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Message
re: What to cook for a party? (updated with pictures on page 4)
Posted on 1/4/13 at 1:26 pm to Tommy Patel
Posted on 1/4/13 at 1:26 pm to Tommy Patel
My sister makes those all the time and they go fast. She made a ton of them for our party on New Year's Eve and we couldn't keep them on the table. There was a ton of great food out, but these were one of the most popular.
Those have sugar or something brushed over the top, right? Where's the recipe? I was going to ask my sister for it because I almost suggested those, but thought the OP was looking for more of an entree type thing.
Might be the same recipe as mentioned here, but this is the one my sister does. Has brown sugar in it.
LINK
Those have sugar or something brushed over the top, right? Where's the recipe? I was going to ask my sister for it because I almost suggested those, but thought the OP was looking for more of an entree type thing.
Might be the same recipe as mentioned here, but this is the one my sister does. Has brown sugar in it.
LINK
This post was edited on 1/4/13 at 1:36 pm
1
Posted on 1/4/13 at 1:38 pm to Gris Gris
LINK
I posted the link to those ham sliders a little earlier. They are SO easy. And they might not be a traditional entree, but they are definitely satisfying.
The topping is a mixture of mustard, butter, minced onion, and worcheshire. I don't usually add brown sugar because I use spicy mustard on the sandwiches, and I like the combination of spicy and sweet without one winning out.
I add the poppy seeds last or else they make the topping clumpy.
Since I've introduced these to my BF, I've been hearing, "make me a sammich" a little too much.
ETA: Didn't see that you had included a link, GrisGris. Definitely seems that the recipe is so similar, you cannot go wrong.
I posted the link to those ham sliders a little earlier. They are SO easy. And they might not be a traditional entree, but they are definitely satisfying.
The topping is a mixture of mustard, butter, minced onion, and worcheshire. I don't usually add brown sugar because I use spicy mustard on the sandwiches, and I like the combination of spicy and sweet without one winning out.
I add the poppy seeds last or else they make the topping clumpy.
Since I've introduced these to my BF, I've been hearing, "make me a sammich" a little too much.
ETA: Didn't see that you had included a link, GrisGris. Definitely seems that the recipe is so similar, you cannot go wrong.
This post was edited on 1/4/13 at 1:41 pm
Posted on 1/4/13 at 1:43 pm to RCBayouBengal
When I tell you these things flew off the platter, I'm not kidding and they were next to tenderloin and boiled shrimp, I think. Every time my sister serves them, they go fast. She had to stop and make more of them at the party.
Posted on 1/4/13 at 2:26 pm to Gris Gris
I see why i don't come to this board more often. Makes me hungry...
Posted on 1/4/13 at 2:29 pm to flyAU
For NYE party earlier this week I made bacon-wrapped dates stuffed with ricotta and people ate them up. Made 25 of them and only cost about 20 bucks. Took an hour from start to finish.
Also made herb-crusted pork loin that was fricking delicious. Got two 1.5 lb loins from Fresh Market for $15 bucks.
Also made herb-crusted pork loin that was fricking delicious. Got two 1.5 lb loins from Fresh Market for $15 bucks.
Posted on 1/4/13 at 2:32 pm to Rohan2Reed
quote:
For NYE party earlier this week I made bacon-wrapped dates stuffed with ricotta
I love those. I stuff them with chorizo.
Posted on 1/4/13 at 2:35 pm to Gris Gris
That's a good idea. It needed something else to offset just how sweet the dates were. I mixed the ricotta with salt, pepper and herbs de provence before stuffing the dates and thought the bacon would add enough saltiness to balance out the sweet, but it was still a little too dessert tasting for me. Bacon also kinda caramelized in the oven which added sweetness. Good call on the chorizo .. will try that next time.
Posted on 1/4/13 at 2:41 pm to flyAU
Natty "Ice" Lite beer only. It's as terrible as your QB will be in the playoffs, again, so make sure you have lots of it.
ETA: I know this isn't the OT, but I can't in good conscience help a Falcons fan. Ever.
ETA: I know this isn't the OT, but I can't in good conscience help a Falcons fan. Ever.
This post was edited on 1/4/13 at 2:45 pm
Posted on 1/4/13 at 2:55 pm to Gris Gris
quote:
For NYE party earlier this week I made bacon-wrapped dates stuffed with ricotta
I love those. I stuff them with chorizo.
next time stuff them with slightly baked pecans
Posted on 1/4/13 at 2:56 pm to Tommy Patel
Just the pecans and nothing else?
Posted on 1/4/13 at 3:05 pm to Gris Gris
yes, stuff dates with pecan and wrap in bacon, I love them but its too much work for big gatherings, 45 peices an hour prep time. they last 5 minutes
Posted on 1/4/13 at 3:08 pm to Tommy Patel
I'll give it a try next time I'm stuffing and, yes, it takes time and they go quickly.
Posted on 1/4/13 at 3:14 pm to Solo
quote:
Solo
quote:
I can't in good conscience help a Falcons fan
Oh but your tears helped quench my thirst.
Posted on 1/4/13 at 3:19 pm to flyAU
So, have you decided what to make or do we need to keep going here?
Posted on 1/4/13 at 3:27 pm to Gris Gris
Sauce Piquant
Gumbo
Fajitas.
I have a 40 person Sauce piquant recipe and I have a 10-100 servings gumbo matrix (easy gumbo, no roux). I make the gumbo every year for Christmas Party, and Sauce piquant for Florida Game party.
Did fajitas and mint julips last year for Kentucky Derby and they were a hit.
Gumbo
Fajitas.
I have a 40 person Sauce piquant recipe and I have a 10-100 servings gumbo matrix (easy gumbo, no roux). I make the gumbo every year for Christmas Party, and Sauce piquant for Florida Game party.
Did fajitas and mint julips last year for Kentucky Derby and they were a hit.
Posted on 1/4/13 at 3:33 pm to Outdoor Chef
quote:
(easy gumbo, no roux
I'm not going to comment.
I'm not going to comment.
I'm not going to comment.
Posted on 1/4/13 at 3:35 pm to Gris Gris
quote:
I'm not going to comment.
I'm not going to comment.
I'm not going to comment.
Haha. I knew I was going to hear that.
I did follow your tips Gris Gris, on an awesome Christmas Party seafood gumbo, couldnt have been better. For that I thank you.
Posted on 1/4/13 at 4:02 pm to flyAU
Change it up a little and do some stuffed grape leaves ,they're small enough for bite size. Make a nice sour cream and herbs dipping sauce. It's fairly easy and can be done well in advance.just cook that morning and serve out of Pyrex . And an easy roasted red pepper hummus would be nice with pita chips or fresh pita bread. Good Luck. Fuk Da Falcons
Posted on 1/4/13 at 4:03 pm to Gris Gris
[/quote]
Tons of awesome tips here. Was going to talk with the Mrs. about what she thought. I am thinking bbq and sliders though. With optional make your own bbq nacho bar.
quote:
So, have you decided what to make or do we need to keep going here?
Tons of awesome tips here. Was going to talk with the Mrs. about what she thought. I am thinking bbq and sliders though. With optional make your own bbq nacho bar.
Posted on 1/4/13 at 4:30 pm to Outdoor Chef
quote:
I did follow your tips Gris Gris, on an awesome Christmas Party seafood gumbo, couldnt have been better. For that I thank you.
Well, you are partially forgiven. I'm not going to comment on the other. I'm just not going to do it!
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