Forums

Thanks for the menu and recipes. I'm going to try all of them.

Any suggestions are helpful when planning for guests.

I just run out of ideas.

Everything sounds yummy!

My compliments to the chef! I'm either inviting myself over next time or I'll simply try your recipes. The whole menu is fabulous and I'm going to prep the guacamole, the shrimp recipe and the cake...where do you purchase the pistachio pudding? I've never noticed it in the baking section at my grocery store.

Do you have the recipe for your pasta salad? I love pasta salads but rarely make them. I think the dressing is what makes a delicious pasta salad.

Thanks again for sharing your chef's secrets.

The pistachio pudding is usually in with the rest of the puddings.  I'll ask the wife if that isn't true and let you know.

Pasta salad for us = tri-colored corkscrew pasta, lots of veggies including cukes, peppers, carrots, celery (radishes if I do it) and slices of hard boiled eggs.  We keep it simple, use Good Seasons Italian Dressing as the dressing.

When we plan a "picnic" on the boat as a family we make the same pasta salad but add cubed/sliced chicken from a grocery store rotisserie chicken and put it in a large gallon ziploc.  We serve in those red/blue plastic cups you find in grocery stores and actually just dip the cup into the bag, scoop out a serving and hand each kid/adult a cup-o-pasta with a plastic fork.  Zip up the bad, put back in cooler, repeat for 2nds and 3rds.  Makes for easy serving, easy cleanup on a boat.

The zip lock bag is a great idea, keeps it simple.  Thanks for the tip and the recipe.

Thanks blmeanie for the recipe. We are having a large gathering over Labor Day weekend at the cabin, so I will try your recipe. I will probably use your ziploc bag idea since we will be pontooning, well that is if the weather cooperates. I never thought of using hard boiled eggs, but I bet that add flavor and a creamy texture as well. Great for a picnic set up as well.

some additional foods to add to it that we've done over the years:

broccoli

olives

sliced (cubed?) sweet pickles

I'm making the guacamole and cake today...my kids and my husband are excited about the latter, as for me I'll be digging into that guacamole with gusto!

Thanks again for the tips. I made the guac and the cake, and I had to write you to let you know that it's a perfect 10! We all enjoyed the cake and I delighted in eating the guacamole. I used the guacamole as an appetizer and served roasted chicken with thyme and a side dish of baked eggplant parmesan for the main course. The pistachio cake made a fabulous dessert, especially since mint and chocolate are a great flavor combo.

The cake is fabulous and I think it makes for versatile recipes in terms of varying flavors (ie. banana pudding mix and chocolate would work, cointreau liqueur goes well with chocolate, or adding pears would work, etc.). I think the possibilities are numerous.

glad you enjoyed them