purelife wrote:
Oh, that looks sweet and easy to make. Did they turn out great, Lise?
I'm actually planning my b/f's birthday party. I have to make all this food for his guy friends and you know boys, they EAT TONS! So far, I'm thinking about making ribs, vietnamese shrimp rolls, chicken drumsticks, tiramisu...I need more quick and easy ideas... and now this snowball one you suggested, Lise. Thanks! Blessing for ya.[/DIV]
Do you have a bbq? I have lots of 'get togethers' at my place, might be having one this friday or sat actually, and I usually make a number of quik n easy snack things.
Those bags of carrots and celery (nobody likes the other stuff anyways) and a bowl of dip.
Get those shrimp rings, they are like 3 bucks each and then 2 for the sauce.
Get a package of stewing beef thats presliced (yeah Im lazy) and soak over night in teriyaki sauce, then take bacon cut in half and wrap around each one and hold in place with a toothpick. Sear on the bbq at 3/4 heat ( I throw some montreal steak seasoning in a light coat over it as well) for a few minutes each side then take off and throw on a cookie pan and throw in the oven at 275 for 10 minutes to let the meat relax after the searing to tenderize and cook in the middle while still leaving it a nice almost brown pink. Take out and let sit for 5 minutes to untension then serve with a small bowl of ranch as a dipping sauce. The toothpicks witll give you something to each them with.
Another is to buy pretandooried chicken (you know the East Indian kind) and cook that, use something to dip it in like blue cheese or ranch, as not everyone likes a blast of the seasonings like that.
Buy a bag of teh small wings. Dump entire bag on the bqq and spread out with a metal flipper. season wiht montreal seasoning and garlic powder. Keep taking a bunch at a time and flipping them in on themselves, like a stirfry almost (watch for fat flareups with this method, have a plate standing by to pull them off enmass to avoid them being burnt and for the fat to burn off prior to putting them back on). When they are cooked put them into a pile in the middle of the grill and add some sort of hickory or mesquite or whatever flavoring you like dumped on the pile. Then pick and dump the wings/theighs onto themselves stirfry style until all are evenly covered and pull off the grill to serve.
Another one of my favorites is to use some of the stewed beef and diced chicken marinated in teriyaki to make kebobs. Get multicultural peppers and chop em up. Get some of those stick thingys and use that. Alternate the pepers, onions, and beef and chicken. the pieces should each be about an inch or inch and a half in size. Make some without onions and some without any meats on it as there are rabbits amongst your friends. When you cook them, now this is a good secret for cooking them on the 'que.. take one of those deep dish rectangular tinfoil trays (make sure when the kebobs sit lengthwise on it the the sticks stick out of the tray so as to rest on the sides without the meat and veggies touch the bottom of the tray) and using a knife put a bunch of holes in the bottom of it, put the kebobs sitting on it, and cook wiht medium heat. The trays keep the heat from overcooking the kebobs while absorbing the heat and radiating it onto the kebobs, it also lets the juices and fat drain.
I got some more but my hands are tired.
