What is your go-to dish for entertaining?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Does anyone have a good baked ziti recipe they can share? Or even just the basics. I tried to make it once and it came out a bit dry and bland.

I'm embarrassed to say I served this to my fellow Jersey Italians one day when I didn't have time to make sauce from scratch and they all raved and asked for the recipe:
http://allrecipes.com/recipe/baked-ziti-i/

I claimed "Nonna's secret"

Any suggestions for making this the day before? I would be doubling the recipe if that matters. Would you assemble and then refrigerate, or cook store separately then assemble right before it goes in the oven?

[Anonymous]

Depends on the size crowd, but for another family or two I usually roast a chicken, let it rest and then carve it while I roast potatoes tossed with evoo, garlic and lemon juice, serve with suateed spinach on the side. Also I make a salad and have a purchased dessert like a pie warmed and served with ice cream.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Does anyone have a good baked ziti recipe they can share? Or even just the basics. I tried to make it once and it came out a bit dry and bland.

I'm embarrassed to say I served this to my fellow Jersey Italians one day when I didn't have time to make sauce from scratch and they all raved and asked for the recipe:
http://allrecipes.com/recipe/baked-ziti-i/

I claimed "Nonna's secret"

Any suggestions for making this the day before? I would be doubling the recipe if that matters. Would you assemble and then refrigerate, or cook store separately then assemble right before it goes in the oven?

Assemble and refrigerate uncooked

[Anonymous]

My favorite fancy dish which is actually really easy, good for winter entertaining: Stracotto (pot roast) http://www.foodnetwork.com/recipes/giada-de-laurentiis/stracotto-pot-roast-with-porcini-mushrooms-recipe.html

I serve with roasted winter veggies, carrots, etc.

My favorite easy budget friendly dish is Oven fajitas: http://www.budgetbytes.com/2013/02/oven-fajitas/

I serve with taco toppings and homemade guac.

Both of these are largely hands off which is why they're my favorites for entertaining.

[Anonymous]

Summer:
Fish tacos
Lobster/corn on the cob/salad
Gazpacho

Fall/Winter:
Beef Tenderloin
Moroccan lamb chops with couscous
Planked fish

These are the standbys, although we do try new things pretty frequently. We have people over for dinner about once a month in the fall/winter and more often in the summer.

[Anonymous]

The one appetizer that is guaranteed to disappear every time, no matter how many I seem to make are pigs in blankets.

I take Hillshire Farms Lit'l Smokies (regular or beef) and roll them in Pillsbury Crescent rolls. Take a roll of crescent rolls, pinch the diagonals together, and cut into four rectangles (two croissants each). Cut each rectangle into 10 small rectangles and wrap one of these rectangles around a sausage. Bake according to the Crescent roll package or until golden brown. They disappear so fast.

[Anonymous]

Anonymous wrote:The one appetizer that is guaranteed to disappear every time, no matter how many I seem to make are pigs in blankets.

I take Hillshire Farms Lit'l Smokies (regular or beef) and roll them in Pillsbury Crescent rolls. Take a roll of crescent rolls, pinch the diagonals together, and cut into four rectangles (two croissants each). Cut each rectangle into 10 small rectangles and wrap one of these rectangles around a sausage. Bake according to the Crescent roll package or until golden brown. They disappear so fast.

I forgot to add that the small packages of Lit'l Smokies in the supermarket typically have 40 sausages, just right for one roll of crescent rolls.

[Anonymous]

Killer Baja Chili Rellenos Mariscos - seafood stuffed poblanos.

[Anonymous]

Do you find that little smokies taste funny, like are more fatty or something. I always find those little smokies to be grizzley almost.

[Anonymous]

Anonymous wrote:Do you find that little smokies taste funny, like are more fatty or something. I always find those little smokies to be grizzley almost.

I'm the pigs in blanket poster. I do heat them up in a skillet, then cool them down before wrapping them. This seems to bring out some of the gristly fat and make the more tender.

[Anonymous]

depends on who it is and when.
Summer with people who eat different things - skirt steak with chimichuri, veggies, sangria.
Summer with people who don't eat meat? corn risotto with fresh corn stock and other summer sides like fresh bruchetta or tomato salad

Cooler weather? Pot pie, lasagna, eggplant parm (love) with roasted asparagus. Sometimes salmon with pesto on top, baked...servied with prosciutto wrapped asparagus

[Anonymous]

Anonymous wrote:depends on who it is and when.
Summer with people who eat different things - skirt steak with chimichuri, veggies, sangria.
Summer with people who don't eat meat? corn risotto with fresh corn stock and other summer sides like fresh bruchetta or tomato salad

Cooler weather? Pot pie, lasagna, eggplant parm (love) with roasted asparagus. Sometimes salmon with pesto on top, baked...servied with prosciutto wrapped asparagus

oh, I also make ice cream from scratch for dessert, flavor(s) depending on season.

[Anonymous]

Costco Pizza! Cheese, pepperoni or combo.

[Anonymous]

Anonymous wrote:depends on who it is and when.
Summer with people who eat different things - skirt steak with chimichuri, veggies, sangria.
Summer with people who don't eat meat? corn risotto with fresh corn stock and other summer sides like fresh bruchetta or tomato salad

Cooler weather? Pot pie, lasagna, eggplant parm (love) with roasted asparagus. Sometimes salmon with pesto on top, baked...servied with prosciutto wrapped asparagus

We do the chimichuri steak a lot in summer as well. Easy and delicious. Summer is so much easier for entertaining because it can be more casual and involve the grill. We have a summer house where we entertain a lot and it's so easy to throw together a big dinner party there.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Does anyone have a good baked ziti recipe they can share? Or even just the basics. I tried to make it once and it came out a bit dry and bland.

I'm embarrassed to say I served this to my fellow Jersey Italians one day when I didn't have time to make sauce from scratch and they all raved and asked for the recipe:
http://allrecipes.com/recipe/baked-ziti-i/

I claimed "Nonna's secret"

Disgusting!

This is why I am always so nervous to cook for people. I might think that it is delicious, and my guests could leave thinking that it was the worst meal ever!

I wouldn't worry about it. There is obviously a real a-hole troll who's only joy is to criticize other people's suggestions. So far we've gotten yuck, disgusting, and ewww. Time to grow up mean poster.

I think the food forum should be a little more like the "I'd Hit That Thursday" thread. No dissing other people's choices...