Need recommendations for party food

Wings?

Part 1

Artichoke Dip

Need

1 can Artichokes, chopped
1 cup mayonnaise
1 cup Parmesan cheese, grated
1 can green chilies

Directions

Combine all ingredients and place into a small baking dish. Cook at 350 degrees F until brown.


Bacon wrapped Little Smokeys with BBQ sauce

Need

Little Smokeys Sausages
Bacon slices, precooked and cut in half
Chipolte BBQ Sauce (kraft) plus a dash of Cayenne

Directions

Place bacon on a baking sheet and precook in 400 degree F oven until the bacon just begins to brown. Remove, cool and cut strips in half. Wrap sausages in half strips of bacon and secure with a toothpick. Grill on a medium heat grill or on a broiling rack in (400 f) oven until bacon is crispy. Heat BBQ sauce, add a dash of cayenne and serve with toothpicks for dipping in sauce.


Angels on Horseback (bacon wrapped shrimp)

Need

14 count shrimp, Peeled and deveined
Bacon slices, cut in half and precooked
Creole Seasoning to season shrimp

Directions

Place bacon on a baking sheet and precook in 400 degree F oven until the bacon just begins to brown. Remove, cool and cut strips in half. Peel and devein shrimp. Leave the tails in place. Season the shrimp lightly with Creole seasoning. Wrap in bacon and cook (400F) on broiler sheet in oven until the bacon is crispy. Serve with remoulade sauce that contains a little more cayenne than normal for remoulade.


Beef Grinders (Krystal or White Castle)

Need

Hawaiian bread buns, or square precooked white bread buns, sliced across the middles to create small slider buns.
Small ground beef patties 4”X4” pressed 1/8 inch thin.
Salt
Black pepper.
Dehydrated Onions – reconstitute in warn water for thirty minutes
Thin sliced dill pickles
Yellow Mustard – use a cheap store brand – not French’s

Directions

Heat pan or grill to medium (300 degrees +- f) heat
Make 4-6 small holes in each square formed patty and pre-freeze the patties if you have the time
Set up condiments (pickles mustard) Slice buns

Position the burger meat patties on griddle or pan with the patty edges touching. Add some onions on the top of each patty. Season and cook the patties on the grill or a flat top. When the first side of the patties has cooked and the patties are turned, open the buns and stack on top of the first side of the patties. The buns are stacked with the bottom bun first, the middle surface of that bun half in contact with the meat and the top half of the bun’s middle surface stacked on top of the bottom piece. Be careful to scrape the onions up with the patties and buns when they finish cooking. Serve with a small shot of mustard and 2-3 dill pickle slices.


Beef Taco Dip:

Need

1 pound ground beef, cooked and crumbled
1 pack taco seasoning
1/2 pound Velveeta cheese
Splash of milk

Directions

Brown ground beef, drain and add taco seasoning with a little water. Cook until seasoning hydrates transfer to serving bowl, add Velveeta, milk and heat in microwave until creamy. Serve hot with Frito Scoops brand corn chips or tortilla chips. OK to serve a little finely shredded lettuce salsa and sour cream alongside for the health freaks.


Blazin’ Chipotle Burgers

Need

For the burger meat

2-3 pounds hamburger meat (not too lean – you need some fat for good burger taste and to hold the burgers together as they cook).
1/2 cup Kraft Bullseye™ Blazin’ Chipotle BBQ sauce
3Tablespons Onion finely chopped
1/2 teaspoon red cayenne pepper
2 teaspoon Worcestershire sauce
2 teaspoon Lawry’s Garlic salt

Fresh Hamburger buns
Mustard/Mayo mix half and half in a bowl and then put on burger buns.
Thinly sliced onion to taste
Sliced Tomato
Lettuce
Hamburger Dill Pickles
Optional - pickled jalapeño slices.

Directions

Mix all ingredients in a bowl and form patties – A patty size somewhere between 1/4 and 1/2 pound is a good size. Make them slightly bigger in diameter than your (hamburger) buns. Thickness is to your desire. Press a dimple into the center of each patty to keep them from shrinking too much while cooking. Place your patties on a plate after forming, cover with plastic wrap and refrigerate two or three hours to allow the seasoning to set up before cooking. Prepping early actually allows the patties to dry out a little and helps them hold together on the grill. You must keep the meat cold until you cook it. Lawry’s garlic salt is already salty, so you may not need to salt the hamburger patties while cooking. Likewise, the meat is somewhat heavily seasoned, so adding black pepper when cooking is optional.

Heat your grill to cooking temp. For first time cookers, you may find that these patties are too wet to cook directly on the grill surface. Until they have dried out, they may fall apart as you try to manipulate them on the hot grill. Until you get the hang of dealing with BBQ sauce mixed into your ground beef and how wet a patty you can handle, lay a piece of aluminum foil on the grill, spray the foil with Pam™ and cook the patties on the foil until they are done, then finish off on the bare grill if you like – not grilling directly on the grill until after the meat has bonded together and the patty has dried out somewhat.

Serve dressed with mustard/mayo mix, lettuce, tomato, onions and dill pickles. Te burgers are also nice with some chips and BBQ beans.


Caramel Dip

Need

1 jar Caramel topping
1 8 oz. container cool whip

Blend together caramel topping with cool whip until smooth. Use as a dip for fruit.


Cheese Cake - Savory

Need

3 (8 ounce) bars cream cheese – softened
4 eggs
1/2 cup half and half
1 1/4 teaspoons dry mustard
1 1/4 teaspoons salt
1/4 teaspoon red pepper
2 Tablespoons finely minced onion
2 Tablespoons finely minced green bell pepper
2 Tablespoons finely minced red bell pepper
2 1/2 cups grated Swiss cheese
8 ounces chopped ham
1/2 cup bread crumbs

Directions

Grease the sides and bottom of a spring form cheese cake pan. Cover with bread crumbs. Mix cream cheese, eggs, half &half, and seasonings in a mixer bowl. Beat on medium speed for five minutes then stir in ham and cheese. Pour into the spring form cheese cake pan.

Bake at 350 degrees F for one hour. Test by inserting knife. The cheese cake is done if the knife comes out clean. Cool the cheese cake for 10-20 minutes before attempting to remove it from the pan. Store the cheese cake in refrigerator if needed. When ready to serve, let stand at room temperature for two hours.

You can also add cooked spicy shrimp or crawfish or cooked chipped bacon to the uncooked cheese cake if you like. You can also add Creole Seasoning if you like.

Part 3
Dallas Dip

Need

1 bunch green onions, chopped
4 tomatoes, chopped
2 cans chopped green chilis
2 cans chopped black olives
3 Tablespoons garlic flavored red wine vinegar
3 Tablespoons oil
1 teaspoon garlic powder

Directions

Mix all ingredients together. Chill. Serve with chips.


Fried Garbanzo Beans

Need

1 can garbanzo (chickpeas), drained
Oil for frying
Season salt

Directions

Drain beans, pat dry. Fry in oil. Drain and Season.


Guacamole
Need

2 ripe avocadoes, peeled and chunked
1 Tablespoon onion chopped very fine
3 Tablespoons diced firm ripe tomato
2 teaspoons Lawry’s garlic salt
1 Tablespoon lime juice
Mix all together on a bowl. Leave avocado somewhat chunky.
If you like, add a tablespoon of crisp cooked bacon pieces.
Serve immediately.


Ham Ball

Need

2 (8 Ounce) blocks cream cheese softened
1/2 cup ham, chopped fine
3 Tablespoons green onions chopped
2 Tablespoons Worcestershire
1/2 teaspoon Salt
1/2 teaspoon black pepper

Directions

Combine cream cheese, Worcestershire, Accent, salt, pepper and green onions. Roll into a ball and then roll ball over finely chopped ham. Chill

Serve with crackers


Ham and Swiss Cheese Rolls

Need

1 stick margarine
1 Tablespoon prepared mustard
1 Tablespoon poppy seed
1 teaspoon Worcestershire sauce
¼ teaspoon onion powder
Party rolls
Sliced ham
Sliced Swiss cheese

Directions

Melt margarine and add seasonings. Cut rolls in half (all at one time) and spread with above mixture. Cut Ham and Swiss in squares same size as rolls. Assemble. Bake at 350 degrees.


Herb Crackers

Need

1 package Hidden Valley Ranch Dressing (milk recipe)
1/2 cup oil
1/4 teaspoon dill weed
1/4 teaspoon lemon pepper
1 box soup and oyster crackers.

Directions

Mix first four ingredients and pour over crackers. Shake well.


Hummus

Market brands are OK and have many variations. Making your own is easy, and easy to vary to match market brands.

Need

1 can (16 oz.) chick peas (garbanzo beans). Drained and rinsed.
Juice of 1/2 lemon, more or less depending on your taste
1 1/2 Tablespoons Tahini.
1 Tablespoon Lawry’s garlic salt
2 Tablespoons Olive oil

Directions

Add all ingredients to a food processor and process for 2 minutes. The goal is to get a pourable paste. You may need to add a little more olive oil, or a little water (2-4 Tablespoons), or some of the liquid saved from draining the Garbanzo beans to get the proper consistency. This is a bread dip and needs to be a medium thin paste when finished. Some people do not care for Tahini. If that is your preference, leave it out of your Hummus.


Jalapenos (stuffed)

Need

4 ounces cream cheese, room temperature
1/2 cup grated sharp cheddar
6 large jalapenos, halved, white membrane removed and seeded
Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and grated sharp cheddar. Season with course salt and ground pepper. With a small spoon, fill each jalapeno half with about 1 Tablespoon of cheese mixture. Place peppers on a parchment-lined baking sheet and cook until cheese is browned and bubbling - about 20 minutes. Rotate the sheet halfway through for even browning.


Loose Meat Sandwiches

Loose Meat was not a part of my vocabulary before 1995, when in episode five of season five, Rosanne Barr decides to open a “Loose Meat” Restaurant. For years before that (throughout most of my childhood) my mom had made one of several versions of loose meat that we kids (and she and my dad) enjoyed as a quick lunch or dinner sandwich treat.

I understand that this is not high cuisine, but regardless, it seems reasonable to dive into the wonderful world of Loose Meat and see what can be done for those meals when nothing seems worth the trouble.


Sloppy Joes – The King of Loose Meat Sandwiches

Need

1 Pound Hamburger Meat – Seasoned with salt and pepper, cooked, crumbled and well drained
1 small onion, chopped
1/2 Green Bell Pepper, chopped
2 cloves garlic, minced
1 Tablespoon Creole or yellow mustard
1 cup Ketchup
1 tablespoon oregano
1/4 cup brown sugar or honey
8 pack hamburger or hoagie buns or other bread

Optional ingredients:

substitute 1 can tomato sauce for ketchup
Substitute 1 can chopped tomatoes for Ketchup (cook longer to break down the tomatoes)
Substitute 1/4 cup BBQ sauce for (or in addition to) Brown Sugar
Add 1 tablespoon Worcestershire sauce
Add 1 teaspoon to 1 tablespoon Horse Radish
Use or add your favorite spice blend

Directions

Cook hamburger meat and add onions and peppers, continue cooking until they are tender. Add all other ingredients and cook for five to ten minutes. Serve the portion you can handle on a hamburger bun, or open faced on bun or bread.


Chow Mein Burgers – An old favorite at our house

Need

1 Pound Hamburger Meat – seasoned with salt and pepper, cooked, crumbled, and well drained
1 Can Chow Mein vegetables
2 Tablespoons Soy Sauce
1 Small package Chow Mein Noodles
8 pack hamburger or hoagie buns
Wasabi sauce (optional)

Directions

Add Chow Mein vegetables to the cooked hamburger meat in a sauté pan. Add Soy sauce and continue cooking for maybe 5 minutes until the mixture is hot. Spoon a nice portion onto a hamburger bun and top it with 1/4 cup Chow Mein noodles. Wasabi sauce (cut with water) is optional, but would add lots of heat to the sandwich, for those who like wasabi.


My Loose Meat Tribute to the (solid patty) Krystal or White Castle Slider

My heart goes out to those who have never enjoyed a Krystal of White Castle Slider. I have no desire to step into the fights that evolve from discussions as to which is the superior slider. I also understand there are other burger stands that make these or similar sliders and am certain they are equally desirable.

Need

1 Pound Hamburger Meat – Seasoned with salt and pepper, cooked, crumbled and well drained
1/2 cup dehydrated onions, soaked in 2 cups hot water for thirty minutes and drained
3 Tablespoons water
yellow mustard – Not French’s Mustard, some other brand like a store brand. Krystal does not use French’s mustard and the taste will be slightly different if you do.
Thin sliced hamburger dill pickles

12 pack of the small, square, ready to serve (white bread) dinner rolls - sliced into buns or (alternatively) standard hamburger buns, or hoagie buns

Directions

Cook the hamburger meat, drain away the fat, add rehydrated onions, a couple of Tablespoons of water and continue cooking for 5 - 7 minutes to allow the onions to cook until they are tender. Mix the mixture a time or two as the onions cook. When the onions are tender and the mixture is somewhat dry, add the remaining Tablespoon of water to the mixture, spread flat in the pan or griddle and place the buns on top of the meat mixture with the inside of the bottom down and the top placed bottom side down and stacked on top of the bottom. Continue cooking until the water is gone and the buns are steamed slightly. Remove the buns and serve with the portion of meat that can be comfortably handled on the steamed bun with a shot of yellow mustard and 2-3 pickle slices. You can do another set of buns after the first if you like. Just add a little more water to make steam and understand that the first set will be better than the second. Adding Ketchup to these just seems wrong, but I understand that there are people who are into that, so if that’s your thing, go for it. Krystal will add cheese of chili to their sliders if requested and you can too.

Part 5

Rotel Artichoke Dip

Need

1 Can Artichoke hearts drained and chopped
1 Can diced Rotel Tomatoes drained
1/2 Cup Mayo
1/2 Cup Parmesan Cheese
1 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce

Directions

Mix all ingredients together in an oven proof bowl and bake at 375 for 30 minutes, until bubbly. Eat with chips or toast points.


Rotel Dip Extraordinaire

Need

32 ounce Velveeta
3 cans tomatoes, drained and mashed
2 small cans chili peppers
1 onion sautéed in butter
1 can Rotel tomatoes

Directions

Mix together and simmer until thick.


Little Rye Sandwiches

Need

1 Pound ground beef
1 Pound mild Italian sausage or Jimmy Dean pork sausage
1 1/4 teaspoons garlic powder
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons oregano
1 pound Velveeta Cheese
2 loaves party rye bread

Directions

Brown meats and drain off fat while hot. Add seasonings and 1 pound Velveeta cheese that has been cut into pieces. Stir until the Velveeta cheese is melted. Spread 1 Tablespoon on each slice of party rye bread. Put on cookie sheets and freeze. Take off cookie sheets when frozen and store in plastic bags in freezer. When ready to serve, bake the sandwiches about 10 minutes at 350 degrees f then broil for a few seconds to slightly toast.


Salmon Spread

Need

Filling

8 ounces cream cheese
2 Tablespoons onion finely chopped
1 teaspoon horseradish
1 teaspoon lemon juice
1 teaspoon liquid smoke
1/2 teaspoon salt
1 (16 oz) can salmon (picked/ flaked)

Topping

1/2 cup pecans, chopped and toasted
1/4 cup parsley

Directions

In a suitable bowl, mix together all filling ingredients. Sprinkle with topping ingredients. Refrigerate for several hours, until chilled. Serve with crackers.


Salsa with White Corn Chips:

Need:

1 Bag White corn chips restaurant style
3-4 large garden fresh ripe tomatoes or 1 – 2 cans of canned tomatoes
1 jalapeño pepper – white membrane and seeds removed – small dice
2 Tablespoons green bell pepper, finely chopped.
1 small can green chili peppers, chopped.
3 Tablespoons red wine vinegar
1 clove garlic, very finely chopped
3 Tablespoons onion finely chopped.
1 teaspoon Adobo seasoning or 1 teaspoon cumin and 1/2 teaspoon oregano
Salt – to taste
(Optional) 2 Tablespoons cilantro chopped
(Optional) 1 teaspoon sugar - Taste before adding this, because the salsa will usually be plenty sweet enough without any sugar.
Optional - 1 green onion chopped with tops

Directions

Peel and cube the fresh tomatoes into 1/4 inch chunks. Save all of the juice and put it into the bowl. If you want to run one of the tomatoes through food processor, that is fine, but leave plenty of chunks. You can make this with canned diced tomatoes and they work but are not as good as with fresh.

Remember to remove all seeds and all of the white membrane from the jalapeño pepper to reduce the heat, Dice the jalapeño into small pieces. Keep hands away from eyes and wash hands thoroughly after chopping jalapeño peppers.

Process the ingredients and add to large bowl as you get them done. Stir and taste for salt. Chill and serve cold in bowl alongside white corn chips.


Sausage Balls

Need

1 pound country sausage, Make checker sized patties
1 can Water Chestnuts Sliced
Bacon slices, cut in half
Sweet and sour or BBQ sauce

Directions

Place bacon on a baking sheet and precook in 400 degree F oven until the bacon just begins to brown. Remove, cool and cut strips in half. Make tiny sausage patties. Cook in oven at 400 degrees f until almost done. Place a water chestnut slice between two sausage patties and wrap in half bacon slice. Cook in (400 f) oven on Broiler sheet until the bacon is crispy. Turn once when bacon on top has browned. Serve with Sweet and Sour sauce or BBQ sauce with toothpicks.


Sausage Bread:

Need

1 pound Country Sausage
1 cup cubed or shredded cooked ham
1/2 stick butter
1 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1/2 teaspoon Creole Seasoning
1 teaspoon hot sauce
4 Tablespoons flour
1 cup sharp cheddar cheese grated
2 Tablespoons minced green onions
2 puffed pastry sheets

Directions

Brown and crumble sausage then set aside. Sauté onions, pepper, celery in pan with 1/2 stick butter. Add seasonings, flour and hot sauce to sauté.

Mix ham, sausage, sauté, cheese and green onions in bowl and portion on two sheets of puffed pastry. Roll pastry and cook in 400 degree f oven until nicely browned. Remove from oven and allow to cool for ten minutes before slicing.

Serve with brown Creole Mustard.


Grilled Sausage with Peppers and Onions:

Need

1 pound Smoked sausage link, cut into 1 inch pieces, cook in skillet, on grill or 400 f oven until done.
1 large onion, cut into wedges, splash with BBQ sauce and caramelize in (400 f) oven
Several Chili, Banana, Bell or Jalapeño Peppers,

Directions

Cut the peppers in half lengthwise, remove white membrane and cook in oven with onion. Set up sausages on toothpicks with onions and peppers. Serve with a bottle of Creole Mustard pr hot sauce alongside.


Shrimp Dip

Need

2 cans small shrimp (drained)
2 packages (8 ounce size) cream cheese, softened
3 Tablespoons onions, fine chopped
2 Tablespoons green bell pepper, fine chopped
1 can cream of tomato soup
1 teaspoon Worcestershire sauce
Salt to taste

Directions

Add all ingredients to bowl, mix well and refrigerate until served.
Serve with Ruffles dip potato chips


Shrimp Dip

Need

2 – 3 cans small shrimp
1 can tomato soup
8 oz Philadelphia cream cheese
1 cup mayonnaise
3 Tablespoons finely minced onion
1 cup finely chopped celery

Directions

Heat soup and cream cheese until cheese has melted. Add chopped celery, onion, shrimp, and mayonnaise to soup mixture. Chill for several hours. Serve with crackers or chips.


Spinach Dip

Need

1 package (10 oz) frozen chopped spinach, thawed
1 1/2 cups sour cream
1 cup Hellman’s mayonnaise
1 package (1.4 oz) Knorr’s vegetable soup mix
1 can (8 oz) can water chestnuts, finely chopped

Directions

Thaw spinach and squeeze until as dry as possible. Stir all ingredients together. Cover, and chill for 2 hours. Makes 3 cups.

See my post and the posts of others in this old thread.

LINK /