food for 60.?

Question

ok.
we are planning our sweet sixteen and we are inviting around 60 people as of right now.
we need food ideas.
it is also a black and white semi-formal theme.
so any ideas you have are appreciated.
thanx in advance
---11 months.

Answer 1

-Fruit Trays
-Veggie Trays
-Finger Sandwichs of some kind
[Chicken salad something like that]
-Maybe for drinks punch or something
-Chips and dip maybe
Something like that
good luck. And have a sweet sixteen :D

Answer 2

Black and white semi formal means elegant eats! Here are some ideas:

1. White linens, napkins, plates, silverware etc.
2. Centerpieces that sit on top of mirrors on the tables look fuller and more glamorous.
3. Plan on real flowers, such as white roses, carnations, tulips etc.
4. Lots of twinking white lights!
5. Have an ice fountain or get an ice sculpture.
6. Mock-tini's. Have a bartender you know and trust make up mock cocktails such as cosmopolitans, apple-tini's etc. to serve.
7. Have stations set up for food, such as a salad/vege station, meat/poultry/ham station, dessert station etc.
8. Appetizers are an economical way to go, but plan on having 5 - 10 per person if you are.
9. Plan on having bowls of munchies sitting around
10. Skewers of fresh fruit are pretty and elegant
11. Cheese trays with crackers and artisan breads are always a hit.
12. Mini pizzas, empanitas, smokies in crescent rolls are all nice.
13. Flatbread rollups are easy and look pretty too.
14. If you are having "dinner", then have a pasta and pizza bar. Plan on 3 types of pasta, including a meatless one, and 2 kinds of pizza. Serve with green salad, hot french bread, or breadstix, and dessert.

Anyway, have lots of fun!

Answer 3

You can make your own pizza.

It can be a white pizza (without sauce, tastes so good) or with it, then top with blavk olives, and das of ricotti cheese. That will make it black and white, and will serve a lot of people. You can also order it from a local pizza place.


Also, a marble cake for dessert, which is black and white and you can top with white and black frosting or have it made.

Answer 4

happy birthday! fruit and veggie trays are always easy and popular and for something hot go for meat balls in marinara or swedish meatballs and serve it with noodles, rice or roasted red potatoes.
for something sweet how about chocolate dipped strawberrys or rent a chocolate fountain and have fruit, pretzels and nilla wafers for it.

Answer 5

- you could do a chocolate fountain with white dippers (shortbread cookies, pieces of white cake, sliced bananas) or even get a fountain that lets you do two types of chocolate (one side dark chocolate and one side white)

- punch fountains are also nice (grape juice mixed with 7up is a simple and tasty drink that's dark)

Other foods:
- pretzels dipped in white or dark chocolate
- white corn chips with a white dip (ranch, blue cheese, etc)
- brownie bites covered with powdered sugar
- cheesecake bites drizzled with chocolate
- oreo milkshakes
- quesadilas with light colored toppings (sauteed onions, mozzarella and jack cheese, etc)
- nachos w/white cheese sauce and flour tortilla chips

Answer 6

get somewhere to cater u! maybe panda express or Mexican restaurant's! good luck and happy birthday!

Answer 7

cheese sticks
cheese & crackers, not packaged kind
shrimp cocktail

Answer 8

Colorful Shrimp Spread Recipe
Ingredients
1 (8-ounce) package cream cheese, softened
1 (12-ounce) bottle cocktail sauce
1 (6-ounce) can small shrimp, rinsed and drained, or 1/3 cup small frozen cooked shrimp, thawed
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup chopped green pepper
1 medium tomato, seeded and chopped
4 green onions, sliced
Fresh rosemary and cilantro, optional


Instructions
In a mixing bowl, beat cream cheese until smooth. Spread on a 12-inch round serving platter to within 2 inches of edge.

In bowl, combine cocktail sauce and shrimp; spread over cream cheese. Sprinkle with mozzarella, green pepper, tomato and onions. Garnish with rosemary and cilantro. Serve with crackers. Refrigerate leftovers.

Yield: 12 servings

Tiny bite-sized cheese quiches filled with sausage, onion, and sweet red peppers are a perfect finger-food for parties. May be baked ahead and frozen.
INGREDIENTS:
1 sheet frozen puff pastry, thawed but unfolded
1 sheet frozen puff pastry, thawed but unfolded
1/2 pound bulk pork country sausage, hot or mild
1/4 cup finely minced sweet onion
1/4 cup finely diced sweet red bell pepper
1 clove finely minced garlic
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp ground sage
1/4 tsp ground thyme
1/4 tsp onion powder
1/2 tsp salt
Dash of hot sauce, to taste
Dash Worcestershire sauce
2 eggs
Shredded Gruyere or Swiss cheese
PREPARATION:
Preheat oven to 400 degrees F. Grease mini-muffin pans.

On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups.

Gently saute sausage, sweet onion, red bell pepper, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon sausage mixture into each pastry cup.

Blend cream cheese, dry mustard, sage, thyme, onion powder, salt, hot sauce, and Worcestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated.

Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Gruyere or Swiss cheese.

Bake 10 minutes until puffed and golden. Serve warm.

May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.

Yield: 24 mini quiche appetizers

Turkey Stroganoff


Yield: 20








Ingredients
9 Ounces wild rice, raw
10 Ounces white rice, raw
4 Ounces butter
8 Ounces onions, diced
1 Pound fresh mushrooms, sliced
2 Tablespoons fresh garlic, minced
4 Ounces fresh red peppers, seeded and diced
2-1/2 Quarts TURKEY STOCK
6 Ounces all purpose flour
1-1/2 Ounces cornstarch
As Needed water
2 Pounds PULLED TURKEY
12 Ounces sour cream
3 Ounces Dijon mustard
To Taste salt and pepper
2 Ounces plain bread crumbs
6 Ounces English walnuts, chopped

In separate saucepans, cook wild rice 40 minutes and white rice 12 minutes in boiling water. Rinse, cool, and combine. Hold refrigerated until ready to use.
Preheat oven to 400 degrees Fahrenheit. In a large saucepot, melt butter. Add onions and mushrooms and saute until onions are translucent and most of the moisture cooks out of the mushrooms. Add garlic and red peppers and saute 2 minutes. Add stock to saucepot and blend.
Blend flour and cornstarch in a bowl and whisk with just enough water to form a smooth mixture. Stir mixture into saucepot and bring to a boil. Reduce heat and simmer 8-10 minutes, until thick and smooth.
Add turkey and heat through.
Remove pan from heat and stir in sour cream and Dijon mustard. Season to taste with salt and pepper. Place rice mixture in the bottom of a 2-inch-deep hotel pan. Pour hot turkey sauce mixture over the rice, distributing evenly.
Top with bread crumbs and walnuts. Bake uncovered for 45 minutes to 1 hour in a 400 degree Fahrenheit oven or until top is browned and pan is thoroughly heated. Hold warm (above 140 degrees Fahrenheit) until serving time. Serve 10 ounce portions.
These are decadently dense, rich, and moist. And most importantly, they are low-carb.
INGREDIENTS:
10 ounces (285 g) cream cheese, at room temperature
16 Tbsp (240 ml) unsalted butter, at room temperature (2 sticks)
4 ounces (112 g) unsweetened chocolate, melted and cooled
1/4 cup (60 ml) each Splenda and Canadian Sugar Twin or 1 cup (240 ml) Splenda
4 large eggs
2 tsp (10 ml) instant coffee granules
1-1/2 tsp (7.5 ml) pure vanilla extract
1-1/2 tsp (7.5 ml) pure chocolate extract (optional)
1-1/2 cups (360 ml) almond meal (finely ground almonds)
6 Tbsp (90 ml) Dutch-processed cocoa powder
1/4 tsp (1.2 ml) sea salt
1-1/2 tsp (7.5 ml) baking powder
PREPARATION:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.

In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and vanilla and chocolate extracts. Beat until combined.

In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store brownies covered, in the refrigerator.

Yield: 48 brownies