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Whether you're looking for a meal to celebrate a holiday, or just want a sit-down dinner that will impress, you'll love this menu.
Recognize momentous occasions with a menu made to match. We'll guide you through the prep work so you can get this spectacular dinner on the table with ease.
-- Slow-Roasted Beef Tenderloin
-- Checkerboard Rolls
-- Herbed Leek Gratin
-- Shiitake Mushroom Tomato Bisque
-- Caramel Nut Tart
Roast tenderloin is definitely a showcase entree, especially when topped with mushrooms and homemade Horseradish Cream.
Please a crowd with these dinner rolls. They can choose between poppy and sesame seed topping or a cheesy cornmeal coating. The next three slides give you the vital how-tos for make these impressive rolls.
Coat each roll of dough with melted butter so seasonings will stick. The next slide demonstrates how to dip the rolls in seasonings.
After coating the rolls with melted butter, dip the rolled dough into the poppy seed-sesame seed or cornmeal-cheese mixture. In Step 3, we'll show you how to form the checkerboard pattern.
This elegant side dish is surprisingly easy, thanks to a two-ingredient sauce that mingles with herbs while it bakes. The next slide shows how to make this dish easy to serve.
This dish is a rich concoction of cooked vegetables, seafood, or poultry pureed with cream. Serve it as a meal starter or as a light supper. The next four slides walk you through the important steps to this bisque.
Use a wooden spoon to cook and stir the leek, celery, and garlic in the hot butter until tender. Step 2 shows you how to add and cook the shiitake mushrooms.
After cooking the vegetables in butter, add the sliced shiitake mushrooms to the saucepan; cook and stir until tender. The next slide shows how to combine all the bisque ingredients.
Caramel Nut Tart combines two ingredients almost everyone loves, caramel and nuts, and showcases them in an impressive-looking dessert. The next two slides give the basic steps for forming a tart crust.
After placing the dough in the pan, trim the excess pastry by pressing through it along the top edges of the pan.