Recipe ideas for a dinner party, 6 people? One doesn't eat beef. Thanks!?

Question

I am having a housewarming dinner party for some friends. One does not eat beef, but will eat chicken, pork and turkey. Another doesn't like onions. Other than that, it's fair game, preferably not seafood.
It's a low key dinner, for 6 twenty-somethings.

Answer 1

How about a pork tenderloin? The one below is pretty yummy:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30790,00.html?rsrc=search

Answer 2

My favorite non-meat dinner is Pizza casserole. Served with a Caesar salad it's flavorful, filling and very tasty.

If you're serving this as an entre, it serves 3, double it for 6:

1 can whole tomatoes (any brand)
four slices sourdough bread
one tablespoon butter
1 pound longhorn cheese - grated

break up the bread into crouton-size pieces.
squish up the tomatoes into pieces about the same size (cut them if you like, but I prefer uneven broken up pieces)
mix the bread and tomatoes in a casserole pan
place slices of butter over the mixture (do not mix in)
spread the grated cheese over the top

Bake uncovered about 40 minutes at 350 or until the cheese has browned.

Do NOT use bread that is not sourdough. You will be disappointed.

We've tried adding onions or green chilis or pepperonis, but it's just not as good. I don't know why this tastes so good, but it's a favorite around here.

Answer 3

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Answer 4

Lasagne. Mmmmmmmm. You can make it in advance and heat it up. Use the recipe on the Barilla no-cook lasagne noodle package. Substitute another ground meat for the beef.

Put out an interesting salad, a fresh baguette and butter, and you're in business.

If you want to make it really fun, put out an antipasto platter for nibbles beforehand. We like it with black olives, roasted red peppers, canned artichoke hearts, marinated mushrooms, and other little tidbits.

Of course something chocolate for dessert. I got one of those chocolate fountains for Christmas and it is fabulous! But you can't beat chocolate cheesecake. Want to make something light and easy? Those chocolate mousse mixes in the baking aisle on the top shelf are fantastic. You'd never know they weren't home made, and again, you can do it in advance.

Answer 5

You can easily skip the onion part. It would still be yummy.

This recipe was adapted from one my girlfriend made that she said was based on one from a Hungarian household from her childhood so I don’t know that it has an actual name. I call it Chicken Stuff. It’s really simple and really yummy and can be completely adjusted to suit your tastes. I’m putting the approx. amounts that I use. The spices are pretty much just me throwing some in so I’m guessing on those. J

3 lbs. Ground Chicken
3 10oz boxes frozen spinach – thawed and very well drained
3 8oz. packages shredded Borden Six Cheese Italian Blend
1 medium onion – small dice
2 Tbs. Olive Oil
1 Tbs. Butter
2 tsp. Garlic Powder
2 tsp. Paprika
Black Pepper
Salt
Sour Cream (optional)

1. Preheat over to 350 degrees.

2. Place spinach in a microwave safe bowl and microwave on full power for at least 5 minutes. (I usually do mine for about 10 minutes.) Once the spinach is done, place bowl in refrigerator or freezer so it’s easier to handle later on.

3. In a large skillet, sauté onions in olive oil and pat of butter over medium to medium-high heat until tender. (I usually do it until the onions are close to mush but I don’t like any crunch to my onions at all.)

4. Add ground chicken to the onions. Season as you like. Cook until the chicken is done.

5. While the chicken is browning, squeeze out as much as liquid from the spinach as possible. (Neat trick – place spinach in a clean dishtowel and wring it out over the sink.)

6. Grease or Pam a large rectangular glass casserole dish. Mine is larger than the standard 9 x 13 x 2 and it gets quite stuffed but you could probably get a way with the 9 x 13 x 2.

7. Spread about half of the chicken and onion mixture on the bottom of the casserole dish. Spread about ½ of the spinach on top of that. (Spinach doesn’t spread real well. I basically end up putting little bits of it here and there.) Top with ½ of the cheese (One and a half packages.) Repeat the layers again.

8. Cover with foil and bake for about 30 minutes. Remove foil and continue baking uncovered for an additional 15-20 minutes. Serve immediately with a dollop of sour cream on the side if you’d like.

Answer 6

Chicken Parmesan is always a hit. Serve with a salad and garlic bread. For dessert, what about angel food cake topped with fresh berries and cream.

Chicken Parmesan
6 boneless, skinless chicken breasts
1 cup bread crumbs
1/2 cup parmesan cheese
2-3 egg whites
1-2 jars of your favorite marinara sauce
mozzarella cheese

combine breadcrumbs and parmesan cheese
rinse chicken in cold water and pat dry.. Dip in egg white, then in breadcrumb mixture

heat saute pan with a few tbsp olive oil
lightly brown on each side..( about 1-2 mins)
Pour some of the marinara sauce in a baking dish (just to cover the bottom) place the chicken in pan and cover with remaining sauce. Cover with foil and cook on 375 for about 45 mins. Take chicken out and sprinkle mozza cheese over each piece. Turn off oven and place chicken back in uncovered for about 10 mins or until cheese is melted.

Answer 7

I love to make this because it's easy, yet it has an elegant appearance. Serve with Cruncy Spinach Salad with Mandarines (http://salad.betterrecipes.com/crunchyspinachsaladwithmandarinoranges.html) and a loaf of French Bread with real butter. Yummo!!!

Chicken with Raspberry Cream Sauce

1 Cup Flour
1 tsp each: Thyme, Oregano, Garlic Powder, Salt and Pepper (optional)
3 Tablespoons butter or margarine
4-8 Boneless Skinless Chicken Breasts
¼ Olive Oil or Vegetable Oil
½ Cup Raspberry Vinegar
1 ¼ Cup Chicken Broth
1 ¼ Cup Heavy Cream or Whipping Cream

Heat Butter and Oil in a large pan or Dutch Oven.

Place Flour and spices in plastic bag. Add one or two pieces of Chicken at a time and shake well to coat evenly. Sauté Chicken in the Butter and Oil for approximately 3 minutes per side, or until slightly browned. Remove Chicken from pan and set aside on a plate.

Add Raspberry Vinegar to pan and bring to a boil. Remove pan from heat and add the Chicken Broth and Chicken Breasts. Cover and simmer for 20 to 25 minutes.

Remove Chicken; set aside and keep warm.

Boil remaining liquid over high heat until it has the thickness of cream. Add Heavy Cream and allow to thicken over medium heat for 5 minutes.

Serve the sauce over the chicken with egg noodles or Rice Pilaf.

Answer 8

How about chicken paprikish with spanish or wild rice, vegetable side (whatever you prefer), and a nice garden salad.
For dessert serve a pie w/ scoop of vanilla ice cream.

Answer 9

chicken breast cooked in tomatoes crushed sauce, caper, black olive salt pepper olive oil served with bruschetta bread, mix salad with avocado asparagus(boiled) tomatoes with your favorite condiment saute in a pan for 2 minute so it means warm salad, and a simple spaghetti or penne pesto sauce or if you prefer Alfredo (always crack some pepper on top and garnish with water crest ) dessert: fruit salad topped with cool whip. Good luck!!!

Answer 10

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