Party Food Ideas!!!!?

Question

I Don't Know Wat Kind Of Party Food To Have At Me Party It Me 13th Bday So Far I Got Pizza!!

Answer 1

hot dogs

Answer 2

here are some quick and yummy ideas!!

http://www.kraftfoods.com/kf/recipes/min...

http://jas.familyfun.go.com/recipefinder...

http://jas.familyfun.go.com/recipefinder...

http://jas.familyfun.go.com/recipefinder...

http://jas.familyfun.go.com/recipefinder...

http://jas.familyfun.go.com/recipefinder...

HAPPY BIRTHDAY!!

Answer 3

Hey It's Your Party Try New Things Be Creative You've Got Many Birthdays To Come So Try New Things I Did And It Worked. People Like Different.

Answer 4

chips and dip/salsa, fruit and veggie platters, mozzarella sticks, potato skins, wings, fondue, various desserts (brownies, cookies, mini cheesecakes)...there are lots of options, hope this helps!

Answer 5

Make the "snack variety" of this bread fritter thing...

Its to die for.

Bread Fritters;

Go to the bakery section of the store where you normally buy bread.

Ask the baker for an "unbaked" loaf of bread.

He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread.

Take that home and in a pot warm some cooking oil to about half the depth of the pot. (Smaller pots take less oil than bigger ones do)...

The oil temperature should be medium hot. (About half the heat that the stove plate will go)

Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers. That brings the cutting of dough to about twice the size it was when you cut it....

Now with care, drop the stretched out dough in to the hot oil.

It would rise almost instantly.

Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally.

It would be puffy and crisp when done.

With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it.

Repeat this process until all the dough is done.

These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam.

Try it, you will probably have some left over for two or three days, which you can take to work if you like....

Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day. If you decide to freeze them, do so without a filling. Fillings should always be made fresh.

Finger snack variety;

By making the bread dough cutting about half the size when cutting off the raw dough from the batch, you can make smaller sized bread fritters and fill them with fancy foods like tuna mince or savory beef mince for buffet snack parties

OR

Vegetable Samosas

Yield: 16 samosas

225 g plain flour

1/2 teaspoon salt

4 tablespoons vegetable oil, + extra

4 tablespoons water

725 g potatoes, boiled in their jackets, allowed to cool

4 tablespoons vegetable oil

1 medium onion, finely chopped

175 g peas, freshly shelled or frozen

1 tablespoon fresh ginger, peeled and finely grated

1 fresh hot green chilli, finely chopped

3 tablespoons fresh coriander leaves, very finely chopped

3 tablespoons water

1 1/2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon ground roasted cumin seeds

1/4 teaspoon cayenne pepper

2 tablespoons lemon juice

vegetable oil, for deep-frying

Sift the flour and salt into a bowl. Add the tablespoons of

vegetable oil and rub it in with your fingers until the mixture

resembles coarse breadcrumbs. Slowly add about 4 tablespoons of

water - or a tiny bit more - and gather the dough into a stiff

ball.

Empty the ball out on to a clean work surface. Knead the dough

for about 10 minutes or until it is smooth. Make a ball. Rub the

ball with about 1/4 teaspoon oil and slip it into a polyethene bag.

Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 5 mm dice.

Heat 4 tablespoons oil in a large frying pan over a medium flame.

When hot, put in the onions. Stir and fry them until they begin

to turn brown at the edges. Add the peas, ginger, green chilli,

fresh coriander and 3 tablespoons water. Cover, lower heat and

simmer until peas are cooked. Stir every now and then and add a

little more if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander, garam masala, roasted

cumin, cayenne and lemon juice. Stir to mix. Cook on low heat

for 3-4 minutes, stirring gently as you do so. Check the balance

of the salt and lemon juice. You may want to add more of both.

Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into 8 balls. Keep 7

covered while you work with the eighth. Roll this ball out into

an 18 cm round. Cut it into half. Pick up one half and form a

cone, making a 5 mm wide overlapping seam. Glue this seam together

with a little water. Fill the cone with about 2 1/2 tablespoons

of the potato mixture. Close the top of the cone by sticking the

open edges together with a little water. Again, your seam should

be about 5 mm wide. Press the top seam down with the prongs of a

fork or flute it with your fingers. Make remaining samosas. Heat

about 4-5 cm of oil for deep frying over a medium-low flame. You

may use a small deep frying pan for this. When the oil is medium

hot, put in as many samosas as the pan will hold in a single layer.

Fry slowly, turning the samosas frequently until they are