Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the BEST meal (something different)to cook for someone special?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the BEST meal (something different)to cook for someone special?),it will help you,my kids.
I want to cook something but I want it out of the box you know. Something a person might not cook everyday. I want it special and how do u make it.
Answers:
Here you go!
LASAGNA SUPREMO: (The Best Lasagna Ever!)
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I taken it to church socials and a casserole contest took 3rd out of 50!!
FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
8 servings
1 hour 45 minutes 45 mins prep
FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.
FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
Other Answers:
Cut up fresh veggies, cook brown rice, slice sirloin in thin strips, fresh minced ginger and garlic and there's a special meal.
eggplant parmesan is easy and tasty
try snake meat
The Best Meal is Shrimp and Corn Soup. Foodnetwork.com has the details.
Source(s):
Me a Cajun
A nice big lasagna...Mmmm
Cook some mac n cheese but kick it up a notch add some lil' smokeys, and its all about the presentation, use a fancy plate and a little garnish sprinkle some parmesano reggiano and some cracked black pepper, and then top it off with a nice glass of boxed red wine!
Honestly, I have not had a good "meal out of the box."
It's sounds like you don't want to put too much time or effort into this task.
If you do a little bit of research, and put in a little bit of time, you can get a great tasting recipe for eggplant parmeasan. It would be something worth the effort--if you really like this person.
NOTE: When you say 'out of the box', I have interpreted your question as 'thinking outside of the box'... not that you are looking for something that comes from a box (ie pre-made food).
A meal is best when you have an appetizer, main dish and dessert (coupled with a good beverage):
Appetizer:
Try some making a dish from a culture different from yours (ie Indian or Thai curries, Italian, Moroccan, Mexican). Something fresh, with lots of flavour/spices/fresh herbs is a great choice!
Main:
Try something fun on the BBQ like shish-kebabs with really interesting morsels of food on them (the traditional foods: beef/pork/chicken, cherry tomatoes, peppers, onion, mushrooms... or new foods: pineapple, zucchini, eggplant, marinated lamb/elk/buffalo, marinated soy, cranberries)...
Dessert:
Create something that is completely homemade and from YOU. For instance, go berry/rhubarb picking, make a homemade crust then use the berries you picked for the filling. If somebody did something like that for me, I'd be sooo appreciative that they went to so much work for it (rather than buying the pie).
Pick a wine/beer/ or other beverage for the meal that compliments the flavours of the meal. Make a test meal first if you have the time and are concerned about how the Real Meal will turn out.
Happy eatings! :)
This is one of my favorite recipies, it is not only easy but is very inexpensive... wash and quarter lengthwise about six red potatoes, put into a baking pan, next cut and remove the skin from a chicken, lay the chicken on top of the potatoes, next sprinkle dried Basil generously on top of chicken and potatoes. Open two cans of chicken gravy and pour over potatoes and chicken, then sprinkle French's fried onions over all of it and some more basil, cover with foil and bake at 400 degree's for one hour, then uncover and bake another 30 minutes. Let stand for 5 minutes, serve with a fresh vegetable and maybe a dinner roll... delicious and easy!!!!
One of My favorite recipes is:
Baked Stuffed Haddock
2/4 pieces of fresh haddock (or another similar white flakey fish)
(make sure the pieces are of equal size, not too big)
4-6oz of crabmeat
1 roll/pkg of ritz crackers(crushed)
1 stick melted butter
garlic powder/onion powder, salt & pepper
1/4 cup milk
the juice of 1-2 lemons
toothpicks.
In a 9x9 (larger for more than 4 fish) greased glass baking dish lay the pieces of fish flat (skin side down) In a separate bowl mix cracker crumbs, crabmeat,spices and just enough of the better to form a light stuffing. Should be able to gently form into a ball. Divide the mixture among the fish pieces equally (form a soft ball and place in the middle of the fish) take each end of the fish and wrap it up and over the stuffing. Hold together with a toothpick. Once all are wrapped pour the 1/4 cup of milk in the bottom of the pan (it keeps the fish from sticking and steams it too) Drizzle the remaining butter and the lemon juice over the fish. Cover with foil and bake 10min at 350 degrees. Remove foil, bake another 5-15 minutes until fish is easily flaked apart with a fork. Serve with a light salad and rice pilaf. DELICIOUS! Enjoy!
Get a London Broil. Heat the oven to 325. Place the steak in a small roasting pan. Prepare Lipton Onion soup mix, using only half the required water. Pour it over the meat, and bake for 1/2 hr, or until meat is desired raw, medium, or well done. Add a salad, and baked potato.
1. I will make a chicken stock out of fresh chicken and when the stock cool, pour 2 cups of stock with 2 cups of uncooked rice in the rice cooker. Add 1/4 teaspoon salt before you hit the cook button.
2. RED CABBAGE WITH OLIVE OIL MARINADE (Appetizer)
Makes 4 servings
Ingredients:
9 ounces (250 gram) red cabbage
3 Tablespoons vinegar
3 Tablespoon olive oil
1 Tablespoon sugar
2 teaspoon soy sauce
Dash of pepper
Methods:
1. Julienne cabbage. Blanch and drain.
2. Mix vinegar, olive oil, sugar, soy sauce, and pepper well.
3. Toss the cabbage in the vinegar mixture. Let stand until cool.
Notes: Be sure to drain cabbage very well before marinating.
3. Make different kinds of vegetables. Stir-fry with Garlic or ginger. Steam, or even boil. For this I use green beans
4. Your optional of meat items. I prefer making slow cooking food. Beef, pork, or chicken stew.
SUPER-SIMPLE BEEF STEW
Prep: 15 minutes
Cook: Low 8 hours, High 4 hours; plus 10 minutes on High
Makes: 4 Servings
Slow Cooker: 3 1/2- to 4-quart
Ingredients:
12 ounces small red potatoes, quartered (about 2 cups)
4 medium carrots, cut into 1/2- inch pieces (2 cups)
1 small red onion, cut into wedges (1/3 cup)
1 pound beef stew meat
1 (10 3/4-ounces) can condensed cream of mushroom or cream of celery soup
1 cup beef broth
1/2 teaspoon dried marjoram or thyme, crushed
1 (9 ounces) package frozen cut green beans, thawed
Methods:
1. In a 3 1/2- to 4-quart slow cooker place potatoes, carrots, onion, meat, condensed soup, broth, and marjoram or thyme. Stir to combine.
2. Cover; cook on low heat setting to 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in-thawed green beans. Cover and cook for 10 to 15 minutes more.
BARBECUE PORK RIBS
Prep: 25 minutes
Cook: Low 10 hours, High 5 hours
Makes: 4 to 6 Servings
Slow Cooker: 3?-to 4-quart
Ingredients:
3 to 3? pounds pork country-style ribs
1 cup catsup
? cup finely chopped onion
? cup packed brown sugar
1 tablespoon Worcestershire sauce
? teaspoons chili powder
? teaspoon liquid smoke
? teaspoon garlic powder
? bottled hot pepper sauce
Methods:
1. Place ribs in a 3?- to 4-quart slow cooker.
2. In a small bowl combine the remaining ingredients. Pour sauce over ribs, turning to coat. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer ribs to a serving platter; cover to keep warm. Skim fat from surface of sauce; pour sauce into a medium saucepan. Bring sauce to boiling; reduce heat slightly. Boil gently, uncovered, until thickened to desired consistency, 5 to 7 minutes (should make about 1 cup). Pass sauce with ribs.
MEXICAN CABBAGE SALAD with Boneless chicken and potaotes.
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold
Then,
Get some fresh chicken breasts, cut it up. Coat it with an egg/water mixture, roll in bread crumbs and bake 30 minutes at 325 degrees.
If you're real lazy, get some shake n bake type coating, and coat the fresh chicken with that mixture. Tastes just as good.
While the chicken is baking, make some fresh mashed potatoes.
If you have a microwave its super easy.
In a microwave safe bowl, add 2 potatoes, washed and cut. Peel if you wish. Poke a few holes in it with a fork.
Fill the bowl with water, put in microwave, cover with saran wrap or waxed paper, microwave on high for 8 minutes.
When the potatoes are done (fork should slide easily into it), carefully drain the water. If you do not have a potato masher, use the fork and break the potatoes down until you can mash it. Add a splash of milk, a gob of butter and a dash of salt. Mix well. For creamier potatoes, add more milk... but not too much milk or it'll turn mushy. Let the potatoes sit 5 minutes before serving.
Then for veggies, you can serve fresh veggies (ie: corn on the cob, carrots) or frozen or canned.. whichever you prefer.
New Orleans red beans and rice is very good. It is in a box or bag on the rice isle. Also add some turkey sausage links or cajun saugage links cut up and it will make a great dish and simple. I make corn or green beans as side dishes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the BEST meal (something different)to cook for someone special?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the BEST meal (something different)to cook for someone special?),it will help you,my kids.
I want to cook something but I want it out of the box you know. Something a person might not cook everyday. I want it special and how do u make it.
Answers:
Here you go!
LASAGNA SUPREMO: (The Best Lasagna Ever!)
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I taken it to church socials and a casserole contest took 3rd out of 50!!
FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
8 servings
1 hour 45 minutes 45 mins prep
FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.
FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
Other Answers:
Cut up fresh veggies, cook brown rice, slice sirloin in thin strips, fresh minced ginger and garlic and there's a special meal.
eggplant parmesan is easy and tasty
try snake meat
The Best Meal is Shrimp and Corn Soup. Foodnetwork.com has the details.
Source(s):
Me a Cajun
A nice big lasagna...Mmmm
Cook some mac n cheese but kick it up a notch add some lil' smokeys, and its all about the presentation, use a fancy plate and a little garnish sprinkle some parmesano reggiano and some cracked black pepper, and then top it off with a nice glass of boxed red wine!
Honestly, I have not had a good "meal out of the box."
It's sounds like you don't want to put too much time or effort into this task.
If you do a little bit of research, and put in a little bit of time, you can get a great tasting recipe for eggplant parmeasan. It would be something worth the effort--if you really like this person.
NOTE: When you say 'out of the box', I have interpreted your question as 'thinking outside of the box'... not that you are looking for something that comes from a box (ie pre-made food).
A meal is best when you have an appetizer, main dish and dessert (coupled with a good beverage):
Appetizer:
Try some making a dish from a culture different from yours (ie Indian or Thai curries, Italian, Moroccan, Mexican). Something fresh, with lots of flavour/spices/fresh herbs is a great choice!
Main:
Try something fun on the BBQ like shish-kebabs with really interesting morsels of food on them (the traditional foods: beef/pork/chicken, cherry tomatoes, peppers, onion, mushrooms... or new foods: pineapple, zucchini, eggplant, marinated lamb/elk/buffalo, marinated soy, cranberries)...
Dessert:
Create something that is completely homemade and from YOU. For instance, go berry/rhubarb picking, make a homemade crust then use the berries you picked for the filling. If somebody did something like that for me, I'd be sooo appreciative that they went to so much work for it (rather than buying the pie).
Pick a wine/beer/ or other beverage for the meal that compliments the flavours of the meal. Make a test meal first if you have the time and are concerned about how the Real Meal will turn out.
Happy eatings! :)
This is one of my favorite recipies, it is not only easy but is very inexpensive... wash and quarter lengthwise about six red potatoes, put into a baking pan, next cut and remove the skin from a chicken, lay the chicken on top of the potatoes, next sprinkle dried Basil generously on top of chicken and potatoes. Open two cans of chicken gravy and pour over potatoes and chicken, then sprinkle French's fried onions over all of it and some more basil, cover with foil and bake at 400 degree's for one hour, then uncover and bake another 30 minutes. Let stand for 5 minutes, serve with a fresh vegetable and maybe a dinner roll... delicious and easy!!!!
One of My favorite recipes is:
Baked Stuffed Haddock
2/4 pieces of fresh haddock (or another similar white flakey fish)
(make sure the pieces are of equal size, not too big)
4-6oz of crabmeat
1 roll/pkg of ritz crackers(crushed)
1 stick melted butter
garlic powder/onion powder, salt & pepper
1/4 cup milk
the juice of 1-2 lemons
toothpicks.
In a 9x9 (larger for more than 4 fish) greased glass baking dish lay the pieces of fish flat (skin side down) In a separate bowl mix cracker crumbs, crabmeat,spices and just enough of the better to form a light stuffing. Should be able to gently form into a ball. Divide the mixture among the fish pieces equally (form a soft ball and place in the middle of the fish) take each end of the fish and wrap it up and over the stuffing. Hold together with a toothpick. Once all are wrapped pour the 1/4 cup of milk in the bottom of the pan (it keeps the fish from sticking and steams it too) Drizzle the remaining butter and the lemon juice over the fish. Cover with foil and bake 10min at 350 degrees. Remove foil, bake another 5-15 minutes until fish is easily flaked apart with a fork. Serve with a light salad and rice pilaf. DELICIOUS! Enjoy!
Get a London Broil. Heat the oven to 325. Place the steak in a small roasting pan. Prepare Lipton Onion soup mix, using only half the required water. Pour it over the meat, and bake for 1/2 hr, or until meat is desired raw, medium, or well done. Add a salad, and baked potato.
1. I will make a chicken stock out of fresh chicken and when the stock cool, pour 2 cups of stock with 2 cups of uncooked rice in the rice cooker. Add 1/4 teaspoon salt before you hit the cook button.
2. RED CABBAGE WITH OLIVE OIL MARINADE (Appetizer)
Makes 4 servings
Ingredients:
9 ounces (250 gram) red cabbage
3 Tablespoons vinegar
3 Tablespoon olive oil
1 Tablespoon sugar
2 teaspoon soy sauce
Dash of pepper
Methods:
1. Julienne cabbage. Blanch and drain.
2. Mix vinegar, olive oil, sugar, soy sauce, and pepper well.
3. Toss the cabbage in the vinegar mixture. Let stand until cool.
Notes: Be sure to drain cabbage very well before marinating.
3. Make different kinds of vegetables. Stir-fry with Garlic or ginger. Steam, or even boil. For this I use green beans
4. Your optional of meat items. I prefer making slow cooking food. Beef, pork, or chicken stew.
SUPER-SIMPLE BEEF STEW
Prep: 15 minutes
Cook: Low 8 hours, High 4 hours; plus 10 minutes on High
Makes: 4 Servings
Slow Cooker: 3 1/2- to 4-quart
Ingredients:
12 ounces small red potatoes, quartered (about 2 cups)
4 medium carrots, cut into 1/2- inch pieces (2 cups)
1 small red onion, cut into wedges (1/3 cup)
1 pound beef stew meat
1 (10 3/4-ounces) can condensed cream of mushroom or cream of celery soup
1 cup beef broth
1/2 teaspoon dried marjoram or thyme, crushed
1 (9 ounces) package frozen cut green beans, thawed
Methods:
1. In a 3 1/2- to 4-quart slow cooker place potatoes, carrots, onion, meat, condensed soup, broth, and marjoram or thyme. Stir to combine.
2. Cover; cook on low heat setting to 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in-thawed green beans. Cover and cook for 10 to 15 minutes more.
BARBECUE PORK RIBS
Prep: 25 minutes
Cook: Low 10 hours, High 5 hours
Makes: 4 to 6 Servings
Slow Cooker: 3?-to 4-quart
Ingredients:
3 to 3? pounds pork country-style ribs
1 cup catsup
? cup finely chopped onion
? cup packed brown sugar
1 tablespoon Worcestershire sauce
? teaspoons chili powder
? teaspoon liquid smoke
? teaspoon garlic powder
? bottled hot pepper sauce
Methods:
1. Place ribs in a 3?- to 4-quart slow cooker.
2. In a small bowl combine the remaining ingredients. Pour sauce over ribs, turning to coat. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer ribs to a serving platter; cover to keep warm. Skim fat from surface of sauce; pour sauce into a medium saucepan. Bring sauce to boiling; reduce heat slightly. Boil gently, uncovered, until thickened to desired consistency, 5 to 7 minutes (should make about 1 cup). Pass sauce with ribs.
MEXICAN CABBAGE SALAD with Boneless chicken and potaotes.
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold
Then,
Get some fresh chicken breasts, cut it up. Coat it with an egg/water mixture, roll in bread crumbs and bake 30 minutes at 325 degrees.
If you're real lazy, get some shake n bake type coating, and coat the fresh chicken with that mixture. Tastes just as good.
While the chicken is baking, make some fresh mashed potatoes.
If you have a microwave its super easy.
In a microwave safe bowl, add 2 potatoes, washed and cut. Peel if you wish. Poke a few holes in it with a fork.
Fill the bowl with water, put in microwave, cover with saran wrap or waxed paper, microwave on high for 8 minutes.
When the potatoes are done (fork should slide easily into it), carefully drain the water. If you do not have a potato masher, use the fork and break the potatoes down until you can mash it. Add a splash of milk, a gob of butter and a dash of salt. Mix well. For creamier potatoes, add more milk... but not too much milk or it'll turn mushy. Let the potatoes sit 5 minutes before serving.
Then for veggies, you can serve fresh veggies (ie: corn on the cob, carrots) or frozen or canned.. whichever you prefer.
New Orleans red beans and rice is very good. It is in a box or bag on the rice isle. Also add some turkey sausage links or cajun saugage links cut up and it will make a great dish and simple. I make corn or green beans as side dishes.
correctness,It's Non-profit and only for informational purposes.
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