Main course for a progressive dinner
dcoats
14 years ago
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RECIPE: Progressive Dinner For June 21
Comments (14)I didn't see your second post, GL. I dunno, your cold soup could have been considered a side....it'll be officially summer, so I'm banking on hot and sunny weather. How about a sweet and a savory? I think some gazpacho would go well with the taco dip. We've been playing with different recipes and liked this one pretty well: * Exported from MasterCook * Gazpacho De Los Angeles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 46 ounce Canned tomato juice 1/2 teaspoon Minced garlic 1 Green bell pepper -- minced 1 tablespoon Olive oil 1 Small onion -- minced 1 tablespoon Chopped chives 1 Cucumber -- peeled & minced 2 Drops hot pepper sauce 2 Canned green chiles -- minced 1 tablespoon Worcestershire sauce Salt -- white pepper 1 teaspoon Seasoning blend Lemon wedges Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side. Makes 6 to 8 servings Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 2g Fat (48.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0...See MoreRECIPE: Progressive Dinner: June 28
Comments (14)A rice dish would be nice for a side.... Polynesian Rice Mingle 3/4 c wild rice 1 1/4 c Uncle Bens long grain rice 2/3 c butter (I use 1/2 c) 4 c chicken stock dash garlic salt 3 tbsp minced green onions 3 tbsp soy sauce 1/2 c coarsley chopped macadamia nuts, (cashews are good too) chopped parsley Put wild rice and white rice in casserole dish and pour boiling water over to cover. Let sit 30 min, then strain rice and rinse well. Melt the butter in a large casserole , add drained rice and stir over med heat until all the butter is absorbed, about 5 min. Pour chicken stock over rice and sprinkle with garlic salt, green onion and soy sauce. Stir well, cover and refridgerate up to two days or overnight. On day of serving, remove casserole from fridge two hours before baking. Stir rice, and bake at 375F for 1 1/2 hours , tightly covered. Seal container with foil under lid. When done, stir and sprinkle with nuts and parsley, garnish with orange slices if you wish. Serves 8-10...See MoreRECIPE: Progressive Dinner for July 12
Comments (9)The recipes look wonderful. This isn't a recipe so much, as just do what fancies you at the moment. We have been having variations of this alot. With fruit in season there is nothing more enjoyable than a fresh bowl of fruit topped with a luscious cream sauce. I usually slice up some strawberries. Last time I pitted and sliced up some okanogan cherries, too add to the strawberries, (great combo), then I sweeten them with either an artisanal jam, you want a couple of tablespoons, just so all the berries are coated. Gives them a nice glistening and also a nice sweeteness without being too much. The jam I used last time was a vanilla rhubarb, which went very well with the berries and cherries. Other times I have used maple syrup, or a vanilla coarse sugar that comes in its own grinder, or just plain sugar is fine as well. Can also add some liquer if you wish to give them that extra something. For the cream, In a mixer bowl I usually put in 1/2 to 1 c heavy cream, 1/2 to 1 c mascarpone cheese, 1/4 tsp almond extract,1/2 tsp vanilla, and about 3 tbsp icing sugar, (can add more if you like it sweeter). Then just beat till the mixture forms peaks. (sometimes I omit the almond extract and add in a liquer. Limoncello, chambord, grand marnier, whatever you feel like). To serve the berries I serve them in either dark chocolate cups or waffle cups. Ladle the berries in the cup, top with a few spoonfulls of the cream, and then I usally top with some grated chocolate (Whisper Chocolates, puts out a product, Dark semi-sweet chocolate shavings, that comes in a plastic jar with a shaker lid. It is made with callebaut chocolate and very good). Stick in a mint leaf and you have a great dessert. We have this alot as it is easy to put together and elegant enough for company. Shelley...See MoreMulit-Course Dinner- Help
Comments (34)It's a beautiful table! No faux pas. I only see two condiment dishes, so I assume those are serving pieces, like the vegetable bowl, not part of place settings? Rules (which I don't see broken in your photo): Flatware (American): forks on the left, knife and spoons on the right, knife edge toward plate, forks and spoons first used on the outside working their way in towards the plate. Auxiliary fork and spoon may be placed at the top of the plate (e.g., fish fork and dessert spoon), in the direction as if they swam straight up there from where the bigger ones are (i.e., fork tines pointing right, spoon bowl pointing left). Butter only knives may also be placed above the main plate, but are usually diagonally across the bread plate. Glasses go above the knives and spoons (and diagonally down the right side a bit if need be) in order of (theoretical) largest inmost, so water, (soft drink or mixed drink), red wine, white wine, coffee. Think largest nose space rather than tallest. :) Salad plate to the left of the forks and bread plate above the forks. If there's only one of these, the places can be interchanged depending on what is most comfortable on your table. Nut bowls, individual seasonings and condiments, etc., as well as place cards, go above the plate and auxiliary flatware, wherever they best fit and make an appealing look, though generally the food to the left and seasoning to the right. (That is, if there's a nut bowl and individual salt an pepper the nuts should be left of the S&P, but it might look prettier to put the S&P on either side of the nut bowl, and that's perfectly fine.) If there are several foods, e.g., olives, nuts and compote, they should be arranged left to right in order of when they'll be eaten. But this group is all pretty loosey goosey and goes back to what's practical and what fits and looks best. For any of these rules, there are exceptions and whole different ways of doing things. I only put them up to reassure you that your table is "right". It is also fine to set for the first course and clear between courses. The "rule" for that is that you should replace a dish with a dish as you change courses, but in practicality, you can clear one course completely first. Assuming you don't have a footman for every guest. :) That's why formal place settings are as complex as they are. So there isn't a lot of bustle and asking, "Who needs a fork?" That's definitely family style. :) Plus, a fully set table is a way to show off your pretty things. :)...See MoreBumblebeez SC Zone 7
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