Going to a party. What appetizer should I take? Could you include the recipe too, please?!
Answers: Thank you!
This is a great one!
Spicy Barbecue Shrimp
1/4 pound bacon, chopped
1 stick (1/2 cup) butter or margarine
1 medium onion, chopped
4 garlic cloves, pressed
2 tablespoons Old Bay seasoning
2 teaspoons hot sauce
2 tablespoons lemon juice
1 1/2 pounds unpeeled, medium-size fresh shrimp
Sauté bacon in a large skillet until crisp. Add butter and next 4 ingredients, and cook over medium heat until onion is tender. Stir in lemon juice and shrimp; cook, stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread.
Makes 3 to 4 main dish servings or 8 appetizer servings.
nfd?
empanadas are nice!!!
get some mince meat and brown it
add garlic, onion, chopped boiled egg, pitted olives and anything else you think wold be nice
get some puff pastry
cut the puff pastry sheets into quarters
hold the pastry in one hand and cup your hand, hold it side ways, not diagonaly.
put a woddenspon full of the mixture in and fold over
place on the bench and squash the edges with a fork
put in the oven at 180 celcius untill golden brown
I was so tired of soggy skinned hot wings or too much vinegar in commercial hot wings, so I made this recipe up. I serve it with ranch dressing and sliced fresh veggies. Great to take to parties.
Ingredients
3 lbs chicken wings
1(2ounce)bottle Tabasco sauce(or your preferred bottled hot sauce)
1/2 cup butter or margarine
2 teaspoons barbecue sauce
cooking oil(for deep frying)
Directions
1 cut wings into pieces discarding tips.
2 wash and pat dry with paper towels.
3 pre-heat cooking oil to 350 degrees.
4 Slowly add 1/2 of the wing pieces to hot oil.
5 fry until golden brown.
6 In the meantime, in a large pan, melt the butter on a very low heat.
7 Add bottled hot sauce and BBQ sauce.
8 Keep sauce warm.
9 Add the cooked wings to the sauce.
10 Stir to coat.
This one is yummy!!!!! Unless you're Vegan..... sorry....
Bacon and Cheddar Puff Pastry
1 pkg. (17.3 oz.) Pepperidge Farm? Puff Pastry Sheets (2 sheets)
1 cup finely shredded Cheddar cheese (4 oz.)
1 pkg. (16 oz.) bacon (about 16 slices), cooked and crumbled
1/2 cup prepared ranch salad dressing
2 tbsp. chopped fresh chives
Directions
THAW pastry sheets at room temperature for 40 min. Preheat oven to 400°F. Lightly grease 2 large baking sheets. Set aside.
UNFOLD 1 pastry sheet on lightly floured surface. Roll out to a 12"x12" square. Cut into 36 (2") squares. Prick pastry squares several times with fork. Place on prepared sheets. Repeat with remaining pastry sheet.
BAKE for 8 min. or until slightly puffed and golden.
PRESS down puffed centers of pastry squares if necessary. Top each pastry with about 1 tsp. each cheese and bacon.
BAKE for 5 min. more or until cheese is melted and lightly browned. Garnish with dressing and chives. Serve warm. Makes 72 appetizers.
How about a delicious restaurant style hot spinach and artichoke dip?
1 (10ounce) box frozen chopped spinach, thawed
1 (14ounce) can artichoke hearts, drained and roughly chopped (not the marinated ones)
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
Bake for 25-30 minutes or until cheeses are bubbling and melted. Take along tortilla chips, raw veggies, or a good crusty bread to serve with the dip.
Or, my favorite way to serve it...in a bread bowl. Make one by taking a round sourdough, rye or pumpernickle loaf and slice off the top inch or so. Hollow out center of the bread and cut into bite size pieces. (Be sure to leave the bottom of the bread intact so the dip won't leak out.) Put the dip in the center of the bread and put the bite size pieces around the bread on the plate. (Don't put the dip in the bread until you've arrived at the party and are ready to serve it).
I always am asked to make my cheeseball for any get-togethers. Take 1 lg pkg of cream cheese & bring to room temp. In large bowl, mix cream cheese, 1 lg pkg of your favorite shredded cheese ( like sharp cheddar), 1 pkg of imitation crab meat finely chopped or 1 can real crab meat, cleaned very well. Add a couple of good dashes of worchester sauce, a few dashes of hot sauce, minced chives and salt & pepper. Shape into a ball or log shape, then roll in chopped pecans or your favorite nut. Serve with assorted crackers & raw veggies......Yummy!!
*Bacon Swiss Squares
INGREDIENTS:
1 package (8 rolls) refrigerated crescent rolls
1 1/2 cups shredded Swiss cheese, about 6 ounces
3 eggs, lightly beaten
3/4 cup milk
2 tablespons finely minced or grated onion
4 slices bacon, cooked, drained, and crumbled
1 tablespoon dried parsley flakes
PREPARATION:
Prepare pans. Generously grease and flour two 8-inch square baking pans. Separate dinner rolls into 4 rectangles. Press 2 rectangles into bottom and about 1 inch up sides of one of the prepared baking pans.
Sprinkle half of the cheese evenly over the dough. In a small mixing bowl, whisk together the eggs, milk, and onion; pour half of the egg and milk mixture over the cheese in baking pan. Sprinkle with half of the bacon and about half of the parsley. Repeat with remaining ingredients in the second prepared pan. Place pans in preheated 425° oven; bake for 15 to 18 minutes. Cool for 5 minutes; slice and cut into small squares.
Makes about 32 Bacon Swiss appetizers.
*Raspberry Cheese Spread
INGREDIENTS
4 ounces cream cheese, softened
1 cup mayonnaise
2 cups shredded mozzarella cheese
8 ounces shredded Cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
Assorted crackers
DIRECTIONS
In a small mixing bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
Invert onto a serving plate; spread with preserves. Serve with crackers.
*Sweet & Sour Meatballs
What you need:
- 12-ounce package of sausage (ground)
- 1 pound of ground beef
- 1 egg
- 1 Tablespoon of Worcestershire sauce
- 1/3 cup of bread crumbs (dried)
- Seasoning to taste (you pick)
- Chili Sauce
- Grape jelly
Preheat your oven to 400 degrees F.
First, mix all of the above ingredients thoroughly. Get your hands dirty and dig in to make the meatballs. All you need to do is shape the meat mixture into little balls, about 1 and 1/2 inch around. Then, bake them for approximately 25 minutes.
Next, make the sauce.
Simply combine an equal amount of the chili sauce and the grape jelly. Then, heat the mixture in a large saucepan. At this point, add the baked meatballs, gently mixing everything together and then heat through.
Serve with toothpicks inserted into each meatball and surround them with the remaining sauce. You can serve them immediately or store for use later. If you decide to store the meatballs, just warm them up in a saucepan just before you serve them.
For an twist on the same theme, serve this meatball appetizer with heated pineapple chunks added to the sauce.
ENJOY :-)
A very easy one which everybody loves is wrapped sausages.
"Paint" puff pastry with mustard. Wrap wiener sausages (the ones you use for hotdogs) in it. Cut in 1" portions and bake at 250 oCelsius until the pastry's brown.
Whenever I've seen them in a party, they're the first to disappear!
Spanakopita
1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs
Preheat oven to 400oF. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
--Ina Garten
I have recipes for 3 dips that I have made for parties that people have loved 1 is hot and 2 are cold
Hot taco dip
Brown ground beef when done drain off oil and use a taco packet to season, (follow directions of packet) when that is done mix in some salsa
in bottom of baking dish (if you are bringing it to someone elses house I would suggest using a foil one so your host can just throw it away when they're done) put about a 1/4 inch layer of cream cheese, when meat cools put on top of cream cheese and then put a nice layer of shreeded mexican style cheese. It does not travel well so i would suggest putting it in the oven at your hosts home until the cheese melts, serve with tortialla chips. you could even put some black olives and/or jalepeno peppers on top if you would like or even lettuce but only put the lettuce after it's heated
Cold taco dip
in a shallow baking pan or foil pan put a layer of sour cream, a layer of salsa and a layer of cheese, you can also put lettuce black olives, jalepeno peppers diced tomatoes on top easy and delicious
BLT Dip
get a nice clear glass flat baking dish mix equal parts of mayo and sourcream, cook bacon (i use the already cooked bacon in the packages much easier and tastes just as good, for a nice amount of dip you will need two packages of the precooked bacon) cut up into small peices, mix 1/2 the bacon into the sour cream and mayo mixture and spread at the bottom of the dish, cut up a head of iceberg lettuce and a tomatoe or two into small peices, spread out a layer of bacon, then lettuce and then tomatoe,(or any order you like as long as the mayo is on the bottom) serve with sea salt pita chips, it tastes just like a BLT (you want it to be in a clear dish so people can see the layers otherwise it just looks like lettuce and tomatoes in a dish) it's something different you dont' see too often and you can cut down on the calories by using low fat mayo and sour cream, you could even use turkey bacon if you wanted to