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Tea Party Food Recipes - Yahoo Recipe Search
Taste of Home"Tee time" was deliciously refreshing when we poured this thirst-quenching iced tea at our golf party. I enjoyed coming up with the recipe titles for our theme foods. Even non-golfers know this bright beverage is named for famous young pro Tiger Woods. -Sue Ann O'Buck, Sinking Spring, PennsylvaniaFood.comAn Australian classic and a favourite with 2 year-olds through to 92 year-olds, at morning teas, afternoon teas, children's parties and as finger food at adult parties. This version of the recipe combines a few healthier ingredients - ground chicken and several vegetables - with the classic ingredients. From an October 2005 issue of the Australian magazine 'Fresh Living'.Food.comThese tasty little appetizers are perfect for anything from a treat at home to elegant party nibbles. It will always be Jenny W.'s recipe to me, a lovely woman I worked with when I first came to New Zealand. She used to make them for morning tea, something I had never experienced before - a tea break where you actually talk to your workmates and share food. Brilliant idea! She shared this recipe with me and I've passed it on several times. It's always a hit. So Jenny W., if you see this and recognise your recipe, get in touch with me.EatingWellPour homemade margarita mix over ice cubes made from blue pea flower tea and watch your cocktail change colors before your eyes without any artificial food dye. It's sure to be your new favorite party trick. Blue pea flower tea (also called butterfly pea tea) is an herbal tea from Southeast Asia that changes from blue to purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe).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.comComfort food at its best! A traditional recipe handed down to me by my Mum and her Mum before her......it was my favourite after school tea time meal & is still a firm family favourite even now! I serve mine with lashings of onion gravy and piles of fluffy & buttery mashed potatoes. I used to make mini versions of this recipe for my daughter when she was little - they make great appetizers before a Halloween/Bonfire night supper or a children's Party! For the mini version, just use a small cake/pie tins or a small muffin tray and split your sausages into quarters OR use cocktail sausages. The following recipe is for 4 people served with potatoes & gravy - the recipe can easily be doubled for more people or if served by itself.Pillsbury.com<p>You may know this cookie by many names: Mexican wedding cakes, Russian tea cakes, snowball cookies, or even butterballs are all names associated with these delicious, round cookies covered in powdered sugar. Whatever you call them, our recipe is quick and easy to make, taking only 15 minutes to prep!</p> <p>The history of Mexican wedding cake cookies is largely unknown. Some believe the recipe originated in Eastern Europe. Whatever the origin story, these cookies became increasingly popular in the twentieth century, typically served during special occasions like weddings and Christmas.</p> <p>Key ingredients in Mexican wedding cakes are pretty basic. Most recipes, like this one, call for butter, powdered sugar, flour, salt, vanilla, and some type of ground nut. You can use almonds, pecans, or even macadamia nuts depending on your personal preferences. You can buy nuts pre-ground at the grocery store, but it’s easy to grind whole nuts on your own if you have a food processor handy.</p> <p>Can’t wait to start baking this holiday season? These cookies are easy to make ahead of time and store, too. Check out how to store Mexican Cake Cookies below for more info.</p> <p>Plan all your cookie recipes for your <a href="https://www.pillsbury.com/recipes/dish-type/cookies/christmas">holiday</a> or party platter by printing out this Mexican wedding cake cookies recipe.</p>Mar 11, 2021 · Tea time will be divine with this tasty tea party food. From mini sandwiches to scones, we have the inspiration you need.
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- Tea Sandwiches
- Mini Confetti Cakes. We promise these exquisite mini cakes are easier to make than they look. Homemade whipped cream spreads easier than frosting, and small edible blooms lend the cakes an air of elegance without much extra effort.
- Dainty Cucumber Sandwiches Recipe. These sandwiches are the definition of geometric perfection. Lemon zest, chives, parsley, onion, and garlic contribute to a more complex flavor than you would expect from these sandwiches' dainty appearance.
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Apr 19, 2024 · It's easy to plan a lovely afternoon get-together with these tea party recipes from Food Network. You'll find a delightful assortment of petits fours, finger sandwiches and more.
- Justine Lee
- (23)
- Recipe Roundup
- Cucumber Sandwiches. This is probably one of the first things to come to mind when you think of a tea party, right? Those cute little sandwiches with the crusts cut off are in almost every picture when you look online.
- Basic Scone Recipe (+ 7 Flavors!) You can’t have a tea party without scones, and if you’re making scones, they really should be the best they can be!
- Petit Fours. Petit fours are bite-sized cakes that look stunning on a fancy cake stand. WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox.
- Mini-Quiche (Any Flavor!) Just like the bite-sized cakes above, these mini-quiches will look adorable on a tea party cake stand. I know how finicky pastry can be, especially when working in smaller portions.
- Lemon-Curd Phyllo Tartlets. Sure to be the star of your tea party, these easy tartlets come together in just 20 minutes thanks to store-bought phyllo shells.
- Herb-Cheddar Scones. Scones don't have to be sweet; these all-around favorites are flavored with fresh dill, scallions, and cheddar cheese. Serve with a bold tea that can stand up to the bold, savory flavors such as an afternoon blend black tea or a Ceylon tea.
- Ham-and-Cheese Flatbread. Make this tasty take on a savory tart for your next tea party. Using store-bought flatbreads rather than making pastry saves prep time but still results in an irresistible finger food.
- Rhubarb-Buckwheat Scones. Rhubarb justly has a reputation for being tart. Here, its flavor is balanced out by the delicious homemade strawberry butter that's served with these scones.
Mar 25, 2022 · Whether you’re making TV snacks, like me, or throwing a real-life dinner for friends, these tea party food ideas will have you feeling like a queen. All products are independently selected by...
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Jun 12, 2024 · Learn how to make cucumber sandwiches, scones, tarts, cupcakes, and more for a luxurious spread of dainty treats. Find recipes for savory and sweet tea party ideas, from traditional to gluten-free, with photos and reviews.
