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I am having a dinner party for a group of 5 to 10 friends at my cabin. I dont have a ton of cooking supplies. I am looking for relatively simple recipies for this party. Can any one help me.
Answer
You could do Beef Bourguignon
This is a family favorite recipe, adapted from Julia Child's approach to making Beef Bourguignon.
6 oz bacon
2 to 3 Tbsp olive oil
4 lbs trimmed beef chuck, cut into 2-inch cubes
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine (such as a zinfandel or Chianti)
2 cups beef stock or canned beef broth
1 cup chopped tomatoes, fresh or canned
1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
24 pearl onions
Chicken stock
Butter
1 1/2 pounds of button or cremini mushrooms, quartered
1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Serve with rice, bread, or potatoes
Serves 6 to 8.
Easier yet, is Irish Pub Stew. My family loves this twist on beef stew
Irish Pub Stew recipe
4 to 6 servings
1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves
Preheat oven to 300 degrees F.
In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
once.
Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Both of these will be easy to throw together and give you plenty of time with your guests
You could do Beef Bourguignon
This is a family favorite recipe, adapted from Julia Child's approach to making Beef Bourguignon.
6 oz bacon
2 to 3 Tbsp olive oil
4 lbs trimmed beef chuck, cut into 2-inch cubes
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine (such as a zinfandel or Chianti)
2 cups beef stock or canned beef broth
1 cup chopped tomatoes, fresh or canned
1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
24 pearl onions
Chicken stock
Butter
1 1/2 pounds of button or cremini mushrooms, quartered
1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Serve with rice, bread, or potatoes
Serves 6 to 8.
Easier yet, is Irish Pub Stew. My family loves this twist on beef stew
Irish Pub Stew recipe
4 to 6 servings
1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves
Preheat oven to 300 degrees F.
In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
once.
Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Both of these will be easy to throw together and give you plenty of time with your guests
I need dessert and dinner recipes?
Madeline
Answer
Peanut Butter Brownie Cupcakes
Directions
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
Hamburgers
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Ingredients
24 ounces ground chuck
1 teaspoon kosher salt
Freshly ground black pepper
Spice Mix, optional, recipe follows
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss, optional
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes, optional
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's, optional
Mayonnaise, optional
Ketchup, optional
Directions
Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
Timing for a Counter Top Grill:
When cooking on a counter-top grill:
Turn on grill. Place Burgers on the heated grill.
For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
For Medium:
Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
For Well:
Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
Spice Mix:
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
Hot Sauce, to taste
Combine all ingredients.
Peanut Butter Brownie Cupcakes
Directions
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
Hamburgers
Print Recipe
Full-Page Viewnew
Save to My Recipe Box
Review Recipe
Share It!
Tweet
Ingredients
24 ounces ground chuck
1 teaspoon kosher salt
Freshly ground black pepper
Spice Mix, optional, recipe follows
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss, optional
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes, optional
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's, optional
Mayonnaise, optional
Ketchup, optional
Directions
Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
Timing for a Counter Top Grill:
When cooking on a counter-top grill:
Turn on grill. Place Burgers on the heated grill.
For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
For Medium:
Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
For Well:
Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
Spice Mix:
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
Hot Sauce, to taste
Combine all ingredients.
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