I'm throwing a housewarming party for 8-10 people. What are some good appetizer(s) and meal I should do??!
Answers:
deviled eggs, veggie platter, cheese and crackers for appetizers!. main meal glazed ham, twice baked potatoes, roasted zucchini!. dessert mini cheesecakes in a few different flavors like vanilla, raspberry, chocolate, and mango!.Www@FoodAQ@Com
Appetizers:
Mini meatballs on a toothpick with dipping sauce,
Gyro or similar sliced and served in pieces,
Puffs!.!.!.!.chicken, tuna, cheese,
Mini pizzas, crab cakes,
Grilled chicken, pineapple & sweet pepper kebabs!.
Meal:
lf you used the grilled chicken for appetizer that's the starter for a barbeque, you'll just need the sauce, any other meat done in any style added,
Rice!.!.!.!.cook in saftron so it gets a nice yellow color and add diced red and green sweet pepper,
Salad!.!.!.!.Potato with sour cream and grated carrot or fresh salad using lettuce, sliced tomatoes, pickle, red onion,
Desert!.!.!.!.!.!.IF you're doing desert just get a cheese cake and something smooth to wash it all down!. Enjoy!.Www@FoodAQ@Com
Mini meatballs on a toothpick with dipping sauce,
Gyro or similar sliced and served in pieces,
Puffs!.!.!.!.chicken, tuna, cheese,
Mini pizzas, crab cakes,
Grilled chicken, pineapple & sweet pepper kebabs!.
Meal:
lf you used the grilled chicken for appetizer that's the starter for a barbeque, you'll just need the sauce, any other meat done in any style added,
Rice!.!.!.!.cook in saftron so it gets a nice yellow color and add diced red and green sweet pepper,
Salad!.!.!.!.Potato with sour cream and grated carrot or fresh salad using lettuce, sliced tomatoes, pickle, red onion,
Desert!.!.!.!.!.!.IF you're doing desert just get a cheese cake and something smooth to wash it all down!. Enjoy!.Www@FoodAQ@Com
Here are three versions of Stuffed mushrooms:
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Italian Style (Vegetarian):
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F!.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend!.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat!. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up!. Drizzle remaining oil over the filling in each mushroom!. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes!.
********************************
Crab stuffed muchrooms
1/2 cup herb flavored cheese (recommended: Boursin)
1/2 cup finely minced crabmeat (may use imitation)
18 uniform sized mushrooms, stem removed
1 box phyllo pastry (will need at least 18 sheets)
1/3 cup butter, melted
Salt and freshly ground pepper
1 egg, beaten
Preheat oven to 400 degrees F!.
Combine cheese and crab in a small bowl!. Divide crab mixture among the upside-down mushroom caps, stuffing the mushrooms!. Carefully lay 6 sheets of phyllo dough on top of one another, brushing every other sheet with melted butter!. Cut phyllo lengthwise down the center and then cut each half into 3 pieces to make 6 rectangles!. Place a mushroom, cheese side up, in the center of each square!. Season with salt and pepper!. Lift sides of pastry over mushrooms to resemble small bundles and form a "neck," pinching edges together to seal!. Repeat the entire procedure 2 more times!.
Place on a greased baking sheet and brush with beaten
egg!. Bake for about 15 minutes until pastry is crisp and golden!. Serve hot!.
**************************************!.!.!.
Sausage stuffed muchrooms:
1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed
Preheat oven to 400 degrees F!.
To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl!. Add the sausage and 1/2 cup of the cheese!. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine!. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper!.
Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer!. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil!. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil!. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking!.
++++++++++++++++++++++++++++++++++++++!.!.!.Www@FoodAQ@Com
***************************
Italian Style (Vegetarian):
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F!.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend!.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat!. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up!. Drizzle remaining oil over the filling in each mushroom!. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes!.
********************************
Crab stuffed muchrooms
1/2 cup herb flavored cheese (recommended: Boursin)
1/2 cup finely minced crabmeat (may use imitation)
18 uniform sized mushrooms, stem removed
1 box phyllo pastry (will need at least 18 sheets)
1/3 cup butter, melted
Salt and freshly ground pepper
1 egg, beaten
Preheat oven to 400 degrees F!.
Combine cheese and crab in a small bowl!. Divide crab mixture among the upside-down mushroom caps, stuffing the mushrooms!. Carefully lay 6 sheets of phyllo dough on top of one another, brushing every other sheet with melted butter!. Cut phyllo lengthwise down the center and then cut each half into 3 pieces to make 6 rectangles!. Place a mushroom, cheese side up, in the center of each square!. Season with salt and pepper!. Lift sides of pastry over mushrooms to resemble small bundles and form a "neck," pinching edges together to seal!. Repeat the entire procedure 2 more times!.
Place on a greased baking sheet and brush with beaten
egg!. Bake for about 15 minutes until pastry is crisp and golden!. Serve hot!.
**************************************!.!.!.
Sausage stuffed muchrooms:
1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed
Preheat oven to 400 degrees F!.
To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl!. Add the sausage and 1/2 cup of the cheese!. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine!. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper!.
Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer!. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil!. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil!. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking!.
++++++++++++++++++++++++++++++++++++++!.!.!.Www@FoodAQ@Com
I think you should do a BBQ and some side dishes you can prepare ahead of time!.
Deviled Eggs are always popular!. I love deviled eggs!. I make them many many different ways but this recipe is my all time favorite:
How to Hard Boil Eggs:
1!. Put eggs in large pot or sauce pan and completely cover with at least 1" cold water over the top of the eggs!.
2!. Place lid on pan and set your burner to high heat!.
3!. After water boils, turn the burner down to simmer and simmer covered for 14 minutes!.
4!. Remove lid and place pot in sink and run cold water over eggs!.
*******
My Favorite Deviled Eggs
12 hard boiled eggs
1/4 cup grated carrot - finely mince the grated carrot
2 tablespoons dried parsley
4 minced green onion stalks
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon pepper and a dash of salt
Paprika for garnish
Directions:
1!. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside!. Mash the yolks with the back of a fork and carrot, parsley, green onion, mayonnaise, dijon, cider vinegar, salt and pepper!. Mix well!.
2!. Spoon or pipe the filling back into egg white and sprinkle tops with paprika!.
3!. Cover and refrigerate at least one hour before serving!.
********
These are also GREAT:
Bacon Horseradish Deviled Eggs
12 hard boiled eggs - peeled
1/2 cup mayo
1 tablespoon prepared horseradish
1/4 cup sour cream
1 tablespoon dijon mustard
4 sliced cooked, crumbled bacon
3 minced green onion stalks
salt and pepper to taste
Directions:
1!. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside!. Mash the yolks with the back of a fork and add mayo, horseradish, sour cream, dijon, bacon, and green onion!. Mix well and salt and pepper to taste!.
2!. Spoon or pipe the filling back into egg white!.
3!. Cover and refrigerate at least one hour before serving!.Www@FoodAQ@Com
Deviled Eggs are always popular!. I love deviled eggs!. I make them many many different ways but this recipe is my all time favorite:
How to Hard Boil Eggs:
1!. Put eggs in large pot or sauce pan and completely cover with at least 1" cold water over the top of the eggs!.
2!. Place lid on pan and set your burner to high heat!.
3!. After water boils, turn the burner down to simmer and simmer covered for 14 minutes!.
4!. Remove lid and place pot in sink and run cold water over eggs!.
*******
My Favorite Deviled Eggs
12 hard boiled eggs
1/4 cup grated carrot - finely mince the grated carrot
2 tablespoons dried parsley
4 minced green onion stalks
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon pepper and a dash of salt
Paprika for garnish
Directions:
1!. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside!. Mash the yolks with the back of a fork and carrot, parsley, green onion, mayonnaise, dijon, cider vinegar, salt and pepper!. Mix well!.
2!. Spoon or pipe the filling back into egg white and sprinkle tops with paprika!.
3!. Cover and refrigerate at least one hour before serving!.
********
These are also GREAT:
Bacon Horseradish Deviled Eggs
12 hard boiled eggs - peeled
1/2 cup mayo
1 tablespoon prepared horseradish
1/4 cup sour cream
1 tablespoon dijon mustard
4 sliced cooked, crumbled bacon
3 minced green onion stalks
salt and pepper to taste
Directions:
1!. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside!. Mash the yolks with the back of a fork and add mayo, horseradish, sour cream, dijon, bacon, and green onion!. Mix well and salt and pepper to taste!.
2!. Spoon or pipe the filling back into egg white!.
3!. Cover and refrigerate at least one hour before serving!.Www@FoodAQ@Com
Well you could:
Start with potato skins http://www!.elise!.com/recipes/archives/00!.!.!.
or you could pick for any of these appetizers
http://www!.elise!.com/recipes/archives/ap!.!.!.
And for dinner you should pick something easy, cheap, and something you can prep ahead so you can be apart of the party!.
So something like:
Beef brisket(you could shred it and make
sandwiches)
http://www!.elise!.com/recipes/archives/00!.!.!.
and to go with that
*Grilled corn on the cob-
http://www!.elise!.com/recipes/archives/00!.!.!.
*Potato salad-
http://southernfood!.about!.com/od/potatos!.!.!.
and maybe some fruit like watermelon!.
And for dessert
*Strawberry Shortcake
*Key Lime Pie
*Pecan Pie
Hope it helps! Sorry if it doesn't!. :-) Have a good day!!Www@FoodAQ@Com
Start with potato skins http://www!.elise!.com/recipes/archives/00!.!.!.
or you could pick for any of these appetizers
http://www!.elise!.com/recipes/archives/ap!.!.!.
And for dinner you should pick something easy, cheap, and something you can prep ahead so you can be apart of the party!.
So something like:
Beef brisket(you could shred it and make
sandwiches)
http://www!.elise!.com/recipes/archives/00!.!.!.
and to go with that
*Grilled corn on the cob-
http://www!.elise!.com/recipes/archives/00!.!.!.
*Potato salad-
http://southernfood!.about!.com/od/potatos!.!.!.
and maybe some fruit like watermelon!.
And for dessert
*Strawberry Shortcake
*Key Lime Pie
*Pecan Pie
Hope it helps! Sorry if it doesn't!. :-) Have a good day!!Www@FoodAQ@Com
COCKTAIL MEATBALLS
1 lb!. ground beef
2 eggs, slightly beaten
1 c!. cracker crumbs
2 tbsp!. instant minced onion
2 tbsp!. sweet pepper flakes
9 drops Tobasco
1/4 tsp!. garlic salt
SAUCE:
3/4 c!. catsup
1/2 c!. water
1/4 c!. vinegar
1/3 c!. firmly packed brown sugar
1 1/2 tbsp!. instant minced onion
1 tsp!. mustard
1 1/2 tsp!. salt
4 tsp!. Worcestershire
6 drops Tobasco
Mix all ingredients except sauce!. Shape into 1 inch balls!. Place single layer of meatballs in ungreased 15 x 10 jelly roll pan or 13 x 9 inch pan!. Bake at 325 degrees F!. for 30 minutes!. Place meatballs in casserole!. Combine sauce ingredients and pour over meatballs!. Bake 1 hour longer!.
2 to 2 1/2 dozen meatballs!.
CHICKEN PUFFS
serves 8
6 oz cream cheese, softened
5 tbsp butteror margerine,melted and divided
2 cups diced cooked chicken
1/4 cup milk
1/2 tsp pepper
2 tbsp minced onions
2 tbsp diced pimentos
2 cans of cresent rolls
Preheat oven to 350
Mix together cream cheese and 3 tbsp melted butter
Add chicken, milk,pepper, onions and pimentos
Separate each cresent roll into 4 rectangles
Divide chicken filling and spoon in the center of each rectangle
Bring ends together and pinch shut
Brush with melted butter
Place on greased cookie sheet
Bake 12 minWww@FoodAQ@Com
1 lb!. ground beef
2 eggs, slightly beaten
1 c!. cracker crumbs
2 tbsp!. instant minced onion
2 tbsp!. sweet pepper flakes
9 drops Tobasco
1/4 tsp!. garlic salt
SAUCE:
3/4 c!. catsup
1/2 c!. water
1/4 c!. vinegar
1/3 c!. firmly packed brown sugar
1 1/2 tbsp!. instant minced onion
1 tsp!. mustard
1 1/2 tsp!. salt
4 tsp!. Worcestershire
6 drops Tobasco
Mix all ingredients except sauce!. Shape into 1 inch balls!. Place single layer of meatballs in ungreased 15 x 10 jelly roll pan or 13 x 9 inch pan!. Bake at 325 degrees F!. for 30 minutes!. Place meatballs in casserole!. Combine sauce ingredients and pour over meatballs!. Bake 1 hour longer!.
2 to 2 1/2 dozen meatballs!.
CHICKEN PUFFS
serves 8
6 oz cream cheese, softened
5 tbsp butteror margerine,melted and divided
2 cups diced cooked chicken
1/4 cup milk
1/2 tsp pepper
2 tbsp minced onions
2 tbsp diced pimentos
2 cans of cresent rolls
Preheat oven to 350
Mix together cream cheese and 3 tbsp melted butter
Add chicken, milk,pepper, onions and pimentos
Separate each cresent roll into 4 rectangles
Divide chicken filling and spoon in the center of each rectangle
Bring ends together and pinch shut
Brush with melted butter
Place on greased cookie sheet
Bake 12 minWww@FoodAQ@Com
You want to keep it easy and prepare things in advance, so you can socialize with your friends and not be stuck in the kitchen!. How about a tray with olives and pickles, another tray of fruit & veggies and a bowl of something salty like Chex Mix!? Perhaps a cheese tray with crackers!? Small sandwiches are good and seven layer dip is always a hit!. Here are links for the last 2 things and good luck!.Www@FoodAQ@Com
Apertisers: paneer and peas samoosas!. They can be bought frozen from any Indian supermarket/grcoer!.
Make sure that you fry them on low heat for a longish time turning all along - until golden brown!. You may also check out some Indian caterers or snack shops/restaurants and purchase the ready fried ones on the day of your do!.Www@FoodAQ@Com
Make sure that you fry them on low heat for a longish time turning all along - until golden brown!. You may also check out some Indian caterers or snack shops/restaurants and purchase the ready fried ones on the day of your do!.Www@FoodAQ@Com
Artisan Bread - spread with flavored goat cheese, with sauteed mushrooms in balsamic vinegar!. With grapes for an easy and light appetizer!.
Here is a fantastic menu, my friends / family love this meal!. Hope you like it!.
Roasted Red Potatoes
http://www!.cooking-is-easy-and-fun!.com/r!.!.!.
Seared Pork Tenderloin
http://www!.cooking-is-easy-and-fun!.com/s!.!.!.
Spring Salad
http://www!.cooking-is-easy-and-fun!.com/s!.!.!.
No bake Chocolate cheesecake:
http://www!.cooking-is-easy-and-fun!.com/C!.!.!.Www@FoodAQ@Com
Here is a fantastic menu, my friends / family love this meal!. Hope you like it!.
Roasted Red Potatoes
http://www!.cooking-is-easy-and-fun!.com/r!.!.!.
Seared Pork Tenderloin
http://www!.cooking-is-easy-and-fun!.com/s!.!.!.
Spring Salad
http://www!.cooking-is-easy-and-fun!.com/s!.!.!.
No bake Chocolate cheesecake:
http://www!.cooking-is-easy-and-fun!.com/C!.!.!.Www@FoodAQ@Com
VEGGIES, CHIPS, ONION, RANCH, BEAN, CHEESE OR CRAB DIPS, DELI MEAT AND CHEESE PLATTER, OR DELI SANDWHICHES, MACCARONI, POTATOE OR CHICKEN SALAD, FRUITE TRAY, COCKTAIL WEENIES, SHRIP AND COCKTAIL SAUCE, CRACKERS AND CHEESE, CAKE, PIE, COFFEE, SODA, BEER, WINE!.!.!.Www@FoodAQ@Com
my favorite
avocado black bean dip
3 avocados diced and sprinkled with lime juice and mixed well to keep from turning brown
2 cans black beans rinsed and drained well
2 cans of corn rinsed and drained well
1/4 cup chopped pickled jalepenos
1 large red onion chopped
1 bunch cilantro chopped
1/4 cup lime juice
mix all ingredients well
chill at least two hours before serving
serve with tortilla chipsWww@FoodAQ@Com
avocado black bean dip
3 avocados diced and sprinkled with lime juice and mixed well to keep from turning brown
2 cans black beans rinsed and drained well
2 cans of corn rinsed and drained well
1/4 cup chopped pickled jalepenos
1 large red onion chopped
1 bunch cilantro chopped
1/4 cup lime juice
mix all ingredients well
chill at least two hours before serving
serve with tortilla chipsWww@FoodAQ@Com
Picnic style is always fun and easy, especially this time of year!. Make a big pot of BBQ, I can give you the recipe if you like!. A cheese platter, watermelon, corn on the cob and you are good to go! Suits everyone and takes a lot of stress off of you :)Www@FoodAQ@Com
ritz crackers topped with marinara sauce, peice of mozzorella cheese, and a small chunk/slice of chicken and sprinkled with basil, so good! and mini weiners in bbq sauce in a crockpot!Www@FoodAQ@Com
Veggie trays, Fruit trays, chips, and dips!. BBQ burgers, and Brauts!.Www@FoodAQ@Com
lo mejor en aperitivos y lo mas barato son los churros diana viste!.!.!.!. comprate unos churros y los pones en un plato viste, y si no se llenan les das palomitas de maiz visteWww@FoodAQ@Com
fermented lima bean in olive oil
grizzled yak
banana worm bread
green pumpkin juice
lemon pickled minnowsWww@FoodAQ@Com
grizzled yak
banana worm bread
green pumpkin juice
lemon pickled minnowsWww@FoodAQ@Com
caviar and roast swanWww@FoodAQ@Com