dinner set 24 piece image
Leslie D
Friends are coming for dinner this Saturday and I'd like to spend most of my time with them, rather than in the kitchen, flushed and cursing under my breath. So I was thinking either something that needs long slow braising, or else an assembled dish that I can put in the oven and more or less forget about. Suggestions, pretty please? They're not vegetarians or allergic to anything, but they're not particularly adventurous eaters either. Can you help? Thank you very much in advance!
Answer
this is fabulous and will allow lots of face time with your guests
Beef Burgundy
This classic beef bouguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time.
6 servings 2¼ hours 15 min prep
3 slices bacon, diced
1 lb boneless beef stew meat, cut into 1 inch pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
12 ounces mushrooms, halved
1 (14 ounce) can beef broth
1 1/2 cups dry red wine, such as cabernet sauvignon
10 ounces small white pearl onions, peeled (about 24)
1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
1/4 cup flour
1/4 cup water
Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
Transfer bacon with slotted spoon to a medium bowl; set aside.
Brown meat with garlic, transferring it to a plate.
Sprinkle evenly with salt and pepper.
Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
Transfer mushrooms to bowl with bacon.
Set aside.
Return meat with any juices to pan; add onions, broth, wine, and thyme.
Bring to a boil; reduce heat to low.
Cover; simmer 1 hour.
Combine flour and water, mixing until smooth.
Stir into meat mixture.
Stir in reserved mushroom mixture.
Bring to a boil; reduce heat.
Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
Remove thyme sprig if fresh thyme was used.
Serve over noodles, rice or potatoes, if desired.
this is fabulous and will allow lots of face time with your guests
Beef Burgundy
This classic beef bouguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time.
6 servings 2¼ hours 15 min prep
3 slices bacon, diced
1 lb boneless beef stew meat, cut into 1 inch pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
12 ounces mushrooms, halved
1 (14 ounce) can beef broth
1 1/2 cups dry red wine, such as cabernet sauvignon
10 ounces small white pearl onions, peeled (about 24)
1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
1/4 cup flour
1/4 cup water
Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
Transfer bacon with slotted spoon to a medium bowl; set aside.
Brown meat with garlic, transferring it to a plate.
Sprinkle evenly with salt and pepper.
Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
Transfer mushrooms to bowl with bacon.
Set aside.
Return meat with any juices to pan; add onions, broth, wine, and thyme.
Bring to a boil; reduce heat to low.
Cover; simmer 1 hour.
Combine flour and water, mixing until smooth.
Stir into meat mixture.
Stir in reserved mushroom mixture.
Bring to a boil; reduce heat.
Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
Remove thyme sprig if fresh thyme was used.
Serve over noodles, rice or potatoes, if desired.
Dinner ideas that don't require a lot of time on your feet?
Reenie: Mo
I'm a very good cook, but I'm recovering after knee surgery. My poor husband has been living on salami sandwiches and I'd like to cook today. He's kinda picky (meat & potatoes dude). Any ideas? In the freezer I have ground chuck, a whole chicken, an eye of round, cajun sausage and I think some italian sausage links....
Thanks for any ideas!
Answer
This will be something you can put on and leave it. Before it gets good done add you a few potatoes around it or have a baked potato. Sounds good to me, that's for sure.
Roasted Chicken
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
If you want to cook the Eye of Round. Here is a recipe for that.
Roast Eye Of Round
eye of round roast, about 4 pounds
1 large clove garlic, halved
4 tablespoons coarsely ground black pepper
1/2 tablespoon ground cardamom
1 can (6 ounces) tomato paste
1 teaspoon ground paprika
1/4 teaspoon garlic powder
1 cup soy sauce
3/4 cup vinegar
Rub roast all over with the garlic halves. Combine pepper and cardamom; press into the roast. In a shallow baking dish, combine the tomato paste, garlic powder, and paprika. Stir in soy sauce and vinegar. Marinate beef for 10 to 24 hours, gently turning or spooning marinade over from time to time. Remove beef from marinade. Wrap in foil with a little of the marinade. Bake at 350° for about 2 hours, or until done as desired. For medium rare, internal temperature will be about 150°. For medium, internal temperature will be about 160°.
Serves 4 to 6 with leftovers for sliced roast beef sandwiches.
Here's one for the Italian Sausage
Italian Sausage Sandwiches In The Crockpot Recipe
2 pounds Italian link sausage
1 jar spaghetti sauce
2 large white onions thinly sliced
2 green bell peppers thinly sliced
1/4 teaspoon garlic powder
12 hard rolls
Cut sausage into 3/4 inch pieces then place all ingredients except rolls in crock pot. Cook on low setting for 8 hours.
Preheat oven to 300. Heat rolls in oven until warm. Serve hot sausage mixture in rolls.
nfdâ¥
When you get over your knee surgery and want to use your cajun sausage, you may want to try this. It sounds great.
Cajun Sausage & Potato Soup
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
12 to 16 ounces cajun sausage or other smoked sausage
1/4 cup flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream
In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.
This will be something you can put on and leave it. Before it gets good done add you a few potatoes around it or have a baked potato. Sounds good to me, that's for sure.
Roasted Chicken
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
If you want to cook the Eye of Round. Here is a recipe for that.
Roast Eye Of Round
eye of round roast, about 4 pounds
1 large clove garlic, halved
4 tablespoons coarsely ground black pepper
1/2 tablespoon ground cardamom
1 can (6 ounces) tomato paste
1 teaspoon ground paprika
1/4 teaspoon garlic powder
1 cup soy sauce
3/4 cup vinegar
Rub roast all over with the garlic halves. Combine pepper and cardamom; press into the roast. In a shallow baking dish, combine the tomato paste, garlic powder, and paprika. Stir in soy sauce and vinegar. Marinate beef for 10 to 24 hours, gently turning or spooning marinade over from time to time. Remove beef from marinade. Wrap in foil with a little of the marinade. Bake at 350° for about 2 hours, or until done as desired. For medium rare, internal temperature will be about 150°. For medium, internal temperature will be about 160°.
Serves 4 to 6 with leftovers for sliced roast beef sandwiches.
Here's one for the Italian Sausage
Italian Sausage Sandwiches In The Crockpot Recipe
2 pounds Italian link sausage
1 jar spaghetti sauce
2 large white onions thinly sliced
2 green bell peppers thinly sliced
1/4 teaspoon garlic powder
12 hard rolls
Cut sausage into 3/4 inch pieces then place all ingredients except rolls in crock pot. Cook on low setting for 8 hours.
Preheat oven to 300. Heat rolls in oven until warm. Serve hot sausage mixture in rolls.
nfdâ¥
When you get over your knee surgery and want to use your cajun sausage, you may want to try this. It sounds great.
Cajun Sausage & Potato Soup
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
12 to 16 ounces cajun sausage or other smoked sausage
1/4 cup flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream
In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.
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Title Post: Dinner-party recipe without very much last-minute work?
Rating: 93% based on 9658 ratings. 4 user reviews.
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Thanks For Coming To My Blog
Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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