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-   -   Cost efficient appetizers- PLEASE HELP?? (http://www.discusscooking.com/forums/f7/cost-efficient-appetizers-please-help-5122.html)

seek2bwise 11-30-2004 01:07 PM

Cost efficient appetizers- PLEASE HELP??
Hi Y'all,

I've only posted here one other time and loved the responses I received.

I am preparing a meal for 30 adults in two weeks. I need to find some cost efficient but "WOW" appetizers that I can prepare ahead of time since I won't have much oven space on the day of the party. I'm trying to stay away from appetizers that contain fish since not everyone likes fish or shellfish. ALLLLLL ideas would be welcome.

Also, I know this isn't the correct Topic to post this question under but does anyone have any wonderful, festive looking roasted vegetable recipes they can share? The meat is going to be brisket and the potato is either going to be Garlic & Chive Mashed Potatoes, Celery Root & Mashed with Horseradish or Roasted New Potatoes with Garlic and Thyme. Haven't decided which one yet. I thought a nice vegetable dish would be roasted vegetables but don't really have a recipe. If any of you think a different side dish would be better I'm all eyes to read it. :-)

This is my first time being asked to feed a group of adults this size and I would really like to "WOW" them.

Any help you can give me would be greatly appreciated. :-)

Thanks In Advance,

Raine 11-30-2004 01:11 PM

Cheeseball & crackers are usually a good favorite.

Raine 11-30-2004 01:18 PM

Dipped Fruit

Yield: 2 dozen
2 cups (11.5- to 12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate, Milk Chocolate or Premier White Morsels
2 tbsp vegetable shortening
24 bite-size pieces fresh fruit (strawberries, orange, kiwi, banana or melon), rinsed and dried patted dry
1 LINE baking sheet with waxed paper.
2 MICROWAVE morsels and shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
3 Microwave at additional 10- to 20-second intervals, stirring until smooth.
4 DIP fruit into melted morsels; shake off excess.
5 Place on prepared baking sheet; refrigerate until set.
6 NOTE: Pretzels, nuts, dried fruit, pound cake or cookies can also be used

Raine 11-30-2004 01:21 PM

everybody likes chicken wings too.

Raine 11-30-2004 01:24 PM

Ajvar (roasted peppers and eggplant)

Yield: 6 servings
12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 cup Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 tbsp Lemon juice
2 tbsp Red wine
Salt/pepper to taste
Parsley for garnish
1 Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 °F until the skins are blistered and black.
2 Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.
3 Peel off and discard the burnt skins along with the stems and seeds.
4 Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
5 Heat 3 tablespoons oil in a large skillet and saute the onion until very soft.
6 Add the garlic and cook 2 minutes lomger.
7 Remove from heat and stir in the pepper-eggplant pulp, mixing well.
8 Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
9 Add lemon juice and vinegar, salt and pepper to taste.
10 Transfer to a serving bowl and garnish with parsley.
11 Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats

Raine 11-30-2004 01:25 PM

Alligator eggs

Yield: 1 servings
36 large Jalapeno chilies, roasted
-and peeled
1/2 lbs Cooked, peeled and deveined
-shrimp, minced
2 tbsp Mayonnaise
2 tbsp Prepared chilli sauce
2 tbsp Minced capers
2 tbsp Minced green onions
2 tbsp Minced fresh parsley
1/2 tbsp Dijon mustard
1/2 tbsp Horseradish
1/4 tbsp Paprika
-salt & fresh ground pepper
-peanut oil
1 3/4 cup All purpose flour
3/4 cup Beer, room temp
2 Eggs, room temp
3 tbsp Minced green onions
2 tbsp Vegetable oil
1 1/2 tbsp Catsup
2 tbsp Worcestershire sauce
1 1/2 tbsp Fresh lemon juice
1 1/2 tbsp Baking powder
1 1/2 tbsp Salt
1 tbsp Cayenne pepper
1 Using small, sharp knife; cut 1 ½ inch slit at stem end on side of each chili.
2 Scrape out seeds; do not tear stems.
3 Rinse out chilies.
4 Drain on towels.
5 Mix next 9 ingredients.
6 Season filling with salt and pepper.
7 Spoon about 1 t into each chili (do not overstuff; chili should close).
8 Arrange chilies on baking sheet.
9 Refrigerate.
10 Heat ¾ inch peanut oil in heavy large skillet to 350 degrees.
11 Blend in remaining ingredients in large bowl.
12 Dredge each chili in mixture, coating completely.
13 Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes.
14 Drain on paper towels and serve

Raine 11-30-2004 01:27 PM

Armadillo eggs

6 Jalepeno peppers
1/2 lbs Monterey jack cheese, grated
1/2 lbs Hot pork sausage
5 oz Bisquick
1 pack Pork ``shake 'n bake''
1 Egg
1 Recipe by: wayne preston allen split peppers.
2 Remove seeds.
3 Stuff inside of pepper with monterey jack cheese.
4 Combine cheese, sausage, and bisquick.
5 Wrap dough around pepper.
6 Roll in beaten egg.
7 Roll in shake"n bake.
8 Bake at 300 to 325 °F for 20 to 25 minutes

Raine 11-30-2004 01:31 PM

Beef Fiesta Shells

Yield: 6 servings
1 lb ground round beef
1 small white onion, chopped
1 small can chopped green chilies
1 cup grated, reduced fat, cheddar cheese
12 oz jar of picante sauce (mild or medium)
1 small can tomato sauce
1 small can french fried onion rings, divided
18 large pasta shells (stuffable kind)
1 A Mexican meal on the healthy side.
2 Cook pasta shells according to directions.
3 Preheat oven to 350°F.
4 In a bowl, combine tomato sauce, picante sauce and one cup of water.
5 Set aside.
6 Brown meat with onions, salt and pepper.
7 Add green chilies, 1/2-cup of cheese, half a can of onion rings and ½ cup of prepared sauce.
8 Stuff shells with meat mixture.
9 Pour remaining sauce over shells.
10 Bake uncovered for 30 minutes.
11 Sprinkle remaining onion rings and cheese over the top.
12 Bake for 5 minutes, or until cheese is bubbly.
13 Nutrition information per serving:
14 Calories 334 Total Fat 11.5 g Saturated Fat 3.5 g
15 Cholesterol 48 mg Iron 3.4 mg Sodium 613 mg.
16 This recipe can be converted to a casserole by omitting the large pasta shells and replacing with a 12-ounce bag of medium-small pasta shells.
17 Instead of stuffing shells, mix meat mixture with cooked small shells.
18 Follow the rest of the original recipe.
19 Prep: 20 minutes , Cook: 35 minutes

Raine 11-30-2004 01:32 PM

Beer - cheese bits

2 cup Bisquick baking mix
1/2 cup Shredded cheddar cheese
2 tbsp Melted butter/ margarine
1/2 cup Beer
Sesame/poppy seeds
1 Heat oven to 450 degrees.
2 Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes.
3 Gently smooth dough into ball on floured cloth board.
4 Knead 5 times.
5 Roll dough into rectangle, 16 x 10 inches.
6 Cut into 2-inch squares, cut squares diagonally into halves.
7 Spread with melted margarine/butter; sprinkle with sesame seeds.
8 Separate and place on ungreased cookie sheets.
9 Bake until brown, about 8 minutes

Raine 11-30-2004 01:34 PM

One of my favorites

Ritz crackers with cream cheese and pepper jelly or mint jelly.

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