What is your favorite holiday appetizer recipe?

Question

Please include the recipe lol! =) Merry Christmas!!

Christopher K...I want your favorite! It doesn't matter whether it's hot cold or whatever!! Thanks =)

Answer 1

Do you want:

Hot
Cold
Finger Food
Easy
Difficult
Sweet or Savory

Got tons of them, if you could let us know what you're leaning towards.....Thanks!!!

Christopher

OK, you twisted my arm......here's one that is the bomb, no matter what time of year:


For shrimp
1 pound medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)

For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco

Equipment: Chinese soupspoons
Garnish: diced avocado (optional)

PreparationPrepare shrimp:
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Make sauce:
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

Cooks' notes:
• Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce.
• Sauce can be made 1 day ahead and chilled, covered.

OR Here's another:

Chicken Satays with Peanut Curry dipping Sauce

1 1/2 cups well-stirred canned unsweetened coconut milk
1 tablespoon soy sauce
1 1/2 teaspoon curry powder
3/4 teaspoon ground coriander seeds
2 teaspoons cornstarch
1 whole skinless boneless chicken breast (about 3/4 pound)
3/4 cup salted dry-roasted peanuts, ground fine in a food processor
1 teaspoon fresh lime juice
1/8 teaspoon dried hot red pepper flakes, or to taste
ten 8-inch bamboo skewers, soaked in water 30 minutes
1 teaspoon minced fresh coriander sprigs PreparationIn a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.

Prepare grill.

In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.

Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.

Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satés.

Answer 2

This is Pesto Torta Dip, I love this stuff and it is really easy to make.

Pine nuts
Chopped sun dried tomatoes
Pesto
3 -8oz. cream cheese (room temp.)
½ cup ricotta cheese
Tony’s to taste (Tony Chachere is a Louisiana seasoning not sure if you can get it out of state, you can use a mix of red, cayenne, black pepper and salt.)
4 tbsp. butter (room temp.)
2 cloves garlic minced
1/3 cup grated parmesan cheese

Line a bowl or pan with plastic wrap, draping the wrap over the sides. Sprinkle in a layer of pine nuts just enough to cover the bottom. Next sprinkle a layer of sun dried tomatoes to cover the pine nuts. Spoon the pesto over the tomatoes, dropping spoonfuls evenly over the tomatoes then spread with the back of the spoon enough to cover the tomatoes. Mix the rest of the ingredients in a bowl and mix thoroughly (may have to use your hands). Season to taste. Pack into the layered container and press down to level off. Pull the saran over the top and cover well, smoothing the top. You may need to put another piece on top of the layered dip. Refrigerate at least 3 to 4 hours. Can make this a few days ahead if needed. When it is time to serve. Take the plastic wrap off the top and invert onto a plate. Remove all plastic wrap from the sides. Serve with crackers or pita chips.

Answer 3

Mark Bittman wrote a great article about easy holiday appetizers in today's New York Times. All can be made in 20 minutes or less.

Answer 4

MUSHROOM CANAPES

8 lg. mushrooms
Butter
1 (6 oz.) can lobster or crabmeat, drained
1 tbsp. chili sauce
1 tbsp. lemon juice
1 tbsp. butter, melted
8 (2 1/2") toast rounds
1 egg yolk, hard cooked and grated
Parsley sprigs

Clean the mushrooms; remove stems. Place, cup side up, on baking sheet; dot with butter; broil for 4 to 5 minutes. Shred the meat. Mix with chili sauce, lemon juice and melted butter. Fill mushrooms with the mixture. Sprinkle toast rounds with egg yolk. Return the mushrooms to the broiler. Cook until sizzling hot. Place each on a toast round. Garnish each with a parsley sprig.

Answer 5

Brie - slice off the white just from the top of the Brie, place on a plate with an edge that is a bit higher than the main surface of the plate, top the brie with freshly chopped pecans (I like them raw or toasted on top of the stove - either way is delicious), sprinkle LIGHTLY with brown sugar and then gently pour Kaluha over the top so that it is overflowing and surrounding the outside of the Brie as well. Then Microwave til Brie is softened - not melted, but soft enough to kinda spread easily. Serve with Crackers of your choice (I usually go for a fancy Breton or the like). This is delicious and ridiculously simple and quick. People RAVE over this every time I serve it.

Answer 6

what about sausage balls? they are really good ..
3 c bisquick ,10 oz grated sharp cheddar cheese,1 lb bulk sausage,crumble and fry,1/4 c water
Mix together . roll in small balls no bigger than 1/2 dollar. bake at 400 for 10 minutes on ungreased cookie sheet. they are really good . Good luck and God bless . Merry christmas to you and yours .

Answer 7

Golden Gouda in Puff Pastry

1 pkg puff pastry (17.25 oz)
2 rounds (8 oz. each) gouda cheese
Dijon or champagne mustard

thaw pastry. Peel gouda and spread with mustard. Wrap each cheese with a sheet of puff pastry. Place on greased cookie sheet. Bake at 400 for 30 minutes or until golden brown. Cut into wedges and serve with fruit. Serves 10 to 12. Can freeze.

Cream Cheese, Pepper, and Olive Appetizers


8 ounces softened cream cheese
3 tablespoons heavy cream
1/4 teaspoon salt
12 slices firm bread
1 thinly sliced green pepper
12 sliced pimento stuffed green olives (sliced)

Mix the cream cheese, cream, and salt together. Spread the mixture over the bread slices. Cut each bread slice into 4 triangles. Place a green pepper slice along each side and add an olive to the center of each triangle.

Italian Cream Cheese Rolls

1 (8 ounce) package cream cheese, softened
1 tablespoon grated Parmesan cheese
2 teaspoons Italian Seasoning
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 can refrigerated crescent dinner rolls

Preheat oven to 375 degrees F. In a bowl, combine first 5 ingredients;
mix until smooth. Unroll crescent dough into rectangle onto a smooth
surface. Gently press together perforations. Spread cream cheese
mixture over dough to within 1/4 inch of the edge. Starting with the
short end, roll into a log. Cut into 12 slices and place on ungreased
baking sheet. Bake at 375 degrees F for 12-15 minutes. Sprinkle with
extra Parmesan cheese, if desired.

Makes 32 appetizers

East Coast Crab Appetizers

1/2 pound processed cheese spread
3/4 cup butter or margarine
1 pound crab meat, shredded
1 can (4 ounces) mushrooms, chopped
2 packages English muffins, toasted lightly

SERVINGS 12-14

Melt cheese and butter; add crab meat and mushrooms. Spoon on
quartered muffins. Place under broiler until slightly browned.
Yield: 12-14 servings.

Lemon Grilled Bacon-Wrapped Scallops

These lemony appetizers are easy to make and terribly addictive. Blanching the bacon ahead of time allows it to cook thoroughly on the grill - without overcooking the scallops. Lime juice also makes for a great appetizer in place of the lemon juice if desired.

2 pounds sea scallops
1/4 cup olive oil
Freshly squeezed juice of one lemon
1 teaspoon salt
1/2 teaspoon pepper
10 slices bacon

If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, salt, and pepper in a large bowl or plastic bag. Marinate in the refrigerator for 30 minutes. While the scallops are marinating, prepare the bacon. Cut each slice of bacon into three pieces. Blanch the bacon in boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Grill over medium heat, turning and basting frequently with the marinade until golden brown and the scallops are cooked through.

Makes 6 servings.

Answer 8

Taco dip

Answer 9

======= i like all kinds of things hahaha jk um...... favorite is the chex mix thing