I Am Hosting A Cocktail Party And Need Some Recipes For Different Appetizers.?

10 Responses to “ I Am Hosting A Cocktail Party And Need Some Recipes For Different Appetizers.? ”

1. Justin says:

   July 13, 2009 at 3:22 pm

   yellrbird you eat gorgonzola cheese with honey??? oh my God and bacon wrapped fish! lol.
   aherm, only jocking there, in fact I’ll try dipping this french fry in chocolate, might be the new hit lololol.
   However you eat them, enjoy our great italian foods, try prosciutto crudo with melon for a simple starter, or any gruviera cheese with pears.
2. xxxxxxxx says:

   July 13, 2009 at 3:40 pm

   Here are a few of my own that I did for a party.
   Take the 4×6 ham for sandwiches, take one slice open, put on it a slice of swiss. Roll tightly. Then take the roll and cut into bite size pieces and each piece put a tooth pick with a green stuffed olive. You can change the cheese for any one you wish. Also some can be of ham, salami, Bologna, luncheon loaf, pepper loaf.
   On a bit tray ad lettuce leaves. Place these rolls on the lettuce according to the type of meat( ham in one side, salami in the other, bologna in the end) arrange anyway you wish. With this prepare a sauce of equal parts of mayo and ketchup. Place in a small cup and put in middle of the tray. Place around the tray Ritz or Townhouse topped with a dab of cheeze whiz from a spray can.
   Another is:
   Take a large can of cocktail sausages, green bell peppers cut in pieces to munch on, red bell peppers the same, chunks of cheddar cheeze, provolone, and slices of pickles. On plastic decoratieve sheshcabob sticks put on a sausage, a piece of green pepper, a piece of cheeze, a piece of the other pepper, then the slice of pickle. Place on a tray lined with lettuce or wax paper. In small dipping cups have one of BBQ suace, one of Sweet and Sour sauce and one of Honey mustard.
   Hope these help out. Try first for you and if you like them then you can make for your guests.
3. deeshair says:

   July 13, 2009 at 4:02 pm

   Crab Tartlets
   INGREDIENTS
   3 (2.1 ounce) packages frozen miniature phyllo tart shells
   1/2 cup shredded Swiss cheese
   2 eggs
   1/3 cup mayonnaise
   1/4 cup half-and-half cream
   1 green onion, finely chopped
   1/4 teaspoon salt
   1/4 teaspoon ground mustard
   1/8 teaspoon pepper
   1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
   DIRECTIONS
   Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.
   Sesame Chicken w/ Honey Sauce
   INGREDIENTS
   1/2 cup fine dry bread crumbs
   1/4 cup sesame seeds
   1/2 cup mayonnaise
   1 teaspoon dry mustard
   1 teaspoon dried minced onion
   3 boneless, skinless chicken breast halves, cooked and cubed
   SAUCE:
   1/2 cup mayonnaise
   1/4 cup honey
   DIRECTIONS
   In a plastic bag, mix bread crumbs and sesame seeds; set aside. In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. Place on a greased baking sheet. Bake at 425 degrees F for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken.
   Artichoke Crustini
   INGREDIENTS
   1 (1 pound) loaf sourdough baguette
   2 cups chopped seeded tomatoes
   1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
   2 tablespoons minced fresh basil
   2 tablespoons olive oil
   1/2 teaspoon seasoned salt
   1/8 teaspoon pepper
   DIRECTIONS
   Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.
4. teamkimm says:

   July 13, 2009 at 4:23 pm

   I have the most delicious shrimp marinade, it’s a little time consuming but worth it. I get asked to make it for everything.
   It multiplies easily.
   5 pounds boiled and peeled medium shrimp
   2 red onions sliced thin
   2 limes sliced thin
   2 cans small pitted black olives (drained)
   2 small jars marinated artichoke hearts (don’t drain)
   1 small jar marinated mushrooms (don’t drain)
   2 cans miniature Chinese corn cut into 1/3’s (drained)
   4 cloves garlic minced
   stir all together gently in a large bowl and the juice of two more limes and lots of black pepper. Refrigerate for at least 8 hours and stir every two hours. Serve with toothpicks or small plates and forks.
5. Maw-Maw says:

   July 13, 2009 at 5:09 pm

   Pinwheels are wonderful and come in several flavors.Use pretzel sticks and have cheeses,chunked meats,olives,cherry tomatoes,pineapples.I like to take a piece of dry salami,spread cream cheese on it and then put a baby gherkin inside ,roll up and chill.Take a can of cheap biscuits and put a large black olive with a peanut stuck inside it.Wrap the biscuit around the stuffed olive and put on greased pan,bake at 350 til golden brown.Dip in Ranch.Mini kabobs with pineapples,cherries,apples,and kiwi are tasty…Hope this helps.
6. ? says:

   July 13, 2009 at 5:26 pm

   crab stuffed mushrooms,
   skewers of marinated vegetables,
   bacon wrapped shrimp stuffed with horseradish,
   prosciutto wrapped figs baked with honey
   seared red tuna squares served with cucumber and wasabi cream
   lettuce tacos served with sliced marinated flank steak
7. kissthem says:

   July 13, 2009 at 6:14 pm

   Spanikopita! Mmmmmmm!
   3 bunches spinach..4 if small
   4 bunches green onion – use greens only, a little white is ok
   1 bunch parsley
   1 pound feta cheese, crumbled
   1/2 cup butter, clarified
   8 eggs, beaten
   1 package phyllo dough
   cinnamon, to taste ~1teaspoon
   nutmeg, scant ~1/2 teaspoon
   1. Wash spinach, drain. Chop into large bowl with chopped green onions & parsley. Sprinkle liberally with salt & mix together. Drizzle with olive oil, let stand for 15 minutes to 1 hour. (the longer the better)
   Squeeze out all water and juices with your hands, handful by handful, and put into a bowl.
   2. Mix spinach mixture together with eggs. Add feta to mixture. Add cinnamon & nutmeg.
   3. Drizzle clarified butter over bottom of 9″x12″ (or larger) pan. Start layering phyllo dough in bottom, drizzling butter over every other layer. Establish a good bottom, then overlap sides on pan with phyllo to form a flap to go over top of spinach mixture. Add spinach mixture. Layer more phyllo dough on top, drizzle butter on every other layer. Brush very top sheet with butter. Fold up flaps from ends & side on top and brush with butter.
   4. Bake 325 degree oven for 1 hour or until lightly browned on top.
8. t-rex says:

   July 13, 2009 at 6:34 pm

   JALAPENO PEPPER APPETIZER
   INGREDIENTS
   10 jalapeno peppers
   4 ounces cream cheese, softened
   10 bacon strips, halved
   DIRECTIONS
   Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
   Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 350 degrees F for 20-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately.
   When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
   MUSHROOM LIVER PATE
   INGREDIENTS
   1/4 pound fresh mushrooms, finely chopped
   1 tablespoon butter or margarine
   1 (8 ounce) package braunschweiger
   1/2 cup sour cream
   1 tablespoon finely chopped green onion
   1/2 teaspoon Dijon mustard
   dash cayenne pepper
   Minced fresh parsley
   DIRECTIONS
   In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.
   GRILLED POTATO SKINS
   INGREDIENTS
   2 large baking potatoes
   2 tablespoons butter, melted
   2 teaspoons minced fresh rosemary
   1/2 teaspoon salt
   1/2 teaspoon pepper
   1 cup shredded Cheddar cheese
   3 bacon strips, cooked and crumbled
   2 green onions, chopped
   Sour cream
   DIRECTIONS
   Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
   Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream
9. yellrbir says:

   July 13, 2009 at 6:56 pm

   I enjoy easy appetizers. I am passing onto you a few of my favorites that my guest simply adore.
   Mix a jar of store bought pesto sauce with 1/2 a small jar of sun dried tomatoes and a bit of the oil. Pour over cream cheese and top with pine nuts. It’s very yummy served with your favorite crackers.
   Cut up a baguette and brush each slice with olive oil. Brown in oven, take out top with crumbled Gorgonzola cheese, and a squeeze of honey. Place back into oven until melted. Serve warm (I love to serve this with a Chenin Blanc wine).
   Wrap prosciutto around tall bread sticks or cantaloupe. Serve with a great olive mixture.
   Serve cut up black figs with Bavarian Blue Brie (Blauschmimmelbrie) cheese. This cheese has a delicate blue-veined creamy center and velvety-ripened skin. Serve with crackers a sprinkle of nuts and dried apricots (to die for).
   Bacon wrapped shrimp served with a blue cheese dip.
   Whatever you decide present it in an eye pleasing fashion. Cheers!
10. gtalvit says:

    July 13, 2009 at 7:52 pm

    Go to the Food Network and check Sandra Lee’s site.
    I watched her prepare Tapa’s and a variety of drinks to go with them. Tried some of them myself and they were easy, classy and tasty.