Month: April 2011

BEEF TENDERLOIN

This is one of the most elegant and easiest main course you can serve at a dinner party for a crowd.  It is always sure to please and you do not have to fuss with it at the last minute!   This is 1/2 of what I purchased and will serve 6.  The butcher cut …

TASTING PARTY DESSERTS

How about a great idea for variation?  A “Tasting Party” for dessert!  You can make many varieties, and even make some ahead and freeze them for future use.  The different containers can be purchased at Pier One, but you can use containers you may already have, such as shot glasses.   I picked up six …

DEVIL EGGS TWO WAYS

DEVILED EGGS WITH CAPERS AND OLIVE: Makes 12 stuffed eggs 6 hard-boiled eggs, cut in half 2 T chopped green olives 1 T chopped and drained capers (non-parrellel) 1 T sweet relish 1/2 tsp. anchovy paste 2 to 3 T Helman’s Real Mayonnaise 1/2 tsp. regular prepared mustard salt & pepper to taste chopped olives …

STANDING RIB ROAST or PRIME RIB

This is as easy as it gets!  After testing and doing a lot of research, I’ve concluded the simplest recipe is the best!!   The size you should get is as follows: 4 people-2 rib roast         6 people-3 rib roast       8 people-4 rib roast It’s important to have …

ITALIAN CARROTS

2 lbs. baby carrots, already peeled (if small cuts, leave as is; if larger carrots, cut in half length wise) 1/3 C Extra virgin Olive Oil 3 cloves garlic, crushed 1/2 C freshly grated Parmesan-Reggiano Cheese 1 C seasoned breadcrumbs (I prefer Panko Season Breadcrumbs) salt and freshly ground pepper to taste Steam carrots in …