Pulled Pork
Shredded Beef – 2 Versions
Shredded Beef – 2 Versions
Assorted Rolls
Corn on the Cob
Corn on the Cob
Ranch-Style Beans
Tortellini Caesar Salad
Craisin, Almond, and Feta Salad with Raspberry Vinaigrette
French Potato Salad
Cole Slaw
Mixed Nuts & M&Ms
Chips & Dips
Guacamole & Salsa
Bruschetta & Crostini
Red, White, and Blue Star Sugar Cookies
Fruit Skewers
Strawberries with Sour Cream Dip
Fabulous Chocolate and Raspberry Cake
Fabulous Chocolate and Raspberry Cake
Pulled Pork
Rub a 3-pound Pork Loin with Galena Street Rib and Chicken Rub
Refrigerate over night.
In the morning, place the following ingredients in a Crock-pot:
Pork Loin
1/2 Cup Beer
1/2 Cup Beer
Cook on low heat setting for 8 hours.
Shred and serve with Barbeque sauce, rolls, and Cole Slaw (recipe below).
Shred and serve with Barbeque sauce, rolls, and Cole Slaw (recipe below).
Shredded Beef – 2 Versions
(Unfortunately, I didn’t get a photo of these!)
Northwoods-Red Wine
Rub a 3-pound Chuck Roast with Northwoods Seasoning.
Cover and refrigerate over night.
The next morning, place the following in a Crock-pot:
Seasoned Chuck Roast
1/2 Cup Red Wine
1/2 Cup Red Wine
Cook on low heat setting for 8 hours.
Shred and serve with rolls.
Shred and serve with rolls.
Sherry-Onion
Place a 3-pound Chuck Roast in a Crock Pot and sprinkle with:
One envelope Lipton Onion Soup Mix
1/4 Cup Sherry
Assorted Rolls
9-Grain and Cheddar Cheese from the Farmers’ Market
Ciabatta and Rosemary-Parmesan from Trader Joes
Corn on the Cob
Shuck 20 ears of Fresh Corn. In a large stockpot, place corn and fill with water to the top of the corn. Add 1 teaspoon of Salt. Cover and boil for 15 minutes. Serve with Salt, Pepper, and Butter.
Ranch-style Beans
In a Stockpot, Saute:
1 Pound Jimmy Dean Sage Sausage
1 Pound Jimmy Dean Hot Sausage
1 Medium Onion, finely diced
When sausage is cooked through, stir in:
2 Cans Diced Tomatoes with juice
3 Cans Pinto Beans, drained and rinsed
3 Cans Kidney Beans, drained and rinsed
3 Tablespoons Dry Mustard
3 Tablespoons White Wine Vinegar
3 Teaspoons Worchestershire Sauce
2 Teaspoons Sugar
Salt and Pepper to taste
Cook over medium heat until well blended. Reduce heat to low, cover, and simmer for 2 – 4 hours. We kept them on low heat until everyone was finished eating so they were nice and hot. (I have also baked these in the oven for an hour.)
Tortellini Caesar Salad
Cook 2 Packages Green and White Cheese Tortellini according to package directions, then rinsed in cold water until cool.
In a large bowl, mix:
Tortellini
1/2 Pound Genoa Salami, diced
2 Cans Artichoke Hearts, drained and cut in half (we got these at Trader Joe’s)
1 Pint Grape Tomatoes
1/2 cup Grated Parmesan Cheese
1 Large Package Ciliegini Mozarella, drained (we got these at Sam’s Club)
1 Bunch Green Onions, sliced
This salad is best made the day before so all the flavors have a chance to blend. This other version with Balsamic Vinaigrette and Fresh Basil was featured on my blog in May 2010.
In a Stockpot, boil 3 Pounds assorted New Potatoes for about 25 minutes until they can be pierced easily with a fork. Drain and set aside until they are cool enough to handle, then peel and slice into coins in a large bowl.
Pour Country French Vinaigrette over warm potatoes and stir until well-coated.
Add:
4 Ribs Celery, diced
1 Bunch Green Onions, sliced
2 Tablespoons Fresh Dill, minced
1 Tablespoon Fresh Tarragon, minced
3 Tablespoons Fresh Parsley, minced
Salt and Pepper to taste.
Stir together adding additional Vinaigrette, if needed. This salad is best made the day you plan to serve it and served at room temperature.
Cole Slaw
In a large bowl, mix together:
2 Packages Shredded Cole Slaw Mix
1 Bunch Green Onions, sliced
1/4 Cup Seasoned Rice Wine Vinegar
3/4 Cup Mayonnaise
2 Teaspoons Sugar
Salt and Pepper to taste
Cover and refrigerate at least 4 hours. (We made this the night before so the flavors had time to blend.)
Craisin, Almond, and Feta Salad with Raspberry Vinaigrette
Salad
1/2 Pound Fresh Spring Greens
1 8-ounce bag Unsalted Dry Toasted Almonds (we got these at Trader Joe’s)
1 1/2 Cup Craisins
2 4-ounce Pakages crumbled Feta Cheese
Raspberry Vinaigrette
In a jar with a lid, place:
1/2 Cup Raspberry and Basil Vinegar
1 Cup Olive Oil
2 Tablespoons Blood Orange-Honey Marmalade
1 Tablespoon Lavender Gourmet Lemon Pepper
Pour over salad and toss until coated. This salad should be made and dressed as close to the time it’s going to be eaten as possible so it doesn’t wilt or get soggy.
Mixed Nuts & M&Ms
Chips & Dips
Knorr Vegetable-Spinach Dip in Sourdough Round
A word about pronunciation: “che” makes a “k” sound in the Italian language, so this is pronounced: broo-sket-a. Since I grew up in Italy, it is a pet peeve of mine when people mis-pronounce Italian words~so now you know.
In a medium bowl, mix:
8 Medium Tomatoes, seeded and diced~I added some Heirloom varieties for color
1/4 Cup Olive Oil
1/2 Teaspoon Garlic Powder
12 Fresh Basil Leaves, chiffonade
Salt and Pepper to taste
I chose to use a small amount of Garlic Powder instead of fresh Garlic because the biggest mistake people make with Bruschetta is to use too much Garlic. You should be able to taste all the flavors: fresh Tomatoes, fresh Basil, Olive Oil, and Garlic~not just Garlic.
Crostini
Preheat oven to 375 Degrees.
Slice 2 French Baguettes into 1/4-inch coins.
Plave on foil-lined baking sheets in a single layer.
Brush with Olive Oil
Sprinkle with Garlic Salt
Bake for 15 minutes until lightly browned and crispy.
Line a large bowl with ice. Place 2 Pounds Large Cooked Shrimp with tails on in the bowl.
Remoulade Sauce
1 Medium Onion Diced
3 Tablespoon Grated Horseradish
1/2 Cup Hot Mustard
1 Tablespoon Paprika
1 Tablespoon Dried Parsley
1 Teaspoon Worchestershire Sauce
Blend with Immersion blender. Slowly add 1/4 Cup Canola Oil and continue to blend until smooth.
Lay’s Potato Chips, Sun Chips, and Tostitos Scoops
Red, White, and Blue Star Sugar Cookies
No surprise that this recipe comes from Dorie Greenspan’s “Baking From My Home to Yours.” Truly if I could recommend one baking cookbook to you, this is it! Everything I’ve made from it has been delicious. This recipe, Grandma’s All-Occasion Sugar Cookies, is on page 146. I used Orange Zest as Dorie suggests in the “Playing Around” notes.
This idea comes from fellow-blogger “Recipe Girl“. It’s so easy and so festive! I used Fresh Watermelon, Pineapple, and Strawberries. My Niece and Sister-in-law put these together at the last minute before guests arrived so they would be as fresh as possible.
Strawberries with Sour Cream Dip
This dip is best made the day before you serve is so the sugar can dissolve completely and the flavors can blend. Although I have always served this with Strawberries, several guests thought it would be good on any kind of fruit.
1 Cup Sour Cream
1 Tablespoon Vanilla
1/4 Cup Dark Brown Sugar
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!