Best Hor's Doreuves Recipe?

Answer 1

Chicken Hors D'Oeuvres

1 (10 ounce) can condensed cheddar cheese soup
1 (5 ounce) can chunked white chickens
1 egg, slightly beaten
1/2 cup Italian seasoned breadcrumbs
2 tablespoons green peppers, finely chopped
2 tablespoons green onions, finely chopped
1/4 teaspoon hot red pepper sauce
oil
1/4 cup sour cream

1. in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce.

2.shape into 40-balls (1/2") and roll in additional breadcrumbs.

3.put oil in pan or deep fryer; preheat to 350F degrees.

4.fry meatballs a few at a time until browned.

5.drain, keep warm.

6. meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.

Cucumber Hors D'oeuvres

1 package Good Seasons salad dressing mix (Italian)
1 (12 ounce) container soft cream cheese
cucumbers
dill
pumpernickel cocktail bread

1.Mix salad dressing and cream cheese.

2.Spread onto bread.

3.Peel and slice cucumber (@1/8inch thick).

4.If you want, leave strips of green on the cucumber (looks nice)

5. Place 1 slice of cucumber onto bread.

Seafood Hors D'oeuvres

6 English muffins (12 halves)
1/2-1 cup butter
1 jar Kraft Old English cheese spread
1 can baby shrimp or crabmeat
1/2 teaspoon garlic powder
1/2 teaspoon Lawry's Seasoned Salt

1.Cream butter and cheese together.

2.Add the rest of the ingredients.

3.Drain shrimp or crabmeat.

4.Add to mixture.

5.Spread on muffins and broil until brown.

6.Watch out they can burn

Spicy Chicken and Cilantro Wontons

INGREDIENTS
2 pounds skinless, boneless chicken thighs, diced
3 stalks lemon grass, cut into 1 inch pieces
1/4 cup chopped fresh ginger root
1/2 bulb garlic, cloves separated and peeled
1 fresh red chile pepper, chopped
2 bunches fresh cilantro
1/4 cup soy sauce
1 tablespoon sesame oil
50 wonton wrappers
1 quart vegetable oil for frying

DIRECTIONS
1.In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.

2.Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.

3.Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

Sweet and Spicy Marinated Shrimp

INGREDIENTS
2 cups red wine vinegar
1 lemon, sliced
2 fresh jalapeno peppers, seeded, deveined, and finely minced
3 cloves garlic, minced
4 tablespoons dried minced onion flakes
3/4 cup superfine sugar
4 pounds large cooked shrimp, peeled and deveined
1/4 cup fresh cilantro, chopped
salt and pepper to taste

DIRECTIONS
1.Pour vinegar into a pot over high heat. Stir in lemon slices, jalapeno peppers, garlic, onion flakes, and sugar. Bring to a rapid boil, stirring until sugar is dissolved. Remove from heat, and cool to luke warm.

2.Place the shrimp and cilantro into a resealable plastic bag. Pour the luke-warm sauce into the bag, seal tightly; refrigerate overnight, turning the bag over several times.

3.Drain liquid from resealable bag, and place shrimp in a large bowl. Season with salt and pepper, and toss well.

Mango Chutney Cheese Ball this one is so delicious and easy

INGREDIENTS
11 ounces cream cheese, at room temperature
1 cup golden raisins
1 (2.1 ounce) package cooked bacon, diced
1 bunch green onions, chopped
3 tablespoons sour cream
1 (9 ounce) jar mango chutney
DIRECTIONS
1.In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.

2.To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

Cheese Ring:

INGREDIENTS
1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers
DIRECTIONS
1.In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.

2.Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Bacon Wrapped Smokies

INGREDIENTS
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
DIRECTIONS
1.Preheat the oven to 325 degrees F (165 degrees C).

2.Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

3.Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.


Nippy Cheese

INGREDIENTS
1 (3 ounce) package cream cheese
1 tablespoon mayonnaise
1 tablespoon heavy cream
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
3 drops hot pepper sauce
1/8 teaspoon garlic salt

DIRECTIONS
I1n a medium bowl, beat together the cream cheese, mayonnaise and heavy cream until smooth and creamy.

2.Mix in the sweet pickle relish, onion, horseradish, hot pepper sauce and garlic salt. Cover and chill in the refrigerator at least 1 hour before serving.

Indonesian Pork Satay

cloves garlic
1/2 cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup melted butter
1 1/2 pounds pork tenderloin, cut into 1 inch cubes
skewers
DIRECTIONS
1. In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.

2.Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.

3.Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.

4. Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Coconut Shrimp

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS
1.In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2.Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3.Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Sugar Coated Pecans

INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
1.Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.

2.In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

3.Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

4.Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes

I hope you enjoy this Hor's Doreuves Recipes like I did

Answer 2

Ham/pickle roll ups. Take packages of thin sliced ham, lay out in 2 or 3 slices each, spread cream cheese over each. Drain a jar of dill pickle spears & blot dry. Put one spear on top of cream cheese & roll up. May be cut into 2 or 3 pieces per pickle spear. Green onions also work instead of pickles.

Answer 3

SPINACH & FONTINA CHEESE TARTLETS

6 oz. baby spinach
Olive oil as needed
1 shallot, minced
2 cloves garlic, minced
1 package refrigerated pie crusts
2 eggs
2 oz. heavy cream
4 oz. shredded Fontina cheese
Salt and pepper to taste

Preheat oven to 350. Begin sautéing the spinach in olive oil. Season with salt and pepper. Add the shallot. When almost done add the garlic. Remove from heat and set aside. With a 2 ½ inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts. Lightly grease a 24 cup mini-muffin pan. Line each muffin cup with one of the pieces of dough. Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so. Mix the eggs and cream with some salt and pepper and beat. Pour about a teaspoon of the egg mixture into each cup. Do not overfill. You will probably have some egg mixture left over. Top each one with a little cheese and bake for 12 – 15 minutes.

Chef Mark

Answer 4

Bacon wrapped shrimp or scallops is always a great dish. Just wrap the seafood with 1/2 strip of bacon & secure w/toothpick. Grill for a couple of minutes on each side, then serve with your favorite dipping sauce.....

Answer 5

A thin cracker (I go with Wasa extra thin)
topped with a piece of smoked trout and glob of horseradish sauce on it with a black olive stuck in the sauce.
Looks great, tastes great, easy to prepare!

Answer 6

figs, cream cheeze and walnut

cut open the figs, take out the seed
put in some creamcheeze (plain one)
put half a walnut on top

there you go, very easy, simple and o so tasty
good luck

Answer 7

Try the link on this site. They have over 8,000 recipes and I'll bet you can find one.

Answer 8

Do you want appetizers or doreuves? Make up your mind.
Everything's better when its sitting on a Ritz.
Happy New Year.

Answer 9

lil links with bacon wrapped around them and cooked with brown sugar, mmmmmm.

Answer 10

shrimp dip clam dip chesese dip ham peas