What's For Dinner?

Luau Party!

mcollazo — Sun, 13 Sep 2009 10:57:19 -0700

Hello SG!I am trying to throw a Luau dinner party for 12 guest and I am almost done with figuring everything out and now I am stuck. The party is in two weeks and I realized I don't have enough dinnerware for 12 people. Please help! I am trying to make this dinner party semi formal and I don't want to use paper plates. Does anyone know where I can get plain dinnerware for inexpensive? I hate to spend hundreds of dollars for dinnerware I will not need after the party. I live alone, what am I going to do with a dinnerware set for 12?

Group Greeting, Video!

celebrity_soup — Fri, 20 Feb 2009 09:10:21 -0800

The video says it all, enjoy!

Test Your Baking Knowledge (quiz)

celebrity_soup — Tue, 10 Feb 2009 08:09:56 -0800

This is a quiz with some everyday questions regarding baking, see how much you really know and learn something new!

Take the quiz

Valentine's Day Cocktails

Princess_Mimi — Mon, 09 Feb 2009 02:56:59 -0800

Valentine's Day is almost here!
I can't wait to make a special dinner for my hubby along with a decadent dessert.
But first, comes the cocktails to start off the romantic dinner.

I found these great cocktails on the web, but before I make them for the dinner, I'm gonna have to test each one for my favorite, fun.

Passionpolitan

INGREDIENTS

• 1 oz. Parrot Bay Passion Fruit Rum

• .25 oz. triple sec

• 2 oz. cranberry juice

• 1 squirt lime juice

• 1 wedge lime

PREPARATION

• Add Parrot Bay Passion Fruit Rum, triple sec, cranberry juice, and lime juice in ice-filled glass and stir

• Garnish with lime

Godiva Peppermint Kiss

INGREDIENTS

• 1 oz. Godiva Chocolate Liqueur

• 1 oz. Rumple Minze

• 1 sprig mint

PREPARATION

• Add Godiva Chocolate Liqueur and Rumple Minze in ice-filled rocks glass and stir

• Garnish with mint sprig.

Kissable

INGREDIENTS

• .75 oz. Smirnoff Orange Vodka

• .75 oz. white creme de cacao

• 1.5 oz. milk

PREPARATION

• Add Smirnoff Orange Vodka

• Add white creme de cacao and milk

• Shake and strain into martini glass

Lemon and Chocolate Cream Tart

celebrity_soup — Wed, 04 Feb 2009 13:00:46 -0800

www.rainhasdolar.com

Hello again fellow foodies!
Here's a dessert that will keep you wanting some more, more and moooore.
It's very decadent, so make it for your next special occasion to really please the crowd.
If your a cheesecake fan, you'll love this recipe, though it has no cream cheese, its got the cheesecake feeling to it.
Very creamy, with layers of lemon mousse and a fudgey chocolate. Yummmmmmm
Even my fussy brothers loved it!

Anyway, I got this recipe from a wonderful brazilian food blog called Rainha do Lar (Queen of The House).
In this recipe, cream is used, brazilians use that A LOT in their desserts, we make delicious new creations with it (yes, im brazilian).

So for your next dinner party, make this fabulous dessert!

INGREDIENTS

Graham cracker crust (recipe below)
500 g semi sweet chocolate or milk chocolate
3 cans of cream
1 tbsp butter
2 tbsp Nutella
1 packet of flavorless gelatin (Knox is good)
2 tbsp warm water
1 can condensed milk
1/2 cup lemon juice
2 cups whipped cream (optional)
rind of one lime

DIRECTIONS

For the graham cracker crust just break (250 g package) graham crackers into small pieces and place into a food processor.
Pour it all into a bowl with 200 g of melted butter and rub it together until you have greasy, sticky crumbs.
Dunk it all into a 24 cm wide pan (with a removable bottom) and press down hard until you have a firm crust.
Place it in a 350ºF preheated oven for 10/15 minutes.

Now for the chocolate filling, melt the chocolate in a double broiler or microwave and mix in one can and a half of cream, butter, Nutella and 1/2 a packet of the gelatin mixed in 2 tbsp of warm water.
Now just pour this velvety stuff you wanna lick until its done in the prepared pie crust and put in the fridge for now.

In a food processor beat 1 can of condensed milk, 1 can and a half of cream, the lemon juice and 1/2 a packet of the gelatin.
Now pour this over the chocolate layer that's been in the pie crust and put it in the fridge until the lemon mousse layer is firm.

Now all that's left is to pour the creamy whipped cream over (optional) and drizzle the lime rind on top.
Done!

What kind of recipes do want to see more of in this group?

celebrity_soup — Mon, 02 Feb 2009 02:06:00 -0800

Hi everybody, Celebrity Soup here (a.k.a group manager)

I just wanted to first start out by saying welcome to all of our new members!
Thanks for joining this group, I hope you get a lot of delicious recipes out of it and more.

I haven't been very active lately, but that is going to change, as of tomorrow!
I will be posting a lot of tasty and tested dinner recipes for everyone.
I´m also hoping to see some more of your own recipes.
It´s always very exciting to see you guys posting new recipes here.

To help make this group grow and get even better, I've made a little poll here to see what kind of recipes you want to be seeing more of.

So please vote to let everyone know what kind of recipe most of you are interested in.

Take care

P.S: Don't forget to invite all your friends to this group!
We wanna be one of those recipe groups that are on top in 2009!

"You wanna be on top?" haha

Grand Marnier' Shrimp

blondey — Fri, 30 Jan 2009 06:15:08 -0800

This is MY concoction! (Made with a friend one night after drinking a few glasses of wine and perming eachother's hair - which is another story).

With Valentine's Day coming up, this recipe will WOW your lover OR you can make it TOGETHER, which is always fun! And, it is delicious!

INGREDIENTS

Grand Marnier (orange liqueur) - 1/2'ish C depending on how much shrimp you have.
Shrimp - as many as you want - (deveined, rinsed and dried on papertowel)
1 can pineapple chunks with juice
2 T EVOO

DIRECTIONS

Heat skillet over medium-high heat with 2 T evoo, sautee shrimp until pink (2-3 min), add same amount of pineapple chunks as shrimp (or more if you love 'em) and about 3 T of pineapple juice from the can. Add Grand Marnier' 1/2 C, tilt pan away from you, ignite with long cooking lighter (like charcoal lighter) - MAKE SURE THE FLAME HITS PAN JUST ENOUGH TO FLAME THE DISH and then toss. It's DONE! The alcohol burns off and you are left with a lovely, savory, mouth watering shrimp dish. Put over rice if you wish or simply feed eachother from a beautiful plate with chopsticks......

What happened to chocolate cake?

blondey — Thu, 29 Jan 2009 16:05:21 -0800

I admit, as I stand, my head held high "My name is Blondey and I am a chocoholic", but......... what happened to it? I don't have a chocolate cake recipe and after craving chocolate cake for over a week, I broke down and bought a mix. It was Betty Crocker and had a Hershey bar on the front stating "made with real Hershey chocolate". My mouth watering, I bought it, brought it home, mixed it as though I was mixing molten gold. But, it came out of the oven, a light grey brown color, not moist but "spongey". So I set it out for the wildlife and stray cats in the neighborhood to have a party. I purchased ANOTHER chocolate cake - DARK CHOCOLATE it said with pudding in the mix................ I mixed and baked and it came out LIGHT GREY BROWN and SPONGEY. Okay, to make a long story even longer................... Has something changed in the cake mix industry that I am unaware of? Anyone know?

Drooling for cake in Iowa.....

Forgotten Chicken!

blondey — Wed, 28 Jan 2009 09:28:20 -0800

Local church recipe book - added and subtracted to make it my OWN.......

This is a very savory dish! We all need comfort food now and again. Not figure friendly, carb-wise, but a nice Sunday afternoon meal.

INGREDIENTS

2 C Minute rice - brown or white
1 can cream of mushroom soup
1 can cream of chicken or cream of celery soup
1 cup water
2 large or 3-4 small chicken breasts
1 package dry onion soup mix

DIRECTIONS

Preheat oven to 350. Cover bottom of buttered/cooking spray 9x13 inch dish with 2 C rice - (I use a glass 9x13 dish). Heat together the two soups and water. Pour over rice and mix to blend. Place the chicken skin side up over the rice - (I sear the chicken breasts on medium high heat to get a nice crisp skin but you don't have to). Sprinkle chicken with onion soup mix. Cover dish with foil and bake at 350 for 2 1/2 hours. ENJOY!!!!
).

Dinner For Two: Nigella's Noodle Soup

celebrity_soup — Mon, 28 Apr 2008 09:49:34 -0700

Nigella Lawson

Sundays are lazy days for me and this past Sunday I had to make a little something for dinner.
No leftovers from Saturday, awwww.
Not to worry I said, I'll whip up something quick and easy..and lets not forget delicious.
Now I don't know about you guys, but the first people that come to my mind are Rachael Ray and Nigella Lawson.
Nigella, music to my ears and a kitchen goddess, sounds good.
Instantly I found a video of her making a fantastic looking Noodle Soup, that I couldn't resist making!

INGREDIENTS

6 ounces udon noodles (dried, from a packet)
3 cups chicken broth
1 teaspoon brown sugar
1 star anise
1 teaspoon minced ginger
2 tablespoons soy sauce
3/4 cup bean sprouts
1 cup chopped patty pans/zucchini
3/4 cup sliced shiitake mushrooms (I used button mushrooms)
2 heads baby bok choy, finely sliced (I used broccoli instead)

2 tablespoons freshly chopped cilantro leaves (optional)

DIRECTIONS

Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)

When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.

Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

Serves 2

...and here's the video of the goddess cooking up this fab dish: