can anyone give me ideas/recipes for a 3-course meal (its for my schools prom) ?

Question

the theme is mascarade if that makes any difference... prolly not.. just looking for something elegent, possibly even easy... but just something to do for a 3 course meal. thanks

Answer 1

Well for the first course you could have a soup or salad. The second course you could have an entree. Then the third course would be dessert. You should have 2 or 3 choices for each course so people can choose depending on your budget for prom. Since masquerade balls are French use this website for ideas as well. http://www.ffcook.com/pages/dinner.htm

use this website for ideas. http://gourmet.allrecipes.com/

Answer 2

I would start with a good ceasar salad and breadsticks or french bread for the first course. For the main course, chicken is always popular. Do something like chicken cordon bleu, or a grilled teriyaki chicken. Have baked potatoes, they are super easy and peole can put whatever they want on them. Include a vegetable. A good one is sliced carrots sauteed in butter and brown sugar. (It may not sound very good, but it's got a really good sweet flavor to it). I would maybe do a couple of veggie choices, like corn or something that most everyone will like. For desert I would go with any type of chocolate. . . brownies and ice cream. Or have cheesecake with a few different topping options like, chocolate, cherry, raspberry, strawberry, or pineapple.

Any of these recipes can be found online. Just go to a search engine and type in the specific recipe you are looking for. You will find lots of options. Also type in "quick and/or easy" that will help find recipes that aren't too complicated.

Good luck!! I hope this helped.

Answer 3

Okay, easy...well I would start off with a simple salad with italian and balasmic dressing. Then for main course you could have pork chops stuffed with fontina cheese, prosciutto and basil. It's fairly easy, just pound the pork chops thin, season and stuff with aforementioned items. Cook on 425 for about 45 min- hour. It's wicked good. Side would probably be a penne pasta in a white cream sauce and also veggie medley. Desert would be either a sorbet or cheesecake. All simple and easy to make, and sounds wicked fancy.

Answer 4

First course should be a salad or a light appetizer. Then your second course should be your main meal honestly you should have a selection (chicken, beef and perhaps a vegetarian choice) with a side of rice or asparagus finally on the third course I'd have a dessert.

Answer 5

Add half a container of Ex-Lax to the brownies for a prom experiance you will never forget. Be sure to warn off your date.

Answer 6

Here is the menu for a 3-course meal (French) with 2 or 3 choices for each course that you can google the recipes. (I posted 3 simpliest ones here for your reference.)

<<<< Soup or Appetizer >>>>
French Onion Soup / Salad Nicoise

<<<<< Entree >>>>>>>
Coq au Vin / Beef Bourguignon / Braised Artichokes and Beans

<<<<< Desserts >>>>>>>
Crepes Suzette / Plum clafoutis

<<<<<< French Onion Soup >>>>>> (Serves 4)

60 g butter
4 onions, thinly sliced
2 teaspoons flour
4 cups or 1 litre chicken stock or beef stock
1/2 cup or 125 ml white wine
8 slices French bread, toasted
60g grated Gruyere cheese

1) Melt butter in a large saucepan, add onions and stir fry at low heat for 10 mins or until onions are golden. Stir in flour and cook for 5 minutes, keep stirring.
2) Increase heat to medium, stir in stock and wine and bring to boil, then reduce heat and simmer for 10 minutes.
3) Top toasted bread with cheese and put it in a preheated oven-toaster, or oven for 2-3 minutes or until cheese melts. Place cheese toast in the base of a large soup tureen and pour over soup. Serve immediately.

<<<<<< Beef Bourguignon >>>>>>>> (Serves 6)

1 kg or 2 lb chuck steak, trimmed off all visible fat and cut into 1 inch in cubes
2 cups or 500 ml dry red wine
1 teaspoon fresh thyme (chopped)
2 cloves garlic (crushed)
1 bay leaf
2 tablespoon olive oil
2 rashers bacon, trimmed off all visible fat and chopped
250 g button mushroom
12 pickling onions or shallots
1 cup / 250 ml beef stock
1/2 cup or 125 ml tomato puree
2 tablespoons brandy
2 teaspoons cornflour blended with 2 tablespoon water
freshly ground black pepper
10 g butter (melt)
1 tablespoon fresh thyme (chopped finely for garnish)

1) Combine beef, wine, thyme, garlic and bay leaf in a ceramic bowl, cover and marinate for at least 30 minutes (or marinate it overnight). Remove beef from wine mixture and pat dry. Reserve wine mixture.
2) Heat 1 tablespoon of olive oil in a large saucepan over a high heat, add beef and bacon in batches and stir fry for 4 minutes or until brown. Drain and set aside.
3) Clean the saucepan, heat 1 tablespoon of olive oil in the saucepan over medium heat, add onions and shallot to the pan, make a fragrance, stir fry for 3 minutes, mix the mushrooms to the pan, stir fry for another 2 minutes or till soft. Remove the mixture from pan and set aside.
4) Return beef mixture to pan, stir in stock, tomato puree and reserved wine mixture (medium heat), bring to boil, reduce heat to low, cover and simmer for 1.5 hours or until beef is tender. Return mushrooms, onions or shallots to pan, stir in brandy and cornflour mixture and cook for 10 more minutes.
5) Add melt butter to make it shiney. Season to taste with black pepper (add a bit salt if desired)
6) Sprinkle the fresh thyme on top before serve.

<<<<<<< plum clafoutis >>>>>>>>> (Serves 6)

500 g dark plums, halved and stoned or 440g canned plums (well drained)
1 cup or 125g self-raising flour
3 eggs
100 g caster sugar (1/2 cup)
125 ml milk (1/2 cup)
1 tablespoon icing sugar

1) Arrange plums, cut side down, in a lightly greased 25cm / 10 inch flan dish
2) Sift flour into a bowl and make a well in the center. Break eggs into well, add caster sugar and milk and mix to form a smooth batter.
3) Pour batter over plums and bake at 180 degree C or 350 degree F or Gas 4 for 45 minutes or until firm and golden.

It could be serve hot, warm or cold, sprinkled with icing sugar.