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Fancy Dinner Party Suggestions


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Showing 76-100 of 107 posts in this discussion
In reply to an earlier post on 1 Feb 2013 10:16:57 GMT
Stu says:
nice one bearman!glad you liked the recipe though.lol

Posted on 1 Feb 2013 08:54:58 GMT
Bearman says:
Nice recipe Stu, thank you. Now now girls put him down, you will just end up fighting each other for the limited space at Stu's dinner party.

In reply to an earlier post on 31 Jan 2013 21:14:01 GMT
Stu says:
thats the first diamond,now you will start noticing more love.--x

In reply to an earlier post on 31 Jan 2013 21:07:51 GMT
I know Pixie, I know, I noticed this morning that my Christmas roses were just starting to come into flower and I thought I had lost them to the bad weather, they are a bit late this year. There is always something to brighten your spirit if you only take the time to look.xxx

In reply to an earlier post on 31 Jan 2013 21:02:53 GMT
pixie says:
It's all good Diamond...there is magic if you take the time to look!xxxx

In reply to an earlier post on 31 Jan 2013 20:53:37 GMT
I,m very glad I,ve met all you lovely people on here, it,s very heartening to know I have support. As I said yesterday, I have great faith in the kindness of strangers and I hope I can be of strength to you all if ever needed.xxx

Posted on 31 Jan 2013 20:32:39 GMT
Stu says:
one giant one back each to say thanks

Posted on 31 Jan 2013 20:22:26 GMT
pixie says:
7 just for you...Stu, lol!

In reply to an earlier post on 31 Jan 2013 20:19:50 GMT
Frenchie says:
Big hugs to you Stu.

Posted on 31 Jan 2013 20:19:16 GMT
Stu says:
thank-you ladies if you lived near me you would be round for dinner every week i assure you,and when people care like yourselves,tear pops in the eyes.--xx

In reply to an earlier post on 31 Jan 2013 20:18:10 GMT
Frenchie says:
Oh, you are not too bad yourself, Pix, for a Pixie **smiles**

In reply to an earlier post on 31 Jan 2013 20:07:37 GMT
pixie says:
You lovely french bird you! Lol!xx

In reply to an earlier post on 31 Jan 2013 20:06:24 GMT
Frenchie says:
Don't worry Stu, what is space between friends? your company (and cooking skills) is worth ten times a palace... True. **smiles**

In reply to an earlier post on 31 Jan 2013 20:05:40 GMT
pixie says:
Well where there is a will there is a way...when you feel better, you will find a way!

In reply to an earlier post on 31 Jan 2013 20:04:27 GMT
Stu says:
one thing i dont do pixie,im afraid my pokie little flat doesnt hold many,and i dont have a dining room.nottingham city homes will not let me have a 2 bedroomed flat which would have a dining area,and also more space,as there is only me, ah well.

In reply to an earlier post on 31 Jan 2013 19:50:34 GMT
pixie says:
sure thing! I don'rt know if you entertain Stu but I think you should...would be good for you, How about in the summer inviting your little girls friends and parents for some food...make for a lovely afternoon! You could start planning now.

In reply to an earlier post on 31 Jan 2013 19:44:26 GMT
Stu says:
thanks pixie love,i will know what to cook if you and oh turn up for dinner one day eh!!--x

In reply to an earlier post on 31 Jan 2013 19:33:45 GMT
pixie says:
Well I think you should invite one or two pals round and cook it because it sounds lovely.

In reply to an earlier post on 31 Jan 2013 19:32:31 GMT
Stu says:
cooked only once love,saw the recipe in a book,and if you are not used to cooking for more than one,it would take a practice run the week before.but the sambal is very tasty.

In reply to an earlier post on 31 Jan 2013 17:01:34 GMT
pixie says:
What time do you want us round for eats Stu? Sounds scrummy!

In reply to an earlier post on 31 Jan 2013 15:44:16 GMT
Stu says:
well bearman,tamarind chicken satay,usually a starter but this version is used as a main course.with just a tomato sambal to accompany it. use a chicken breast per person,cut into 1/2 inch cubes. the marinade,1tbsp oil give or take,2 inch piece tamarind soaked in 4floz of hot water or lemon juice,2 cloves of garlic,1tsp ofcardamom,1/2 tsp ground nutmeg,salt,pepper,and1tsp ofkecap manis (sweet soy sauce)tomato and chilli sambal--2 red chilli peppers,small piece fresh ginger grated,1 clove of garlic crushed,1lb fresh tomatos,peeled and seeded.4 tbsps oil a bit much i think,1 tbsp lemon or lime juice,1 tbspdark brown sugar. right then put chicken in a large bowl mix with the marinade ingredients,stir well and refrigerate for 30 mins.grind together the chillies,ginger,and garlic,your usual way.chop tomatoes coarsley blend into chilli mixture.heat oil in wok or large frying pan,fry tomato mixture for 5 to6 mins stir occasionally.add lemon juice and spoonful of water,if sauce becomes to thick.stir in sugar and seasoning to taste.thread the marinated chicken cubes onto thin wooden skewers.cook chicken under pre-heated grill turning frequently until golden brown 5-8 mins serving idea is to serve on a bed of rice,and pour over tomato and chilli sambal. prep 30 mins cooking 15-20 mins

Posted on 31 Jan 2013 13:37:47 GMT
Bearman says:
Spicy they like - what have you got in mind?

In reply to an earlier post on 31 Jan 2013 13:11:40 GMT
Stu says:
bearman do you know if they like anything just a little spicy?dont mean hot like i have it.

Posted on 30 Jan 2013 15:18:15 GMT
Bearman says:
Lots of good ideas there - thanks.

Posted on 30 Jan 2013 14:29:00 GMT
Last edited by the author on 30 Jan 2013 14:29:36 GMT
If they have trouble with meat and things with eyes, try an antipasto platter for starters. Shaved carrot, baby beets warmed in orange juice, roasted pepper strips, marinaded olives, grilled mushroom caps (stuffed or not is up to you) and like that.
Or a homemade veggie pate like this one (my own recipe):
Juice of one lemon
Lemon zest
1 (14 ounce) can artichoke hearts, drained and quartered
1 clove garlic
3 tablespoons olive oil
1/4 teaspoon sweet basil
pinch salt
Before squeezing the lemon, take off some of the zest.

Blitz all ingredients in a food chopper or processer until very smooth. Chill well. Serve on crispbreads or as a dip.
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Discussion in:  cooking discussion forum
Participants:  10
Total posts:  107
Initial post:  30 Jan 2013
Latest post:  11 Feb 2013

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