ck - Holiday Reception Buffet Menu
Sweet caramelized onions and salty Parmesan cheese flavor these bite-sized appetizers. Bake the day before the party; cover and refrigerate in the baking dish. Shortly before guests arrive, reheat at 200° for 15 to 20 minutes. Serve warm or at room temperature, garnished with sour cream and chives.
Preheat oven to 350°.
Melt butter in a nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Spread mixture in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Combine egg substitute, 2 tablespoons cheese, salt, pepper, and eggs. Pour egg mixture evenly over onion; sprinkle with remaining 2 tablespoons cheese. Bake at 350° for 20 minutes or until set. Cool slightly; cut into 24 pieces. Top each with 1/2 teaspoon sour cream and 2 chive pieces.
Mild-tasting napa cabbage holds the ingredients in this twist on lettuce wraps. You can prepare the sauce up to three days in advance, and the rest of the ingredients up to one day ahead. Arrange the components--cabbage leaves, noodles, vegetable mixture, shrimp, and sauce--buffet-style so that folks can assemble their own wraps.
To prepare sauce, combine the first 6 ingredients in a small saucepan over medium heat; cook until the sugar dissolves and sauce slightly thickens (about 5 minutes), stirring frequently. Remove from heat; cover and chill.
To prepare wraps, steam cabbage, covered, 2 minutes or until crisp-tender. Drain and rinse with cold water. Drain and pat dry; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients (through 2 garlic cloves) to pan; sauté 5 minutes or until tender. Add cilantro, basil, and juice; toss gently to combine. Place about 3 tablespoons vegetable mixture and 2 tablespoons bean threads on each cabbage leaf. Top each with 3 shrimp; roll up. Serve with sauce.
The flavor of applewood-smoked bacon lends depth to the filling. Prepare and refrigerate up to one day ahead; reheat in a large nonstick skillet over medium heat 10 minutes or until thoroughly heated.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken to drippings in pan; sauté 3 minutes or until browned. Add shallots, thyme, and mushrooms; sauté 5 minutes or until tender.
Combine milk and flour, stirring with a whisk until well blended. Gradually stir milk mixture into chicken mixture; bring to a boil. Reduce heat, and simmer until thick (about 2 minutes). Remove from heat; stir in bacon, cheese, parsley, salt, and pepper. Spoon about 1/4 cup chicken mixture in the center of each Make-Ahead Crepe; roll up.
Frozen berries make these sweet crepes a year-round treat, not just a seasonal splurge. Prepare and refrigerate the filling up to a day ahead.
Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until thickened. Remove from heat; stir in juice. Cool.
Spread 1 1/2 teaspoons cream cheese over each Make-Ahead Crepe, and top each with about 2 1/2 tablespoons berry mixture; roll up. Top each crepe with about 2 tablespoons berry mixture. Sift powdered sugar evenly over crepes just before serving, if desired.
Onion Frittata Bites
Shrimp Napa Wraps
Creamy Chicken-Mushroom Crepes
Mixed Berry Crepes
With our savvy make-ahead tips, you'll be prepared to entertain with ease. (Serves 12)
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