Hi !!
I am having a party for Mid-Teens and we all have a sense of humour so rude games are ok! loll
There will be 11boys and 11girls so any fun (kissing!!) games please.
ie. Strip Poker
7 Minutes in Heaven
Truth or Dare
HELP !!
Please write the name of the game and how to play it.
Thanks !!
xx
“The Gambler” - Kenny Rogers
“The Joker” - Steve Miller Band
“Luck be a Lady” - Frank Sinatra
“Viva Las Vegas” - Elvis Presley
“Queen of Hearts” - Juice Newton
“Take Me to the River” - Al Green
“Desperado” - The Eagles
Eggplant Parmesan
1 large eggplant
2 eggs
1-cup Italian bread crumbs
1/2-cup olive oil
1/4-cup Parmesan cheese
2 tsp. oregano
1/2 lb. mozzarella
1 large can of tomatoes.
Peel eggplant and slice 1/4″ thick.
Salt and drain in colander.
Squeeze dry.
Oil 15 X 10 X 1 pan.
Dip slices in egg and crumbs.
Bake at 400 for 5 min. each side.
Layer in 2 qt. Casserole.
Sprinkle with Parmesan cheese, oregano, mozzarella, and sauce.
Top with mozzarella.
Bake uncovered at 350 for 30 min.
- Suzie
Risotto Alla Piemontese
4 qt. chicken broth
1 lb. rice
1/2 glass red table wine
1/2 cup parmesan cheese, grated
4 tbs. butter
3 tbs. tomato paste
Melt in butter 4 quart sauce pan over low heat.
Add rice and stir for 2 minutes.
Add red wine and stir.
Stir in one cup of broth at a time to keep rice moist.
This takes about 1/2 hour to cook.
Rice should be al dente (a little undercooked).
Before removing from stove.
Stir in tomato paste.
Then add 1/2 cup grated cheese and don’t forget to stir.
You’re ready to serve.
-Regina
Zucchini Torta
2 lbs. Zucchini
1/2 cup flour
1 cup oil for frying
1/2 cup grated Parmesan or Romano cheese
1 lb. thin sliced Mozzarella cheese
2 cups tomato sauce
Slice zucchini into 1 inch pieces and sprinkle with the flour.
Fry in oil until light brown.
Butter a baking dish and place in a layer of zucchini.
Sprinkle with some of the grated cheese and add some tomato sauce.
Add a layer of Mozzarella cheese slices.
Repeat the process until all ingredients are used,
Ending with Mozzarella slices on top.
Bake in oven at 375 for 30-40 minutes.
Serve either hot or cold.
- Lena
Torta Di Patate (Potato Pie)
6 large potatoes (boiled and mashed)
1/2 cup grated Parmesan cheese
2 eggs
1 onion, sliced
2/3 cups diced mozzarella cheese
1/2 tsp. Salt
1/2 tsp. Pepper
2 slices of Salami or Prosciutto, diced
2 cloves garlic chopped
dry bread crumbs
Grease a baking pan and sprinkle bottom and sides with bread crumbs.
Mix all ingredients together, then pour into pan and flatten with a spoon.
Sprinkle with bread crumbs and dot with butter or oil.
Bake at 350 for 30 minutes or until light brown
Lena
Fresh Garden Tomato Salad
1 large tomato or 2 small ones
2 tbs. Olive oil
1 tbs. Water
1 clove garlic
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
Slice tomato in bowl.
Add rest of ingredients & mix.
Cover and refrigerate 15 minutes to absorb flavor.
- Rita
Minestrone Piemontese
1/4 lb. salt pork
1 cup shell beans
3 large potatoes
3 carrots
2 onions
2 cloves garlic
Salt & pepper to taste
1 tbs. Parsley
Grated Parmesan cheese
1 cup tomato or 1 tbs. tomato paste
3 qt. Water
1 tsp. Basil
Cut vegetables into cubes.
Put salt pork in a large pan and add water.
Add vegetables, beans, tomatoes, garlic, and cook for 1 hour.
Let simmer for another 1/2 hour or until vegetables are cooked.
Add salt and pepper to taste.
Serve hot with grated Parmesan cheese over it.
Serves 4-6.
Regina
Pecorino Marinato
(Marinated Pecorino Cheese)
1 pound Pecorino Toscano crust removed
1/2 cup olive oil
Abundant freshly ground black pepper
Cut the cheese into 1 inch cubes.
Put the cheese on a serving plate and pour the oil and grind the pepper over it.
Wrap the dish in aluminum foil and marinate for at least 1 hour before serving.
Serves 8 as an appetizer.
Note: You can marinate the cheese in a cool place or on the bottom shelf of the refrigerator.
If the cheese is refrigerated while it marinates, it must be brought back to room temperature before it is served.
Olympia
Melenzane Fritte
(Fried Eggplant)
2 cups cooked mashed eggplant
1 1/2 cups cooked white rice
1 cup (4 oz.) grated sharp cheddar cheese
1/3 cup finely chopped onion
1/3 cup (heaping) flour
2 eggs, well beaten
salt and freshly ground pepper
dash of red pepper sauce
oil
Combine all ingredients except oil. Heat 1/2 inch oil in large skillet over medium-high heat.
Drop mixture by tablespoons into oil and fry until golden brown, turning once.
Drain on paper towels. Serve hot.
Fritters can be frozen after frying and reheated at 350 oven for 10 minutes.
Makes 6 to 8 appetizer servings
Olympia
Risotto al Quattro Formaggi
(Risotto with four cheeses)
4 oz. Gorgonzola, crust removed
4 oz. Mozzarella
4 oz. Italian Fontina, crust removed
1 cup lukewarm milk
30 unsalted shelled fresh pistachio nuts for cooking
4 oz. (1 stick) sweet butter
1 tbs. olive oil
2 cups raw rice, preferably Italian Arborio
3 1/2 cups homemade chicken broth
6 tbs. freshly grated Parmigiano
coarse-grained salt
freshly ground pepper
Cut the three cheeses into cubes of less than 1/2 inch.
Put the cubes in a small crockery or glass bowl with the milk and let stand until needed.
Blanch the pistachio nuts for 2 to 3 minutes in boiling salted water; then drain and skin them.
Heat the butter and oil in a flameproof casserole over medium heat
When the butter is completely melted, add the rice and sauté for 4 minutes.
Meanwhile, heat the broth to a boil in separate saucepan.
Start adding the broth to the rice, a small quantity at a time, stirring continuously and gently, Until the rice has absorbed all the broth (about 12 minutes)
Add the milk with all the cheeses to the pan and keep stirring until the milk and cheeses are well combined with the rice (about 6 minutes). Taste for salt and pepper and add the Pistachio nuts and the Parmigiano.
Mix very well and transfer the risotto to a serving dish.
Serve immediately.
Serves 6
Olympia
cosmos, margaritas, daquiris.
Watermelon Margarita
16 oz seeded, blended watermelons
1/2 lime
6 oz tequila
3 oz triple sec
1 tbsp sugar
Cut up a watermelon, removing seeds. Liquify in a blender until you have about 16 oz. Add remaining ingredients, top with ice and blend until smooth. Taste and add sugar if watermelon is not sweet enough. Serve in a margarita glass with a sugar-coated rim.
cosmos, margaritas, daquiris.
Watermelon Margarita
16 oz seeded, blended watermelons
1/2 lime
6 oz tequila
3 oz triple sec
1 tbsp sugar
Cut up a watermelon, removing seeds. Liquify in a blender until you have about 16 oz. Add remaining ingredients, top with ice and blend until smooth. Taste and add sugar if watermelon is not sweet enough. Serve in a margarita glass with a sugar-coated rim.
