Entertainment?

Question

I would like to arrange a casual dinner for a few freinds, say about six people, I was thinking a roast beef dinner with mashed pototoes but this sounds so boring! does anyone have any suggestions? I do the same thing everytime, I get really stressed out for no reason. cause my freinds are a pretty layed back bunch! also do i or should i ask them to bring something, like salad or buns, and what would you plan to do afterwards, movie, cards, board game??

Please help and I thank all of you inadvance, cause so far you have all been very helpful, i'm glad i joined this site!

Answer 1

try crepes their easier than they sound

count on two to three crepes per person.

Batter:
2 eggs
1.25 cups milk
1 cup flour
.25 tsp salt
2 tbsp melted butter or veg oil

pour a little onto a lightly greased pan and tilt the pand to spread it around. flip when it starts to look dry and cook just a little on the other side.
makes about 12 can be made in advance

Filling: 1.5 lbs of meat for 12 crepes
Ground or chopped beef. sautee with a little light olive oil, chili powder, salt, minced garlic, and cumin. maybe a dash of oregano. fill crepes just before serving.

Plating:
place 2 to 3 filled crepes side by side on the plate. top with steamed fresh asparagus. sprinkle a little of the ground beef filling over all and drizzle on oil from the meat.

It's delicious, cheap, and really doesn't take long at all. Also, everyone will be impressed, so just play it up. You may want to practice making the crepes before hand just to perfect the spreading technique. You can also add minced chives to the crepe batter.

Answer 2

A roast beef and mashed potato dinner is not casual affair for most. Why not try something like a lasagna, there are so many different kinds to make. Also, it's always okay to ask good friends to bring additions to the meal, how about garlic bread, salad and wine? As far as after the meal goes, cards or a board game are always fun. A movie can be fun too but often not everyone can agree on the choice. Charades can be a great deal of fun. Don't let yourself get stressed, that's not what the gathering is about. When their gone home, have a glass of wine and recall the good times you just had with dear friends, the day will come when they won't be there, I know!

Answer 3

Know what? Roast beef & mashed potatoes is not boring!
Also, this menu sounds like you made it a tradition! Most people would rather have that than caviar. Yes-you could assign everyone a dish to bring also. Or just ask them all to bring their favorite salads! Or desserts! Another thing, games are fine but usually people just like to get the chance to TALK to each other. One thing my Mom always told me: if you are getting flustered by entertaining, that means you are not doing it enough!

Answer 4

I think this is a great idea. don't stress, it doesn't pay. If you're sure all your friends eat meat, just do the roast beef, do some lovely garlic smashed potatoes, do an interesting vegetable side, like green beans with ginger/butter sauce (this month's Gourmet mag.) and ask people to bring wine. There's never enough. I'd have a movie and some cards or game handy. Ice cream for dessert? it's easy and everyone does like it. No fuss, and don't sweat it, if you keep entertaining easy, you're more likely to enjoy yourself.

Answer 5

Don't make the same thing, but don't ask them to bring anything except beer; that can get complicated. Just make something easy! I actually just started a Yahoo Group that is for beginner cooks...I've posted some recipes there; you may find something you like. Also, I think it would be fun to just have a poker game afterward with beer! Oh, and make homemade rice krispy treats or s'mores for dessert!

Answer 6

Do shish kabobs for a change in pace....skewers, chunks of beef/chicken/vegetables (onion, tomatoes, peppers) on a stick, throw on the grill..make up some wild rice as a side dish...people love it...they can participate and make their own or have them premade.
For dessert, have some sort of ice cream w/fruit or something.

Answer 7

I usually make Chicken Enchiladas with Green Sauce and Its always a hit and its really simple to make.

1 pack of Flour tortillas (10 pack)
1 big can of Green Enchilada Sauce
1 jar of Green Salsa Verde
1 pack of Mexican Blended Cheese
1 Rotisserie Chicken

I usually make guacamole and chips with this dish.

Answer 8

Spaghetti, meat balls. salad..garlic bread ..
Find a good movie or rent one. you can still play cards after.

Answer 9

I ususally use this recipe and it comes out great for more than 6 people. Brunch is a great thinkg becauseyou can have a buffet and people can take what they want. Hope this helps:


Jujeh Kababe (Persian-Style Chicken Brochette)
Serves 6
May, 1993 1 large onion, cut into chunks (about 1 1/2 cups)
1/2 cup fresh lemon juice
1 tablespoon paprika
2 teaspoons finely minced garlic
2 tablespoons dried oregano (optional)
2 tablespoons olive oil
1 cup white wine
6 boneless, skinless chicken breast halves, trimmed of excess fat, cut into 2" cubes
Salt and freshly ground black pepper to taste

To make marinade, puree onion, lemon juice, paprika, garlic and oregano (if using) together in a blender or food processor. Stir in olive oil and wine.

Place chicken in a nonaluminum container. Pour marinade over chicken and toss well to coat. Cover and refrigerate at least 6 hours or overnight.

Bring the chicken to room temperature. Heat a grill or broiler. Remove chicken from the marinade and thread on each of 6 skewers; sprinkle with salt and pepper. Grill or broil chicken, away from flame, about 2 minutes on each side. Serve with rice and lemon wedges.

Nutrition score per serving: 236 calories, 8 g fat


Yogurt-Mint Marinated Chicken
Serves 5
September, 2000

5 bone-in chicken-breast halves, skinned
1 teaspoon course salt
1 tablespoon fresh lemon juice
1 cup plain low-fat yogurt
1/2 cup chopped fresh mint
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 teaspoon garam masala
1/2 teaspoon chili powder

Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside. Blend remaining ingredients; toss well to mix and then coat chicken. Seal bowl with plastic wrap and refrigerate for 24 hours.

Preheat oven to 400* F. Place chicken on a foil-lined baking sheet and bake for 35 minutes.
Easy Winter Soup
Serves 4
February, 1999

Nonstick cooking spray
1 cup sliced mushrooms
2 medium carrots, finely chopped
2 stalks celery, chopped
1 medium onion, chopped
1/2 cup pearl barley, washed and drained
2 teaspoons dried thyme
1 diced tomato
4 cups beef broth
1 cup fresh parsley

Coat a 4-quart pan with nonstick spray. Add the mushrooms, carrots, celery, onion, barley, and thyme. Cook over medium-high heat, stirring until vegetables are tender, about 10 minutes. Add diced tomato and beef broth, and bring soup to a boil, stirring frequently. Reduce heat to medium, and simmer until barley is tender and soup begins to thicken, about 45 minutes. Stir in parsley and serve.

Chocolate, Latte Eggnog Ice Cream Terrine With Fudge Sauce
Serves 12
December, 2005

Nonstick cooking spray
2 cups light vanilla ice cream
2 teaspoons bourbon or dark rum
1/2 teaspoon grated nutmeg
1/2 cup roasted unsalted almonds, chopped, divided
cup dark chocolate-coated espresso beans, crushed, divided
3 cups lowfat latte ice cream
4 cups light chocolate ice cream
1/2 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1 tablespoon whole milk

Coat a 9-by-4-by-2" metal baking pan with nonstick spray (this will help the plastic wrap stay in place). Line the pan with plastic wrap, allowing the plastic to extend 2-3" beyond the sides of the pan.

Working quickly to prevent the ice cream from melting, stir the vanilla ice cream, bourbon or rum and nutmeg in a medium bowl to blend. Spoon evenly into bottom of prepared pan. Sprinkle with half of the almonds and half of the crushed espresso beans. Freeze first layer of terrine for 45 minutes. Remove from freezer and add latte ice cream layer. Sprinkle with remaining almonds and crushed espresso beans. Freeze for 45 minutes. Remove from freezer and spread chocolate layer. Cover and freeze until firm, at least 4 hours or overnight.

Meanwhile, whisk the cocoa powder and maple syrup in a small, heavy saucepan over medium-low heat until the cocoa dissolves and the mixture thickens slightly, about 5 minutes. Whisk in milk. (The sauce can be made 1 day ahead. Cover and refrigerate. Reheat before using.)

To serve, unwrap the ice cream terrine and invert onto a serving platter. Cut into 12 slices and arrange each on a plate. Drizzle with sauce.