Does anyone have a great Hot appetizer recipe? I need it for this Wednesday!?

Answer 1

There are several things you could do......bacon wrapped scallops or shrimp, egg rolls, mini quiches, hot wings, stuffed mushrooms, chicken fingers, etc......Go with what else will be on the menu!!

Answer 2

Sausage-Cheese Balls:
1 pound bulk sausage- hot or mild
1 pound sharp cheddar cheese- grated
3 cups biscuit baking mix (I use Bisquick)
Cayenne pepper to taste (I use at least 1/2 tsp. or more)

Sit the sausage in a bowl on counter to come to room temperature for at least 15 minutes. This makes it easier to mix and not as cold so it doesn't freeze your hands. Place the grated cheese, biscuit mix, and cayenne pepper in the bowl with the sausage and begin mixing by hand. This will take some work mixing it by hand but this can't be done in a mixer. Keep mixing all ingredients with your hands until the mixture is really well mixed. Preheat oven to 350 degrees and grease several cookie sheets. Begin rolling sausage mixture into small balls and place on cookie sheets. The larger the sausage balls the longer they take to cook so make them any size you like. For small to medium size balls they take about 10-15 minutes in the oven. Cook for less time for a softer consistency or cook longer for firmer consistency. You can also place them under the broiler for a crunchy top. Serve them with several dipping sauces such as honey mustard or horseradish sauce. Store covered tightly.

Answer 3

Spicy Crab Bites

Preparation time: 10 min
Cook time: 15 min

1 pound fresh crabmeat, drained flaked
1 egg beaten
1 1/2 cups fine dry breadcrumbs divided
1 cup red bell pepper, finely chopped
1/3 cup parsley, finely chopped
3 tablespoons mayonnaise or salad dressing
1 tablespoon green onion, finely shopped
1 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 1/2 teaspoon old bay seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 1/8 teaspoons red pepper
2 tablespoons vegetable oil
2 tablespoons butter
Red and green grapes, parsley and citrus slices (optional)
* combine crabmeat, egg, 1 cup breadcrumbs, red bell pepper parsley, mayonnaise, green onion, pepper, salt, old bay seasoning, Worcestershire sauce, dry mustard and red pepper in a bowl and mix well. Shape into patties, using 1 tablespoon mixture for each: dredge in remaining 1/2 cup breadcrumbs.
* combine oil and butter in large skillet over medium- high heat. Cook crabmeat patties in hot vegetable oil mixture until golden brown on both sides. Drain well on paper towels
* Arrange on tray, and garnish with grapes, parsley and citrus slices, if desired.
* may be prepared and fried 30 min ahead and reheat at 350 degrees for 5-10 min it makes about 3 dozen cakes..

Answer 4

Party Pleaser...
BAKED EMPANADAS Bite size

A Spanish-style appetizer filled with flavor.


Preparation time: 30 min Baking time: 15 min
Yield: 32 appetizers

Filling Ingredients:

12 ounces chorizo or spicy sausage
1 medium (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1/2 teaspoon finely chopped fresh garlic
1/2 cup chopped seeded tomato
1 tablespoon chopped fresh oregano leaves*

Pastry Ingredients:

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed


Heat oven to 400°F. Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes). Drain well. Stir in tomato and oregano. Set aside.

Roll 1 sheet puff pastry to 12-inch square. Cut into 16 (3-inch) squares. Place 1 rounded tablespoon filling in center of each square. Fold opposite corners of squares together to form triangles. Pinch edges of pastry together; crimp with fork to seal. Place triangles onto lightly greased baking sheets. Repeat with remaining pastry sheet and filling.

Bake for 15 to 20 minutes or until golden brown.

*Substitute 3/4 teaspoon dried oregano leaves.

TIP: Empanadas can be made ahead. Cover and refrigerate for up to 6 hours or wrap and freeze for up to 1 month. Bake for 15 to 20 minutes or until golden brown.

Answer 5

Hot Artichoke Dip

2 lg. jars artichokes
2 c. mayonnaise
8 oz. cream cheese
1 1/2 c. Parmesan cheese (fresh)
Dill weed to taste
Garlic powder to taste
Dried onions to taste
salt and pepper

Serve with warm pita chips or bread on the side.

Answer 6

Hot and Tasty Bites

INGREDIENTS

1 pound ground beef
1 pound fresh, ground spicy pork sausage
1 (16 ounce) jar process cheese sauce
1 tablespoon dried oregano
32 ounces cocktail rye bread

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
In a large skillet, brown the ground beef and the sausage together. Drain all the fat.
Over low heat, add the cheese and the oregano into the meat in the skillet. When the cheese is melted and all is mixed well, spread the mixture on slices of the party rye. Arrange the pieces on cookie sheets.
Bake at 350 degrees F (175 degrees C) for 5 to 10 minutes, until just browned.

Answer 7

Hot as in spice or hot as in heat?

Answer 8

hot and sour soup. Don't have the recipe tho. I do know it is Chinese.

Answer 9

Here are a few ideas. Hope this helps. Good Luck!

Italian Stuffed Mushrooms

36 medium whole fresh mushrooms (1 pound)
2 tablespoons butter or margarine
1/4 cup chopped green onion (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Grated Parmesan cheese, if desired


1. Heat oven to 350ºF.
2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
3. Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
4. Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
5. Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown.

Roasted Red Pepper Bruschetta

4 slices hard-crusted Italian or French bread, 1/2 inch thick
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips
2 tablespoons chopped fresh parsley or 1 teaspoon parsley flakes
2 tablespoons freshly shredded Parmesan cheese
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely chopped
1 tablespoon capers, drained, if desired


1. Heat oven to 450ºF. Place bread on ungreased cookie sheet.
2. Mix remaining ingredients except capers. Spoon onto bread.
3. Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.

Roasted Vegetables with Creamy Caesar Dip

Creamy Caesar Dip
1 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup creamy Caesar dressing
1/4 cup shredded Parmesan cheese
Roasted Vegetables
Olive oil-flavored or regular cooking spray
1 medium red or yellow bell pepper, cut into strips
1/2 pound green beans
2 cups cauliflower florets
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt


1. In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors.
2. Meanwhile, heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
3. Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat.
4. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender when pierced with fork. Arrange vegetables on serving plate. Serve warm with dip.