Party food!!! I need ideas!?!

Question: I need some ideas for party food - with very specific preferences at this party.
- Classy guests - this is a party of corporate lawyers. Avoid recipes that feature canned meats/campbell's soup/recipes taken from the Denny's menu
- One person eats no meat except seafood
- One person can't eat large quantities of eggs (hard boiled, quiches - but small amounts are okay)

I'm not a classy lassie and I have no creativity. Help me.

Answers: I need some ideas for party food - with very specific preferences at this party.
- Classy guests - this is a party of corporate lawyers. Avoid recipes that feature canned meats/campbell's soup/recipes taken from the Denny's menu
- One person eats no meat except seafood
- One person can't eat large quantities of eggs (hard boiled, quiches - but small amounts are okay)

I'm not a classy lassie and I have no creativity. Help me.

Well you need a platter of cheese, fruit, and crackers. You can create a pretty platter of this and decorate with grapes and leaves, maybe autumn colours.
Perhaps some warm toasted pita chips and hummus or any other type of homemade dip.
Brushetta or something else on bread or toast.
Stuffed Mushrooms, lettuce wraps, antipasto, shrimp cocktails, ambrosia.


How about Veggie Stix, cookies, popcorn, chips, ice cream, etc...

chips and dip and other finger food. Add fruit Punch too

Shrimp cocktail, or shrimp empanadias

shrimp cocktail

Might I suggest paying a visit to the Bravo website. From this past season of Top Chef, I'm sure there are still higher-class food recipes posted on the website. Have fun!


chips salsa/artichokey dip/ mini wieners/cucumber dip/hummus/sliders/shrimp and cocktail sauce/7 layer dip/mini kababs/ bean dip/jello shooters/

Well shrimp cocktail is always nice. You could get a nice cheese ball and some crackers. That's about all I can think of at the moment...

low calarie, small portioned, you get the idea. maybe some good guacamole or any italian food would go great. Just don't let it haunt them later in their tummies...

Ummm... probably a fruit or vegetable tray with some dip. Maybe some salsa, which is always good. Maybe some chips, I mean lawyers are people too, they still like the basic foods.

go to the local deli and get baby quiches for the other egg eaters, you can get a sushi platter, or coctail shrimp. maybe some crackers and salmon.

those are all good apitisers... if you need meals, try they have allot of great ideas for partys

go to they have thje best info there

Go to your local Safeway or other Supermarket in your area and order some specific party trays to please your guests.
Good luck : )

Cater chinease food, they have great vegitarian dishes too.

veggie plater
maybe even a stoufers 4cheese lazana platter that taste rich and classy

I love Shrimp Dip!
1 lb salad shrimp minced
1 8oz container Sour Cream
Ketchup to taste (about 3 TBSP)
Horseradish to taste (the more you put in the spicier it gets)
1 tsp dried onions

Combine everything together and serve with ritz crackers!

Well this seems like a huge job, to start.
My mom tough me this simple recipe.
it is called bread and butter.
do you agree it is simple and fast to make and a don't cost allot. just joking.
i have no i idea why don't you buy or make a strawberry ice-cream moose cake it taste real good. i sneak a piece out Embassy suites it was real good.

Ok, you want to make several easy, filling hors'd' ouvres. First off, stuff mushrooms with breadcrumbs, parmesan, parsley, onion, diced stems of the mushrooms, anchovies, and fresh pepper. Mix this in a blender or processor, stuff caps with mixture and drizzle with olive oil and bake for about 15 min at 350.
Next one....Take puff pastry, lightly roll out, and on top, place the following...chopped dried tommatoes, onions, olive oil, garlic, salt and pepper, grated swiss cheese. Mince finely, also add black mediteranian olives to the mix, (do in processor), now, on the puff pastry, scoop out mixture and spread lightly to cover. Fold each end into itself and finally into one cylinder. Slice and place on cookie sheet, brush with egg yolk, and bake 15 minutes till brown, let cool. Totally a great nibble, easy.
Third, bake a whole large brie, but before you do this, place inside and inbetween two pastry crusts, before you top with top crust, add, brown sugar, if you want it sweet, or with sauteed onions and brandy if savory, bake with top crust for 20 min. at 350, serve with sliced apples, graped, ect.
Last, take a whole fillet mignon, salt and pepper it, olive oil , pan roast all over till brown. Take the mingon, and add brandy or wine to your pan and roast at 450 for 7 -8 min, till rare. Slice very thin, (men love this), place on platter with party rye and horseradish cream. Whip a carton of whipped cream with a bit of salt, adding horseradish to taste. Top with fresh parsley and let each guest make a snack with a bit of the horseradish cream.
For seafood, try smoked salmon with cream cheese and sour cream, and top with caviar, a lemmon twist served on party rye. These I have done for many corporate affairs and they go over really well. contact me if you have questions.

Try mini-crab cakes, spicy meatballs, asparagus/spinach dip with pita chips, ham biscuits, shrimp cocktail, assorted cheese tray, fruit kabobs, smoked salmon...

sweet and sour smokies-- use welches grape jelly and a boole of chile sauce for the sauce. Get little smokies- smoked sausages, mix it all together. put in a pot, bring to a slow boil, then turn down and simmer for 30 min. VERY EASY. Also go to kroger and get what's called high rollers. In the deli. CLASSY.

check on line for corporate parties.


1 lg. Philadelphia cream cheese (8 oz.)
1 sm. can Coco Lopez
1 lg. jar marshmallow cream (16 oz.)

Combine all ingredients in blender. Blend until incorporated. Refrigerate 4 to 5 hours or overnight before serving. Take 1 fresh pineapple, cut off top 1/3 of it. Cut out pineapple enough to make a bowl to serve dip.

FRUIT: Apples, strawberries, cantaloupe, grapes, pears and pineapple chunks. Open 1 large can of pineapple chunks, drain and use juice to coat apple and pear slices. (It stops them from turning brown). Use curly lettuce to line tray - also 5 or 6 kiwi fruit. 2 or 3 star fruit makes a pretty tray.

Hot Spinach and Artichoke Dip

Recipe courtesy Alton Brown
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Bacon Wrapped Shrimp

* 1 pound medium shrimp, shelled, about 45
* 1/2 teaspoon garlic powder
* salt
* 15 slices bacon, cut crosswise into thirds

Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned.
Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.


1 pkg. instant vegetable soup mix
1 c. sour cream
1 c. mayonnaise
Chopped green onions, optional
6 oz. frozen cut spinach, thawed and drained
1 round loaf sourdough bread or pumpernickel bread

Mix thoroughly all ingredients. Chill 1 or 2 hours or overnight. To serve, dip mixture into a hollowed out round loaf or sourdough bread. Serve with bread cubes reserved from the loaf together with assorted raw vegetables and crackers.

from Emeril

Ingredients needed:

* 1/2 cup dry white wine
* 1 teaspoon minced garlic
* 1/2 teaspoon hot pepper sauce
* 24 medium to small oysters, shucked and drained
* 12 bacon slices, cut in half crosswise

Preheat the broiler.

In a shallow bowl, combine the wine, garlic, and pepper sauce. Add the oysters and toss to coat. Let marinate for 10 minutes.

Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Place 1 oyster on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet. Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.

Remove from the oven and serve immediately.

Makes 2 dozen

Tomato, Mozzarella and Basil Bruschetta
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Cocktail Party
Tomato, Mozzarella and Basil Bruschetta
1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Honey Spiced Pecans And Walnuts


? 4 ounces (1 stick) unsalted butter
? 1 tablespoon chili powder
? 1/4 teaspoon cayenne
? 1 teaspoon ground cumin
? 2 cups each, whole walnuts and pecans
? 1/2 cup honey


Preheat the oven to 350°F.

In a large heavy saucepan melt the butter with the chili powder, cayenne, cumin, and salt to taste.

Add the walnuts and pecans; toss them to coat them well.

Add the honey and continue to toss and stir before transferring to a sheet pan.

Bake the nuts in the middle of the oven for 10 minutes and let them cool before serving.

Keep warm and serve in batches.

These keep for days in a dry, covered container.

Mini Quiche


* 1 pkg. refrigerated pie crust
* 1 large portabello mushroom
* 8 oz. button mushrooms
* 2 Tbsp. butter
* 1 Tbsp. olive oil
* 1/2 cup whipping cream
* 1 egg
* 1/4 tsp. salt
* 1/8 tsp. cayenne pepper
* 1 cup shredded Swiss cheese

Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles. Wipe mushrooms with damp cloth and chop in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.

Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with grated cheese.

Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.

To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.

To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes 24.


* 1 cup lump crabmeat, picked clean (pasteurized canned is fine)
* 1/2 cup shredded Swiss cheese (Gruyere suggested)
* 2 Tbsp chopped chives
* 1 tsp Worcestershire sauce
* 1 tsp dry mustard
* 1 tsp lemon juice
* 1 Tbsp dill weed
* 1/2 cup (1 stick) butter
* 1 cup lager beer (not light beer)
* 1/2 tsp salt
* 1/4 tsp lemon pepper
* 1 cup all-purpose flour
* 4 large eggs

Preheat oven to 400 F. Line baking sheets with parchment paper or silpats.

Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl.

In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.

Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.

Fold crab mixture into dough.

Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter.

Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.

Note: Crab Puffs, like all choux pastry, are best made under low humidity conditions. If you cannot use beer, you may substitute chicken or clam broth. As a last resort, use water, but they will not be as flavorful.

Yield: about 40 crab puffs

Crab Stuffed Mushroom Caps
Not yet rated

8 Ounce Crabmeat

1 Teaspoon Lemon juice

1 Tablespoon Butter or Margarine

1/4 Tablespoon Finely chopped celery

1/4 Cup Chopped red or green bell pepper

4 Scallions or green onions, finely chopped

1 Dash Ground pepper

1 Teaspoon Dijon mustard

1/2 Teaspoon Worcestershire sauce

1 1/4 Cup Bread crumbs, unseasoned

2-4 Tablespoon Beaten egg, (less than 1 egg)

36 White button mushroom, stem removed and clean

Olive oil or vegetable oil

Recipe Directions Prep Time: 00:30
Pick over the crabmeat to remove any cartilage or shell. Squeeze or press to remove any liquid. Sprinkle with lemon juice. Melt butter or margarine and add celery, bell pepper and onion. Saute for 2 minutes to soften slightly. Combine all ingredients including 2 tablespoons beaten egg. Mix throughly, adding additional egg if necessary to make a stuffing. Use to fill mushrooms or refrigerate. This filling can also be used to form into mini crab cakes that can be sauteed or baked.

Mushrooms: Brush prepared caps with oil. Fill with stuffing and bake or REFRIGERATE UNTIL READY TO BAKE.

When ready to serve, place on a baking sheet in a preheated 350 degree oven for 30-35 minutes or until the center of the stuffing is above 165 degrees.

Note: To prepare mushrooms, brush clean with a mushroom brush or soft towel. Mushrooms can be rinsed but must be patted dry and used immediately. If desired, use a small spoon to scrape away the brown gills on the inside of the cap.

These can be filled ahead and refrigerated but cannot be frozen.

Just serve French truffles stuffed with the most expensive Russian caviar! And let them wash it down with the most expensive wines and Champagne from Europe!

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