wats a good apetizer recipe?

Answer 1

Spinach Dip

Ingredients:
1 (9-11) oz. Package of frozen spinach
1 (8) oz. Package of cream cheese
½ cup of plain yogurt
1 clove of mined garlic
1/8 tsp. Cayenne pepper
1 tsp. Salt

*Get either sourdough or some sort of bread bowl, pick out the innards and use for dipping.

Directions:
-Cook spinach according to package directions, drain thoroughly
-Place all ingredients in a blender and process until smooth
-Chill several hours before serving
I would suggest chilling it out of the bread bowl so that the bowl does no become too mushy.



Crab Dip

Ingredients:
1 pkg. Cream cheese, softened
8 oz. Crabmeat, picked through
2 tbls. Finely chopped onion
2 tbls. Milk
½ cup cheddar cheese
½ tsp. shredded horseradish
Old bay

Directions:
-Preheat oven to 375°; mix cream cheese, onion, milk, horseradish, and 1/3 cup of the cheddar cheese until well combined
-Add crabmeat and stir just to incorporate meat then add about 2-5 shakes of old bay and mix
-Spoon mixture into a 9” pie plate and sprinkle with remaining cheese
-Bake for 15-20 minutes or until hot and bubbly. Let cool for about 3-5 minutes before serving

Answer 2

Supper Toasties Ingredients 2 lean bacon or ham steaks (about 75g / 3oz each) 1 tbsp oil 1 medium onion, chopped 198g / 7oz can baked beans 1 large tomato, chopped 75g / 3oz whole wheat spaghetti rings, cooked 4 slices of bread Parsley sprigs Method 1. Cook the steaks under a hot grill for about 4 minutes on each side, or until cooked, cut into small pieces 2. Place the oil and onion in a saucepan and cook over moderate heat until the onion is just turning golden brown 3. Add the baked beans, bacon pieces, tomato and pasta and stir until piping hot 4. Meanwhile, toast the slices of bread on both sides and place each one on a plate 5. Spoon on the hot pasta mixture and garnish each toastie with parsley sprigs 6. Serve at once Tips: This is a great quick meal for the kids

Answer 3

No guilt nachos:

Ingredients
1 cup seeded and diced plum tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon minced red onion
1 tablespoon fresh lime juice
1 jalapeno chile, seeded and minced
2 teaspoons vegetable oil
1/3 cup finely chopped onion
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 can (15 oz.) pinto beans, drained and rinsed
1/4 cup warm water
2 teaspoons fresh lemon or lime juice
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese
1/8 to 1/4 teaspoon salt

Directions
1. Make Salsa: Combine all salsa ingredients in a small bowl.

2. Make Lean Refried Beans: Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and red pepper and cook about 30 seconds or until fragrant. Add the beans and cook 1 minute more, mashing beans with a spoon. Stir in warm water and cook until water is absorbed. Remove from heat and stir in lemon juice. Set aside; cover and keep warm.

3. Make Tortilla Chips: Heat oven to 450 degree F. Cut each tortilla into 8 wedges and spread on 2 large cookie sheets. Bake 5 to 7 minutes or until crisp.

4. Reduce oven temperature to 350 degrees F. Spread Tortilla Chips on ovenproof plate or pie plate. Spoon Lean Refried Beans evenly over top and sprinkle with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with Salsa. Makes 4 servings.

Answer 4

Ham & Cheese Wraps:
Ham (sliced from the deli)
Cheese (whatever kind you like)
Shredded lettuce
Tomatoes
Mayo or Miracle whip
Flour tortillas

You make them just as you would a sandwich.
Spread mayo on the tortillas, then add all the other ingredients, then roll them up. Slice them in half and arrange them on a serving plate or tray. You can use any kind of lunch meat you like. Enjoy.

Answer 5

a quick and easy one is biscuit pizzas
1 PKG. biscuit dough
1 C. pizza sauce
cheese
pepperoni
ham
olives
any pizza toppings
spread biscuits on a cookie sheet flatten a bit, put the sauce on uncooked biscuit and top with cheese and toppings. Cook on about 350 till biscuit is light brown on the bottom.

Hot artichoke dip
1 large can artichoke hearts chopped (non marinate)
1 8oz pkg. cream cheese
1C. mayo
1C. grated Parmesan cheese
mix all ingredients together. Put in a baking dish and bake at 350 until hot and bubbly. Serve with french bread and crackers. I always double this because its always a crowd pleaser!

Lumpias
2 pkgs lumpia wrappers
2 lbs. hamburger
2 lbs sausage (ground)
2 sm or 1 large bag mixed vegis
enough oil to fry
if desired you can also put in bean sprouts
cook hamburger and sausage until done. cook vegis according to directions on package.
Mix together. Separate lumpia wrappers. (Have a small bowl of water ready to help seal the lumpias) put a small amount of vegi meat mixture in center of lumpia wrapper and roll like a cigar, but fold in the ends. seal with water. Fry like you would a egg roll. (It helps if you freeze them before you fry them they stay together better) serve with sweet-n-sour sauce.

Answer 6

BAKED BRIE IN PUFF PASTRY
1 sheet Pepperidge Farm puff pastry - thawed
1 Brie - about 1 lb. in size
Butter
Brown sugar
Chopped pecans
1 egg yolk mixed with
1 tsp. water

Set out frozen puff pastry about 20 to 30 minutes before ready to use.

Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as decoration.

Cut rind of Brie off the top center, cut to 1/2 inch of top edge.Place Brie in center of puff pastry. Mix butter, brown sugar and pecans. Heat slightly. Pour mixture onto top of Brie. Bring up edges and crimp edges together around Brie, sealing completely.

Turn Brie - crimped dough side down on a baking sheet. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.

When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie.

Preheat oven to 400 degrees. Bake for 15-20 minutes. Remove from oven and let set 20-25 minutes before serving.

Serve with apple wedges that have been previously dipped in lemon juice. Keep hot on a warming tray.

Answer 7

Spanakopita
--Ina Garte, FoodTV

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400ºF. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
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Bacon Rollups

1 can whole water chestnuts
1 pound bacon
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar

Cut each bacon strip into thirds, wrap chestnut and secure with toothpick. Mix mayonnaise, chili sauce and brown sugar and pour over bacon rollups. Bake at 350F for 45 minutes. Serves 6.
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Chicken Puffs

1 cup chicken broth
½ cup margarine
2 tsp. Worcestershire
1 cup flour
1 Tbsp chopped parsley
1½ tsp. salt
½ tsp. paprika
1/8 tsp cayenne pepper
4 eggs
1 (5 oz) can boned chicken

Combine chicken broth, margarine and Worcestershire in saucepan. Heat to boiling. Combine flour, parsley, salt, paprika and Cayenne. Add dry ingredients to boiling broth all at once. Stir vigorously over low heat until mixture leaves the said of the pan and forms a ball. Remove from heat and cool slightly. Add eggs one at a time. Beat well after each addition. Stir in drained chicken. Drop my teaspoonfulls onto ungreased cookie sheet. Bake at 400° for 15 to 18 minutes. Remove from pan at once.

Answer 8

salad bar with thousand island dressing... ings. lettuce, crotons,cucumber,cubes carrots and potatoes - blanched , cheese (grated or cubes),pineapple tidbits, cornkernels. dressing: all purpose cream, pineapple juice(sweet sour blending) ketchup for pinkish color enhancment and taste too, white ground pepper and a pinch of iodised salt. Select among the ings. whatever mixture you like.