160,855 Members
160,855 Members

Party Snacks

Vegetarian Recipes
Serves: 20
Paneer Kebab (Cottage Cheese Kebab)
Serves: 20
Ingredients
  • 30 cubes of paneer (cottage cheese)
  • 18 cherry tomatoes
  • 3 green bell peppers cut into 2" squares
  • 1 cup yogurt
  • 2 tsp garlic paste
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin seeds roasted and coarsely ground
  • Salt to taste
  • 1/2 lemon to garnish
 Instruction
  • Mix the yogurt with the coriander, cumin, chilli, turmeric powder and garlic paste. Add salt to taste. Whisk to get a smooth paste.
  • Add the cubes of paneer to this paste and coat well. Allow to marinate for several hours.
  • On wooden barbecue skewers, alternate cubes of paneer with the cherry tomatoes and green bell peppers squares.
  • Grill on a barbecue or in the oven until the vegetables are soft as per your liking.
  • Garnish with a squeeze of lemon and serve.
( 4 Votes )
Baby Corn Pakodas
Baby Corn Pakodas
Ingredients
  • 1 Packet mozzarella cheese sticks
  • 2 Eggs, beaten
  • 1-1/2 Cups Italian seasoned bread crumbs
  • 1/3 Cup cornstarch
  • 2/3 Cup all-purpose flour
  • 1/4 Cup water
  • 1/2 tsp Garlic salt
  • Oil for deep frying
 Instruction
  • Combine the eggs and water in a small bowl.
  • Take another bowl and mix the bread crumbs and garlic salt in it.
  • Blend the flour and cornstarch in a medium bowl.
  • Take a big heavy saucepan and heat the oil to
    365 degrees F.
  • One at a time, coat each mozzarella stick in the flour mixture, then dip in the egg mixture and then in the bread crumbs.
  • Now fry till golden brown, for about 30 seconds.
  • Remove it from the flame and drain on paper towels.
( 2 Votes )
Ingredients
Ingredients
Ingredients
  • 1 garlic clove, cut in half
  • 2 cups dry white wine (Neuchatel, Rhine or Chablis)
  • 1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
  • 3 tbsp cornstarch
  • 3 tbsp Kirsch or brandy
  • Salt
  • Black pepper
  • Pinch of nutmeg
  • 2 loaves crusty French or Italian bread (baguettes)
 Instruction
  • Rub an earthenware casserole, chafing dish or fondue pot with cut garlic.
  • Pour in wine and bring to a simmer over low heat. DO NOT BOIL.
  • Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch.
  • Add salt, pepper and nutmeg; stir and bring to a simmer.
  • Keeps cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, and then warm slightly.
  • Serve with bread cubes that guests can spear on fondue forks, and then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert.
  • Accompany with Kirsch, Neuchatel wine or beer.
( 2 Votes )
Swiss cheese appetizer
Swiss cheese appetizer
Ingredients
  • 1 clove garlic, halved
  • 3/4 cup milk
  • 3 cups grated apple-wood smoked Cheddar cheese
  • 6 teaspoons flour
  • 1 teaspoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons horseradish
  • Cubes of ham and toasted granary bread
 Instruction
  • Rub the inside of the fondue pot with the cut clove of garlic, then add milk and heat until bubbling.
  • Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth.
  • Stir in mustard, Worcestershire sauce and horseradish relish.
  • Serve with cubes of ham and cubes of toasted granary bread.
( 2 Votes )
Baked Macaroni and Cheese
Baked Macaroni and Cheese
Ingredients
  • 1 1/2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup milk
  • 1 cup half-and-half
  • 1/4 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 1/2 cups grated sharp cheese, divided
  • Salt
 Instruction
  • Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat.
  • Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half.
  • Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes.
  • Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth.
  • Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish.
  • Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
( 5 Votes )
Grilled Chicken Tikka
Grilled Chicken Tikka
Ingredients
  • 2 pounds skinless boneless chicken breast
  • 1/4 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 1 tsp Red Chilli Powder
  • Salt, as per taste
  • 12 6- to 8-inch bamboo skewers, soaked in water 30 minutes
  • Oil, for frying
Instruction
  • Cut chicken breasts into 1 inch pieces.
  • Combine with lemon juice, and salt in a bowl.
  • Cover and let stand for 30 minutes.
  • In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne. Mix well and add to chicken.
  • Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers.
  • Brush with butter and grill for about 6-8 minutes or until done. Turn frequently while grilling.
( 3 Votes )
Baby Corn Pakodas
Baby Corn Pakodas
Ingredients
  • 10 Baby Corns
  • 5 tbsps Corn Flour
  • 5 tbsp Maida
  • 4 Green Chillies
  • 6 Garlic Pods
  • 1 Inch Piece of Ginger
  • 1 tbsp Chopped Coriander Leaves
  • 3 tbsps Cooking Oil
  • Salt to Taste
  • Water as Required
 Instruction Cut the baby corns lengthways into two, set aside. Grind together the green chillies, garlic and ginger to make a fine paste. Combine maida, corn flour, salt, masala paste, coriander and water to form a soft batter. Take a skillet and heat oil in it. Dip each baby corn in the batter and fry until crisp and golden. Baby Corn Pakodas are ready to serve.
( 1 Vote )
Beetroot Fritters
Beetroot Fritters
Ingredients
  • 1 egg
  • 2 tablespoonfuls of meal
  • 1 gill of milk
  • pepper and salt
  • 1 teaspoon lemon juice

 Instruction
  • Cut the beetroot into small dice, make a batter with the milk, meal, and egg, mix the beet with it, adding seasoning to taste.
  • Let some butter or oil boil in the frying-pan, drop the batter by spoonfuls into the boiling oil.
  • fry till golden brown, and serve the fritters with vegetables and brown sauce.
( 2 Votes )
Parmesan Puffs
Parmesan Puffs
Ingredients
  • 1 1/2 cups Flour
  • 1 tsp Salt
  • 1 cup Margarine
  • 1/2 cup Sour Cream
  • 2 tbsps Grated Parmesan Cheese
  • 2 tbsps Chopped Green Onions
  • 2 tbsps Chopped Mushrooms
  • 2 tbsps Chopped Ripe Olives
 Instruction Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream and divide the dough into 4 parts. Wrap each part in wet cloth and chill several hours. On floured board, roll each section into a 12 x 6-inch rectangle. Sprinkle one-half each rectangle with cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch square. Cut the 6-inch square into nine 2-inch squares, pressing edges. Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes. Once it turns golden the Parmesan Puffs are ready to be served!
( 1 Vote )
Non-Vegetarian Recipes
Ginger Prawns with Lime
Ginger Prawns with Lime
Ingredients
  • 32 Raw king prawns (about 1kg / 2.2 lb)
  • 2 tsp Lime juice
  • 2 tsp freshly grated ginger
  • 1 tbsp Soya sauce
  • 1 tsp Sesame oil
  • Olive oil
Instruction
  • Shell and de-vein prawns, leaving tails intact.
  • In a bowl, mix together the lime juice, ginger, soy sauce and sesame oil until well blended.
  • Add the prawns, mix well to thoroughly coat then cover and refrigerate for 1 hour, mixing from time to time.
  • Preheat the grill to hot and line the grill pan with foil. Thread two prawns onto each of 16 short wooden skewers or cocktail sticks.
  • Place the prawns in the grill pan, drizzle over a little olive oil and grill for 2-3 minutes on each side or until cooked through.
( 0 Votes )
Smoked Salmon Canapés
Smoked Salmon Canapés
Ingredients
  • 4 Slices of bread
  • Butter
  • 75 g /3 oz Smoked salmon, cut into 16 pieces
  • 4 Hard boiled eggs, peeled and cut into quarters
  • Sprigs of fresh dill to garnish
Instruction
  • Toast the bread on both sides and remove the crusts.
  • Butter one side then cut into quarters (either squares or triangles). Alternatively, cut into rounds with a biscuit cutter.
  • Place a piece of salmon on each piece of bread and top with a quarter of egg.
  • Garnish with a sprig of dill.
( 1 Vote )
Party Satay Drumsticks
Party Satay Drumsticks
Ingredients
  • 90 ml / 3 fl.oz. Soya sauce
  • 2 tbsp Smooth peanut butter
  • 2 garlic cloves, crushed
  • 1 small onion, very finely chopped
  • Juice of 1 lemon
  • 2 tbsp Vegetable oil
  • 12 Chicken drumsticks
Instruction
  • Remove the skin from the drumsticks and make shallow cuts through the flesh at intervals. This helps the marinade to penetrate the meat.
  • Place all the remaining ingredients in a large mixing bowl and combine thoroughly.
  • Add the drumsticks to the marinade, mix well, forcing the marinade into the cuts then cover and leave for 1 hour. Preheat the grill to medium-high. Place the drumsticks on the grill and cook for 20-25 minutes, turning from time to time and basting with the marinade, until cooked through. Serve hot.
( 0 Votes )
Mini Lamb Kebabs
Mini Lamb Kebabs
Ingredients
  • 675g / 1½ lb Lean minced lamb
  • 1 Onion, grated
  • 2 Garlic Cloves, crushed
  • 1 tsp Ground cinnamon
  • 2 tsp Ground cumin
  • 2 tsp Paprika
  • ¼ tsp Chilli powder
  • 1 heaped tbsp freshly chopped Mint
  • 1 heaped tbsp freshly chopped Parsley
  • 1 tbsp Red wine
 Instruction
  • Preheat the grill to hot.
  • Place all the ingredients in a large mixing bowl and mix well until thoroughly combined.
  • Take level tablespoons of mixture and mould around short wooden skewers, leaving at least 2.5cm / 1 inch of the skewer bare to enable guests to pick them up.
  • Grill the mini kebabs for 10-12 minutes, turning from time to time, until well browned and cooked through.
( 2 Votes )
Spicy Wrapped Meatballs
Spicy Wrapped Meatballs
Ingredients
  • 100g / 4oz Minced lamb
  • 1 large Spring onion, chopped
  • 2 tbsp freshly chopped coriander
  • 2 tbsp Sesame seeds
  • Salt and black pepper
  • Corn flour
Other Ingredients
  • 2 tbsp Vegetable oil
  • 20 Small lettuce leaves
  • 10 Mint leaves
  • 10 Coriander leaves
Instruction
  • In a large mixing bowl, mix together all the meatball ingredients (apart from the corn flour) until well blended. Using damp hands, roll into 20 balls.
  • Sprinkle the corn flour onto a work surface and roll the balls in it to lightly coat on all sides.
  • Heat the oil in a frying pan until hot, then fry the meatballs, a few at a time over a medium heat for 4-5 minutes until well browned.
  • Remove with a slotted spoon to drain on paper towels. Allow cool a little.
  • Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure.
( 0 Votes )
Merlot Marinated Chicken Stuffed With Spinach & Fe
Merlot Marinated Chicken Stuffed With Spinach & Fe
Ingredients
  • 2 pcs Chicken Breast with Bone
  • 200 gm Spinach
  • 25 gm Feta cheese
  • 20 gm Walnut
  • 20 gm chopped garlic
  • Salt & Pepper (to taste)
  • 70 gm chopped onion
  • 50 gm pineapple
  • 10 ml lemon juice
  • 20 gm Parsley
  • 20 ml Olive oil
  • 15 ml Marsala wine
  • 20 gm Bell peppers
  • 100 gm bread crumbs
  • Oil for frying
  • 1 nos egg
 Instruction
  • Clean the Chicken Breast, open & make it flat. Give it a heart shape. Soak in Marsala wine for 2 hours.
  • Blanch the spinach and put it in ice water till it gets cold and then squeeze it. Ensure that there is no water.
  • Heat oil and add chopped garlic and chopped onion. Then add spinach & Feta cheese.
  • Mix it well. Add seasonings. Bring the spinach mixture to room temperature.
  • Take the heart-shaped flat Chicken Breast. Stuff it with the filling then roll it into a half-moon and seal the sides with egg yolk.
  • Coat the chicken with egg and bread crumbs.
  • Heat oil in pan and fry the chicken till it turns golden brown.
  • For Pineapple Salsa: Remove the eyes from pineapple and chop it. Add lime juice, olive oil, chopped parsley, chopped onion, chopped bell-peppers and seasonings. Mix it well.
  • Take the cooked chicken and cut it into half.
  • Serve hot, along with the pineapple salsa. And a glass of Gossips Merlot or Four Seasons Shiraz.
( 1 Vote )
Poached Prawns with Whyte & Mackay Tomato Salsa
Poached Prawns with Whyte & Mackay Tomato Salsa
Serves: 4 to 6
Ingredients
  • 4 nos fresh tomatoes (deseeded & finely diced)
  • 4 nos Cocktail onions (finely diced)
  • 4 Jalapeno chili pepper (finely diced)
  • 3 nos Lime juice
  • 50 gm Coriander (chopped)
  • 25 gm Roasted cumin powder
  • Salt & pepper (to taste)
 Instruction
  • Combine all of the ingredients in a medium sized bowl. Taste.
  • If the chillies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chillies, or add some ground cumin.
  • Let the mixture sit for an hour for the flavours to combine.
( 3 Votes )
Serves: 4
Serves: 4
Ingredients
  • 1 cup Whyte & Mackay
  • 8 large prawns
  • 750 ml water
  • I nos onion
  • I nos carrot
  • I nos celery stalk
  • 150 gm butter
  • 50 ml olive oil
 Instruction
  • In a pan, boil water, white & MacKay, carrot, celery, salt and pepper to make a broth.
  • Peel the prawns; discard the heads, keep the tails.
  • Poach them for 5 minutes in the hot (but not boiling) broth.
  • Remove the prawns from liquid.
  • Arrange the prawns on a plate and glaze them with olive oil.
  • Before serving the dish, pour tomato salsa over the prawns and serve hot.
( 0 Votes )
Poached Prawns with Whyte & Mackay Tomato Salsa
Poached Prawns with Whyte & Mackay Tomato Salsa
Ingredients
  • 1 cup Whyte & Mackay
  • 8 large prawns
  • 750 ml water
  • I nos onion
  • I nos carrot
  • I nos celery stalk
  • 150 gm butter
  • 50 ml olive oil
 Instruction
  • In a pan, boil water, white & MacKay, carrot, celery, salt and pepper to make a broth.
  • Peel the prawns; discard the heads, keep the tails.
  • Poach them for 5 minutes in the hot (but not boiling) broth.
  • Remove the prawns from liquid.
  • Arrange the prawns on a plate and glaze them with olive oil.
  • Before serving the dish, pour tomato salsa over the prawns and serve hot.
( 0 Votes )
Experts' Recommendations
Poached Prawns with Whyte & Mackay Tomato Salsa
Poached Prawns with Whyte & Mackay Tomato Salsa
Serves: 4 to 6
Ingredients
  • 4 nos fresh tomatoes (deseeded & finely diced)
  • 4 nos Cocktail onions (finely diced)
  • 4 Jalapeno chili pepper (finely diced)
  • 3 nos Lime juice
  • 50 gm Coriander (chopped)
  • 25 gm Roasted cumin powder
  • Salt & pepper (to taste)
 Instruction
  • Combine all of the ingredients in a medium sized bowl. Taste.
  • If the chillies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chillies, or add some ground cumin.
  • Let the mixture sit for an hour for the flavours to combine.
( 1 Vote )
Merlot Marinated Chicken Stuffed With Spinach & Fe
Merlot Marinated Chicken Stuffed With Spinach & Fe
Ingredients
  • 2 pcs Chicken Breast with Bone
  • 200 gm Spinach
  • 25 gm Feta cheese
  • 20 gm Walnut
  • 20 gm chopped garlic
  • Salt & Pepper (to taste)
  • 70 gm chopped onion
  • 50 gm pineapple
  • 10 ml lemon juice
  • 20 gm Parsley
  • 20 ml Olive oil
  • 15 ml Marsala wine
  • 20 gm Bell peppers
  • 100 gm bread crumbs
  • Oil for frying
  • 1 nos egg
 Instruction
  • Clean the Chicken Breast, open & make it flat. Give it a heart shape. Soak in Marsala wine for 2 hours.
  • Blanch the spinach and put it in ice water till it gets cold and then squeeze it. Ensure that there is no water.
  • Heat oil and add chopped garlic and chopped onion. Then add spinach & Feta cheese.
  • Mix it well. Add seasonings. Bring the spinach mixture to room temperature.
  • Take the heart-shaped flat Chicken Breast. Stuff it with the filling then roll it into a half-moon and seal the sides with egg yolk.
  • Coat the chicken with egg and bread crumbs.
  • Heat oil in pan and fry the chicken till it turns golden brown.
  • For Pineapple Salsa: Remove the eyes from pineapple and chop it. Add lime juice, olive oil, chopped parsley, chopped onion, chopped bell-peppers and seasonings. Mix it well.
  • Take the cooked chicken and cut it into half.
  • Serve hot, along with the pineapple salsa. And a glass of Gossips Merlot or Four Seasons Shiraz.
( 0 Votes )

Subscribe To Our Newsletter Now!  ›