here are a couple really good dips, for crackers or chips either one.
Olive Dip: crop up green olives small (takes time but worth it) mix with Philadelphia cream cheese, put a little olive juice in for taste.
Shrimp Dip: Get those cocktail shrimp you get in little jars, they are in red coctail sauce, mix them with Pliladelphia cream cheese..........
Simple but I made these for a party and It went over GREAT!!
Good Luck with your party.Appetizer recipes?
Everyone loves bruchetta, and it's so simple. Chop up vine ripe tomatoes and a red onion; you can also add chopped fresh mozzarella cheese if you'd like. Tear a couple of fresh basil leaves and toss the whole mixture with balsalmic vinegar and a bit of olive oil. Serve this with toasted, crusty bread, like Italian or French bread. The whole process takes about five minutes and it's a really fresh receipe with awesome flavor.
Sushi is always great to serve. It's elegant and it really does impress. Serve both raw and cooked sushi.
It also depends on what ethnic you are. I'm Chinese, so we always serve a lot of Asian appetizers like sushi, egg rolls, chicken wings, spring rolls,...
AUSTRIAN CHEESE SAVOURIES;
75g/3oz cream cheese
50g/2oz softened butter
half level teaspoon paprika
quarter level teaspoon caraway seeds
1 level teaspoon finely chopped capers
half level teaspoon anchovy essence
half level teaspoon French mustard
2 level teaspoons finely chopped chives or green part of leek
Savoury biscuits
Garnish: extra capers
1. Beat cream cheese and butter together until smooth and creamy
2. Stir in paprika,caraway seeds,capers,anchovy essence,mustard and chives or leek
3. Mix well then pile onto biscuits
4. Garnish each with a whole caper
STUFFED CUCUMBERS;
1 large cucumber, unpeeled
12 heaped teaspoons cream cheese
1 level tablespoon finely chopped chives
Garnish: 12 peeled prawns
1. Cut cucumber into twelve 2-3cm/1-1 and half inch lengths
2. Scoop out some of the seedy centres, leaving fairly shallow cavities
3. Fill with cream cheese. Sprinkle with chives.
Garnish each with a prawn
4. Chill lightly before serving
HAM AND ASPARAGUS ROLLS;
4 slices lean ham (about 100g/4oz)
75g-100g/3-4oz cream cheese
12 asparagus tips
1. Cut each slice of ham into 3 strips
2. Spread with cream cheese
3. Roll strips round asparagus tips. Skewer with cocktail sticks
4. Chill lightly before serving.
CHEESE-STUFFED CELERY
100g/4oz finely grated cheese (slightly stale for preference)
50g/2oz softened butter
half level teaspoon dry mustard
1 tablespoon fresh double cream or soured cream
well washed celery
Garnish: Paprika
1. Beat cheese,butter and mustard well together. Gradually beat in cream.
2. Fill celery stalks with cheese mixture. Cut into 5cm/2 inch lengths.
3. Chill and before serving, dust lightly with paprika
PRAWN -STUFFED CELERY;
1. Follow as above.
2. Fill the celery stalks with prawn butter - Prawn butter= 50g/2oz butter, 50g/2oz shelled prawns, very finely chopped, 1 teaspoon lemon juice, quarter level teaspoon mustard.--- 1. cream butter until soft--2. Gradually beat in remaining ingredients--3. chill), instead of the cheese mixture.
3. Before serving sprinkle with finely chopped parsley.
HOT SAUSAGE CRISPS;
250g/8oz skinless pork sausages
1 large egg
2 teaspoons milk
40g/1 and half oz toasted breadcrumbs
2 level teaspoons dry mustard
half level teaspoon salt
Deep fat or oil for frying
1. Cut each sausage into 4 pieces
2. Beat egg and milk well together. Combine breadcrumbs with mustard and salt.
3. Coat pieces of sausage with egg and milk. Toss in breadcrumb mix.
4. Fry in hot fat or oil until crisp and golden
5. Remove from pan, drain on kitchen paper.
6. Serve hot
CHEESE AND HAM AIGRETTES;
25g/1oz butter
50g/2oz flour
2 eggs
25g/1oz cheese grated
25g/1oz ham chopped
5ml/1 level teaspoon finely chopped onion
salt
cayenne pepper
oil for deep frying
1. Bring the butter and 60ml/4 tablespoons water to boiling point, remove from heat.
2. Add the flour all at once stirring quickly until the mixture forms a soft ball and leaves the sides of the pan clean. Cool slightly.
3. Gradually add the eggs, beating them in until the mixture is smooth,shiny and firm enough to stand in soft peaks. Add the cheese ,ham,onion and seasonings.
4. Mix well. Drop smallteaspoons into hot oil and fry each for about 4-5 minutes until golden brown.
5. Serve at once, sprinkled with the cayenne pepper.
Serves 20
CHEESE PALMIERS;
227g/8oz packet puff pastry, thawed
1 egg beaten
75g/3oz cheese, grated
salt and freshly ground black pepper
paprika
1. Roll out the pastry to an oblong 30.5x25.5/12x10inches. Brush with beaten egg.
2. Scatter over the grated cheese and sprinkle with salt ,pepper and paprika ( you can add other things here if you like).
3. Roll up tightly lengthwise, rolling from each side until the rolls meet in the centre. Cut across into ten pieces.
4. Place cut side down on greased baking tray and flatten with a round bladed knife.
5. Bake in the oven at 200C/400F/gas 6 for 15-18 minutes or until brown and crisp. Ease off baking tray and cool on a wire rack.
Makes 10
Just double or triple your ingredients where it tells you how many it makes, if you need more.
HOT CRAB DIP
8 oz. cream cheese, softened
1 T. milk
1 (6-oz) can flaked crab meat
2 T. finely chopped onion
1/2 tsp. cream-style horseradish
1/4 tsp. salt
dash of pepper
1/3 c. toasted sliced almonds
Crackers for dipping (Triscuit or water crackers are good)
Combine cream cheese %26amp; milk (easiest in food processor); add everything except almonds and put into small casserole dish. Top with almonds. Bake at 375 for 15, or until it bubbles. Serve with crackers.... (You might want to double this recipe)
CHILI PEPPER QUICHE BITES
2 (4 oz) cans diced mild chili peppers
1 small onion, chopped
1 crushed garlic clove
1/4 c. dry bread crumbs
1/4 tsp. salt
1/8 tsp. EACH pepper and hot sauce (tobasco)
1/2 lb. shredded cheddar cheese
4 eggs
Mix everything up well in a big bowl; put into a greased 7x11'; pan. Bake at 325 for 30 min (or until set when lightly touched). Cool in pan; cut into 1'; squares. Serve cold or room temp. (Can be made ahead)
MARINATED MUSHROOMS
1 lb. fresh mushrooms
1 red onion, sliced
1 bottle good Italian dressing
Wash mushrooms %26amp; cut in half (if they're small, leave them whole). Pour salad dressing over onions %26amp; mushrooms. Marinate at least 8 hours. Serve with toothpicks (DO AHEAD)
EASY PATE
1 refrigerated tube/pkg braunsweiger (with bacon is best)
1 8-oz. pkg cream cheese, softened
1/2 onion, finely chopped
Mix everything well in food processor, until well blended and cream. Pack into a crock (or dish) and serve with crackers or party rye bread (DO AHEAD)
SPINACH DIP in BREAD BOWL
1 (10-oz) pkg. chopped spinach (thawed and drained)
1/2 pt. sour cream
1/2 c. mayonnaise
1 package KNORR dry vegetable soup
1 can water chestnuts, drained and chopped
1 big round sourdough bread, with baguettes to slice to scoop dip onto
Cut the top out of the sourdough loaf and scoop out the insides. Cut insides into hunks, and slice the baguettes and set aside.
Mix everything else up really well and put into the sourdough loaf. Put top back on and refrigerate overnight. Serve with bread for dipping (don't fight over who eats the bread crust when the dip soaks in:) ** DO AHEAD **
Make a fruit platter and make a fruit dip. Also fresh veggies and dip. Get a big basket. Get four bell peppers - one green, one red, one yellow, one orange. Cut off the top and remove all the seeds etc. In the green one, fill it will sliced in the round - carrots, in the yellow one, put in fresh pea pods, in the red one, put in sliced celery and the orange one, slice cucumbers. Make a dip and put that in a bowl. Put all this in a basket. Scatter cherry tomatoes around the bowls. This looks really pretty.
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