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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Deanne
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1,706
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Posted:
Sep 15, 2009 9:02 AM
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> I use this recipe for adult gatherings; It is elegant
> and can be plated so beautifully...
>
> Deni's Crab and Shimp Stuffed Shells
>
> 1 - 16 oz. box jumbo pasta shells, uncooked
> 2 cans (7.5 oz. ea) crabmeat, drained and picked
> 2 cans (2.5 oz) tiny shrimp, drained
> 3/4 cup to 1 cup Miracle Whip
> 2 cups shredded Swiss cheese
> 4 T thinly sliced celery
> 3 T finely chopped onion
> 2 - 3 T finely chopped pimento
> Garlic powder OR garlic salt, to taste
>
> Cook pasta according to directions until tender but
> firm. Drain; rinse with cold water; drain. Invert on
> paper towel-
> lined surface; cover with damp paper towel to keep
> from drying. Gently combine all of remaining
> ingredients except garlic powder OR salt; add more
> Miracle Whip if it seems too dry. Taste; add garlic
> powder OR garlic salt as needed.
> CAREFULLY spoon mixture into shells, using whole,
> unbroken shells. I have made as many as 30, as few as
> 20 out of one batch. When getting ready to plate, you
> can use different kinds of lettuce on the plate,
> setting the shells securely in place; use chives,
> thinly sliced red pepper and yellow pepper to
> garnish, or your own ideas for garnishing. Very tasty!
Welcome to the community, DenicG. =)
That recipe sounds easy and delicious, thanks for sharing!
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2
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Posted:
Sep 14, 2009 12:45 PM
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Thank you for your recipe. It sounds great and pretty easy to prepare. That's exactly what I was looking for, Thanks again, Tonya
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3
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Posted:
Sep 13, 2009 2:21 PM
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I use this recipe for adult gatherings; It is elegant and can be plated so beautifully...
Deni's Crab and Shimp Stuffed Shells
1 - 16 oz. box jumbo pasta shells, uncooked
2 cans (7.5 oz. ea) crabmeat, drained and picked
2 cans (2.5 oz) tiny shrimp, drained
3/4 cup to 1 cup Miracle Whip
2 cups shredded Swiss cheese
4 T thinly sliced celery
3 T finely chopped onion
2 - 3 T finely chopped pimento
Garlic powder OR garlic salt, to taste
Cook pasta according to directions until tender but firm. Drain; rinse with cold water; drain. Invert on paper towel-
lined surface; cover with damp paper towel to keep from drying. Gently combine all of remaining ingredients except garlic powder OR salt; add more Miracle Whip if it seems too dry. Taste; add garlic powder OR garlic salt as needed.
CAREFULLY spoon mixture into shells, using whole, unbroken shells. I have made as many as 30, as few as 20 out of one batch. When getting ready to plate, you can use different kinds of lettuce on the plate, setting the shells securely in place; use chives, thinly sliced red pepper and yellow pepper to garnish, or your own ideas for garnishing. Very tasty!
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Moderator_Sky
Posts:
1,521
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Posted:
Sep 11, 2009 9:18 PM
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What kind of mushrooms to do you use?
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Posts:
1
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Posted:
Sep 10, 2009 11:48 PM
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at my last evening cocktail party :we used the following:
Crab Stuffed Mushrooms
NGREDIENTS (Nutrition)
* 1 pound fresh mushrooms
* 7 ounces crabmeat
* 5 green onions, thinly sliced
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground savory
* ground black pepper to taste
* 1/4 cup grated Parmesan cheese
* 1/3 cup mayonnaise
* 3 tablespoons grated Parmesan cheese
* 1/4 teaspoon paprika
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Chardonnay
Cocktail Sidecar
Chilled Non-Alcoholic Best Lemonade Ever
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
3. Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
4. Bake for 15 minutes. Remove from oven, and serve immediately
we also did a fruit/mini cake /cookie table with a chocolate foutain. Then we had a cheese/cracker table that also had a trio of different dips and a Antipasto table with .
also spring rolls:
Spring Rolls - Summer Rolls
1 pound cooked shrimp, prawns, lobster, or crab meat
Cellophane noodles (bean thread noodles)*
1 tablespoons seasoned rice vinegar
Red or Boston lettuce leaves, leaves separated, rinsed and dried (tough ribs discarded)
Fresh mint leaves, washed, dried, and coarsely chopped
Fresh basil leaves, washed, dried, and coarsely chopped
Fresh cilantro leaves, washed, dried, and coarsely chopped
Coarsely shredded carrot
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter**
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Moderator_Jane
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1,656
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1
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Posted:
Sep 10, 2009 6:45 AM
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Take party rye bread some cream cheese with dry ranch mixed in and spread on bread. Top with slice of cucumber sprinkle w/paprika. yummy. Or change to sliced radishes, etc. Get creative. Good luck!
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1
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Posted:
Sep 9, 2009 9:05 PM
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Something that is always gone for me, take a block of cream cheese (softened), cover with a jar of good jam or preserves (strawberry or raspberry is great) serve with buttery crackers. Make sure you use a good quality jam or preserve it makes all the difference. Tastes like cheescake on a cracker
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Moderator_Jane
Posts:
1,656
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Posted:
Sep 9, 2009 9:23 AM
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Let me add my welcome to the community, tws1109.
Packages of cream cheese with caviar on top makes an elegant and different appetizer.
During the summer I make a simple bruschetta topping of chopped cherry tomatoes, a small can of chopped black olives, minched garlic, chopped fresh basil and olive oil to barely cover the ingredients. I make my own crostini, but you can certainly buy them already made.
I usually have the bakery slice baguettes or bread strips (like an Italian bread baguette) then I toast them in the oven with a light brushing of olive oil.
Serve the topping in a bowl along with another of shredded parmesan cheese. This is one of my most requested party goodies.
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1
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Posted:
Sep 9, 2009 3:19 AM
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On a wheat thin put a square of spicy jack (you can try other cheese), put a slice of pear and tab a little apricot preserve on it. Elegant and fast. Always a hit at my parties.
You can also put out spicy peanuts (with shells) or honey roasted cashews or a bigger dry fruit.
Fruit skewers are great. (like the ones in Edible bouquets)( no need of the chocolate sauce)
If you want to go international, you can have an Indian place deliver Samosas and chutney.
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Moderator_Deanne
Posts:
1,706
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Posted:
Sep 8, 2009 9:01 PM
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Welcome to the community tws. =)
Any chance you can round up a bunch of crock pots to borrow for it? (Some church kitchens have a bunch they may let you use.) Those will keep things warm for you and open up a lot of appetizer ideas.
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Posts:
1,106
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Posted:
Sep 8, 2009 8:50 PM
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Hi tws1109, Do they have a roaster oven?, Pulled pork roast with or with out B.B.Q. sauce is always good and can be fixed ahead of time. Chicken wings or drummies are to. Lots of luck, annaskf
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Posts:
293
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Posted:
Sep 8, 2009 4:53 PM
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> I need some nice ideas for some finger foods for an
> evening wedding. About 100 people expected. Cannot
> use oven in church only a "warmer" that can get up to
> 180 degrees. So, I'm having a hard time coming up
> with foods that will not have to be cooked at that
> time. Would like some fancier finger foods instead of
> the usual "tailgate" ideas (which that is what I'm
> good with). Thanks to anyone who can help
Hello tws1109 and welcome to the community. What a boomer!! Here are two appetizers I made Monday for my Labor Day gathering:
Ham Roll -Ups
1package (8 ounces) cream cheese, softened
1 can (2-1/4 ounces) chopped ripe olives, drained
1/3 cup thinly sliced green onions
8 to 10 thin slices fully cooked ham
In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with a short side. Chill for at least 1 hour. Just before serving, cut into 1-in. pieces. Yields: 40 appetizers
Coconut Fruit Dip
1can (8 ounces) crushed unsweetened pineapples, undrained
3/4 cup milk
1/2 cup (4 ounces) sour cream
1 package (3.4 ounces) instant coconut cream pudding mix
Fresh pineapples, grapes and strawberries or other fruit (I use kiwi also)
In a blender, combine the first four ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator until ready to serve. Yields: 2 cups
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Posts:
2
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Posted:
Sep 8, 2009 1:49 PM
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I need some nice ideas for some finger foods for an evening wedding. About 100 people expected. Cannot use oven in church only a "warmer" that can get up to 180 degrees. So, I'm having a hard time coming up with foods that will not have to be cooked at that time. Would like some fancier finger foods instead of the usual "tailgate" ideas (which that is what I'm good with). Thanks to anyone who can help
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