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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
Check back often as we add more recipes....
RECIPES___________
Fresh
Tomato Salsa
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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