I need some ideas for appetizers?!
I need some ideas for appetizers?
Having a progressive dinner and our house will serve appetizers. This is a Christmas party/dinner. People will only be at our house for 30 minutes. Main course will be Prime Rib so I figure I probably will need some things lite...both hot & cold. Any favorites?
Additional Details7 months ago
Thanks to everyone that is responding!!!
This is going to be a casual affair.
Keep them coming we are definitely going to use a few of the ideas you have suggested!!!!!!!!
Answers:
7 months ago
Thanks to everyone that is responding!!!
This is going to be a casual affair.
Keep them coming we are definitely going to use a few of the ideas you have suggested!!!!!!!!
How fancy is this shindig? Here's an idea for an impressive and delicious course:
Vichyssoise to start, followed by crab-stuffed mushrooms.
Start your course with a Vichyssoise, a cold potato and leek soup.
This old-fashioned soup hardly gets noticed anymore, but it it
delicious and elegant. Serve it in cups with a swirled dollop of fresh cream and a splinkling of freshly chopped chives. I also serve mine with a flaky, buttery, mini croissant on the side as a fancy 'cracker'. This recipe makes 4 good-sized servings. Adjust accordingly.
Vichyssoise:
3 large leeks, white parts only, washed well and sliced thinly
2 Tablespoons butter
3 medium potatoes, peeled and diced (use Idaho or Russet)
3 cups chicken broth or stock
1 teaspoon salt
1 cup milk
1/4 teaspoon white pepper
1 cup whipping cream
extra fresh cream (optional)
freshly chopped chives
Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.
Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.
When ready to serve, ladle into chilled cups, top with a swirl of fresh cream and chopped chives. (If soup is thicker than you'd like, add extra milk to thin)
Crab-stuffed Mushrooms:
Large, fresh mushrooms, as many as you need.
Wash & stem the mushrooms. If you like, you can chop the stems and add them to the stuffing mix or discard them.
Stuffing:
6 tbs. butter
1 med. onion, finely chopped
2 stalks celery, finely chopped
1 med. red or green bell pepper,
finely chopped
1 clove garlic, crushed
1/2 cup white wine or water
3 tbs. fresh lemon juice
12 oz. crabmeat
1/2 cup seasoned bread crumbs
2 tbs. fresh parsley, chopped
1 egg (slightly beaten)
Saute onion,celery, pepper, garlic and mushroom stems if using them, in melted butter until tender. Add wine and lemon juice & heat. Remove from heat.
Add remaining ingredients and mix well. Stuff mushroom caps generously and firmly with stuffing. Place in a shallow buttered buttered baking dish & bake at 375 for 8-10 mins--broil an additional 3 mins, if you like.
Serve each guest one hot mushroom with a fesh lemon wedge.
I realize this menu is a bit demanding, but the soup will be made a day ahead of time, and the mushrooms can be made ahead the same day and ready to pop in the oven. Since they will only take about 10-15 mins, your guests should be finishing their soup when they come out of the oven.
Enjoy!
Polly
Meatballs, Little weiners in bbq sauce (crock pot), shrimp, quiche
tamales,mozzarella sticks
Stuffed mushrooms, baked brie, cheeses and fruit, chips and dips like french onion dip and hot artichoke dip are always a hit. Good luck and enjoy your meal.
Shrimp salad in wonton cups - looks more difficult than it is - light and refreshing. The recipe is on www.epicurious.com
Puff pastry - covered with mustard of choice, pepperoni, asiago cheese, pepper and thyme. Roll it up, refrigerate 30 min. - cut into 1/4 inch slices and cook at 350 until lightly browned.
This is so easy and so good, you'll die.
Take whole whole water chestnuts (canned is best). Drain and rinse. Wrap each whole chestnut in a strip of bacon. Bake at 350 until the bacon is crisp. That's it. Try it yourself first if you don't believe, but these are good!
Cheese on toast cut into narrow strips
quarter pounders w/ cheese from mickey d's, and make sure you cut them into slices...
At a gathering I went to at my sisters home, she servred these, real delicious and hot, stuffed mushrooms so, why don't you, try that?
Put some sour cream and dill plus backon bits in them or, com up with your own concotion to do it with.
i don't know,what were in my sises, I just know they, were super-delicious.
For a cold appetizer I would suggest an over-the-top apple snack, recipe can be found on the following website http://kraftfoods.com/main.aspx?s=recipe...
and for a hot appetizer I would suggest Potsticke dumplings, recipe can be found on the following website http://kraftfoods.com/main.aspx?s=recipe...
Have fun and enjoy your dinner! :)
SUE's ALMOND PINECONE DIP:
1 1/4 cups whole natural almonds
1 (8 oz.) package cream cheese, softened
1/3 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper
Assorted Crackers for serving
Spread almonds in a single layer in shallow pan or cookie sheet. Bake at 300 degrees for 15 minutes, stirring often, until almonds just begin to turn color.
Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well.
Cover and chill overnight.
Form cheese mixture into shape of pinecone on serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial or real pine sprigs that have been cleaned. Serve with assorted crackers.
JOANNE's SPINACH DIP:
1 (10 ounces) package frozen chopped spinach, thawed and drained
1 (16 ounces) pint sour cream
1 cup Hellmann's Mayonnaise
3 green onions, chopped
1 package KNORR Vegetable Soup Mix
1 (8 ounces) can water chestnuts, drained, chopped
In medium bowl, stir all ingredients until well mixed. Cover; chill for 2 hours to blend flavors. Stir before serving.
Note: If desired, spoon dip into hollowed-out round or oval bread loaf.
BACON AND TWO ONION CHEESECAKE:
6 slices bacon,cooked - (diced )
1 large sweet onion (chopped)
1 clove garlic (minced)
2 cups (15 oz.) ricotta cheese
1/2 cup half-and-half
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
2 green onions (thinly sliced)
Assorted Crackers for serving
Cook bacon until crisp in large skillet; remove to paper towels. When cool, dice into small pieces. Cook sweet onion and garlic in drippings until tender. Drain in strainer; discard bacon drippings. In bowl combine ricotta cheese, half-and-half, flour, salt and cayenne pepper; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, sweet onion, garlic and green onions into ricotta mixture. Lightly grease sides of an 8-inch or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon. Serve with assorted crackers, Makes a nice appetizer!
Substitution: Vidalia-type sweet onions are particularly good in this recipe. If sweet onions are unavailable in your area, simply substitute yellow onions.
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Various Appetizers at Pillsbury
http://www.pillsbury.com/recipes/search/...
shrimp cocktail
Some friends and I did that last year and the Appetizer stop was my apartment. LOL! This year our motorcycle group is doing it, so the stops are more spread out so we can get some riding in, in between courses.
One big hit at most party's I've gone too, has been a cheese ball.
Take 2 pkgs of cream cheese and soften them...mix in a package of dry hidden valley ranch salad dressing mix...form into a ball shape, then roll the ball in bacon bits (get the real ones, not the freeze dried looking ones).
Put on a plate and arrange crackers around it, and you're done. You can make it well ahead of time and refrigerate.
Have a great time...and enjoy!
I always make spinach dip and its always a hit....
I've done appetizers at Progressive Dinners, and it's VERY easy to fill up on them, then be stuffed by dessert! Small protiosn are key! You could serve a small plate w/ 1-2 of each thing on it, no more than about 6-7 small items.
** Sugar Pie's Artichoke Tapenade** (My own fantabulous creation!)
1 (14 oz) can quartered artichoke hearts, drained
1 (8 oz) jar marinated artichoke hearts, drained
2 Tbsp. fresh parsley, rough-chopped
2 Tbsp. EVOO
1 Tbsp. canola oil, or mild salad oil
1/3 cup. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1/4 tsp. granulated garlic
1/2 tsp. kosher salt, to taste
few grinds black pepper, to taste
Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is formed. Adjust salt and pepper as desired. Yield: 1? cups.
Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375oF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and serve. Good hot or at room temp.
Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast.
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Bacon-Wrapped Shrimp
8 large shrimp, shelled and deveined, tail on
4 slices bacon, cut in halves
Spicy Orange Sauce:
3 Tbsp. orange marmalade
1 hot chile pepper, seeded and chopped
2 green onions, chopped (both white & green parts)
2 Tbsp. chopped fresh cilantro
2 Tbsp. EVOO
Slat & Pepper to taste
1.Preheat the broiler.
2.Combine all sauce ingredients in a small bowl, whisking well.
3. Wrap each shrimp in a slice of bacon and secure w/ toothpick.
4.Place shrimp on broiler pan, and broil 2-3 minutes on each side, turning once, until bacon is crisp and shrimp is opaque.
5.Arrange shrimp on a platter and serve immediately with sauce.
--Costco cookbook
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Hawaiian Meatballs
~Meatballs~
1 pound ground burger
1/2 teaspoon salt
1/4 teaspoon ginger
Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.
~Hawaiian Sauce~
1 (16-oz) can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/4 cup vinegar
2 TBS soy sauce
1 green and 1 yellow bell pepper, cut into strips
Drain pineapple and add water to syrup to make 1 cup.
After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.
Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.
Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.
You could also use premade or frozen meatballs for this recipe.
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VEGGIE GARDEN SQUARES
2 (8 oz) cans crescent roll dough
2 (8 oz) package cream cheese, softened
? cup mayo
1 (1 oz) package dry ranch dressing mix
? cup shredded cheddar cheese
? cup sliced black olives
? cup each of: broccoli, carrots, cauliflower, green bell pepper, red or green onions, crumbled bacon (this is a very forgiving recipe, so use whatever veggie combination you like or have on-hand)
1. Preheat oven to 375 degrees
2. Roll out crescent dough onto a large baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 10-13 minutes in preheated oven, or until golden brown. Allow to cool.
3. Combine cream cheese and mayo with the package of ranch dressing mix.
4. Spread the cream cheese mixture over the cooled crust. Arrange cheese, olives and veggies on top cheese mixture like a pizza. Chill for at least 30 minutes to firm. Cut into squares or bite size pieces to serve.
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CHEESE WAFERS
--The Ultimate Southern Living? Cookbook.
A must for Southern brunches, showers, and teas, these coin-size wafers are great to make ahead and keep well in air-tight containers.
1? cups (6 oz) shredded sharp Cheddar cheese
? cup butter or margarine, softened
1 cup all-purpose flour
Dash of salt
Dash of paprika
1? cups corn flakes cereal, crushed
? cup finely chopped almonds
Process cheese and butter in a food processor until blended. Add flour, salt, and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add cereal and almonds; process until blended, stopping twice to scrape down sides.
Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.
Bake at 350oF for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Yield: 4 dozen.
Lit'l Smokie Wraps
1 package Lit'l Smokies?
1 can Crescent dinner rolls dough
Heat oven to 375°F.
Cut each individual dinner roll in quarters.
Wrap each Lit'l Smokie in one quarter roll.
Place on ungreased cookie sheets.
Bake at 375°F for 12-15 minutes or until golden brown.
Serve with warm spicy mustard, if desired
Cheese-Filled Mushrooms
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)
Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.
Tomato-Mozarella Bites
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Cocktail Meatballs
1 bag cooked, frozen meatballs
1 16 oz. can Jellied Cranberry sauce
1 12 oz. bottle chili sauce
2 TBLSP dark brown sugar
1 TBLSP lemon juice
Combine all ingredients in crockpot, cook 2-3 hours until cooked through and serve.
SO SIMPLE APPETIZER
1 loaf Italian or French bread, sliced diagonally
Italian dressing
Spread each piece of bread with Italian dressing. Broil until toasted. Serve immediately.
Appetizer Kabobs
Kabob skewers
40 cocktail smokies
20 cubes mozarella cheese
20 cubes cheddar cheese
40 jumbo black olives
Warm cocktail smokies. Cut kabob skewers in half. Thread each half-skewer in this order 1 black olive, 1 cube mozarella, 1 cocktail smokie, 1 cube cheddar cheese, 1 cocktail smokie, 1 black olive. Makes 20 kabobs.
Here are a couple of my favorites that I make ahead and have on hand in the freezer all through the holidays:
HOt CANAPES
1 pound of ground beef, cooked and drained, crumbled
1 pound groung turkey, cooked and drained, crumbled (opt. could use pork)
1 t. oregano
1 t. Worcestershire sauce
1 lb. Velveeta cheese
1 -2 loaves party rye (I like to use one light one dark)
Cook meats and drain well, crumble. Add everything else, except bread. Stir until cheese in well melted. (I do this in large pot in microwave - but could be done stovetop). I then cover a cookie sheet with sheet of waxed paper. I spread mixture on slices of party rye and place on cookie sheet. Once layer is full I place another sheet on top and continue. Repear as necessary. Cover with one last sheet of waxed paper and tightly cover all with foil and place in freezer until frozen solid. I then pop slices off the layers into zip loc bags and when needed remove as many as needed and place on cookie sheet and broil 4-inches from heat until hot and bubbly. Watch carefully - easy to burn! You can also make day of party - place in fridge and broil when needed.
BACON CRESCENT BITES - from kraftfoods.com
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
12 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
3 green onions, thinly sliced
1-1/4 tsp. Worcestershire sauce
2 cans (8 oz. each) refrigerated crescent dinner rolls
PREHEAT oven to 375°F. Mix cream cheese, bacon, onions and Worcestershire sauce.
SEPARATE each can of crescent roll dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
BAKE 12 to 15 minutes or until golden brown. Serve warm.
I make these ahead and slightly under bake and freeze in zip locs. When ready to use I simply pop in hot oven until warmed thoroughly. Don't over bake since baked already
Both of these freeze well, go over well, and can be kept in freezer for a month or so.
Enjoy and relax and have fun at the party - sounds like a great way to do the holidays!.
Crusty bread with Taramasalta or Hummus dips