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Desperation Entertaining! is filled with 200 marvelous recipes for impressive dinner party food. Desperation Entertaining! is a complete game ...
Desperation Entertaining! is filled with 200 marvelous recipes for impressive dinner party food. Desperation Entertaining! is a complete game plan for having guests over (children included) without having to spend more than 20 minutes on a dish, or 20 minutes per cook-ahead phase. There are tips on saving time (buy pre-peeled garlic, doctor supermarket potato salad with fresh chopped onions and paprika); sanity (tie the bottle opener to the cooler); and money (sangria costs less than wine). But of course the genius of the book is in the recipes: Cajun Catfish Gumbo, Cabernet Pasta Sauce with Italian Sausage, Greek Stifado with Artichokes, Citrus Shrimp Kebabs, Grilled Pork Chops with Southern Peach Salsa. Plus plenty of homemade desserts that won't break the host, including Rocky Road Brownie Sundaes, Berkshires Blueberry Crisp, and Sunset Key Lime Pies. Who's coming over next week?
8 frozen, skinless, boneless chicken breast halves (about 2 2/3 pounds total)
2 tablespoons plus 2 teaspoons olive oil Salt and pepper (optional)
Start to finish: 20 minutes.
1. Turn on gas grill to medium-high.
2. Make mustard glaze(s) of your choice.
3. Brush or rub each piece of chicken all over with about 1 teaspoon olive oil. Place chicken on hot grill and cook, with grill covered, 5 minutes on first side to partially defrost, then turn and grill, covered, 7 to 8 minutes on second side.
4. Turn chicken back to first side and brush each piece with mustard glaze. Continue to grill, uncovered, for 1 minute. Turn chicken and brush second side with glaze. Continue to grill, uncovered, until breasts are no longer pink in center, 1 to 2 minutes more. Remove from grill and serve at once or hold at room temperature for up to 30 minutes.
Makes 8 servings.
Plum spicy glaze
1/2 cup Chinese plum sauce
1/4 cup Chinese mustard
Put plum sauce and mustard in small mixing bowl. Stir to mix them well.
1 cup all-fruit orange marmalade
1/4 cup Dijon-style mustard
Put marmalade and mustard in small mixing bowl. Stir to mix them well.
Golden mustard glaze
1 cup spicy brown prepared mustard
1/3 cup firmly packed light brown sugar
Put mustard and sugar in small mixing bowl. Stir to mix them well.
Smashed Potatoes with Horseradish Using horseradish instead of garlic gives potatoes a flavor kick - an unexpected one. This can be a signature dish for you to make for guests.
Prep Time: 12 minutes Cook Time: 15 minutes Total Time: 30 minutes
3 pounds red potatoes
4 tablespoons (1/2 stick) butter
1/2 cup half-and-half
2 tablespoons prepared horseradish, or more to taste
1/2 teaspoon salt
1 teaspoon black pepper, or more to taste
1. Bring 2 1/2 quarts of water to a boil in a 4 1/2-quart Dutch oven or soup pot over high heat. Meanwhile, scrub the potatoes. Leaving the peels on, slice each potato into quarters. Cut each quarter in half.
2. When the water boils, carefully add the potatoes to the pot. Cover the pot and let return to a boil. Uncover the pot, reduce the heat to medium-high, and continue to cook at a moderate boil until the potatoes are tender, 12 to 15 minutes.
3. Drain the potatoes and return them to the pot. Cut the butter into 4 pieces and add to the pot. Add the half-and-half. Use a potato masher to "smash" the potatoes until all of the large lumps disappear (small lumps are fine).
4. Add the horseradish, salt, and pepper and stir to thoroughly mix. Taste for seasoning, adding more horseradish or pepper if necessary.
Heirloom Fudge Pies For decades, this rich concoction has satisfied friends of all ages at parties, church suppers, and informal dinners. With only 20 minutes of actual work, it's just as easy to make two fudge pies as it is one, and since they freeze beautifully, that's what we usually do. The pies are heavenly served slightly warm, and if we don't have one fresh from the oven, we just stick one in a 300 degree oven about 10 minutes before serving.
Yields: 2 pies Prep Time: 20 minutes Cook Time: 40 minutes unattended baking time Total Time: 1 hour and 30 minutes
6 squares (1 ounce each) unsweetened baking chocolate
1 1/2 cups (3 sticks) butter
3 3/4 cups sugar
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
6 large eggs
1 package (15 ounces; 2 crusts) refrigerated pie crusts Whipped cream from an aerosol can or premium vanilla ice cream, for garnish (optional)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the chocolate and butter in a 2-quart microwave-safe bowl, cover with a paper towel, and microwave, uncovered, on high just until the chocolate and butter are almost melted, about 2 minutes. Remove from the microwave and stir until the chocolate and butter are finished melting, about 1 minute.
3. Add the sugar, milk, and vanilla extract to the melted chocolate and butter. Whisk the eggs lightly in a bowl and add them to the chocolate mixture. Whisk until well combined.
4. Place each pie crust in an 8-inch glass pie pan, following the directions on the package, and crimp the edges in a decorative fashion. Pour half the chocolate mixture into each pie crust.
5. Place the pies on the middle rack of the oven and bake just until the pie filling is set, about 40 minutes.
6. Remove the pies from the oven and let them cool on a wire rack for at least 30 minutes.
7. Garnish the pies with whipped cream or vanilla ice cream, if desired, and serve.
The pies can be stored, covered, at room temperature for up to 24 hours or frozen for up to 1 month. Take them out to thaw at room temperature the morning of the day you plan to serve them.
All of the Desperate Details: Fast and Fabulous and Phased and Flexible menus, how to make your own game plans for entertaining, and what to keep in a Desperate Pantry so you can entertain with just a moment's notice.
What! Dinner Tonight? (5), The Do-Ahead Solution (10), The Basic Equipment (12), How to Make Your Own Game Plans (16), Desperation Symbols (21)
Beguiling Beverages (22)
Beverages that are a cinch to serve in warm weather—think Frozen Fruit Smoothies—or cold—think Rich Hot Chocolate. Plus drinks that can be made with and without alcohol.
Serving Wine? (24), Beer Buying Rules (26), About Serving Hot Beverages (30), Designated Drivers Must Drink, Too (33), The Perfect Pitcher (34), About the Ice Bucket (36)
Entertaining Entrees (80)
Festive and substantial no-sweat main dishes. Look for Crispy Oven-Baked Chicken Fingers, Pepper-Sauced Pasta with Ham and Asparagus, Lazy Spinach Lasagna, and Baked Party Paella.
Making More Space at the Table (84), Pasta Perfect for a Crowd (86), Perfect Basic Pasta (88), The Pasta Pot (93), The boss is Coming (100), Buy a Big Ham (103), Game Night (107), Meat Loaf—The Perfect Family dinner (109), Basic White Rice 1(20), Pick a Place to Eat (123), Containers of Your Dreams (125).
The good Ol' Crock-Pot (128)
Everything goes into the slow cooker effortlessly for dishes like New Old-Fashioned Pot Roast, Big Beefy Burritos, Our Favorite Spaghetti and Meatballs, or Chill-Out Chicken Chili.
About Buying a Slow Cooker (131), About Crock-Pots and This Book (135), The Poker Party (138), Kid-Friendly Ideas (141), About Children's Birthday Parties (145), About Using a Slow Cooker (149)
The Casual Cookout (150)
Gather guests around the grill for Amazing Steaks, Stuffed Bacon-Cheddar Burgers, Vacation Fish Boats, and Portbello Mushroom "Steak" Sandwiches.
Handling Hot Peppers (156), Little Things Count (159), Gas Grills (162), Hot Dogs for All (167), Gadgets: Burger Presses (173), The Yard Olympics (174), Cookout Essentials for a Smooth Evening (177), Let's Hear it for the Garlic Press (179), Baby-Sitter Salvation, Sort Of (181), Fish for Company? Build a Boat (183), Foil Baggin' It (187)
Standout Salads (188)
Delicious, main dish salads and side salads are a snap to throw together for company. Try Chunky Chicken Salad with Macadamia Nuts, Niçoise Salad with Dijon Vinaigrette, Louise's Big Bowl Slaw, or Rainbow Wild Rice Salad.
Back Home and Hungry? Think Salads (193), Pretty Food in a Pinch (197), Salad in a Sandwich (201), About Buying Shrimp (207), Salad Greens (213), Precooked Bacon? Come On! (218), Dressing Up Yur Salad (220), Sing for Your Supper (223), The Coleslaw Show (227), Desperate Holidays (231), Take It on the Road (232), Serve Up Some Art (245)
Super Simple Sides (246)
Reliable side dishes that get to the table without taxing the cook. Think of Perfect Baked Potatoes, Dressed-Up Asparagus, Can-Do Corn on the Cob, or Succotash with a Twist.
Potato Mashers (249), Our Idea of Decorations (250), Dealing with Garlic (259), Roasted Garlic (262)
Everybody's Brunch (268)
Casseroles and quiches put together ahead of time are hot and tasty when guests arrive. Baked Omelet with Italian Salsa, Eggs Benedict Casserole, Overnight French Toast Casserole, and Three-Cheese Broccoli Quiche are all crowd pleasers.
Bring on the Bagels (271), The Fail-Proof Breakfast Casserole (27), Dihing It Out (281), Almost-Instandt Breakfast Fix-Ups (284), School's In! Mom's Special Brunch (287)Giving Breakfast and International Flavor (291)
Decadent Desserts (298)
Fast and gratifying desserts like Easy Elegant Pears with Red Wine Glaze, Strawberry Shortcake Trifle, Apple Brown Betty, and Granny Zeta's Pecan Pies let you end the meal gracefully.
The Ice Cream Sundae Social (302), Desperate Ways to Decorate That Desssert (308), The Elegant Trifle Bowl (310), The Peppermint Parable (317), The Desperate Dish (325), Easy, Equitable Slicing (327), The Party's Over (334)
Posted August 26, 2003
This book has been a godsend for our entertaining while having a 3 yearold underfoot! The recipes are easy, and people always ask for the recipes. We are stationed on a military base in Okinawa, Japan, so I need recipes using easy to find ingredients and this book has it.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.