These Brazilian “truffles” are proof that good things come in small packages. Made with just two basic ingredients — sweetened condensed milk and chocolate — they make the perfect decadent treat when you’re short on time or ingredients. In Brazil, they're commonly served at birthday parties. Click here for more of our best candy recipes.
Recipe Courtesy Healthy With Nedi“Keep the party going with this robust roasted red pepper spread. This is one of my mom’s specialties and party favorites. These tasty and stress-free hummus party bites are ideal to serve while you are entertaining so you can spend more time enjoying your guests.”-NedaFor More Life Changing Hummus Recipes, Click Here.
Fourth of July is all about the fireworks, so why not bring them to your party guest's drinks, too? This Firework Party Punch was created by Brian McFarland (GM at 41 Ocean Club in Santa Monica) and Walter Easterbrook (bartender at The Bowery in New York City) and is perfect for any party in the summer heat. The lemon and cranberry give the cocktails a tart-sweet flavor while the gin and Domaine de Canton give it a good boozy kick for your guests to sit back and relax. The bright red color adds some fun!
Los Angeles' Church & State offers this '70s Fondue Party cocktail featuring Selvarey’s Cacao Rum (a five-year aged in bourbon casks and infused with the finest Panamanian cacao), Old Overholt Rye, fig, Demerara, lime, and garnished with cinnamon dusted figs on the rocks – a fabulous drink that batches well for punches.
Ring in the New Year with this bubbly and festive rum punch. Made with BACARDÍ Superior rum – a smooth, mellow white rum – and easy to source ingredients, like orange juice and fizzy ginger ale, the BACARDÍ Party Punch is perfect for New Year’s Eve soirees and festivities.
If you need an appetizer recipe for your next kids’ party, try my recipe.
75 grams Flour, All Purpose
¼ teaspoons Salt
35 grams Butter, Chilled
¼ whole Egg Yolk, Beaten
35 milliliters Water Cooled
12 whole Chicken Or Similar Veggie Or Fish Nuggets (can Be Purchased From The Gr
Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Next add approximately 1/4 of the beaten egg yolk and also add the water. Mix well your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes.
Now take the chilled dough and roll out into a 10 inch square that is about 1/8 inch thick, using a rolling pin.
Next prepare the nuggets as per the packet instructions. (I used homemade cutlets). Let cool.
Next cut the dough. You need two dough cutters – one beak/ head/neck shaped cutter and one wings shaped cutter. If you don’t have cutters draw a shape on a piece of paper and cut it out . Place the pattern on top of the dough and cut it out with a sharp knife. You’ll need to cut out 12 beak/head/neck shapes and 24 wings.
Next place them on a greased baking tray and bake about 7 minutes at 180 C degrees or until the crust is light brown. Remove from oven and let cool.
You are ready to decorate. Make three holes in the nuggets using a toothpick. Then stick in the wings and neck, pressing down to seal. I’ve done this in the photo above.
After that, you can decorate the duck shaped appetizer with eyes and mouth/beak. I’ve done so in the photo using food coloring for the eyes and mouth/beak.
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The purpose of this salad is to make use of as many as possible of the infinite types of tomatoes that are available now. Some I cook a little, others more, and some I leave completely raw, to maximize the “tomatoey” effect with diverse flavors and textures. Choose whatever tomato selection you can get; the one below is just a suggestion.
Instead of the Sardinian fregola (available from kalustyans.com), you can use Arab mograbiah (from Middle Eastern grocers) or Israeli couscous. Or just leave out the fregola and double the quantity of couscous.
Whether you're of the opinion that Roger Sterling is a bit of a nut or not, we all know that this is one man who knows how to party — and make a stiff drink. OK, maybe Don does too...
Here, a recipe from Tabasco that celebrates all things Roger Sterling.
Picnic and cookout season is here. So I thought I’d share with you a recipe that’s sure to be popular at casual outdoor parties. It’s simply traditional pasta salad … but a bit more special than your everyday recipe. It’s full of colorful veggies, lots of textures, and loads of flavor. By the way, leftovers taste great … if you have any!