What should i put on the menu?

Question

I am planning a dinerparty for a close family to me and i have done this before for many different ppl but i wanted to do something new what appitizers,desserts,and main course should i do??? Thanx for all the help!!! I really appreciate it! :)

Answer 1

Bacon Wrapped Pineapple Shrimp Recipe - Appetizer

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.



Pork Loin with Cranberry Sauce - Main Meal (Crockpot Recipe)

INGREDIENTS:
1 boneless pork loin roast, about 4 pounds
Salt & pepper
garlic powder
1 (1 lb.) can crushed pineapple
1/4 tsp. nutmeg
1 can whole cranberry sauce
1/4 tsp. cloves, optional

PREPARATION:
Season roast with salt, pepper, and garlic powder; place in slow cooker. Mix remaining ingredients and pour over pork. Cover and cook for 8 to 10 hours on low. Pork should be about 160° on a meat thermometer.


Brownie Sundae's for dessert. Everyone loves them and they are fun to eat.

Fudgy Brownie Sundaes

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Ice cream, any flavor
Sliced strawberries and bananas, if desired
Assorted toppings or sauces
Chopped nuts, if desired
Whipped cream


Call me when dinner is ready...LOL!

Answer 2

Depending on how many you are fixing for...this recipe can be adapted to suit your needs.

This recipe is incredibly easy and melt-in-your-mouth delicious!

Gravy Baked Pork Chops
Serves 4

4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup

Instructions:
Preheat the oven to 350º F.

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake for 45 minutes. Serve immediately.

Answer 3

Wow. Where to begin? For appetizers you could do Swedish meatballs in a crockpot while you cook other things. Or water crackers with cream cheese and smoked salmon. Or hummus with parsley oil (knocked the socks off my family, it's from epicurious.com), bread bowl dips (can be made ahead of time too). Roast chicken? Rice pilaf? Green steamed veggies with hollandaise? Salad with homemade balsamic and feta? There are so many things. And for dessert, take cherry pie filling in a pan and simmer with a splash of amaretto and a dash of almond extract. Serve over slices of pound cake from the store, maybe with ice cream.

Hope this helped!

Answer 4

Pick a country as a theme; Greece, Germany, Mexico, Jamaica, Puerto Rico, Thailand, Japan etc. Then go to the Food Network web and search their recipe database for different plates that you can use as your courses. Then to give it an even more interesting twist get some decorations to echo your ethnic menu.

Answer 5

Cocktail tomatoes filled with cream cheese/ranch dip mix as starter/ho rs devourers

avocado slices with red onion, cucumber and mandarin orange segments with a raspberry vinaigrette- salad

Chili in edible sourdough bowls with chives and a dollop of sour cream on top as a main course
and brownie/Kahlua/a la mode for dessert

What time are you serving?! Count me in!

Answer 6

try sizzling prawns with garlic bread for dipping as a starter

marinate prawns in salt, lemon juice and pinch of white pepper
fry lots of garlic and sliced red chilli to taste in alot of butter til an aroma rises
add the prawns and stir fry quickly for abt 3 mins til the prawns are pink
switch the heat off garnish with coriander leaves and serve with piping hot garlic bread

Answer 7

Get a large fireproof container or sandbox & have a New England Clam bake......Wonderful this time of year!!

Answer 8

garlic flavored scallops for an appetizer
blue crabs for dinner
red velvet cake for dessert

Answer 9

Apple and Brie Filo Parcels

2 x Cox Orange Pippin
1/4 lb Brie
2 oz Butter
1/2 pkt Filo Dough

1 Core apple,dice into .25 inch sixe
2 dice Brie to same size
3 combine,refrigerate
4 cut filo sheets into 6 inch squares,cover with damp cloth 5 take one square brush with butter , lay another square on top brush with butter 6 do above 4 times,separately.
7 place = amounts of a/b mix on each pastry star, in centre 8 lift up corners , push together,brush with butter 9 bake at top Aga for 5-10 mins
serve garnished with red salad leaves

Suggested Wine: zinfandel


Cornish Hens with Crabmeat Stuffing

4 Rock Cornish game hens
Vegetable oil
Salt, pepper, garlic powder and paprika to taste

Stuffing:
1 stick butter
1 clove garlic, finely chopped
1/8 cup parsley
1/4 cup green onion
1/4 cup celery
8 ounces lump crabmeat or imitation crabmeat
1/2 teaspoon salt
Dash pepper
1 cup fine dry bread crumbs
1/3 cup half-and-half

Preheat oven to 350 degrees F. Rinse hens with cold water and pat dry with paper towels. Rub lightly with oil. Season inside and out with salt, pepper, garlic powder and paprika.

For stuffing:
Melt butter, add garlic, parsley, green onion and celery; saute vegetables in melted butter until soft. Add crabmeat, salt and pepper. Stir gently, being careful not to break up crabmeat; simmer. Add bread crumbs and half-and-half a little at a time so mixture is not too dry. Divide stuffing among hens and stuff into cavity. Tie legs together and place on rack in roasting pan. Bake at 350 degrees F for 1 hour. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F. Refrigerate any leftovers.

Yield: 4 servings

I don't know who created this recipe but, I've made it and it was a huge hit.

Broccoli with Lemon Sauce

1 lrg Bunch broccoli,
1 tbl Lemon Juice,
(I use apple cider vinegar)
1 tbl Water OR Sugar Free lemon-line soda
Sub. sweetener to equal 1 ts
(if desired)

Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch "trees." Simmer gently about 12 minutes covered with water. ( I prefer to steam).
Drain. Mix lemon juice, liquid, and sweetener. Trickle over broccoli. Heat the lemon mixture to keep the dish warm.

Ceasar Salad

1 head iceberg lettuce
1 head Romaine
1/2 cup Parmesean, (grated), up to 1/3
1 sm Bottle Ceasar Dressing
1 box croutons

Wash and drain lettuce, then tear into bite size pieces. Toss the lettuce and cheeses. Add the dressing and croutons just before serving.

Or you could have soup in place of salad.

Creme Soubise

1 lb yellow onions
4 tbl butter
2 cup chicken broth
2 cup milk
3 x egg yolks beaten
1/4 cup heavy cream
1/2 cup grated Parmesan, provolone or Swiss cheese.


Chocolate Raspberry Mousse

2 pt Fresh raspberries
1/2 cup Granulated sugar
32 oz Semisweet chocolate, chopped fine
8 oz Unsweetened chocolate, chopped fine
12 x Egg whites
3 cup Heavy cream

Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush berries into a rough texture. Set aside for a few minutes. Add chocolates to raspberries and place over a double boiler. Stir periodically to avoid scorching the chocolate. Keep over low heat until the chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.
Beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup sugar; beat until the peaks are stiff but not dry. Beat heavy cream until it forms stiff peaks. Add 1/4 of the egg whites to the chocolate, stirring well to incorporate, lightening the chocolate. Fold in the cream and remaining egg whites, being certain that no white streaks remain. Keep refrigerated until used.


In a saucepan, slice onions and cook gently in butter until tender. Add chicken broth and cook slowly for 20 minutes.
Strain or force mixture through a sieve, or puree in blender. Work in 2 batches if necessary. Return mixture to saucepan.
Lower heat. Stir in milk. Then add a little hot broth to the egg yolks, whisking to incorporate. Add egg mixture to soup, and cook over low heat, stirring constantly with a whisk, until thickened.
Stir in cream and cheese and serve.
This recipe yields 4 to 6 servings.