| | Appetizer Competition Party - looking for recipe suggestionsPage 4 of 8 (1, 2, 3, 4, 5, 6, 7, 8) | This is so easy........... but soooooooo GOOD
Antipasto Squares
2 packages crescent rolls
1/4 lb sliced baked ham
1/4 lb slied genoa salami
1/4 lb sliced swiss cheese
1/4 lb sliced provolone cheese
1/4 lb sliced pepperoni
1 jar roasted red peppers
1/2 cup grated cheese
1/4 tsp pepper
3 lg. eggs
Lay one can of crescent rolls on bottom of glass pan. Layer ham,swiss,salami,pepperoni and provolone.Top w/single layer
of roasted peppers. Beat eggs,add grated cheese and pepper. Pour over peppers leaving a small amount eggs mixture.Top
w/2nd package of crescent rolls. Brush remaining eggs mixture over top of dough. Bake @ 350 covered for 30 minutes.
Uncover and bake about another 20 minutes or until brown. | |
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MissAG
| | Joined: 6/20/2007
Msg: 78 | |
| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/22/2007 11:02:12 AM | Easy, fast and delicious
Blue Cheese Crostini
4 ounces Roquefort cheese, softened
4 ounces cream cheese, softened
1/2 Tablespoon brandy
1/4 cup pecans, coarsely chopped
12 slices baguette
Whirl cheeses, brandy, and pecans in a food processor or mixer for a smooth spread. Bringing the cheese to room temperature will allow it to blend more easily with the other ingredients.
Preheat oven to 425 degrees. Thoroughly mix cheeses. Stir in brandy and pecans. Arrange bread slices on a baking sheet. Spread cheese mixture over bread slices. Bake until cheese is lightly browned (about 10 minutes). Serve immediately. | |
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MissAG
| | Joined: 6/20/2007
Msg: 79 | |
| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/22/2007 11:07:28 AM | I loce Crab meat and one of my favorite is a toasted english muffin with crab and eggs
6 English muffins, split and toasted
6 hard-boiled eggs, chopped
6 ounces crab, shredded
3 ounces cream cheese, chopped
3 Tablespoons chopped scallions, plus additional for garnish
1/4 cup mayonnaise
2 Tablespoons Dijon mustard
Dash salt
Paprika
Combine eggs, crab, cream cheese, scallions, mayonnaise, mustard, and salt. Mix well. Top English muffins with mixture, sprinkle with paprika, and broil until heated through. May be kept warm in 200-degree oven in deep pan covered with foil. Garnish with additional scallions | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/24/2007 1:03:57 PM | Just back from a week of work -
Thanks to all for the input - I sincerely appreciated it.
WW ....must have missed your post on shrimp -pizza very creative - gives me things to think about. good concept and works with the restriction/challenges/obstacles...,
Wondering if anyone here has pastry down.....to where making indiviual tiny beef wellington pastries - ~ its taken its toll on me before. | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/24/2007 1:24:44 PM | Okay..I think this is your WINNER!!
1 Baguette cut in thin slices.
Pork tenderloin..grilled and pink to rare...sliced thin
Carmelized Red Onions
Aioli.
Make all of the above.
Take the slices of bread...put a little of the carmelizedrd onion on it..fold over a slice of pork tenderloin on top...then top with aioli.
Chop fine red pepper and the tops of green onions.
Sprinkle over the whole platter.
Winner!!!!MMMMMMMM....
Cathy | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/24/2007 8:20:44 PM | I have dabbled in making pastry, Never seems to cum out quite right, I have since stuck with the pillsbury dough boy stuff, tehetehetehe, I do however slice it in small portions, Then ad a special recipe a friend sent me.
Take a cheese grater, grate up some bologna, Add some sweet relish, Mayo, bit of mustard, Chopped onion, and whatever else you may like to add.
Some Irish friends were having a wake. Asked if I could bring something , An appetizer later on, I thought this was a silly idea to make for this occasion but went ahead and made it, My pantry was not as well stocked at the time. Yes it was a simple dish, It did however take some pertiquing to get it just right.
I keep improving it as many friends ask me to bring the same dish to their event.
Competition recipe?, I can not say as I'm a simple guy that just enjoys good stuff. | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/27/2007 12:45:50 PM | I'd be throwing down some pretty freaking fantastic Crabcakes with tomato Romalaude, I think I spelled that right. Now I don't particularly care for seafood but this stuff I can and have eaten all day long.
I don't know though...... Kelly I might have to try that Bologna recipe. I could stuff that bologna.
:))
Witchy | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/27/2007 7:29:09 PM | Soothing Chicken Lettuce Wraps
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
I made these and LOVE THEM.
I wasn't sure about the chicken so I cut it up in small pieces after marinating it...turned out WONDERFUL.
I doubled the cooking sauce and used it for dipping YUM !
I am going to try it with Ground Chicken next time...but I give this one a 10 !!! | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/28/2007 2:40:02 PM | You ask... I deliver, well most of the time anyway.
Years ago I had some friends that opened up the Avalon Grill in Portland OR. Right on the Willamette River. Supposedly a very trendy place. Well as a lot of people find out when running a resturaunt, when it goes, it usually makes a big spash, but when it doesn't..... it goes down a shit slide very quickly.
However at their opening, a big a$$ swanky affair, I had a chance to sample the best crab cakes ever. Now the deal is...... I usually cannot stand seafood and don't eat it, but I was persuaded to try these, let me tell you friends you could not eat just one. Somehow I was able to get the recipe from the chef who was originally from the Louisiana (sp) Bayou area.
Crab cakes with Sun Dried Tomatoe Remoulade
#1 For the crabcakes
Dice the following 4 very finely
1 yellow onion
1 red burmuda onion
1 yellow bell pepper
1 pablano pepper
Saute onions and peppers in 1 tbls olive oil until onions are clear and set aside to cool and drain in a colander. Let cool about 20 minutes.
#2
2 lbs dungeness crab picked clean
2 eggs separated
1 3/4 cups Parmesan Bread crumbs
1/2 cup heavvy cream
3/4 tsp kosher salt
1 1/2 tsp white pepper ground
2 dashes each of red and green Tobasco
1/2 cup peanut oil for frying.
Combine meat gently with cooled onions and peppers, yolks, bread crumbs and heavy cream. Blend very carefully to avoid breaking up meat. Add salt and pepper and tobasco and mix gently and evenly.
#3
roll into 2 1/2 oz patties place into beaten egg whites, allow excess to drain off them. Place in flour and panfry in the peanut oil aprox. 2 minutes each side. Dip in Remoulade sauce.
Sun Dried Tomato Remoulade Sauce
3 stalks celery minced
1/2 cup Red and green pepper minced
1/4 cup Red burmuda onion
1/4 cup chopped parsley
2 1/2 cup Mayo
1 1/2 cup creole mustard **
1/2 cup minced green onion
1/4 cup paprika
1 1/4 tsp cayenne ( I dare you to try 160 h.u.)
1/2 tsp white pepper ground
drain 1/3 c. Sundried tomatos packed in oil and mince them finely.
** Whole ground or Brown mustard may be substituted.
place all veggies in blender of food processor chop well. Mix with all the rest of the ingredients in a bowl and wire whip until well mixed. Seal in a container, date and refrigerate.
:))
Witchy | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/30/2007 12:51:19 PM | Hey Witchy....
Crab Cakes/SDT Remoulade ~ Really nice recipe.... I'll try a test run - if I can figure out how to get around the competition obstacles/challenges/rules of the hostesses and kitchen limitations..
I'd like to pick your brain and anyone else that may have way to do this.
About 10 years ago I ate at a upscale B&B, ordered crab cakes (to die for) but what was extreme was it's presentation.
They were shaped into 1 inch round balls with spines shooting out from all sides ~ it almost resembled a sea urchin - The spines were ridgid & crispy and it looked soooo cool ... It sat atop a tripod made of bamboo-skewer's , connected together by chives tied in a bow. dipping sauce was on the side...
I'd like to try your recipe if I can figure out some possible techniques for a similar presentation and process around the hostess/kitchen contraints, yada,yada:
Like what ingrediant could be used to make it look spinney (sea urchin looking) with a crispy texture, without crushing the spines during the frying process - (I'd have to partically - precook in a deep fryer at home and then reheat in the oven at the party.
The appetizer competition:
Saute/bake/broil is allowed
frying, grilling aren't.
I get 1 burner or oven for 15 minutes, a couple min to plate and that's it (there's 8-10 other people doing apps and each needs some kitchen time) Most preprep at home.
25 servings
room temp or cold app's have never won except once by a very slim margin
Liking your recipies .... Thanks again! | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/30/2007 8:54:02 PM | Well back in the Stoneage (I was in high school) We had an oriental cooking class they introduced us to this chinese noodle that you fried up. When they were ready.. they were quite spiney and crispy. I cannot remember what they were called, but I will look around. I still may have a package of them somewhere if I did not throw them out. Something like that might work.
:))
Witchy | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/30/2007 11:40:42 PM | OK I actually found what I was talking about. They are called rice sticks, and there are a few ways of cooking them, the one way we did learn was to fry them in oil and let them drain and they were ready to use. They were hard and crunchy and just might help your presentation.
I would look in any asian specialty foods store. Don't know if you can get them at the regular grocery store though. The ones I have are most likely over 25 years old, LOL so I doubt they are still good, but I am kind of tempted to try them myself. It's been a long time.
If anybody else knows the longevity of chinese rice sticks maybe you can help me out. Or maybe I'll just buy another package.
:))
Witchy | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 8/31/2007 4:28:26 AM | An appetiser is the be all and end of a fantastic party or get together. My personal favourate is marinated prawns cooked on the BBQ. Marinate prawns in a little garlic, chilli, lime and white wine then cook. They will be amazing.
For a cold appetiser and a quick one is sliced cucumber topped with chive mayonnaise with slices of smoked salmon. Enjoy!! | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 9/1/2007 5:25:38 AM | Seeing as a number of posters like cold - apps ~ If figured I'd share one with you
Try this - its really easy and tastes FAB!!
Watermelon ~Crab Shots...
1/2 ripe seedless watermealon cut into 1/2 inch cubes
1 medium size box fresh ripe blueberrys
1 cup fresh mint chopped medium
1/2 cup fresh tyme (leaf only ~ chopped medium)
1 lb can lump crab meat picked over
3/4 cup chardonay-vinegar
8 oz goat cheese (chilled very cold then diced 1/8 in cubes)
Combine first 6 ingrediants in a large bowl and fold gently ~ aviod breaking the crab. Then add the goat cheese and "fold again once"
Spoon into shot glasses and serve.
Serves about 20 shots.
Enjoy your labor day | |
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| Appetizer Competition Party - looking for recipe suggestions
Posted: 9/1/2007 11:51:09 AM | well this is a simple recipe with simple ingredients, but has been a hit for years
I would not be allowed at a fmily gathering without them!
Hanky Panky's
equal parts hamburger and hot breakfast sausage browned together and drained.
Velveeta cheese
cocktail rye bread
garlic powder
onion powder
orgegano
crushed red pepper
add enough velveeta to the meat to make kind of a spread, mix in the spices and spread on the****ail rye.
then you can freeze them and to serve put under a broiler for about 3-4 minutes
unbelievable.
I usually use about a pound each of meat and cheese and about a tbsp of each of the spices probably two of the oregano.
makes about 50 slices. never any leftovers. | |
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