Creative party food for a fifteen year olds party?

Question

I need some creative party food? dont really have a theme so any ideas are greatly appreciated!

thanks

Answer 1

You can buy most of these at any price club/wholesale warehouse, Set it out buffet, easier to clean later

Meatballs in a crockpot (sauce with it can be BBQ, Sweet & Sour, or spagetti sauce, serve with rolls for meatball heroes

Pigs in Blanket ( mini hot dogs in cresent rolls)

Tortilli

Mini Egg rolls or Pizza rolls

popcorn Chicken with Duck sauce on the side

Bagel Pizza

Fruit Kabobs (Strawberry, Pineapple, apple, grape on a wooden stake)

Answer 2

finger food is great and a non alcoholic punch. With so many teenagers becoming vegetarian and vegan I have included a varied selection of recipes. I have noticed that the normal party fare (pies, sausage rolls, chips etc) is not overally liked because so many teenagers are on a diet or vegan/vegetarian.

I would also include some salads and bread.

Here is an excellent party punch that children and adults will enjoy. Try this easy citrus fruit punch at your next party or summer outing when you want a cold no alcohol drink.

INGREDIENTS:

1 cup water

1/4 cup honey

1/4 cup sugar

2 cinnamon sticks

4 whole cloves

1 1/2 cups pineapple juice

2 cups orange juice

1/4 cup lime juice

1 quart lemon or lime sherbet (softened)

2 cans ginger ale (cold)

PREPARATION:

1. Make a syrup by bringing the water to a boil in a saucepan. Add the honey, sugar, cinnamon sticks, and cloves and stir thoroughly.

2. Reduce heat to low and cook the syrup, uncovered, for 15 to 20 minutes.

The syrup should be slightly thick.

3. Remove the syrup from the heat and let cool. Remove the cinnamon stick and cloves. Chill the syrup in the refrigerator until you are ready to make the punch.

4. To make the punch, put the pineapple, orange, and lime juices into a punch bowl. Stir in the sherbet. Add the chilled syrup and ginger ale. Serve immediately over ice.

Sweet Corn Cakes with Capsicum Aioli

1   cob fresh corn, husk removed 250g   Desiree potatoes, peeled and halved 2 tablespoons  pine nuts, toasted 1/2   Spanish onion, finely chopped 1 tablespoon  chopped parsley 75g   goat`s cheese, crumbled 1   egg, lightly beaten   Salt and freshly ground black pepper, to taste 1   egg, lightly beaten with 1 tablespoon milk 2 cups  dried breadcrumbs   oil for shallow frying   75g   roasted red capsicum fillets, skin removed 1 clove  garlic 2 teaspoons  lemon juice 1/2 cup  KRAFT* Classic Mayonnaise   fresh herbs, for garnish

BRING a large saucepan of water to the boil over a high heat. Add corn and cook for 5 minutes, remove and let cool. Add the potatoes and cook until tender, drain. Mash potatoes in a large bowl until smooth, mix through pine nuts, onion, parsley, goat's cheese, egg, salt and pepper.

SHAPE tablespoons of the mixture into balls and then flatten into patties. Dip patties in egg mixture and press on breadcrumbs. Refrigerate until firm. Heat oil in a large frying pan and shallow fry over a medium heat for 2 minutes on each side or until golden. Drain on paper towel.

COMBINE capsicum, garlic and lemon juice in a food processor and blend until mixture is smooth. Stir mayonnaise through capsicum mixture. Serve patties warm or cold topped with a dollop of capsicum aioli, garnished with fresh herbs.

Ginger Prawn and Cucumber Rice Paper Rolls

1 tablespoon  peanut oil 2 tablespoons  finely chopped ginger 1/4 cup  KRAFT FREE* Thai Lime & Coriander Dressing 24   raw prawn cutlets, tail removed 12   rice paper sheets 1/2   lettuce, shredded 1   carrot, julienne 1   Lebanese cucumber, julienne 50g   rice vermicelli, soaked in hot water until soft, chopped 12 large  mint leaves   1/2 cup  KRAFT FREE* Thai Lime & Coriander Dressing, extra 2 cloves  garlic, crushed 2   red chillies, finely chopped 2 tablespoons  fish sauce 2 teaspoons  caster sugar, dissolved in 2 tablespoons hot water

HEAT oil in a frying pan. Add ginger and dressing and cook over a medium-high heat until reduced by half. Add prawns and cook. Remove from heat to cool.

SOAK half the rice paper sheets in a shallow bowl of hot water until just softened. Lay sheets out on a tea towel and pat dry. Place a mint leaf horizontally 1/3 of the way down each sheet. In the centre of each sheet top with some lettuce, carrot, cucumber, vermicelli and 2 prawns. Fold the bottom of each sheet up over the filling, then the sides inward. Roll up from the bottom to enclose the filling. Continue with the remaining sheets and fillings.

COMBINE dipping sauce ingredient in a bowl. Serve with rice paper rolls.

Tuna and lemon dip

INGREDIENTS

185g can tuna in oil, drained, and flaked

1/3 cup (100g) light mayonnaise

grated rind of 1/3 lemon

1 garlic clove, finely chopped

2 tablespoons olive oil

2 tablespoons snipped chives

crackers and raw vegetable sticks, to serve

METHOD

1. Combine tuna, mayonnaise, lemon rind, garlic, olive oil and chives in a bowl. Add pepper to taste.

2. Spoon dip into an airtight container and chill. Serve with crackers and sticks of raw vegetables.

Hummus with tahini

INGREDIENTS

400g can chickpeas, drained, rinsed

juice of 2 lemons

2 large garlic cloves, crushed

½ cup (140g) tahini paste (see tip)

1 tablespoon extra-virgin olive oil

¼ teaspoon paprika

pita bread, torn, to serve

METHOD

Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.

1. Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.

2. Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.

Tip: Tahini is a paste of ground sesame seeds.

http://recipefinder.ninemsn.com.au/recip...

Mini-Quiches

Ingredients:

8 oz Cottage cheese-small curd

1/4 c Sour cream

4 oz Shredded sharp cheddar cheese

1/2 c Bisquick (I used RecipEase)

1/4 c Melted butter

3 Eggs

Preheat oven to 350 degrees. Mix all ingredients with

Electric mixer. Grease mini-muffin tins or use Teflon ones.

Fill 3/4 full. Bake for 15-20 minutes or until brown.

Hints: Add onion, bacon, mushrooms,etc. May be frozen.

Reheat at 300 degrees or microwave for 3 minutes on high.

Note: These are great! Be sure to add cooked bacon and

Some diced onion. This recipe only makes about

1 1/2 Dozen. You can double, this recipe

Chicken Sausage Rolls

2 tsp canola oil

1 medium onion, finely chopped

1 small garlic clove, crushed

2 tsps mild curry paste

1 1/2 Tbs lemon juice

455g chicken mince

1/2 tsp salt

1/2 tsp pepper

2 Tbs chopped coriander (fresh)

2 sheets frozen puff pastry

1 Tbs milk for glazing

sesame seeds

Heat oil in small pain, add onion and garlic and fry until onion is soft. Stir in curry paste and cook a little. add lemon juice and stir to mix, set aside.

Combine mince, breadcrumbs, salt, pepper and coriander and add the onion/curry mixture, mix well.

place a thawed sheet of pastry on work surface and cut in half across the centre. pile a 1/4 of the mix in a thick 1 1/2cm wide strip along the centre of a strip.

Brush the exposed pastry at the back wtih water, lift the front strip of the pastry over the filling and roll to rest onto the back strip. Press light to seal. Cut the roll into 4-5 equal prtions. Repeat with second half and then with second sheet. Glaze with milk and sprinkle with sesame seeds. Place onto flat baking tray.

Cook in a pre-heated over 190degrees for 10 minutes. reduce heat to 180 degrees and continue cooking until golden brown.

may be frozen and reheated in moderate over.

Tomato, Goat Cheese and Basil Bites

Serves 6

Ingredients:

2 large tomatoes, sliced

6 slices Italian bread cut into bite size pieces

butter

3 tablespoons basil pesto

8 fresh basil leaves, chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 slices goat cheese

How to prepare:

Preheat grill and lightly grill the bread slices. Butter each slice, spread a little pesto, arrange a slice of tomato and a slice of goats cheese, season with salt and black pepper, and grill for further 5-10 minutes. Sprinkle fresh basil on top and serve.

Cherry Tomatoes Filled with Yellow Mung Beans

INGREDIENTS

3 T vegetable oil

1 cup finely chopped onion

1 T peeled and finely chopped fresh ginger

1 t cumin seeds

1/2 t turmeric

3/4 t salt, or to taste

1/2 cup finely chopped cilantro (fresh coriander), soft stems included

3/4 cup dried yellow mung beans, picked over and washed

1 1/2 cups water

1/2 t mango powder

1/2 t garam masala

2 to 4 jalapeno peppers, finely chopped (optional)

45 to 50 firm cherry tomatoes

3 cups baby greens or sprigs fresh parsley

METHOD

Heat the oil in a medium-size saucepan over moderately high heat and cook the onion and ginger, stirring, until golden, 5 to 7 minutes. Add the cumin seeds, turmeric, and salt, then add the cilantro and stir until wilted.

Add the mung beans and water and bring to a boil. Reduce the heat to low, cover the pan partially (to prevent the froth from spilling over), and cook the beans until all the water is absorbed and the beans are tender, 10 to 12 minutes. Stir occasionally.

Stir in the mango powder and garam masala and set aside. Add some chopped jalapeno peppers if you wish to make the filling spicy hot.

Spread the greens on a large platter. Cut a thin slice from the top of each cherry tomato and scoop out the pulp and seeds with a small spoon (a grapefruit spoon works well). Fill each tomato with the cooked beans and arrange on the platter and serve.

The platter can be assembled 8 to 10 hours in advance. Cover and refrigerate until needed. The mung beans can be prepared up to 3 days in advance.

Answer 3

Are you planning on having a more "elegant" or "laid back" theme?  If you're thinking about more elegant, or even something in between, here are some ideas:

1.  Asparagas Spears wrapped in Prosciutto:  Trim ends off spears and cook until crisp tender.  Sprinkle with parmesan cheese and wrap with prosciutto.

2.  Focaccia:  Purchase premade focaccia or the dough and top with carmelized onions and thin slices of serrano ham cut into strips.

3.  Fruit kabobs:  pineapple, melon, strawberries, banana slices soaked in pineapple juice.  Make a marshmallow cream dipping sauce.

4.  Chicken tenders with dipping sauce:  take boneless, skinless chicken b*****s and cut into tenders.  Marinate overnight in Italian dressing.  Drain well before cooking.  Mix an egg with a little water in one bowl.  In a second dish, mix panko bread crumbs with parmesan cheese and some parsley.  Dip tenders in egg wash and then roll in panko mixture.  Place on baking tray and drizzle with butter.  Bake until golden brown and cooked thru.  Serve with bbq sauce, a honey dijon mustard dip, and ranch dressing.

5.  Vege tray:  using baby carrots, cauliflower or brocolli, green beans, sugar snap peas, radishes, grape tomatos, celery.  Steam the carrots, cauliflower, green beans and peas until crisp tender.  Refrigerate until cold.  Place on serving platter along with tomatos , celery, and radishes.  create a dip using olive oil, anchovy paste, fresh garlic (minced), kosher salt, lemon juice and fresh ground pepper.  Blend well and serve immediately.

6.  Stuffed mushrooms:  Purchase large crimini or small portabella mushrooms and clean thoroughly.  Brush with olive oil and sprinkle with kosher salt.  Top with pesto (your own recipe or storebought) and shredded parmesan cheese.  Broil until mushrooms are tender and cheese is melted.  You can experiment with fillings that might include crab or shirmp, minced onion, garlic, celery and asiago cheese.

7.  Turkey and havarti rollups:  thake thin slices of smoked turkey and layer with thin slices of havarti or dilled havarti and roll up.  Secure with toothpicks.

8.  Marinated veges, olives, artichoke hearts, mushrooms

9.  Vege dip in sourdough bread bowl:  you really can't beat the recipe on the back of the Knorr Vege Soup mix!  Easy, tasty and goes a long way.  Serve in hollowed out bread bowl with extra bread and crackers.

10.. Hot artichoke/crab dip with blue corn tortilla chips:  2 cans drained artichoke hearts, coarsely chopped; 1 cup crab meat, rinsed and chopped; 1 4 oz can diced green chilis; 1 cup good mayonaise; 1 T lemon juice; 1 tsp hot sauce; 2 cups shredded parmesan or Italian blend cheese.  Blend and place in baking dish.  Bake for 45 minutes in a 350 degree oven.  Serve with bluecorn tortilla chips.

11.  Dessert Platter:  brownie bites, blondies, lemon bars, pecan bites, truffles, mini ice cream cones.

Anyway, have fun!

Answer 4

go to www.foodnetwork.com and get rachel ray's recipe for tacozannia, kids love it

Answer 5

who needs creative when you can have pizza.

Answer 6

Try these favorite links:

3 Ingredients Easy Dessert Recipes

    Cooking Very Fast & Simple Sweets & Treats for Birthday Party Entertaining

http://dessert-recipes.suite101.com/arti...

    Holiday or party delicious desserts. Fast, simple, make-ahead, and no-cook, these pretty treats are great for parties. Easy, yummy recipes to make for friends & family

Best Delicious Party Punch Recipes

    Good, Fast & Festive Beverages for Party Entertaining a Large Group

http://beverage-recipes.suite101.com/art...

    Party punch bowl beverage ideas for holiday and special occasion parties like bridal and baby showers, weddings, etc. Three of the best highly rated punch recipes online.

Answer 7

Do 15-yr-olds really want creative?  I'd stick with foods they love, maybe just served a different way....   cheese pizzas with dishes of toppings, so they can top their own .... Do-it-Yourself Tacos ....  BBQ hot dogs & hamburgers with dishes of add-ons....Do-it-Yourself Sundaes  .......  You can have veggie/dip and fruit platters around for them too.....

Answer 8

Cheap and easy idea:

Buy pre-made pizza dough and sauce, and provide an assortment of toppings for them to choose from.

Let them make an "assembly line" allowing each of them to top their own pizza, set it aside while they do their own thing for a while you cook them and discard whatever is leftover.