Do you have any bad ideas for expensive or hard to make party foods?!
Filet Mignon - brush with a combination of ketchup and mayo.
Pop in microwave, uncovered, on high for 2 hours, then let cool uncovered, at room temp overnight.
Garnish with finely minced shredded wheat .
Let your guests try to slice it themselves for that casual approach to throwing a party.
Tricky, yet definitely not worth the effort, especially for groups larger than 100:
Japanese shrimp surprises - cut cling film into 100 2" squares (Better do a few extra in case of any mishaps).
In a large bowl, with a wire whip, beat 40 eggs.
Place a raw shrimp in the center of each plastic square and one by one, pour about 2 tablespoons of egg over the shrimp.
Very rapidly, draw up the sides of the wrap, to prevent any spillage, and tie a knot, forming a little pouch.
When finished, drop into boiling water and cook until set.
If you are not sure, take them out a little undercooked, rather than have them get all rubbery.
Now, carefully untie them and drop each one into a single serving sized bowl of miso soup.
Arrange the bowls artfully around your house, not forgetting the hallway outside the bathroom, where people will be lining up for the loo... they will wonder at your ability to host a damn good party, tasty too!
Answers: Easy yet expensive:
Filet Mignon - brush with a combination of ketchup and mayo.
Pop in microwave, uncovered, on high for 2 hours, then let cool uncovered, at room temp overnight.
Garnish with finely minced shredded wheat .
Let your guests try to slice it themselves for that casual approach to throwing a party.
Tricky, yet definitely not worth the effort, especially for groups larger than 100:
Japanese shrimp surprises - cut cling film into 100 2" squares (Better do a few extra in case of any mishaps).
In a large bowl, with a wire whip, beat 40 eggs.
Place a raw shrimp in the center of each plastic square and one by one, pour about 2 tablespoons of egg over the shrimp.
Very rapidly, draw up the sides of the wrap, to prevent any spillage, and tie a knot, forming a little pouch.
When finished, drop into boiling water and cook until set.
If you are not sure, take them out a little undercooked, rather than have them get all rubbery.
Now, carefully untie them and drop each one into a single serving sized bowl of miso soup.
Arrange the bowls artfully around your house, not forgetting the hallway outside the bathroom, where people will be lining up for the loo... they will wonder at your ability to host a damn good party, tasty too!
how about getting the recipe for that choc pud that costs $25000 a portion or any snack with gold leaf in it
Well, you could always start out with Soylent Green. Just don't let the guests know what they are eating as it may be a bit off putting. You could tell the guests that you will be serving a 25 pound turkey and not start cooking it until they arrive. Fresh Beluga Caviar that you harvested yourself would be a fine appetizer idea. You could regale your friends with all the intimate details of how you came to have it. Maybe even a slide show in full color. I hope these suggestions have helped. Have a wonderful party.
you want bad ideas?
I can give you an expensive one (if you consider $50 expensive).
2 Lbs of Velveeta Cheese.
2 Lbs of Ground beef.
2 medium size jars of Salsa.
1 small can of diced green chiles.
Fritos (we prefer fritos scoops) or tortilla chips.
Need skillet and crock pot.
cook up ground beef in skillet.
cut up cheese and add to crock pot.
add cooked beef over cheese.
add in diced green chiles (you may want to dice them up smaller than the way they come in can).
add in salsa.
Cook in crockpot until cheese is melted.
Serve up warm with the chips.
DEEEELightful.
Do what I do - hire a catering service. They are capable of the worst ideas imaginable.
Oyster Martinis with Beluga Caviar
60 mL ( 1/4 cup) finely minced shallots
60 mL (4 tbsp) chopped chives
80 mL (1/3 cup) champagne vinegar
45 mL (3 tbsp) cracked black pepper
36 oysters in the shell
Crushed ice
60 g (2 oz) beluga caviar
Combine the shallots, chives, vinegar and pepper to make a mignonette sauce and reserve. Shuck oysters, loosen muscle from bottom shell, then remove top shell.
To assemble hors d'oeuvre: Place the shells on a bed of crushed ice. Place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of caviar.
Makes 6 servings.
The 2 oz. of Beluga caviar will only cost you $330.00 if you order it here:
http://www.gourmetfoodstore.com/caviar/c...
Either broiled or baked , served hot or cold, there is no worse idea than porpoise.
Chocolat covered ants is a close second.
You always ask weird questions...you think anybody you invite to answer your question is crazy like you! Please stop sending me emails,ok? You're wasting my time!!!