Create an International Buffet

by Michele Cheplic | More from this Blogger

11 Aug 2009 05:50 AM

Give your ordinary buffet a boost by creating dishes with international flair. The following simple recipes allow your guests to sample flavors from around the world, and are perfect for summer picnics or family potlucks.

ITALIAN PESTO TORTELLINI

Ingredients:

3/4 cup fresh basil pesto

1/4 cup canola oil

1/2 cup minced red onion

1/4 cup finely diced red bell pepper

1/4 cup finely yellow red bell pepper

1/4 cup finely diced orange bell pepper

4 cups cheese filled rainbow tortellini (cooked, rinsed, drained, chilled)

Directions:

Toss ingredients in a large bowl, season with slat and pepper and mix thoroughly.

Serve chilled with fresh grated Parmesan cheese and a sprig of fresh basil for garnish.

MEDITERRANEAN STYLE RAVIOLI

Ingredients:

1 1/4 pounds ground beef

1 package (9 ounces) refrigerated cheese ravioli

2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano (Do not drain!)

2 cups lightly packed fresh baby spinach

1 cup pitted ripe olives

3/4 cup crumbled feta cheese

Fresh baby spinach

Directions:

Cook ravioli according to package directions; drain.

Brown ground beef in deep 12-inch nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into 3/4-inch pieces.

Stir in tomatoes; bring to a boil.

Reduce heat; simmer 10 minutes. Stir in ravioli; simmer 3 minutes.

Stir in 2 cups spinach and olives; cook just until spinach is wilted.

Sprinkle with cheese and garnish with spinach before serving.

SEVEN LAYER MEXICAN DIP

Ingredients:

1 1/2 pounds ground beef

1 package taco seasoning mix

2 (16 ounces) can refried beans

1/4 cup water

2 1/2 cups sour cream

4 cups shredded iceberg lettuce

4 cups shredded Mexican blend cheese

1 (6 ounces) can sliced black olives

1 1/2 cups chopped tomatoes

1/2 cup chopped green onions

1/2 cup chopped jalapeno peppers

Directions:

In a large skillet, brown ground beef. Add taco seasoning and water per the package directions. Drain and cool.

Mix beans with water to soften. Spread the beans into the bottom of a 9 by 13inch glass dish.

Sprinkle cooled beef on top of beans, and then carefully spread sour cream on top of beef.

Sprinkle lettuce on top, then shredded cheese.

Add black olives, tomatoes, and green onions on top.

You can serve this dish immediately, or refrigerate it over night and serve cold with tortilla chips.

Related Articles:

Mexican Menu

Spice Up Boring Beef

Easy Picnic Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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