Many people argue that Red Lobster makes THE absolute best shrimp scampi recipe this side of the Atlantic, and after many shrimp scampi taste tests from various restaurants, we had to agree, and subsequently published a Red Lobster garlic shrimp scampi recipe in an earlier post.
But now many of our time-pressured, kitchen-phobic readers have written to us requesting options for an easy shrimp scampi recipe, so we did our research again and came up with this copycat recipe for Red Lobster Shrimp Scampi.
This easy shrimp scampi recipe can be accompanied by pasta if serving as a main meal instead of a shrimp appetizer.
Red Lobster Shrimp Scampi
1 cup White Wine (preferably a Chablis)
1/2 cup unsalted Butter
3 tablespoon minced Garlic
1 tablespoon finely chopped fresh parsley
1 pound Shrimp, peeled and deveined
salt & pepper, to taste
1/2 cup freshly grated parmesan cheese (if desired as garnish)
Combine the butter, wine, garlic and shrimp in a pan. Bake in a 350 degree F oven for about 6 to 7 minutes, or until the shrimp turn pink. Be careful not to overcook the Shrimp. Add parsley and season with salt and pepper, to taste. Garnish with parmesan cheese if desired. Serve.
Enjoy!
For more great shrimp appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, October 31, 2009
Thursday, October 29, 2009
Halloween Appetizers - Spicy Shrimp Appetizers
If you think Halloween treats are just sugary-sweet candy for kids, then read on for some fun but sophisticated adult Halloween appetizers for your 'big kid' Halloween parties.
Halloween parties are fun for young and old alike, but with adult parties, your Halloween appetizers selections can make-or-break the party. Our spicy shrimp appetizer is designed to appeal to all age groups. This selection from our tortilla wrap recipes is a sure winner. Baby shrimp are rolled up in tortillas with shrimp cocktail and cream cheese and sliced into bite-sized rounds for the easiest finger appetizers.
Spicy Shrimp Appetizer
Makes 24 rounds
Ingredients
1 cup (250 mL) fresh or frozen cooked baby salad shrimp
1 orange (optional)
1/2 (8 oz) (250-g) block cream cheese, at room temperature
2 tbsp (30 mL) seafood cocktail sauce, preferably spicy
1 green onion, thinly sliced
4 small flour tortillas
1) If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion.
2) Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish.
Recipe Courtesy Chatelaine Magazine
For more great shrimp appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Halloween parties are fun for young and old alike, but with adult parties, your Halloween appetizers selections can make-or-break the party. Our spicy shrimp appetizer is designed to appeal to all age groups. This selection from our tortilla wrap recipes is a sure winner. Baby shrimp are rolled up in tortillas with shrimp cocktail and cream cheese and sliced into bite-sized rounds for the easiest finger appetizers.
Spicy Shrimp Appetizer
Makes 24 rounds
Ingredients
1 cup (250 mL) fresh or frozen cooked baby salad shrimp
1 orange (optional)
1/2 (8 oz) (250-g) block cream cheese, at room temperature
2 tbsp (30 mL) seafood cocktail sauce, preferably spicy
1 green onion, thinly sliced
4 small flour tortillas
1) If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion.
2) Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish.
Recipe Courtesy Chatelaine Magazine
For more great shrimp appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Wednesday, October 28, 2009
Halloween Appetizers - Devilish Deviled Eggs
Here is a devilish twist on the classic deviled eggs recipe, and just in time for your Halloween appetizers offerings for the gruesome party day!!
Deviled eggs are a party favorite at any time of year, but with a little bit of imagination, you can transform any deviled eggs recipe from everyday appetizers to scary appetizers, perfect for all the little and big ghosts and goblins at your party! The 'devilish' part of these deviled eggs is created by forming an evil face with the garnishes.
These spicy deviled eggs are brought to you, courtesy of Martha Stewart Living.
Halloween Appetizers - Devilish Deviled Eggs
Ingredients for Deviled Eggs:
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce (such as Tabasco) - optional
1 small red bell pepper, cut into triangles, for garnish
2 scallions, dark green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
How to make Deviled Eggs:
1. Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
2. When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
3. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.
4. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Enjoy!!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Deviled eggs are a party favorite at any time of year, but with a little bit of imagination, you can transform any deviled eggs recipe from everyday appetizers to scary appetizers, perfect for all the little and big ghosts and goblins at your party! The 'devilish' part of these deviled eggs is created by forming an evil face with the garnishes.
These spicy deviled eggs are brought to you, courtesy of Martha Stewart Living.
Halloween Appetizers - Devilish Deviled Eggs
Ingredients for Deviled Eggs:
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce (such as Tabasco) - optional
1 small red bell pepper, cut into triangles, for garnish
2 scallions, dark green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
How to make Deviled Eggs:
1. Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
2. When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
3. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.
4. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Enjoy!!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Monday, October 26, 2009
Halloween Appetizers - Guacamoldy with Creature Chips
At Appetizers Unlimited, we know that good guacamole recipes are hard to come by, but after taste-testing this wonderful Halloween party appetizers guacamole recipe, we are sure you will agree that as a party or Halloween appetizers recipe, this is definately a keeper!!
And just to 'sweeten' the pot, this great 'Guacamoldy with Creature Chips' appetizer recipe also qualifies as one of our top star-rated make ahead appetizers recipes as a valuable time saver come party day!!
From Martha Stewart Living Ominimedia, we present:
Guacamoldy with Creature Chips
The chips can actually be made up to one day ahead. Store them in an airtight container at room temperature.
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
Coarse salt
3 pound(s) (about 7) ripe Hass avocados, pitted, peeled, and cut into chunks.
1/4 cup(s) (about 3 limes) freshly squeezed lime juice
1/4 teaspoon(s) freshly ground pepper
1 fresh jalapeño chile, seeded and finely chopped
1/4 cup(s) chopped fresh cilantro leaves
Directions
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 1 1/2 teaspoons salt, and the pepper, jalapeño, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.com
And just to 'sweeten' the pot, this great 'Guacamoldy with Creature Chips' appetizer recipe also qualifies as one of our top star-rated make ahead appetizers recipes as a valuable time saver come party day!!
From Martha Stewart Living Ominimedia, we present:
Guacamoldy with Creature Chips
The chips can actually be made up to one day ahead. Store them in an airtight container at room temperature.
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
Coarse salt
3 pound(s) (about 7) ripe Hass avocados, pitted, peeled, and cut into chunks.
1/4 cup(s) (about 3 limes) freshly squeezed lime juice
1/4 teaspoon(s) freshly ground pepper
1 fresh jalapeño chile, seeded and finely chopped
1/4 cup(s) chopped fresh cilantro leaves
Directions
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 1 1/2 teaspoons salt, and the pepper, jalapeño, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.com
Sunday, October 25, 2009
Halloween Appetizers - Black Magic Bruschetta Recipe
Halloween is always hectic, and no one has much time to spend in the kitchen preparing appetizers for a party, so this inventive Halloween Appetizers recipe is the perfect party appetizers solution. This creative Black Magic Bruschetta Recipe is a great twist on the traditonal easy Italian bruschetta recipe, and arrives just in time for your last minute Halloween appetizers - guaranteed to be a party-saver favorite!!
Black Magic Bruschetta Recipe, courtesy of Chatelaine Magazine uses black olive tapenade, a store-bought thick olive paste, spread on crunchy toasted bruschetta, which contrasts strikingly with a vibrant orange pepper salsa.
Black Magic Bruschette Recipe
Ingredients:
2 orange peppers, finely chopped
2 green onions, thinly sliced
1/3 cup (75 mL) shredded fresh basil
1 tbsp (15 mL) each white wine vinegar and olive oil
1/2 baguette, sliced into thin rounds
1/2 8-oz (227-g) container tapenade
Directions:
Preheat oven to 400F (200C). Place peppers, onions and basil in a medium bowl. Drizzle with vinegar and oil. Toss to evenly coat. Place baguette rounds on a baking sheet. Toast in oven until edges are golden, 4 minutes per side. If making ahead, cool, then store in an airtight container at room temperature up to 3 days. To serve, spread rounds with tapenade, then spoon salsa overtop.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Black Magic Bruschetta Recipe, courtesy of Chatelaine Magazine uses black olive tapenade, a store-bought thick olive paste, spread on crunchy toasted bruschetta, which contrasts strikingly with a vibrant orange pepper salsa.
Black Magic Bruschette Recipe
Ingredients:
2 orange peppers, finely chopped
2 green onions, thinly sliced
1/3 cup (75 mL) shredded fresh basil
1 tbsp (15 mL) each white wine vinegar and olive oil
1/2 baguette, sliced into thin rounds
1/2 8-oz (227-g) container tapenade
Directions:
Preheat oven to 400F (200C). Place peppers, onions and basil in a medium bowl. Drizzle with vinegar and oil. Toss to evenly coat. Place baguette rounds on a baking sheet. Toast in oven until edges are golden, 4 minutes per side. If making ahead, cool, then store in an airtight container at room temperature up to 3 days. To serve, spread rounds with tapenade, then spoon salsa overtop.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Friday, October 23, 2009
Halloween Appetizers - Spooky Bites
Courtesy of the Canadian Living Test Kitchen comes this Halloween party appetizers recipe for Spooky Bites - these terrifying tidbits are the perfect formula for some frighteningly good mouthfuls of Halloween appetizers for your Halloween cocktail party.
But before you serve your spooky appetizers, set the scene for an eerie Halloween party with some creative staging - arrange flowers and groupings of colorful liquids (such as Kool-Aid) in test tubes. Write scientific formulas in chalk on a chalkboard. Replace regular lightbulbs with red or green colored ones, or use black lights for an eerie setting. Tape colored cellophane gel to a lamp and direct the light towards a spooky object to highlight.
To serve your spooky appetizers, use metal medical trays, thin tongs and long tweezers for serving. Place food in specimen jars instead of bowls and label with their Latin names, for example: Caseoli (cheese, for bocconcini balls), luglandis (walnuts), Oleae (olives), Betae et ovi (beets and eggs).
Dressing the part of a mad scientist is the best part - Wear a tattered lab coat, chunky glasses with lenses removed (or goggles), a wild wig (think Albert Einstein) and a pocker protector filled with as many pens, pencils and gadgets as can be crammed in.
Now for the crowning glory of the night, your spooky Halloween Appetizers:
Ribs with Blackberry Sauce
3 lb (1.5 kg) pork back ribs, centre cut removed
Spice Rub:
2 tbsp (25 mL)chili powder
1 tbsp (15 mL) dry mustard
3 cloves garlic, minced
3/4 tsp (4 mL) each salt and cinnamon
Sauce:
1/2 cup (125 mL) blackberry jam
1/2 cup (50 mL) ketchup
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) minced gingerroot
1/4 tsp (1 mL) pepper
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Add ribs, meaty side up. Cover and cook in 325°F (160°C) oven for 80 to 90 minutes or until meat is tender. Drain; transfer ribs to cutting board. Let stand for 10 minutes. Cut into 1-rib portions.
Spice Rub: In large glass baking dish, combine chili powder, mustard, garlic, salt and cinnamon; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sauce: In small saucepan, combine blackberry jam, ketchup, vinegar, ginger and pepper; bring to boil. Reduce heat and simmer, stirring often, for 5 minutes. Strain through fine sieve into bowl, pressing on solids. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)Place ribs, meaty side down, on rack on foil-lined rimmed baking sheet. Broil for 5 minutes. Brush ribs with half of the sauce; broil until bubbling, about 2 minutes. Turn and brush with remaining sauce; broil until sauce forms bubbling glaze, about 2 minutes.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
But before you serve your spooky appetizers, set the scene for an eerie Halloween party with some creative staging - arrange flowers and groupings of colorful liquids (such as Kool-Aid) in test tubes. Write scientific formulas in chalk on a chalkboard. Replace regular lightbulbs with red or green colored ones, or use black lights for an eerie setting. Tape colored cellophane gel to a lamp and direct the light towards a spooky object to highlight.
To serve your spooky appetizers, use metal medical trays, thin tongs and long tweezers for serving. Place food in specimen jars instead of bowls and label with their Latin names, for example: Caseoli (cheese, for bocconcini balls), luglandis (walnuts), Oleae (olives), Betae et ovi (beets and eggs).
Dressing the part of a mad scientist is the best part - Wear a tattered lab coat, chunky glasses with lenses removed (or goggles), a wild wig (think Albert Einstein) and a pocker protector filled with as many pens, pencils and gadgets as can be crammed in.
Now for the crowning glory of the night, your spooky Halloween Appetizers:
Ribs with Blackberry Sauce
3 lb (1.5 kg) pork back ribs, centre cut removed
Spice Rub:
2 tbsp (25 mL)chili powder
1 tbsp (15 mL) dry mustard
3 cloves garlic, minced
3/4 tsp (4 mL) each salt and cinnamon
Sauce:
1/2 cup (125 mL) blackberry jam
1/2 cup (50 mL) ketchup
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) minced gingerroot
1/4 tsp (1 mL) pepper
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Add ribs, meaty side up. Cover and cook in 325°F (160°C) oven for 80 to 90 minutes or until meat is tender. Drain; transfer ribs to cutting board. Let stand for 10 minutes. Cut into 1-rib portions.
Spice Rub: In large glass baking dish, combine chili powder, mustard, garlic, salt and cinnamon; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sauce: In small saucepan, combine blackberry jam, ketchup, vinegar, ginger and pepper; bring to boil. Reduce heat and simmer, stirring often, for 5 minutes. Strain through fine sieve into bowl, pressing on solids. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)Place ribs, meaty side down, on rack on foil-lined rimmed baking sheet. Broil for 5 minutes. Brush ribs with half of the sauce; broil until bubbling, about 2 minutes. Turn and brush with remaining sauce; broil until sauce forms bubbling glaze, about 2 minutes.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thursday, October 22, 2009
Make Ahead Appetizers - Sun-Dried Tomato Cream Cheese Appetizers
Make ahead appetizers are absolute life savers for busy party planners - great tasting and easy party appetizers that can be prepared ahead of time and cooked or assembled at the last minute are essential for a well organized party.
This delicious Sun-Dried Tomato Cream Appetizers recipe scores high marks on all points - these great tasting make ahead appetizers have a unique flavor that will have your guests scrambling for more, and are easy to prepare in advance to free up valuable time on party day.
Sun-Dried Tomato Cream Cheese Appetizers
Ingredients
Crust:
1 ¼ (300 ml) cups all purpose flour
6 tbsp (90 ml) chilled butter, cut into pieces
1 egg
Filling
½ cup (125 ml) drained, oil packed sun-dried tomatoes, reserving 1 tbsp (15 mL) oil
4 cloves garlic
½ tsp (2 ml) dried oregano
3 eggs
1 pkg (250 g) Canadian cream cheese, regular or light, cut into pieces
1 cup (250 ml) sour cream, regular or light
½ cup (125 ml) finely chopped green onions
Salt and pepper, to taste
Directions:
To make crust: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 13 x 9-inch (33 x 23 cm) baking pan. Bake at 325°F (160°C) for 10 to 12 minutes or until edges are golden.
To make filling: Meanwhile, in a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
To assemble: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
Tip A day or two before the party, you can prepare and refrigerate the crust and the filling separately. The day of the party, you can bake the crust then pour the filling and bake.
Enjoy!!
For more great make ahead appetizers visit http://www.appetizersunlimited.com/
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
This delicious Sun-Dried Tomato Cream Appetizers recipe scores high marks on all points - these great tasting make ahead appetizers have a unique flavor that will have your guests scrambling for more, and are easy to prepare in advance to free up valuable time on party day.
Sun-Dried Tomato Cream Cheese Appetizers
Ingredients
Crust:
1 ¼ (300 ml) cups all purpose flour
6 tbsp (90 ml) chilled butter, cut into pieces
1 egg
Filling
½ cup (125 ml) drained, oil packed sun-dried tomatoes, reserving 1 tbsp (15 mL) oil
4 cloves garlic
½ tsp (2 ml) dried oregano
3 eggs
1 pkg (250 g) Canadian cream cheese, regular or light, cut into pieces
1 cup (250 ml) sour cream, regular or light
½ cup (125 ml) finely chopped green onions
Salt and pepper, to taste
Directions:
To make crust: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 13 x 9-inch (33 x 23 cm) baking pan. Bake at 325°F (160°C) for 10 to 12 minutes or until edges are golden.
To make filling: Meanwhile, in a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
To assemble: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
Tip A day or two before the party, you can prepare and refrigerate the crust and the filling separately. The day of the party, you can bake the crust then pour the filling and bake.
Enjoy!!
For more great make ahead appetizers visit http://www.appetizersunlimited.com/
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
Tuesday, October 20, 2009
Thanksgiving Appetizers - Cranberry Baked Brie Appetizer
Just in time for the start of the holiday entertaining season comes this variation on the traditional baked brie appetizer - our Cranberry Baked Brie Appetizer makes the perfect Thanksgiving appetizers for your party.
If you have a brie baker, perfect, but if you don't then you can use a small casserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, dried cranberries, pinenuts or sunflower seeds, drizzle about 1/4-1/2 cup of honey or maple syrup over the top and bake for approximately 15 munites until heated through. Serve in your brie baker or remove to a platter, and surrounded with an assortment of crackers or artisan breads.
A baked brie appetizer is one of the most versatile appetizers you can serve since you only need to change the topping to update the baked brie appetizer to suit the season. Use ingredients geared to the occasion, add a little bit of creativity, and get ready to accept endless compliments about your scrumptious Baked Brie Appetizer!!
For more great appetizer recipes, check out www.appetizersunlimited.com
For more great recipes, chef's tips and tools visit www.amateur-chef.net
If you have a brie baker, perfect, but if you don't then you can use a small casserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, dried cranberries, pinenuts or sunflower seeds, drizzle about 1/4-1/2 cup of honey or maple syrup over the top and bake for approximately 15 munites until heated through. Serve in your brie baker or remove to a platter, and surrounded with an assortment of crackers or artisan breads.
A baked brie appetizer is one of the most versatile appetizers you can serve since you only need to change the topping to update the baked brie appetizer to suit the season. Use ingredients geared to the occasion, add a little bit of creativity, and get ready to accept endless compliments about your scrumptious Baked Brie Appetizer!!
For more great appetizer recipes, check out www.appetizersunlimited.com
For more great recipes, chef's tips and tools visit www.amateur-chef.net
Monday, October 19, 2009
Halloween Appetizers
Some people love Christmas, others live for Valentine's Day, but I absolutely love Halloween and everything the season brings - creepy decorations, spooky costumes and scary Halloween appetizers!!
But don't let the thought of creating unique Halloween appetizers scare you - with a little bit of imagination you can 'Halloween-ize' your traditional appetizers to suit the day:
Add a sliced black olive to the middle of deviled eggs to transform them into monster eyeballs Halloween appetizers.
Hollow out a squash then decorate the outside with magic marker to look like a monster (use traditional pumpkin decorating templates found on the internet), then add your favorite guacamole or dip to look like its brains. Serve with tortilla chips or crudités for another great Halloween appetizers transformation.
Press slivered almonds into an apple wedge to look like a monster or pumpkin smile.
Make individual Mummy Pizzas, using English muffins, add olives for the eyes, and your favorite toppings. Place long strips of mozzarella cheese across the top to look like mummy bandages. These Halloween appetizers can do double duty as a kid-friendly dinner before heading out for trick-or-treating.
As you can see, even everyday appetizers can dress up and 'trick-or-treat' as Halloween appetizers!!
Enjoy the day!!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
But don't let the thought of creating unique Halloween appetizers scare you - with a little bit of imagination you can 'Halloween-ize' your traditional appetizers to suit the day:
Add a sliced black olive to the middle of deviled eggs to transform them into monster eyeballs Halloween appetizers.
Hollow out a squash then decorate the outside with magic marker to look like a monster (use traditional pumpkin decorating templates found on the internet), then add your favorite guacamole or dip to look like its brains. Serve with tortilla chips or crudités for another great Halloween appetizers transformation.
Press slivered almonds into an apple wedge to look like a monster or pumpkin smile.
Make individual Mummy Pizzas, using English muffins, add olives for the eyes, and your favorite toppings. Place long strips of mozzarella cheese across the top to look like mummy bandages. These Halloween appetizers can do double duty as a kid-friendly dinner before heading out for trick-or-treating.
As you can see, even everyday appetizers can dress up and 'trick-or-treat' as Halloween appetizers!!
Enjoy the day!!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, October 17, 2009
Thanksgiving Appetizers - Patty Pan Squash
As we were researching pattypan squash for another project, we found to our utter joy that many patty pan squash recipes could be easily modified to serve as interesting Thanksgiving appetizers as well.
Pattypan squash is easily identifiable by its small size, round and shallow shape and scalloped edges. The unique shape of patty pan squash gives a a wonderful, decorative appearance for creating some show-stopping Thanksgiving appetizers. Patty pan squash comes in three varieties - yellow, green or white - and is at it's most tender when immature (no more than two to three inches in diameter). Pattypan squash is a good source of magnesium, niacin, vitamin A and vitamin C, with one cup containing only 20 to 30 calories for the health conscious chef.
In gourmet patty pan squash recipes, the flesh of the squash is scooped out and mixed with flavorings then stuffed back into the shell for creative presentation, as is the case with this delicous pattypan squash recipe that we found, courtesy of AllRecipes. This one is truly a keeper!!
Stuffed Pattypan Squash
INGREDIENTS
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
Drain, and slice off the top stem of the squash.
Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside.
Saute onion in bacon drippings.
Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese.
Season to taste with salt and pepper.
Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through
Enjoy!
For more great Thanksgiving appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Pattypan squash is easily identifiable by its small size, round and shallow shape and scalloped edges. The unique shape of patty pan squash gives a a wonderful, decorative appearance for creating some show-stopping Thanksgiving appetizers. Patty pan squash comes in three varieties - yellow, green or white - and is at it's most tender when immature (no more than two to three inches in diameter). Pattypan squash is a good source of magnesium, niacin, vitamin A and vitamin C, with one cup containing only 20 to 30 calories for the health conscious chef.
In gourmet patty pan squash recipes, the flesh of the squash is scooped out and mixed with flavorings then stuffed back into the shell for creative presentation, as is the case with this delicous pattypan squash recipe that we found, courtesy of AllRecipes. This one is truly a keeper!!
Stuffed Pattypan Squash
INGREDIENTS
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
Drain, and slice off the top stem of the squash.
Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside.
Saute onion in bacon drippings.
Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese.
Season to taste with salt and pepper.
Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through
Enjoy!
For more great Thanksgiving appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Friday, October 16, 2009
Make Ahead Appetizers - Caponata
Caponata (or Sicilian Eggplant Relish) is one of the greatest make ahead appetizers for any party since it's at it's best if made in advance and refrigerated up to one week in an airtight container.
Serve the versatile eggplant Caponata spooned over slices of toasted baguette as a gourmet appetizer, or alongside grilled meat or fish as a relish. Be prepared to adjust the vinegar as required in this caponata recipe, depending on the acidity of your tomatoes and what you are serving with the caponata. Although the complex flavor of V8 vegetable juice are preferred, tomato juice can be substituted. As mentioned earlier, Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container.
Caponata
Ingredients
1 large eggplant (about 11/2 pounds), cut into 1/2-inch cubes (about 7 cups)
3/4 teaspoon kosher salt
3/4 cup V8 vegetable juice or tomato juice
1/4 cup red wine vinegar, plus extra for seasoning
2 tablespoons light brown sugar
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets)
8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1/4 cup raisins
2 tablespoons minced black olives
2 tablespoons extra-virgin olive oil
1 celery rib, cut into 1/4-inch dice (about 1/2 cup)
1 small red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 small onion, diced fine (about 1/2 cup)
1/4 cup pine nuts, toasted
Directions
1. Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel–lined plate.
2. Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 teaspoon oil if pan appears dry. Transfer to bowl and set aside.
4. Add remaining 2 teaspoons oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar. Sprinkle with pine nuts before serving.
Recipe courtesy Cooks Illustrated
For more great make ahead appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Serve the versatile eggplant Caponata spooned over slices of toasted baguette as a gourmet appetizer, or alongside grilled meat or fish as a relish. Be prepared to adjust the vinegar as required in this caponata recipe, depending on the acidity of your tomatoes and what you are serving with the caponata. Although the complex flavor of V8 vegetable juice are preferred, tomato juice can be substituted. As mentioned earlier, Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container.
Caponata
Ingredients
1 large eggplant (about 11/2 pounds), cut into 1/2-inch cubes (about 7 cups)
3/4 teaspoon kosher salt
3/4 cup V8 vegetable juice or tomato juice
1/4 cup red wine vinegar, plus extra for seasoning
2 tablespoons light brown sugar
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets)
8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1/4 cup raisins
2 tablespoons minced black olives
2 tablespoons extra-virgin olive oil
1 celery rib, cut into 1/4-inch dice (about 1/2 cup)
1 small red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 small onion, diced fine (about 1/2 cup)
1/4 cup pine nuts, toasted
Directions
1. Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel–lined plate.
2. Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 teaspoon oil if pan appears dry. Transfer to bowl and set aside.
4. Add remaining 2 teaspoons oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar. Sprinkle with pine nuts before serving.
Recipe courtesy Cooks Illustrated
For more great make ahead appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Wednesday, October 14, 2009
Halloween Appetizers - Mummy Fingers for the Easiest Finger Appetizers
When we say that these Mummy Fingers are the easiest finger appetizers in our library of Halloween appetizers recipes, we really mean that - not only are Mummy Fingers frighteningly easy to make appetizers, but they give the term 'finger foods' a whole new meaning.
These fun and easy to make appetizers that make your food look like fingers are the perfect kid-friendly appetizers for all your little ghosts and ghouls for their fright-night festivities, or for the older 'kids' for a Halloween masquarede ball.
Mummy Fingers
Ingredients:
Cocktail wieners
Ketchup
Flour tortillas or refrigerated crescent rolls
Directions:
1. Preheat oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a fingernail.
2. Cut the tortillas or crescent rolls into strips about 3/4 inch wide and about 4 inches long for tortillas or 2 inches long for crescent rolls. If using tortillas, soften the strips in the microwave between damp paper towels for 15 seconds.
3. Roll each wiener in a tortilla or roll strip to look like mummy bandages and place seam-side down on a baking sheet.
4. Bake for 7 to 8 minutes. Remove from oven and fill the fingernail with ketchup.
Recipe compliments Viva Diva Cafe.
Enjoy!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
These fun and easy to make appetizers that make your food look like fingers are the perfect kid-friendly appetizers for all your little ghosts and ghouls for their fright-night festivities, or for the older 'kids' for a Halloween masquarede ball.
Mummy Fingers
Ingredients:
Cocktail wieners
Ketchup
Flour tortillas or refrigerated crescent rolls
Directions:
1. Preheat oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a fingernail.
2. Cut the tortillas or crescent rolls into strips about 3/4 inch wide and about 4 inches long for tortillas or 2 inches long for crescent rolls. If using tortillas, soften the strips in the microwave between damp paper towels for 15 seconds.
3. Roll each wiener in a tortilla or roll strip to look like mummy bandages and place seam-side down on a baking sheet.
4. Bake for 7 to 8 minutes. Remove from oven and fill the fingernail with ketchup.
Recipe compliments Viva Diva Cafe.
Enjoy!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, October 13, 2009
Party Food Appetizers - Creamy Fiesta Dip
For the ultimate party food appetizers we absolutely swear by cold dips. Not only are dips great make ahead appetizers, they can easily be doubled or tripled to feed a large crowd.
When planning a menu for a large group of people, you have enough to worry about with preparing the main meal and cocktails without stressing about your party food appetizers as well. By planning your appetizers a week ahead of your party, you will have enough time to purchase the ingredients to prepare some great make ahead appetizers, and cold dips are the perfect time-saving choice.
As always, we relied on Kraft Kitchens to provide this delicous and sooo-easy Creamy Fiesta Dip from their Kraft Appetizer Recipes Collection - this great cold appetizer can be made a day or two prior to your party and refrigerated until ready to serve.
Creamy Fiesta Dip
1 cup mayonnaise
1 cup sour cream
1 cup chunky salsa
1/2 cup parmesan grated cheese
MIX all ingredients; cover.
REFRIGERATE until ready to serve.
SERVE with crackers and assorted cut-up fresh vegetables.
Does it get any easier??
For more great party food appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
When planning a menu for a large group of people, you have enough to worry about with preparing the main meal and cocktails without stressing about your party food appetizers as well. By planning your appetizers a week ahead of your party, you will have enough time to purchase the ingredients to prepare some great make ahead appetizers, and cold dips are the perfect time-saving choice.
As always, we relied on Kraft Kitchens to provide this delicous and sooo-easy Creamy Fiesta Dip from their Kraft Appetizer Recipes Collection - this great cold appetizer can be made a day or two prior to your party and refrigerated until ready to serve.
Creamy Fiesta Dip
1 cup mayonnaise
1 cup sour cream
1 cup chunky salsa
1/2 cup parmesan grated cheese
MIX all ingredients; cover.
REFRIGERATE until ready to serve.
SERVE with crackers and assorted cut-up fresh vegetables.
Does it get any easier??
For more great party food appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Sunday, October 11, 2009
Potluck Appetizers - Ultimate 7 Layer Dip from the Kraft Appetizer Recipes Collection
When looking for suitable recipes for potluck appetizers you should consider easy to make cold appetizer recipes since heating space at any potluck gathering is generally at a premium.
As well, cold appetizers tend to get the party rolling before the hot food is even a consideration, making your delicious potluck appetizers the 'belle of the ball'.
As we are so fond of saying, Kraft appetizer recipes are our all-time favorites for easy to prepare and easy to make appetizers and this Ultimate 7-Layer Dip from Kraft Kitchens is no exception.
What You Need!
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Thick and Chunky Salsa
1 cup shredded lettuce
1 cup Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 Tbsp. sliced pitted ripe olives
Crackers or taco chips
Make It!
MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips.
Make Ahead
Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Recipe courtesy Kraft Kitchens.
For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
As well, cold appetizers tend to get the party rolling before the hot food is even a consideration, making your delicious potluck appetizers the 'belle of the ball'.
As we are so fond of saying, Kraft appetizer recipes are our all-time favorites for easy to prepare and easy to make appetizers and this Ultimate 7-Layer Dip from Kraft Kitchens is no exception.
What You Need!
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Thick and Chunky Salsa
1 cup shredded lettuce
1 cup Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 Tbsp. sliced pitted ripe olives
Crackers or taco chips
Make It!
MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips.
Make Ahead
Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Recipe courtesy Kraft Kitchens.
For more great appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Saturday, October 10, 2009
Make Ahead Appetizers - Parmesan Confetti Dip
Looking for some great make ahead appetizers for your upcoming Thanksgiving or Christmas dinner? Once again, we scoured our collection of easy Kraft Appetizer Recipes and came up with this delicious Parmesan Confetti Dip appetizer recipe that we have made numerous times with great success.
We can't say enough good things about Kraft appetizer recipes - they are quick to prepare and cook, use a limited number of ingredients that are generally pantry staples in any kitchen, have easy to follow instructions for even the most beginner of chefs, and most importantly are great tasting!!
This recipe for Parmesan Confetti Dip is no exception - it is a a great make ahead appetizer that frees up your valuable time on party day but refuses to compromise on taste!!
Parmesan Confetti Dip
Ingredients:
1 cup sour cream
1/2 cup parmesan grated cheese
1/2 cup mayonnaise
1/2 cup finely chopped green peppers
1/2 cup finely chopped red peppers
1/2 tsp garlic powder
Directions:
MIX all ingredients; cover.
REFRIGERATE until ready to serve. Garnish with additional 1 tblsp chopped peppers.
SERVE with assorted crackers or thinly sliced artisan breads, or assorted cut-up fresh vegetables.
TIP: For a great presentation idea, cut off the top of a red pepper, remove and discard all seeds. Trim away white, pithy part of ribs. Fill shell with chilled dip.
Enjoy!
For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
We can't say enough good things about Kraft appetizer recipes - they are quick to prepare and cook, use a limited number of ingredients that are generally pantry staples in any kitchen, have easy to follow instructions for even the most beginner of chefs, and most importantly are great tasting!!
This recipe for Parmesan Confetti Dip is no exception - it is a a great make ahead appetizer that frees up your valuable time on party day but refuses to compromise on taste!!
Parmesan Confetti Dip
Ingredients:
1 cup sour cream
1/2 cup parmesan grated cheese
1/2 cup mayonnaise
1/2 cup finely chopped green peppers
1/2 cup finely chopped red peppers
1/2 tsp garlic powder
Directions:
MIX all ingredients; cover.
REFRIGERATE until ready to serve. Garnish with additional 1 tblsp chopped peppers.
SERVE with assorted crackers or thinly sliced artisan breads, or assorted cut-up fresh vegetables.
TIP: For a great presentation idea, cut off the top of a red pepper, remove and discard all seeds. Trim away white, pithy part of ribs. Fill shell with chilled dip.
Enjoy!
For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thursday, October 8, 2009
Kraft Appetizer Recipes Collection - Cold Crab Dip Recipe
Crab dip is always a party appetizer favorite at our gatherings, but a great cold crab dip recipe is hard to find. When we did discover this simple recipe for a quick crab dip appetizer with red pepper from the Kraft appetizer recipes collection, we decided to give it a try but never quite expected the wonderful results or rave reviews we received!!
This quick and easy cold crab dip recipe takes almost no time to prepare and assemble but your guests will think you have spent hours making it. And since crab appetizers and crab dip are always viewed as gourmet appetizers, your friends will feel that you have gone out of your way to make them feel special.
Allow at least 1 hour to refrigerate, serve with a selection of gourmet crackers or artisan breads, and prepare yourself to accept the compliments that are certain to flow your way!!
Cold Crab Dip Recipe with Red Pepper
Ingredients:
2 green onions, thinly sliced, divided
1 tup (250 g) light cream cheese spread
1 can (120 g) chunk crab meat, drained
1/2 cup shredded old cheddar cheese
1/2 cup finely chopped red peppers
1 tblsp dijon mustard
Directions:
RESERVE 2 tblsp onions. Mix remaining onions with all remaining ingredients except crackers; cover.
REFRIGERATE at least 1 hour.
SPRINKLE with reserved onions. Serve with crackers and artisan breads.
Enjoy!!
For more great appetizer ideas visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
This quick and easy cold crab dip recipe takes almost no time to prepare and assemble but your guests will think you have spent hours making it. And since crab appetizers and crab dip are always viewed as gourmet appetizers, your friends will feel that you have gone out of your way to make them feel special.
Allow at least 1 hour to refrigerate, serve with a selection of gourmet crackers or artisan breads, and prepare yourself to accept the compliments that are certain to flow your way!!
Cold Crab Dip Recipe with Red Pepper
Ingredients:
2 green onions, thinly sliced, divided
1 tup (250 g) light cream cheese spread
1 can (120 g) chunk crab meat, drained
1/2 cup shredded old cheddar cheese
1/2 cup finely chopped red peppers
1 tblsp dijon mustard
Directions:
RESERVE 2 tblsp onions. Mix remaining onions with all remaining ingredients except crackers; cover.
REFRIGERATE at least 1 hour.
SPRINKLE with reserved onions. Serve with crackers and artisan breads.
Enjoy!!
For more great appetizer ideas visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, October 7, 2009
Easy Party Appetizers - Sweet Vidalia Onion Dip
Vidalia onions, an unusually sweet variety of onions due to the low amount of sulfur in the soil in which the onions are grown, are the key ingredient in this amazing Sweet Vidalia Onion Dip appetizer recipe.
The Vidalia onion was first grown near Vidalia, Georgia in the 1930's. In 1986, Georgia's state legislature passed 'the Vidalia Onion Act of 1986' which trademarked the name 'Vidalia Onions' and limited the production area to certain counties in Georgia. Shortly afterwards the Vidalia Onion was named as Georgia's official state vegetable.
Our delicious and easy appetizer recipe for Sweet Vidalia Onion dip uses only 4 ingredients and is best served with an assortment of crackers, nacho chips or thin baguettes slices.
Make extra servings of this amazingly simple appetizer recipe as it is certain to be a hit at your next party.
Sweet Vidalia Onion Dip
2 large vidalia onions, chopped
2 8oz pkgs cream cheese
3 heaping tblsp mayonnaise
1 1/2 cups grated Swiss or Parmesan cheese
Mix all ingredients together and bake for 35 minutes.
Enjoy!
For more great easy party appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
The Vidalia onion was first grown near Vidalia, Georgia in the 1930's. In 1986, Georgia's state legislature passed 'the Vidalia Onion Act of 1986' which trademarked the name 'Vidalia Onions' and limited the production area to certain counties in Georgia. Shortly afterwards the Vidalia Onion was named as Georgia's official state vegetable.
Our delicious and easy appetizer recipe for Sweet Vidalia Onion dip uses only 4 ingredients and is best served with an assortment of crackers, nacho chips or thin baguettes slices.
Make extra servings of this amazingly simple appetizer recipe as it is certain to be a hit at your next party.
Sweet Vidalia Onion Dip
2 large vidalia onions, chopped
2 8oz pkgs cream cheese
3 heaping tblsp mayonnaise
1 1/2 cups grated Swiss or Parmesan cheese
Mix all ingredients together and bake for 35 minutes.
Enjoy!
For more great easy party appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Monday, October 5, 2009
Kraft Appetizer Recipes - Hot & Creamy Swiss Almond Spread
At Appetizers Unlimited, we absolutely love the Kraft Appetizer Recipes collection of quick and easy party food appetizers, and this Hot & Creamy Swiss Almond Spread is no exception!
Kraft appetizer recipes are a tremendous timesavers when you are pressed for time and will also save the day when unexpected guests drop by.
Using just five ingredients, this easy Kraft appetizer recipe can be assembled, baked and presented in under 25 minutes. Serve with a selection of crackers, artisan breads or broccoi and cauliflower florets and voila, quick easy appetizers that appeal to young and old alike!
Hot & Creamy Swiss Almond Spread
Ingredients:
1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
1 1/2 cups shredded Swiss Cheese
1/3 cup miracle whip or mayonnaise
1 green onion, finely chopped
1/3 cup sliced almonds, toasted
Directions:
HEAT oven to 350F.
MIX all ingredients except nuts in shallo baking dish.
BAKE 15 minutes, stirring after 8 min.
TOP with nuts.
Serve.
Recipe courtesy Kraft Foods.
For more great Kraft appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Kraft appetizer recipes are a tremendous timesavers when you are pressed for time and will also save the day when unexpected guests drop by.
Using just five ingredients, this easy Kraft appetizer recipe can be assembled, baked and presented in under 25 minutes. Serve with a selection of crackers, artisan breads or broccoi and cauliflower florets and voila, quick easy appetizers that appeal to young and old alike!
Hot & Creamy Swiss Almond Spread
Ingredients:
1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
1 1/2 cups shredded Swiss Cheese
1/3 cup miracle whip or mayonnaise
1 green onion, finely chopped
1/3 cup sliced almonds, toasted
Directions:
HEAT oven to 350F.
MIX all ingredients except nuts in shallo baking dish.
BAKE 15 minutes, stirring after 8 min.
TOP with nuts.
Serve.
Recipe courtesy Kraft Foods.
For more great Kraft appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Sunday, October 4, 2009
Kraft Appetizer Recipes - Kid's Halloween Party Appetizers
For some truly creative Halloween party appetizers for a kids' Monster Bash, look no further than these Ritz Spiders from the collection of easy Kraft appetizer recipes.
Most Kraft appetizer recipes use only a few general pantry staples (this appetizer recipe calls for just 5 ingredients) and are quick and easy to make and assemble. As an added bonus, these Halloween party appetizers are actually a healthy choice for your kids!
This Halloween give these kid-friendly Ritz Spiders a whirl - but make lots since they are sure to have all your little ghouls and goblins howling for more!!
Kraft Ritz Spiders
Ingredients:
12 RITZ Crackers
1/4 cup Smooth Peanut Butter, divided
48 small pretzel sticks
1 Tbsp. Halloween coloured sprinkles
12 currants
Directions:
SPREAD each of 6 of the crackers with 1 tsp. of the peanut butter; cover each with second cracker to resemble spider's body.
INSERT 8 pretzel sticks into peanut butter layer of each spider for the legs.
SPREAD 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles. Add 2 currants to each for the eyes.
Kraft Kitchens Tips
SubstituteSubstitute Cheez Whiz Process Cheese Product for the peanut butter and/or raisins for the currants.
Recipe courtesy Kraft Canada.
For more great Kraft Appetizer Recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Most Kraft appetizer recipes use only a few general pantry staples (this appetizer recipe calls for just 5 ingredients) and are quick and easy to make and assemble. As an added bonus, these Halloween party appetizers are actually a healthy choice for your kids!
This Halloween give these kid-friendly Ritz Spiders a whirl - but make lots since they are sure to have all your little ghouls and goblins howling for more!!
Kraft Ritz Spiders
Ingredients:
12 RITZ Crackers
1/4 cup Smooth Peanut Butter, divided
48 small pretzel sticks
1 Tbsp. Halloween coloured sprinkles
12 currants
Directions:
SPREAD each of 6 of the crackers with 1 tsp. of the peanut butter; cover each with second cracker to resemble spider's body.
INSERT 8 pretzel sticks into peanut butter layer of each spider for the legs.
SPREAD 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles. Add 2 currants to each for the eyes.
Kraft Kitchens Tips
SubstituteSubstitute Cheez Whiz Process Cheese Product for the peanut butter and/or raisins for the currants.
Recipe courtesy Kraft Canada.
For more great Kraft Appetizer Recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Friday, October 2, 2009
Thanksgiving Appetizers
For the easiest finger appetizers for your Thanksgiving celebrations, make sure you have plenty of pre-made gourmet appetizers on hand as a solution for late-night arrivals or a turkey that just won't cook!
Stocking up on a few good pre-made Thanksgiving appetizers helps to keep the party going and also takes the heat off the cook.
Duck Foie Gras, fried dried red peppers, small artichokes in extra-virgin olive oil, Sanko Japanese rice crackers, black pepper and oat crackers or medium hot peppers stuffed with anchovies are just a few suggestions to serve as Thanksgiving appetizers at your own party, or as handy hostess gifts if the celebrations are being held elsewhere.
There are many choices for pre-made Thanksgiving appetizers from the online merchants highlighted on this page, just take a few minutes to browse and check out all the gourmet appetizers options available to you.
Stocking up on a few good pre-made Thanksgiving appetizers helps to keep the party going and also takes the heat off the cook.
Duck Foie Gras, fried dried red peppers, small artichokes in extra-virgin olive oil, Sanko Japanese rice crackers, black pepper and oat crackers or medium hot peppers stuffed with anchovies are just a few suggestions to serve as Thanksgiving appetizers at your own party, or as handy hostess gifts if the celebrations are being held elsewhere.
There are many choices for pre-made Thanksgiving appetizers from the online merchants highlighted on this page, just take a few minutes to browse and check out all the gourmet appetizers options available to you.
Thursday, October 1, 2009
Thanksgiving Appetizers - Gruyere-Walnut Crisps
With Thanksgiving just around the corner as the official start to the holiday entertaining season, now is the time to dust off those cookbooks and get creative with some new ideas for Thanksgiving appetizers.
But with all the time and effort that goes into serving a big Thanksgiving dinner, who has time for appetizers? That is where make ahead appetizers can save the day, not to mention a whole lot of time!!
These delicious but easy to make appetizers using only 5 ingredients certainly do the trick. The dough for the Gruyere-Walnut Crisps can be made up to 2 days ahead and baked early on party day.
Gruyere-Walnut Crisps
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
12 ounces finely grated Gruyere cheese
1 tsp salt
2 cups plus 2 tblsp all purpose flour
1 cup chopped toasted walnuts
Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. At this point, dough can be refrigerated for up to 2 days.
Preheat oven to 375F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.
Variation: For attractive presentation, before slicing the dough, brush the logs with lightly beaten egg white then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.
Recipe courtesy Bon Appetit magazine.
For more great appetizer ideas visit www.appetizersunlimited.com.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
But with all the time and effort that goes into serving a big Thanksgiving dinner, who has time for appetizers? That is where make ahead appetizers can save the day, not to mention a whole lot of time!!
These delicious but easy to make appetizers using only 5 ingredients certainly do the trick. The dough for the Gruyere-Walnut Crisps can be made up to 2 days ahead and baked early on party day.
Gruyere-Walnut Crisps
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
12 ounces finely grated Gruyere cheese
1 tsp salt
2 cups plus 2 tblsp all purpose flour
1 cup chopped toasted walnuts
Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. At this point, dough can be refrigerated for up to 2 days.
Preheat oven to 375F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.
Variation: For attractive presentation, before slicing the dough, brush the logs with lightly beaten egg white then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.
Recipe courtesy Bon Appetit magazine.
For more great appetizer ideas visit www.appetizersunlimited.com.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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