Dinner party recipe, but want to spend time with guests?

don't mind the pre dinner prep time. just want something that i can keep warm and serve when we're done with coctails...and i want to be with my guests for coctails...total group around tenDinner party recipe, but want to spend time with guests?
I have a great crock-pot recipe: 2 lbs. chuck roast, 1 can beer, 25 pepperocinis, salt and pepper. Put in crock pot on low for 8 hours. Pull out and slice. Take the juices and serve as a sauce. Serve with French or Italian bread as a sandwich. Sides could include a tossed salad, potato salad or if it's a fancier dinner, serve with bread on the side with couscous (5 min.) and salad.Dinner party recipe, but want to spend time with guests?
Lasagne!!! Make your salad ahead of time and add the dressing right before you eat. Make your garlic bread and wrap it in foil and put it in the oven along side the lasagne while its cooking. Put together an antipasta appetizer plate prior to guests arriving and then you can sit down and enjoy their company while everything else is cooking. One of my favorite lasagne recipes from the former Governor Jesse Ventura's wife goes like this:





2 lbs hot lean turkey sausage


1/2 onion chopped finely


1 28oz can tomatoe sauce


1 16oz package Velveeta cheese


1 pkg shredded three cheese Italian mix


3 T Italian Seasoning


Fresh ground pepper to taste


1/3 - 1/2 cup good olive oil


12 cooked lasagne noodles





Saute sausage (removed from casings) and onion until cooked. Drain. Add tomatoe sauce, herbs, and pepper. Mix well and add olive oil.


Cook on low for 15 minutes to enhance flavors.





Cook and drain pasta noodles. Cut Velveeta into 1/4 inch slices.





Layer starting with sauce, noodles, sauce, velveeta, Italian cheese blend, noodles and so on, ending with sauce and cheese. Cover and bake approximately 45 minutes.





For really good Italian bread, cut a loaf of french bread in half and mix 1 cube of butter with Italian seasoning and parmesan cheese. Cover both halves generously and heat thru.





A good Chianti or Shiraz will work with this dish as well. Enjoy!





Layer as f
Don't hate me, but today's generation of crockpots are not like your grandmama's crockpot. It is a slow cooker, many times an attractive appliance you wouldn't be ashamed to show on the table, and even a great warmer of foods. The new smart ones have ';food separator bowls'; you can insert in the pot so that you could have an entree cooked and warming on one side, and a great sauce warming on the other side. I was invited to a party and brought my friendly crockpot to serve a hot appetizer and it was a great hit with the guests and hosts and it was a classy--not tacky event. The host was so happy I actually gave her the crockpot. You can serve people from the crockpot or leave it for others to serve themselves. A name that better suits the modern crockpot is slow cooker.
ummm take out is always good.


i didnt think anyone had dinner partys anymore
lasagna


you make it ahead of time and just heat it up in the oven while you are having cocktails


serve with bread -you can buy bake at home bread that all you have to do is throw it in the oven at the same time as the lasagna


make up a salad before (put the dressing on just before you serve)


you can even make two types of lasagna





LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS


Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray


9 pre cooked lasagne noodles


1 tbsp veg oil


1 ½ tsp crushed garlic


1 c chopped zucchini


1 c onion


1 c diced sweet red pepper


1 c sliced mushrooms


2 c tomato sauce


540 mL (19 oz) crushed tomatoes


1 tsp dried basil


1 tsp dried oregano


1 ½ c 2% cottage cheese


½ c 2% milk


½ c grated Parmesan cheese


8 oz shredded mozzarella cheese


In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.


Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.


Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.


Pour remaining sauce over top; sprinkle with mozza cheese.


Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.








Lasagne Originale


by Massimo Capra


Massimo's favourite: the crispy bits of pasta, the meat sauce and the béchamel make this lasagne an absolute delight.


Bolognese sauce


1 lb ground beef


1 lb sausage meat loosened


6 oz of ground pancetta (or prosciutto)


3 cups of mixed ground onion celery and carrots minced


4 garlic cloves


2 cups of white wine


16 oz of canned chopped tomatoes


1 cup of milk


4 cups of chicken stock


2 Bay leaves


2 oz Olive oil


2 tbsp of butter


Salt and pepper to taste


1. Sauté the vegetables and the garlic with the oil and the butter, add the bay leaves and the pancetta and sauté until it is translucent.


2. Add the meat to the vegetables and sauté over high heat; make sure to break up all the lumps of meat.


3. Sprinkle with the wine and evaporate well, add the tomato and the stock and simmer covered for at least two hours, stir from time to time and do not let it stick and burn.


4. One way of preventing the stick and burn problem is to cook this sauce in a preheated oven 425 degrees for the same amount of time.


5. About half hour before is done stir the milk into it.





Béchamel


3 oz. Unsalted butter


3 oz. White flour


4 cups Homo milk


Salt %26amp; pepper


Grated nutmeg


1. In a saucepan, melt the butter and add the flour, stir well and cook until it starts to change colour.


2. Bring the milk to a boil and add it to the butter and flour, season to taste and allow to cook for about 20 minutes.





The pasta


2 lb lasagna sheet pasta (white or green)


2 cups of grated Parmigiano reggiano cheese


1. Boil the pasta in plenty of salted water until is cooked through and do not leave al dente.


2. Strain and cool in ice water and pat dry with a clean kitchen towel, set aside until needed.





To assemble the lasagne


1. Use a lasagne dish 6 inch x 12 inch and about 2 inches high.


2. Brush some butter in the dish and spread some sauce over the bottom.


3. Top with béchamel and cover the bottom of the dish with pasta sheets, making sure to overlap them.


4. The next layer should be béchamel, Bolognese, parmesan cheese and pasta. Repeat four times.


5. Finish the top with the sauce first and the béchamel and cheese.


6. Bake the lasagne for about 30 to 45 minutes at 350 degrees and let cool. Enjoy!











Asparagus Lasagna


Yield: 8


Ingredients:


Asparagus Lasagna





* 4 lb. asparagus


* 1/3 cup butter


* 1/2 cup all purpose flour


* 5 cup milk


* 8 oz creamy goat cheese, (chevre)


* 1 tsp grated lemon, rind


* 1 tbsp lemon, juice


* 1 1/2 tsp salt


* 1/2 tsp pepper


* 15 lasagna noodles


* 2 cup mozzarella cheese, shredded


* 1/3 cup parmesan cheese, freshly, grated








Directions:


Asparagus Lasagna





1. Preheat oven to 375 degrees F (190 degrees C).


2. Trim asparagus.


3. Cut stalks into 1-inch (2.5 cm) pieces.


4. In large pot of boiling water, cook asparagus for 3 minutes.


5. Drain and refresh under cold water.


6. Drain again.


7. Remove 1 1/2 cups (375 mL) asparagus tips. Set aside.


8. In saucepan, melt butter over medium heat.


9. Whisk in flour and cook, whisking, for 1 minute.


10. Gradually whisk in milk.


11. Bring to boil.


12. Reduce heat to medium-low.


13. Cook, stirring, for 10 minutes or until thickened.


14. Remove from heat.


15. Stir in goat cheese, lemon rind and juice, salt, pepper and nutmeg until cheese has melted.


16. Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender.


17. Drain and cool in cold water.


18. Remove and arrange in single layer on damp tea towel.


19. Arrange 3 noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish.


20. Spread with 1 cup (250 mL) of the sauce, then one-quarter of the mozzarella. Repeat layers 3 more times.


21. Top with final layer of noodles and sauce.


22. Sprinkle Parmesan over top.


23. Bake in oven for 35 to 40 minutes or until light golden and bubbly.


24. Sprinkle reserved asparagus tips over top.


25. Bake for 5 minutes or until asparagus is heated through.


26. Let stand for 10 minutes before serving.
America's Test Kitchen made a beef brisket yesterday that looked so tasty. It was done the day before, then the next day just heated again and sliced. Add mashed potatoes and some other sides and you're done. And it's the kind of food everybody likes.
Why not let your guest help you cook and while you are cooking have something to snack on like cheese celery sticks pretzels, crackers. Make something good like meatballs have each guest put some thing in the recipe, stir fry is easy have some one cook that garlic bread and pasta. cookie dough and add your favorite toppings for desert.bread sticks in marinara sauce
How about a fruit %26amp; cheese platter, soup, salad, and an Italian dish (Lasagna, stuffed shells, manicotti -- they can stay hot in the oven -- or meat balls or chicken alfredo kept warm to put over last minute pasta). All of these can be pre-made with only taking a few minutes to finalize.





Mmmmmmmmm -- I'm hungry already! ENJOY !!!


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