Comments on: Does any one have any good main dish green or gold recipes?

By: deeshair

deeshair — Fri, 01 Jan 2010 10:54:23 +0000

Here is website to visit that has an assortment of stuff for St. Patty’s Day! Good Luck and Have Fun!

By: daisygeep

daisygeep — Thu, 31 Dec 2009 17:02:08 +0000

Spinach stuffed chicken ******* baked in puff pastry painted with yellow or green food color

By: skuddafudda

skuddafudda — Tue, 29 Dec 2009 05:52:00 +0000

gold i dont know about as there isnt really any gold food, only placing edible gold leaf on topp of something will surfice, but that is gonna cost you.
as for green the most effective thing in cooking would be herbs i guess.
so a herb risotto with plenty of basil or parsley or chives or all or any other herb really.
or a basil pesto pasta dish, hot or cold.
thinking of it pistachio nuts are a kind of green so maybe incorporate them into something.
maybe a cous cous salad or a tabbouleh with plenty of green herbs.
tomato and basil salad with plenty of basil, maybe make a basil oil and cover the salad so there is not so much red showing.
i once did melon with irish mist for paddys day. just fanned a melon and coated with some creme de menthe that had been sweetened up with a little sugar.
also once i had minty pineapple. just cut up some fresh pineapple chunks into bite size pieces, then in a pestle and mortar place some granulated sugar and plenty of fresh mint, pound it up tillit goes bright green, sprinkle on top and then serve. it is best done when they can see the transformation from normal sugar to mint sugar, i did it at the dinner table a couple years ago and they loved it. maybe that was down to the wine also though.
brocolli soup with maybe stilton or a good strong cheese.
or a brocolli quiche with a difference-you could place a little green colouring into the egg mix and even incorporate herbs into the pastry too.

that should do you.

enjoy

slainte

By: me_172001

me_172001 — Sat, 26 Dec 2009 16:39:25 +0000

you could make fettuccine pasta with asparagus tips and a pesto sauce. whats more pasta will absorb green food coloring

as far as gold goes thats more difficult for a main
honey pineapple glazed ham is close

golden rice, corn, carrots(glazed), chicken, golden/yellow peppers stirfry

By: Melissa M

Melissa M — Thu, 24 Dec 2009 15:09:13 +0000

some green food stuff spinach pastas, mint apple jelly, cream of broccoli soup, spinach quiche, pea salad, salads, asparagus with hollindase, waterchessnuts wrapped in spinach, green bean casserole, green peppers, green onions, cabbage roll ups, gold food lemon chicken, lemon pepper pastas, squash, corn, corn bread, stuffed yellow peppers, baby corn.

By: Alexis221

Alexis221 — Tue, 22 Dec 2009 07:54:50 +0000

Creamy Mediterranean Dip

Recipe Rating:

Prep Time: 10 min
Total Time: 10 min
Makes: 2-1/2 cups or 20 servings, 2 Tbsp. each

Nutrition Information
Kraft Kitchens Tips
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1-1/2 cups BREAKSTONE’S or KNUDSEN Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

MIX all ingredients until well blended.
SERVE with your favorite fresh vegetable dippers.

KRAFT KITCHENS TIPS

For Creamier Consistency
Prepare as directed, using blender or food processor to mix ingredients, blending for 1 min. on medium speed.

Serve it Hot
Preheat oven to 350ºF. Mix ingredients as directed; spoon into 9-inch pie plate. Sprinkle with 2 Tbsp. KRAFT 100% Grated Parmesan Cheese. Bake 20 min. or until dip is heated through. Cool slightly before serving as directed.

PHILADELPHIA® 3-STEP® Creme De Menthe Cheesecake

Recipe Rating:

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings

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2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla
2 eggs
4 tsp. green creme de menthe
1 OREO Pie Crust (6 oz.)
2 tsp. green cake decorating crystals or colored sugar

PREHEAT oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in creme de menthe.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Sprinkle with decorating crystals just before serving. Store leftover cheesecake in refrigerator.

By: Seth S

Seth S — Mon, 21 Dec 2009 17:43:31 +0000

Ok. I was never a good chef and this probably won’t help, but I’d recommend the recipes found on to anyone.