HAM SPREAD IN A BREAD BOWL
1 lg. can potted deviled ham
2-4 oz. shredded Cheddar cheese
2 tbsp. mayonnaise
1/3 c. sliced almonds
1 tbsp. Worcestershire sauce
2 finely chopped green onions
1 c. sour cream
1 tbsp. Dijon mustard
1 lg. round loaf white, wheat, or rye bread
Mix together by hand in a medium-sized mixing bowl all ingredients except the loaf of bread.
Slice the top off the round loaf. Hollow out the loaf, leaving the walls of the bread bowl about an inch thick. Fill bread bowl with ham spread. Use top of loaf as a lid if you want to.I need a a good appetizer recipe for a Halloween Party this weekend. (do not want Halloween themed).?
spinach dip and a few baguettes are always a hit, no matter how un-original it is... People like spinach dip.
Another one which is more costly is coconut shrimp...
Easy to make too...
Raw peeled deveined shrimp with the tail on
beat a couple of eggs
dip in coconut
bake at 350 for about 9 minutes or so... Always a hit and you can serve with a bunch of dipping sauces too..
(Sweet Chili sauce is great with them) - Good luck!
make a crab dip with ritz crackers
One of my favorites is Ritz or Fancy crackers covered with cream chease and then topped with red and black caviar. you can design patterns on each cracker or go half and half or design a pattern with black and red crackers
Depends upon how much work you want to do: Here is a real quickie
use melba circles
put a small amount of Seafood cocktail sauce on each circle
top with a shrimp and a bit of fresh parsley
Easy to do and fast too
Go to Kraftfoods.com. I have over 80 recipes from there and love them all.
Depends on what your wanting to do. These Avcocado eggrolls are killer but if you don't have alot of time I don't know maybetry the others or go to www.bakespace.com
Avocado Eggrolls
click for larger photo
If you've never tried these, your missing out! Theses are truly the best ever ! so very Yummy!
RECIPE:Cheesecake Factory's Avocado Eggrolls
This is a copycat recipe I found on the web, and it is EXCELLENT!!!
time to make 34 min 30 min prep
dipping sauce
This stuff would even be good on a green salad
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp(you can find this in a Mexican market, in the frozen fruit area)
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
egg rolls
1 large avocado, peeled, pitted, %26amp; diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onions
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
14. ENJOY!
We always double or triple this recipe because it is so good!
Blt Appetizer
added 08/04/07
Recipe Directions %26amp; History
BLT Appetizer
Recipe courtesy Phyllis Curlee as adapted by Paula Deen
These were good also. had to share! thank you Paula Dean
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, chopped
1 pound lean bacon, cooked crisp and crumbled
Sea salt bagel chips
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
Crab-Artichoke Tarts
Ingredients
2 teaspoons all-purpose flour
1/8 teaspoon dried whole thyme
1/8 teaspoon pepper
1 (4-ounce) carton thawed frozen egg substitute
1/4 cup roasted red bell peppers, chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1 (6-ounce) can crabmeat, drained
Vegetable cooking spray
32 (3-1/4 x 3-inch) wonton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons freeze-dried chives
1 tablespoon margarine, melted
Preparation
Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crab meat; stir well.
Coat 32 miniature muffin cups with cooking spray. gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crab meat mixture evenly into won ton-wrapper cups; sprinkle with cheese and chives. Brush edges of won ton wrappers with melted margarine.
Bake at 350脗潞 for 20 minutes or until crab meat mixture is set and edges of won ton wrappers are lightly browned.
Yield
32 appetizers (serving size: 1 appetizer
No comments:
Post a Comment