Menu suggestions for pot roast dinner
socks
13 years ago
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Comments (13)
glenda_al
13 years agokframe19
13 years agoRelated Discussions
balancing the dinner buffet menu
Comments (8)Ditto about the salad, most people these days seem to expect and enjoy a salad with their meal. A few months ago, I had some of dd's friends over. I put out a bowl of mixed greens. I have a pretty ceramic popover pan (7 cups, for some odd reason), that I filled with things like: dried cranberries, mandarin oranges, nuts, crumbled blue cheese, etc--sort of a salad bar, but since we were eating family style, the multi-cupped serving piece made it easy to pass the toppings. The guests all loved the salad, and really dug into it. As to the second main dish, I'd go with something lighter, remembering that some people don't eat pork for religious or health reasons. And a lot of people don't eat red meat, either. If the idea is to give your guests a real choice, then I'd think chicken or fish, served in a light style, would be a good choice. There's a good orange chicken recipe that's all over the web--google Orange Walnut Chicken and look for a recipe that uses orange juice concentrate. I've made it several times--it's easy, light, and always a hit with guests....See MoreDinner party menu ?
Comments (10)Love the retro idea Stacy..... Stuffed mushrooms are perfect as an appetizer before dinner so are bacon wrapped water chestnuts or ...are you ready...Wendy's olive cheddar nipples! Pate is great too and should be very easy to find. We like the herbed pate or the peppered pate. Cheese ball is also perfect. Oh and don;t foregt chips and dip...using sour cream and French onion soup mix with a shot of Worcestershire's as the dip! As a first course escargot is very retro and perfect with your entree. Then again and old fashioned shrimp cocktail would be perfect too. Hang the shrimp off a glass filled with the shrimp sauce! French Onion soup is very retro too but may be too filling....but sooooo good with something like Wellington! Make small bowls! Bonus you get to use your brown sauce! LOL One of the sides with Wellington would have to be twice baked potatoes. I'd do asparagus as the other. PS: for real fun have Harvey Wallbangers or Singapore Slings for drinks before! LOL Here is my recipe for stuffed mushrooms. Can't recall if I served them to you. Stuffed Mushrooms 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2-2 1/2 cups grated cheddar 1/3 Cup bread crumbs salt Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft....See MoreFall Dinner Menu
Comments (33)Oly, that's a great idea-- and they'll be easy to distribute to the nieces and nephews to take home/back to college too! I just spoke to my nephew-- for a little background, he's the oldest of my brother's kids but he has some developmental issues resulting from a stroke in utero. He is functional but has a lot of struggles as he is an adult with the mental capacity of an 8 yo. He is aware that he is an adult and wants to do adult things but he has a lot off limitations. Anyhow, I described the menu and explained the plan for a "beer garden" theme and he got really excited about some old bay pretzels he had at a recent oktoberfest-- he wanted to bring a small bag he purchased for the party. I explained that a small bag would be hard to share with the whole family but suggested that he come over next week and we'd find a recipe and make a batch. He is so excited-- he told me "I got this, Aunt Beth!" hahah.. I am thrilled to be able to include him in this way. He'll take GREAT pride in coming up with the idea and making them. I am really pleased with how it's all coming together.. again, thank you all for your suggestions and for helping me to work through the details....See MoreHurrying up a too-slow pot roast for TONIGHT’S dinner?
Comments (5)I was going to suggest the pressure cooker. Without a manual, you can still get some good info online. I've included links below to the two most popular sources for pressure cooker recipes. Also, you could search online for the manual that accompanies your particular cooker. Once you get a general recipe for a pot roast that's about the weight of your cut of meat, you'll know how much liquid is needed and how long to cook it. Miss Vickie's Pressure Cooker Recipes Lorna Sass Recipes...See Morecynic
13 years agojel48
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13 years agoJoAnn_Fla
13 years agobulldinkie
13 years agoravencajun Zone 8b TX
13 years agosocks
13 years ago
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