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| Lauren A. Edinger Personal Chef Services 412.614.6214 |
Sample Menu's
I have a unlimited data base of recipes that I use for my services. I can also
prepare family favorites if given a recipe. This list is just the tip of the iceberg.
prepare family favorites if given a recipe. This list is just the tip of the iceberg.
Beef
Beef Stroganoff—beef strips in a sherry mushroom sauce, finished with sour cream and served
over a bed of egg noodles
Italian Stuffed Meatloaf—individual meatloaves flavored with Italian herbs, stuffed with
mozzarella cheese and topped with marina sauce
*Marinated Flank Steak II—flank steak marinated in a garlic, ginger, soy sauce marinade then
grilled and sliced thin
Mild Beef Curry—beef simmered till tender in a mild tomato-curry sauce and served over brown
rice
Chicken
Chicken Enchiladas Suizas—flour tortillas filled with a chicken, cheese and sour cream mixture,
then topped with a fresh tomatillo and jalapeno sour cream sauce
*Chicken in Lemon-Basil Cream Sauce—sautéed chicken breasts in a sauce of fresh lemon
juice, fresh basil and a touch of cream
County French Baked Chicken—chicken roasted in white wine with new potatoes, carrots, pearl
onions and mushrooms, topped with its own gravy
Moroccan Lemon Chicken— chicken cutlets sautéed with onions and chickpeas, in a exotic
broth of fresh lemon juice, herbs and honey
Thai Marinated Chicken Kabobs—skewers of red and yellow peppers, red onions and chicken,
marinated in a ginger, coconut, and lime marinade
Vegetarian
Black Bean Tamale Pie—seasoned black beans, green peppers and corn in a southwest tomato
sauce, topped with a cheddar cornmeal crust
Creamy Vegetable Pot Pie—a medley of diced vegetables in a rosemary and sherry cream
sauce, topped with a homemade rosemary pastry crust
Eggplant Summer Gratin—a lightly sautéed mixture of eggplant and fresh tomatoes, baked with
parmesan cheese and seasoned breadcrumbs
Polenta Cakes with Pesto and Roasted Peppers—delicious cornmeal cakes filled with cheeses
and a pesto-roasted pepper mixture (excellent as a light vegetarian meal or a side dish)
Zucchini Frittata—hearty frittata made with eggs, parmesan cheese and fresh zucchini
Side Dishes
Corn and Black Bean Salad with Honey-Lime Dressing—black beans, corn, scallions and
jalapenos in a southwestern honey Dijon dressing
Dried Fruit Couscous—couscous cooked in seasoned chicken broth then mixed with chopped
dried dates, apricots, cherries and raisins
Ginger Glazed Carrots with Macadamia Nuts—carrots and toasted macadamia nuts in a ginger-
brown sugar glaze
Parmesan Bread Strips—freshly baked breadsticks broiled with parmesan butter
Peppery Herb Biscuits—homemade biscuits with flavored with fresh cracked pepper and herbs
Roasted Green Beans—greens beans roasted with garlic and onions and finished with balsamic
vinegar
Roasted Potato Fans—roasted potatoes, sliced into fans and brushed with chili butter
Spicy Herbed Indian Vegetables—cauliflower, potatoes and peas simmered in a spicy Indian
tomato sauce
Baked Asparagus Parmesan—baked asparagus with parmesan cheese and a touch of lemon
juice
Beef Stroganoff—beef strips in a sherry mushroom sauce, finished with sour cream and served
over a bed of egg noodles
Italian Stuffed Meatloaf—individual meatloaves flavored with Italian herbs, stuffed with
mozzarella cheese and topped with marina sauce
*Marinated Flank Steak II—flank steak marinated in a garlic, ginger, soy sauce marinade then
grilled and sliced thin
Mild Beef Curry—beef simmered till tender in a mild tomato-curry sauce and served over brown
rice
Chicken
Chicken Enchiladas Suizas—flour tortillas filled with a chicken, cheese and sour cream mixture,
then topped with a fresh tomatillo and jalapeno sour cream sauce
*Chicken in Lemon-Basil Cream Sauce—sautéed chicken breasts in a sauce of fresh lemon
juice, fresh basil and a touch of cream
County French Baked Chicken—chicken roasted in white wine with new potatoes, carrots, pearl
onions and mushrooms, topped with its own gravy
Moroccan Lemon Chicken— chicken cutlets sautéed with onions and chickpeas, in a exotic
broth of fresh lemon juice, herbs and honey
Thai Marinated Chicken Kabobs—skewers of red and yellow peppers, red onions and chicken,
marinated in a ginger, coconut, and lime marinade
Vegetarian
Black Bean Tamale Pie—seasoned black beans, green peppers and corn in a southwest tomato
sauce, topped with a cheddar cornmeal crust
Creamy Vegetable Pot Pie—a medley of diced vegetables in a rosemary and sherry cream
sauce, topped with a homemade rosemary pastry crust
Eggplant Summer Gratin—a lightly sautéed mixture of eggplant and fresh tomatoes, baked with
parmesan cheese and seasoned breadcrumbs
Polenta Cakes with Pesto and Roasted Peppers—delicious cornmeal cakes filled with cheeses
and a pesto-roasted pepper mixture (excellent as a light vegetarian meal or a side dish)
Zucchini Frittata—hearty frittata made with eggs, parmesan cheese and fresh zucchini
Side Dishes
Corn and Black Bean Salad with Honey-Lime Dressing—black beans, corn, scallions and
jalapenos in a southwestern honey Dijon dressing
Dried Fruit Couscous—couscous cooked in seasoned chicken broth then mixed with chopped
dried dates, apricots, cherries and raisins
Ginger Glazed Carrots with Macadamia Nuts—carrots and toasted macadamia nuts in a ginger-
brown sugar glaze
Parmesan Bread Strips—freshly baked breadsticks broiled with parmesan butter
Peppery Herb Biscuits—homemade biscuits with flavored with fresh cracked pepper and herbs
Roasted Green Beans—greens beans roasted with garlic and onions and finished with balsamic
vinegar
Roasted Potato Fans—roasted potatoes, sliced into fans and brushed with chili butter
Spicy Herbed Indian Vegetables—cauliflower, potatoes and peas simmered in a spicy Indian
tomato sauce
Baked Asparagus Parmesan—baked asparagus with parmesan cheese and a touch of lemon
juice
