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Your Favorite Party Recipes


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#1 maa413

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    Posted 23 September 2007 - 09:51 AM

    Hi everyone,
    I'm having a meet & great next weekend so I'll my guests can get to know each other before our wedding in Mexico. I am doing a buffet style & looking for some new recipes & ideas.
    Thanks in advance.

    #2 Alyssa

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      Posted 23 September 2007 - 11:07 AM

      Quote:
      Originally Posted by maa413
      Hi everyone,
      I'm having a meet & great next weekend so I'll my guests can get to know each other before our wedding in Mexico. I am doing a buffet style & looking for some new recipes & ideas.
      Thanks in advance.

      What style of food?
      Mexican, Italian, BBQ, etc?

      #3 Karen

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        Posted 23 September 2007 - 11:42 AM

        not sure if your theme is Mexico or not....but a burrito or taco bar might be fun with lots of fillers and fixins.
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        #4 maa413

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          Posted 23 September 2007 - 04:07 PM

          I would like some Mexican dishes for our "wedding theme" but I would also like a variety of foods to accomodate everyone. Italian, appetizers etc..
          We are going to have a margarita & mojito station w/ fresh fruits & berries to make variety of flavored drinks as well as beer, wine etc..

          #5 Alyssa

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            Posted 23 September 2007 - 04:52 PM

            this makes a great veggie dip and it really colorful for a mexican / spanish party

            *SUN-DRIED TOMATO DIP*
            32 ounces plain sour cream
            1/2 cup fresh parsley sprigs
            1/2 cup fresh basil leaves
            1 jar Sun-Dried tomatoes (32 oz) packed in oil
            8-10 cloves garlic

            Pat excess oil from tomatoes. In a food processor, chop garlic, parsley and basil until fine.
            Add tomatoes and blend until almost smooth.
            Add sour cream and more tomatoes as needed.
            Best if refrigerated over night.


            #6 maa413

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              Posted 23 September 2007 - 09:15 PM

              Great thanks!

              #7 Wisco4

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                Posted 23 September 2007 - 09:25 PM

                Beer Dip
                This dip is ALWAYS a huge hit at any party. I get asked for the recipe everytime.
                2 pkg 8oz cream cheese (softened)
                shredded cheddar cheese
                1 packet Hidden Valley Ranch dip mix
                1/2 cup bacon pieces
                chopped chives or green onions for garnish
                1/4 or 1/3 cup beer

                Mix cream cheese, ranch mix, beer, and bacon together. Add a handful or cheese or more to your liking and mix. Spoon into serving dish and top garnish with some cheese, bacon pieces and chives. Serve with pretzels, crackers or pita chips.



                ~Amanda

                #8 TammyWright

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                Posted 23 September 2007 - 09:38 PM

                my sister is not a great cook and makes these at thanksgiving and for parties and they always go fast.

                Quote:
                sausage-stuffed mushrooms

                3 Italian hot sausages, casings removed
                1 1/2 teaspoons dried oregano
                1 cup freshly grated Parmesan cheese (about 3 ounces)
                1/2 teaspoon Worcestershire sauce
                1/2 teaspoon garlic powder
                1 8-ounce package cream cheese, room temperature
                1 large egg yolk
                Olive oil
                24 large (about 2-inch-diameter) mushrooms, stemmed
                1/3 cup dry white wine

                Saut© sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
                Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

                Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

                Makes 24

                here are some reviews:

                09/07/07
                erinhayek from Minneapolis, MN I made this recipe for two different Christmas parties and they were such a hit! I'm not always a recipe follower but I wouldn't do anything different. Whenever our family gets together they now ask me to make these again and again and again...

                quinntran76 from orange, ca I make this for parties and people always rave about them. My brothers college friend says he dreams about them : )

                Lyndatp1 Wonderful make-ahead appetizer!

                A Cook from Manassas, Virginia This recipe is great! It is a hit every time I make it. I like to use a mixture of hot and sweet turkey Italian sausage. Be sure to brush or drizzle white wine into the mushroom caps.

                liana_c from san francico This is one of the best recipes I have come across. I make this dish every Christmas for our family gatherings. Everyone always loves this dish. Wonderful!

                HalinaHercek from Central NJ OMG!! So awesome. I saute shallots and garlic and the stems of the mushrooms. Then add to the sausage mixture. you can also use turkey sausage and light cream cheese and it's just as good. I always get rave reviews when I make these!! I carry around copies of the recipe because I am always being asked if they could have the recipe. You'll love them.

                kjbarberio1 from WV Excellent! I have been making this recipe for years and always get rave reviews! The sausage is the most important ingredient. I use fresh italian sausage from my local Italian market. I usually make the mushrooms a day ahead and bake right before serving. I will occasionally have some left-over filling which is really good baked in a gratin dish and served with crackers or crostini!

                A Cook from Baltimore, MD used andouille sausage instead of hot italian sausage. i doubled the recipe and and only had about 11 - 12 oz of cream cheese. i think i didn't use double the parm cheese either. versatile recipe. rave reviews!

                cherylbug from Philadelphia, PA Made these for a party - they were excellent and quickly disappeared! Easy too.

                cookykamp from El Paso, TX AWESOME! And so easy. Made these the first time according to recipe and they were scarfed up! The second time I made them, I added some spinach (used frozen and drained very well) and some finely chopped sun dried tomatoes. LOVED both versions. This is a versitile recipe, play with it!
                i also like to make canapes...i toast french baquette and roast a tenderloin that has been rubbed with garlic, thyme, salt and pepper...then i slice the tenderloin. i make a spread of tapenade and butter and spread it on each slice of baquette, put arugala on it and a slice of tenderloin...yummy

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                #9 Wisco4

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                  Posted 23 September 2007 - 09:43 PM

                  Leave it to the Wisconsin girl to have the beer and cheese dip! ha ha, just had to laugh at myself
                  ~Amanda

                  #10 maa413

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                    Posted 23 September 2007 - 09:55 PM

                    These sound great! Keep them coming .




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