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Party food recipes - 149 recipes

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Cut the bread lengthwise and widthwise into squares without cutting through the bottom crust

  • 1 sourdough loaf
  • 3/4 cup crumbled blue cheese
  • 1 cup cooked chicken breast, shredded
  • 1 tbsp. buffalo wing sauce
  • 1/2 cup butter, melted
  • 2 tbsp. green onions, thinly sliced
  • 4 cloves garlic, peeled and minced
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1 In very large bowl, mix all ingredients except chicken wings

  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 cup soy sauce
  • 3/4 cup water
  • 1/4 cup pineapple juice
  • 1/4 cup vegetable oil
  • 4 lb chicken wings (24)
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Pre-Heat oven to 350 degrees In a medium bowl, stir together the cream cheese and hot pepper sauce until well blen...

  • 2 (8oz) pkg Cream Cheese, soft
  • 12 oz Franks Red Hot Sauce
  • 12 oz Blue Cheese Dressing
  • 5 Boneless Chicken Breasts, cooked and dices
  • 1 cup Shredded Monterrey Jack
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1 CUT CHICKEN WINGS INTO 3 SECTIONS, DISCARD WING TIP SELECTION

  • 2 PDS CHICKEN WINGS
  • 1 1/2 CUPS BALSAMIC VINEGAR
  • 2 GARLIC CLOVES, MINCED
  • 2 TSP MINCED FRESH ROSEMARY, OR 1/2 TSP DRIED ROSEMARY CRUSHED
  • 1/4 TSP SALT
  • 1/4 TSP PEPPER
  • 1/4 CUP PACKED BROWN SUGAR
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Preheat oven to 350 degrees

  • 1 - 8 oz. pkg cream cheese, softened
  • 1 cup Frank’s Hot Pepper Sauce
  • 1 cup blue cheese dressing
  • 1 pkg. boneless skinless chicken breasts, cooked and cut into chunks
  • 1 cup (4 oz.) shredded cheese (Cheddar or Mozzarella)
  • Crackers, chips or celery sticks
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preheat oven to 400 degrees put the shredded chicken in a bowl add Franks hot sauce (enough to coat) and green

  • boil chicken in water or stock till cooked through then shred with fork
  • 1 lb shredded chicken breast
  • 1 bunch green onions (sliced)
  • 1 bottle Franks Hot Sauce
  • 1/4 cup blue cheese crumbled
  • 1/2 cup shredded Monterey jack cheese
  • 1 package egg roll wrappers
  • salt and pepper to taste
  • olive oil for coating if oven frying
  • blue cheese dressing for dip
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Dip chicken in egg, then coat with crumbs

  • Sauce:
  • 3 lbs chicken wings
  • 2 beaten eggs
  • 20 breton crackers crumbs
  • 1/2 cup white sugar
  • 1/2 cup orange juice
  • 1/3 cup seafood sauce
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MR. FOOD Imagine serving a restaurant-fancy main dish on a busy weeknight? Chicken Divan Puffs take advantage of l...

  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 2 cups frozen cooked chicken breast strips, coarsely chopped
  • 1 cup frozen chopped broccoli
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 tablespoon milk
  • 1/8 teaspoon black pepper
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1. Brown wings under broiler for 10 minutes on each side

  • 20-40 chicken wings, split
  • 1 1/2 c. Dave's hot sauce
  • 1 c. brown sugar
  • 1/2 c. honey
  • 2 T. butter
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Preheat oven to 350 Combine all ingredients except the crescent rolls and egg white in a bowl and set aside

  • 2 pkgs crescent roll dough
  • 1/2 cup mayo
  • 2 Tbsp honey Dijon mustard
  • 1/2 tsp course black pepper
  • 2 cups cooked chopped chicken (or turkey)
  • 1/2 cup thinly sliced celery
  • 3 Tbsp snipped fresh parsley
  • 1/2 cup Craisins 4 oz. grated Mozzarella cheese (use Swiss if using turkey)
  • 1/4 cup chopped pecans
  • 1 egg white
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Famous Daves award winning wings, uniquely seasoned and tossed in their devil spit hot sauce

  • Famous Daves Dragon Wing Dust
  • 2 tablespoons anise seeds
  • 2 tablespoons salt
  • 2 tablespoons Chines five-spice powder
  • 3 tablespoons superfine sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic seasoning
  • 2 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • Wings
  • 24 chicken wings
  • 2 cups chicken marinade, homemade or store bought
  • Peanut oil, for frying
  • all purpose flour, for coating the wings
  • 8 tablespoons (1 stick) butter, melted
  • Famous Daves Devil's Spit Hot sauce
  • Sweet and sour sauce for serving
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Made in the style of Pate de foie gras

  • 1/2 cup unsalted butter
  • 1/2 cup chopped onion
  • 1 tsp chopped garlic
  • 1 lb chicken livers, cleaned and cut in half
  • 1 1/2 tsp fresh thyme or 1/2 tsp dried
  • 1 star anise (optional)
  • Salt and freshly ground pepper
  • 1 Tbsp sherry vinegar
  • 1 Tbsp Cognac
  • Topping
  • 2 Tbsp unsalted butter, melted
  • Gelee
  • 1/4 cup redcurranr jelly
  • 2 Tbsp sweet wine
  • 2 Tbsp chopped dried cherries
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Chicken Liver Pate with Redcurrant Gelee Buffalo Chicken Bloomin Bread