karykat- could you make the dessert in one large pan? 15 ramekins is not feasible.

I didn't mention but I'm not at my home but at a vacation home so I need to take whatever equipment I will need.

This might be the ticket, doesn't sound too difficult or time-consuming.
Thanks!

Magiesmom- do you have a recipe for the bread pudding?

I want to make a dessert for my family vacation with fresh mangoes and coconut in some form- shredded, milk, cream. It needs to be inexpensive, fairly simple and serve 15. I'm having thai steak salad and ginger, garlic seasoned jasmine rice for dinner so trying to stick with an Asian theme. Any suggestions appreciated.

Going to a wedding in Ocean Springs later in the month. Any recommendations?

Well I ended up at Lulu's. Didn't make reservations because we went to dinner early- 6:00- that was almost a big mistake. There was a show at Ovens that night and pre Valentines Day, they were busy. The host was great, accomodated us even though they were booked.
Had the beet and endive salad which was great- good combo of sweet and bitter. I then had the mussel and fries. They were both great, plump mussels.
Both my husband and dad had the paella. My dad liked it fine but my husband wasn't so thrilled. Tasted like it had maybe clove in it which is strange.
Overall, a very nice. Will go back again.

Have you been waitress? Looks interesting.
I've weedled down my possibilities to Dolce, Lang Van or Lulu's- which is a little more than I wanted to spend or Vida's.

Well considering that we will be going to dinner around 6, maybe Vida won't be too loud. I will take a look at their website. Don't know about Vivace.

FYI, I lived in Charlotte for 10 years but have been gone for 1 1/2 years, living in Boone. The restaurants have changed considerably in that time.

Thank you everyone for the suggestions.
I will check out Savor, I assume they have a website. I've been to Greek Isle a while back and I thought is was just OK, my husband's meal was so salty it was nearly inedible so I know I won't get him back there.
So - Basil, is it really good. I love Thai but I AM pretty picky about Asian, is it fairly authentic with fresh ingredients not overly sauced dishes. I can not tolerate the americanized thai, thickly sauced, bland and overly oily like bad chinese.

Well he likes all kinds of food- italian, mexican, asian- but he's a restaurant snob, for no good reason except he's 80 and opinionated. I'm just looking for good food, something interesting- no small plate/tapas- with really good service.

I thought about King's Kitchen, I like Rooster's, but was unsure. It appears to be southern style comfort food, not really my Dad's style. Have you been HungryDonkey?

I'm taking my Dad to the symphony for his 80th birthday and need a great restaurant to complete the night - that won't break my bank. I would love to take him to Lulu's, Halycon or Custom House but those are just a little more than I want to spend. There's 4 of us and having already spent $260 for symphony tickets I need someplace with really good food but won't set me back another $250.
Any suggestions?

I want to braise a duck. I plan on removing the skin and obviously cutting it into parts. I know I can follow any braised chicken recipe but I was hoping someone had a recipe for duck specifically or a recipe for chicken that you've tried with duck.

Thanks everyone for the suggestions.
The tuna noodle recipe I remember as a teenager had tuna, cream of mushroom and something else that I can't remember. I don't like using canned soups now. Do any you make your own cream of mushroom or is there a different variation?
Salmon quesadillas sounds good, may try that tonight.

That sounds good. I assume it's a basic bechamel sauce made maybe with cream, white wine add salmon and peas. I can wing that - if it's something more creative than that please share. Thanks!

I want to add more salmon to my diet - canned is the cheapest and most convenient way to go. I'm looking for suggestions, I make salmon patties sometimes but would like some other suggestions.

Yes I want to make red chili. I'm having guests and want to keep to the more traditional chili with pintos, green peppers, onions, tomatoes and such.

Does anyone use pork instead of beef or chicken in chili? I want to make some chili this weekend but thought about using pork, pork shoulder specifically, instead of the traditional beef. Any thoughts, ideas or recipes?

Well I was in Mooresville for the weekend. Enjoyed Prickly Pear Friday night.
On Saturday went to lunch at Flat Iron and it was very good. I has a salad with grilled shrimp, very yummy goat cheese, asparagus and almonds. It was very tasting, shrimp was cooked well not rubbery. Will definitely go back again.
On Sunday went to Duckworth Taphouse. It was OK, it's a sports bar with average sports bar food, not very many coice for vegetarians, which I'm not but don't usually want meat at lunch.

I will continue my search.

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Prickly Pear
761 N Main St, Mooresville, NC 28115

I am moving to Mooresville area soon and looking for restaurant recommendations. I've been to Prickly Pear, Caruso's and La Pastierre (sp?) and have enjoyed all of them. I'm looking for not too expensive restaurants, I like smaller local restaurants best. Any Thai recs. would be appreciated too.

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Prickly Pear
761 N Main St, Mooresville, NC 28115

I have 1 lb. of ground pork I took out of the freezer for dinner and need some suggestions. I don't want to make spaghetti sauce so give me some ideas. I was thinking about deconstructed stuffed peppers but not so sure-so any suggestions welcome.

I'm making traditional with chicken (not rabbit as truly traditional) and some seafood.
I don't want it creamy like risotto but I don't want it dry like long grain. Too me Basmati is the wrong flavor, I love Basmati but can't imagine that flavor with Paella, maybe I'm wrong.

Goi, I will take a look at the article you posted. Thanks!

I'm wanting to try my hand at paella again but I don't have the proper rice and don't have access to a store that carries it. So would you go with a long grain or a short grain rice?

OK I think the consensus is stick with vanilla, the authentic version. I will use organic cream, farm fresh eggs and vanilla bean ( if I can find and afford) in ramekins. I think this will better guarantee that it turns out well.
I plan to make ahead on Friday and then torch right before serving on Sat. night. The host, who is great but a know it all in a gentle way, has a torch so I will let him assist me in torching so if they burn I can blame him ; ) . Thanks for all the suggestions!

SO I have to bring dessert for a Valentine dinner party of 8, 2 of the people don't like chocolate so there goes my tried and true flour less chocolate cake with raspberry sauce, I think I've decided on creme brulee. What are my options for adding flavors? I probably don't want anything to gourmet (like saffron, chili, quince flavored)? but something to give it a MMMMmmm factor. Also, I have never made this before, can you make one large dish instead of little ramekins?
Thanks for your suggestions

Well thanks everyone, lots of suggestions. Glad to know I can freeze it and will probably do that much of the time. I like the Oven Fried Chicken idea, my son loves fried chicken and is always asking why I don't make it (because of the mess, I always picture oil particles floating all over my house landing on every surface). I also like the chocolate muffin recipe. Never thought about using to cook oatmeal, may try that sometime. Anyways thanks for all the great suggestions

I buy a quart of buttermilk, because that's the only size available, every time I make cornbread. My recipe only calls for 1 cup so here's my dilemma what to do with the leftover. I will make pancakes sometimes but what else can I do with it. I think 9 times out of 10 it gets dumped down the drain because it doesn't have a long shelf life. Can you freeze it in smaller portions?? Any ideas or suggestions?

Wow, never thunk of Champagne, hhmmm, family's not huge fans of champange but maybe I will be the trail blazer and serve a rose champagne and of course offer some whites for the cop outs.

I'm serving pasta with smoked salmon and a creamy vodka sauce. It's not too heavy because it has just a little cream with some tomato, basil and fish stock. I know it calls for white wine but I would like like to offer some red as well. So any suggestions, varietals only no need to offer specific wines. FYI, I'm serving asparagus and peas with dill and arugula salad on side.
Thanks for your suggestions!

Thanks for all the great suggestions. I haven't decided as it will be a group decision amongst family but this gives me some ideas.