Going skiing and need a good dish to make?
February 6, 2010 by Snowboard And Ski Guy
Filed under Skiing FAQ
I am going skiing this weekend for the first time. I am in charge of cooking dinner. I want a nice cold weather recipe that will impress my friends any help?
I agree with the person who said to take a crock pot. That way you can start the dish early and still have time with your friends. My family loves this on a cold day
FRENCH BEEF BOURGUIGNON
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 cups carrots, cut into thin pieces about 4-inches in length
2 stalks celery, sliced
1 small yellow onion, peeled and diced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup white button mushrooms, chopped
1 cup dry red wine
1 teaspoon salt
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fresh basil, minced
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
FOR THE SAUCE:
1/4 cup water
2 tablespoons flour
Add oil to a skillet. Once the oil is hot, sear 4 or 5 pieces of beef at a time on all sides, turning each piece as it browns. Repeat with all remaining beef until it has all been browned. Place all of the beef in the crock pot stoneware and transfer the stoneware to the heating base unit. Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil, mustard and pepper.
Cover and cook on High setting for 2 to 4 hours or on Low setting for 5 to 8 hours, or until the vegetables and beef are very tender and the sauce is rich.
Thirty minutes before serving, combine the water and flour in a small bowl until smooth.
Turn the heat to High. Gradually add the flour and water to the soup and stir until the sauce thickens, about 3 to 5 minutes. Heat through and serve.
Makes 8 servings
Serve with a salad and some crusty french bread
ice cream lol
References :
Any stew or soup. Take a crockpot and it can be cooking all day while you are skiing. Chicken, potroast, beef stew….all good in a crockpot.
References :
Buffalo chicken dip!! GREAT with chips!! Depending on where you get your ingred. it costs anywhere from $15.00-$20.00 to make, but def. worth it. Your friends will be asking for the recipe!
Here it is:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
PS I DONT USE THE CELERY SINCE MOST PPL DONT LIKE IT! STILL GREAT THOUGH!!
http://allrecipes.com/recipe/buffalo-chicken-dip/Detail.aspx?src=etaf
References :
I just recommended Jambalaya to someone. Go to the store and buy some zatarans jambalaya with some polka kiabasa sausage (cresant rolls for a side). Just boil two cups of water in a pot add the cut up sausage and Jam. box mix and stir occasionally for 15 minutes. Then put the cresant rolls in the oven for 8 minutes and take them out right before they turn golden. Yummy!
And for desert have ice cream with hot fudge topping.
References :
LS
Also, the jambalaya feeds about 10-12 people I would say if you bought the "family" box.
Crock pot cooking is a good idea, less work, nice hot dinner, easy clean up. Try this link for several recipes, see which one suits you best.
http://www.cooks.com/rec/search?q=crock+pot
References :
I agree with the person who said to take a crock pot. That way you can start the dish early and still have time with your friends. My family loves this on a cold day
FRENCH BEEF BOURGUIGNON
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 cups carrots, cut into thin pieces about 4-inches in length
2 stalks celery, sliced
1 small yellow onion, peeled and diced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup white button mushrooms, chopped
1 cup dry red wine
1 teaspoon salt
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fresh basil, minced
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
FOR THE SAUCE:
1/4 cup water
2 tablespoons flour
Add oil to a skillet. Once the oil is hot, sear 4 or 5 pieces of beef at a time on all sides, turning each piece as it browns. Repeat with all remaining beef until it has all been browned. Place all of the beef in the crock pot stoneware and transfer the stoneware to the heating base unit. Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil, mustard and pepper.
Cover and cook on High setting for 2 to 4 hours or on Low setting for 5 to 8 hours, or until the vegetables and beef are very tender and the sauce is rich.
Thirty minutes before serving, combine the water and flour in a small bowl until smooth.
Turn the heat to High. Gradually add the flour and water to the soup and stir until the sauce thickens, about 3 to 5 minutes. Heat through and serve.
Makes 8 servings
Serve with a salad and some crusty french bread
References :
pasta pasta pasta. If you are going anywhere at high altitude you will need the carbs just to keep your energy levels up.
i would make fetucini alfredo
it’s quick and easy, and you can make it with whatever you like…..just choose a meat. chicken, shrimp, crab, or whatever.
cook it in a skillet in bite size pieces until it is done with garlic, salt, and pepper. Once the meat is cooked, remove it and add some heavy cream into the skillet and let it cook until it starts to foam, then add fresh parm in a handful at a time until the sauce starts to thicken. Toss the chicken back in with some fresh basil, then add cooked noodles and you have a great meal.
and on a related note, watch out for altitude sickness (just ask anyone that lives at altitude). Don’t exert yourself too much. Drink lots of water. be careful with alcohol, what you would normally get a light buzz off at sea level will get you quite drunk at 10,000 feet above. Most of all staying hydrated is the key. Stay hydrated and well fed, and you should have a great time.
References :
Ziti casserole with a salad/dessert.
Casserole can be made ahead of time.
References :
Chicken and Dumplings? Maybe a beet Stew..
References :
You can always cater?