The Hors D'oevres Thread

[Diamondback]

Let's see:
->Fried cheese sticks (especially mozzarella)
->Fried ravioli
->Chicken strips
->Li'l Smokies (especially the kind with cheese inside)
->I once made up a marinated cold-cuts and cheese tray that the crowd went nuts over--I had to fight for a piece of my own work!
->Darn near anything that doesn't have seafood in it on the Olive Garden's appetizer menu...

 

[Brinybay]

Fresh fruit.

 

[sweetfrancaise]

I'm a big fan of a yearly treat that a family friend makes every year--she calls it Shepherd's Dip. She makes it with cream cheese, chipped beef...I don't know what else, but it's YUMMY and you serve it in a bread bowl. Sigh.

Also a big fan of cheese and cracker plates.

CHEESE.

 

[rumblefish]

Oysters and/or clams on the half shell. Cocktail sauce for the clams, and for the oysters, a few drops of lime and Tabasco.

 

[rumblefish]

I'm a big fan of a yearly treat that a family friend makes every year--she calls it Shepherd's Dip. She makes it with cream cheese, chipped beef...I don't know what else, but it's YUMMY and you serve it in a bread bowl. Sigh.

Also a big fan of cheese and cracker plates.

CHEESE.

Sort of shepard's pie-ish?

 

[jamespowers]

I like to make deviled eggs with crab and horseradish. Just enough to give it real zing and paprika over the top.

Sounds good to me send over a couple of dozen. Hold the paprika.

 

[sweetfrancaise]

Sort of shepard's pie-ish?

Nah, not really. No potatoes, or gravy, or any of that wonderful stuff that goes into the pie. Just a creamy, cheesy, warm dip.

 

[Josephine]

Depending upon the technique, the first part of that could make you the hit of the party ...

Yeeeeeeeeeeeeah, I realized 'suck out' wasn't the right phrasing, but I should have gone with 'scoop out'!

 

[Murph351]

Shoot just ate and now I'm hungry again, thanks.

Here's one I make that's a hit at parties

Baked Sausage Stuffed Mushrooms:
minced garlic cloves
butter
spicy pork sausage
bread crumbs
Parmesan cheese
fresh parsley
Salt and pepper

I usually make double and eat half before I get to the party

 

[Mike in Seattle]

I'm a big fan of a yearly treat that a family friend makes every year--she calls it Shepherd's Dip. She makes it with cream cheese, chipped beef...I don't know what else, but it's YUMMY and you serve it in a bread bowl. Sigh.

Sounded interesting, so I Googled and found...

 

[ohairas]

*yucky* Blech! Never again for me! This was the last thing I ate before realizing I was pregnant. I'll never forget the smell and it's a shame because I USED to really love them! The whole house smelled of mushrooms and I had to leave and buy a box of cheezits, lol!
Nikki

Shoot just ate and now I'm hungry again, thanks.

Here's one I make that's a hit at parties

Baked Sausage Stuffed Mushrooms:
minced garlic cloves
butter
spicy pork sausage
bread crumbs
Parmesan cheese
fresh parsley
Salt and pepper

I usually make double and eat half before I get to the party

 

[sweetfrancaise]

Sounded interesting, so I Googled and found...

Ah-ha! There 'tis. Thanks for the recipe--I ask for it every year, and she never hands it over...lol

 

[Gilbey]

Ah-ha! There 'tis. Thanks for the recipe--I ask for it every year, and she never hands it over...lol

For some reason, this reminds me of Chicken Ala King my Mom used to make where she cut a hole on top of each roll and stuffed the ingredients in. They were absolutely delicious! Thanks SF

 

[Josephine]

My stock hors d'oevres are artichoke dip (artichoke, mozzarella, garlic, parmesan, mayo), spinach dip (on the back of a Knorr's package), salami spread with cream cheese and rolled up, and chopped shrimp mixed with cocktail sauce, poured over a a block of cream cheese, served with cracker, and one I got from my mother, a Gouda wheel, smashed with Miracle Whip and dry mustard, and I think other things but I can't remember. She would save the wax covering of the Gouda and put the dip back in, but I just put it in a bowl.

 

[Miss 1929]

You are a kindred spirit!

I guess I just got used to seeing them at family functions. A friend makes them with bacon bits in the yolk mixture and they are great.

Our crowd always has deviled eggs! I make mine with wasabi mayonnaise, it rocks.

I also adore Beluga caviar (the real deal) and steak Tartare! Give me protein!

 

[ohairas]

Mmm, I've put wasabi paste in mine before. Curry too!
Nikki

Our crowd always has deviled eggs! I make mine with wasabi mayonnaise, it rocks.
!

 

[Mr. Lucky]

This -

Here -

Nothin' like table-side Steak Tartar at Sardi's.

 

[rumblefish]

This -

Nothin' like table-side Steak Tartar at Sardi's.

OH MAN!
Raw meat you say! count me in. it's very easy for me to over indulge on steak tartare.
Ever have raw venison? Like carpacio, sliced thin, drizzled with olive oil, sprinkled with locatelli, barrel salt and black pepper.

 

[Mr. Lucky]

OH MAN!
Raw meat you say! count me in. it's very easy for me to over indulge on steak tartare.
Ever have raw venison? Like carpacio, sliced thin, drizzled with olive oil, sprinkled with locatelli, barrel salt and black pepper.

There's this little Italian joint in Beverly Hills, on La Cienega, that has the BEST carpacio I've ever had: shaved hyper thin filet, a very light lemon/garlic dressing, small sheets of Pecorino Romano and baby greens. Mmmm, it's good!

 

[Miss Crisplock]

Ohhh, Mr. Lucky. I think I'll be needing that restaurants name.....