What is your go-to dish for entertaining?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Heavenly ham on a pillsbury buttermilk biscuit and yellow mustard.


The perfect food.

Ewwww

sounds good to me!

[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.

Why do all that work? Just buy the premise ones. Hebrew national in the supermarket or the trader joes kind.

[Anonymous]

Eggplant parm or lasagna with garlic bread and salad.
Either green or yellow curry with steamed jasmine rice and a vegetable stir fry.
In the summer - lamb burgers with tzatziki sauce and greek salad

[Anonymous]

Anonymous wrote:

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.

Why do all that work? Just buy the premise ones. Hebrew national in the supermarket or the trader joes kind.

It's 5-10 minutes of prep and 8-11 minutes cooking. All that work? And they're better than the HN and TJ versions because the dough is fresher and the sausage tastier.

[Anonymous]

McDonalds chicken nuggets for hors

Walmart frozen pizza and canned corn for the main course

Fresh fruit for dessert, usually a cut up apple

[Anonymous]

In colder weather, pot roast in the crock pot, mashed or baked potato, salad, and rosemary rolls. Dessert is ice cream with toppings bar.

In warmer weather, we grill steaks, chicken, burgers, & dogs and serve with corn on the cob plus fruit salad. Dessert might be a freezer pie or and some angel food cake with fruit and other toppings. I may try to make an imitation of the Disney dole whip dessert. I have never had it, but it is right up my alley.

[Anonymous]

Anonymous wrote:What do you love to serve to guests? Either main dishes or hors de oeuvres?

Depends who it is and what the occasion is! Coq au vin, pulled pork tacos, chicken tinga.....

[Anonymous]

Anonymous wrote:Aloo gobi, Rajma, Naan, Rice, Raita.

If you have a good recipe for aloo gobi, would you mind sharing?

[Anonymous]

Anonymous wrote:I like to make a pasta sauce like bolognese or amatriciana. You can make a big batch if you have a lot of people and you can freeze the leftovers, which taste even better the second time around.

In cold weather I like to do chicken pot pie.

Do you have a good recipe for this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I like to make a pasta sauce like bolognese or amatriciana. You can make a big batch if you have a lot of people and you can freeze the leftovers, which taste even better the second time around.

In cold weather I like to do chicken pot pie.

Do you have a good recipe for this?

NP here. Here's what I do for my chicken pot pie which is usually well received:
I take rotisserie chicken (I usually get one, we have one meal and then the leftovers are used for the pot pie). Chop the meat into about 1/2" pieces. I make a roux, by melting butter and adding an equal amount of flour. You might need a little more as you want it to make a paste in the pan. Cook for a minute or two to try to cook out the raw flour taste. I add low sodium canned chicken broth (or homemade on the rare occasion I've made it) slowly, stiring to make a gravy. I then add one packet of Lipton Golden Onion soup mix and about a tablespoon of Better than Bouillon chicken flavor. Cook it down to the consistency of gravy you like (some like thicker, some like thinner). You can thin it more by adding more chicken broth, thicken it by letting it cook a little more. Add in frozen veggies of choice (corn, peas and carrots all work well, sometimes I just add in mixed veggies, whatever I have in the freezer). Cook until the veggies are at least thawed (usually only 30-60 seconds). Add in the chopped chicken. Make a 2 crust pie shell (I'm lazy and use the Betty Crocker dry mix). Put one shell into your pie plate, bake about 8-10 minutes with a pie chain/marbles/beans to keep the crust flat. Remove the chain/marbles/beans and fill the shell with the pot pie mixture. Put the second crust on and bake until golden brown. Don't forget to put vent slits in the upper crust because the pot pie mixture does steam and will pop your crust without vents.

It's pretty easy to do.

[Anonymous]

Salmon filet baked with mayo and wasabi powder. It's delicious, easy, and always gets good reviews.
(Get good salmon, wild and as deep red as you can find)

[Anonymous]

I make the Korean Jap Chae noodle dish and put it in the big aluminum container to serve 10+ people. And I'm not even Korean. So easy to make.

[Anonymous]

Quiche and a salad!

[Anonymous]

Anonymous wrote:I make the Korean Jap Chae noodle dish and put it in the big aluminum container to serve 10+ people. And I'm not even Korean. So easy to make.

Can you post your recipe?

[Anonymous]

Chili. Hungarian Goulash. Chocolate Mousse