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    You are in: Home / Community Forums / Critter Cafe / Dare I mention New Years Eve menues?
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    Dare I mention New Years Eve menues?

    Go to page 1, 2  Next Page >>
    K9 Owned
    Thu Dec 26, 2013 6:13 pm
    Forum Host
    I've been lying around like a beached whale all day but a Zaar friend on facebook asked about my New Years menu. YIKES!

    In previous years we made reservations at our favourite restaurant and went there every New Years Eve. It was close enough to walk so there were no concerns about drinking and driving. Not the case this year or any other in the foreseeable future - a fifteen minute walk will just get you to the edge of another farmers field or forest. icon_lol.gif

    I'm tossing around the idea of a 'small plates' menu which I love but multiple dishes means a lot of work. I'm also contemplating trying to get a couple of lobsters or Alaskan King Crab legs and feasting on that. Coquille St. Jacques or seafood crepes are another possibility.

    Do you know what you are doing or making? How about tossing around some ideas here?

    Oh, as an aside - there is a facebook group called 'Zaar Buddies Worldwide' with 497 members. A good group of current f.com members and ex-zaarites. If you are not a member and would like to be just message me and I will send you a fb invite.
    Studentchef
    Thu Dec 26, 2013 6:42 pm
    Food.com Groupie
    The only thing I can think of is a creamy potato salad. You can use red potatoes, instead of regular potatoes, and add some horseradish to the mayo in order to add some zing to the creamy sauce.

    Or you can cut some cucumbers in half and then lengthwise, scoop out some of the inside to make space for a cream cheese mixture of some sort.
    CindiJ
    Thu Dec 26, 2013 6:50 pm
    Food.com Groupie
    We gave up "going out" on NYE many years ago. Usually will pick up a couple small filets and either lobster or crab and it's just another kind of night sides. This year I'm not sure what we will do - but right now I'm think "LIGHTER FARE" than usual!
    Krislady
    Fri Dec 27, 2013 6:31 am
    Forum Host
    My husband used to be a bartender, and he refers to NYE as "amateur night. icon_lol.gif

    We always shovel a path to the grill if necessary and grill a couple of ribeye steaks. After a couple of months of snow, grilled steaks are just SO GOOD. icon_smile.gif And they do go nicely with champagne. icon_wink.gif
    Chicagoland Chef du Jour
    Fri Dec 27, 2013 8:09 am
    Food.com Groupie
    GAWD I cannot come up with one more meal. period.

    I'll figure something out, maybe Tapas style? Sorry, I cannot be of any help at the moment, but carryon. Maybe I'll steal one of your ideas, GFs.

    We have a grill that heats up to a very high temperature, but it's still too cold to grill. The grill does not heat up enough to properly sear and grill a steak. I'm not a huge meat eater anyway. A little beef goes a long way with me, I got my fill on Christmas.
    conniecooks
    Fri Dec 27, 2013 12:19 pm
    Food.com Groupie
    Hublet is doing his Rack of lamb, and we will probably have it with Scalloped Potatoes With Cambazola, and some vegetable.
    K9 Owned
    Fri Dec 27, 2013 12:40 pm
    Forum Host
    conniecooks wrote:
    Hublet is doing his Rack of lamb, and we will probably have it with Scalloped Potatoes With Cambazola, and some vegetable.

    Those are the best potatoes EVER!
    conniecooks
    Fri Dec 27, 2013 1:36 pm
    Food.com Groupie
    K9 Owned wrote:
    conniecooks wrote:
    Hublet is doing his Rack of lamb, and we will probably have it with Scalloped Potatoes With Cambazola, and some vegetable.

    Those are the best potatoes EVER!
    Thanks K9 icon_redface.gif
    K9 Owned
    Fri Dec 27, 2013 6:18 pm
    Forum Host
    After freezer inventory I think it will be either Seafood Crepes or a Seafood pasta. I have 4 or 5 frozen crab legs, one (yeah I know icon_rolleyes.gif ) lobster claw and a few bags of shrimp and some scallops all of which should be used within the next month or two. Probably a Mornay sauce but I'm open to alternatives. A butter lettuce salad would be nice and I love doing appetisers but don't know yet what if anything I will make for this meal. Don will want dessert. Maybe Creme Brulee icon_cool.gif
    SarasotaCook
    Fri Dec 27, 2013 9:25 pm
    Food.com Groupie
    Studentchef wrote:
    The only thing I can think of is a creamy potato salad. You can use red potatoes, instead of regular potatoes, and add some horseradish to the mayo in order to add some zing to the creamy sauce.

    Or you can cut some cucumbers in half and then lengthwise, scoop out some of the inside to make space for a cream cheese mixture of some sort.


    I love horsey sauce to spuds.I love reds; and use the most of the time.

    I cut my cucsin 1" slices. use a melon baller to scoop out a hole. File with cream cheese, dill, herbs, capers, and maybe smoked salmon, Delish and easy.
    SarasotaCook
    Fri Dec 27, 2013 9:30 pm
    Food.com Groupie
    Me, I spent many NY's working as a cocktail waitress, chef,caterer, etc. Then married, on a fancy boat for a special event, special party for the mayor, etc ... Now, I'm content to attend a small party at my friends 2-3 blocks away. Good friends, quiet, good food, drinks, etc. That's it for me.

    A big batch on onion soup; and a french dip with au jus. Leftovers for me; and the freezer. Then, the party later on.

    Simple and easy!!
    JoyfulCook
    Sun Dec 29, 2013 4:59 am
    Forum Host
    We wont be home until the 30th (we are 250 miles away to attend a wedding later on today) so I am doing a mental check of my freezer, I do have a couple of pounds of frozen large prawns and some fillet steak, so I can ponder on this on the long drive home tomorrow.

    No we wont be going out... these days I seem to be ready for bed when once we were celebrating madly! icon_lol.gif
    Dib's
    Mon Dec 30, 2013 7:19 am
    Food.com Groupie
    As it stands right now...with the 2 of us getting over the Christmas Vacation Cold from Hell.....

    Shaved Prime Rib Crostini with Horseradish Cream
    Panko Breaded Fried Shrimp with Cocktail Sauce
    Thinly Sliced Pears and Gorgonzola baked on Puff Pastry drizzled with Thyme Honey
    Marinated Cheese, Olives and Grape Tomatoes
    Champagne
    Chicagoland Chef du Jour
    Tue Dec 31, 2013 8:23 am
    Food.com Groupie
    Dib's wrote:

    Thinly Sliced Pears and Gorgonzola baked on Puff Pastry drizzled with Thyme Honey
    Champagne


    So far, what she said! icon_lol.gif

    Dibs, is there a recipe for this or just wing it?

    Sorry you have been under the weather. Sux to be sick at anytime, 'specially the holidays but so glad you're turning the corner!
    Dib's
    Tue Dec 31, 2013 9:20 am
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    Dib's wrote:

    Thinly Sliced Pears and Gorgonzola baked on Puff Pastry drizzled with Thyme Honey
    Champagne


    So far, what she said! icon_lol.gif

    Dibs, is there a recipe for this or just wing it?

    Sorry you have been under the weather. Sux to be sick at anytime, 'specially the holidays but so glad you're turning the corner!


    Pretty much wing it.
    Oven at 375 degrees.
    Cut puff pastry sheet into 4 equal squares-don't roll it out.
    I press down a little on the inside of each square leaving a 1/4 - 1/2 inch border.
    Thinly slice pears and arrange. You really want them thin.
    Sprinkle on the cheese.
    I "dust" that with dried thyme leaves.
    Bake for maybe 12 minutes, up to 15-until the puff pastry is puffed and golden.
    Pull out and drizzle on honey & chopped, toasted walnuts.
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