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You're Not the Boss of Me
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7,746 Posts
Discussion Starter · #1 ·
Going to a potluck style dinner party for 12 and got assigned appetizers, which is not a personal strength.

General principles... probably best prepared in advance... don't know that the oven won't be in use when I arrive at the hosts' house. Secondly, as a hostess in prior months, I know how maddening it is when someone brings a super large heavy appetizer that basically fills everyone up before dinner. But, I'd still like to do better than cheese plate or veggie tray.

I've always gotten great food ideas here. Final principle, don't make the ingredients too obscure or too much work or whatever (I mean, not more than an hour prep or something, and preferably less).
 

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GIMME MY BIKE!
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7,786 Posts
Salsa-Guac

1 avocado, halved and seed removed
1 jar black bean & corn salsa
1 bag blue corn tortilla chips

Chop one half of the avocado, mash the other. Combine in bowl with salsa, mix. Dump bag of chips into a bowl, serve.

TADA!
 

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jaded bitter joy crusher
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19,723 Posts
Here's a curried lentil salad I really like. I don't know whether it satisfies your hosts' definition of appetizer, but it's very popular as an appetizer with my friends.

Lentil salad with curry spices and yoghurt
from the Fields of Greens cookbook

Serves four

1.5 cups french lentils (the good small dark green ones)
1 bay leaf
1/4 med red onion, small dice
sherry vinegar (recipe calls for champagne vinegar but I like something with a kick)
1 small carrot, small dice (about 1/2 cup)
1/2 cup yogurt (unflavored)
3 tablespoons lemon juice
1.5 tsp cumin seed, toasted and ground
1/2 tsp ground turmeric
1/4 tsp ground coriander
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/2 red bell pepper, small dice (about 1/2 cup)
2 tsp coarsely chopped cilantro

Rinse lentils, cover generously with cold water, add bay leaf, simmer 15-20 minutes. Do not undercook or overcook!

Boil small pot of water, blanch onion for 15 seconds and remove (use strainer). Toss onion with splash of vinegar. Blanch carrot for 1 minute, drain and set aside

Combine yogurt, lemon juice, 1 Tbsp vinegar, spices, salt, cayenne, pepper

Drain lentils when tender, remove bay leaf and toss with vegetables and yoghurt mixture. Let it sit in the fridge a while to mellow the flavors. Toss with cilantro at service.

What makes this really killer bee is if you have some Moroccan preserved lemons in the fridge, use the juice/syrup instead of fresh-squeezed lemon juice, but this takes advance prep.

Preserved Lemons
(Paula Wolfert's version)

5 lemons
1/4 cup salt (more if desired)

1 cinnamon stick
3 cloves
5-6 coriander seeds
3-4 black peppercorns
1 bay leaf
Freshly squeezed lemon juice

Soak lemons in warm water for three days, changing water daily

Quarter lemons from the top to within 1/4 inch of the bottom. Sprinkle salt on the exposed flesh and reshape the fruit

Place 1 Tbsp salt on the bottom of a quart mason jar. Pack in the lemons and push them down, adding more salt. Add spices between layers. Press lemons down to release juices and make room for more lemons. If the juice does not cover the lemons, add more to fill jar and cover all lemons. You must use fresh lemon juice and not the nasty processed stuff in the plastic squeezy things.

Seal the jar and let the lemons ripen for 30 days at room temperature, shaking the jar every day to redistribute the juice and spices.

Preserved lemons keep for up to one year.
 

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had it in the ear before
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13,965 Posts
Cheese-Stuffed Mushrooms

Ingredients:
24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounce cream cheese
4 ounce feta cheese
1/2 cup finely chopped green onion with tops
1 teaspoon House Seasoning (salt, black pepper and garlic powder)
Salt, to taste
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F.

Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.

or slice some fresh roma tomato's and mozzarella and basil and drizzile it w/ balsamic vinegar.
 

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Large Suburban Male
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3,599 Posts
1.5 oz Good quality Gin. I prefer Tanqueray.
2.0 oz Good quality tonic water. I like using local vendors, whatever you prefer is good.
Lime wedge, or Rose's Lime.

Adjust the amounts to your preference, and have fun.
 

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still shedding season
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8,849 Posts
I can cook a lot of things, but for some reason the thought of deciding on an appetizer to bring to a party just about puts me over the edge. Can't do it.

The Lentil Salad sounds great - how do you serve it?
 

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You're Not the Boss of Me
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7,746 Posts
Discussion Starter · #7 ·
Dang people, all the way down to the G&T I'm keeping these, no matter what I do on Friday!

Keep 'em coming....
 

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GIMME MY BIKE!
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7,786 Posts
That sounds delish! I'm going to have to try it.

Do you just serve it as a salad or side, on toast points... what?
 

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Slightly Opinionated
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10,231 Posts
INGREDIENTS (Nutrition)

* 4 whole eggs in the shell
* 1 avocados - peeled, pitted, and mashed
* 1 tablespoon chopped cilantro
* 1 tablespoon minced green onion
* 2 teaspoons minced seeded jalapeno pepper
* 2 teaspoons fresh lime juice
* 1/2 teaspoon salt, or to taste
* 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon Worcestershire sauce, or to taste
* 1 teaspoon Dijon-style prepared mustard
* 1 pinch paprika


DIRECTIONS

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
2. In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.


You should really have equal amounts of avocado and yolk, so mix them proportionally. It's a cool recipe.
 

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Coco Puff
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2,119 Posts
Frozen Reduced-Fat Cheeze-its.

Simple. Just Freeze
 

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jaded bitter joy crusher
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19,723 Posts
vonteity said:
That sounds delish! I'm going to have to try it.

Do you just serve it as a salad or side, on toast points... what?
I serve it either as a salad or as a side, with pita wedges. Toast points would also be great.

If you don't have it, I highly recommend Fields of Greens as a vegetarian cookbook.
 

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Fast No More.
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770 Posts
The best tasting worst for you super fastest swedish meatballs ever.

1 bag frozen meatballs
2 jars beef gravy
1 can cream of mushroom soup
crockpot

1.) meatballs in
2.) combine liquid ingredients plus a can of water
3.) pour over meatballs
4.) Crockpot on

Thin with water as needed.
 

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Rep *****.
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9,795 Posts
1) Pull up to Dunkin Donuts drive thru
2) Order 2 large boxes of assorted Munchkins
3) Arrange on ornamental serving dish.
 

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It's complexicated
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1,418 Posts
I make a bruchetta that's pretty easy and tasty

Throw in a food processor:
sundried tomatoes... a big handful
Italian seasoning, or fresh oregano, fennel seed and fresh basil
little bit o' garlic, or more if you really like garlic
1-2 tbsp olive oil
1/4 c hot water
Blend till it's a lumpy paste

Slice a baguette in 1/4" slices and spread with tomato stuff
Finish with assortment of toppings like goat cheese, mozzarella, with prosciutto, fresh spinach, mushrooms, etc.

Toast under the broiler just before serving

I have chef friend who even likes this.... And he's sorta like Mikey, "He hates everything"
 

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disgruntled pigskin fan
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3,224 Posts
Buy the freshest asparagus you can find. Wrap each spear in an appropriately sized strip of bacon. Bake in oven until bacon becomes nice and crispy. Stab with toof pics and serve. Done.

Or you could do a simple veggie platter with black bean hummus. Add a can of black beans to your favorite hummus recipe and blend in your food processor. Don't forget the tahini. A little ground cumin goes nicely too.
 

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Registered
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850 Posts
Silly me.......but I'm think'in the first question should have been "What are we working with??" And then we could give a reponse.





Lots worse have been put together with more. I have an amazing dip made solely with condiment packages from 4 different fastfood restrauants. Thank god for the Horsey sauce from Hardee's/Carls.
 
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