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 Witchypoo
Joined: 9/17/2005
Msg: 81
Appetizer Competition Party - looking for recipe suggestionsPage 3 of 8    (1, 2, 3, 4, 5, 6, 7, 8)
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
 littletoad47
Joined: 7/9/2007
Msg: 84
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History
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.
 annarose
Joined: 1/20/2007
Msg: 85
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/3/2007 2:34:10 PM
Super simple but, very elegant appy.
Asparagus spears wrapped in phyllo pastry.
Ingredients-
Fresh asparagus (steamed) still a little crunchy
1 pkg bousin cheese (any flavor)- room temp
1 pkg phyllo pastry
melted butter
Method-
- Take 1 sheet of phyllo and brush lightly w/ butter
- Fold into 3rd's,then smear w/ a thin layer of cheese
- start at one end and add asparagus spear, roll up . You can have the tip of theasparagus poke out on one end if you like. Place on an oiled baking sheet. Brush all rolls w/ melted butter and bake in hot oven (400) for approx 8 - 11 min.
Serve shortly after baking. Enjoy!
 morelluvinteddybear
Joined: 8/14/2007
Msg: 88
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/6/2007 2:04:22 PM
You are welcome to use my recipe of hors d'oeuvres made with sausage, morels, cucumber & cream cheese but will need to go to my cooking blog to read and view it, just tighten it up and put in the dots.

morel cooking dot blog dot com
 crazytracey
Joined: 7/19/2007
Msg: 90
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/6/2007 4:47:49 PM
So many culinary delights here. I think i'll start simple and try the shredded meat with relish and mayo dish. Thank's for that one Kelly.
 WildOnOC
Joined: 1/6/2007
Msg: 92
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/7/2007 9:48:02 AM
if you really wanna win this thing, make some Salteñas

(50 salteñas)
FILLING
Ingredients:
Salteñas

1 cup lard or margarine
1 cup ground spicy red pepper (cayenne) mixed with water
½ tablespoon ground cumin
½ tablespoon black ground pepper
½ tablespoon crumbled oregano
1½ tablespoon salt
2 cups white onion, cut into small cubes
1½ cups green onion, finely chopped
3 pounds lean meat, cut into small cubes
1 cup potato, peeled, cooked, and cut into small cubes
½ cup cooked green peas
¼ cup granulated sugar
½ tablespoon vinegar
½ cup parsley, finely chopped
2 spoonfuls unflavored gelatin dissolved in 3 cups water
½ black olive per salteña
3 raisins per salteña
1 slice of boiled egg per salteña
Preparation:

1. In a casserole add the margarine and the spicy red pepper. Set to boil over high heat until the margarine separates from the pepper. Next add cumin, ground black pepper, oregano, and salt. Let cook for ten minutes over low heat so that the mixture does not stick. Stir constantly. Next add the white onion and let it cook for five more minutes. Finally add the green onion.
2. Remove the casserole from the heat, add the sugar, vinegar, parsley, potato and cooked peas.
3. In another casserole add the three gelatin cups. Let it cook over high heat and as soon as it starts to boil, add the meat. Mix quickly and remove from the heat.
4. Mix the first preparation with the gelatin and meat. Let it cool in the refrigerator one night or until it thickens. If wanted, add the olives, raisins and egg before it thickens or add them directly on the dough when preparing the salteñas.

DOUGH
Ingredients:

12 cups flour
1½ cups lard or margarine (boiling)
6 whole eggs
½ cup sugar
3 teaspoons salt
2¼ cups lukewarm water (more or less)
Preparation:

1. Sift the flour in a bowl and add the boiling lard or margarine. Mix quickly with a wood spoon. Let it cool for a few minutes and add the eggs, the sugar and lukewarm water with salt. Knead until getting a dry dough. Cover the dough with a kitchen towel and let it rest for ten minutes.
2. Divide all the dough into fifty small balls and thin them out one by one with a roller, until getting round-shaped pieces (about ¼ of and inch thick by 5 inches of diameter).
3. On each round-shaped piece put a spoonful of the filling with the olive, raisins and egg, if these ingredients were not mixed before.
4. Dampen the edges of each piece with water, fold each one and join the edges very well so that each salteña is closed perfectly. Leave the closing on top.
5. Put salteñas, on a backing sheet sprinkled with flour. Place each salteña separate from the next one. Bake them at a high temperature (European oven: 300 C.; American oven 572 F.) between seven to ten minutes. Serve them warm.

NOTE 1: If desired, paint salteñas before baking them. In a frying pan add 6 spoonfuls of lard or margarine, 2 spicy red peppers (ground), 4 spoonfuls of water and a teaspoon of salt. Mix the ingredients and cook them over low heat until the water evaporates. Remove the mixture from the heat and paint each salteña with a kitchen brush.

NOTE 2: If desired, you can substitute meat with chicken, or you can combine both.

Enjoy my favorite appetizer
 search4me
Joined: 7/20/2006
Msg: 102
Appetizer Competition Party - looking for recipe suggestions
Posted: 10/1/2007 10:47:05 AM
hey I would love your clams casino recipe!!!!!!!!!!!
 search4me
Joined: 7/20/2006
Msg: 103
Appetizer Competition Party - looking for recipe suggestions
Posted: 10/1/2007 11:21:16 AM
on this recipe :Garlic Spread with Sun Dried tomatoes... can you use already hydrated sun dried tomatoes or should I just say oiled instead of the dried???? thanks!
 JustKelly70
Joined: 2/9/2007
Msg: 113
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Appetizer Competition Party - looking for recipe suggestions
Posted: 10/22/2007 4:50:06 PM
Your definatly mistaken, Your appetizer knowledge could be scraped on the head of a pin with a round mouth shovel..Just make some big ass Buffalo wings, or buy a shrimp ring..
 JustKelly70
Joined: 2/9/2007
Msg: 114
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History
Appetizer Competition Party - looking for recipe suggestions
Posted: 10/22/2007 5:02:16 PM
ya ,the crap you pick up at he grocery store, not a****ring, shrimp ring, usually on a round black plastic dish.. I buy the bags, 10 bucks for a shit load of em..
 Mozana
Joined: 5/22/2007
Msg: 116
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History
Appetizer Competition Party - looking for recipe suggestions
Posted: 10/22/2007 5:06:20 PM
After reading all these wonderful savory recipes, can I add a simple dessert I just made up last week?

Half a fresh fig topped with whipped cream and thinly sliced almonds then drizzled with Damiana Liquere or any "thick" slightly sweet flavor you like.

Not quite finger food but small, light, fresh, palate pleasing and easy. mmmm
Good luck on your competition. So now we plan a party/competition for the San Diego area.....
 JustKelly70
Joined: 2/9/2007
Msg: 124
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Appetizer Competition Party - looking for recipe suggestions
Posted: 10/28/2007 1:25:04 PM
An un Foofy appetizer recipe..

Hooters Buffalo Chicken Wings

Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

On the side
Bleu cheese dressing
Celery sticks

Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.

Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.
 becca210
Joined: 7/26/2006
Msg: 127
Appetizer Competition Party - looking for recipe suggestions
Posted: 10/31/2007 4:08:24 PM
Savory Sausage Dip (Quick and Easy)

1 # Jimmy Dean hot sausage......fry in large skillet until browned.
Stir in one package (8 oz.) cream cheese until blended.
Add one can of Rotel tomatoes. Garnish with whatever you have available...sliced olives or parsley..anything to make it look more interesting.
Serve with tortilla chips. (Toast points or pita chips work well too.)

Becca
 WaikikiWahine
Joined: 8/14/2006
Msg: 131
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Appetizer Competition Party - looking for recipe suggestions
Posted: 11/1/2007 2:54:38 PM
Hiya Plays!

I love your recipes...you can cook for me any old time!

WW
 SnowwolfII
Joined: 5/11/2006
Msg: 136
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History
Appetizer Competition Party - looking for recipe suggestions
Posted: 11/1/2007 8:12:09 PM
http://catlady99.tripod.com/litterboxcake.htm

 Naughtical
Joined: 4/27/2007
Msg: 140
Appetizer Competition Party - looking for recipe suggestions
Posted: 11/12/2007 7:14:21 PM
My condolences concerning your brother. I wish you and your family well.
 psunit
Joined: 10/6/2007
Msg: 150
Appetizer Competition Party - looking for recipe suggestions
Posted: 4/5/2008 8:21:27 PM
Here's a few of my favorites.....portabello mushrooms stuffed with crabmeat with melted cheese on top (very easy to fix). Down here in TX you find cream cheese (popcorn shrimp are optional) with picante sauce poured on top of it served with your favorite crackers. I have served both of these more than once back home in Washington DC and people couldn't get enough of them!
 CaliforniaWineTaster
Joined: 1/8/2008
Msg: 153
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/8/2008 2:20:02 PM
Here is a guaranteed winner! I thought my calorie conscious friends would pass these by but to my amazement these were the first tings to go....

Bacon Wrapped Dates

Dates pitted or you'll have to pit them
Gorgonzola
Bacon
Toothpicks

Pit the dates and fill with the Gorgonzola. Wrap each stuffed date with a 1/3 length of bacon. Oven bake foa about 25 min at 400 turning once to evenly crisp bacon ....

You will be shocked at the popularity of these and they are a wonderful compliment to wine...
 Glass Slipper11
Joined: 11/19/2006
Msg: 154
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/8/2008 2:29:41 PM
Wow Callifornia, that sounds like quite the taste sensation. I sure hope you don't use Maple Leaf bacon! It might be a Canadian thing, but with the listeria outbreak, which I heard about AFTER I bought the bacon....... no wonder it was on sale.
 Hawk8414
Joined: 7/19/2008
Msg: 155
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/8/2008 3:05:40 PM
I always used this as an appetizer and everyone raves about it,too.

Sourdough Loaf

1 loaf of sourdough bread
1 bunch of green onions, chopped
3 tablespoons melted butter
poppyseeds, 1 Teaspoon
Italian seasoning with Crushed red pepper,onion and garlic
Shredded cheese any kind you like

Take a sharp knife and score across the top of the loaf of bread deep enough to make pockets so that you will have it crisscrossed. Stuff the green onions all into the pockets of the bread as much as you can get in there. Mix the melted butter and the poppyseeds and italian seasonings, crushed red pepper, garlic and dried onion. Pour all the seasonings and butter over the bread. Sprinkle lots of shredded cheese over everything, wrap it in aluminum foil and heat through for 15 mins or until the cheese is melted.
You can serve this right in the foil opened up as is, or you can serve it on a nice dinner plate the will hold all that gooey goodness. Either way, you won't have any leftovers!
 Briett
Joined: 8/12/2008
Msg: 156
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History
Appetizer Competition Party - looking for recipe suggestions
Posted: 9/8/2008 10:00:27 PM
dice up and fry off some bacon, onion and garlic, take off the heat drain and mix with shredded asiago cheese, put on crackers and bake until cheese melts... top with a slice of red pepper ...so very good
 mik1950
Joined: 2/21/2009
Msg: 159
Appetizer Competition Party - looking for recipe suggestions
Posted: 4/5/2009 6:36:18 PM
i think the same one has been posted by him in several other spots fishin dude...what he is doing is digging up older redundant threads and posting the same thing over and over in them in order to push the newer threads to the back of the queue...surprised the mods havent caught it yet
 LobstersMate4Life
Joined: 5/20/2009
Msg: 160
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History
Appetizer Competition Party - looking for recipe suggestions
Posted: 6/6/2009 11:58:42 AM
This is a cold appetizer but thought u might like it:

Mary's Jalapeno Hotwheels

Goat Cheese (I use an 11 Oz Silver Goat Log from Trader Joe's)

1 can or jar of Sliced Jalapeno Rings (sizes vary among brands)
If you find them in a jar, pick the one that has the larger slices in it
(I like the Montecito brand from Smart N Final)

1 or 2 Tablespoons Finely Sliced Chives

Sprinkle of Garlic Powder and or Chile Lemon powder or Paprika

Rinse & Dry Jalapeno rings. Arrange rings on a plate in a circle, single layer. Slice about 1/2 of the Goat Cheese log into 1/4" slices or so. Cut each slice into quarters. Take each quarter, squeeze it slightly then roll into a little ball. Place the ball on top of one of the Jalapeno rings. You'll need to adjust the size of your balls (lol) depending on the size of your cheese slices and the Jalapenos. Repeat til the plate is filled. Top with any of the garnishes you desire.

Cover with a plastic or paper plate. I usually use 2 sturdy Chinette paper plates and staple or tape the top one to the bottom one to secure for traveling to a party. Keep flat during transit.

This is a great little appetizer for or****ail party or a Potluck. Can be made hours ahead or even overnite.
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