may i please ask, for some recipes for party's, slumber party's, etc.?

Question

any recipes PLEASE!!!?!!!

Answer 1

Mozzarella Sticks

1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.


Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes



Italian Quesadillas

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Answer 2

Easy Pepperoni Rolls

You use Pillsbury refrigerated biscuit dough and sliced pepperoni.

Open the can of biscuits and separate. Flatten each biscuit and place 3 to 4 slices of pepperoni on each. Roll up like a jelly roll and place seam side down on a LIGHTLY greased cookie sheet. Bake at 350 degrees for about 13 to 15 minutes, or until golden.

I don't have exact amounts because I never actually counted. Though when I've made them, I need a minimum of 4 cans of biscuits.

If there are any left, store in an air tight container or Zip Loc bag for snacking later. Or for breakfast! Making these can be part of the party fun or they can be made in advance.

Then there's always the tortilla roll-ups. Your choice of lunchmeat and cheese, maybe some lettuce leaves and mustard, ranch dressing, whatever for dipping. After the roll-ups are made, cut in half or in quarters for serving. One of my favorites is ham and swiss dipped in ranch dressing. Another is chicken lunch meat (if you have it in your area), dipped in duck sauce or sweet and sour sauce.

These can also be made in advance or with your friends.

A tasty vegie snack are celery sticks filled with cream cheese. With the flavored cream cheeses (chive and onion, plain, garden vegetable) these can be VERY good.

Good luck with your parties!

Answer 3

PIGS IN A BLANKET
Ingredients:
1 package hot dogs or smoked sausage links
1 can crescent roll dough


Directions:

Preheat oven 400. Separate dough into triangles. Roll up links in dough, starting with the link at the wide end of the triangle. Place on ungreased baking sheet, with the tip of the crescent underneath (or it will come undone a bit as the dough rises in baking). Bake for 10-15 minutes or till golden brown. Serve with cheese sauce to dip (or ketchup for those with four- and five-year-old connoisseurs).

Answer 4

Quick Ice Cream Cake
line unwrapped Ice cream sandwiches in the bottom of a long pan. top with whipped topping. top with chopped nuts, then drizzle with Chocolate.

Pizza rounds
Top large round crackers with a slice of pepperoni a drip of tomato sauce and then a sprinkle of cheese. Bake at 400 degrees until cheese is melted. Serve on a platter.

Make a few ham and cheese sandwiches, pop some pop corn and have a great night.

Answer 5

Salami or ? Wheels
There is one recipe I created which is quick and easy to make and delicious.
depending on how many people. 1/2 lb of salami.or favorite lunch meat.
1 to 2 pkgs. of refrigerator baking crescents rolls.
brown or honey or plain mustard
roll out triangles of crescent rolls all at one time to a rectangle
brush dough with preferred mustard. .
Place lunch meat. salami ,bologna. by slices. until the whole piece of dough is filled.
Roll up like a jelly roll. over and over, .. bake in prefheated oven by dough rescipe , take out when brown and baked.
Cut into slices. and serve with varied mustards.
It is a hit. and very easy and unique. .

Answer 6

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect..

Answer 7

for cinimon popcorn(great for partys) just put some cinnimon, suger , and a little water in a cup warm in microwave for 40 sec. drizzile over popped popcorn litly toss and enjoy

Answer 8

check yahoo , parties to find out what ever you want

Answer 9

finger sandwiches, dip with veggies, fruit, and sherbert are all good ideas

Answer 10

Bacon Roll Ups
INGREDIENTS:
1 (1 pound) loaf white bread,
crusts trimmed
1 (8 ounce) package cream cheese, softened
3 green onions, chopped2 teaspoons chopped garlic
3 dashes hot sauce
1 pound sliced bacon, cut in
half
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Mix cream cheese with green onions, garlic, and hot sauce. Cut each slice of white bread in half horizontally. Spread with cream cheese mixture. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
3.Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.


Baklava
NGREDIENTS:
1 (16 ounce) package phyllo
dough
2 pound chopped nuts (pecans or almonds)
1 cup butter
1 tablespoon ground cinnamon2 Tablespoons brown sugar
1/2 cup water
1 cup white sugar
1 teaspoon vanilla extract
1 cup honey
1 Tablespoon lemon juice
DIRECTIONS:
1.Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2.Chop nuts and toss with cinnamon/brown sugar. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle ¼ cup of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4.Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5.Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.


Clam Dip


1 (8 ounce) package cream
cheese, softened
1 (6.5 ounce) can minced
clams, drained with juice reserved2 dashes hot pepper sauce
3 dashes Worcestershire sauce
1 pinch ground black pepper

Directions
1 In a medium bowl, mix the cream cheese, minced clams,
hot pepper sauce, Worcestershire sauce and black pepper.
Blend in the reserved clam juice a few drops at a time,
until the dip reaches the desired consistency.


1.5 lbs ground pork


1 Large sweet onion, grated

6 tablespoons garlic, minced (at least)

1-2 teaspoon fresh ginger (no powder please)

3 big carrots, shredded

1/2-3/4 head napa cabbage, chopped into slivers that are 1 inch long

2-3 cup bean sprouts (fresh please)

1Can water chestnuts

Kosher salt (to taste)
Pepper (to taste)
1/4-1/2Cup Hoisen sauce

2Packages eggroll wrappers
Egg Rolls







1.Brown the meat in a large pan.
2.Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
3.Stir in cabbage and bean sprouts, and continue to cook until softish.
4.Taste it now and see if it needs any more salt, good huh.
5.Drain this mixture VERY WELL, moisture is you enemy in this recipe.
6.I put it in a collander with a plate on top and a weight.
7.Stir occasionally in the collander to get the hiding moisture.
8.Lay the wrapper so that one point is towards you.
9.Put about about 3 tablespoons of mixture across the wrapper.
10.Fold the point that is pointing at you up over the mixture.
11.Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
12.Moisten the last point and finsh the roll.
13.To cook them: heat oil in to 375 in a heavy pan (or deep fryer). Cook until golden brown. If frozen allow to mainly defrost and then deep fry.


Fried Ravioli
INGREDIENTS:
4 tablespoons whole milk
2 egg
1-1/2 cup Italian seasoned bread
crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan
cheese
1 (16 ounce) jar spaghetti
sauce
DIRECTIONS:
1.Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. Repeat until all double dipped.
2.In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3.In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.


Jalapeno Poppers

12 ounces cream cheese, softened
1 (8 ounce) package shredded
Cheddar cheese
1 tablespoon garlic
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Directions
1 In a medium bowl, mix the cream cheese, Cheddar cheese
and bacon bits. Spoon this mixture into the jalapeno
pepper halves.
2 Put the milk and flour into two separate small bowls.
Dip the stuffed jalapenos first into the milk then into
the flour, making sure they are well coated with each.
Allow the coated jalapenos to dry for about 10 minutes.
3 Dip the jalapenos in milk again and roll them through
the breadcrumbs. Allow them to dry, then repeat to ensure
the entire surface of the jalapeno is coated.
4 In a medium skillet, heat the oil to 365 degrees F (
180 degrees C). Deep fry the coated jalapenos 2 to 3
minutes each, until golden brown. Remove and let drain on a
paper towel.


Sloppy Joes


2 pounds ground beef
1/2 cup chopped onion
2 celery ribs with leaves, chopped
1/4 cup chopped green pepper
1 2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 tablespoons brown sugar1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
8 hamburger buns, split

Directions
1 In a Dutch oven over medium heat, cook beef, onion,
celery and green pepper until the meat is no longer pink and
the vegetables are tender; drain. Add the next nine
ingredients; mix well. Simmer, uncovered, for 35-40 minutes,
stirring occasionally. Spoon 1/2 cup meat mixture onto each bun.


Strawberry Almond Tart





1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream
1/4 cup powdered sugar
2 teaspoons almond extract
1/3 cup ground amaretto cookies
1 pint fresh strawberries


Preheat the oven to 400 degrees F.
Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the extract and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the cookies. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries or raspberries make a good substitute for the strawberries, and sliced peaches or nectarines are delicious as well.