I need an Ho rs Devours recipe...?!
Answers: That will wow people at the office potluck. Something simple but tastes amazing! Any ideas?
cheesy twirls
puff pastry sheets lightly buttered then grated Parmesan on top. cut in2 strips 1cm wide 10cm long hold both ends and twist so they form a spiral and bake till pastry is golden brown
smoked salmon roulade
have a sheet of cling film on ur table cover it with strips of smoked salmon so u end up with a rectangle of smoked salmon bout 4inch top to bottom and 12 inch left 2to right. mix cream cheese lemon juice and dill together and cover all the salmon with it then roll it up like a swiz roll aka roulade leave in fridge 4 half an hour the cut it up in to 2cm pieces
My co-worker makes cocktail weiners wrapped in bacon. When she bakes them she puts brown sugar at the bottom of the pan. They are awesome!!!
Sausage Roll Ups
1 lb. Seasoned Sausage
8 oz. Cream Cheese, softened
2 pkg. Crescent Rolls
Poppy Seeds
1 Egg White
Brown sausage and drain. Add cream cheese to sausage, stirring until it melts. Separate crescent rolls (2 rectangles in each package) 4 total. Lay out flat and smooth perforations. Lay sausage log down the middle, fold over and press together. Turn over so seam is on bottom. Brush with egg white over top. Sprinkle with poppy seeds. Bake 20 minutes at 350 degrees.
Ham Rolls
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5 green onions
Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.
My fav is ham roll ups.
take slices of ham from the deli
dry them with a paper towel
spread whipped cream cheese in about a 1/4 in layer on the ham
put a green onion (scallion) on one side and roll the hammie up
cut into little slices like sushi.
Delicious. (try not to eat them all befor the office party :)
Take a package of Lil Smokies and a pack of bacon that has been cut in half. Layer some brown sugar in a baking pan. Wrap the weiners in half a slice of bacon and secure with a toothpick. Place on top of the brown sugar and continue until finished with all of the weiners. Cover with another layer of brown sugar and bake at 350* for 45 minutes.
Delish!
Coconut shrimp? I just made some last night. Take a pound or so (depending on how many people) raw shrimp, shelled and deveined. Toss them in a mix of egg white and a little bit of water and then bread with shredded sweetened coconut. It's real simple and then you fry in 350 degree canola oil. Flip after about 45 seconds and let cook another 30 more seconds (you'll get a nice brown color on the coconut) Drain on paper towels. Make them in a few batches. For an excellent dipping sauce mince a clove of garlic. Put about 4 big tablespoons of apricot preserves and 2 table spoons hot water in a bowl. Add garlic and a big tablespoon of horseradish. A little pepper and whisk. it is really really good. Like something you'd get in a restaurant. Try it!
Here are some things that I have brought to office potlucks:
Sweet and Sassy Meatballs
64 meatballs
Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)
Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
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Cranberry-Barbecue Meatballs
Prep: 15 minutes
Cook: 4 hours on low; 2 hours on high
Ingredients
2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 16-ounce can jellied cranberry sauce
1 cup barbecue sauce
Directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.
3. Makes 64 meatballs
4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
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Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes
Ingredients:
1/2 cup refrigerated or frozen egg product, thawed
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
Directions:
1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).
To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.
5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.
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Serve the following with chips or crackers:
Mango Salsa
2 cups
Ingredients
1 mango, peeled, seeded, and chopped (about 1-1/2 cups)
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 Scotch bonnet or hot green chile pepper, seeded and finely chopped
3 tablespoons olive oil
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
1. In medium bowl stir together mango, sweet pepper, green onions, chile pepper, oil, lime peel, lime juice, vinegar, salt, and black pepper. Store in refrigerator up to 24 hours. Makes 2 cups.
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Mango Salsa
about 2 cups
Prep: 20 minutes
Chill: 2 hours
Ingredients:
1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
1/2 cup chopped red or green sweet pepper
1/4 cup thinly sliced green onions (2)
1/4 cup snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper
Directions
1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.
2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.
Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days.
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Papaya Salsa
Ingredients
1/2 of a small papaya, peeled, seeded, and chopped
1 small nectarine, pitted and chopped
1 hot red or jalapeno pepper, seeded and finely chopped
1 tablespoon snipped cilantro or parsley
1 tablespoon lime juice
1 teaspoon honey
In a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.
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Chunky Guacamole
Prep: 20 minutes
Chill: 1 hour
Ingredients
2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips
Directions
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.
2. Makes 2 cups (sixteen 2-tablespoon servings
My advice, keep it super simple. EVERYONE will be doing a meat dish. As you can see from the previous posters, which is great! However, mix it up.
An elegant cracker and cheese spread would be yummy. You can find many easy recipes for a good cheese spread online.
Or just a simple vegetable and dip platter.
If you do want to go the meat route, it's all in the presentation. Perhapts beef and chicken scewers? With a tangy sauce to go along? Maybe a thai or teriyaki sauce?
If the office party is for employees AND families (which I doubt, but you can save this idea for the company picnic), do something special for the kids and make an appetizer platter for them.
Simple and fun, and nutritious is the classic "ants on a log"
Celery pieces about 2 inches long spread with peanut butter and topped with about 3 or 4 raisins on each piece of celery.
Keeps the parents happy knowing that the kids aren't overwhelmed by fancy Hors devours. And the kids aren't whining that there is nothing for them.
Remember, everyone is thinking just like you, "how do I make something that people will be amazed with?" Go with what you know, and follow your ethnic background. The old fashioned recipes are always the winners! :-)
Havarti dill cheese slices on triscuit crackers with a green grape or green apple (thin slice) .Stick a toothpick thru apple or grape and cheese onto cracker. Taste wonderful when served with a nice lite fruity wine. The combination of tarty fruit and mild but tangy cheese creates such a pleasing taste that it will make everyone want more......enjoy!
B.Nelson ,Bokeelia, Florida
You won't have any leftovers with this recipe. These are super simple and yummy:
Cranberry Meatballs
2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs)
1 (16-ounce) can Ocean Spray Jellied Cranberry Sauce
1 (12-ounce) bottle chili sauce
1 teaspoon ground cumin
1/4 teaspoon cayenne
Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.
Makes 30 servings.
Stuffed Mushrooms
20 mushrooms
6 Tbsp. butter
12 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
Bechamel Sauce (recipe to follow)
Cheddar Cheese, shredded (optional)
PREHEAT oven to 350°F. Steam mushrooms until soft. Cool. Remove stems from mushrooms. Finely chop stems; set aside.
MELT 3 Tbsp. butter in sauce pan on medium heat. Add chopped mushroom stems and ritz crackers. Spoon crumb mixture evenly into mushroom caps. Place in casserole pan. Melt remaining 3 Tbsp. butter and drizzle over mushrooms.
BAKE 10 min. then drizzle bechamel sauce over mushrooms and top with cheddar cheese. Bake another 5 minutes or until cheese melts.
Bechamel Sauce
5 Tbls. unsalted butter
1/3 cup All purpose flour
3 1/2 cups Milk (whole or 2%)
1/2 tsp. salt
1/4 tsp. White pepper
Melt butter over medium-low heat. Whisk in flour to make a roux. Cook and stir 2 minutes. Gradually add milk into roux. Stir constantly to prevent sticking and cook until thick, about 10 minutes. When thick, add seasonings.
*******CUCUMBER PARTY APPETIZERS
3 tbsp. Miracle Whip
1 (8 oz.) cream cheese, softened
1 pkg. Zesty mild Italian dressing mix (dry)
Rye bread (cocktail size, about 2" squares)
Cucumber slices
Dillweed
Mix together Miracle Whip and cream cheese. Add in packet of dressing mix. Spread mixture on rye bread. Top with 1 cucumber slice and sprinkle with dillweed.
Smoked Sausage Crock Pot Heinz 57
1 bottle Heinz 57 steak sauce (small)
1 can jelled cranberry sauce
2 tablespoons brown sugar
3 lbs sliced smoked sausage
Brown sliced smoked sausage. Melt steak sauce, cranberry sauce and brown sugar in a saucepan over medium heat until smooth. Place meatballs in crock-pot, pour mixture over and place the crock-pot on low. Excellent!
*******PINEAPPLE SHRIMP APPETIZERS
Low Cholesterol. Makes 30 appetizers.
1 can (8 oz.) Dole Crushed Pineapple, drained
1 can (4 1/4 oz.) Pacific shrimp, drained
1/4 c. reduced calorie mayonnaise
1 tbsp. minced green onion
2 tsp. Dijon-style mustard
1/2 tsp. dill weed
2 cucumbers
Combine all ingredients except cucumbers. Cut cucumbers in 1/8 to 1/4 inch thick slices. Spoon heaping teaspoon of pineapple mixture on top of each slice. Garnish with dill or minced green onion if desired.
Variation: Omit mustard and dill weed. Add 2 teaspoons minced cilantro and dash of cayenne pepper.
I love to get a loaf or two of french bread, slice it up, spread some cream cheese on top, and spoon on some bruschetta. It's simple and DELICIOUS!