Your Best Dinner Party Recipes?
Comments (22)
11 years agoRelated Discussions
Dinner Party Advice
Comments (14)Barb I 've had the butcher take the bones off and tie them back on. Makes carving a whole bunch easier especially a 7 rib roast. Here's the recipe I'm sure it's from someone here but looks like I didn't keep the name. Hopefully someone will put their hand up. It's a delicious side dish and very elegant. Bonus you can do the onions the day before and the beans can be blanched earlier in the day! PS: I plated the dishes so just mixed the onions and beans together but the presentation described in the recipe would be lovely for a buffet. Green Beans With Carmelized Pearl Onions 36 pearl onions, peeled 3 Tbl butter 3 Tbl brown sugar 1 Tbl balsamic vinegar Salt and freshly ground pepper 1 Lb fresh green beans washed and trimmed 1 Tbl olive oil 1 Clove garlic minced 1. Place the peeled onions in a skillet and pour in enough water to just cover 2. Boil over high heat for about 10 minutes ( I boiled 5 mins) 3. Add the butter and sugar and continue to boil until all of the water is evaporated and the onions begin to cook down 4. Reduce the heat to medium. Continue to cook until the onions brown and the sauce reaches a syrupy consistency. 5. Add the balsamic vinegar and continue to cook until it evaporates. Season with salt and pepper. The onions can be placed in a bowl, covered and refrigerated at this point. Warm them before serving. 6. Place the green beans in a microwave safe dish. Pour about 1 inch of water into the bottom of the dish. Micro on high for 5-6 minutes. The beans should be bright green and just crisp tender. Drain the beans and cover with ice cubes. 7. In a skillet heat the olive oil over medium high heat. Add the garlic and cook for 1 minute. 8. Add the green beans to the skillet and toss to coat. Season with salt and pepper. 9. To Serve - place the green beans on a platter- make a well in the center and place the caramelized onions in the well. Onion tip: peel the onions by slitting the root bottom of each onion with a knife. Drop the onions into boiling water for two minutes. Remove them and place directly into a bowl of ice water to stop the cooking process. The skins will come off easily. Recipe Courtesy of: "At Home In The Kitchen" by Jorj Morgan (a friend of mine from Ft. Lauderdale, FL and a fantastic cook!) ~...See MoreWhat's Your Favorite Recipe for Dinner Rolls?
Comments (14)My favorite right now is Sol's Honey Rolls. The recipe does not call for kneading but I put it into my bread machine anyway, works like a charm: Sol's Honey Rolls 1 Cup milk 1/2 Cup honey 1/2 Cup butter [1 stick] 2 Tsp salt 1 -2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 Cup warm water [110ú-115úF] 2 large eggs lightly beaten 6- 6 1/2 cups All Purpose flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar. As an alternative, I like these and I do them in the bread machine too: Butternut Squash Rolls 1 package (1/4 ounce) active dry yeast 1 cup warm milk (110ð to 115ð) 1/4 cup warm water (110ð to 115ð) 3 tablespoons butter, softened 2 teaspoons salt 1/2 cup sugar 1 cup mashed cooked butternut squash 5 to 5-1/2 cups all-purpose flour, divided In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into rolls; place in two greased 10-in.cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375ð for 20-25 minutes or until golden brown. Yield: 2 dozen. Annie...See MoreDinner tonight - please post your favorite Taco soup recipe
Comments (9)I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!...See MoreDo You Like to Host Dinner Parties? What's Your Secret?
Comments (15)IMHO, you are probably just trying too hard. Lots of good advice above, but here are my own house rules: [1] I only prepare tried and true recipes for entertaining. My go-to entertaining meal is lasagne, which can be made a day ahead and is also a great choice when some of the guests are children. When guests arrive, I simply pop the lasagne in the oven and let it cook while I sit and enjoy my guests. [2] I have one menu star; everything else is simple prep, such as salad, steamed green beans, etc. Since I am not a baker, dessert is often just purchased, but if I were to make dessert, it would also need to fall into the make a few days ahead category. [3] Regarding wine; don't go overboard. There are plenty of great, drinkable wines for [4] Deep clean your house a week before the party. A day before the party, spruce up with a quick vacuum and dusting and re-clean the bathrooms. The day of the party, cleaning should consist only of picking up and spit-spotting. [5] Casseroles and other one dish meals might be considered old fashioned, but they are a real timesaver and host's best friend. Don't discount them. [6] Instead of formal service at the table, consider either setting up a buffet style line so guests can serve themselves, or have the food at the table family style. [7] The dishes can wait, just clear the dining room, rinse and stack in the sink until the next day....See More
11 years ago
11 years ago
11 years ago
11 years ago- 11 years ago
- 11 years ago
- 11 years ago
11 years ago- 11 years ago
11 years agolast modified: 11 years ago- 11 years agolast modified: 11 years ago
Given a stated preference for beef or pork, I would gravitate towards making pork tenderloins. I usually cover them with a homemade spice rub, pan sear them, and then roast until they reach 140 deg F and often serve them with a apricot/onion/madeira sauce.
Here was an attempt at plating them that might not quite come up to dcarch's high standards
- 11 years ago
11 years ago- 11 years ago
- 11 years ago
11 years agolast modified: 11 years ago
11 years ago
11 years ago
11 years ago- 11 years ago
I have a number of favourite "dinner party" recipes. One of my favourites is Chicken Breasts Perigord. They can be prepared earlier in the day and cooked later.
Chicken Breasts PerigordSource: Lucy Waverman
This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.
6 Dried mushrooms1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.
Sauce
1/2 cup chopped onions1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
.
1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.
2.Preheat the oven to 375°F
3.Heat the butter in a frying pan over medium-high heat. Add the
shallots and dried and fresh mushrooms. Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes. Stir in the basil
or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.
4.Divide the filling in six portions. with your fingertips, make a
pocket between the skin and the flesh of each chicken breast. Stuff
the filling under the skin of the chicken breasts. Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.
5.Bake for 30 or 40 minutes, basting occasionally, until the juices run
clear.
6.To make the sauce, in a frying pan, combine the onions and wine. On
high heat, bring to a boil and reduce until you have 1 tablespoon of
liquid.
7.Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavoured.
8.Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes. Season
with salt and pepper and add any juices from the chicken. To serve,
pour the sauce over the chicken breasts.
OPTION: I also add Green Peppercorns to the sauce. I only use dried Green Peppercorns, not brined.
SuziequeOriginal Author