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Party Planning is quick and easy with the Seal-a-Meal® Vacuum Food Storage System. The following Party Menu for 20 uses items that you've vacuum-sealed in advance and are ready to assemble the day of the party. Take the frozen items out of the freezer, thaw, and assemble to effortlessly create a party that makes it look like you've been cooking for days. The only thing you have to do—besides spending time with your guests—is to stop at the bakery and pick up fresh rolls. Party Menu for 20 Recipes
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Spiced Mixed Nuts
Make these nuts in advance and vacuum seal in a canister or bag for pantry storage. Open and place in a decorative serving bowl.
2 large egg whites
1/2 cup sugar
2 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. cayenne pepper
5 cups mixed nuts: you may use walnut halves, pecan halves, almonds, cashews, and peanuts
Preheat the oven to 300°F. In a large bowl beat the egg whites until stiff. In a separate bowl, combine the sugar and spices and whisk into the egg whites. Fold the nuts into the egg whites and stir until well coated. Distribute the nuts evenly onto ungreased baking sheets in a thin, single layer.
Place the baking sheets in the oven and bake for 10 minutes. Reduce the heat to 250°F. and toss and separate the nuts. Continue baking, tossing, and separating the nuts every 10 minutes. Bake for a total of 30 minutes or until they are a medium brown. Remove from the oven and cool. The spiced nuts will continue to crisp as they cool. When the nuts are completely cooled, vacuum seal in a Seal-a-Meal canister or bag and store in the pantry for 1 to 2 years. You may store all of the spiced nuts in one canister, or you may vacuum seal in 1/2 cup portions to use as everyday snacks. Makes 5 cups.
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Greek Olives with Lemon and Oregano
Make in advance, vacuum seal, and store in a canister or bag in the refrigerator. The day of the party simply open and place in a decorative serving bowl.
1 lemon
1 lb. Greek olives
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh oregano, chopped
Peel the rind from the lemon and cut into strips. Squeeze the juice of the lemon into a large bowl. Add the olives, olive oil, oregano, and lemon peel, tossing well to coat. Vacuum seal in a Seal-a-Meal Canister and allow the olives to marinate at room temperature for 3 days. Shake the jar daily to move the ingredients around. After 3 days, store in the refrigerator for 2 to 4 months.
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Mixed Grill, Chicken Breasts, Beef Roast, and Pork Loin
Thaw 6 family meals (4 - 6 oz. servings each) of pre-marinated, un-cooked chicken breasts, beef roast, and pork loin. Grill just before serving. Don't forget to set aside a portion of the marinade for a tasty accompanying sauce.
View Marinating Techniques
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Garden Vegetable Salad with Orange-Pecan Vinaigrette
Thaw pre-blanched, vacuum sealed vegetables from freezer, toss together in a large bowl and drizzle with dressing.
1 1/2 lbs. snow peas, washed, and trimmed
1 1/2 lbs. green beans, snapped and cut into 1-inch pieces
3 large broccoli bunches, washed and cut into florets
2 lbs. asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups extra-virgin olive oil
2/3 cup champagne vinegar
2/3 cup fresh orange juice
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
2 Tbsp. grated orange zest, divided
1 cup hazelnuts, toasted and chopped, divided
In a large pot of boiling water, blanch the snow peas until they are vivid green and crisp. Remove them from the water with a slotted spoon and plunge into an ice bath. Drain thoroughly and pat dry. Repeat the process for the remaining vegetables. You may blanch all the vegetables ahead of time and freeze until ready to arrange the salad. Remove the vegetables from the freezer and thaw. Transfer all the vegetables to a large serving bowl.
In a medium bowl, whisk together the olive oil, vinegar, orange juice, salt, pepper, 1 Tbsp. orange zest, and 3/4 cup hazelnuts together until well blended. Use your Seal-a-Meal Vacuum Bottle Stopper to save any portion of dressing you don't use immediately and refrigerate. Drizzle the dressing over the vegetables and gently toss to mix. Garnish with the remaining hazelnuts and orange zest. Makes 20 servings, or enough for 5 meals, 4 servings per meal.
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Pesto Pasta with Sun-dried Tomato and Pine Nuts
Thaw 10 basil cubes. Place these in a food processor with 1/2 cup of Parmesan cheese and 1/2 cup pine nuts and process until smooth. Cook 1 package of rotini pasta according to the package directions and transfer the hot pasta to a large pasta bowl. Toss with the basil and cheese mix. Stir in 1/2 cup chopped sun-dried tomatoes, packed in oil. Garnish with pine nuts, fresh chopped parsley, and freshly grated Parmesan cheese.
Basil Cubes Recipe:
Basil is a staple in many summer gardens. These basil cubes can be popped into recipes that call for basil or can be made into classic pesto in minutes.
8 cups fresh basil leave, about 6 large bunches
1 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Combine all the ingredients in a food processor and process until smooth. Transfer the basil to ice cube trays and freeze. Place 4 basil cubes in a Seal-a-Meal Bag. Leave 1 inch margin at the top of the bag so that the bag can be opened and resealed. Makes 20 basil cubes.
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