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ISO: ISO "snacks" ...
- Thread starter moyn
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How about quesadillas?
I do it the lazy way, too. Spread whatever you want on half of a flour tortilla - e.g. salsa, pizza sauce, bbq sauce, chutney. Sprinkle with grated cheese. Fold the tortilla in half to cover the filling. Toss on the hot griddle long enough to toast the tortilla, flip and toast the other side long enough for the cheese to melt. And voila!, ready to go. There are endless variations, depending on what's sitting in my refrigerator - goat cheese and chutney is good, blue cheese and leftover chicken, mustard with smoked cheese and ham or turkey. I often make these has an appetizer. Sometimes I cut them into triangular wedges for easier finger food.
What a challenge to come up with different snacks for so many. Good luck.
I do it the lazy way, too. Spread whatever you want on half of a flour tortilla - e.g. salsa, pizza sauce, bbq sauce, chutney. Sprinkle with grated cheese. Fold the tortilla in half to cover the filling. Toss on the hot griddle long enough to toast the tortilla, flip and toast the other side long enough for the cheese to melt. And voila!, ready to go. There are endless variations, depending on what's sitting in my refrigerator - goat cheese and chutney is good, blue cheese and leftover chicken, mustard with smoked cheese and ham or turkey. I often make these has an appetizer. Sometimes I cut them into triangular wedges for easier finger food.
What a challenge to come up with different snacks for so many. Good luck.
How about quesadillas?
I do it the lazy way, too. Spread whatever you want on half of a flour tortilla - e.g. salsa, pizza sauce, bbq sauce, chutney. Sprinkle with grated cheese. Fold the tortilla in half to cover the filling. Toss on the hot griddle long enough to toast the tortilla, flip and toast the other side long enough for the cheese to melt. And voila!, ready to go. There are endless variations, depending on what's sitting in my refrigerator - goat cheese and chutney is good, blue cheese and leftover chicken, mustard with smoked cheese and ham or turkey. I often make these has an appetizer. Sometimes I cut them into triangular wedges for easier finger food.
What a challenge to come up with different snacks for so many. Good luck.
I do it the lazy way, too. Spread whatever you want on half of a flour tortilla - e.g. salsa, pizza sauce, bbq sauce, chutney. Sprinkle with grated cheese. Fold the tortilla in half to cover the filling. Toss on the hot griddle long enough to toast the tortilla, flip and toast the other side long enough for the cheese to melt. And voila!, ready to go. There are endless variations, depending on what's sitting in my refrigerator - goat cheese and chutney is good, blue cheese and leftover chicken, mustard with smoked cheese and ham or turkey. I often make these has an appetizer. Sometimes I cut them into triangular wedges for easier finger food.
What a challenge to come up with different snacks for so many. Good luck.
Tuna Melts? Chicken Salad Melts? Roasted Vegie Melts? Another Idea (m)
How about replicating an egg McMuffin? Options of Pork Roll,Bacon, Sausage or Roasted Vegies? Scrambled eggs would work, can make ahead...
Or Strombolies? You could make them and then cut on a diagnal...All sorts of topping for these...
Last idea, not a brainstorm, and certainly not gourmet, but something different...Would Nachos work?> You could certainly get creative with the toppings...
Regards,
Barb
How about replicating an egg McMuffin? Options of Pork Roll,Bacon, Sausage or Roasted Vegies? Scrambled eggs would work, can make ahead...
Or Strombolies? You could make them and then cut on a diagnal...All sorts of topping for these...
Last idea, not a brainstorm, and certainly not gourmet, but something different...Would Nachos work?> You could certainly get creative with the toppings...
Regards,
Barb
cynupstateny
Well-known member
Toss into boiling water and when they float to the top they're done!
cynupstateny
Well-known member
Spicy Jamaican Mini Meat Pies- added attraction of being able to make them ahead of serving time!
cynupstateny
Well-known member
Or just top with melted butter!
Veggie Eggrolls or Mini- Calzones or Soup in a Bread Bowl? or
Grilled Veggie Kabobs or Skewers (with potatoes, red, green peppers, onions, cherry tomatoes, pineapple)
Savory Phllyo Puffs filled with a yellow potato and carrots curry, and mincemeat for the meat-eaters.
Grilled Veggie Kabobs or Skewers (with potatoes, red, green peppers, onions, cherry tomatoes, pineapple)
Savory Phllyo Puffs filled with a yellow potato and carrots curry, and mincemeat for the meat-eaters.
What about frittatas cut in wedges or squares. Arugula and Fontina Frittata is a yummy
vegetarian one and there are many more with or without meat frittata recipes at Epi. You can click on the link to read the reviews for this recipe.
Arugula and Fontina Frittata
1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
Preheat broiler.
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
Makes 4 servings.
http://www.epicurious.com/recipes/recipe_views/views/231657
vegetarian one and there are many more with or without meat frittata recipes at Epi. You can click on the link to read the reviews for this recipe.
Arugula and Fontina Frittata
1 garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes
Preheat broiler.
Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
Makes 4 servings.
http://www.epicurious.com/recipes/recipe_views/views/231657
Would large stuffed mushrooms work for you? Rec: Sausage-Stuffed Mushrooms
And you could make meatless versions like with a spinach or other vegetable stuffing.
Sausage-Stuffed Mushrooms
Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.
3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350̊F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Makes 24.
Source: Moyn from Bon Appétit, November 2002
Pat’s notes: These were yummy. Per the Epi reviews I used fresh garlic instead of garlic powder, and medium-sized mushrooms (which I hollowed out a bit more with a melon baller). Might cut back on the cream cheese next time as it seemed a bit much, or use larger sausages to give a better ratio of sausage to cream cheese. Leftover filling was very nice in an omelet the next morning with some chopped fresh tomatoes added just before folding omelet in half. Warmed the refrigerated filling slightly in microwave before adding to omelet.
One time I didn’t have hot Italian sausage so I used mild and added some red pepper flakes. Next time might try half hot and half mild. Also, I thought they might be nice with a little bit of crunch or texture so maybe I’ll add some lightly toasted panko.
http://www.epicurious.com/recipes/recipe_views/views/107246
And you could make meatless versions like with a spinach or other vegetable stuffing.
Sausage-Stuffed Mushrooms
Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.
3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350̊F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Makes 24.
Source: Moyn from Bon Appétit, November 2002
Pat’s notes: These were yummy. Per the Epi reviews I used fresh garlic instead of garlic powder, and medium-sized mushrooms (which I hollowed out a bit more with a melon baller). Might cut back on the cream cheese next time as it seemed a bit much, or use larger sausages to give a better ratio of sausage to cream cheese. Leftover filling was very nice in an omelet the next morning with some chopped fresh tomatoes added just before folding omelet in half. Warmed the refrigerated filling slightly in microwave before adding to omelet.
One time I didn’t have hot Italian sausage so I used mild and added some red pepper flakes. Next time might try half hot and half mild. Also, I thought they might be nice with a little bit of crunch or texture so maybe I’ll add some lightly toasted panko.
http://www.epicurious.com/recipes/recipe_views/views/107246
Here's a recipe for yummy Stuffed Mushrooms with Spinach (click on link) I've had a few times at
parties. You could omit the bacon to make it meatless.
http://72.14.203.104/search?q=cache:u_L8kCNGd3YJ:appetizer.allrecipes.com/az/StffdMshrmswithSpinch.asp+Stuffed+Mushrooms+with+Spinach+recipe&hl=en&gl=us&ct=clnk&cd=3&client=firefox-a
parties. You could omit the bacon to make it meatless.
http://72.14.203.104/search?q=cache:u_L8kCNGd3YJ:appetizer.allrecipes.com/az/StffdMshrmswithSpinch.asp+Stuffed+Mushrooms+with+Spinach+recipe&hl=en&gl=us&ct=clnk&cd=3&client=firefox-a