup fresh chopped basil

1-2 tsp each salt and pepper, to taste

Cajun spices

3 TBSP olive oil

8 oz fresh mushrooms, quartered

1 large fresh tomato, diced

4 TBSP butter/margarine

Dust chicken with Cajun spices and sear in a white-hot cast iron pan (preheated on high for 5 minutes). Cook 2 minutes on each side. Place chicken in a baking dish, topped with 1 TBSP butter each and bake at 350, 10-20 min, until cooked through. Cut julienne style.

In a large sauté pan, add 2 TBSP olive oil, garlic, shallots and basil. Saute 1 minute. Add mushrooms and tomatoes and sauté 2 minutes. Add cream, pasta and simmer until mixture is reduced ¼. Add parmesan, salt and pepper. In a separate pan, cook 1 TBSP oil, onions and peppers for 2 minutes. Serve pasta topped with chicken and pepper/onion mixture.

Pork Pozoli

Pork cut in 1” cubes

1/2 -3/4 tsp salt

¼ tsp pepper

4 TBSP flour

1 TBSP oil

1 onion, chopped

1 clove garlic

¼ tsp cumin

1 bay leaf

1 can tomatoes

1 can green chiles

canned hominy

4 cups water or chicken broth

Mix salt, pepper and flour. Coat meat.

Heat oil. Add meat, onion, garlic and brown. Add everything else. Reduce heat and simmer 30-40 minutes.

Corn Dumplings:

2 cups flour

4 tsp baking powder

1 tsp salt

6 TBSP cornmeal

½ cup shortening

1 can corn, drained

1 tsp red pepper flakes

½ tsp cumin

1 tsp chopped, dried parsley

1 cup milk.

Mix dry ingredients. Work in shortening with fingertips. Dump everything in and mix. Dough will be stiff. Spoon by TBSP’s on top of broth. Cover pan. Simmer on low heat 15 minutes. Don’t lift lid!

raw fish. it's easy, just cut it in pieces and serve. only pansies spice up meat with vegetable spices, fry it in vegetable oil and eat it with a vegetable sauce.

try http://allrecipes.com/ they have really suprising and delicious things.