What is your personal favorite appetizer? ?!
I'm looking for appetizer ideas! My favorite appetizers are bacon wrapped water chestnuts- please share yours! Thanks!
BACON WRAPPED WATER CHESTNUTS:
1 lb!. bacon (cut in half)
1 can (16 oz!.) water chestnuts (whole & peeled)
SAUCE:
3/4 c!. ketchup
1/2 c!. sugar
1/3 c!. brown sugar
Wrap bacon around water chestnuts and hold together with toothpicks!. Place in glass 9 x 13 inch pan!. Bake at 350 degrees for 40 minutes!. Remove from oven and drain grease!.
Sauce: Mix the above in a saucepan and heat until sugars are dissolved!. Pour over "wraps"!. Return to oven and bake 10 minutes longer!. Serve warm!.Www@FoodAQ@Com
BACON WRAPPED WATER CHESTNUTS:
1 lb!. bacon (cut in half)
1 can (16 oz!.) water chestnuts (whole & peeled)
SAUCE:
3/4 c!. ketchup
1/2 c!. sugar
1/3 c!. brown sugar
Wrap bacon around water chestnuts and hold together with toothpicks!. Place in glass 9 x 13 inch pan!. Bake at 350 degrees for 40 minutes!. Remove from oven and drain grease!.
Sauce: Mix the above in a saucepan and heat until sugars are dissolved!. Pour over "wraps"!. Return to oven and bake 10 minutes longer!. Serve warm!.Www@FoodAQ@Com
Answers:
Horseradish cheese crackers!.
Mix 16 oz of shredded sharp cheddar cheese with 1-2 Tbs of Horseradish and enough mayonnaise to make a slightly dry paste!. Place a small dab in the middle of a Triscuit-like cracker!. Broil until cheese is bubbly, cool slightly and serve while warm!.
I never have any of these left!!Www@FoodAQ@Com
Mix 16 oz of shredded sharp cheddar cheese with 1-2 Tbs of Horseradish and enough mayonnaise to make a slightly dry paste!. Place a small dab in the middle of a Triscuit-like cracker!. Broil until cheese is bubbly, cool slightly and serve while warm!.
I never have any of these left!!Www@FoodAQ@Com
spinach and artichoke dips
lobster cheese dip
bacon wrapped scallops
cocktail shrimp
crab cakes, rangoon, or wantons
SPINACH ARTICHOKE DIP
1 large sour cream
1 box frozen chopped spinach
1 jar artichoke (puree)
1 envelope savory herbs with garlic
1 bag shredded Italian cheese
2 fresh baked White Mountain breads
In a medium to large saucepan, heat the sour cream add the frozen spinach (does not need to be thawed)!. When both are heated and mix well add the jar of pureed artichoke, mix well add 1 envelope of Savory Herbs with Garlic; mix well!.
Add the whole bag of shredded cheese and mix well!. When the cheese is melted and well blended, remove from heat!.
Take one of the White Mountain Breads, and remove most of the center, creating a bowl-like interior!. Pour spinach dip into center!.
Cut the removed section and the second bread into small pieces and place on tray around bread-bowl!.
Enjoy!!Www@FoodAQ@Com
lobster cheese dip
bacon wrapped scallops
cocktail shrimp
crab cakes, rangoon, or wantons
SPINACH ARTICHOKE DIP
1 large sour cream
1 box frozen chopped spinach
1 jar artichoke (puree)
1 envelope savory herbs with garlic
1 bag shredded Italian cheese
2 fresh baked White Mountain breads
In a medium to large saucepan, heat the sour cream add the frozen spinach (does not need to be thawed)!. When both are heated and mix well add the jar of pureed artichoke, mix well add 1 envelope of Savory Herbs with Garlic; mix well!.
Add the whole bag of shredded cheese and mix well!. When the cheese is melted and well blended, remove from heat!.
Take one of the White Mountain Breads, and remove most of the center, creating a bowl-like interior!. Pour spinach dip into center!.
Cut the removed section and the second bread into small pieces and place on tray around bread-bowl!.
Enjoy!!Www@FoodAQ@Com
Crab Strudel
12 tablespoons (1? sticks) unsalted butter, divided
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 pound lump crabmeat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
1 lime, juiced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough (such as Pepperidge Farm)
1/4 cup plain dry breadcrumbs
Preheat the oven to 400oF!. Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes!. Add the curry powder and stir!.
Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt and pepper!. Add the crabmeat to the scallion mixture!.
Melt 10 tablespoons of butter in a small pan and set aside!.
Unfold 1 sheet of the phyllo dough!. Brush the sheet with melted butter and sprinkle with bread crumbs!. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used!. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough!. Roll it up!. Brush the top with butter and set aside!. Repeat the entire process using the all the phyllo dough and crab filling!.
Cover a sheet pan with parchment paper!. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown!. Slice and serve!.
--Ina GartenWww@FoodAQ@Com
12 tablespoons (1? sticks) unsalted butter, divided
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 pound lump crabmeat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
1 lime, juiced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough (such as Pepperidge Farm)
1/4 cup plain dry breadcrumbs
Preheat the oven to 400oF!. Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes!. Add the curry powder and stir!.
Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt and pepper!. Add the crabmeat to the scallion mixture!.
Melt 10 tablespoons of butter in a small pan and set aside!.
Unfold 1 sheet of the phyllo dough!. Brush the sheet with melted butter and sprinkle with bread crumbs!. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used!. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough!. Roll it up!. Brush the top with butter and set aside!. Repeat the entire process using the all the phyllo dough and crab filling!.
Cover a sheet pan with parchment paper!. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown!. Slice and serve!.
--Ina GartenWww@FoodAQ@Com