Appetizers on a stick?
pigeen
14 days ago
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vegan appetizers?
Comments (11)I agree with chi83 that falafel and hummus are good choices, but egg rolls are not vegan unless you substitute rice paper or egg-free pasta for the traditional wrappers. You can also make Vietnamese style lettuce wraps and omit the fish sauce. Here is my recipe for a bean dip, which I developed while I was living in Texas. It was a big hit there: Texas Bean Dip Ingredients 1-1/3 cup dried pinto (or red) beans (about 2 cups cooked) 1/2 large onion, coarsely chopped 2 tbsp cumin 1 bunch of cilantro, large stems removed, about 2/3 cup chopped 1 can Ro-Tel tomatoes (10 oz.) or similar tomatoes, diced with green chilies, drained, liquid reserved 3-4 Serrano chilies, coarsely chopped 6 tbsp chopped fresh oregano (or 2 tbsp dried oregano) 1 tbsp vegetable soup base Place dried beans in large pot and cover with water to about 3-4 times original depth. Bring to a boil and boil for two minutes, cover, and remove from heat and allow to soak for one hour. Discard the soaking water and rinse and sort the beans. Cover with fresh water, with about two inches above the soaked beans, and bring to a boil. Cover and simmer for one hour, or until done, and discard the cooking water. Place all of the ingredients except the beans in a food processor and process until smooth. Add the beans, and check for flavor - you may not want to add all of them. If needed, add a bit of liquid from the canned tomatoes to aid in processing. I remove some of the seeds from the chilies - you can remove all the seeds, if you like it mild. Serve warm or cold with tortilla chips. These days I boil the beans with a few epazote leaves that I tie into a bundle so that they can be removed after cooking. This is a traditional way of cooking Mexican beans, and I do it partly because I always have a lot of epazote in my yard, and it also eliminates the need for cilantro, although I still add that as well if I have it. Potato empanadas might be another good choice. Lars...See MoreI need a punch recipe to serve with this appetizer
Comments (12)Bumblebeez, Yes I have frozen them after assembling and before baking. They turned out wonderfully! I always use fresh shrimp when I am going to freeze them however, so yes if you are using already frozen shrimp then I wouldn't freeze them. I always make the stacked filo pizza when I make the shrimp stick recipe as there is just enough filo in a package for both. Although next time I may just double or triple the shrimp stick recipe. Here are some ideas for punches that I found in my files. This is far and away the BEST lemonade I have ever had-it comes from Taste of Home and everyone that has had it, loves it: (not this was quoted by person posting recipe, not me, I haven't tried it). Aunt Frances'Lemonade 5 lemons 5 limes 5 oranges 3 quarts water 1 1/2-2c sugar Squeeze the juice from 4 of each fruits; pour into a 1 gallon container. Thinly slice remaining fruits and set aside for garnish. Add water and sugar to juice mixing well. Store in refrig and serve over ice with fruit slices. Yield:1 gallon (12-16 servings) Hot Weather Punch 8 tea bags · 3 quarts boiling water · 3/4 cup sugar · 1 bottle ginger ale -- 32-ounce · 1 can lemonade, frozen 12 Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired. Serves 15 Summertime Cooler 1 bottle (64 ounces) cranberry-raspberry drink, chilled 2 cups water 2 large lemons 2 large limes 1 medium nectarine 1/2 pound seedless green grapes 1/2 cup raspberries lemon leaves 5 tea bags 2 to 4 tablespoons sugar 1 bottle (34 ounces) lemon-lime diet soft drink, chilled 1 can (6 ounces) frozen lemonade concentrate, thawed Mix 3 cups raspberry-cranberry drink and 2 cups water. Pour 3-1/2 cups of this mixture into a 6-cup ring mild and freeze. Refrigerate remaining 1-1/2 cups. Cut a continuous 1-inch wide strip of peel from each lemon and each lime. Set aside. Squeeze juice from lemons and limes to equal 1/4 cup each. Refrigerate to use in punch later. Trim white membrane from lemon and lime peel strips. Form each strip into a rose by rolling it tightly, skin side out, around finger. Secure with a toothpick. Cover and refrigerate. When juice ring is frozen, cut nectarine into wedges and separate grapes into small clusters. Discard toothpicks from lemon and lime roses. Arrange roses with nectarine wedges, grape clusters, raspberries, and lemon leaves on frozen ring for garnish. Pour in half of remaining drink mixture; freeze about 1 hour to set garnishes in place. Add remaining drink mixture; freeze. In a 4-cup glass measuring cup, pour boiling water over tea bags to equal 4 cups. Let steep 10 minutes. Discard tea bags. Cover and refrigerate tea until ready to complete punch. Just before serving, mix 2 tablespoons sugar, soft drink, undiluted lemonade, tea, remaining cranberry drink, lemon and lime juices, and 1 1/2 cups cold water in a 6-quart punch bowl (large enough to hold ice ring). Taste, adding more sugar if desired. Unmold the ice ring into your hands, not on a place because it might break. To loosen the ice ring from mold, place mold in a hot water bath about 30 seconds (do not immerse). Add the ice ring to punch. Tips Lemon leaves may be purchased at a florist shop. Sunny Spring Lemonade 6 cups white grape juice, chilled 1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted 5 1/2 cups club soda, chilled Stir together all ingredients in a 1-gallon pitcher or punch bowl. Serve over ice. Yield: 3 quarts Shelley...See MoreAppetizer for kids
Comments (22)I asked a friend who has a 2 year old. Here is her take: DS LOVES meatballs of any kind pretty much but i would cut them into pieces probably, if they are mini meatballs then cut into quarters. He is kind of a picky eater though but he does love cheese, slices would be safer than cubes I agree. He is pretty good at chewing things though and seems to give extra care to things that need it but you can't be too vigilant, 2-3 is way too young for cubes of cheese or whole grapes. I might even quarter them depending on the size. We generally do not make much in the way of accommodations for him... he eats what is there (what he is interested in at least) and if not then we give him some nuggets or something when we get home. I am not very particular about food. He is pretty much always ok with some kind of bread or crackers, so cheese and crackers would be pretty ideal. He eats nuts, I just break them into smaller pieces. BTW per my pediatrician, cheese sticks are a pretty big choking hazard too! As are hot dogs. Things that are appropriate for 5-6 year olds are not for a 2-3 year old. And my concern about offerings on the stick got this reply: I would not give DS a stick but if they wanted to serve it that way I would basically just take it off of the stick to give to him. It wouldn't bug me if i saw stuff on sticks but i would not give it to him "as is." I prep most things before I give it to him in some way or another, and I think most moms do. 2 year olds are generally not serving themselves either. So, not sure if any of this is helpful, but I thought I share....See MoreLOOKING for: Deep dish pizza recipe --please!
Comments (3)I've been making soft deep pizza dough using some 'Herman' starter. http://www.cdkitchen.com/recipes/recs/388/HermanStarter14095.shtml I mix the pizza dough in my bread machine dough setting- start out with it on moist side and add remaining flour as needed for a soft but not sticky dough. 1 cup of the herman starter 1 cup of warmed water 2-3 Tbsp of olive oil about 3 cups flour - add 2 cups to start then add more as needed when mixing has started 1 pkg quick yeast tsp salt or as you like 2 tsp sugar or as you like onion or garlic powder if you like(for a flavored crust) turn on dough cycle adding more flour as needed for the dough to form a soft but no sticky ball and then let machine finish the cycle. gently remove risen dough from bread machine pan I lightly flour the pizza pan and put it on that- don't smash it, let sit a bit, then start to shape as a thick crust or place into a deep pan for very deep dish pizza. you want to keep those air bubbles be gentle. After it's shaped set aside while you finish preparing any toppings. a light coating of any sauce- tomato sauce or alfredo sauce with chicken, turkey, beef, canadian bacon , pepperoni anything you like. if toppings will be heavy precook the crust a bit before adding toppings. bake at approx 425* on next to lowest oven rack setting- till a golden brown and cheese is melted. let sit a short time to cool a bit before cutting or cheese will run all over. This is a loose recipe- I kind of made it up myself- but if you make bread very often you can do it. http://www.bettycrocker.com/ there is a deep dish recipe at betty crocker but the site is down so I couldn't searchit for you. Here is a link that might be useful: cd kitchen...See Moreplllog
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