Fancy

What are some fancy hors deurves for a party?

I am having a small girl party for my friends at my home. I don't have a lot of time to prepare food. I wanted to do just a bunch of hors deurves. What are some fancy and yummy ones that will be easy to make?

Public Comments

1. You can check out the frozen section of your supermarket and find wonderful appetizers like: mini quiche flautas potato skins buffalo wings jalapeno poppers mozzarella sticks You can throw most of them in the oven for 20 minutes and presto! ready. You can do two batches and just put several items on each baking sheet, a variety. Have A Fun Evening!!
2. Buy the frozen already cooked shrimp (peeled & deveined), lay on a platter with shrimp cocktail sauce in the center and lemon on the side.
3. fresh mozzarella with prscuitto or ripe vine tomatoes (drizzled with a nice extra virgin olive oil), canapes (toast points with creme freche and an expensive caviar)bacon wrapped scallops with a nice sweet dipping sauce. Go to www.epicurious.com for some other great recipes
4. different smoked fish on brown bread and butter - with lots of lemon wedges
5. Tortilla Appetizers 1 package super size flour tortillas, recipe uses 6 tortillas (package usually has 12) 2 - 8 ounce packages Philadelphia cream cheese - softened 1/3 cup Kraft mayonnaise 2 tablespoons green onions, chopped 1/4 cup black olives, chopped 3 - 2 1/2 ounce packages Buddig sliced pressed cooked beef (or corned beef or ham) (Amount of green onions and black olives can be increased according to taste.) Combine cream cheese and mayonnaise until smooth. Fold in onions and olives. Divide cream cheese mixture onto 6 tortillas. Spread a thin layer of cream cheese mixture on tortilla. Arrange 5 slices of beef over cream cheese mixture. Tightly roll up tortilla. Wrap in plastic wrap. Place in refrigerator at least 3 hours or over night. To serve, cut in 3/4" slices. Makes 64. or Crab Spread Omit olives and beef. Add 1/4 cup chopped red pepper, 1 cup shredded cheddar cheese and 1 can of crab meat. *** Bacon Wrapped Smokies 2 packages Hillshire Farm little smokie sausages bacon light brown sugar toothpicks Wrap 1/3 or 1/2 strip of bacon around each smokie sausage. Secure bacon by putting a toothpick through the bacon and sausage. Place on a foil lined cookie sheet. Sprinkle light brown sugar over sausages. Cover with foil and refrigerate overnight. Bake in a 350° oven for 35-45 minutes or until bacon is crispy and sausages are warmed through. *** Bruschetta with Tomatoes slices of french bread for bruschetta 6 plum tomatoes 6 fresh basil leaves, torn into pieces 1 clove garlic, finely chopped salt and freshly ground black peper 8 black olives, pitted and roughly chopped extra virgin olive oil Peel and seed the tomatoes (if you want) and cut into small cubes. Season with the basil, garlic, salt and freshly ground black pepper. Add the olives to the tomatoes. Barely cover the mixture with extra virgin olive oil and stir well in. Leave for 20 minutes before using. Toast both sides of the slices of bread on a griddle. Divide the tomato mixture among the bruschetta and serve at once.
6. Beef Sates with Hoisin Dipping Sauce Recipe Recipe Summary Difficulty: Easy Prep Time: 40 minutes Cook Time: 2 minutes Yield: 4 servings 32 (8-inch) wooden skewers 4 large garlic cloves 2 tablespoons finely grated peeled fresh ginger root 1/2 cup fresh lime juice, or to taste 16 ounces skirt steak 1/2 cup hoisin sauce 2 tablespoons ketchup Accompaniment: Lime wedges Prepare grill. Soak skewers in warm water for 20 minutes. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with ginger root and 1/4 cup lime juice. Season marinade with salt and pepper. Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten. Transfer to a plate. Season sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare. Serve sates with hoisin sauce and lime wedges. Portobello Mushroom "Fries" Recipe Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side. Chips and Veggies with Sun-Dried Tomato Dip Recipe Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings 3/4 pound feta cheese, crumbled 1/2 cup sun dried tomatoes in oil, drained and coarsely chopped 1 clove garlic or 1/2 teaspoon granulated garlic 1 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 3/4 cup milk 1 teaspoon black pepper 1 sack chips (recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market 1 pound baby cut carrots 1 green bell pepper, cut in strips 4 stalks celery, cut into sticks Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies. or, i just had a girls night in and we did creme brulee and fondue for dessert! you can buy the mix ramekins, and torch at any kitchen supply store. same with the fondue set. the party was a instant hit! Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings 12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 1 shallot, finely chopped 1 jigger dry sherry 1 cup half-and-half 8 ounces cream cheese 1/2 cup grated Parmesan 1 cup grated Gruyere or Swiss 1 teaspoon lemon juice 1/2 teaspoon grated nutmeg 1/2 teaspoon freshly ground black pepper 2 cups steamed broccoli florets 1 pound asparagus, trimmed of stems, tips reserved 2 tablespoons fresh chives, snipped or chopped 1/2 French baguette, cubed 12 cherry tomatoes Cornichons or baby gherkin pickles Marinated mushrooms Pickled onions Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up. Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer. To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate. Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments. Chocolate Fondue Three Ways Recipe Recipe Summary Prep Time: 20 minutes Yield: 12 servings 3 pounds high quality chocolate, finely chopped 2 1/4 cups heavy cream Splash of Creme de Mint Splash of Nocello Splash of Grand Marnier Garnishes: Pound cake, cut into bite-size pieces Shortbread cookies Biscotti Coconut macaroons Large strawberries with stems Bananas Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.
7. Cut up veggies and have several dips prepared or bought to use with them..or fruit and dips..phyllo dough tart cups filled with various fillings are great too..You can find them in the grocerers freezer..good luck!
8. These are even better when you add a chunk of pineapple Bacon Wrapped Smokies 2 packages Hillshire Farm little smokie sausages 1 can chunk pineapple bacon light brown sugar toothpicks Wrap 1/3 or 1/2 strip of bacon around each smokie sausage. Secure bacon by putting a toothpick through the bacon and sausage, then a chunk of pineapple. Place on a foil lined cookie sheet. Sprinkle light brown sugar. Cover with foil and refrigerate overnight. Bake in a 350° oven for 35-45 minutes or until bacon is crispy and sausages are warmed through. If you don't have time to cook here are some of my favorite dips that most supermarkets here carry in the deli or seafood section: Rios Salsa w/tortilla chips Cajun Crab Dip w/New York Garlic Pita chips Hummus w/pita bread Fruit w/Chocolate dipping sauce Everyones favorite: Velveta Rotel Dip Recipe on the Velveta box, but add 2 cups cooked breakfast sausage.
9. 1. shrimp over ice with cocktail sauce(don't forget the lemon slices) and crackers. 2. miniature beef tenderloin sandwiches with choice of mayo, mustard, and horseradish sauce. 3. beef ball 4. party pizza snacks 5. swedish meat balls 6. miniature chicken salad sandwiches 7. crab dip with crackers 8. corn dip served with tostado chips 9. fried chicken fingers with honey mustard and barbecue dipping sauce 10. broccoli cheese dip 11. celery stuffed with pimento cheese, chicken salad, and blue cheese/Gorgonzola 12. assorted cheese tray with green olives, dill pickles, sweet pickles, black olives, pepperocini peppers, and baby corn. 13. cut a watermelon in half- hull out the melon part and remove the seeds. mix the melon with other sliced or chopped fruit such as cantaloupe, grapes, apples, bananas, honey dew melon, peaches, cherries, kiwi and strawberries. 14. assorted desserts such as cannoli's, miniature cream horns, chocolates eclairs, miniature cheesecake bites, macadamian nut cookies, and whole strawberries dipped in whipped thick cream and powdered sugar or chocolate. 15. brownies and chocolate nut candy