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ISO: ISO Menu ideas for an Open House on Sunday afternoon (in two weeks) for about...
- Thread starter marianne
- Start date
In Search Of:
Do It Yourself Paninis...what a clever idea...I did the Honey Baked Ham and Wal Mart frozen biscuits
with some of these same guests in June, so I would like to try something else. HOWEVER, I have a Cuisinart Panini Grill, and I think the idea of letting people make their own paninis is terrific. I could put out different meats, breads, cheeses and condiments, and sit back and relax. My guests will be so surprised! Thanks for a great idea.
with some of these same guests in June, so I would like to try something else. HOWEVER, I have a Cuisinart Panini Grill, and I think the idea of letting people make their own paninis is terrific. I could put out different meats, breads, cheeses and condiments, and sit back and relax. My guests will be so surprised! Thanks for a great idea.
andreaindc
Well-known member
Hi Marianne. The last time I held an open house, I served...
a couple of marinated pork tenderloins I roasted the day before and kept in the fridge overnight. The day of the party I sliced them and served them with a dipping sauce. I also served a lemon pasta & chicken salad and a couscous salad. For finger food, junior league's company tomato cups are nice. Can post any of these you might be interested in.
a couple of marinated pork tenderloins I roasted the day before and kept in the fridge overnight. The day of the party I sliced them and served them with a dipping sauce. I also served a lemon pasta & chicken salad and a couscous salad. For finger food, junior league's company tomato cups are nice. Can post any of these you might be interested in.
I've never had much luck with pork tenderloins. Can you tell me how to cook them? And...
do you serve them cold or at room temp? Please post the lemon pasta and chicken salad and the couscous salad. They sound like good ideas. Also I'm curious about the tomato cups. I do very little entertaining, and this is a real challenge for me. Thank you so much for your response.
do you serve them cold or at room temp? Please post the lemon pasta and chicken salad and the couscous salad. They sound like good ideas. Also I'm curious about the tomato cups. I do very little entertaining, and this is a real challenge for me. Thank you so much for your response.
Here ya go, Marianne : REC: Blue Cheese Broiled Tomatoes...
BLUE CHEESE BROILED TOMATOES
*(Note: The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar - Posted by Leslie O
BLUE CHEESE BROILED TOMATOES
*(Note: The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar - Posted by Leslie O
Here are the recipes, Marianne: Blue Cheese Broiled Tomatoes
BLUE CHEESE BROILED TOMATOES
*(Note: The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar - Posted by Leslie O
BLUE CHEESE BROILED TOMATOES
*(Note: The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar - Posted by Leslie O
Bruscetta with Roasted Peppers and Goat Cheese
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
From T&T: Spinach Stuffed Mushrooms
(I rubbed the mushrooms with a little salt to give them extra flavor).
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
(I rubbed the mushrooms with a little salt to give them extra flavor).
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
Marianne, here's a good recipe that will help. For me, the important thing
is to get the meat to the right temp. You need a thermometer. Once the meat is cooked perfectly, it is not dry, just a little pink and very tasty. I cook mine to 160 as I like them a little less pink but still very moist.
And I like pork tenderloin still hot. Otherwise, they make good sandwiches.
I now serve pear chutney with this as I found it went better than the rhubarb.
http://www.epicurious.com/recipes/recipe_views/views/1759
is to get the meat to the right temp. You need a thermometer. Once the meat is cooked perfectly, it is not dry, just a little pink and very tasty. I cook mine to 160 as I like them a little less pink but still very moist.
And I like pork tenderloin still hot. Otherwise, they make good sandwiches.
I now serve pear chutney with this as I found it went better than the rhubarb.
http://www.epicurious.com/recipes/recipe_views/views/1759