What 3 appetizer's can my sister make for $20 for her cooking class?!
The class she loves and it makes her use money wisely!. The appetizer's are for 3 teachers!. 1 must be with meat, 1 with no meat, 1 with fruit!. She has to make them as if they were for a 5 star restaurant, so no cheap idea's!. Any recipe's would help!. No website links!.Www@FoodAQ@Com
Answers:
1!.) no meat
-mini brushchettas!.!.!.get a small baguette!.!.!.and cut it into circles and make a bruschetta topping with tomatoes, onions peppers and chopped cilantro and top with either a little bit of feta or parmasean
-easy pesto
using the same bread as for the cilantro
to make the pesto!.!.!.2 bunches of fresh basil
-2 cloves of garlic
-parmasean cheese
-italian dressing and 2 tablespoons of olive oil
-put all of those items into a blender or food processor and add the italian dressing to taste and so that the pesto is more of a paste
-lightly toast the bread spread regular cream cheese on top and then spread a layer of the pesto over the cream cheese garnish with some parm
-its really delicious
2!.) fruit!.!.!.
you could dip different fruits into chocolate!.!.!.specifically pices of pineapple and strawberries
3!.) meat
-you could make mini chicken skewers!.!.!.and pick a choice of topings and seasonings for it!.!.use fresh herbs
-somthing really delicoius I just had was asparagus wrapped in bacon!.!.!.fry the bacon lightly to get some of the fat out and then cut the asparagus so its not too long (about 2 inches or so) and wrap the bacon around it holding it in place with toothpicks and put it in the oven for a little while!.!.!.to finish cooking the bacon and to make the asaragus a little tender
PS you would have to make sure to blanche the asparagus first!.!
Good luck!.!.!.hope its a little helpful!
Sounds like a fun class
Www@FoodAQ@Com
-mini brushchettas!.!.!.get a small baguette!.!.!.and cut it into circles and make a bruschetta topping with tomatoes, onions peppers and chopped cilantro and top with either a little bit of feta or parmasean
-easy pesto
using the same bread as for the cilantro
to make the pesto!.!.!.2 bunches of fresh basil
-2 cloves of garlic
-parmasean cheese
-italian dressing and 2 tablespoons of olive oil
-put all of those items into a blender or food processor and add the italian dressing to taste and so that the pesto is more of a paste
-lightly toast the bread spread regular cream cheese on top and then spread a layer of the pesto over the cream cheese garnish with some parm
-its really delicious
2!.) fruit!.!.!.
you could dip different fruits into chocolate!.!.!.specifically pices of pineapple and strawberries
3!.) meat
-you could make mini chicken skewers!.!.!.and pick a choice of topings and seasonings for it!.!.use fresh herbs
-somthing really delicoius I just had was asparagus wrapped in bacon!.!.!.fry the bacon lightly to get some of the fat out and then cut the asparagus so its not too long (about 2 inches or so) and wrap the bacon around it holding it in place with toothpicks and put it in the oven for a little while!.!.!.to finish cooking the bacon and to make the asaragus a little tender
PS you would have to make sure to blanche the asparagus first!.!
Good luck!.!.!.hope its a little helpful!
Sounds like a fun class
Www@FoodAQ@Com
For fruit you could make grilled peaches they are really yummy and easy and cheap!. Just sprinkle some brown sugar on the fleshy side of the peach half and grill!. Garnish with mint!.
For no meat you could make vegetable tempura with a soy sesame sauce!. Here is the batter recipe Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour
Preparation:
Beat an egg in a bowl!. Add ice water in the bowl!. Be sure to use very cold water!. Add sifted flour in the bowl and mix lightly!. Be careful not to overmix the batter!.
Makes 4 servings
After you make the batter dip desired vegetables in it usually sweet potato, mushrooms, potato, eggplant, green peppers and so on!. Fry in vegetable oil at 350 degrees until golden brown!.
For soy sesame sauce, Mix 2 parts soy sauce 1 part sesame oil and one part rice wine vinegar!.
For the meat dish I would make kabobs since you can use smaller amounts of meat mixed with vegetables that would be pretty budget friendly!. You could maranade the meat also for tenderness, one of my favorite marinades is 3/4 cup of soy sauce, 1/4 cup of lemon juice, a small onion grated and two garlic cloves smashed mix together and add meat and marinade for at least thirty minutes!.
Www@FoodAQ@Com
For no meat you could make vegetable tempura with a soy sesame sauce!. Here is the batter recipe Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour
Preparation:
Beat an egg in a bowl!. Add ice water in the bowl!. Be sure to use very cold water!. Add sifted flour in the bowl and mix lightly!. Be careful not to overmix the batter!.
Makes 4 servings
After you make the batter dip desired vegetables in it usually sweet potato, mushrooms, potato, eggplant, green peppers and so on!. Fry in vegetable oil at 350 degrees until golden brown!.
For soy sesame sauce, Mix 2 parts soy sauce 1 part sesame oil and one part rice wine vinegar!.
For the meat dish I would make kabobs since you can use smaller amounts of meat mixed with vegetables that would be pretty budget friendly!. You could maranade the meat also for tenderness, one of my favorite marinades is 3/4 cup of soy sauce, 1/4 cup of lemon juice, a small onion grated and two garlic cloves smashed mix together and add meat and marinade for at least thirty minutes!.
Www@FoodAQ@Com
i love the fact you say for 20 dollars then you say no cheap ideas!? you contradict yourself with that statement!.
the santa fe wraps cut into pieces w toothpicks is wonderful !.!.!.idea and makes plenty!.http://www!.foodnetwork!.com/recipes/paula!.!.!.
chicken drumettes as the meat one http://www!.foodnetwork!.com/food/recipes/!.!.!.
tomato and watermelon skewers w basil!.!.i would make a dip for this!.!.!.
w cream cheese!.!.but you dont have enough money left!.http://www!.foodnetwork!.com/recipes/every!.!.!.Www@FoodAQ@Com
the santa fe wraps cut into pieces w toothpicks is wonderful !.!.!.idea and makes plenty!.http://www!.foodnetwork!.com/recipes/paula!.!.!.
chicken drumettes as the meat one http://www!.foodnetwork!.com/food/recipes/!.!.!.
tomato and watermelon skewers w basil!.!.i would make a dip for this!.!.!.
w cream cheese!.!.but you dont have enough money left!.http://www!.foodnetwork!.com/recipes/every!.!.!.Www@FoodAQ@Com
Suggestions:
Meat: Lettuce cups with marinated chicken topped in a teriyaki sauce (I can give you my recipe if you want it)
No Meat: Grilled Pita bread sprinkled with salt and pepper & topped with goat cheese, carmelized onions and fresh parsley
Fruit: Take whole strawberries and put them on skewers!. Heat balsamic vinegar and sugar down in a pan, then drizzle over strawberries!. Sounds weird but its good!.!.!.Www@FoodAQ@Com
Meat: Lettuce cups with marinated chicken topped in a teriyaki sauce (I can give you my recipe if you want it)
No Meat: Grilled Pita bread sprinkled with salt and pepper & topped with goat cheese, carmelized onions and fresh parsley
Fruit: Take whole strawberries and put them on skewers!. Heat balsamic vinegar and sugar down in a pan, then drizzle over strawberries!. Sounds weird but its good!.!.!.Www@FoodAQ@Com
$20 each or $20 altogether!? It would be hard to make 3 good appetizers for only $20!. One I like to make is BLT dip!.!.!.I mix half and half may and sour cream and layer it in the bottom of a casserole dish, put a layer of cut up avocado, lettuce bacon and tomato and serve with crackers!. People love it and its not TOO expensive!.
Another dip I like to make contains shrimp, avocado, black beans, corn tomatoes, chili powder, cilantro and lime!.!.!.served with crackers!.
Tuna roll ups are cheap!. I make my tuna with onions an what not mixed in and roll the tuna in to lettuce leaves!.
There is also mini weiners in blanket!. I get lil smokies and pillbury cresent rolls!. Quarter or half each cresent roll and wrap the weenies!.!.!.bake!. You can add cheese to these also!.
Hot wings!.!.!.make a flour batter with ceyanne pepper, coat wings, deep fry for like 10 minutes then toss in a mixture of half melted butter and half lousianna hot sauce!.Www@FoodAQ@Com
Another dip I like to make contains shrimp, avocado, black beans, corn tomatoes, chili powder, cilantro and lime!.!.!.served with crackers!.
Tuna roll ups are cheap!. I make my tuna with onions an what not mixed in and roll the tuna in to lettuce leaves!.
There is also mini weiners in blanket!. I get lil smokies and pillbury cresent rolls!. Quarter or half each cresent roll and wrap the weenies!.!.!.bake!. You can add cheese to these also!.
Hot wings!.!.!.make a flour batter with ceyanne pepper, coat wings, deep fry for like 10 minutes then toss in a mixture of half melted butter and half lousianna hot sauce!.Www@FoodAQ@Com
Stuffed Bell Peppers with meat, cheese and whatever else you want to add!.
Little Pizzas using maybe french bread with sauce and cheese, onions, peppers, tomatoes!.
Cut up fruit served on wooden skewers!. Can even be grilled!.Www@FoodAQ@Com
Little Pizzas using maybe french bread with sauce and cheese, onions, peppers, tomatoes!.
Cut up fruit served on wooden skewers!. Can even be grilled!.Www@FoodAQ@Com
If they are asking for 5 star quality, I suggest she go to foodnetwork!.com!. Hey, they are from top chefs that own 5 star restaurants, so can't go wrong there!.Www@FoodAQ@Com
mini burgers with all the works
deep fried goatcheese balls on top of baby greens
mini fruit tartsWww@FoodAQ@Com
deep fried goatcheese balls on top of baby greens
mini fruit tartsWww@FoodAQ@Com
Watermelon Gazpacho Shooters
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: about 16 shooters
4 cups seedless watermelon (about 3 pounds), diced
2 to 3 tomatillos, diced
1 tablespoon seeded and diced jalapeno (about 1/2 pepper)
1 lime, zested and juiced
1/2 teaspoon salt
Pinch cayenne pepper
Lime slices, for garnish
Special Equipment: Shot glasses
Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary!. Blend until the mixture is smooth!. Chill well before serving, at least 1 hour and up to 1 day!. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice!.
___________________________________
Wild Mushroom Tartlets
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 5 dozen - Serves 30 (2 per person)
2 tablespoons butter
1 shallot, chopped
2 garlic cloves, chopped
1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
8 ounces goat cheese
1/4 cup truffle or olive oil
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper, to taste
60 phyllo-pastry tartlet shells, packaged
Garnish: sliced mushroom, chopped chives
In a large saute pan over medium heat, melt butter!. Add the shallot and garlic, stirring constantly for 1 minute!. Add the chopped mushrooms!. Cook until the mushrooms begin to soften, about 5 minutes!. Transfer the mushroom mixture to a food processor and add the goat cheese!. Add the oil and parsley!. Pulse until the mixture comes together!. Season with salt and pepper and pulse again!.
Spoon mushroom filling into tartlet shells and place on a baking sheet!. Bake in a preheated 350 degree oven for 10 minutes!. Garnish with sliced mushroom and chopped chive before serving!.
____________________________________
Tuscan Mushrooms
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Great Weekend Hors d' Oeuvres
Tuscan Mushrooms
1/2 cup diced jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup grated pecorino Romano
2 scallions, diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves
Preheat the oven to 400 degrees F!.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper!.
On a parchment paper-lined baking sheet place the mushrooms, cavity side up!. Spoon the filling into the cavity of the mushrooms!. Bake until the mushrooms are tender, about 20 minutes!.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve!.
___________________________________
Polenta and Chicken Tartlets
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings
Polenta and Chicken Tartlets
For the tartlets:
1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
Special equipment: 2-inch diameter scalloped cookie cutter
For the tartlets:
Make the polenta according to package instructions!. Just before the polenta is finished thickening, add the cream, salt, and pepper!. Pour the polenta onto a greased, rimmed baking sheet!. Set aside to cool and firm up, about 30 minutes!.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper!. Stir to combine!.
To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter!. Top each polenta tartlet with a spoonful of chicken!. Top the chicken with a few dried cranberries!. Serve!.Www@FoodAQ@Com
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: about 16 shooters
4 cups seedless watermelon (about 3 pounds), diced
2 to 3 tomatillos, diced
1 tablespoon seeded and diced jalapeno (about 1/2 pepper)
1 lime, zested and juiced
1/2 teaspoon salt
Pinch cayenne pepper
Lime slices, for garnish
Special Equipment: Shot glasses
Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary!. Blend until the mixture is smooth!. Chill well before serving, at least 1 hour and up to 1 day!. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice!.
___________________________________
Wild Mushroom Tartlets
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 5 dozen - Serves 30 (2 per person)
2 tablespoons butter
1 shallot, chopped
2 garlic cloves, chopped
1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
8 ounces goat cheese
1/4 cup truffle or olive oil
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper, to taste
60 phyllo-pastry tartlet shells, packaged
Garnish: sliced mushroom, chopped chives
In a large saute pan over medium heat, melt butter!. Add the shallot and garlic, stirring constantly for 1 minute!. Add the chopped mushrooms!. Cook until the mushrooms begin to soften, about 5 minutes!. Transfer the mushroom mixture to a food processor and add the goat cheese!. Add the oil and parsley!. Pulse until the mixture comes together!. Season with salt and pepper and pulse again!.
Spoon mushroom filling into tartlet shells and place on a baking sheet!. Bake in a preheated 350 degree oven for 10 minutes!. Garnish with sliced mushroom and chopped chive before serving!.
____________________________________
Tuscan Mushrooms
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Great Weekend Hors d' Oeuvres
Tuscan Mushrooms
1/2 cup diced jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup grated pecorino Romano
2 scallions, diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves
Preheat the oven to 400 degrees F!.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper!.
On a parchment paper-lined baking sheet place the mushrooms, cavity side up!. Spoon the filling into the cavity of the mushrooms!. Bake until the mushrooms are tender, about 20 minutes!.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve!.
___________________________________
Polenta and Chicken Tartlets
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings
Polenta and Chicken Tartlets
For the tartlets:
1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
Special equipment: 2-inch diameter scalloped cookie cutter
For the tartlets:
Make the polenta according to package instructions!. Just before the polenta is finished thickening, add the cream, salt, and pepper!. Pour the polenta onto a greased, rimmed baking sheet!. Set aside to cool and firm up, about 30 minutes!.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper!. Stir to combine!.
To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter!. Top each polenta tartlet with a spoonful of chicken!. Top the chicken with a few dried cranberries!. Serve!.Www@FoodAQ@Com
no problem
5 star doesn't always have to be expensive!.
a few tips before we get started!.
Make sure the plate is clean and no finger prints!. Chef's use rubber gloves when handling plates or don't touch the top rim of the plate!.
simple garnish!.
big plates with small portions
colour, colour
contrasting colours
recipe 1
cold rolled tortilla
ingredients
3Large whole wheat flour tortilla
cream cheese 8 oz!.
fresh parsley chopped fine 1/8 cup
tomatoes 2 chopped fine
1 yellow pepper chopped fine
8 pickles whole
salt and pepper
prepraration
seperate cream cheese into three bowls
add chopped parsley to one
add chopped yellow peppers into one
add chopped tomatoes into one
9 pickles (not sweet) depending on size
mix each bowl so cream cheese and ingredients are mixed very well and cheese is spreadable
lay tortilla flat and spread a thin layer of each cream cheese mixture on the tortilla
use a spatula and dip into a glass of hot water to help the spreading
layer one parsley
layer two yellow peppers
layer three tomatoes
1/2 cup salsa
repeat with all tortillas
then place pickles on tortilla about 3 inches from the edge!.
make sure pickles are reaching the edge of boith sides of tortilla!.
then roll
refridgerate for 1 hour
then cut into rolls about 1 inch in size!.
on large platter or plate place bowl of salsa in the cente
Layer rolls around salsa creating a sprial effect work from the inside out!.
recipe 2
beef with spicy mustard
ingredients
6 slices of thin sliced cook beef ( deli roast beef)
1/4 red onion sliced thin
horseradish mustard
6 stuffed olives cut in half keeping the circle shape
12 triscuit crakers
12 sprigs cilantro
2 tbsp mayonaisse
preparation
cut roast beef slices in half to get 12 pieces
roll the roast beef up into thin sticks
place a 1/4 tsp of mayonaisse on one corner of cracker!.
Lay roast beef on a angle one end touching the mayonaisse!. If beef is to long trim so it fits on the cracker!.
Place olive large side up on mayonaisse side on an angle
squeeze a small thin stirp of mustard corner to corner going across roast beef slice!.
place three thin strips on onion on top of roast beef
place small sprig of cliantro on top of beef using mustrad to secure the cilanrto
arrange on plate
recipe three
sweet harvest crunch
ingredients
1 seedless cucumber
6 cherry tomatoes
1 cup 1 inch diced cantalope seeds and skin removed
12 drops balsamic vineger
sesame seeds
salt and pepper
12 -6 inch tooth picks
preparation
cut 12 slices 1/4 inch thick cucumber
cut cherry tomatoes in half
place cherry tomato on cucumber season with salt and pepper
place cantalope on tomato and secure everthing with toothpick
arrange on large plate
put 1 drop of balsmaic vinegar on top of each appetizer
sprinkle sesame seeds on top of each appetizer ( three or four seeds)
then sprinkle seeds around plate for garnish
I hope this helps
chef robert
culinary instructor
Author of Chef robert presents romantic dinners for two
Www@FoodAQ@Com
5 star doesn't always have to be expensive!.
a few tips before we get started!.
Make sure the plate is clean and no finger prints!. Chef's use rubber gloves when handling plates or don't touch the top rim of the plate!.
simple garnish!.
big plates with small portions
colour, colour
contrasting colours
recipe 1
cold rolled tortilla
ingredients
3Large whole wheat flour tortilla
cream cheese 8 oz!.
fresh parsley chopped fine 1/8 cup
tomatoes 2 chopped fine
1 yellow pepper chopped fine
8 pickles whole
salt and pepper
prepraration
seperate cream cheese into three bowls
add chopped parsley to one
add chopped yellow peppers into one
add chopped tomatoes into one
9 pickles (not sweet) depending on size
mix each bowl so cream cheese and ingredients are mixed very well and cheese is spreadable
lay tortilla flat and spread a thin layer of each cream cheese mixture on the tortilla
use a spatula and dip into a glass of hot water to help the spreading
layer one parsley
layer two yellow peppers
layer three tomatoes
1/2 cup salsa
repeat with all tortillas
then place pickles on tortilla about 3 inches from the edge!.
make sure pickles are reaching the edge of boith sides of tortilla!.
then roll
refridgerate for 1 hour
then cut into rolls about 1 inch in size!.
on large platter or plate place bowl of salsa in the cente
Layer rolls around salsa creating a sprial effect work from the inside out!.
recipe 2
beef with spicy mustard
ingredients
6 slices of thin sliced cook beef ( deli roast beef)
1/4 red onion sliced thin
horseradish mustard
6 stuffed olives cut in half keeping the circle shape
12 triscuit crakers
12 sprigs cilantro
2 tbsp mayonaisse
preparation
cut roast beef slices in half to get 12 pieces
roll the roast beef up into thin sticks
place a 1/4 tsp of mayonaisse on one corner of cracker!.
Lay roast beef on a angle one end touching the mayonaisse!. If beef is to long trim so it fits on the cracker!.
Place olive large side up on mayonaisse side on an angle
squeeze a small thin stirp of mustard corner to corner going across roast beef slice!.
place three thin strips on onion on top of roast beef
place small sprig of cliantro on top of beef using mustrad to secure the cilanrto
arrange on plate
recipe three
sweet harvest crunch
ingredients
1 seedless cucumber
6 cherry tomatoes
1 cup 1 inch diced cantalope seeds and skin removed
12 drops balsamic vineger
sesame seeds
salt and pepper
12 -6 inch tooth picks
preparation
cut 12 slices 1/4 inch thick cucumber
cut cherry tomatoes in half
place cherry tomato on cucumber season with salt and pepper
place cantalope on tomato and secure everthing with toothpick
arrange on large plate
put 1 drop of balsmaic vinegar on top of each appetizer
sprinkle sesame seeds on top of each appetizer ( three or four seeds)
then sprinkle seeds around plate for garnish
I hope this helps
chef robert
culinary instructor
Author of Chef robert presents romantic dinners for two
Www@FoodAQ@Com