Appetizer recipes-can't get enough! Does anyone have a good one to share?

Question

THANKS IN ADVANCE AND HERE'S 1 FROM ME 2 U JUST 4 ANSWERING:

SPICY CRAWFISH ARTICHOKE JAZZFEST SALAD offers spicy crawfish (sautee' in Tobasco or Red Hot Hot Sauce), Roma tomatoes, hearts of palm (artichokes), and toasted pecans on a bed of lettuce.

THANKS IN ADVANCE AND HERE'S 1 FROM ME 2 U JUST 4 ANSWERING:

SPICY CRAWFISH ARTICHOKE JAZZFEST SALAD offers spicy crawfish (sautee' in Tobasco or Red Hot Hot Sauce), Roma tomatoes, hearts of palm (artichokes), and toasted pecans on a bed of lettuce.

Answer 1

BEEF PAILLARDS WITH WATERCRESS AND HERB SALAD
ingredients
2 (6-oz) filets mignons (beef-tenderloin steaks; 1 1/2 inches thick)
1 1/2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 cups small watercress sprigs
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 1/2 tablespoons vegetable oil
Accompaniment: lime wedges




Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.

Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil.

Top paillards with salad.

LOUISIANA DEVILED CRAB CAKES
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Accompaniments: tartar sauce and lemon wedges




Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.

Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

Makes 2 (light main course) servings.

COUSCOUS WITH APRICOTS


1 tablespoon coriander seeds, toasted and cooled
1 1/3 cups water
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1 cup couscous (6 oz)
1/3 cup dried apricots, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley



Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.

Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.

Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste

CUMIN AND CHIVE STUFFED EGGS

6 large eggs
1 teaspoon cumin seeds, toasted and cooled
3 tablespoons mayonnaise
3 tablespoons plain yogurt
3 tablespoons thinly sliced fresh chives
Fresh lemon juice to taste



Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil. Remove from heat and let eggs stand, covered with lid, 17 minutes.
Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.

Drain eggs, then rinse with cold water until no longer hot to the touch.

Peel eggs, then halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).

Spoon yolk into whites and sprinkle with remaining tablespoon chives.

Answer 2

Sliced sandwich Ham with Horseradish Creamed Cheese Pin Wheels

This didn't sound too great when I first heard about it but it's fantastic.

Mix acouple tablespoons (more or less if you like) of creamy horseradish into a container of Cream Cheese spread. Spread some of the mixture on to a slice of ham, then roll the ham containing the mixture inside. Slice (using an extra sharp knife) into 1/2 to 1 inch pieces and put a fancy tooth pick thru it to hold it together for easy picking it up and eating.

An excellent appetizer and you'll have many asking you for the receipt for them too.

You can experiment with the horseradish and add or lessen the amount to your specific taste, but becareful or you'll eat them all up and have nothing for the guests. Bon Appetti

Answer 3

MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Serves 3-4

Answer 4

Every time I serve this there is none left at the end of a gathering.

Taco dip
Mix together 1 pint sour cream
8 oz. package cream cheese
1 packet taco seasoning
Spread it onto a round dinner plate
top with enough taco sauce to cover
add layers of chopped tomato, lettuce and shredded cheddar.

Serve with tortilla chips

Answer 5

this is my fav......
2 8 oz pkg cream cheese... room temp
1/2 lb bacon fried well an chopped
8 oz jar horseradish... drained but keep liquid til done
1/2 c sour cream
2 green onions[use both white an green part] chopped well
chives as garnish

mix all together except chives but all on wax paper an form into a log bout 1 inch round then roll in chives put in fridge at least 4 hrs best if overnite then slice on crackers......

Answer 6

I like stuffed mushrooms.
I buy the whole fresh mushrooms and remove the stems.
Then I take a container of cream cheese and fresh fryed bacon bits and mix together.
Pop into 350 degree oven for 20 to 30 minutes, till cream cheese gets soft and warm.
Serve.

Answer 7

Bruschetta with Roasted Sweet Red Peppers

INGREDIENTS:

* 16 ounces Italian bread
* 2 tablespoons olive oil
* 1 (16 ounce) jar marinated roasted sweet red peppers
* 3 cloves garlic, chopped
* 1 tomato, seeded and chopped
* 1 cup chopped fresh basil
* 1 onion, chopped (optional)
* 3 teaspoons balsamic vinegar

DIRECTIONS:

1. Preheat your oven's broiler.
2. Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
3. In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

BRUSCHETTA WITH WHITE BEANS AND WALNUTS
2 garlic cloves
1 (15- to 16-oz) can white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
6 (1/4-inch-thick) slices rustic Italian bread, toasted
1/3 cup walnuts, toasted and coarsely chopped

Garnish: chopped fresh flat-leaf parsley

Mince garlic in food processor and purée with beans, lemon juice, and 1 tablespoon oil until smooth.

Drizzle toasts with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta.

Makes 6 bruschette.
Gourmet Every Day

Answer 8

Coconut Shrimp Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 1 serving
5 large shrimp
3 tablespoons flour
1/2 egg
3 tablespoons beer
Salt and pepper
Sugar
1/2 cup shredded coconut
1 cup frying oil

Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.


Bacon Wrapped Asparagus Bundles
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 10 minutes
Yield: 4 servings

*These bundles can be easily prepared on outdoor grill or in a hot oven.*
1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish

Preheat oven, if using, to 400 degrees F.
Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Garlicky Holy Guacamole! Recipe
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

Curry Chicken Appetizers Recipe
Yield: 4 servings

3 to 4 teaspoons mayonnaise
1 teaspoon curry powder
4 chicken thighs, cooked and meat removed from bone
5 slices white bread
Salt and pepper

Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper

Answer 9

I call them role ups, you take flour torlillas or wraps any flavor, then I mix 8 ounces cream cheese, half cup of mayo, chopped pepperoni, ham or any other meat, green onions, pimentos, black olives, any other veggie, spread evenly on tortilla, roll up like a burrito, wrap in plastic wrap tightly and let sit over night, then slice and eat, yummy!

Answer 10

I make these whenever we have a get together. They vanish quickly

BBQ smokies
2 containers of little smokies
1 jar of fav. bbq sauce
1 cup grape jelly

Toss everythign in a crockpot and heat until smokes are warmed through.

Answer 11

My family loves this bean dip..and its so easy.

One brick cream cheese
One can Hormel Chili with Beans

I make this in a small crockpot......just empty chili in and add cheese let melt and serve with tortilla chips.....

If making for a party or need more....just remember one can to each brick of cheese.......SO SIMPLE !!!!!