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MENU Simply Divine Bed & Breakfast, Inc. 309 West Divine St. Dunn, NC 28334 www.simplydivinebedandbreakfast.com cr.forrester @gmail.com, 910- 892 -2296 Proposed Plated Menu Items Beef Tenderloin with Roasted Shallots Served with: Roasted Sweet Potatoes Green Beans with Onions and Almonds Chicken Cordon Bleu Served with: Garlic Mashed Potatoes Broccoli with Cheddar Cheese Sauce Dinners include tossed green salad, fresh rolls and choice of desserts: Golden Rum Cake or Molten Lava Chocolate Cake Hors d'oeuvres Selections Hot Selections Cold Selections Meatballs Cheese Tray Quiche Fruit Tray Chicken Wings Vegetable Tray Pigs in a Blanket Spinach Dip and Crackers Spicy Chicken or Pork Pizza Bites with Fresh Vegetables Beef purses Chicken Salad Lasagna Chickpea Salad Mini - steaks in sauce Pinwheel Sandwiches Mushrooms Pasta Salad Sausages in home made sauce Green Salad Linguine Alfredo Smoked Salmon Dip Beef Tenderloin with Roasted Shallots 6 servings 3 /4 lb. Shallots 2 lb. beef tenderloin 1 -1/2 tbsp olive oil 1 tsp thyme Salt and pepper to taste 3 tbsp. butter 3 cups beef broth 1 tbsp ap flour 1 -1/2 tsp tomato paste Watercress for garnish 1) Preheat oven to 375 F. in 9 inch pan, toss shallots with oil to coat. Season with S & P. Roast until shallots are deep brown and very tender - — 30 mn. 2) In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by %, - 30 mn. Whisk in tomato paste. Set aside. 3) At meat prep sink, pat beef dry. Place in roasting pan. Sprinkle with thyme, s & p. 4) Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 F for medium rare - — 25 mn. Transfer beef to platter, tent loosely with foil. 5) Spoon fat off of pan drippings. Combines with broth/port mixture. Simmer in a saucepan. Mix 1 -1/2 tbsp butgter and flour in a small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots. Season with S &P. 6) Hand cut beef into %x thick slices. Spoon some sauce over each and garnish with watercress. 5/26/2010 http: / /allrecipes.com /Recipe - Tools /Prin... Ili 1 Chicken Cordon Bleu 1 a ireopesk,`cfnl A ° E I T ASTE'I O SIR T tx +i mss, a i + �j k u .. .�, t" ' ,WINNER OF E. y t fit, i i i . Rated: * * * * 1 ig i ° : i : ti : s °(� N bc: yet or t Elmo • 11111111 Jk i + : + i� ! Submltted By: Kiersten 'I a 3 - Photo By: chibi chef 'VODKA TASTE TEST,' • i _ : N r Walt AI* Prep Time: 10 Minutes Ready In: 45 Minutes o-a + i N. e { Cook Time: 35 Minutes Servings:4 iI y , ;, ; IE `+ \4 STAND BY YOUR TASTE. ,.l- STAND BY YOUR SMIRNOFF? " A delicious French classic: chicken rolled around ham and Swiss cheese." f T y»i EF c OR I , OURSE ..: . ;+ e t ' +ta I z rr 1 #{ I INGREDIENTS: .,I I 4 skinless boneless chicken breast 6 slices Sw iss cheese , . i halves 4 slices cooked ham a i 1/4 teaspoon salt 1/2 cup seasoned bread crumbs ` + fl' 1/8 teaspoon ground black pepper + DIRECTIONS: @ ' n � i /4/ , 1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish w ith 1 . k, °I} nonstick cooking spray. ; I : . 'I n Q } 2. Pound chicken breasts to 1/4 inch thickness. —7 I T Ap ' iii--- + , � t I 3. Sprinkle each piece of chicken on both sides with salt and pepper. Race 1 cheese I , # t � � - slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a � ` ;i1 i+ n toothpick. Race in baking dish, and sprinkle chicken evenly with bread crumbs. '?" " ' ' 4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and h1- place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or T' ;7` 5 1 tl until cheese has melted. Remove toothpicks, and serve immediately. ; Hr �,,lt'l + :' .: � >>: : .( x - . ALL RIGHTS RESERVED (CO 2010 Alire.cipes. car Printed from Allrecipes. corn 5126/2010 I !'''e . t, titnatf rt. 7$9 Fa@'illitttl Flat "stoic. tart ' g mlc,rrn C 2N095e+nrroft Co. NUMtII. CT 1 ((( Pons rtn zullf I i I + t 3 1 allrecipes .com /... /Recipe.aspx ?Recipel... 1/1 5/26/2010 http: / /allrecipes,com /Recipe - Tools /Prin... (I Golden Rum Cake allrecipes u -• II : ' ^ 1l a +' �L I� ii .� I i i I) , " .' #v r ":( * ,� , .i 415 I ,VIIINNER OF : ' MIIIIII l , x 1 Rated: * * * * * £ yw, I, I r tau ,a� Ls ti i+ y,, a z u Submitted • By: Jackie Smith '� tip ° " Photo By: Allrecipes VOd 'TASTETES1 , . 4 I12 & ,:s..3.4(14 '•�= Prep Time: 30 Minutes Ready In: 1 Hour 30 Minutes I ;"iiir ,,• , `„`•� Cook Time: 1 Hour Servings: 12 t , ; 41.1•,:r .1` S TANO BY YOUR TASTE. a ',ht. ;=H`. STAND BY YOUR SMIRNOFF'' "My family requests this runny Bundt cake from me at all our get - togethers. The butter JASTE FOR rum glaze makes it special. An easy w ay to glaze your cake is to pour half of the glaze ,.:YOURSELFab ; E I' ft , Into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let (Ilk absorb well then invert back onto platter." it [ INGREDIENTS: { ill 1 cup chopped walnuts 112 cup vegetable oil ! I, f :. 1 (18.25 ounce) package yellow cake mix 112 cup dark rum 1 (3.4 ounce) package instant vanilla 112 cup butter aiflr t.,t pudding mix 1` 1/4 cup water a I 4 eggs 1 cup w hite sugar ,:l. 43 112 cup water 112 cup dark rum i1 DIRECTIONS: t !' I` 4 � Vl t Reheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt . !i pan. Sprinkle chopped nuts evenly over the bottom of the pan. a '•41.1' u , ., a , 9i 2. In a large bowl, combine cake nix and pudding mix. Mx in the eggs, 1/2 cup w ater, oil ai ' and 1/2 cup rum. Blend w ell. Pour batter over chopped nuts in the pan. =l 1 J#'="/rt 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake t. ii,,-....•••''.-iii,":...t::', .I! r , ,. comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. ,' Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze a. wait malVsAxaitltlel1ear;tam to IS used. I aictin C. itultieraaimaa Co NawalM. CT E 'r'ie959 DUO #114M2ibb 4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Iilili1 Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. I ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes. corn 5/26/2010 , ,._ ......] • ( t f I C . allrecipes .com /... /Recipe.aspx ?Recipel... 1/1 5/26/2010 http: / /allrecipes.com /Recipe - Tools /Prin... Molten Chocolate Cakes With Sugar- II +illli" iii ,.. ti i:: .' II I Coated Raspberries t f C CI( CS j y l TASTE, ' i 1 jpprx 'in'' f * ro i ,E} y 'WINNER OF' I ail ' � ii r ipe }r{ �. • .r i r ,,, e , y 'P � A,, ri `- Rated: * * * * 1 r ��ee e.1l' !lurk 1 Crimes € ` a c p . 'hz'r"4 u Submitted By: USA WEEKEND columnist Pam Anderson VODKA TASTE TEST: • g N Photo By: olganydia 'M1i 11i l j i :" , 4 4 VC 1 Om ;9 ' `' jh " �; I tl Servings:8 d STAND BY YOUR TASTE, I STAND BY YOUR SMIRNDFF" j " Dessert Is individual molten chocolate cakes. They're simple and elegant, and they bake j �� � ., - i in under 10 minutes in a standard muffin pan. The best part about these little beauties is .YOURSELF > h't - ' w rTi'k that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans w ith batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature." 1 „ q 6 - f ( ( . ` 3 ' 1 ' e i INGREDIENTS: � -.41 , 1 +r , ( 1 cup unsalted butter or unsalted 8 extra -large paper muffin cups (or use margarine' regular paper muffin cups. which w ill 8 ounces semisweet chocolate chips, or make 12 cakes) r + u bars, cut into bite -size chunks 5 large eggs Garnish: '7 � ye' Q I: ,1', , i a 1/2 cup sugar 1 (6 ounce) container raspberries, barely rv� l ► �, ( Finch of salt moistened and rolled in about r!II` 1 1 I , 4 teaspoons flour (or matzo meal, ground 1/2 cup sugar right before serving 3 99�”' I r in a blender to a fine pow der) ` I *: l', I , / " R bf n 1. Melt butter and chocolate in a medium heat -proof bowl over a saucepan of simmering l 1$ y ' ICA' II €ry w ater; remove from heat. Beat eggs, sugar and salt w ith a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour 'I d or matzo meal until just combined. (Batter can be made a day ahead; return to room a l'wrmr V,9att rruT srarQ411 temperature an hour or so before baking.) Altrin. 0 MO elImnn ra nma :I . V g.) NISI ri detp7 uPoh I 2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. ( Line a standard -size puffin tin (1/2 cup capacity) w ith 8 extra -large muffin papers $ Ij (papers should extend above cups to facilitate removal). Spray muffin papers w ith ` vegetable cooking spray. Divide batter among muffin cups. (((k ''. 3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from j tin and set on a w ork surface. Put papers aw ay from cakes and transfer cakes to I dessert plates. I 4. Top each with sugared raspberries and serve immediately. I 1 ALL RIGHTS RESERVED 0 2010 Ailrecipes. Printed from Alirecipos. cam 5;25 I I II I 1 i 4 ................... .............«..«.....,..,, «..o .,_..«......- ...., ...........F.. —...,_ .........- .a».,._ ..„ allrecipes .com /... /Recipe.aspx ?Recipel... 1/1 Sweet and Spicy Baked Chicken INGREDIENTS: Chicken breasts cut into bite sized pieces 1/2 cup hot pepper jelly salt and pepper to taste 1 cup butter DIRECTIONS: 1 . To Prepare Chicken: Rinse chicken in cold water at Meat Prep Sink. Cut into bit sized pieces. 2. Preheat oven to 400 degrees F (200 degrees C). 3• Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately. 4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and place in chafing dish for serving. Same recipe can also be used with Pork. • 5/26/2010 http: / /allrecipes.com /Recipe - Tools /prin... Linguine with Creamy Alfredo Sauce aI Ire o es H _l t- I , - �w AN.: 9yl 4e. t ilk k i 7: u . )1 noit. ( IHf SfCRE71S SN',Id60M :, f 140- I� ik " pin4 &IYMfROUBApFNC17M' )I- ... a . • ,� }�i� ` 9'. Rated: * �N �Ih i iI FI 'i,�I � I II hII '�I l+il� z ,,^,=1 # • Submitted By: Campbell's Kitchen I �,,t , .'; k, , i " 1 1 SWANSONE IS THE , , ' r"v �.'' {k. Cook Time: 25 Minutes Ready In: 25 Minutes I ONLY CANNED . Servings:6 1 CHICKEN BROTH" i t d ' ^ I z . c� . WITH NO MSG ADDED ** You can really taste the garlic and Parmesan cheese flavors in this creamy pasta dish w hen the sauce is made with SN anson® Broth instead of cream" INGREDIENTS: ,' II 1/4 cup all- purpose flour 1/3 cup plain yogurt 1/4 teaspoon garlic powder 6 cups hot cooked linguine, cooked x 1/4 teaspoon ground black pepper w ithout salt mown o.wn 1 (14 ounce) can Sw anson® Chicken 6 tablespoons grated Parmesan cheese , ' , A, fi; ✓ al JIB Broth Chopped fresh parsley I 5« I 'Id' , I ^may. 4 DIRECTIONS: 1 yy 1. Mix flour, garlic powder and pepper in saucepan. Stir in broth until smooth. Cook and stir until mixture boils and thickens. Remove from heat. pr `i zil,yw 2. Stir in yogurt. Toss with pasta and 4 tablespoons cheese. Sprinkle w ith parsley and remaining cheese. ALL RICH I'S RESERVED C? 2010 Allrecipes.com Printed from Allreclpes. cam 5/26/2010 'Among matcrbranae.ln wpemlangs "A arra/ amoiDlt of glutamate Decor. naturally m yeast extract. I I i k allrecipes .cam /... /Recipe.aspx ?RecipeI... 1/1