dinner set 16 piece
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.)
What would be a nice summer early dinner for a family of four?
slaarwalhz
I want to cook something nice but super finger-licking good. I am watching the cooking channel right now. And I watched Paula cook some fried chicken. Yumm! So I was thinking I would cook dinner for my family. Its a family of 4 adults, and we are definitely cocktail ready! Can anyone give me some ideas for:
Appetizer, Main Dish w/1-2 sides, Desert and a cocktail.
(Best answer with all 4 dishes gets 10 points!)
Answer
Appetizer: Pork Pinchos (Pincho is a spanish word for finger food, doesn't need a plate. It is basically a kebob. The recipes are below my suggestions).
Main Dish: Burgers
Sides: Potato Salad
Desert: Fruit Salad or Apple Pie!
Cocktail: Strawberry Fresco which is Smirnoff Citrus Vodka, fresh strawberries and lemonade mixed together served over top ice.
Or you can do my other favorite, Venetian Sunset which includes Martini & Rossi Asti with pineapple and cherry juices.
Pork Pincho Recipe
6 cloves garlic, peeled
1 Tbsp. kosher salt
1 Tbsp. hot smoked Spanish paprika ( found in the hispanic section in the store)
2 tsp.ground coriander
2 tsp. ground cumin
2 tsp. Ras al Hanout (recipe for this underneath)
2 Tbsp. olive oil
1 1/2 Tbsp. sherry or white wine vinegar
Freshly ground black pepper
1 lb. boneless pork shoulder
1. Smash the garlic cloves; add the salt to garlic. With the flat side of a large knife, mash and smear the mixture into a coarse paste. In a medium bowl, mix garlic paste, paprika, coriander, cumin, and Ras al Hanout. Whisk in oil, vinegar, and black pepper.
2. Trim excess fat from the pork; cut pork into 1-inch cubes. Add pork to the spice mixture, tossing until all pieces are coated. Cover; chill for at least 6 hours or overnight.
3. On each of the 6-inch skewers*, thread three or four pieces of pork. Lightly brush the pork with additional oil. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals about 10 minutes or until the meat chars but is still moist, turning once halfway through grilling.
( For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover; grill as above.) Serve lemon wedges. Makes 16 servings
HOW TO MAKE THE RAS AL HANOUT: In a small bowl, stir together 4 teaspoons five spice powder, 1 tablespoon ground cardamon, 1 tablespoon ground ginger, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground turmeric, and 1 1/2 teaspoons cayenne pepper
HOW TO MAKE THE BURGERS:
For the burgers:
1-1/2 pound ground beef
4 slices sweet onion
vegetable oil
8 slices American Cheese
4 crusty rolls, split and toasted
4 romaine lettuce leaves
4 slices tomato
Lightly shape ground beef into four 3/4"-thick patties. Lightly brush onion with oil. Place patties and onion on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally (you could also broil or pan broil the burgers). Season burgers with salt and pepper if desired, after turning.
Approximately 1 minute before burgers are done, top each with 2 cheese slices.
Meanwhile spread sauce on top half of each roll. Line bottoms of rolls with lettuce and tomato; top with cheeseburger and onion. Close sandwiches and serve.
RECIPE FOR POTATO SALAD:
2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.
Powered by Yahoo! Answers
