I am always looking for new appetizer recipes, I throw alot of Football, and Nascar Racing parties for my husband....cuz I love to find reasons to cook.........anyways it seems like I am always making the same appetizers.........so if anyone has some great recipes that they would love to share I would love to hear them...
1 Pillsbury Refridgerated Pie crust
6 oz shredded Colby-Jack cheese blend
1/2 cup roated red bell pepper (from jar), drained & chopped
1/2 c mayo
1 tiny can green chiles (4.5 oz)
1/2 c fresh parsley or cilantro to garnish
salsa to top with
Heat oven to 375
Remove crust from package, place on ungreased sheet. Press out lines in crust from where it was folded.
In med bowl, combine cheese, bell peppers, mayo & chiles, mix well.
Spread over crust to within 1 inch of edges. Fold crust over edges of filling to form a 1 inch border, flute edges.
Bake at 375 for 25 mins, sprinkle with cilantro or parsley. Cool 10 mins, then cut into wedges. Serve topped with salsa.
1 lb cooked crab meat
1 cup cashews (unsalted)
1 tbsp butter
2 tsp flour
3/4 cup light cream
2 tbsp chopped parsley
1/4 cup grated Parmesean Cheese
36 Whole Wheat Crackers or Toast Points
Blend the crab and cashews. Heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat. Pour in the cream and simmer into a thick sauce. Blend in the parsley, cheese, and crab/cashew mixture.
Place on crackers or toast points. Serve while hot.
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"Knowledge is a gift that we can give away and still keep for ourselves"
2 1/4 lbs. Chicken Wings
3 tbsp Grated Lemon Peel
3 tbsp Lemon Juice
1 cup Honey
1tsp Cinnamon
Whip the lemon peel and lemon juice into the honey and cinnamon. Pour over wings and marinate for 2 hours. Place wings on a broiling pan. Reserve the marinade.
Broil in the oven for 10-12 minutes. Turn the wings, brush with the marinade. Broil for an additional 10 minutes. Serve hot.
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"Knowledge is a gift that we can give away and still keep for ourselves"
Vegetable oil
4 (7-inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 cup drained CHI-CHI'S® salsa
1/4 cup CHI-CHI'S® diced green chilies
1/4 cup grated Parmesan cheese
Heat oven to 350°F.
In large skillet, heat 1 inch vegetable oil to 360°F. Fry tortillas,
one at a time, until golden brown on both sides. Drain on paper towels.*
Place tortillas on large baking sheet. Sprinkle each with 1/4 cup
shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies, and
1 tablespoon Parmesan cheese.
Bake 8 to 10 minutes or until cheese is melted.
To eat, break into pieces.
Makes 4 large appetizer servings.
*Tortillas can be made ahead up to 8 hours. Cover loosely; let
stand at room temperature.
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"Knowledge is a gift that we can give away and still keep for ourselves"
1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 teaspoons finely chopped gingerroot
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons sweet sake or apple juice
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced green onion
Arrange shrimp in single layer in shallow glass or plastic container.
Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat;
simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar,
sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and
refrigerate at least 2 hours but no longer than 12 hours.
Remove shrimp from marinade with slotted spoon; arrange on serving plate.
Sprinkle with onions.
Makes 40 to 45 shrimp
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"Knowledge is a gift that we can give away and still keep for ourselves"
1-1/2 to 2-pound flank steak
1/2 cup Kikkoman Soy Sauce
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Trim all visible fat from steak. Cut lengthwise with grain
into long strips, 1/4 inch wide.
Combine soy sauce with garlic powder and pepper. Pour over
beef strips and toss to coat well. Arrange strips, being
careful not to overlap, on one or two wire racks placed on
large baking sheet.
Bake in 150° to 175°F oven 10 to 12 hours, or until thoroughly
dry. Store at room temperature in airtight container.
Makes 10 to 12 appetizer servings
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"Knowledge is a gift that we can give away and still keep for ourselves"
2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion
2 eggs , beaten
2 Tbsp. chopped parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce
Mix meat, crumbs, onion, eggs, parsley and salt. Shape into
1-inch meatballs. Brown in margarine in large skillet; drain.
Place in 2-quart casserole.
Mix preserves and barbecue sauce; pour over meatballs.
Bake at 350°F for 30 minutes or until heated through, stirring
occasionally.
Makes about 4-1/2 dozen
Make Ahead: Prepare recipe as directed, except for baking.
Cover; seal securely. Freeze. When ready to serve, place in
refrigerator 6 to 8 hours to thaw. Bake, uncovered, at 350°F
for 1 hour or until heated through, stirring occasionally.
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"Knowledge is a gift that we can give away and still keep for ourselves"
1 package (8 ounces) refrigerated pie crusts (2 crusts)
1/2 cup (2 ounces) Kraft Natural Gourmet Shredded Swiss Cheese
1/3 cup Miracle Whip Salad Dressing
2 tablespoons half and half
2 eggs, beaten
2 tablespoons chopped green onion
1/2 teaspoon dry mustard
1/4 cup chopped Oscar Mayer Ham
Heat oven to 425 F
On lightly floured surface, roll each pie crust to 12-inch
circle. Cut each pie crust into twelve circles using
2 1/2-inch biscuit cutter. Place in lightly greased cups of
muffin pans. Prick bottoms and sides with fork.
Bake 10 minutes. Remove from oven. Reduce oven temperature
to 350 F.
Mix all remaining ingredients except ham until well blended.
Spoon one tablespoon cheese mixture into each pastry-lined
muffin cup. Top evenly with ham.
Bake 25 to 30 minutes or until golden brown. Immediately
remove from pan.
Makes 24
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"Knowledge is a gift that we can give away and still keep for ourselves"
1 tablespoon margarine or butter, melted
1 pound pork boneless top loin
1 1/4 cups Original Bisquick
1/3 cup sesame seed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
2 eggs
2 tablespoons milk
2 tablespoons margarine or butter, melted
Sweet and sour sauce or mustard, if desired
Heat oven to 425 F. Spread 1 tablespoon melted margarine in rectangular
pan, 13x9x2 inches. Trim excess fat from pork; cut pork into 1/4-inch
slices. Cut slices into strips 1/4 inch wide.
Stir together Bisquick, sesame seed, salt, paprika and mustard. Beat eggs
and milk with fork. Dip pork strips into egg mixture; coat with sesame seed
mixture. Place pork strips in single layer in pan. Drizzle 2 tablespoons
melted margarine over pork.
Bake uncovered 30 to 35 minutes or until brown and crisp. Serve with sauce.
High Altitude (3500-6500 ft): Use jelly roll pan, 15 1/2x10 1/2x1 inch.
Makes 8 servings
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"Knowledge is a gift that we can give away and still keep for ourselves"
Looking For Some New Appetizers
sheet. Press out lines in crust from where it was folded.
Angie I will have to try some of those when I am not on a DIET!
when exactly is that anyway???
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