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Need some easy party food ideas/recipes
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<blockquote data-quote="Signorina" data-source="post: 564743"><p>I have two recipes I love for women's get togethers - Asian Pulled Pork and Martha Stewart's Chicken with Dill, Feta and Orzo. (Just a note - I substitute oregano for the Dill - I do not particularly like Dill. But you can make it either way.) Two totally different tastes though! (don't serve together - I am not sure what you are going for...)</p><p></p><p>I just made this recipe for Asian Pulled pork - it was AMAZING and it is wonderful served in a tortilla as a wrap or as a lettuce wrap. You could buy some asian appetizers - like mini egg rolls, dumplings etc in the freezer section and serve along side. It was truly delicious.</p><p></p><p><span style="color: #000000"><span style="font-family: 'Verdana'"><span style="color: #008000"><strong>SLOW COOKER SWEET & SPICY ASIAN PORK SHOULDER</strong></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'"><span style="color: #008000"><strong>SERVES: 4</strong></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'"><span style="color: #008000"><strong>SOURCE: adapted from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/sweet-spicy-asian-pork-shoulder-00000000028082/index.html" target="_blank">this recipe on realsimple.com</a></strong></span></span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">1/2 c. soy sauce</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">1/2 c. brown sugar</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">1 to 2 T chili garlic sauce (find this in the Asian aisle)</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">1 T. finely minced fresh ginger</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">kosher salt and black pepper</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">2 1/2 lbs. pork shoulder</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">1 T. cornstarch</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">1 T. water or chicken broth</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">Chopped fresh cilantro for garnish</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">3 or 4 scallions, chopped for optional garnish</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">Hot cooked rice, ramen noodles, or mashed potatoes for serving</span></span></p><p><span style="color: #000000"><span style="font-family: 'Verdana'">In a 4 " 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the pork and turn to coat. Cook, covered, until pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours, turning pork from time to time. Transfer pork to a work surface and allow to cool slightly before pulling it into chunks or strips with two forks. The meat should fall apart easily. Set aside.</span></span></p><p>[FONT=Verdana, Geneva, sans-serif]<span style="color: #000000">Pour sauce through a strainer and into a medium saucepan set over medium high heat. Bring sauce up to a simmer. In a small bowl, stir together cornstarch and broth or water until cornstarch dissolves; whisk mixture into simmering sauce and stir until sauce begins to thicken slightly, about 5 minutes. Put shredded pork back in slow cooker, pour sauce over and stir to combine. Set cooker to warm; replace lid and continue to heat until pork is hot throughout, 10 to 15 minutes. Garnish with chopped cilantro and scallions. Serve over hot cooked rice or serve as a wrap filling.</span>[/FONT]</p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'">[h=2]<span style="font-family: 'museo-sans-1'"><span style="font-size: 12px">Chicken, Lemon, and Dill with Orzo</span></span></span></span></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"><span style="font-family: 'museo-sans-1'"></span>Ingredients[/h]</span></span></p><ul> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">4 cups low-sodium chicken broth</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1 tablespoon unsalted butter</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1 1/4 teaspoons coarse salt</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1/4 teaspoon ground pepper</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1 pound chicken tenderloins, cut into 1-inch pieces</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1 pound orzo</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">2 cups crumbled feta (4 ounces) ( I double it)</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1/4 cup coarsely chopped fresh dill ( I use fresh oregano instead)</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice</span></span></li> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">1 cup grated Parmesan</span></span></li> </ul><p></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'">[h=2]Directions[/h]</span></span></p><ul> <li data-xf-list-type="ul"><span style="color: #5E5A57"><span style="font-family: 'Arial'">Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.</span></span></li> </ul><p></p><p><span style="color: #5E5A57"><span style="font-family: 'Arial'"></span></span></p><p>[FONT=museo-slab-1, museo-slab-2, Georgia, Times New Roman, Times, serif]It's super easy... there's a video on how to make it on the website [/FONT]http://www.marthastewart.com/317393/chicken-lemon-and-dill-with-orzo</p></blockquote><p></p>
[QUOTE="Signorina, post: 564743"] I have two recipes I love for women's get togethers - Asian Pulled Pork and Martha Stewart's Chicken with Dill, Feta and Orzo. (Just a note - I substitute oregano for the Dill - I do not particularly like Dill. But you can make it either way.) Two totally different tastes though! (don't serve together - I am not sure what you are going for...) I just made this recipe for Asian Pulled pork - it was AMAZING and it is wonderful served in a tortilla as a wrap or as a lettuce wrap. You could buy some asian appetizers - like mini egg rolls, dumplings etc in the freezer section and serve along side. It was truly delicious. [COLOR=#000000][FONT=Verdana][COLOR=#008000][B]SLOW COOKER SWEET & SPICY ASIAN PORK SHOULDER[/B][/COLOR] [COLOR=#008000][B]SERVES: 4[/B][/COLOR] [COLOR=#008000][B]SOURCE: adapted from [URL="http://www.realsimple.com/food-recipes/browse-all-recipes/sweet-spicy-asian-pork-shoulder-00000000028082/index.html"]this recipe on realsimple.com[/URL][/B][/COLOR][/FONT][/COLOR] [COLOR=#000000][FONT=Verdana]1/2 c. soy sauce 1/2 c. brown sugar 1 to 2 T chili garlic sauce (find this in the Asian aisle) 1 T. finely minced fresh ginger kosher salt and black pepper 2 1/2 lbs. pork shoulder[/FONT][/COLOR] [COLOR=#000000][FONT=Verdana]1 T. cornstarch 1 T. water or chicken broth[/FONT][/COLOR] [COLOR=#000000][FONT=Verdana]Chopped fresh cilantro for garnish 3 or 4 scallions, chopped for optional garnish[/FONT][/COLOR] [COLOR=#000000][FONT=Verdana]Hot cooked rice, ramen noodles, or mashed potatoes for serving[/FONT][/COLOR] [COLOR=#000000][FONT=Verdana]In a 4 " 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the pork and turn to coat. Cook, covered, until pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours, turning pork from time to time. Transfer pork to a work surface and allow to cool slightly before pulling it into chunks or strips with two forks. The meat should fall apart easily. Set aside.[/FONT][/COLOR] [FONT=Verdana, Geneva, sans-serif][COLOR=#000000]Pour sauce through a strainer and into a medium saucepan set over medium high heat. Bring sauce up to a simmer. In a small bowl, stir together cornstarch and broth or water until cornstarch dissolves; whisk mixture into simmering sauce and stir until sauce begins to thicken slightly, about 5 minutes. Put shredded pork back in slow cooker, pour sauce over and stir to combine. Set cooker to warm; replace lid and continue to heat until pork is hot throughout, 10 to 15 minutes. Garnish with chopped cilantro and scallions. Serve over hot cooked rice or serve as a wrap filling.[/COLOR][/FONT] [COLOR=#5E5A57][FONT=Arial][h=2][FONT=museo-sans-1][SIZE=3]Chicken, Lemon, and Dill with Orzo[/SIZE] [/FONT]Ingredients[/h] [LIST] [*]4 cups low-sodium chicken broth [*]1 tablespoon unsalted butter [*]1 1/4 teaspoons coarse salt [*]1/4 teaspoon ground pepper [*]1 pound chicken tenderloins, cut into 1-inch pieces [*]1 pound orzo [*]2 cups crumbled feta (4 ounces) ( I double it) [*]1/4 cup coarsely chopped fresh dill ( I use fresh oregano instead) [*]2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice [*]1 cup grated Parmesan [/LIST] [/FONT][/COLOR] [COLOR=#5E5A57][FONT=Arial][h=2]Directions[/h] [LIST] [*]Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving. [/LIST] [/FONT][/COLOR] [FONT=museo-slab-1, museo-slab-2, Georgia, Times New Roman, Times, serif]It's super easy... there's a video on how to make it on the website [/FONT]http://www.marthastewart.com/317393/chicken-lemon-and-dill-with-orzo [/QUOTE]
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