Website with just menu suggestions?
Annie Deighnaugh
10 days ago
last modified: 10 days ago
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luncheon menu - suggestions/critques please
Comments (3)Sounds great! You seem to have "3" salads though, one meat, and one bread. I think a simple veggie (not a fruit salad or another salad type) but just one very simple vegetable offering may help round out the meal. (Maybe some green beans) You "could" cut out the Caprese (tomato) salad if you wanted to get rid of something. It's often served instead of a green salad. Although, you may try to serve it as a veggie side, it probably won't work because a tomato is really a fruit and can't usually pull off being a real veggie side because of that. If you want to try to stay away form adding a veggie, you could serve the chicken breats in a green type of salad or even in a pasta salad...making it more of a meal..and you could add a soup... But if the meat is served by itself as you have it, you should have a side veggie, probably something green or mixed....See MoreSalad suggestions for this menu.......
Comments (19)I like Lpinks idea of an antipasto. Everyone picks what they want and it is really easy to assemble. Here is a "do ahead" recipe that I make a lot for times like that.... Marinated Antipasto 3 large carrots, cut diagonally into 1/4-inch-thick slices 2 large handfuls fresh green beans 2 cups broccoli florets 2 red bell peppers, roasted and cut into strips 2 yellow bell peppers, roasted and cut into strips a 12-ounce jar peperoncini drained well 3/4 pound black or green brine-cured olives or a ombination 3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets) 1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered 2 7-ounce jars marinated artichoke hearts, rinsed and drained well 2 cans Hearts of Palm, cut into 1/2 inch lengths 1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish Vinaigrette Dressing  about 2 cups, use your favorite recipe In a large saucepan of boiling water blanch the carrots for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Repeat for the Green Beans and Broccoli. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, Green Beans, Broccoli, the roasted peppers, the peperoncini, the olives, the bocconcini, the pepperoni, the artichoke hearts, the Hearts of Palm, Vinaigrette dressing, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature....See MoreMenu Suggestions Please
Comments (19)The Chicken and Stuffing casserole is a favorite, love it! You could use the chicken meat from Sam's roasted chickens to make it easy on you and add a vegetable, salad, rolls, and easy dessert, bars/cookies or cobbler. Wrapping a hot casserole in foil and then in towels or newspaper will help keep it hot. If you have some styrofoam around the house, you could put some on the bottom of the casserole and some on the top after the foil wrapping. One of the caterers here in town uses "hot boxes" with styrofoam lined cardboard boxes to hold foil casseroles for an hour after they are packed. A styrofoam cooler would probably work well too. Here is another family favorite casserole: Hamburger Cheese Noodle Bake Serves/Makes: 8 Ingredients: 1 1/2 pound ground beef 1 can (10 ounce size) tomatoes 1 can (8 ounce size) tomato sauce 3 ounces cream cheese 1 cup sour cream 1 cup grated sharp cheese 8 ounces flat egg noodles 6 green onions salt and pepper garlic Directions: Brown meat and drain. Add salt, pepper and garlic to taste. Add tomato sauce and tomatoes, and simmer 20 minutes. Boil noodles, then drain. Mix cream cheese, sour cream and onions together with the cooked noodles. Mix well. Layer the meat mixture, noodles and grated cheddar cheese in a baking dish, ending with cheese. Bake 25-30 minutes at 400 degrees F. Teresa...See Morestove top menu suggestions - please!
Comments (27)I'd spring for a cheap toaster oven. The one I have will hold a pie plate or a 8x8 baking dish. Plus, you can bake cookies....six at a time! LOL! I did that more than once after my old stove died for the most part. Don't forget about breakfast for dinner. We loved it when we were kids and I still do it for myself now. My DGM always froze here apple pies uncooked, I do the same and they turn out fine. I'm not sure it would work with a crisp as I've never tried it before. This is a great main dish recipe and the first time I've not cooked steak on the grill. Might be a nice dinner for you and DH if the kids are spending the night at a friends house. Add a salad, starch, some good wine and well....you know.. : ) David STEAK DIANE FOR TWO (Mique) Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) 1/2 cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. Closely related to steak au poivre, and best made with truffles (isn't everything?), it is about as straightforward, simple and impressive a high-class dish as you can make. If you and your date are meat eaters, you cannot go wrong with this. The process is easy, nearly foolproof, and gives you a few options. Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon) for two reasons. Tenderloin doesn't have much flavor of its own, so there's nothing to overwhelm with this rich, flavorful sauce. And it is supertender, which makes it a nice cut for a juicy, saucy dish in which you're going to use a knife. A couple of options: You can cook some mushrooms preferably wild, but shiitakes will do nicely along with the shallots, and add a touch of garlic as well, if you like. And you can add a tablespoon or two of Cognac to the cream sauce and ignite it for a bit of a show. But I doubt you'll taste much difference or note a change of behavior; for that, you're better off drinking it....See MoreAnnie Deighnaugh
10 days agolast modified: 10 days agoAnnie Deighnaugh
10 days agoAnnie Deighnaugh
10 days agoAnnie Deighnaugh
9 days ago
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