What is your favorite recipe to make when having company?!


Question: We frequently have another couple over for dinner, but I don't want to constantly bore them with my "signature" dishes. I also don't want to have to spend the entire evening in the kitchen cooking OR cleaning up when I should be entertaining my company! What are your favorite easy recipes when cooking for 4 or more adults?

Please Note: We do not eat seafood!


Answers: We frequently have another couple over for dinner, but I don't want to constantly bore them with my "signature" dishes. I also don't want to have to spend the entire evening in the kitchen cooking OR cleaning up when I should be entertaining my company! What are your favorite easy recipes when cooking for 4 or more adults?

Please Note: We do not eat seafood!

Make this...Casserole for a Crowd....
1 package of noodles...I like Rigatoni or Cavettilli(corkscrew)
1 1/2 lbs of lean ground meat
1 large onion
1 small can of sliced mushrooms (optional)
1 small can of black olives sliced or chopped
1 can of whole kernel corn (drained)
1 16 oz tub of sour cream with chives
1/2 package of softened cream cheese
2 tablespoons of diced garlic
salt and pepper to taste and any other herbs or spices you like
2 16 oz bags of shredded cheese of your choice...I use 1 bag of cheddar and then like a 4 cheese mexican blend.
Cook the pasta and drain
Cook the ground meat, garlic, onions and salt and pepper until browned....Drain meat for lower fat content
In large bowl or pan..mix pasta and meat mixture then add all the other ingredients together. ONLY USE ONE BAG OF CHEESE IN THE MIXTURE. After the mixture is mixed well place in the casserole dish top with the remaining bag of shredded cheese and bake in a 350 degree preheated oven until cheese is bubbley and casserole is heated thru.

Garnish with chopped up chives or chopped green onions.

YUMMY!!!!!!!!!!!

You can substitute any of these ingredients like the meat can be ground turkey or pork.
You can add canned diced tomatoes, canned peas...Use your imagination.
Make it your own.
It is really quick and simple
ENJOY!!!

pasta!

I hate seafood. :]

Try making hot wing dip. It's like chicken, cheese, hotsauce, dipped with chips.

Also try Chevy's Chips and Salsa, always a hit.
Try frozen drinks! :]

mexican food! (either to boxed stuff or some seasoned beef and tortillas and the set-uo stuff)

Good Pasta with Tomato sauce
Garlic Bread - to "clean" the plates with after :-)
A good red wine

BBQ it fun it easy and the company will enjoy it
brisket, sausage links, hamburgers, steak, baby back ribs any meat really

I love making bruchetta for guests, its easy and tasty. For the meal, I make a stir fry with half chicken half pork, carrots, bell peppers, onions and bean sprouts with hoisin sauce (all cooked together untill veggies are soft), serve with white rice. Its easy and one pot.

Roast with potatoes, celery, carrots, onions..cooked in a bag

This is an awesome Recipe:
1-16oz. sour cream
1 can chicken broth
1 can cream of chicken soup
minced onion
salt, pepper
chicken breasts, or any part you like
1. Cook chicken in a chicken cooking bag
2. Combine rest of ingredients in skillet. When chicken is done add juice and chicken to skillet.
3. Serve over rice, or noodles....anything you want!

Okay, well I would reccomend going with pasta. That is easy to make and takes no longer than 20 minutes. It is also easy to clean up. If you want to impress them try making a fancy sauce or just butter and basil. You could then serve it with garlic bread, and have that cook while making the pasta. Either way, you can have fettucine, bowtie, penne, etc.

I cook a rump roast in the crock pot with some onions, au jus seasoning packet, water and white wine for 8 hours on low.
Then I toast some French bread with melted mozzarella and make French dip sandwiches. The meat is so tender that it falls apart. Yummo! (and easy too)

Swedish meatballs with either pasta or garlic mashed red potatoes and salad. This is easy to make ahead and then just rewarm. That way I am out of the kitchen when my guests arrive and can enjoy them. Jambalaya is a beautiful dish to present and can be made ahead. In place of seafood, use chicken and sausage.

Homemade chicken and noodles, mashed potatoes, corn.
Homemade rolls and a gooseberry pie.

Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1? c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300oF.. Tent with foil if browning too quickly during last hour.
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EGGPLANT PARMESAN W/ TOMATO SAUCE

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano


Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali, FoodTV
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CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV
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Chicken with 40 Cloves of Garlic

3 whole heads of garlic, about 40 cloves
2 (3? lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1? cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.

Dry the chicken w/ paper towels. Season liberally w/ salt & pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.

Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ? cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.

Reheats well.

--Ina Garten, "Barefoot in Paris" cookbook

Right... if ur guests dont mind a wee bit of smelly breath...

3 or 4 large baking potatoes/cooking potatoes
8-14 sausages of your choice (depending on apetite)
1- 1.5 large red onion
2 cloves of garlic
mixed peppers
4 tomatoes

Olive oil
Black pepper
Rock salt
Rosemary
Red wine
Passata/tomato based pasta sause - third of a jar/ 150ml
Cheddar cheese


Sautee some potatoes... thin slices, laid on a greased baking tray,
brush some olive oil over the top, sprinkle some chopped fresh rosemary, and also rock salt and black pepper.
Chuck this in the oven for half an hour at about 190/200 degrees.

Meanwhile, cook some sausages, and then slice into little pieces.

Take the Passata/pasta sauce, mix with 200 ml of red wine.
heat on a low temp for about ten mins.

Fry some onion, chopped tomato, and mixed peppers with some garlic, and add this too the sausages in a wok.
Add the sauce (just so the consistency is "sticky" - dont add too much sauce! this dish isnt meant to be saucy!!!)

Mix it up!

then, remove sauteed potatoes, fill a baking dish with the sausage and sauce mixture, and then cover with the slices of potato.
sprinkle a good layer of chedder over the top, and bake for 20 mins (until cheese is golden and crispy) at about 210 degrees.

i call it "saucy sausage" ! my own personal signature dish, my girlfriend adores it - its a perfect mix of texture, and the tastes really compliment one another.

good luck with it!
x

best and easiest for me is a pasta dish, with side salad, and garlic bread. Buy the frozen garlic bread. Make the sauce day ahead.

You have some good answers here already.
I have some simple things that are easy and tasty that I have used several times for guests. The first is Toasted Ravioli. This is great served with a pasta dish and a salad.

1 egg, lightly beaten
2 TBS milk
3/4 c italian seasoned bread crumbs
1/2 tsp salt
1/2 pkg frozen meat filled ravioli, thawed
veg oil
grated parmesan
spaghetti or pizza sauce for dipping

Combine egg and milk in small bowl. Place breadcrumbs and salt in separate bowl. Dip each ravioli in egg then breadcrumbs. Deep fry in oil 350 1 min per side until golden brown. Drain on paper towels. Sprinkle with parmesan and serve immediately with sauce for dipping.

(you can even buy these frozen and already breaded, but this really is better)


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If you go mexican, make white rice and red beans, and stuff for tacos, they can all make their tacos how they want. give them choice between hard or soft shells, and of course all the condiments. Serve with salad. (only problem is all the bowls used to serve the condiments causes more to clean...)

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Or for spice night, you can make some hot wings(can cook all day in slow cooker), french fries, favorite beer, and maybe some cheesy breadsticks. (slow cooker saves on mess, ang use paper plates to serve)

Hot Wings
25 whole chicken wings (@5lb)
1 12oz bottle chili sauce
1/4 c lemon juice
1/4 c molasses
2 TBS worcestershire
6 garlic cloves, minced
1 TBS chili powder
1 TBS salsa
1 tsp garlic salt
3 drops hot sauce

Cut wings into 3 sections and discard wing tips. Place wings in 5 qt slow cooker. In a bowl, combine remaining ingredients; pour over chicken. Stir to coat. Cover and cook on low 8 hours or until chicken is tender.


Basil Parmesan Bread -

1/4cup margarine or butter melted
2 tablespoons grated Parmesan cheese
1 tablespoon fresh basil or 1 teaspoon dried basil
1 clove garlic minced
1/8 teaspoon pepper
1 16-ounce loaf unsliced French bread
To make the spread in small mixing bowl combine margarine or butter, cheese, basil, garlic and pepper.

Cut bread into 1 inch thick slices. Try not to cut through the bottom crust. Spread the cut surfaces with the pre-made spread. Place bread in center of 48x18 inch piece of heavy foil, which has been folded in half. Bring up the two opposite edges of foil and seal with a double fold. Fold the remaining ends, leaving space for steam to build.

Grill bread on the rack of an uncovered grill directly over medium coals for 15-20 minutes. Turn bread once halfway through.

I make steak and gravy in the crock pot: you will need:

1 lean flank steak, cooked till just brown but still very pink in the middle.

2 cans of cream of mushroom soup or 1 large family size can

1 can of sliced mushrooms

1/2 cup of milk

2 pkg.of egg noodles or rice your choice... i prefer egg noodles

1/2 tsp ground nutmeg and salt and pepper to taste...

1 tsp of dried thyme..

directions;

cook meat till brown but still very pink in the middle, and cool on a plate... u can do this the night before if u want and let it set til the morning..

combine soup and mushrooms and dice up the steak and add to the crock pot and mix well, u will have juices from the steak on the plate go ahead and add it to the crock pot, add the remaining ingredients and stir ..

cook on low 6-8 hours or on high for 4 hours and it is sooooo good...

before u are ready to serve cook up egg noodles or rice and serve steak and gravy over the noodles or rice...

for sides make your favorite veggie and biscuits or corn bread... this is a hearty and filling dish and your guests will love it and so will u... have a good day and weekend...

My mom's Spag. Stuff

Elbow Mac, partially cooked
Spag Sauce of your choice
Canned MRs
Green Pepper, diced
Ground Hamburger or Sausage, cooked

Throw it all in crock pot and heat. Prior to serving throw some prov. or mozz. on the top, let melt and stir.

Yummy and Easy. Serve with salad and or bread.





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