Results 1 to 17 of 17

Thread: Easy Dazzle needed

  1. #1
    Sqwertz Guest

    Default Re: Easy Dazzle needed

    On Sun, 31 Jan 2010 18:11:58 -0800, Steve B wrote:

    > Help me out here, I need to look good.


    Comb your hair for starters. Then bring an assortment of Belgian
    Ales. Duvel, Grimbergen, Delirium Tremens, Lucifer, etc...

    -sw

  2. #2
    Steve B Guest

    Default Easy Dazzle needed

    I am going to a Super Bowl party. I want to take something that:

    I can have the components made ahead of time, then assemble them there, and
    even toss them in the oven or under a broiler for a short time to make hot
    dazzling food items. I do not want anything that would go soggy, as stuff
    on crackers, or anything that has to be REheated.

    I was thinking of something along the lines of the stuffed mushroom caps
    mentioned earlier in another thread, or sausage/cheese filled croissants I
    saw in a magazine today.

    Looking more for finger foods rather than a casserole or soup type thing.
    But definitely something that will be hot out of the kitchen.

    Help me out here, I need to look good.

    Steve



  3. #3
    Janet Baraclough Guest

    Default Re: Easy Dazzle needed

    The message <[email protected]>
    from "Steve B" <[email protected]> contains these words:

    > I am going to a Super Bowl party. I want to take something that:


    > I can have the components made ahead of time, then assemble them there, and
    > even toss them in the oven or under a broiler for a short time to make hot
    > dazzling food items. I do not want anything that would go soggy, as stuff
    > on crackers, or anything that has to be REheated.


    > I was thinking of something along the lines of the stuffed mushroom caps
    > mentioned earlier in another thread, or sausage/cheese filled croissants I
    > saw in a magazine today.


    > Looking more for finger foods rather than a casserole or soup type thing.
    > But definitely something that will be hot out of the kitchen.


    > Help me out here, I need to look good.


    These are delicious; you can eat them with fork or just fingers.


    http://www.dailymail.co.uk/home/you/...ato-skins.html

    You can do all the work in advance, chill or even freeze them, then
    just bung them in the oven to heat up.

    Janet

  4. #4
    Melba's Jammin' Guest

    Default Re: Easy Dazzle needed

    In article <[email protected]>,
    "Steve B" <[email protected]> wrote:

    > I am going to a Super Bowl party. I want to take something that:
    >
    > I can have the components made ahead of time, then assemble them there, and
    > even toss them in the oven or under a broiler for a short time to make hot
    > dazzling food items. I do not want anything that would go soggy, as stuff
    > on crackers, or anything that has to be REheated.
    >
    > I was thinking of something along the lines of the stuffed mushroom caps
    > mentioned earlier in another thread, or sausage/cheese filled croissants I
    > saw in a magazine today.
    >
    > Looking more for finger foods rather than a casserole or soup type thing.
    > But definitely something that will be hot out of the kitchen.
    >
    > Help me out here, I need to look good.
    >
    > Steve


    Barfburgers! I've posted the recipe within the last couple months.
    Ground beef & pork sausage, green pepper, fried together then Velveeta
    stirred in. Spread atop party rye or pumpernickel (the 2" square thin
    dense bread slices in the deli department), bake or broil until bubbly.
    I know, the name is gross. They're good. Maybe not dazzling enough for
    you, though.

    A Greek restaurant I favor does an awesome artichoke-cheese dip with
    feta and a little parm. Owner's daughter says to use canned artichoke
    hearts (the brine adds a little tang to it), rinsed lightly. Some
    mayo. Find a recipe and use feta in it.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller; Pirohy, January 25, 2010
    The Pirohy Princess is in the Kitchen

  5. #5
    Janet Wilder Guest

    Default Re: Easy Dazzle needed

    Steve B wrote:
    > I am going to a Super Bowl party. I want to take something that:
    >
    > I can have the components made ahead of time, then assemble them there, and
    > even toss them in the oven or under a broiler for a short time to make hot
    > dazzling food items. I do not want anything that would go soggy, as stuff
    > on crackers, or anything that has to be REheated.
    >
    > I was thinking of something along the lines of the stuffed mushroom caps
    > mentioned earlier in another thread, or sausage/cheese filled croissants I
    > saw in a magazine today.
    >
    > Looking more for finger foods rather than a casserole or soup type thing.
    > But definitely something that will be hot out of the kitchen.
    >
    > Help me out here, I need to look good.
    >
    > Steve
    >
    >


    guacamole and corn chips.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  6. #6
    Michael \Dog3\ Guest

    Default Re: Easy Dazzle needed

    "Steve B" <[email protected]>
    news:[email protected]: in rec.food.cooking

    > I am going to a Super Bowl party. I want to take something that:
    >
    > I can have the components made ahead of time, then assemble them
    > there, and even toss them in the oven or under a broiler for a short
    > time to make hot dazzling food items. I do not want anything that
    > would go soggy, as stuff on crackers, or anything that has to be
    > REheated.
    >
    > I was thinking of something along the lines of the stuffed mushroom
    > caps mentioned earlier in another thread, or sausage/cheese filled
    > croissants I saw in a magazine today.
    >
    > Looking more for finger foods rather than a casserole or soup type
    > thing. But definitely something that will be hot out of the kitchen.
    >
    > Help me out here, I need to look good.


    Here are a couple to get you dazzled:

    The nameless cheese snack:

    Ingredients

    1 can(s) crescent roll dough
    8 oz. pepper jack cheese
    8 oz. gouda cheese
    1 large apple
    1 medium pear

    Directions

    Preheat oven to 375°F. Unroll crescent roll dough and divide in half,
    place both halves on a cookie sheet. Using your finger, press together
    the perforations in the dough to make it seamless. Place the pepper jack
    on one half of the dough and fold sides over to completely cover the
    cheese. Do the same with the gouda. Bake at 375°F for 12 -15 minutes
    until golden brown. Remove from oven, let cool for about 5 – 10 minutes.
    Slice it up and serve with fresh pear and apple slices. Keep that bowl of
    mixed nut near by—it's a good combo. Put it in your mouth. . . .

    Or/And

    Crab and Celery Remoulade - epicurious.com

    * 1/3 cup mayonnaise
    * 1/4 cup sour cream
    * 1 tablespoon drained capers
    * 8 ounces fresh crabmeat, picked over
    * 1/2 cup finely chopped celery
    * 3 tablespoons chopped fresh chives plus additional for garnish
    * 1 tablespoon fresh lemon juice
    * Purchased baked pita chips

    Preparation

    Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat,
    celery, 3 tablespoons chopped chives, and lemon juice. Season with
    pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

    Transfer remoulade to serving bowl; surround with pita chips. Garnish
    with additional chives and serve.

    And/Or

    Blue Cheese and Caramelized Shallot Dip

    * 1 tablespoon vegetable oil
    * 1 1/4 cups thinly sliced shallots (about 4 ounces)
    * 3/4 cup mayonnaise
    * 3/4 cup sour cream
    * 4 ounces blue cheese, room temperature

    Preparation

    Heat oil in heavy medium saucepan over medium-low heat. Add shallots.
    Cover and cook until shallots are deep golden brown, stirring
    occasionally, about 20 minutes. Cool.

    Whisk together mayonnaise and sour cream in medium bowl to blend. Add
    blue cheese. Using rubber spatula, mash mixture until smooth. Stir in
    caramelized shallots. Season dip to taste with salt and pepper. Cover dip
    and refrigerate until flavors blend, about 2 hours. (Can be made 2 days
    ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

    Michael

    --
    "Like all great divas, I owe everything to the kindness of gay men."
    ~Margaret Cho

    You can find me at: - michael at lonergan dot us dot com

  7. #7
    Mark Thorson Guest

    Default Re: Easy Dazzle needed

    Janet Baraclough wrote:
    >
    > The message <[email protected]>
    > from "Steve B" <[email protected]> contains these words:
    >
    > > Help me out here, I need to look good.

    >
    > These are delicious; you can eat them with fork or just fingers.
    >
    > http://www.dailymail.co.uk/home/you/...ato-skins.html


    The Daily Mail just keeps coming through, don't they?

    That and the Taipei Times are the on-line "newspapers"
    I read every day. The U.S. beef scandal in Taiwan
    is continuing to roil the government, to my endless
    delight.

    Did you catch this item in the Daily Mail:

    http://www.dailymail.co.uk/news/article-1247230

    It's an ancient Roman version of the Swiss Army knife.

  8. #8
    Steve B Guest

    Default Re: Easy Dazzle needed


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > Janet Baraclough wrote:
    >>
    >> The message <[email protected]>
    >> from "Steve B" <[email protected]> contains these words:
    >>
    >> > Help me out here, I need to look good.

    >>
    >> These are delicious; you can eat them with fork or just fingers.
    >>
    >> http://www.dailymail.co.uk/home/you/...ato-skins.html

    >
    > The Daily Mail just keeps coming through, don't they?
    >
    > That and the Taipei Times are the on-line "newspapers"
    > I read every day. The U.S. beef scandal in Taiwan
    > is continuing to roil the government, to my endless
    > delight.
    >
    > Did you catch this item in the Daily Mail:
    >
    > http://www.dailymail.co.uk/news/article-1247230
    >
    > It's an ancient Roman version of the Swiss Army knife.


    That would surely dazzle them at a Super Bowl Party.

    Steve



  9. #9
    Jen P. Guest

    Default Re: Easy Dazzle needed

    Steve B wrote:
    > "Mark Thorson" <[email protected]> wrote in message
    >> http://www.dailymail.co.uk/news/article-1247230
    >>
    >> It's an ancient Roman version of the Swiss Army knife.

    >
    > That would surely dazzle them at a Super Bowl Party.


    Cor... The stuff that's on one's doorstep, eh? I should go back to the
    Fitz some time. I haven't been there since '97 and it's only just two
    blocks that way! -->

    -Jen

  10. #10
    ViLco Guest

    Default Re: Easy Dazzle needed

    Steve B wrote:

    > Looking more for finger foods rather than a casserole or soup type
    > thing. But definitely something that will be hot out of the kitchen.
    >
    > Help me out here, I need to look good.


    Boil some well salted corn polenta and let it cool in a square rectangular
    container in order to obtain a square or rectangular block of it. At the
    party, justs lice it in 1/5 inch thick slices and then broil them. They take
    about 5 minutes per side if well close to a good broiler, so when you're
    broiling the last minute of the last side top them: with thin slices of the
    cheese you prefer or sliced cold-cuts or add some mushroom and cheese or
    sauces of your choices, maybe stealing some sauces from the dip-lovers at
    the party. I love to wrap them in bacon, this can also be done after
    removing the polenta slices from the oven, since theyr heat will make the
    bacon transparent (I use pancetta). One can just dip the slices in a cheese
    or tomato dip, too.
    --
    Vilco
    Don't think pink: drink rosè




  11. #11
    Janet Baraclough Guest

    Default Re: Easy Dazzle needed

    The message <[email protected]>
    from Mark Thorson <[email protected]> contains these words:

    > Janet Baraclough wrote:
    > >
    > > The message <[email protected]>
    > > from "Steve B" <[email protected]> contains these words:
    > >
    > > > Help me out here, I need to look good.

    > >
    > > These are delicious; you can eat them with fork or just fingers.
    > >
    > > http://www.dailymail.co.uk/home/you/...ato-skins.html


    > The Daily Mail just keeps coming through, don't they?


    Pah ! :-) I made it from a Nigella book; but looking up her
    recipe on the net, it turns up on the DM website.

    > That and the Taipei Times are the on-line "newspapers"
    > I read every day.


    Why the DM? There are far more interesting (and accurate) UK
    newspapers, IMO.



    The U.S. beef scandal in Taiwan
    > is continuing to roil the government, to my endless
    > delight.


    > Did you catch this item in the Daily Mail:


    > http://www.dailymail.co.uk/news/article-1247230


    > It's an ancient Roman version of the Swiss Army knife.


    Last night , I watched the start of a fascinating new TV series on
    the BBC called Seven Ages of Britain; featuring historic art and
    workmanship.
    Last night showed stuff made and left behind here by the Romans over a
    1000 years ago. Their skills were just amazing.

    http://www.bbc.co.uk/programmes/b00qn2gv

    Not sure where you are, but for UK posters its available to download
    on BBC iplayer

    http://www.bbc.co.uk/iplayer/episode...e_of_Conquest/

    if you can't get it on iplayer you should be able to get the podcast

    http://www.hodder.co.uk/lounge/podca...x?PodcastID=23

    Janet

  12. #12
    Omelet Guest

    Default Re: Easy Dazzle needed

    In article <hk6sq2$m8n$[email protected]>,
    "ViLco" <[email protected]> wrote:

    > Steve B wrote:
    >
    > > Looking more for finger foods rather than a casserole or soup type
    > > thing. But definitely something that will be hot out of the kitchen.
    > >
    > > Help me out here, I need to look good.

    >
    > Boil some well salted corn polenta and let it cool in a square rectangular
    > container in order to obtain a square or rectangular block of it. At the
    > party, justs lice it in 1/5 inch thick slices and then broil them. They take
    > about 5 minutes per side if well close to a good broiler, so when you're
    > broiling the last minute of the last side top them: with thin slices of the
    > cheese you prefer or sliced cold-cuts or add some mushroom and cheese or
    > sauces of your choices, maybe stealing some sauces from the dip-lovers at
    > the party. I love to wrap them in bacon, this can also be done after
    > removing the polenta slices from the oven, since theyr heat will make the
    > bacon transparent (I use pancetta). One can just dip the slices in a cheese
    > or tomato dip, too.


    Damn that sounds decadent. Fried Raviolis are always a welcome treat,
    but then there is Rumaki... <g>

    Rumaki can be prepped the day before, then grilled on a Hibachi during
    game time.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  13. #13
    Lou Decruss Guest

    Default Re: Easy Dazzle needed

    On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
    <[email protected]> wrote:

    >I am going to a Super Bowl party. I want to take something that:
    >
    >I can have the components made ahead of time, then assemble them there, and
    >even toss them in the oven or under a broiler for a short time to make hot
    >dazzling food items. I do not want anything that would go soggy, as stuff
    >on crackers, or anything that has to be REheated.
    >
    >I was thinking of something along the lines of the stuffed mushroom caps
    >mentioned earlier in another thread, or sausage/cheese filled croissants I
    >saw in a magazine today.
    >
    >Looking more for finger foods rather than a casserole or soup type thing.
    >But definitely something that will be hot out of the kitchen.
    >
    >Help me out here, I need to look good.
    >
    >Steve


    I don't understand why you would want to make a mess in a kitchen
    other than your own. It seems rather rude if all you want to do is
    show off. I'd assemble it at home and heat it there if needed. And
    ALWAYS ask ahead if the oven will be available.

    Lou

  14. #14
    Steve B Guest

    Default Re: Easy Dazzle needed


    "Lou Decruss" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
    > <[email protected]> wrote:
    >
    >>I am going to a Super Bowl party. I want to take something that:
    >>
    >>I can have the components made ahead of time, then assemble them there,
    >>and
    >>even toss them in the oven or under a broiler for a short time to make hot
    >>dazzling food items. I do not want anything that would go soggy, as stuff
    >>on crackers, or anything that has to be REheated.
    >>
    >>I was thinking of something along the lines of the stuffed mushroom caps
    >>mentioned earlier in another thread, or sausage/cheese filled croissants I
    >>saw in a magazine today.
    >>
    >>Looking more for finger foods rather than a casserole or soup type thing.
    >>But definitely something that will be hot out of the kitchen.
    >>
    >>Help me out here, I need to look good.
    >>
    >>Steve

    >
    > I don't understand why you would want to make a mess in a kitchen
    > other than your own. It seems rather rude if all you want to do is
    > show off. I'd assemble it at home and heat it there if needed. And
    > ALWAYS ask ahead if the oven will be available.
    >
    > Lou


    I don't understand how you know what other people think and feel, and set
    values for people you have never ever seen. Are you psychic or just
    psychotic?

    Steve



  15. #15
    ViLco Guest

    Default Re: Easy Dazzle needed

    Omelet wrote:

    >> Boil some well salted corn polenta and let it cool in a square
    >> rectangular container in order to obtain a square or rectangular
    >> block of it. At the party, justs lice it in 1/5 inch thick slices
    >> and then broil them. They take about 5 minutes per side if well


    > Damn that sounds decadent.


    And note how politically correct I have been in recommending to broil them
    instead of frying them, LOL

    > Fried Raviolis are always a welcome treat,
    > but then there is Rumaki... <g>
    >
    > Rumaki can be prepped the day before, then grilled on a Hibachi during
    > game time.


    I'd have troubles finding the water chestnuts, but rumaki looks really
    delicious.
    --
    Vilco
    Don't think pink: drink rosè




  16. #16
    Lou Decruss Guest

    Default Re: Easy Dazzle needed

    On Mon, 1 Feb 2010 19:56:46 -0800, "Steve B"
    <[email protected]> wrote:

    >
    >"Lou Decruss" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
    >> <[email protected]> wrote:
    >>
    >>>I am going to a Super Bowl party. I want to take something that:
    >>>
    >>>I can have the components made ahead of time, then assemble them there,
    >>>and
    >>>even toss them in the oven or under a broiler for a short time to make hot
    >>>dazzling food items. I do not want anything that would go soggy, as stuff
    >>>on crackers, or anything that has to be REheated.
    >>>
    >>>I was thinking of something along the lines of the stuffed mushroom caps
    >>>mentioned earlier in another thread, or sausage/cheese filled croissants I
    >>>saw in a magazine today.
    >>>
    >>>Looking more for finger foods rather than a casserole or soup type thing.
    >>>But definitely something that will be hot out of the kitchen.
    >>>
    >>>Help me out here, I need to look good.
    >>>
    >>>Steve

    >>
    >> I don't understand why you would want to make a mess in a kitchen
    >> other than your own. It seems rather rude if all you want to do is
    >> show off. I'd assemble it at home and heat it there if needed. And
    >> ALWAYS ask ahead if the oven will be available.
    >>
    >> Lou

    >
    >I don't understand how you know what other people think and feel, and set
    >values for people you have never ever seen. Are you psychic or just
    >psychotic?


    I was interested in your level of social skills.

    Lou

  17. #17
    Steve B Guest

    Default Re: Easy Dazzle needed


    "Lou Decruss" <LouDecruss@biteme.co[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 1 Feb 2010 19:56:46 -0800, "Steve B"
    > <[email protected]> wrote:
    >
    >>
    >>"Lou Decruss" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>> On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
    >>> <[email protected]> wrote:
    >>>
    >>>>I am going to a Super Bowl party. I want to take something that:
    >>>>
    >>>>I can have the components made ahead of time, then assemble them there,
    >>>>and
    >>>>even toss them in the oven or under a broiler for a short time to make
    >>>>hot
    >>>>dazzling food items. I do not want anything that would go soggy, as
    >>>>stuff
    >>>>on crackers, or anything that has to be REheated.
    >>>>
    >>>>I was thinking of something along the lines of the stuffed mushroom caps
    >>>>mentioned earlier in another thread, or sausage/cheese filled croissants
    >>>>I
    >>>>saw in a magazine today.
    >>>>
    >>>>Looking more for finger foods rather than a casserole or soup type
    >>>>thing.
    >>>>But definitely something that will be hot out of the kitchen.
    >>>>
    >>>>Help me out here, I need to look good.
    >>>>
    >>>>Steve
    >>>
    >>> I don't understand why you would want to make a mess in a kitchen
    >>> other than your own. It seems rather rude if all you want to do is
    >>> show off. I'd assemble it at home and heat it there if needed. And
    >>> ALWAYS ask ahead if the oven will be available.
    >>>
    >>> Lou

    >>
    >>I don't understand how you know what other people think and feel, and set
    >>values for people you have never ever seen. Are you psychic or just
    >>psychotic?

    >
    > I was interested in your level of social skills.
    >
    > Lou


    Your flattery is noted. The people who are throwing the party are twenty
    year friends, and we know them inside and out. No anal insecurity of
    offending them, and having cooked a few dozen meals together, I'm not
    putting myself in harm's way.

    But I do thank you for your serious intense, although misplaced, concern.

    Steve



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32