dinner set green image
hagren
I have to go to a potluck dinner tomorrow night. I can bring a dessert, salad, or hot dish, anything goes. I am tired of potatoe salad, and coleslaw. Any ideas?
Answer
CUCUMBER-GARLIC DIP
MAKES ABOUT 1-1/2 CUPS
The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.
INGREDIENTS
1 medium cucumber, peeled, halved, seeded and cut into chunks
1 cup plain yogurt or sour cream (I use reduced-fat)
1 teaspoon fresh lemon juice
3 garlic cloves, minced
1 tablespoon freshly chopped chives (freeze-dried may be used)
Salt and pepper to taste
Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.
FOUR-BEAN SALAD
SERVES 6-8
I guess everyone has a recipe for bean salad. Try this one. It is exceptional.
INGREDIENTS
BEANS
1 16-ounce can green beans
1 16-ounce can yellow beans
1 16-ounce can red kidney beans
1 16-ounce can garbanzo beans (chick peas)
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
DRESSING
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
Drain beans; mix together with vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight. (Can be prepared 2-3 days ahead.)
PIEROGIE CASSEROLE
SERVES 6
If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.
INGREDIENTS
8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.
BAKED CHICKEN WITH DIJON AND BALSAMIC VINEGAR
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
1 whole chicken (3-1/2 to 4 pounds) cut up, or bone in chicken parts as desired
1 teaspoon Dijon mustard
3 large cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
2 tablespoons Balsamic vinegar (can substitute red wine vinegar or lemon juice)
1 tablespoon olive oil, or enough to drizzle over chicken
Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
Notes: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. You may omit the olive oil. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
BERRY AND KIWI COOKIE CRUST PIZZA
SERVES 10 to 12
It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened (can use reduced fat)
1/3 cup sugar
1/2 teaspoon vanilla
2 or 3 kiwis, peeled and sliced
2 cups of washed, hulled and sliced strawberries
1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)
1/4 cup apricot jam (or other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)
CUCUMBER-GARLIC DIP
MAKES ABOUT 1-1/2 CUPS
The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.
INGREDIENTS
1 medium cucumber, peeled, halved, seeded and cut into chunks
1 cup plain yogurt or sour cream (I use reduced-fat)
1 teaspoon fresh lemon juice
3 garlic cloves, minced
1 tablespoon freshly chopped chives (freeze-dried may be used)
Salt and pepper to taste
Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.
FOUR-BEAN SALAD
SERVES 6-8
I guess everyone has a recipe for bean salad. Try this one. It is exceptional.
INGREDIENTS
BEANS
1 16-ounce can green beans
1 16-ounce can yellow beans
1 16-ounce can red kidney beans
1 16-ounce can garbanzo beans (chick peas)
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
DRESSING
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
Drain beans; mix together with vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight. (Can be prepared 2-3 days ahead.)
PIEROGIE CASSEROLE
SERVES 6
If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.
INGREDIENTS
8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.
BAKED CHICKEN WITH DIJON AND BALSAMIC VINEGAR
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
1 whole chicken (3-1/2 to 4 pounds) cut up, or bone in chicken parts as desired
1 teaspoon Dijon mustard
3 large cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
2 tablespoons Balsamic vinegar (can substitute red wine vinegar or lemon juice)
1 tablespoon olive oil, or enough to drizzle over chicken
Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
Notes: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. You may omit the olive oil. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
BERRY AND KIWI COOKIE CRUST PIZZA
SERVES 10 to 12
It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened (can use reduced fat)
1/3 cup sugar
1/2 teaspoon vanilla
2 or 3 kiwis, peeled and sliced
2 cups of washed, hulled and sliced strawberries
1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)
1/4 cup apricot jam (or other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)
What should I cook for an anniversary dinner?
em
Thursday is my parents anniversary. I am planning on cooking a surprise dinner for them to celebrate. The thing is I have no ideas on what I should prepare. Any good recipes that I could make for the occasion?
Answer
Here are some ideas, I hope they work out for you and have fun
BONELESS BREAST OF CHICKEN SALTIMBOCCA
6 whole boneless chicken breasts, cut in half
1/3 c. + 1 tbsp. all purpose flour
1/3 c. butter
1/4 c. chopped shallots
3 lg. minced garlic cloves
1/2 lb. mushrooms, sliced, approx. 3 c.
1/2 c. dry white wine
1 c. chicken broth
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. fresh oregano or 1/2 tsp. dried
1/2 c. dry sherry
1/2 c. heavy cream
Salt & pepper
Dip chicken in flour; brown in butter. Arrange browned chicken in a buttered baking dish (13"x9"x2").
Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs. Bring to a boil and cook for 10 minutes. Stir into the hot mixture 1 tablespoon flour and a small amount of sherry. Stir in remaining sherry and cream. Season with salt and pepper. Pour sauce over chicken. Bake at 375 degrees for 20 minutes.
WILTED SPINACH SALAD
12 ounces fresh spinach
6 green onions, sliced
6 radishes, sliced
2 hard-cooked eggs
2 slices bacon
1 1/2 tbsp. sugar
3 tbsp. vinegar
1 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
Wash spinach; tear into bite-sized pieces. Add onions and radishes. Refrigerate, tightly covered. Peel and slice eggs.
Microwave (high) bacon, covered with paper towel, in 2-cup microwave-safe measure 3 to 4 minutes or until crisp. Remove bacon; set aside. Add remaining ingredients to drippings. To make ahead, prepare to this point. Complete just before serving.
Microwave (high), uncovered, 45 to 60 seconds or until mixture boils. Pour over greens in salad bowl; toss lightly. Top with sliced egg and crumbled bacon.
A delicate dressing that flavors the salad as it wilts fresh greens.
ELEGANT LEMON CAKE ROLL
4 eggs, separated
1/4 c. sugar
1 tsp. lemon extract
1 tbsp. vegetable oil
1/2 c. sugar
2/3 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
Powdered sugar
Creamy Lemon Filling
1/2 c. flaked coconut
1/2 tsp. water
1-2 drops yellow food coloring
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside.
Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture.
Grease a 15 x 10 x 1 inch jelly roll pan and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan.
Bake at 375 degrees for 10-12 minutes. Sift powdered sugar in a 15 x 10 inch rectangle on a linen towel. When cake is done; immediately loosen from sides of pan and turn out on sugar towel. Peel off waxed paper. Starting at narrow end. Roll up cake and towel together. Cool on a wire rack seam side down. Cools in about 20 minutes.
Unroll cake, spread with half of creamy lemon filling and reroll. Place on serving plate seam side down. Spread remaining filling on ends and all sides.
Combine coconut, water and food coloring in a plastic bag or small bowl. Close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate for at least 1-2 hours or overnight before serving. Yield 8-10 servings.
CREAMY LEMON FILLING:
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1-2 tsp. grated lemon rind
5 drops yellow food coloring
1 (4 oz.) carton frozen Cool Whip topping, thawed (I use just Cool Whip from carton)
Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in whipped topping. Yield about 3 cups. Very good. Very pretty for special parties.
Elegant lemon cake roll is a delicate sponge type cake filled and frosted with a light and creamy lemon filling.
Here are some ideas, I hope they work out for you and have fun
BONELESS BREAST OF CHICKEN SALTIMBOCCA
6 whole boneless chicken breasts, cut in half
1/3 c. + 1 tbsp. all purpose flour
1/3 c. butter
1/4 c. chopped shallots
3 lg. minced garlic cloves
1/2 lb. mushrooms, sliced, approx. 3 c.
1/2 c. dry white wine
1 c. chicken broth
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. fresh oregano or 1/2 tsp. dried
1/2 c. dry sherry
1/2 c. heavy cream
Salt & pepper
Dip chicken in flour; brown in butter. Arrange browned chicken in a buttered baking dish (13"x9"x2").
Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs. Bring to a boil and cook for 10 minutes. Stir into the hot mixture 1 tablespoon flour and a small amount of sherry. Stir in remaining sherry and cream. Season with salt and pepper. Pour sauce over chicken. Bake at 375 degrees for 20 minutes.
WILTED SPINACH SALAD
12 ounces fresh spinach
6 green onions, sliced
6 radishes, sliced
2 hard-cooked eggs
2 slices bacon
1 1/2 tbsp. sugar
3 tbsp. vinegar
1 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
Wash spinach; tear into bite-sized pieces. Add onions and radishes. Refrigerate, tightly covered. Peel and slice eggs.
Microwave (high) bacon, covered with paper towel, in 2-cup microwave-safe measure 3 to 4 minutes or until crisp. Remove bacon; set aside. Add remaining ingredients to drippings. To make ahead, prepare to this point. Complete just before serving.
Microwave (high), uncovered, 45 to 60 seconds or until mixture boils. Pour over greens in salad bowl; toss lightly. Top with sliced egg and crumbled bacon.
A delicate dressing that flavors the salad as it wilts fresh greens.
ELEGANT LEMON CAKE ROLL
4 eggs, separated
1/4 c. sugar
1 tsp. lemon extract
1 tbsp. vegetable oil
1/2 c. sugar
2/3 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
Powdered sugar
Creamy Lemon Filling
1/2 c. flaked coconut
1/2 tsp. water
1-2 drops yellow food coloring
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside.
Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture.
Grease a 15 x 10 x 1 inch jelly roll pan and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan.
Bake at 375 degrees for 10-12 minutes. Sift powdered sugar in a 15 x 10 inch rectangle on a linen towel. When cake is done; immediately loosen from sides of pan and turn out on sugar towel. Peel off waxed paper. Starting at narrow end. Roll up cake and towel together. Cool on a wire rack seam side down. Cools in about 20 minutes.
Unroll cake, spread with half of creamy lemon filling and reroll. Place on serving plate seam side down. Spread remaining filling on ends and all sides.
Combine coconut, water and food coloring in a plastic bag or small bowl. Close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate for at least 1-2 hours or overnight before serving. Yield 8-10 servings.
CREAMY LEMON FILLING:
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1-2 tsp. grated lemon rind
5 drops yellow food coloring
1 (4 oz.) carton frozen Cool Whip topping, thawed (I use just Cool Whip from carton)
Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in whipped topping. Yield about 3 cups. Very good. Very pretty for special parties.
Elegant lemon cake roll is a delicate sponge type cake filled and frosted with a light and creamy lemon filling.
Powered by Yahoo! Answers
Title Post: Anyone have any good ideas of what I should take to a potluck dinner?
Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
No comments:
Post a Comment