Can someone help me create a California Cuisine menu?!
Can someone help me create a California Cuisine menu with a center theme such as seafood!? with discriptions!. 3 appetizers, 3 salads, 6 entrees, 3 dessertsWww@FoodAQ@Com
Answers:
CALIFORNIA ROLL STUFFED CHICKEN
4 boneless/skinless chicken breasts
1 ripe avocado sliced lengthwise into ?” slices!.
1 block of fat-free cream cheese
4 tsp garlic granules or powder
2 tbsp soy sauce
? tbsp olive oil
*below items are optional
2 sheets of roasted nori seaweed
imitation crab flakes (or real crab flakes if you have access)
Preheat oven to 450F!.
1!. Use a glass casserole dish with a lid, preferably a medium sized one!.
2!. Coat the bottom of the dish with the olive oil!.
3!. Pound chicken breasts flat (or at least somewhat flat)!.
4!. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast!.
5!. Place ? of the block of cream cheese beside the avocado - and spread it across the chicken breast in the same direction as the avocado line!.
6!. Sprinkle 1 tsp garlic on each avocado and cream cheese line!.
7!. Drizzle ? tbsp soy sauce on each chicken breast!.
8!.*add optional items* Break Nori sheets in half and place each half on top of each avocado and cream cheese line, place a thin row of crab flakes on the line if desired!.
9!. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling (this will keep the cream cheese from leaking out!.
9!.1 *you may want to utilize toothpicks to keep the chicken rolled up to your liking!.
10!. Place each “roll-up” in the casserole dish making sure they do not fall open!.
11!. Cover casserole dish!.
12!. Bake for 45 minutes or until chicken is cooked through!.
*you may add soy sauce or teriyaki to your taste!.
CALIFORNIA CASSEROLE
1 pkg!. stuffing mix
2 cans cream of mushroom soup
1 pkg!. frozen California vegetable mixture
2 c!. chicken, cooked, skinned and chunked
1 can Cheddar cheese soup
Layer in 9x13 inch pan as follows: 1/2 of stuffing (cooked according to package directions), 1 can mushroom soup, California vegetables, chicken chunks, Cheddar cheese soup, remaining half of stuffing, 1 can mushroom soup!. Pour 3/4 cup water over all and bake at 350 degrees F!. for 1 hour!.
BOILED DINNER, CALIFORNIA STYLE
1 beef cross rib pot roast (about 3 1/2 lbs!.)
1 tbsp!. oil
1 (13 3/4 oz!.) can beef broth
1/2 c!. California brandy
1/2 bay leaf
1/4 tsp!. thyme, crumbled fine
2 lbs!. sm!. red-skinned potatoes
1/2 lb!. sm!. boiling onions
1/2 lb!. sm!. carrots
1 lb!. zucchini, quartered
1 sm!. cabbage, cut in wedges
2 tbsp!. cornstarch
Brown beef on all sides in oil!. Add broth, 1/4 cup brandy, bay leaf, and thyme; bring to a boil!. Cover and cook slowly until meat is almost tender, 2 1/2 to 3 hours!. Add potatoes, onions, and carrots!. Cover and cook 20 minutes until almost tender!. Add zucchini and cabbage; cook 5 to 10 minutes longer!. Remove meat and vegetables to serving platter and keep warm!. Skim fat from broth; remove bay leaf!. Mix cornstarch with remaining 1/4 cup brandy and stir into broth remaining!. Cook, stirring, until sauce boils and thickens!. Turn into serving bowl and pass separately!. Makes 6 servings!.
FISHERMAN'S WHARF CALIFORNIA SALAD
1 pkg!. Chicken Flavor Rice-A-Roni
2 tbsp!. wine vinegar
2 tbsp!. lemon juice
1 tbsp!. sugar
1/2 tsp!. garlic salt
1 c!. diced tomato
1/2 c!. diced celery
1/4 c!. sliced green onion
1 can (6 1/2 oz!.) tuna, drained and flaked
3 ripe California Avocados, optional
Prepare Chicken Rice-A-Roni as directed on package!. Combine vinegar, lemon juice, sugar, garlic salt, toss with tomato, celery, onion, tuna, and Rice-A-Roni!. Chill thoroughly!. Halve and peel avocados, lay on bed of lettuce, fill center with rice salad!. Garnish with lemon twist!. Serves 6!.
CALIFORNIA AVOCADO WILD WEST SALAD
1 onion
4 tomatoes
1 head lettuce
1 c!. grated cheese
1/2 c!. French or 1000 dressing
Hot sauce to taste
1 (6 oz!.) corn or tortilla chips
1 sliced avocado, lg!.
1 lb!. ground beef
1 can (15 oz!.) drained kidney beans
1/4 tsp!. salt
1 sliced Calif!. avocado, lg!.
Chop 1 onion, 4 tomatoes and 1 head lettuce!. Toss with 1 cup grated cheese, 1/2 cup French or 1000 Island dressing, hot sauce to taste!. Crunch and add 1 (6 ounce) bag of corn or tortilla chips!. Slice and add 1 large California avocado!.
Brown 1 pound ground beef, add 1 can (15 ounce) drained kidney beans, 1/4 teaspoon salt!. Simmer 10 minutes and mix into cold salad!. Decorate with extra chips, avocado and tomato!. Serve 6, pronto!
CALIFORNIA STRAWBERRY FRUIT SALAD
2 pt!. California strawberries
2 oranges, peeled and sliced
1 pineapple, peeled and sliced
1 Avocado, peeled and sliced
1 pt!. blueberries
Salad greens
Lime sauce (see recipe below)
Arrange fruits in sections, on platter lined with salad greens!. Serve with lime sauce!. Makes 6 to 8 servings!. Great for a summer luncheon!
Lime sauce: in small mixer bowl, beat 1 package (8 ounce) cream cheese at low speed until smooth!. Beat in 1/3 cup sugar, 1/4 cup lime juice and 2 tablespoons milk until well combines!. makes about 1 1/2 cups!.
CALIFORNIA TABOULI
I don't think this dish can properly be called tabouli because it doesn't contain mint, but it was inspired by tabouli!.
1 cup bulgar
2 cups boiling water
1 tsp!. salt
2 lbs!. tomatoes
1 small red onion
1 can black beans
1 bunch cilantro
4 oz!. queso fresco or mild Feta cheese
1/4 cup lemon juice
1/4 cup olive oil
Pour 2 cups boiling water over bulgar and salt!. Allow bulgar to soften while you prepare the other ingredients!.
Chop tomatoes and leave in a colander to drain!. Chop onion, cilantro and cheese!. Rinse black beans!. Drain and discard excess liquid from bulgar!.
Toss bulgar, tomatoes, onion, cilantro, cheese and beans!. Dress with lemon juice and olive oil!. It's best prepared a couple of hours or more ahead of serving to allow flavors to develop!.
CALIFORNIA BLEND SOUP
2 pkg!. frozen California Blend veggies (broccoli, carrots, cauliflower)
1 onion (optional)
2 cans Cheddar cheese soup
Cook veggies!. Peel and cook onion!. Mix veggies, onion with soup!. Add milk to desired consistency!. Heat and serve!.
CALIFORNIA BLEND VEGETABLE DISH
1 pkg!. California Blend vegetables, cooked as pkg!. calls for
1 tube Ritz crackers, crushed
1 stick butter, melted (or less)
1 sm!. pkg!. Velveeta cheese (8 oz!.) cubed (or less)
Melt butter and toss with crumbs!. Cook vegetables, just until tender, drain and mix with cheese and about 3/4 of the cracker crumbs!. Mix well!. Put in greased casserole and to with remaining crumbs!. Bake at 350 degrees for 30 minutes!.
CALIFORNIA CALZONE
1 1/2 c!. Ricotta cheese
1 (1 oz!.) pkg!. unprepared Hidden Valley Ranch salad dressing mix
1 med!. tomato, chopped
1 c!. pitted California ripe olives, sliced
2 tbsp!. fresh basil or 1 tsp!. dried
1 lb!. frozen bread dough, thawed
Combine Ricotta and dressing mix!. Stir in tomato, olive, and basil!.
Divide dough into 4 pieces!. Roll each to a 7 inch circle!. Spoon filling mixture into the center of each!. Brush edges with water!. Fold over and pinch to seal!. Place on greased baking sheet!. Bake at 400 degrees for 25 minutes until golden!. Serve hot!. Serves 4!.
CALIFORNIA CREAME SHERRY CAKE
1 pkg!. yellow cake mix
1 pkg!. (lg!.) vanilla instant pudding
4 lg!. or 5 sm!. eggs
3/4 c!. Crisco oil
3/4 c!. California Cream Sherry
1 tsp!. nutmeg
Combine all ingredients!. Beat 5 minutes!. Pour into a greased and floured angel food pan!. Bake at 325 degrees for an hour or until done!.
CALIFORNIA FOUR SEASONS PIZZA
People sometimes complain that California has no seasons!. In northern California we have all four seasons!.!.!. we just have them all in a 24 hour period! This pizza includes items that are available year round in most markets, but are representative of the seasons!. 1 tbsp!. olive oil 2 tbsp!. pesto sauce 2 c!. either red & yellow cherry tomatoes, halved or Italian plums tomatoes, halved & seeded, then chopped 1/2 c!. Fontina cheese, grated 1/2 c!. Gruyere cheese, grated 1/4 c!. Parmesan cheese, grated 2 tsp!. fresh oregano or 1 tsp!. dried oregano flakes 2 oz!. fresh wild mushrooms or 1 oz!. dried wild mushrooms, which have been soaked in warm water & then drained & chopped 4 slices prosciutto ham or 4 thin slices of Black Forest ham, shredded
Heat a pizza stone on the bottom rack of the oven at 500 degrees for about 1 hour!. Remove the stone from the oven and arrange the pizza dough on top of the stone!. Brush the surface of the dough lightly with the olive oil!.
Quickly add the topping ingredients!. For the "winter", sprinkle pizza dough with the Gruyere cheese and shredded prosciutto or ham!. For the "fall", add the Fontina cheese and the wild mushrooms!. For "spring", add small dollops of the pesto sauce!. For the "summer", place the tomatoes on top and sprinkle with the oregano flakes!. Sprinkle all over top with Parmesan cheese!.
Return the pizza stone to the 500 degree oven and cook for about 8-10 minutes or until the dough is golden brown and the topping is bubbly!. Serves 4!.
CALIFORNIA GREEN CHILI & CHEESE PIE
1 1/2 c!. shredded Jack cheese
1 c!. shredded mild Cheddar cheese
1 c!. California green chili (chopped & seeded)
1 c!. Half & Half
3 eggs, slightly beaten
1/4 tsp!. salt
1/8 tsp!. ground cumin
Dash of cayenne pepper
One pie crust, prick with fork!. Cook at 400 degrees for approximately 12 minutes!. Cool!.
Sprinkle all jack cheese and 1/2 Cheddar cheese over partially baked pie crust!. Distribute chili over cheese!. Beat half & half with eggs!. Add salt and spices, beat slightly!. Pour over chili/cheese!. Add remaining cheddar cheese!. Bake at 325 degrees for approximately 40 minutes (until center is set)!. Let stand at least 15 minutes before serving!.
CALIFORNIA LEMON POUND CAKE
1 c!. butter
1/2 c!. shortening
3 c!. sugar
5 eggs
2 c!. all-purpose flour
1 tsp!. salt
1/2 tsp!. baking powder
1 c!. milk
1 tbsp!. lemon extract
1 tbsp!. grated lemon peel
GLAZE:
1/4 c!. butter, softened
1 to 1-1/4 c!. confectioner'Www@FoodAQ@Com
4 boneless/skinless chicken breasts
1 ripe avocado sliced lengthwise into ?” slices!.
1 block of fat-free cream cheese
4 tsp garlic granules or powder
2 tbsp soy sauce
? tbsp olive oil
*below items are optional
2 sheets of roasted nori seaweed
imitation crab flakes (or real crab flakes if you have access)
Preheat oven to 450F!.
1!. Use a glass casserole dish with a lid, preferably a medium sized one!.
2!. Coat the bottom of the dish with the olive oil!.
3!. Pound chicken breasts flat (or at least somewhat flat)!.
4!. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast!.
5!. Place ? of the block of cream cheese beside the avocado - and spread it across the chicken breast in the same direction as the avocado line!.
6!. Sprinkle 1 tsp garlic on each avocado and cream cheese line!.
7!. Drizzle ? tbsp soy sauce on each chicken breast!.
8!.*add optional items* Break Nori sheets in half and place each half on top of each avocado and cream cheese line, place a thin row of crab flakes on the line if desired!.
9!. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling (this will keep the cream cheese from leaking out!.
9!.1 *you may want to utilize toothpicks to keep the chicken rolled up to your liking!.
10!. Place each “roll-up” in the casserole dish making sure they do not fall open!.
11!. Cover casserole dish!.
12!. Bake for 45 minutes or until chicken is cooked through!.
*you may add soy sauce or teriyaki to your taste!.
CALIFORNIA CASSEROLE
1 pkg!. stuffing mix
2 cans cream of mushroom soup
1 pkg!. frozen California vegetable mixture
2 c!. chicken, cooked, skinned and chunked
1 can Cheddar cheese soup
Layer in 9x13 inch pan as follows: 1/2 of stuffing (cooked according to package directions), 1 can mushroom soup, California vegetables, chicken chunks, Cheddar cheese soup, remaining half of stuffing, 1 can mushroom soup!. Pour 3/4 cup water over all and bake at 350 degrees F!. for 1 hour!.
BOILED DINNER, CALIFORNIA STYLE
1 beef cross rib pot roast (about 3 1/2 lbs!.)
1 tbsp!. oil
1 (13 3/4 oz!.) can beef broth
1/2 c!. California brandy
1/2 bay leaf
1/4 tsp!. thyme, crumbled fine
2 lbs!. sm!. red-skinned potatoes
1/2 lb!. sm!. boiling onions
1/2 lb!. sm!. carrots
1 lb!. zucchini, quartered
1 sm!. cabbage, cut in wedges
2 tbsp!. cornstarch
Brown beef on all sides in oil!. Add broth, 1/4 cup brandy, bay leaf, and thyme; bring to a boil!. Cover and cook slowly until meat is almost tender, 2 1/2 to 3 hours!. Add potatoes, onions, and carrots!. Cover and cook 20 minutes until almost tender!. Add zucchini and cabbage; cook 5 to 10 minutes longer!. Remove meat and vegetables to serving platter and keep warm!. Skim fat from broth; remove bay leaf!. Mix cornstarch with remaining 1/4 cup brandy and stir into broth remaining!. Cook, stirring, until sauce boils and thickens!. Turn into serving bowl and pass separately!. Makes 6 servings!.
FISHERMAN'S WHARF CALIFORNIA SALAD
1 pkg!. Chicken Flavor Rice-A-Roni
2 tbsp!. wine vinegar
2 tbsp!. lemon juice
1 tbsp!. sugar
1/2 tsp!. garlic salt
1 c!. diced tomato
1/2 c!. diced celery
1/4 c!. sliced green onion
1 can (6 1/2 oz!.) tuna, drained and flaked
3 ripe California Avocados, optional
Prepare Chicken Rice-A-Roni as directed on package!. Combine vinegar, lemon juice, sugar, garlic salt, toss with tomato, celery, onion, tuna, and Rice-A-Roni!. Chill thoroughly!. Halve and peel avocados, lay on bed of lettuce, fill center with rice salad!. Garnish with lemon twist!. Serves 6!.
CALIFORNIA AVOCADO WILD WEST SALAD
1 onion
4 tomatoes
1 head lettuce
1 c!. grated cheese
1/2 c!. French or 1000 dressing
Hot sauce to taste
1 (6 oz!.) corn or tortilla chips
1 sliced avocado, lg!.
1 lb!. ground beef
1 can (15 oz!.) drained kidney beans
1/4 tsp!. salt
1 sliced Calif!. avocado, lg!.
Chop 1 onion, 4 tomatoes and 1 head lettuce!. Toss with 1 cup grated cheese, 1/2 cup French or 1000 Island dressing, hot sauce to taste!. Crunch and add 1 (6 ounce) bag of corn or tortilla chips!. Slice and add 1 large California avocado!.
Brown 1 pound ground beef, add 1 can (15 ounce) drained kidney beans, 1/4 teaspoon salt!. Simmer 10 minutes and mix into cold salad!. Decorate with extra chips, avocado and tomato!. Serve 6, pronto!
CALIFORNIA STRAWBERRY FRUIT SALAD
2 pt!. California strawberries
2 oranges, peeled and sliced
1 pineapple, peeled and sliced
1 Avocado, peeled and sliced
1 pt!. blueberries
Salad greens
Lime sauce (see recipe below)
Arrange fruits in sections, on platter lined with salad greens!. Serve with lime sauce!. Makes 6 to 8 servings!. Great for a summer luncheon!
Lime sauce: in small mixer bowl, beat 1 package (8 ounce) cream cheese at low speed until smooth!. Beat in 1/3 cup sugar, 1/4 cup lime juice and 2 tablespoons milk until well combines!. makes about 1 1/2 cups!.
CALIFORNIA TABOULI
I don't think this dish can properly be called tabouli because it doesn't contain mint, but it was inspired by tabouli!.
1 cup bulgar
2 cups boiling water
1 tsp!. salt
2 lbs!. tomatoes
1 small red onion
1 can black beans
1 bunch cilantro
4 oz!. queso fresco or mild Feta cheese
1/4 cup lemon juice
1/4 cup olive oil
Pour 2 cups boiling water over bulgar and salt!. Allow bulgar to soften while you prepare the other ingredients!.
Chop tomatoes and leave in a colander to drain!. Chop onion, cilantro and cheese!. Rinse black beans!. Drain and discard excess liquid from bulgar!.
Toss bulgar, tomatoes, onion, cilantro, cheese and beans!. Dress with lemon juice and olive oil!. It's best prepared a couple of hours or more ahead of serving to allow flavors to develop!.
CALIFORNIA BLEND SOUP
2 pkg!. frozen California Blend veggies (broccoli, carrots, cauliflower)
1 onion (optional)
2 cans Cheddar cheese soup
Cook veggies!. Peel and cook onion!. Mix veggies, onion with soup!. Add milk to desired consistency!. Heat and serve!.
CALIFORNIA BLEND VEGETABLE DISH
1 pkg!. California Blend vegetables, cooked as pkg!. calls for
1 tube Ritz crackers, crushed
1 stick butter, melted (or less)
1 sm!. pkg!. Velveeta cheese (8 oz!.) cubed (or less)
Melt butter and toss with crumbs!. Cook vegetables, just until tender, drain and mix with cheese and about 3/4 of the cracker crumbs!. Mix well!. Put in greased casserole and to with remaining crumbs!. Bake at 350 degrees for 30 minutes!.
CALIFORNIA CALZONE
1 1/2 c!. Ricotta cheese
1 (1 oz!.) pkg!. unprepared Hidden Valley Ranch salad dressing mix
1 med!. tomato, chopped
1 c!. pitted California ripe olives, sliced
2 tbsp!. fresh basil or 1 tsp!. dried
1 lb!. frozen bread dough, thawed
Combine Ricotta and dressing mix!. Stir in tomato, olive, and basil!.
Divide dough into 4 pieces!. Roll each to a 7 inch circle!. Spoon filling mixture into the center of each!. Brush edges with water!. Fold over and pinch to seal!. Place on greased baking sheet!. Bake at 400 degrees for 25 minutes until golden!. Serve hot!. Serves 4!.
CALIFORNIA CREAME SHERRY CAKE
1 pkg!. yellow cake mix
1 pkg!. (lg!.) vanilla instant pudding
4 lg!. or 5 sm!. eggs
3/4 c!. Crisco oil
3/4 c!. California Cream Sherry
1 tsp!. nutmeg
Combine all ingredients!. Beat 5 minutes!. Pour into a greased and floured angel food pan!. Bake at 325 degrees for an hour or until done!.
CALIFORNIA FOUR SEASONS PIZZA
People sometimes complain that California has no seasons!. In northern California we have all four seasons!.!.!. we just have them all in a 24 hour period! This pizza includes items that are available year round in most markets, but are representative of the seasons!. 1 tbsp!. olive oil 2 tbsp!. pesto sauce 2 c!. either red & yellow cherry tomatoes, halved or Italian plums tomatoes, halved & seeded, then chopped 1/2 c!. Fontina cheese, grated 1/2 c!. Gruyere cheese, grated 1/4 c!. Parmesan cheese, grated 2 tsp!. fresh oregano or 1 tsp!. dried oregano flakes 2 oz!. fresh wild mushrooms or 1 oz!. dried wild mushrooms, which have been soaked in warm water & then drained & chopped 4 slices prosciutto ham or 4 thin slices of Black Forest ham, shredded
Heat a pizza stone on the bottom rack of the oven at 500 degrees for about 1 hour!. Remove the stone from the oven and arrange the pizza dough on top of the stone!. Brush the surface of the dough lightly with the olive oil!.
Quickly add the topping ingredients!. For the "winter", sprinkle pizza dough with the Gruyere cheese and shredded prosciutto or ham!. For the "fall", add the Fontina cheese and the wild mushrooms!. For "spring", add small dollops of the pesto sauce!. For the "summer", place the tomatoes on top and sprinkle with the oregano flakes!. Sprinkle all over top with Parmesan cheese!.
Return the pizza stone to the 500 degree oven and cook for about 8-10 minutes or until the dough is golden brown and the topping is bubbly!. Serves 4!.
CALIFORNIA GREEN CHILI & CHEESE PIE
1 1/2 c!. shredded Jack cheese
1 c!. shredded mild Cheddar cheese
1 c!. California green chili (chopped & seeded)
1 c!. Half & Half
3 eggs, slightly beaten
1/4 tsp!. salt
1/8 tsp!. ground cumin
Dash of cayenne pepper
One pie crust, prick with fork!. Cook at 400 degrees for approximately 12 minutes!. Cool!.
Sprinkle all jack cheese and 1/2 Cheddar cheese over partially baked pie crust!. Distribute chili over cheese!. Beat half & half with eggs!. Add salt and spices, beat slightly!. Pour over chili/cheese!. Add remaining cheddar cheese!. Bake at 325 degrees for approximately 40 minutes (until center is set)!. Let stand at least 15 minutes before serving!.
CALIFORNIA LEMON POUND CAKE
1 c!. butter
1/2 c!. shortening
3 c!. sugar
5 eggs
2 c!. all-purpose flour
1 tsp!. salt
1/2 tsp!. baking powder
1 c!. milk
1 tbsp!. lemon extract
1 tbsp!. grated lemon peel
GLAZE:
1/4 c!. butter, softened
1 to 1-1/4 c!. confectioner'Www@FoodAQ@Com
Seafood Theme
Shrimp Cocktails
Crab Cakes
Shrimp stuffed Potato skins
Seafood Salad
Crab Salad
Green Salad with mini shrimps
Fried/boiled shrimp with dipping sauces and sweet potato fries
Lobster with butter and garlic potatos
Halibut with butter or some sauce, rice pilaf
Boiled Crab Legs and corn on the cob with red potatoes
Red Snapper Filet with scalloped potatoes or white buttery rice
Jello with whipped cream
Lemon or lime sherbert
Lemon Meringue PieWww@FoodAQ@Com
Shrimp Cocktails
Crab Cakes
Shrimp stuffed Potato skins
Seafood Salad
Crab Salad
Green Salad with mini shrimps
Fried/boiled shrimp with dipping sauces and sweet potato fries
Lobster with butter and garlic potatos
Halibut with butter or some sauce, rice pilaf
Boiled Crab Legs and corn on the cob with red potatoes
Red Snapper Filet with scalloped potatoes or white buttery rice
Jello with whipped cream
Lemon or lime sherbert
Lemon Meringue PieWww@FoodAQ@Com