Showing posts with label Appetizer Recipes. Show all posts
Baby Reubens
40 slices of party rye
2 pkgs. of shredded swiss cheese
1 10 oz. can sauerkraut, rinsed
1/2 lb. sliced corn beef dijon mustard
Procedure:
1. Place bread on baking sheet. Broil for 2 minutes.
2. Arrange corn beef, mustard and sauerkraut on bread.
3. Broil for 5 minutes.
4. Serve.
Bacon and Chunky Clam Dip
Requirements:
10 slices well done bacon, crumbled
2 6 oz. cans minced clams
½ cup sour cream
8 oz. softened cream cheese
2 scallions, finely chopped
½ tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. white horseradish sauce
½ cup finely chopped red pepper
Procedure:
1. Blend all ingredients in medium mixing bowl and refrigerate for 2 hours before serving.
2. Can be served with torn pieces of italian bread or chips.
Bacon Wrapped Scallops
Requirements:
24 large real scallops, cleaned
12 slices of bacon, cut in half
Salt
Pepper
Garlic Powder
Preparation:
1. Preheat broiler.
2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.
3. Wrap scallop with bacon strip and secure with toothpick.
4. Sprinkle salt mixture on scallop.
5. Place in broiler for 5−8 minutes.
6. Serve.
Baked Artichoke Pastry
1 can biscuits
1 can artichoke hearts, chopped
1 tsp. cayenne pepper
1 cup cheddar cheese, shredded
1 green onion, chopped
1 tsp. garlic powder
1/4 tsp. oregano
Procedure:
1. Preheat oven as indicated on biscuit can.
2. Combine all ingredients in bowl.
3. Separate biscuits with fingers to make a pocket and stuff with mixture.
4. Bake for 10 minutes and serve
Baked Artichoke Dip
1 Rye or Pumpernickel Bread, Round
1 lb. shredded cheddar cheese
7 green onions, chopped
1 can artichoke hearts, chopped
1 16 oz. sour cream
1 8 oz. whipped cream cheese
1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped
Procedure:
1. Preheat oven to 350.
2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.
3. In small saute pan cook onions and garlic in 1 tbsp. butter.
4. In medium bowl combine all ingredients and blend well. Add in the onions and garlic mixture and blend well.
5. Scoop into bread mixture.
6. Place top of bread back on.
7. Cover bread completely in aluminum foil and bake for 60 minutes.
8. Serve with the pulled out bread or other breads or crackers.
Baked Clams
48 littleneck clams
1½ cups bread crumbs
4 cloves garlic, minced
4 tbsp. roasted peppers, minced
4 tbsp. olive oil
1 tbsp. oregano
Procedure:
1. First clean clams. Pry them open with a butter knife (it is safer than steak knife). Cut out the clam and reserve in bowl. Save one side of the clam shell for serving. We will need 48 halves.
2. In small bowl combine bread crumbs, garlic, peppers, oil and oregano. Mix well. Now with the clams, I prefer to chop up all the clams into little pieces (my preference). If you choose to chop them up mix the chopped clams with other ingredients and spoon mixture into clams shells. If you choose not to, take whole clams and place back in shell and spoon mixture over clam.
3. Place clams on large cookie sheet and bake for about 10 minutes. If you like you can garnish with parmesan cheese and lemon.
4. Please make sure before placing clam back into shell that you clean them well.
Barbecue Cocktail Meatballs
Requirements:
2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Preparation:
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let simmer on low for 10 minutes.
3. Serve with toothpicks.
2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Preparation:
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let simmer on low for 10 minutes.
3. Serve with toothpicks.
Barbecue Mini Meatballs
Requirements:
2 lbs. chopmeat
2 cups barbecue sauce (any brand)
2 eggs
1 cup italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
Procedure:
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue sauce.
2 lbs. chopmeat
2 cups barbecue sauce (any brand)
2 eggs
1 cup italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
Procedure:
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue sauce.
Bell Pepper Dip
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 cup sour cream
1 cup mayonnaise
2 tsp. parmesan cheese
1 tsp. paprika
1/2 tsp. parsley
1 tbsp oil
Procedure:
1. Cut and remove the seeds from the peppers. Chop the peppers into small pieces and saute in heated oil for 5−10 minutes. Remove from heat and place in food processor or blender.
2. Add in all ingredients and blend until smooth.
3. Refrigerate for at least 30 minutes.
Cancun Stuffed Mushrooms
2 lbs. mushroom, cleaned and stemed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil
Procedure:
1. Cut sausage into tiny pieces and fry in oil until browned.
2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.
3. Spoon mixture into mushrooms.
4. Bake for 20−25 minutes at 350.
Cannelloni Brushetta
Requirements:
2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices
Preparation:
1. In food processor or blender combine beans, olive oil, salt and pimentos. Blend until smooth.
2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.
3. Spread bean mixture onto bread and broil for 3−5 minutes. Watching carefully not to burn.
4. Serve on nice dish.
2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices
Preparation:
1. In food processor or blender combine beans, olive oil, salt and pimentos. Blend until smooth.
2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.
3. Spread bean mixture onto bread and broil for 3−5 minutes. Watching carefully not to burn.
4. Serve on nice dish.
Caper and Garlic Vegetable Dip
Requirements:
2 tbsp. capers
3 tbsp. parsley
5 garlic cloves, chopped
½ cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
¼ cup vegetable oil
½ cup olive oil
½ tsp. pepper
¼ tsp. salt
2 tsp. lemon juice
Food Processor or Blender
Preparation:
1. In food processor or blender combine capers, garlic, chives and parsley. Process until chopped fine.
2. Add in the egg, mustard, salt, pepper and lemon juice. For about 5 seconds.
3. Put the processor on slow blend and and in the olive and vegetable oil. When done it should have the consistency of mayonnaise.
4. Add in the sour cream and blend well again. Taste to see if it needs more salt, pepper or lemon juice.
5. Chill overnight and serve with fresh vegetables.
2 tbsp. capers
3 tbsp. parsley
5 garlic cloves, chopped
½ cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
¼ cup vegetable oil
½ cup olive oil
½ tsp. pepper
¼ tsp. salt
2 tsp. lemon juice
Food Processor or Blender
Preparation:
1. In food processor or blender combine capers, garlic, chives and parsley. Process until chopped fine.
2. Add in the egg, mustard, salt, pepper and lemon juice. For about 5 seconds.
3. Put the processor on slow blend and and in the olive and vegetable oil. When done it should have the consistency of mayonnaise.
4. Add in the sour cream and blend well again. Taste to see if it needs more salt, pepper or lemon juice.
5. Chill overnight and serve with fresh vegetables.
Cheese Ball Spread
Requirements:
1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
Preparation:
1. In medium bowl add all ingredients aand blend well. You might want to use your
bare hands.
Mold into ball or even log.
2. You can roll in chopped nuts or even paprika.
3. Refrigerate 2 hours and serve with crackers.
1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
Preparation:
1. In medium bowl add all ingredients aand blend well. You might want to use your
bare hands.
Mold into ball or even log.
2. You can roll in chopped nuts or even paprika.
3. Refrigerate 2 hours and serve with crackers.
Cheese Buns
Requirements:
12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter
Preparation:
1. In large bowl combine butter and grated cheese.
2. Open buns and spread mixture inside.
3. Place on large cookie sheet and broil for 3−5 minutes.
4. Remove from oven and slice bun into 6 pieces and serve.
12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter
Preparation:
1. In large bowl combine butter and grated cheese.
2. Open buns and spread mixture inside.
3. Place on large cookie sheet and broil for 3−5 minutes.
4. Remove from oven and slice bun into 6 pieces and serve.
Chicken Tenders with Dipping Sauce
Requirements:
3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor
Preparation:
1. Heat oven to 375 degrees.
2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs.
3. Place on baking dish and bake for 50 minutes.
4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before serving.
5. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course.
3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor
Preparation:
1. Heat oven to 375 degrees.
2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs.
3. Place on baking dish and bake for 50 minutes.
4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before serving.
5. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course.
Chinese Chicken Wings
Requirements:
3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
Preparation:
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.
3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
Preparation:
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.
Corn Salsa
Requirements:
2 cans drained corn
3 tbsp. lime juise
4 tbsp. olive oil
1 large tomatoe, diced and seeded
1 15 oz. can black beans rinsed and drained
1 red onions, finely chopped
3 tbsp. parsley
2 tbsp. red wine vinegar
Preparation:
1. In bowl combine all ingredients and refrigerate for 2 hours.
2. Add salt and pepper to taste.
3. Serve with large tortilla chips
2 cans drained corn
3 tbsp. lime juise
4 tbsp. olive oil
1 large tomatoe, diced and seeded
1 15 oz. can black beans rinsed and drained
1 red onions, finely chopped
3 tbsp. parsley
2 tbsp. red wine vinegar
Preparation:
1. In bowl combine all ingredients and refrigerate for 2 hours.
2. Add salt and pepper to taste.
3. Serve with large tortilla chips
Crab Cakes
Requirements:
1 lb. crabmeat
1/2 cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups italian bread crumbs
1/2 white wine
2 tsp. garlic powder
4 scallions, chopped
1/4 cup horseradish sauce
1 cup parsley
Preparation:
1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce.
2. Let simmer for 5 minutes and let cool.
3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.
4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are golden brown.
5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
1 lb. crabmeat
1/2 cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups italian bread crumbs
1/2 white wine
2 tsp. garlic powder
4 scallions, chopped
1/4 cup horseradish sauce
1 cup parsley
Preparation:
1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce.
2. Let simmer for 5 minutes and let cool.
3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.
4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are golden brown.
5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
Crabmeat Stuffed Mushrooms
Requirements:
24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crabmeat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crabmeat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.
24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crabmeat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crabmeat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.
Crab Meat Appetizer
Requirements:
4 lbs. cooked lump crab meat
3 cups mayonnaise, can be light
4 tbs. dijon mustard
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped scallions
3 egg yolks
3 tbs. Worcestershire Sauce
2 tsp. tobasco sauce
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
Preparation:
1. Heat oven to 375°.
2. In large bowl combine all ingredients, mixing well.
3. In medium casserole dish coat side with butter and bread crumbs. (You would use the same technique if you were coating a cake pan with butter than dusting with flour).
4. Add mixed ingredients to casserole dish and bake for 20−25 minutes. If the top has not browned at the end, turn on broiler for 1 minute.
5. Let cool for 15 minutes. Serve with crackers or little pieces of torn french bread.
4 lbs. cooked lump crab meat
3 cups mayonnaise, can be light
4 tbs. dijon mustard
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped scallions
3 egg yolks
3 tbs. Worcestershire Sauce
2 tsp. tobasco sauce
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
Preparation:
1. Heat oven to 375°.
2. In large bowl combine all ingredients, mixing well.
3. In medium casserole dish coat side with butter and bread crumbs. (You would use the same technique if you were coating a cake pan with butter than dusting with flour).
4. Add mixed ingredients to casserole dish and bake for 20−25 minutes. If the top has not browned at the end, turn on broiler for 1 minute.
5. Let cool for 15 minutes. Serve with crackers or little pieces of torn french bread.
