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Flo's delicious stuffed roast chicken recipe

Flo's delicious stuffed roast chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Roast chicken

This recipe is based on my mum's stuffed chicken as well as Christmas turkey but I have changed it a bit to fit my own tastes and likes! If you like you can also use chestnuts or pine nuts too!


Stockholms, Sweden

2 people made this

IngredientsServes: 6

  • 1 whole (2 to 3kg) chicken (or turkey)
  • liquid margarine to season chicken
  • For the stuffing
  • oil for frying
  • 1 large onion, chopped finely
  • 8 white mushrooms, chopped
  • 8 chicken livers, chopped finely
  • 8 rashers bacon, chopped finely
  • 2 to 3 garlic cloves, crushed
  • salt and freshly ground black pepper to taste
  • paprika to taste
  • 1 glass white wine
  • 1 vegetable or chicken stock cube, disolved in 475ml water
  • fresh or dried thyme to taste
  • fresh or dried parsley to taste
  • 280g bulgur wheat, washed and drained
  • juice from 1 lemon

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. In a hot frying pan, fry onion in a bit of oil over medium heat for about 3 minutes. Then add the mushrooms, chicken livers, bacon and garlic and fry for 5 more minutes.
  2. Add your salt, black pepper, paprika according to liking and give it a stir.
  3. Add the drained bulgur wheat, give it a good stir with all the other ingredients, increase the heat and add lemon and wine. When it's absorbed add the stock and your thyme and parsley.
  4. Take the stuffing off the heat and let it cool before you stuff it into the chicken or turkey.
  5. Place chicken or turkey in a roasting tin. Season the outside of the chicken or turkey with salt and pepper and when the stuffing has cooled stuff it in using either your hands or a spoon. Close it up with skewers or tie it with some string. Cover the outside of the bird with margarine or butter.
  6. Cover with foil and cook covered in preheated oven at 200 C / Gas 6 for the first 1 to 1 1/2 hours (depending on the weight of the chicken or the turkey), then reduce heat to 180 C / Gas 4. Uncover it for the last hour of cooking so it gets brown and yummy. Cook for 1 hour per every kilogram.

Tips

Depending on the size of your bird you can either reduce or increase the amount of ingredients. I usually use a 2kg chicken and cook it for a little more than 2 hours, so if you need to estimate make it 1 hour cooking for every kilo your poultry is!
The ingredients make extra stuffing since we love to have it the next day as lunch! If the stuffing is too much, put it in another oven dish, add a little water or wine to it, cover and cook in the oven for 30 to 45 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

My god Flo, u r an amazing cook lol. I LUV this dish! I JUST LUV IT!-13 Apr 2013


Flo's delicious stuffed roast chicken recipe - Recipes

This Skillet Lasagna is an easier and faster way to make lasagna than the traditional way all in one skillet. Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Use either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • 6 Servings


Flo's Checkerboard Kitchen Meals

What Different Types of Holiday Meals Are There?

Regardless of the type of holiday celebration, Sam's Club has everything you need to make delicious holiday recipes. Whether you're feeding the family or planning a holiday party for the entire office, we have holiday foods to please even the pickiest of palates.

And it doesn't matter what type of cook you are. SamsClub.com has all the groceries and ingredients for the person who enjoys pulling out the crockpot and creating Christmas recipes from scratch. But we also offer one-stop shopping for the busy professional who just wants the best prepared holiday meals.

We've created this buying guide to help you sort through all the options available at Sam's Club and create a delicious menu for any holiday celebration.

What premade meal should I buy for Thanksgiving?

Sam's Club has a wide variety of premade meals to serve for a bountiful Thanksgiving feast.

For the main dish try our delicious take and bake sliced turkey and creamy scalloped potatoes with four servings. If you prefer beef, take home a Sam's Club Exclusive: pot roast with gravy, so tender your family will think it simmered in the slow cooker all day. Pair the pot roast with scalloped or mashed potatoes. Both sides are available in-store or on SamsClub.com.

Other side dishes to add to a Thanksgiving holiday meal:

  • Brussel sprouts
  • Baked sweet potatoes
  • Creamy mac and cheese
  • Green beans
  • Cranberry sauce
  • Cornbread

No holiday meal is complete without an all-time classic: green bean casserole. Although not premade, it's so simple to make. And you can find every ingredient you need&mdashthere are only four (green beans, cream of mushroom soup, French's crispy fried onions, and milk)&mdashat a Sam's Club near you.

Make sure to check out our Christmas menu below for a list of desserts to finish off the perfect Thanksgiving meal.

What premade meal should I buy for Christmas?

Christmas dinner is a special occasion. Who wants to spend the entire day cooking when you could be enjoying time with family and friends? The perfect low-fuss holiday meal will go off without a hitch with a little help from Sam's Club.

Christmas is an all-day event so start things off right with some light and tasty appetizers. Guests can help themselves to a fruit and cheese party tray gourmet veggie tray, or a savory antipasto platter.

Does your crowd like turkey or prefer ham?

With Sam's Club member-only prices you can choose turkey and ham for the main dish. Our oven-roasted turkey breast means no more fighting over white meat. And a boneless double glazed ham makes serving a cinch. Simply warm and serve (it's already spiral sliced for you).

Guests can pile their plates high with traditional side dishes. Thanks to Sam's Club exclusive members-only prices, you can offer a true gourmet spread:

  • Yukon Gold mashed potatoes
  • Homestyle gravy
  • Heat and serve scalloped potatoes
  • Simple-prep stuffing (Stove Top or Pepperidge Farm)
  • Tender asparagus
  • Super sweet corn
  • Heart-healthy yams
  • Warm and serve dinner rolls

With a feast like that, who has room for dessert?

Hopefully, everyone because the choices are amazing! We carry all the classic holiday pies such as pumpkin pie, sweet potato pie, apple pie, and pecan pie. Plus an assortment of less traditional, but still delicious desserts. Think brownies, cheesecake, chocolate silk cake, or our best-selling Kentucky Woods bourbon barrel cake.

What premade meal should I buy for my office party?

So, you've been tasked with coordinating the holiday office party. The first question that popped into your head: Where's the best place to find simply prepared holiday meals near me? The answer: your local Sam's Club. We have what you need.

The trend for office parties is to get away from catered, assigned-seating holiday dinners. Today's employees want an informal, relaxed setting where they're free to mingle, network, and socialize&mdashall while enjoying quality fare. Think small plate and finger foods, including several vegetarian options.

It's easy to feed a large group with Sam's Club party trays. Members-only prices help you stay within budget while presenting a variety of choices. Plan the holiday meal coworkers or employees will appreciate and enjoy.

Pinwheel Wraps (40-count): These savory wraps include 20 buffalo chicken and 20 sun-dried tomato with turkey.

Croissant Sandwiches (9 large sandwiches): Light and airy croissants filled with Sam's Club's signature chicken salad.

Hormel Party Pack: Over 2.5 lbs of pepperoni, salami, cheese, and crackers.

Artisan Wrap Tray: Approximately three dozen pieces of fresh mozzarella rolled in Italian pepperoni, prosciutto, and soppressata.

Fruit and Cheese Tray (serves 15 to 20): An assortment of fresh grapes (red and green) and strawberries, paired with cheddar and Colby jack cheese cubes.

Gourmet Veggie Tray (serves 16 ) : Fresh, crisp, raw vegetables with ranch dip.

Assorted Fruit Trays: 6 lbs of sweet seasonal fruit.

Shrimp Platter (2 lbs): Peeled cocktail shrimp with zesty cocktail sauce included.

Mediterranean Tapas Platter (4.3 lbs): Seven savory antipasto delicacies such as olives, marinated artichokes, cubed feta, and peppadew peppers stuffed with garlic herb cream cheese.

Deluxe Sushi Party Tray (36 pcs): Fresh-made sushi featuring five sushi roll varieties&mdashspicy California, California crunch, tempura shrimp, nigiri, and California rolls.

Create a dessert table that's both simple and seductive when these Sam's Club exclusives:

  • Mini cheesecakes (63 count)
  • Decadent brownies (20 count)
  • Christmas cookies (84 count)
  • Moist loaf cakes (21 count)
  • Customizable cupcakes (30 count)

Of course, when feeding a crowd it's important to be aware of dietary restrictions. In consideration of possible allergies, keep ingredient labels attached to party platters.

FAQ: What to Consider When Buying a Premade Holiday Meal

How many people do premade meals serve?

Most premade holiday meals offer four to eight servings per container (based on recommended serving size).

How many people do party platters feed?

Party platters are made to serve a large crowd. Each tray varies, depending on the food-type, but on average serves 15-20.

Do I need to preorder party platters?

Yes. We recommend ordering at least 24 hours in advance.

How long do premade holiday meals last?

Many premade meals can be frozen. Meals labeled "refrigerate only" can be purchased five to seven days in advance. Read package labels for specific storage recommendations.

Party platters that are not vacuum sealed should be served within two to three days of purchase. Consume all sushi within 24 hours of purchase.


Mr. Food's Favorite Recipes

( 18 Votes)

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Share This Recipe

There is no denying Art's love for food, and while his list of favorite recipes could go on for days, we picked the ones that were closest to his heart. Art loved sharing his recipes with you as much as you love making them and all of us in the Mr. Food Test Kitchen promise to keep his legacy alive and continue to bring you quick and easy recipes that Art would be proud of.

What to Do

From a timeless classic like baked ziti to his favorite Russian salad dressing, you can continue to make Mr. Food's favorite recipes any night of the week.

Please take a moment and share with us your favorite Mr. Food recipes and memories on our Memorial page.

Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

would like the crescent roll breakfast recipie. Where is it very tiring looking at what I don't want Thank you

Carl Do you remember any of the other ingredients? Was it a casserole type dish or just crescents themselves or stuffed. Be glad to try and help with a little more info.

My most favorite recipe of Mr. Food's was his Garden Pasta Salad. It is so easy to make but to eat. oooh it's so good. :)

I was never able to see Mr. Food on television, but I have been subscribed to this recipe site for many years. It is definitely my "go to" for party and family dinners. From his choice of fav foods, he must have been a really "down to earth" kind of man. We will miss him, but I am sure that his staff knew his thoughts on good food and will carry on his work. bringing good food and life lessons to his subscribers. Sympathy to his family and staff.

WE WILL ALWAYS LOVE MR.FOOD, THANK YOU SO MUCH FOR KEEPING HIM ALIVE WITH WONDERFUL MEMORIES OF THE FOOD HE LOVED. AND THANK YOU FOR CONTINUING ON AND ALLOWING US TO BE PART OF IT. THANK YOU HOWARD AND THE TEST KITCHEN, ART IS SMILING DOWN FROM HEAVEN

God Bless Mr. Ginsburg. My sympathy to his family and staff and friends. He will be greatly missed. Thank you for keeping his web site up and running.

I loved Mr. Food's recipes and his happy disposition. My sympathy to family, friends and staff. God Bless You. apples67

Mr. Food was one of my daily person that I watched on TV Sorry to hear of his passing I love to use his recipes they helped and made things simple truley be missed glad someone is keeping his show going Thanks.

I used to watch MR. FOOD daily on the news. He helped me make my cooking better and easier. My thoughts and prayers go out to his family and staff. He will truly be missed. Thanks for keeping his website going.

Only ninety seconds and Mr food could pack so much in so little time but, Art always had time for Ohh it's soo good! Art came on during our local evening news and he was such a happy bubbly fella, always made me stop whatever i was doing to watch and jot down his great recipes& ideas,he also always made me smile even if the news was bad .. His food and recipes were always tasty easy and family worthy He was a generous giving man ..Miss you Mr. Food there will never be another!

My favorite recipe is his Prime Rib recipe with horseradish sauce.I make it every Xmas and on special occasions.Everyboby asks for this recipie.Its "Oh so good" RIP Mr Food

I searched for this recipe and didn't come up with it. Would you please send it to me: [email protected] Thanks, T

PRIME RIB 09/04/2003 6 to 8 servings One 4- to 4 1/2-pound boneless beef rib eye roast 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons salt 2 teaspoons black pepper 1. Preheat the oven to 350 degrees. Place the meat fat side up on a rack in a large roasting pan. 2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper mix well and rub over the surface of the roast. 3. Roast for 1-1/2 to 1-3/4 hours, or until a meat thermometer inserted in the center reaches 140 degrees for medium-rare, or until desired doneness beyond that. 4. Remove the meat to a cutting board and let stand for 15 to 20 minutes slice across the grain into thick slices, and serve. SERVING SUGGESTIONS: For a quick horseradish sauce, combine 1/2 cup mayonnaise, 1/3 cup drained prepared white horseradish, 1 teaspoon lemon juice, and 1/4 teaspoon white pepper in a small bowl. Mix well, cover, and chill for at least 30 minutes. To serve this au jus, simply warm the pan drippings with some canned beef broth and, if you'd like, a bit of red wine. "OOH IT'S SO GOOD!!"

Mr Food ment so much to me :)) I have tons and tons of his recipes, he has helped me to better my cooking :)) The hardest thing for is has been to measure stuff lol. I am a taster. :)) I have a new daughter in law, that does not know how to cook, so I have been sending her e-books from Mr. Food, etc. Thank You sooooooooooooooooo very much for keeping the site open. I will always follow the site .

After moving back into my home area I was so glad to find Mr Food on the non news! I remember seeing him when I first got married and my mother got me one of his cookbooks! I will always remember " Oooh its so Good!" I for one will miss him very much! Thank you for keeping him and the website open! I am a very loyal fan!

I also will miss Mr. Food. I have been watching him for over 24 years. As a young bride he helped me find delicious recipes that we easy to prepare and through the years he provided more interesting and hearty recipes for my family to enjoy. Thank you my friend. RIP

Wow. my thoughts go out to the family. never met him, yet felt as if he were my best friend thru food. My Mom got me started watching him every day @ lunch.

I will miss Mr. Food. I wish I could hear him say Oh it is soooo good one more time. Please continue his work for his fans. I won't forget.

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Mr. Food's Favorite Recipes

( 18 Votes)

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My Notes

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

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Share This Recipe

There is no denying Art's love for food, and while his list of favorite recipes could go on for days, we picked the ones that were closest to his heart. Art loved sharing his recipes with you as much as you love making them and all of us in the Mr. Food Test Kitchen promise to keep his legacy alive and continue to bring you quick and easy recipes that Art would be proud of.

What to Do

From a timeless classic like baked ziti to his favorite Russian salad dressing, you can continue to make Mr. Food's favorite recipes any night of the week.

Please take a moment and share with us your favorite Mr. Food recipes and memories on our Memorial page.

Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

would like the crescent roll breakfast recipie. Where is it very tiring looking at what I don't want Thank you

Carl Do you remember any of the other ingredients? Was it a casserole type dish or just crescents themselves or stuffed. Be glad to try and help with a little more info.

My most favorite recipe of Mr. Food's was his Garden Pasta Salad. It is so easy to make but to eat. oooh it's so good. :)

I was never able to see Mr. Food on television, but I have been subscribed to this recipe site for many years. It is definitely my "go to" for party and family dinners. From his choice of fav foods, he must have been a really "down to earth" kind of man. We will miss him, but I am sure that his staff knew his thoughts on good food and will carry on his work. bringing good food and life lessons to his subscribers. Sympathy to his family and staff.

WE WILL ALWAYS LOVE MR.FOOD, THANK YOU SO MUCH FOR KEEPING HIM ALIVE WITH WONDERFUL MEMORIES OF THE FOOD HE LOVED. AND THANK YOU FOR CONTINUING ON AND ALLOWING US TO BE PART OF IT. THANK YOU HOWARD AND THE TEST KITCHEN, ART IS SMILING DOWN FROM HEAVEN

God Bless Mr. Ginsburg. My sympathy to his family and staff and friends. He will be greatly missed. Thank you for keeping his web site up and running.

I loved Mr. Food's recipes and his happy disposition. My sympathy to family, friends and staff. God Bless You. apples67

Mr. Food was one of my daily person that I watched on TV Sorry to hear of his passing I love to use his recipes they helped and made things simple truley be missed glad someone is keeping his show going Thanks.

I used to watch MR. FOOD daily on the news. He helped me make my cooking better and easier. My thoughts and prayers go out to his family and staff. He will truly be missed. Thanks for keeping his website going.

Only ninety seconds and Mr food could pack so much in so little time but, Art always had time for Ohh it's soo good! Art came on during our local evening news and he was such a happy bubbly fella, always made me stop whatever i was doing to watch and jot down his great recipes& ideas,he also always made me smile even if the news was bad .. His food and recipes were always tasty easy and family worthy He was a generous giving man ..Miss you Mr. Food there will never be another!

My favorite recipe is his Prime Rib recipe with horseradish sauce.I make it every Xmas and on special occasions.Everyboby asks for this recipie.Its "Oh so good" RIP Mr Food

I searched for this recipe and didn't come up with it. Would you please send it to me: [email protected] Thanks, T

PRIME RIB 09/04/2003 6 to 8 servings One 4- to 4 1/2-pound boneless beef rib eye roast 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons salt 2 teaspoons black pepper 1. Preheat the oven to 350 degrees. Place the meat fat side up on a rack in a large roasting pan. 2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper mix well and rub over the surface of the roast. 3. Roast for 1-1/2 to 1-3/4 hours, or until a meat thermometer inserted in the center reaches 140 degrees for medium-rare, or until desired doneness beyond that. 4. Remove the meat to a cutting board and let stand for 15 to 20 minutes slice across the grain into thick slices, and serve. SERVING SUGGESTIONS: For a quick horseradish sauce, combine 1/2 cup mayonnaise, 1/3 cup drained prepared white horseradish, 1 teaspoon lemon juice, and 1/4 teaspoon white pepper in a small bowl. Mix well, cover, and chill for at least 30 minutes. To serve this au jus, simply warm the pan drippings with some canned beef broth and, if you'd like, a bit of red wine. "OOH IT'S SO GOOD!!"

Mr Food ment so much to me :)) I have tons and tons of his recipes, he has helped me to better my cooking :)) The hardest thing for is has been to measure stuff lol. I am a taster. :)) I have a new daughter in law, that does not know how to cook, so I have been sending her e-books from Mr. Food, etc. Thank You sooooooooooooooooo very much for keeping the site open. I will always follow the site .

After moving back into my home area I was so glad to find Mr Food on the non news! I remember seeing him when I first got married and my mother got me one of his cookbooks! I will always remember " Oooh its so Good!" I for one will miss him very much! Thank you for keeping him and the website open! I am a very loyal fan!

I also will miss Mr. Food. I have been watching him for over 24 years. As a young bride he helped me find delicious recipes that we easy to prepare and through the years he provided more interesting and hearty recipes for my family to enjoy. Thank you my friend. RIP

Wow. my thoughts go out to the family. never met him, yet felt as if he were my best friend thru food. My Mom got me started watching him every day @ lunch.

I will miss Mr. Food. I wish I could hear him say Oh it is soooo good one more time. Please continue his work for his fans. I won't forget.

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.


Meals

What Different Types of Holiday Meals Are There?

Regardless of the type of holiday celebration, Sam's Club has everything you need to make delicious holiday recipes. Whether you're feeding the family or planning a holiday party for the entire office, we have holiday foods to please even the pickiest of palates.

And it doesn't matter what type of cook you are. SamsClub.com has all the groceries and ingredients for the person who enjoys pulling out the crockpot and creating Christmas recipes from scratch. But we also offer one-stop shopping for the busy professional who just wants the best prepared holiday meals.

We've created this buying guide to help you sort through all the options available at Sam's Club and create a delicious menu for any holiday celebration.

What premade meal should I buy for Thanksgiving?

Sam's Club has a wide variety of premade meals to serve for a bountiful Thanksgiving feast.

For the main dish try our delicious take and bake sliced turkey and creamy scalloped potatoes with four servings. If you prefer beef, take home a Sam's Club Exclusive: pot roast with gravy, so tender your family will think it simmered in the slow cooker all day. Pair the pot roast with scalloped or mashed potatoes. Both sides are available in-store or on SamsClub.com.

Other side dishes to add to a Thanksgiving holiday meal:

  • Brussel sprouts
  • Baked sweet potatoes
  • Creamy mac and cheese
  • Green beans
  • Cranberry sauce
  • Cornbread

No holiday meal is complete without an all-time classic: green bean casserole. Although not premade, it's so simple to make. And you can find every ingredient you need&mdashthere are only four (green beans, cream of mushroom soup, French's crispy fried onions, and milk)&mdashat a Sam's Club near you.

Make sure to check out our Christmas menu below for a list of desserts to finish off the perfect Thanksgiving meal.

What premade meal should I buy for Christmas?

Christmas dinner is a special occasion. Who wants to spend the entire day cooking when you could be enjoying time with family and friends? The perfect low-fuss holiday meal will go off without a hitch with a little help from Sam's Club.

Christmas is an all-day event so start things off right with some light and tasty appetizers. Guests can help themselves to a fruit and cheese party tray gourmet veggie tray, or a savory antipasto platter.

Does your crowd like turkey or prefer ham?

With Sam's Club member-only prices you can choose turkey and ham for the main dish. Our oven-roasted turkey breast means no more fighting over white meat. And a boneless double glazed ham makes serving a cinch. Simply warm and serve (it's already spiral sliced for you).

Guests can pile their plates high with traditional side dishes. Thanks to Sam's Club exclusive members-only prices, you can offer a true gourmet spread:

  • Yukon Gold mashed potatoes
  • Homestyle gravy
  • Heat and serve scalloped potatoes
  • Simple-prep stuffing (Stove Top or Pepperidge Farm)
  • Tender asparagus
  • Super sweet corn
  • Heart-healthy yams
  • Warm and serve dinner rolls

With a feast like that, who has room for dessert?

Hopefully, everyone because the choices are amazing! We carry all the classic holiday pies such as pumpkin pie, sweet potato pie, apple pie, and pecan pie. Plus an assortment of less traditional, but still delicious desserts. Think brownies, cheesecake, chocolate silk cake, or our best-selling Kentucky Woods bourbon barrel cake.

What premade meal should I buy for my office party?

So, you've been tasked with coordinating the holiday office party. The first question that popped into your head: Where's the best place to find simply prepared holiday meals near me? The answer: your local Sam's Club. We have what you need.

The trend for office parties is to get away from catered, assigned-seating holiday dinners. Today's employees want an informal, relaxed setting where they're free to mingle, network, and socialize&mdashall while enjoying quality fare. Think small plate and finger foods, including several vegetarian options.

It's easy to feed a large group with Sam's Club party trays. Members-only prices help you stay within budget while presenting a variety of choices. Plan the holiday meal coworkers or employees will appreciate and enjoy.

Pinwheel Wraps (40-count): These savory wraps include 20 buffalo chicken and 20 sun-dried tomato with turkey.

Croissant Sandwiches (9 large sandwiches): Light and airy croissants filled with Sam's Club's signature chicken salad.

Hormel Party Pack: Over 2.5 lbs of pepperoni, salami, cheese, and crackers.

Artisan Wrap Tray: Approximately three dozen pieces of fresh mozzarella rolled in Italian pepperoni, prosciutto, and soppressata.

Fruit and Cheese Tray (serves 15 to 20): An assortment of fresh grapes (red and green) and strawberries, paired with cheddar and Colby jack cheese cubes.

Gourmet Veggie Tray (serves 16 ) : Fresh, crisp, raw vegetables with ranch dip.

Assorted Fruit Trays: 6 lbs of sweet seasonal fruit.

Shrimp Platter (2 lbs): Peeled cocktail shrimp with zesty cocktail sauce included.

Mediterranean Tapas Platter (4.3 lbs): Seven savory antipasto delicacies such as olives, marinated artichokes, cubed feta, and peppadew peppers stuffed with garlic herb cream cheese.

Deluxe Sushi Party Tray (36 pcs): Fresh-made sushi featuring five sushi roll varieties&mdashspicy California, California crunch, tempura shrimp, nigiri, and California rolls.

Create a dessert table that's both simple and seductive when these Sam's Club exclusives:

  • Mini cheesecakes (63 count)
  • Decadent brownies (20 count)
  • Christmas cookies (84 count)
  • Moist loaf cakes (21 count)
  • Customizable cupcakes (30 count)

Of course, when feeding a crowd it's important to be aware of dietary restrictions. In consideration of possible allergies, keep ingredient labels attached to party platters.

FAQ: What to Consider When Buying a Premade Holiday Meal

How many people do premade meals serve?

Most premade holiday meals offer four to eight servings per container (based on recommended serving size).

How many people do party platters feed?

Party platters are made to serve a large crowd. Each tray varies, depending on the food-type, but on average serves 15-20.

Do I need to preorder party platters?

Yes. We recommend ordering at least 24 hours in advance.

How long do premade holiday meals last?

Many premade meals can be frozen. Meals labeled "refrigerate only" can be purchased five to seven days in advance. Read package labels for specific storage recommendations.

Party platters that are not vacuum sealed should be served within two to three days of purchase. Consume all sushi within 24 hours of purchase.


We've Tried (and Loved) HelloFresh. We Think You Will Too. Give Them a Try at $90 Off

If your idea of the Perfect Filet is one that’s well done…go for it – although there is tiny place in my heart that really hopes you’ve at least tried medium or medium rare -) Hope you enjoy it!

How to Cook the Perfect Filet Mignon

  • Make sure that you buy a good quality filet mignon
  • Filet Mignon is the tenderloin, a muscle that does very little work thus it’s tenderness. It is also quite lean, with very little fat…which is great health wise, but….
  • With steak (and most meat) fat means flavor, and juiciness. Because filet mignon is so lean, there’s little fat to melt and lubricate the meat while cooking. As it gets closer to well done, more of that scarce fat melts away, and the dryer the meat will get
  • Choose your desired doneness wisely – before you starting cooking
  • Buy good quality filet mignon, from a butcher if you can. I like them thick cut – at least 2, preferably 3 inches thick. And the filet should be a single muscle, with a firm feel – some cuts from the end of the tenderloin are two muscles barely held together by thin connective tissue - pass on these.
  • The thickness will heavily influence the time you cook the filet to get your desired doneness. You don't use temperture to control the donesss of the steak - using high heat for well done, and low heat for rare. Use high heat for it all. Becuse the filet cooks from the outside in…and you always use high heat, to get more done, you simple cook the steak longer so the heat penetrates deeper.
  • Philosophically, high heat = great meat. Cook the filets at high temperature to get a great sear on the outside that is crunchy, tasty, and great looking. Control the doneness (from rare to well done) with the length of time you leave the filets in the oven – Not the temperature.
  • Pre-heat your oven to 450 degrees yes, the oven, which is where I prefer to cooking my filet. But if you'd like you can also follow these same steps and cook your filet on the grill.
  • Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper
  • That time allows the meat to come to room temperature – which will help ensure you cook it to the right doneness
  • Getting a good sear on the filet is critical. Bring your heaviest sauté pan up to temperature over very high heat, and add a few tablespoon of oil – I generally use olive oil, but only for convenience.
  • Lay the filet mignons down in the pan, and let them sear on that side for 3 – 4 minutes depending on thickness. Don’t touch, don’t move, don’t fiddle. Just let it sear.
  • Turn the steak over, and allow it to sear for another 3 – 4 minutes
  • Near the end of those 3 – 4 minutes add a couple tablespoons of butter, and the herb of your choice. I love rosemary, thyme also is great.
  • Baste the steaks with melted herb butter
  • If you like your steak very rare, you can probably take it off now. Use the feel technique I describe in the five rules for the perfect steak
  • For more well done filets, slide the pan into the hot oven. Generally speaking, every few minutes will move the steak up a notch on the doneness scale from rare to medium to well. They really should never take more than another 7 – 8 minutes in the oven set to the right temperature…but
  • The best ways, in order, to tell doneness is 1) Judgment. Because you’ve cooked a few filets, and you know how to do it you'll eventually just know 2) A combo of judgment and the feel test I mentioned above, 3) A distant third is a meat thermometer. What’s not on this list?
  • Please don’t cut into the filet to tell doneness. First off it’s a bad way to tell, as the steak is still cooking and constantly getting more cooked. Second, and more important, cutting into the filet while it cooks, will cause the juice to run out of the meat, horribly drying it out. It makes me cry when I see that.
  • Feel free to continue to baste the filet with the butter once the meat comes out of the oven, but remember, pouring hot oil/butter on the filet continues to cook it…do watch doneness.
  • Remove the steak and put it on a holding plate, and cover with foil for 5 minutes. That allows the filet mignon to rest, and the juices to settle, so they don’t run out when you cut into it at the table.
  • Now is a great time to add a simple but tasty filet mignon sauce.
  • After five minutes, serve up that perfectly cooked filet mignon, and if you’re feeling really decadent, spoon a bit of the herb flavored brown butter right over the top.

Makes my mouth water. Check out all my Filet Mignon Recipes and my new recipe for Bacon Wrapped Filet Mignon.

Many full bodied reds with go great with a Filet Mignon. I’d go for a California Cab in a heartbeat.


Instructions

  1. Marinate the chicken cubes with the Marinade for 5 minutes.
  2. Make the Frying Batter. In a large bowl, whisk the egg white and add in the rest of the Frying Batter ingredients. Batter should be smooth and not lumpy. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes in the refrigerator.
  3. Mix all the ingredients for the Honey Sauce together. Set aside.
  4. Heat up a wok on high heat with cooking oil. Gently drop in the chicken cubes, one by one, making sure it is spread out to prevent sticking or overcrowding the wok. Turn the heat down to medium-high and continue to deep-fry until golden brown. Remove the chicken with a strainer and drained on paper towels.
  5. Reserve 2 tablespoons of the oil in the wok. Add the garlic and stir fry until aromatic. Add the Honey Sauce mixture and the cornstarch mixture. Thicken the sauce and add more salt or sugar to taste.
  6. Add the chicken into the sauce. Stir to combine well. Garnish with sesame seeds and serve immediately. Alternatively, keep the sauce separate from the chicken and serve as an appetizer.

Nutrition Information

Serving Size

Reader Favorites


Biscuits and Gravy

Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.

Place your biscuits into the oven to cook according to the instructions on the can.

Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it&rsquos smooth and stirrable. You want to find a good balance between the flour and the grease.

Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.

After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk &ndash again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them

To those of you who arrived here thinking you were visiting the website for Cooking Light magazine: turn around. Run. Far, far away. And whatever you do, don&rsquot look back.

For the rest of you, I&rsquod like to show you how to make a very important cowboy staple: Biscuits and Gravy. Now, nowhere in this post will I attempt to claim that biscuits and gravy is even remotely good for you. In fact, it&rsquos not good for you at all. There is nothing nutritionally redemptive about biscuits and gravy, and for that reason I&rsquom sure the idea for the dish was conceived by Satan or at least one of his cronies in the first place. That said, biscuits and gravy is sooooooo dadgum delicious. That Satan really knows how to cook.

A couple of author comments: well, aside from the one above about biscuits and gravy being death on a plate. First, this gravy technique is applicable to just about any gravy situation you may come across on your path through life. It works for chicken fried steak, even turkey at Thanksgiving. Basically, you take the fat that&rsquos been rendered from some form of meat, stir in enough flour to make a thick roux, cook it for a bit, then add some form of liquid, stirring it around, until it reaches the proper consistency. It only takes a little practice to learn to make perfect gravy, and once you&rsquove mastered the skill, doors of opportunity will open for you left and right.

Second, and please don&rsquot be hatin&rsquo on me, folks: for the purposes of this post only, I am using&mdashgulp&mdashCANNED BISCUITS. The reasons for this are numerous, but high on the list is that Marlboro Man prefers canned biscuits to homemade. Call it a tiny culinary quirk. Second, this post is really all about the gravy, and whatever biscuit you ultimately decide to use is merely incidental. If you&rsquore going to write me a complaint letter about my use of canned biscuits, please fall on your knees and pray about it first&hellipand as you&rsquore praying, ask yourself, "If my main squeeze preferred canned biscuits to homemade, would I really go to all that trouble to make homemade biscuits for this post, knowing they&rsquod wind up either in the trash or on my BOTTOM?" I&rsquoll bet you&rsquoll rethink things.


August 12, 2014

International Scone Week with Lady Flo's Queensland Pumpkin Scones


Did you know that it's International Scone Week?

A few years ago, wonderful Celia of the blog Fig Jam and Lime Cordial, and a few other bloggy buddies just happened to all post about scones at the same time and thus an annual event was born. To read more about it, and to see all of this year's participating blogs and recipes, check it out Here and of course, feel free to join in as well!


The last time I played along, I posted my Lavender Lemonade Scones, so this time I thought I'd go with an iconic Australian recipe- Lady Flo's Pumpkin Scones

Lady Florence Bjelke-Petersen and her husband Sir Joh, were very prominent and popular political figures in the 60's to the 90's in both the Queensland state and the federal arenas. Their family farm is not too far from my Mum and Dad's property and Mum got each of my sisters and I a signed copy of her books one Christmas
Even though she had such a successful and wonderful career, I still think one of Lady Flo's longest lasting legacies is her recipe for Pumpkin Scones. Just like her recipe books- they aren't trendy, they aren't fancy, they're just good, solid basics done well

Mum with Lady Flo, back when perms were still fashionable :)

I much prefer to use a pumpkin like Queensland Blue or Jarrahdale for my scones and soups, I'm not as fond of Butternut

Before starting your scones, here's Lady Flo's own words to guide you:
'The one important piece of advice I always give to people attempting to make scones is that you must treat them with tender loving care. Don't knead them, instead press them lightly with your fingertips. This helps your scones to turn out nice and light.'

Lady Flo's Pumpkin Scones
(adjusted a little to suit my InTolerances)

1 tab Butter/lactose free spread
1/2 cup Sugar
1/4 tsp Salt
2 Eggs
1 cup cooled mashed Pumpkin-I used a quarter of a smallish pumpkin
3 cups gluten free SR Flour

Scones need a quick, hot oven to rise well. Preheat the oven and tray to 225*C before starting

Steam or microwave the pumpkin without adding any extra water. Boiling makes it waaay too soggy and the aim is to have a nice dry, dense pumpkin puree. I always drain it over a sieve as it cools so any excess liquid can drain away

Mix the butter, sugar, salt and pumpkin together well

Add in the eggs and whisk together

Add in the flour and fold through

Turn the mix out onto a lightly floured board and bring it all together- Gluten free doughs are generally softer and stickier than regular doughs. Pat it into a rectangle an inch or so high

Cut into rounds with a floured scone cutter

Pop the little lovelies together onto a warmed tray, and bake for 20 minutes on the top shelf of the oven

It's a fact of life that gluten free goodies can be sadly dry and crumbly. The best way to combat this is to of course eat the goodies on the day they are baked :) otherwise I try and keep the moisture in a little by allowing my scones and most cakes to steam as they cool down. Just throw a clean tea towel over the scones- unless of course you like a crispy crust

Cut the scones in half while still just warm and slather on some jam or honey. I love these pumpkin scones with Golden Syrup- yummo

These scones are lovely, light and fluffy. The pumpkin isn't too savoury at all, it's just there quietly in the background keeping the scones moist and allowing the mix to cut back on fat without sacrificing any flavour or texture at all. I also love adding a good handful of lactose free cheese to the dough with these for a slightly savoury spin

So Dear Readers, what's your favourite scone, and have you ever heard of Lady Flo?


Watch the video: Τα αφράτα μπιφτέκια της Αργυρώς Μπαρμπαρίγου (January 2022).