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About Teri Davis Newman
Expertise
I am a wedding and party planner in St. Louis, Missouri and I do weddings and parties all over the country! My brides are my number one priority as I understand how important their wedding day is to them! Any questions about catering and cooking for large groups. This would include recipes, cooking techniques, what to serve, how to prevent food poisoning, food storage and food integrity. I have thousands of recipes that are scaled for large groups and gatherings and will be happy to share them! If you are in need of professional assistance for helping you to plan your wedding, party or corporate event, please feel free to contact me! I do a limited amount of weddings and parties every year in order to make sure that I have the best service for my clientele. Feel free to visit my business website at this address: www.weddingwire.com/teridavisnewman for detailed information on what services I offer. I have price point weddings for every budget--no matter what size and I am very specific about what you get for your hard-earned money.
Experience
Catering and parties are a large part of the restaurant business. I do a lot of catering for local parties and weddings.
Education/Credentials
Graduate, Le Cordon Bleu, Tokyo, Japan
Past/Present Clients
Allexpert.com expert for 9 years, owner www.yahoogroups.com/reciperequest with 30 thousand original recipes on site.
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You are here: Experts > Style > Entertaining > Cooking for Parties > Spaghetti evening
Expert: Teri Davis Newman - 10/27/2009
Question
I am holding a spaghetti evening for friends two weekends in a row. Each time there will be 25 adults. I would like 2 or 3 freeze ahead sauce recipes including a vegetarian one as I don't want to spend two weeks in a row cooking!. Any ideas for freeze ahead desserts would also be gratefully received.I don't mind making everything fresh for the first week and then freezing it.Thanks
Answer
Spaghetti/Pasta sauce.
1-11/2 lbs ground beef
4 15oz cans any cheap tomato sauce
1 6 oz can tomato paste
1 tsp Basil
2 tsp garlic powder
1 TBS Italian Seasoning blend (Spice Islands)
1 bay leaf
2 tsp fennel seed
1/2 c. sugar (trust me)
1 tsp accent
crushed red pepper (for hot and spicy, optional)
Brown the beef, add the rest of the stuff, bring to a boil. Cool, boil,
cool, boil. When ready to serve, cook you favorite pasta shape according to
the directions on the box. Reheat the sauce and ladle over the cooked
drained pasta.
For a vegetarian sauce, leave the ground beef out in the prep.
AMARETTO POUND CAKE
1 box yellow cake mix with pudding (Pilsbury plus)
1 (4 serving size) instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup amaretto
GLAZE
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup amaretto
Mix cake ingredients, Bake cake at 350 degrees F 45 minutes in greased bundt
pan.
Glaze: During the last 15 to 20 minutes of baking time, combine butter ,
water and sugar in a sauce pan and bring to boil over high heat. Reduce heat
to medium and boil rapidly for 5 minutes. Remove from heat and add amaretto.
While cake is still hot, pour glaze over top of cake. Wait 5 minutes, invert
cake on serving plate.
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