Love For Food Catering continues to grow and we need your assistance.
We are looking for the following skill sets:
- Delivery personnel
- Event Planners
- Wedding Planners
- Line cooks
If you are interested or know someone who may be interested in any of these positions please contact me at, mailto:firstname.lastname@example.org
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Event Planning-Love For Food Catering
Catering, Richmond Virginia
Smoked Ham with Cranberry Chutney
Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Categories: Main Dish
4 pounds boneless, fully cooked extra lean ham (4 to 6 pounds)
1 15-ounce can whole-berry cranberry sauce
1 8 1/4-ounce can crushed pineapple, drained
1 5-ounce bottle prepared horseradish
Place ham in shallow baking pan. Bake, uncovered, in a 325ºF oven for 1 to 1-1/2 hours, or until meat thermometer registers 140ºF. 2. Remove from oven, slice thinly to serve.
Remove from oven, slice thinly to serve.
Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving (makes 3-1/2 cups). Serve chutney alongside ham.
Notes: *If using frozen fish, thaw first
Categories: Main Dish
1 tablespoon olive oil or vegetable oil
1 cup sliced celery
1 cup coarsely chopped green pepper
1 cup sliced onion
1 clove garlic, minced
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom
3/4 teaspoon dried thyme leaves
Ground cayenne pepper to taste
1/2 pound fresh or frozen cod, flounder, or haddock fillets, cut into 1-inch pieces
5 cups yolk free egg noodles (8 oz.), uncooked
1. In large saucepan over medium heat, heat oil; add celery, green pepper, onion and garlic. Cook 5 minutes or until vegetables are tender.
2. Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish; reduce heat. Simmer 5 minutes or until fish is done.
3. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.
Categories: Main Dish
- 1 1/2 cups dry red wine
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dry minced onion
- 1 teaspoon thyme
- 1 tablespoon parsley flakes
- 1 bay leaf
- 1/2 teaspoon pepper
- 4 pounds beef stew meat, cut into 1″ cubes
- 1/3 cup flour
- 1 teaspoon salt
- 8 bacon slices, diced
- 24 small white onions
- 2 garlic cloves, minced
- 1 pound mushrooms, quartered
Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.
Mediterranean Grilled Chicken Salad Servings: 2
Preparation Time: 45 minutes
Start to finish: 1 hour 10 minutes
Ingredients: 2/3 pound potatoes ( 2 medium) cut into 3/4 inch cubes 4 ounces mushrooms, halved 4 ounces green beans, halved, and steamed until crisp-tender 2 4-oz each boned and skinned chicken breasts 1/4 cup chopped red onion Halved cherry tomatoes, for garnish VINAIGRETTE: 1/4 cup olive oil 2 tablespoons white wine vinegar 2 teaspoons Dijon-style mustard 2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon 1 clove garlic, minced 1/4 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper Cooking Instructions: In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slick chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes. Love For Food Catering, LLC 804-920-8472
Love For Food Catering Richmond
We are a locally owned catering company focused on providing the highest level of quality culinary experience with customized service at reasonable prices.
We cater corporate events, meetings, customized theme parties, association meetings, and Chamber Of Commerce luncheons and dinners to name a few. Our Love For Food is evident in each meal and event we prepare.
NO catering event is too small or big, formal or informal. We have a LOVE FOR FOOD and we will cater to your needs.
Want something special? If you do not see it on our menu simply ask.