HELP!! Dinner party ..What to serve along side with oysters????

hi everybody.. im having a dinner party on saturday..i know for sure i will have a platter of FRESH oysters on ice. but what elese could i serve that would go along well…..? main dishes side dishes? helpppppppp

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    1. Spinach Maria
      5 (10-ounce) packages frozen chopped spinach
      4 1/2 cups milk
      1 teaspoon dry mustard
      1 teaspoon granulated garlic
      1 3/4 teaspoon crushed red pepper
      1/2 medium yellow onion
      1 tablespoon butter
      5 tablespoons melted butter
      6 tablespoons flour
      8 ounces Velveeta
      8 ounces cheddar cheese
      4 ounces Monterey jack
      1 1/2 cup grated Monterey jack (for topping)

      Directions:

      This is light years away from being low fat/cal; but I can honestly say it’s the best creamy/cheesy spinach dish I have ever eaten… and I love spinach, so I’ve tried lots of them!

      Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 deg.) Reduce heat and simmer. Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in small. saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 deg. F for 15-20 minutes until hot and bubbly.

      This recipe for Calhoun’s Spinach Maria serves/makes 12
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      Broccoli, Cauliflower &
      Rice Bake

      Recipe Created By: Robbie
      Prep. Time: 1:15
      Serves: 6

      1 1/4 cups water
      1/2 cup uncooked white OR brown rice
      1 head broccoli – florets cut off, discard thick stems
      1 head cauliflower – florets cut off, discard thick stems
      1/4 cup butter OR margarine
      1 med. onion – chopped
      12 oz. process cheese food (Velveeta®) – cubed, low-fat okay
      10.75 oz. can condensed cream of chicken soup – low-fat okay
      1/2 cup milk – low-fat okay
      1 1/2 cups crushed Ritz® crackers – optional, low-fat okay

      -In a large saucepan, bring water to a boil.
      -Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
      -Add broccoli and cauliflower florets to pan, cover, and simmer for an additional 15 minutes.
      -Strain any remaining water out of pan; place rice/vegetables in a greased 13" X 9" X 2" baking dish; set aside.
      -In a saucepan over medium-high heat, sauté onion in butter until golden.
      -Reduce heat to medium-low and stir in cheese, soup, and milk; heat and stir until cheese has melted.
      -Pour cheese mixture over rice/vegetables, stir to coat.
      -If desired, sprinkle crushed crackers evenly over dish.
      -Bake, uncovered, in a 350 degree oven for 30 minutes.
      -This may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

      Notes: Left-overs are even better than the original, but if you are planning on reheating, do not use crackers. I have also added cooked chicken to the mix for a hearty main dish.

      *********************************************
      Barbecued Portabella Ingredients

      1 large portabella mushroom
      2 tbsp olive oil
      1 cup sliced mixed peppers -green, yellow, orange Several onion rings Italian Seasoning
      2 slices provolone or mozzarella cheese Grated Parmesan cheese Directions Clean off the portabella cap and cut stem close to cap, chop stem.

      Gently heat the olive oil in a sauté pan, then add the peppers, onion, and stem. Sauté all together until just tender, set aside.

      Using a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap on both sides. Then, with the top side of the cap down, put all the peppers mixture underside, transfer to the grill and cook for about 3-4 minutes.

      Put the sliced cheese on top of the peppers, and then sprinkle with the grated Parmesan cheese. Grill until melted.

      ************************************************
      Antipasto Pasta Salad

      1/2-lb rotini or fusilli (corkscrew-shaped pastas)
      1-garlic clove
      1/2-tbsp Dijon-style mustard
      3-tbsp red-wine vinegar
      1-tbsp balsamic vinegar
      1/2-tbsp water
      1/4-cup vegetable oil
      1/2-oz (1/4-cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
      1/4-lb smoked mozzarella, cut into 1/2-inch cubes
      11/4-oz sliced hard salami, cut into julienne strips
      5 to 10-bottled small pepperoncini (pickled Tuscan peppers)
      1/4-tsp dried hot red pepper flakes
      1/2-cup loosely packed fresh flat-leafed parsley leaves, minced

      In a kettle of boiling salted water cook the rotini until it is tender and drain
      Refresh the pasta under cold water and drain well
      In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified
      In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the salami, the Tuscan peppers, the red pepper flakes, and the parsley
      Chill the salad, covered, for 1 hour
      The salad may be made 2 days in advance and kept covered and chilled.

      Yield: 4 to 5 servings
      ************************************************
      Black Bean, Corn and Tomato Salad

      1-19oz can black beans, drained and rinsed
      1-12oz can corn kernels, drained and rinsed
      8-cherry tomatoes, halved or quartered
      4-green onions, sliced
      1-sweet red or yellow pepper, diced
      1/4-cup fresh coriander leaves

      Dressing
      1/4-cup vegetable oil
      2-tbsp red wine vinegar
      1-clove garlic, minced
      1-tsp salt
      1-tsp ground cumin
      1/2-tsp pepper
      1/2-tsp granulated sugar
      Hot pepper sauce, optional

      Combine beans, tomatoes, green onions, pepper and coriander in bowl
      Whisk oil, vinegar, garlic, salt, cumin, pepper, sugar, and a few dashes of hot sauce in a small bowl
      Pour over bean mixture and mix well
      Serve immediately or refrigerate
      Remove from fridge 20 minutes before serving

      Makes 4 servings
      **********************************************
      Californian Rice Salad

      1 1/2-cups instant rice
      1/2-tsp salt
      1/4-tsp pepper
      2-cups chopped fresh spinach
      1/2-lb cooked medium shrimp
      1-cup sliced mushrooms
      1-small red onion, sliced
      2-tbsp roasted sunflower seeds
      3-hard cooked eggs, finely chopped
      1/2-cup Italian salad dressing
      1-avocado, sliced

      Cook the instant rice with the salt and pepper according to box instructions ( or make regular rice)
      When the rice is cooked, add shrimp, mushrooms, red onion, sunflower seeds, eggs and
      dressing
      Toss to combine
      Add avocado slices just before serving

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