Return to the Recipe Exchange Forum | Post a Follow-Up

 o
LOOKING for: catering menus and recipes

Posted by eileen_launonen (My Page) on
Fri, Feb 18, 05 at 11:03

Im in the midst of compiling recipes and menu ideas for the catering business im hoping to open. What I need is tried and true recipes that are not expensive to make so not to burn up my profits. These menues are basically for partys like christenings birhdays graduation baby/bridal showers so a dish like Peking Duck is not necessary but baked ziti is...you guys get me. Anyway I need to make menus that I will hand to customers for there buffet choices which they will have a choice of an all hot buffet a all cold buffet a half hot half cold buffet and this will be priced per person. i will also offer a specialty page for people who want to purchase a fully tray of Clams Casino or Italian Rice balls This list will include more diificult recipes whicch will pay by the tray. Any help will be appreciated as I have 42 papers in front of me and due to my excitement I have over 100 different ideas....WHAT DO YOU WANT TO SEE ON A BUUFET TABLE AT A STANDARD PARTY????????????? Also too I will offer a brunch menu.....REMEMBER not fancy fancy TIME IS MONEY!!!!


Follow-Up Postings:

 o
RE: LOOKING for: catering menus and recipes

Wow, I'll have to think about this, Eileen.

For Brunch, though, I'd nominate Woodie's Creme Brulee French Toast. It's good, it's easy to do ahead of time, it can be made with day old bread (which I'm sure you'll have some of, it never all gets eaten off a buffet), eggs are cheap. It makes its own syrup so you wouldn't need that extra item and I haven't met anyone that doesn't like it.

Annie


 o
RE: LOOKING for: catering menus and recipes

Mastociolli from Danne
Cook one pound of mastociolli noodles adding 1 cup of oil to the water and some yellow food coloring. ( I sub a generous pinch of tumeric)Drain, and rinse with cold water and drain again, pour on dressing and allow to sit overnight in the refrigerator before serving.
Dressing:
3 cups cider vinegar
1 1/2 cups sugar
1 tsp. ground pepper
1 tsp. Accent (Im allergic and omit this)
1 tsp. garlic salt1 tsp. garlic powder
2 Tablespoons. Yellow prepared mustard
1 1/2 medium onions coarsely chopped (you want pieces big enough not all to sink to the bottom)
1 cucumber, diced
1 T. chopped parsley (Fresh if you have it)
1 small jar of pimento chopped
1 tsp. dried oregano

Crunchy Pea Salad
Ingredients, most to least:
Peas ...frozen un cooked
Celery, small dice
Chopped water chestnuts
Mayonnaise
Sour Cream
Chopped green onion
Lightly toasted pine nuts
Salt, pepper

A whole poached salmon on a platter with this sauce on the side:
GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.

And an old favorite....maybe dated....but maybe so old it's new again, curried fruit.
In a large baking dish, spread canned drained fruit. I like peach halves in light syrup, pear halves, pineapple chunks apricot halves and red cherries ( not marischino!)....all in light syrup or own juice and all drained. Arrange nicely in a baking dish, no more than 2 layers deep and make the sauce:
Melt a stick of butter with a cup of brown sugar and stir in a rounded teaspoon of curry powder and a 1/2 tsp ground ginger....pour over the fruit and bake at 350 until bubbley and slightly browned on top. That sauce recipe makes enough for a 8 1/2 by 11 dish. I have a dish large enough to make enough for about 40 people.
And do you know the rolade...a rolled souffle? It's in Julia Child's Way to Cook. I have made a bunch of them for a brunch with a spinach mushroom filling and served with a tomato sauce. easy....make ahead and reheat....good and very pretty.
I have more but no time right now.
Linda C


 o
RE: LOOKING for: catering menus and recipes

I thank you and I certainly already had Woodie Creme Brulee french Toast on the list actually it was one of the first things I wrote down...again Thanks to you and woodie


 o
RE: LOOKING for: catering menus and recipes

I'm sure you'll do great with your new venture, Eileen. I have a good recipe for lobster beggar purses, but not sure if you're interested in appetizers.
CHILLED BEEF TENDERLOIN WITH CAPER HORSERADISH CREAM (SERVES 10-12)
Beef:
2 TBL dried rosemary, crumbled
3 TBL cracked black pepper
1/4 cup soy sauce
4 TBL butter, softened
1 clove garlic,crushed
2 beef tenderloins (3-4 lbs trimmed)

Sauce
1 1/4 cups mayonnaise
1 1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained
Freshly ground pepper

Combine first 5 ingredients to make a paste. Rub paste on all sides of beef. Refrigerate 1-2 hours. Place meat in roasting pan & place in a preheated 500 oven. Reduce heat to 400 immediately. cook approximately 40 minutes (meat l\thermometer will register 140 for rare.) Let beef cool, refrigerate until well-chilled before slicing. May also be served warm, if desired.
For the suace combine mayo & next 4 ingredients. Chill. Serve with sliced beef tenderloin.~~

ITALIAN EGG BAKE (serves 10)
1 lb sweet Italian sausage
1 tsp butter
1/2 medium red onion, chopped
8 oz mushrooms, sliced
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
8 oz mozzarella
2 medium tomatoes, peeled & chopped

Preheat oven to 400. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside.
Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender.
In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan. Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

I'll post more a bit later. Do you also want desserts?


 o
RE: catering menus and recipes

GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450 oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350 for 30 minutes.~~

TRIPLE CHEESE MACARONI (serves 8)
2 1/2 cups elbow macaroni
Salt to taste
6 oz sharp Cheddar, shredded
6 oz Monterey Jack, shredded
5 TBL + 1 tsp butter, softened
3 oz cream cheese, softened
1 1/2 cups evaporated milk
2 TBL + 2 tsp butter
1 cup fresh bread crumbs
1 TBL melted butter
1/2 tsp paprika
Cook the macaroni in boiling salted water per pkg directions; drain.
Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp butter & mix well. Spoon into a buttered shallow 3 qt baking dish.
Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk. Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter.
Bake in a preheated 425 oven for 20-25 minutes or until bubbly.
Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add the cream cheese mixture until just before baking.~~

SWEET & SOUR SQUASH (serves 8)
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 cup olive oil
1 tsp salt
1 tsp pepper

Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

COMPANY BRUNCH (serves 8)
5 sourdough English muffins, split (or regular ones)
1 cup shredded Cheddar
1 cup shredded Swiss cheese
1 lb breakfast sausage, cooked, drained, crumbled (or crisp bacon or chopped ham)
12 eggs, lightly beaten
2 cups milk
1/3 cup chopped parsley
1/3 cup chopped green onions with tops
1 cup sliced fresh mushrooms
Arrange the muffins in a buttered 9x13" baking dish. Sprinkle with the Cheddar & Swiss cheese & sausage. Beat the eggs, milk, parsley & green onions in a bowl until mixed. Pour over the prepared layers. Chill, covered with foil for 8-10 hours. Sprinkle w/the mushrooms. Bake in a preheated 350 oven for 50 minutes or until set. Let stand 10 minutes before serving.~~From Texas Ties


 o
RE: LOOKING for: catering menus and recipes

Eileen, I take care of business lunches as part of my job and have a very good relationship with a wonderful local caterer. Her food is so delicious and the presentation adds so much to the enjoyment. I can email you some ideas from her menu if you would like, but unfortunately not her recipes, she keeps those to herself.

This recipe is I think very close to her Chicken Dijon. I order it with rice pilaf, a green vegetable, salad, rolls, dessert, and tea. It is always a hit.

Angel Arbor Chicken Dijon

1/2 cup all-purpose flour
1 t. salt
1/4 t. pepper
8 large bonless, skinless, chicken breast halves
2 TB butter
2 TB oil
3 TB butter
3 TB all-purpose flour
3 TB Dijon-style mustard
1 1/2 cups milk
3/4 cup dry white wine
1/2 t. dried tarragon leaves
1 t. salt

Heat oven to 350 degrees. Mix 1/2 cup flour, 1 t. salt, and the pepper in a plastic bag or bowl and dredge or shake the chicken in the mixture to coat each piece. Saute chicken in a large skillet containing the 2 TB oil and 2 TB butter, until golden.

Melt the 3 TB butter in a medium saucepan. Whisk in the 3 TB flour and the mustard. Stir in the milk and wine quickly. Add salt and tarragon leaves and cook, whisking constantly until mixture bubbles and thickens.

Pour sauce over chicken in a 9x13 baking dish. Bake covered tightly with foil for 30 minutes. Arrange chicken on a serving platter and spoon sauce over the top of each chicken breast. Serves 8.

Note: my caterer friend uses cornstarch instead of flour to dredge the chicken; she also cuts each chicken breast into strips rather than serving them whole. Strips are easier to spoon w/ the sauce over the rice and they are easier to eat, especially if it is a stand-up buffet.

Not to rain on your parade, but have you checked into Board of Health regulations on selling food made in your home to the public? I remember seeing on tv where one couple bought a commercial mixer and oven and used it in a separate room of their house to make bread and sell in stores. Every state is different, but it might be wise to check into this.


 o
RE: LOOKING for: catering menus and recipes

Wow, great recipes here!! I love that triple cheese macaroni and cheese!! While I have nothing to offer at the moment, I wish you good luck with your new venture!

Janice


 o
RE: LOOKING for: catering menus and recipes

thanks keepem coming!!!


 o
RE: LOOKING for: catering menus and recipes

good luck to you in your new venture! it always seems to me as if there aren't any vegetable dishes of interest. i've never doubled or tripled this recipe but it's easy and very good and think would "hold" fairly well. (i have made this many times but always cut way back on the olive oil)

Fresh Green Bean Ragout (Fasolakia) from the krinos food site

1/3 cup olive oil
2 large red onions, peeled, halved and thinly sliced
2 garlic cloves, peeled and minced
2 pounds fresh string beans, trimmed
3 medium potatoes, peeled and halved or quartered
1-2 small fresh or dried chili peppers (optional)
1 cup chopped plum tomatoes
Salt, freshly ground black pepper, to taste
1/2 cup chopped fresh parsley
2 tablespoons red-wine vinegar
1/2 pound feta

1. Heat olive oil in a large pot and saute the onions and garlic until wilted, about 7 minutes. Add green beans and toss to coat. Cover the pot, reduce heat, and let green beans steam in the oil for 10 minutes. 2. Add the potatoes and chili pepper to the pot, and toss to coat. Pour in the tomatoes, season with salt and pepper, and add enough water just to cover the beans. Cover and simmer for 1 hour, until beans and potatoes are very tender. Five minutes before removing from heat, add parsley and stir in vinegar. Adjust seasoning with salt and pepper. Serve warm or at room temperature with wedges of feta cheese on the side. Yield: 4-6 servings

or how about a platter of whatever sorts of roasted veggies you like? here's one of our favorite combos:
Roasted Veggies

6 parsnips, peeled and quartered
6 carrots
2 or 3 shallots, peeled and halved
2 medium onions, cut in wedges
3 or 4 bakers, cut into wedges

Mix together and drizzle over the veggies:
2 tsp rosemary
1 T thyme
2 T oil
2 T butter
a little lemon juice or balsamic vinegar

Bake a 400 for an hour or until tender

i recently went to a retirement party and the best thing on the buffet was a chicken marsala--plenty of recipes floating around for that one. and i also think some of those "comfort food" sorts of dishes would hold well without too many worries. i'd never cooked a brisket until carol posted this and it's now a favorite here...

Brisket carol (dishesdone)

1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chili sauce (I use Heinz)
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer
Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chili sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 3 to 4 hours. When the meat is tender, remove foil and bake uncovered for an additional 35 to 40 minutes. Chill the brisket separately from the gravy. Puree the gravy while hot. Use more onions if you want to. I puree it sometimes but most times I don't, I like onions in the gravy.


 o
RE: LOOKING for: catering menus and recipes

I think alot is going to depend on how you're doing the "serving"---there's alot that holds up well as "plated" but ends up "messy" if people are serving them selves from buffet dishes. And it's much easier to control serving size with plated meals--when we've served buffet style we always figure for an extra 10 "servings" in the price --that takes care of the "waste" too--you know -the butter, gravy,breads, leftover 1/2 cheese bricks that you legally & for health reasoons have to throw out.

On buffets it's easy to get some control in serving sizes & a bit of "elegance" in your presentation by using "edible containers"--belgium endive leaves as cups ,puff pastry shells, cream puff shells, large pasta shells , toast "cups", raw vegetable cups from different colored sweet peppers -lots of different colored tomatoes out there now too.

It's easier to fill and replace smaller platters/serving dishes, those refilled or replaced
platters keep the elegant appearance of the function, rather than a half empty messy table.

Cold sliced turkey or ham from from a whole baked ham looks much better than deli cuts of same & can be just as cheap for you to use ( not counting your time of course).

And a little "special" sauce , gravy, flavored whipped cream or flavored cream cheese can sometimes add that bit of "finishing" touch to make a dish special---a drizzle of caramel sauce over a bread pudding or apple crisp/pie,a grainy mustard or chutney with turkey or pork, a dab of blue cheese butter with roast beef.

Good luck with you enterprize--have fun & get yourself some good insurance.


 o
RE: LOOKING for: catering menus and recipes

What a great idea Eileen, where you get your energy and time is beyond me!!!

Before going to any recipes I'll tell you what I am generally looking for in a catered meal. Unless the meal is going to be a sit down meal with a real table under my plate I don't want anything that requires a knife AND a fork or anything that is too saucy or messy. If I have to stand up and eat I want it easy!

Foods I like for a buffet are:

Dinner Buffet

Small Satays
Small Pork or Chicken kabobs
Crab cakes
Not too saucy meatballs
Rice
Mini Potatoes Parisenne
Baby carrots
Vegetable casserole, veggie in bite size pieces
Any pasta casserole that does not require cutting

Lunch Buffet

Savory Choux Pastry Puffs stuffed with shrimp, crab, tuna, salmon or egg salad OR small "two bite" size brioche sandwiches
Deviled eggs
Mini Fruit and Cheese kabobs (great for the kids)
Shrimp
Mini quiche (or anything savory in a mini tartlet)
Pizza squares made on foccacia so its OK even at room temp

I have several recipes for some of these dishes if you are interested.


 o
Forgot these !

Forgot to add these:

Rye Party Puffs
===============
1 Cup of water
1/2 Cup butter
1/2 Cup all purpose flour
1/2 Cup rye flour
2 Teaspoons dried parsley
1/2 Teaspoon garlic powder
1/4 Teaspoon salt
4 eggs
Caraway Seeds
. In a saucepan over Medium heat, bring water and butter to a boil. Add
flours, parsley garlic powder and slat all at once. Stir until a smooth ball
forms, remove from heat and let stand for 5 minutes. Beat in the eggs one at
a time. Beat until smooth. Drop by rounded teaspoonfuls 2 inch apart onto
greased baking sheets. sprinkle with Caraway. Bake at 400 for 18-20 minutes
or Golden brown. Remove to wire racks. Immediately cut a slit each puff to
allow the steam to escape. Cool.

Fill with just about anything--make bigger by using heaping tbsp.

makes about 48 if doing small, 18-24 if larger


One Bite Bread Cups
===================
12 very thin slices white bread
3 Tablespoons olive oil (can be flavoured oil for variety, such as garlic or herb)
. 1) Preheat oven to 425F

2) Trim the crusts from the bread. Roll the bread slices with a rolling pin
until very flat.

3) Press a slice of bread carefully into each cup of a small muffin tin (1
1/2 inch size). If the bread tears, press it back together. Trim away the
excess with a knife or scalloped cookie cutter.

4) With a small pastry brush, brush the bread with the oil and bake 10
minutes until the cups are brown and crisp.

5) Remove the tin from the oven and cool for 5 minutes before removing to a
rack. Allow to cool completely before filling.

And another couple things:

For salads -use a fun shape for your macaorni salads instead of the same old elbows or shells.Add a few unpeeled red skin potatoes in the potato salads--add finely julienned carrots, colored sweet peppers, red onion to your coleslaws.

Think about offering a couple "switch outs" in your menus instead of alot of completely different menus--say a rice/shrimp salad instead of a pasta salad , a spinach/pear & feta crumble salad instead of a tossed salad in a "plated" menu, ice cream cone cupcakes or choc chip ice cream sandwiches for a summertime family party instead of cakes & ice cream. That way people won't have to make alot of choices & you'll have to have on hand just certain staples that you can buy in quantity.

See if you can put "flyers" on bullitin boards in local post offices-churches-teachers lounges in the schools--the local Fire Depts ,VFWs,Chamber of Commerces-Lions Clubs etc.


 o
RE: LOOKING for: catering menus and recipes

Having done the Buffet catering for more years than I even like to recall..I always found that a Buffet calls for different type foods-based on the occasion. Weddings usually go for the more economical dishes, plus the 'safe' factor-especially with the variety of ages attending-the less fancy items appeal to both the young & elderly. Items to consider:
Baked Ham w/pineapple sauce
Meatballs (in Marinara sauce or Sweet & Sour
Baked Italian Sausage & Peppers
Chicken (lemon pepper, Parmesan coated, or baked (marinated in an oil, vinegar,egg & seasonings then drained & baked), etc.
Fish-Baked white fish in a lemon butter sauce or pecan encrusted, Salmon Loaf, etc.
Roast Beef in au jus
Roast Turkey in gravy (or not)
Pork & Saurkraut
Stuffed Cabbage rolls

Parslied Potatoes
Escalloped potatoes
Potato Salad
Potatoes au gratin
Potato filled Pierogies
Macaroni & Cheese

Other dishes:
Baked Beans
Spinach Salad w/warm Bacon dressing
Tossed Salad w/oil & vinegarette dressing
Fresh Fruit salad
Escalloped Corn
Cole Slaw
Specialty salads
Green Beans Almondine
Deviled Eggs
Sweet & Sour Cabbage
Restuffed Baked Potatoes
Harvard Beets w/slivers of orange peel
Copper Pennies (carrot salad)

Upper level suggestions (sit down style):
Chicken Cordon Bleu
Roast Cornish Hen w/dressing
Lobster Newburg in puff pastry shells
Roast Pork in plum sauce over wild rice
Shrimp Salad
Ambrosia
Roast stuffed Tenderloin of beef
Baked stuffed Pork Chops
Macaroni/Pasta Salad
Assorted specialty breads (banana, date nut, pumpkin, zucchini, etc)
Just a few ideas for you.


 o
RE: LOOKING for: catering menus and recipes

Here are some items I often order from the caterers that I use at work:

Chicken Dijon (w or w/o artichokes and roasted red bell pepper strips)
Beef Tips over Rice
Pork Roast w/ an Apricot Glaze
Marinated Flank Steak
Chicken in an Orange Marmalade Barbecue Sauce
Beef Brisket
Meatloaf with a Barbecue Glaze
Herbed Roasted Pork Tenderloin
Pepper Steak Oriental over Rice
Seafood Pasta Alfredo
Italian Lasagna
Vegetable Lasagna

Pasta in a Roasted Red Pepper Sauce
Garlic Mashed Potatoes
Roasted Red Bliss Potatoes w/ herbs
Rice Pilaf
Gratin of Potatoes w/ Smoked Gouda Cheese

Sauteed Mixed Vegetables (zucchini, onion, colored bell peppers)
Peas and Carrots
Fresh Green Beans with a topping of Caramelized Shallots and Crumbled Bacon
Stir Fried Fresh Vegetables (broccoli, onion, carrots, bell pepper)

Mixed Baby Greens with Apple Chunks, Walnuts, Blue Cheese
Caesar Salad
Greek Salad
Baby Greens w/ dried cranberries, toasted almonds and a sesame dressing
Romaine lettuce w/ mandarin orange sections, sliced green onions, toasted almonds and a citrus vinaigrette
Slaw with cabbage, pineapple, pecans, shredded carrots and a light vinaigrette

Tosca Bars
Cream Cheese Brownies
Lemon Bars
Key Lime Tartlets
Cranberry Walnut Tart
Pumpkin Chiffon Tarts
7 Layer Bars
Small servings of cheesecake with fresh berries
Chocolate Swirl Cheesecake
Amaretto Cheesecake


 o
RE: LOOKING for: catering menus and recipes

this is the menu my brother (who teaches hospitality and restaurant management and does catering on the side) came up with for my MIL's upcoming 70th bday party that we are hosting:

Mussels a la Ned (A yummy cold mussel dish with a type of salsa verde on it)
Smashed Pea & Mint Crostini
Goat Cheese, Pesto & Grape Tomato Crostini
Chilled Carrot Soup with Crme Frache & Pumpernickel
Croutons
Mini Lobster Rolls
Garden Salad
Grilled Caesar Salad
Grilled Mini Pizzas
Caramelized onions, goat cheese & artichokes
Spinach, feta, oven roasted tomatoes & Kalamata olives
Pollo, Penne & Pesto Salad
Mini penne with grilled chicken and grape tomatoes tossed in pesto sauce
Balsamic Roast Pork loin Sliced thin and served with crusty rolls and cranberry horseradish mustard
Grilled "lollipop" Lamb Chops Blueberry Balsamic Reduction
Grilled Vegetable Platter


 o
Tosca Bars

Han's Pastry Shop in Grass Valley used to bake a very nice dessert called Tosca Bars for me during my catering years. Too old now. No, he wouldn't give me the recipe. I also found Tosca Bars in a Scandinavian bakery in Sausalito, CA, but the bakery has changed hands. Can anyone here help me with a recipe? It had a pastry crust and layers of almond paste filling and raspberry filly, topped with chocolate. This is for a very special family occasion. Thank you!


 o
RE: LOOKING for: catering menus and recipes

This is from Leslie at mouthfulfoods.com. It doesn't have raspberry but you could adjust the recipe:

Tosca Bars (Toscabitar)

Crust:
(Basic Pastry Dough):
1 stick butter
1/3 c. sugar
1 egg yolk
1 1/3 c. sifted all-purpose flour

Filling:
1 stick butter
1/4 c. sugar
1 can (8 oz) almond paste
3 eggs
1/3 c. sifted all-purpose flour
1 tsp. baking powder

Topping:
1 stick butter
1/2 c. sugar
1 c. sliced almonds
2 Tbs. flour
2 Tbs. milk

Preheat oven to 350 degrees F. Prepare the pastry dough.
Pastry Dough: Cream the butter and sugar. Stir in the egg yolk. Add the flour and work the dough with your hands until well blended and smooth. Press it out on the bottom of a buttered cake pan, 9 x 13 inches.

Beat together the butter, sugar and almond paste. When smooth and creamy, beat in the eggs, one at a time. Blend in the flour mixed w/ baking powder. Spread the filling on top of the pastry. Bake for 15 to 20 minutes.

To make the topping, melt the butter in small saucepan. Add the remaining ingredients and bring to a simmer constantly stirring. DO NOT BOIL. Remove from heat.

When the cake is done, spread it with the warm topping. Switch from "bake" to "broil" and return the cake to the oven. Broil until golden brown. Let the cake cool in the pan. Cut in bars 1 1/2" x 2 1/2".


 o
RE: LOOKING for: catering menus and recipes

This one sounds more like what you wanted, vhittson. It has raspberry in it. Click the link below.

Here is a link that might be useful: Tosca Bars


 o
RE: LOOKING for: catering menus and recipes

heres a good site for recipes and ideas

Here is a link that might be useful: tyson


 o
RE: LOOKING for: catering menus and recipes

For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt.
One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people.
I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture.

I went through my recipes and here's what I found:


this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips:

Hot Black Bean Dip

1 can (16 oz) fat-free refried black or pinto beans
1 c (8 oz) reduced fat sour cream
1 c. salsa
tsp. salt
1 tsp. pepper
c.(2 oz) shredded reduced fat cheddar cheese
cumin, to taste

Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables.

This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal.

HARVEST PUMPKIN DIP
INGREDIENTS
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Apple and pear slices, graham crackers (sticks work esp. well)


SERVINGS 28
PREP 10 min.
TOTAL 10 min.
DIRECTIONS
In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.




This recipe is also great for a crowd because people can just grab them and go!

Cheddar Chili Cups

Chili Cups Ingredients:
2 (15-ounce) cans vegetarian chili
1/2 cup sliced green onions
6 (4-inch) hard round dinner rolls

Toppings Ingredients:
6 slices (1/2 ounce each) LAND O LAKES Cheddar Cheese
1/3 cup LAND O LAKES Sour Cream
2 ounces (1/2 cup) LAND O LAKES Cheddar Cheese, shredded
Cherry tomatoes, if desired
1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes).
2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili.
3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired.
Makes 6 servings.


Well, that's my 2 cents. Hope this helps, and good luck!

Here is a link that might be useful: My Blog


 o
RE: LOOKING for: catering menus and recipes

I went to a workplace wellness seminar a couple weeks ago where they had a buffet for about 80 people. The buffet didn't offer numerous choices of meats and sides, but was tasty and beautifully presented. We had grilled chicken breasts (nothing fancy - just seasoned and grilled), roast root vegetables, a cranberry wild rice dish (recipe follows), mixed greens very lightly dressed with a balsamic vinaigrette, wheat rolls with butter or Promise margarine.

We received a sheet with the recipes, and the root vegetables were carrots, sweet potatoes, turnips and parsnips, peeled and cut into bite-sized pieces. Toss with just enough olive oil to coat them, roast in a 450 degree oven for about 30 min., turning a couple times during roasting. If they are still too al dente for your taste, cover them with foil and turn down the oven to 375 and finish baking until tender.

CRANBERRY RICE WITH CARAMELIZED ONIONS
(increase proportions for a crowd)

1 Box Wild Rice Blend, with ingredients per directions on box
5 ounces Uncle Ben's Brown Rice and 5 ounces water
1 tsp. mushroom base
1/2 tsp. vegetable base (note: I can get vegetable base at my grocers, but haven't seen mushroom base. I'd probable go with 1 1/2 tsp. vegetable base)
1/2 medium onion, sliced
1 tsp. brown sugar
1/2 tsp. murin (butter flavored oil)
3 ounces craisins
1/4 tsp. organge zest

Mix the wild rice blend, seasoning packet and brown rice. Saute onions for 3 minutes, add the brown sugar and saute until golden brown. Add the craisins and orange zest, sauet 2 min. more. Add to rice. Mix the bases with the waters (the amount of water needed for the box of wild rice blend, and the 5 ounces of water needed for the Uncle Ben's rice) and mix into the rice/onion mixture. Pour into an 8 x 8 inch baking dish that has been sprayed with vegetable oil. Cover with foil and bake for approximately 45 minutes at 375 degrees, or until rice is tender. Let stand for at least 15 minutes before serving.



 o
RE: LOOKING for: catering menus and recipes

Don't take this wrong, especially since I'm popping in here after a long absence, but what I want in my caterer are recipes that are made well.

Not everyone makes every recipe well. I'd compile menus from things that are your specialties. No point offering things that people think are not good. You need referrals and repeat business.

Just "OK" food is one of the biggest complaints I hear with caterers. Perfect your recipe and your presentation and then make it special and yours. If I want average food I can get that from numerous chains, cafeterias, etc.

And not all great recipes translate into food that can be prepared for large groups, can be used for buffets, etc.

Best of luck. I wish you all kinds of success.


 o
RE: LOOKING for: catering menus and recipes

WHAT DO I WANT TO SEE ON A BUUFET TABLE AT A STANDARD PARTY?????????????
1. delicious home made bread
2. home-made spreads & buuter
3. Original salads - everyone loves vegetables, and if you add some nuts/strawberries/etc the salad becomes unique at a very low cost!
4. home-made desserts- everyone wants great desserts at their event

Good Luck!

Here is a link that might be useful:


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here