i need to prepare a starter dish for a freinds birthday? sumthing different?

Mozzarella and Tomato Salad With Italian Basil Salad Dressing

Ingredients

# 450 g mozzarella cheese, sliced

# 450 g tomato, sliced

For the basil dressing

* 2 teaspoons lemon juice

* 2 teaspoons white grape vinegar

* 4 tablespoons salt

* 1/2 teaspoon pepper

* 2 tablespoons brown sugar

* 450 ml salad oil or olive oil

* 1 tablespoon fresh basil, chopped

Directions

1.

Combine the dressing ingredients and whisk well till combined.

2.

Arrange the slices of cheese and tomatoes on a plate.

3.

Pour a little of the dressing on the salad and garnish with basil leaves.

maybe a salad?

If you like a little spice and aren't calorie-consious:

(personally, I'd do the first half and then use an off the shelf green chile sauce for this time. Make the homemade green chile when you have a little more time.)

Green Chile Macaroni and Cheese

16 ounces dry elbow macaroni

8 ounces ricotta cheese

1 cup heavy cream

2 cloves garlic, chopped

Salt and pepper, to taste

1/2 cup parmesan cheese

1/2 cup mozzarella

1 large jalapeño pepper, minced

1/2 cup Green Chile Sauce (recipe follows)

1 tablespoon dried red pepper threads, for garnish

1 bunch parsley or cilantro, chopped, for garnish

Boil the macaroni until al dente and set aside.

Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the Parmesan, mozzarella, jalapeño, and Green Chile Sauce. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer wide soup bowls. Garnish with red pepper threads and parsley.

Serves 4

Green Chile Sauce

6 to 8 fresh tomatillos, husks removed

2 green jalapeño peppers, roasted, peeled, and seeded

1/2 bunch cilantro

1 cup onion, chopped

2 cloves garlic, peeled and chopped

Pinch salt

Lettuce leaf, for color

Place the tomatillos in a pot, cover with cold water, and bring to a boil. Drain immediately. If the cores of the tomatillos are large, remove them with a knife. Otherwise, put the tomatillos, jalapeños, cilantro, onion, garlic, salt, and lettuce leaf in a food processor and blend until smooth and green.

This recipe makes 1 cup of chile sauce.

Serves 8

I'm interpreting that what you mean by "starter" is more of an appetizer, or something to be served before the main dish comes. Here are some ideas:

1. Hot artichoke and crab dip with blue corn tortilla chips

2. Colossal Prawns with cocktail sauce and lemon

3. Shrimp salad on endive leaves

4. Cheese platter with: brie, Spanish manchego, gouda, sliced baguette and fresh globe grapes.

5. Shrimp cocktail over cream cheese with artisan crackers

6. Asparagas, grilled, wrapped in prosciutto

7. Bruschetta with artichoke tapenade

8. Spinach salad with chopped bacon, candied walnuts, ripe pears (sliced thin), feta cheese and a light french dressing.

9. Iceburg lettuce wedges with a blue cheese dressing and grape tomatos.

10. Lettuce wraps with: baby lettuce leaves filled with sliced roast pork, shredded carrots, bean sprouts, fresh mint leaves, cilantro, and a sweet chili dipping sauce.

11. Eggplant panini: Japanese eggplant, peeled and sliced very thin. Sprinkle with salt and let sweat for at least 1 hour. Rinse and pat dry. If slices are large, cut in half. Spread with a little dijon mustard and top with a thin slice of asiago cheese. Top with second slice of eggplant and place in panini sandwich maker, or broil in oven until cheese melts.

12. Baby tomatos stuffed with goat cheese

13. Bacon wrapped grilled shrimp skewers

14. Bacon Cream cheese pinwheels: Mix 5 slices chopped, cooked bacon with 1 8 oz package cream cheese, 3 T chopped green onion, 1/3 package Knorr vege soup mix, and 3 T sour cream. Take one can Pillsbury Crescent rolls and press edges together to seal. Roll slightly to create a rectangle. Spread with cream cheese mixture. Roll up jellyroll style and place in greased baking dish, seam side down. Score in 8 - 10 places. Bake until golden and puffed. Slice and serve.

Hope these help! Bon Appetite!

cajun baked eggplant=cut round= spice both sides with pepper and cajun spices and a little dehidrated onions= bake until almost crispy brown, cut into quarters and serve with a yogurt sauce or ranch dressing= there good either hot or cold= but if you are looking for something really easy, go to a drive thru=

CALIFORNIA ROLL STUFFED CHICKEN

4 boneless/skinless chicken breasts

1 ripe avocado sliced lengthwise into ¼” slices.

1 block of fat-free cream cheese

4 tsp garlic granules or powder

2 tbsp soy sauce

½ tbsp olive oil

*below items are optional

2 sheets of roasted nori seaweed

imitation crab flakes (or real crab flakes if you have access)

Preheat oven to 450F.

1. Use a glass casserole dish with a lid, preferably a medium sized one.

2. Coat the bottom of the dish with the olive oil.

3. Pound chicken breasts flat (or at least somewhat flat).

4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast.

5. Place ¼ of the block of cream cheese beside the avocado - and spread it across the chicken breast in the same direction as the avocado line.

6. Sprinkle 1 tsp garlic on each avocado and cream cheese line.

7. Drizzle ½ tbsp soy sauce on each chicken breast.

8.*add optional items* Break Nori sheets in half and place each half on top of each avocado and cream cheese line, place a thin row of crab flakes on the line if desired.

9. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling (this will keep the cream cheese from leaking out.

9.1 *you may want to utilize toothpicks to keep the chicken rolled up to your liking.

10. Place each “roll-up” in the casserole dish making sure they do not fall open.

11. Cover casserole dish.

12. Bake for 45 minutes or until chicken is cooked through.

*you may add soy sauce or teriyaki to your taste

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Pissaladiere Recipe

Ingredients:

• For Pastry:

• 3 Cup plain flour

• 180 gm Butter cut in cubes

• 1/2 Lemon, juice of

• 1 Pinch salt

• 6 tbsp Water

For Filling:

• 90 gm Canned anchovy fillets

• 1 Kg onions, thinly sliced

• 3/4 Cup pitted black olives

• 1/4 Cup olive oil

• 3 Ripe tomatoes, peeled and sliced

• 1/4 tsp Salt

• Pepper to taste

How to make Pissaladiere:

• To prepare the pastry, Sift the flour and salt into small bowl and massage in butter till the mixture resembles breadcrumbs.

• Add water and lemon juice to the flour mixture to form the dough.

• Turn on to a floured surface and knead lightly till soft.

• Wrap dough in the plastic wrap and chill for about 1 hour.

• Preheat the oven to 425 degrees F.

• Heat the oil in a big pan and cook onions gently without browning till they are almost a puree for about 40 minutes.

• Add salt and pepper to it.

• Roll out the pastry on a floured surface and make a big circle to line a slightly greased 30 cm pizza tray.

• ***** all over with a fork and bake in a preheated oven for about 10 minutes.

• Remove it from the oven and cover the pastry with the onions, pressing them down a bit.

• Now cover up the onions with the tomatoes, overlapping them.

• Drain the anchovies, reserving the oil, and cut each fillet in half lengthways.

• Create a lattice pattern of anchovy strips over the filling and decorate the holes in the lattice with halved black olives.

• Sprinkle tart with reserved anchovy oil and grind as much pepper over the top as desired.

• Reduce the oven to 375 degrees F and bake Pissaladiera about 15 minutes or till pastry is crisp and golden.

hmm u should make some jumbalia its rice and meat