Appetizer recipes please??

My fiancee and I are having a classy get together at our new place....most of the people that are coming are the people that are doing their medical residency with my fiancee....all of them are between the ages of 28 - 32......I need some easy appetizer recipes......I'm only 23 and I'm getting the hang of cooking....so any recipes would be helpful!! Thank you!!Appetizer recipes please??
I use tuna instead of salmon, because I don't care for salmon. It's good either way.





Salmon Log Appetizer





1 (16 ounces) can red Salmon


1 (8 ounces) package cream cheese


1 cup finely chopped onion


1/4 cup sweet pickle relish


1 tablespoon celery salt


1 clove garlic, finely minced


1 teaspoon salt, or to taste


1 cup finely chopped pecans or walnuts





Combine salmon, cream cheese, onion, relish, celery salt, garlic, and salt in large bowl. Mix thoroughly and shape into 2 small logs. Roll loaves in chopped nuts; chill thoroughly. Good with Wheat Thins.





Makes 2 salmon appetizer logs.Appetizer recipes please??
beef tenderloin %26amp; bleu cheese crustini --- 2 each per guest





beef tenderloin trimmed ask your butcher to assist you, season w/ salt , pepper , thyme ,and garlic. roast at a 350 degrees, buy a meat thermetor and check tempature,125 degrees , let it rest before slicing. mix 4oz of soften butter ,not melted w/ 4oz of bleu cheese, set aside. dice tomatoes, onion red, ribbon basil, squeeze of 1 lemon kosher salt, and black pepper. buy the long skinny french loaf bread slice 1/4 inch at an angle. assemble , take your bread spread bleu cheese butter on bread , bake until bubbley crisp on bottom,1oz or thinly sliced tenderloin on top,and tomato relish on top drizzle w/evoo, kosher salt.serve on a platter. you will be the classy one at that party. if you want more, crab cakes w/ basil aioli, warmed goat cheese and spinach stuffed cherry tomatoes. and more let me know. good luck.
spinach artichoke dip with pita bread or corn chips- my favorite appetizer


or frozen foods:


-chicken wings


-quesadillas


- crab cakes


-shrimp





check allrecipes.com- very helpful and easy; just follow the directions perfectly and heed the advice of reviewers. Don't forget to search by highest rated-they're always the best recipes.
Asparagus Wrapped in Prosciutto








2 lbs. fresh asparagus


marscapone cheese


1/4 lb. prosciutto ham, thinly sliced





Snap off tough ends of the asparagus. Boil spears for 4 minutes in salted water; drain and place in a bowl of ice water, to stop cooking. Cut prosciutto in half the short way, so that you end up with a stack of approximately 5-inch long slices. Spread marscapone cheese on a slice of prosciutto, and place 3 spears of asparagus on one end and roll up. Repeat with remaining ingredients. Place the rolls about 3鈥? inches under the broiler for about 2 minutes, until prosciutto crisps and asparagus tips brown slightly. Number of servings depends on number and thickness of the asparagus spears.





NOTE: You may have to double or triple the recipe to accomodate the number of people you have invited.





GlenArbor鈥檚 Funistrada Restaurant





MUSHROOM APPETIZERS





4 ounces fresh mushrooms, finely chopped


1/4 cup butter or margarine, softened, divided


1 jar (5 ounces) sharp American cheese spread


1-1/2 teaspoons mayonnaise


1/2 teaspoon seasoned salt


1/2 teaspoon Italian seasoning


1/4 teaspoon garlic salt


6 English muffins, split





In a small skillet, saute mushrooms in 1 tablespoon butter; drain and cool. In a bowl, combine the cheese spread, mayonnaise, seasoned salt, Italian seasoning, garlic salt, mushroom mixture and remaining butter. Spread onto cut side of each muffin; cut each into eight wedges. Place on a baking sheet. Broil 4 in. from the heat for 4 minutes or until golden brown. Refrigerate any leftovers. Makes 4 dozen.
RASAM





Rasam is simple Vegitarian Appetizer and preparation is very simple. You need 5 minites only. You can take at any time and any season.





Require items:





1.Tomato -2 nos ( small)


2.Dhania seeds- 1 Spoon


3.Garlic - 4 or 5 pcs


4.Pepper-1 Spoon


5.Zera-1 Spoon


6.Dania Leaves-1 small bunch


7.Curry leaves- 1 small bunch


8.Tureric- 1/2 spoon


9.Salt -as per your taste (1/2 spoon will do)


10.Green chillies- 2 nos


11.Cooking oil -2 spoon


12.Mustered- 1/2 spoon





First Stage: Take Tomato( 1No),Pepper,Dhania,Zera, Green Chillies and make a paste with the help of Mixer.





Second Stage: Heat fry pan/Kadai add Cooking oil. Add Mustered, when Mustered Spurtled, add curry leaves and add one Tomato ( into pcs) and add the Paste and fry for 2 Minites only. Add 500 ml water and stir it well. Add Chopped Dhania Leaves in this mixture. When the mixer boiled, switch off Burner.





Now your RASAM is ready. You can take whenever you want.


It is good for health. Pepper is good for health and other items also.


Note: If you want Flavour, you can add Asfoteda (powder form-Available in super Market. You can get all this spices in Indian Stores.
I have one tried a true appetizer that adults and kids love... ok well I have 2....





or try www.foodieview.com... ( its a recipie search engine.. like google for food)





Wrapped lil smokies:





1 - Package of lil smokies





1- container of cressent rolls.





set oven to 350. roll out dough. Take one triangle ( should b 4 in container) and cut smaller triangles to wrap around smokie. * Usually there about 40 smokies.. so try to get 10 triangles out of each larger one ( 10x4 =40)


Wrap smokie like croissant and place on cookie sheet.





Bake 9-11 min... same as croissant directions.. and use fav dippings.. BBQ, Cheese, Ranch, Mustard.....





or my mini fruit pizzas: ( very eye catching)


1 (18 ounce) package refrigerated sugar cookie dough


* I like the PRE CUT , break and bake cookies*





1 (8 ounce) package cream cheese, softened





1 (8 ounce) container frozen whipped topping, thawed





Assorted cut fruits.. I like Strawberries, Pineapple, Kiwi , and blueberries.. for color contrast..





Bake cookies , like directed.


Mix cream cheese and cool whip.





Spread mix on cooled cookie, add a tidbit of each fruit..


there you go mini fruit pizza.... for some that are watching thier weight or do not eat meat... like a fruit salad on a cookie!!
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
stuffed mushrooms - http://homecooking.about.com/od/shellfishrecipes/r/blcrab2.htm (use many button mushrooms over a few portobello)


Spring rolls - http://www.kcra.com/foodarchive/7584882/detail.html


Cheese straws - http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29795,00.html


Gravlax - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23399,00.html?rsrc=like


Mini crab cakes - http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/2006/04/lemon_crabcakes.html


Smoked salmon pate - http://www.greedygourmet.com/2007/07/21/smoked-salmon-pate/#more-31


Blue cheesecake - http://blog.kitchenmage.com/2007/01/blue_cheesecake.html
If you have a really well-stocked delicatessen in your town you could do a wine-cheese pairing. That always looks elegant! Start by preparing a baked Brie:





BAKED BRIE





Sarah Lee pastry sheets or phyllo dough


Wheel of brie cheese


Sliced apples





Encase brie in dough and pinch at seams. Bake at 375 degrees for 20-30 minutes. Slice into pie shaped wedges and serve with fresh apples.





Include a medium-to-sharp Cheddar for your hard cheese, and I suggest Danish Blue Castello for your blue cheese (yummy!). Serve your cheeses on pretty plates or cheese-cutting boards, with separate knives for each cheese. Add a few fresh baguettes, some Carr's Water Crackers, and fresh veggies (celery, carrots, red bell peppers for color). The wine doesn't need to be expensive. You can buy pretty good wine these days for around $10/bottle. Check out the guide below for wine suggestions. Have fun with it!
MINI REUBENS





1 loaf party rye


1 pound corned beef from deli (sliced thin)


1/2 pound domestic swiss cheese


1 can saurkraut


1 cup 1000 Island dressing





1. Spread rye bread pieces on a cookie sheet


2. cut meat and cheese into small pieces and put into a bowl


3. Drain and squeeze liquid out of saurkraut; add to the bowl.


4. Pour dressing over all and mix well


5. Spoon a small amount of mixture on each piece of bread


6. Bake at 450 for 12-15 minutes. Watch and remove when bubbly and lightly browned.


These are excellent for any party





COCKTAIL FRANKS





2 pounds beef cocktail franks (or use smokies if you prefer)


2 cups ketchup


1 cup apple cider vinegar (or use saurkraut liquid from above)


2 TBSP brown sugar


1/4 cup yellow mustard (use dijon if you prefer)


1/4 cup sweet pickle relish


1/4 cup pancake syrup or light corn syrup





Mix all but franks in a pot and add 3 cups water. Add franks and turn to high heat until it comes to a boil. Turn down to very low and leave for a couple hours until sauce gets thick. Serve half at a time in a fondue pot and add a couple TBSP water to it every 30 minutes to keep liquid from boiling away. Put a pile of napkins, a container of toothpicks and a handy trash recepticle nearby.





CHICKEN SATAY





medium length wooden skewers


2 or 3 pounds boneless, skinless chicken thighs and breasts


sweet and sour sauce (Recipe follows)





1. Soak skewers in water for 30 minutes


2. Cut meat into long strips about 3/4 inch wide ( each breast or thigh into 3 good strips)


3. Thread meat on skewers and marinate in sauce until ready to cook (at least 2 hours)


4. Pour out skewers and all the marinade in one layer on a cookie sheet. Bake at 425 for 12 - 15 minutes (until fully cooked and not dried out).





SWEET AND SOUR SAUCE FOR SATAYS





1 can Tomato paste


1 can Chicken broth


1 can water


1 cup vinegar


2 TBSP Soy Sauce


1/4 cup sugar or Splenda


1/4 cup corn syrup





Whisk all ingredients in a sauce pan. Be sure to break up the tomato paste to make smooth sauce. Bring to a boil then simmer for 20 minutes. Let cool before using. Put 1 cup of sauce aside to serve with satays as dipping sauce.





NOTE: you may add hot pepper sauce or powder to any of the above recipes, to taste. I sometimes use a little cayenne to boost the satays or cocktail franks. I would suggest leaving the reubens as they are, though, to keep that authentic flavor.





KIELBASA AND SWISS


Here is a cold appetizer we love.





2 pounds Polska Kielbasa, any brand


1 pound Baby Swiss


2 cups Spicy Brown Mustard


toothpicks





1. Slice meat into 1/3 inch rounds and cut cheese into large dices and arrange on a tray.


2. Put mustard into a small bowl for dipping


3. Serve with a container of toothpics, a pile of napkins and a small trash recepticle nearby.





MINI EGG ROLLS


One other idea is to get several varieties of mini egg rolls at the supermarket, and a jar of duck sauce. Heat the egg rolls as directed and serve on a tray with a bowl of duck sauce on the side for dipping.








Hope you enjoy these appetizers. Good luck!
Here are a few I have made. %26amp; Most people liked them! Enjoy!





Crab Rangoon----Yummy!!! My Fav!!!! serves 10





INGREDIENTS


1 (14 ounce) package small won ton wrappers


2 (8 ounce) packages cream cheese, softened


1 teaspoon minced fresh ginger root


1/2 teaspoon chopped fresh cilantro


1/2 teaspoon dried parsley


3 tablespoons dark soy sauce


1 pound crabmeat, shredded


1 quart oil for frying








DIRECTIONS


Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).


In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.


Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.


Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.








Bacon water chestnuts--- serves 24





INGREDIENTS


1 (8 ounce) can water chestnuts, halved


1/2 pound sliced bacon, cut in half


1/4 cup mayonnaise


1/2 cup packed light brown sugar


1/4 cup tomato-based chili sauce








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.


Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.





Crabmeat roll up---serves 16





INGREDIENTS


2 (8 ounce) packages cream cheese, softened


1/2 cup cocktail sauce


2 (8 ounce) packages imitation crabmeat, chopped


1/2 cup shredded Swiss cheese


1/2 cup chopped green onion


8 (8 inch) flour tortillas


1 cup additional cocktail sauce for dipping











DIRECTIONS


In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.


Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.








Herbed deviled eggs----Yummy!! serves 16





INGREDIENTS


8 hard-cooked eggs


2 tablespoons and 2 teaspoons minced chives


2 tablespoons and 2 teaspoons plain yogurt


2 tablespoons and 2 teaspoons mayonnaise


1 tablespoon and 1 teaspoon chopped fresh tarragon


3 tablespoon and 1 teaspoon minced fresh parsley


1 tablespoon and 1/2 teaspoon prepared mustard


3 teaspoons snipped fresh dill


3 teaspoon ground garlic


salt and pepper to taste








DIRECTIONS


Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.





Artichoke %26amp; crabmeat triangles---serves 16 Handed down from my grandma. Good!!








INGREDIENTS


4 (14 ounce) cans artichoke hearts, drained


4 pounds crabmeat


4 cups mayonnaise


1-1/3 cups chopped onion


3 cups grated Parmesan cheese


4 (12 ounce) packages English muffins








DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.


Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.


Bake for 12 minutes, or until golden brown. Serve hot.