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Recipes
Cocktail-party timeline
By Joelene
72 hours ahead - Compile a shopping list and head to the stores
- Now
- - Compile guest list and mail invitations.
- - Go over the menu created by caterer Jennifer Russo-Fitzgerald and decide how many types of appetizers to serve. Count on eight to 12 per a person.
- - Assess whether you'll need to rent tables, linens, china and glassware, chafing dishes, coffeepots, chocolate fountains, ice sculptures, etc.
- - Call and reserve items. Also, if you are unable to staff your own bar or serve food, book now for hired help.
- - Visit or call florist and order arrangements.
- - Arrange for children and pets to have a sleepover at a relative's or friend's house.
- 1 week ahead
- - Place favorite music on an iPod or other mp3 player and attach it to the sound system, or burn favorite tunes to a CD.
- - Finalize a plan for decorating and lighting, and purchase candles.
- - Plot out where to serve the food and drinks. Serving the appetizers in three or four locations encourages guests to move around and mingle.
Cinnamon-Roll Sugar Cookies
By Joelene
For the Cookies: Start with the basic sugar cookie dough
- Cookie
- basic sugar cookie dough
- 1/4 cup(s) light brown sugar, packed
- 2 tablespoon(s) granulated sugar
- 2 teaspoon(s) ground cinnamon
- Icing
- 1 cup(s) confectioners' sugar
- 4 tablespoon(s) whole milk
VEGETABLE PAELLA WITH SPICY GARLIC SAUCE
By Joelene
Make the spicy garlic sauce according to instructions & transfer to a serving bowl
- 1 medium zucchini, cut into 1/2 inch crosswise slices & then each slice quartered
- 2 cups coarsely chopped spinach leaves
- 2 medium red bell peppers, finely chopped
- 4 tsps finely chopped fresh hot red or green peppers
- 6 frozen artichoke hearts, quartered
- 8 medium scallions, trimmed & coarsely chopped
- 6 cups vegetable broth
- 1/4 tsp crumbled thread saffron
- 8 Tbsp olive oil
- 1 medium tomato, peeled, seeded & finely chopped
- 4 cloves garlic, minced
- 1 tsp smoked Spanish sweet paprika
- 1 tsp ground cumin
- 2 Tbsp minced parsley
- 3 cups imported Valencia/Spanish or Arborio short-grain rice
- salt
- Add other veges if wanted
Spicy Pecan Halibut with Asparagus
By Joelene
For the spiced nuts, in a small sauté pan or skillet, heat 1 tablespoon olive oil over low heat
- Spiced nuts
- 1 tablespoon olive oil
- 1/2 cup pecan pieces
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Glaze
- 1 cup balsamic vinegar
- 2 tablespoons packed brown sugar
- 1/4 teaspoon cayenne pepper
- Fish
- 3 tablespoons olive oil
- 4 halibut steaks, 1 1/2 inches thick (about 8 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons canola oil
- 1 pound baby asparagus spears, trimmed
Individual Lasagna
By Joelene
1. Whirl tofu and oil in processor until smooth
- 1 15 ounce package tofu OR: 1 container-15 oz light ricotta cheese
- 3 tablespoons olive oil
- 1 1/2 teaspoons dried basil
- 1/4 cup pine nuts
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 10 ounce box frozen chopped spinach, thawed
- 2 8 ounce cans tomato sauce
- 1 14 ounce can diced tomatoes with basil and garlic
- 1/4 cup water
- 1 9 ounce box no-boil lasagna noodles, in bite-size pieces
Kiss the Cook Pancakes
By Joelene
In a medium bowl sift flour, sugar, baking soda and salt
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon butter (melted - or can use vegetable oil)
- 1 egg
- 1 tablespoon butter (to taste)
- 2 tablespoons maple syrup (to taste)
- 2 tablespoons sugar (for sprinkling))
Mini Seafood Casseroles
By Joelene
1. Heat broiler. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat
- 5 tablespoons unsalted butter
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 medium onion, chopped
- 1 medium white all-purpose potato, peeled and diced
- 3 tablespoons flour
- 1 cup bottle clam juice
- 1/2 cup heavy cream
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound bay scallops
- 3/4 pound peeled and cleaned medium shrimp
- 1 slice whole wheat bread
- 1/3 cup fresh basil leaves
- pinch salt
Brown Butter Crispy Treats
By Joelene
Thoroughly grease a baking sheet with softened butter
- 4 tablespoons salted butter, plus more for greasing the baking sheet
- One 10-ounce bag marshmallows
- 1/4 teaspoon kosher salt
- 6 cups rice cereal
- 1 bag mini white marshmallows
Mexican Rice and Bean Patties
By Joelene
Heat 1 tablespoon of the oil in a skillet
- 1/2 cup vegetable oil
- 1 white onion -- chopped
- 2 jalapeno chiles
- 1 cup cooked beans (any type)
- 1 cup cooked rice (white -- red, yellow, or green
- 1/3 cup crumbled queso fresco or shredded monterey
- 1/2 cup chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 8 grinds of black pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups bread crumbs in a wide bowl
Hot Butterscotch Cocoa
By Joelene
Mix ingredients in coffee mug, and top with whipped cream
- 3/4 oz butterscotch schnapps
- 3/4 oz coffee liqueur
- 5 oz hot chocolate
- 1 1/2 oz whipped cream