"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 11-19-2007, 01:21 PM   #21
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by Jeekinz View Post
There would be alot of full martini glasses at this dinner.

But I would like to try the gazpaco shrimp myself.
You can probably find the disposable or reuseable martini (champagne etc.) glasses at a party store or on line - i.e.

Disposable plastic Martini glassses

I use them for desserts (cheesecake in a glass, mini trifles, etc) & appys (ceviche), as well. I like serving individual mini dishes - souffles, in little pkgs like ramekins and such. Good to have around during the holidays & for entertaining. When I get to my recipes, will send 'em along.
__________________

__________________
*amy* is offline   Reply With Quote
Old 11-19-2007, 01:28 PM   #22
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
To go along with Amy's idea about the glasses, I've found incredibly cheap deals on holiday glasses at places like Home Goods or Ross. I just found a set of 6 Mikasa small flutes (6 oz each I think), with each glass being a different color, for a whopping $3 on clearance! I'm using those for moscato wine after dinner for those of us who imbibe.
__________________

__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 11-19-2007, 01:32 PM   #23
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Sorry, I meant no one would touch the gezpacho but me.

I don't think the guest are too adventurous...if you know what I mean.
__________________
Jeekinz is offline   Reply With Quote
Old 11-19-2007, 01:43 PM   #24
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by Jeekinz View Post
Sorry, I meant no one would touch the gezpacho but me.

I don't think the guest are too adventurous...if you know what I mean.
Gotcha!!!
__________________
*amy* is offline   Reply With Quote
Old 11-19-2007, 05:49 PM   #25
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,851
Quote:
Originally Posted by Jeekinz View Post
Gaaaalic, can you post that for me? Can it be served cold? What crab meat do you use?
Chafing Dish Crab Dip

16 ounces cream cheese -- softened
1/2 cup butter
1/2 cup half and half
1 tablespoon grated onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce -- or to taste
1/2 teaspoon salt
1 pound crab meat, claw or lump -- drained and flaked
crudites, buttery crackers or melba toast

Combine first three ingredients in top of a double-boiler; cook over simmering water, stirring constantly until mixture is smooth. Stir in remaining ingredients except crab.

Remove from heat; fold in crabmeat. Transfer mixture to a chafing dish. Serve with crudites, buttery crackers or melba toast.

Enjoy
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-19-2007, 06:00 PM   #26
Head Chef
 
elaine l's Avatar
 
Join Date: Aug 2006
Posts: 2,098
When I was young my mother always served a platter of crudites,mixed olives, sardines with saltines and mixed nuts. I never thought that was very good but now I realize my limits on how much I can eat in a day and find that is what I serve (minus the sardines) Then I can enjoy the heavy meal and finish with rich desserts.
__________________
elaine l is offline   Reply With Quote
Old 11-19-2007, 06:29 PM   #27
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Wow, elaine, when _I_ was a little girl, my parents, too, ate sardines on saltines ... with mayo.

Must have been a " '50's in Massachusetts" thing, because I've never seen them eat them in my adulthood.

Lee
__________________
QSis is offline   Reply With Quote
Old 11-19-2007, 06:38 PM   #28
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I gotta go with elaine. Great ideas for apps given but I don't want to fill up folks before the main feast - not on T-day.

Will put out a simple antipasto, mostly with veggies. Some boiled shrimp perhaps. Maybe a bit of pickled anything. Try to keep down the fats and proteins.

Of course ya gotta get the meal on the table without too much of a delay.

Just my take on it.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 11-19-2007, 07:35 PM   #29
Sous Chef
 
Mrs. Cuillo's Avatar
 
Join Date: Dec 2006
Location: Virginia
Posts: 717
Jeekins,
My favorite to serve is Balsalmic Soy glazed chicken wings. I posted it on here a while back I believe in the chicken section. Let me know if you can't find it. Good luck!!!
__________________
You never know if you like something until you try it once. ~Grandpa Walt
Mrs. Cuillo is offline   Reply With Quote
Old 11-20-2007, 10:58 AM   #30
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by CharlieD View Post
I also need an appetizer. But please no dairy of sea food products. Some thing that has meat or vegies, or both, please.
Well... prosciutto rolled around melon is an old stand by..

Raw fresh ground beef with onion, serve with a cracker. (make sure you use only the finest ground beef from a reputable butcher, or grind your own).

Use a large straw and hollow out cherry tomatoes. fry up some fine ground hamburger and spice with onion, garlic, salt, pepper, cayenne and stuff into the tomatoes...

Cut tomatoes into slices. Dip in flour, then egg wash and flour again and drop into hot oil.. deep fried tomatoes!!!! don't forget to salt as soon as you take them out of the frier.

You can do the same with Cucumber or even dill pickles....
__________________

__________________
Jeff G. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.