I need themed menus?

Question

i need menus with themes, i allready have one baised on corn. the other ones can be baised on a culture or type of food. it has to have a appitizer, soup or salad, entree, and a dessert. Please help im out of ideas.

Answer 1

ITALIAN DINNER MENU

This is a typical Italian Sunday Dinner. Serve your dinner with a white or rose wine or non-alcholic wine.

PROSCIUTTO WITH FIGS AND MELON

12 large fresh figs
1 tbsp. fresh thyme leaves, chopped
1/4 c. honey
1/2 c. warm water
12 prosciutto ham, sliced very thin
1 ripe melon (any kind)

Take six of the figs and slice them into six even wedges. Dust wedges lightly with thyme. Thin the honey with water and dip prosciutto slices in it. Cut prosciutto into 1/4-inch strips. Wrap the thyme-coated fig slices with the proscuitto strips. Cut melon into thin slices. Just before serving, cut remaining figs into 6 wedges. Arrange the figs on chilled plates with the ham-wrapped figs and melon slices. Makes 6 servings.

Note: If good melon is not available, substitute fresh berries or other fruits.

GARDEN MINESTRONE SOUP

2 tsp. olive oil
1 c. chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 c. chopped yellow squash
3 c. chopped zucchini
1 c. chopped carrot
1 c. (about 2 ears) fresh corn kernels
4 c. chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 c. uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5-oz.) Great Northern beans, rinsed and drained
1 6-oz. package fresh baby spinach
1 tsp. salt
1/2 teaspoon black pepper
1 c. (4 oz.) grated cheese
black pepper (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn. Sauté 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in the remaining 1-cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely pepper, if desired. Makes 8 servings.

ITALIAN CHICKEN AND PASTA

8 oz. packaged penne pasta
12 oz. skinless, boneless chicken breast halves, cut into bite-size strips
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tbsp. olive oil or cooking oil, divided
3 large cloves garlic, minced
3 c. sliced fresh mushrooms
1 medium onion, thinly sliced
1/2 c. chicken broth
1/4 cup dry white wine
1 c. cherry tomatoes, halved
1/4 c. shredded basil leaves
3 tbsp. snipped fresh oregano
1/4 c. shaved Parmesan cheese
1/8 tsp. freshly ground black pepper

Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve immediately. Makes 6 servings.

ITALIAN TOSSED SALAD*

(* Note: most Italians eat their salad with, not before the dinner It is more like a side dish.)

1/2 head Lettuce, torn
2 Tomatoes (cut into wedges)
1/4 tsp. oregano
1/4 tsp. dried parsley
Crushed basil, to taste
1/2 thinly slice red onion
Salt and Pepper to taste
Black olives, pitted
Green olives with pimiento
Provolone cheese, cut into small cubes
Italian Salad dressing or Red Wine Vinegar Salad Dressing

Place all ingredients in a large bowl. Pour dressing over salad. Toss and serve.

WINE, CHEESE AND FRUIT PLATTER

Use an assortment of fruits (such as oranges, grapes and apples) served with both mild and sharp cheeses. Serve with wine.

VIENNESE COFFEE

3 cups hot strong coffee, freshly brewed (Viennese or any dark roast, preferred)
Heavy pinch ground nutmeg
Light pinch ground clove
1 cup heavy cream, chilled
1/4 cup confectioner’s sugar
4 cinnamon sticks and/or ground cinnamon

Stir the nutmeg and clove into the hot coffee and divide among 4 coffee c. or mugs. Beat the cream, if using, until fluffy, then gradually add the confectioner’s sugar, beating until stiff. Top each cup of coffee with a generous dollop of the whipped cream. Insert a cinnamon stick into each cup and sprinkle lightly with ground cinnamon. Serve immediately. Makes 4 servings.

ITALIAN AMARETTO COOKIES

1/2 c. Butter
2 tbsp. Molasses
2 Eggs
1 c. Almonds, ground toasted
1/2 tsp. Lemon rind; grated
1 tsp. Almond extract
1/2 c. Amaretto liqueur
2 c. Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract. Mix well. Stir in Amaretto alternately with flour. Drop by teaspoonfuls onto un-oiled cookie sheets. Bake at 350 F. for 12-15 minutes. Cookies will be golden brown when done. Yield: 36 cookies

Answer 2

Jamaican Food Recipes:
http://eatjamaican.com/recipes.html

Answer 3

Do a junk food theme meal.......lol

For starters, have nachos or hot wings for the appetizer. For the soup/salad course - have homemade chili with an assortment of toppings. For the main course, good old fashioned hot dogs & hamburgers or pizza would do as well......For dessert, nothing else but vanilla ice cream with homemade apple pie..........Yummy!!

Answer 4

you can do a tex-mex theme... and serve tacos as the main dish, especially if you can get the hard shells in yellow/red/green...to simulate the mexican flag (too bad it isn't a white shell)
you can do cheezy quesidilla wedges as an appitizer and a spicy bean soup... ooo and deep fried apple burrito...

Answer 5

I think you should have "asian" and "vegetarian/vegan"

There are lots of these types of foods, so it should be easy.

hope it helps!

Answer 6

butternut squash ravioli in cider broth

1 1/2 pounds butternut squash, halved lengthwise, seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup pure maple syrup
3 tablespoons butter
1/2 cup water

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme

32 (about) gyoza (potsticker) wrappers*

1/3 cup chopped shallots (about 2)
1 1/2 cups chicken stock or canned broth
1/2 cup apple cider

Shaved Parmesan cheese

Preparation
Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely.

Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.

Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)

Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper.

Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.

*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
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butternut squash, bacon, and rosemary phyllo pizza

1 1/2-pound butternut squash
1 tablespoon vegetable oil
1/2 cup water
3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
10 sheets phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel
9 tablespoons freshly grated Parmesan cheese (about 2 ounces)
6 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained
1 tablespoon fresh rosemary leaves, minced
6 scallion greens, chopped
1 small red onion, sliced thin and separated into pieces

Preparation
Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.
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roast pork loin with garlic and rosemary

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed

Fresh rosemary sprigs (optional)

Preparation
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
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Sweet Potatoes and Applesauce

1 (16 oz) can of sweets drained
1/4 cup firmly packed brown sugar
1 T margarine
1/4 tsp salt
1/2 pt of applesauce
1/4 tsp nutmeg
If using canned potatoes drain well, if whole slice and layer bottom of casserole. Sprinkle with salt, spoon applesauce over sweet potatoes, sprinkle with brown sugar and dot with margarine. Sprinkle with nutmeg and bake in a 375 oven for 30-to 35 minutes. This would be enough for 4 people.

Ann Marie's Sweet Potato Bake

Make a day ahead
4 lbs sweet potatoes
1 cup firmly packed Brown Sugar
1 1/2 T cornstarch
1/4 tsp salt
1/8 tsp cinnamon
1 cup apricot nectar
1/2/cup hot water
2 tsp orange peel
2 T butter
1/2 cup chopped pecans

Peel sweet potatoes, cut in half and cook in boiling water till folk tender (not to soft or they will fall apart) drain and cool. In a med pot combine brown sugar, cornstarch, salt, and cinnamon. Stir in Nectar, hot water, and orange peel, bring to a boil, stir. remove from heat add butter a little at a time while continuing to stir. Cool slightly than add pecans. Cut the sweets in 1/2inch slices and place in a 12x7 1/2 casserole. Pour sauce over all (you should have at least 3 layers. Bake at 375 for 25 minutes. Set aside covered and when dinner is ready reheat for 5 min or nuke for 2 min. It should be very nicely glazed. Good recipe for a crowd.
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green beans with sage and pancetta

2 1/2 pounds green beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel* or other medium-grain sea salt for serving (optional)

Preparation
Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.

*A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.
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Hot Rolls
1 yeast package
1 1/8 warm water
2 tablespoons sugar
2 tablespoons fat
1 teaspoon salt
4 cups flour (about)
4 tablespoons dry milk
2 tablespoons melted butter

The original hot roll recipe only lists the ingredients and gives no directions for preparation; however, Lettie once dictated the following instructions: "Sprinkle sugar on yeast in a little warm water to help it rise. Let it sit. Mix dry ingredients. After yeast rises, mix all ingredients. Add small amount of warm water as needed and mix. Dough should be stiff. Grease bowl with bacon drippings, add dough, cover with dish towel and let rise. Dip hand in bacon drippings and punch dough down, then allow dough to rise again. Repeat this 1-3 times. Grease baking pans with bacon drippings and pinch off silver dollar size wads of dough. Arrange in pan and let rise, then bake at 400 about 12 to 15 minutes."
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porterfield pumpkin bundt with snow white glaze

Pumpkin bundt
3 1/3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice or mace
1/8 teaspoon ground cloves
1 1/2 cups granulated sugar
1 1/4 cups dark brown sugar, packed
1 cup canola or light olive oil
5 large eggs, at room temperature
2 cups canned unsweetened pumpkin
2/3 cup orange juice or milk (or buttermilk if using)

Snow White glaze
1 1/2 cups sifted confectioners' sugar
2 tablespoons honey
Scant pinch of salt
2 to 3 drops fresh lemon juice
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk or cream, or as needed

Garnish: 1/4 cups chopped walnuts, optional

Special Equipment: A 9 1/2- to 10-inch (10- to 12-cup) Bundt or plain tube pan; baking parchment, wax paper, or aluminum foil; sifter; foil-covered 10-inch cardboard cake disk or flat plate; wooden skewer or cake tester

Pan Preparation: Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.

Preparation
Make pumpkin bundt:
Position rack in lower third of oven. Preheat oven to 350°F and bake 65 to 70 minutes. Prepare the pan as directed.

In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.

Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.

With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.

Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.

Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.

Make glaze:
Whisk together all the ingredients until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Use the glaze as soon as it is prepared.

Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
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Woodland Punch

1 bottle Southern Comfort
2 liters fresh pineapple juice
4 oz. fresh cherry juice
4 oz. club soda
1 lime
cherries
lime wedges

Tools:

punchbowl and ladle
large stirring spoon
citrus squeezer
punch glasses

Pour in the entire bottle of Southern Comfort into a large punchbowl. Add 2 liters fresh pineapple juice, the juice of a lime, 4 oz. cherry juice and 4 oz. club soda. Stir and garnish with lime wedges and cherries.

Note: Make sure all the ingredients have been chilled before you mix them in the punchbowl.
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Dark 'n' Stormy

2 oz. rum
4 oz. ginger beer

Tools:

Collins glass
bar spoon

Fill a Collins glass with ice. Add 2 oz. rum and 4 oz. ginger beer. Stir.
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Nonalcoholic Punch

2 pt. fruit sorbet
1 liter fresh fruit juice
2 liters lemon/lime soda

Tools:

punchbowl and ladle
large stirring spoon
punch glasses

Pour one liter of fresh fruit juice (orange, grapefruit, strawberry, etc.) into a large punchbowl. Add 2 liters of your favorite lemon/lime soda (try diet for an even healthier option). Scoop in a pint of your favorite fruit sorbet (raspberry, orange or lime are all great flavors) and serve.

Note: Make sure all of the ingredients have been chilled before you mix them in the punchbowl.
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Hot Mulled Cider

4 cups apple cider
1/4 cup fresh orange juice
10 black peppercorns
6 whole cloves
5 whole white cardamom pods, crushed
4 star anise
3 (1/4-inch) thick lemon slices
3 cinnamon sticks
1 (1/2-inch) piece peeled fresh ginger, thinly sliced

Preparation
Combine all ingredients in a medium saucepan over medium heat; bring to a simmer. Cook for 30 minutes. Strain cider mixture through a fine sieve over a bowl, and discard solids. Serve cider hot.
Yield

4 servings (serving size: about 3/4 cup)