Kielbasa appetizer
Celebrated the anniversary with a a full day of hunting and eating!
2024.03.11 18:13 MarshalTim Celebrated the anniversary with a a full day of hunting and eating!
 | I might be what is colloquially known as "extra" but it really was a great day. submitted by MarshalTim to MonsterHunter [link] [comments] We started with appetizers and playing Generations to fight our favorites from Tri, and ended the night on Rise to face off against the sepents there. It felt strange to play Generations again, but it's like stabbing a bicycle, you never forget. Hunts: Legiacrus, Brachydios, Gore Magala, Nakarkos, Deviljho, Bloodhelm, Rathalos Rathian (back from the days when two monsters ment they were both fighting you, not each other), Ibushi, Narwa. Not a bad roster, we had hoped to get a few more in but we weren't rushing, we were really enjoying ourselves, playing with old gear, reminiscing about old hunts, telling our partners about how and why some of those monsters meant so much to us. This game has been a big part of this friend group's life for over a decade, I started playing back in 2013, which even though it was just a year or two ago I was informed it was a decade ago. The menu was Appetizers: Meat on a bone Guac and blue chips Deviled egg (a 'singular' giant deviled egg made of 17 eggs) Mild charcuterie Main course Kielbasa skewers apricot orange glaze Mushroom veggie kabob, also oven able Big thing of fried rice Garlic bread Dessert Angel food cake dango with assorted sauces chocolate, strawberry, whipped cream, blueberry fosters, marang Barroth pudding And to drink were teas and a green juice recipe that was pretty darn good! I'm very proud of what I did, all the little touches including writing up the quest invitation, hand carving a quest cleared stamp to stamp the icons as we hunted them, and putting everything together to host. I couldn't have done it without my brilliant partner reigning me in, helping me temper my ambition with what could be done, and helping me start all the prep the night before. it was an exhausting day, but in all the right ways. Happy Monster Hunter Anniversary my online friends, I just wanted to share my joys, and I wish you all good hunts and many plates, be they of food or of monster! |
2023.06.28 19:44 DrunkenSeaBass Traditional summer recipe suggestion
Hello to the polish community.
I'm from Canada. Tomorrow I was invited to a Witcher season 3 viewing party and as the cook of the group, i was asked to provide food. As a fun concept idea, I wanted to provide an all polish menu. The thing is, i have almost no exposure to typical polish cuisine.
From doing some research, I found that many of the classic polish dish take the form of stew or soup, Also, lots of beets and cabbage is involved. Being in the summer, its not really the best option as those heartwarming dishes dont hit the same place in the middle of a heatwave. I'm more looking to do something grilled.
Also, do you guys have something more snack/appetizer like recipe to suggest me. If you have classic alcholic drink and cocktail to suggest me that would be fun also.
I already intend to grill and serve Kielbasa. Im also making Kompot as refreshment and Kissel as dessert.
submitted by DrunkenSeaBass to poland [link] [comments]
I'm from Canada. Tomorrow I was invited to a Witcher season 3 viewing party and as the cook of the group, i was asked to provide food. As a fun concept idea, I wanted to provide an all polish menu. The thing is, i have almost no exposure to typical polish cuisine.
From doing some research, I found that many of the classic polish dish take the form of stew or soup, Also, lots of beets and cabbage is involved. Being in the summer, its not really the best option as those heartwarming dishes dont hit the same place in the middle of a heatwave. I'm more looking to do something grilled.
Also, do you guys have something more snack/appetizer like recipe to suggest me. If you have classic alcholic drink and cocktail to suggest me that would be fun also.
I already intend to grill and serve Kielbasa. Im also making Kompot as refreshment and Kissel as dessert.
2023.06.22 19:32 Olivesplace seafood jambalaya
 | submitted by Olivesplace to Olivesplace [link] [comments] |
2023.05.28 16:49 thechoppedmenu S1E11: "Jumbo Shrimp, Pepperoncini, Cereal"
Appetizer Ingredients: Peanut Butter, Apples, Jumbo Shrimp
Entree Ingredients: Kielbasa, Pepperoncini, Fingerling Potatoes, Tarragon
Dessert Ingredients: Marshmallow Spread, Chocolate Puff Cereal, Semi-Sweet Chocolate, Dried Strawberries
Judges: Amanda Freitag, Alex Guarnaschelli, Geoffrey Zakarian
Chefs: Michael Giletto, Alina Eisenhauer, Jackie Lee, Todd Miller
submitted by thechoppedmenu to thechoppedmenu [link] [comments]
Entree Ingredients: Kielbasa, Pepperoncini, Fingerling Potatoes, Tarragon
Dessert Ingredients: Marshmallow Spread, Chocolate Puff Cereal, Semi-Sweet Chocolate, Dried Strawberries
Judges: Amanda Freitag, Alex Guarnaschelli, Geoffrey Zakarian
Chefs: Michael Giletto, Alina Eisenhauer, Jackie Lee, Todd Miller
2023.05.20 19:06 Olivesplace Jambalaya
 | submitted by Olivesplace to Olivesplace [link] [comments] |
2023.05.09 00:09 Ok-Vermicelli-6707 Krakus herring fillets in mustard sauce
 | A tin of Danish herring fillets in mustard sauce picked up at a local Polish market that specializes in kielbasa. The sauce in tins like this never looks very appetizing, does it? But this was a really tasty tin, eaten with some hash brown potatoes. Three tasty fillets, and the sauce was mild enough to not overpower the herring. I’m planning to head back to the market for more. submitted by Ok-Vermicelli-6707 to CannedSardines [link] [comments] |
2022.09.26 06:56 AI-Dungeon-Drawer Steven Seagal only became interested in learning Aikido because he thought it was an acronym for Appetizing Irresistible Kielbasas In Delicious Oreos.
submitted by AI-Dungeon-Drawer to stevenseagalfacts [link] [comments]
2021.03.22 01:34 WinstonDog St Louis ribs on the Traeger, Recipe from MeatChurch, I’ll never make ribs another way!!! Added beer bottle accessory on the side of the Traeger!!! (Also a couple of Johnsonville kielbasa’s for an appetizer and a couple of Nathan’s hotdogs for the kids!!)
submitted by WinstonDog to Traeger [link] [comments]
2020.08.12 15:01 GermanAutistic Hell's Kitchen Season 21: All Stars II - Episode 12
Last time, the remaining seven chefs competed in the Black Jacket Challenge. Hassan and Rochelle won Taste It Now Make It, and while Motto and Kanae broke through on the Same Ingredients Challenge, Devin got sent home before the final, extra exhausting Menu Supervision Challenge took place between Sade and Tennille. In the end, it was Sade who took the final black jacket, and Tennille got sent home.
Episode 12
After breakfast, the chefs head down to the dining room and find Chef Ramsay standing behind a table full of sausages. He explains what is on these tables: it's traditional sausages from various European countries, namely Austrian blutwurst, Polish kielbasa, Turkish sucuk, German weisswurst and Italian mortadella. The chefs are now given the task to each prepare an appetizer featuring one of these European sausages as the protein. In the end, it's Sade's kielbasa and bell pepper empanada with onions and garlic which gives its creator the challenge victory. Since the red team has lost the last three team challenges of the team battle phase, she decides to take Rochelle with her on the reward.
It's Family Night in Hell's Kitchen. The usual Hell's Kitchen menu has been replaced by child-friendly food like chicken strips, fish fingers, hamburgers and poutine. Even the appetizers have been replaced with light salads, mac 'n' cheese and Sade's empanada. Logically, Sade runs the appetizer station. Teamed up with Hassan on salads, she rushes to get the first orders of appetizers out of the kitchen on a kickstart. However, they quickly take a berating: Hassan has made four salads while only one was on order. Sade is angry enough that she might need to fire multiple empanadas at once now that Hassan is so far ahead of her, but Hassan quickly redeems himself with multiple perfect salads. By the time Kanae and Motto open their meat station and Rochelle fires her first fish fingers, the only problematic thing that happened was an order of too al-dente mac 'n' cheese.
The pressure grows and grows. The chefs quickly realize why Family Night is so big of a challenge this year: Chef Ramsay and Maître d'Hôtel Marino have asked the waiters to take orders as quickly as they can because burgers, fish fingers and Sade's empanada don't take particularly long. Also, this time, they are one team serving the entire dining room, while the years before, there were always two teams serving one half of the dining room each. Soon enough, one can notice how the pressure is taking a toll on the chefs: Hassan, in his hurry, has accidentally deepfried a burger instead of searing it. Chef Ramsay is getting annoyed with the chefs impairing such a smooth service with stupid mistakes like these, and warns Hassan that he cannot afford another mistake.
Meanwhile, Kanae does something a little more creative: since she knows that fish isn't her strongest station, instead of walking over herself and calling Hassan over to meat, she asks Motto to support Rochelle on two fish fingers and three poutine (poutine is cooked on the fish station) and then proceeds to complete three chicken and one beef alone. At first, Chef Ramsay is quite dismayed to see a chef just switch stations and leave a teammate alone, but keeps to himself because by now, he trusts Motto and Kanae enough to believe they can manage it. And it actually works: the stations, supported by Sade on garnish and Hassan on burgers, manage to push out three tables at once.
A few minutes later, Rochelle has forgotten what is next on order and asks Sade what is going on. Sade, having too many things going through her mind, explodes at Rochelle and yells at her for being a "stupid piece of shit", which seems to hit Rochelle quite hard because she thought she was on very good terms with Sade. When Sade puts out her poutine sauce, she waits for Chef Ramsay's approval to answer Rochelle only to find that Kanae has already told her what's next on order. After this incident, the team picks up the pace and pushes through service with no major incidents, except for a minor customer complaint over unsalted sauce.
Chef Ramsay congratulates the chefs for their magnificent service, but still wants two nominees for elimination. At elimination, Kanae announces that the team has come to a consensus that Hassan should go up for his struggles with the burger and Sade for the incident with Rochelle. Hassan promises to keep an even closer eye on his ingredients in order to not make it look like fast food, while Sade admits that yelling at Rochelle in this way was an extremely stupid thing to do, which Ramsay confirms. In the end, he decides to send both Hassan and Sade back in line, as he has rarely experienced a service this free of major incidents, and sends them back to the dorms, where Sade asks Rochelle for forgiveness about what she called her. While the two hug it out, Kanae and Motto start making plans on going up against each other in the final of Hell's Kitchen.
"With a service as smooth as tonight, I decided to give the elite one more service before people start going home again."
Once again, all five chefs deliver a great service. But this time, the judging will not be done based on just one service. The question is, who survives and who doesn't?
submitted by GermanAutistic to HellsKitchen [link] [comments]
Episode 12
After breakfast, the chefs head down to the dining room and find Chef Ramsay standing behind a table full of sausages. He explains what is on these tables: it's traditional sausages from various European countries, namely Austrian blutwurst, Polish kielbasa, Turkish sucuk, German weisswurst and Italian mortadella. The chefs are now given the task to each prepare an appetizer featuring one of these European sausages as the protein. In the end, it's Sade's kielbasa and bell pepper empanada with onions and garlic which gives its creator the challenge victory. Since the red team has lost the last three team challenges of the team battle phase, she decides to take Rochelle with her on the reward.
It's Family Night in Hell's Kitchen. The usual Hell's Kitchen menu has been replaced by child-friendly food like chicken strips, fish fingers, hamburgers and poutine. Even the appetizers have been replaced with light salads, mac 'n' cheese and Sade's empanada. Logically, Sade runs the appetizer station. Teamed up with Hassan on salads, she rushes to get the first orders of appetizers out of the kitchen on a kickstart. However, they quickly take a berating: Hassan has made four salads while only one was on order. Sade is angry enough that she might need to fire multiple empanadas at once now that Hassan is so far ahead of her, but Hassan quickly redeems himself with multiple perfect salads. By the time Kanae and Motto open their meat station and Rochelle fires her first fish fingers, the only problematic thing that happened was an order of too al-dente mac 'n' cheese.
The pressure grows and grows. The chefs quickly realize why Family Night is so big of a challenge this year: Chef Ramsay and Maître d'Hôtel Marino have asked the waiters to take orders as quickly as they can because burgers, fish fingers and Sade's empanada don't take particularly long. Also, this time, they are one team serving the entire dining room, while the years before, there were always two teams serving one half of the dining room each. Soon enough, one can notice how the pressure is taking a toll on the chefs: Hassan, in his hurry, has accidentally deepfried a burger instead of searing it. Chef Ramsay is getting annoyed with the chefs impairing such a smooth service with stupid mistakes like these, and warns Hassan that he cannot afford another mistake.
Meanwhile, Kanae does something a little more creative: since she knows that fish isn't her strongest station, instead of walking over herself and calling Hassan over to meat, she asks Motto to support Rochelle on two fish fingers and three poutine (poutine is cooked on the fish station) and then proceeds to complete three chicken and one beef alone. At first, Chef Ramsay is quite dismayed to see a chef just switch stations and leave a teammate alone, but keeps to himself because by now, he trusts Motto and Kanae enough to believe they can manage it. And it actually works: the stations, supported by Sade on garnish and Hassan on burgers, manage to push out three tables at once.
A few minutes later, Rochelle has forgotten what is next on order and asks Sade what is going on. Sade, having too many things going through her mind, explodes at Rochelle and yells at her for being a "stupid piece of shit", which seems to hit Rochelle quite hard because she thought she was on very good terms with Sade. When Sade puts out her poutine sauce, she waits for Chef Ramsay's approval to answer Rochelle only to find that Kanae has already told her what's next on order. After this incident, the team picks up the pace and pushes through service with no major incidents, except for a minor customer complaint over unsalted sauce.
Chef Ramsay congratulates the chefs for their magnificent service, but still wants two nominees for elimination. At elimination, Kanae announces that the team has come to a consensus that Hassan should go up for his struggles with the burger and Sade for the incident with Rochelle. Hassan promises to keep an even closer eye on his ingredients in order to not make it look like fast food, while Sade admits that yelling at Rochelle in this way was an extremely stupid thing to do, which Ramsay confirms. In the end, he decides to send both Hassan and Sade back in line, as he has rarely experienced a service this free of major incidents, and sends them back to the dorms, where Sade asks Rochelle for forgiveness about what she called her. While the two hug it out, Kanae and Motto start making plans on going up against each other in the final of Hell's Kitchen.
"With a service as smooth as tonight, I decided to give the elite one more service before people start going home again."
- 16th place: Anthony
- 15th place: Kristin (ejected)
- 14th place: Nilka
- 13th place: Vinny
- 12th place: Mary (hospitalized)
- 11th place: Santos (Cook For Your Life)
- 10th place: Andrew
- 9th place: Jon
- 8th place: Sabrina
- 7th place: Devin (second round of BJC)
- 6th place: Tennille (final round of BJC)
Once again, all five chefs deliver a great service. But this time, the judging will not be done based on just one service. The question is, who survives and who doesn't?
2020.04.14 09:53 garmdian Kraft singles, Blocks of Velveeta, Hot Dogs and Chicken nuggets deserve more respect.
Every time some brings up these items it's always "it's for kids to eat" or "Ew that's not real insert food category item fits into".
I'm sick of it Kraft slices and blocks of Velveeta deserve the respect people give to fancy cheeses. No better cheese exists with so little effort put into it by the chef to make a tasty, non oily, gooey grilled cheese as a Kraft slice. Mac and cheese gets spiced up by throwing a little Velveeta in there, sauces, casseroles or again grilled cheeses and melts all can have a little groove put into them with this great block of yellow gold.
Hot dogs, man do these guys get no respect in their food category. "Hot dogs aren't real sausages." Or "Hot dogs are gross they put anuses and stuff in there!" It saddens me to see that in other food categories using every square inch of edible food is celebrated for being creative and resourceful but oh you blend those things up and now it's gross! Man Hotdogs beyond the ball game are great! Kids or adults should be able to enjoy a dog without a BBQ expert flagging them down for not trying a self packed, artisan, 15 spice kielbasa.
Chicken nuggets. While arguably the most respected food on this list I still have a bone to pick with one type of stereotype in particular: The "look what your kid is eating! Jamie Oliver fine dining in the lunch room treatment. Want to prove a point that kids aren't eating "real food"? let's take a perfectly good chicken and it's perfectly good and edible parts and blend them up, bread them and fry them! Look how terrible that is! If you can't pick up on that that's sarcasm. But for real scrutiny coming from chefs who's countries put liver in 90% of it's food and where non descript meat pies reign king you'd think some would lay off on what is essentially space age food. Hot dogs or nuggets sure they may not be good to eat ALL the time but what is the harm in eating something that is not only edible but more appetizing overall?
So in short give these foods the respect they deserve! Are they the best? No. But do they have a place at your dinner table without the is this food conversation happening every damn time? 100% yes! Just remember if we can support our children eating it we can too.
submitted by garmdian to unpopularopinion [link] [comments]
I'm sick of it Kraft slices and blocks of Velveeta deserve the respect people give to fancy cheeses. No better cheese exists with so little effort put into it by the chef to make a tasty, non oily, gooey grilled cheese as a Kraft slice. Mac and cheese gets spiced up by throwing a little Velveeta in there, sauces, casseroles or again grilled cheeses and melts all can have a little groove put into them with this great block of yellow gold.
Hot dogs, man do these guys get no respect in their food category. "Hot dogs aren't real sausages." Or "Hot dogs are gross they put anuses and stuff in there!" It saddens me to see that in other food categories using every square inch of edible food is celebrated for being creative and resourceful but oh you blend those things up and now it's gross! Man Hotdogs beyond the ball game are great! Kids or adults should be able to enjoy a dog without a BBQ expert flagging them down for not trying a self packed, artisan, 15 spice kielbasa.
Chicken nuggets. While arguably the most respected food on this list I still have a bone to pick with one type of stereotype in particular: The "look what your kid is eating! Jamie Oliver fine dining in the lunch room treatment. Want to prove a point that kids aren't eating "real food"? let's take a perfectly good chicken and it's perfectly good and edible parts and blend them up, bread them and fry them! Look how terrible that is! If you can't pick up on that that's sarcasm. But for real scrutiny coming from chefs who's countries put liver in 90% of it's food and where non descript meat pies reign king you'd think some would lay off on what is essentially space age food. Hot dogs or nuggets sure they may not be good to eat ALL the time but what is the harm in eating something that is not only edible but more appetizing overall?
So in short give these foods the respect they deserve! Are they the best? No. But do they have a place at your dinner table without the is this food conversation happening every damn time? 100% yes! Just remember if we can support our children eating it we can too.
2020.03.09 20:06 brhen856 What’s everyone’s favorite type of sausage to smoke?
Just want to hear everyone’s opinion, my personal favorite smoked sausage is kielbasa, however I have never smoked it myself being that I live near Philadelphia and they make some of the best you can buy in the polish neighborhood. I’m looking to try to smoke some sausages of my own in the near future once the weather warms up to maybe make sandwiches or just a little appetizer to snack on by the pool.
submitted by brhen856 to smoking [link] [comments]
2019.11.26 23:05 curiousrut Appetizer Ideas for Secret Santa
Hi y’all! My housemates and I are having a secret Santa get together and I wanted to make a really easy appetizer to share that is few ingredients and not too expensive.
My two ideas so far are: -Baked brie with raspberry preserves Or -kielbasa cooked in an apricot jam
I know the second one sounds kind of weird but I promise it’s delicious. Each app is only 2/3 ingredients so I’m looking for something quick and easy.
Which one do you think would be better? I’m open to other suggestions as well!
submitted by curiousrut to Cooking [link] [comments]
My two ideas so far are: -Baked brie with raspberry preserves Or -kielbasa cooked in an apricot jam
I know the second one sounds kind of weird but I promise it’s delicious. Each app is only 2/3 ingredients so I’m looking for something quick and easy.
Which one do you think would be better? I’m open to other suggestions as well!
2019.06.02 03:58 itsasecretstring My favorite. Burgers and some kielbasa for an appetizer.
 | submitted by itsasecretstring to grilling [link] [comments] |
2018.12.08 22:00 mediocrefunny BBQ Amount Feasible for Party on Akorn?
I haven't BBQ'd for a large crowd, usually like 10-15 people. I wanted to make pulled pork and grilled sausage links for my daughters first birthday party soon. I feel pretty comfortable with pulled pork and cooking overnight and all of that.
However, I am wondering how much I can fit on the Akorn. I have about 40 adults and 7 kids. I'm hoping to squeeze about 35 lbs of pulled pork on the Akorn using the top and bottom racks. However, I know that pulled pork shrinks a ton. I'm also planning on grilling some kielbasa or hot links as well. We will have appetizers, mac and cheese and lots of sides as well.
submitted by mediocrefunny to BBQ [link] [comments]
However, I am wondering how much I can fit on the Akorn. I have about 40 adults and 7 kids. I'm hoping to squeeze about 35 lbs of pulled pork on the Akorn using the top and bottom racks. However, I know that pulled pork shrinks a ton. I'm also planning on grilling some kielbasa or hot links as well. We will have appetizers, mac and cheese and lots of sides as well.
2018.10.09 05:27 mystery_axlotl Steve Rogers, Tony Stark, Thor Odinson, and Bruce Banner... Competing on Chopped.
Appetizer: Zucchini, Poppyseeds, Dark Chocolate, Curry
Entree: Kielbasa, Avocado, Oranges, Pretzel Rolls
Dessert: Maraschino Cherries, White Wine, Chile Peppers, Filo Dough.
I had to choose only four because of Chopped format. I almost put Natasha in there but that would be too much of a bloodbath.
Contestants do not (initially) appear to be using geaweapons/suits. Bruce starts out as Bruce. That may change.
Opinions on Clint and Nat's success also welcome.
submitted by mystery_axlotl to whowouldwin [link] [comments]
Entree: Kielbasa, Avocado, Oranges, Pretzel Rolls
Dessert: Maraschino Cherries, White Wine, Chile Peppers, Filo Dough.
I had to choose only four because of Chopped format. I almost put Natasha in there but that would be too much of a bloodbath.
Contestants do not (initially) appear to be using geaweapons/suits. Bruce starts out as Bruce. That may change.
Opinions on Clint and Nat's success also welcome.
2018.08.02 23:57 Girlinnjtraffic Hosting a Party for 40 this weekend. Do I have enough food for everyone?
Hosting a BBQ for my Son’s 18th Birthday this Saturday. While this isn’t my first party, I feel like I won’t have enough food planned. The menu is:
Appetizers 1. Jalapeño Poppers ( 50 pieces ) 2. Grilled Buffalo Chicken Wings with blue cheese or ranch dressing (60 pieces) 3. Chicken and Waffles apps (40 pieces) 4. Shrimp Taco cups (50 pieces) pre cooked small shrimp tossed with taco spices and popped in oven Until dry. Put in Tostitos scoops with avocado mango salsa. Top with cilantro. 5. Cowboy Caviar (bean salad with chips) ( 3 lbs ) 6. Kielbasa with pineapple skewers (50 pieces?) 7. Taquitos (60 pieces) 8. Parmesan Grougeres Stuffed with Artichoke Dip (50 Pieces)
Vegetables Crudités with Ranch Dip
Salsa and Guacamole and Chips
Mains
Hots
BBQ Brisket ( 15 lbs - 3 5lb briskets)
Smoked Ribs ( 20 lbs 8 full racks - portioned 3 ribs per = 32 portions)
Corn on the Cob (30 ears)
Pulled Pork BBQ with Carolina Sauce (10 lb shoulder)
Baked Beans ( 1/2 sheet )
Hot Dogs and Hamburgers from the Grill with Fixings (20 1/4 lb burgers, 24 hot dogs)
Macaroni and Cheese ( 1/2 sheet ) maybe 2? BBQ Chicken ( 8 birds cut up into quarters = 32 pieces )
Colds
Coleslaw ( 1/2 sheet sheet tray )
Cornbread ( 45 2”pieces in an apple bucket)
Dilled cucumber salad ( 1/2 sheet )
Potato Salad ( 1/2 sheet )
Burger and Hot Dog buns ( 1 full sheet tray )
Wagon Wheel Macaroni Salad ( 1/2 sheet )
Sauces
Tangy Carolina Sauce, Sweet St Louis BBQ Sauce, Alabama White Sauce, Spicy Texas Heat Sauce,
Desserts
Birthday Cake (Pro) serves 50
S’mores by the campfire (150 pieces)
Strawberry Shortcakes (9x12 disposable aluminum cake pan)
banana pudding (9x12 disposable aluminum cake pan)
Vanilla Ice Cream 2 gallons
Brownies (9x12 disposable aluminum cake pan)
Peach Cobbler in cast iron (2 pies - 16 pieces)
Crack Pie (9x12 disposable aluminum cake pan) Fruit Salad ( 2 gallons )
Am I out of my mind? Edit: Apologies for the format, using reddit mobile and it’s not the best.
submitted by Girlinnjtraffic to Cooking [link] [comments]
Appetizers 1. Jalapeño Poppers ( 50 pieces ) 2. Grilled Buffalo Chicken Wings with blue cheese or ranch dressing (60 pieces) 3. Chicken and Waffles apps (40 pieces) 4. Shrimp Taco cups (50 pieces) pre cooked small shrimp tossed with taco spices and popped in oven Until dry. Put in Tostitos scoops with avocado mango salsa. Top with cilantro. 5. Cowboy Caviar (bean salad with chips) ( 3 lbs ) 6. Kielbasa with pineapple skewers (50 pieces?) 7. Taquitos (60 pieces) 8. Parmesan Grougeres Stuffed with Artichoke Dip (50 Pieces)
Vegetables Crudités with Ranch Dip
Salsa and Guacamole and Chips
Mains
Hots
BBQ Brisket ( 15 lbs - 3 5lb briskets)
Smoked Ribs ( 20 lbs 8 full racks - portioned 3 ribs per = 32 portions)
Corn on the Cob (30 ears)
Pulled Pork BBQ with Carolina Sauce (10 lb shoulder)
Baked Beans ( 1/2 sheet )
Hot Dogs and Hamburgers from the Grill with Fixings (20 1/4 lb burgers, 24 hot dogs)
Macaroni and Cheese ( 1/2 sheet ) maybe 2? BBQ Chicken ( 8 birds cut up into quarters = 32 pieces )
Colds
Coleslaw ( 1/2 sheet sheet tray )
Cornbread ( 45 2”pieces in an apple bucket)
Dilled cucumber salad ( 1/2 sheet )
Potato Salad ( 1/2 sheet )
Burger and Hot Dog buns ( 1 full sheet tray )
Wagon Wheel Macaroni Salad ( 1/2 sheet )
Sauces
Tangy Carolina Sauce, Sweet St Louis BBQ Sauce, Alabama White Sauce, Spicy Texas Heat Sauce,
Desserts
Birthday Cake (Pro) serves 50
S’mores by the campfire (150 pieces)
Strawberry Shortcakes (9x12 disposable aluminum cake pan)
banana pudding (9x12 disposable aluminum cake pan)
Vanilla Ice Cream 2 gallons
Brownies (9x12 disposable aluminum cake pan)
Peach Cobbler in cast iron (2 pies - 16 pieces)
Crack Pie (9x12 disposable aluminum cake pan) Fruit Salad ( 2 gallons )
Am I out of my mind? Edit: Apologies for the format, using reddit mobile and it’s not the best.
2017.03.21 00:49 mthmchris How to improve color of gumbo to get that deep dark brown?
Take a look at this for reference. In an ideal world, I'd love my gumbo to look pretty similar to number nine on the list - a deep brown almost blackish color, or perhaps numbers one/two.
My gumbo's tasty as hell, but comes out with a lighter brown almost greenish hue. It doesn't really look all that appetizing. It's much closer to #3 and #5 on that list.
I'm pretty sure it comes down to how I'm using okra, but I have a couple more ideas I was wondering if some LA-loving food redditors could help me on. Here's my process:
submitted by mthmchris to Cooking [link] [comments]
My gumbo's tasty as hell, but comes out with a lighter brown almost greenish hue. It doesn't really look all that appetizing. It's much closer to #3 and #5 on that list.
I'm pretty sure it comes down to how I'm using okra, but I have a couple more ideas I was wondering if some LA-loving food redditors could help me on. Here's my process:
- Make big batch of dark roux ahead of time. Mine's color is on the dark side of 'milk chocolate'.
- Brown whatever meat (usually chicken or duck leg) I'm using in the pan, debone.
- Brown onions with quality smoked kielbasa in lard (good andouille is unavailable where I live), season with some cajun seasoning + smoked chili flakes.
- Add rest of my holy trinity and my tasso substitute (high quality smoked cured Chinese bacon from Hunan) and fry with the onions. Remove kielbasa, add half my okra, a huge slug of white wine and some water to cover the veggies.
- Cover pot and let the veggies dissolve in the liquid, 60-90 minutes. Whisk periodically to help dissolve, then vigorously before the next step.
- Add a couple pints of chicken stock and ~1/4 cup of the dark roux. Let it come together and reduce for about 10 minutes. Add deboned meat pieces, cook for 20 minutes, then add remainder of the okra and sausage and cook for another 10 minutes. Season with a liberal amount of Worcester sauce, some Tony's if lacking salt and some hot sauce if lacking acidity.
- Get my roux darker and use more of it.
- Swap out the white wine with a stout beer.
- Reduce the gumbo more after adding the stock/roux.
2017.02.18 19:48 tfzb Big Fatty's app menu (sliders are a lot of food for the money) - good experience getting takeout here
 | submitted by tfzb to uppervalley [link] [comments] |
2016.04.03 19:38 rumtiger [Offer] REPOST: My favorite quick easy recipes inside flower card [US]
f you want one, choose one of these. (It doesn't matter how many people choose the same one!) I can only do 5 and only US, sorry!
submitted by rumtiger to RandomActsofCards [link] [comments]
- kielbasa
- chicken
- ground beef or turkey
- appetizer
- salad
2016.04.02 17:48 rumtiger [Offer] 5 quick easy recipes in flowery cards [USA]
If you want one, choose one of these. (It doesn't matter how many people choose the same one!) I can only do 5 and only US, sorry!
submitted by rumtiger to RandomActsofCards [link] [comments]
- kielbasa
- chicken
- ground beef or turkey
- appetizer
- salad
2016.02.06 21:49 TheG-What Best type of beer to use for beer brats?
I'm working on an appetizer for my friends super bowl party and picked up some deli bratwurst and kielbasa that I'm going to be making into brat-bites. Now usually when I make this type of stuff I use a hopped ale or an IPA to bring out some flavor. But is this actually a good choice?
Should I choose something with more of a malt flavor or perhaps can I get away with using a stout for a heavier flavor with more undertones? Is the choice of an ale even a good one? I personally just like the taste of hops but now I consider it that might be a poor choice overall.
Also I have access to a pretty awesome liquor store so if you can use specific brands for examples don't hesitate.
submitted by TheG-What to AskCulinary [link] [comments]
Should I choose something with more of a malt flavor or perhaps can I get away with using a stout for a heavier flavor with more undertones? Is the choice of an ale even a good one? I personally just like the taste of hops but now I consider it that might be a poor choice overall.
Also I have access to a pretty awesome liquor store so if you can use specific brands for examples don't hesitate.
2015.03.26 16:20 BornAgainNewsTroll Kielbasa variations?
Every Easter and Thanksgiving I make fresh and smoked kielbasa for my family's holiday events.
The fresh kielbasa is the Kutas recipe with extra garlic.
The smoked kielbasa is a variation of the Kutas recipe with jalapeno and high temp cheddar added. We eat it as an appetizer with cheese and crackers.
My family likes both of these, but honestly, I'm tired of them. Any suggestions for variations (other traditional recipes, textures, oddball ingredients) that can help mix things up? They have been receptive to new recipes in the past, FWIW.
submitted by BornAgainNewsTroll to sausagetalk [link] [comments]
The fresh kielbasa is the Kutas recipe with extra garlic.
The smoked kielbasa is a variation of the Kutas recipe with jalapeno and high temp cheddar added. We eat it as an appetizer with cheese and crackers.
My family likes both of these, but honestly, I'm tired of them. Any suggestions for variations (other traditional recipes, textures, oddball ingredients) that can help mix things up? They have been receptive to new recipes in the past, FWIW.