Would like it to be relatively easy, nothing that requires buying special cooking utensils. I have the basics, but nothing fancy. I'm looking to make several items, so the more time efficient (and delicious) the better! Thanks for your help.What is your favorite party appetizer? Looking for ideas for a party I'm having. Recipes would be appreciated!
Sausage Balls
1 lb. breakfast sausage
1-1/2 C. shredded cheddar cheese
1-1/2 C. Bisquick mix
1/4 tsp. milk
Preheat oven to 350掳.
Mix all ingredients together.
Roll into small balls.
Bake in oven for 15 minutesWhat is your favorite party appetizer? Looking for ideas for a party I'm having. Recipes would be appreciated!
i love the lil smokies wrapped in bacon, coated in brown sugar and baked in the oven for about an hour on 300. they are sooo tasty!!! i also love deviled eggs, shrimp cocktail, and veggies with ranch dip.
Needed:
Wonton Wraps
Hamburger
Sweet onion
Ranch Dressing mix
Grated Cheddar Cheese
Take the Wonton wraps and place them in a muffin tin to pre-bake and make a small bowl. You can find them in the produce section of the store, usually hanging. AS package has 60 and I can make 48 of these with two pounds of hamburger meat.
Spread these little bowls on a cookie sheet.
Brown your 2 pounds of hamburger meat and a sweet chopped onion, drain. Add two packages of Ranch Dressing Mix (dry) and stir in well. Spoon into the pre-baked bowls and top with grated cheddar cheese. Place back in the oven to allow the cheese to melt.
Yoiu can top these with salsa, sour cream, chopped green onions, tomatoes or whatever you desire.
my favorite easy to make appetizers are
scallops wrapped in bacon with spicy sauce and deviled eggs
the scallops are baked at 400 degrees with the bacon wrapped around it secured with a toothpick
the sauce is mayo, lime, cilantro, and a little siriancha chili all TT
I love steak bruchetta
1 French baguette sliced in 1/2 inch slices
medium rare beef tenderloin--let stand at room temp and slice thinly--keep covered so it stays moist
roasted red peppers, sliced into 1/4 inch ribbons
Gruyerre cheese, grated or sliced thinly
balsamic vinegar, reduced by 1/3
Lightly toast baguette slices on cookie sheet.
top with cheese
Cover pan with waxed paper and set everything aside until ready to serve.
Bake in 375 degree oven until cheese is just melted. Arrange meat on top of hot cheese. Top with red peppers and drizzle vinegar over toasts. Arrange on a tray atop a bed of watercress or fancy baby lettuce.
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
wow the bacon-wrapped tater-tots sound pretty good, you should give that a try! This is my signature party appetizer, everyone raves and asks for the recipe, which i have to give credit to my sister-in-law Heather:
Combine in bowl:
2 pkgs cream chz.(8 oz.)
1 bunch green onions sliced
small can chopped black olives
1 jar dried beef, chopped finely
8 oz. pkg fresh mushrooms (or sm.jar) chopped finely chopped
Season liberally with garlic powder, accent, and cavender's
Form into a ball and refrigerate 'til ready to serve. Serve on crackers. Ritz are good.
corn dip!!
SO EASY and TASTES GREAT!
LARGE CONTAINER OF SOUR CREAM
BIG BAG OF SHRED CHEDDAR CHEESE
CAN OF MEXICAN CORN
SMALL CAN OF GREEN CHILES
MIX IT ALL TOGETHER AND GRAB A BAG OF FRITOS OR OTHER CHIPS AND VOILA!
Pinwheels are good, and easy. Buy a package of tortillas, and a spicy cream cheese, and either a thinly sliced ham or turkey. Spread cream cheese on tortilla, add meat, and roll. Then slice into pinwheels. They are very good. Deviled eggs are good, mini meatballs, and fruit salad.
Here is an article I wrote with a great one and it is sooo easy
http://www.ehow.com/how_2196805_cheese-ball-appetizer.html
Bacon roll-ups.
Ingrediants:
Cheap white bread. (no grains or anything)
Bacon
Cream Cheese
toothpicks
Utensils:
Rolling pin
seraded knife
Butter knife
Directions:
Take five pieces of bread one on top of the other
Cut all crust off
Flatten the bread with rolling pin one at a time.
Spread cream cheese on
Cut bread in halves
Roll up into pinwheel type things
Cut bacon strips in thirds
Wrap around the roll-ups then stick a tooth pick in
Put on a baking sheet
Cook at 350F
10 min on each side *Note whatever side you put them on the side on the pan cooks first* Or until golden brown.
These freeze well so if you make them before the party you can put them in the freezer so when the party day comes you can take them out and cook them. Take them out of the freezer about 3 or 4 hours before so they can defrost! Enjoy!!!
My two favorites are ham roll ups and bacon wrapped tater tots.
For the ham roll ups you spread a piece of danish ham with either regular or flavored cream cheese and roll up. Slice into pinwheels and serve with crackers.
For the bacon wrapped tots, you take a slice of bacon and cut into about 3 pieces. Wrap the raw bacon around a tater tot that has been sitting at room temp long enough to get a toothpick into it without snapping and secure with a tooth pick. Bake in a 375 degree oven until bacon is crisp and tater tot is cooked through. Drain on paper towels and then serve immediately. This is the ultimate finger food.
Thursday, December 24, 2009
Appetizer recipes for New Years?
I'm having a few friends over for New Years and want the food to be awesome. One friend is already bringing stuff for nachos, so that's out. We want more hearty foods, not fruits and light whipped dips. Unfortunately I have a lot of food allergies and intolerances. I can't eat:
tomato
onion
mushroom
fish
shellfish
pork
peanuts
tree nuts
Any ideas?Appetizer recipes for New Years?
This recipe is ALWAYS a winner with my guests and I serve it with a brown or dijon mustard.
http://allrecipes.com/Recipe/Prosciutto-鈥?/a>
Hope that helps!Appetizer recipes for New Years?
If you like foods a little bit spicy try this its AMAZING
1 lb of chicken
2 bricks of Philadelphia Cream Cheese (regular)
1 bag (2 cups) of shredded cheddar cheese
1/4 cup of Franks Hot Sauce (or add or subtract depending on how hot you want it - I hate super spicy and the 1/4 cup is just enough)
1/2 cup ranch dressing
Your choice of El Ranchero Mexican Tortilla Chips (We use green bag)
Boil chicken until cooked through and remove from stove - let cool for a few minutes if shredding by hand otherwise toss into a food processor or blender and shred the chicken finely NOT SMALL GROUND UP PIECES - SHREDDED LIKE A BBQ PORK KIND OF CONSISTENCY
in another pot mix together the rest of the ingredients until melted thoroughly
mix chicken in a large bowl with melted ingredients and serve warm with the tortilla chips
Buffalo Chicken Dip
This is a spicy, thick, filling dip, very good!
Ingredients
2 cans flaked chicken
1 pkg plain cream cheese
1 can cream of chicken soup
1 cup ranch dressing
1 cup franks red hot pepper sauce
1 cup shredded cheddar cheese
Put all ingredients in crock pot or on the stove top.
Let it simmer on low for about 2 hours or until everything is melted.
Serve with celery sticks and cheese flavored crakers.
tomato
onion
mushroom
fish
shellfish
pork
peanuts
tree nuts
Any ideas?Appetizer recipes for New Years?
This recipe is ALWAYS a winner with my guests and I serve it with a brown or dijon mustard.
http://allrecipes.com/Recipe/Prosciutto-鈥?/a>
Hope that helps!Appetizer recipes for New Years?
If you like foods a little bit spicy try this its AMAZING
1 lb of chicken
2 bricks of Philadelphia Cream Cheese (regular)
1 bag (2 cups) of shredded cheddar cheese
1/4 cup of Franks Hot Sauce (or add or subtract depending on how hot you want it - I hate super spicy and the 1/4 cup is just enough)
1/2 cup ranch dressing
Your choice of El Ranchero Mexican Tortilla Chips (We use green bag)
Boil chicken until cooked through and remove from stove - let cool for a few minutes if shredding by hand otherwise toss into a food processor or blender and shred the chicken finely NOT SMALL GROUND UP PIECES - SHREDDED LIKE A BBQ PORK KIND OF CONSISTENCY
in another pot mix together the rest of the ingredients until melted thoroughly
mix chicken in a large bowl with melted ingredients and serve warm with the tortilla chips
Buffalo Chicken Dip
This is a spicy, thick, filling dip, very good!
Ingredients
2 cans flaked chicken
1 pkg plain cream cheese
1 can cream of chicken soup
1 cup ranch dressing
1 cup franks red hot pepper sauce
1 cup shredded cheddar cheese
Put all ingredients in crock pot or on the stove top.
Let it simmer on low for about 2 hours or until everything is melted.
Serve with celery sticks and cheese flavored crakers.
Appetizer and meal recipes?
http://www.companyscoming.com/recipes/20鈥?/a>Appetizer and meal recipes?
Well those look as good as anything you could serve!
I think stuffed mushrooms are a party hit. You can add ctab meat to.
http://images.search.yahoo.com/images/vi鈥?/a>
Recipe:
http://www.youtube.com/watch?v=rzX-ZEG9F鈥?/a>
And those bacon wrapped stuffed jalapeno poppers are great too.
http://images.search.yahoo.com/images/vi鈥?/a>
Recipe:
http://www.youtube.com/watch?v=r--hrrfms鈥?/a>
You can never go wrong with the naked wet buffalo wings and blue cheese dip:
http://www.hotsauceblog.com/hotsaucearch鈥?/a>Appetizer and meal recipes?
I love to cook so I spend lots of time on websites and creating my own recipes. For affordable and easy meals using ground meat, try the following website:
http://www.easy-groundmeat-recipes.com
Depends on what you are wanting to serve......I love the taste of home web site for cooking idea's as the recipe's are easy to read %26amp; follow.
http://www.tasteofhome.com
-and your question is?web proxy server
Well those look as good as anything you could serve!
I think stuffed mushrooms are a party hit. You can add ctab meat to.
http://images.search.yahoo.com/images/vi鈥?/a>
Recipe:
http://www.youtube.com/watch?v=rzX-ZEG9F鈥?/a>
And those bacon wrapped stuffed jalapeno poppers are great too.
http://images.search.yahoo.com/images/vi鈥?/a>
Recipe:
http://www.youtube.com/watch?v=r--hrrfms鈥?/a>
You can never go wrong with the naked wet buffalo wings and blue cheese dip:
http://www.hotsauceblog.com/hotsaucearch鈥?/a>Appetizer and meal recipes?
I love to cook so I spend lots of time on websites and creating my own recipes. For affordable and easy meals using ground meat, try the following website:
http://www.easy-groundmeat-recipes.com
Depends on what you are wanting to serve......I love the taste of home web site for cooking idea's as the recipe's are easy to read %26amp; follow.
http://www.tasteofhome.com
-and your question is?
Recipes for filling in mini phyllo cups? Need an appetizer served room temp or cold?
I need an appetizer that uses mini phyllo cups... I was thinking something like curry chicken salad but already have chicken as one of the main courses. I would really like some type of a vegetable or cheese filling preferable without any meat (I guess I could use seafood but already have shrimp cocktail)and something that I do not have to serve warm. Please give me any suggestions... Also I am making this myself so I would like it to be something simple and not too expensive because it is for 50-65 people.
Criteria:
Economic
Simple but elegant
Great tasting
Serve cold or room temp
No meatRecipes for filling in mini phyllo cups? Need an appetizer served room temp or cold?
These are yummy, economical and pretty easy.
Tomato Canapes
3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaves
1 package mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
4 tablespoons real bacon pieces, or more as needed
Preheat the oven to 350 degrees F.
Place the diced tomatoes in a colander. Sprinkle with the onions, basil, salt, pepper and garlic powder, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. These may be prepared ahead of time and refrigerated until serving time.Recipes for filling in mini phyllo cups? Need an appetizer served room temp or cold?
spinach
Criteria:
Economic
Simple but elegant
Great tasting
Serve cold or room temp
No meatRecipes for filling in mini phyllo cups? Need an appetizer served room temp or cold?
These are yummy, economical and pretty easy.
Tomato Canapes
3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaves
1 package mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
4 tablespoons real bacon pieces, or more as needed
Preheat the oven to 350 degrees F.
Place the diced tomatoes in a colander. Sprinkle with the onions, basil, salt, pepper and garlic powder, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. These may be prepared ahead of time and refrigerated until serving time.Recipes for filling in mini phyllo cups? Need an appetizer served room temp or cold?
spinach
Good cold/room temp vegetarian appetizer recipes?
something besides the standard veggies and hummusGood cold/room temp vegetarian appetizer recipes?
i don't have an exact recipe, but i like to make guacamole when i'm looking for a vegan friendly appetizer.
i usually just ballpark it, but here's a rough idea of what i use (you can leave out anything you don't like, and change the proportions as needed):
about 4 medium sized avocados
1/2 - 1 small white onion
1 small tomato
1 lime
2 cloves garlic
chili powder, salt and pepper to taste
mash the avocado, juice the lime, press the garlic, and dice up the onion and tomato into fairly small pieces. combine everything in a bowl and serve with taco chips or whatever you like. hope you enjoy it!Good cold/room temp vegetarian appetizer recipes?
Does it need to be vegan? If not, I love cold veggie pizza. The base is crescent dough, and you use cream cheese for the sauce (usually it has salt, garlic, little lime juice (opt), and green onions in it - or you can buy pre-seasoned cream cheese. Add a little sour cream to make it easier to spread. Top with chopped veggies, or you can simply slice them and make a pretty design.
http://www.recipezaar.com/recipes.php?q=鈥?/a>
i hope that this helps you out.
http://www.recipezaar.com/67570
BABA GHANOUSH
i don't have an exact recipe, but i like to make guacamole when i'm looking for a vegan friendly appetizer.
i usually just ballpark it, but here's a rough idea of what i use (you can leave out anything you don't like, and change the proportions as needed):
about 4 medium sized avocados
1/2 - 1 small white onion
1 small tomato
1 lime
2 cloves garlic
chili powder, salt and pepper to taste
mash the avocado, juice the lime, press the garlic, and dice up the onion and tomato into fairly small pieces. combine everything in a bowl and serve with taco chips or whatever you like. hope you enjoy it!Good cold/room temp vegetarian appetizer recipes?
Does it need to be vegan? If not, I love cold veggie pizza. The base is crescent dough, and you use cream cheese for the sauce (usually it has salt, garlic, little lime juice (opt), and green onions in it - or you can buy pre-seasoned cream cheese. Add a little sour cream to make it easier to spread. Top with chopped veggies, or you can simply slice them and make a pretty design.
http://www.recipezaar.com/recipes.php?q=鈥?/a>
i hope that this helps you out.
http://www.recipezaar.com/67570
BABA GHANOUSH
Cheese appetizer recipes? Thanks..?
Roasted Red Pepper Cheese Ball
';A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley.';
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley
DIRECTIONS:
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.
Cheese Ring
';This zesty cheese ring can be also made as a log. The jelly may seem strange, but it is what makes this appetizer delicious.';
INGREDIENTS:
1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers
DIRECTIONS:
In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended.
Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.
Cream Cheese Won Tons
Try it, it's onolicious! I usually use a little bit of beaten egg to seal the won ton skins into their package shape.';
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 (6.5 ounce) can minced clams
2 green onions, chopped
2 (8 ounce) cans water chestnuts, drained
1 teaspoon paprika
1 teaspoon ground black pepper
1 (14 ounce) package small won ton wrappers
3 cups vegetable oil for frying
DIRECTIONS:
In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper.
Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.
Antipasto Platter
';This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!';
INGREDIENTS:
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
DIRECTIONS:
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.Cheese appetizer recipes? Thanks..?
Puff-pastry snacks:
roll and cut with a cup rounds of puff-pastry. In a bowl you mix greek feta-cheese with 1 egg and black pepper.
Put a teaspoon of cheese mixture to the one half of every pastry-round. Fold them to close, press the edges. Moist the edges with cold water so they will not open by baking.
Put the pastries on a baking dish covered with baking paper. Springle them with cold water. Bake 220 Celcius for about 15-20 min. Do not open the oven until they are puffed, or else they will fall.
Serve warm, keep them warm in the turned off oven.Cheese appetizer recipes? Thanks..?
Cheese cubes on a pick
Cheese slices on a cracker
Cheese ball or log
2 8oz. pkg. cream cheese
1 cup grated cheese
1 pkg. ranch dressing mix
Mix all together and shape into a log or ball and roll in chopped walnuts or pecans
Smoky Cheese Ball
2 8-ounce packages cream cheese
2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)
1/2 cup margarine or butter
2 tablespoons milk
2 teaspoons steak sauce
1 cup finely chopped pecans or walnuts, toasted
Assorted crackers
Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers. Makes 3-1/2 cups (56, 1-tablespoon servings).
A package of cream cheese
An 8 oz bottle of Ranch dressing (equals close to a 1/2 cup)
A package of Ranch Dressing Mix.
Using a hand mixer blend these ingredients together and if it is possible let it set in the refrigerator overnight to firm.
Serve with anything that goes with dip.
1/2 large block of velveeta
1 pound sage sausage cooked
1 8 ounce package of cream cheese
2 small cans rotel
put all ingredients in crockpot and cook on low for 2 hours
Mix cream cheese %26amp; pesto sauce together. Then line a mold (I usually use a small heart shaped cake pan) with plastic wrap. Refrigerate for a couple hours. Turn out onto a serving piece, peel off wrap, and garnish with toasted pine nuts %26amp; a sprig of basil. You know have a beautiful %26amp; tasty appetizer to serve with crackers or toasted French bread rounds.
Mix a package of cream cheese with amaretto and dip pears, apples and strawberries in it. Very good.
';A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley.';
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley
DIRECTIONS:
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.
Cheese Ring
';This zesty cheese ring can be also made as a log. The jelly may seem strange, but it is what makes this appetizer delicious.';
INGREDIENTS:
1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers
DIRECTIONS:
In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended.
Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.
Cream Cheese Won Tons
Try it, it's onolicious! I usually use a little bit of beaten egg to seal the won ton skins into their package shape.';
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 (6.5 ounce) can minced clams
2 green onions, chopped
2 (8 ounce) cans water chestnuts, drained
1 teaspoon paprika
1 teaspoon ground black pepper
1 (14 ounce) package small won ton wrappers
3 cups vegetable oil for frying
DIRECTIONS:
In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper.
Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.
Antipasto Platter
';This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!';
INGREDIENTS:
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
DIRECTIONS:
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.Cheese appetizer recipes? Thanks..?
Puff-pastry snacks:
roll and cut with a cup rounds of puff-pastry. In a bowl you mix greek feta-cheese with 1 egg and black pepper.
Put a teaspoon of cheese mixture to the one half of every pastry-round. Fold them to close, press the edges. Moist the edges with cold water so they will not open by baking.
Put the pastries on a baking dish covered with baking paper. Springle them with cold water. Bake 220 Celcius for about 15-20 min. Do not open the oven until they are puffed, or else they will fall.
Serve warm, keep them warm in the turned off oven.Cheese appetizer recipes? Thanks..?
Cheese cubes on a pick
Cheese slices on a cracker
Cheese ball or log
2 8oz. pkg. cream cheese
1 cup grated cheese
1 pkg. ranch dressing mix
Mix all together and shape into a log or ball and roll in chopped walnuts or pecans
Smoky Cheese Ball
2 8-ounce packages cream cheese
2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)
1/2 cup margarine or butter
2 tablespoons milk
2 teaspoons steak sauce
1 cup finely chopped pecans or walnuts, toasted
Assorted crackers
Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers. Makes 3-1/2 cups (56, 1-tablespoon servings).
A package of cream cheese
An 8 oz bottle of Ranch dressing (equals close to a 1/2 cup)
A package of Ranch Dressing Mix.
Using a hand mixer blend these ingredients together and if it is possible let it set in the refrigerator overnight to firm.
Serve with anything that goes with dip.
1/2 large block of velveeta
1 pound sage sausage cooked
1 8 ounce package of cream cheese
2 small cans rotel
put all ingredients in crockpot and cook on low for 2 hours
Mix cream cheese %26amp; pesto sauce together. Then line a mold (I usually use a small heart shaped cake pan) with plastic wrap. Refrigerate for a couple hours. Turn out onto a serving piece, peel off wrap, and garnish with toasted pine nuts %26amp; a sprig of basil. You know have a beautiful %26amp; tasty appetizer to serve with crackers or toasted French bread rounds.
Mix a package of cream cheese with amaretto and dip pears, apples and strawberries in it. Very good.
I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
Layer Bean Dip Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
2 cups of refried beans, either from one 15-ounce can or homemade
1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
1/2 small can of sliced ripe black olives
Method
1 Heat the refried beans in a medium saut茅 pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Serves 8.I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
I'm not sure how the freeze-and-defrost-without-baking appetizer would taste, but here are some that can be made ahead of time:
1. Spinach dip in bread bowl. Make the dip and store in plastic container with a lid. Add to sourdough bread bowl when ready to serve.
2. Cheese Platter: You can store your favorite cheeses in sealed containers for a long time. Place on platter with crisp, cold grapes or peaches/nectarines and serve with crackers.
3. Crescent Rollups: Spread Pillsbury Crescent Rolls with chive and herb/garlic cream cheese and top with crumbled bacon and sliced chicken. Roll each one up and place on baking sheet. Wrap and refrigerate until serving (bake for 15 minutes or until golden and puffed)
4. Asparagas wrapped in Prosciutto: steam fresh asparagas to crisp tender and place in ice water to cool. Pat dry and wrap with prosciuppto. Sprinkle with grated parmesan cheese.
5. Granita in Lemon Cups: Mix together 1 cup fresh lemon juice; 1 cup sugar; 1/2 cup vodka; 1 T fresh mint; 2 cups soda water. Place in freezer for 2 hours. Hollow out fresh lemon halves or wholes (save pulp for other uses or use as part of the lemon juice) and spoon mixture into each shell. Refreeze until serving time.I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
Each recipe makes about 8 servings. You can also pre-make these recipes the night before your party and refrigerate.
Roasted Peppers with Basil
One 12-oz. jar of sliced roasted peppers
4 oz. fresh mozzarella cheese (from your fresh cheese section), cut into slices
2 tbsp. fresh basil, coarsely chopped
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
录 cup pine nuts (or walnuts)
Pinch of sea salt
Drain the roasted peppers.Combine peppers and remainder of ingredients in a bowl and toss well. Serve on a platter with French or Italian bread, sliced.
Honeydew Melon Slices Wrapped in Paper-Thin Prosciutto
1 large honeydew melon
1/2 pound thinly sliced (paper thin) prosciutto (ask deli to slice it this way for you)
Slice honeydew melon in half and scoop out seeds and remove skin. Cut melon into 陆 inch bite-sized chunks.Wrap prosciutto around each melon piece and secure with a toothpick. Serve on a platter.
Ads by Google
Recipes Appetizers
We know everything about food! Find recipes appetizers online.
FoodVancouver.comLost Garlic Bread Recipe.
Very old garlic bread recipe from Sicily found . It's Marvelous.
www.GarlicValleyFarms.com
Key Lime Farmers Cheese with Cilantro
陆 pound farmer cheese
陆 tbsp. fresh key lime juice (if no key limes available, okay to use regular limes)
1 tbsp lime zest
1 tsp sugar
2 tbsp. fresh cilantro, chopped
Mix cheese, lime juice and zest, sugar and cilantro in a bowl. Serve on a platter surrounded by Melba toast or tortilla chips.
Lemon Shrimp on a Bed of Arugula
1 pound of peeled, cleaned and cooked medium shrimp
2 garlic cloves, peeled, diced
Juice from one medium lemon
陆 cup extra virgin olive oil
陆 pound arugula leaves, washed
陆 tsp sea salt
In a small bowl mix garlic cloves, lemon juice, olive oil and sea salt to create dressing.Arrange arugula leaves on a large platter and drizzle half the dressing on top.Place the cooked shrimp in a mound on top of the arugula and drizzle remainder of the dressing on top of the shrimp. Grate fresh pepper on top if desired.
Emergency Appetizers
For spur of the moment appetizers, get some high quality pesto or salsa and surround with French or Italian bread (sliced for dipping), a variety of crackers or vegetables. Cheese and crackers, surrounded with grapes will also do in a pinch.
You can also make festive little wraps made from tortillas: Spread a layer of cream cheese in each tortilla, then add two ingredients such as arugula and marinated sun-dried tomatoes, or spinach leaf and roasted red peppers. Roll up the tortilla then cut into 1/2 inch rolls.
Print Options
Print (no photos)
Print (with photos)
Ingredients
2 cups of refried beans, either from one 15-ounce can or homemade
1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
1/2 small can of sliced ripe black olives
Method
1 Heat the refried beans in a medium saut茅 pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Serves 8.I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
I'm not sure how the freeze-and-defrost-without-baking appetizer would taste, but here are some that can be made ahead of time:
1. Spinach dip in bread bowl. Make the dip and store in plastic container with a lid. Add to sourdough bread bowl when ready to serve.
2. Cheese Platter: You can store your favorite cheeses in sealed containers for a long time. Place on platter with crisp, cold grapes or peaches/nectarines and serve with crackers.
3. Crescent Rollups: Spread Pillsbury Crescent Rolls with chive and herb/garlic cream cheese and top with crumbled bacon and sliced chicken. Roll each one up and place on baking sheet. Wrap and refrigerate until serving (bake for 15 minutes or until golden and puffed)
4. Asparagas wrapped in Prosciutto: steam fresh asparagas to crisp tender and place in ice water to cool. Pat dry and wrap with prosciuppto. Sprinkle with grated parmesan cheese.
5. Granita in Lemon Cups: Mix together 1 cup fresh lemon juice; 1 cup sugar; 1/2 cup vodka; 1 T fresh mint; 2 cups soda water. Place in freezer for 2 hours. Hollow out fresh lemon halves or wholes (save pulp for other uses or use as part of the lemon juice) and spoon mixture into each shell. Refreeze until serving time.I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
Each recipe makes about 8 servings. You can also pre-make these recipes the night before your party and refrigerate.
Roasted Peppers with Basil
One 12-oz. jar of sliced roasted peppers
4 oz. fresh mozzarella cheese (from your fresh cheese section), cut into slices
2 tbsp. fresh basil, coarsely chopped
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
录 cup pine nuts (or walnuts)
Pinch of sea salt
Drain the roasted peppers.Combine peppers and remainder of ingredients in a bowl and toss well. Serve on a platter with French or Italian bread, sliced.
Honeydew Melon Slices Wrapped in Paper-Thin Prosciutto
1 large honeydew melon
1/2 pound thinly sliced (paper thin) prosciutto (ask deli to slice it this way for you)
Slice honeydew melon in half and scoop out seeds and remove skin. Cut melon into 陆 inch bite-sized chunks.Wrap prosciutto around each melon piece and secure with a toothpick. Serve on a platter.
Ads by Google
Recipes Appetizers
We know everything about food! Find recipes appetizers online.
FoodVancouver.comLost Garlic Bread Recipe.
Very old garlic bread recipe from Sicily found . It's Marvelous.
www.GarlicValleyFarms.com
Key Lime Farmers Cheese with Cilantro
陆 pound farmer cheese
陆 tbsp. fresh key lime juice (if no key limes available, okay to use regular limes)
1 tbsp lime zest
1 tsp sugar
2 tbsp. fresh cilantro, chopped
Mix cheese, lime juice and zest, sugar and cilantro in a bowl. Serve on a platter surrounded by Melba toast or tortilla chips.
Lemon Shrimp on a Bed of Arugula
1 pound of peeled, cleaned and cooked medium shrimp
2 garlic cloves, peeled, diced
Juice from one medium lemon
陆 cup extra virgin olive oil
陆 pound arugula leaves, washed
陆 tsp sea salt
In a small bowl mix garlic cloves, lemon juice, olive oil and sea salt to create dressing.Arrange arugula leaves on a large platter and drizzle half the dressing on top.Place the cooked shrimp in a mound on top of the arugula and drizzle remainder of the dressing on top of the shrimp. Grate fresh pepper on top if desired.
Emergency Appetizers
For spur of the moment appetizers, get some high quality pesto or salsa and surround with French or Italian bread (sliced for dipping), a variety of crackers or vegetables. Cheese and crackers, surrounded with grapes will also do in a pinch.
You can also make festive little wraps made from tortillas: Spread a layer of cream cheese in each tortilla, then add two ingredients such as arugula and marinated sun-dried tomatoes, or spinach leaf and roasted red peppers. Roll up the tortilla then cut into 1/2 inch rolls.
I need a quick and easy appetizer recipes?
http://www.easy-appetizer-recipes.com/
http://allrecipes.com/HowTo/Easy-Appetiz鈥?/a>
http://allrecipes.com/Recipes/Appetizers鈥?/a>
These links are great for easy appetizers... and there are even some photos of some of them.... hope it helps you.I need a quick and easy appetizer recipes?
Mexican Dip.
Take minutes to prepare:
You will need 1 block on cream cheese, shredded mexican cheese, salsa and chili (w/ or w/o beans, your preference).
Take a pan/dish that can be put in the oven and begin by layering it.
First is the entire package of cream cheese, smooth it out so that it evenly covers the bottom of the pan.
Then the entire can of chili (evenly distributed)
Then salsa (the amount is to your discretion)..also evenly distributed.
Then cover the top with a lot of Shredded Mexican Cheese (until you cant see the salsa).
Bake at 360F degrees for about 20-25.
Serve with Tostitos Chips on the side for dipping and enjoy!!!!I need a quick and easy appetizer recipes?
I hope this helps...it's been very useful for me!
http://www.bettycrocker.com/search/searc鈥?/a>
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
Here are some ideas: Store bought hummus with pita chips, salsa or guacamole with chips, frozen appertizers cooked, olives with feta cheese, cheese %26amp; crackers, fruit/veggie platter or...
Corn, Avocado, %26amp; Black Bean Salsa
2 medium-size ripe avocados, cubed
1 (15.5 oz) can black beans, rinsed and drained
1 (15.25 oz) can whole kernel corn, rinsed and drained
1 fresh jalapeno pepper, seeded and diced
/3 cup chopped red onion
3 Tbsp. fresh lime juice
陆 tsp. salt
陆 tsp. ground cumin
录 tsp. ground red pepper
Gently stir together all ingredients in a large bowl.
Serve with baked pita or tortilla chips, or top a grilled chicken sandwich or burger. Prepare salsa up to four hours ahead.
+++++++++++++++++++++
Pea Dip
If you've got frozen peas, make pea ';guacamole'; -- throw frozen peas into a food processor, pulse it a few times and finish it with salt, pepper, diced tomatoes, and a squeeze of lime juice. This recipe is excellent with tortilla chips or pita chips.
APPETIZER HAM BALL
2 4.5 ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Garnish with parsley. Serve with assorted crackers
HAM AND CHEESE APPETIZERS
2 c. Bisquick baking mix
3/4 c. finely chopped fully cooked smoked ham
1 c. (about 4 oz.) shredded Swiss or Cheddar cheese
1/2 c. finely chopped onion
1/2 c. grated Parmesan cheese
1/4 c. dairy sour cream
2 tbsp. chopped parsley
1/2 tsp. salt
2 cloves garlic, crushed
2/3 c. milk
1 egg
Heat oven to 350 degrees. Grease rectangular 9x13x2 inch pan. Mix all ingredients, spread in pan. Bake until golden brown for 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches.
Makes 36 appetizers.
Seven Layer Fiesta Dip
1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
陆 cup chopped green onions
1 (2-oz) can sliced black olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately w/ sturdy corn chips. Refrigerate any remaining dip.
------------------------------
BLUE CHEESE WITH CAPERS AND RED ONION
8 oz blue cheese, crumbled
1/4 cup olive oil
1 Tbsp fresh lemon juice
1 Tbsp red wine or sherry vinegar
2 cloves garlic, minced
1 tsp dry mustard powder (can sub Dijon)
1/4 tsp ground black pepper
陆 cup red onion, chopped fine
1 Tbsp capers, rinsed
Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard, and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.
Serve with sturdy crackers or toasted baguette slicess. Great for buffet.
This is also good sprinkled over mixed salad greens as a the dressing. Toss well.
-------------------------------
Creamy Pesto Dip
Prep: 10 min., Cook: 5 min., Cool: 15 min., Chill: 1 hr. Keep this recipe on hand for spring and summer; serve it with chips or fried chicken tenders.
3 tablespoons pine nuts
3 (1-oz.) packages fresh basil (about 3 cups)
1 (16-oz.) container sour cream
3/4 cup grated Parmesan cheese
1 garlic clove, chopped
2 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
Garnish: shredded fresh basil
1. Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted. Cool 15 minutes.
2. Process pine nuts, basil, and next 6 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer to a serving bowl. Cover and chill 1 hour. Store in refrigerator up to 2 days. Garnish, if desired. Serve with chips, crackers, or as a dip for Chicken Tenders.
Yield: Makes about 2 1/2 cups
--Southern Living, OCTOBER 2007
Tortilla Pinwheels
8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion
5 (10 inch) flour tortillas
Salsa
Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.
hot chili sauce
For quick and easy, you can make sweet n sour smokies.. it may sound a little wierd but it taste sooo good...
Basically all you need is grape jelly( a lg jar) and heinz chilli sauce, buy 2 just in case..and of course lil smokies any kind they are still delicious...
Add jelly and 1 chilli sauce in crock pot, keep adding chilli sauce to your taste.. add smokies and let crock pot do the work... They are very delicious. you can use with crackers or small pieces of bread or alone... Have fun with it make it your own... Its very simple and easy plus cheap. Happy eating!!
cheese and biscuits
Here is a super easy one, whenever I make it my guests rave...
http://www.ehow.com/how_2196805_cheese-ball-appetizer.html
Also from this page you can check out a link for another appetizer I posted (a crab meat spread)
fruit %26amp; biscuits
you can find those popped canneds in the grocery store already made
bowl of hummus in center of tray, bread rounds or pita bread chips around. Garnish the bowl of hummus with chopped olives and diced tomato. Done
Seven Layer Tex-Mex Dip
1 16 oz. jar of Mexican bean dip
1 small container of sour cream (16 oz. 鈥?more or less)
1 pack of dry taco seasoning mix
2 containers guacamole dip (8 oz. each 鈥?more or less)
1 cup shredded cheddar cheese (or a shredded Mexican mix)
4 medium scallions or a medium onion (chopped fine)
1 tomato (chopped fairly fine)
1 small can black olive slices (2.25 oz.)
Directions:
Get all your ingredients together. This dip is layered and makes up fast if you have everything out and ready.
Select a dish for serving. You want something fairly good sized, so the dip layers are thin. When you dip a chip, it鈥檚 nice to get all the flavors. A Tupperware pie plate dish works well as do many other kinds of containers. I like my burgundy Tupperware pie container, because I can just seal the dip up before and after serving.
Spread the bean dip over the bottom of the serving dish. If you don鈥檛 have bean dip, then you can use refried beans. You may want to stir in some taco seasoning or hot sauce (just a little) if you use beans rather than bean dip.
Mix the taco seasoning mix in with the sour cream. Then, spread the cream cheese layer on top of the bean dip layer.
The guacamole dip goes on top of the sour cream. Use a light touch in spreading, so the colors don鈥檛 get mixed up and looking pretty gross.
That鈥檚 the hardest part.
Now, sprinkle cheese on top of the guacamole.
Sprinkle onions, then tomatoes, and finally black olives on top. Be sure to drain the olives, or the dip will be watery.
Cover the seven layer dip and refrigerate until ready to serve.
Have a bowl of nacho chips or Fritos ready for dipping.
That鈥檚 it. You have made Seven Layer Dip. It鈥檚 very simple and tastes fabulous. I really could eat a whole plate of this dip myself, but I try not to.
http://allrecipes.com/HowTo/Easy-Appetiz鈥?/a>
http://allrecipes.com/Recipes/Appetizers鈥?/a>
These links are great for easy appetizers... and there are even some photos of some of them.... hope it helps you.I need a quick and easy appetizer recipes?
Mexican Dip.
Take minutes to prepare:
You will need 1 block on cream cheese, shredded mexican cheese, salsa and chili (w/ or w/o beans, your preference).
Take a pan/dish that can be put in the oven and begin by layering it.
First is the entire package of cream cheese, smooth it out so that it evenly covers the bottom of the pan.
Then the entire can of chili (evenly distributed)
Then salsa (the amount is to your discretion)..also evenly distributed.
Then cover the top with a lot of Shredded Mexican Cheese (until you cant see the salsa).
Bake at 360F degrees for about 20-25.
Serve with Tostitos Chips on the side for dipping and enjoy!!!!I need a quick and easy appetizer recipes?
I hope this helps...it's been very useful for me!
http://www.bettycrocker.com/search/searc鈥?/a>
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
Here are some ideas: Store bought hummus with pita chips, salsa or guacamole with chips, frozen appertizers cooked, olives with feta cheese, cheese %26amp; crackers, fruit/veggie platter or...
Corn, Avocado, %26amp; Black Bean Salsa
2 medium-size ripe avocados, cubed
1 (15.5 oz) can black beans, rinsed and drained
1 (15.25 oz) can whole kernel corn, rinsed and drained
1 fresh jalapeno pepper, seeded and diced
/3 cup chopped red onion
3 Tbsp. fresh lime juice
陆 tsp. salt
陆 tsp. ground cumin
录 tsp. ground red pepper
Gently stir together all ingredients in a large bowl.
Serve with baked pita or tortilla chips, or top a grilled chicken sandwich or burger. Prepare salsa up to four hours ahead.
+++++++++++++++++++++
Pea Dip
If you've got frozen peas, make pea ';guacamole'; -- throw frozen peas into a food processor, pulse it a few times and finish it with salt, pepper, diced tomatoes, and a squeeze of lime juice. This recipe is excellent with tortilla chips or pita chips.
APPETIZER HAM BALL
2 4.5 ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Garnish with parsley. Serve with assorted crackers
HAM AND CHEESE APPETIZERS
2 c. Bisquick baking mix
3/4 c. finely chopped fully cooked smoked ham
1 c. (about 4 oz.) shredded Swiss or Cheddar cheese
1/2 c. finely chopped onion
1/2 c. grated Parmesan cheese
1/4 c. dairy sour cream
2 tbsp. chopped parsley
1/2 tsp. salt
2 cloves garlic, crushed
2/3 c. milk
1 egg
Heat oven to 350 degrees. Grease rectangular 9x13x2 inch pan. Mix all ingredients, spread in pan. Bake until golden brown for 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches.
Makes 36 appetizers.
Seven Layer Fiesta Dip
1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
陆 cup chopped green onions
1 (2-oz) can sliced black olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately w/ sturdy corn chips. Refrigerate any remaining dip.
------------------------------
BLUE CHEESE WITH CAPERS AND RED ONION
8 oz blue cheese, crumbled
1/4 cup olive oil
1 Tbsp fresh lemon juice
1 Tbsp red wine or sherry vinegar
2 cloves garlic, minced
1 tsp dry mustard powder (can sub Dijon)
1/4 tsp ground black pepper
陆 cup red onion, chopped fine
1 Tbsp capers, rinsed
Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard, and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.
Serve with sturdy crackers or toasted baguette slicess. Great for buffet.
This is also good sprinkled over mixed salad greens as a the dressing. Toss well.
-------------------------------
Creamy Pesto Dip
Prep: 10 min., Cook: 5 min., Cool: 15 min., Chill: 1 hr. Keep this recipe on hand for spring and summer; serve it with chips or fried chicken tenders.
3 tablespoons pine nuts
3 (1-oz.) packages fresh basil (about 3 cups)
1 (16-oz.) container sour cream
3/4 cup grated Parmesan cheese
1 garlic clove, chopped
2 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
Garnish: shredded fresh basil
1. Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted. Cool 15 minutes.
2. Process pine nuts, basil, and next 6 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer to a serving bowl. Cover and chill 1 hour. Store in refrigerator up to 2 days. Garnish, if desired. Serve with chips, crackers, or as a dip for Chicken Tenders.
Yield: Makes about 2 1/2 cups
--Southern Living, OCTOBER 2007
Tortilla Pinwheels
8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion
5 (10 inch) flour tortillas
Salsa
Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.
hot chili sauce
For quick and easy, you can make sweet n sour smokies.. it may sound a little wierd but it taste sooo good...
Basically all you need is grape jelly( a lg jar) and heinz chilli sauce, buy 2 just in case..and of course lil smokies any kind they are still delicious...
Add jelly and 1 chilli sauce in crock pot, keep adding chilli sauce to your taste.. add smokies and let crock pot do the work... They are very delicious. you can use with crackers or small pieces of bread or alone... Have fun with it make it your own... Its very simple and easy plus cheap. Happy eating!!
cheese and biscuits
Here is a super easy one, whenever I make it my guests rave...
http://www.ehow.com/how_2196805_cheese-ball-appetizer.html
Also from this page you can check out a link for another appetizer I posted (a crab meat spread)
fruit %26amp; biscuits
you can find those popped canneds in the grocery store already made
bowl of hummus in center of tray, bread rounds or pita bread chips around. Garnish the bowl of hummus with chopped olives and diced tomato. Done
Seven Layer Tex-Mex Dip
1 16 oz. jar of Mexican bean dip
1 small container of sour cream (16 oz. 鈥?more or less)
1 pack of dry taco seasoning mix
2 containers guacamole dip (8 oz. each 鈥?more or less)
1 cup shredded cheddar cheese (or a shredded Mexican mix)
4 medium scallions or a medium onion (chopped fine)
1 tomato (chopped fairly fine)
1 small can black olive slices (2.25 oz.)
Directions:
Get all your ingredients together. This dip is layered and makes up fast if you have everything out and ready.
Select a dish for serving. You want something fairly good sized, so the dip layers are thin. When you dip a chip, it鈥檚 nice to get all the flavors. A Tupperware pie plate dish works well as do many other kinds of containers. I like my burgundy Tupperware pie container, because I can just seal the dip up before and after serving.
Spread the bean dip over the bottom of the serving dish. If you don鈥檛 have bean dip, then you can use refried beans. You may want to stir in some taco seasoning or hot sauce (just a little) if you use beans rather than bean dip.
Mix the taco seasoning mix in with the sour cream. Then, spread the cream cheese layer on top of the bean dip layer.
The guacamole dip goes on top of the sour cream. Use a light touch in spreading, so the colors don鈥檛 get mixed up and looking pretty gross.
That鈥檚 the hardest part.
Now, sprinkle cheese on top of the guacamole.
Sprinkle onions, then tomatoes, and finally black olives on top. Be sure to drain the olives, or the dip will be watery.
Cover the seven layer dip and refrigerate until ready to serve.
Have a bowl of nacho chips or Fritos ready for dipping.
That鈥檚 it. You have made Seven Layer Dip. It鈥檚 very simple and tastes fabulous. I really could eat a whole plate of this dip myself, but I try not to.
Looking for APPETIZER RECIPES...see below.?
I am really trying get some new appetizer recipes...any recipes to share. Please include ingredients, amts., temps, etc. if needed.
Cheese %26amp; crackers won't cut it unless you have a great cheese spread recipe of course.
Thanks so much in advance.Looking for APPETIZER RECIPES...see below.?
Awesome dip recipe, I can't remember where I got it - just up the amounts in proportion till you have enough.
1 8z pkg cream cheese
1 small can chopped green chiles
2 cloves garlic, minced (fresh best, chopped in water ok sub - DO NOT USE POWDERED as it makes dip very grainy)
1 cup shredded mozzarella
I put this in my fondue pot on low so it stays warm - it always disappears really quickly.
A neat thing to do that really dresses up any dip is to make won-ton baskets - just buy some won-ton wrappers (usually refrigerated in either veggie or the international section) and put them in muffin tins so they are a basket shape, bake them at about 250 or 300 F so that they get crisp. Then fill them with your favourite dip, hummus works nicely as does spinach-artichoke dip or anything with a good sturdy flavour. This is really pretty inexpensive but looks exceptionally elegant.
Another great appetizer is to play with bruschetta and shish-ka-bobs. Bruschetta can be made many different ways, from a simple bread, cheese, and basil pesto to elaborate stacked bruschetta. Shish-ka-bobs can be any combination of flavours.
I also suggest you do a search for tapas - my sister brought a cookbook back from Spain with some beautiful recipes but I have to get her to translate them for me still.
Don't forget that offering a nice punch, alcoholic or non, dresses up appetizers too. One of my favourite punches is extremely simple: apple juice and ginger ale in a 1:2 ratio. It looks golden and is just barely sparkling. Sangria is my favourite alcoholic offering, nobody can resist it if you put the fruit slices floating in it.
Have fun entertaining!Looking for APPETIZER RECIPES...see below.?
Alligator Eggs
36 large jalape帽o chiles, roasted and peeled
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper, to taste
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika
oil
1-3/4 cups all-purpose flour
3/4 cup beer, at room temperature
2 eggs, at room temperature
3 tablespoons minced green onions
2 tablespoons vegetable oil
1-1/2 tablespoons catsup
2 teaspoons Worcestershire sauce
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
Using small, sharp knife; cut 1-1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chiles. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 teaspoon into each chile (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chile in mixture, coating completely. Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
----
Appetizer Roll-Ups
ROAST BEEF:
4 ounces cream cheese, softened
1/4 cup minced fresh cilantro or parsley
3 tablespoons minced banana peppers
1 clove garlic, minced
1/2 pound thinly sliced cooked roast beef
HAM AND TURKEY:
12 ounces cream cheese, softened
1/2 cup shredded carrots
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced fully cooked turkey
In a bowl, combine cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly; wrap in plastic wrap. In another bowl, combine cream cheese, carrot, zucchini, and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice into 1-1/2 inch pieces.
----
Bacon Cheese Cucumber Slices
8 ounces cream cheese, softened
6 slices bacon, cooked and crumbled
1/2 cup green onion, chopped
1/2 teaspoon Italian seasoning
2 large cucumbers
In medium bowl, combine cream cheese, bacon, green onions and Italian seasoning; blend well. Using long, thin serrated knife, hollow out inside of each cucumber removing all seeds. Using small spoon, firmly fill each cucumber with cream cheese mixture. Refrigerate at least 2 hours or overnight. To serve, cut into 1/4'; sliced.
----
Potato Wedges
4 medium baking potatoes
1/2 cup shredded Colby cheese
4 tablespoons Oscar Meyer Bacon Bits
1 bunch green onions
1/2 cup sour cream
Preheat oven to 350 degrees F. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool so that you can handle them. When potatoes are cool, cut them in half and scoop out the ';meat'; of the potato. Be sure to leave at least 1/4 inch of meat on the skin. Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350 degrees F oven for 5-10 minutes, or until the cheese has melted. Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.
----
Broccoli Bites
3 eggs
6 ounces shredded Monterey jack cheese
6 ounces shredded Colby cheese
1 - 16 ounce box frozen chopped broccoli, thawed, drained and dried
2-1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed
For Honey Mustard Dressing:
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice
Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place all the into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounces portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing
For honey mustard dressing :
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.
----
Cheesy Garlic Bread
1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago cheese (or Parmesan)
1 cup shredded jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pur茅ed
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
----
Fried Pickles
Dill pickle slices
Salt
Pepper
1 egg
8 ounces milk
1 tablespoon Worcestershire sauce
5 to 6 drops Tabasco sauce
1 tablespoon flour
2 cups flour
Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl. Mix salt, pepper (to taste), and 2 cups flour in bowl. Dip pickles in egg wash, then flour, then egg, then flour, then drop in hot oil and fry until golden.
I've always wondered why they call them apetizers when eating things does not make you hungry. It makes you satisfied I think.
Put things on crackers, cheese , pepperoni, tiny pickles, whatever and make it look pretty.
Also, any food made really tiny is an apetizer I think. Micro pies, chicken wings cut up, etc.
definitely go to allrecipes.com!
I always like a little taco before the main course
Baked Cheddar Olives
Ingredients
(24 servings)
1 c Cheddar cheese; grated
2 tb Butter; softened
1/2 c Flour
1/8 ts Cayenne pepper
24 ea Pimiento-stuffed olives (a 3
Instructions
Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives.
Curried Beef Balls
Ingredients
(24 servings)
1/2 c Herb-seasoned stuffing mix
1/3 c Evaporated milk
1/2 ts Salt
1 1/2 ts Curry powder
1 lb Ground beef
Instructions
In large mixng bowl, thoroughly combine crumbs, milk, salt %26amp; curry powder. Add beef, blend well. Shape into 48 1'; balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce
Blue Cornmeal Crepes
Ingredients
(6 servings)
1/4 c All-purpose flour
1 ts Salt
1/4 c Blue corn meal
4 Eggs
1 c Milk
2 oz Clarified butter
Instructions
Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc.
Broiled Deviled Tomatoes
Ingredients
(4 servings)
4 ea Garlic cloves mashed
1/2 ts Dry mustard
2 tb Virgin olive oil
1 tb Dijon mustard
1 ea Salt and pepper to taste
4 ea Small tomatoes, halved
Instructions
In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.
Cheddar and Broccoli Appetizers
Ingredients
(30 servings)
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
Instructions
*Thaw and drain the broccoli. Heat oven to 375.
Grease a 9x9x2'; pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.
Creamy Dijon Topped Potatoes
Ingredients
(36 servings)
1 pk Cream cheese (8 oz); softened
1/4 c Dijon Mustard
1 ts Dried basil
1/3 c Black olives; finely chopped
1/4 c Scallions; finely chopped
1/4 c Red Pepper; finely chopped
18 sm Red skin potatoes; roasted and cut in half lengthwise
Scallion tips for garnish
Instructions
In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper.
To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve.
Makes 3 dozen appetizers
Choose either, shrimp, salmon or white fish.
In a blender, process the seafood with one tablespoon of liquid smoke flavoring, salt and pepper to taste and one block of cream cheese.
You can also add a small amount of onion, worchestershire, a few red pepper flakes. Process this into a smooth paste and serve it with a buttery cracker. YUM!!
Deviled Eggs Marzetti Style
AWARD WINNING!
12 eggs, hard-boiled and shelled
1/2 cup Marzetti Original Slaw Dressing
3 tbsp. Classic Yellow Mustard
Salt and Pepper to taste
Paprika, parsley or ground pepper
Cool eggs and slice in half. Remove yolks and put in a bowl; set whites aside. Add the remaining ingredients to the yolks. Mix until smooth. Salt and pepper to taste. Fill the egg white halves with the yolk mixture. Sprinkle with paprika, parsley or ground pepper.
Prep Time: 20 min Cook Time 15 min.
Makes 6 servings.
BBQGuides notes: Don't make the mixture runny by following this recipe EXACTLY. Start with a lesser amount of Slaw and Mustard. Of course you can do it all to taste but there is nothing like Marzetti's Slaw Dressing.
ANOTHER VARIATION would be to use LITE Marzetti's with SOME salt, about a tablespoon of SUGAR and a LITTLE Vinegar. Start and go slow adding liquid!
chip dip
a pound of ham. meat
2 cans of cream of mushroom
a jar of salsa
one thing of velveeta cheese
tortilla chips( i prefer the scoops)
you may need to add more depending on how many you are feeding
cook ham.meat, drain
melt velveeta and add everything to it in a pan or crockpot, cook until cheese is melted.if you use a pot cook it on low because it will stick to bottom of pan. it is easier with a crockpot or slow cooker
my friend adds sausage to hers with the ham. meat
Mushroom Appetizers Recipe
A great appetizer, tasty. A nice blend of flavors You may make the mushroom fill ahead and freeze it. I usually split it into 4 bags so I can make only a dozen at a time. Thaw from frozen and continue to make the bread nappies.
3 tablespoons butter
1 cup sweet onions, chopped fine
2 cups mushrooms, chopped finely
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese
1 teaspoon parsley flakes
1 large egg, beaten
1/2 teaspoon oregano
salt %26amp; pepper
12 slices square bread, crusts removed (white or whole wheat, I prefer the whole wheat)
1/3 cup butter, softened
3 slices Kraft processed cheese slices
Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
Add Mozzarella, parmesan, parsley, egg,salt%26amp; pepper, cook for 1 minute and remove from heat.
Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
Press bread pieces, the buttered side down, into a tiny muffin tins.
Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
Bake in 350f oven for 20 to 25 minutes.
Hot Bacon Appetizers Recipe
These are served for every family gathering. They get gobbled up in no time. Yummy!
1/2 lb bacon, cooked and crumbled
3/4 cup shredded processed American cheese
1/4 cup butter or margarine, softened
2 teaspoons caraway seeds
50 melba toast
Mix together first 4 ingredients.
Spread evenly on toast rounds.
Place on baking sheet, and broil 2 minutes or until cheese melts.
Serve hot.
Try a shrimp delight, with some pasta with a little shrimp squares and blue cheese inside.
You can try also a vegetable appetizer, making with some sushi rice a combination of olive, pepper and cucumber on top of a little rice ball or rice circle ( like a cracker side but made of rice )
You can try some fried corn circle with cheese inside, what type of cheese, salted hard cheese , with some tofu will make a very great flavor too and maybe a little chops of cilantro.web proxy server
Cheese %26amp; crackers won't cut it unless you have a great cheese spread recipe of course.
Thanks so much in advance.Looking for APPETIZER RECIPES...see below.?
Awesome dip recipe, I can't remember where I got it - just up the amounts in proportion till you have enough.
1 8z pkg cream cheese
1 small can chopped green chiles
2 cloves garlic, minced (fresh best, chopped in water ok sub - DO NOT USE POWDERED as it makes dip very grainy)
1 cup shredded mozzarella
I put this in my fondue pot on low so it stays warm - it always disappears really quickly.
A neat thing to do that really dresses up any dip is to make won-ton baskets - just buy some won-ton wrappers (usually refrigerated in either veggie or the international section) and put them in muffin tins so they are a basket shape, bake them at about 250 or 300 F so that they get crisp. Then fill them with your favourite dip, hummus works nicely as does spinach-artichoke dip or anything with a good sturdy flavour. This is really pretty inexpensive but looks exceptionally elegant.
Another great appetizer is to play with bruschetta and shish-ka-bobs. Bruschetta can be made many different ways, from a simple bread, cheese, and basil pesto to elaborate stacked bruschetta. Shish-ka-bobs can be any combination of flavours.
I also suggest you do a search for tapas - my sister brought a cookbook back from Spain with some beautiful recipes but I have to get her to translate them for me still.
Don't forget that offering a nice punch, alcoholic or non, dresses up appetizers too. One of my favourite punches is extremely simple: apple juice and ginger ale in a 1:2 ratio. It looks golden and is just barely sparkling. Sangria is my favourite alcoholic offering, nobody can resist it if you put the fruit slices floating in it.
Have fun entertaining!Looking for APPETIZER RECIPES...see below.?
Alligator Eggs
36 large jalape帽o chiles, roasted and peeled
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper, to taste
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika
oil
1-3/4 cups all-purpose flour
3/4 cup beer, at room temperature
2 eggs, at room temperature
3 tablespoons minced green onions
2 tablespoons vegetable oil
1-1/2 tablespoons catsup
2 teaspoons Worcestershire sauce
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
Using small, sharp knife; cut 1-1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chiles. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 teaspoon into each chile (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chile in mixture, coating completely. Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
----
Appetizer Roll-Ups
ROAST BEEF:
4 ounces cream cheese, softened
1/4 cup minced fresh cilantro or parsley
3 tablespoons minced banana peppers
1 clove garlic, minced
1/2 pound thinly sliced cooked roast beef
HAM AND TURKEY:
12 ounces cream cheese, softened
1/2 cup shredded carrots
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced fully cooked turkey
In a bowl, combine cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly; wrap in plastic wrap. In another bowl, combine cream cheese, carrot, zucchini, and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice into 1-1/2 inch pieces.
----
Bacon Cheese Cucumber Slices
8 ounces cream cheese, softened
6 slices bacon, cooked and crumbled
1/2 cup green onion, chopped
1/2 teaspoon Italian seasoning
2 large cucumbers
In medium bowl, combine cream cheese, bacon, green onions and Italian seasoning; blend well. Using long, thin serrated knife, hollow out inside of each cucumber removing all seeds. Using small spoon, firmly fill each cucumber with cream cheese mixture. Refrigerate at least 2 hours or overnight. To serve, cut into 1/4'; sliced.
----
Potato Wedges
4 medium baking potatoes
1/2 cup shredded Colby cheese
4 tablespoons Oscar Meyer Bacon Bits
1 bunch green onions
1/2 cup sour cream
Preheat oven to 350 degrees F. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool so that you can handle them. When potatoes are cool, cut them in half and scoop out the ';meat'; of the potato. Be sure to leave at least 1/4 inch of meat on the skin. Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350 degrees F oven for 5-10 minutes, or until the cheese has melted. Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.
----
Broccoli Bites
3 eggs
6 ounces shredded Monterey jack cheese
6 ounces shredded Colby cheese
1 - 16 ounce box frozen chopped broccoli, thawed, drained and dried
2-1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed
For Honey Mustard Dressing:
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice
Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place all the into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounces portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing
For honey mustard dressing :
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.
----
Cheesy Garlic Bread
1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago cheese (or Parmesan)
1 cup shredded jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pur茅ed
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
----
Fried Pickles
Dill pickle slices
Salt
Pepper
1 egg
8 ounces milk
1 tablespoon Worcestershire sauce
5 to 6 drops Tabasco sauce
1 tablespoon flour
2 cups flour
Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl. Mix salt, pepper (to taste), and 2 cups flour in bowl. Dip pickles in egg wash, then flour, then egg, then flour, then drop in hot oil and fry until golden.
I've always wondered why they call them apetizers when eating things does not make you hungry. It makes you satisfied I think.
Put things on crackers, cheese , pepperoni, tiny pickles, whatever and make it look pretty.
Also, any food made really tiny is an apetizer I think. Micro pies, chicken wings cut up, etc.
definitely go to allrecipes.com!
I always like a little taco before the main course
Baked Cheddar Olives
Ingredients
(24 servings)
1 c Cheddar cheese; grated
2 tb Butter; softened
1/2 c Flour
1/8 ts Cayenne pepper
24 ea Pimiento-stuffed olives (a 3
Instructions
Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives.
Curried Beef Balls
Ingredients
(24 servings)
1/2 c Herb-seasoned stuffing mix
1/3 c Evaporated milk
1/2 ts Salt
1 1/2 ts Curry powder
1 lb Ground beef
Instructions
In large mixng bowl, thoroughly combine crumbs, milk, salt %26amp; curry powder. Add beef, blend well. Shape into 48 1'; balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce
Blue Cornmeal Crepes
Ingredients
(6 servings)
1/4 c All-purpose flour
1 ts Salt
1/4 c Blue corn meal
4 Eggs
1 c Milk
2 oz Clarified butter
Instructions
Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc.
Broiled Deviled Tomatoes
Ingredients
(4 servings)
4 ea Garlic cloves mashed
1/2 ts Dry mustard
2 tb Virgin olive oil
1 tb Dijon mustard
1 ea Salt and pepper to taste
4 ea Small tomatoes, halved
Instructions
In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.
Cheddar and Broccoli Appetizers
Ingredients
(30 servings)
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
Instructions
*Thaw and drain the broccoli. Heat oven to 375.
Grease a 9x9x2'; pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.
Creamy Dijon Topped Potatoes
Ingredients
(36 servings)
1 pk Cream cheese (8 oz); softened
1/4 c Dijon Mustard
1 ts Dried basil
1/3 c Black olives; finely chopped
1/4 c Scallions; finely chopped
1/4 c Red Pepper; finely chopped
18 sm Red skin potatoes; roasted and cut in half lengthwise
Scallion tips for garnish
Instructions
In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper.
To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve.
Makes 3 dozen appetizers
Choose either, shrimp, salmon or white fish.
In a blender, process the seafood with one tablespoon of liquid smoke flavoring, salt and pepper to taste and one block of cream cheese.
You can also add a small amount of onion, worchestershire, a few red pepper flakes. Process this into a smooth paste and serve it with a buttery cracker. YUM!!
Deviled Eggs Marzetti Style
AWARD WINNING!
12 eggs, hard-boiled and shelled
1/2 cup Marzetti Original Slaw Dressing
3 tbsp. Classic Yellow Mustard
Salt and Pepper to taste
Paprika, parsley or ground pepper
Cool eggs and slice in half. Remove yolks and put in a bowl; set whites aside. Add the remaining ingredients to the yolks. Mix until smooth. Salt and pepper to taste. Fill the egg white halves with the yolk mixture. Sprinkle with paprika, parsley or ground pepper.
Prep Time: 20 min Cook Time 15 min.
Makes 6 servings.
BBQGuides notes: Don't make the mixture runny by following this recipe EXACTLY. Start with a lesser amount of Slaw and Mustard. Of course you can do it all to taste but there is nothing like Marzetti's Slaw Dressing.
ANOTHER VARIATION would be to use LITE Marzetti's with SOME salt, about a tablespoon of SUGAR and a LITTLE Vinegar. Start and go slow adding liquid!
chip dip
a pound of ham. meat
2 cans of cream of mushroom
a jar of salsa
one thing of velveeta cheese
tortilla chips( i prefer the scoops)
you may need to add more depending on how many you are feeding
cook ham.meat, drain
melt velveeta and add everything to it in a pan or crockpot, cook until cheese is melted.if you use a pot cook it on low because it will stick to bottom of pan. it is easier with a crockpot or slow cooker
my friend adds sausage to hers with the ham. meat
Mushroom Appetizers Recipe
A great appetizer, tasty. A nice blend of flavors You may make the mushroom fill ahead and freeze it. I usually split it into 4 bags so I can make only a dozen at a time. Thaw from frozen and continue to make the bread nappies.
3 tablespoons butter
1 cup sweet onions, chopped fine
2 cups mushrooms, chopped finely
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese
1 teaspoon parsley flakes
1 large egg, beaten
1/2 teaspoon oregano
salt %26amp; pepper
12 slices square bread, crusts removed (white or whole wheat, I prefer the whole wheat)
1/3 cup butter, softened
3 slices Kraft processed cheese slices
Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
Add Mozzarella, parmesan, parsley, egg,salt%26amp; pepper, cook for 1 minute and remove from heat.
Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
Press bread pieces, the buttered side down, into a tiny muffin tins.
Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
Bake in 350f oven for 20 to 25 minutes.
Hot Bacon Appetizers Recipe
These are served for every family gathering. They get gobbled up in no time. Yummy!
1/2 lb bacon, cooked and crumbled
3/4 cup shredded processed American cheese
1/4 cup butter or margarine, softened
2 teaspoons caraway seeds
50 melba toast
Mix together first 4 ingredients.
Spread evenly on toast rounds.
Place on baking sheet, and broil 2 minutes or until cheese melts.
Serve hot.
Try a shrimp delight, with some pasta with a little shrimp squares and blue cheese inside.
You can try also a vegetable appetizer, making with some sushi rice a combination of olive, pepper and cucumber on top of a little rice ball or rice circle ( like a cracker side but made of rice )
You can try some fried corn circle with cheese inside, what type of cheese, salted hard cheese , with some tofu will make a very great flavor too and maybe a little chops of cilantro.
Any good recipes for those little appetizer meatballs made in the crock pot?
wow..that was a long recipe.. (above)....this is my family's favorite!!
1 medium size jar of Apple (or grape) jelly
1 bottle of chili sauce
1 pkg of frozen meatballs (or your favorite recipe)
add the meatballs to the crockpot with the jelly and chili sauce. mix together and place on high for 2-3 hours.. or you can place them on a stove top pot too.. just watch them... the liquid from the jelly and chili sauce will coat the meatballs.. yummy!!Any good recipes for those little appetizer meatballs made in the crock pot?
Cranberry Cocktail Meatballs
A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.
INGREDIENTS:
2 pounds ground beef
1 cup corn flake crumbs
2 eggs
1/4 cup chopped, fresh parsley
1/3 cup ketchup
1/4 cup minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16 ounces) cranberry sauce, jellied or
whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar, firmly packed
2 teaspoons lemon juice
PREPARATION:
In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter.
Place in a casserole or baking pan. Heat oven to 300掳.
While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
Makes 4 to 5 dozen meatballs, depending on size.Any good recipes for those little appetizer meatballs made in the crock pot?
This is probably the simplist thing ANYONE can do, but rocks as a super-bowl party dish.
Just buy some frozen meatballs, and fill the crockpot with BBQ sauce, put meatballs in and there you go!
You should try checking out the crockpot recipes on line..there are lots of websites with great entertaining ideas.
Take some meat and roll it into a ball. Then cook it in mexican cheese.
I don't have a recipe for the actual meatballs. But a co-worker of mine brings these in every food day. He swears by Cattleman's BBQ sauce. They always taste really good and I usually don't even like BBQ sauce.
Real easy....a jar of chili sauce and a jar of grape jelly!!! and I buy pre-made meatblls. Super easy and really good.
1 medium size jar of Apple (or grape) jelly
1 bottle of chili sauce
1 pkg of frozen meatballs (or your favorite recipe)
add the meatballs to the crockpot with the jelly and chili sauce. mix together and place on high for 2-3 hours.. or you can place them on a stove top pot too.. just watch them... the liquid from the jelly and chili sauce will coat the meatballs.. yummy!!Any good recipes for those little appetizer meatballs made in the crock pot?
Cranberry Cocktail Meatballs
A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.
INGREDIENTS:
2 pounds ground beef
1 cup corn flake crumbs
2 eggs
1/4 cup chopped, fresh parsley
1/3 cup ketchup
1/4 cup minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16 ounces) cranberry sauce, jellied or
whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar, firmly packed
2 teaspoons lemon juice
PREPARATION:
In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter.
Place in a casserole or baking pan. Heat oven to 300掳.
While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
Makes 4 to 5 dozen meatballs, depending on size.Any good recipes for those little appetizer meatballs made in the crock pot?
This is probably the simplist thing ANYONE can do, but rocks as a super-bowl party dish.
Just buy some frozen meatballs, and fill the crockpot with BBQ sauce, put meatballs in and there you go!
You should try checking out the crockpot recipes on line..there are lots of websites with great entertaining ideas.
Take some meat and roll it into a ball. Then cook it in mexican cheese.
I don't have a recipe for the actual meatballs. But a co-worker of mine brings these in every food day. He swears by Cattleman's BBQ sauce. They always taste really good and I usually don't even like BBQ sauce.
Real easy....a jar of chili sauce and a jar of grape jelly!!! and I buy pre-made meatblls. Super easy and really good.
Does anyone have any good appetizer recipes for a Superbowl party? GO COLTS!!!?
All of these take 30 minutes or less to make
Spicy Walnuts
MAKES 2 CUPS
Okay, the sugar takes this out of the ';health food'; category but if it really bothers you eliminate it - they'll still be a sensational easy appetizer.
1 Tbsp honey
2 tsp olive oil
2 cups walnut halves
2 Tbsp sugar
1 tsp coarse salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
In a large nonstick skillet, heat honey, oil, and 1 Tbsp water over medium heat - not too hot or that honey will become a real mess.
Add walnuts %26amp; toss to coat. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts, then toss and stir until the nuts are well coated and lightly browned, 2 to 3 minutes. Spread them out on a baking sheet or platter to cool completely.
--------------------------------------…
Zucchini-Lemon Chips
Serves 4 to 6
You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.
4 cups canola or olive oil
1 cup flour
Kosher salt and freshly ground pepper
1 lb firm large zucchini, sliced into paper-thin rounds
1 lemon, sliced into paper-thin rounds
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
15 large basil leaves
In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.
Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.
Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.
Sprinkle the zucchini and lemon slices with the parsley and garlic.
Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices
Serve to your guests knowing they’ve never had this one before and that they will want your recipe.
Click Here for More Easy Vegetable Recipes
--------------------------------------…
Raisin-Walnut-Goat Cheese Wontons
Makes 20
These pack 3 great-tasting items into a neat little package.
WONTONS ½ cup raisins
1/2 cup walnuts, chopped
5 oz fresh goat cheese
20 prepared wonton-wrappers
Olive oil; for frying
DIPPINGSAUCE 3 Tbsp Dijon mustard
3 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp chopped fresh Italian parsley
For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.
In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.
Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.
Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.
--------------------------------------…
Parmesan Puffs
Serves 8 - 16
This should serve 16 if you're offering another quick %26amp; easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.
16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
l %26amp; 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce
Preheat oven to 350°.
With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.
While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.
Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.
--------------------------------------…
Little Chicken Burgers
Serves 8
No, not ';Chicken Little'; burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.
These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.
1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt %26amp; freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil
Place the bread crumbs in a small shallow dish. Set aside.
In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.
Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.
--------------------------------------…
Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)
For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.
1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs
Preheat oven to 450F.
Combine chicken and almonds and set aside.
In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.
Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
Onion-Dip-Not-From-Soup-Mix
Serves 4
Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.
1 cup low fat sour cream
1/4 cup finely chopped scallions/green onions
2 tsp lemon juice
Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.
--------------------------------------…
Mozzarella in Carrozza
Makes 8
Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?
1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
¼ cup milk
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice
Preheat oven to 200F.
Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.
Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.
Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches %26amp; cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).
Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.
In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.
I think they’re gonna love these.
Crab Dip with a Kick
Serves 4-6
There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.
8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained
Preheat the oven to 400°F.
In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.
Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.
--------------------------------------…
Nachos with Chorizo %26amp; Black Beans
Makes 36
Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn
36 unbroken large tortilla chips
3 large ripe plum tomatoes, cut into 1/4-inch pieces
1/3 cup chopped fresh cilantro
1/4 tsp salt
1 Tbsp vegetable oil
1 fully cooked chorizo sausage (3 oz), finely chopped
1 medium onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp ground cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
1 cup (4 oz) Monterey Jack cheese, shredded
2 pickled jalapeno chiles, very thinly sliced
Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.
Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.
Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven %26amp; spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .
--------------------------------------…
--------------------------------------…
Crab Toast with a Kick
Makes 40 Small Toasts
For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.
10 slices white bread
1 8 oz can crabmeat
2/3 cup mayonnaise
1 tsp lemon juice
1 tsp sherry or white wine
Salt and pepper to taste
Cayenne pepper(Oh, so little)
Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.
Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.
--------------------------------------…
Cheddar Straws
Makes too many to count
Please try not to eat all of these treasures before your guests or family arrive.
2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup butter ( or “other”, if you must)
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water
Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.
Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or ';other';) in a bowl and mix until well combined. Add just enough water to make a very stiff dough.
Roll pieces of the dough into pencil-width sticks on a lightly floured surface %26amp; cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.
Avacodo Salsa
Makes About 1 cup
Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!
2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon juice
1/2 jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion
Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.
Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.
Crabby Stuffed Mushrooms
Serves 6
When people get stuffed they're kinda mellow, but apparently mushrooms get ';crabby';.
1 lb fresh mushrooms - big ones
7 oz crabmeat(fresh,canned or faux-ney)
5 green onions, thinly sliced
1/4 tsp dried thyme
1/4 tsp dried
oregano
1/4 tsp ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 Tbsp grated Parmesan cheese
1/4 tsp paprika
Preheat the oven to 350 degrees
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.
Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.
--------------------------------------…
Prosciutto Roulades
Makes 12
These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.
2 oz. ricotta cheese (J/4 cup)
2 oz. Stilton cheese, crumbled
1 tablespoon dairy sour cream
12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)
1 pear
Lemon juice
Garnish with lime slices and dill sprigs, if desired
In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.
Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.
Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.
--------------------------------------…
Salami Crescents
Makes 32(Reduce everything by half for a smaller party)
Try not to eat them all yourself while waiting for the guests or family to arrive.
1 17 oz pkg. (2 sheets) frozen puff pastry, thawed
2 Tbsp dairy sour cream
1 tsp prepared hot mustard
16 slices Italian salami
8 slices Swiss cheese, room temperature
1 egg, beaten
Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.
Preheat oven to 400F.
In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.
Arrange salami and cheese on the pastry.
NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami %26amp; cheese and trying to replace them on the pastry.
Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.
Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.
Hummus Just Like Grandma's (If you're Middle Eastern)
Makes 2 Cups
Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.
15 oz. can garbanzo beans, drained
1/4 cup fresh or frozen lemon juice
1/4 Cup sesame or tahini paste
4 cloves garlic, minced (optional)
1 tsp. salt
1/4 tsp.pepper
2 Tbaps. olive oil
2 Tbsp fresh parsley, finely chopped
1 tsp paprika
Pita bread, sliced pie-style into 8 triangles per pita
In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.
Transfer to serving bowl. Sprinkle loosely with parsley and paprika.
After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.
--------------------------------------…
Crostini - Easy Appetizer Style
Makes 12
These ';little toasts'; can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.
12 slices Italian bread (the long skinny kind), 1/2 inch thick
1/4 cup olive or vegetable oil
1 Cup chopped tomato
3 Tbsps. chopped fresh basil leaves
1 Tbsp. capers or chopped ripe olives
1/2 tsp. each salt %26amp; pepper 12 slices mozzarella cheese
Heat oven to 375 degrees
Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.
Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.
Bake about 8 minutes or until cheese is melted. Serve hot.
--------------------------------------…
Cheddar Mini-Quiche
Makes 4 to 5 Dozen
Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.
3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter
In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.
Bake in preheated 375° oven 25 to 30 minutes.
OK, it's not the easiest easy appetizer but the result is worth the little extra effort.
--------------------------------------…
Mushrooms Marsala
Serves 4
Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.
1 lb. mushrooms (buy clean ones to save time)
2 Tbsps. butter
Juice of 1/2 lemon
1/4 cup dry Marsala wine
Salt and freshly ground pepper
1 Tbsp. minced fresh parsley
Break off the stems (save them for soup) and leave the mushroom caps whole.
Heat butter in a skillet (call it a ';saute pan'; this becomes ';gourmet';) and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.
Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.
--------------------------------------…
Gourmet Fried Cheese
Makes approx. 30 pieces
Why ';gourmet';? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.
8 oz. Brie or Camembert cheese
1/2 cup all-purpose flour
1 egg
1/2 cup milk
1 cup fine breadcrumbs
Oil for deep frying
Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.
Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.
Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.
Serve immediately - but be careful, the cheese is hot.Does anyone have any good appetizer recipes for a Superbowl party? GO COLTS!!!?
well since youre a colts fan i'll definetly answer...GAUCAMOLE and tostados. plus throw some velveeta cheese (large block) with a whole jar of your fave picante sauce in a large crock pot and let melt down around 9 am. the cheese will be nice and melted for the kick off!! have fun and GO COLTS!!Does anyone have any good appetizer recipes for a Superbowl party? GO COLTS!!!?
cheese and pepper dip
* I LOVE PEYTON!!!! * ...and the rest of those guys, too...
I'm going to give you a recipe that the whole office LOVES. It's sounds crazy, but it's really good.
Get a jar of the dill pickles and some cream cheese and the square ham. Cut the pickles in half lengthwise. ';butter'; the ham with cream cheese, lay the pickle on one side and roll that bad boy up. Cut in to 1'; pieces. *** caution *** these are very addictive... :)
Here's another idea. Get a block of Velveeta cheese and a can of rotel tomatoes (if you want to get fancy, cook up some spicy sausage). Cut the Velveeta up in to chunks and melt it in the crockpot. add the rotel tomatoes (and sausage, you fancy gal) and stir it every once in a while. Turn it down to low once it's all melted. Serve with tostitos and you'll be a hero.
Potato skins are always a favorite - you can buy the frozen ones in the freezer section at the grocery store - get the ones from TGI Fridays, they're the best.
Hot wings are always gone before you know it.
I think, but I'm not sure, all guys like the sausage ball recipe from Bisquick - that's quick and easy.
I think that's plenty for you to choose from... gooooooooooooooo cooooooooooooooooolts!
Stuffed mushrooms,Swedish meatballs
Spinach Parmesan Balls
1 pound package frozen chopped spinach, thawed and excess water squeezed out
5 eggs
1 large onion, minced
10 tablespoons margarine, melted
1 cup shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs
Preheat the oven to 350 degrees F.
Place spinach in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.
Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.
--Party Line, FoodTV
________________________
Seven Layer Fiesta Dip
1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
½ cup chopped green onions
1 (2-oz) can sliced black olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip.
__________________________
Baked Pimiento Cheese Spread
1½ C. mayo
4 oz. jar diced drained pimientos
1 tsp. worcestershire
1 tsp. finely grated onion
1/4 tsp. red pepper
8 oz. block of extra sharp cheese, grated
8 oz. block of sharp cheese, grated
Mix together, spoon into greased 1½ qt. baking dish. (I have an oval corning dish I've been using) as it makes quite a bit.
Bake 20 min on 350degrees.
Serve with cracker, veggies, or baguette slices.
_____________________________
Creamy Shrimp %26amp; Dill Puffs
1/3 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp
1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.
Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).
--McCormick Spices
__________________________
HEAVENLY HAM SANDWICHES
1 c. butter, softened (no subs)
3 Tbsp. poppy seeds
1 tsp. Worcestershire sauce
3 Tbsp. prepared mustard (or use a sweet-hot mustard)
1 medium onion, minced
1 lb. cooked ham, chopped-to-minced
12 oz. shredded Swiss cheese (can sub ½ Cheddar)
60 small party rolls (Pepperidge Farm) or biscuits
Mix butter, poppy seeds, Worcestershire sauce, and mustard. Add onion, ham and cheese; mix well. Slice rolls lengthwise and place bottom ½ back in pan. Spoon mixture over rolls. Place top ½ of rolls over mixture. Bake at 325° for 15 minutes or until heated throughout. (These can be frozen before baking.)
Great appetizer. Also good for brunch.
Everytime I make Kraft's Crab Rangoon it gets rave reviews! See the recipe linked below. I use full fat ingredients (regular mayo instead of light), add some salt and cayenne pepper, and mix the scallions in because decorating with them takes too long. You can try separating the mixture in half and dying one half blue with food coloring. That way you'll have half blue and half white. Corny, yes, but that's part of being a fan.
I plan on fixing country style ribs cooked all day long in the crockpot. I'm gonna serve it with bbq baked beans %26amp; texas toast. For snacks, we're having buffalo wings, grilled brats %26amp; chips and dip......Not too much, gotta save room for those ribs!! Go Peyton!!
I have some extraordinary ideas, but I am not giving them to a Colts fan.... Go Bears!
Just take nacho cheese (some people like velveeta) and mix it with some chili. Add the chips and BANG! The EASIEST appetizer ever.
Even though you are a Colts fan, I will share my favorite dip recipe with you.
This is always the first thing gone when I have a party.
http://www.foodnetwork.com/food/recipes/…
I don't know if you remember the Rosie O'Donnell show but they had two housewives from Wisconsin on who had a wonderful recipe for Cooter Dogs. You take a package of All Beef Hot dogs and stab them with a fork a few times then place the dogs in a large Ziploc bag and pour some shiner bock in the bag. Allow to marinate in the fridge for a few hours. Grill them up and serve with some good mustard.
cut tops off of green %26amp; red peppers,hollow them out,put some veggie dips inside them with chips on the side...
smoky sweet meatballs...make meatballs,bake them,cover with a mixture of BBQ sauce (any bottled you like) %26amp; apricot preserves...equal amounts of each.
crock pot cheese dip for nachos...mix up melted Velveeta cheese(2 lb box) with 1 can tomato soup %26amp; 1 can cream of mushroom soup,keep on warm %26amp; dip nacho chips in it..
Spicy Walnuts
MAKES 2 CUPS
Okay, the sugar takes this out of the ';health food'; category but if it really bothers you eliminate it - they'll still be a sensational easy appetizer.
1 Tbsp honey
2 tsp olive oil
2 cups walnut halves
2 Tbsp sugar
1 tsp coarse salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
In a large nonstick skillet, heat honey, oil, and 1 Tbsp water over medium heat - not too hot or that honey will become a real mess.
Add walnuts %26amp; toss to coat. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts, then toss and stir until the nuts are well coated and lightly browned, 2 to 3 minutes. Spread them out on a baking sheet or platter to cool completely.
--------------------------------------…
Zucchini-Lemon Chips
Serves 4 to 6
You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.
4 cups canola or olive oil
1 cup flour
Kosher salt and freshly ground pepper
1 lb firm large zucchini, sliced into paper-thin rounds
1 lemon, sliced into paper-thin rounds
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
15 large basil leaves
In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.
Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.
Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.
Sprinkle the zucchini and lemon slices with the parsley and garlic.
Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices
Serve to your guests knowing they’ve never had this one before and that they will want your recipe.
Click Here for More Easy Vegetable Recipes
--------------------------------------…
Raisin-Walnut-Goat Cheese Wontons
Makes 20
These pack 3 great-tasting items into a neat little package.
WONTONS ½ cup raisins
1/2 cup walnuts, chopped
5 oz fresh goat cheese
20 prepared wonton-wrappers
Olive oil; for frying
DIPPINGSAUCE 3 Tbsp Dijon mustard
3 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp chopped fresh Italian parsley
For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.
In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.
Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.
Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.
--------------------------------------…
Parmesan Puffs
Serves 8 - 16
This should serve 16 if you're offering another quick %26amp; easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.
16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
l %26amp; 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce
Preheat oven to 350°.
With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.
While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.
Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.
--------------------------------------…
Little Chicken Burgers
Serves 8
No, not ';Chicken Little'; burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.
These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.
1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt %26amp; freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil
Place the bread crumbs in a small shallow dish. Set aside.
In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.
Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.
--------------------------------------…
Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)
For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.
1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs
Preheat oven to 450F.
Combine chicken and almonds and set aside.
In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.
Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
Onion-Dip-Not-From-Soup-Mix
Serves 4
Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.
1 cup low fat sour cream
1/4 cup finely chopped scallions/green onions
2 tsp lemon juice
Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.
--------------------------------------…
Mozzarella in Carrozza
Makes 8
Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?
1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
¼ cup milk
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice
Preheat oven to 200F.
Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.
Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.
Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches %26amp; cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).
Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.
In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.
I think they’re gonna love these.
Crab Dip with a Kick
Serves 4-6
There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.
8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained
Preheat the oven to 400°F.
In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.
Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.
--------------------------------------…
Nachos with Chorizo %26amp; Black Beans
Makes 36
Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn
36 unbroken large tortilla chips
3 large ripe plum tomatoes, cut into 1/4-inch pieces
1/3 cup chopped fresh cilantro
1/4 tsp salt
1 Tbsp vegetable oil
1 fully cooked chorizo sausage (3 oz), finely chopped
1 medium onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp ground cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
1 cup (4 oz) Monterey Jack cheese, shredded
2 pickled jalapeno chiles, very thinly sliced
Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.
Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.
Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven %26amp; spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .
--------------------------------------…
--------------------------------------…
Crab Toast with a Kick
Makes 40 Small Toasts
For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.
10 slices white bread
1 8 oz can crabmeat
2/3 cup mayonnaise
1 tsp lemon juice
1 tsp sherry or white wine
Salt and pepper to taste
Cayenne pepper(Oh, so little)
Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.
Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.
--------------------------------------…
Cheddar Straws
Makes too many to count
Please try not to eat all of these treasures before your guests or family arrive.
2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup butter ( or “other”, if you must)
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water
Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.
Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or ';other';) in a bowl and mix until well combined. Add just enough water to make a very stiff dough.
Roll pieces of the dough into pencil-width sticks on a lightly floured surface %26amp; cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.
Avacodo Salsa
Makes About 1 cup
Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!
2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon juice
1/2 jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion
Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.
Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.
Crabby Stuffed Mushrooms
Serves 6
When people get stuffed they're kinda mellow, but apparently mushrooms get ';crabby';.
1 lb fresh mushrooms - big ones
7 oz crabmeat(fresh,canned or faux-ney)
5 green onions, thinly sliced
1/4 tsp dried thyme
1/4 tsp dried
oregano
1/4 tsp ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 Tbsp grated Parmesan cheese
1/4 tsp paprika
Preheat the oven to 350 degrees
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.
Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.
--------------------------------------…
Prosciutto Roulades
Makes 12
These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.
2 oz. ricotta cheese (J/4 cup)
2 oz. Stilton cheese, crumbled
1 tablespoon dairy sour cream
12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)
1 pear
Lemon juice
Garnish with lime slices and dill sprigs, if desired
In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.
Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.
Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.
--------------------------------------…
Salami Crescents
Makes 32(Reduce everything by half for a smaller party)
Try not to eat them all yourself while waiting for the guests or family to arrive.
1 17 oz pkg. (2 sheets) frozen puff pastry, thawed
2 Tbsp dairy sour cream
1 tsp prepared hot mustard
16 slices Italian salami
8 slices Swiss cheese, room temperature
1 egg, beaten
Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.
Preheat oven to 400F.
In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.
Arrange salami and cheese on the pastry.
NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami %26amp; cheese and trying to replace them on the pastry.
Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.
Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.
Hummus Just Like Grandma's (If you're Middle Eastern)
Makes 2 Cups
Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.
15 oz. can garbanzo beans, drained
1/4 cup fresh or frozen lemon juice
1/4 Cup sesame or tahini paste
4 cloves garlic, minced (optional)
1 tsp. salt
1/4 tsp.pepper
2 Tbaps. olive oil
2 Tbsp fresh parsley, finely chopped
1 tsp paprika
Pita bread, sliced pie-style into 8 triangles per pita
In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.
Transfer to serving bowl. Sprinkle loosely with parsley and paprika.
After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.
--------------------------------------…
Crostini - Easy Appetizer Style
Makes 12
These ';little toasts'; can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.
12 slices Italian bread (the long skinny kind), 1/2 inch thick
1/4 cup olive or vegetable oil
1 Cup chopped tomato
3 Tbsps. chopped fresh basil leaves
1 Tbsp. capers or chopped ripe olives
1/2 tsp. each salt %26amp; pepper 12 slices mozzarella cheese
Heat oven to 375 degrees
Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.
Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.
Bake about 8 minutes or until cheese is melted. Serve hot.
--------------------------------------…
Cheddar Mini-Quiche
Makes 4 to 5 Dozen
Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.
3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter
In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.
Bake in preheated 375° oven 25 to 30 minutes.
OK, it's not the easiest easy appetizer but the result is worth the little extra effort.
--------------------------------------…
Mushrooms Marsala
Serves 4
Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.
1 lb. mushrooms (buy clean ones to save time)
2 Tbsps. butter
Juice of 1/2 lemon
1/4 cup dry Marsala wine
Salt and freshly ground pepper
1 Tbsp. minced fresh parsley
Break off the stems (save them for soup) and leave the mushroom caps whole.
Heat butter in a skillet (call it a ';saute pan'; this becomes ';gourmet';) and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.
Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.
--------------------------------------…
Gourmet Fried Cheese
Makes approx. 30 pieces
Why ';gourmet';? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.
8 oz. Brie or Camembert cheese
1/2 cup all-purpose flour
1 egg
1/2 cup milk
1 cup fine breadcrumbs
Oil for deep frying
Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.
Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.
Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.
Serve immediately - but be careful, the cheese is hot.Does anyone have any good appetizer recipes for a Superbowl party? GO COLTS!!!?
well since youre a colts fan i'll definetly answer...GAUCAMOLE and tostados. plus throw some velveeta cheese (large block) with a whole jar of your fave picante sauce in a large crock pot and let melt down around 9 am. the cheese will be nice and melted for the kick off!! have fun and GO COLTS!!Does anyone have any good appetizer recipes for a Superbowl party? GO COLTS!!!?
cheese and pepper dip
* I LOVE PEYTON!!!! * ...and the rest of those guys, too...
I'm going to give you a recipe that the whole office LOVES. It's sounds crazy, but it's really good.
Get a jar of the dill pickles and some cream cheese and the square ham. Cut the pickles in half lengthwise. ';butter'; the ham with cream cheese, lay the pickle on one side and roll that bad boy up. Cut in to 1'; pieces. *** caution *** these are very addictive... :)
Here's another idea. Get a block of Velveeta cheese and a can of rotel tomatoes (if you want to get fancy, cook up some spicy sausage). Cut the Velveeta up in to chunks and melt it in the crockpot. add the rotel tomatoes (and sausage, you fancy gal) and stir it every once in a while. Turn it down to low once it's all melted. Serve with tostitos and you'll be a hero.
Potato skins are always a favorite - you can buy the frozen ones in the freezer section at the grocery store - get the ones from TGI Fridays, they're the best.
Hot wings are always gone before you know it.
I think, but I'm not sure, all guys like the sausage ball recipe from Bisquick - that's quick and easy.
I think that's plenty for you to choose from... gooooooooooooooo cooooooooooooooooolts!
Stuffed mushrooms,Swedish meatballs
Spinach Parmesan Balls
1 pound package frozen chopped spinach, thawed and excess water squeezed out
5 eggs
1 large onion, minced
10 tablespoons margarine, melted
1 cup shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs
Preheat the oven to 350 degrees F.
Place spinach in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.
Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.
--Party Line, FoodTV
________________________
Seven Layer Fiesta Dip
1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
½ cup chopped green onions
1 (2-oz) can sliced black olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip.
__________________________
Baked Pimiento Cheese Spread
1½ C. mayo
4 oz. jar diced drained pimientos
1 tsp. worcestershire
1 tsp. finely grated onion
1/4 tsp. red pepper
8 oz. block of extra sharp cheese, grated
8 oz. block of sharp cheese, grated
Mix together, spoon into greased 1½ qt. baking dish. (I have an oval corning dish I've been using) as it makes quite a bit.
Bake 20 min on 350degrees.
Serve with cracker, veggies, or baguette slices.
_____________________________
Creamy Shrimp %26amp; Dill Puffs
1/3 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp
1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.
Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).
--McCormick Spices
__________________________
HEAVENLY HAM SANDWICHES
1 c. butter, softened (no subs)
3 Tbsp. poppy seeds
1 tsp. Worcestershire sauce
3 Tbsp. prepared mustard (or use a sweet-hot mustard)
1 medium onion, minced
1 lb. cooked ham, chopped-to-minced
12 oz. shredded Swiss cheese (can sub ½ Cheddar)
60 small party rolls (Pepperidge Farm) or biscuits
Mix butter, poppy seeds, Worcestershire sauce, and mustard. Add onion, ham and cheese; mix well. Slice rolls lengthwise and place bottom ½ back in pan. Spoon mixture over rolls. Place top ½ of rolls over mixture. Bake at 325° for 15 minutes or until heated throughout. (These can be frozen before baking.)
Great appetizer. Also good for brunch.
Everytime I make Kraft's Crab Rangoon it gets rave reviews! See the recipe linked below. I use full fat ingredients (regular mayo instead of light), add some salt and cayenne pepper, and mix the scallions in because decorating with them takes too long. You can try separating the mixture in half and dying one half blue with food coloring. That way you'll have half blue and half white. Corny, yes, but that's part of being a fan.
I plan on fixing country style ribs cooked all day long in the crockpot. I'm gonna serve it with bbq baked beans %26amp; texas toast. For snacks, we're having buffalo wings, grilled brats %26amp; chips and dip......Not too much, gotta save room for those ribs!! Go Peyton!!
I have some extraordinary ideas, but I am not giving them to a Colts fan.... Go Bears!
Just take nacho cheese (some people like velveeta) and mix it with some chili. Add the chips and BANG! The EASIEST appetizer ever.
Even though you are a Colts fan, I will share my favorite dip recipe with you.
This is always the first thing gone when I have a party.
http://www.foodnetwork.com/food/recipes/…
I don't know if you remember the Rosie O'Donnell show but they had two housewives from Wisconsin on who had a wonderful recipe for Cooter Dogs. You take a package of All Beef Hot dogs and stab them with a fork a few times then place the dogs in a large Ziploc bag and pour some shiner bock in the bag. Allow to marinate in the fridge for a few hours. Grill them up and serve with some good mustard.
cut tops off of green %26amp; red peppers,hollow them out,put some veggie dips inside them with chips on the side...
smoky sweet meatballs...make meatballs,bake them,cover with a mixture of BBQ sauce (any bottled you like) %26amp; apricot preserves...equal amounts of each.
crock pot cheese dip for nachos...mix up melted Velveeta cheese(2 lb box) with 1 can tomato soup %26amp; 1 can cream of mushroom soup,keep on warm %26amp; dip nacho chips in it..
Subscribe to:
Posts (Atom)