Villanosam – Mente De Un Pecaito (El Pornografico)
Jan 27, 2012 Dance
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L’objectif du stage est qu’à la fin de ces trois semaines vous puissiez mettre du style dans votre danse, vous amuser et sortir sans avoir peur d’inviter ou de vous faire inviter.
Stage de salsa en video
Tags: cours de salsa, cours de salsa videos, salsa cubaine, stage de salsa cubaine
January 28th, 2012 at 12:07 am
I’m cooking all day Saturday for a dinner party that night. In which order should I cook the following foods, considering some foods keep after being made in advance and other foods are only good when served fresh.
It’s a huge party-like 60 people. The menu is a fajita and nacho bar. Which foods do well when made ahead of time? For instance, I know the guacamole must be made at the last minute. I’ve got so much to do, I really need to do the cooking throughout the day, in stages, while I do my other hostessing preps. The fajita meat is the only thing we are cooking DURING the party-so that it is hot off the grill. My husband is manning the grill. I’m cooking/ prepping the rest. In what order can I cook (or prep) the following foods? I will begin cooking around 10 am. The party is at 6 pm.
MEAT:
Venison fajita strips
Fajita chicken strips
Seasoned ground beef
CHEESES:
Melted white velveeta or queso
Mexican blend shredded cheese
SAUCES:
Guacamole
Salsa
SIDES:
Refried Beans in chafer
Grilled veggies (bell peppers, onions)
Rice
Mexi-corn and black bean combo
Pico de gallo
TOPPINGS:
Shredded lettuce
Chopped toms
Black olives
Sour cream
Jalepeno slices
cilantro
DRINKS:
Vat of margaritas, coke and sprite, beer, tea, Homebrewed root beer
My husband will grill the veggies when he grills the meats during the party. It’s best to grill them first, then slice. So the meats and veggies aren’t on my to-do list. But I’m getting some helpful pointers, thanks!
If people start showing up and there is still stuff to do, I might as for help, but otherwise I really prefer to get it out of the way myself before it starts, so I can play hostess and conduct tours and stuff. People in my kitchen trying to “help” kind of drive me nuts.
My husband will have fun grilling and drinking beer on the patio with the crowd but I am not at ease with cooking and hostessing at the same time. I like to do all my stuff PRIOR to guest arrival.
January 28th, 2012 at 12:07 am
Hmm lemme take a stab at this,
Honestly just get a few people to help and prepare it at the same time.
Some stuff can be made the night before:)
Refried Beans in chafer, Grilled veggies (bell peppers, onions), Rice, Mexi-corn and black bean combo, Pico de gallo, Shredded lettuce, Chopped toms, Black olives, Sour cream, Jalepeno slices, cilantro
Toss the meat on low heat with some onions bell peapers and start the reheat of all the other items.
Can i come over? :p
January 28th, 2012 at 12:07 am
It’s a huge party-like 60 people. The menu is a fajita and nacho bar. Which foods do well when made ahead of time? For instance, I know the guacamole needs to be made as close to party time as possible…I’ve got so much to do, I really need to do the cooking throughout the day, in stages, while I do my other hostessing preps. The fajita meat is the only thing we are cooking DURING the party-so that it is hot off the grill. In what order can I cook (or prep) the following foods? I will begin cooking around 10 am. The party is at 6 pm.
MEAT:
Venison fajita strips
Fajita chicken strips
Seasoned ground beef
CHEESES:
Melted white velveeta or queso
Mexican blend shredded cheese
SAUCES:
Guacamole
Salsa
SIDES:
Refried Beans in chafer
Grilled veggies (bell peppers, onions)
Rice
Mexi-corn and black bean combo
Pico de gallo
TOPPINGS:
Shredded lettuce
Chopped toms
Black olives
Sour cream
Jalepeno slices
cilantro
DRINKS:
Vat of margaritas, coke and sprite, beer, tea, Homebrewed root beer
January 28th, 2012 at 12:07 am
You need some help on this one.
Fresh salsa the night before.
Beans in the crock pot two days before.
Pico de gallo, cut two days before and leave in ziplocks A quick toss in a hot pan does it.
Shredded lettuce can be bought in bags.
Rice can be done days in advance.
Grilled veggies go the afternoon. Get someone to take care of this chore for you. The grill needs constant attention. Cook the fajita meat days earlier and reheat it on a grill griddle to warm up.
Have fun.