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21 Responses to “ What’s Your Most Trusted Thing To Make For Guests When Hosting A Dinner Party? ”

1. 
   Earl Farqhuar Finlay Farqhuarson Jun 15th, 2009 at 6:12 pm

   my special is Monkfish wrapped in pancetta. Its easy to prepare, utterly delicious and can be served with whatever veg are in season.
   For desserts/starters chooses something you can prpeare in advance (gazpacho/choc mousse etc) so you can concentrate on main AND your guests

2. 
   SiLLi Sidd Jun 15th, 2009 at 6:12 pm

   Pumpkin Cup cakes
   Makes 22
   1 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
   Directions
   Preheat 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.

3. 
   Baby Safety Gates Jun 15th, 2009 at 6:12 pm

   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 meal
   Ingredients:
   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 taste
   Salt (regular or garlic)
   Black Pepper
   1/8 cup Worcestershire Sauce
   Preparation:
   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 directions
   Green Tabasco Jalapeño Sauce
   Homemade Salsa (recipe to follow)
   Homemade Guacamole (recipe to follow)
   Central Texas Salsa, When Abroad
   Ingredients:
   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, minced
   1-tablespoon salt
   1-teaspoon black pepper
   1 bunch fresh cilantro, leaves coarsely chopped
   1 bunch green onions, minced
   1-tablespoon olive oil
   1/2 lime, juiced
   1 generous squirt of ketchup
   Preparation:
   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 juice
   8. I clove of garlic, minced
   9. ¼ teaspoon black pepper, adjust to taste
   Cooking 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 servings
   Cottage Cheese Lasagna
   by “Bertha C.”
   1 13×9 pan
   2½ hours 30 min prep
   2 tablespoons butter
   3/4 cup onions, chopped
   2 garlic cloves, minced
   1 lb ground chuck ground beef
   1 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 13×9″ 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.
   OR
   Cottage Cheese Lasagna
   1 (16-ounce) whole tomatoes
   1 (15-ounce) can tomato sauce
   1 1/2 tablespoons dried oregano leaves
   1 bay leaf
   1/4 teaspoon ground fennel seeds
   1 teaspoon dried basil leaves
   1 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 cheese
   1 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.

4. 
   Church Lady Jun 15th, 2009 at 6:12 pm

   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 Tetrazzini
   8 oz spinach fettuccine
   2 teaspoons olive oil
   1 red bell peper, diced
   1/2 pound mushrooms, thinly sliced
   10 oz skinless, boneless chicken breats, cut into 1/2 in thick strips
   3 tablespoons dry sherry
   3 tablespoons flour
   2 cups low-fat (1%) milk
   3/4 teaspoon salt
   1/2 teaspoon dried sage
   1/4 teaspoon freshly ground black pepper
   1/4 cup grated Parmesan cheese
   2 tablespoon sliced almonds, with skins
   1.) 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 11×7 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.
   ———————————

5. 
   mcb930 Jun 15th, 2009 at 6:12 pm

   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.

6. 
   I Love Fun Jun 15th, 2009 at 6:12 pm

   I would never host a dinner party. If I had a party, I would order pizza or make finger foods, like Ritz and cheese cubes, spinich dip, salsa and Tostitos.

7. 
   maggieka Jun 15th, 2009 at 6:12 pm

   look at cooks-alot.com and answer mine http://answers.yahoo.com/question/index;...

8. 
   ?? Mrs Xabi Alonso Jun 15th, 2009 at 6:12 pm

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

9. 
   rose p Jun 15th, 2009 at 6:12 pm

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

10. 
    Riley Jun 15th, 2009 at 6:12 pm

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

11. 
    floored ford Jun 15th, 2009 at 6:12 pm

    most pasta dishes are simple to make and usually liked by all.

12. 
    Sara=) Jun 15th, 2009 at 6:12 pm

    ice cream and/or brownies
    you could even put the ice cream on top of the brownie

13. 
    Deece 1 Jun 15th, 2009 at 6:12 pm

    spaghetti and meatballs salad and arlic bread

14. 
    Naruto77 Jun 15th, 2009 at 6:12 pm

    Don’t ever forget the nachos.

15. 
    Heavy Metal DVDs Jun 15th, 2009 at 6:12 pm

    Toasted cheese……………

16. 
    Stevie lyn Jun 15th, 2009 at 6:12 pm

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

17. 
    Ann D Jun 15th, 2009 at 6:12 pm

    Hot dogs are good

18. 
    Happy Murcia Jun 15th, 2009 at 6:12 pm

    Roast lamb,,,

19. 
    supertop Jun 15th, 2009 at 6:12 pm

    Hot dogs.

20. 
    PRINCESS MICHELLE OBAMA Jun 15th, 2009 at 6:12 pm

    make a fruit dish…ya know the tray with the different types of fruit on it.

21. 
    ernie Jun 15th, 2009 at 6:12 pm

    deep fried mars bars

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