In today's casual atmosphere, Italian appetizers have made a comeback as the perfect choice to add a bit of pizzazz to any homemade meal regardless of the theme. Forget complicated ingredients and fancy table settings, today's Italian cuisine combines the robust flavors that abound in authentic Italian cooking with the relaxed atmosphere of modern-day dining.
This recipe for Gnudi (the word 'gnudi' means naked in Italian) with Brown Butter and Sage brings you the best of 'Old World Meets New' in Italian appetizers, with delicious dumpling-like ravioli without the pasta.
For your next dinner party, relax and get casual with these delicious yet oh-so-easy to make Italian appetizers.!!
Ricotta Gnudi with Brown Butter and Sage
3 eggs
1 425-g (15 ounces) tub ricotta cheese
3/4 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
6 tblsp butter
12 fresh sage leaves
Pepper
1. In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Let gnudi mixture chill 15 minutes.
2. Bring a large, wide pot of salted water to a gentle simmer. Form gnudi mixture into 24 rough balls using 2 soup spoons. Gently drop each ball off the spoon and into the simmering water. Simmer the gnudi about 2 to 3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.)
3. Melt butter in a large frying pan over medium heat. Add sage leaves and cook about 5 minutes or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes or until gnudi are heated through, lowering heat so butter doesn't over-brown.
4. Divide among 6 bowls. Garnish with pepper and additional Parmesan if desired.
Recipe courtesy 'House and Home' Magazine.
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Tuesday, September 29, 2009
Monday, September 28, 2009
Pork and Peanut Wontons with Plum Sauce
There are alot of wonderful recipes using wonton wrappers that make some of the easiest finger appetizers for any gathering, but one of our favorites picks is this recipe for Pork and Peanut Wontons with Plum Sauce.
These crispy appetizers with a delicious pork and peanut wonton filling can be made up to 8 hours before they are cooked to free up valuable time when your guests arrive.
Try these delicious fried wontons with your own homemade plum sauce or with a a bottled sauce from the grocery store.
Makes 40-50 wontons.
6 oz/1 1/2 cups (175 g) ground pork
2 scallions, chopped
2 tblsp (30 ml) peanut butter
2 tsp (10 ml) oyster sauce (optional)
40-50 wonton wrappers
2 tblsp (30 ml) flour paste (see below)
vegetable oil for deep frying
salt and ground pepper
Lettuces and radishes to garnish
For the plum sauce:
8 oz (225 g) dark plum jam
1 tblsp (15 ml) rice or white wine vinegar
1 tblsp (15 ml) dark soy sauce
1/2 tsp (2.5 ml) chili sauce
Flour Paste:
Mix 4 parts cornstarch with 5 parts cold water in a small bowl, stirring well to make a smooth paste.
1. Combine the ground pork, scallions, peanut butter and oyster sauce in a bowl and season with salt and pepper then set aside.
2. Combine all plum sauce ingredients together in a bowl and set aside.
3. To fill the wonton wrappers, place eight wrappers at a time on a work surface, moisten the edges with the flour paste and place 1/2 tsp (2.5 ml) of filling on each one. Fold them in half, corner to corner, and twist.
4. Fill a large wok or deep frying pan one-third full with vegetable oil and heat to 375F (190C) or until a cube of bread, added to the oil, browns in 30 seconds. Have ready a wire strainer or frying basket and a tray lined with kitchen paper. Drop the wontons, eight at a time, into the hot oil and deep-fry for 1-2 minutes, until golden all over. Lift the wontons out on to the paper-lined tray and sprinkle with fine salt. Serve hot with the plum sauce, and garnished with lettuce and radishes.
Enjoy!
For more great appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
These crispy appetizers with a delicious pork and peanut wonton filling can be made up to 8 hours before they are cooked to free up valuable time when your guests arrive.
Try these delicious fried wontons with your own homemade plum sauce or with a a bottled sauce from the grocery store.
Makes 40-50 wontons.
6 oz/1 1/2 cups (175 g) ground pork
2 scallions, chopped
2 tblsp (30 ml) peanut butter
2 tsp (10 ml) oyster sauce (optional)
40-50 wonton wrappers
2 tblsp (30 ml) flour paste (see below)
vegetable oil for deep frying
salt and ground pepper
Lettuces and radishes to garnish
For the plum sauce:
8 oz (225 g) dark plum jam
1 tblsp (15 ml) rice or white wine vinegar
1 tblsp (15 ml) dark soy sauce
1/2 tsp (2.5 ml) chili sauce
Flour Paste:
Mix 4 parts cornstarch with 5 parts cold water in a small bowl, stirring well to make a smooth paste.
1. Combine the ground pork, scallions, peanut butter and oyster sauce in a bowl and season with salt and pepper then set aside.
2. Combine all plum sauce ingredients together in a bowl and set aside.
3. To fill the wonton wrappers, place eight wrappers at a time on a work surface, moisten the edges with the flour paste and place 1/2 tsp (2.5 ml) of filling on each one. Fold them in half, corner to corner, and twist.
4. Fill a large wok or deep frying pan one-third full with vegetable oil and heat to 375F (190C) or until a cube of bread, added to the oil, browns in 30 seconds. Have ready a wire strainer or frying basket and a tray lined with kitchen paper. Drop the wontons, eight at a time, into the hot oil and deep-fry for 1-2 minutes, until golden all over. Lift the wontons out on to the paper-lined tray and sprinkle with fine salt. Serve hot with the plum sauce, and garnished with lettuce and radishes.
Enjoy!
For more great appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, September 26, 2009
Trick or Tr-eating with Halloween Appetizers
With the devilishly fun day quickly creeping up now is the time to plan some frightfully quick and easy Halloween party appetizers for the big day.
Halloween appetizers are fun to create and can be very easy to make simply by converting your regular party offerings into scary appetizers with a few everyday ingredients. A baked brie appetizer can be made to look like a scarecrow by adding black olives as eyes, a thin slice of orange or red pepper as a nose and sliced almonds as a mouth. Pour ¼ to ½ cup of maple syrup on top and bake at 350F for 15 to 20 minutes or until warm. Garnish with shredded wheat around the top and bottom as hair and a beard and serve.
Transform everyday meatballs into delightful Halloween appetizers by topping with marinara sauce, adding a small round of cream cheese and dotting with olive pieces for the eyeballs and serve on wooden toothpicks.
As you can see, it is easy to transform everyday party appetizers into spooky Halloween appetizers with a few everyday ingredients and a little bit of imagination, so put on your witch’s hat and mix up your own brew of unique easy appetizers this Halloween.
For more great appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Halloween appetizers are fun to create and can be very easy to make simply by converting your regular party offerings into scary appetizers with a few everyday ingredients. A baked brie appetizer can be made to look like a scarecrow by adding black olives as eyes, a thin slice of orange or red pepper as a nose and sliced almonds as a mouth. Pour ¼ to ½ cup of maple syrup on top and bake at 350F for 15 to 20 minutes or until warm. Garnish with shredded wheat around the top and bottom as hair and a beard and serve.
Transform everyday meatballs into delightful Halloween appetizers by topping with marinara sauce, adding a small round of cream cheese and dotting with olive pieces for the eyeballs and serve on wooden toothpicks.
As you can see, it is easy to transform everyday party appetizers into spooky Halloween appetizers with a few everyday ingredients and a little bit of imagination, so put on your witch’s hat and mix up your own brew of unique easy appetizers this Halloween.
For more great appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Friday, September 25, 2009
Thanksgiving Appetizers - King Oyster Mushroom Pate
At Appetizers Unlimited we love to plan Thanksgving appetizers that are easy make ahead appetizers to free up time on party day. After all, Thanksgiving is as much about spending time with family and friends as it is about the food.
Thanksgiving appetizers should also utilize the bounty of the fall harvest and mushrooms are often an overlooked key ingredient for many great appetizer recipes.
This King Oyster Mushroom Pate recipe, courtesy of Longo's Experience magazine, is a great way to incorporate healthy mushrooms into your party food appetizers and it can be made and refriderated up to 3 days ahead of time.
King Oyster Mushroom Pate
1/4 cup salted butter
1 large onion, finely chopped
4 cups finely chopped king oyster mushrooms
1/2 tsp freshly grated nutmeg
1/4 tsp dried thyme leaves
pinch of salt
1/4 cup dry sherry
pinch of freshly ground pepper
2 tblsp chopped walnuts
2 tblsp Italian parsley
In nonstick skillet, melt butter over medium-high heat and cook onions, mushrooms, nutmeg, thyme and salt for about 15 minutes or until no liquid remains. Add sherry and bring to boil and cook, stirring for 2 minutes or until sherry evaporates. Stir in pepper.
Scrape mixture into food porcessor and puree until smooth, scraping sides as necessary. Scrape into bowl and sprinkle with walnuts and parsley.
Cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature to serve.
Maks 1 1/2 cups.
Serve with crackers or artisan breads.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thanksgiving appetizers should also utilize the bounty of the fall harvest and mushrooms are often an overlooked key ingredient for many great appetizer recipes.
This King Oyster Mushroom Pate recipe, courtesy of Longo's Experience magazine, is a great way to incorporate healthy mushrooms into your party food appetizers and it can be made and refriderated up to 3 days ahead of time.
King Oyster Mushroom Pate
1/4 cup salted butter
1 large onion, finely chopped
4 cups finely chopped king oyster mushrooms
1/2 tsp freshly grated nutmeg
1/4 tsp dried thyme leaves
pinch of salt
1/4 cup dry sherry
pinch of freshly ground pepper
2 tblsp chopped walnuts
2 tblsp Italian parsley
In nonstick skillet, melt butter over medium-high heat and cook onions, mushrooms, nutmeg, thyme and salt for about 15 minutes or until no liquid remains. Add sherry and bring to boil and cook, stirring for 2 minutes or until sherry evaporates. Stir in pepper.
Scrape mixture into food porcessor and puree until smooth, scraping sides as necessary. Scrape into bowl and sprinkle with walnuts and parsley.
Cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature to serve.
Maks 1 1/2 cups.
Serve with crackers or artisan breads.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, September 23, 2009
Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini
Thanksgiving is a time for family and friends, good conversation and great Thanksgiving appetizers to whet the appetite for the feast to follow.
Whether serving your Thanksgiving appetizers formally as a sit down affair or informally with your guests mingling in the kitchen, these Blue Cheese, Walnut and Cranberry crostini appetizers are sure to be a hit. And best of all, these gourmet appetizers are ultra quick and easy to make!!
Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini
Ingredients:
24 1/4-inch-thick slices ciabatta bread
2 tablespoons walnut oil
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
4 tablespoons minced shallots
1/3 cup dried cranberries
Preparation:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Whether serving your Thanksgiving appetizers formally as a sit down affair or informally with your guests mingling in the kitchen, these Blue Cheese, Walnut and Cranberry crostini appetizers are sure to be a hit. And best of all, these gourmet appetizers are ultra quick and easy to make!!
Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini
Ingredients:
24 1/4-inch-thick slices ciabatta bread
2 tablespoons walnut oil
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
4 tablespoons minced shallots
1/3 cup dried cranberries
Preparation:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, September 22, 2009
Halloween Appetizers - Spicy Pumpkin Seeds
Halloween party appetizers don't need to be complicated or time consuming to make. In fact some of our best tasting Halloween appetizers take very little time and effort to prepare.
That is certainly the case with this easy to make appetizer idea for Spicy Pumpkin Seeds and as far as Halloween appetizers go, there is nothing more typical of Halloween than pumpkins.
And while you are busy making these spicy pumpkin seeds for your Halloween party appetizers, double up the recipe and put some aside to 'dress up' your All Saints Day salad or vegetables.
Spicy Pumpkin Seeds
4 dried chiles de arbol, stemmed or 1/2 tsp cayenne pepper
2 tsp olive oil
1 cup unsalted shelled raw pumpkin seeds (pepitas)
1 tsp sugar
1/2 tsp salt
Finely grind chilies in small spice mill or mortar with pestle. Heat oil in large skillet over medium heat. Add pumpkin seeds and stir until evenly toasted (seeds will pop), about 5 minutes. Sprinkle evenly with sugar, salt, and 1/2 tsp chile de arbol powder or cayenne pepper. Toss to coat. Transfer pumpkin seeds to bowl and cool. Can be made 2 days ahead. Store seeds in airtight container at room temperature.
Tip: Chiles de arbol are thin, red, very hot three-inch-long chilies; available at some supermarkets or at specialty food stores and Latin markets.
Recipe courtesy Bon Appetit magazine.
Enjoy!
For more great Halloween apopetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
That is certainly the case with this easy to make appetizer idea for Spicy Pumpkin Seeds and as far as Halloween appetizers go, there is nothing more typical of Halloween than pumpkins.
And while you are busy making these spicy pumpkin seeds for your Halloween party appetizers, double up the recipe and put some aside to 'dress up' your All Saints Day salad or vegetables.
Spicy Pumpkin Seeds
4 dried chiles de arbol, stemmed or 1/2 tsp cayenne pepper
2 tsp olive oil
1 cup unsalted shelled raw pumpkin seeds (pepitas)
1 tsp sugar
1/2 tsp salt
Finely grind chilies in small spice mill or mortar with pestle. Heat oil in large skillet over medium heat. Add pumpkin seeds and stir until evenly toasted (seeds will pop), about 5 minutes. Sprinkle evenly with sugar, salt, and 1/2 tsp chile de arbol powder or cayenne pepper. Toss to coat. Transfer pumpkin seeds to bowl and cool. Can be made 2 days ahead. Store seeds in airtight container at room temperature.
Tip: Chiles de arbol are thin, red, very hot three-inch-long chilies; available at some supermarkets or at specialty food stores and Latin markets.
Recipe courtesy Bon Appetit magazine.
Enjoy!
For more great Halloween apopetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Sunday, September 20, 2009
Gourmet Appetizers - Roasted Apple and Prosciutto Wedges
Most people cringe when they hear the words gourmet appetizers, envisioning hours spent in the kitchen to create these delectable treats. But not all gourmet appetizers are difficult to make and that will certainly become apparent when you read the instructions and ingredients for this easy appetizer recipe for Roasted Apple and Prosciutto Wedges.
Apple and prosciutto are a perfect marriage in this gourmet appetizer recipe, with the sweet taste of the roasted apples complimenting the salty taste of the paper-thin prosciutto (Italian ham). You can use any variety of apple but we would suggest that you choose firmer apples to allow this to be eaten as finger appetizers.
So roll up your sleeves and set 20 minutes aside (honestly, that's all the time it will take for these gourmet appetizers from start to serving) and get ready to accept the compliments from your admiring guests!
Roasted Apple and Prosciutto Wedges
1/4 cup brown sugar
1 tblsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto
1. Preheat oven to 425F
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning and pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet and bake for 8 to 10 minutes or until prosciutto is slightly crisp and sugar has caramelized.
Makes 16 appetizers.
Recipe courtesy House & Home
Enjoy!
For more gourmet appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Apple and prosciutto are a perfect marriage in this gourmet appetizer recipe, with the sweet taste of the roasted apples complimenting the salty taste of the paper-thin prosciutto (Italian ham). You can use any variety of apple but we would suggest that you choose firmer apples to allow this to be eaten as finger appetizers.
So roll up your sleeves and set 20 minutes aside (honestly, that's all the time it will take for these gourmet appetizers from start to serving) and get ready to accept the compliments from your admiring guests!
Roasted Apple and Prosciutto Wedges
1/4 cup brown sugar
1 tblsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto
1. Preheat oven to 425F
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning and pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet and bake for 8 to 10 minutes or until prosciutto is slightly crisp and sugar has caramelized.
Makes 16 appetizers.
Recipe courtesy House & Home
Enjoy!
For more gourmet appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Saturday, September 19, 2009
Quick Easy Appetizers - Red Pepper Jelly & Crackers
We hate to admit it but there are times even at Appetizers Unlimited when we are not prepared for unexpected company and need to quickly thrown together an appetizer (oh gawd, we were just getting ready to go shopping and have nothing in the house!!) to go with the wine or cocktails, but luckily we actually WERE prepared with a pantry routinely stocked with our favorite 'unexpected company appetizer idea' of pre made Red Pepper Jelly and artisan crackers.
We have all found ourselves at one time or another in this situation - company arrives and we have nothing to to throw together as an appetizer to serve them - but by making certain your pantry is always well stocked with bottled jellies or any of your other favorite preserves (we routinely keep a variety of pepper jellies on hand) and artisan crackers, you can salvage the moment and avoid the embarrassment of having nothing to serve your unexpected guests.
Make sure to keep your pantry well stocked with a variety of Pepper Jellies, homemade preserves and artisan crackers for quick easy appetizers for those unexpected guests.
For more great appetizer ideas visit http://www.appetizersunlimited.com/
We have all found ourselves at one time or another in this situation - company arrives and we have nothing to to throw together as an appetizer to serve them - but by making certain your pantry is always well stocked with bottled jellies or any of your other favorite preserves (we routinely keep a variety of pepper jellies on hand) and artisan crackers, you can salvage the moment and avoid the embarrassment of having nothing to serve your unexpected guests.
Make sure to keep your pantry well stocked with a variety of Pepper Jellies, homemade preserves and artisan crackers for quick easy appetizers for those unexpected guests.
For more great appetizer ideas visit http://www.appetizersunlimited.com/
Thursday, September 17, 2009
Stuffed Mushroom Appetizers
One of the easiest finger appetizers in our repertoire is this sinfully easy appetizer recipe for Stuffed Mushroom Caps.
When choosing your mushrooms look for ones that are uniform in size and free of blemishes. We use either white or crimini mushrooms in our mushroom appetizer recipe, but brown or portobello mushrooms work equally as well.
Mom's Stuffed Mushrooms
15-20 large white or crimini mushrooms
1 large onion,chopped
butter
flour
1 tsp garlic powder
1/4-1/2 cup cream
Parmesan cheese
Remove stems from mushrooms and scoop out the insides. Chop stems and combine with onion. Saute in butter and bind with flour. Add enough cream and garlic powder to make a thick paste. Stuff caps with mixture. Sprinkle with Parmesan cheese. Put under broiler for a minute or two, or bake at 350 F for 10-15 minutes.
Enjoy!
For more great appetizer ideas visit http://www.appetizersunlimited.com/
When choosing your mushrooms look for ones that are uniform in size and free of blemishes. We use either white or crimini mushrooms in our mushroom appetizer recipe, but brown or portobello mushrooms work equally as well.
Mom's Stuffed Mushrooms
15-20 large white or crimini mushrooms
1 large onion,chopped
butter
flour
1 tsp garlic powder
1/4-1/2 cup cream
Parmesan cheese
Remove stems from mushrooms and scoop out the insides. Chop stems and combine with onion. Saute in butter and bind with flour. Add enough cream and garlic powder to make a thick paste. Stuff caps with mixture. Sprinkle with Parmesan cheese. Put under broiler for a minute or two, or bake at 350 F for 10-15 minutes.
Enjoy!
For more great appetizer ideas visit http://www.appetizersunlimited.com/
Wednesday, September 16, 2009
Crab Dip Appetizer
In these uncertain economic times many people are opting to entertain more at home and are looking for time saving easy appetizer recipes that don't cost an arm and a leg yet also don't compromise on taste.
Our collection of easy to make appetizers are valuable time savers aimed at maximizing your time with spent with guests and minimizing your time spent in the kitchen. One of our favorites is this Crab Dip Appetizer that uses only a few ingredients, takes less than 10 minutes to prepare, and delivers the goods in the taste category, combining coconut and crab to create a distinct 'island' flavor. If the minimal preparation time doesn't entice to to give this Crab Dip Appetizer a try, we will let you in on another secret - this is one of our favorite make ahead appetizers that will keep well in the refrigerator for 1 week, saving you valuable time on party day.
Crab Dip Appetizer
1-4 oz can (125 g) crab meat, drained
1/2 to 3/4 cup (125-175 ml) coconut
1/2 pint (250 ml) sour cream
1/2 cup (125 ml) mayonnaise
4 scallions, finely chopped
2 tsp (10 ml) curry powder
1 drop Tabasco sauce
1/4 tsp (1 ml) lime juice (optional)
Parsley as garnish
Combine all ingredients and chill well prior to seving.
Garnish with parsley and serve with crackers.
Enjoy!
For more great easy appetizer recipes visit www.appetizersunlimited.com
For more great Chef's recipes, tips and tools visit www.amateur-chef.net
Our collection of easy to make appetizers are valuable time savers aimed at maximizing your time with spent with guests and minimizing your time spent in the kitchen. One of our favorites is this Crab Dip Appetizer that uses only a few ingredients, takes less than 10 minutes to prepare, and delivers the goods in the taste category, combining coconut and crab to create a distinct 'island' flavor. If the minimal preparation time doesn't entice to to give this Crab Dip Appetizer a try, we will let you in on another secret - this is one of our favorite make ahead appetizers that will keep well in the refrigerator for 1 week, saving you valuable time on party day.
Crab Dip Appetizer
1-4 oz can (125 g) crab meat, drained
1/2 to 3/4 cup (125-175 ml) coconut
1/2 pint (250 ml) sour cream
1/2 cup (125 ml) mayonnaise
4 scallions, finely chopped
2 tsp (10 ml) curry powder
1 drop Tabasco sauce
1/4 tsp (1 ml) lime juice (optional)
Parsley as garnish
Combine all ingredients and chill well prior to seving.
Garnish with parsley and serve with crackers.
Enjoy!
For more great easy appetizer recipes visit www.appetizersunlimited.com
For more great Chef's recipes, tips and tools visit www.amateur-chef.net
Monday, September 14, 2009
Gourmet Appetizers - Individual Brie and Fig Strudels
Although we strive to present recipes for easy to make appetizers, we recognize that there will be times and occasions that call for gourmet appetizers which will take more time and effort to prepare.
But time and effort does not have to mean difficult to prepare! If you do have a special occasion coming up, or are just trying to impress the boss, give this wonderful baked brie appetizer recipe a whirl. Brie and fig compote are perfectly paired in these elegant strudel gourmet appetizers. Don't be scared off by the number of ingredients required for these delicious appetizers - the recipe is easier than it looks, and you won't be disappointed with the end result!
Individual Brie and Fig Strudels
6 oz (175 gm) dried figs, stems removed and chopped
1/2 cup (125 ml) chopped red onion
1/2 cup (125 ml) water
1/4 cup (50 ml) balsamic vinegar
1/4 cup (50 ml) lightly packed brown sugar
1/2 cup (125 ml) golden raisins
1 clove garlic, minced
1 tblsp (15 ml) minced fresh ginger
2 tsp (10 ml) orange zest
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) cayenne pepper
1/4 cup (50 ml) toasted pine nuts
8 sheets phyllo pastry
1/4 cup (50 ml) butter, melted
8 oz (250 gm) brie, rind removed and sliced
1. Preheat oven to 375 F (190 C).
2. In heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.
3. Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with more butter. Arrange 2 slices of brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5 cm) border. Top with 1/4 cup (50 ml) of fig mixture and top with another slice or 2 of the brie (use 1 oz/30 gm per strudel). Fold sides over to enclose filling and roll up.
4. Place seam side down on parchment-lined, rimmed baking sheat. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch (2.5 cm) apart in the tops of the strudels.
5. Bake in the centre of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.
Makes 8 servings.
Recipe courtesy Food & Drink
For more great gourmet appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
But time and effort does not have to mean difficult to prepare! If you do have a special occasion coming up, or are just trying to impress the boss, give this wonderful baked brie appetizer recipe a whirl. Brie and fig compote are perfectly paired in these elegant strudel gourmet appetizers. Don't be scared off by the number of ingredients required for these delicious appetizers - the recipe is easier than it looks, and you won't be disappointed with the end result!
Individual Brie and Fig Strudels
6 oz (175 gm) dried figs, stems removed and chopped
1/2 cup (125 ml) chopped red onion
1/2 cup (125 ml) water
1/4 cup (50 ml) balsamic vinegar
1/4 cup (50 ml) lightly packed brown sugar
1/2 cup (125 ml) golden raisins
1 clove garlic, minced
1 tblsp (15 ml) minced fresh ginger
2 tsp (10 ml) orange zest
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) cayenne pepper
1/4 cup (50 ml) toasted pine nuts
8 sheets phyllo pastry
1/4 cup (50 ml) butter, melted
8 oz (250 gm) brie, rind removed and sliced
1. Preheat oven to 375 F (190 C).
2. In heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.
3. Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with more butter. Arrange 2 slices of brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5 cm) border. Top with 1/4 cup (50 ml) of fig mixture and top with another slice or 2 of the brie (use 1 oz/30 gm per strudel). Fold sides over to enclose filling and roll up.
4. Place seam side down on parchment-lined, rimmed baking sheat. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch (2.5 cm) apart in the tops of the strudels.
5. Bake in the centre of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.
Makes 8 servings.
Recipe courtesy Food & Drink
For more great gourmet appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Sunday, September 13, 2009
Halloween Appetizers - Spooky Scallops
We all know that Halloween is one of the highlights of the year for little kids, but big kids can enjoy it too with adult costume parties, themed drinks and Halloween appetizers.
And appetizers are our specialty! These Spooky Scallops are sophisticated and fun, playing up the orange and black theme of Halloween, yet are one of the easiest finger appetizers to make, using pre-made dip and bottled bread dippers to save on time and effort. But even after the ghosts and goblins have been laid to rest for another year, these Halloween appetizers can be resurrected for any social occasion.
Spooky Scallops
1 baguette, sliced
3 tblsp extra virgin olive oil
1 8 oz tub (227 g) fresh spicy black bean dip (purchased from your local grocery store)
1 tsp grated lime rind
1 tblsp lime juice
1 lb bag (454 g) frozen large sea scallops, thawed
1/2 tsp chili powder
1 carrot, grated
2 tblsp roasted garlic & parmesan bread dipper sauce (purchased from your local grocery or gourmet food store)
1) Brush baguete with oil, place on baking sheet and toast in 400F oven for about 10 minutes or until lightly golden; set aside.
2) In bowl, stir together bean dip, half of the lime rind and lime juice; set aside.
3) Place scallops in bowl and toss with remaining oil, remaining lime rind and chili powder. Heat large nonstick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm. Set aside.
4) Spread bean dip mixture onto baguette slices. Slice scallops in half horizontally and place on top of spread. Toss carrot with bread dipper sauce and place a small amount on top of each scallop before serving.
Makes about 32 pieces.
Recipe courtesy Longo's Experience.
Enjoy!
For more great Halloween appetizers visit http://www.appetizersunlimited.com/
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
And appetizers are our specialty! These Spooky Scallops are sophisticated and fun, playing up the orange and black theme of Halloween, yet are one of the easiest finger appetizers to make, using pre-made dip and bottled bread dippers to save on time and effort. But even after the ghosts and goblins have been laid to rest for another year, these Halloween appetizers can be resurrected for any social occasion.
Spooky Scallops
1 baguette, sliced
3 tblsp extra virgin olive oil
1 8 oz tub (227 g) fresh spicy black bean dip (purchased from your local grocery store)
1 tsp grated lime rind
1 tblsp lime juice
1 lb bag (454 g) frozen large sea scallops, thawed
1/2 tsp chili powder
1 carrot, grated
2 tblsp roasted garlic & parmesan bread dipper sauce (purchased from your local grocery or gourmet food store)
1) Brush baguete with oil, place on baking sheet and toast in 400F oven for about 10 minutes or until lightly golden; set aside.
2) In bowl, stir together bean dip, half of the lime rind and lime juice; set aside.
3) Place scallops in bowl and toss with remaining oil, remaining lime rind and chili powder. Heat large nonstick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm. Set aside.
4) Spread bean dip mixture onto baguette slices. Slice scallops in half horizontally and place on top of spread. Toss carrot with bread dipper sauce and place a small amount on top of each scallop before serving.
Makes about 32 pieces.
Recipe courtesy Longo's Experience.
Enjoy!
For more great Halloween appetizers visit http://www.appetizersunlimited.com/
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
Saturday, September 12, 2009
Thanksgiving Appetizers - Mini Grilled Tasters
With Thanksgiving creaping up on us heralding the start of the new holiday season, now is the time to start thinking about turkey dinners and Thanksgiving Appetizers.
The bountiful harvest season provides a multitude of fresh ingredients for some great appetizer recipes. Unlike lighter ingredients used in most summer appetizers, Thanksgiving appetizers can be heartier fare as we usher in the colder weather of the winter season.
This easy appetizer recipe for Mini Grilled Tasters can easily be converted to a main course by not cutting into smaller pieces, making this one of our most versatile appetizer ideas of the Thanksgiving season.
Mini Grilled Tasters
12 slices bread
prepared mustard or dijon mustard
12 slices Swiss or Havarti cheese
12 slices pickles
12 slices smoked turkey, ham, roast beef or any combination
1/2 cup (125 ml) milk
3 eggs
1/2 tsp (2 ml) salt
2 tblsp (30 ml) canola or vegetable oil
Homemade Salsa (see easy recipe below)
1. Spread desired amount of mustard on one slice of bread. Place one slice of cheese on top of mustard. Add 2 slices of pickles and 2 slices of deli meat. Top with another slice of cheese and cover with a slice of bread. Assemble remaining 5 sandwiches. Press sandwiches lightly and trim crusts. Slice each sandwich into 4 triangles or squares.
2. In medium bowl, beat milk, eggs and salt. Dip sandwich bites into egg mixture.
3. Heat oil in a large skillet over medium heat. Grill each sandwich until brown on both sides, adding more oil if necessary. Turn down the heat if the pan gets too hot.
Easy Homemade Salsa
Combine desired amounts of chopped pickles, red onion, cherry tomatos, green pepper and fresh cilantro. Add a spoonful of the mixture to the top of your Mini Grilled Tasters for a colorful garnish.
Serve as an appetizer or if serving as meal meal cut each sandwich into 2 pieces only.
Recipe courtesy Simply Homemade.
For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great dinnertime recipes visit http://www.amateur-chef.net/
The bountiful harvest season provides a multitude of fresh ingredients for some great appetizer recipes. Unlike lighter ingredients used in most summer appetizers, Thanksgiving appetizers can be heartier fare as we usher in the colder weather of the winter season.
This easy appetizer recipe for Mini Grilled Tasters can easily be converted to a main course by not cutting into smaller pieces, making this one of our most versatile appetizer ideas of the Thanksgiving season.
Mini Grilled Tasters
12 slices bread
prepared mustard or dijon mustard
12 slices Swiss or Havarti cheese
12 slices pickles
12 slices smoked turkey, ham, roast beef or any combination
1/2 cup (125 ml) milk
3 eggs
1/2 tsp (2 ml) salt
2 tblsp (30 ml) canola or vegetable oil
Homemade Salsa (see easy recipe below)
1. Spread desired amount of mustard on one slice of bread. Place one slice of cheese on top of mustard. Add 2 slices of pickles and 2 slices of deli meat. Top with another slice of cheese and cover with a slice of bread. Assemble remaining 5 sandwiches. Press sandwiches lightly and trim crusts. Slice each sandwich into 4 triangles or squares.
2. In medium bowl, beat milk, eggs and salt. Dip sandwich bites into egg mixture.
3. Heat oil in a large skillet over medium heat. Grill each sandwich until brown on both sides, adding more oil if necessary. Turn down the heat if the pan gets too hot.
Easy Homemade Salsa
Combine desired amounts of chopped pickles, red onion, cherry tomatos, green pepper and fresh cilantro. Add a spoonful of the mixture to the top of your Mini Grilled Tasters for a colorful garnish.
Serve as an appetizer or if serving as meal meal cut each sandwich into 2 pieces only.
Recipe courtesy Simply Homemade.
For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great dinnertime recipes visit http://www.amateur-chef.net/
Thursday, September 10, 2009
Halloween Appetizers - Bones-and-Body-Parts Party Mix
If the thought of making Halloween Party appetizers frightens the daylights out of you, leaves you shaking in your monster boots and sends goosebumps shivering down your spine then you have come to the right place. With this Bones-and-Body-Parts Party Mix we will show you that great tasting Halloween appetizers can be fun and easy to make appetizers that require simple preparation and a little bit of creativity.
And if the end result isn't 'picture perfect', just improvise and say that you have invented a brand new scary appetizer for the occasion.
So get out your witches' cauldron, roll up your sleeves and let's get busy mixing up a brew of:
Bones-and-Body-Parts Party Mix
4 cups tiny pretzels
2 1/2 cups round toasted oat cereal
2 1/2 cups bite-size rce or corn-square cereal
1 cup salted peanuts
1 cup round cereal (such as Kix)
2 cups white chocolate baking pieces (12 ounces)
1 tblsp shortening
In a large bowl, combine first five ingredients; set aside. In a microwaveable bowl, microwave white chocolate baking pieces and shortening on high for 1 to 2 minutes or until baking pieces are melted, stirring after every minute until smooth. (Chocolate should be warm to the touch but ot hot.) Pour over cereal mixture; mix well.
Spread onto a waxed-paper-lined 15X10X1-inch baking pan. Cool completely; break apart. Store in an airtight container. Makes 3 1/2 quarts.
For more great appetizer recipes visit www.appetizersunlimited.com. For other great recipes, tips and tools for the Amateur Chef in you, visit www.amateur-chef.net
And if the end result isn't 'picture perfect', just improvise and say that you have invented a brand new scary appetizer for the occasion.
So get out your witches' cauldron, roll up your sleeves and let's get busy mixing up a brew of:
Bones-and-Body-Parts Party Mix
4 cups tiny pretzels
2 1/2 cups round toasted oat cereal
2 1/2 cups bite-size rce or corn-square cereal
1 cup salted peanuts
1 cup round cereal (such as Kix)
2 cups white chocolate baking pieces (12 ounces)
1 tblsp shortening
In a large bowl, combine first five ingredients; set aside. In a microwaveable bowl, microwave white chocolate baking pieces and shortening on high for 1 to 2 minutes or until baking pieces are melted, stirring after every minute until smooth. (Chocolate should be warm to the touch but ot hot.) Pour over cereal mixture; mix well.
Spread onto a waxed-paper-lined 15X10X1-inch baking pan. Cool completely; break apart. Store in an airtight container. Makes 3 1/2 quarts.
For more great appetizer recipes visit www.appetizersunlimited.com. For other great recipes, tips and tools for the Amateur Chef in you, visit www.amateur-chef.net
Tuesday, September 8, 2009
Halloween Appetizers - Jack-o'-Lantern Cheese Ball
Halloween is the best time of year to break from tradition and express your batty personality and ghoulish side with some spookily spectacular Halloween party appetizers. There is no limit to the number of scary appetizers you can whip up by simply 'dressing up' your standard party fare.
This Halloween appetizer recipe idea turns an ordinary cheese ball into a spooktacular party hit with just a little bit of imagination.
So don't hold back, let your creative juices flow, and have fun creating your own Halloween party appetizers.
Jack-o'-Lantern Cheese Ball
Make your favorite cheese ball recipe, shape the mixture into one large and one small ball. Roll each ball in crushed nacho cheese flavored chips. Place cheese balls on kale or parsley on a platter. Cut pitted ripe olives into triangle shaped pieces and press into the cheese ball to make eyes and a mouth (you may need to remove chips from those areas to make the olives stick). Place 1/2 of a dill pickle on the top of each ball for the stem of the jack-o-latern.
Recipe compliments of Better Homes and Gardens
For more great Halloween appetizers, visit www.appetizersunlimited.com/halloween-appetizers
This Halloween appetizer recipe idea turns an ordinary cheese ball into a spooktacular party hit with just a little bit of imagination.
So don't hold back, let your creative juices flow, and have fun creating your own Halloween party appetizers.
Jack-o'-Lantern Cheese Ball
Make your favorite cheese ball recipe, shape the mixture into one large and one small ball. Roll each ball in crushed nacho cheese flavored chips. Place cheese balls on kale or parsley on a platter. Cut pitted ripe olives into triangle shaped pieces and press into the cheese ball to make eyes and a mouth (you may need to remove chips from those areas to make the olives stick). Place 1/2 of a dill pickle on the top of each ball for the stem of the jack-o-latern.
Recipe compliments of Better Homes and Gardens
For more great Halloween appetizers, visit www.appetizersunlimited.com/halloween-appetizers
Saturday, September 5, 2009
Shrimp Appetizers - Thai Shrimp Skewers
As far as party appetizers go, it doesn't get much easier than these simple Thai Shrimp Skewers. We found these easy to make appetizers on the Coastal Living website and were immediately impressed by the elegant simplicity of these 5-ingredient shrimp appetizers. After trying them out, we are converts!!
Rather than waste your time extolling the virtues of these easy to make appetizers, we give you:
Thai Shrimp Skewers
Serve these skewered bites at your next party and your guests will rave for weeks. Creamy white coconut milk, hot curry, and a splash of aromatic fish sauce highlight the simple flavors of juicy shrimp.
½ cup light coconut milk
¼ cup flaked sweetened coconut
1 tablespoon fish sauce
1 to 2 teaspoons red curry paste
24 large shrimp, peeled and deveined
1. Whisk together coconut milk, coconut, fish sauce, and curry paste in a medium bowl. Add shrimp; toss well. Chill 1 hour.
2. Grill shrimp over medium-high heat 2 minutes on each side or until done. Place on individual bamboo picks to serve. Makes 2 dozen.
Hosting Help: Skewer food ahead of time with decorative toothpicks to add a fun flair and easy pickup for guests.
For more great shrimp appetizer ideas, visit http://www.appetizersunlimited.com/
Rather than waste your time extolling the virtues of these easy to make appetizers, we give you:
Thai Shrimp Skewers
Serve these skewered bites at your next party and your guests will rave for weeks. Creamy white coconut milk, hot curry, and a splash of aromatic fish sauce highlight the simple flavors of juicy shrimp.
½ cup light coconut milk
¼ cup flaked sweetened coconut
1 tablespoon fish sauce
1 to 2 teaspoons red curry paste
24 large shrimp, peeled and deveined
1. Whisk together coconut milk, coconut, fish sauce, and curry paste in a medium bowl. Add shrimp; toss well. Chill 1 hour.
2. Grill shrimp over medium-high heat 2 minutes on each side or until done. Place on individual bamboo picks to serve. Makes 2 dozen.
Hosting Help: Skewer food ahead of time with decorative toothpicks to add a fun flair and easy pickup for guests.
For more great shrimp appetizer ideas, visit http://www.appetizersunlimited.com/
Thursday, September 3, 2009
Mexican Appetizers - Cheese and Scallion Quesadillas
These quesadillas are quick easy appetizers to make and are a great way to use up leftover chicken or shrimp. You can easily dress them up and turn them into gourmet appetizers for a Mexican-themed dinner or elaborate dinner party by adding any of your favorite ingredients.
For this appetizer recipe we have kept it simple, using pre-made salsa and flour tortillas which you can purchase at your local grocery store. In under 15 minutes these delicious yet easy Mexican appetizers can be assembled, cooked and served to your hungry guests.
Cheese and Scallion Quesadillas
1 cup (250 ml) pre-made salsa
4 large flour tortillas
1 1/2 cups (375 ml) Monterey Jack or cheddar cheese, grated
2 scallions, finely sliced
1 tblsp (15 ml) fresh cilantro, finely chopped
1/2 cup (125 ml) sour cream
1. Spread 1/4 cup (50 ml) salsa on half of each tortilla.
2. Divide the cheese between the 4 tortillas, placing on top of salsa. Top cheese with scallions and cilantro.
3. Fold quesadillas in half and place on a baking sheet. broil quesadillas on middle rack under high heat for 4 minutes on each side or until golden and cheese has melted.
4. Let rest for a few minutes before slicing into wedges and serve with sour cream.
It doesn't get much easier than this! For more great easy Mexican appetizers, visit http://www.appetizersunlimited.com/
For this appetizer recipe we have kept it simple, using pre-made salsa and flour tortillas which you can purchase at your local grocery store. In under 15 minutes these delicious yet easy Mexican appetizers can be assembled, cooked and served to your hungry guests.
Cheese and Scallion Quesadillas
1 cup (250 ml) pre-made salsa
4 large flour tortillas
1 1/2 cups (375 ml) Monterey Jack or cheddar cheese, grated
2 scallions, finely sliced
1 tblsp (15 ml) fresh cilantro, finely chopped
1/2 cup (125 ml) sour cream
1. Spread 1/4 cup (50 ml) salsa on half of each tortilla.
2. Divide the cheese between the 4 tortillas, placing on top of salsa. Top cheese with scallions and cilantro.
3. Fold quesadillas in half and place on a baking sheet. broil quesadillas on middle rack under high heat for 4 minutes on each side or until golden and cheese has melted.
4. Let rest for a few minutes before slicing into wedges and serve with sour cream.
It doesn't get much easier than this! For more great easy Mexican appetizers, visit http://www.appetizersunlimited.com/
Wednesday, September 2, 2009
Cold Appetizers - Cold Spring Rolls
When planning the party appetizers for a large group it is always best to make sure you have a variety of both hot and cold appetizers. Whereas the final preparations for hot appetizers must be completed just before serving, cold appetizers are great make ahead appetizers, thereby freeing up your time on party day.
While searching through our library of recipes for versatile cold appetizer recipes, we came across this wonderful old favorite - regardless of what the theme is for your upcoming party, these Cold Spring Rolls are perfect party food appetizers for any number of people and are surprisingly easy to make!
Cold Spring Rolls
Increase porportions according to the number of guests.
8 small rice wraps (can be found in Asian food stores or most grocery stores)
2 oz cellophane noodles
8 Boston lettuce leaves
1 large carrot, shredded
1 red pepper, julienne
6 0z bean sprouts
8 fresh mint leaves
8 fresh basil leaves
1. Put cellophane noodles in a medium sized bowl and cover with boiling water. Let soak for 10 minutes and drain. Use scissors to cut the noodles into shorter lengths.
2. Fill another bowl with warm water and place a clean tea towel on your work surface. For each roll, dip a rice paper wrap in the warm water for 10-20 seconds or until softened. Place your wrap on the tea towel and brush off any excess water.
3. For each roll, arrange cellophane noodles, lettuce, carrot, red pepper, bean sprouts, mint and basil 1-inch from the bottom of the rice wrap. Fold the bottom inch overthe ingredients. Fold in left and right sides of the wrap, then roll to create a cylinder. Repeat with the remaining wraps.
4. Serve with dipping sauce.
Dipping Sauce
1/3 cup fish sauce
2 tsp superfine sugar
1 tblsp rice vinegar
2 red Thai chillies, seeded and chopped
2 green Thai chillies, seeded and chopped
In a small bowl, mix all ingredients together. Stir together until the sugar has dissolved.
Serve with Cold Spring Rolls.
For more great appetizer ideas, visit http://www.appetizersunlimited.com/
While searching through our library of recipes for versatile cold appetizer recipes, we came across this wonderful old favorite - regardless of what the theme is for your upcoming party, these Cold Spring Rolls are perfect party food appetizers for any number of people and are surprisingly easy to make!
Cold Spring Rolls
Increase porportions according to the number of guests.
8 small rice wraps (can be found in Asian food stores or most grocery stores)
2 oz cellophane noodles
8 Boston lettuce leaves
1 large carrot, shredded
1 red pepper, julienne
6 0z bean sprouts
8 fresh mint leaves
8 fresh basil leaves
1. Put cellophane noodles in a medium sized bowl and cover with boiling water. Let soak for 10 minutes and drain. Use scissors to cut the noodles into shorter lengths.
2. Fill another bowl with warm water and place a clean tea towel on your work surface. For each roll, dip a rice paper wrap in the warm water for 10-20 seconds or until softened. Place your wrap on the tea towel and brush off any excess water.
3. For each roll, arrange cellophane noodles, lettuce, carrot, red pepper, bean sprouts, mint and basil 1-inch from the bottom of the rice wrap. Fold the bottom inch overthe ingredients. Fold in left and right sides of the wrap, then roll to create a cylinder. Repeat with the remaining wraps.
4. Serve with dipping sauce.
Dipping Sauce
1/3 cup fish sauce
2 tsp superfine sugar
1 tblsp rice vinegar
2 red Thai chillies, seeded and chopped
2 green Thai chillies, seeded and chopped
In a small bowl, mix all ingredients together. Stir together until the sugar has dissolved.
Serve with Cold Spring Rolls.
For more great appetizer ideas, visit http://www.appetizersunlimited.com/
Tuesday, September 1, 2009
Italian Appetizers - Bruschetta
Thankfully, simplicity is the key to great Italian cooking, therefore when preparing the appetizer course of your Italian-themed meal you won't need to spend much time in the kitchen!
Bruchetta is one of the easiest Italian Appetizers to make and one of the best appetizers for a great Mediterrean-style meal. This classic recipe for Bruchetta uses only a few key ingredients (bread, garlic, tomatos and basil) and can be assembled in just a few minutes. You can even purchase the bruchetta topping pre-made from your local grocery store if you are short on time.
Bruschetta
Ingredients:
1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
1/2 red onion, minced
freshly ground black pepper
3 cloves garlic
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Recipe compliments All Recipes.
For more great reciped for Italian appetizers, visit http://www.appetizersunlimited.com/
Bruchetta is one of the easiest Italian Appetizers to make and one of the best appetizers for a great Mediterrean-style meal. This classic recipe for Bruchetta uses only a few key ingredients (bread, garlic, tomatos and basil) and can be assembled in just a few minutes. You can even purchase the bruchetta topping pre-made from your local grocery store if you are short on time.
Bruschetta
Ingredients:
1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
1/2 red onion, minced
freshly ground black pepper
3 cloves garlic
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Recipe compliments All Recipes.
For more great reciped for Italian appetizers, visit http://www.appetizersunlimited.com/
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