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3
votes
1answer
11k views

How much prime rib should I plan per person?

I plan on cooking a prime rib for an upcoming dinner party for eight adults. I would like to have enough beef leftover to make a soup or stew. I plan on cooking the prime rib to medium rare. Is it ...
6
votes
5answers
39k views

How much turkey should I plan per person?

For the holidays, I plan to do a turkey, but I need to order in advance since the place I'm buying from is popular and usually sells out in pre-orders. Estimates of how much turkey to plan per person ...
1
vote
1answer
260 views

meal planning software with collaboration and sharing

Me and my wife are technophiles. We've had a fair amount of success organizing aspects of our life using RememberTheMilk for lists and google calendar for a shared calendar. Recently we've wanted to ...
1
vote
1answer
216 views

What dishes are paired with agnolini in Mantuan cuisine?

I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is famous for its "set meals". What are the ...
-2
votes
1answer
169 views

Creating meal plans [closed]

I really do not know where to place this question but since this is food related might as well post it here. I am currently making a web application regarding meal plans where the User will input his ...
1
vote
1answer
137 views

How to work around a fussy eater and limited use of the kitchen (and a small budget)? [closed]

So, I live in a flat on the side of my Fiancés parents house but we share their kitchen, and I dislike being in there for too long as I don't really get along with his parents - that's the limited use ...
5
votes
2answers
219 views

How to cook and plan meals when ingredients are not reliably available?

My wife and I have just moved to Mozambique Africa for her job. She works all day it's my job to do the cooking. I've never been much of a cook, but I could always follow a recipe and the results were ...
5
votes
4answers
302 views

How do I skip the planning and shopping?

I really enjoy cooking. I enjoy the creativity, the experimentation and trying new foods. I HATE the planning, list making & shopping. Is there any service or "technique" for avoiding ...
3
votes
1answer
2k views

How to judge quantity of fresh pasta dough per person

Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta ...
21
votes
11answers
3k views

What can I cook for Indian guests without trying to mimic Indian cuisine?

I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them. Last ...
0
votes
2answers
2k views

What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?

On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following. About a year ago I found this great recipe for Ostrich Fillet, which is basically flash fried in ...
1
vote
4answers
2k views

What are some appropriate accompaniments for satay?

I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it ...
7
votes
1answer
256 views

How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible? [closed]

I'm going on a 12 day hike with my boyfriend in a couple of months. We'll be at a mountain station that has limited supplies (e.g. meat) for sale every couple of days, but ideally I want to carry as ...
22
votes
12answers
2k views

How do we escape the cycle of bad college eating?

Mouseover text: And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have ...
3
votes
2answers
3k views

What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?

My wife has constant gastritis, and it hasn't been very responsive to medication. She's good about sticking to alkaline, non-acidic foods to keep it under control, but they're so low in calories she ...
0
votes
4answers
1k views

are there good breakfast options for phase one of the southbeach diet that don't include eggs? [closed]

The question is, besides egg dishes, what are good options for low carb, sugar free breakfasts? me and my misses are currently trying out the south beach diet. the first two weeks are low carb and ...
7
votes
4answers
855 views

Adolescent camping food menu [closed]

When camping with several teen boys that seem to be hungry all the time, what HEALTHY 5 ingredients or less, quickly prepared meal on an open fire can you suggest? One extra large cast iron dutch ...
3
votes
8answers
1k views

Meals to cook using a whole chicken

I recently started buying locally-grown chickens. When it comes to buying chicken this way, it seems my only option is to buy a whole chicken. Right now I only know one way to cook a whole chicken, ...
1
vote
3answers
174 views

Do popovers serves as the starch and the bread in a meal?

I found an interesting recipe for Roquefort popovers and wanted to serve along side of filet mignon and grilled lobster tail, with potatoes and salad. Should I leave out the potatoes?
3
votes
3answers
845 views

I need help to plan a Menu: 10 people, dinner with lovely friends at home

I am planning to prepare a menu for friends at home, on saturday. I need it to be easy, relatively fast and tasty. Following this rules (and being italian) I need: appetizer pasta second course ...
15
votes
1answer
1k views

From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?

In North America (i.e. U.S. and Canada), a typical supper progression is as follows: Appetizer (optional) Salad or Soup Main course (which is called "entree" -- in Europe, "entree" means starter) ...
1
vote
2answers
289 views

Adding Meat to Pasta Caprese

I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish. I also don't ...
11
votes
5answers
1k views

How to do English breakfast at home

I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). The best one was in the "Café ...