What are some fast & easy appetizers to make that will feed a large quantity of people?!
My mom has to make some appetizers for her church wedding program!. She needs to feed a large quantity of people, probably around 20, and it needs to be quick because she doesn't want to be in the kitchen all day!. It should also be something everyone would like!.
Does anyone have any ideas!?Www@FoodAQ@Com
Does anyone have any ideas!?Www@FoodAQ@Com
Answers:
There's nothing easier than a fruit or veggiy tray it feeds a lot and is health {everyone loves that} There are a lot of prepares veggies and fruit that are already cut peeled and trimmed all you have to do is rinse and place on a nice tray!. Served with a dip Presto snacksWww@FoodAQ@Com
Shrimp cocktail is super easy and most people like it!. Other options include an assortment of cheese, veggies, fruit and crackers!. You could even by a few block of cheese, put on a platter for slices and add some breads and crackers!. Spinach dip in a bread bowl always seems to go over well with most people!. For 20 people it is recommended to have 3 different kinds!. Might even want to go to costco and buy those frozen mini quiches, a round brie cheese for baking and the jalapeno/artichoke dip!. All of those are fantastic!.Www@FoodAQ@Com
Those little cocktail sausages served with a sauce!. Cheese & fruit & crackers!.Www@FoodAQ@Com
Potato skinsWww@FoodAQ@Com
http://www!.cooks!.com/ Www@FoodAQ@Com
A fresh fruit and cheese platter, a veggie tray with several choices of dips, an assortment of cheeses and crackers and one or two of the following:
Chicken Poppers
A new twist on Poppers - Zippy Chicken Popping with Fun!
8 oz chicken breast cut into thin strips
8 roasted jalapenos peeled and seeded
? cup cream cheese
Thin slices of jack cheese
Canola oil for frying
1 cup flour
3 eggs
1 teaspoon bread crumbs
1 teaspoon chili powder cumin
2 teaspoons fresh cilantro, chopped fine
Salt & Pepper
Wooden skewers
Cut chicken into thin strips, lay them in a row on plastic wrap and pound until thin; they should be 1 ?” wide by 5” long!. Roast, peel and seed 8 jalape?os!. Assemble all ingredients on a cutting board!. Place a thin strip of Jack cheese in the center of each chicken piece!. Layer two halves of jalapeno on top of the cheese!. Add 1 ? t!. of chilled cream cheese in a chunk!. Roll from bottom from top, tucking in the sides as rolled!. Roll each popper in the flour, cumin, cilantro, Salt & Pepper mixture!. Impale four of these chicken poppers on a 4” skewer!. Drop into hot oil and cook until golden brown!.
Remove from skewer and cut each one on the bias and serve!. with Ranch Dressing for dipping!.
**************************************!.!.!.
Buffalo Wings
Ingredients
12 chicken wings (about 2 pounds)
2 tablespoons butter, melted
3 tablespoons bottled hot pepper sauce
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 recipe Blue Cheese Dip or Bottled Ranch Dressing
Celery sticks (optional)
Directions
Cut off and discard tips of chicken wings!. Cut wings at joints to form 24 pieces!. Place chicken wing pieces in a resealable plastic bag set in a shallow dish!.
For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper!. Pour over chicken wings; seal bag!. Marinate at room temperature for 30 minutes!. Drain; discard marinade!.
Place the chicken wing pieces on the unheated rack of a broiler pan!. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned!. Turn chicken wings!. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink!. Serve with Blue Cheese Dip or Ranch Dressing and, if desired, celery sticks!.
Makes 12 appetizer servings
Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced!. Cover and blend or process until smooth!. Cover and chill for up to 1 week!. If desired, top with additional crumbled blue cheese before serving!. Makes 1-1/4 cups!.
**************************************!.!.!.
Curly Corn Dog Fries
1 gallon canola oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 large jalapeno pepper, seeded and finely minced
1 (8!.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
4 tablespoons flour, for dredging
4 beef hot dogs
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F!.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper!. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk!. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps!. Set batter aside and allow to rest for 10 minutes!.
Slice the hot dogs lengthwise into 8ths!. Making long strips!.
Scatter the cornstarch and flour into a medium sized bowl!. Toss the strips of hot dog in the mixture and shake well to remove any excess!.
Place the hot dog strips into the bowl of batter!.
(Note: if you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil)
Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 to 5 minutes!. With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes!.
Serve with hot dog dipping sauces!.
WAWww@FoodAQ@Com
Chicken Poppers
A new twist on Poppers - Zippy Chicken Popping with Fun!
8 oz chicken breast cut into thin strips
8 roasted jalapenos peeled and seeded
? cup cream cheese
Thin slices of jack cheese
Canola oil for frying
1 cup flour
3 eggs
1 teaspoon bread crumbs
1 teaspoon chili powder cumin
2 teaspoons fresh cilantro, chopped fine
Salt & Pepper
Wooden skewers
Cut chicken into thin strips, lay them in a row on plastic wrap and pound until thin; they should be 1 ?” wide by 5” long!. Roast, peel and seed 8 jalape?os!. Assemble all ingredients on a cutting board!. Place a thin strip of Jack cheese in the center of each chicken piece!. Layer two halves of jalapeno on top of the cheese!. Add 1 ? t!. of chilled cream cheese in a chunk!. Roll from bottom from top, tucking in the sides as rolled!. Roll each popper in the flour, cumin, cilantro, Salt & Pepper mixture!. Impale four of these chicken poppers on a 4” skewer!. Drop into hot oil and cook until golden brown!.
Remove from skewer and cut each one on the bias and serve!. with Ranch Dressing for dipping!.
**************************************!.!.!.
Buffalo Wings
Ingredients
12 chicken wings (about 2 pounds)
2 tablespoons butter, melted
3 tablespoons bottled hot pepper sauce
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 recipe Blue Cheese Dip or Bottled Ranch Dressing
Celery sticks (optional)
Directions
Cut off and discard tips of chicken wings!. Cut wings at joints to form 24 pieces!. Place chicken wing pieces in a resealable plastic bag set in a shallow dish!.
For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper!. Pour over chicken wings; seal bag!. Marinate at room temperature for 30 minutes!. Drain; discard marinade!.
Place the chicken wing pieces on the unheated rack of a broiler pan!. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned!. Turn chicken wings!. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink!. Serve with Blue Cheese Dip or Ranch Dressing and, if desired, celery sticks!.
Makes 12 appetizer servings
Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced!. Cover and blend or process until smooth!. Cover and chill for up to 1 week!. If desired, top with additional crumbled blue cheese before serving!. Makes 1-1/4 cups!.
**************************************!.!.!.
Curly Corn Dog Fries
1 gallon canola oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 large jalapeno pepper, seeded and finely minced
1 (8!.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
4 tablespoons flour, for dredging
4 beef hot dogs
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F!.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper!. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk!. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps!. Set batter aside and allow to rest for 10 minutes!.
Slice the hot dogs lengthwise into 8ths!. Making long strips!.
Scatter the cornstarch and flour into a medium sized bowl!. Toss the strips of hot dog in the mixture and shake well to remove any excess!.
Place the hot dog strips into the bowl of batter!.
(Note: if you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil)
Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 to 5 minutes!. With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes!.
Serve with hot dog dipping sauces!.
WAWww@FoodAQ@Com