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4 Responses to How can I prepare a big delicious meal for my family.?

1. make mansafe
   http://ts3.mm.bing.net/images/thumbnail.aspx?q=216306816682&id=ee1dcf3e8ed3065ba764ae650e139b2e&index=ch1

   

   omar n
   August 22, 2013 at 2:50 pm
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2. You should make this American classic: FRIED CHICKEN STRIPS!!!!!!!
   You will have to look online and determine the best recipe, but it is the best. Add some french fries and dribble some Ketchup on there and UMMMY!

   

   Habib
   August 22, 2013 at 3:36 pm
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3. Try this herb and spice roast – yummm!

   http://southernfood.about.com/od/ovenroastrecipes/r/r100303a.htm

   great with veggies and yorkshire pudding. Then an easy dessert would be triffle or a self saucing chocolate pudding to compliment 🙂 Let me know if you need these recipes!

   

   Sophie Franks
   August 22, 2013 at 3:44 pm
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4. My favourite is Mushroom Lasagne and Meringues Chantilly.

   Mushroom Lasagne:

   Ingredients

   * Kosher salt
   * Good olive oil
   * 3/4 pound dried lasagna noodles
   * 4 cups whole milk
   * 12 tablespoons (11/2 sticks) unsalted butter, divided
   * 1/2 cup all-purpose flour
   * 1 teaspoon freshly ground black pepper
   * 1 teaspoon ground nutmeg
   * 1 1/2 pounds portobello mushrooms
   * 1 cup freshly ground Parmesan

   Directions

   Preheat the oven to 375 degrees F.

   Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

   For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

   Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

   To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

   Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

   Meringues Chantilly:

   Ingredients

   * 6 extra – large egg whites, at room temperature
   * 1/4 teaspoon cream of tartar
   * Kosher salt
   * 1 1/2 cups granulated sugar, divided
   * 1/2 teaspoon pure vanilla extract
   * Whipped Cream with Orange Liqueur, recipe follows
   * Stewed berries, recipe follows

   Directions

   Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

   In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star – shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

   Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

   Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

   Whipped Cream with Orange Liqueur:

   * 2 cups (1 pint) cold heavy cream
   * 2 tablespoons sugar
   * 2 teaspoons pure vanilla extract
   * 1 tablespoon orange liqueur

   Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don’t overbeat, or you’ll end up with butter!

   Yield: 4 cups

   Stewed berries:

   * 1 half-pint fresh blueberries
   * 3 half-pints fresh raspberries, divided
   * 1/4 cup water
   * 1/4 cup sugar
   * 1/4 teaspoon orange zest
   * 2 teaspoons framboise (raspberry brandy)

   Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

   

   ᵃ$₱!e
   August 22, 2013 at 4:06 pm
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