Recipe Swap: Appetizers

since the holidays are just around the corner!

Message edited 10/20/2008 11:08:18 AM.

Re: Recipe Swap: Appetizers

Bourbon Hot Dogs

1 package of hot dogs (your brand choice), cut up into bite size pieces


1 cup of bourbon
1 and 1/2 cups ketchup
1 and 1/2 cups brown sugar
3 to 4 tsp of minced fresh onion

Bring above to a soft boil
Add hot dogs.
Lower heat and simmer for about 2 hours.

Re: Recipe Swap: Appetizers

CHeesy Bread Bowl

Take a round loaf of bread and hollow out the center. Save the pieces for dipping.

In a microwavable container, combine 1 can of diced tomatoes with one block of velveeta cheese, diced into cubes. Microwave until the cheese is melty. Pour it into the hollowed out bread.
Serve with the bread chunks. Ritz crackers also make good dippers.

Re: Recipe Swap: Appetizers

This is a Paula Deen recipe. I usually put these out at Thanksgiving super easy and delicious and in no way good for you! LOL

Mushroom Canapes

Ingredients
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
2-ounces canned mushroom pieces and stems, drained
1/2 of a 2.8-ounce can french-fried onion rings
1 loaf (8-ounce) party rye or pumpernickel bread

Directions
In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.

Re: Recipe Swap: Appetizers

Easy pigs in a blanket

pillsbury cresent rolls
Hebrew National hot dogs
mustard

slice the hot dogs on an angle. Should get about 3 pieces per dog. Unroll the crousants and flatten so the crousant slits are no longer visible. Cut with a pizza knife long ways of the dough and roll the hot dogs in each. Cook according to the cresent rolls directions.

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Re: Recipe Swap: Appetizers

'oktoberfest' dip

1 container whipped cheddar cheese (in the dairy aisle near the cheeses)
4 oz Cream Cheese
1 garlic Clove grated on a microplane
1/2 Bottle Dark Beer (approx)
Salt & Pepper to taste


Beat whipped cheddar cheese, cream cheese and garlic clove.
Add beer in slowly and mix until desired consitency.
Serve in hallowed out pumpernickle bread or with pumpernickle pretzels

Re: Recipe Swap: Appetizers

Sausage and Pepper Bread (makes 2)

1 Pizza Dough
1 lb sausage (out of casing)
1 red pepper, diced
1 green pepper, diced
1 spanish onion, diced
1 clove of garlic, chooped
4 cups shredded mozzarella
sesame seeds for garnish
olive oil

Sautee sausage until brown, breaking up into pieces as it cooks. Take out of pan and cool.

Sautee onion and garlic in olive oil until soft, add bell peppers and sautee until soft.

On a floury surface, Cut Pizza dough in 1/2 and stretch out to a rectangle.

add half the sausage and 1/2 the ionion/pepper/garlic mix. Spread evenly leaving a 1/2" space on all sides.

Sprinkle with 2 cups shredded mozzarella.

Roll it up and place on a greased cookie sheet (bend it if neccessary - i sometimes make a 'u' shape)

Cut some slits along the roll. Brush with olive oil and sprinkle sesame seeds on there.

Bake at 425 degrees for 30 minutes (check on it at 20 though) ...

Re: Recipe Swap: Appetizers

I didnt' know where else to put this

Spinach Quiche
Ingredients:
10 oz package frozen spinach
1 small onion minced
2 tbsp butter
2 tbsp flour
1tsp salt
1/4 tsp pepper
1/4 teaspoon nutmeg
2 large eggs
1 cup of light cream
2 tbsp paremsan cheese
9” pastry shell

Directions:
-Sautee onions in butter
-Add spinach (thaw part way in microwave and drain first)
-Mix in flour and seasoning
-Remove from heat
-Beat eggs, cream, cheese together
-Add in frying pan contents to egg mixture
-Mix in empty pie shell
-Cook 35 minutes at 400 degrees on a cookie sheet

Re: Recipe Swap: Appetizers

Cheesy Dip

1 green pepper
1 red pepper
1 yellow pepper
4 oz cream cheese
16 oz sour cream
1/2 pkg of taco seasoning
1 pkg shredded cheese any flavor

Slice the pepper into strips then dice them. Let all of the extra water in the peppers drain on a paper towel.
Meanwhile mix the sour cream and cream cheese in a med. bowl. when mixture is smooth enough,
mix in the taco seasoning. In a pan/tray about 9x9 spread the cream cheese mixture on the bottom, add the peppers
on top, then add the shredded cheese to the top of that.

You can eat immediately or refrigerate. It will start to get watery if left out too long.
serve with a side of nacho chips or what ever you like.
Enjoy.
p.s. if you have leftovers, it is great over a piece of chicken, like a Mexican dish.

Re: Recipe Swap: Appetizers

Buffalo Chicken Dip

1 Pkg of 8 oz Cream Cheese(cubed)

1 and 1/2 cups of Cooked chicken

1/2 cup of Kraft Kotka Blue Cheese dressing ( or any blue cheese dressing)
1/2 cup of buffalo wing sauce
2 stalks celery finly chopped

Mis all ingredients on bowl. Microwave on high 5 mins or till cream cheese melts

Serve with crackers, or celery sticks

Re: Recipe Swap: Appetizers

Another Buffalo Chicken Dip

Buffalo Chicken Dip
2 [10 ounce] cans chunk chicken, drained and shredded with a fork (I usually use fresh)
2 [8 ounce]packages cream cheese, softened
1 cup Ranch dressing
1 bottle Tom's red hot sauce
1 1/2 cups shredded Cheddar cheese

Mix everything together and throw in the oven for 45 minutes at 350. Serve with Scoop size Fritos and celery sticks.

Re: Recipe Swap: Appetizers

Tomato Bacon and Cheese Mini Puffs

They make the perfect appetizer for Thanksgiving, Christmas, Super Bowl Sunday, etc!

Ingredients
1 cup mayonnaise (I've used light or reduced fat, it doesn't matter)
8-10 oz. block of cheddar cheese, shredded (or buy it shredded already!)
1 small onion, finely diced
1 small tomato, finely diced
1 jar or package of bacon bits (I like to use the Oscar Mayer one in the little pouch) (you can also fry bacon and chop it, but why do all that work )
1 package of Pillsbury Grands biscuits (you want the kind that has many layers to it so you can pull them apart by layer)

You will need a mini muffin pan to cook them in.

Mix all ingredients (except biscuits) together in a small mixing bowl. Set aside.

Take the Pillsbury Grand biscuits and separate them by layers. I always have a tough time doing this... You should be able to get 24 layers from the 8 bisucits to fill each of the cups in the mini muffin pan. Take each layer and put into the muffin pan cups, making sort of a shell in each cup. Fill to top, but not overflowing because the cheese melts and may ooze all over. Bake at 350 degrees for 15 minutes. Serve warm. Makes 24 mini appetizers, but you may have some filling left over!

Re: Recipe Swap: Appetizers

Kielbasa

-2lbs of kielbasa
-1cup white wine
-3 tablespoons Gravy Master
-2-3 tablespoons crushed garlic


-Cut kielbasa into bite size pieces. Brown in the oven at 400 degrees for about 10-15 min. Turn and brown the other side for another 10-15 minutes.

-While kielbasa is browning mix all the other ingredients together. Once kielbasa is brown pour mixture over and bake another 10-15 minutes.

Re: Recipe Swap: Appetizers

Crab Cakes

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups crushed ritz crackers
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
Kosher salt and freshly cracked black pepper


Directions
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, and lime juice, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp.



I make these into smaller crabcakes and serve them as appetizers.

Re: Recipe Swap: Appetizers

Cranberry Brie Bites

Ingredients
1 1/2 cups cranberry sauce (use homemade or store-bought cranberry sauce)
1 puff pastry sheet
1 brie triangle, chilled
Directions
Preheat oven to 375 degrees F.

Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.

Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.

Re: Recipe Swap: Appetizers

Bruchetta

4 vine ripe tomatoes
1/2 of a small red onion (1/4 of a larger one) finely chopped
2 cloves of garlic finely chopped
6 large leaves of Fresh Basil
salt
pepper
olive oil

chop tomatoes into small pieces and mix all ingredients together
add about 1/4 cup of olive oil and let sit in the refridge for a few hours so the flavors meld together

serve on toasts that are prepackaged or I make my own

Slice french bread or Italian bread thinly drizzle with olive oil, salt, pepper, garlic powder and grated cheese (if you like) toast in the oven until lightly brown on both sides

Re: Recipe Swap: Appetizers

Hot Crab Meat Dip

1 can of lump crabmeat
1 8 oz whipped cream cheese
1 teaspoon of horseradish
1/2 teaspoon of chopped garlic
1 1/2 tablespoon of onion flakes

*mix all ingredients and bake at 350 until top is lightly brown (approx. 30-40 mins)

*serve with crackers

! haven't made it yet but it sounds easy & yummy!!!

Re: Recipe Swap: Appetizers

Coconut Shrimp with Pina Colada Sauce

For shrimp:
12 large shrimp, peeled and deveined
3/4 cup all-purpose flour, divided use
1 tablespoon sugar
1/4 tablespoon salt
1/2 cup fat-free milk
1/2 cup panko
1/4 cup shredded coconut
Cooking spray

For sauce:
1/4 cup light sour cream
2 tablespoons liquid pina colada mix
2 tablespoons canned crushed pineapple ( packed in water not syrup)
1/2 tablespoon sugar

Preheat the oven to 400 degrees.
Set a rack on a foil lined baking sheet. Put the empty baking sheet and rack in the 400 degree oven for about 10 minutes.
In a small bowl, combine the dipping sauce ingredients, cover and put in the refrigerator to chill.
Put half of the flour in a medium bowl.
In another medium bowl, mix together the remaining flour, salt and 1 tablespoon of the sugar.
Stir the milk into this flour mixture and let the batter stand for 5 minutes.
While the batter rests, combine panko and coconut into a third medium bowl.
Remove the heated baking sheet and rack from the oven.
To batter the shrimp, dip each one in the plain flour, then the wet batter.
Next, coat each shrimp with the panko-coconut mixture. Coat the preheated rack with cooking spray.
Carefully place each shrimp on the hot rack and lightly coat the shrimp with cooking spray.
Put the shrimp in the 400 degree oven and bake for about 9 to 12 minutes, or until the shrimp is fully cooked and the breading is crispy.
Serve shrimp with pina colada dipping sauce on the side.

Re: Recipe Swap: Appetizers

Chili's Boneless Buffalo Wings--Copycat

This is a copy cat recipe from Todd Wilbur and his Top Secret Recipe site.

SERVES 6
45 min | 30 min prep


Ingredients:
3 cups all-purpose flour
6 teaspoons salt
1 1/2 teaspoons black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon paprika
3 eggs
3 cups milk
6 chicken breast fillets
12-18 cups vegetable oil
3/4 cup hot sauce (Crystal or Frank's Louisiana)
3 tablespoons margarine

On the side:
blue cheese salad dressing (for dipping)
celery ribs

Directions:
Combine flour, salt, peppers and paprika in a medium bowl.
In another small bowl, whisk together egg and milk.
Slice each chicken breast into 6 pieces.
Preheat 4-6 cups of vegetable oil in a deep fryer (375 degrees) or frying pan.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
As chicken fries, combine the hot sauce and margarine in a small bowl.
Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
You can also use a small saucepan for this step.
Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
Place the chicken pieces into a covered container such as a large jar with a lid.
Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated)

Re: Recipe Swap: Appetizers

Layered Greek Dip

1 8oz package cream cheese softened
1 tbsp lemon juice
1 tsp dried Italian seasoning
3 garlic cloves minced
1 1/2 cups hummus
1 cup chopped cucumber (I deseeded mine)
1 cup chopped tomato (I also deseeded these)
1/2 cup chopped pitted klamata olives
1/2 cup feta cheese crumbled
1/3 cup sliced green onions
Pita chips or multigrain tortillas

1. In medium mixing bowl cream cheese, lemon juice, Italian seasoning and garlic with electric mixer on medium speed until smooth and combined

2. Spread cream cheese mixture into deep 9 inch pie plate or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomatoes, olives, feta cheese and green onions. Cover and refrigerate 2 to 24 hours. Serve with Pita Chips.

Re: Recipe Swap: Appetizers

bump

Re: Recipe Swap: Appetizers

Wild Mushroom Leek Tarlets

3 tbs butter
1 cupped chopped leeks (white and pale green parts only)
1 large garlic clove, minced
4 cups chopped wild mushrooms (crimini, stittake, portobello - no stems or gills)
2 tbl cream sherry
24 tartlet shells (frozen aisle)
1/4 cup grated parm cheese

melt butter in heavy skillet over med high heat. Add leeks and garlic. Saute until leeks are soft (4 minutes) add mushrooms and saute until tender (5 more min) Add Sherry until absorbed, about 1 minute. Season filling with salt and pepper. Cover and chill.

pre-heat oven to 400. spoon 1 tbls filling into each shell. sprinkle with 1/2 tsp cheese. Bake until heated about 5 to 8 minutes.

Serve warm.

Re: Recipe Swap: Appetizers

Anyone have a good hot clam dip recipe? (I usually wing it)

Re: Recipe Swap: Appetizers