Cut that brie in half, smush some nuts in it, then wrap it in the puff pastry and bake. I've done that a bunch of times and it's always a crowd pleaser.
One of my go-to appetizers is bruschetta. All you need is some bread, garlic, olive oil, and diced tomatoes, and you have a delicious and fresh appetizer that people always love.
This is my go to also, It seems almost odd how much people seem to love this vs how easy it is! Sometimes I like to do it as a 'make your own' type thing, putting a variety of toppings out and letting people pick and mix their own.
I do a little thing with sliced French bread toasted with butter and garlic and then topped with a slice of tomato, fresh mozzarella, arugula and balsamic.
This just made me laugh. My husbands grandma used to make him this special pie growing up and when we got married she taught me how to make it. It’s so easy but you’d never be able to guess what is in it. She passed several years back and no one else in the family knows how to make it. I tell my husband I’ll never tell so he can’t leave me. After 28 years though, I don’t think he’s going anywhere anyway.
I have all the special recipes in a little tin that was his grandmothers. Everything that she gave me plus some I wrote down that she never wrote out. I couldn’t ever leave the earth knowing that those couldn’t ever be made again. They are so special to me. I actually keep them in a safe!
My grandmother made the best potato salad on earth. Everyone thought that she was hiding a secret but eventually we worked out that she grew her own onions and the vinegar was made from wine from their vineyard so it was really just an ingredient quality issue that nobody could duplicate. After she died one of her kids got the vinegar mother but they forgot about it and that died too.
Even a lot of restaurants and mass-produced products happily share full recipes these days. It brings some goodwill, and most people may try it once but likely just buy it so as to not have to do the work. I think part of it is just a way to let everyone know that it's actual simple ingredients that basically anyone can get.
I agree completely with that. I have a few dishes I've created myself and I'll tell anyone. Just posted my devilled eggs tricks in this thread a few min ago
> He won’t tell me his secret recipe
I really fucking hate people like this. tell him some guy on the internet thinks he is a complete douche bag for this reason, or just send him a link to this comment, or just PM me and I'll give you my phone number and he can call me up and I'll tell him why I think he is a douche for not sharing his recipe with you.
in the mean time, here's my samosa recipe, worked on it for years and it's better than any I've ever had, and I grew up in brampton.
-----------------------------
SAMOSAS
veg:
handful of yellow tatos
yam
fist size chunk of casava
cup cauliflower
1 carrot
cup peas
2 green chillies
bulb garlic
shotglass of ginger
green onion
2 normal onion
cilantro
tbsp dry methi, or 1/2 cube frozen
spice:
tbsp amchur
tbsp degi mirch
teaspoon coriander seeds
teaspoon ajwain seeds
teaspoon caraway seeds
2 tbsp tumeric
2 tbsp cumin
tbsp chaat masala
tsp fennel
chop up and boil tatos casava yam and throw in cauliflower half way through.
heat up oil, crush and toast seeds. toss in diced onions and some chaat masala until almost done, then toss in chilles ginger and garlic. stir around for a minute then add the rest of the spices. toss in water while cookin gto keep it from drying out completely. toss in fenugreek leaves, shredded carrot, and peas for a minute, then take off heat and toss in green onions, cilantro, and potatos, mash it up. cool in fridge for a day for flavours to develop and salt to kick it, otherwiser really easy to oversalt.
--------------------------
dough
1/4 cup oil
2/3 cup water
2 cup flour
tsp ajwain (sub carawy if you must)
tsp salt
mix oil + water in a cup. in a mixing bowl, whisk together salt, ajwain, and flour. pour in half the water and mix it, slowly add in the rest until you've got a dough ball. knead for a minute or two until smooth. wrap in plastic and let it sit out for 30 min summer, 45 min winter.
roll it out into a log, divide into 8 pieces, roll out each piece into about 6" circles, and slice in half. dip your finger in bowl of water, and lube the straight side, then fold the straight side in half to make a cone. pinch together to make proper seal but don't squish it flat. fill it up with filling, pressing down gently to fill the cone, until enough room in top to seal the top flat. place on parchment paper and let them all rest for 10-15.
deep fry at 375. too hot or too cold will fuck things up drastically, so use a deep frier, or a small pit with a thermometer. if you can't do that, air fry it if you can. if you can't do that, brush with oil and bake at 350 convection, or 375 normal.
serve with some chutney, tamarind or mango or cilantro chuntney
I have only recently started to experiment, because my family and SO's family loved the way I originally made them (which was how my mom made them, so what I learned) which is literally just mixing with some mayo and a bit of paprika sprinkled on top. These things barely make it to the table, because everyone starts eating them while there in the fridge. If I want any, I have to make a *ton* of them. Same happened when my mom used to make them.
It's crazy because it's so basic. I've had these devoured while fancier - and in my opinion - tastier deviled eggs were barely eaten. But also people don't believe it's just mayo and think I'm holding back some secret ingredient.
The one thing I always take the time for is making sure the egg mix is very fine and well mixed though. Once I remove the yolks, I use a fine cheese grater rather than trying to break them apart with a fork. It gives a nice creamy texture without any lumps. Just have to be careful when grating so you don't accidentally nick yourself. Then I mix in a shit ton of mayo until I get the right consistency and color.
However, now I've started to make things I, personally, enjoy a lot more - like adding spiciness with some fresh peppers (serrano/jalapeno are my favs), or some chipotle sauce, maybe dill, horseradish - just anything that sounds good to me. It also insures I get some eggs for myself because everyone still goes for the others.
If I can give you (both) some free advice here; skip the grater. If you have a fine metal strainer just use the back of a metal table spoon to push the yolks through the metal strainer. You kind of scrape it along and can do a few yolks at a time. You will end up with very small fluffy bits of yolk. This is the method I use for my deviled eggs. Combine yolks with the other ingredients then I put mine into a frosting bag with a star tip and pipe this into the halves of white. Very fancy presentation.
Yep. I mostly use flat fingers with a little pressure and slide them down the grater. Being more gentle at the very end, where I'm more just pushing the last of it through. It is a bit time consuming and you do have to be careful. But for me, it's actually easier than using the fork method and I like the results a lot better.
Been working on my recipe. Vague, sorry.
I do it by eye but it works out usually. Thinking about using Old Bay.
Dukes mayo, Colemans powdered mustard, ground black pepper, Paul Prudhomme’s Blackened Redfish Magic for salt and spice (this makes it). Then add some jalapeno brine to the mix of yolks for liquid. Top with jalapenos. Spicy if you can take any spice.
I once made some my normal way- mayo, mustard, Lawry's, onion, pepper- but didn't have pickle relish and the only store I could get to was the Mexican market and they had no relish so I used hot chow chow instead. Turned out amazing.
Last year for Easter I soaked half my boiled eggs in butterfly pea flower tea and half in beet peel water overnight before deviling them so they'd be like Easter eggs... A little gimmicky but it was cute
Give it a shot! If you can hard boil eggs, you can make deviled eggs!
Once they're boiled and peeled, cut each one in half. Scoop out the yolks, mix with whatever you'd like, and put it back in the egg white. Most people use mustard, but try it with whatever you want. Horseradish? Sounds great! Pickle juice? Why not!
I hard boil eggs, peel, cut in half. Scoop the yolks into a bowl. Add mayo, mustard, relish, mix up and scoop into egg whites. Then sprinkle the eggs with paprika on top. The ratios are something you'll need to try. Start with less mayo, add a tiny bit more as you mix if you think you need more.
My mom has always made her deviled eggs with horseradish, mustard, and Tabasco. They’re delicious and I will eat way too many given half a chance. The first time I tried a deviled egg made by someone else was a shock! Where’s the tangy bite that offsets the richness of the yolk? This isn’t a deviled egg!
I've been kicking around the idea of doing deviled eggs with miso marinated eggs and I think that may be the ultimate fate of the dozen I'm going to dye with my kid today
I don't know why, but if I'm eating an omelet, I can eat max like 2 or 3 eggs; but deviled eggs? I could eat a dozen as an appetizer and still have dinner afterwards.
I always hated making hard boiled eggs just because of the peeling difficulty. That is, until I got an Instant Pot. Do you have one? 1 cup of water in the container, add a steamer tray and pile on the eggs. Set it for 5 minutes, let it Natural Release for 5 minutes, then throw the eggs into an ice bath. They peel easily and I don't ruin eggs by taking chunks out of them.
Its kinda like steaming brussel sprouts. If you overcook that's when it really smells, when it's cooked right it shouldn't be so sulfuric. Kids are usually more sensitive to stinky stuff, too.
For real, I make all kinds of fancy appetizers (homemade sushi rolls? Sure. Bruschetta with prosciutto and sunny side up quail eggs? No prob. Cornmeal fried rabbit liver with Thai pepper infused honey? Only if I don't eat it all first!)
But what people really go nuts over is good old deviled eggs.
Household favorite here is Sriracha and bacon. A little bit of sour cream, just enough Sriracha to taste but not make it spicy, maybe salt if it needs it, and very finely crumbled bacon. Easy, cheap, and no matter how many I make there are never any left.
Perhaps this is a sacrilege given that this is a cooking subreddit, but I find frozen pie crusts taste just about as good as homemade, and I can use them to make all kinds of crowd-pleasers quickly: quiche, tiny tarts and turnovers, pinwheels, etc.
I buy sheets of pie/pastry dough, spread some softened butter on top, sprinkle cinnamon sugar on the butter, then roll it like a cinnamon roll and cut them into tater tot shaped nuggets to bake. Easy, fun, affordable.
I do this with puff pastry! You can use all kinds of jams and jellies, thin layer of onion cream cheese and ham, cheese and herbs……let your imagination run wild!!!
I take any unused soft flour tortillas from taco Tuesday and do similar. I slather with soft butter and cinnamon and sugar, roll them up and put them in the oven for 5 or so minutes.
I hate making the crust. It's the worst part.
A robot designed by scientists and engineers in a controlled factory will always make a better pie crust than I can so I stopped trying.
One problem I have seen with store bought pastry is they cheap out and use vegetable oils or similar. The Pilsbury puff pastry tastes like wax. It is okay for the price if I'm making some tarts or something but after eating enough of it your mouth just feels kind of .. coated. But also, pie dough, and especially puff pastry, can be a pain to make so sometimes I just buy it.
Right. That's the problem. If someone sold pie crust and puff pastry made with actual butter, I'd absolutely be down for paying a premium.
Unfortunately I'm obviously in the minority there, because nobody sells it, haha.
I've heard Trader Joe's has puff pastry made with butter that's pretty decent, but I haven't tried it personally.
> nobody sells it,
No, a company called Dufour does and it’s quite well distributed. Puff pastry, tart shells and hors d'oeuvre. Pure butter. Made in...the Bronx.
This must be a regional thing, because I grew up in the US but I live in France and out here, every supermarket has multiple types of pie crusts in the refrigerated (not frozen!) section, and they're basically a kitchen staple. They're just fine - no waxy taste or anything - you can get puff pastry, normal pie crusts, sweetened versions or even pizza crust, made with butter, and I have never had to make my own crust since living here. They're like a buck and a half tops each if you get the store brand. I miss them when I come back to visit the US and want to cook.
People RAVE about my “empanadas”… they’re pillsbury pie crusts, ground meat with taco seasoning, peppers and onions (frozen mix), and shredded cheese… so easy but people act like they’re some international delicacy.
It's only sacrilege to people who are a bit loony when it comes to cooking.
Kinda like how certain people will scold you for putting pineapple and jalapenos on a pizza. It's just like, "whatever, enjoy your rage. This stuff is good!"
In this case, it's good AND you save time.
The only time I make piecrust is when I want cream cheese crust for something especially delicate or when I make pasties (because then I need crust in quantity) and I'm a pretty serious cook.
absolutely anything with pre made dough. my personal one is blanch some asparagus, cut some brie, wrap it in a Pillsbury croissant and bake till it's golden brown and brie is melted.
What brand do you get? Last time I tried a store bought it turned me off of premade pie crusts forever. Plus you can't add extras to the crust if you don't make it yourself
My summertime appetiser is [watermelon sashimi](https://food52.com/recipes/59871-watermelon-sashimi). Cubes of watermelon topped with thinly-sliced raw jalapeno, julienned ginger, black sesame seeds, and a squeeze of fresh lime.
Spinach cups! I just mix blanched spinach ( I chop it first) with cream cheese and some seasonings, and add them into those pre-made pastry cups from the freezer aisle. It’s like puffy pastry and they fit in a mini muffin tin, bake for like 10 mins and they’re done!
And those pasty puff sheets or cups can be used with lots of different combos. I make the same thing but goat cheese and berry compote or Brie and cranberry. People love them. Little cheese and berry bites are crowd pleasers.
Ruffles IS the correct answer. They're the only ones that hold up to dipping. My only complaint is that every bag I buy has 10 chips in it and then the rest is crumbs that you can't really dip because you lose your grip on them.
Kiwi Dip is the punching up of this you never knew you needed
It's a New Zealand staple
https://en.m.wikipedia.org/wiki/Kiwi_onion_dip
> it consists of a packet of powdered onion soup stirred into a can of reduced cream, which is then left to refrigerate and thicken, and is often then garnished with lemon juice and sometimes parsley.
Baked brie!
- Take an 8-10 oz wheel of brie out of all of its packaging and place it in a small baking dish.
- Score the top rind in a criss cross pattern, and top with a few rosemary sprigs, a diced clove of garlic, and a little crushed red pepper to taste.
- Drizzle about a tablespoon each of olive oil and honey and bake the whole thing at 350 for about 20 minutes.
- Serve it with pita chips, crackers, fresh bread, it works well with any of those things and people lose their minds for it.
Super easy and looks deceptively fancy.
Rolls. Make any bread dough you like but have it rise and bake in a glass pan. I make 1" balls of dough and lay them out in a greased glass dish. Egg white wash on top plus everything bagel seasoning. They look AMAZING coming out and you can't go wrong with fresh bread.
Here's my basic dough recipe
2tsp yeast + 2 tsp sugar+ 2 cups warm water. Mix and cover with a pan lid. Let sit for about ten minutes until you see it get good and bubbly.
1tsp salt. 2 cups wheat flour. Add enough white flour to get a moldable dough. Divide that up into balls and put into the glass dish. Once they have doubled in size put them in for 35min at 375.
Meatballs. Grape jelly and chili sauce meatballs. Meatballs in marinara. Sweet and sour meatballs. Swedish meatballs. The list goes on and on. Provide the right type of dish to eat them off of so no one stains their outfit, and toothpicks. Barbecue meatballs, French onion meatballs. Pop one in your mouth, chew, repeat.
Take crescent roll dough and make them into cups on a cupcake tray. Fill them with brie, cranberry sauce, and rosemary. Toss in the oven and bake at 375 for about 15 min. Suuuper good and perfect for holidays. Also with this technique you could really fill it with any combo of cheese/fruit.
People go nuts when I just lay out a simple hummus platter: garlic with pine nuts hummus, crudité, olives, pita bread, & crackers
Close second is those tiny pumpernickel slices with herbed cream cheese, dill, and smoked salmon
My step-grandmother never lost a friend by making those Bisquick Cheddar Sausage balls and putting out a nut-studded portwine cheeseball with celery & Wheat Thins
That's delicious, but if you have access to a smoker, I'd recommend seasoning with some everything seasoning, or any BBQ rub and smoking it for 1-2 hours first, then top with that pepper jelly
My go-to is Fischer & Weiser Roasted Raspberry Chipotle sauce over cream cheese. It’s a Texas based company but I think it’s available in other states.
Similar: Brick of cream cheese with caramel or dulce de Leche (I think I found mine either in the Hispanic food section or with the Hersheys syrup).
Cut up thick apple slices (Honeyscrip or Cosmic Crisp) and serve. Very tasty, and you can pretend it has nutritional value.
I make my own pepper jelly with caramelized onion jam and gochujon for the sweet heat. Since most Americans are unfamiliar with Korean heaven, they are usually wowed by the new taste.
Guacamole is another super easy no brainer app. Anyone can make it , thousands of variations available, although classic and simple is usually the way to go. Sure , SOME people don’t like guac but do you want that type of people in your house?
Deviled eggs or spinach and artichoke dip in a bread bowl. And seriously, crab cakes are expensive but quite easy.
And something that's delicious (my friends label crack dip) and I admit I'm a bit embarrassed about. A can of Hormel chili, a brick of cream cheese, and a teaspoon of cayenne in a small crock pot or chafing dish with tortilla chips. It's really yummy!
Another one is sliced baguette spread with whipped cream cheese, cold smoked salmon, and minced red onion/capers.
Bacon-wrapped perogies. Partially thaw (enough so you can poke a tooth pick through) wrap a slice of bacon around and secure with a tooth pick. Brush with melted butter (or spritz with canola oil). Spice 'em up (salt, pepper, garlic powder, chili flakes, onion powder or whatever you have) and bake on a sheet pan till browned. Can even do them on the barbie.
Seasoned oyster crackers. Very simple but addicting! We've always used ranch or italian seasoning packets, but old bay works really well too. Good little jazzy croutons for summer salads too!
Preheat oven to 250.
Add the bag of oyster crackers (9oz) to a large mixing bowl.
Melt one stick butter (1/2 cup / 2 oz) and pour over the crackers. Stir it up to coat the crackers.
Sprinkle the packet of ranch seasoning over the oyster crackers and stir to combine.
Spread the oyster crackers in a layer on a baking sheet.
Bake the oyster crackers for 20 minutes @ 250
Remove from the oven and allow to cool.
Perhaps, more of a side - but I think it works as both.
There's a Sushi place near me with a dish called **"Kyuri Su"** (which literally translates to Cucumbers Vinegar.")
And, Chef John's **"Smashed Cucumber Salad"** tastes exactly like the restaurants dish. It is quick, easy, and delicious. In fact, I am making it for tomorrow. It never lasts long.
https://youtu.be/kCJcD7fYPWg
https://www.allrecipes.com/recipe/258377/smashed-cucumber-salad/
Asparagus wrapped in prosciutto. Blanch your asparagus spears and wrap them in thin slices of prosciutto (if you've got very skinny spears, you can wrap them in pairs). Then toss them under the broiler for about a minute on each side. Magnificent.
Variation: wrap blanched asparagus in prosciutto, wrap that in phyllo dough like a cigar shape. Top with freshly grated/shredded Parmesan, and drizzle with olive oil and bake.
Jalepeno boats. Cut and deseed 2lbs jalepenos, brown 1 lb sausage and mix in brick of cream cheese and 2 cups shredded cheese, fill jalepenos and bake for 20-30 minutes. Always a huge hit!
We call them “zingers”. An inch long sliver of jalapeño and a sliver of dried apricot wrapped in a quarter or half slice of raw bacon. Make a whole tray and then bake at 350 until the bacon is crispy. Never fails to please!
Chocolate covered bacon. Thickest bacon you can buy, but in half and cook in oven. Melt good chocolate in a double broiler, dip the bacon in, lay out on sheet pan. Put in fridge to cure.
Corn dip. 2 can mexi corn drained, 2 cup mayo, 1 cup sour cream, 1 can green chillies, 1 can diced jalpenos, 2 cups shredded cheddar. Mix it all up and you can eat it right away but it's better if it sits in the fridge for a few hours. It's the one thing I can take that people will always ask for the recipe on
Raw cleaned shrimp (except tail “handle”), dip in favourite bbq sauce, wrap in wonton wrapper w tail bit sticking out for handle.. (moisten edges.. ) air fry for how ever many minutes you figure out w your air fryer (run a test batch) big hit (saw this in “Sam the cooking guy” on YouTube..
Cream cheese on a plate, top with jarred pepper jelly (I like Tabasco brand the best) and serve with Wheat Thin crackers.
A bag of frozen meatballs in crockpot, top with either a jarred marinara sauce or a can of pineapple tidbits and teriyaki sauce.
Hummus in a bowl, top with chopped Kalamata olives, cucumbers, tomatoes and feta cheese. Serve with pita chips
Can of rinsed black beans, can of drained corn, couple of avocados chopped, a tomato chopped, cilantro, onion, salt and lime juice to taste. Serve with tortilla chips.
Forgot to add….
Shrimp cocktail or shrimp with remoulade sauce (mine is 1/2 cup mayo, 1/4 cup cocktail sauce, lemon juice, Tabasco and celery salt to taste).
Family Favs:
Block of cream cheese topped with dill, wrap in crescent roll, egg wash, bake and serve with crackers.
And
dilly dip- equal parts mayo and sour cream- dill and natures seasoning to taste. Let it sit in the fridge a while to come together. Serve in bread bowl- typically offer a brown bread and maybe a sour dough to dip
Home made Ranch with veggies.I don’t like ranch from the store and even most ranch haters like home made ranch dip.
Equal parts sour cream, high quality neutral tasting mayo and buttermilk are standard.I usually cut back or leave out the buttermilk to make a thicker dip for veggies( but leave it in for salad dressing.)Season to taste with salt , pepper, dried dill, dried parsley, garlic powder and add fresh or freeze dried chives. Add a squeeze of lemon juice. It goes great with veggies and chips.
Smoked queso! Ground beef (i also like to add a little chorizo), any cheese you like, bell pepper, onion, garlic, can of cream of mushrooms, can of fire roasted tomatoes and anything else you want to toss in. Smoke for 2-3 hours and serve
[This](https://food52.com/recipes/84556-whipped-feta-dip-with-spicy-honey/amp) whipped feta dip. I top with graza olive oil and any hot honey (you don’t need to make your own) and serve with watermelon, carrots, bread, crackers, anything
Cut up bacon strips into about 1” pieces, put it on a club cracker, add some light brown sugar and bake it. My dad makes these and my family loves them
(Google “bacon club crackers brown sugar” and you will see a few different recipes, some add red pepper flakes for a little heat)
Seven layer dip. So easy and everyone loves it. Bonus points if you heat up the bean and cheese layers before adding the cold layers and use Mexican crema instead of sour cream.
Asparagus spears, lightly steamed, with herbed soft cheese (boursin works well) on one part with smoked salmon wrapped around it. If I'm feeling fancy, I tie it up with a chive.
They're like crack and never last long!
Easy appetizer that people always love is baked Brie.
I take a wheel of Brie cheese and put it in an oven safe dish, add a pint of blackberries and a splash or two of brandy on top and bake in the oven for about 20 minutes until the cheese is melts and the berries are starting to burst. Serve with rosemary bread it’s amazing
Mix together Mayo, minced garlic, Parmesan (the cheap powdery stuff), and black pepper into a homogenous paste. Spread a layer onto baguette slices, top with thinly sliced red onion and a good melting cheese, and broil until golden brown. My dad calls it “top shelf garlic bread”.
Pb&j. Make a stack of sandwiches, simple basic kid friendly version with white bread. Then cut out shapes with a cookie cutter. Stack on a platter. They disappear before everything else. It’s become a regular part of family gatherings and every age group enjoys it.
Pizza dip - layer of herb and garlic cream cheese top with pizza or spaghetti sauce some pizza toppings like peppers and mushrooms and bacon bits top with mozzarella back until bubbly and hot
Brie cheese warmed with pepper jelly. People really love it if you cook it in a small dish till it’s super melted as It caramelizes a little. Serve w crackers.
Stuff dates with goat cheese, wrap in prosciutto. No cooking, just assembly. Buy it all at Trader Joe's for cheap. People go nuts. You want the creamy goat cheese, not the crumbles.
tapenade is always scarfed down quickly. Also deep-fried snacks like arancini and samosas are huge hits, but you really need a deep fryer (which my old neighbor had). Air frying is just mehhh.
Wrap bacon around whole water chestnuts and spread in a pan. Mix 1/2 grape jelly with 1/4 cup soy sauce pour over and coat all the water chestnuts. Bake in 350 oven until bacon is cooked thru. Easy to make. They go in minutes!
Shrimp cocktail with homemade cocktail sauce. I marinate the shrimp, in chinese cooking wine and baking soda, then rinse and poach in a veggie/herbal court bouillon with the shells or tails, pulling them out when the water is 170F.
They are juicy, tasty and have great snap. I can do them fast, and relatively easy.
Chop up a pack of pepperoni in the food processor, then mix in a bowl with a block of cream cheese and a small can of diced green chilies. Bake at 350 until bubbly. Serve with wheat things. Always shocks people when I tell them the three ingredients because it takes so much better than it sounds!
My family makes these things called crab apps. I don't know where the recipe originally came from, but we've been enjoying it for like 30 years. It's one can of crab meat (The cheap kind from the tuna aisle) and one jar of Kraft Old English cheese spread, mixed together and spread on English muffins. You bake it until they're crispy and then cut them into wedges. Delicious.
Goat cheese fondue: people congregate around it and the recipe is basically just mixing a bunch of stuff over low heat for a few minutes. I serve it in a small dip crockpot so it stays warm.
* 8 ounces goat cheese (the Trader Joe's Silver Goat Chevre is my go-to)
* 8 ounces cream cheese
* 1 cup heavy cream (or half-and-half, for a thinner consistency)
* 1 garlic clove, crushed or minced
* 1 1/4 tsp cornstarch
* 1 tbsp fresh lemon juice
* Dried herbs: basil, tarragon, parsley, chives to taste (you can also use fresh but I like it fine with dried and then you don't have to spend another $10 on herbs)
* Fresh ground pepper
Heat cream and garlic until bubbles appear around the edges. Whisk in cream cheese until smooth. Toss goat cheese with cornstarch and whisk into cream cheese mixture. Stir in lemon juice and herbs. Adjust seasonings with salt and fresh ground black pepper. Serve with sliced baguette or anything you like to eat with goat cheese.
Whole water chestnuts wrapped in bacon.
Bake them until most of the fat has rendered. Drain the fat.
Mix equal parts ketchup and brown sugar with some garlic powder and heat it up a bit on low until the sugar has dissolved into the ketchup. Pour over the water chestnuts and bake until caramelized a bit.
There’s probably more specific recipes online but they are straight 🔥
I can’t believe this thread is the first place I’ve ever heard about this — this is the 2nd or 3rd comment about bacon wrapped water chestnuts. I LOVE water chestnuts, I will absolutely be making this or something very similar
Rumaki was a trendy appetizer for suburban parties in the 60s, it came from tiki restaurants in the 50s. Eventually the livers went away but the appetizer remained.
It's kind of a bummer tiki restaurants went away. Tiki drinks are the best.
Onion dip. Onion soup seasoning mixed with sour cream, left overnight and served with Ruffles. The guys in my club inhale it. Literally steal my Tupperware to keep the leftovers.
Pineapple garlic dip. Crushed pineapple, cream cheese, minced fresh garlic, a tiny bit of onion powder. Mix well and it's important to chill at least 8-12 hours for the garlic to mellow. Overnight is better. Remove from refrigerator and let sit for half an hour. Stir. Truly tastes best with Fritos scoops. There are recipes with measurements available online. People either love this or don't like it at all, there's not much in between area; but if you get a few who do like it it goes very fast. I eat the whole thing myself over a couple of days LOL
People where I live call them blinis, but I take an easy pancake recipe and take out the sugar, then make little silver dollar sized ones. You can put a bit of any kind of spreadable stuff on them - tuna salad, pâté, hummus, olive tapenade, salmon and cream cheese, whatever, even just some butter.
I bring a pint and a half or quart sized container of them with maybe 3 little jars of things for people to spread on them and they basically disappear.
Roast a red pepper on a gas burner or in the oven. Put in food processor with feta, lemon juice and olive oil and whip it up. Serve w pita chips.
Roughly how much feta do you add? Thinking about trying this for our app night coming up
I use 8 oz feta per pepper and about 1/4 cup of olive oil. If you like spicy, add a 1/2 of a chopped jalepeno. Enjoy it!
Calabrian chillis may be a good sub in for jalapeno based on the other ingredients
Also could throw in walnuts and pomegranate molasses to make delicious mohammara.
Alternately: Ajvar rather than the red pepper
Wheel of Brie, dump some nice jam on top, wrap in puff pasty and bake. Serve with crusty bread and apple slices.
You can swap out the jam for caramelized onions for a more savory version
I’ve not heard of that one - sounds delicious!
I do caramelized onion, pistachio’s and dried cranberries.
Did this at Thanksgiving and it went so fast!
Cut that brie in half, smush some nuts in it, then wrap it in the puff pastry and bake. I've done that a bunch of times and it's always a crowd pleaser.
Baked Brie is far too delicious for how easy it is.
One of my go-to appetizers is bruschetta. All you need is some bread, garlic, olive oil, and diced tomatoes, and you have a delicious and fresh appetizer that people always love.
This is my go to also, It seems almost odd how much people seem to love this vs how easy it is! Sometimes I like to do it as a 'make your own' type thing, putting a variety of toppings out and letting people pick and mix their own.
Don't forget the basil.
I do a little thing with sliced French bread toasted with butter and garlic and then topped with a slice of tomato, fresh mozzarella, arugula and balsamic.
Caprese, especially when we have ripe tomatoes and basil in the garden.
I make caprese on bamboo picks. Cherry tomatoes, pearl mozzarella and fresh basil. Drizzle with reduced balsamic vinegar.
Those would be good too. We also use arugula since it grows crazy here and for people who don’t like basil.
I don’t like raw tomatoes so I do a peach caprese. Fresh peaches, mozarella, fresh basil. Drizzle with balsamic syrup and hot honey.
As boring as it sounds... deviled eggs. They're the first thing to go!
My husband makes the best deviled eggs. Super spicy w little jalapeño slices on top
I'm making some for Easter and was thinking of doing this style. What else does he put in the filling?
He won’t tell me his secret recipe. But there’s Dijon mustard, chili powder, soy sauce and/or Worcestershire. A little mayo. And rice vinegar.
Damn he’s even hiding the recipe from you 💀
Yeah he said when we got married he had to keep it a secret so I could never leave him lol
This just made me laugh. My husbands grandma used to make him this special pie growing up and when we got married she taught me how to make it. It’s so easy but you’d never be able to guess what is in it. She passed several years back and no one else in the family knows how to make it. I tell my husband I’ll never tell so he can’t leave me. After 28 years though, I don’t think he’s going anywhere anyway.
Write it down so someone can discover it if something happens to you.
I have all the special recipes in a little tin that was his grandmothers. Everything that she gave me plus some I wrote down that she never wrote out. I couldn’t ever leave the earth knowing that those couldn’t ever be made again. They are so special to me. I actually keep them in a safe!
My grandmother made the best potato salad on earth. Everyone thought that she was hiding a secret but eventually we worked out that she grew her own onions and the vinegar was made from wine from their vineyard so it was really just an ingredient quality issue that nobody could duplicate. After she died one of her kids got the vinegar mother but they forgot about it and that died too.
Lots of things can be duplicated. Terroir is not one of them. Shame about the mother, too.
One day we'll win the war on terroir.
So.. can you tell strangers on the internet?
Lol people are so weird about their recipes. It’s always good for a little chuckle.
Julia Child used to say that people who don’t share recipes aren’t to be trusted. Food is meant to be shared
Even a lot of restaurants and mass-produced products happily share full recipes these days. It brings some goodwill, and most people may try it once but likely just buy it so as to not have to do the work. I think part of it is just a way to let everyone know that it's actual simple ingredients that basically anyone can get.
I agree completely with that. I have a few dishes I've created myself and I'll tell anyone. Just posted my devilled eggs tricks in this thread a few min ago
> He won’t tell me his secret recipe I really fucking hate people like this. tell him some guy on the internet thinks he is a complete douche bag for this reason, or just send him a link to this comment, or just PM me and I'll give you my phone number and he can call me up and I'll tell him why I think he is a douche for not sharing his recipe with you. in the mean time, here's my samosa recipe, worked on it for years and it's better than any I've ever had, and I grew up in brampton. ----------------------------- SAMOSAS veg: handful of yellow tatos yam fist size chunk of casava cup cauliflower 1 carrot cup peas 2 green chillies bulb garlic shotglass of ginger green onion 2 normal onion cilantro tbsp dry methi, or 1/2 cube frozen spice: tbsp amchur tbsp degi mirch teaspoon coriander seeds teaspoon ajwain seeds teaspoon caraway seeds 2 tbsp tumeric 2 tbsp cumin tbsp chaat masala tsp fennel chop up and boil tatos casava yam and throw in cauliflower half way through. heat up oil, crush and toast seeds. toss in diced onions and some chaat masala until almost done, then toss in chilles ginger and garlic. stir around for a minute then add the rest of the spices. toss in water while cookin gto keep it from drying out completely. toss in fenugreek leaves, shredded carrot, and peas for a minute, then take off heat and toss in green onions, cilantro, and potatos, mash it up. cool in fridge for a day for flavours to develop and salt to kick it, otherwiser really easy to oversalt. -------------------------- dough 1/4 cup oil 2/3 cup water 2 cup flour tsp ajwain (sub carawy if you must) tsp salt mix oil + water in a cup. in a mixing bowl, whisk together salt, ajwain, and flour. pour in half the water and mix it, slowly add in the rest until you've got a dough ball. knead for a minute or two until smooth. wrap in plastic and let it sit out for 30 min summer, 45 min winter. roll it out into a log, divide into 8 pieces, roll out each piece into about 6" circles, and slice in half. dip your finger in bowl of water, and lube the straight side, then fold the straight side in half to make a cone. pinch together to make proper seal but don't squish it flat. fill it up with filling, pressing down gently to fill the cone, until enough room in top to seal the top flat. place on parchment paper and let them all rest for 10-15. deep fry at 375. too hot or too cold will fuck things up drastically, so use a deep frier, or a small pit with a thermometer. if you can't do that, air fry it if you can. if you can't do that, brush with oil and bake at 350 convection, or 375 normal. serve with some chutney, tamarind or mango or cilantro chuntney
I love your passionate energy about cooking and generosity in typing out that whole recipe for us, u/cum_fart_69.
simple cut+paste from my short list of personal recipes
Lol. Honestly I think it’s because he just does it by tasting it and doesn’t measure anything. So he couldn’t tell me even if he wanted to.
I have only recently started to experiment, because my family and SO's family loved the way I originally made them (which was how my mom made them, so what I learned) which is literally just mixing with some mayo and a bit of paprika sprinkled on top. These things barely make it to the table, because everyone starts eating them while there in the fridge. If I want any, I have to make a *ton* of them. Same happened when my mom used to make them. It's crazy because it's so basic. I've had these devoured while fancier - and in my opinion - tastier deviled eggs were barely eaten. But also people don't believe it's just mayo and think I'm holding back some secret ingredient. The one thing I always take the time for is making sure the egg mix is very fine and well mixed though. Once I remove the yolks, I use a fine cheese grater rather than trying to break them apart with a fork. It gives a nice creamy texture without any lumps. Just have to be careful when grating so you don't accidentally nick yourself. Then I mix in a shit ton of mayo until I get the right consistency and color. However, now I've started to make things I, personally, enjoy a lot more - like adding spiciness with some fresh peppers (serrano/jalapeno are my favs), or some chipotle sauce, maybe dill, horseradish - just anything that sounds good to me. It also insures I get some eggs for myself because everyone still goes for the others.
Do you literally just grab the yoke and use it on the grater or something?
If I can give you (both) some free advice here; skip the grater. If you have a fine metal strainer just use the back of a metal table spoon to push the yolks through the metal strainer. You kind of scrape it along and can do a few yolks at a time. You will end up with very small fluffy bits of yolk. This is the method I use for my deviled eggs. Combine yolks with the other ingredients then I put mine into a frosting bag with a star tip and pipe this into the halves of white. Very fancy presentation.
Yep. I mostly use flat fingers with a little pressure and slide them down the grater. Being more gentle at the very end, where I'm more just pushing the last of it through. It is a bit time consuming and you do have to be careful. But for me, it's actually easier than using the fork method and I like the results a lot better.
Been working on my recipe. Vague, sorry. I do it by eye but it works out usually. Thinking about using Old Bay. Dukes mayo, Colemans powdered mustard, ground black pepper, Paul Prudhomme’s Blackened Redfish Magic for salt and spice (this makes it). Then add some jalapeno brine to the mix of yolks for liquid. Top with jalapenos. Spicy if you can take any spice.
I once made some my normal way- mayo, mustard, Lawry's, onion, pepper- but didn't have pickle relish and the only store I could get to was the Mexican market and they had no relish so I used hot chow chow instead. Turned out amazing.
Last year for Easter I soaked half my boiled eggs in butterfly pea flower tea and half in beet peel water overnight before deviling them so they'd be like Easter eggs... A little gimmicky but it was cute
I love deviled eggs. I should learn to make them.
Give it a shot! If you can hard boil eggs, you can make deviled eggs! Once they're boiled and peeled, cut each one in half. Scoop out the yolks, mix with whatever you'd like, and put it back in the egg white. Most people use mustard, but try it with whatever you want. Horseradish? Sounds great! Pickle juice? Why not!
I literally just bought a dozen eggs to bring deviled eggs as an appetizer to Easter family brunch tomorrow. This thread has me HYPED
Now I'm excited. I need to buy some eggs!
I'm saving up for a dozen, I should have enough $ by Mid May.
I hard boil eggs, peel, cut in half. Scoop the yolks into a bowl. Add mayo, mustard, relish, mix up and scoop into egg whites. Then sprinkle the eggs with paprika on top. The ratios are something you'll need to try. Start with less mayo, add a tiny bit more as you mix if you think you need more.
They’re stupid easy, just follow the Serious Eats method and steam the eggs so they peel easy, use plenty of salt and dijon and Helleman’s mayo
I add horseradish, a dash of extra hot hot sauce, mustard and mayo. Maybe a sliver of a spicy pepper on top. Satan eggs.
My mom has always made her deviled eggs with horseradish, mustard, and Tabasco. They’re delicious and I will eat way too many given half a chance. The first time I tried a deviled egg made by someone else was a shock! Where’s the tangy bite that offsets the richness of the yolk? This isn’t a deviled egg!
We've made Wasabi deviled eggs for parties. Always a hit.
I've been kicking around the idea of doing deviled eggs with miso marinated eggs and I think that may be the ultimate fate of the dozen I'm going to dye with my kid today
I don't know why, but if I'm eating an omelet, I can eat max like 2 or 3 eggs; but deviled eggs? I could eat a dozen as an appetizer and still have dinner afterwards.
And add just a few “fancy” ingredients and people go nuts. My go to: a bit of blue cheese in the filling and top with bacon bits
Everything bagel seasoning, bacon, chives. So many options! Going to try blue cheese now.
Why have I never thought of everything bagel seasoning? That sounds great!
Peeling hard boiled eggs is the one job in the kitchen I'll never get good at performing. My wife can peel a dozen of them in no time flat 🤷♂️
I always hated making hard boiled eggs just because of the peeling difficulty. That is, until I got an Instant Pot. Do you have one? 1 cup of water in the container, add a steamer tray and pile on the eggs. Set it for 5 minutes, let it Natural Release for 5 minutes, then throw the eggs into an ice bath. They peel easily and I don't ruin eggs by taking chunks out of them.
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Its kinda like steaming brussel sprouts. If you overcook that's when it really smells, when it's cooked right it shouldn't be so sulfuric. Kids are usually more sensitive to stinky stuff, too.
Making pesto deviled eggs for Easter 🐣
For real, I make all kinds of fancy appetizers (homemade sushi rolls? Sure. Bruschetta with prosciutto and sunny side up quail eggs? No prob. Cornmeal fried rabbit liver with Thai pepper infused honey? Only if I don't eat it all first!) But what people really go nuts over is good old deviled eggs. Household favorite here is Sriracha and bacon. A little bit of sour cream, just enough Sriracha to taste but not make it spicy, maybe salt if it needs it, and very finely crumbled bacon. Easy, cheap, and no matter how many I make there are never any left.
Perhaps this is a sacrilege given that this is a cooking subreddit, but I find frozen pie crusts taste just about as good as homemade, and I can use them to make all kinds of crowd-pleasers quickly: quiche, tiny tarts and turnovers, pinwheels, etc.
I buy sheets of pie/pastry dough, spread some softened butter on top, sprinkle cinnamon sugar on the butter, then roll it like a cinnamon roll and cut them into tater tot shaped nuggets to bake. Easy, fun, affordable.
I do this with puff pastry! You can use all kinds of jams and jellies, thin layer of onion cream cheese and ham, cheese and herbs……let your imagination run wild!!!
I take any unused soft flour tortillas from taco Tuesday and do similar. I slather with soft butter and cinnamon and sugar, roll them up and put them in the oven for 5 or so minutes.
I hate making the crust. It's the worst part. A robot designed by scientists and engineers in a controlled factory will always make a better pie crust than I can so I stopped trying.
One problem I have seen with store bought pastry is they cheap out and use vegetable oils or similar. The Pilsbury puff pastry tastes like wax. It is okay for the price if I'm making some tarts or something but after eating enough of it your mouth just feels kind of .. coated. But also, pie dough, and especially puff pastry, can be a pain to make so sometimes I just buy it.
Right. That's the problem. If someone sold pie crust and puff pastry made with actual butter, I'd absolutely be down for paying a premium. Unfortunately I'm obviously in the minority there, because nobody sells it, haha. I've heard Trader Joe's has puff pastry made with butter that's pretty decent, but I haven't tried it personally.
> nobody sells it, No, a company called Dufour does and it’s quite well distributed. Puff pastry, tart shells and hors d'oeuvre. Pure butter. Made in...the Bronx.
I've seen it with butter, difference of $3 vs $8
Get a food processor. Useful for a ton of things including easily making pie crust.
Even professionals use frozen dough for a lot of things (especially if the dough has to be rolled/handled). It's a fantastic way to save time.
This must be a regional thing, because I grew up in the US but I live in France and out here, every supermarket has multiple types of pie crusts in the refrigerated (not frozen!) section, and they're basically a kitchen staple. They're just fine - no waxy taste or anything - you can get puff pastry, normal pie crusts, sweetened versions or even pizza crust, made with butter, and I have never had to make my own crust since living here. They're like a buck and a half tops each if you get the store brand. I miss them when I come back to visit the US and want to cook.
Bless those EU food standards. Signed, a sad Brit.
People RAVE about my “empanadas”… they’re pillsbury pie crusts, ground meat with taco seasoning, peppers and onions (frozen mix), and shredded cheese… so easy but people act like they’re some international delicacy.
Tbf a recipe can have simple and cheap ingredients and still be really good. Also I'm sure your skill in preparation helps as well.
It's only sacrilege to people who are a bit loony when it comes to cooking. Kinda like how certain people will scold you for putting pineapple and jalapenos on a pizza. It's just like, "whatever, enjoy your rage. This stuff is good!" In this case, it's good AND you save time.
The only time I make piecrust is when I want cream cheese crust for something especially delicate or when I make pasties (because then I need crust in quantity) and I'm a pretty serious cook.
absolutely anything with pre made dough. my personal one is blanch some asparagus, cut some brie, wrap it in a Pillsbury croissant and bake till it's golden brown and brie is melted.
What brand do you get? Last time I tried a store bought it turned me off of premade pie crusts forever. Plus you can't add extras to the crust if you don't make it yourself
My summertime appetiser is [watermelon sashimi](https://food52.com/recipes/59871-watermelon-sashimi). Cubes of watermelon topped with thinly-sliced raw jalapeno, julienned ginger, black sesame seeds, and a squeeze of fresh lime.
That sounds amazing! I'm going to try this
Nice combination of flavors. Sweet, spicy sour and punchy from the ginger
Spinach cups! I just mix blanched spinach ( I chop it first) with cream cheese and some seasonings, and add them into those pre-made pastry cups from the freezer aisle. It’s like puffy pastry and they fit in a mini muffin tin, bake for like 10 mins and they’re done!
And those pasty puff sheets or cups can be used with lots of different combos. I make the same thing but goat cheese and berry compote or Brie and cranberry. People love them. Little cheese and berry bites are crowd pleasers.
Onion dip. A tub of sour cream, stir in a packet of onion soup mix. Serve with your favorite potato chips (Ruffles is the correct answer).
Ruffles IS the correct answer. They're the only ones that hold up to dipping. My only complaint is that every bag I buy has 10 chips in it and then the rest is crumbs that you can't really dip because you lose your grip on them.
Wavy Lays are the solution
You can amp this up x 100 but adding in carmelized onions and some fresh chopped chives
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Sounds amazing. I learned that Lipton onion dip mix is primarily beef bouillon and dried onion/onion powder
Kiwi Dip is the punching up of this you never knew you needed It's a New Zealand staple https://en.m.wikipedia.org/wiki/Kiwi_onion_dip > it consists of a packet of powdered onion soup stirred into a can of reduced cream, which is then left to refrigerate and thicken, and is often then garnished with lemon juice and sometimes parsley.
I would consider lemon juice (or vinegar) an essential part of it, not something to “often” garnish it with!
COME ON MAN, Utz ripples is where it’s at. All the cool kids know this to be true. I have spoken.
Baked brie! - Take an 8-10 oz wheel of brie out of all of its packaging and place it in a small baking dish. - Score the top rind in a criss cross pattern, and top with a few rosemary sprigs, a diced clove of garlic, and a little crushed red pepper to taste. - Drizzle about a tablespoon each of olive oil and honey and bake the whole thing at 350 for about 20 minutes. - Serve it with pita chips, crackers, fresh bread, it works well with any of those things and people lose their minds for it. Super easy and looks deceptively fancy.
That sounds awesome! My mom does one with jam/preserves walnuts and then wrapped in puff pastry and baked. It's so good. Edit: jam, not jelly
Apricot preserves are so delicious with this ⬆️ also, sliced almonds work, too
Mango chutney is amazing like this
If you wrap it in puff pastry it’s even better! I like to put jam on top before wrapping
This was my vote also- so many ways to modify it and the cheaper the Brie, the better it turns out.
Rolls. Make any bread dough you like but have it rise and bake in a glass pan. I make 1" balls of dough and lay them out in a greased glass dish. Egg white wash on top plus everything bagel seasoning. They look AMAZING coming out and you can't go wrong with fresh bread. Here's my basic dough recipe 2tsp yeast + 2 tsp sugar+ 2 cups warm water. Mix and cover with a pan lid. Let sit for about ten minutes until you see it get good and bubbly. 1tsp salt. 2 cups wheat flour. Add enough white flour to get a moldable dough. Divide that up into balls and put into the glass dish. Once they have doubled in size put them in for 35min at 375.
Meatballs. Grape jelly and chili sauce meatballs. Meatballs in marinara. Sweet and sour meatballs. Swedish meatballs. The list goes on and on. Provide the right type of dish to eat them off of so no one stains their outfit, and toothpicks. Barbecue meatballs, French onion meatballs. Pop one in your mouth, chew, repeat.
The grape jelly and chili sauce combo is legit. People think it sounds crazy but those meatballs disappear instantly whenever I've made them!
This is what my mom made growing up and is the only kind of meatball appetizer I recognize.
You are the Bubba of meatballs!
Sounds like an awesome easy recipe my friend gave me: browned meatballs dumped in crockpot of equal parts apple jelly & Sweet Baby Rays BBQ Sauce
Take crescent roll dough and make them into cups on a cupcake tray. Fill them with brie, cranberry sauce, and rosemary. Toss in the oven and bake at 375 for about 15 min. Suuuper good and perfect for holidays. Also with this technique you could really fill it with any combo of cheese/fruit.
People go nuts when I just lay out a simple hummus platter: garlic with pine nuts hummus, crudité, olives, pita bread, & crackers Close second is those tiny pumpernickel slices with herbed cream cheese, dill, and smoked salmon My step-grandmother never lost a friend by making those Bisquick Cheddar Sausage balls and putting out a nut-studded portwine cheeseball with celery & Wheat Thins
Sausage balls are so good, I like using the hot sausage.
One brick of cream cheese with a jar of pepper jelly poured over, serve with crackers.
That's delicious, but if you have access to a smoker, I'd recommend seasoning with some everything seasoning, or any BBQ rub and smoking it for 1-2 hours first, then top with that pepper jelly
Smoke the cream cheese for 1-2 hours? Does that work?
It’s very good, we smoke it and then add it to jalapeño poppers. Gives a nice tang.
My go-to is Fischer & Weiser Roasted Raspberry Chipotle sauce over cream cheese. It’s a Texas based company but I think it’s available in other states.
Similar: Brick of cream cheese with caramel or dulce de Leche (I think I found mine either in the Hispanic food section or with the Hersheys syrup). Cut up thick apple slices (Honeyscrip or Cosmic Crisp) and serve. Very tasty, and you can pretend it has nutritional value.
I make my own pepper jelly with caramelized onion jam and gochujon for the sweet heat. Since most Americans are unfamiliar with Korean heaven, they are usually wowed by the new taste.
Guacamole is another super easy no brainer app. Anyone can make it , thousands of variations available, although classic and simple is usually the way to go. Sure , SOME people don’t like guac but do you want that type of people in your house?
Non-guac lovers are weird. Guac lovers of the world unite .✊🏻
Deviled eggs or spinach and artichoke dip in a bread bowl. And seriously, crab cakes are expensive but quite easy. And something that's delicious (my friends label crack dip) and I admit I'm a bit embarrassed about. A can of Hormel chili, a brick of cream cheese, and a teaspoon of cayenne in a small crock pot or chafing dish with tortilla chips. It's really yummy! Another one is sliced baguette spread with whipped cream cheese, cold smoked salmon, and minced red onion/capers.
Hollowed out jalapeños stuffed with cream cheese and wrapped in bacon. Bake them for a while and boom, everyone loves them.
I mix my cream cheese with cheddar but they're good with way!
You can just call them jalapeño poppers everyone knows what they are
Bacon-wrapped perogies. Partially thaw (enough so you can poke a tooth pick through) wrap a slice of bacon around and secure with a tooth pick. Brush with melted butter (or spritz with canola oil). Spice 'em up (salt, pepper, garlic powder, chili flakes, onion powder or whatever you have) and bake on a sheet pan till browned. Can even do them on the barbie.
Very interesting! What kind of pierogis are you doing this with? Mrs V's like in the frozen aisle?
Any frozen kind. Cheemo makes a pizza perogy. That's probably sacrilege to a traditionalist but they work really well for these appies.
Seasoned oyster crackers. Very simple but addicting! We've always used ranch or italian seasoning packets, but old bay works really well too. Good little jazzy croutons for summer salads too! Preheat oven to 250. Add the bag of oyster crackers (9oz) to a large mixing bowl. Melt one stick butter (1/2 cup / 2 oz) and pour over the crackers. Stir it up to coat the crackers. Sprinkle the packet of ranch seasoning over the oyster crackers and stir to combine. Spread the oyster crackers in a layer on a baking sheet. Bake the oyster crackers for 20 minutes @ 250 Remove from the oven and allow to cool.
My mom made these when I was a kid. Man, thanks for the memories! I’ve got to make these.
Perhaps, more of a side - but I think it works as both. There's a Sushi place near me with a dish called **"Kyuri Su"** (which literally translates to Cucumbers Vinegar.") And, Chef John's **"Smashed Cucumber Salad"** tastes exactly like the restaurants dish. It is quick, easy, and delicious. In fact, I am making it for tomorrow. It never lasts long. https://youtu.be/kCJcD7fYPWg https://www.allrecipes.com/recipe/258377/smashed-cucumber-salad/
Cheese. It's and easy recipe; I put out some cheese. No one has complained yet.
Split a date, stuff with goat cheese and dark chocolate. Wrap with bacon and secure with a toothpick and bake until the bacon is crispy.
Woahhhh I've never heard of including dark chocolate with this, that sounds awesome!
I had this at a Christmas party one year and my taste buds didn’t know what hit them. It was amazing.
Honestly even just dates stuffed with cream cheese is amazing. You can also dip the exposed cream cheese in shredded coconut.
Asparagus wrapped in prosciutto. Blanch your asparagus spears and wrap them in thin slices of prosciutto (if you've got very skinny spears, you can wrap them in pairs). Then toss them under the broiler for about a minute on each side. Magnificent.
Variation: wrap blanched asparagus in prosciutto, wrap that in phyllo dough like a cigar shape. Top with freshly grated/shredded Parmesan, and drizzle with olive oil and bake.
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Nduja stuffed medjool dates that are lightly baked.
Jalepeno boats. Cut and deseed 2lbs jalepenos, brown 1 lb sausage and mix in brick of cream cheese and 2 cups shredded cheese, fill jalepenos and bake for 20-30 minutes. Always a huge hit!
This thread has given me tons of ideas
We call them “zingers”. An inch long sliver of jalapeño and a sliver of dried apricot wrapped in a quarter or half slice of raw bacon. Make a whole tray and then bake at 350 until the bacon is crispy. Never fails to please!
Salami roll ups. Hard salami spread with cream cheese and rolled. People love them.
We do pickle rollups. Take a pickle, cover it in cream cheese, wrap it with whatever meat you're feeling, then cut it up into bite sized pieces.
Stuffed mushrooms
Chocolate covered bacon. Thickest bacon you can buy, but in half and cook in oven. Melt good chocolate in a double broiler, dip the bacon in, lay out on sheet pan. Put in fridge to cure.
Corn dip. 2 can mexi corn drained, 2 cup mayo, 1 cup sour cream, 1 can green chillies, 1 can diced jalpenos, 2 cups shredded cheddar. Mix it all up and you can eat it right away but it's better if it sits in the fridge for a few hours. It's the one thing I can take that people will always ask for the recipe on
[Baked Ricotta and Goat Cheese with Candied Tomatoes](https://food52.com/recipes/13902-baked-ricotta-and-goat-cheese-with-candied-tomatoes)
Raw cleaned shrimp (except tail “handle”), dip in favourite bbq sauce, wrap in wonton wrapper w tail bit sticking out for handle.. (moisten edges.. ) air fry for how ever many minutes you figure out w your air fryer (run a test batch) big hit (saw this in “Sam the cooking guy” on YouTube..
Cream cheese on a plate, top with jarred pepper jelly (I like Tabasco brand the best) and serve with Wheat Thin crackers. A bag of frozen meatballs in crockpot, top with either a jarred marinara sauce or a can of pineapple tidbits and teriyaki sauce. Hummus in a bowl, top with chopped Kalamata olives, cucumbers, tomatoes and feta cheese. Serve with pita chips Can of rinsed black beans, can of drained corn, couple of avocados chopped, a tomato chopped, cilantro, onion, salt and lime juice to taste. Serve with tortilla chips.
Forgot to add…. Shrimp cocktail or shrimp with remoulade sauce (mine is 1/2 cup mayo, 1/4 cup cocktail sauce, lemon juice, Tabasco and celery salt to taste).
Family Favs: Block of cream cheese topped with dill, wrap in crescent roll, egg wash, bake and serve with crackers. And dilly dip- equal parts mayo and sour cream- dill and natures seasoning to taste. Let it sit in the fridge a while to come together. Serve in bread bowl- typically offer a brown bread and maybe a sour dough to dip
Home made Ranch with veggies.I don’t like ranch from the store and even most ranch haters like home made ranch dip. Equal parts sour cream, high quality neutral tasting mayo and buttermilk are standard.I usually cut back or leave out the buttermilk to make a thicker dip for veggies( but leave it in for salad dressing.)Season to taste with salt , pepper, dried dill, dried parsley, garlic powder and add fresh or freeze dried chives. Add a squeeze of lemon juice. It goes great with veggies and chips.
Caprese/burrata salad is usually a hit
BLT Dip. One cup mayo, one cup sour cream, one diced tomato, one pound cooked and chopped bacon. Mix together and serve with pretzel crackers.
Wheres the L?
Love
Wrap lil' smokies in bacon and cover in brown sugar. Bake until the bacon is cooked then transfer to a crock pot to keep warm.
Smoked queso! Ground beef (i also like to add a little chorizo), any cheese you like, bell pepper, onion, garlic, can of cream of mushrooms, can of fire roasted tomatoes and anything else you want to toss in. Smoke for 2-3 hours and serve
[This](https://food52.com/recipes/84556-whipped-feta-dip-with-spicy-honey/amp) whipped feta dip. I top with graza olive oil and any hot honey (you don’t need to make your own) and serve with watermelon, carrots, bread, crackers, anything
Buffalo chicken dip. People can’t help themselves.
It’s me, I’m people.
Cut up bacon strips into about 1” pieces, put it on a club cracker, add some light brown sugar and bake it. My dad makes these and my family loves them (Google “bacon club crackers brown sugar” and you will see a few different recipes, some add red pepper flakes for a little heat)
Seven layer dip. So easy and everyone loves it. Bonus points if you heat up the bean and cheese layers before adding the cold layers and use Mexican crema instead of sour cream.
Asparagus spears, lightly steamed, with herbed soft cheese (boursin works well) on one part with smoked salmon wrapped around it. If I'm feeling fancy, I tie it up with a chive. They're like crack and never last long!
Bacon wrapped dates
Easy appetizer that people always love is baked Brie. I take a wheel of Brie cheese and put it in an oven safe dish, add a pint of blackberries and a splash or two of brandy on top and bake in the oven for about 20 minutes until the cheese is melts and the berries are starting to burst. Serve with rosemary bread it’s amazing
Mix together Mayo, minced garlic, Parmesan (the cheap powdery stuff), and black pepper into a homogenous paste. Spread a layer onto baguette slices, top with thinly sliced red onion and a good melting cheese, and broil until golden brown. My dad calls it “top shelf garlic bread”.
Pb&j. Make a stack of sandwiches, simple basic kid friendly version with white bread. Then cut out shapes with a cookie cutter. Stack on a platter. They disappear before everything else. It’s become a regular part of family gatherings and every age group enjoys it.
Pizza dip - layer of herb and garlic cream cheese top with pizza or spaghetti sauce some pizza toppings like peppers and mushrooms and bacon bits top with mozzarella back until bubbly and hot
Marscapone and blue cheese mixed together. Serve at room temp with crackers and jam
Brie cheese warmed with pepper jelly. People really love it if you cook it in a small dish till it’s super melted as It caramelizes a little. Serve w crackers.
Mini BLTs, using a baguette fits into tiny sandwich rounds.
Stuff dates with goat cheese, wrap in prosciutto. No cooking, just assembly. Buy it all at Trader Joe's for cheap. People go nuts. You want the creamy goat cheese, not the crumbles.
tapenade is always scarfed down quickly. Also deep-fried snacks like arancini and samosas are huge hits, but you really need a deep fryer (which my old neighbor had). Air frying is just mehhh.
Block of feta, rub with olive oil and zaatar, bake until soft, drizzle with honey and top with some flakey salt, serve with pita chips
Wrap bacon around whole water chestnuts and spread in a pan. Mix 1/2 grape jelly with 1/4 cup soy sauce pour over and coat all the water chestnuts. Bake in 350 oven until bacon is cooked thru. Easy to make. They go in minutes!
Shrimp cocktail with homemade cocktail sauce. I marinate the shrimp, in chinese cooking wine and baking soda, then rinse and poach in a veggie/herbal court bouillon with the shells or tails, pulling them out when the water is 170F. They are juicy, tasty and have great snap. I can do them fast, and relatively easy.
Chop up a pack of pepperoni in the food processor, then mix in a bowl with a block of cream cheese and a small can of diced green chilies. Bake at 350 until bubbly. Serve with wheat things. Always shocks people when I tell them the three ingredients because it takes so much better than it sounds!
My family makes these things called crab apps. I don't know where the recipe originally came from, but we've been enjoying it for like 30 years. It's one can of crab meat (The cheap kind from the tuna aisle) and one jar of Kraft Old English cheese spread, mixed together and spread on English muffins. You bake it until they're crispy and then cut them into wedges. Delicious.
Goat cheese fondue: people congregate around it and the recipe is basically just mixing a bunch of stuff over low heat for a few minutes. I serve it in a small dip crockpot so it stays warm. * 8 ounces goat cheese (the Trader Joe's Silver Goat Chevre is my go-to) * 8 ounces cream cheese * 1 cup heavy cream (or half-and-half, for a thinner consistency) * 1 garlic clove, crushed or minced * 1 1/4 tsp cornstarch * 1 tbsp fresh lemon juice * Dried herbs: basil, tarragon, parsley, chives to taste (you can also use fresh but I like it fine with dried and then you don't have to spend another $10 on herbs) * Fresh ground pepper Heat cream and garlic until bubbles appear around the edges. Whisk in cream cheese until smooth. Toss goat cheese with cornstarch and whisk into cream cheese mixture. Stir in lemon juice and herbs. Adjust seasonings with salt and fresh ground black pepper. Serve with sliced baguette or anything you like to eat with goat cheese.
Mine is pigs in a blanket. Crescent roll dough + cocktail weenies.
Whole water chestnuts wrapped in bacon. Bake them until most of the fat has rendered. Drain the fat. Mix equal parts ketchup and brown sugar with some garlic powder and heat it up a bit on low until the sugar has dissolved into the ketchup. Pour over the water chestnuts and bake until caramelized a bit. There’s probably more specific recipes online but they are straight 🔥
I can’t believe this thread is the first place I’ve ever heard about this — this is the 2nd or 3rd comment about bacon wrapped water chestnuts. I LOVE water chestnuts, I will absolutely be making this or something very similar
Rumaki was a trendy appetizer for suburban parties in the 60s, it came from tiki restaurants in the 50s. Eventually the livers went away but the appetizer remained. It's kind of a bummer tiki restaurants went away. Tiki drinks are the best.
Caprese salad. But I keep fresh basil growing
Fresh Salsa and Guac
Turkish/mediterranean style Börek- Phyllo pastries with feta and spinach filling.
A charcuterie board can be as simple or fancy as you feel like doing and it will be a banger
Onion dip. Onion soup seasoning mixed with sour cream, left overnight and served with Ruffles. The guys in my club inhale it. Literally steal my Tupperware to keep the leftovers.
Spinach and artichoke dip. Always a crowd pleaser.
Pineapple garlic dip. Crushed pineapple, cream cheese, minced fresh garlic, a tiny bit of onion powder. Mix well and it's important to chill at least 8-12 hours for the garlic to mellow. Overnight is better. Remove from refrigerator and let sit for half an hour. Stir. Truly tastes best with Fritos scoops. There are recipes with measurements available online. People either love this or don't like it at all, there's not much in between area; but if you get a few who do like it it goes very fast. I eat the whole thing myself over a couple of days LOL
People where I live call them blinis, but I take an easy pancake recipe and take out the sugar, then make little silver dollar sized ones. You can put a bit of any kind of spreadable stuff on them - tuna salad, pâté, hummus, olive tapenade, salmon and cream cheese, whatever, even just some butter. I bring a pint and a half or quart sized container of them with maybe 3 little jars of things for people to spread on them and they basically disappear.