Friday, July 29, 2011

Zahcarys and Savannah Catering Offer Recipes for a Large Party

East Meadow Shopping Center   (516) 794-9770
If you are planning an event for the first time or you plan many events throughout the year, the main goals are always the same. You must make sure every detail is attended to and of course you want everything to turn out better than you had expected. You also want the guests to be so happy and delighted that they will always have a fond memory to carry away with them.

Zacharys & Savannah Catering now offer some of the best party recipes to all of our blog viewers:
 Start with
1-1/2 lb. hamburger
1 teaspoon salt
1 cup water
3 tablespoon minced onions
1 teaspoon black pepper
Mix, let stand in refrigerator one hour or more then cook till done in a fry pan, Next  stir in the *sauce (see below,) simmer all for 10-15 minutes.
2 tablespoon Worcestershire sauce
1 cup Catsup
2 tablespoon 7up Cola. *Do not add extra.
2 teaspoon vinegar
Add in cooked tapioca including the liquid after boiling 2 teaspoons Kraft Minute Tapioca in ½ cup water 

Combine and mix everything together before adding to meat.

When cooked, spoon some mixture over the bottom half of a hamburger bun and cover with the top bun.
Serve with a pickle and potato chips.
Creamy Stuffed Deviled Eggs.
The word  "deviled" is in reference to 
fiery spices however these are not spicy hot.
12 Hard boiled eggs
1/2 cup mayonnaise  
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
One pinch white pepper,
4 or 5 tablespoon juice from a sweet pickle jar (only use enough to get the mixture to look like creamy peanut butter at room temperature.)

Perfect Hard Boiled Eggs
Green outer line around outside of yoke and cracked shells indicate heat was too high, over-boiled eggs have a strong odor and will effect taste. How to cook  perfect hard boiled eggs. 

Deviled Egg Directions
Cut the eggs in half, lengthways, carefully remove the yokes and put them in a bowl. Add all the ingredients to the yokes, mix well until you have a smooth paste (like room temperature creamy peanut butter) Add more small amounts of pickle juice to thin if needed.

Fill each egg whites shell halves, heap them full with the yolk mixture with a spoon or fill a "baggie" with the mixture, scissor snip off a bottom corner on bag and squeeze out mixture. 

Garnish with a little paprika. Chill well before serving.
Serves 12

* Foods, such as garlic, horseradish, cheese, chutney, capers, salsa, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood could also be added in the ingredients.
mmm...What else could be better then this?
Sauce ingredients
1/3 cup red burgundy (your choice) drinking wine
1-1/2 cup thinly sliced button mushrooms
4 tablespoons minced onions  
2 clove garlic, crushed  
1/4  teaspoon salt  
2 teaspoon lemon juice  
1 teaspoon Worcestershire sauce
1 tablespoon light soy sauce  
2 sticks butter or margarine
3  tablespoons dried parsley flakes 

Sauce Method
In a large enough fry pan, heat pan just under medium heat, pour in the wine (it should sizzle) and heat it until it evaporates leaving only the residue then add and melt the butter; brush melted butter on one side of each cut tenderloin then set them aside. Using the same heat, add the mushrooms, onion, garlic, salt, lemon juice and Worcestershire and soy sauce to the remaining butter in the fry pan, stir often and cook until mushrooms are tender then stir in parsley; keep sauce warm. 

Steak Method
You will need 1-1/2  lb beef tenderloin, cut into 8 slices. You could also use less expensive steak meat like; Rib eye, Flank (London Broil), Sirloin.
Preheat oven broiler placing oven rack one notch above the middle. Broil steaks  4-/½ minutes on each side or less, no more then medium doneness. * Note: When broiling it is very important to leave the oven-door cracked open or meat will not broil properly, it will bake, get tough and dry out. Cooking on an outside grill is optional. Serve with mushroom-butter sauce to spoon over steaks and/or mashed potatoes.
Serves 4

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