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| Hello, everyone! I've got two weekends coming up where we'll be hosting food-loving company. I'm hoping you can provide me with some nice recipes....these foodies are not food snobs but they're used to nicer things than my usual run-of-the-mill dinners.
Please keep in mind that I'm enthusiastic but not very experienced, so Rack of Lamb with Caramelized Bechamel Sauce is not going to happen! :o) Also, we live in rural WI so arugula is in short supply at the Wal-mart Supercenter. Any ideas will be very much appreciated! |
Follow-Up Postings:
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- Posted by eileenlaunonen (My Page) on Wed, May 13, 09 at 9:28
| Rib Eye on the grill with some kind of infused butter (I like truffle butter) homemade cream Spinche (barefoot Contessa has a great recipe) and maybe roasted fingerling potato....Salad could be a iceberg wedge with blue cheese dressing....This is similar to a very good steak house we go to and 90% of meal can be prepped ahead of time...Good Luck |
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| Here's a couple of my go-to, no-fail, everybody loves it recipes. With the pasta I would serve Woodie's fabulous garlic bread and a salad - I like Caesar, but maybe something with a simple vinaigrette would be good too. With the scampi I'd serve warm sourdough for sopping up the sauce along with a salad and either pasta or a baked potato. And naturally copious amounts of decent wine no matter what you're serving LOL. I also like to serve pot roast to dinner guests - either beef or pork along with gravy, mashed potatoes and some sort of vegie. But that may be a little heavy for this time of year. Personally, I like to stick with fairly simple dishes when I entertain. I don't think most people really expect elaborate meals, and as long as whatever you're serving is well-prepared I'm sure it will be enjoyed. Becky PENNE IN CREAM SAUCE WITH SAUSAGE Recipe By : Amount Measure Ingredient -- Preparation Method Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley. Serves 6. Source: - - - - - - - - - - - - - - - - - - - Shrimp Scampi Bake Recipe By : Amount Measure Ingredient -- Preparation Method 1. Preheat oven to 450 degrees F (230 degrees C). www.allrecipes.com - - - - - - - - - - - - - - - - - - - GILROY GARLIC BREAD Recipe By : Amount Measure Ingredient -- Preparation Method Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.) Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes. Source: - - - - - - - - - - - - - - - - - - - |
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| This is fast and easy. We've served it to guest often. Chicken Sauce Alla Romeo 1/4 c. butter Heat butter and oil in a heavy skillet. Add onion and water. Boil until onion is soft. (If water boils away before onion is soft, add a little more water. Serve with a green salad and Gilroy Garlic Bread.
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- Posted by folkvictorian (My Page) on Wed, May 13, 09 at 21:36
| Eileen, Becky, and MST -- thank you so much! These are exactly the types of things I was looking for - some I can make ahead and others that I can easily make just before serving, and everyone can have a glass of wine while I do the cooking magic! I especially appreciate the go-alongs so that I know what else to serve. Your thoughtfulness is very much appreciated! Thank you thank you! -Colleen |
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| Chicken picatta or marsala is very quick and easy. You split your chicken breasts ahead of time and refrigerate....then at the alst minute get out a big skillet, or 2 big skillets, heat a little butter and olive oil ands autee the chicken fora bout 2 minutes on a side....4 minuites total, remove to a heated plate, pour a little wine into the pan cook a minute, add a little chicken broth or more wine, soem capers, some grated lemon rind and chopped parsley, put the chicken back, cover and simmer while you plate the potatoes and veggie. And for my money you can never go wrong with simply grilled salmon, roasted veggies and a green salad and crusty bread. I try to follow a rule that a simple meat dish ( liek grilled steak or fish or chicken, deserves a complicateds everal ingredient side dish, while a sauced and marinated meat needs simple sides like roasted or baked potatoes and grilled asparagus with lemon butter. Enjoy your guests....and don't try to make things too complicated....easy is good. Linda C |
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- Posted by folkvictorian (My Page) on Fri, May 15, 09 at 21:21
| Thanks, Linda! I like the rule about a simple meat dish needs a more complicated side dish, especially if I can make the side dish ahead of time. "Easy is good" - yes! |
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- Posted by canarybird (My Page) on Thu, May 21, 09 at 14:40
| Here's an old favourite of mine....old but good! HAITIAN VEAL CASSEROLE WITH CASHEW NUT SAUCE This was a simple but prize winning recipe in a cross country cooking contest sponsored by a Canadian womens' magazine in the 1960s. I had it first at a dinner party where the hostess had made mimeographed copies of the recipe beforehand as she said everyone asked for it when she served this dish. Tastes better if made one day ahead. 1 kilo of veal shoulder steak, cut into small bite-size pieces 1). Grind garlic, salt and pepper together in mortar and pestle. 2). Roll veal pieces in this mixture in the mortar and then on a clean plate, being sure pieces are well coated. 3). Brown veal in butter in a saucepan. When brown, add onions, water, tomato sauce and cashews. 4). Simmer slowly until meat and nuts are both tender. About 40 minutes. It may need a bit of water added. 5). Thicken with a bit of flour and a few drops of Worcestershire sauce. 6). Best served the next day. Goes well with rice and a crisp green salad. SharonCb |
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