Good appetizers?

Question

Anyone have any suggestions for simple yet delicious appetizers for a birthday party? We're vegetarian and if anyone has a recipe or an idea, we would appreciate it.

PS: The birthday girl is turning fourteen and has a SPICY tooth. :P

Answer 1

4 cups cooked sushi rice (I recommend recipe #175663)
6-8 sheets nori
1 cucumber (sliced lengthwise)
Lay sheet of nori on bamboo mat.
Cover nori with layer of sushi rice, spreading rice about 1/8-1/4 inch thick.
Lay long strips of cucumber on center of rice.
Roll into long sushi roll using the bamboo mat to aid (it takes a little getting used to, but it's fairly easy).
Cut roll into smaller pieces using sharp knife -- serve with soy sauce.


Cherry Tomatoes Filled with Goat Cheese

INGREDIENTS:
1/4 pound goat cheese
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 cherry tomatoes

DIRECTIONS:
In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.
Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

Mouth-Watering Stuffed Mushrooms

INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Suzy's Potato Skins

INGREDIENTS:
10 potatoes
salt and pepper to taste
1/2 cup chopped green onions
1 cup chopped tomatoes
1 (4 ounce) can diced green chiles
1 cup shredded Cheddar cheese
1 cup sour cream

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Pierce potatoes deeply with a fork and bake for 45 minutes or until tender.
Increase the heat of the oven to 375 degrees F (190 degrees C).
When the potatoes are cool enough to handle cut them in half lengthwise and scoop out nearly all of the potato (reserve rest of potato for a later use of your choice). Salt and pepper the potato skins to taste. Sprinkle green onions, tomatoes, chilis and cheese into the potato skin. Arrange potato skins on a baking sheet.
Bake 10 minutes, or until cheese has melted. You may want to cut the baked skins in half crosswise before serving for tidy eating. Serve with sour cream on the side, for people to scoop onto their potato skins if they'd like.

Answer 2

I hope this helps for the birthday party!!!


Very Spicy Nachos

* tortilla chips

* grated cheddar cheese

* refried beans

* salsa

* jalapeño pepper slices

* microwave-safe bowl

* butter knife

* microwave-safe plate

* can opener

* oven mitts


Here's what you have to do:

1. You should wash your hands before you start this.

2. To begin, put the refried beans in a microwave-safe bowl and warm in the microwave for about 45 seconds.

3. Spread tortilla chips on a microwave-safe plate.

4. Spread the refried beans on the tortilla chips.

5. Spread some salsa on top of the chips.

6. Next, sprinkle shredded cheese over the salsa and refried beans.

7. If you like spicy food, you can add some small slices of jalapeño pepper for garnish.

8. Then, microwave everything for about 1 minute, until the cheese melts.

9. Using oven mitts, remove the plate from microwave.

10. Serve your tasty nachos with extra salsa.

11. Dig in!


Simple Fruit Kabobs

Here's what you will need to make it:

* various fruit (bananas, apples, strawberries, melon, pineapple)

* bamboo skewers

* spoon

* knife for slicing fruit

* bowls


Here's what you have to do:

1. Check with a grown-up before you start this.

2. Slice the fruit into large chunks and put in separate bowls.

3. Put chunks of the different fruits on a skewer.

4. Try dipping the skewers in yogurt if you like.



Lettuce Boats

Here's what you will need to make it:

* large romaine lettuce leaves

* your favorite salad veggies like chopped carrots, cucumbers, tomatoes, and red peppers

* croutons

* your favorite salad dressing


Here's what you have to do:

1. First you need to wash and dry your lettuce really well.

2. Take your lettuce leaf and drizzle some of your favorite salad dressing down the middle. Thicker dressing, like ranch, works better because it won't run down your arm when you're eating your lettuce boat.

3. Now sprinkle on some of your favorite chopped veggies like carrots, cucumbers, tomatoes, red peppers-whatever you like!

4. Add a few croutons.

5. Fold one side of lettuce over the add-ins and then fold the other side over like a salad burrito.

6. Now your lettuce boat is ready to eat. You'll need to eat it right away so the croutons don't get soggy. It can be a little messy so might want to eat it over a plate.


Spicy Salsa

Here's what you will need to make it:

* two 14-ounce cans of diced, spicy tomatoes

* 2 ounces diced green chilies

* 2 cloves of garlic, diced

* 3/4 cup chopped cilantro -- it's an herb that looks like parsley

* 1 medium onion, chopped

* pinch of salt

* tortilla chips

* bowl

* sharp knife


Here's what you have to do:


1. Put all of the ingredients in a bowl and stir around, adding the green chilies to taste. (This is what makes it spicy!) Or you can use a blender. I really like this salsa.

2. Now take a chip and dig in!

3. Bon Appetit!


have an awesome day/week!!!! good luck!

Answer 3

Assuming they eat some dairy:
Toothpicks
mozzarella cheese balls(fresh) 1/2 inch size
pepperocini
tomato
olives(green with pimento or pitted black/kalamata)
Just put all on a toothpick and munch away
For my non veggy friends, I just add a spicy capacola (super thin) or prosciutto to the mix!

Answer 4

AVOCADO SALSA

INGREDIENTS:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced

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DIRECTIONS:
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.

Answer 5

Whole wheat pita bread cut into triangles with hummus (there are spicy varieties)

Vegetable sushi

Answer 6

Cheese and Spinach Puff Pastry Pockets
--Giada De Laurentiis, FoodTV
Yield: 12 appetizer servings

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Preheat the oven to 400ºF. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, cheeses, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
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Corn & Black Bean Dip

2 cans black beans, drained and rinse
1 can white (shoepeg) corn, drained
Half cucumber, cut in tiny pieces
2 tomatoes, cubed
1 small purple onion, diced
1/3 cup fresh chopped cilantro
optional: 1-2 tsp. Tabasco, to taste
1 ¾ cups Ken’s Steakhouse Italian Dressing

Mix ingredients in large bowl. Pour in Italian dressing and mix well. Marinate in refrigerator overnight, or at least for a few hours. Drain and serve with Tostitos scoops.
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This has a bit of burn on the back of the throat after you swallow. For more heat, double the cayenne pepper.

Pan-Fried Onion Dip

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.

--Ina Garten, FoodTV
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Spicy Pumpkin Dip

1½ cups canned pumpkin puree
1½ cups canned chickpeas, drained and rinsed
3 Tbsp. tahini (sesame seed paste)
1 clove garlic
1 tsp cayenne
1 tsp cumin
2 Tbsp. olive oil
2 Tbsp. lemon juice
Salt and pepper to taste

In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste with salt and pepper.. Serve with pita chips.

Makes 3 cups
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Spinach Parmesan Balls

1 pound package frozen chopped spinach, thawed and excess water squeezed out
5 eggs
1 large onion, minced
10 tablespoons margarine, melted
1 cup shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs
Preheat the oven to 350 degrees F.

Place spinach in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.

--Party Line, FoodTV

Answer 7

Spicy veggie kabobs?

Answer 8

Hummous or Taramosalata

Answer 9

Here's a lot of different options, hopefully the birthday girl loves em!

Cheesy Bruschetta

1 large ripe tomato, seeded, finely chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. dried basil leaves
1/8 tsp. each salt and pepper
4 slices sourdough bread
4 KRAFT 2% Milk Mozzarella Singles

MIX tomato, garlic, oil, basil, salt and pepper.
PLACE bread on cookie sheet. Broil 2 to 3 minutes or until lightly toasted.
SPOON tomato mixture on toasted bread; top with 2% Milk Singles. Broil 2 to 3 minutes or until 2% Milk Singles begin to melt. Cut into quarters.

Tex Mex Melt

1 large tomato, chopped (about 1 cup)
1 small onion, chopped (about 1/2 cup)
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped seeded jalapeño peppers
1 Tbsp. lime juice
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
36 TRISCUIT Crackers

COMBINE tomatoes, onions, cilantro, peppers and lime juice; cover. Refrigerate at least 1 hour.
TOP each cracker with 2 tsp. of the tomato mixture; sprinkle with 1 tsp. cheese. Place six of the topped crackers on microwaveable plate.
MICROWAVE on HIGH 15 sec. or until cheese begins to melt. Repeat with the remaining topped crackers.

Artichoke Cheese Puffs

36 RITZ Crackers, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 cup chopped drained canned artichoke hearts

CRUSH 4 of the crackers. Place in shallow dish; set aside. Mix cheeses and artichokes until well blended. Shape 2 tsp. of the cheese mixture into ball. (If cheese mixture is too soft, cover and refrigerate until firm enough to shape into ball.) Roll cheese balls in cracker crumbs until evenly coated. Place in single layer on wax paper-covered tray. Repeat with the remaining cheese mixture; cover. Refrigerate 30 min.
PREHEAT oven to 350°F. Arrange remaining 32 crackers in single layer on baking sheet; top each with one cheese ball.
BAKE 10 min. or until heated through.

Fiesta Baked Cheese Dip

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
1 can (4 oz.) chopped green chilies
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 to 1/2 tsp. ground red pepper

BEAT cream cheese in large mixing bowl with electric mixer on medium speed until softened. Reserve 1/4 cup shredded cheese for garnish. Add remaining shredded cheese, chilies, 1/2 cup of the sour cream and ground red pepper to cream cheese; mix well.
SPOON into 10-inch pie plate or quiche dish.
BAKE at 350°F for 20 minutes or until lightly browned around edge. Spread remaining 3/4 cup sour cream over baked cheese spread. Sprinkle with reserved 1/4 cup shredded cheese. Garnish with bell pepper cut-outs, if desired. Serve with tortilla chips.

Peanut Butter and Banana Quesedillas

1/2 cup peanut butter
1 tsp. honey
4 flour tortillas (10 inch)
2 medium bananas, sliced
1/2 cup POST Fruity or Cocoa PEBBLES Cereal

MIX peanut butter and honey until well blended; spread evenly onto tortillas.
TOP 2 of the tortillas with banana slices; sprinkle with cereal. Cover with remaining tortillas, peanut butter mixture-sides down.
PREHEAT large nonstick skillet on medium heat. Cook one of the quesadillas 1 min. on each side. Remove from skillet. Repeat with remaining quesadilla. Cut each quesadilla into eight wedges to serve.

BOCA Nachos

1 pouch (1 cup) frozen BOCA Meatless Ground Burger
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
16 tortilla chips
2 Tbsp. KRAFT Shredded Monterey Jack Cheese
1/4 cup chopped tomato
1 Tbsp. chopped jalapeño peppers

MIX ground burger and salsa in nonstick skillet; cook on medium heat 5 min. or until heated through, stirring occasionally.
ARRANGE tortilla chips on plate; top with the ground burger mixture. Sprinkle with cheese, tomatoes and peppers.

** You could also have cheese fondue w/bread an veggies and chocolate fondue w/cake and fruit for a really fun appetizer**