Need menu suggestions NOW
bbstx
2 years ago
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Salad 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 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 MoreMenu suggestions for 20 please
Comments (10)One of my favorite things to make is SOOOO easy and feeds alot, Chicken Lime Tacos. You could add a pot of beans and a pan of rice and have the whole meal, and most can be prepared ahead of time. Recipe for Chicken Lime Tacos 5lb bag of boneless skinless chicken breasts 2 limes 2 pkg Taco Seasoning 1 can corn(or 1 cup frozen corn) 1 cup thick and chunky salsa( I somtimes add up to 2 cups) 1 bunch cilantro salt and pepper Turn the crockpot on high and add the chicken breasts. Squeeze the juice of the limes over the chicken and add the taco seasoning and salt. Cook for 4-5 hours on high...then shred the chicken(there will be lots of liquid in there, just leave it) and add the corn, salsa and cilantro and cook for another 30 minutes on high. Serve on flour tortillas with sour cream and cheese and fresh cilantro!! I am asked to bring this to every function I go to because it is SO good. For 20 people you might need to make 2 crockpots full. Marla...See MoreLunch menu suggestions?
Comments (29)This is my twisted version of Tlalpeno Soup. Traditionally it has chipotle peppers in adobo but I don't like them. I tend not to use recipes so this is a "loose" recipe intended for those comfortable with seasoning to taste. It is very adaptable to your own preferences and what you have on hand. Like I said previously, I've dropped the chicken and upped the chickpeas.. I have also added brown rice. The one thing I wouldn't eliminate is the cilantro. I know many people don't care for cilantro but it really makes this particular soup. Ingredients: 1 small onion diced 1 stalk celery diced 1-2 jalapeno, diced 1 roasted poblano pepper, skin removed 1 chicken breast (1 large breast) 6 cups chicken broth (I sometimes swap a cup of tomato juice for a cup of broth) 1 can petite diced tomatoes with chilies (or use fresh italian tomatoes) 1 cup chickpeas 1 c fresh cilantro chopped Add seasonings to taste: oregano chile powder cumin cayenne pepper salt pepper garlic powder (if you prefer minced, add at the very end of the vegetable saute) Directions:1. Shred or dice the cooked chicken. Saute onion, celery, jalapenos in a small amount of olive oil until soft (about 3-5 min). Add chickpeas, tomatoes, chicken and broth. (it should be a fairly brothy soup at this point). Add 1/4 cup or so of the chopped cilantro and seasoning to taste. Be cautious with seasonings at this point-- the spiciness will intensify as it simmers. 5. Let simmer for 30-40 min. Taste again and add seasonings as required. 6. Add remaining cilantro and let simmer 5 min. 7. Serve in bowls and top with some, none or all of the following optional toppings: avocado, shredded cabbage, chopped radish, sour cream. Me? I like just a squeeze of lime....See Morebbstx
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