Appetizer recipes-can't get enough! Does anyone have a good one to share?

BEEF PAILLARDS WITH WATERCRESS AND HERB SALAD


ingredients


2 (6-oz) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)


1 1/2 teaspoons fresh lime juice


1 tablespoon extra-virgin olive oil


2 cups small watercress sprigs


1/4 cup fresh cilantro leaves


1/4 cup fresh mint leaves


1 1/2 tablespoons vegetable oil


Accompaniment: lime wedges














Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.


Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.





Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then saut茅 paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and saut茅 in same manner with remaining oil.





Top paillards with salad.





LOUISIANA DEVILED CRAB CAKES


1/4 cup finely chopped onion


1/4 cup finely chopped green bell pepper


3 tablespoons finely chopped celery


3 tablespoons unsalted butter


1 large egg


1 tablespoon sour cream


1/2 teaspoon dry mustard


1/2 teaspoon Worcestershire sauce


3/4 teaspoon cayenne


3/4 teaspoon salt


2 tablespoons thinly sliced scallion greens


16 saltines, finely ground


1/2 lb jumbo lump crabmeat, picked over


1 tablespoon vegetable oil


Accompaniments: tartar sauce and lemon wedges














Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.


Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.





Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.





Makes 2 (light main course) servings.





COUSCOUS WITH APRICOTS








1 tablespoon coriander seeds, toasted and cooled


1 1/3 cups water


3 tablespoons extra-virgin olive oil


3/4 teaspoon salt


1 cup couscous (6 oz)


1/3 cup dried apricots, finely chopped


2 tablespoons finely chopped fresh flat-leaf parsley











Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.





Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.





Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste





CUMIN AND CHIVE STUFFED EGGS





6 large eggs


1 teaspoon cumin seeds, toasted and cooled


3 tablespoons mayonnaise


3 tablespoons plain yogurt


3 tablespoons thinly sliced fresh chives


Fresh lemon juice to taste











Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil. Remove from heat and let eggs stand, covered with lid, 17 minutes.


Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.





Drain eggs, then rinse with cold water until no longer hot to the touch.





Peel eggs, then halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).





Spoon yolk into whites and sprinkle with remaining tablespoon chives.Appetizer recipes-can't get enough! Does anyone have a good one to share?
2 POINTS IS ALLLI WANTAppetizer recipes-can't get enough! Does anyone have a good one to share?
I call them role ups, you take flour torlillas or wraps any flavor, then I mix 8 ounces cream cheese, half cup of mayo, chopped pepperoni, ham or any other meat, green onions, pimentos, black olives, any other veggie, spread evenly on tortilla, roll up like a burrito, wrap in plastic wrap tightly and let sit over night, then slice and eat, yummy!
devilled eggs


cheese%26amp;crackers


strawberries and whipcream


vegetables and dressing


small sandwichs


^_^
Sliced sandwich Ham with Horseradish Creamed Cheese Pin Wheels





This didn't sound too great when I first heard about it but it's fantastic.





Mix acouple tablespoons (more or less if you like) of creamy horseradish into a container of Cream Cheese spread. Spread some of the mixture on to a slice of ham, then roll the ham containing the mixture inside. Slice (using an extra sharp knife) into 1/2 to 1 inch pieces and put a fancy tooth pick thru it to hold it together for easy picking it up and eating.





An excellent appetizer and you'll have many asking you for the receipt for them too.





You can experiment with the horseradish and add or lessen the amount to your specific taste, but becareful or you'll eat them all up and have nothing for the guests. Bon Appetti
go to allrecipes.com
MEXICAN COLE SLAW


1 avocado, ripe, peeled and diced


1/2 bunch cilantro, finely diced


1 large tomato diced


1/2 cabbage, sliced and diced


1/4 c diced celery


1/2 brown onion, diced


1 fresh jalapeno, seeds removed then diced


Mayo


salt/pepper to taste





In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.


Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.


Chill for 1 hour and serve cold





Serves 3-4
this is my fav......


2 8 oz pkg cream cheese... room temp


1/2 lb bacon fried well an chopped


8 oz jar horseradish... drained but keep liquid til done


1/2 c sour cream


2 green onions[use both white an green part] chopped well


chives as garnish





mix all together except chives but all on wax paper an form into a log bout 1 inch round then roll in chives put in fridge at least 4 hrs best if overnite then slice on crackers......
Bruschetta with Roasted Sweet Red Peppers





INGREDIENTS:





* 16 ounces Italian bread


* 2 tablespoons olive oil


* 1 (16 ounce) jar marinated roasted sweet red peppers


* 3 cloves garlic, chopped


* 1 tomato, seeded and chopped


* 1 cup chopped fresh basil


* 1 onion, chopped (optional)


* 3 teaspoons balsamic vinegar





DIRECTIONS:





1. Preheat your oven's broiler.


2. Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.


3. In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.





BRUSCHETTA WITH WHITE BEANS AND WALNUTS


2 garlic cloves


1 (15- to 16-oz) can white beans, rinsed and drained


1 1/2 teaspoons fresh lemon juice


1/4 cup extra-virgin olive oil


6 (1/4-inch-thick) slices rustic Italian bread, toasted


1/3 cup walnuts, toasted and coarsely chopped





Garnish: chopped fresh flat-leaf parsley





Mince garlic in food processor and pur茅e with beans, lemon juice, and 1 tablespoon oil until smooth.





Drizzle toasts with 2 tablespoons oil. Divide pur茅e among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta.





Makes 6 bruschette.


Gourmet Every Day
I like stuffed mushrooms.


I buy the whole fresh mushrooms and remove the stems.


Then I take a container of cream cheese and fresh fryed bacon bits and mix together.


Pop into 350 degree oven for 20 to 30 minutes, till cream cheese gets soft and warm.


Serve.
My family loves this bean dip..and its so easy.





One brick cream cheese


One can Hormel Chili with Beans





I make this in a small crockpot......just empty chili in and add cheese let melt and serve with tortilla chips.....





If making for a party or need more....just remember one can to each brick of cheese.......SO SIMPLE !!!!!
Coconut Shrimp Recipe


Prep Time: 20 minutes


Cook Time: 10 minutes


Yield: 1 serving


5 large shrimp


3 tablespoons flour


1/2 egg


3 tablespoons beer


Salt and pepper


Sugar


1/2 cup shredded coconut


1 cup frying oil





Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.








Bacon Wrapped Asparagus Bundles


Difficulty: Easy


Prep Time: 8 minutes


Cook Time: 10 minutes


Yield: 4 servings





*These bundles can be easily prepared on outdoor grill or in a hot oven.*


1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips


Extra-virgin olive oil, for drizzling


A few grinds black pepper


4 slices center cut bacon or pancetta


Chopped chives or scallions, optional garnish





Preheat oven, if using, to 400 degrees F.


Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.





To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.





For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.





Garlicky Holy Guacamole! Recipe


Difficulty: Easy


Prep Time: 10 minutes


Yield: 4 servings


2 ripe small Hass avocados


1 lemon, juiced


1 large clove garlic, minced


1 jalapeno, seeded and finely chopped


1 small plum tomato, seeded and finely chopped


1/2 small yellow skinned onion, finely chopped


1 teaspoon coarse salt


Blue corn tortilla chips, for dipping





Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.





Curry Chicken Appetizers Recipe


Yield: 4 servings





3 to 4 teaspoons mayonnaise


1 teaspoon curry powder


4 chicken thighs, cooked and meat removed from bone


5 slices white bread


Salt and pepper





Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper
Every time I serve this there is none left at the end of a gathering.





Taco dip


Mix together 1 pint sour cream


8 oz. package cream cheese


1 packet taco seasoning


Spread it onto a round dinner plate


top with enough taco sauce to cover


add layers of chopped tomato, lettuce and shredded cheddar.





Serve with tortilla chips
I make these whenever we have a get together. They vanish quickly





BBQ smokies


2 containers of little smokies


1 jar of fav. bbq sauce


1 cup grape jelly





Toss everythign in a crockpot and heat until smokes are warmed through.
chicken sliced in strips. dip in milk then roll in mustard, put meat tenderizer in flour then roll chix in it. deep fry. delicious