What is your favorite food to serve while hosting a party?

Any recipes would be helpful, too. Thanks.

What is your favorite food to serve while hosting a party?
When I want the easiest yet most elegant appetizer, I pull together and antipasto tray with some of the following:





Mozzarella drizzled w/ olive oil and cracked pepper


tomatoes - sliced Roma


foccachia and sliced Italian bread (toasted like crostini, if desired)


roasted red peppers


salami sticks - genoa, thick sliced


olives - red and green


thin sliced hot salami


basil


artichoke hearts


blanched asparagus wrapped in prosciutto


brie


goat cheese





But I also have a few standby's:





Beef Crostini with Roasted Red Pepper Mayo


1 baguette cut into 1/2 inch thick slices


4 tablespoons extra-virgin olive oil


2/3 cup roasted red peppers, preserved in water, drained well and patted dry


1/3 cup mayonnaise


Salt and freshly ground black pepper


1 lb rare and thin sliced (good quality) deli roast beef





Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes. Can be made in advance and stored in an airtight container.





Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate. This can be made in advance.





Before serving, spread the bell pepper mayonnaise over the crostini and top with a small pile of the sliced roast beef.








Zesty Mini Crab Cakes (Makes about 35)


8 slices (7 ounces) firm white bread, cup up


1/3 cup mayonnaise


1 large egg, lightly beaten


1 rib celery, finely chopped (1/2 cup)


1/2 red pepper, finely chopped (1/2 cup)


1 medium shallot, finely chopped


2 tablespoons fresh chopped parsley


2 teaspoons fresh lemon juice


2 teaspoons crab boil seasoning (Old Bay)


1 teaspoon Dijon mustard


½ teaspoon coarse salt


¼ to ½ red pepper sauce


1 pound cooked fresh lump or jumbo crabmeat, picked over


2 tablespoons butter


2 tablespoons olive oil


Vegetable cooking spray





Pulse bread in food processor to form fine crumbs.





Combine mayo, egg, celery, red pepper, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup bread crumbs. Transfer remaining crumbs to a plate.





Pack 1 tablespoon with crab mixture and drop onto 1 tray. Repeat with remaining mixture. Cakes can be frozen along with crumbs for up to 1 week (put the cakes on a single layer on a cookie sheet and cover with cling wrap).





Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking spray. Melt butter in micro and stir in olive oil. Gently coat cakes in crumbs.





In a large nonstick skillet, heat 1 tablespoon butter mixture over medium-high. Cook cakes, turning once, until golden, 3-4 minutes. Transfer to baking sheet. Bake until cooked through, about 10 minutes. Serve with lemon wedges or lemon dill sauce:





Lemon Dill Sauce:


1 cup mayonnaise


1/4 cup buttermilk


2 tablespoons chopped fresh dill leaves


1 tablespoon chopped fresh parsley leaves


1 tablespoon grated lemon zest


2 teaspoons fresh lemon juice


1 garlic clove, minced





Sweet and Sour Meatballs and Hot Dogs


Homemade Meatballs (or buy premade) about 5 dozen


1 lb hamburger


½ cup dried breadcrumbs


1/3 cup finely chopped onion


¼ cup milk


1 egg


1 T. snipped parsley


1 t. salt


½ t. Worchester sauce


1/8 t. pepper


¼ cup shortening





1 bottle (12 oz) chili sauce


1 jar (10 oz) grape jelly


1 16 ounce package mini hot dogs





Mix first nine ingredients and shape into 1-inch balls. Cook meatballs in shortening in skillet until brown. Remove from skillet and drain fat.


Heat chili sauce and jelly in skillet over medium stirring constantly until jelly is melted.


Add meatballs and stir until coated. Simmer uncovered 30 minutes and serve in pan or crock-pot.








Chile ‘N Cheese Spirals (There are lots of versions of this recipe out there. This is how I make them.)


•2 – 8 oz packages cream cheese, softened


•1/2 – 3/4 cup sour cream


•1 cup shredded cheddar cheese


•½ cup (4 oz can) diced green chilies


•½ cup sliced green onions or chopped green pepper


•½ cup chopped red bell pepper


•½ cup (2-1/2 oz can chopped or sliced) black olives, chopped fine


•4-5 – 8-inch soft flour tortillas





1.Beat cream cheese until relatively smooth with mixer or fork.


2.Stir in sour cream, cheese, chilies, onions, peppers and olives.


3.Spread approximately ¼ mixture onto each of the tortillas.


4.Roll up and wrap in plastic wrap or store in an airtight container in the refrigerator for at least 1 hour or overnight.


5.Slice into 1 inch pieces and serve with salsa, if desired.
Reply:Buffalo Wings!!
Reply:A wonderfully easy Three Fish Paté, followed by succulent Watercroft Chicken and tantalising Hot Passion Soufflés, this is a dinner party menu worth shouting about





Three Fish Paté


A recipe that looks almost too unassuming and easy but it’s worth its weight in gold, this paté is one of those store cupboard recipes that can be put together in no time. Served spooned up in a swirl, in individual ramekins it looks as though you’ve really tried, and tastes like it too, especially if served with hot bread. Any left over makes rather superior picnic sandwiches for an outdoor event.





Ingredients


(Serves 6)


1 120g tin sardines in oil


1 50g tin anchovies in oil


1 185g tin tuna in oil


Juice of 1 lemon


6 oz (175g) soft butter


Small handful of fresh parsley sprigs


12 sprigs of fresh dill


Salt and freshly ground black pepper





Method


Empty the contents of the tins of sardines and anchovies, including the oil, into a processor. Discard the oil from the tin of tuna then add the fish to the processor, followed by the lemon juice, butter, parsley, half the dill and some pepper.





Process until smooth, then taste and add a little salt if needed.





Spoon the mixture into a serving dish or individual dishes, cover and put in the fridge until about 2 hours before serving. Remove the paté and leave it at room temperature to soften to a spreading consistency.





Garnish with sprigs of fresh dill before serving.





The paté can be made for up to 3 days ahead – and kept in the fridge. It can be frozen in one large serving dish or individual ones. Cover it tightly with foil and seal inside a plastic bag, label and freeze for up to a month. Thaw overnight in the fridge.








Watercroft Chicken





Definitely a family favourite and also good enough for a dinner party – we think this is a special recipe.





Ingredients


(Serves 6)


For the Mushroom Farci


5oz (150g) button mushrooms, finely chopped


½ oz (10g) butter


2 shallots, finely chopped


1oz (25g) breadcrumbs


1 small egg, beaten (you may not need all of it)


Salt and freshly ground black pepper





2 tablespoons lime marmalade


1oz (25g) butter


6 chicken breasts, boneless and skin on





For the sauce


Juice of 1 lime


200ml carton full fat crème fraiche


A lot of freshly chopped parsley


Salt and freshly ground black pepper





Method


Chop the mushrooms by hand, meanwhile melt the butter, add the shallot, cook for about a minute, cover and transfer to the simmering oven for about 10 minutes. Add the mushrooms, toss them quickly in the butter and shallot mixture and cook for another 2 minutes. Remove them from the heat, add the breadcrumbs and egg and season well (do not add all the egg if it seems too wet). Leave it all to cool.





Put the marmalade into a small saucepan on simmering plate, as it begins to dissolve add the butter and stir well until it’s all combined.





To stuff the chicken breasts, carefully lift the skin down one side and, using a teaspoon, push the stuffing underneath then fold the skin back. Place the 6 chicken breasts comfortably in a small roasting tin and spoon the butter and marmalade mixture over the top.





Slide the tin onto the top set of runners in the roasting oven for about 20-25 minutes until golden brown and the chicken is cooked through. Transfer the chicken to a warmed serving dish using a slotted spoon and keep it warm while making the sauce.





Scrape all the bits from the side of the roasting tin, add the crème fraiche and lime juice and stir well, transfer it to the floor of the roasting oven for about 5 minutes until bubbling. Add the parsley, season to taste and serve it with the chicken.





To cook in a conventional oven


Pre-heat the oven to 200ºC/400ºF/Gas 6 and cook the chicken for about 20-25 minutes until it’s tender. Remove the chicken breasts from the oven and keep them warm, add the crème fraiche and lime juice to the tin and boil it on the hob, stirring continuously. Season to taste.








Hot Passion Soufflés





Very impressive and not nearly as difficult as you may think. Don’t over cook them – they want to be soft in the centre. Use orange juice from the carton – the sort you’d keep in the fridge for breakfast. They can be made and left in the fridge for up to 24 hours. You’ll need to cook them for 2 minutes longer – but don’t expect such an impressive rise.





Ingredients


(Serves 6)


8 large passion fruits


About 1/4 pint (150 ml) orange juice


4oz (100g) caster sugar


3 eggs separated


1 rounded teaspoon (5ml) cornflour





Method


Generously butter the inside of 6 size 1 (1/4 pint) ramekins.





Cut the passion fruit in half and scoop out the pulp, then sieve it into a measuring jug. Make it up to 7½ fl oz (225ml) with orange juice.





Slake the cornflour with a small amount of orange juice. Heat the fruit juice, add the cornflour and, stirring continually, bring it to the boil allow it to thicken.





Whisk the egg whites on full speed with an electric whisk, until they’re like cloud. Gradually add the sugar a teaspoon at a time, still whisking on maximum speed, to make it stiff and glossy. Beat the egg yolks into the thickened fruit juice. Mix in one spoonful of meringue and finally fold in the remaining meringue.





Divide the mixture between the prepared ramekins and fill them to the top. Level the surface and run the point of a teaspoon around the edge, pushing the mixture slightly inwards – this will allow it to rise evenly.





Gently transfer the ramekins to a small roasting tin, pour in boiling water till it fills half way up the ramekin dishes. Bake on a grid shelf on the floor of the roasting oven for 8 minutes. Dust them with icing sugar and serve at once. The centre should still be slightly soft.





To cook in a conventional oven


Bake in a pre-heated oven at 220ºC/425ºF/Gas 7 in the centre of the oven for about 8 minutes until they’re risen and slightly soft in the centre.
Reply:Artichoke dip! It's always a really big hit and is requested at every party I throw.





1 cup mayo


1 cup fresh shredded parmesan cheese (just don't use the cheap stuff in a shaker)


1 cup shredded mozzarella cheese


1 can (16 oz.) artichoke hearts, drained


1 tsp. fresh crushed garlic





Mix all together with a hand-mixer, bake at 350 in a square glass Pyrex pan for about a half hour or until the top is brown and bubbly. Serve warm with Wheat Thins.
Reply:This will be lengthy, but I am pasting some of my appetizer recipes for you. I hope you enjoy them! My family had asked me to write down some recipes for them, so this is a copy of some.





Appetizers





Beef Sates with Hoisin Dipping Sauce





28 8 inch wooden skewers


2 large garlic cloves


1 tablespoon finely grated peeled fresh ginger root


1/4 cup fresh lime juice or to taste


8 ounces skirt steak


1/4 cup hoisin sauce


1 tablespoon ketchup


lime wedges





Prepare grill. Soak skewers in warm water 20 minutes. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with ginger root and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4 inch thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten and transfer to a plate. Season satis with salt and pepper. Grill satis on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium rare. Serve satis with hoisin dipping sauce and lime wedges.








Crab Dip





8 ounces crab meat


1 8 ounce package cream cheese, softened


1/2 cup sour cream


2 tablespoons mayonnaise


1 tablespoon lemon juice


1 tablespoon Worcestershire sauce


1/2 teaspoon dry mustard


pinch garlic salt


about 1 tablespoon milk


1/4 cup cheddar cheese, grated paprika for garnish.





In large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1 quart casserole. Top with remaining cheese and paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups.





Ham and Cheese Rollups





12 ounces cream cheese, softened


3 tablespoons finely chopped chives or green onions


1 1/2 teaspoons Dijon mustard


2 cups finely grated Swiss cheese


1/2 pound smoked ham


6 lettuce leaves


6 flour tortillas, 8 to 10 inches in diameter





Combine cream cheese, chives or green onions, Dijon mustard and cheese until well blended. Spread mixture on flour tortillas leaving about a 1/4 inch border. Cover cream cheese mixture with ham or turkey , followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1 inch slices. About 42 appetizers.











Salmon Won Tons





8 ounces cream cheese; softened


1 cup flaked salmon, canned or cooked


1 tablespoon onion, minced


1 garlic clove crushed and minced


1 package won ton wrappers





Sauce:


1 cup chili sauce


2 tablespoons horseradish


1 teaspoon Worcestershire sauce





Mix cream cheese, salmon, onion and garlic together. Lay out won ton wrappers and place 1 teaspoon of the mixture in the center of each. Moisten edges of each with water. Fold over and pinch edges well to seal. Deep fat fry the won tons at 375F until golden brown. Drain well on absorbent paper. Serve hot with sauce.








Shrimp Toast





8 slices of white bread with the crusts removed


water


3/4 pound fresh shrimp, shelled, deveined, and chopped


2 to 3 water chestnuts, diced


1/2 medium onion, diced


1 scallion, chopped fine


salt to taste


white pepper to taste


1 egg, lightly beaten


1 tablespoon cornstarch


a few drops sesame oil


oil for deep frying





Cut each slice of bread into 4 squares, 32 squares total. Combine the diced water chestnuts, onion, shrimp and mince until fine. Add the scallion, cornstarch, egg, white pepper and sesame oil. Mix together. Place a heaping teaspoon of the shrimp mixture on a bread square. Continue with each of the bread squares. Heat wok and add 2 to 4 cups oil. Heat the oil to 375F. Carefully slide the bread pieces into the wok, a few slices at a time, shrimp mixture down. Deep fry until golden, about 2 minutes, then turn and deep fry on other side. Drain on paper towels. Serve hot.











Shrimp Appetizer Spread





1 8 ounce package cream cheese, softened


1/2 cup sour cream


1/4 cup mayonnaise


3 5 ounce packages frozen cooked salad shrimp, thawed


1 cup seafood sauce


2 cups shredded mozzarella cheese


1 medium green pepper, chopped


1 small tomato, chopped


3 green onions with tops, sliced


assorted crackers





In a mixing bowl, beat cream cheese until smooth. Add sour cream and mayonnaise; mix well. Spread mixture on a round 12 inch serving platter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers. 20 servings.














Spicy Hot Stuffed Poblano Peppers





6 poblano peppers


1 1/2 cups diced chorizo


2 tablespoons olive oil


1/2 cup diced onions


2 cloves garlic, finely minced


2 tomatoes, diced


4 canned chipotle chiles in adobo sauce, diced


1 teaspoon cumin


1/2 teaspoon oregano


1 cup each of cooked rice, salsa and chicken broth


1/3 cup grated Asiago cheese





Cut a thin lid off top of peppers and remove the core and seeds. In a skillet, saute chorizo in olive oil. Add onions and garlic, cooking another few minutes. Next, add tomatoes, chipotle chiles, cumin oregano and rice and cook for an additional few minutes. Place peppers in an 8 by 10 inch baking dish and fill each pepper with mixture. Combine salsa and chicken broth and spoon around the peppers. Cover and bake in a preheated 400F oven for 25 minutes. Remove from the oven and baste, then sprinkle each pepper with cheese. Continue baking for another 10 to 15 minutes or until cheese is golden and melted.





Pepper Jack Crescent Twists with Salsa Ranch Dip





Dip:


1 cup Old El Paso® Garden Pepper or Thick 'n Chunky Salsa


1/2 cup purchased ranch salad dressing





Twists:


2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls


4 ounces shredded hot pepper Monterey Jack cheese


2 tablespoons sesame seed





In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour. Heat oven to 375F. Lightly grease cookie sheets. Unroll 1 can of dough into 11 x 8 inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough; place over cheese; seal perforations. Sprinkle with sesame seed. With rolling pin, lightly roll dough to press layers together. Cut crosswise through both layers of dough into 12 strips. Place strips on greased cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet. Bake at 375F for 10 to 15 minutes or until golden brown. Serve warm with dip. 12 servings.











Zucchini Parmesan Slices





4 medium zucchini


frying oil


lemon pepper


garlic


Parmesan cheese





Slice zucchini 1/4 slices. Heat a large frying pan. Add zucchini and cover each slice with lemon pepper, garlic and Parmesan. Flip over and let cook until browned approximately 2 to 3 minutes. Repeat on other side. Wipe out frying pan between batches, to avoid to much blackening.








Korean Sesame Chicken Wings





1 1/2 pounds chicken wings, cut in half and tips removed


2 tablespoons all purpose flour


1/4 cup cornstarch


3/4 teaspoon salt, optional


2 tablespoons sugar


1 1/2 teaspoons sesame seeds, toasted


1 clove garlic, minced


1 scallion, chopped


1 egg, beaten


2 tablespoons soy sauce


1/2 cup peanut oil, for frying





Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.








Beef Rollups





thin slices of cooked roast beef


1/2 cup softened cream cheese


3 to 4 teaspoons horseradish or Dijon mustard





Combine cream cheese with either horseradish or mustard. Spread approximately 1 teaspoon of cream cheese mixture on each slice of beef and roll up. Slice into smaller pieces, if desired. Secure with cocktail picks. (try rolled in tortillas)








Asparagus Spring Rolls





1 8 ounce package reduced fat cream cheese, Neufchatel


2 tablespoons snipped chives


2 tablespoons milk


1 to 2 tablespoons snipped fresh dill


1 clove garlic, minced


1 tablespoon lemon juice


1/2 teaspoon freshly ground pepper


1 tablespoon olive oil


1/4 teaspoon salt


8 dried lasagna noodles 24 asparagus spears


6 ounces thinly sliced smoked salmon


8 long fresh chives





In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or till pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5 inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired.











Texas Crab Grass





1/2 cup butter


1/2 medium onion, finely chopped


one 7 ounce can crab meat


3/4 cup Parmesan cheese


1 package frozen spinach, cooked as directed and drained





Slowly melt butter in a heavy saucepan. Add onion and saute until soft. Add crab meat and cheese. Cook and stir until cheese has melted. Add spinach. Transfer to chafing dish. Ritz crackers are good with this.
Reply:I love chicken princess; add rice; cut up chicken breasts ; with a alfredo sauce; add vegtables; and your done; it looks so elegant and tastes so delicious
Reply:egg rolls...homemade(all but the wrap) if you want the recipe..its real easy...just email me
Reply:HOT WINGS and HUMMUS WITH PITA CHIPS!





fast and easy..








u can get frozen hot wings.. already cooked .. just need to be heated at the supermarket.. best ones are by Tyson brand..





and hummus.. u can get it canned... just open it, spread it onto a large bowl [with short sides] .. pour some veggie oil over it and use it as dip with your pita chips that you can find at trader joes!