ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: stuffed strawberries - can they be made ahead?

Misc.
The other day I attended a reception that was catered. One of the foods served was stuffed strawberries. I have found a recipe that I think will work. My question is .. Can I make them the night before for a 1:00 pm wedding reception? One of the recipes that I saw said they should be served within an hour of making or they get mushy. That is not practical, as I am in the wedding... I have made chocolate covered strawberries and served them the next day. I soaked the berries in a fruit fresh solution and it worked fine. Would that work in this situation? Should I cut the berries and then soak them?
MsgID: 0083949
Shared by: Tanya/FL
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Red Pepper Beef and Asparagus
  • RED PEPPER BEEF AND ASPARAGUS 1 Tbsp. unsalted butter 1 red bell pepper, seeded and cut into strips 1 lb. lean beef strips 1 (9 oz.) pkg. frozen snow peas, thawed 1 1/2 lbs. canned asparagus spears, drained 2 Tbs...
  • Strawberry Kiwi Fruit Pops (blender or food processor)
  • STRAWBERRY KIWI FRUIT POPS 2 kiwifruit, peeled and cut into quarters 1 cup fresh strawberries, cleaned and hulled 1/4 cup water 1 tablespoon sugar (or to taste) One drop vanilla extract Puree kiwi and strawberries in...
  • Shrimp Wonton Soup
  • SHRIMP WONTON SOUP FOR THE WONTON FILLING: 3/4 lb raw shrimp, shelled, deveined, rinsed and drained 1/2 cup water chestnuts* 2 tsp soy sauce 1 tbsp rice wine or sake 1 1/2 tsp sesame oil 1/2...
  • Crustless Breakfast Quiche with Spinach (serves 2)
  • CRUSTLESS BREAKFAST QUICHE WITH SPINACH 1 cup American or Swiss cheese, shredded 1/2 cup half & half or heavy cream 2 eggs, beaten 1 (10 oz) package frozen spinach, thawed and well drained ground black pepper (to tast...
  • New Orleans Chicken (serves 2) (oven bag)
  • NEW ORLEANS CHICKEN 1 Reynolds Oven Bag, regular size (10x16-inches) 1 tablespoon flour 1 (10 oz.) can diced tomatoes and green chilies, drained 2 boneless, skinless chicken breast halves Salt, pepper 1 medium green o...
  • Chicken and Bok Choy Stir-Fry (serves 1)
  • CHICKEN AND BOK CHOY STIR-FRY 1 (6 ounce) boneless skinless chicken breast, sliced into 1-inch chunks 1 clove garlic, chopped fine 1/4 teaspoon ground ginger 2 tablespoons water 1 tablespoon soy sauce 2 teaspoons vege...
ADVERTISEMENT
  • Gordon Ramsay's quick method of preparing risotto
  • Gordon Ramsay's quick method of preparing risotto. This is the quick method that Gordon Ramsay uses to prepare risotto for his TV restaurants, according to the British websites listed below. He also uses this method i...
  • Deep-Dish Tortilla Pie
  • DEEP-DISH TORTILLA PIE 1 pound ground beef, chicken or turkey 1 clove garlic, chopped 1 teaspoon fresh basil, chopped (or 1 teaspoon dried basil) 1/2 teaspoon salt 1/8 teaspoon pepper 1 (12 ounce) can diced tomatoes w...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: stuffed strawberries - can they be made ahead?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!