The perfect appitizer for fall entertaining!
Here's what you will need :
4 large zucchini's cut into 4 inch sticks
2 large eggs, slightly beaten
3/4 Cup Italian bread crumbs
3/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/2 Cup Parmesan cheese, grated
1/4 Cup Olive Oil
1 16 ounce container of sour creem
1 envelope of Hidden Valley Ranch Dip Mix
1 small red cabbage
Instructions :
Mix the Hidden Valley Ranch dip and sour cream together and refrigerate
Hollow out the middle of the cabbage with a sharp paring knife. Refrigerate.
Cut the zucchinis into 4 inch sticks (do not peel)
Beat the eggs in a medium size bow.
Mis the bread crumbs, salt, pepper and Parmesan cheese together on a large plage
Dip each stick of zucchini into the egg and then coat it with the bread crumb mixture.
Once all the zucchini's are coated, place them into a shallow baking pan.
Pour the Olive Oil over them and gently toss so that each piece is moist.
Bake at 425 degrees for about 4 minutes on each side, just until they are crispy.
On a serving platter place the cabbage in the center creating a bowl shape, fill with the ranch dip and place the zucchini sticks around the cabbage. Make sure you serve them hot!
Enjoy!
Friday, September 5, 2008
Elegant Meatloaf
This is my Grandmother's Recipe, and it's a wonderful way to dress up a classic comfort food.
Here is what you will need :
2 pounds of lean ground beef
2 eggs, slightly beaten
1 Cup of fresh breadcrumbs
1 1/2 teaspoons of Worcestershire Sauce
1/4 Cup chopped onion
1 can of Beef Consomme
Salt and Pepper to taste.
Instructions :
Combine the ground beef, eggs, breadcrumbs, Worcestershire Sauce, Onion and Salt and pepper
Mix Well (I use baggies on my hands and really mix it up!)
Add mixture to a loaf pan and bake at 400 degrees for 1 1/2 hours.
Set the timer for 70 minutes and take the meatloaf out of the oven, pour the can of beef consomme over it and return to the oven to finish baking.
To Serve :
Slice the slightly cooled meatloaf and layer a heap of creamy mashed potatoes between each slice. Serve with fresh green beans for a delicious fall dinner that will bring you back to a childhood favorite!
Here is what you will need :
2 pounds of lean ground beef
2 eggs, slightly beaten
1 Cup of fresh breadcrumbs
1 1/2 teaspoons of Worcestershire Sauce
1/4 Cup chopped onion
1 can of Beef Consomme
Salt and Pepper to taste.
Instructions :
Combine the ground beef, eggs, breadcrumbs, Worcestershire Sauce, Onion and Salt and pepper
Mix Well (I use baggies on my hands and really mix it up!)
Add mixture to a loaf pan and bake at 400 degrees for 1 1/2 hours.
Set the timer for 70 minutes and take the meatloaf out of the oven, pour the can of beef consomme over it and return to the oven to finish baking.
To Serve :
Slice the slightly cooled meatloaf and layer a heap of creamy mashed potatoes between each slice. Serve with fresh green beans for a delicious fall dinner that will bring you back to a childhood favorite!
Fall Soups
Soup is the perfect food for those crisp fall nights, just the right thing to warm you up and make the most of the great fall vegetables that become available. Here are a couple of my favorites!
Minestrone Soup
Fall is here, and this is the perfect time of year for all the veggies in my fantastic Minestrone Soup!
Here's what you will need :
1/4 Cup of Olive Oil
1 large onion
4 cloves of garlic / minced
1 small turnip / diced
1 cabbage / chopped
1 bag of carrots / peeled
1 stock of celery / sliced
2 large cans of tomatoes
1 bag of spinach
1 Cup of string beans
1 can of Pastene chick peas
1 box of a Small Pasta (I like Tubetti in this soup)
Parmesan Cheese
Instructions :
Saute the onion and garlic in a large stock pot with the olive oil.
Add in 4 cups of water and the tomatoes.
Add the cabbage, turnip, carrots, celery, spinach and string beans
Then add in the chick peas and about 1/3 Cup of Parmesan Cheese
Simmer for about 1 1/2 hours until all the veggies are soft.
In a seperate sauce pan cook the pasta that you are adding to the soup
Do not add the pasta to the soup until you are ready to serve the soup, it will suck up all the broth!
Store the cooked pasta in Tupperware.
Be sure to serve some hot, crusty French Bread and a big leafy salad with a light vinaigrette.
Invite some friends over to watch a football game! Everyone will truly enjoy this one.
Cremy Butternut Squash Soup
This soup is delicious on it's own or, as a first course or as a side with Roast Pork and hoomemade applesauce.
Here is what you will need :
2 Cups of cooked butternut squash
4 Tablespoons of butter
1 1/2 cups of chopped onion
1 carrot / finely diced
2 Macintosh Apples / chopped small
3 Cups of water
1 Cup of milk
1 1/2 Cups of heavy cream
Cinnamon and Nutmeg
Instructions :
In a large stock pot melt the butter
Saute the onion until it is translucent
Add Water, Apples and Carrot
Bring it to a boil, then lower the heat and simmer for 25 minutes
Ass in the squash, milk, cream and cooked veggies and stock to a food processor
Puree until smooth
Heat the soup on low until hot (Do Not Boil)
Add Cinnamon, Nutmeg, Salt and Pepper to taste.
To make this soup a real hit serve it warm with a dollop of Sour Cream on the Top.
Minestrone Soup
Fall is here, and this is the perfect time of year for all the veggies in my fantastic Minestrone Soup!
Here's what you will need :
1/4 Cup of Olive Oil
1 large onion
4 cloves of garlic / minced
1 small turnip / diced
1 cabbage / chopped
1 bag of carrots / peeled
1 stock of celery / sliced
2 large cans of tomatoes
1 bag of spinach
1 Cup of string beans
1 can of Pastene chick peas
1 box of a Small Pasta (I like Tubetti in this soup)
Parmesan Cheese
Instructions :
Saute the onion and garlic in a large stock pot with the olive oil.
Add in 4 cups of water and the tomatoes.
Add the cabbage, turnip, carrots, celery, spinach and string beans
Then add in the chick peas and about 1/3 Cup of Parmesan Cheese
Simmer for about 1 1/2 hours until all the veggies are soft.
In a seperate sauce pan cook the pasta that you are adding to the soup
Do not add the pasta to the soup until you are ready to serve the soup, it will suck up all the broth!
Store the cooked pasta in Tupperware.
Be sure to serve some hot, crusty French Bread and a big leafy salad with a light vinaigrette.
Invite some friends over to watch a football game! Everyone will truly enjoy this one.
Cremy Butternut Squash Soup
This soup is delicious on it's own or, as a first course or as a side with Roast Pork and hoomemade applesauce.
Here is what you will need :
2 Cups of cooked butternut squash
4 Tablespoons of butter
1 1/2 cups of chopped onion
1 carrot / finely diced
2 Macintosh Apples / chopped small
3 Cups of water
1 Cup of milk
1 1/2 Cups of heavy cream
Cinnamon and Nutmeg
Instructions :
In a large stock pot melt the butter
Saute the onion until it is translucent
Add Water, Apples and Carrot
Bring it to a boil, then lower the heat and simmer for 25 minutes
Ass in the squash, milk, cream and cooked veggies and stock to a food processor
Puree until smooth
Heat the soup on low until hot (Do Not Boil)
Add Cinnamon, Nutmeg, Salt and Pepper to taste.
To make this soup a real hit serve it warm with a dollop of Sour Cream on the Top.
Wednesday, April 30, 2008
Sunday Jazz Brunch
What You Need :
Basket of assorted pastries, bagels and rolls
Jams & Preserves
Individually wrapped butter packages
Salad of Baby spinach, pecans, fresh raspberries and crumbled blue cheese w/ raspberry vinaigrette
Traditional Eggs Benedict w/Hollandaise sauce
Crispy bacon
Sausage Links
Seasonal fruit display with assorted cheeses and water crackers
Chaluah French toast w/orange slices, fresh raspberries and powdered sugar
Beef Tenderloin w/ Horseradish sauce
Red bliss home fries
Vegetable medley of carrots, Haricot Vert and Sugar Snap Peas
Cheesecake w/ strawberries
Assorted juices
Spring water w/lemon
Coffee/Tea
Baskets w/ Linen
Napkins
Linen Tablecloths
Serving Platters
Chaffing Pans/ Hotplates
Candles
Fresh Flower Bouquets
Jazz CD’s
Chardonnay
Champagne
Mimosa’s (made with fresh squeezed orange juice)
Spicy Bloody Marys
Non-alcoholic punch
Setting It Up :
Decide on a place where you will be setting up your buffet. If you have an island in your kitchen and you don’t need the extra counter space that will work perfect. Here’s a fun idea and it works well with a brunch buffet or any type of buffet you may be hosting. Cover the table with one table cloth, then place some different sized "boxes" or risers on top of the tablecloth. Make sure you leave at least 6"-8" between each box. The number of boxes you need will depend on the number of different platters or dishes you will be serving. Next, take the second tablecloth (2 identical tablecloths work best) and drape it over the boxes, covering the boxes but not entirely covering the first tablecloth. You have just created "layers" and this will make the presentation of your buffet table very attractive. Now, in between the boxes, you can place some candle sticks and fresh flower bouquets to "dress it up". Note: It is a good idea to do this the night before your brunch so that you can create a "seating arrangement" for your food. If you prepare this ahead of time you will know exactly where everything is going. You can also place your baskets, plates, chaffing dishes etc. ahead of time.
Chulah French Toast :
1 Loaf of Chulah Bread (sliced thick)
3 eggs
1 tsp real vanilla extract
¼ C. heavy creamButter
Fresh raspberries and orange slices for garnish
Powdered sugar
In a large, shallow bowl mix eggs, cream and vanilla extract. (You may want to beat for 1 minute with an electric mixer) Dip each piece of bread into egg mixture, on both sides and set aside on a plate. In an electric frying pan, melt 1 Tbs. of butter. Once butter is melted and the pan is hot, fry each piece of bread until lightly browned on each side. Arrange each piece of French toast on a platter, sprinkle lightly with powdered sugar and garnish with fresh berries and orange slices.
This brunch is perfect for spring entertaining or for Mother's Day!
How Much alcohol should you buy for your party?? Use our handy Drink Calculator to find out!
Basket of assorted pastries, bagels and rolls
Jams & Preserves
Individually wrapped butter packages
Salad of Baby spinach, pecans, fresh raspberries and crumbled blue cheese w/ raspberry vinaigrette
Traditional Eggs Benedict w/Hollandaise sauce
Crispy bacon
Sausage Links
Seasonal fruit display with assorted cheeses and water crackers
Chaluah French toast w/orange slices, fresh raspberries and powdered sugar
Beef Tenderloin w/ Horseradish sauce
Red bliss home fries
Vegetable medley of carrots, Haricot Vert and Sugar Snap Peas
Cheesecake w/ strawberries
Assorted juices
Spring water w/lemon
Coffee/Tea
Baskets w/ Linen
Napkins
Linen Tablecloths
Serving Platters
Chaffing Pans/ Hotplates
Candles
Fresh Flower Bouquets
Jazz CD’s
Chardonnay
Champagne
Mimosa’s (made with fresh squeezed orange juice)
Spicy Bloody Marys
Non-alcoholic punch
Setting It Up :
Decide on a place where you will be setting up your buffet. If you have an island in your kitchen and you don’t need the extra counter space that will work perfect. Here’s a fun idea and it works well with a brunch buffet or any type of buffet you may be hosting. Cover the table with one table cloth, then place some different sized "boxes" or risers on top of the tablecloth. Make sure you leave at least 6"-8" between each box. The number of boxes you need will depend on the number of different platters or dishes you will be serving. Next, take the second tablecloth (2 identical tablecloths work best) and drape it over the boxes, covering the boxes but not entirely covering the first tablecloth. You have just created "layers" and this will make the presentation of your buffet table very attractive. Now, in between the boxes, you can place some candle sticks and fresh flower bouquets to "dress it up". Note: It is a good idea to do this the night before your brunch so that you can create a "seating arrangement" for your food. If you prepare this ahead of time you will know exactly where everything is going. You can also place your baskets, plates, chaffing dishes etc. ahead of time.
Chulah French Toast :
1 Loaf of Chulah Bread (sliced thick)
3 eggs
1 tsp real vanilla extract
¼ C. heavy creamButter
Fresh raspberries and orange slices for garnish
Powdered sugar
In a large, shallow bowl mix eggs, cream and vanilla extract. (You may want to beat for 1 minute with an electric mixer) Dip each piece of bread into egg mixture, on both sides and set aside on a plate. In an electric frying pan, melt 1 Tbs. of butter. Once butter is melted and the pan is hot, fry each piece of bread until lightly browned on each side. Arrange each piece of French toast on a platter, sprinkle lightly with powdered sugar and garnish with fresh berries and orange slices.
This brunch is perfect for spring entertaining or for Mother's Day!
How Much alcohol should you buy for your party?? Use our handy Drink Calculator to find out!
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