Cooking question, plz help?!


Question: what i need to do is cook for 20 ppl an appetizer type thing that can be eaten cold any idea's thanks,


Answers: what i need to do is cook for 20 ppl an appetizer type thing that can be eaten cold any idea's thanks,

beer

custard and jelly

knorr's spinach dip in a bread bowl.

melon wrapped in prosciutto it sounds odd but it is soo good the sweet from the melon and the salty from the Prosciutto goes perfectly

2-4 garlic cloves (mashed)
mayo
shredded mozzarella cheese

mix everything together and serve with tostitos or pita bread

1 can of spam
1 bar of cream cheese

mix together with a fork, and spread some jelly or jam on top to taste

serve with ritx crackers or club crackers

Crackers and cheese, crudites with ranch dressing.

flour Tortillas
spread with soft creme cheese
layered with cold cuts
roll into a tube like shape
cut into slices
and there ya go
yum

mix up cream cheese and salsa dip. Spread on flour tortillas and roll up. Put in fridge for 4 hrs or overnight. When good and chilled, use sharp knife and slice into circular pieces and serve. It's very, very good. I always get lots of compliments when I serve it and there's never any leftovers!

COLD POACHED SALMON

Ingredients:
5 c. water
1 c. dry white wine
1 lg. onion, sliced
2 stalks celery with tops, sliced
2 carrots, sliced
1 tbsp. peppercorns
Salmon fillets

Instructions:
Wrap fish in cheesecloth, leaving ends long enough to hang over edge of pot and serve as handles for lifting fish, set aside. In fish poacher or roasting pan, combine water, wine, onion, celery, carrots and peppercorns. Bring to a boil. Lower heat, cover and simmer 30 minutes to make stock. Gently lower fish into stock. Cover and cook over low heat 20-35 minutes; 7 minutes per pound. Do not let stock boil; it should barely simmer. Fish is done when it loses its transparency and flakes easily. Remove from heat. Cool fish in stock. When cool, lift fish out, using ends of cloth as handles and gently roll onto platter. Remove cheesecloth and peel off skin. Chill fish several hours or overnight. Decorate with parsley and lemon.

Server with crackers or different types of hard breads.

Smoked salmon blinis. You can buy (or make if you have time) blinis. Failing that, my preference is to cut out pieces of bread, add a spoon of cream cheese, then a small piece of smoked salmon. To make it look pretty add a little black pepper to the top, or some finely chopped chives. You can put a few on a plate for each person, or just provide a platter for people to help themselves.

For something really simple, use a couple of bowls of houmus and crudites - strips of crunchy vegetable, like peppers, celery carrot and anything else you fancy. If you really want to cheat, buy the houmus and put it in your serving bowl and top with some olive oil and a little paprika

Both of these will keep people happy with virtually no effort.

Creamy Blue Cheese Chicken Spread
Ingredients:
1 1/4 oz blue cheese crumbles, softened
3 oz cream cheese, softened
1/4 cup sour cream
Dash cayenne
1/8 tsp seasoned salt
1/8 tsp celery salt
1/4 tsp white pepper
1/4 tsp onion powder
1/4 tsp hot pepper sauce
3 1/2 oz cooked chicken, finely chopped
2 green onions, minced, tops included
2 tbsp green pepper, finely chopped1/2 cup chopped pecans, toasted
Directions:
Mix cheeses and seasonings together until creamy. Add all vegetables, chicken and nuts and chill 1 to 2 hours. Serve on crackers, as a celery stuffing, in small pastry cups or as a finger sandwich filling.

Delicious!!

Sweet -Chili Meatballs

Mix together one jar of grape jelly and one jar of chili sauce (equal sized jars) in a large saucepan.

Add a bag of frozen, pre-cooked meatballs and simmer until the sauce thickens.

Can be eaten cold or heated.

Fried mozzarella

Ingredients:
1.1/2 lbs. mozzarella cheese
1.1/3 cups fine, dry bread crumbs
3 to 4 Tbs. finely minced fresh parsley
2 eggs
Salt to taste
Pepper to taste
Approximately 3 to 4 Tbs. flour
Approximately 1/2 to 1/3 cup olive oil
Garnish
slices of melon


Directions:
Cut the mozzarella into evenly sized slices about ? inch thick.
Combine the bread crumbs and the parsley in a shallow bowl, mixing them together thoroughly.
Beat the eggs lightly with a little water and some salt and pepper, and pour the beaten eggs into another shallow bowl.
Put a few tablespoons of flour into a third bowl. Dredge the cheese slices in flour on both sides and on the edges. Take one of the floured slices and dip it first in the egg mixture, then in the bread crumb mixture, then once more in the egg mixture and once more in the crumbs.
Bread all the cheese slices this way. Be sure that the slices of cheese are thickly and evenly breaded, including the edges, or else they will come to grief in the frying pan!
Pour a liberal amount of olive oil into each of 2 large skillets and heat it. Put in the cheese slices, regulate the flame to a medium heat, and sauté the cheese for a few minutes on each side. The breading should be crispy and golden brown.
Remove them from the oil and place them on paper towels for an instant, then serve immediately. The cheese should be completely melted inside the crust.
Serve with a salad or garnished with slices of melon.
Serves 6.

Mini cheese sandwiches:

1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive tapenade, recipe follows
Mozzarella cheese, sliced thin
Softened butter

Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.

Olive Tapenade:
3 anchovies
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra-virgin olive oil, plus additional as needed
Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

hour-do-vars indivdual small quiches you can can make meat or veg ones good for adults and are finger food

Cheat, go to Iceland lol.

Hey, an easy and tasty one, I use it as a pre appetiser but you can bulk it out. buy some part cooked baguettes, slice them to about 1cm thick. cook them in the oven till they are toasted and golden. Spread them each with a little sour cream, top this with a slice of smoked salmon and then with some fine diced Red onion, chives and a small squeeze of fresh lemon juice. put 2 to 3 slices on a bed of rocket and drizzle with a vinaigrette of some sort.





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