How about...
Taco Bar
Quantities are based on serving 10 people. Multiply for your expected guests.
2 lbs ground beef or shredded chicken
Two packages of Taco seasoning
14 taco shells, hard or soft
4 cups shredded cheese
½ head of iceberg lettuce chopped
15 ounces of chunky Picanta sauce (or 2 tomatoes chopped)
1 large onion chopped (use green onions if you prefer)
16 ounces of sour cream
1 can chopped black olives
Medium Taco Sauce
Cook ground beef in large skillet. Add Taco seasoning per package instructions. If using Chicken, cook chicken whole. Let cool slightly and shred by hand. Return to skillet and add taco seasoning per package instructions). You may refrigerate the taco meat (or chicken) until your party. To reheat, add water until you reach the desired consistency.
Place meat in crock pots (on warm setting) for serving. Arrange additional items on your buffet table. If your party will last several hours, place the cold items (in bowls) in a larger bowl of chopped ice.
Note: When preparing more than 3 times this recipe, use a large sauce pan or soup kettle to allow you to stir the meat and taco seasoning.What are some quick and easy lunch recipe's for a 14 year old's birthday party ?
the best recipe ever!!!
4 chicken breasts
1 pint Heavy Cream (you can find it at any local super market)
8 oz. Parmessan cheese (not the canned one, make sure to use fresh)
9 tbsp. unsalted butter
1 tsp. ground nutmeg
1 tsp. lemon zest
Salt and pepper
Juice of one lemon (zest it first, then use the juice)
12 oz. pasta (fettucine or rigatoni are great)
First, pound the chicken until 1/2'; thick, season it with salt and pepper and grill until done. Cover with foil and set aside. Cook your pasta just until it's soft but firm. (it will cook a bit more when mixed with sauce). In a large pan, measure 1-1/2 cups of heavy cream and heat up with butter until butter is dissolved, add lemon juice, lemon zest and ground nutmeg. Don't let the milk boil! Once pasta is ready, bring to the pan and mix well with sauce along with fresh, grated parmessan cheese. Season with salt and pepper and add more cream (about 1/2 cup) if needed to keep creamy. Slice chicken in strips and serve over pasta....enjoy!!!
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cook the chicken how ever you prefer to and cool it (not in the fridge)slice it into 1/4 in thick slices and add it to the sauce when its done. it will get hot again from the sauce
or for that restaurant apperance leave it hot and slice it into 4 pieces right before you serve it and place it atop the noodles with sauce and top that with chopped parsley and parmesan cheese. Oh also dont use the kraft grated parm buy something better they will look like little pieces of rice. More expensive but works better.
heavy cream2cup
white wine .5 cup
shallots 3 oz
garlic 4oz
Shredded parmesan domestic.5 lb
saltTT
pepperTT
in a sauce pot big enough to accommodate all the ingredients)
put a little olive oil in the sauce pot with the garlic and shallots. sweat them for a couple minutes. deglaze with white wine.
Heat your cream, bring the cream to a boil and reduce it by 1/3 add in the parmesan cheese slowly while you whisk it to incorporate into the cream. adjust the seasoning with salt and pepper
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1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg, separated
3 tablespoons almond-flavor liqueur, such as amaretto, or 1 tablespoon almond extract
2 teaspoons grated orange peel
About 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4?teaspoon salt
1 1/4?cups sliced almonds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter
and sugar until smooth. Add egg yolk, liqueur, and orange peel and
beat until well blended.
2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to
butter mixture; stir to mix, then beat until well blended. Gather dough
into a ball, divide in half, and flatten each portion into a disk;
wrap each tightly in plastic wrap and freeze until firm enough to roll
without sticking, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling
pin, roll one disk at a time to about 1/4 inch thick. With a floured,
2-inch round cutter, cut out cookies. Place about 2 inches apart on
buttered 12- by 15-inch baking sheets. Gather excess dough into a ball,
reroll, and cut out remaining cookies.
4. In a small bowl, beat egg white with 1 teaspoon water to blend.
Brush cookies with mixture and sprinkle or arrange about 1/2
teaspoon sliced almonds on each.
5. Bake cookies in a 325° until lightly
browned, about 15 minutes; if baking two sheets at once in one oven,
switch their positions halfway through cooking. Let cookies cool on
sheets for 5 minutes, then use a wide spatula to transfer to racks
to cool completely.
this is a oatmeal one a chewier one and one that is really healthy.Chewy Oatmeal Cookies
3/4 c butter or shortening
1 1/4 c brown sugar, firmly packed
1 egg
1/3 c milk
1 1/2 tsp. vanilla
3 cups oats, rolled
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c raisins
1 c walnuts, chopped
Heat oven to 375 F. Lightly grease cookie sheet with shortening.
Combine shortening, brown sugar, egg, milk, and vanilla; beat with
mixer on high speed to blend well. Combine oats, flour, baking soda,
salt and cinnamon; add to shortening mixture and combine until just
blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto
greased cookie sheet, 2 inches apart. Bake for 10-13 min., or until
lightly browned.
Healthy Oatmeal Cookies
1 lb. Pitted dates
2 cups Water
1/3 cup Tahini (Old Fashioned Peanut Butter May be substituted)
1 cups Wheat germ
9 cups Old fashioned rolled oats
2 tsp. Baking powder
2 tsp. Baking soda
1/2 tsp. Salt
2 1/2 tsp. Vanilla
2 cups Chopped Nuts
2 1/2 cups Raisin
Heat over to 350F. Chop dates in food processor. Add part or all of the
water and blend until dates are pureed. Pour puree and any remaining
water into a very large mixing bowl. Add peanut butter and blend
Rolls.
Take a slice of sandwich bread and spread it with butter or margarine.
With a corner of a square or rectangle of bread pointing toward you, place across bread corner to corner the filling and roll up.
Fillings to consider:
Shredded chicken with some S %26amp; P or mayo
Asparagus spears
Surimi (imitation crabmeat), a few slim slices of lettuce and a seafood dressing.
Present with the open ends upper most so people will see the filling they want. Cut in half for a more dainty snack. (cocktails)
Rolls:- Cheese.
Spread sandwich bread with butter and across the centre third sprinkle some grated cheese (add onion if you wish)
Fold the closer third over the filling and the roll over again.
Toast under the grill until coloured, and turn over.
Spread with softened butter.
Salmon %26amp; Lemon Sandwiches.
Spread 3 slices of bread with cream cheese,
Top first slice with a layer of sliced lemon, cracked black pepper and basil leaves.
Place the second slice of bread on top and place a layer of sliced salmon.
Top with the third slice of bread, spread side down.
Trim crusts and cut into fingers or cubes.
http://www.regalsalmon.co.nz
Salmon Rolls.
24 Rice paper wrappers.
200g Salmon slices.
50g Snow peas, blanched and sliced into strips.
1C Peeled cucumber strips.
1 Red pepper thinly sliced.
100g Enoki mushrooms.
¼ C Mint leaves, roughly chopped.
¼ C Coriander leaves.
Soak a sheet of rice paper in hot water to just soften, and place on board.
Place a slice of salmon, snow peas, cucumber and Enoki mushrooms on one edge of paper.
Fold over once then fold in one side. Add a little coriander and mint and continue to roll up to make a neat parcel with one end open to show the filling.
Place the rolls on a platter covering with a damp cloth until you have done the rest.
Wrap with cling film and refrigerate.
Serve with a favourite dipping sauce.
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