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Chestnut Pate
Prepare chestnuts by cutting an X on the flat side with a sharp knife, then roasting in a 400 degree oven for 15 minutes. Shell the nuts and chop coarsely.
Measure out 1 1/2 cups then put them in a blender or food processor and grind them to a fine powder or paste. Mix all ingredients in a bowl, then transfer to a loaf pan - sprinkle with cayenne and bake at 350 degrees for an hour. Cool completely, unmold, slice thin a serve with french bread or lowfat crackers.
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Category: Appetizers
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Chilled Eggplant Appetizer
Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn after 1/2 hour; let cool. Peel eggplant; if it is watery, squeeze and drain on paper towels. Skin and seed the green peppers. Chop eggplant and peppers, then combine.*
When you are ready to serve, add diced raw onion, lemon juice, salad oil, salt and pepper, all to taste. Chill and eat cold as an appetizer.
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Category: Appetizers
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Chipotle Antipasto
WARNING: recipe includes anchovies.
Blend all ingredients in a food processor until texture is smooth.
Makes 1 cup.
This is versatile recipe and can be used in many ways. As a dip, or mixed in with your favorite salad dressing...or tossing it with roasted red peppers...or as a filing for stuffed bread...or serving it as a topping on focaccia or pizza (along with grilled tomatoes and caramelized onions)...or spreading it on thick chewy whole grain bread with layers of avocado, fresh tomatoes and sprouts.
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Category: Appetizers
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Cocktail Crisps
Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350=F8F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest.
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Category: Appetizers
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Componatta
Heat oil and saute the onions, celery, garlic and salt and pepper. Saute until the onions are translucent. Add the eggplant and simmer until tender. Add the remaining ingredients and simmer about 10 minutes more. Cool and refrigerate overnight. Serve cold.
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Category: Appetizers
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Corn Custard
1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, heat evaporated milk, uncovered, in Microwave Oven 2 1/2 minutes or until scalded. Add butter and stir until butter has melted.
2. Stir in eggs, sugar, salt and pepper. Stir to blend well.
3. Stir in corn.
4. Heat, uncovered, in Microwave Oven 14 minutes.
5. Set aside 5 minutes to finish cooking.
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Category: Appetizers
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Creamed Herring
Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini.
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Category: Appetizers
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Crisp Split Peas
Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight.
Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels.
Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve.
Makes about 1-3/4 cups.
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Category: Appetizers
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Crispy Taco Bites
Preheat oven to 350 degrees F. Spray 2 Mini-Muffin Pans lightly with vegetable oil spray. Separate Wonton wrappers and place one in each cup of the Mini-Muffin Pan. Using Mini-Tart Shaper, press each wrapper into cup using care to keep cup area open. Combine all filling ingredients in Batter Bowl. Blend until smooth using Super Scraper. Fill Wonton cups with filling using small Stainless Steel Scoop. Bake 10 minutes. Chop toppings finely with Food Chopper. Garnish with toppings of choice.
Yield: 24 pieces
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Category: Appetizers
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Crostini
Remember: This is Italian food. You can be liberal with the ingredients.
Take baguette of herbed bread. Slice into approx 1" thick pieces. Cover BOTH surfaces with butter (seasoned is best -- we use basil, oregano, garlic and pepper). Place slices on a baking pan.
In a small saucepan, combine wine, oil/butter, garlic (and clams) and simmer for five minutes. Add basil (and parmesan or romano cheese) and heat for about a minute and then remove from heat. Let stand until thick.
Spoon pesto over the bread (don't waste any :) ) Put sliced tomatoes on top and cover with slice of mozzarella. Place baking pan in the oven and broil until the cheese starts to brown.
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Category: Appetizers
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Crunchy Meatballs
Preheat oven to 350° F.
In a food processor, put all of the meatball ingredients and pulse until finely chopped. Be careful not to over pulse to pureed state. Shape into 36 1-inch meatballs. Place on broiler pan and bake 18 minutes, or until slightly browned. Place in a chafing dish to keep warm.
Prepare dipping sauce by placing all ingredients in a food processor and pulsing several times. Serve with meatballs and toothpicks. Makes about 1 cup of sauce.
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Category: Appetizers
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Cucumber Party Ryes
Mix cream cheese and dressing mix together. Spread on a slice of rye bread. Top with a slice of cucumber. Sprinkle with dill weed.
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Category: Appetizers
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Cucumber Sandwiches
Mix the Miracle Whip, Cream cheese, and dressing. Cover; chill. Slice the bread. (The bakery will do this for free if you're in a hurry.) Top with dip and a cucumber.
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Category: Appetizers
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Curried Beef Balls
In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1" balls.
TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce.
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Category: Appetizers
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Dilled Cucumbers
Soak sliced cucumbers in salt water for :30 minutes; drain well. Combine all ingredients; chill.
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Category: Appetizers
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Dolmas
Saute the onion and garlic in the olive oil until tender.
Combine the remaining ingredients.
Place about 2 tsp stuffing in the center of each leaf, on the vein side. Fold up bottom of leaf, fold sides in and roll toward tip into a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil, add slices of lemon, then place a layer of rolles folded side down. Place the next layer of rolls carefully on top. Place a pan or dinner plate on top of the rolls and weight it down with some heavy canned goods. This prevents rolls opening up. Add 2 cups hot vegetable stock. Cover, bring to a boil, then reduce heat and simmer 30 minutes. Cool before removing from pan. Serve warm or cold.
Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat
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Category: Appetizers
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Egg Rolls
Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.
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Category: Appetizers
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Eggs Hussarde
Grill the ham slices and the tomatoes in a large skillet until very hot. Place a round of ham and a tomato slice on each half English Muffin. Spoon a little Sauce Marchand de Vin over each. Top with a poached egg. Spoon Sauce Hollandaise over. Garnish with paprika.
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Category: Appetizers
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Empanaditas
* Hard boiled egg should be peeled and chopped.
Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.
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Category: Appetizers
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Escargot a la Bourguignonne
1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.
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Category: Appetizers
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