Ziay!

*Snappadee* · 05-06-2008, 10:30 AM

This Mother's Day my entire family is coming over and we're having a sort of meal at our house. Any easy, simple ideas for a nice buffet?

Appetizers, main course, and dessert would be nice!

Valery · 05-06-2008, 10:31 AM

well I don't really know any recipes but down below is a website that you can find a whole buch of morthers day recipes

cmdrbnd007 · 05-06-2008, 10:35 AM

An easy main course and it tastes great would be a pork roast cooked with wine. Put the roast in a casserole dish salt and pepper to taste, cut up an onion on top and add 2 cups of wine, any wine works good. Cook at 350 until internal temp is 160 about 45 min to an hour. You can make some brown gravy from one of those envelope mixes and you have a tasty meat dish that looks, tastes and smells like you spent a whole lot more time on it than you really did. Or try allrecipes.com, I love that website.

maria 48 · 05-06-2008, 06:17 PM

How about deviled eggs, a nice cheese and cracker assortment, lamb chops or breaded chicken breast, green beans or brussel sprouts, scalloped potatos, and macaroon cookies, or lemon cheesecake and fruit for dessert

sama-0 · 05-06-2008, 06:17 PM

Chicken Biryani SUBMITTED BY: Nazia PHOTO BY: SummerRain
"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
US METRIC

About scaling and conversions

INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

READ REVIEWS (47)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Favorite Lentil Soup
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: 8 servings

INGREDIENTS
2 cups red lentils
1 onion, chopped
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 lemon, juiced
1/4 cup chopped fresh parsley
DIRECTIONS
Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

Lemon and Thyme Lamb Chops SUBMITTED BY: Diane PHOTO BY: Allrecipes
"Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread."

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 12 servings

INGREDIENTS
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh thyme
salt and pepper to taste
12 lamb chops

DIRECTIONS
Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
Preheat grill for high heat.
Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness

Pasta with Yogurt Sauce

SERVINGS & SCALING
Original recipe yield: 6 - 8 servings

INGREDIENTS
1 (16 ounce) package pasta
1 tablespoon butter
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts (optional)
2 tablespoons butter (optional)

DIRECTIONS
Cook the pasta in a large pot of boiling salted water until al dente.
Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

elle55407 · 05-06-2008, 06:37 PM

You don't say what time this meal will be served...lunch, brunch or dinner?? That might make a difference in the food I choose.

05-06-2008, 10:30 AM	#1
Snappadee Junior Member Join Date: May 2008 Posts: 1	Any Simple Mother's Day Recipes? This Mother's Day my entire family is coming over and we're having a sort of meal at our house. Any easy, simple ideas for a nice buffet? Appetizers, main course, and dessert would be nice!

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05-06-2008, 10:31 AM	#2
Valery Junior Member Join Date: May 2008 Posts: 1	well I don't really know any recipes but down below is a website that you can find a whole buch of morthers day recipes

05-06-2008, 10:35 AM	#3
cmdrbnd007 Junior Member Join Date: May 2008 Posts: 1	An easy main course and it tastes great would be a pork roast cooked with wine. Put the roast in a casserole dish salt and pepper to taste, cut up an onion on top and add 2 cups of wine, any wine works good. Cook at 350 until internal temp is 160 about 45 min to an hour. You can make some brown gravy from one of those envelope mixes and you have a tasty meat dish that looks, tastes and smells like you spent a whole lot more time on it than you really did. Or try allrecipes.com, I love that website.

05-06-2008, 06:17 PM	#4
maria 48 Junior Member Join Date: May 2008 Posts: 2	How about deviled eggs, a nice cheese and cracker assortment, lamb chops or breaded chicken breast, green beans or brussel sprouts, scalloped potatos, and macaroon cookies, or lemon cheesecake and fruit for dessert

05-06-2008, 06:17 PM	#5
sama-0 Junior Member Join Date: May 2008 Posts: 3	Chicken Biryani SUBMITTED BY: Nazia PHOTO BY: SummerRain "This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste." SERVINGS & SCALING Original recipe yield: 6 to 8 servings US METRIC About scaling and conversions INGREDIENTS 4 tablespoons vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon salt 2 medium tomatoes, peeled and chopped 2 tablespoons plain yogurt 2 tablespoons chopped fresh mint leaves 1/2 teaspoon ground cardamom 1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks 2 1/2 tablespoons vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 teaspoon ground ginger 1 pound basmati rice 4 cups chicken stock 1 1/2 teaspoons salt READ REVIEWS (47) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish. Favorite Lentil Soup PREP TIME 20 Min COOK TIME 20 Min READY IN 40 Min SERVINGS & SCALING Original recipe yield: 8 servings INGREDIENTS 2 cups red lentils 1 onion, chopped 4 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 1 (1 ounce) package dry onion soup mix 1 lemon, juiced 1/4 cup chopped fresh parsley DIRECTIONS Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes. Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth. Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency. Prior to serving add lemon juice and chopped parsley for a little flavor and garnish. Lemon and Thyme Lamb Chops SUBMITTED BY: Diane PHOTO BY: Allrecipes "Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread." PREP TIME 10 Min COOK TIME 10 Min READY IN 1 Hr 20 Min SERVINGS & SCALING Original recipe yield: 12 servings INGREDIENTS 1/2 cup olive oil 1/4 cup lemon juice 1 tablespoon chopped fresh thyme salt and pepper to taste 12 lamb chops DIRECTIONS Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour. Preheat grill for high heat. Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness Pasta with Yogurt Sauce SERVINGS & SCALING Original recipe yield: 6 - 8 servings INGREDIENTS 1 (16 ounce) package pasta 1 tablespoon butter 2 cups plain yogurt 4 cloves garlic, minced 1 teaspoon salt 2 tablespoons chopped fresh parsley 3 tablespoons pine nuts (optional) 2 tablespoons butter (optional) DIRECTIONS Cook the pasta in a large pot of boiling salted water until al dente. Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

05-06-2008, 06:37 PM	#6
elle55407 Junior Member Join Date: May 2008 Posts: 5	You don't say what time this meal will be served...lunch, brunch or dinner?? That might make a difference in the food I choose.

Ziay!

Any Simple Mother's Day Recipes?

Any Simple Mother's Day Recipes?