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Dinner Party

An occasional dinner party with friends and family strengthens bonds and keeps connections open in human relationships. Dinner parties, however, can also be vehicles of creativity and fun! They are the adult equivalent of playtime when work has ended and socialization begins. Celebrate your dinner parties with murder mystery games and adult-oriented themes. Find articles about dinner party planning tips and ideas at DayCelebration!

Dinner Party Articles

Dinner Party | Dinner Party 2 | Dinner Party 3 | Dinner Party Dress | Dinner Party DVD Titles and DVD Games | Dinner Party Favor | Dinner Party Game | Dinner Party Idea | Dinner Party Invitation | Dinner Party Menu | Dinner Party Movie | Dinner Party Recipe | Dinner Party Theme Ideas | Easy Dinner Party Set-up | Easy Dinner Party Recipe | Italian Dinner Party | How To Write and Host A Murder Mystery Dinner Party - Part 1 | How To Write and Host A Murder Mystery Dinner Party - Part 2 | How To Write and Host A Murder Mystery Dinner Party - Part 3 | Dinner Party Table Setting

Dinner Party Recipe

Top Dinner Party Recipe Pleasers

dinner party recipeGoat Cheese, Radish, and Dried Cranberry Salad
Serves: 4
Time: 5 minutes

1/3 cup slated peanuts
1/2 cup dried cranberries
3 cups radishes cut into 6 wedges each (about a 1-pound bag)
1/2 cup celery leaves
8 ounces fresh goat cheese, crumbled
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

In a large bowl, toss the peanuts, dried cranberries, radishes, celery leaves, and goat cheese with the olive oil; be careful not to mash the goat cheese into the salad. Season with salt and pepper, and serve.

Reprinted from Rocco's 5 Minute Flavor by Rocco DiSpirito. Published by Scriber, copyright © 2005.

dinner party recipeSweet Corn and Vegetable Chowder
Serves: 4
Time: 60 minutes

About 24 fresh ears corn, shucked
1 Yukon Gold potato
1/2 split vanilla bean, or 1/8 teaspoon pure vanilla extract
2 pounds fresh or frozen edamame, fava, or lima beans (about 1 cup shelled)
1/2 cup shredded spinach, sorrel, or arugula
1 to 2 tablespoons water
1 tablespoon julienned lemon zest
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste

Preheat the oven to 450°F. Place 2 ears of corn directly on the oven rack and roast, turning occasionally, until golden brown, 20 to 25 minutes. Remove from the oven and let cool. When cool, cut the roasted corn kernels off the cob. You should have about 1 1/2 cups.

Meanwhile, cook the potato in salted boiling water until tender in the center when pierced, 20 to 25 minutes. Drain and let cool to the touch. Slip off the skin and cut the potato into 1/4-inch dice.

With a large, sharp knife, cut the kernels off the remaining ears of corn. Run the kernels through a vegetable juicer. You should have about 4 cups of juice. Combine the corn juice and the vanilla bean in a medium nonreactive saucepan. Bring to a simmer over medium-low heat, stirring constantly so the liquid doesn't curdle. The natural starch in the juice will thicken it to a sauce consistency. The degree of thickness will depend on the amount of starch in the corn. If the soup is too thick, thin it with a little water or lemon juice. Remove from the heat. Fish out the vanilla bean and, with the tip of a small knife, scrape the seeds from the bean into the soup; discard the pod. If the soup appears a little broken, don't worry. Blend the soup in a blender at medium speed for a silky-smooth consistency. Return the soup to the pot.

Put the roasted corn kernels, beans, and potato in a medium sauté pan or skillet with the water. Bring to a simmer over a medium heat and season with salt and pepper. Simmer for a few minutes until the vegetables are hot. Pour off the water and add the vegetables to the soup. Stir in the shredded spinach or other greens, lemon zest, lemon juice, salt, and pepper.

Excerpted from Taste: Pure and Simple by Michel Nischan with Mary Goodbody. Copyright © 2003, Chronicle Books.

Find more top dinner party pleasers at [the nest] Dinner Party Recipe Index

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