Banquet menu ideas for Christmas/December, recapping, were small breads (including this), squash and potato mash (I will probably get more mashed veggies together for the buffet on that), and of course the stuffed pasta. That is all so far. This is my first day on the project. I don’t know if I will work on it every day consecutively, so I will always say “for my menu,” or, “for the banquet menu,” to reference what will be finally recapped, sometime probably before December 10th.
Buttermilk Biscuits with Butter and Honey Recipe | Bobby Flay | Food Network
Okay, I have two buttermilk biscuits — these with honey and the ones above with black pepper!
So the smaller breads are crescent rolls, biscuits and croissants. Basically.
Buttermilk Biscuits With Honey Butter recipe | Epicurious.com
I had a post for honey buttermilk biscuits which introduced these crescent rolls, but it apparently didn’t post through from reblog link, so I will be trying it again, please forgive my earlier reference to unannounced biscuits and these herb crescent rolls — otherwise, I owe honey buttermilk biscuits to my menu list. (These also for the menu list.)
Cheesy Garlic Crescent Rolls
(These aren’t the herb crescent rolls yet.)
Sometimes, when you look for something slightly, you find more than you want about it.
This is another great basic recipe that works different ways and fills up the tables with necessary food fillers to work things in the direction of a full meal.
On the banquet menu list towards the end.
Filled Croissants | Williams Sonoma
I found this recipe in my email after I posted stuffed shells and stuffed manicotti for my banquet menu list and I didn’t want to forget it for my list. This really isn’t following any tradition per se that I know; I just love the recipe too much and it’s going on the tablet of things on the menu overall.
(I’m taking notes so that in early December, I will recap it all, yes.)
Butternut Squash & Potato Mash | The Yellow Pine Times
I don’t have a picture for this.
Consequently of ricotta shells for December, I found this recipe, which I think is an excellent Thanksgiving-time recipe; time as in the days before and the day itself and the days after; that short time. I like the combination of chicken with turkey. Some people are more puritanical and others, like me, aren’t — it’s just something you believe yourself.
Chicken Sausage and Provolone Penne Bake Recipe | MyRecipes
So while I’m thinking about ricotta stuffed pasta, I thought I’d amplify the dish to manicotti. This is the same basic recipe as the white stuffed jumbo shells (below today), but it has some tomato sauce covering.
You can’t get more important than this.
On the banquet hall account, I wouldn’t refrain from saying all three dishes should appear. On my own house account, I can’t lie to anyone that stuffed manicotti and stuffed shells haven’t been on the same table at the same time for the same long-term dinner sit. For the overall general advice, I think it’s much more important to enjoy stuffed pasta! than anything else.
I hope to include ground meat stuffed shells on another day. I had a recipe for shells stuffed with tofu and covered with turkey sausage sauce and I personally love this dish but it really isn’t everyone’s favorite savory pie, you know? So my advice was to withdraw it from the banquet menu. (Seriously, I would account it bad advice and also cater it in. But alright; these other recipes are more worthy. If you want to cite it for yourself, it’s at myrecipes and here is the link: Tofu-Stuffed-Shells@myrecipes.com.)
Manicotti al Forno — Baked Stuffed Pasta – Recipe #18777 – Foodgeeks