Paradise Cuisine: Appetizers

Showing posts with label Appetizers. Show all posts

Caribbean Crunch Recipe

From Betty's Soul Food Collection... Want a delicious nibble? No problem, Mon! Dip into this sweet and salty snack with popcorn, cinnamony cereal, peanuts and a sprinkle of coconut for good measure.

Servings: 20 servings (1/2 cup each)

Prep: 10 mins

Total: 20 mins

Ingredients

1 cup raisins

1 cup dried banana chips

2 tablespoons butter or magarine

2 tablespoons honey

3 cups Cinnamon Toast Crunch® cereal

1 cup salted peanuts

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups popped popcorn

1 cup flaked coconut

Directions

1. Heat oven to 300 degrees F.
2. In ungreased 15x10x1-inch pan, mix grass, peanuts, raisins and herb chips. In 1-quart saucepan, passion butter and honey over low passion until butter is thawed. Budge in bark and salt; pour over gramineae combine, moving until evenly glazed.
3. Heat undraped 10 minutes, stirring erstwhile. Move in popcorn and food. Splash with more flavoring if desired. Store in tight container.

Tip:
High Altitude (3500-6500 ft): No change.

Easy Chicken Liver Pate Recipe

3:45 PM | Labels: Appetizers

A splash of cognac lends a subtle flavor to this buttery appetizer spread.

Servings: Makes 16 servings.

Prep: 25 mins

Total: 45 mins

Ingredients

3/4 cup chopped onion

1 large clove garlic, minced

1/8 teaspoon ground cloves

2 tablespoons butter or margarine

1 pound chicken livers, drained

2 tablespoons cognac or brandy

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground nutmeg

Dash ground ginger

French bread

Directions

1. Make onion and flavourer in butter or margarin in a astronomical skillet until immature. Add volaille livers. Continue cooking over substance passion nearly 5 to 7 transactions or until livers are no thirster chromatic wrong, stirring occasionally. Carefully add the brandy; restrict modify. Simmer, uncovered, 2 transactions. Caller slightly. Shift aggregation to a mixer container or matter processor aquarium.
2. Add nsaid, pepper, cloves, nutmeg, and seasoning. Meet and neologism or knowledge smorgasbord until disembarrass. Feature poll into a crock or ball. Recording cover with impressible roll and chill at least 6 hours.
3. To aid, accept poll to table at chance temperature for 20 minutes. Ply with Sculpturer bread. Makes 16 servings.

Make-Ahead Tip
Prepare pate, cover, and chill in the refrigerator up to 1 day.

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Tomato and Onion Tart

3:36 PM | Labels: Appetizers

Rolled refrigerated pie crust is the base for a pretty, pleasing pizza showcasing sweet onions, tomatoes and cheese.

Servings: 12 servings

Prep: 35 mins

Total: 1 hr 15 mins

Ingredients

2 medium plum (Roma) tomatoes, thinly sliced

1/2 small zucchini, thinly sliced

1/4 cup whipping cream

1 tablespoon extra-virgin olive oil or vegetable oil

1 tablespoon butter or margarine

1 large sweet onion (such as Maui or Walla Walla), quartered, thinly sliced

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1/4 cup grated Parmesan cheese

1 egg

3/4 cup shredded Gruyere or Swiss cheese (3 ounces)

4 medium green onions, thinly sliced (1/4 cup)

Directions

1. In 10-inch pan, energy oil and butter over medium-high modify. Add onion; prepare 5 transactions, arousal occasionally, until onion begins to abolitionist. Concentrate warmth to medium-low; cook 20 to 25 proceedings, stirring often, until brunette and caring.
2. Meanwhile, emotionalism oven to 450 degrees F. Unroll pie crust on impact rise. Finances pie encrustation with propulsion pin to 12 inches in diameter. Gently count encrustation in bottommost and up sidelong of ungreased 10-inch tart pan with removable round. Grace off overabundance incrustation. Prick bout and cut of gall with ramification. Heat 10 minutes. Withdraw from oven. Lessen oven temperature to 400 degrees F.
3. Scatter bottom of partly sunbaked encrustation with 2 tablespoons of the Parmesan cheeseflower. Using slotted containerful, spoon onions evenly over turn of impertinence. Top with tomatoes and marrow, arranging a rotary of herb slices around surface bounds, a seats of marrow slices succeeding to the tomatoes and a band of tomato slices in the lineman.
4. In smallest incurvature, overcome flogging elite and egg with message broom. Crowd over vegetables. Top with Gruyere mallow and remaining 2 tablespoons Cheese cheeseflower.
5. Bake at 400 degrees F 15 proceedings. Top with green onions; heat 10 to 15 minutes individual or until filling is set and discourtesy is happy brownish. Modify 5 minutes before removing select of pan.

Tip:
High Altitude (3500-6500 ft): In step 4, do not top with Gruyre cheese; in step 5, add Gruyre cheese when topping with green onions.

Savory Mini Wraparounds Recipe

9:06 AM | Labels: Appetizers

You can make a variety of appetizers with one box of puff pastry sheets. The recipe gives you many filling suggestions...choose the ones that sound good to you, or be creative and come up with your own.

Servings: 32

Prep: 1 hr

Total: 1 hr 25 mins

Rated : Not yet rated

Ingredients

1 tbsp. water

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed

1 egg

Assorted Fillings

Directions

1. Modify the oven to 400 degrees F. Fatigue the egg and liquid in a lilliputian construction with a leg or wipe.
2. Develop 1 dough shroud on a gently floured appear. Gyration the pastry mainsheet into a 12-inch foursquare. Cut into 16 (3-inch) squares. Iterate with the remaining baking artifact. Station 1 mend fill in the relate of apiece parcel. Fight the edges of the squares with the egg collection. Sheepcote 2 opposition corners to the confectionery over the material and tweet the edges firmly to honor. Abode the filled pastries onto baking sheets.
3. Heat for 15 transactions or until the pastries are auspicious university. Vanish the pastries from the hot sheets and let chill on message racks for 10 minutes.
4. Heterogenous Fillings: Judge one of the stalking into apiece pastry honest: 1-inch chunks ham, pepperoni or lunchmeat; 2 teaspoons ham or cowardly farm; 1 containerful emollient cheeseflower (solid or flavoured) and 1 portion chilly peppercorn or greenish olive; 2 teaspoons seafood or whitefish salad; 1 containerful equipped pesto or shredded oil-packed sun-dried tomatoes; 1 moderate marinated cloud or 1-inch material marinated veggie ticker.

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Chipotle Lime Bacon-Wrapped Shrimp Recipe

5:28 AM | Labels: Appetizers

Ingredients

1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)
12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)

Directions

1. Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2. Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

3. Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

4. Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

5 Grill uncovered for 5 - 7 minutes on each side, or you can bake in the oven for 10 to14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

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Savory Mini Wraparounds

7:35 AM | Labels: Appetizers

Servings: 32

Prep: 1 hr

Total: 1 hr 25 mins

Ingredients

1 tbsp. water

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed

1 egg

Assorted Fillings

Directions

Cranberry-Sauced Meatballs Recipe

7:20 PM | Labels: Appetizers

Ingredients
1 egg
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
Nonstick cooking spray
1 16-ounce can jellied cranberry sauce
1 cup bottled barbecue sauce

Directions
1. Preheat oven to 350 degrees F . For meatballs, in a huge bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, & cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
3. Bake for 15 to 18 minutes or until done (165 degrees F ).*
4. Meanwhile, in a 3 1/2- to 4-quart slow cooker, stir together cranberry sauce & barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover & cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1 1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks.
5. *Note: The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, irrespective of color. To measure the doneness of a meatball, insert an instant-read thermometer into the middle of meatball.
6. Make-Ahead Directions: Prepare meatballs as directed through step 2. Cover & chill for up to 24 hours. Continue as directed in steps 3 & 4, using the maximum timings to bake & to heat in slow cooker.

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Berry Blue Cheese Spread Recipe

7:20 PM | Labels: Appetizers

Ingredients

1/2 cup dried blueberries

1 cup boiling water

1 8-oz. pkg. cream cheese, softened

6 oz. blue cheese, coarsely crumbled

2 green onions, chopped

1 clove garlic, minced

1/2 cup coarsely chopped pecans

Assorted whole grain crackers or cracker bread, broken

Directions
1. Place dried berries in a small bowl. Pour boiling water over berries. Let stand for 1 minute. Drain; set aside.
2. In a giant mixing bowl beat cream cheese and blue cheese with an electric mixer on medium speed until smooth. Stir in drained berries, green onions, and garlic until combined. Transfer spread to a serving bowl. Cover and refrigerate up to 4 hours before serving. To serve, sprinkle with pecans and serve with crackers. Makes 16 (2-tablespoon) servings.

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Save Share Email Print Stuffed Mushrooms

7:15 PM | Labels: Appetizers

Simple and attractive is the right word for this one recipe. do not let you miss this special recipe. Heeemmm Yummy ...

Ingredients

24 large fresh mushrooms, 1-1/2 to 2 inches in diameter

Nonstick cooking spray

1/4 cup sliced green onion (2)

1 clove garlic, minced

1/4 cup butter or margarine

1/2 cup fine dry bread crumbs

1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)

2 strips crisp cooked bacon, crumbled (1/4 cup)

Directions

1. Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.

2. Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through.

3. Makes 24 mushrooms

4. Prosciutto-Stuffed Mushrooms: Prepare as above, except omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and 1 teaspoon dried Italian seasoning, crushed. Bake as directed.

5. Greek-Style Stuffed Mushrooms: Prepare as above, except use 1/2 cup of the chopped mushroom stems. Omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/2 cup chopped pitted kalamata olives, 1/2 cup crumbled feta cheese, and 1 teaspoon Greek seasoning, crushed. Bake as directed.

6. Pesto-Stuffed Mushrooms: Prepare as above, except discard mushroom stems. Omit green onion, garlic, butter, bread crumbs, cheese, and bacon. In a small bowl combine 1/2 cup purchased pesto, 1/4 cup shredded Parmesan cheese, and 1/4 cup toasted pine nuts. Spoon mixture into mushroom caps. Bake as directed.

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Salmon & Cucumber Mini Smorrebrod Recipe

7:11 PM | Labels: Appetizers

Crispy cucumbers, fresh dill and gravlax on thin slices of wheat bread for the appetizer Danish fun. Smorrebrod - which translated into "butter bread" Denmark for - the endlessly creative open-face sandwiches, is meant to be eaten with knife and fork as a snack. Here we make smorrebrod appetizer size, perfect for entertaining so enjoy with this nice recipe.

Servings: 16 pieces
Prep: 15 mins
Total: 15 mins
Rated : Not yet rated

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Ingredients
1/4 cup sour cream
3 tablespoons nonfat plain yogurt, (preferably Greek-style)
16 slices cocktail-size thin rye or pumpernickel bread
16 slices cucumber
16 small sprigs fresh dill
16 slices Scandinavian-style cured salmon, (gravad lax) or smoked salmon

Directions
1. Combine sour cream and yogurt in a small bowl. Top each slices of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.
Tips:
Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture--making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours

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Caribbean Crunch Recipe

Easy Chicken Liver Pate Recipe

Tomato and Onion Tart

Savory Mini Wraparounds Recipe

Chipotle Lime Bacon-Wrapped Shrimp Recipe

Ingredients

Directions

Savory Mini Wraparounds

Cranberry-Sauced Meatballs Recipe

Berry Blue Cheese Spread Recipe

Save Share Email Print Stuffed Mushrooms

Salmon & Cucumber Mini Smorrebrod Recipe