What Are Quick Hot Appetizer Ideas for an Office Potluck?

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Discussion Overview

The discussion revolves around ideas for quick hot appetizers suitable for an office potluck. Participants share various recipes and suggestions, focusing on options that can be prepared and cooked within a short time frame, ideally around 15 minutes.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested
  • Homework-related

Main Points Raised

  • One participant suggests frozen mini pastry puff appetizers but notes they require 30 minutes, seeking quicker alternatives.
  • Another participant proposes chicken pasties or vol au vent as a popular option in Holland.
  • Some participants advocate for simpler options like "pigs in a blanket" for ease of preparation.
  • A humorous suggestion involves using Poptarts cut into squares and served with toothpicks, which was reportedly well-received at a previous potluck.
  • One participant shares a recipe for Parmesan Garlic Potatoes that takes about 5 minutes to prepare and 10-15 minutes to bake, mentioning possible variations.
  • Another participant inquires about the availability of a crockpot for additional cooking options.
  • Several participants express a fondness for "dixie wieners" wrapped in Monterey Jack cheese, although one asks for clarification on what a dixie wiener is.
  • A detailed recipe for Spam Tater-Tot Velveeta De-lites is shared, outlining preparation steps and cooking times, with some humorous commentary included.
  • Scallops wrapped in bacon are suggested as an elegant option that can be broiled in 10 minutes.
  • One participant mentions a lost appetizer cookbook but offers a recipe for chocolate truffles as an alternative, despite it being a dessert.
  • Another participant suggests stuffed jalapenos with cream cheese and bacon as a spicy option.

Areas of Agreement / Disagreement

Participants express a variety of preferences and suggestions for appetizers, with no clear consensus on a single best option. Multiple competing views and recipes remain, reflecting differing tastes and preparation times.

Contextual Notes

Some suggestions depend on the availability of specific ingredients or cooking appliances, such as ovens or crockpots, which may not be universally accessible. Additionally, the discussion includes humorous and informal exchanges that may not directly relate to the main topic of quick appetizers.

Who May Find This Useful

Individuals looking for quick and easy appetizer ideas for gatherings, particularly in office settings, may find the shared recipes and suggestions beneficial.

  • #61
Vanadium 50 said:
Spam Tater-Tot Velveeta De-lites

5. Arrange the slices of fried Spam on another cookie sheet. On each, place a Tater Tot and then a Velveeta slice, securing the arrangement with a decorative toothpick. Bake at 300 for 10 minutes, or until the Velveeta has melted over the Tater Tots and onto the fried Spam, the cookie sheet, and the oven floor.

What if the oven is run by a microprocessor that has a spam filter?
 
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  • #62
Evo said:
Grits are wonderful, nothing like them.

Your bruschetta recipe is awesome, I love bruschetta.

Nah, it's incredibly easy. Bruschetta is much more involved, more ingredients, more complex flavors. Stuffed jalapenos is about as easy as you can get.

Lol thanks, and you're probably right, I've never made stuffed jalapenos myself so I wouldn't really know.
 
  • #63
I got all the stuff to make "practice bruschetta" tomorrow. I almost bought some heirloom tomatoes just for the fun colors.
 
  • #64
Practising with food is the best part.
 
  • #65
GeorginaS said:
Practising with food is the best part.
That's the beauty of having a vegetable garden. You get to practice a lot without paying top prices for the produce.

If you know that you're going to get tagged for some pot-luck in the future, it's a snap to prepare something in advance. Due to the very cold wet summer last year, I didn't get to can my usual batches of pickles because I didn't have enough cucumbers ripening at once. I got some of the big, over-ripe cucumbers from my neighbors, though, and saved them in the 'fridge until I could make a small batch of dill pickles. (halve them, scoop out the seedy cores, then slice them into spears) At the end of the season, I got a few more and made a batch of refrigerator pickles. Make up your brine, like usual, and pack the vegetables in the brine, jar it and refrigerate it. The pickles end up nice and crispy, with a flavor that processed canned pickles, can't get. I made the refrigerator dills with cayenne and jalapeno peppers and lots of fresh garlic. One of my neighbors' granddaughters is hooked on them. She won't eat the chilies, but she'll snag a whole clove of garlic if given the chance, even if it's a bit "hot".
 

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