Recipes for "party food"

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta and the dressing. Add the remaining ingredients in the order listed. Toss, toss!

4. Serve warm or cold. Enjoy!

Make the brownies: Bake the brownies according to package directions in a 9×13 pan or slightly smaller rectangular pan (see note 1). I usually try to let them cool for an hour before frosting them.

Make the frosting: Melt the butter in a small saucepan over medium heat. Add the milk, sugar, vanilla, and salt; bring to a consistent boil over medium heat and cook for 45 seconds (it should be at a rolling boil for the full 45 seconds). Set a timer so you don’t overcook it!

Mix in the chocolate: Turn off the heat and add chocolate chips and stir to combine (if there are stubborn lumps, just whisk it for a minute).

Frost the brownies: Working quickly, pour the frosting over the brownies and spread evenly and add sprinkles. The frosting will start to set immediately, so don’t be a slow poke with this part (see note 2)!

Rest and serve: Let the frosting rest for 15-30 minutes, depending on how clean you want your slices to be! Cut, serve, PARTY TIME!

Combine water, citrus marinade, apple cider vinegar, jerk seasoning, coconut oil, olive oil, soy sauce, garlic, salt, and curry powder in an electric pressure cooker. Add chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

1. Preheat the oven to 400° F.

2. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 3-4 minutes, until the shallot is softened and fragrant. Stir in the spinach, basil, dill, oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook another 5-8 minutes, until the spinach is wilted. Remove from the heat and stir in the lemon zest and feta cheese.

3. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Layer the spinach on top. Add the provolone and mozzarella. Grab the top piece of bread and pull out some of the insides to create a little more space. Place the bread over all the cheese. Rub the top of the bread with butter, then sprinkle on the sesame seeds.

4. Wrap the sandwich in foil. Bake 20 minutes, until the cheese melts. Remove the foil and return to the oven and bake another 10-15 minutes more, until the bread is toasted.

5. Remove from the oven and let sit for 3-4 minutes. Slice into 4-6 larger or 8 smaller sandwiches. Serve with a drizzle of honey and chili flakes. Enjoy!

Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.

Mix cereal, pecans, and almonds together in a large bowl.

Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.

Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto waxed paper to cool. Store in airtight containers.

Combine cereals, nuts, pretzels, and bagel chips in a large microwave-safe bowl; set aside.

Microwave butter in a small microwave-safe bowl, uncovered, on High until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour over cereal mixture; stir until evenly coated.

Microwave, uncovered, on High, thoroughly stirring every 2 minutes, until mixture is crisp, 5 to 6 minutes. Spread on paper towels to cool. Let cool completely before storing in an airtight container.

Enjoy!

In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat.

Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

Preheat oven to 275 degrees F (135 degrees C).

In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.

Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.

Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

Preheat oven to 275 degrees F (135 degrees C).

In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.

In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.

Bake in the preheated oven 30 minutes, or until crisp and lightly browned.

Preheat oven to 250 degrees F (120 degrees C).

Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.

Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.

Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.

Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).

Heat butter, Worcestershire sauce, garlic salt, and celery salt over low heat in a medium saucepan until butter has melted.

Combine cereals, nuts, and pretzel sticks in a large mixing bowl. Evenly pour butter mixture over top. Gently stir until evenly coated; transfer to a large roasting pan.

Bake in the preheated oven until golden and fragrant, about 2 hours, stirring gently every 15 minutes.

Let mix cool completely at room temperature, about 1 hour. Store in airtight containers or large resealable bags.

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.

Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.

Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.

Preheat oven to 250 degrees F (120 degrees C). Place butter in a 9x13-inch baking dish; melt in oven while it preheats.

Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, pretzel sticks, and goldfish crackers into butter mixture until evenly coated.

Bake in the preheated oven, stirring every 15 minutes, until crisp and fragrant, about 1 hour. Transfer party mix to paper towel-lined plates to cool.

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 minutes, stirring after every minute. Toss in peaches.

Spread on waxed paper. Cool 5 minutes. Store loosely covered.

In large microwavable bowl, measure cereals and walnuts; set aside.

In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.

Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.

In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil.

In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture.

Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers, and freeze until solid.

To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.

Line a baking sheet with paper towels and spread the cucumbers on top. Sprinkle lightly with salt and leave for 20 minutes. Pat them dry with more paper towels. Taste the slices, and sprinkle with more salt if they taste bland.

Skip this step if you’re just making 4 sandwiches for lunch; simply sprinkle the cucumbers with salt.

Set bread slices on a cutting board and spread one side of each slice generously with butter or cream cheese. You will need about 1-2 teaspoons per slice depending on the size of your bread slices.

Overlapping them to cover the bread, lay the cucumbers on half of the bread slices. If the cucumbers are very thin, make 2 layers, if thick, make one. The cucumber filling should be about 1/4-inch thick.

Sprinkle the cucumber slices with pepper. If you like, top the cucumbers with one of the optional ingredients. Top with a second slice of bread.

Pressing down firmly, cut the crusts off, and then cut into rectangles, triangles, or quarters. Keep it neat!

Arrange on platters (or a plate) and serve.

Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.

Marinate beef in refrigerator for 24 hours.

Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.

Thread beef slices in a zig-zag onto the skewers.

Preheat grill for medium heat and lightly oil the grate.

Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Preheat the oven to 250°F. Place Puff Corn in a deep roasting pan.

Bring the butter, brown sugar, and corn syrup to a boil. Add the baking soda – the mixture will foam. Stir well and remove from heat.

Pour over Puff Corn in roasting pan, stir, and transfer to the oven. Bake for 45 minutes, stirring every 15 minutes.

Spread on wax paper or foil until the caramel corn is cool and crispy.

Preheat the oven to 375°F. Beat butter, brown sugar, white sugar, peanut butter, and eggs.

Mix in the flour, baking powder, and baking soda.

Form into 1-inch balls and roll in a shallow dish of white sugar. Bake for 8-10 minutes.

Immediately after baking, press one unwrapped Hershey’s kiss into the center of the cookie.

Pulse the Oreo cookies in a blender or food processor until fine crumbs form.

Transfer to a bowl and stir in the cream cheese or mash it all together with your hands.

Roll into small balls and refrigerate or freeze for 15 minutes.

Melt the almond bark. Dip each ball into the almond bark and place on a foil or wax paper lined surface. Decorate with sprinkles or drizzled chocolate and let set. Store in the refrigerator or freezer.

Place all ingredients except egg noodles in a slow cooker.

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Shred chicken directly in the bowl of the slow cooker using two large forks to pull it apart. Add the egg noodles and season generously with more salt and pepper to taste. Cook for another 15-30 minutes, and serve with bread.

Mix dry ingredients. Add wet ingredients. Mix well until a “dough” forms.

Freeze dough for 30 minutes, or until hard enough to form balls. Break off small pieces and roll between your palms until you have lots of small truffle-sized balls. Re-freeze until ready to dip.

Melt chocolate candy coating in a double boiler. Dip each frozen ball in the chocolate. Set to dry on wax paper.

Cook orzo according to directions on package. Add peas during the last few minutes of boiling time. Drain peas and pasta and return to pan.

Slice avocados into cubes and use a spoon to scrape them out of the peel and into the orzo. Add garlic, crumbled bacon, salt, and pepper. Stir gently until mixed.

Sprinkle each serving with feta cheese. Serve warm, room temperature, or cold in an avocado peel, if you want to be festive!

1. Heat the butter in a large skillet over medium heat. Add the onion, jalapeños, garlic, cumin, and a pinch of salt. Cook until the onion is fragrant, about 5-10 minutes. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted.

2. In a bowl, toss together the shredded cheese with the flour. Little by little, add the cheese to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers.

3. Serve the queso warm topped with salsa and avocado. Use chips for scooping. EAT.