Tag Archives: recipes

Mediterranean Hummus Pinwheels

When you are making your holiday lists and checking them twice, make sure they include some pleasant recipes that are jocund and easy to prepare. Here is one of flavorful recipes which can be seasonal small bites snack to serve.


5 Mission Medium/Soft Taco Flour Tortillas

2 7-ounce packages prepared roasted garlic hummus

1 2 1/2-ounce package sundried tomatoes, finely diced

1 2 1/2-ounce package pine nuts, toasted

1 1/4 cups fresh baby spinach leaves

Mediterranean Hummus Pinwheels
Mediterranean Hummus Pinwheels


The first step that you have to do is to lay tortillas on a flat work surface and spread each evenly with 1/3 cup hummus. Then, sprinkle each evenly with 2 tablespoons sundried tomatoes and 1 tablespoon pine nuts. Top each evenly with 1/4 cup baby spinach in single layer. Begin at the bottom and roll forward into a cylinder, cover, and refrigerate for 2 hours on quality disposable tableware. Remove from refrigerator, slice each into 8 equal pinwheels, and serve each slice on quality bamboo tableware for more inviting servings.

Serve each slice of Mediterranean Hummus Pinwheels on bamboo dish
Serve each slice of Mediterranean Hummus Pinwheels on bamboo dish

Grilled Marinated Shrimp

Best for outdoor picnics.  Try this recipe for the whole family to enjoy.

Preparation Time: 30 mins  Cook Time: 10 mins Ready In: 2hrs 40 mins

Servings : 6

grilled marinated shrimp
grilled marinated shrimp



1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached



 In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

**Don’t forget to soak the skewers first before using to prevent it from burning.



Serve in a Bamboo Leaf Plate

Cornbread Stuffed Chicken

Real yummy stuffing, the whole family will enjoy.

Preparation Time: 1 hr   Cook Time: 2 hrs  Ready In: 3 hrs


 1 (9×9 inch) pan cornbread, cut into 1 inch cubes

1 1/4 teaspoons salt, divided

1 teaspoon ground black pepper, divided

Cornbread Stuffed Chicken
Cornbread Stuffed Chicken

1 1/2 teaspoons dried basil, divided

1 1/2 teaspoons dried parsley, divided

1 1/2 teaspoons dried sage, divided

1 teaspoon dried oregano, divided

1 cup chopped onion

1/2 cup fresh parsley, chopped

1/4 cup margarine, melted

4 egg yolks, lightly beaten

1 (15 ounce) container ricotta cheese

3/4 cup freshly grated Parmesan cheese

4 large russet potatoes, peeled and cubed

3 tablespoons olive oil, divided

1 (6 pound) whole chicken


 1.Preheat oven to 225 degrees F (110 degrees C).

2.Spread cornbread cubes out on a baking sheet. Sprinkle with 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon basil, 1/2 teaspoon dried parsley, 1 teaspoon sage and 1/2 teaspoon oregano. Toast cornbread mixture in preheated oven for 1 1/2 hours, stirring occasionally (do not crumble, but dry completely).

3.In a large bowl, toss cornbread with chopped onion, fresh parsley, melted margarine, egg yolks, ricotta cheese, and Parmesan cheese. Increase oven temperature to 400 degrees F (200 degrees C).

4.In a large bowl, toss potatoes with 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon dried parsley, 1/2 teaspoon sage, 1/2 teaspoon oregano and 2 tablespoons oil. Place in oiled roasting pan.

5.Fill chicken loosely with stuffing. If any is left over, put it in a greased baking dish. Brush with remaining 1 tablespoon olive oil. Cover, and bake for 1 hour, or until potatoes are tender. Reduce the heat to 350 degrees F.

6.Leave the lid off, and bake for another hour, or until juices run clear. Baste chicken with pan juices every 15 minutes. If you have a baking dish of stuffing, bake it in the oven the last 30 minutes. When chicken is done, reheat the potatoes.

Clasi Martini


Cinnamon sticks and a cherry are used as the antlers and reindeer nose on the edge of the glass for garnish!


  • 2 fluid ounces vodka
  • 1 fluid ounce hazelnut liqueur, such as Frangelico
  • 1 fluid ounce coconut flavored rum
  • 1 fluid ounce half-and-half cream
  • 2 (4 inch) cinnamon sticks
  • 1 maraschino cherry


  1. Pour the vodka, hazelnut liqueur, rum, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass; garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.
aperitif cocktail glassClasi Martini recipe are quite strong for kids but elders will them. Take a shot of this great recipe on disposable glasses or any plastic champagne glass. Both are nice idea for this recipe but you can use any as long as premium tableware.

Apricot Glazed Carrots Recipe

apricot glazed carrots

Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.


  • 2 pounds carrots, peeled and diagonally sliced
  • 3 tablespoons butter, melted
  • 1/3 cup apricot preserves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 2 teaspoons fresh lemon juice
  • chopped fresh parsley for garnish


  1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
  2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Perfect vegetable dish for the holidays season. Served in a white tableware or your favorite clear plastic plates. Don’t forget to bring the best bamboo picks you have.
white mini handled plate
Upscale your Apricot Glazed Carrots recipe with these elegant white mini handled plate.

Delicious Chicken Noodle Soup

delicious chicken noodle soup

A wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.


  • 3 tablespoons vegetable oil
  • 2 onions, diced
  • 6 stalks celery, diced
  • 6 carrot, diced
  • 3/4 tablespoon chopped fresh rosemary
  • 3/4 tablespoon chopped fresh tarragon
  • 3/4 tablespoon chopped fresh thyme
  • 3/4 tablespoon chopped Italian flat leaf parsley
  • 4 quarts low-fat, low sodium chicken broth
  • 3 1/2 cups cubed skinless, boneless chicken breast meat
  • 1 (16 ounce) package egg noodles
  • salt and pepper to taste


  1. In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
  2. Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
  3. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
This recipe was the perfect blend of herbs. Add bread of your choice. These Delicious Noodle Soup recipe are best served on plastic cups, clear plastic plates or any premium tableware.
seagreen plastic modern plate
Love soup? This seagreen plastic modern plate will be perfect for your favorite soup.

Cherry Cheesecake



125g digestive biscuits

75g soft butter

300g cream cheese

60g icing sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

250ml double cream

1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread



1.Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.

2.Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.

3.Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

4.Lightly whip the double cream, and then fold it into the cream cheese mixture.

5.Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

6.When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

Serves: 6-8


Apple Walnut Salad with Cranberry Vinaigrette

Apple wallnut salad recipe

This is a great salad to serve for any autumn meal. Recommended for all ages.


  • 1/2 cup chopped walnuts
  • 1/4 cup cranberries
  • 1/4 cup balsamic vinegar
  • 1 cup red onion, chopped
  • 1 tablespoon white sugar
  • 1 tablespoon Dijon-style prepared mustard
  • 1 cup vegetable oil
  • salt and pepper to taste
  • 10 cups mixed salad greens, rinsed and dried
  • 2 Red Delicious apples, cored and thinly sliced


  1. Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  2. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
  3. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Fabulous salad you can served for Thanksgiving dinner. Delicious salad recipe and tasty dressing. Always remember to serve this on clear disposable plate or any other premium tableware. You can also buy tableware of your choice.
plastic seagreen plate
Have you you tried this seagreen plastic plate for you favorite salad recipe?

Faux Jerk Chicken

1/3 cup olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoons lime juice
1 tablespoon white sugar
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon ground cayenne pepper
1 scotch bonnet chile pepper, minced
1/4 cup minced green onions with tops
2 cloves garlic, minced
4 skinless, boneless chicken breast halves

1.  In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.

2.  Preheat the grill for high heat.
3.  Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Good for 4 servings.  Best served with wine.

Sweet Potatoes Plus Sausage and Peppers

Sweet Potatoes recipe with sausage and peppers

This Sweet Potatoes Plus Sausage and Peppers recipe is best to serve as main dish.


  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon vegetable oil
  • 1/2 pound bulk Italian sausage
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) jar chunky salsa
  • 1 teaspoon ground cumin
  • salt and pepper, to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
  2. Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
  3. Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
  4. Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.
A very great recipe, a combination of meat and vegetable plus a spicy flavoring peppers. Your family will love this recipe, specially when served in le fleur plastic cups, accompanied with disposable forks and disposable knifes.
black le fleur cup
Served this Sweet Potatoes recipe on this very elegant flower-shape black le fleur cup.