soiree
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Post by soiree on Sept 16, 2024 13:53:29 GMT -6
I have some upcoming events, and I feel like I have served all my go-to appetizer recipes multiple times. Looking for inspiration. Served or been served anything great lately?
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trueblue
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Post by trueblue on Sept 16, 2024 14:00:53 GMT -6
What are your go to’s so we don’t recommend what you are already over doing?
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leahcar
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Post by leahcar on Sept 16, 2024 15:14:44 GMT -6
Sausage Balls are always a hit and something I don't see as often since we left TN. Glad to share a recipe if you're interested.
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Post by spicysalmonroll on Sept 16, 2024 15:26:05 GMT -6
I'm dairy free and everyone always brings apps that are all dairy so I have to bring something I can eat. My go-to is kielbasa cut into coins, hard seared so the edges are crispy, then toss with teriyaki sauce & pineapple chunks. Can sprinkle with sesame seeds & chives if you want. There are never leftovers when I bring it. My other dairy free fave is cowboy caviar with fritos scoops.
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soiree
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Post by soiree on Sept 16, 2024 15:47:02 GMT -6
What are your go to’s so we don’t recommend what you are already over doing? Artichoke dip stuffed dates wrapped with bacon Crescent roll veggie pizza 7 layer "hummus" dip stuffed endive green beans (blanched) with a wasabi dip charcuterie those are all my go-tos and I've served them all multiple times. I try and do at least one gluten free/dairy free option. |
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soiree
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Post by soiree on Sept 16, 2024 15:47:49 GMT -6
I'm dairy free and everyone always brings apps that are all dairy so I have to bring something I can eat. My go-to is kielbasa cut into coins, hard seared so the edges are crispy, then toss with teriyaki sauce & pineapple chunks. Can sprinkle with sesame seeds & chives if you want. There are never leftovers when I bring it. My other dairy free fave is cowboy caviar with fritos scoops. This sounds good! I assume it's just as tasty at room temp or do you try and keep it warm? |
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jinkies
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Post by jinkies on Sept 16, 2024 16:01:20 GMT -6
Non dairy: Crockpot meatballs Fruit salsa and cinnamon chips Hummus cups (use the Pillsbury pizza dough in a tube, break into pieces and press into mini muffin pan to make a cup, and bake. Then fill baked cups with hummus, topped with diced cucumber and tomato. Olives if you are into that) Dairy: Buffalo chicken dip Jalapeno popper dip Sweet onion dip: www.halfscratched.com/sweet-onion-crack-dip-bountiful-cookbook/ |
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DGM
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Post by DGM on Sept 16, 2024 16:03:29 GMT -6
I went to a party where the hostess dumped pre-cooked turkey meatballs into a crockpot with plain pasta sauce. It only had to "cook" for 2 hours and then just stayed warm the rest of the night. Shredded parmesan cheese and Hawaiian sweet rolls were available to make a little sandwich while others were just eating the meatballs with toothpicks. It was delicious, versatile, and easy! ETA jinkies / jinksies, your screen name made me LOL even harder with your simple recipe that I stretched into many sentences for mine. |
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klw
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Post by klw on Sept 16, 2024 18:47:42 GMT -6
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Post by peachesncream on Sept 16, 2024 20:22:24 GMT -6
It sounds crazy but my coworker brings mustard dip to every potluck and it is SO GOOD.
I'm also a Midwesterner so I have to throw pickle dip/pickle rollups out there as a suggestion.
Bacon wrapped water chestnuts are my ultimate favorite but they are a little time consuming.
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Post by SweetPotato on Sept 16, 2024 20:57:59 GMT -6
Deviled eggs
Empanadas
Onion soufflé
Chimichurri and plantain chips
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jr
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Post by jr on Sept 16, 2024 22:00:56 GMT -6
Cut a fig in half. Add a dollop of goat cheese (the kind that has the same texture as cream cheese). Cut a piece of prosciutto in half or in thirds lengthwise. Wrap a strip around the fig/goat cheese. Make a bunch. Broil until the cheese is melty and the prosciutto is, like, shrink-wrapped around the fig.
Or just do a meat and cheese board.
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roselab
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Post by roselab on Sept 17, 2024 5:32:47 GMT -6
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Post by almostfamous on Sept 17, 2024 5:46:11 GMT -6
I've been doing a deconstructed caprese salad all summer. Halved cherry tomatoes, fresh mozzarella "pearls", fresh basil, salt, pepper, little garlic powder, good olive oil and balsamic glaze.
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Post by rachacha on Sept 17, 2024 5:47:34 GMT -6
Brie cups - cut brie into small chunks and put in premade phyllo cups. Top with jelly and bake until brie is melted. I really like it with pepper jelly but you could use any kind.
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Post by spicysalmonroll on Sept 17, 2024 6:05:53 GMT -6
I'm dairy free and everyone always brings apps that are all dairy so I have to bring something I can eat. My go-to is kielbasa cut into coins, hard seared so the edges are crispy, then toss with teriyaki sauce & pineapple chunks. Can sprinkle with sesame seeds & chives if you want. There are never leftovers when I bring it. My other dairy free fave is cowboy caviar with fritos scoops. This sounds good! I assume it's just as tasty at room temp or do you try and keep it warm? yup just room temp! |
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soiree
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Post by soiree on Sept 17, 2024 6:11:42 GMT -6
Deviled eggs Empanadas Onion soufflé Chimichurri and plantain chips I was actually thinking gourmet deviled eggs would go over well. Can you share your onion soufflé recipe? |
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soiree
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Post by soiree on Sept 17, 2024 6:12:50 GMT -6
Cut a fig in half. Add a dollop of goat cheese (the kind that has the same texture as cream cheese). Cut a piece of prosciutto in half or in thirds lengthwise. Wrap a strip around the fig/goat cheese. Make a bunch. Broil until the cheese is melty and the prosciutto is, like, shrink-wrapped around the fig. Or just do a meat and cheese board. Love the fig idea! (I love figs and that would be a good variation to the stuffed dates.) |
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Post by taconight on Sept 17, 2024 6:18:15 GMT -6
Buffalo chicken dip and taco dip are always crowd pleasers over here.
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Post by SweetPotato on Sept 17, 2024 8:21:56 GMT -6
Deviled eggs Empanadas Onion soufflé Chimichurri and plantain chips I was actually thinking gourmet deviled eggs would go over well. Can you share your onion soufflé recipe? Yes! I use this one. It is so easy and so addicting. www.saveur.com/article/recipes/hot-onion-souffle/ |
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soiree
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Post by soiree on Sept 17, 2024 8:25:31 GMT -6
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Post by SweetPotato on Sept 17, 2024 8:36:31 GMT -6
I’ve never met a deviled egg I didn’t like. I do love any variation that involves bacon. Another thing I like to make is these pickle chips soaked for a few days in Tabasco and sugar. They are perfectly sweet and spicy. Then I use some of the juice in the yolk mixture. So good. |
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Post by spicysalmonroll on Sept 17, 2024 9:04:37 GMT -6
mmm ditto on liking any and all deviled eggs. bacon bits. I've made them before with avocado whipped into the yolk.
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sweptaway
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Post by sweptaway on Sept 17, 2024 9:40:57 GMT -6
Pear and goat cheese crostini with honey and walnuts
Buffalo chicken dip
Taco dip
Pigs in blankets
pretzel bites
White bean hummus or green goddess dip
Buffalo cauliflower
baked brie bites
Cheddar cheese straws or crackers
Cheddar olives
Stuffed mini sweet peppers
Street corn dip
Cheese steak eggrolls
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mrsbliz
Silver
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Post by mrsbliz on Sept 17, 2024 11:15:15 GMT -6
My go to appetizers are:
Pickle wrap dip
Sausage wontons
Rueben dip
meat/cheese/cracker tray
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lizblue
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Post by lizblue on Sept 17, 2024 11:45:46 GMT -6
Sliced toasted French bread, spread with mascarpone cheese, add strawberries and a fresh basil. Drizzle with a good quality balsamic. It’s easy and the flavor combination is delicious.
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Post by Carmichael on Sept 18, 2024 9:27:59 GMT -6
Sliced cucumber, with a dollop of Boursin cheese and a piece of bacon on top. It’s so easy and it goes so fast.
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Post by CestLaVie on Sept 18, 2024 9:33:16 GMT -6
I always do the buffalo chicken dip from the Franks website, but I also second Cowboy Caviar for a dairy free/GF option
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soiree
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Post by soiree on Sept 18, 2024 11:25:09 GMT -6
I thought I'd update- menu set for book club. We wanted to do a "high brow" menu for our book- (Con/Artist- highly recommend!!)
Serving champagne and French 75s
crab pastry cups
stuffed mushrooms
caprese,
baked brie
Deviled eggs with caviar
Neiman Marcus bars for dessert and stuffed strawberries if the GF gals attend
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Post by GhoatMonket on Sept 18, 2024 15:22:45 GMT -6
I’ve never met a deviled egg I didn’t like. I do love any variation that involves bacon. Another thing I like to make is these pickle chips soaked for a few days in Tabasco and sugar. They are perfectly sweet and spicy. Then I use some of the juice in the yolk mixture. So good. I usually go for hot sauce or salsa in mine- I will have to try this. |
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