Appetizers to please all ages...?

Question

I'm responsible for bringing the appetizers for Thanksgiving. We have all ages from 4 years old to 75. I need a few ideas to please all palates. And nothing too heavy because we have a ton of food for the meal. Anyone know any good recipes?

Answer 1

How about a fruit tray with fruit dip?

FRUIT DIP

1 pkg cream cheese
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Mix all together and refrigerate. Serve with chunked fruit.

Answer 2

Crabbies! If you've never had these, you don't know what your missing. Everybody RAVES about these and they can be done way ahead of time!

1 can of crab meet, same size as Tuna can
1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
6 English Muffins



In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over each English Muffin half. Put on cookie sheet and freeze for an hour. Cut the rounds into quarters and bake now or freeze in ziplock bag until you want them.

Bake at 425 until topping is heated through and golden brown on top, about 10 to 15 minutes.

Enjoy!

Answer 3

Roasted Red Pepper Cheese Rolls
1 red bell pepper

Filling:
60 gr soft feta cheese or goat cheese, crumbled
1 fresh green onion, finely chopped
1 tbsp extra virgin olive oil
1/2 tsp oregano
1/2 tsp crushed pepper

Cut off the top of the red pepper. Cut it in half and discard the seeds. Set the oven to broil (grill), and heat it up. Place the red pepper on an oven tray, insides facing down and place in the oven. Roast it for about 15 minutes. Afterwards place it in a paper bag for a few minutes so you can peel the skins off easier. Do so, then cut in strips, about 1 inch wide.

Mix the cheese with olive oil, oregano, crushed pepper and fresh green onion in a small plate. Spread the mixture equally on one end of each of the red pepper strips and roll them. Place on a service plate. Garnish with black olives. Serve as an appetizer or with breakfast:) This is a delicious appetizer that will add some colour to your table. It goes with any kind of food.

2)
Lentil Pate

1 cup crushed wheat, washed and drained
1 cup red lentils, washed and drained
1 large onion, chopped
1/2 cup sunflower oil
1 tbsp tomato paste
2 tbsp cumin
1 lemon juice
1 tsp salt
1/2 cup parsley, chopped

Cook the red lentils with 2 1/2 cups of water on low heat. When there's a small amount of water left, add the crushed wheat. Stir and and continue cooking until all the water evaporates. Cover the lid and put aside.

In another medium-sized pot, sautee the onion with sunflower oil. Then add all the remaining ingredients, except for parsley. Also add in the lentil and crushed wheat mixture. Cook on low heat, stirring occasionally, until the mixture becomes doughy and starts to leave the sides of the pot. This should take about 8-10 minutes. Cover the lid and put aside for about an hour.

Mix in the parsley and using your hand, give them the shape shown in the picture. Keep refrigerated and serve on green salad leaves.

* This is a vegetarian dish.

3)
Ali NAzik:
2 medium eggplants or roasted eggplant in a jar
1 large cubanelle pepper or regular green pepper
150 gr medium or regular ground beef, cooked with salt and pepper
1/2 cup yogurt with salt and smashed garlic, at room temperate

Garnish:
1 tbsp butter
1 tsp red pepper, powdered
1/2 tsp Cayenne pepper, powdered

Set the oven to broil (grill), and heat it up. Make holes in the eggplants with a fork so that it will roast better. Place the eggplants and green pepper on an oven tray and place in the oven. Roast the green pepper for about 15 minutes and the eggplant for about 35-40 minutes. Turn them over occasionally during roasting.

Peel off the skins from both the eggplant and green pepper (discard seeds), and cut in small pieces. Put them in a pyrex dish (I used 10 inch / 25 cm round pyrex). Put back in the warm oven. Note that at this point the oven's turned off, and you just want to keep the food warm.

Also if you used roasted eggplant in a jar, you should just roast the green pepper.

When the rest of the ingredients are prepared, take the pyrex out of the oven and pour the yogurt on top. Then put the cooked ground beef on top of the yogurt.

Lastly, melt the butter in a small pan and add the peppers. When it starts bubbling, pour over the ground beef.

Serve Ali Nazik immediately while still warm.

Ali Nazik originates from the Gaziantep Region of Turkey.

4)
creamy yougurt dip:
1 cup creamy yogurt
2 garlic cloves, smashed with salt
2 tbsp dill, chopped
Pinch of cayenne pepper
Pinch of crushed red pepper
Salt

Mix all the ingredients and place on a service plate. Pour some extra virgin olive oil on top. Garnish with black olives and raddish.

Answer 4

chesese ball spainsh dip