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Food Ideas For Parties - Yahoo Recipe Search
YummlyLooking for easy Halloween party food? Look no further than this simple guide to Halloween snacks. Make these edible mummies, spiders and bats for a spooky good time!Food.comThis dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food!Food52It took us 47 emails to figure out what we’d serve. We bounced from side to main to starter and back to main, virtually piling chana masala on top of chard and Gruyère panade on top of broiled mushrooms and mozzarella. Someone had the enlightened idea to address cocktails circa email 25. (Pamplemousses, if you’d like to know.) We had a globally-confused menu yielding enough to feed 20 but destined for only our small group, but it didn't matter: It was a dinner party comprised solely of recipes from Molly Wizenberg’s Orangette. Excess was in order. But the story arc of our epic thread peaked high and early. Following are emails 11 and 12, edited for clarity: “YES BRAISED ONION SAUCE” “BRAISED ONION SAUCE" The reason why all capital letters was a justified choice is disguised in a very short ingredient list from an almost middle-aged book. This braised onion sauce comes from Beard on Pasta, authored by the same man who expects us to put sieved egg yolks in our shortcakes; who dares us to put 40 cloves of garlic in our chicken; and who requests that we make lovely little tea sandwiches and fill their pillow-y insides with nothing but butter and raw onion. It’s a member of the same class, this pasta–just strange enough for you to assume it will fail you, and made up of ingredients so run-of-the-mill they border on drab. Excepting the noodles, you’re asked to call on only six ingredients for this recipe. The yellow onions languishing in the dark corner of your pantry? You’ll need those. Madiera? You’ve got a dusty bottle on a high shelf somewhere, right? If you don't have pasta somewhere in your kitchen I can't help you. This is the political science prerequisite of ingredient lists. Are you still awake? But look a little closer: There’s a borderline obscene amount of butter. And you cook the onions for as long as you can possibly stand it–sautéing slow and low is nothing if not a tantric exercise–and then you cook them a little more, this time soaked in Madiera. What you’ve created is the highest form of caramelized onions known to man. Are you scared of the amount of butter pooling in the pan? Good. Add some more. Then overturn a skein of hot pasta in there, too, its carryover steam loosening everything up, keeping it limber. Toss, and like a couple in the early throes of infatuation, the onions and the pasta will tangle together: the former disappears into the latter, the latter into the former. You’ll detest them for their unabashed PDA, but only for a minute–they are sweet, they are a little salty, they are drunk on syrupy wine. Serve this at your next dinner party, like we did, and understand the capital letters, the exclamations, Beard’s well-known–and well-observed–idea that “pasta is not a mannerly food to eat.” If you make this with pappardelle, which you should, portions forklifted from the serving dish will stretch and stretch, much like the endless scarf trick the magician at your third grade party performed two times too many. Some unwilling strands of pasta will walk the plank and land smack on the table. Try to take a bite–half your plate will spiral onto your fork. You will abandon everything your mother taught you. And you’ll come back to it over and over again, because–despite your manners and those of your guests–this dish tastes worlds deeper than the ingredient list promises it will. And therein lies the genius of James Beard recipes: You scoff and then you love. You scoff and then you are put in your place. You scoff, and then you’ll want to scream this recipe from the rooftops–or into your keyboard, on email 12. Note: This recipe is lightly adapted from James Beard's "Beard on Pasta." He originally calls for two sticks of butter—which you are welcome to do—but I find (as Molly at Orangette has too) that it works just as well with less. I use pappardelle, but feel free to switch that up. It's only important that you make this dish often.Food52It took us 47 emails to figure out what we’d serve. We bounced from side to main to starter and back to main, virtually piling chana masala on top of chard and Gruyère panade on top of broiled mushrooms and mozzarella. Someone had the enlightened idea to address cocktails circa email 25. (Pamplemousses, if you’d like to know.) We had a globally-confused menu yielding enough to feed 20 but destined for only our small group, but it didn't matter: It was a dinner party comprised solely of recipes from Molly Wizenberg’s Orangette. Excess was in order. But the story arc of our epic thread peaked high and early. Following are emails 11 and 12, edited for clarity: “YES BRAISED ONION SAUCE” “BRAISED ONION SAUCE" The reason why all capital letters was a justified choice is disguised in a very short ingredient list from an almost middle-aged book. This braised onion sauce comes from Beard on Pasta, authored by the same man who expects us to put sieved egg yolks in our shortcakes; who dares us to put 40 cloves of garlic in our chicken; and who requests that we make lovely little tea sandwiches and fill their pillow-y insides with nothing but butter and raw onion. It’s a member of the same class, this pasta–just strange enough for you to assume it will fail you, and made up of ingredients so run-of-the-mill they border on drab. Excepting the noodles, you’re asked to call on only six ingredients for this recipe. The yellow onions languishing in the dark corner of your pantry? You’ll need those. Madiera? You’ve got a dusty bottle on a high shelf somewhere, right? If you don't have pasta somewhere in your kitchen I can't help you. This is the political science prerequisite of ingredient lists. Are you still awake? But look a little closer: There’s a borderline obscene amount of butter. And you cook the onions for as long as you can possibly stand it–sautéing slow and low is nothing if not a tantric exercise–and then you cook them a little more, this time soaked in Madiera. What you’ve created is the highest form of caramelized onions known to man. Are you scared of the amount of butter pooling in the pan? Good. Add some more. Then overturn a skein of hot pasta in there, too, its carryover steam loosening everything up, keeping it limber. Toss, and like a couple in the early throes of infatuation, the onions and the pasta will tangle together: the former disappears into the latter, the latter into the former. You’ll detest them for their unabashed PDA, but only for a minute–they are sweet, they are a little salty, they are drunk on syrupy wine. Serve this at your next dinner party, like we did, and understand the capital letters, the exclamations, Beard’s well-known–and well-observed–idea that “pasta is not a mannerly food to eat.” If you make this with pappardelle, which you should, portions forklifted from the serving dish will stretch and stretch, much like the endless scarf trick the magician at your third grade party performed two times too many. Some unwilling strands of pasta will walk the plank and land smack on the table. Try to take a bite–half your plate will spiral onto your fork. You will abandon everything your mother taught you. And you’ll come back to it over and over again, because–despite your manners and those of your guests–this dish tastes worlds deeper than the ingredient list promises it will. And therein lies the genius of James Beard recipes: You scoff and then you love. You scoff and then you are put in your place. You scoff, and then you’ll want to scream this recipe from the rooftops–or into your keyboard, on email 12. Note: This recipe is lightly adapted from James Beard's "Beard on Pasta." He originally calls for two sticks of butter—which you are welcome to do—but I find (as Molly at Orangette has too) that it works just as well with less. I use pappardelle, but feel free to switch that up. It's only important that you make this dish often.Food.com"Hey, waiter - there's a flower in my cocktail!" This is a great party idea! Prove that you're the hostess with the most-ess, the ultimate party planner, when you serve your guests drinks with stunning floral ice-cubes. Yes, ice-cubes with small flowers or flower petals frozen within them. Try it for your next party or gathering. This idea is perfect for a showers, christenings, weddings, Christmas, or just about any special occasion. I also like to pile them up in a clear glass wine or champagne cooler to serve. This is a great example of how you can actually incorporate party decorations into the food you serve, so the food and the decor merge and compliment one another. Drop floral ice cubes into your guest’s glasses, or fill your punch bowl with them. Make sure you only use edible, organically grown (non-toxic) flowers. Rose petals, geranium petals, violets or small pansies are ideal choices, and that they are free of pesticides and traffic pollution. You can also use the flowers of fresh herbs, and drop them in to chilled soups for the summer - they make a wonderful finishing touch.Food.comThis lemony chicken soup was on Sandra Lee's cooking show today on the Food Network and made me SOOOOOOOOO hungry watching her! I am definitely going to be making this one for dinner tomorrow night!! This would be a terrific soup for a brunch, baby or bridal shower, birthday or anniversary party - any event that you want an elegant presentation with simple behind the scenes cooking! Pair it up with her Lemon-Herb Butter Basted Chicken, Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries and Lemon Creme Martini's that I plan to post as well, and what a fabulous and refreshing menu! Theme your tables accordingly - and it says elegant spring or summer gathering! Thank you to Sandra Lee for another batch of fresh ideas!! Yummy!!Food.comThese came about as I quickly looked for a finger food to serve for a party. I used TheDancingCook's idea of combining cream cheese with the purchased crab salad and spread it on tortillas. They were a winner, and I thought I would share. Cook time is refrigeration time.Food52When I was in optometry school in Houston, my anatomy professor Jon Watson and his wife Susie won the annual Terlingua Chili cook-off. (http://www.abowlofred.com/) This was a very big deal, and resulted in chili being served at every house party and gathering with intense conversations about what cut of meat (Texans do not put beans in their chili!), how long to cook the meat, how much heat, what other spices, etc. What made the chili so amazing to me was the long cooking process with various flavors added along the way, resulting in a chili that was rich and layered with flavor. I've made lots of chili over the years, but I had yet to make a vegetarian version that approached the same richness and depth of flavor as chili made with beef. This one comes close. It uses chickpeas instead of the usual kidney beans because they have a meatiness that you don't find in other beans. And I added eggplant to give the unctuous smooth texture and mouthfeel that you get from fat--without adding a lot of fat. (Thank you, Paul Qui of Top Chef for that idea.) And instead of dumping it all together and cooking it, I added the different flavors and spices gradually so that the flavors would enrich each other and meld together. To cook the chickpeas, I used ChezSuzanne's technique outlined on her blog The Wimpy Vegetarian. (Isn't that a great name?) Here's the link: http://thewimpyvegetarian.com/2011/10/slow-food-cooking-chickpeas/ I added a habanero chili, a halved onion and a large smashed clove of garlic to the cooking water. The chili did give the chickpeas a smoky flavor with just a tiny hint of heat. This chili, like most, is best if let to sit a while before eating it. I cook the chickpeas ahead of time, then get up early and start the chili in the morning. After resting all day, it's perfect for dinner. There are a lot of ingredients, but once you gather them all together, it goes really quickly. You may like different spices or different proportions, more or less heat, and that's all fine. The trick here is to layer, let simmer, layer, let simmer, and you'll have a rich bowl of vegetarian chili. No, it won't taste like a beef chili, but it will be really good all the same.YummlyNo meat is needed for these flavorful vegetarian stuffed mushrooms! While many stuffed mushroom recipes call for bacon, ground beef, or sausage, you'll instead use a blend of rich cheeses, fresh herbs, and shallots in this vegetarian recipe. These stuffed mushrooms make the perfect appetizer for any occasion — they make great finger food. Who doesn't love comfort food in bite-sized servings? Bring them to a Christmas or New Year's Eve party, or serve at a bridal shower or birthday party. Whether you follow a meatless diet yourself or you're serving vegetarians, this delicious recipe is a crowd-pleasing appetizer for any occasion. They're flavorful and satisfying! They take under an hour to assemble and cook, or you can prep the mushrooms and filling ahead of time to give you extra time to entertain. While they make for great shareable appetizers, you can easily serve these as a side dish for a weeknight dinner at home. Just add a salad or soup, and you're good to go! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). ## Make Your Mushrooms Vegan If you want to make these vegetarian stuffed mushrooms vegan, swap the cheese for vegan cheese, or make your own vegan parmesan using cashews and nutritional yeast. Rather than eggs, use a flaxseed egg replacement instead: stir together 2 1/2 Tbsp. of water and one Tbsp. of flaxseed meal, let the mixture rest for 5 minutes to thicken, then add it to the recipe in place of one egg. ## Variations Customize your stuffed mushrooms by using one of these ideas to make the recipe your own! _Use Different Types of Mushrooms._ Instead of using cremini mushrooms, you could use white button mushrooms, baby bella mushrooms, or small portobello mushrooms. Any type of "stuffable" mushrooms will work — aim for a diameter of about 2 inches so you can stuff them. _Add Vegetables._ Add a boost of nutrition by adding chopped vegetables like red peppers, green onions, or sundried tomatoes to your stuffing mixture. You can roast any additional vegetables ahead of time, or sauté them along with the shallot and garlic. You could also add in finely chopped fresh parsley and thyme instead of using dried herbs. Red pepper flakes, rosemary, or sage would also make great additions to this recipe. _Use a Variety of Cheese._ Feel free to swap the parmesan and gruyere cheese for any type of cheese you would prefer. Swiss cheese or goat cheese are great alternatives or try using cream cheese for a smooth, creamy filling. _Go Gluten-Free._ If you'd like to make this recipe gluten-free, feel free to swap the standard baguette for a gluten-free bread option. Just be sure (whatever type you use) that the bread is day-old and dried out. This helps absorb the maximum amount of flavor. ## Preparing the Mushrooms To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they absorb water easily and won't brown well when they cook. Remove the stems by gently twisting them off, and don't worry if a piece gets stuck inside the cap, as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy!Dec 5, 2023 · Find delicious and convenient recipes for dips, snacks, and finger foods for any occasion. From grape jelly meatballs to bacon-wrapped pineapple, these party food ideas are sure to impress your guests.
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- Appetizers
Jun 20, 2019 · Find finger foods and one-bite appetizers for any occasion, from cheesy sliders to fruit compote. These party food ideas are fun, low-stress and delicious, with video instructions and photos.
May 11, 2024 · Our party food ideas include sweet and savory recipes for all kinds of celebrations. We've included big-batch recipes that feed a crowd, make-ahead recipes just right for the busy host, and no-bake desserts sure to delight your guests.
- Riley Wofford
- Morgan Faulkner
- Top-Your-Own-Toast Bar. Set the bar for all future parties by providing your guests with a build-your-own toast bar. Crisp bread slices serve as an unmatched base for sweet, salty and savory toppings alike.
- Sheet Pan Shrimp Boil. Are you in a weeknight recipe rut or looking for a simple, hearty meal to feed a crowd? Look no further than this no-mess feast inspired by the Low Country classic.
- Cherry Chocolate Dump Cake. Summer Dessert Recipe: Cherry Chocolate Dump Cake. If you’re looking for a carefree summer dessert, then look no further! This recipe takes only minutes to assemble, and it’s ideal for potlucks and picnics.
- Chili and Lime Roasted Cashews. Roast cashews with chili pepper and lime juice for a tangy snack to contrast all the Halloween sweets.
- Ham Delights. Ham and cheese prove their party potential in slider form. Toasted miniature sandwiches served on seasoned Hawaiian rolls are a simple, foolproof party success story.
- Cheddar Cheese Straws. Cheddar Cheese Straws are a Southern go-to snack for a reason. They're savory and rich with a touch of black pepper, and fantastically simple to throw together before a party.
- Asparagus Ribbon Crostini. Toasted baguette slices with a ricotta, parmesan, lemon, and herb spread are topped with thinly shaved asparagus ribbons for a bright and elegant appetizer.
- Mini Tomato Sandwiches With Bacon Mayonnaise. A tea sandwich take on a classic BLT, these tomato sandwiches use red and yellow heirlooms to make them tasty and pretty enough for the party.
Oct 10, 2023 · Having a party and need recipe inspiration? Try our top party food ideas! This isn’t just a list of random recipes: we’ve tested them at actual parties with real people. Suffice it to say: these party snacks go over well with everyone, no matter their diet or preferences!
Dec 21, 2023 · 38 Ideas For Party Food That Will Please Any Crowd. Nothing brings people together like good finger food. Michelle No. Updated on December 21, 2023. Yummy, easy to make, and simply irresistible, these party foods are the perfect snacks to bring to your next potluck or get-together.
