What's your most trusted thing to make for guests when hosting a dinner party?

[mcb930]

If it's cooler weather, I do a pork or beef loin in the oven. It's easy, doesn't take long and you can roast potatoes (sweet or white), onions and carrots for a side dish, right in the same pan.

[SiLLi Sidd]

Pumpkin Cup cakesMakes 221 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded 1/2 cup Pumpkin Puree, or canned pumpkin puree 1 cup pecans 1 1/2 cups all-purpose flour 1 1/4 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of ground cloves 3/4 cup vegetable oil 4 large eggs 2 seven ounce packages almond paste Gel food color, orange, brown, and green Cream Cheese Frosting DirectionsPreheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans. In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine. Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool. Make the marzipan pumpkins: Tint two-thirds almond paste orange, adding food color a dab at a time until desired color is reached. Tint a quarter of remaining paste brown and the rest green. Shape into leaves, stems, and pumpkins (see instructions below). Decorate cupcakes with frosting and marzipan pumpkins. Store in airtight containers at room temperature up to 2 days Marzipan Pumpkin How-To: Using a small rolling pin, roll out green almond paste about 1/8 thick; use a leaf cutter to cut out leaf shapes. Roll brown into small ropes; cut and shape into stems. Using the palms of your hand, shape orange into three-quarter-inch globes. Use a toothpick to poke holes in tops of pumpkins and to press creases from top to bottom. Attach leaves and stems to tops with a bit of frosting.































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[Riley]

Potato Chip Chicken.Kidding.My friend told me to try it.Haven't yet.

[Stevie lyn]

for a side dish a pasta salad is the way to go.

[ernie]

deep fried mars bars

[♥ Miss Liverpool]

homemade minesteone soup with loads of chunky veg.Pepper steak with mustard roasted potatoes and fried onionsand probably homemade lemon meringue mmmmm

[Magster]

Toasted cheese...............

[Amaris in Wonderland]

either Lasagna with a middle layer of cottage cheese,or a taco bar: where all the ingredients are ripe for the picking... and they can put the tacos together, themselves.both have always been a hit.a cheap & easy appetizer while waiting for the lasagna is chicken nuggets, topped with a dollop of spaghetti sauce and a melted square of cheese.a cheap & easy appetizer while waiting for the tacos is tortilla chips topped with refried beans & a square of cheese, warmed in the oven and/or nachos.here's a few modified recipes i am using in a land without jalapeños... *sniffles*(Quasi) Authentic Austin, Texas Tacos™30-minute mealIngredients:1 tablespoon extra-virgin olive oil 1 pound ground meat (beef chicken or turkey), or the average weight of 1 package 2 medium onions, chopped 2 cloves garlic, chopped 1 rounded tablespoon cumin, or a rounded palmful several drops Green Tabasco Jalapeño sauce, to tasteSalt (regular or garlic)Black Pepper1/8 cup Worcestershire SaucePreparation:Heat a large skillet over medium high heat. Add ground meat (beef, chicken or turkey) to hot pan. Break up meat as it browns, 2 to 3 minutes. Season meat with minced garlic, cumin, Worcestershire Sauce, Green Tabasco Jalapeño Sauce, salt and pepper. Add diced onions to the mixture. Reduce heat to moderate and cook filling 5 minutes longer. Add a little more Worcestershire Sauce, to taste, if necessary. Reduce heat to low to keep filling warm.While the meat is cooking, prepare the toppings and side dishes. Dice the tomatoes and remaining onions, cut the lettuce in long shreds, and shred the cheese. Set aside in individual containers.Toppings and Sides: 1 1/2 cups shredded Mozzarella cheese, or about 1/2 pound 2 heads shredded lettuce 6 scallions, chopped 2 tomatoes, diced 10 tortillas or taco shells, warmed to package directionsGreen Tabasco Jalapeño SauceHomemade Salsa (recipe to follow)Homemade Guacamole (recipe to follow)Central Texas Salsa, When AbroadIngredients:2 or 3 large tomatoes 1 Jalapeño, stemmed (if no fresh Jalapeños are available, substitute with several drops of Green Tabasco Jalapeño Sauce)1 small white onion, quartered 2 to 3 garlic cloves, minced1-tablespoon salt1-teaspoon black pepper1 bunch fresh cilantro, leaves coarsely chopped 1 bunch green onions, minced1-tablespoon olive oil1/2 lime, juiced1 generous squirt of ketchupPreparation:Mix the cilantro, green onions, salt, pepper, olive oil, and Green Tabasco Jalapeño Sauce in a blender with the garlic and limejuice. Add the tomatoes last, so that they are chopped, not liquefied. Taste and adjust seasoning with more cilantro, limejuice, salt, pepper, ketchup or Green Tabasco Jalapeño Sauce, according to preference.(Quasi) Classic Guacamole (Green Tabasco Jalapeño Sauce Substituted for real Jalapeño )Ingredients:1.1 1/2 tablespoons finely chopped white onion 2.3 tablespoons finely chopped cilantro 3.1 1/4 teaspoons finely chopped seeded jalapeno (if no fresh Jalapeños are available, substitute with several drops of Green Tabasco Jalapeño Sauce)4.1/2 teaspoon coarse salt, plus more for seasoning if desired 5.1 ripe Hass avocado, pitted, peeled, and coarsely chopped 6.3 tablespoons finely chopped seeded tomato 7.squeeze of lime juice8.I clove of garlic, minced9.¼ teaspoon black pepper, adjust to tasteCooking Directions:With a large mortar and pestle, mash onion, garlic, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt and pepper, if desired. Squeeze limejuice in, and mix well. Use immediately. Yield: 6 servingsCottage Cheese Lasagna by "Bertha C."1 13x9 pan 2½ hours 30 min prep 2 tablespoons butter 3/4 cup onions, chopped 2 garlic cloves, minced 1 lb ground chuck ground beef1 quart whole tomatoes 1 (6ounce) can tomato paste 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons oregano 1 tablespoon sugar 8 ounces lasagna noodles 1 lb small curd cottage cheese 2 cups mild cheddar cheese, grated 3/4 cup parmesan cheese, grated 1.Melt butter in skillet. 2.Add onions and minced garlic and saute until tender. 3.Add ground chuck and cook until meat is browned. 4.Add tomatoes, tomato paste, salt, pepper, oregano and sugar. 5.Simmer one and one half hours until the meat sauce is thick. 6.Cook lasagne noodles in boiling salted water until they are tender, approx 10 minute. 7.Rinse in cool water until the noodles are cooled enough to handle. 8.Drain. 9.Lightly grease 13x9" pan. 10.Place a small amount of meat mixture on bottom of pan. 11.Arrange 1/3 of the noodles on top of meat mixture. 12.Cover noodles with 1/3 of meat mixture, 1 cup cottage cheese, and 1/3 each of Cheddar cheese and Parmesan cheese. 13.Repeat layers twice, using remaining 1 cup of cottage cheese on middle layer. 14.Top layer only has meat sauce and cheeses. 15.Bake at 350 deg for 30-40 minutes.ORCottage Cheese Lasagna1 (16-ounce) whole tomatoes 1 (15-ounce) can tomato sauce 1 1/2 tablespoons dried oregano leaves1 bay leaf 1/4 teaspoon ground fennel seeds1 teaspoon dried basil leaves1 onion, chopped 2 garlic cloves, crushed 1 tablespoon vegetable oil 1 pound ground beef 8 ounces lasagna noodles 12 ounces mozzarella cheese, sliced 1/4 cup (1 ounce) freshly grated Parmesan cheese1 cup (8 ounces) cottage cheese 1.Preheat oven to 350*F (175*C). 2.In a saucepan over medium heat simmer whole tomatoes, tomato sauce, oregano, bay leaf, fennel, and basil. 3.In a skillet, sauté chopped onion and crushed garlic cloves in oil until golden. Add ground beef and cook until browned; drain. Add the tomato sauce mixture and simmer for 1 hour. 4.Prepare lasagna noodles according to the package directions. 5.In an 8-inch square dish start with a thin layer of sauce, then a layer of noodles, then cottage cheese. Divide sliced mozzarella cheese among the layers. Repeat the layers ending with the sauce. Sprinkle with grated parmesan cheese. 6.Bake for 50 minutes, or until lightly browned and bubbly. Makes 8 servings.i always add fresh chunks of onions and tomatoes to the top layer of lasagna, for a great homemade taste.

[Church Lady]

I would start with some appetizers. Then I would serve a soup of some sort and a salad. Then I would serve the main dish. Then I would move things into the parlor / living room and serve the dessert and coffee. Chicken Tetrazzini8 oz spinach fettuccine2 teaspoons olive oil1 red bell peper, diced1/2 pound mushrooms, thinly sliced10 oz skinless, boneless chicken breats, cut into 1/2 in thick strips3 tablespoons dry sherry3 tablespoons flour2 cups low-fat (1%) milk3/4 teaspoon salt1/2 teaspoon dried sage1/4 teaspoon freshly ground black pepper1/4 cup grated Parmesan cheese2 tablespoon sliced almonds, with skins1.) Heat a large pot of water to boiling, and cook the fettuccine until just tender. Drain well. Transfer to a large bowl. Meanwhile, preheat the oven to 425 F. Spray an 11x7 inch baking dish with non-stock cooking spray.2.) In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. And the bell pepper and cook, stirring frequently, until amost tender, about 5 minutes. Stir in the mushrooms and cook until the mushrooms are tender, about 5 minutes. Add the chicken and cook, stirring frequently, until the chicken is lightly browned, about 3 minutes.3.) Add the sherry and cook until the liquid has almost evaporated, about 2 minutes. Stir in the flour until well combined. Gradually add the milk. Cook, stirring frequently, until the mixture is slightly thickened and the chicken is cooked through, about 2 minutes longer. Stir in the salt, sage, black pepper, and 2 tablespoons of the Parmesan. Add the chicken mixture to the fettuccine and toss well to combine.4.) Spoon the pasta mixture into the prepared baking dish, sprinkle the almonds and remaining 2 tablespoons Parmesan on top, and bake for 15 minutes, or until the top is lightly crisped.---------------------------------

[rose p]

Lime jello, marshmallow, cottage cheese surprise.Rose P.