evil_gop_liars Posted December 5, 2006 Share Posted December 5, 2006 I need some ideas, got my wifes office Christmas party coming up. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 for how many? and will you be hosting or taking it with you? if hosting, how many would you want? Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted December 5, 2006 Author Share Posted December 5, 2006 for how many? and will you be hosting or taking it with you? if hosting, how many would you want? 15-20 and taking with. Quote Link to comment Share on other sites More sharing options...
detlef Posted December 5, 2006 Share Posted December 5, 2006 15-20 and taking with. Vietnamese Salad Rolls are always a hit, travel well, and are pretty easy to make provided you can find the ingredients. If you want the recipe, I'll post it when I get back to the restaurant. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 some here Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted December 5, 2006 Author Share Posted December 5, 2006 Vietnamese Salad Rolls are always a hit, travel well, and are pretty easy to make provided you can find the ingredients. If you want the recipe, I'll post it when I get back to the restaurant. Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted December 5, 2006 Author Share Posted December 5, 2006 some here Thanks, I thought this had been posted in the past. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 1 loaf of french baguette (should get 30-50 slices from it) brush with olive oil. toast until golden thinly sliced roast beef thinly sliced white cheddar (then cut into small peices- 1X2) 6 large shallots (carmelized). carmelizing shallots: slice very finely. add some oil to sauce pot. heat and saute at med heat. add a touch of water to prevent burning. stir occationally at first. you want them soft and sweet...it should take some time.... add a little water now and then to prevent burning. towards the end add some honey. place roast beef on top of crostini. cheddar on top of roast beef. bake until melted. top with a little bit of shallots after they are out fo the oven. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 2 rounds of brie pastry dough to cover brie. bake at 400 until dough is golden and fully cooked. 1 C kaluha 1/2 C butter 1/2 C brown sugar 1 C crushed pecans place butter and sugar in saucepan... cooking until syrupy. add pecans... add kaluha.. cook until syrupy. spoon syrup over baked brie. Quote Link to comment Share on other sites More sharing options...
twiley Posted December 5, 2006 Share Posted December 5, 2006 I made a dip last week that was simple and served quite a few. I'll see if I can remember all of the ingredients off the top of my head. 2lbs of medium shrimp - cooked and diced Mayo Sour Cream Grated ginger - I think about a tsp. 3 Garlic cloves White pepper Salt Green Onions Sesame oil And..maybe another ingredient or 2, I'll have to double check. I'll look up the measurements but I did most of it to taste and consistency/thickness. Mix it all together and chill for about an hour to let the flavors fuse. Serve with crudites, pita chips, or bagel chips. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 I made a dip last week that was simple and served quite a few. I'll see if I can remember all of the ingredients off the top of my head. 2lbs of medium shrimp - cooked and diced Mayo Sour Cream Grated ginger - I think about a tsp. 3 Garlic cloves White pepper Salt Green Onions Sesame oil And..maybe another ingredient or 2, I'll have to double check. I'll look up the measurements but I did most of it to taste and consistency/thickness. Mix it all together and chill for about an hour to let the flavors fuse. Serve with crudites, pita chips, or bagel chips. ...... or fried wonton wrappers (cut into circles, squares, or triangles) and this is an awesome sauce everyone should try... a little of that in the dip would be nice as well. Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted December 5, 2006 Share Posted December 5, 2006 Take Carl Biddig lunchmeat and wrap it around some pickles... done... Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 5, 2006 Share Posted December 5, 2006 Artichoke Dip Serving Size : 8 2 can Artichoke hearts -- unmarinated 8 ounces Green chiles -- chopped 2 cup Mayonnaise -- not salad dressing 2 cup Parmesan cheese Drain artichoke hearts and break apart. Mix all ingredients together. Bake at 350° for 30 minutes. Serve with tortilla chips or assorted crackers. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 5, 2006 Share Posted December 5, 2006 Take Carl Biddig lunchmeat and wrap it around some pickles... done... you need the cream cheese in there Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 5, 2006 Share Posted December 5, 2006 ...... or fried wonton wrappers (cut into circles, squares, or triangles) and this is an awesome sauce everyone should try... a little of that in the dip would be nice as well. we be usen that at the Cornelius... we also like cream cheese and jalapeños jelly. chutney i make a mean duck ball appetizer Quote Link to comment Share on other sites More sharing options...
detlef Posted December 5, 2006 Share Posted December 5, 2006 Gui Cuon- Vietnamese Salad Rolls Carrot, Daikon pickle- see below Rice vermicelli Green leaf lettuce washed and tough hearts removed Cilantro sprigs Mint leaves Mung Bean Sprouts Rice Paper sheets (about 8 inch diameter) Hoisin sauce cut with 33% water. Soak Rice vermicelli and either boil or steam until tender. Drain and rinse with cold water until cooled off somewhat but still warm. YOU WANT THE NOODLES TO REMAIN STICKY SO YOU DON’T WANT TO COOL THEM OFF ALL THE WAY AS IF IT WAS NORMAL PASTA. Soak rice papers in warm water until pliable but still a bit firm. Lay on wooden table and square sides (but not top and bottom edges). Lay out 1-2 lettuce leaves on the bottom edge of the sheet. Stretch a thin layer of vermicelli across the lettuce and proceed with a small amount of the rest of the ingredients (2-3 cilantro sprigs, 2-3 mint leaves, etc.) Drizzle a bead of hoisin across everything and roll up, pulling snd stretching the paper carefully to make the rolls as tight as possible. To serve, slice in half, thirds, or quarters and serve with hoisin sauce. Carrot and Radish Pickle 1 cup julienned carrots 1 cup julienned daikon 1 T salt 3 T sweet chili sauce ¼ cup rice vinegar Mix all ingredients and allow to sit for at least 30 minutes Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 5, 2006 Share Posted December 5, 2006 This one I make is always a hit, and very simple, though you will need a way to keep it warm, so may not work for your purpose. In a pan, on medium heat, cube up 2-3 packages of cream cheese. Once that is soft, stir in 2-3 cans of your favorite chile (I like the 1 to 1 ratio of CC pack to chili, can easily alter this to taste). Once that is mixed, pour in a jar of your favorite salsa at heat level you like (I personally like to use Pace Thick and Chunky Medium, can simply add hot sauce or nothing if you prefer it mild). Mix in and heat up. Serve with Fritos Scoops or Tortilla chips, even good bread works. You do want to keep this warm, so a crock pot would be adviseable. Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted December 5, 2006 Author Share Posted December 5, 2006 1 loaf of french baguette (should get 30-50 slices from it) brush with olive oil. toast until golden thinly sliced roast beef thinly sliced white cheddar (then cut into small peices- 1X2) 6 large shallots (carmelized). carmelizing shallots: slice very finely. add some oil to sauce pot. heat and saute at med heat. add a touch of water to prevent burning. stir occationally at first. you want them soft and sweet...it should take some time.... add a little water now and then to prevent burning. towards the end add some honey. place roast beef on top of crostini. cheddar on top of roast beef. bake until melted. top with a little bit of shallots after they are out fo the oven. Gui Cuon- Vietnamese Salad Rolls Carrot, Daikon pickle- see below Rice vermicelli Green leaf lettuce washed and tough hearts removed Cilantro sprigs Mint leaves Mung Bean Sprouts Rice Paper sheets (about 8 inch diameter) Hoisin sauce cut with 33% water. Soak Rice vermicelli and either boil or steam until tender. Drain and rinse with cold water until cooled off somewhat but still warm. YOU WANT THE NOODLES TO REMAIN STICKY SO YOU DON’T WANT TO COOL THEM OFF ALL THE WAY AS IF IT WAS NORMAL PASTA. Soak rice papers in warm water until pliable but still a bit firm. Lay on wooden table and square sides (but not top and bottom edges). Lay out 1-2 lettuce leaves on the bottom edge of the sheet. Stretch a thin layer of vermicelli across the lettuce and proceed with a small amount of the rest of the ingredients (2-3 cilantro sprigs, 2-3 mint leaves, etc.) Drizzle a bead of hoisin across everything and roll up, pulling snd stretching the paper carefully to make the rolls as tight as possible. To serve, slice in half, thirds, or quarters and serve with hoisin sauce. Carrot and Radish Pickle 1 cup julienned carrots 1 cup julienned daikon 1 T salt 3 T sweet chili sauce ¼ cup rice vinegar Mix all ingredients and allow to sit for at least 30 minutes wooofuck/b]inghoo Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 5, 2006 Share Posted December 5, 2006 (edited) for how many? and will you be hosting or taking it with you? if hosting, how many would you want? You'd think he never posted a *WDIC post before. Sheesh... * what do i cook Edited December 5, 2006 by Chief Dick Quote Link to comment Share on other sites More sharing options...
twiley Posted December 5, 2006 Share Posted December 5, 2006 you need the cream cheese in there Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 5, 2006 Share Posted December 5, 2006 1 loaf of french baguette (should get 30-50 slices from it) brush with olive oil. toast until golden thinly sliced roast beef thinly sliced white cheddar (then cut into small peices- 1X2) 6 large shallots (carmelized). carmelizing shallots: slice very finely. add some oil to sauce pot. heat and saute at med heat. add a touch of water to prevent burning. stir occationally at first. you want them soft and sweet...it should take some time.... add a little water now and then to prevent burning. towards the end add some honey. place roast beef on top of crostini. cheddar on top of roast beef. bake until melted. top with a little bit of shallots after they are out fo the oven. i make sumfin like this and its great Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Share Posted December 5, 2006 You'd think he never posted a *WDIC post before. Sheesh... * what do i cook ............ i was going to bust his chops a little for that, but i decided to let the newbie slide this time Quote Link to comment Share on other sites More sharing options...
detlef Posted December 5, 2006 Share Posted December 5, 2006 You'd think he never posted a *WDIC post before. Sheesh... * what do i cook That's why I always post my cook requirements in my sigline. Doesn't everyone else? Quote Link to comment Share on other sites More sharing options...
twiley Posted December 5, 2006 Share Posted December 5, 2006 That's why I always post my cook requirements in my sigline. Doesn't everyone else? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 5, 2006 Share Posted December 5, 2006 That's why I always post my cook requirements in my sigline. Doesn't everyone else? Quote Link to comment Share on other sites More sharing options...
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