Appetizer Recipe

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Blue Cheese Spread
2008-02-10 19:45:00
Ingredients:Necessary ingredients for this appetizer recipes are as follows - 1/2 cup Walnut pieces 1/2 cup Maytag, Oregon Danish or blue cheese 1/4 cup Cream cheese 1 teaspoon Cognac 1 teaspoon Minced walnuts -- for garnishProcess:Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid over-processing. Add the blue cheese and cream cheese, and process until they are thoroughly combined. Add the cognac,process until well mixed, and then transfer the mixture to one large or two small ramekins. Sprinkle with the minced walnuts, and serve.
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Island Teriyaki Appetizer Recipe
2008-01-28 07:02:00
INGREDIENTS:1/2 cup Soy sauce 1/4 cup Salad oil 2 tablespoons Molasses 2 tablespoons Ground ginger -- or -- 2 teaspoons Grated gingerroot 2 teaspoons Dry mustard 6 each Cloves garlic -- minced 1 1/2 pounds 1/4-inch-thick round steak 3/4 teaspoon Instant meat tenderizerPROCESS:Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide.Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordion-style on skewers.Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer. Note: If you plan to marinate longer than 15 minutes, don't use tenderizer.
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Italian Appetizer
2008-01-17 14:44:00
Ingredients4 1/2 cups Zucchini -- about 6 med Size Sliced or grated 1/2 cup Onion -- minced 1 Hand full parsley -- chopped 10 milliliters Garlic -- minced 1 1/2 cups Bisquick 3/4 cup Oil -- Salt to taste or 1 1/2 teaspoons Seasoning salt 3/4 cup Grated Parmesan cheese 6 Eggs --- slightly beatenProcessPreheat oven to 350~F; combine all ingredients in a large bowl in the order given; mix thoroughly; pour into an oiled 9 X 13 Pyrex baking dish; bake 35 to 40 minutes or until lightly browned; cool on a wire rack and cut into small squares;can be served warm or cold.Note: If served as a cold appetizer, cut into smaller pieces.
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Lemon-Olive Meatball Appetizers
2008-01-11 06:46:00
INGREDIENTS:1 pound ground beef 3 tablespoons lemon juice1 teaspoon salt 1 cup cheddar cheese -- grated 12 olives -- minced 1/4 green bell pepper -- chopped fine 1 cup soft bread crumbs 1/2 cup milk 1 egg -- beaten 12 bacon slicesPROCESS:Partially cook bacon, keeping it from curling. all ingredients except bacon.Shape into 12 balls. Wrap a bacon slice around each ball; fasten with a toothpick. Arrange in baking dish. Bake in preheated 350-degree oven for about 40 minutes, turning once or twice.
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Baked Eggplant Appetizer Recipe
2008-01-01 08:31:00
INGREDIENTS:1 large Eggplant Olive oil 1 large Onion -- peeled & quartered 3 Garlic cloves -- unpeeled 1 Red bell pepper -- halved and seeded 1 teaspoon Oregano -- chopped 2 teaspoons Lemon juice 1 tablespoon Olive oil 1/8 teaspoon Each salt and pepper 4 ounces Feta cheese -- crumbled 2 tablespoons Parsley --chopped Pita bread or crackersPROCESS:Preheat oven to 350 F.Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender.Cool eggplant; scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and a dd to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand.Do not puree. Mix in 3 oz. of the feta cheese.Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; ...
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Ravioli Appetizers - Appetizer Recipes
2008-01-01 08:26:00
INGREDIENTS:1 cup Bread Crumbs --soft --very Fine ones 1 teaspoon Dried Oregano 1 pound Ravioli --Cheese-Filled -- Cooked Nonstick Cooking Spray 1 cup Spaghetti Sauce --Low fat Or nonfat WarmedPROCESS:These tasty bites of pasta are perfect for back porch picnics, where the kitchen is close at hand. Simply prepare the ravioli ahead and pop them into the oven for 5 min when your guests arrive.Preheat the oven to 45 deg F. Coat 2 baking sheets with nonstick spray.In a pie plate, combine the bread crumbs and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1"apart, on the baking sheets. Mist them with the nonstick spray.Bake 1 sheet of the ravioli until lightly browned, about 5 min. Bake the second sheet. Serve with the spaghetti sauce for dipping.Servings:12
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Pesto Pinwheels - Appetizer Recipes
2008-01-01 08:22:00
INGREDIENTS:1 sheet frozen puff pastry 1/3 C pesto sauce,store-bought --or homemade 1/2 C grated Parmesan cheese 1 egg --beaten with 1 teaspoon waterPROCESS:Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured surface to a 14-x-11 rectangle. Spread evenly with pesto sauce and sprinkle with Parmesan cheese. Starting at long edge, roll up pastry like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices.Place on lightly greased baking sheet and brush with egg mixture. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Transfer to wire rack and serve while warm. Makes about 35 pinwheels.
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Whole Wheat Pita Chips With Garbanzo Bean-Cumin Dip
2007-12-26 06:38:00
Both the dip and the pita chips can be made several days ahead to keep on hand for after-workout nourishment. INGREDIENTS:2 whole wheat pita bread rounds 2 teaspoons ground cumin 1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 small garlic clove, peeled PROCESS:Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely. Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consiste...
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HAM BISCUITS
2007-12-12 20:21:00
INGREDIENTS:3 packages Pepperidge farm party rolls 1 pound Chopped ham 1 Margarine --softened 1 small Onion --chopped 3 Prepared mustard 3 Poppy seedsPROCESS:Mix margarine, onion, mustard and poppy seeds together. Spread mixture on top side of rolls. Cover bottom halves with ham, assemble and bake 10 minutes at 400 degrees.
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Egg Roll
2007-12-12 20:02:00
INGREDIENTS:1/2 pound Pork;Boneless --Cut Julienne 1 each Onion;Small --Sliced 1 cup Cabbage --Green Or Chinese * 2 tablespoons Vegetable Oil 1/2 cup Mushrooms --Sliced 1/4 cup Sprouts --Bean Or Alfalfa 1/4 cup Currants 1/4 cup Almonds --Slivered 1 teaspoon Cornstarch 2 tablespoons Sherry --Dry 1 tablespoon Soy Sauce 1/2 teaspoon Ginger 12 each Egg Roll Wrappers --Abt 6"Sq --Oil For Deep Fat Fry GINGER APRICOT SAUCE1/4 cup Apricots --Dried (Abt.10) 1/4 cup Sugar 1 teaspoon Ginger 1/4 teaspoon Salt 1 tablespoon Lemon JuiceCabbage should be shreddedPROCESS:Saute the pork, onion and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping...

Cocktail Kebabs
2007-12-09 07:49:00
INGREDIENTS:8 large Shrimp Cooked 1 Garlic clove Crushed 2 Green onionsTrimmed 2 tbsp Lemon juice 1/2 Red bell pepper, seeded, cut in thin strips 2 tbsp Olive oil 1 tsp Sugar 1 tsp Coarsely ground mustard 8 small Ripe or green olives 1/4 tsp Creamed horseradishPROCESS:Remove heads and body shells from shrimp but leave on tail shells. De-vein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels. AuthorJonathan TengAuthor's CommentIf you have enjoyed these party appetizer recipes, you will find the Easy Appetizer Recipes section very interesting.
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Crispy Wontons
2007-12-05 19:24:00
INGREDIENTS:3/4 lb Ground Pork 1/2 tsp Grated Fresh Ginger Root 8 Chopped Water Chestnuts 1 lb Wonton Skins 1/4 cup Chopped Green Onions & Tops Vegetable Oil For Frying 1 tbsp Soy Sauce Catsup 1/2 tsp Salt Hot Mustard 1 tsp Cornstarch Sweet & Sour SaucePROCESS:Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.AuthorJonathan TengAuthor's CommentIf you have enjoyed these party appetizer recipes, you will find the Easy Appetizer Rec...

Easy Crab Meat
2007-11-04 14:01:00
INGREDIENTS:1 box cream cheese1 bottle cocktail sauce6-oz. can crab meat1 package of crackersPROCESS:Place cream cheese on plate. Open crab meat and squeeze the excess water from meat. Empty over cream cheese. Cover with cocktail sauce. Place crackers around dish. Voilà. Simple, easy and cheap.Author's URL: http://www.geocities.com/romancebyamy/Rom ancebyAmy.html
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Kettle Corn
2007-09-04 08:22:00
INGREDIENTS:2/3 cup raw popcorn1/4 cup oil1/4 cup sugarPROCESS:Place oil and popcorn in a large skillet that has a tight fitting lid. The popcorn should barely cover the bottom surface. Heat over medium until the first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover and continuously shake skillet while holding top. Be careful, this will burn much quicker than regular popcorn. When you think all is popped, remove from heat. Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle. Salt lightly, and break up into pieces. (Note: This may take a little practice, but well worth the effort!)
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Chicken Pate
2007-08-31 22:24:00
INGERDIENTS:3 chicken breasts, boneless and skinless1/2 cup onions, finely chopped1 (8 oz.) whipped cream cheese1/4 cup mayonaise1/2 teaspoon paprika1/4 cup sherry1/2 teaspoon cayenne pepperjuice of 1 lemonPROCESS:Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with crackers.
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Honey Nut Huddle Spread
2007-08-31 21:28:00
INGERDIENTS:1. 2 tablespoons orange juice2. 1 tablespoon honey3. 1 8−oz. package soft cream cheese4. 1/2 cup raisins5. 1/4 cup chopped honey−roasted nutsPROCESS:Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill for at least one hour. Serve with crackers or potato chips.
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Crab Dip
2007-08-31 07:56:00
INGERDIENTS:1 (8 ounce) package cream cheese, softened1/2 cup sour cream2 tablespoons mayonnaise1 tablespoon lemon juice1 1/4 teaspoons Worcestershire sauce1/2 teaspoon dry mustard1 pinch garlic salt1 tablespoon milk1/4 cup cheddar cheese, grated1/2 lb. crabmeatpaprikaPROCESS:Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
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Crab Stuffed Mushrooms
2007-08-30 21:46:00
INGERDIENTS:1 pound large mushrooms3 tablespoons butter2 tablespoons finely chopped onion1 (3 ounce) package cream cheese, softened2 tablespoons prepared Dijon−style mustard6 1/2 ounces crabmeat1/4 cup chopped water chestnuts2 tablespoons chopped pimento peppers4 tablespoons grated Parmesan cheesePROCESS:Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.
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Cocktail Meatballs
2007-08-28 21:07:00
INGERDIENTS:1 pound lean ground beef1 egg2 tablespoons water1/2 cup bread crumbs3 tablespoons minced onion1 (8 ounce) can jellied cranberry sauce3/4 cup chili sauce1 tablespoon brown sugar1 1/2 teaspoons lemon juicePROCESS:In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
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Chocolate Fondue
2007-08-28 20:57:00
INGERDIENTS:1. 8 ounces good quality chocolate2. 8 ounces heavy whipping cream3. 1 shot grand mariner or liqueur of choicePROCESS:Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.
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Kalakand (Milk Cake)
2007-08-28 19:27:00
Cooking time – 20 minINGERDIENTS:1. Whole milk -1 liter2. Home made paneer – 500 gm3. Sugar / Splenda sugar free - ½ cup4. Chopped nuts - ½ cup ( Almonds, Pistachio )5. Cardamom powder – 1 tsp6. Butter / ghee for greasingPROCESS:1. Turn on the stove and boil milk in a heavy bottomed vessel. Meanwhile, mash paneer with your hand. When milk comes to a boil add mashed paneer and keep stirring. Reduce the heat to medium and stir till liquid evaporates and the mixture thickens.2. Add sugar /Splenda sugar free & cardamom powder in this mixture and mix well. Keep stirring till excess liquid evaporates. Now it should look like semi-solid mixture. Remove this mixture from heat.3. Take a plate/tray and grease with butter/ghee and spread all chopped nuts. Now spread this hot semi-solid mixture in the greased plate/tray. Let it cool for 2-3 hr. Cut into burfi or desired shape and serve this Kalakand as dessert.
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