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Mothering by Heart
03-21-2005, 10:53 PM
Please post your appetizer recipes here :)

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Please note our copyright guidelines for recipes:

Since a list of ingredients is not copyrighted, but the directions may be (depending on if they are creative or not), when you post recipes that you got from a book or elsewhere, please write the directions in your own words, adding your own special recipe tips and colorful descriptions, etc. Thank you! :)

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bunbunmama
03-22-2005, 08:12 AM
This is very yummy - even DH likes it!! (and he's a verrrrry picky eater!) Don't make it too far ahead of time, though, as it will turn brown if left too long in the fridge.

2 avocados
2-3 roma tomatoes (or 1/2 large tomato), finely chopped
2-3 Tbsp. onion, finely diced (or onion powder)
1-2 cloves garlic, minced (or garlic powder)
salt and pepper
juice of 1 lemon (or lime, or even vinegar)

In a medium bowl, mash the peeled and pitted avocado (you can use a fork or potato masher...just make sure the avocado is really ripe before attempting so you don't break the potato masher like my DH did!).
Mix in the chopped tomato, diced onion, garlic, and salt and pepper to taste.
Slowly add in lemon juice - just enough to keep the avocado from turning brown and give the guacamole a little zing - not enough to make it soupy.

I have made this with the onion and garlic powder and vinegar instead of lemon juice (when I was feeling lazy, and it was just for us for a snack). It still tastes good, but it doesn't have the same textural appeal.

ETA: Sorry, I forgot to say.....serve with tortilla chips - either storebought or homemade. We like the baked kind, so we have a great healthy snack that really hits the spot!

Abinsmom
08-02-2005, 03:08 PM
These are so delicious, I made them to go with dinner, and we ate them ALL before they were even taken to the table. Yummy as an appetizer, and you could really make them more sinful by dipping in either ranch dressing or marinara!

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Zucchini Oven Chips

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Yield: 4 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 61(28% from fat); FAT 1.9g (sat 1g,mono 0.5g,poly 0.2g); PROTEIN 3.8g; CHOLESTEROL 5mg; CALCIUM 87mg; SODIUM 231mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 7.6g

(credit to: Linda Oldenburg, Cooking Light magaine, AUGUST 2005)

reneeber
03-06-2006, 08:14 AM
Here are my "tried and true" appetizer recipes:

Hot Wing Dip

INGREDIENTS:
16 oz. cream cheese (2 bricks) softened
8 oz. Frank's Red Hot sauce
3/4 cup chopped celery
2 cups cooked, shredded chicken (about a pound or 3 breasts)
1 cup shredded cheddar cheese
12 oz. bottle ranch dressing

DIRECTIONS:
Combine cream cheese, hot sauce & celery and microwave for about two minutes. Stir and continue to microwave until smooth and blended.

In a large glass baking dish, combine cream cheese mixture, chicken, dressing and cheddar. Mix well. Top with more cheddar if desired.

Bake at 350 degrees for 30 minutes, and serve with crackers, tostito chips and celery sticks.


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Herb Cheese Puffs

4 oz. grated parmesean cheese
4 oz. grated romano cheese
1 c. mayo
2 t. fresh basil, minced
2 t. fresh oregano, minced
1 bunch green onions, chopped
1 clove garlic, minced
1 pkg. layered flakey biscuits

Preheat oven to 375. Blend cheese, mayo, herbs, onions and garlic in a food processor. Separate each biscuit into three pieces (horizontally, so that you have three thin biscuit pieces). Spread a tablespoon of the mixture on each piece. Put on a greased cookie sheet and bake 10-12 minutes until puffed & golden.

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Baked Spinach, Crab and Artichoke Dip

1 cup mayo
1 cup parmesean
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 package (8 oz) refrigerated imitation crabmeat chunks
1 cup shredded cheese (Monterrey Jack is nice)
Toasted baguette slices or crackers

Heat oven to 350.

Mix mayo and parmesean in medium bowl. Stir in artichoke hearts, spinach and crabmeat.

Spoon mixture into 1-quart casserole. Sprinkle with the cheese.

Cover and bake 15-20 minutes or until cheese is melted. Serve warm with the crackers or baguette slices.

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Velveeta Dip

(There's pretty much nothing redeeming about this one, health-wise. It's basically straight preservatives. All I can tell you is that people are nuts for it.)

1 large box Velveeta
2 cans Campbells cream of mushroom soup
2 cans Rotel tomatoes with chilis
1 lb. ground beef
1 lb. Jimmy Dean spicy sausage

Cut up the Velveeta into cubes, put in crock pot. Add the soup and Rotel, juice and all. Brown the meats together, add to crock pot. Stir everything up, heat on low until hot. Serve in individual bowls with tortilla chips.

SamsMama
11-15-2006, 02:46 PM
I posted this in the Avocado thread and was asked to post it here. I got the recipe from a Zuni Indian in New Mexico, so it's pretty authentic!

Authentic New Mexican Guacamole

3 ripe avocadoes
2 tomatoes
1 small red onion
1-2 teaspoons salt
2 jalapeno peppers
bunch of cilantro
garlic clove
juice of 1/2 lemon (I use a lime)

This makes a chunky (not paste-like) dip. Slice avocadoes in half. Scoop out fruit and place in bowl. Mash with fork. Cut up tomatoes, onions, peppers, cilantro. Mince or press garlic. Mix all together. Squeeze in the juice. If making this ahead, throw in one of the whole avocado pits which will keep the dip from browning.

LadybugSam
06-04-2007, 05:03 PM
Fiesta Chicken Salad

1 lb finely chopped cooked chicken (about 3-4 chicken breasts)
4 tomatoes (diced)
1/2 onion (finely diced)
1 bunch cilantro (or less if you''re not a big fan)
1/2 very finely chopped jalapeno (optional)
juice of 2 lemons
1 tsp crushed garlic
salt & pepper to taste

yeah basically you put it all together in a bowl and serve it over tortilla chips or over mini tostadas (use a buscuit cutter to cut them out of corn tortillas and fry them up)


Looks like this when done

http://img.photobucket.com/albums/v68/ladybugs984/Random/fiestachickensalad.jpg

http://img.photobucket.com/albums/v68/ladybugs984/Random/fcsplate.jpg

SOOOO good!

GCM_Sticky
07-02-2007, 04:17 PM
I'm going to lock this thread since we now have individual forums for each type of recipe. You can start a new thread for any recipe that you would like to share in the future. :tu