Party Recipe Swap

[TimmyBoston]

It seems that many people have a special recipe that they pull out for parties, an old family recipe or one they received from a friend.

I'd like to start a thread where we can post and share these recipes if we wish.

My family has a dip recipe that is really good, the ingredients aren't fancy and to be honest, this recipe does not sound like it would be good, but it is very tasty.


1 pound package of ground sausage (any kind you enjoy will work.)
2 cans Rotel tomatoes (Canned diced tomatoes with jalapenos added in)
1 can condensed Cream of Mushroom Soup
Velveeta Cheese - cubed and added until desired consistency is reached
Hot Sauce may be added to taste if you wish
Serve with Tortilla Chips

Cook the sausage in a pan and drain excess grease. Then add the cup of soup and 2 cans of Rotel tomatoes. Stir to combine and let simmer a couple minutes, then add the cubed cheese little by little until the dip is appropriately cheesy and the desired consistency and flavor is reached. Serve with Tortilla Chips. Serves 6-8



This dip has gone over very well with everyone who has ever tried it and it is one of my favorite party meals. I hope some of you will try it.

Anyone else care to share?

[AACJ]

Dang, that sounds good!! I think I'll try it this weekend....how many does that feed?

[TimmyBoston]

Originally Posted by AACJ

Dang, that sounds good!! I think I'll try it this weekend....how many does that feed?

6-8, YMMV. Thanks for the complement, Art. One of the things about it, is for me, I really don't care for any of the ingredients (other than sausage) but when you put them together, it really is much greater than the sum of it's parts.

[tim8557]

Originally Posted by TimmyBoston

6-8, YMMV. Thanks for the complement, Art. One of the things about it, is for me, I really don't care for any of the ingredients (other than sausage) but when you put them together, it really is much greater than the sum of it's parts.

You don't like Velveeta??????That sounds very Un-American. There was always a brick of that stuff in my house when I was growing up. I s'pose you don't care for Spam either.

BTW....as an amateur cook, I like the idea of a recipe area. Would it make sense to make that a forum to itself?

[greenerock]

You could use the Mexican Velveeta to spice it up too.

[Frank7580]

Corn & Goat Cheese Queso:

2 Tbls. Butter
½ Cup minced onion
1 Tbl. Chopped garlic (or more :O)
3 Cups fresh or canned corn kernels
1 jalapeno – remove stem and coarsely chop
8 oz. goat cheese
¼ - ½ heavy cream

In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and pepper. Serve with anything that's "dippable".

This is an Emeril recipe that we tried for SuperBowl XL and it is great! This makes A LOT of dip so you may want to divide it.

[TimmyBoston]

I for one would love Scotto's Deep Dish Pizza Recipe, if he's williong to share.

[TimmyBoston]

Originally Posted by tim8557

You don't like Velveeta??????That sounds very Un-American. There was always a brick of that stuff in my house when I was growing up. I s'pose you don't care for Spam either.

BTW....as an amateur cook, I like the idea of a recipe area. Would it make sense to make that a forum to itself?

I grew up in a big Italian family, Velveeta's dangerous close to being a sin. But it's good in this stuff.

Personally with all the cooks here, I would love to see a recipe/cooking forum established. I think it could help so many of us.

[Ltltony]

My cousin makes this amazing Carmel Apple Salad for holidays

CARAMEL APPLE SALAD

First round
1/2 c. sugar
8 oz. crushed pineapple
2 tbsp. cider vinegar
1 tsp. flour
1 egg

Second round
6 apples
1 c. dry roasted peanuts
12 oz. Cool Whip

Mix first round ingredients in saucepan and boil, stir until thickened and then let cool. Cut apples into chunks. Add pineapple mixture (once it has cooled down), peanuts and Cool Whip. Mix and then cool in the refrigerator.

It's amazing stuff!!

[Xert]

Originally Posted by TimmyBoston

It seems that many people have a special recipe that they pull out for parties, an old family recipe or one they received from a friend.

I'd like to start a thread where we can post and share these recipes if we wish.

My family has a dip recipe that is really good, the ingredients aren't fancy and to be honest, this recipe does not sound like it would be good, but it is very tasty.


1 pound package of ground sausage (any kind you enjoy will work.)
2 cans Rotel tomatoes (Canned diced tomatoes with jalapenos added in)
1 can condensed Cream of Mushroom Soup
Velveeta Cheese - cubed and added until desired consistency is reached
Hot Sauce may be added to taste if you wish
Serve with Tortilla Chips

Cook the sausage in a pan and drain excess grease. Then add the cup of soup and 2 cans of Rotel tomatoes. Stir to combine and let simmer a couple minutes, then add the cubed cheese little by little until the dip is appropriately cheesy and the desired consistency and flavor is reached. Serve with Tortilla Chips. Serves 6-8



This dip has gone over very well with everyone who has ever tried it and it is one of my favorite party meals. I hope some of you will try it.

Anyone else care to share?

*drool*

But any idea what size the cans of tomatoes are, Tim? I've never seen Rotel tomatoes around here and will have to grab something else for a substitute.

[scorpion]

Originally Posted by TimmyBoston

6-8, YMMV. Thanks for the complement, Art. One of the things about it, is for me, I really don't care for any of the ingredients (other than sausage) but when you put them together, it really is much greater than the sum of it's parts.

My wife makes the exact same thing minus the soup. It is excellent. Wh'd have thought velveeta could be so good?

[Hawkeye5]

Recipe for ABT s, (Atomic Buffalo Turds).

Warning: includes opinion and philosophy in addition to recipe.

This recipe is good, and any excess makes a quite good dip, but I'm always looking for something else also.

Hawkeye5's ABT recipe:

Ingredients:

However many Jalapenos your roaster takes (mine takes twenty). Yes, you do need to get a verticle Jalapeno roaster, but they are inexpensive. You can purchase at Sports Unlimited or mail order from Cabelas. I'm sure there are lots of places. All they are is a block of aluminum with holes drilled in them.

Buy the larger Jalapenos as they are easier to clean and stuff. At my grocery you can pick your own from a bin.

Bacon, use thin bacon, thick bacon may not cook all the way through by the time the ABTs are otherwise done (lesson learned the hard way).

Cream cheese. If you want a dip also (very good by the way), use an entire small brick, otherwise, 1/2 a brick is enough.

1/4 to 1/2 cup black olives, however much you like, (add green olives if you wish, or anything else for that matter, anchovies are always good but that is purely personal taste preference.)

Small handfull of little smokies cocktail sausages. These are pre-cooked, that is why you can use any excess as dip.

Minced onion flakes and garlic. Parsely, sage, rosemary and thyme, (thank you Paul Simon) or any thing else that strikes your fancy. Fresh basil is nice, but expensive in my neck of the woods. I usually have some around for a favorate shrimp over pasta recipe. Amounts are intentionally vague so you can season to taste. Experiment, have fun. Spices are mostly inexpensive and life is short.

Items to add to the stuffing is limited only by your imagination. Add anything you like. Crab and shrimp is very good substituted for the little smokies. A great change of pace is smoked salmon.

Preparation:

It takes time to prepare the peppers properly, so plan on an hour. You want them uncut and cleaned out from the top, not split in half, for cooking in a vertical roaster. If split in half the stuffing runs out as it melts, so trim off the top slightly below the stem and spend the time needed to clean out the seeds and membrane leaving the pepper whole. A potato peeler works well for this. The slot in the peeler works well to trim out the membrane. Don't forget to wear dishwashing or EMT gloves!! You will reget it if you don't, I guarantee!!

After the peppers are prepared and in your rack, put the cocktail smokies, olives and other ingrediants in a food processer and chop to the consistency of ground beef. Then combine that mixture and the cream cheese in a bowl and mix well.

Stuff the peppers with the mix (a butter knife works well). Add one wrap of bacon secured with a toothpick about 2/3rds of the way to the top of the pepper.
I cut the bacon to length so there is no overlap, but I'm fussy.

Place completed masterpiece back in the Jalapeno rack.

Cooking:

Cook in the grill, smoker, or oven, what ever you have, at around 225 until the bottom of the peppers start to turn black. The time varies depending on your cooker so check after 20 minutes. I do mine in a Holland Grill, so the cooking time in my grill is less than for a smoker, which may take two hours. However you cook them, just make sure the bacon is done before removing from the cooking source.

For most of the peppers, the heat will be gone and it'll have a bell pepper flavor. Note however, there are always a few rogue hot ones.

If your brave, substutute a few havanero peppers. This varation is known as Atomic Dragon Turds.

Enjoy!!

[ouch]

This is a fantastic thread. Gotta put my thinking cap on.

[mrob]

Chorizo BBQ Meatballs

2.5 lbs chorizo sausage
2.5 lbs ground chuck
3 eggs lightly beaten
2 tbls Worcestshire sauce
3/4 cup shredded cheese
3/4 cup Italian seasoned breadcrumbs
assorted spices, salt and pepper

Mix all ingredients well with hands. Using a measuring spoon, scoop out 2 tablespoons of the mixture and pat lightly into a ball about the size of a ping pong ball. Place on a lightly oiled cookie/baking sheet and bake until browned in a 350 degree oven (about 12 minutes).

We are having these for part of our SuperBowl Party spread. I make these a day in advance, and then plop them into a crock pot with a bottle of BBQ sauce in the morning. By noon they are hot and bubbly. Makes enough to feed a small crowd.

Also good on a crusty roll!

[TimmyBoston]

Originally Posted by Xert

*drool*

But any idea what size the cans of tomatoes are, Tim? I've never seen Rotel tomatoes around here and will have to grab something else for a substitute.

14oz cans. Ro-tel is the brand that I use most often, but I've used generics (Kroger) and it has come out just as well, just look for a 14 oz can of diced tomatoes with jalapenos (or green chiles) and it will work out just fine.

But I do not recommend generic Velveeta, I've tried that and it was terrible.

[TimmyBoston]

Chorizo - Goat Cheese Jalapeno Poppers

5 oz Soft Goat Cheese
5 oz Chorizo Sausage
1 tablespoon Sour Cream
Grated Parmesan Cheese
12 Jalapenos, seeded, deribbed and halved

In a saute pan, thoroughly cook the chorizo, then add the goat cheese mixing until fully encorporated. Fold in the sour cream. (minced onion or garlic may also be added while cooking the sausage if desired) Season the misture lightly with salt.

Fille the halved Jalapenos with sausage cheese mixture and put a small amount of grated parmesan on top.

Bake for 8-10 minutes at 400.

For a spicier, crunchier version, the stuffed jalapenos do not need to be baked

Also by adding shredded Monterey Jack cheese and minced jalapenos to the chorizo goat cheese mixture you can make a great stand alone dip.

These are another one of my favorite party favors and something that also makes a terrific snack. I often make a large amount of the sausage cheese mixture and keep it in the fridge, when I'm craving the poppers all I have to do is pre-heat the oven, halve the peppers and I'm ready to go. They also will work well prepared in a toaster oven.

[TimmyBoston]

Originally Posted by ouch

This is a fantastic thread. Gotta put my thinking cap on.

Ouch, we're waiting

[AACJ]

Alright Tim, I tried the recipe and it came out awesome! I made it for the UFC pay per view party I'm going to later tonight. I couldn't find the tomatoes you called for but used the generic diced "Italian Style" from the supermarket, only used one of them. I also found out the grocery store ran out of regular Velveeta so I got the Mexican Style Velveeta, gave it the spice that was missing from the tomatoes.

Anyway, we'll see how it goes over with a bunch of drunk guys watching Ultimate Fighting tonight. (Plus I made a Chocolate Pecan Pie to bring)

Thanks!!

[TimmyBoston]

Originally Posted by AACJ

Alright Tim, I tried the recipe and it came out awesome! I made it for the UFC pay per view party I'm going to later tonight. I couldn't find the tomatoes you called for but used the generic diced "Italian Style" from the supermarket, only used one of them. I also found out the grocery store ran out of regular Velveeta so I got the Mexican Style Velveeta, gave it the spice that was missing from the tomatoes.

Anyway, we'll see how it goes over with a bunch of drunk guys watching Ultimate Fighting tonight. (Plus I made a Chocolate Pecan Pie to bring)

Thanks!!

Art, I'm really glad that it came out well! I love that dip and it's so simple! Have a good time at your party tonight!