Dinner menu:
Prime Rib Roast
Creamy Garlic and Chive Mashed Potatoes
Special Green Beans
Dinner Rolls (see Breads page)
Dessert: Bread Pudding with Whiskey Sauce with Vanilla Ice Cream
Appetizers:
The Pampered Chef ®Greek Cheese Torta Recipe
1 loaf (16 oz/450 g) French baguette
Garlic Oil or olive oil
1 pkg (10 oz/300 g) frozen chopped spinach, thawed
2 pkg (8 oz or 250 g) cream cheese, softened
2 tbsp (30 mL) Greek Rub
8 oz (250 g) crumbled feta cheese
1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
3 tbsp (45 mL) shelled pistachios, coarsely chopped
Preheat oven to 375°F (190°C). Cut baguette into 1/4-inch-thick (6-mm) slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10–12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Line small Colander with paper towels. Place spinach into Colander; wrap in paper towels and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap; spread one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices or hearty crackers.
Yield: 32 servings Nutrients per serving: (about 1 tbsp/15 mL spread and 1 baguette slice): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 10 g, Protein 4 g, Sodium 270 mg, Fiber 1 Cook's Tip: If desired, 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) dried oregano leaves and 1/4 tsp (1 mL) coarsely ground black pepper can be substituted for the Greek Rub.
1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
3 tbsp (45 mL) shelled pistachios, coarsely chopped
Preheat oven to 375°F (190°C). Cut baguette into 1/4-inch-thick (6-mm) slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10–12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Line small Colander with paper towels. Place spinach into Colander; wrap in paper towels and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap; spread one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices or hearty crackers.
Yield: 32 servings Nutrients per serving: (about 1 tbsp/15 mL spread and 1 baguette slice): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 10 g, Protein 4 g, Sodium 270 mg, Fiber 1 Cook's Tip: If desired, 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) dried oregano leaves and 1/4 tsp (1 mL) coarsely ground black pepper can be substituted for the Greek Rub.
The Pampered Chef ®Artichoke & Sun-Dried Tomato Tapenade Recipe
1 jar (6 ounces) marinated artichoke hearts
1 jar (6 ounces) marinated artichoke hearts
6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g
Dinner:
Michael is in charge of the meat, so I don't have the recipe. But here is one I've seen that looks good. http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html Note, you may need to keep on eye on your oven thermometer if you'll be using Paula Dean's recipe.
Creamy Garlic Mashed Potatoes
3 lb russet potatoes, peeled and cubed
1 cup cream
2 tbsp onion and chive cream cheese
6 cloves garlic, pressed
salt and pepper
Boil potatoes in heavily salted water until fall apart tender. Mash potatoes with a masher or put through a ricer to make more creamy. On medium heat, warm the milk and garlic in a small sauce pan, just until warm. Mix in cream and garlic mixture and cream cheese with potatoes. Taste, add salt and pepper as needed. Serve.
Special green beans: 1 thick slice of ham, diced OR 1/2 package of bacon. Boil or steam 2 1 lb bags frozen green beans with ham or 1 slice of the uncooked bacon, until they reach desired doneness. Drain. If using bacon: remove bacon slice, and add the rest of the crisped bacon in with the green beans. Toss with toasted almond slices, 2 tbsp butter, salt and pepper.
Bread Pudding
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g
Dinner:
Michael is in charge of the meat, so I don't have the recipe. But here is one I've seen that looks good. http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html Note, you may need to keep on eye on your oven thermometer if you'll be using Paula Dean's recipe.
Creamy Garlic Mashed Potatoes
3 lb russet potatoes, peeled and cubed
1 cup cream
2 tbsp onion and chive cream cheese
6 cloves garlic, pressed
salt and pepper
Boil potatoes in heavily salted water until fall apart tender. Mash potatoes with a masher or put through a ricer to make more creamy. On medium heat, warm the milk and garlic in a small sauce pan, just until warm. Mix in cream and garlic mixture and cream cheese with potatoes. Taste, add salt and pepper as needed. Serve.
Special green beans: 1 thick slice of ham, diced OR 1/2 package of bacon. Boil or steam 2 1 lb bags frozen green beans with ham or 1 slice of the uncooked bacon, until they reach desired doneness. Drain. If using bacon: remove bacon slice, and add the rest of the crisped bacon in with the green beans. Toss with toasted almond slices, 2 tbsp butter, salt and pepper.
Bread Pudding
- 1 cups sugar
- 5 large beaten eggs
- 2 cups cream
- 2 tsp pure vanilla extract
- 1 loaf (or about 3 cups) stale french or italian bread
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup chopped pecans or sliced almonds
- Mix (granulated) sugar, eggs, cream, vanilla, in a large bowl. Mix 1/2 the butter, nuts and brown sugar in a mixing bowl. Put the bread cubes in a greased 9x13 baking dish. Add egg mixture, stir. Top with nut mixture. Let sit for 5-10 minutes before baking. Bake at 350f for 35-45 minutes.
- Whiskey Sauce: 1 cups heavy cream, 1/2 cup sweetened condensed milk, 1/4 cup brown sugar, 2 tbsp cornstarch, 3/4 cup bourbon or other whiskey, pinch salt, 2 tbsp unsalted butter, In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm over bread pudding.
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