Can you suggest easy home made tasty appraisers?

Question

that I can take to a friends house as an invited guest? Something everyone will like?

Can you suggest any easy home made appetizers . .lol . .?

Answer 1

what about sausage balls ? here is the recipe ;
3 c bisquick,10 oz sharp grated 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 size. bake at 400 for 10 min on ungreased cookie sheet . they are fabulous and never have any left . good luck and happy new year

Answer 2

Don't worry sunshine, I knew what you meant immediately and it wouldn't be the first time I made a typo either. Hope you pass me over when I give you this recipe and make a typo. If it can happen it will.

For years now I really don't have a lot of choice, it's, of course, you'll bring the sausage rolls. Of course, I will.

Need 2 packages of puff pastry, frozen. (sometimes more)
1 1/2 lbs minced sausage meat (not sausages), 1 large onion, 1/4 tsp mixed herbs + salt & pepper. 4 slices white bread, warm water, 1 egg yolk, 1 tablespoon cold water.

Cut crusts from bread and put into bowl pour enough warm water over to cover , let stand 5 minutes, drain off water, squeeze bread gently to extract water.
Put sausage, 1 onion grated,herbs & salt & pepper in another bowl
and add the bread to this mixture and mix well. (the bread absorbs any excess fat in the sausage and helps to prevent the meat shrinking inside the pastry when cooking). Have the pastry at room temperature, roll out. You can use a pastry bag for the sausage mix or just use your hands and put the mix along one edge of the pastry. Turn the pastry over the filling to ensure it's enclosed. Keep going until all of the mix is used up. Brush with a little cold water & egg (switched). Cut in 2" pieces. Put on greased tray and bake in 400F oven for 10 minutes then reduce the heat to 350F for 15 minutes.

This makes approx 24 sausage rolls (I always take brown sauce with me). This is why I have extra pastry on hand as sometimes I make a second batch. It's only one of the appetizers so it depends on how many guests will be expected. I make them in advance when I have time and freeze them. Works out very well. Take them out of the freezer in the morning and pop them into the oven when required to be served to heat them up.

Never have had any leftovers. I found a similar recipe in an Australian cookbook about 15 years ago.

Answer 3

Do you mean appetizers? If you do decide to cook, be safe because you are obviously new at this=] Well my favorite is cheesy garlic pull aparts, I have never met a single person that didn't love them! You HAVE to try them!
2 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 (8 ounce) can biscuits (10 biscuits)
2 cups mozzarella cheese (can use less)
2 tablespoons parmesan cheese, grated
pizza sauce
--Heat oven to 425. Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan. Cut biscuits into 4 sections each. Place in pan. Top with both cheeses. Bake for 10-15 minutes until biscuits are cooked through. Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate). Serve with warm pizza sauce.

Enjoy!

Answer 4

I think you mean "appetizers" rather than "appraisers." An appraiser is someone who judges the value of something - like how much your home or car is worth.

Unless you have been specifically asked to bring the appetizers or this is a bring-a-dish event, it would be exceedingly rude for you to bring cooked food to a party. That throws the hostess' entire game plan out of whack and presents her with an obligation to serve your food no matter what she might have planned.

If you would like to bring a hostess gift - a perfectly acceptable and gracious thing to do - then what you want is a nice bouquet, a bottle of wine, a box of good chocolate, a house plant . . . . . . . you get the idea.

Answer 5

Cheese always goes over well. Pick up some crackers, and a few differents kinds of cheeses: something creamy, like a brie or St. Andre; something sharper, like a wedge of blue; and something in the middle, like a nice vintage white cheddar, or cave-aged gruyere. If you want something more homemade, you could make a dense fruit and nut bread to go alongside it, or add some homemade candied or herbed/spiced nuts to accompany.

Otherwise, homemade hummus with store bought pita chips is good. You can add in whatever flavors you like to the hummus; roasted red peppers, cilantro and jalapeno, kalamata olives, or just leave it plain. If you want to get a little fancy, gougeres are simple, easy, and really fancy. It's basically the same dough used in cream puffs, but you make it savory and add cheese.

If you need hot, sit-down appetizers and not just munchy party food, then bruschetta would be good, or chicken satay skewers with peanut dipping sauce, or Belgian endive leaves stuffed with lemony goat cheese and a walnut, or empanaditas if you just make the filling and use store bought bread or pizza dough for the crust.

Answer 6

I'd go for a Spinach Dip in a bread bowl. Takes about a minute to make, chill overnight and serve. Pretty, tasty, and a sure hit:

1 package Knorr Vegetable Soup Mix
1 cup sour cream
1 cup mayonaise
1 can chopped water chestnuts
1 10oz package of frozen spinach, defrosted and squeezed dry
1/2 tsp horseradish or wasabi powder (opt.)
1 unsliced round loaf of sourdough bread

Mix the above ingrediants in mixing bowl. Hollow out bread and save pieces for dip. Fill cavity with dip and refrigerate so that flavors can meld. Serve with your favorite crackers, baguette slices, and bread pieces.

Answer 7

warm sea salt date limes

I know they do not sound all that but I made them and everyone was wild about them. I have them posted on my recipe here:

12 dates pitted
almonds (you can use whole but I use sliced)
sea salt
lime juice

slit sides of dates and stuff with almonds enough so you can still close the dates back up, then heat olive oil in pan, warm dates then just add on a plate, sprinkle with sea salt and lime juice. You can add toothpicks in each if you would like.

Answer 8

YOU MEAN APPETIZERS ? TAKE A BURRITO SHELL SPREAD IT WITH CREAM CHEESE AND SLICES OF HAM , OR TURKEY LUNCH MEAT ROLL UP AND SLICE

Answer 9

I have found that bank appraisers are tastier than tax appraisers.

LOL

Answer 10

Here are some that are tried & true recipes that I have heard good things when I make. Hope you enjoy!!


Stuffed Mushrooms

INGREDIENTS
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded sharp Cheddar cheese



DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.



Crab Stuffed Mushrooms

INGREDIENTS
60 mushrooms
1 lemon, juiced
1 quart water
1/2 cup chopped onions
1/2 cup chopped celery
1 tablespoon sour cream
1/2 cup cream cheese, softened
2 tablespoons dry bread crumbs
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup crabmeat
2 tablespoons paprika



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.



Antipasto Platter

INGREDIENTS
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese



DIRECTIONS
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.



Easy German Bierocks---- REALY Good!!!

INGREDIENTS
1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
36 frozen dinner rolls, thawed
2 quarts vegetable oil for deep frying



DIRECTIONS
Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.