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.
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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.
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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.
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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.
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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.
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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.
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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.
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