recipe ideas welcome !!!

have visitors coming to stay next week, the boys are between 50ys and teens.i want to precook a couple of things now,so idon't need to spend to much time in the kitchen,any great ideas ?
also i will be cooking for 9 one night,i like tasty but simple dishes, mainly that could be prepared beforehand.
all sugestions would be greatly apreciated.
ps also deserts.

I will be back

Breezey Breezey wrote:I will be back

aww, thank you breezey, i know how busy you are just now,i do appreciate your time

Hi, (((ROX)))!

"Breezey Breezey wrote:I will be back"
And she will be, too! She is the ideal person [You must be registered and logged in to see this image.] to answer this queston!



It sounds like fun!

Um... the favor I do for those I love is to not cook for them... [You must be registered and logged in to see this image.]

Simple do aheads? Sloppy joe, shepherds pie,chili,
Curried Beef and Rice

• 1 1/2 pounds boneless stew beef, cut in 1-inch cubes
  
• salt and pepper
  
• flour
  
• 1 to 2 tablespoons oil
  
• 3/4 cup hot water
  
• 1 cup rice, cooked according to package directions
  
• 1 to 2 tablespoons curry powder
  
• 1 tablespoon chopped pimiento
  
• chopped parsley, optional
  

Preparation:

Sprinkle beef with salt and pepper; roll in flour. Heat oil in a large skillet over medium-high heat. Brown beef, turning to brown all sides. Add the hot water and bring to a boil. Cover tightly and simmer for 1 1/2 to 2 hours, or until tender. Meanwhile prepare rice according to package directions. Stir in curry powder and pimiento to taste. Toss rice with the meat; taste and adjust seasonings. Garnish with parsley just before serving, if desired.
Serves 4.

Savory Chicken Noodle Bake

• 1 2/3 cups chicken broth
  
• 1 cup milk
  
• 1/4 cup pimiento, drained, chopped
  
• 1 1/2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 2 cups cooked diced chicken
  
• 1 cup frozen peas, thawed under hot water
  
• 1/2 cup fresh grated Parmesan cheese , plus more for topping
  

Preparation:

Preheat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.

jaaj, i USED to be a pretty good cook ,but seem to have lost the art , i might use YOUR recipe !!

Spanish rice, beef stew?
Hmmm... I am thinking...

i'm off to get some beef and chicken,and maybe someting for thick harty soup. wish me luck !!!

Roxanna, honestly... if it were me, I'd be making the shepherds pie, spaghetti and sauce with garlic bread, spanish rice and cheap box mixes from hamburger helper's competitors. lol

Rox,
Oh.. "recipe"... I see... no one endangered that way... [You must be registered and logged in to see this image.]
Lemme think about this...