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All good-hearted readers welcome.
tech_girl
Member since Oct-15-08
687 posts |
Feb-28-10, 09:53 PM (CST) |
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1. "RE: Looking for idea for baby shower menu"
In response to message #0
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Here's a recipe that my sister gave me. I made it for a dinner at church & everyone loved it. Broccoli and Tortellini Salad
6 slices bacon
20 ounces frozen cheese-filled tortellini
1/2 cup mayonnaise (I used light mayo)
1/2 cup white sugar (I used Splenda)
2 teaspoon cider vinegar
3 heads fresh broccoli, cut into florets
1 cup craisins (dried cranberries)
1 cup sunflower seeds
1 red onion, finely chopped
Directions:
cook bacon, crumble.
cook tortellini according to package, drain under cold water
mix Mayo, sugar and cider vinegar
mix together.
I doubled the dressing I thought it looked dry. Mary
from Central Illinois |
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april
Member since Apr-22-04
4803 posts |
Mar-02-10, 11:01 AM (CST) |
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4. "RE: Looking for idea for baby shower menu"
In response to message #2
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I have a crab cake recipe. I made this for New Year's and made them into mini crab cakes. Crab Cakes Ingredients:
1/2 tsp garlic, minced
1 TBS onion, minced
1 TBS mayo
1 egg
1/8 tsp salt
1/8 tsp black pepper
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1/4 c breadcrumbs
1 lb lump crab meat
2 TBS oil for sauteing Directions:
Combine all but crab meat and breadcrumbs. Gently mix in crab, then breadcrumbs. Spread thin layer of breadcrumbs on work surface. Form mixture into equal balls (8) of 2" diameter. Form cakes about 1/2" in thickness and 3" in diameter. Refrigerate for at least an hour. Heat 2 TBS of oil in skillet. Saute cakes 2 at a time. Cook 2 minutes on first side. Turn and cook on other side 5 minutes reducing temperature to low.
Note: I will say that it's very important to just spend the money and get the lump crab meat. It's the meatiest and will make a difference in the texture and taste of your crab cakes. It's tempting to buy imitation or other types of crab, but the lump crab cake is the yummiest.
Here is a Fall salad that I made. I kept the dressing separate so there was no wilting and I had the leftovers the next day. MIXED GREEN SALAD W/ APPLE CIDER VINAIGRETTE APPLE CIDER VINAIGRETTE:
2 Tbs sesame seeds
½ cup cider vinegar
1/3 cup granulated sugar
½ cup olive oil
2 tsp minced onion
¼ tsp paprika
1 Tbs poppy seeds (optional) SALAD:
½ cup chopped pecans
Two 5-ounce bags mixed baby salad greens, thoroughly washed
4 ounce package crumbled feta cheese
¾ cup dried cranberries 1. Prepare vinaigrette: Heat sesame seeds in a small skillet over medium-high heat, stirring constantly, 3 minutes or just until toasted. Microwave vinegar in a medium-size, microwave-safe glass bowl at HIGH 1 minute, or just until hot. Add sugar, and whisk until dissolved. Add next 3 ingredients, toasted sesame seeds, and, if desired, poppy seeds; whisk until blended. Store in refrigerator up to 1 week. 2. Toast pecans: Place pecans in even layer in a shallow pan. Bake pecans at 350°F. for 15 minutes or until toasted, stirring once. 3. Assemble salad: Place greens in a large bowl. Top with cheese, cranberries, and toasted pecans. Drizzle with Apple Cider Vinaigrette just before serving. Servings: 8
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april
Member since Apr-22-04
4803 posts |
Mar-02-10, 11:04 AM (CST) |
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5. "RE: Looking for idea for baby shower menu"
In response to message #4
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If you want different, I made this brown rice salad that was actually very good even though it was way out of my comfort level. Moroccan-style Rice Salad Recipe Serves 4. Ingredients:
10 oz / 300 g brown rice
Zest and juice of 1 lemon
1 ripe avocado
14 oz / 400 g tinned, cooked kidney beans
½ red chili
4 sticks celery
1 yellow bell pepper (paprika)
2 oz / 50 g pine nuts
1 medium bunch fresh coriander
2 tablespoons olive oil
Salt and freshly ground black pepper
Preparation:
1. Cook the rice according to the instructions on the packet. Drain and leave to cool.
2. Grate the zest of the lemon before slicing it in half and squeezing out the juice. Put both the zest and juice in a large bowl.
3. Cut open the avocado, take out the stone and cut the flesh into small cubes. Scoop these carefully out of the skin and mix with the lemon to prevent discoloration.
4. Wash and drain the kidney beans; deseed and finely chop the chili; and wash and cut the celery and pepper into small cubes.
5. In a dry saucepan over a medium flame, toast the pine nuts until just golden brown, turning frequently. Roughly chop the coriander.
6. Stir the kidney beans, chili, celery, pine nuts and coriander in with the avocado and lemon mix, then stir in the rice.
7. Finally, mix in the olive oil and season with salt and pepper to taste.
8. Serve immediately at room temperature or chill in the fridge until needed. Also tastes good the next day.
Tip: The recipe uses brown rice, but can easily be made with couscous instead. This typical Moroccan ‘grain’, which is made from the starchy inner part of Durum wheat and is the country’s national dish, usually comes semi-cooked. This means it only needs to be covered with boiling water and left to soften for a few minutes. This will cut down the cooking time considerably. Follow the instructions on the packet for exact amounts and preparation instructions. The copyright of the article Moroccan-style Rice Salad Recipe in Moroccan Food is owned by Cecily Layzell. Permission to republish Moroccan-style Rice Salad Recipe in print or online must be granted by the author in writing. Here is Paula Deen's broccoli salad recipe: Broccoli Salad Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Last, here is a summer salad recipe which is good because the recipe is good both cold and hot. Summer Corn and Tomato Pasta Salt
1 pound bow-tie pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces 1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
3. Add the vegetables, butter and basil to the pasta and toss. Note: I use frozen corn. I just add until the corn and tomato ratio seems about right. I also don't sautee that long. I like my tomatoes on the firmer side so I mostly just heat the tomatoes and corn at the same time until the corn is warm (from the frozen state). I added about a tablespoon of butter. I also added a little salt and pepper because corn and tomatoes taste better salt and peppered. Picking things that aren't hot dishes are good because they can be eaten buffet style throughout. I had a brunch for my baby shower which had warm dishes like french toast and an egg casserole. It was tasty, but it did make it hard to go back for more. |
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LisaA
Member since Aug-6-05
560 posts |
Mar-01-10, 06:09 PM (CST) |
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3. "RE: Looking for idea for baby shower menu"
In response to message #0
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Hi Dee, Your menu for the shower sounds great! Given that it is for a group of women, you've planned nice choices for carnivores/vegetarians/low fat & no carb-ers! If you have time and are interested, you might even want to provide a couple of varieties of bread--in addition to rolls, some rye bread, biscuits (herb, jalapeno cheese, etc). If you're interested, here is a favorite green salad that is very tasty, easy to make, beautiful, and also happens to be very good for you too! It also is nice because it includes kale, which is a hearty green that allows you to make the salad ahead of time and it won't get wilty like other greens.
Massaged Kale & Apple Salad with Gorgonzola
1 bunch kale
1/2 teaspoon sea salt
1/3 cup sweet glazed nuts* (such as pecans or walnuts)
¼ cup diced red onion
1/3 cup currants or craisins (dried cranberries) (I prefer craisins)
¾ cup diced apple, (approximately ½ a large apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese (or your favorite blue cheese), crumbled De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry. Stack leaves, rollup and either tear into bite-sized pieces, or cut into thin ribbons (chiffonade). Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 minutes. Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants/craisins, apple and nuts into kale. In a small bowl, whisk oil and vinegar together until combined. Add half the dressing to salad and toss. Taste for salt and dressing, adding more if necessary. When at desired flavor, toss in cheese. *If you need a recipe for glazed nuts, just let me know & I'll post it for you.
Preparation time 15 minutes
Makes 6 servings
LisaA in Washington state |
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jess_anani
Member since Nov-2-09
47 posts |
Mar-05-10, 09:24 PM (CST) |
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12. "RE: Looking for idea for baby shower menu"
In response to message #0
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So I read that she isn't able to eat deli meats, which seriously cuts down on the easy prep ideas for you as a hostess. But for anyone else out there using this for their party ideas, here is a great recipe that you prepare in advance (yea!!) that we had at a coworker's baby shower (and a grad party and a bridal shower...) 24 banquet buns
1-1/2# shaved ham
1# swiss cheese
Sauce:
2 sticks butter
4 T dry mustard
4 T worchestershire
8 T brown sugar
Put together sandwiches on a foil-lined sheet pan with sides.
Mix sauce ingredients and bring to a boil, then pour over the sandwiches. Cover with foil and refrigerate overnight (at least 4 hrs if you're doing this same-day) Bake 350 degrees with foil on for 25 mins, then off for 5 mins. Jess
Minneapolis, MN |
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hopeful soul
Member since Nov-23-05
9918 posts |
Mar-07-10, 01:38 AM (CST) |
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13. "RE: Looking for idea for baby shower menu"
In response to message #0
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A lot of the recipes sound great here. My only suggestion is that if you're going to serve ham, maybe serve another meat item that is not fish or pork - like chicken. I do eat pork, but because of my heritage, I have a hard time eating anything with the work pork or ham in it. I can't eat pork chops, but I can eat sausages made from pork. And, I really dislike fish. I also feel a meal is incomplete without meat on my plate, so it might help to serve another subsitute...sorry, this is just me rambling about my preferences. It's just something to consider since some of the guests will be making a long trek for this event. - Amal Anyone who says they will only have one life to live must not know how to read a book |
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