Bryant - Party Hardy

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Party H ardy Recipes for Party Food, Snacks and Appetizers Justin A. Bryant

Party Hardy Copyright: Justin A. Bryant Published: 14th January 2013 All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. You must not circulate this book in any format.

Contents

Party Hardy Whether youre hosting the next Super Bowl Sunday party or throwing a birthday bash with a bunch of teenagers, get rave reviews on all your culinary creations when you use these easy, crowd-pleasing recipes.
Turn a Friday video night into an impromptu evening at the movies or turn the kids Saturday sleepover into something special with snacks and treats theyre sure to love.
Whatever the occasion, its certain to be a fun and festive event with your sure-to-please snacks, nibbles and dishes.

The nice thing about this recipe collection is that they make up quickly and use ingredients you probably have on hand.

SALSAS

Whether you like your salsa spicy hot or prefer a tamer version, these salsa recipes are sure to make a hit anytime. Jalapenos and habanero peppers add a real bite to your zesty dips. Turn up the heat with a few extras or tone down the temperature for the less-than-adventurous in the group.
Grab a few bags of tortilla chips and watch your salsa disappear. Make sure to have another batch ready and stashed away youll need it to keep the gang satisfied!

Classic Salsa

2 cans diced tomatoes with green chilies (10 oz.) 1 can diced petite tomatoes with chipotle (14.5 oz.) 1/4 onion, chopped 1 garlic clove 1 juiced lime Sliced pickled jalapenos, to taste 1 bunch cilantro, fresh Place the tomatoes, garlic, lime juice, onion and jalapeno peppers in a blender. Cover blender and blend to desired consistency.

Add cilantro to the mixture and pulse. Pour in bowl and serve with tortilla chips.

Hot Habanero Salsa

2 or 3 jalapeno peppers 2 medium onions, thinly diced 2 tablespoons minced garlic 2 teaspoons salt 1 teaspoon pepper 1 tablespoon sugar 1/2 cup minced cilantro 2 limes, juice only 1 can diced green chili peppers (7 oz.) 7 cans of canned tomatoes (15 oz.) 1 seeded habanero pepper ( Note: Wear gloves when handling jalapeno peppers and habanero peppers.) Over a gas burner or grill , roast jalapenos until they are completely blackened. Place the blackened jalapenos into a plastic bag, seal bag and let them steam until the skins are loose. Once peppers are cooled, remove the skin, seeds and stems. In a blender, chop and blend garlic, jalapenos, onions, sugar, salt and black pepper.

Pour the blended ingredients into a large bowl and mix in the cilantro, lime juice, and green chilies. In the blender, pulse and blend the tomatoes (a portion at a time), then pour into the green chili mixture. Puree 1 cup of the tomato mixture and the habanero pepper in blender, strain this mixture in order to remove any large pieces of the habanero pepper, add to tomato mixture and mix well. Place salsa in a sealed container, refrigerate for 1 hour before serving.

Salsa with Avocado

1 small onion 1 red bell pepper 2 small cans ripe olives, sliced package thawed frozen corn (16 oz.) 1/3 cup olive oil 1 teaspoon dried oregano 1/4 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons cider vinegar 5 garlic cloves, minced 4 avocados Chop the onion and bell pepper. Drain the olives and add to the onion mixture.

Add the corn. In a smaller bowl, combine the olive oil, oregano, lemon juice, salt, pepper, vinegar and garlic. Blend well into the corn mixture. Cover and refrigerate for four hours or overnight. Before serving, peel, pit and dice the avocados and add to the mix. Serve with tortilla chips.

Yield:32 servings .

Garlic Salsa

1 can diced tomatoes, drained (14 oz.) 1 teaspoon parsley 1/2 cup olive oil 1 tablespoon garlic, minced 1/8 teaspoon black pepper 1/8 teaspoon salt Mix together tomatoes, parsley, oil, garlic, pepper and salt. Refrigerate, covered, one hour to overnight. Serve with tortilla chips.

DIPS

Dips are always a favorite at any get-together, and heres a collection of warm and chilled dips that are easy to make and full of flavor and appeal.

Buffalo Chicken Dip

3 cans chicken, well drained (10 oz. each) 1 bottle Frank s RedHot sauc e (12 oz.) 16 ounces cream cheese, softened 1 cup ranch salad dressing 1 to 2 cups shredded cheddar cheese or Monterey Jack cheese Combine the chicken and hot sauce in a skillet over medium heat and saut for 5 minutes. each) 1 bottle Frank s RedHot sauc e (12 oz.) 16 ounces cream cheese, softened 1 cup ranch salad dressing 1 to 2 cups shredded cheddar cheese or Monterey Jack cheese Combine the chicken and hot sauce in a skillet over medium heat and saut for 5 minutes.

Stir in the cream cheese and salad dressing and bring to a simmer. Spoon into a greased 9 x 13 inch glass baking dish. Sprinkle with the Cheddar cheese. Bake at 350 degrees for 25 minutes. Serve with tortilla chips or crackers.

Hearty Bacon & Cheese Dip

2 packages cream cheese, softened & cut into cubes (8 oz. each) cups Colby Jack cheese, shredded cup half & half teaspoons prepared mustard 1/4 hot pepper sauce 1 teaspoon onion, chopped teaspoons Worcestershire sauce 1/2 teaspoon salt 1 lb . bacon, cooked & crumbled Turn slow cooker to medium. bacon, cooked & crumbled Turn slow cooker to medium.

Place first 8 ingredients in slow cooker. Turn slow cooker down to low and cover. Cook, stirring frequently, for one hour or until the cheese melts. Add bacon and cook 10 minutes more. Serve with crackers.

Tostado Dip

1 can Horme l chili (no beans) 1 lb.

Velveet a cheese (cubed) 1 bunch green onions , cut up 1 can green chili peppers , diced (4 oz.) 1/2 teaspoonTabasc o sauce Mix and bake at 250 degrees until hot or 10 minutes in microwave on medium, stirring every few minutes until melted together well. Serve with tortilla chips.

Oklahoma Chili Dip

4 cups prepared chili with meat 1/2 pound processed American or cheddar cheese, grated 1 cup prepared green chilies with tomatoes 1 to 2 tablespoons chili powder (optional) Combine all the ingredients in a large saucepan and heat, stirring, until the cheese is mixed well. Serve hot with tortilla chips. Yield: 6 to 7 cups. cream cheese 1 teaspoon oregano 1/ 4 teaspoon garlic powder 1/8 teaspoon red pepper flakes Mix together and spread in a pie plate. cream cheese 1 teaspoon oregano 1/ 4 teaspoon garlic powder 1/8 teaspoon red pepper flakes Mix together and spread in a pie plate.

Layer the following on top of cream cheese mixture: 1/2 cup pizza sauce 1/2 cup pepperoni, chopped 1/4 cup green pepper, chopped 1/4 cup green onion, chopped Bake at 350 degreesfor 10 minutes. Add 1/2 cup shredded Mozzarella cheese. Return to oven until cheese has melted. Serve with Rit z crackers.

Jalapeno Peach Dip

2/3 cup peach jam Cream cheese (26 oz.), softened 1 can green chiles (4 oz.) 1 tablespoon chopped jalapeno 1 cup shredded Monterey jack cheese (4 oz.) 1 cup shredded Colby cheese (4 oz.) Blend the jam, cream cheese, chiles and jalapeno in a bowl until mixed well. Pour into an 8x8 serving dish.

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