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Does anyone have any recipe ideas for....
- Thread starter silentlyscreaming
- Start date
well, what do u need help with? is it a back to school party? or dinner, or i dunno, can u tell me what exactly u need help with? snacks? apetitizers of some sort? lol, sorry, i'm throwing ideas out there, cause i'm not sure what u need help with, but i'll sure do the best i can to help u, and give u ideas!!silentlyscreaming said:
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at school i'm kinda known as a the cook..i like to do lots of things for people...i'm running out of ideas, i like to do parties and stuff like that, but the thing that i'm thinking of inparticular this time, is on one night during the week i go to someones house where alot of us get together and i'm suppose to bring something, but i'm having a problem comming up with something,
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Hmm have you ever made a veggie pizza ? sounds gross but I assure you it is yummy!!or I am a chocolate fanatic I love swiss cake rolls one time i took the rolls adn sliced them in to 1/4 inch slices and then arranged them neatly on a plate (Everyone thought that I had spent hours making these wonderful rolled up desserts.!!lol) I have others but no time right now..............
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or u can make a huge nacho platter? i do that alot, and its usually an awesome idea, that please kids.....*i'm still thinkin*.... 
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ice cream sandwiches, that u can assemble whn u get to where ur going, i can shw u how, if u want? i have agreat recipe for them. very very easy.
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1 (9-ounce) bag red or blue corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup sour cream
1/2 bunch scallions, cut into 1/4-inch thick slices
Preheat the broiler.
On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.
So easy, and great tasting!!
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup sour cream
1/2 bunch scallions, cut into 1/4-inch thick slices
Preheat the broiler.
On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.
So easy, and great tasting!!
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Pizzelles:
1/3 cup sugar
2 large egg whites
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup all-purpose flour
Ice Cream Sandwiches:
3/4 cup chocolate-hazelnut spread (such as Nutella)
1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate
Powdered sugar, for dusting
To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.
Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.
To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,)
Dust the ice cream sandwiches with powdered sugar and serve.
Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.
1/3 cup sugar
2 large egg whites
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup all-purpose flour
Ice Cream Sandwiches:
3/4 cup chocolate-hazelnut spread (such as Nutella)
1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate
Powdered sugar, for dusting
To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.
Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.
To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,)
Dust the ice cream sandwiches with powdered sugar and serve.
Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.
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Hmm, interesting question. Jonathan Swift gave a bare bones suggestion for relieving poverty in 18th century Irish cities while stemming the illegitimate population boom in his treatise "A Modest Proposal," very much along these same lines, but I think he had more infants in mind. And he offered no recipes.silentlyscreaming said:
I would think high school kids would be tough and taste a little gamey. But I suppose with the proper marinade and the right cooking method they could turn out quite tasty.
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pimorton said:Hmm, interesting question. Jonathan Swift gave a bare bones suggestion for relieving poverty in 18th century Irish cities while stemming the illegitimate population boom in his treatise "A Modest Proposal," very much along these same lines, but I think he had more infants in mind. And he offered no recipes.
I would think high school kids would be tough and taste a little gamey. But I suppose with the proper marinade and the right cooking method they could turn out quite tasty.
ur a funny guy, yea, i guess ur right, just like girl scout cookies, are they realy made with real girl scouts?? LOL
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S
Sharae
Guest
I can't think of anything too substantial, but 'snacky' things seem to go down well anytime......some of these may take a bit of time to prepare, but hey, you don't do it every day right?
* arrange a platter of fruit kebabs.......use kebab skewers and alternate chunks of fresh fruit with some dried fruit eg, melon balls, dates, strawberries, banana (dipped in lemon), kiwi-fruit, dried apricots.....sometimes I slip in a wedge or two of cheese in between the fruit.......and marshmallows are also nice in there.....
* pull out the old [bless and do not curse][bless and do not curse][bless and do not curse][bless and do not curse]-tail snacks....cubes of cheese, slices of sausage, pickled veggies, olives, sun-dried tomatoes etc alternate small bite size bits on toothpicks.
* make heaps of melba toast (cut into triangles before toasting slowly in the oven) get 3 or 4 different toppings and arrange on a big platter. use your imagination for toppings......cream (or cottage) cheese spread, anchovy paste - any kind of spread - then top with: grated cheese, tiny halved-tomatoes, artichoke hearts, thin slices of gherkin or pickles, julienne strips of veggies, cream-cheese with slices of strawberries or apple (dipped in lemon) etc.....the possibilities are really endless, just have fun!
Hope this helps - even if it only helps to get your imagination going!
* arrange a platter of fruit kebabs.......use kebab skewers and alternate chunks of fresh fruit with some dried fruit eg, melon balls, dates, strawberries, banana (dipped in lemon), kiwi-fruit, dried apricots.....sometimes I slip in a wedge or two of cheese in between the fruit.......and marshmallows are also nice in there.....
* pull out the old [bless and do not curse][bless and do not curse][bless and do not curse][bless and do not curse]-tail snacks....cubes of cheese, slices of sausage, pickled veggies, olives, sun-dried tomatoes etc alternate small bite size bits on toothpicks.
* make heaps of melba toast (cut into triangles before toasting slowly in the oven) get 3 or 4 different toppings and arrange on a big platter. use your imagination for toppings......cream (or cottage) cheese spread, anchovy paste - any kind of spread - then top with: grated cheese, tiny halved-tomatoes, artichoke hearts, thin slices of gherkin or pickles, julienne strips of veggies, cream-cheese with slices of strawberries or apple (dipped in lemon) etc.....the possibilities are really endless, just have fun!
Hope this helps - even if it only helps to get your imagination going!
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BeanMak
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We did Taco Salads in a bag this weekend.
Individual bags of Doritoes- Cut open on the long side
Taco meat
Taco toppings
Each person takes a bag, and adds their desired toppings. They eat it right out of the bag- no plates to wash!
Individual bags of Doritoes- Cut open on the long side
Taco meat
Taco toppings
Each person takes a bag, and adds their desired toppings. They eat it right out of the bag- no plates to wash!
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I was in high school just a couple of years ago, and what was good party food for us was:
pizza
BBQ (hamburgers and hotdogs)
cake
chips
nachos
tacos
Teenagers seem to be happier with things like that. If it is something more fancier you had in my mind, let me know and I can get out some more ideas for you. Cooking is a passion of mine so I am always coming up with new things.
pizza
BBQ (hamburgers and hotdogs)
cake
chips
nachos
tacos
Teenagers seem to be happier with things like that. If it is something more fancier you had in my mind, let me know and I can get out some more ideas for you. Cooking is a passion of mine so I am always coming up with new things.
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Daughter of His
Believing God
Something that always seems to be a hit is good old jello jigglers ! You can make all sorts of colors and flavors. One July 4th I did a dish with red-white-and blue, it was so cute. The white was the clear grape jello.
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Kathy
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pimorton said:Hmm, interesting question. Jonathan Swift gave a bare bones suggestion for relieving poverty in 18th century Irish cities while stemming the illegitimate population boom in his treatise "A Modest Proposal," very much along these same lines, but I think he had more infants in mind. And he offered no recipes.
I would think high school kids would be tough and taste a little gamey. But I suppose with the proper marinade and the right cooking method they could turn out quite tasty.
To funny!
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BeanMak
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An easy "fancy" recipe is Chicken Divan-- It is pretty and one of my favorite meals- I have made it since high schol
Chicken Divan
4 whole chicken breasts
1 can cream chicken soup
1/2 cup mayonnaise (don't use miracle whip!)
juice of 1 lemon
1/8 teaspoon cayenne pepper
1 bag frozen broccoli florets (fresh are fine too)
1 cup shredded cheddar cheese
1/4 cup corn flake crumbs
2 tbs butter, melted
Boil chicken breast for about 20 minutes- remove and discard skin and bone
Place broccoli in a 9x13 pan. Top with boiled chicken. Combine soup, mayo, lemon juice and cayenne pepper. Pour on top of chicken. Sprinkle with cheddar cheese. Combine butter and crumbs and sprinkle on top. Bake at 350 degrees for 35-45 minutes. Serve with rice.
The sauce this makes is WONDERFUL on top of rice.
Chicken Divan
4 whole chicken breasts
1 can cream chicken soup
1/2 cup mayonnaise (don't use miracle whip!)
juice of 1 lemon
1/8 teaspoon cayenne pepper
1 bag frozen broccoli florets (fresh are fine too)
1 cup shredded cheddar cheese
1/4 cup corn flake crumbs
2 tbs butter, melted
Boil chicken breast for about 20 minutes- remove and discard skin and bone
Place broccoli in a 9x13 pan. Top with boiled chicken. Combine soup, mayo, lemon juice and cayenne pepper. Pour on top of chicken. Sprinkle with cheddar cheese. Combine butter and crumbs and sprinkle on top. Bake at 350 degrees for 35-45 minutes. Serve with rice.
The sauce this makes is WONDERFUL on top of rice.
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