Appetizer Recipes

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Zucchini Herb Pate

Post  justmecookin on Wed Feb 04, 2009 9:57 am

Zucchini Herb Pate

4 medium zucchini (about 1 pound)
2 teaspoons tarragon vinegar
2 teaspoons sugar
2 teaspoons salt, divided
1/2 cup packed fresh parsley sprigs
1/4 cup dried chives
1 package (8 ounces) cream cheese, softened
1/2 teaspoon pepper
Crackers

Line a mixing bowl with a double thickness of cheese cloth. Coarsely shred zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1 teaspoon salt. Toss gently; cover with a towel and set aside for 1 hour.

Meanwhile, in a food processor with the chopping blade, mince parsley and chives. Gather ends of cheesecloth, squeezing out as much liquid as possible. Add drained zucchini to food processor and process until pureed.

Add cream cheese, pepper and remaining salt; process until smooth. Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers. Makes 1-1/2 cups.

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Chicken Wings

Post  justmecookin on Wed Feb 04, 2009 10:41 am

Chicken Wings

15 whole chicken wings (about 3 pounds)
1 cup cornstarch
3 eggs, lightly beaten
Oil for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

Cut chicken wings into three sections; discard wing tip section. Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Dip wings in eggs.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.

In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, at 350 for 15 minutes. Turn wings; top with remaining sauce. Bake 10-15 minutes longer or until chicken juices run clear and coating is set. Makes 2-1/2 dozen.

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Tomato Quiche

Post  justmecookin on Wed Feb 04, 2009 10:42 am

Tomato Quiche

1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups (8 ounces) Monterey Jack cheese, divided
1 unbaked pastry shell (10 inches)
4 eggs
1-1/2 cups half-and-half cream

In a skillet, saute onion in butter until tender. Add tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from heat.

Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell.

Bake at 425 for 10 minutes. Reduce heat to 325; bake 40 minutes longer or until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.

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Spinach Turnovers

Post  justmecookin on Wed Feb 04, 2009 10:51 am

Spinach Turnovers

2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
2-1/2 cups all-purpose flour
1/2 teaspoon salt

Filling:
5 bacon strips, diced
1/4 cup finely chopped onion
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg, beaten
Salsa, optional

In a mixing bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours.

In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. Bake at 400 for 10-12 minutes or until golden brown. Serve with salsa if desired. Makes about 4 dozen.

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Onion Rings

Post  justmecookin on Wed Feb 04, 2009 11:13 am

Onion Rings

2 large sweet onions
2-1/2 cups buttermilk
2 eggs
3 tablespoons water
1-3/4 cups all-purpose flour
2 teaspoons salt
2 teaspoons chili powder
1 to 2 teaspoons cayenne pepper
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
Oil for deep-fat frying

Cut onions into 1/4-in. slices; separate into rings. Place in a large bowl; cover with buttermilk and soak for 30 minutes, stirring twice.

In a shallow dish, beat eggs and water. In another shallow bowl, combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin. Drain onion rings; dip in egg mixture, then roll in flour mixture.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Makes 8 servings.

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Sweet-Hot Sausage Meatballs

Post  justmecookin on Wed Feb 04, 2009 11:18 am

Sweet-Hot Sausage Meatballs

2 cans (8 ounces each) water chestnuts, drained
1 pound bulk pork sausage
1 pound bulk spicy pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider vinegar
1/4 cup soy sauce

In a blender or food processor, process water chestnuts until minced. Transfer to a bowl; add sausage. mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking dish. Bake, uncovered, at 350 for 20-25 minutes or until meat is no longer pink.

Meanwhile, in a saucepan, combine cornstarch, syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through. Makes 12-14 servings.

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Sweet Potato Cheese Ball

Post  justmecookin on Wed Feb 04, 2009 11:19 am

Sweet Potato Cheese Ball

1 package (8 ounces) cream cheese, softened
2 cups cold mashed sweet potatoes
1/4 cup finely chopped onion
2 tablespoons finely chopped jalapeno pepper
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1/2 to 1 teaspoon hot pepper sauce
1/4 cup chopped pecans
Assorted crackers, breadsticks or raw vegetables

In a mixing bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables. Makes about 3 cups.

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Spiced Pecans

Post  justmecookin on Wed Feb 04, 2009 11:20 am

Spiced Pecans

1/2 cup butter, cubed
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups pecan halves
2 tablespoons sugar
1 teaspoon salt

In a large skillet, melt butter. Add cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt; toss to coat.

Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container. Makes 3 cups.

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Tomato Bread Salad

Post  justmecookin on Wed Feb 04, 2009 11:21 am

Tomato Bread Salad

3 large tomatoes, seeded and finely chopped
1 medium cucumber, seeded and finely chopped
1/2 large sweet onion, finely chopped
1 cup loosely packed fresh basil, minced
1/4 cup extra virgin olive oil
1 tablespoon cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (8 ounces) French bread

In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper. Pour over tomatoes and toss. Refrigerate for at least 1 hour.

Before serving, allow salad to come to room temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately. Makes 18 servings.

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Sweet-Sour Chicken Dippers

Post  justmecookin on Wed Feb 04, 2009 11:21 am

Sweet-Sour Chicken Dippers

1 can (8 ounces) crushed pineapple
1-1/2 cups sugar
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup white vinegar
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch

Batter:
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons sugar
1-1/3 cups cold water
Oil for deep-fat frying
1-1/2 pounds boneless skinless chicken breasts, cut into chunks

Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes.

Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.

For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth.

In a deep-fat fryer, heat oil to 375. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce. Makes 4 dozen appetizers.

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Bacon-Cheese Pie

Post  justmecookin on Wed Feb 04, 2009 12:00 pm

Bacon-Cheese Pie

Pastry for a single-crust pie
3 packages (8 ounces each) cream cheese, softened
4 eggs, lightly beaten
1/4 cup milk
1 cup (4 ounces) shredded Swiss cheese
1/2 cup sliced green onions
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Roll the pastry into a 13-1/2 in. circle. Fit into the bottom and up the sides of an ungreased 9-in. springform pan. Lightly prick the bottom. Bake at 450 for 8-10 minutes or until lightly browned. Cool slightly.

In a large mixing bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add cheese, onions, bacon, salt, pepper and cayenne; mix well. Pour into the crust.

Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Cool 20 minutes. Remove sides of pan. Cut into thin slices; serve warm. Makes 16-20 appetizer servings.

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Toasted Zucchini Snacks

Post  justmecookin on Wed Feb 04, 2009 12:02 pm

Toasted Zucchini Snacks

2 cups shredded zucchini
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green pepper
4 green onions, thinly sliced
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
36 slices snack rye bread

In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and drain, pressing out excess liquid. Add the next eight ingredients; stir until combined. Spread a rounded teaspoonful on each slice of bread; place on a baking sheet. Bake at 375 for 10-12 minutes or until bubbly. Serve immediately. Makes 3 dozen.

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Almond Deviled Eggs

Post  justmecookin on Wed Feb 04, 2009 12:02 pm

Almond Deviled Eggs

6 hard-cooked eggs
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic salt
3 tablespoons finely chopped roasted almonds
12 whole roasted almonds
Fresh parsley

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds. Stuff or pipe into egg whites. Garnish with whole almonds and parsley. Chill until ready to serve. Makes 1 dozen.

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Tomato-Onion Phyllo Pizza

Post  justmecookin on Wed Feb 04, 2009 12:03 pm

Tomato-Onion Phyllo Pizza

5 tablespoons butter, melted
14 sheets phyllo dough (14 inches x 9 inches)
7 tablespoons grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup thinly sliced onion
1 pound plum tomatoes, sliced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and pepper to taste

Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Discard scraps.

Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake at 375 for 20-25 minutes or until edges are golden brown. Makes 28 slices.

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Pimento Cheese

Post  justmecookin on Mon Feb 09, 2009 10:47 am

Pimento Cheese

1 cup mayonnaise
1/4 cup small Vidalia onion, finely chopped
1/2 teaspoon hot sauce
1 pound sharp cheddar cheese, coarsely shredded
1/2 cup diced drained pimientos (from one 7-ounce jar)

In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour. Makes 3 Cups

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Bite-Size Tomato and Mozzarella Tarts

Post  justmecookin on Tue Feb 17, 2009 10:40 am

Bite-Size Tomato and Mozzarella Tarts

Flour, for work surface
1 sheet frozen puff pastry (from a 17.3-oz box), thawed
1-1/2 tbsp shredded Parmigiano-Reggiano
1 large plum tomato, thinly sliced (8 to 9 slices)
3 oz salted fresh mozzarella, very thinly sliced (8 to 9 slices)
1 tbsp chopped fresh basil

Heat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, unfold pastry. Using a 3-inch biscuit cutter, cut out 8 to 9 rounds and transfer to prepared baking sheet, placing 1 inch apart.

Using a fork, prick each round in several places. Bake 5 min. Sprinkle each round with about 1/2 tsp. Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper. Top each with 1 mozzarella slice. Bake until pastry is puffed and golden, 12 to 14 min. Sprinkle each tart with basil and sere warm. Makes 8 to 9 tarts.

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Mini Quiches

Post  justmecookin on Sun Feb 22, 2009 11:19 am

Mini Quiches

6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh sage leaves
1/3 cup grated Fontina cheese
Crumbled bacon

Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400 until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired. Makes 6 quiches

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Caramelized Onion-Apple Bites

Post  justmecookin on Sun Feb 22, 2009 11:22 am

Caramelized Onion-Apple Bites

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
About 1/2 tsp. salt
2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

Preheat oven to 375. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot. Makes 32

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Mushroom Puffs

Post  justmecookin on Sun Feb 22, 2009 11:24 am

Mushroom Puffs

1/2 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon minced shallot (about 1 small)
1 teaspoon minced garlic (1 or 2 cloves)
1/3 pound button mushrooms, cleaned, trimmed, and finely chopped
2 teaspoons minced fresh thyme or 1 tsp. dried
1 tablespoon Madeira
1/2 tablespoon soy sauce
1/2 pound chilled puff pastry
1 egg
1/4 cup heavy cream

Melt butter with olive oil in a medium frying pan over medium-high heat. Add shallot and garlic and cook 30 seconds, stirring. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes. Let cool to room temperature.

Preheat oven to 400. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 in. Cut pastry into rounds with a buttered and floured 2-in. biscuit or cookie cutter with fluted edges and arrange rounds 1/2 in. apart on 2 baking sheets.

Press the middle of each round with your finger to make a depression, leaving a 1/4-in.-wide rim. Poke each center once with a fork and top with a scant tsp. of mushroom filling. Whisk egg and cream together and set aside.

Bake pastries until golden brown and beginning to puff, 8 to 12 minutes. Remove from oven and lower heat to 350.

With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 tsp. egg-cream mixture through funnel (to help guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing). Bake pastries another 10 to 15 minutes, or until deep golden brown. Makes about 2 dozen puffs

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Mini Salami Puff Sandwiches

Post  justmecookin on Sun Feb 22, 2009 12:17 pm

Mini Salami Puff Sandwiches

2 8-ounce sheets of frozen puff pastry (thawed)
1/2 cup grated Parmesan
12-ounce jar of roasted red peppers cut into small pieces
Dijon mustard
6 ounces thinly sliced salami
1 cup lettuce

Heat oven to 375. Using a 2-inch round cookie cutter, cut circles from puff pastry and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes.

Using your fingers, split each puff. Spread the bottom halves with Dijon mustard and top with salami, lettuce, the peppers, and the top halves of the puffs. Makes 6 to 8 servings

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Asian Peanut Dip

Post  justmecookin on Fri Feb 27, 2009 11:13 am

Asian Peanut Dip

1/2 cup natural-style peanut butter
1/3 cup firm silken tofu
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days. Makes 1 cup

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Spicy Roasted Red Bell Pepper Pimiento Cheese

Post  justmecookin on Tue Mar 03, 2009 11:22 am

Spicy Roasted Red Bell Pepper Pimiento Cheese

1 1/4 cups mayonnaise
1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-oz.) blocks sharp white Cheddar cheese, shredded
Freshly ground black pepper to taste
Assorted crackers

Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days. Makes 4 cups

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French-Style Stuffed Eggs

Post  justmecookin on Thu Mar 26, 2009 11:47 am

French-Style Stuffed Eggs

8 large eggs
1/3 cup minced reduced-fat ham
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (1-ounce) slices white bread, torn into large pieces
Cooking spray
Fresh thyme leaves (optional)

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray. Preheat broiler. Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired. Makes 16 servings (serving size: 1 egg half)

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Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Post  justmecookin on Thu Mar 26, 2009 11:51 am

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Sauce:
3 medium red bell peppers
2 plum tomatoes, halved lengthwise
1/2 cup (1/2-inch) cubed French bread baguette, crusts removed
1 1/2 tablespoons smoked almonds
1 tablespoon extravirgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon Spanish smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large garlic clove

Zucchini:
3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
Cooking spray

Preheat broiler. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.

Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth. Preheat oven to 400.

To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture.

Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400 for 25 minutes or until golden brown. Serve immediately with sauce. Makes 8 servings

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Sausage Egg Rolls

Post  justmecookin on Sat Mar 28, 2009 11:33 am

Sausage Egg Rolls

1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons plus 1-1/2 teaspoons chopped onion
1/2 teaspoon minced garlic
3-3/4 cups coleslaw mix
1/4 teaspoon pepper
1/8 teaspoon salt
16 egg roll wrappers
Oil for frying
Sweet-and-sour sauce

In a large skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture.

Place 1/4 cupful in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Makes 16 egg rolls.

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Re: Appetizer Recipes

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