These tasty quantity appetizer recipes are the perfect way to kick off your next big family gathering or church function. Cooking for a crowd need not be a chore with these easy favorites. Most recipes will serve 25-50 guests. Get more help on doubling these recipes for a really huge celebration Quantity Appetizer Recipes___Fresh Tomato SalsaFiery Hot Salsa/Sauce Guacamole For a Crowd Taco Bean Dip Cocktail Sauce for a Crowd Sweet and Sassy Shrimp Kebabs Tapenade
Makes about 5 cups, serves 50 2 medium sweet onions, diced 4 14½ oz. cans diced peeled tomatoes, drained  4-5
tablespoons fresh lime juice 2 teaspoons Kosher salt 3 fresh hot chiles, minced or to taste ½-1 teaspoon sugar 3/4 cup cilantro, loosely packed then chopped Combine all of the ingredients (except cilantro) in a large bowl. Chill but serve at room temperature. Stir in the cilantro just before serving Fiery Hot Salsa/Sauce Makes about 3 cups and serves about 25-36. Serve with chips or toasted pita wedges or with veggies, cheese, shrimp or chicken tenders 1½ pounds ripe tomatoes, quartered ¾ cup cilantro leaves, loosely packed ½ cup white onion, chopped ½ cup minced hot chile peppers, or to taste ¾ teaspoon salt, or to taste Red pepper flakes to taste (for extra heat if desired) Combine all of the ingredients except red pepper flakes in a food processor. Pulse then mince until desired consistency. Add pepper flakes to taste. Serve at room temperature Guacamole For a Crowd Makes about 8 cups, serves about 30, doubles easily 1/2 pound Roma tomatoes, roughly chopped 1/2 large onion, roughly chopped 3 garlic cloves, smashed 3/4 cup cilantro, packed (or to taste) 2-4 Serrano or Jalapeno peppers, chopped (or to taste) Juice of 2 lemons 1/2 teaspoon Kosher salt 8 large or 10 smaller ripe avocados Place tomatoes, onion, garlic, cilantro, chiles, lemon juice ans salt in a food processor or blender. Process until smooth. Leave in bowl. Cut open the avocados, remove pits and scoop the flesh into the processor. Pulse until almost smooth with some chunks of avocado present. Season with additional salt and lemon juice if needed. Taco Bean Dip Makes about 6 cups, serves 25-35. Doubles easily, but only use an additional 3/4 cup salsa and 3/4 cup sour cream 1 15 oz. can refried beans 1 cup plain salsa 1 cup light sour cream 8 ozs. shredded sharp Cheddar cheese 2½ tablespoons taco seasonings 1½ tablespoons ground cumin 1 cup thinly sliced green onion 2 tablespoons minced pickled jalapeno peppers In a food processor, combine beans, salsa, sour cream, Cheddar cheese, taco seasoning and cumin. Puree until smooth. Stir in the green onions and jalapenos. Cover and refrigerate. Can be prepared and stored up to 3 days.
Cocktail Sauce for 50 Makes about 6 cups This homemade sauce is also great on burgers, hot dogs and French fries. TIP: Add the horseradish a little at a time until desired taste is achieved 5 cups ketchup 1 cup prepared horseradish, or to taste 1½ tablespoon Worcestershire sauce 1/2 cup lemon juice 1½ teaspoon hot pepper sauce, or to taste Combine all the ingredients well. Cover and chill until serving time Sweet and Sassy Shrimp Kebabs Serves 25-35 4 pounds medium or large shrimp, peeled and deveined 1 cup orange juice, fresh is best 6 tablespoons fresh lemon juice 1 cup ketchup 1/2 cup soy sauce, low sodium if possible 3 tablespoons sesame oil 2½ tablespoons brown sugar 4 garlic cloves, smashed About 50 long bamboo skewers, soaked in cold water for at least 30 minutes. Combine all ingredients in a large mixing bowl and stir well to coat shrimp completely. Let marinade for up to 6 hours in the refrigerator. Thread the shrimp onto the skewers first by piercing the tail and then the head. Allow 2-3 shrimp per skewer depending on size of shrimp. Grill or broil the shrimp for about 1-2 minutes per side or until brown and slightly charred in spots. Arrange on tray and serve with purchased dipping sauce or alone Tapenade Makes about 2 cups, serves 20-25 45 pitted Kalamata olives (about 2 cups), coarsely chopped 1½ tablespoons rinsed, drained, and chopped capers 2 teaspoons fresh lemon juice 4 teaspoons olive oil 1/2 tsp anchovy paste (optional) Fresh cracked black pepper Combine olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Serve with crispy crackers and cheese More Quantity Appetizer Recipes
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