msbuffy
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Post by msbuffy on Dec 29, 2010 17:30:51 GMT -5
Wait! Did anyone mention Potato Skins? That could be easy enough - and you can make several different toppings.
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973beachbum
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Post by 973beachbum on Dec 29, 2010 17:47:32 GMT -5
I do a small NYE party every year. It is mostly just us and the kids get to invite a friend or two each over. The friends get to stay till sometime the next day.
I just buy frozen appetizers mostly. Frozen things like mozzarella sticks, fried shrimp, puff pastry appetizers, pirogies, pretzels stuffed with cheese.
About the only thing I make are a spread for crackers it is simply 1 8 oz package cream cheese softened 1 bunch scallions chopped fairly finely 1 can black olives.
Put black olives in a chopper and chop them finely. Then mix all together with a spoon. It will look like the olives and scallions won't fit in the cream cheese but keep mixing with a spoon. it will come together. Serve on stone wheat crackers.
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 29, 2010 17:48:03 GMT -5
Buffalo wings or chicken fingers is another easy option too- you can buy either of those frozen and just pop them in the oven. Dipping sauces like honey-mustard, BBQ, sweet & sour, etc. on the side. Also tossed salad with different dressings.
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Cookies Galore
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Post by Cookies Galore on Dec 29, 2010 18:27:42 GMT -5
I'm making crab mac and cheese for NYE. I know that shellfish is out of the question, but there are so many fancy mac and cheese recipes out there! My go-to mac and cheese uses extra sharp, gruyere, and gorgonzola. Top with bread crumbs. You can skip the gorgonzola for your guys, of course. The crab mac recipe I'm using calls for cream cheese, cheddar, and manchego.
You can even just make mac and cheese balls.
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chiver78
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Post by chiver78 on Dec 29, 2010 18:36:08 GMT -5
I'm making crab mac and cheese for NYE. I know that shellfish is out of the question, but there are so many fancy mac and cheese recipes out there! My go-to mac and cheese uses extra sharp, gruyere, and gorgonzola. Top with bread crumbs. You can skip the gorgonzola for your guys, of course. The crab mac recipe I'm using calls for cream cheese, cheddar, and manchego. You can even just make mac and cheese balls. ooh....yeah, great idea. one of my go-to comfort food meals is spinach mac - I work from Rachael Ray's "florentine mac and cheese" recipe. the recipe online has meatballs with it, so make sure you don't include those ingredients if you use it. as long as you have the technique for homemade mac and cheese, tweak however your picky boys will let you. broccoli/cheddar, spinach/parmesan, pre-cooked fajita chicken and veggies/pepper jack, pre-cooked steak/provolone.....you get the idea. great idea, meghan! I'm getting hungry now.
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deziloooooo
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Post by deziloooooo on Dec 29, 2010 18:51:41 GMT -5
buffalo wings..every one likes buffalo wings..
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chiver78
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Post by chiver78 on Dec 29, 2010 18:59:45 GMT -5
buffalo wings..every one likes buffalo wings.. no, not really...
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 19:03:30 GMT -5
Cheesy, do they like cheese and bread? Make a cheese fondue and cut up large pieces of French Baguettes or Italian bread do dip in. If you don't have a fondue pot, it works perfectly on the stove in a sauce pot. Very easy, and Publix carries it if you don't want to do from scratch. If you are serving Champagne for the holiday it goes perfectly with the cheese. Go to the deli and have them slice up nice cuts of meats that they will eat to go with it and then make something that you would like too to make it feel special. Somebody (Malarky?) also gave me a roasted potato recipe that you can dip in Ranch (if you like Ranch) that was also very good.
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 29, 2010 19:48:15 GMT -5
Chili .... easy-peasy. You can make it mild if your guys are fussy eaters, and anyone else can spice it up to their own liking. Serve with crusty rolls, garlic bread or cheese bread.
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josie
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Post by josie on Dec 29, 2010 19:56:52 GMT -5
Why not make it familytime in the kitchen...each makes their own snack to share with each other....
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:07:16 GMT -5
Cripes, Cheesy! They're WAY too picky, lol! I'd just some cheese on some chips and nuke 'em! The Reuben Roll recipe I have is from a German Restaurant in Milwaukee - they're the best, too. What the heck are you waiting for buffy? Share that recipe...please? Pretty pretty please! With sugar and a cherry on top? ;D
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:12:38 GMT -5
Holy crap...I am really beginning to realize just how picky the guys are. Chili is out....but let me see, POM, Malarky's roasted potatoes sound good...is the recipe posted here?
I might try a meat and cheese platter of meats and cheeses we have not had before. The latkes sound good...but so does Meghan's mac and cheese...somebody else mentioned mac & cheese. The quesadillas also sound good.
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:16:08 GMT -5
It was Malarky's recipe! Here it is: Cut as many potatoes as you need into 1" cubes. Slather with olive oil, salt and pepper. Roast in a single layer on 425 until crispy on the outside and soft inside. Serve with Caesar dressing. Delicious hot or room temperature. They're never as good if you refrigerate them. Easy peasy.
I added other seasonings to them (garlic powder, onion powder, Rosemary, Tarragon... and dipped them in Ranch). DH and I scarfed them down!
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:18:28 GMT -5
Oh...that sounds yummy!
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:21:17 GMT -5
Cheesy, do the guys like pineapple or at least the juice? You can put chicken strip on scewers and grill them after marinading them in teriyaki sauce and pineapple juice. May put onions on with them if they like those too. Or pineapple chunks. They will carmelize and add great flavor to the chicken too. (I'm going through my recipes to find other things they might like.)
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:23:00 GMT -5
Another easy idea would be cooked pasta with diced chicken and anything they may like added. You can mix it with lemon and butter and parsley. Good to eat but not too much for plain eaters.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:23:43 GMT -5
I was actually thinking of doing shish kebabs for dinner POM. Ones with steak for the guys and maybe shrimp for me.
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Apple
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Post by Apple on Dec 29, 2010 20:23:51 GMT -5
Uggg...I just typed something up and somehow deleted it... I don't know if you can make it work as an appetizer, but I like to warm some kind of a hearty bread in the oven (sometimes I break it into large chunks first, sometimes just do the whole loaf) like Italian, rosemary bread, or some other artisan bread that will get crispy on the outside but stay soft inside. Then I heat up some seasoned olive oil to dip it in... For the olive oil, put some in a microwave/oven safe bown, add a clove of garlic and smash with a fork (garlic powder will work if you don't have a fresh clove) add salt and italian seasoning and heat in the oven with the bread (or you could microwave it, but the oven seems to get more flavor out of the seasonings into the oil). Then you can either dip straight out of the bown or pour a little onto a plate and dip off of that. Yummy.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:26:13 GMT -5
Uggg...I just typed something up and somehow deleted it... I don't know if you can make it work as an appetizer, but I like to warm some kind of a hearty bread in the oven (sometimes I break it into large chunks first, sometimes just do the whole loaf) like Italian, rosemary bread, or some other artisan bread that will get crispy on the outside but stay soft inside. Then I heat up some seasoned olive oil to dip it in... For the olive oil, put some in a microwave/oven safe bown, add a clove of garlic and smash with a fork (garlic powder will work if you don't have a fresh clove) add salt and italian seasoning and heat in the oven with the bread (or you could microwave it, but the oven seems to get more flavor out of the seasonings into the oil). Then you can either dip straight out of the bown or pour a little onto a plate and dip off of that. Yummy. Oh....the bread and olive oil dip! I forgot about doing something like that! I would probably eat the whole loaf myself.
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Apple
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Post by Apple on Dec 29, 2010 20:26:41 GMT -5
Another simple but "fun" thing is to skewer chunks of melons, pineapple, strawberries, grapes, and apple chunks. I've found picky kids will sometimes eat them when they look "fancy" instead of just being in a bowl.
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:27:29 GMT -5
I also did Tina's steaks in balsamic vinegar and wine - OH MY GOD that was so delicious, it was so easy, and the filet's were so tender! I can't wait to make that again.
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 29, 2010 20:30:03 GMT -5
Build-a-burger? Have an assortment of extras to add on (lettuce, tomato, bacon, avocado, onions, cheese, black olives, the list is endless) and all the condiments (relishes/kechup/mustard etc) on the side. That way they can build it to their own liking.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:32:01 GMT -5
Another simple but "fun" thing is to skewer chunks of melons, pineapple, strawberries, grapes, and apple chunks. I've found picky kids will sometimes eat them when they look "fancy" instead of just being in a bowl. Mr Picky's son is going on 16...I can't fool him anymore!
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:33:17 GMT -5
Build-a-burger? Have an assortment of extras to add on (lettuce, tomato, bacon, avocado, onions, cheese, black olives, the list is endless) and all the condiments (relishes/kechup/mustard etc) on the side. That way they can build it to their own liking. This would be really easy. Mr. Picky: Cheese & onion. Mr. Picky's son...cheese Seriously!
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:33:53 GMT -5
Another simple but "fun" thing is to skewer chunks of melons, pineapple, strawberries, grapes, and apple chunks. I've found picky kids will sometimes eat them when they look "fancy" instead of just being in a bowl. I make this too, but add chunks of cheese to them. They never last long.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:36:17 GMT -5
I also did Tina's steaks in balsamic vinegar and wine - OH MY GOD that was so delicious, it was so easy, and the filet's were so tender! I can't wait to make that again. I think I need this, not for this weekend, but I definitely want to try this. Off topic POM, DD1 introduced me to Sauvignon Blanc and Pinot Grigio. I like both better than chardonnay, and the blanc better than the grigio!
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 29, 2010 20:41:55 GMT -5
Still off-topic but about wine, the Sauvignon Blanc & Grigio are excellent. If you like those, you have to try White Zinfandel - it's a pinkish color but definitely a great tasting white wine. If they sell Barefoot Wines in your area, their price is a little less than some labels.
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:44:07 GMT -5
Cheesy, the recipe for Tina's was 50/50 Balsamic Vinegar and Red Wine. I sprinkled the Filet's with Garlic, Onion Powder, Cracked Pepper and seared them right on the stove (well, I used a pan). Then I poured the vinegar and wine in after searing the other side and just lowered the heat to #3 on my stove (med/low) and let the liquid reduce to almost like a glaze/sauce. The steaks did not over cook because we used Filet Mignons (very thick) and they obsorbed the flavors as they cooked. Seriously wonderful! Of course Tina's version was 1 bottle of wine, 1/2 cup of vinegar. LMAO!!! (I'm only kind of kidding) ETA: OH!! I almost forgot that you need to add some brown sugar. I think I used a tablespoon of that, but honestly can't remember. I winged it.
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chiver78
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Post by chiver78 on Dec 29, 2010 20:44:53 GMT -5
Off topic POM, DD1 introduced me to Sauvignon Blanc and Pinot Grigio. I like both better than chardonnay, and the blanc better than the grigio! this is not at all off-topic! wine is definitely important in NYE menu planning! oh, and if you're looking for a twist on your midnight toast, try to find Villa Jolanda Prosecco. easily the best reasonably priced Prosecco available lately. (can ya tell I'm a wine nut? lol..) in case you're not aware, Prosecco is Italian sparkling wine. it can't be called "champagne" unless it comes from the Champagne region of France. I love, LOVE sauv blanc. I have no clue where in the country you are, but if you can find a 2008 Vintner's Reserve Kendall-Jackson SB, pick it up. it's the best KJ in a few years now. I'm in New England, and I'm seeing about $12/bottle.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:45:52 GMT -5
Cheesy, the recipe for Tina's was 50/50 Balsamic Vinegar and Red Wine. I sprinkled the Filet's with Garlic, Onion Powder, Cracked Pepper and seared them right on the stove (well, I used a pan). Then I poured the vinegar and wine in after searing the other side and just lowered the heat to #3 on my stove (med/low) and let the liquid reduce to almost like a glaze/sauce. The steaks did not over cook because we used Filet Mignons (very thick) and they obsorbed the flavors as they cooked. Seriously wonderful! Of course Tina's version was 1 bottle of wine, 1/2 cup of vinegar. LMAO!!! (I'm only kind of kidding) LMAO at your last comment! That really sounds good!
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