You didn't say how many people in total are coming, but if it's under 8, then make things that you already know how to make, and really enjoy. If you're feeling adventuresome and you have time, then test the recipes you're thinking of ahead of time. Some other tips:
-Make something that is done in the oven and can sit a few minutes extra if necessary. This way, if people are running late, or if you get to talking over cocktails, you don't have to abruptly tell everyone that it's time to eat, or wait for exactly the right time to eat. Roasts have some time leeway, as do crock pot dishes, and some curries. I like making roast chicken, roast rack of lamb (which looks impressive but is super easy), http://www.epicurious.com/recipes/recipe_views/views/108243.
-Have a food theme, like 'French' or 'Thai'. If you mix up the cuisines too much, then the meal might seem haphazard. Also, it will help with blending flavors that go well together, and choose side dishes.
-Decorate well! The eyes eat as much as the stomach. Make sure your table looks nice and has nice dishes and cutlery, etc. Whether you go casual or formal, make it pretty.
-Start well and end well. Have tasty appetizers and a delicious dessert planned- especially if these can all be prepared ahead of time.
-When in doubt, get them drunk! (unless they're the designated driver). Hey, at least they might have a good time, despite whatever the food turns out to be! :-)
Here's where I keep recipes that I like: http://foodvirgin.com/phpbb/index.php?c=2, as well as answer other food-related questions.
Have a good time & good luck!
2006-12-16 09:55:20
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answer #1
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answered by Anonymous
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BAKED DILLED SALMON WITH RICE
1 med Onion, Chopped
3 x Cloves Garlic, Minced
3 med Tomatoes, Diced
1/2 lb Mushrooms, Sliced
3 tbl Fresh Dill, Chopped
3 tbl Lemon Juice
Salt And Pepper To Taste
2 cup Cooked Brown Rice
4 x Salmon Fillets
Olive Oil Spray
Coat a nonstick skillet with olive oil cooking spray. Sautee onion, garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon juice and fresh dill. Remove from heat. Add salt and pepper to taste. Spray a baking dish with cooking oil spray. Spread rice evenly over bottom. Top rice with salmon. Cover each fillet with vegetable mixture. Cover pan with foil. Bake for 20 minutes at 350 F.
l would serve steamed asparagus as a veggie with this fish.
Start with a garden salad.
A light dessert would be good like a mousse.
Wine to have with this is optional but I prefer Pinot Grigio.
2006-12-16 09:07:19
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answer #2
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answered by Smurfetta 7
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I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell off of the meat, it was so tender! It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it. PORK IN CIDER Serves 2 INGREDIENTS 250ml of cider 1 apple 1 onion 2 pork chops or steaks 2 heaped teaspoons of gravy granules METHOD Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces. Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish. Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out. Remove the meat and apples. Add the gravy granules to the cider and onion left in the dish. Stir thoroughly. ADDITIONS & ALTERNATIVES Any cheap cider (as long as it doesn’t have the word “white” in the name!) will do. Use a cooking apple for preference, but an eating apple will do.
2016-05-22 23:52:49
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answer #3
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answered by Anonymous
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Simple and easy. Buy a tri-tip roast and bake for 1 hour @ 350 degrees. Buy a small bag of those small already peeled carrots, put in a saucepan of water, bring to a boil, then simmer for 10-15 minutes and turn it off. Buy the instant mashed potatoes at the store--they are very simple to make just read the directions. When everything is on the plate, put a pat of butter on the mashed potatoes. Serve ice cream for dessert. Very simple and very delicious. It will be a hit!
2006-12-16 08:57:49
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answer #4
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answered by bluemustang 2
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You don't have to have a fancy recipe to impress your boss. Just make something that you are very good at making and just add an appetizer, salad and desert; possibly a wine and a good presentation on your table.
This should work.
2006-12-16 08:51:07
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answer #5
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answered by Gabe 6
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When having a business dinner nothing messy like BBQ or Pasta. Safe choices are chicken, rice, veggies, shrimp, angel hair, no sauces, impressive salads, I'm giving you the general idea it would be good for you to search recipes.
2006-12-16 08:54:04
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answer #6
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answered by isladelmar7 2
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If you like to serve something spicy and international cuisine like Indian is OK then I want you to take a look at the link below
http://food.sify.com/recipe.php?id=14346545&ctid=76&cid=14346515
http://food.sify.com/recipe.php?id=13629483&ctid=76&cid=13628096
http://food.sify.com/recipe.php?id=13258782&ctid=76&cid=13293026
http://food.sify.com/recipe.php?id=13262275&ctid=76&cid=13293281
Think this would suffice and all the best.
2006-12-16 09:06:51
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answer #7
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answered by rashmir 2
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Steak & Spinach Roll-Up Roast
Serves 4
Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.
8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt
Pre-heat oven to 375F.
ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.
Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.
For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.
Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.
Roasted Ratatouille
Serves 4
Certainly if you're really into vegetable dishes this simple creation could be dinner for two. How easy!
2 medium zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
2 red bell pepper, cut into 1-inch pieces
2 red onions, cut into 1-inch pieces
2 small eggplants (about 1 pound each), cut into 1-inch cubes
4 tablespoons olive oil
1/2 cup golden raisins
1 Tbsp freshly grated lemon zest
1 Tbsp fresh lemon juice, or to taste
Preheat oven to 450°F and lightly grease a large shallow baking pan.
In a large bowl toss vegetables with oil and salt and pepper to taste and arrange in one layer in pan.
Roast vegetables, stirring occasionally, until tender and golden brown, about 20 minutes.
Stir in raisins and roast 3 minutes more.
In a bowl toss ratatouille with the zest and juice and it's ready - so fast!
"FRENCH ONION" MASHED YUKON GOLDS
Makes: 4 - 6 servings
Ingredients
6 med. potatoes (2 lbs.) Yukon Gold Potatoes, whole or cut in half
pinch of salt
2 Tbs. salted butter
2 cups chopped onion
1/4 cup dry sherry
1/2 cup milk or half & half
1/4 tsp. ground white pepper
4 Tbs. salted butter
3/4 tsp. salt (more or less to taste)
3/4 cup shredded Gruyère cheese
Minced fresh chives or parsley for garnish
Instructions
1. Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 - 30 minutes.
2. Meanwhile, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and sauté until caramelized to a golden brown. Add sherry and sauté until liquid has evaporated. Remove from heat.
3. While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.
4. When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.)
5. With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy. Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley if desired.
2006-12-16 10:17:27
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answer #8
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answered by scrappykins 7
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There are recipes here which may be useful : http://www.recipesforvegans.co.uk
2006-12-16 08:48:26
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answer #9
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answered by Anonymous
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shrimp cocktail, london broil, twice baked potatoes, asparagus & chocolate mousse ...easy & impressive!
2006-12-16 08:56:35
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answer #10
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answered by sassygirlny916 4
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