Appetizer Recipe?

Question

Having a huge reception at our home, could everyone please share your favorite appetizer recipe for me. Thanks

Answer 1

Tex-Mex Won Tons

1/2 lb. hamburger

1/4 c. chopped onion

2 tbsp. chopped green peppers

cooking oil for deep frying

1/2 of a 15 oz. can refried beans

1/4 c. shredded cheddar cheese

1/4 tsp. ground cumin

taco sauce

4 doz. won ton skins (egg roll)

1 tbsp. catsup

1 1/2 tsp. chili powder

In a large skillet cook hamburger until browned and onion and green pepper until tender. Drain. Stir in beans, cheese, catsup, chili powder and cumin into meat mixture. Mix well.

Place a won ton skin with one point toward you. Spoon in a generous tsp. of meat mixture on center of skin.

Fold bottom point of skin over filling; tuck point under filling.

Fold side corners over, forming an envelope shape.

Roll up toward remaining corner; moisten point and press to seal.

Repeat with remaining won ton skins and filling.

Fry a few at a time in deep fat fryer (375 degrees) about a minute per side.

Use a slotted spoon to remove won tons. Drain.
Serve warm with taco sauce.

Makes 48

Freeze leftovers.

Reheat, covered loosely----350 degrees for 10-12 minutes.



Baked Shrimp Balls

2 pounds shelled, deveined shrimp, minced
6 canned water chestnuts, finely chopped
2 Tbsp. ginger, finely chopped
1 onion, chopped
2 egg whites
1 tsp. cornstarch
3 tsp. olive oil
pepper for taste
lemon wedges

Place everything but lemon wedges into a bowl and mix together.

Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil and bake at 350º for 20 minutes.

Serve hot with lemon wedges


Chicken Enchilada Puffs
1 package frozen Puff pastry dough

2 boneless chicken breasts

8 oz. package grated pepper jack or cheddar cheese

1 onion diced

1 stalk celery diced

2 cloves garlic minced

1 small can diced mild green chilies

1/2 C. crushed corn tortilla chips

1/2 C. chicken broth

1/2 t. ground cumin

1 t. chili powder

Oil

salt and pepper to taste

1 egg beaten with 1 T. water

Your favorite salsa

Heat about 2 tablespoons of oil in a large sauté pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken to the cutting board to cool.

Meanwhile, add the onions, celery and spices to the oil that remains in the pan. Add a little more oil if necessary. Sauté until the onions are soft. Add the garlic and cook until just starting to brown.

Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon. As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan. Add the crushed tortilla chips.

Continue to cook until almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator. When the mixture is cold, add the grated cheese and mix well.

Dust your counter with a little flour and spread out the puff pastry. Lightly brush the pastry with the egg/water mixture. This will help seal the folded puff. Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch by 2-inch squares. Place one tablespoon of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork. Place on a sprayed cookie sheet about one inch apart. Cover and refrigerate until party time.

Preheat oven to 400°F. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite salsa.

Makes 40 pieces.

Answer 2

A quick tip: Use notecards to specify dishes that people with food allergies/intolerances can eat. A small sign saying "no dairy in this dish" or "no beans" or "no gluten" will be greatly appreciated by those of us who can't eat certain foods! Whenever you get a large number of people together there will surely be those who cannot have soy or eggs or whatever else.

OK, off that soapbox. Back to appetizers. A crock pot with Lil Smokies and BBQ sauce will disappear in no time. Stuffed mushrooms -- the recipe given above sounds wonderful, but I like to add some freshly grated horseradish. Deviled eggs don't last very long on a buffet table.

Deviled eggs
Boil a dozen eggs just until the yolks are set enough to flake with a fork. Rinse the eggs under cold water, peel, cut in half. Remove yolks. Mix yolks with some mayo, brown mustard, chopped green onion, and horseradish. Spoon this into the egg white shells. Sprinkle with paprika.

Answer 3

Swedish Crab Canapes (Krabbsmorgas)

1 Tbs (15 ml) butter
1 Tbs (15 ml) all-purpose flour
1 egg yolk
1 cup (250 ml) heavy cream, half-and-half, or milk
1/2 lb (225 g) fresh, canned, or frozen crab meat,
drained and picked over
1 Tbs (15 ml) dry sherry
1 Tbs (15 ml) chopped fresh dill
Salt and freshly ground pepper to taste
6 slices white bread, crust removed

Heat the butter in a small saucepan over moderate heat and stir
in the flour. Cook, stirring constantly, for 3 minutes. Whisk together the egg yolk and the cream. Remove the butter mixture from the heat and stir in the cream mixture. Whisk over low heat until thickened - do not boil. Combine the crab meat, sherry, dill, salt, pepper, and the cream sauce in a bowl and stir to combine. Toast the bread on one side under a hot broiler and cut each slice into quarters. Mound the crab mixture on the untoasted side of the pieces of bread. These may be prepared in advance to this point and refrigerated. Immediately before serving, heat under a preheated broiler until hot and lightly browned, about 1 minute. Serves 4 to 6.

Stilton Cheese Straws

2 cups (500 ml) all-purpose flour
1/4 lb (110 g) butter
1 lb (450 g) Stilton or other good quality blue
cheese, crumbled
Coarse salt to taste

Mix the flour and butter with a fork or in a food processor until the
mixture resembles coarse meal. Stir in the cheese and knead by hand until the mixture holds together, adding a few drops of cold water if necessary. This mixture may be wrapped in plastic wrap and frozen until ready to use. Roll the dough to a thickness of about 1/4 inch (5 mm) and cut into strips about 1/2 inch (1 cm) wide and 4 inches (10 cm) long. Sprinkle with coarse salt and place on a lightly greased baking sheet. Bake in a preheated 450F (230C) until golden brown, 5 to 8 minutes. Serve hot, warm, or at room temperature. Serves 6 to 10.

Answer 4

Favorite appetizer is bruchetta served with toasted italian or french bread. It's incredibly easy to make, even for a big crowd and I haven't met a person yet who didn't love it. Don't have a recipe on-hand, but there are tons of great recipes for it on Recipe Zaar.

Answer 5

Crab-Stuffed Mushrooms

1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
3 tablespoons Italian seasoned dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 clove(s) garlic, finely chopped
1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed
18 medium mushrooms, stems removed

1. Preheat oven to 400°. 2. In small bowl, blend Hellmann's or Best Foods Real Mayonnaise, breadcrumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 3. On baking sheet, arrange mushroom caps.
4. Bake 20 minutes or until heated through and lightly browned. Makes: 18 mushrooms Preparation Time: 10 minute(s) Cook Time: 20 minute(s)

Answer 6

Canape's are a great hit for appetizers
Make toast bases by taking cookie cutters and cutting out different shapes on breads of different kinds.
Toast on one side only and set aside. Or you may want to use Melba Toast,Toasted and split English Muffins, or the new Townhouse Crackers that are made for dips.

Deviled Ham Canapes
Mash deviled ham with a little bit of horseradish, grated onion, and coarse black pepper. Serve this on the toasted bread. Spreading on the untoasted side.

Hot Crabmeat Puffs
Beat 2 egg whites until stiff. Fold in 1 c mayonnaise and 1 c flaked crabmeat (7 oz can). Season and pile on toast base. Sprinkle with paprika. Broil 3 minutes until puffy and slightly brown.

Green Leaf Canapes
1 package (3 oz) cream cheese, softened
1 oz blue cheese, crumbled
1 tsp. light cream
1-2 drops green food color
capers or tiny pearls
blend cheeses, cream and food coloring in blender until smooth. spoon this mixture into a pastry bag and using a leaf point , form about 3 layers on each canape base. Garnish with capers or a pearl onion.

Smoked Salmon Canapes
2 packages cream cheese, softened (3oz each)
2 tsp prepared mustard
1 can (3 2/3 oz) Smoked Salmon, drained
parsley
Blend cream cheese and mustard, spread part of mixture thinly on a canape base. Place piece of salmon on each canape, top with a dot or remaining cream cheese mixture.and top with a sprig of parsley.

Rosette Canapes
1 package cream cheese, softened
1 1/2 tsp anchovy paste
1-2 drops red food color
canape bases
mint sprigs
In a blender or small mixer bowl, blend cheese, anchovy paste and food color until smooth. Spoon mixture into decorators tube and attach the rosette point. Form a rosette on each canape toast base. Garnish wtih a sprig of mint.

Now arrange all of this on a platter and you will have a very colorful appetizer.

Answer 7

Party Artichoke Dip

Ingredients:
1 King's Hawaiian Bread Round or any crusty round bread
1 large jar marinated artichoke hearts
2 cups mayonnaise
2 cups dry Kraft Parmesan
Ritz Crackers

Process
Preheat oven to 350F.
Hollow out bread to about 1 inch thickness all around.
Drain and roughly chop artichoke hearts.
Combine artichoke hearts, mayonnaise and parmesan cheese.
Spoon into bread round.
Cover with foil and bake about 45 minutes, then take foil off and brown for about 15 minutes.
Serve with Ritz Crackers.

SO easy, and I never come home with leftovers. I also have had people offer me their firstborn child for the recipe.

Answer 8

Party Pizzas (Polish Pizzas)

1 lb. italian sausage
1 lb. hamburger
1 lb. velveeta
1 tsp. oregano
1 tsp worcestershire sauce
1/2 tsp. garlic salt
1 loaf party rye
Brown meats together and drain. Cube velveeta and add to meat ;mix until melted. Add remaining ingredients. Spread on pieces of bread. Put on a cookie sheet and freeze. When frozen, put into plastic bags and keep in the freezer until ready to use. Bake on a cookie sheet for 15 min at 350 degrees. serve warm

Spinach balls

2 - 10oz. pkg. chopped frozen spinach
2 c. Pepperidge farm herb-seasoned stuffing mix
1 lg. onion, finely diced
4 eggs
1/2 c. grated parmesean cheese
3/4 c. melted butter
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
Cook and drain spinach well. Mix with other ingredients. Cover and chill 2 hours, form into 1" balls and bake on ungreased cookie sheets. Bake 20 minutes at 300 degrees. Makes about 36.

Answer 9

they are called sausage balls. you take three cups of bisquick, a package of sausage, and two cups of grated cheese. mix it all together and cook in the oven for 15 minutes at 350. they are sooo yummy

Answer 10

BOURBON BALLS

2 1/2 c. vanilla wafers, crushed
1 c. nuts, finely chopped
1 c. powdered sugar
6 T. light corn syrup
2 T. cocoa
1/4 c. bourbon

Mix vanilla wafer crumbs, sugar, cocoa & nuts. Mix in remaining ingredients, shape into balls the size of walnuts, & roll in powdered sugar. Store in tightly covered can for 2 weeks.
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BRANDY BALLS

4 c. graham cracker crumbs
1/2 tsp. cloves
1 c. nuts, finely chopped
1/2 c. light corn syrup
1 c. candied cherries, chopped
1/4 c. brandy
1 1/2 tsp. cinnamon

Combine all dry ingredients. Stir in light corn syrup & brandy. Shape into balls, & store in airtight container.

(See “RUM BALLS” NOTE below.)
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RUM BALLS

2 c. vanilla wafer crumbs
2 T. light corn syrup
1 c. powdered sugar
1/4 c. rum, or to taste
1 c. walnuts, ground
1/2 c. walnuts, chopped very fine
2 T. cocoa

Combine vanilla wafer crumbs, powdered sugar, walnuts, & cocoa, then add the corn syrup & rum. Blend thoroughly. Shape into balls (1” diameter) & roll in finely chopped walnuts. Place balls into the refrigerator until set.

NOTE: I keep the Brandy Balls & Rum Balls in the refrigerator if I'm storing them (they'll stay for months). I think they taste better after a few days when the ingredients have melded. Food processor or rolling pin can be used to crush cookies.
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APPLE DIP

8 oz. pkg. cream cheese, softened
1/3 c. brown sugar, firmly packed
1/4 c. granulated sugar
1 tsp. vanilla
1 c. almond toffee bits
apple wedges
Sprite pop

Combine cream cheese & brown sugar, mixing well; let stand for 15 minutes. Stir in sugar, vanilla, & almond toffee bits. Cover & chill up to 8 hours. Serve dip with apple wedges. Dip apple in Sprite to keep from browning.
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HOT CHEESE DIP – RESTAURANT STYLE

1 lb. pkg. Velveeta cheese
2 c. mayonnaise
3 or 4 jalapeno peppers, seed & chop
2 green onions, chopped

Place cheese in a saucepan, stirring often, over low heat. When slightly melted add other ingredients. When completely melted serve with your favorite chips.
Easier method: use microwave.
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HOT CHEESEY SPINACH DIP

2 T. butter
1/4 c. onion, chopped
2 cloves (1 tsp.) garlic, minced
1 T. all-purpose flour
1 3/4 c. half & half
18oz. frozen chopped spinach, thawed, well drained
1 c shredded Cheddar cheese
1 pkg. (1 oz) dry vegetable soup mix
1/4 c. Parmesan cheese, shredded
8oz. can sliced water chestnuts, drained

Preheat over to 425 degrees F. Melt butter in a large saucepan over medium heat. Add onion & garlic; cook & stir until onion is crisp-tender & garlic is fragrant, 2-3 minutes. Stir in flour; cook & stir an additional minute. Add half-and-half & cook, stirring constantly, until mixture boils & thickens, about 2 minutes. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar & vegetable soup mix. Spoon dip into a 1-qt. casserole or gratin dish. Sprinkle with Parmesan. Bake dip until it is bubbly & cheese is melted, 10-15 minutes. Serve warm, & enjoy! Makes 8 servings.