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Make ahead meal for company

Want to share your favorite recipe with other parents? Is there something your kids will eat and enjoy every time? Maybe you're looking for a tasty new addition to your regular menu. This is the place to swap your favorite culinary creations.

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Make ahead meal for company

Postby PurplePeopleEater on Sun Dec 16, 2012 1:45 pm

I have family flying in on Wednesday. Their flight arrives just after 1pm, but then we have to collect luggage and get home...I'm assuming by the time we get home they will be hungry, but not really sure.
I'm looking for ideas for something that I can pretty much have ready to go, so we can eat whenever they are ready. (pop it in the oven for a little or whatever).
I still want it to be a nice meal though! IDEAS???
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Re: Make ahead meal for company

Postby Annikki on Sun Dec 16, 2012 2:57 pm

Crockpot! Put on in the morning and food will be done for dinner.


This are goto site for our Crockpot dinners. ... l/Crockpot

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Re: Make ahead meal for company

Postby rosamond on Sun Dec 16, 2012 8:53 pm

- lasagne/cannelloni
- shepherd's pie
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Re: Make ahead meal for company

Postby CharleneK on Mon Dec 17, 2012 7:23 am

Big batch of spaghetti sauce, or ribs in the slow cooker. All the above mentioned already? :wink:

This one is yummy!

8 chicken thighs (boneless, skinless)
4 slices ham, halved
8 slices swiss cheese
Dijon mustard
8 slices bacon
1 tin cream of mushroom soup
½ cup evap milk
paprika & thyme

Lay chicken thighs flat and pound them flat with a rolling pin, pat dry with a paper towel.
Spread each thigh with some mustard, then lay a slice of ham & a slice of cheese of top.
Roll each thigh up, and wrap a piece of bacon around each roll and secure with a toothpick.
Place rolls in a the bottom of the slow cooker, and sprinkle with some paprika & thyme.
Mix together the soup & evap milk, and pour over the chicken rolls.
Cook on low all day, serve on top of rice.
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Re: Make ahead meal for company

Postby PeaceOut on Thu Jan 24, 2013 11:39 am

Chicken Marabella - it marinates over night, then pop in the over for an hour the next day - serve with rice and green salad or veg and your done.
I usually use thighs - boneless/skinless and breasts, and I omit capers because I never have them and add salt

chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
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Re: Make ahead meal for company

Postby Blacken on Thu Jan 24, 2013 3:44 pm

My guilty trick is to get one or two Slow Roasted Pot Roast's from M and M's. Throw them in a slow cooker on low all day. Have some buns ready with fresh butter, premake a huge, yummy green salad using assorted baby greens/cukes/snap peas, and premake some mashed potatoes that just need to be heated up. The pot roasts are precooked, so they just need to thaw and warm up in the slow cooker.
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