Appetizer help……
Anne
2 years ago
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Anne
2 years agoRelated Discussions
LOOKING for: Italian Spaghetti Pie
Comments (13)Here's a couple I have that might do the trick - Baked Spaghetti  6 ounces spaghetti  2 tablespoons butter or margarine  2 eggs, beaten  1/2 cup grated Parmesan cheese  1 cup cottage cheese  1 pound ground beef  1/2 cup chopped onion  1/4 cup chopped sweet red pepper  1 can (8 ounces) tomatoes with liquid, cut up  1 can (6 ounces) tomato paste  1 teaspoon sugar  1 teaspoon dried oregano  1/2 teaspoon garlic salt  1/2 cup shredded mozzarella cheese Cook spaghetti according to package directions; drain and place in bowl. Add butter, eggs and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges. Yield: 6 servings Baked Spaghetti II  1 cup chopped onion  1 cup chopped green pepper  1 tablespoon butter or margarine  1 can (28 ounces) diced tomatoes, undrained  1 can (4 ounces) mushroom stems and pieces, drained  1 can (2-1/4 ounces) sliced ripe olives, drained  2 teaspoons dried oregano  1 pound ground beef, browned and drained, optional  12 ounces spaghetti, cooked and drained  2 cups (8 ounces) shredded cheddar cheese  1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted  1/4 cup water  1/4 cup grated Parmesan cheese In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 serving...See MoreAppetizers for Progressive Dinner - Thoughts?
Comments (21)Sounds like fun. I'm caught up on the 'mains'. But that could be divided up into an Italian style meal. App nibbles, a soup, a small pasta dish...like a ravioli, something seafood, then the 'main'. Usually beef with a veg. Something sweet, then fruit and cheese with a cocktail. That is 7 homes. Would not work here as most of my friends are horrid cooks. NYC is small dwellings for most even with decent jobs. Just a few of us have the room to host. It does work out as many that can't cook cover the wine etc. If me i would do puff pastry as i've had fun with it recently. So many different ways to use it. I have this one bookmarked, puff pastry pops I did pesto parm pinwheels, the bacon parm straws, squares with grueyere, leek and baby ,artichoke hearts, (in the grocery freezer section), and the big hit were the pops, i skewered fresh apple and pear, thin small slices and used a mild blue. cheese. Prepped ahead and kept cold and covered on the baking trays so it was a fast cook....See MoreAppetizer to take to Easter dinner?
Comments (19)Sleevendog, the avocado pit works for guacamole, but I think the issue is really more the lemon juice and the edamame and how it bleaches out the color a bit. Goes from that bright wonderful green to something less bright. I recently made a salad with red quinoa, farro and fresh garbanzo beans a friend found for me at a farmer's market in Seattle. The next week, with no source for fresh garbanzos, I made it with edamame. I used lots of lemon juice and on day 2 of both salads the green color had faded to look much less appetizing....See MoreAppetizer for lasagna meal
Comments (24)So much of what is mentioned is way to sophisticated for this group, people who wouldn't touch a chicken liver in their lifetime, lol, and would be happy with some Frito's. And brie is really too exotic for them. I had a party this past weekend where I had many of the things mentioned, wrapped brie, pinwheels, bacon wrapped dates, and am sick of all of that as I ate the leftovers. I do love seafood as an appetizer for lasagna, it's perfect but oh well. It's a heavy, traditional, meaty, cheesy lasagna. I have a bunch of crackers so am thinking a roasted red pepper dip, some spiced pecans and some veggies. This is so boring with all these good ideas floating around. I'm also toying with won ton cups with a variety of fillings, some of which could have crab, for the two of us who do like seafood. Or endive filled....See MoreAnne
2 years agoAnne
2 years ago
cawaps
2 years ago
Donald
2 years ago
D M
2 years agoAnne
2 years ago
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