Buffet recipes

Clean and chop the chicken tender pieces into 1/8 to 1/4 inch pieces. Dice the roma tomatoes and the sundried tomatoes separately. In a medium size pot (4 qt.) heat about 2 tbs of the sundried tomatoe oil marinade, add …

Heat oven to 350 degrees. Place shells on a jellyroll pan. In a medium bowl, stir together egg and alfredo sauce until well mixed. Stir in cheese and spinach. Fill shells. Bake for 10-15 minutes or until centers are set. …

Preheat oven to 350 degrees F. Arrange fillo shells on a large baking sheet. Bake at 350 degrees F for 3-5 minutes or until crisp. Remove and allow to cool. Meanwhile, mix 2 tsp wasabi sauce with mayonnaise in a …

Folow package directions to crisp shells. Cut about 1/4-inch off of the bottom and top of each egg. Cut each egg across into 4 slices; remove yolks. (Discard yolks or set aside for other use). Cut each of the egg …

Spoon about 1 slightly rounded teaspoon marshmallow cream into each shell. In a medium microwave-safe bowl, melt the white baking chips according to package directions. Stir in chow mein noodles until coated. Arrange coated noodles over each marshmallow filled shell …

Crisp fillo shells according to package directions. Melt butter over medium heat in a flat 7 to 8-inch skillet (I like to use a crepe pan). Add eggs, tilting pan so they spread evenly over the bottom of the pan. …

Combine eggs and spinach in a medium, non-stick skillet over low heat. Cook until eggs are almost set. Spoon mixture into fillo shells and top with cheese Bake at 350 degrees for 3 to 5 minutes or until cheese is …

Place the tomatoes and mozzarella in a medium sized bowl. Add in the pesto and fold with a small spatula . Open the package of fillo cups and place on a platter. Scoop a generous spoonful of the caprese mix …

Crisp shells according to package directions. Meanwhile, place coconut in a quart sized re-sealable plastic bag. Add food coloring, seal bag and shake until all of the coconut is tinted green. Shake coconut in a small shallow bowl. Dip rims …

Crisp fillo shells according to package directions. Cook peas in boiling water for 2 minutes. Melt butter in a small skillet over medium heat. Add shallots and peas; cook, stirring for 1 to 2 minutes or until shallots are softened …