Top 10 Food and Drink ideas for Bachelor Party

carolane6's picture

Apr. 17, 2010

"fid":"533777","viewmode":"wysiwyg","fields":"format":"wysiwyg","type":"media","attributes":"alt":"","title":"","style":"width: 300px height: 300px","class":"media-element file-wysiwyg"If you're looking for bachelor party special food and drink ideas, you may be wondering how to pull this off so it's time the groom will remember with fondness and not with regret. Here comes easy and tasty recipes and quality drinks, after which you can enjoy an all-night poker game, complete with cigars and high stakes.DRINKS:The Napoleon Sneak1 parts Courvoisier Classic CognacIce filled to the brimBully Boy3/4 Red Bull / Rockstar/ Monster 1/4 VodkaEnjoy this great drink for energy but be sure not to take many as it is a stimulant (energy drink) and depressant (alcohol) which should not be mixed in large quantities. Sour Apple MartiniSour Apple "Pucker" OR Schnapps, Sweet Vermouth and Best VodkaCape codeVodka, cranberry juice and a twist of limePunch in the Head151 Proof Rum, Midori, Southern Comfort, with a splash of pineapple juice, orange juice and cranberry juiceGreyhoundVodka, grapefruit juice and a twist of limeLong Island Iced TeaVodka, Tequila, Gin, Rum, Triple Sec, Cola, Sour MixSex on the BeachVodka, peach schnapps, orange juice, cranberry juiceBlue HawaiianLight Rum, Blue Curacao, Cream of Coconut in blended ice, Pineapple JuiceDirty BlondeGuinnessStella ArtoisMake like a BlackTan. Take a beer glass at a 45 degree angle. First add the Stella Artois, then slowly pour in the Guinness (over an inverted spoon is best).FOOD:Lemonised Green 1 lemonSalt1 pound trimmed green beans1 1/2 tablespoons olive oil 1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice. 2. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.Pasta Mash1 (8 ounce) package dry pasta1/4 cup margarine1 envelope dry vegetable soup mix1 1/2 teaspoons all-purpose flour1 1/2 cups milk2 tablespoons grated Parmesan cheese1. Get a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes drain.2. In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet stir. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in cheese. Toss with cooked pasta.Mixed Veg Fuss4 slices bacon, cut into 1-inch strips4 cups corn kernelsPinch of red-pepper flakesCoarse salt and ground black pepper2 to 3 scallions, sliced1.Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.2.Add corn kernels season with pepper, salt and a pinch of crushed red pepper. Cook, stirring often, until corn is tender. Stir in scallions. Serve immediately.Gnocchi Special1 (18 ounce) package potato gnocchi1 cup diced zucchini2 teaspoons olive oil1/2 cup chopped sweet yellow pepper1 cup chopped tomatoes1/4 cup prepared pestoAccording to package directions, cook gnocchi. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Spaghetti Fix1 (8 ounce) package spaghetti3 tablespoons olive oil1 Minced clove garlic1 tomato, diced2 tablespoons chopped fresh thyme1/4 cup grated Asiago cheesesalt and pepper to tasteBring lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes drain. In large bowl, combine olive oil, tomato, garlic, thyme, salt and pepper. Toss with pasta. Serve topped with cheese.Tomato Drive2 pints grape tomatoes, halved1 teaspoon olive oil1/2 teaspoon crushed dried rosemary1/4 cup coarsely chopped fresh chivesCoarse salt and ground pepperPreheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, rosemary and oil. Season with salt and pepper. Roast until tomatoes collapse and are browned on bottom, about 15 minutes. Toss with chives.Roasted Eggplant2 medium eggplants1/4 cup olive oil1 cup torn fresh basil leaves1 to 2 tablespoons red-wine vinegarCoarse salt and ground pepperHeat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with pepper and salt. Roast until tender and browned, about 25 minutes. Toss with basil leaves and red-wine vinegar.Mushroom Fry1 teaspoon olive oil1 pound mixed mushrooms, such as button, shiitake and cremini, trimmed and thinly sliced1 teaspoon sherry vinegar or red-wine vinegarCoarse salt and ground pepperIn a large cast-iron skillet or nonstick, heat oil over medium. Add mushrooms season with salt and pepper, and cook til it is lightly browned and tender, 12 to 13 minutes. Remove from heat, and stir in vinegar.Gildas3 1/2 oz marinated anchovies in olive oil10 oz guindilla chillies, cut into 3/4-inch pieces8 oz pitted green olivesCurl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive. Stack the gilda onto a plate and serve immediately. Enjoy this tapas meal that is all favorite of the guys.  Linguine Mix8 ounces uncooked linguine3 medium tomatoes, chopped6 green onions, sliced1/2 cup grated Parmesan cheese1/4 cup minced fresh basil2 garlic cloves, minced1/2 teaspoon pepper1 teaspoon salt3 tablespoons butter or stick margarineAccording to package directions, cook pasta. Meanwhile, in a large serving bowl, combine the tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper. Drain pasta and toss with butter. Add to tomato mixture toss to coat.