Love Making Tips - Snacks and appetizers | Appetizers - [1] [2] [3] [4] [5] [6]

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Aplets And Cotlets

Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice.
Boil remaining juice with the sugar for 15 minutes to concentrate it.
Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.
Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly.
Taste for sweet and sour and add more lemon juice if wanted.
Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water.
Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.
Mix together the reserved 1/4 cup cornstarch and powdered sugar.
Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry).

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Appetizer Cheese Ball

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.
Stir in the pecans and currants.
Taste and adjust seasoning.
Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
Roll in the chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature for about 30 minutes before serving.
Place on a platter surrounded with crackers and apple wedges.

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Appetizer Egg Rolls

The following may be part of dipping vegatables, and the paragraph was misplaced.
* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool.
Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal.
Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browining.
If rolls are frozen, let them thaw before cooking.
Heat the oil to 375 degrees F.
and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
Frying will take about 4 to 5 minutes; turn rolls once.
Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
Reduce heat and simmer, uncov- ered, for 5 minutes.
Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth.
Serve warm.

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Appetizer Ham Ball

Blend deviled ham, olives, mustard and tabasco.
Form in ball on serving dish,chill.
Combine cream cheese and milk; frost ball with mixture.
Chill; remove from refrigerator 15 minutes before serving.
Trim with parsley.
Pass assorted crackers.

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Armadillo Eggs

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Shred the cheddar & Monterey Jack cheese.
Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake 'n Bake.
Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

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Artichoke Chili Dip

In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
Transfer mixture to an 8 inch round baking dish.
Bake, uncovered, in a 350 degree oven for 20 minutes.
Serve warm with tortilla chips.

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Artichoke Pie

Cook artichokes, drain and cut. Beat eggs thoroughly and add all ingredients. Mix well and pour into 9" pie shell. Bake at 375 degrees for 45-60 minutes. May be frozen after baked. Serve as part of antipasto or as a first course.
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Asparagus Wrap

Trim the bottom end of the asparagus and blanch with boiling water.
Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels.
With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds.

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Avocado Terrine

As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mixture. Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine. Spray the parchment with release spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to 30 minutes. Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture. Pour other 1/2 of the avocado melange on top. Drizzle some lemon juice on top and fold parchment paper over top. Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible. Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish. Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly. Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips. The goal is to quickly cook off some of the liquid. Let this sauce cool to room temperature or below before saucing the dishes. To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter. Slice into 3/4 inch thick pieces and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.
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Avocado Torey

Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
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Baba Ghannou

* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select : those with firm skin free of soft spots. store sesame seeds in cool, dark place in refrigerator.
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Baby Porcupine Appetizers

Combine the rice, ground meat, onion, green bell pepper, salt, celery salt and garlic. Form into 1 1/2" diameter balls. Heat the tomato juice, cloves, oregano and Worcestershire sauce in a skillet. Add the meatballs. Cover tightly. Simmer for 50 minutes. Remove the cloves before serving.
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Bacon Rollups

Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400~. Serve hot! Variations: Instead of Old English Cheese, use cream cheese with chives; peanut butter; or cream cheese and horseradish.
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Bagel Chips

Preheat oven to 400 or toaster oven works fine. With a sharp knife, slice bagel into very thin slices so that you can almost see through them (you'll get about 10 slices). Place slices on a baking sheet. Lightly spray with cooking spray. Quickly sprinkle in a small amount of seasoning (a little goes a long way) or leave plain. Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily. Break each slice into 4 chips.
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Bagna Cauda

Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter.
Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread.

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Baby Hot Browns

Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
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Baked Mussels

tight fitting lid that will hold all the mussels. Add 3-4 T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let mussels steam over medium heat to open. Meanwhile combine bread crumbs, grated cheese, and garlic cloves, to use as stuffing. Remove mussels to cool and reserve liquid. Do not use unopened mussels. Remove mussels and open shells to lay flat. Do not break apart. Place one mussel in each shell, cover with prepared stuffing. Squeeze 1 T of crushed tomatoes on each mussel. Sprinkle with chopped parsley. Drizzle with olive oil and remaining liquid from steam process to moisten bread crumbs. Bake at 375 degrees until golden brown, about 15-20 minutes. Serve hot.
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Barbecued Garlic

* Fresh Oregano also may be used.
Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.

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Baked Olives

1. Heat oven to 300 degrees.
2. Cut garlic intol slivers and combine with thyme, pepper flakes and oil in a baking pan.
3. Add olives and toss. Bake until olives are plump, about 40 minutes. Let cool ; refrigerate.
4. Bring to room temperature and lift olives out of the oil to serve.

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Basic Crispy Potato Skins

Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 minutes to 1 hour, or until tender. Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a 1/8" thick shell. Brush skins inside and out with melted butter. Sprinkle with salt and pepper. Place skins, skin-side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot. Makes 2 skins per serving.
FOR LEFTOVER POTATO INSIDES:
* Mashed potatoes. Add your choice of salt, pepper, sliced green onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with bread crumbs, dot with butter and bake until heated through.
* Saute' chopped onion in butter until tender. Stir in potatoes and continue to cook and stir until heated through.
* Make a potato salad using warm potato insides. Toss with bottled vinegerette dressing or mayonaise, sliced green onion, chopped olives and crumbled bacon. Chill.
* Add to soups to thicken them.

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