(On the banquet menu.)
(On the banquet menu.)
(On my menu.)
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.)
(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.
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.)
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.
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.)
Of course, ricotta, sausage, spinach and mushroom stuffed seasoned shells, can’t be wrong. This has got to be the most obvious traditional stuffed shells for the holidays this time of year.
Myself and therefore, for that reason I’m putting them off, because I know they will appear everywhere and including on my own buffet table at New Year’s. So before that, on my menu, I’ll remove them.
But this is a wonderful recipe! Keeper!!!
And also, continuing from the post below from today (calendar: November 17, 2019), this is the same basic stuffed shells with marinara sauce; the first recipe from Mueller Pasta Corp. was without tomato sauce and this from Barilla Pasta Corp., has tomato sauce; only basic difference. I think it’s safe to say, both are on the table somewhere at some time within the weeks of celebration and if we’re talking about a catered or self-catered hall, then both are there together. I don’t know how silly I would feel suggesting that persons adopt my own old Italian household tradition of rolling out pans and pans of pasta on holiday spreads for a particular given day; I seriously believe we’re a forgotten tradition by now. (We would usually have about two pastas during a holiday day, sometimes more.)
Okay, so after my own talk down on a Christmas Banquet menu, because honestly, I don’t know how to contain menu planning ideas — I’m used to answering questions on large parties or for large numbers and being small about menu planning is just something other people do, not me. I’ll keep my explanation general to that…. I don’t think I finished my first sentence, did I?… No. But I decided to give it a long look and a short try here and there on my blog over the coming weeks through the Thanksgiving holiday and into the beginning of December.
I have no hopes it serves for anything besides a banquet hall catering feast. But that’s as good as I can think it through this year. As well as I can, fine.
So to begin with — anyone should know by now there’s no discussing omitting pasta on any holiday menu — I thought to bring in some stuffed pasta and to use a perfect recipe of ricotta stuffed shells; this is perfect in the sense that it has no deviance from the most useful and ordinary make on the dish, in the same way, that if you were to make for instance, an apple pie, you wouldn’t want to lose all the definition of the apple and it’s own sweet juices in sauces, with the extras that might otherwise be. It’s a crust, which proceeds to fresh apples and the jam that is the apple’s juice and the few seasons which bring the taste to be, like cinnamon, nutmeg, and for me, that’s chocolate, but I think I have that wrong even; that would be an Italian apple pie actually, so this is the important ricotta stuffed jumbo pasta shells for the opening of the table.
Now. Having said that. I can’t help but add, my banquet menu plans are usually fickle and like to show off more than one kind of recipe per dish. So I will probably add more stuffed or baked pasta to the open of the menu.
This is my first suggestion anyway.
I know this says Christmas Eve Italian Menu, but honestly, I think these recipes are season worthy from anytime December 1st through to even January 15th considering all the Roman Catholic holidays that go with the Christmas Season and how these traditions have spread out worldwide, I mean, besides just Christmas and Christmas Eve.
I can’t say that this is a true Christmas Eve or Christmas Italian menu otherwise; but I will vouchsafe that it is seasonal menu fare for those weeks.
For that matter, I can’t pull together a genuine Italian Christmas Eve and Christmas menu all by myself. My traditions are too spread out over about 3 or 4 or maybe by now, all continents — I’m not sure that I’m clear on Indian and Arabian traditions, but I’m good with North American, European, and I’m not sure who else I’m thinking of, but many cultures.
I know that Italian Christmases are spread out by about 6 weeks of dedicated traditions in the Roman Catholic church or even, quite seriously, the litany of pagan traditions throughout Europe. Both are equitable in the season’s trespass. For that matter, the actual two days are very light celebrations, even the festivities are not the weighty celebrations they are everywhere else in the Christian world, but the celebrations are set out over the trespass of the Church calendar for those weeks, almost all the way into Valentine’s Days for Orthodox question, but definitely including the celebrations concerning the BVM (Blessed Virgin Mary).
So I’ve dropped off a few early Christmas recipes to induct the six weeks beginning December 1st, for the sake of my own broad view traditions; nothing really more. I keep telling myself I will try to present a Christmas menu, nothing in original recipes of course, but I keep shrinking from the task because I tend to lean towards large banquet menu plans and I don’t think that’s really a fair statement to everyone planning a regular dinner and looking for suggestions. So while I cross over recipes, you can suppose, it’s all for one large important banquet or dinner. I don’t know that I will ever get to that menu per se.
But the Christmas recipes introduced in the last two days here (November 16-17) are just starter ideas.
This post is sponsored by Taylor Farms
What does Autumn mean to you? When fall arrives, my head immediately begins to imagine gathering around the table with family and friends to celebrate the holidays. From fall birthdays to Friends and Thanksgiving and even the everyday ordinary…these are the moments where the world seems to slow down, people connect, the outside stressors melt away and we mindfully practice tuning in.
Traditions vary from house to house, but we have a Thanksgiving tradition in my family that has stayed the course of time. Our Thanksgiving meal is lunch, but the understanding is guests stay all day and nosh on the leftovers again at dinner. There’s football on in the background, a competitive game of scrabble or two, slow sips of wine or champagne and a variety of food.
This year, we’re mixing it up when it comes to some of the sides…
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Here is another recipe, just a little different for bechamel sauce. Also on the page are some good Thanksgiving recipes.
I was wrong no cheese, although I know people add cheese to bechamel sauce and use it that way; but the recipe for the vegetable bake doesn’t call for it; usually Gruyere or else Gorgonzolla is melted in it.
Bechamel sauce is just white cream or white cream cheese sauce depending on how you see it. But since it is something almost everyone has available in Italy and they don’t offer the simple make of it here to finish the bake tray, I will post it separate today.
Ideas for top-rated Thanksgiving pies, galettes, and tarts, including apple, pecan, pumpkin, coconut cream, and more.
— Read on www.epicurious.com/recipes-menus/best-thanksgiving-pies-desserts-gallery
If I posted this already, everyone – forgive me. Didn’t want to forget it, too lazy to check my past days. Don’t think I hit this particular article yet. Having a lot of fun posting through holidays!!!! (As usual.)
I LOVE this menu. A real feast, YAS!
Well, it’s about that time of year when families far and near will be gathering around the table to enjoy each other’s company over a delicious meal. This year will be a little bittersweet for me as I know that I will be missing at least two of my kiddos plus their spouses for dinner… sniff, sniff. I do know that they are growing up and their lives are taking them other places so I am so very proud of them but I’m really gonna miss them… in fact, I already miss them and they aren’t even gone yet!
We will be having our dinner this year and we will have plenty of family favorites to enjoy. I was really HOPING and PRAYING that we would be having it in our new home but that doesn’t seem like it will happen this year… sigh. I am so THANKFUL
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Here’s something that you may not have known about me… I grew up in the mushroom capital of the world! Yep, I did. For a long time, I only associated mushrooms with a REALLY BAD SMELL because we lived right next door to a mushroom company and boy does it stink when they clean out the mushroom houses.
Luckily I have grown to love them and I know that they are really good for us as they are full of VITAMIN D! I did chuckle when I read about ‘sunning’ my mushrooms in my Trim Healthy Mama Cookbook. This recipe as it is would not be THM approved but I may try to make some adjustments to it in the future.
This is a recipe that I’ve had for a LONG time and I love these things! I could probably eat all of them in one sitting if no…
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This easy meal allows your slow cooker to do all the work. It is sweet and tender with a little heat. The shredded chicken breast is a bit dry when cooked, so in order to compensate for that, I reduce the cooking juices at the end to create a sauce for the dish that adds a lovely flavor to the stir fry and noodles. If you have extra chicken, it works beautifully in a salad. This healthy, colorful meal is a great way to make a family happy!
Stir fry and noodles:
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This recipe is a perfect way to produce a delicious meal and have your slow cooker do all the work. I have an all clad slow cooker which allows you to sear on the stove and transfer to the slow cooker using the same pot. Start your ragu in the morning and return hours later to a sauce of tender and delicious sauce. I like to use papparadelle for this sauce as it absorbs the ragu so well. Low and slow will give you excellent results and a great sauce that your whole family will enjoy:
Serves 4-6 people
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Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy
Today’s Menu: Buffalo Burger Pattie Melt w/ Baked Crinkle Fries
For Breakfast this morning I Poached an Egg and served it on a toasted Thomas Light English Muffin. Also had a cup of Bigelow Decaf Green Tea. Above freezing today, 34 degrees and partly cloudy out. We still have snow covering the grass but the walks and roads are all clear. Not a lot going on today i was battling a sinus headache all day. For Dinner tonight I had a Buffalo Burger Pattie Melt w/ Baked Crinkle Fries.
As always I’m using the Wild Idea Buffalo 1/3-Lb Burgers. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done. After I flipped the…
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in college, an everything bagel w/ a thick layer of cream cheese or a bagel breakfast sandwich was the cure. i can’t say that i have had either of those things in a LONG time, but that’s all about to change!! my new bagel recipe is grain-free, paleo, chewy, moist, & EASY to accomplish. granted, these bagels are not as chewy and thick as a bagel from NY bagel or a special bake shop, but they are GOOD and they satisfy the bagel need for sure.
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OKAY. it’s here!! this will be the first bread recipe that i’ve tested & successfully created for my blog! i’ve been wanting to make something like a banana bread, but without the bananas; which would make it just bread. but i didn’t want to make just bread! [shouts to @aeengels12 for the inspiration for a sweet potato based bread – this one’s for yaaa.] i wanted the flavor to be neutral in terms of not having fruit or cinnamon or any nut butter, & the reason for that was because i wanted to be able to put whatever toppings on it without clashing or overpowering any flavs!
one of the main reasons i wanted it to be neutral was becuase i recently discovered a new type of jam [just fruit preserves, no sugar] & immediately knew i needed a base for a THROWBACK CONCEPT. i used to eat this legitimately…
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Coconut Sugar can be purchased at thrive.com, walmart.com, target.com, vitacost.com, nuts.com, yummybazar.com, swansonhealth.com, nutstop.com. Others.
i am beyond excited that i have FINALLY achieved a complete replica of my mom’s traditional banana bread !! mine uses a different flour and some other substitutes, but even she said that this one tastes exactly like hers!!
we always had banana bread or zucchini bread in the kitchen when we were younger, thx mom for baking weekly 😉
this banana bread is legit the perfect texture. it’s not grainy like baked goods can be with certain GF flours; it’s also not doughy or super dense like other paleo baked goods are when there is less flour involved, i mean it when i say it’s literally perfect.
i considered using organic cane sugar for this bread in order to make it JUST like the recipe of my mom’s… but i decided not to when i came to the realization that the main reason i wanted to do that was…
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these cookies are based on a recipe that comes with the oats i buy. the oats themselves are gluten-free, which means the absolute and only ingredient in them is the actual oats themselves. win. these cookies are free of gluten, dairy, and refined sugar.
i made some changes to the recipe that the oats suggest… i wanted to use unrefined sweetener, and i also wanted to make them dough edible before cooking [cause i always dig in to the dough]. i used coconut sugar to sweeten the dough, and used a few flax eggs so that the batter would be completely appropriate to eat ‘raw.’ still, i can’t decide if the dough is better or the baked cookies. you let me know!
the other ingredients on the list for these PB OATMEAL COOKIES include peanut butter, obviously, along with vegan butter (i used myokos’s vegan butter that is coconut oil-based)…
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