Gourmet Appetizers - Fig, Onion & Le Migneron Tarts

Tis the season for entertaining, and when choosing the perfect gourmet appetizers to impress your guests, look no further than these Fig, Onion & Le Migneron Tarts gourmet appetizers.

These delicious gourmet appetizers are perfect for the hostess who wants to please, look and taste great, yet are amazingly easy to make appetizers. And better yet, these gourmet appetizers are also perfect make ahead appetizers to save time on party day.

Fig, Onion & Le Migneron Tarts

Ingredients:
1 tblsp (15 ml) grape seed oil (or other type of oil)
2 large onions, thinly sliced
1 oz (25 g) butter
Salt and freshly ground pepper to taste
2 sheets puff pastry
12 fresh Mission figs
1/2 lb (200 g) Le Migneron de Charlevoix cheese, Swiss cheese or Blue Cheese
Fresh sage leaves

Directions:
1) In a thick-bottomed saucepan, add oil and sliced onions. Slowly cook down over medium heat until soft. Add butter and seasoning and cook until caramelized. Refrigerate. Make Ahead Appetizers note: this step can be done in advance and stored for up to 1 week.
2) Purchase a high-quality puff pastry from a specialty store. Cut out 3-4 inch rounds and score with a fork. Return to refrigerator.
3) Slice figs and cut cheese into 20-30 g pieces. Spread onion mixture on puff pastry bases, arrange figs on top and finish with cheese. At this point the tarts may be baked or put back in fridge and saved for 12 hours.
4) Bake at 400F (200C) until pastry is brown. Finish with sage leaves and cracked pepper.

Note: To save time the caramelized onion can also be replaced with a store-bought one, or a savoury chutney or compote.

Enjoy!

Recipe courtesy All You Need Is Cheese Magazine.

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Red Lobster Stuffed Mushrooms

After the Red Lobster Shrimp Scampi appetizers, Red Lobster Stuffed Mushrooms are one of the most frequently ordered appetizer items on the menu, and with good reason! Red Lobster Stuffed Mushrooms are a delicious blend of lobster and crab topped with gooey melted cheese. This copycat recipe for Red Lobster Stuffed Mushrooms does a good job of replicating the restaurant's authentic recipe for Red Lobster Stuffed Mushrooms.

Try replacing the croutons with Italian breadcrumbs, the lobster tail with crabmeat, and the shredded mozzarella cheese with Monterey Jack for a bit of a different taste in this Red Lobster Stuffed Mushrooms recipe.

Copycat Recipe for Red Lobster Stuffed Mushrooms

Ingredients
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)

Directions
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Enjoy!

Recipe courtesy Allrecipes.

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Gourmet Appetizers - Seared Sea Scallops with Whisky-Mushroom Sauce

Scallop recipes are some of the most highly searched on-line appetizer recipes for those looking for gourmet appetizers for a dinner party. Although bacon wrapped scallops are the most popular sea scallop recipe, there are many interesting and unusual scallop recipes to experiment with.

In this delicious sea scallop recipe, courtesy Food & Drink Magazine, the hint of sweet vanilla in a good Canadian rye-whiskey make it a surprisingly good fit with scallops. Canadian rye-whisky adds a character and depth to gourmet appetizers, rich with a creamy thyme mushroom sauce and teamed with juicy scallops.

Seared Sea Scallops with Whisky-Mushroom Sauce

1 tbsp (15 mL) vegetable oil
4 slices bacon, finely diced
2 cups (500 mL) finely chopped cremini mushrooms (about 6 oz/175 g)
1 small clove garlic, minced
12 large scallops
Black pepper
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) Canadian whisky
1 cup (250 mL) low-sodium chicken stock
¼ cup (50 mL) whipping cream
1 tsp (5 mL) finely chopped thyme leaves
Salt
Thyme sprigs

Directions:
1. In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat. Add bacon; cook, stirring occasionally, for 5 to 7 minutes until crisp. With a slotted spoon, remove bacon to a paper-towel-lined plate. Pour fat from skillet into a small bowl; set aside. Set skillet aside but do not wash.
2. In a separate medium skillet, heat 1 tbsp (15 mL) reserved fat over medium-high heat. Add mushrooms; cook, stirring often, for 5 to 7 minutes, until softened and browned. Stir in garlic; cook, stirring, for 30 seconds. Remove from the heat; set aside in skillet.
3. Rinse scallops; pat as dry as possible with paper towels. Season with pepper. In the large skillet you used to cook the bacon, heat 2 tbsp (25 mL) reserved fat over medium-high heat. Add scallops in a single layer; cook, without moving them, for 2 minutes. Turn scallops over; drizzle with lemon juice. Cook for a further 1 to 2 minutes until seared and the juices are starting to caramelize on base of skillet, adjusting heat so juices do not burn. Remove scallops to a plate; keep warm.
4. Add whisky to large skillet; boil for about 1 minute, stirring to scrape up browned bits from bottom of skillet, until liquid is syrupy. Add stock; bring to a boil over high heat. Boil for 2 to 3 minutes, until liquid is reduced to about ¾ cup (175 mL). Strain into skillet containing mushrooms; stir in cream and any juices that have accumulated under scallops. Simmer for 2 to 3 minutes until sauce thickens slightly; stir in thyme. Season to taste with salt and more pepper if needed. Divide sauce among 4 shallow bowls; top each portion with 3 scallops. Sprinkle with bacon; garnish with thyme and serve as an appetizer.

Enjoy!

Recipe courtesy Food & Drink Magazine.

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Easiest Finger Appetizers from the Kraft Appetizer Recipes Collection - Mini Florentine Cups

With the holiday entertaining season fast approaching, and everyone looking for the easiest finger appetizers to make, this delicious recipe for Mini Florentine Cups from Kraft Appetizer Recipes will be a valuable time-saving additon to your appetizers collection.

The Mini Florentine Cups are not only one of the easiest finger appetizers to serve, since the 'cup' makes for spill-free nibbling, they are also great make-ahead appetizers to save time on party day, and they are great-tasting appetizers as well!!

Easiest Finger Appetizers - Mini Florentine Cups

Ingredients:
1 pkg. (300g) frozen chopped spinach, cooked, well drained
1/2 cup shredded Mozzarella cheese
1/3 cup Philadelphia Light Cream Cheese Spread
1 Tbsp. Parmesan Grated Cheese
1 Tbsp. finely chopped onion
1/4 tsp. garlic powder
24 thin slices deli style turkey breast (about 250g)

Directions:
PREHEAT oven to 350°F. Mix all ingredients except turkey until well blended.
FLATTEN turkey slices; place 1 slice in each of 24 miniature muffin pan cups. Fill each with 1-1/2 tsp. of the spinach mixture.
BAKE 15 min. or until heated through. Serve warm.

Make Ahead Appetizers:
Assemble appetizers several hours in advance; cover and refrigerate. Uncover and bake as directed.

Variations:
Add 1 to 2 Tbsp. chopped water chestnuts to the spinach mixture. (This is not recommended for those watching their carbohydrate intake.)

Enjoy!

Recipe courtesy Kraft Foods

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Gourmet Appetizers - Cranberry Almond Tapenade with Pita Crisps

Throughout the world, Tapenade is considered one of the most popular gourmet appetizers, largely due to its French roots. The original Tapenade recipe originated in Provence, France, with it's name, tapenade, derived from the French Provençal word for capers, tapéno. Although a basic tapenade recipe consists of pureed capers, olives, anchovies and olive oil, tapenade is most commonly considered an olive paste.

This creative twist on a basic tapenade recipe creates a unique gourmet appetizers by adding the fruitiness of cranberries to the rich olive tapenade, with toasted almonds providing a crunch. The pita crisps provide a unique bowl shape that cups the filling of these gourmet appetizers for no-spill free nibbling.


Cranberry Almond Tapenade with Pita Crisps

Pita Crisps

1 bag mini pitas (170 g)
2 tbsp (25 mL) olive oil
1 medium garlic clove, minced
1 tbsp (15 mL) finely chopped
fresh parsley


Tapenade

1 cup (250 mL) fresh cranberries
¼ cup (50 mL) granulated sugar
3 tbsp (45 mL) olive oil, divided
2 cups (500 mL) mixture of black Kalamata and green olives, pitted
2 tsp (10 mL) capers, well drained
6 to 8 large fresh basil leaves, shredded
1 tsp (5 mL) finely grated orange zest
¼ cup (50 mL) toasted slivered almonds


1. For crisps, preheat oven to 325°F (160°C).

2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round; place on a baking sheet in a single layer. Lightly sprinkle parsley overtop.

3. Bake pitas for 15 to 20 minutes or until lightly golden about the edges and crisp. Cool, then store airtight. (Pitas keep well for a week or more; warm for a few minutes in moderate oven to restore crispness, if needed.)

4. For tapenade, toss cranberries with sugar. Heat 1 tbsp (15 mL) oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.

5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl; stir in remaining 2 tbsp (25 mL) oil, basil and zest.

6. Coarsely chop almonds; set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.)

7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds overtop. Add a small spoon to heap tapenade onto pita crisps.

Makes 6 to 8 servings

Enjoy!

Recipe courtesy Marilyn Bentz-Crowley at Food & Drink Magazine

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Gourmet Appetizers - Vegetable and Blue Samosa Recipe

The samosa, believed to have originated in Central Asia prior to the 10th century, has been served as a popular snack in South Asia for many centuries, and today has the samosa has made a resurgance in the Western world as gourmet appetizers suitable for any occasion.

Today's modern version of the samosa are gourmet appetizers that have evolved through numerous modifications to the traditional samosa recipe, with many health-conscious people now opting to go with a lighter baked samosa recipe instead of the traditional deep frying method.

This more traditional but updated version of the samosa recipe combines spicy vegetables with blue cheese for delicious gourmet appetizers that are also suitable as a filling main course or a delicious snack.

Vegetable and Blue Samosa Recipe

Ingredients:
7 oz (200 g) sweet potato, peeled and diced
1/2 medium red onion, diced
2 cloves garlic, finely chopped
1-2 tblsp sunflower oil
1 tsp cumin
Black pepper
2-3 tblsp frozen peas, dethawed
6 1/4 oz (175 g) blue cheese, broken into medium sized pieces
Small bunch coriander
4 sheets filo pastry
Oil for frying
Mango Chutney for serving

Directions:
1) Heat oil in frying pan and gently cook the onions, sweet potato and garlic until soft, stir in cumin and pepper and then drain on paper towel.
2) When cooled combine with peas, crumbled blue cheese and a little chopped coriander. Spread out the filo pastry and cut the sheets in half down their length, and stack the strips on top of each other.
To form the Samosa: Place one eighth of the mixture on the filo strip off centre (to the left) approx. 2.5 cm (1 inch) from end of pastry nearest you. Fold over right hand corner of pastry to cover filling. Fold over wrapped filling to give a triangular shape. Continue folding down the pastry strip, ensuring points are tucked in to avoid filling seepage. Seal the final fold with a little water.
3) Continue with remaining filo and filling until all samosas are formed. Heat oil in a pan and gently fry the samosas a few at a time, turning occassionally until the pastry is puffed and golden. Keep warm while remainder are cooked then serve garnished with fresh coriander and mango chutney.

Enjoy!!

Samosa Recipe courtesy Rosenborg Castello Cheese and Arla Foods Inc.

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Thanksgiving Appetizers - Corn and Chorizo Fritters with Cranberry Chutney

Thanksgiving is a hectic time of the year, heralding the start of the holiday entertaining season, so make it easy for yourself and your family by pre-planning your Thanksgiving appetizers with some easy to make appetizers.

These crisp and golden Corn and Chorizo Fritters with Cranberry Chutney are fun and easy to make Thanksgiving appetizers that will help get even the most holiday-weary entertainer into the festive mood.

If you like your Thanksgiving appetizers on the mild side, choose a mild chorizo, otherwise spice up your appetizers with a hot chorizo.

Corn and Chorizo Fritters with Cranberry Chutney

1/2 cup (125 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) kosher salt
1 1/2 tblsp (22 ml) finely chopped shallot
1 1/2 cups (375 ml) 2% milk
2/3 cup (150 ml) peeled, diced chorizo sausage
Vegetable oil for deep frying

Garnish:
Coarse salt (optional)

Directions:
1. In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt. Add shallots and milk and, using a whisk, mix into a smooth pancake-like batter.
2. Peel the outer casing off the chorizo sausage using a paring knife, then dice - pieces should be about the size of frozen peas. Add diced chorizo to the batter, and set aside to rest for 10 minutes.
3. Add vegetable oil to a deep saucepan making sure not to fill the pot more than halfway. Place on stovetop over medium heat, and using a thermometer, bring the oil to 325F (160C).
4. Using a tablespoon, measure and drop fritter batter into hot oil, only a few at a time, so as not to crowd the pot and cool the oil. Flip fritters over and cook until golden-brown on all sides, about 3 minutes each. Use a slotted spoon to scoop out fritters and drain on paper towels. Sprinkle with coarse salt, if desired. Serve immediately with Cranberry Chutney (recipe below).

Cranberry Chutney
This simple and sweet-tart chutney can be made days ahead.

2/3 cup (150 ml) frozen whole cranberries
1/2 cup (125 ml) water
2 tblsp (25 ml) franulated sugar
1/4 tsp (1 ml) whole fennel seeds

1. Put all ingredients into a saucepan and place on stovetop over medium heat. ring to a boil, then reduce heat to low and simmer. Continue to simmer for about 10 minutes or until cranberries begin to soften and break down. Remove saucepan from heat. Using a potato masher, coarsely mash the cranberry mixture. Return saucepan to the stovetop on low for 5 more minutes or until thickened. Place cranberry chutney in a serving bowl and allow to cool to room temperature. If making ahead, once cooled, refrigerate until ready to use.

Enjoy!

Recipe courtesy Food & Drink Magazine.

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Gourmet Appetizers - Spiced Shrimp Appetizers with Cool Citrus-Yogurt Dip

Impressive looking shrimp appetizers are always a party favorite and are the perfect gourmet appetizers for any occasion whether casual or formal.

This fabulous recipe for Spiced Shrimp Appetizers with Cool Citrus-Yogurt Dip is a a low-effort gourmet appetizers dish that is spicy-hot yet sweetly cool. Use peeled and deveined shrimp to same time, and choose tail-on for elegant gripping and dipping of these gourmet appetizers.

Spiced Shrimp with Cool Citrus-Yogurt Dip

3 tblsp (45 ml) 2% yogurt
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) ground coriander seeds
1 tsp (5 ml) coarsely ground black pepper
1/8 tsp (0.5 ml) ground green cardamom seeds
1/8 tsp (0.5 ml) cayenne pepper
1/2 tsp (2 ml) lemon zest
1/2 tsp (2 ml) finely chopper ginger
1/4 tsp (1 ml) finely chopped garlic
1 lb (500 g) large shrimp, peeled and deveined, tail-on, approx 20-25 pieces
Kosher salt

1. Preheat oven to 450F (230C).
2. Combine yogurt, paprika, coriander, black pepper, cardamom, cayenne, lemon zest, ginger and garlic in a large mixing bowl, and stir until well combined.
3. Add shrimp to yogurt mixture, and marinate for 30 minutes in the refrigerator.
4. Remove shrimp from refrigerator 10 minutes before cooking. Lay the shrimp out in a single layer on a lightly oiled baking sheet, and season with salt. Bake in preheated oven for 6 to 7 minutes or until the shrimp turn pink and are just cooked through. Serve shrimp warm with Cool Citrus Yogurt (recipe follows) for dipping.

Cool Citrus Yogurt Dip

1/2 cup (125 ml) full-fat, Balkan or Mediterranian-style thick yogurt
2 tblsp (25 ml) freshly squeezed orange juice
1 tblsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) orange zest
1/4 tsp (1 ml) ground fennel seeds
1/8 tsp (0.5 ml) chili flakes
Kosher salt

1. Combine yogurt, orange juice, lemon juice, orange zest, ground fennel and chili flakes in a bowl and stir well with a whisk. Season with salt to taste. Transfer to a serving dish and keep chilled until ready to serve.

Enjoy!!

Recipe courtesy Food and Drink Magazine.

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Thanksgiving Appetizers - Mini Shrimp Tacos

These attractive shrimp appetizers are not only easy to make appetizers, they are also a great way to 'dress up' that bag of frozen shrimp in your freezer to create some show-stopping Thanksgiving appetizers for the upcoming holiday season.

When buying the shrimp for your Thanksgiving appetizers, pay attention to the 'count'. A count refers to the number of shrimp per pound, therefore the lower the number on the package, the larger the shrimp, and the higher the count (51 to 60), the smaller the shrimp. For these shrimp appetizers, you will need small shrimp, therefore the higher count number.

Mini Shrimp Tacos

18 frozen, cooked, peeled small shrimp
1 cup (250 ml) packed coleslaw mix (in bag)
2 tblsp (25 ml) mayonnaise
2 tblsp (25 ml) chopped coriander
1/2 to 3/4 tsp (2 to 4 ml) or to taste hot sauce, preferably chipotle
Pinch of salt
1/2 small firm but ripe avocado
1/2 lime
18 mini tortilla scoop chips

1. Thaw shrimp, peel and pat dry. In a medium bowl, stir coleslaw with mayonnaise, coriander, hot pepper sauce to taste, and salt.
2. Just before serving, cut a 1 1/2-inch (4-cm) wedge from avocado then peel. Slice lengthwise, then thinly slice each wedge crosswise. Place in a bowl and gently toss with a squeeze of lime juice. Scoop a spoonful of coleslaw mixture into tortilla scoop chip. Stand an avocado sedge and shrimp inside.

Enjoy!

Recipe courtesy of Food & Drink Magazine.

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Make Ahead Appetizers - Tzatziki Sauce

Tzatziki (pronounced dza-DZEE-kee) is a classic Greek dip traditionally served with toasted small pita breads as an appetizer, then left on the table where the tzatziki sauce is then used as an accompaniment to foods served throughout the meal. Tzatziki sauce is commonly served with souvlaki and gyros.

The three key elements in great tzatziki recipes are a thick Greek yogurt, fresh cucumbers and a good amount of garlic. The thick creamy texture of this tzatziki sauce (courtesy About.com: Greek Food) gives it the versatility to be served in a multitude of ways - eaten alone, as a tzatziki dip appetizer, a tzatziki sauce for meat, and as a condiment.

Tzatziki sauce is great as make-ahead appetizers since the longer the tzatziki sauce is refrigerated before serving, the more intense the garlic taste will become.

Tzatziki Sauce

Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

Yield: about 2 1/2 cups

Add mint or dill:
Add 1-2 tablespoons of finely chopped fresh dill and/or fresh mint for a tasty variation on the basic tzatziki recipe.

Shopping Tip:
Choose Greek full-fat yogurts, available at Greek, Middle Eastern, and specialty food markets. This yogurt has a higher fat content than most yogurts, which gives this tzatziki recipe its deliciously rich, creamy texture.

Preparation Tips:
Kirby or "English" cucumbers work the best in most tzatziki recipes, but if unavailable, peel and seed your cucumber before dicing or grating, then pat it dry with paper towel to remove any excess moisture.

The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.

Storage:
Tzatziki sauce will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.

Enjoy!!

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Roasted Pepper Salami Bites with Chimichurri Sauce

Chimichurri is a green sauce (although there is red version as well) generally used as a marinade for grilled meat. Although chimichurri sauce is often identified with Mexican food, it actually originates from Argentina and Uruguay.

Many stories exist about the origin of the chimichurri sauce recipe. Some believe that chimichurri was first created by an Irishman, Jimmy McCurry, a sympathizer to the Argentine independence cause who marched with General Jasson Ospina in the 19th century. His sauce became popular but his name was difficult for local people to say, so they corrupted his name to 'chimichurri' and so named his sauce. Others similar stories about the origin of chimichurri sauce also involve the corruption of English names that were difficult to pronounce by the natives - Jimmy Curry, an English meat importer, James C. Hurray, a Scotsman, and an English family who was was overheard asking someone to 'give me the curry'.

However the orignal chimichurri sauce recipe came into existance, recipes using chimichurri sauce are a wonderful way to 'spice-up' an otherwise boring or bland dish.

Roasted Pepper Salami Bites with Chimichurri Sauce

Ingredients
For the Salami Bites:
12 slices Genoa salami
1 jarred red bell pepper, roughly chopped
6 ounces queso fresco cheese, crumbled

For the Chimichurri Sauce:
3 scallions, roughly chopped
1/2 cup cilantro leaves, loosely packed
1/4 cup oregano leaves, loosely packed
1 jalapeno, seeds and ribs removed, roughly chopped
1/4 cup olive oil
juice of 1/2 lemon
salt, to taste

Directions
Preheat oven to 350 degrees F.
Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.
Meanwhile make the Chimichurri sauce:
Combine all ingredients in a food processor and puree until smooth. Set aside.

To assemble Salami Bites, top each salami crisp with a rounded spoonful of chopped peppers and a tablespoon of crumbled queso fresco. Drizzle a tablespoon of Chimichurri sauce over the top of each and serve.

Recipe courtesy Sunny Anderson for Viva Towels.

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Wonton Appetizers - Dim Sims Shrimp Appetizers

When planning the menu for your party food appetizers, always choose the easiest finger appetizers recipes to avoid making your guests juggle utensils, appetizers and cocktails.

These delicious Dim Sims Shrimp Appetizers from our wonton appetizers collection is the perfect choice for finger food appetizers. These wonton appetizers are a departure from the usual appetizers fare, yet are surprisingly easy to make appetizers that compliment any appetizers theme.

Dim Sims Shrimp Appetizers

8 oz (225 g) uncooked medium shrimp
1 lb (450 g) uncooked boneless lean pork
1/4 head small cabbage (about 4 oz or 115 g)
6 green onions
2 eggs, slightly beaten
3 tblsp (45 ml) cornstarch
4 tsp (20 ml) soy sauce
1 tblsp (15 ml) sesame oil
2 tsp (10 ml) oyster sauce
48 wonton wrappers (about 1 lb or 45o g)
3 cups (750 ml) vegetable oil

Directions:
1) Remove shells and back veins from shrimp. Finely chop shrimp, pork, cabbage and onions with sharp knife or food processor. Transfer chopped foods to large bowl. Add eggs, cornstarch, soy sauce, sesame oil and oyster sauce. Mix well.
2) Place rounded teaspoon of mixture onto center of each wonton wrapper.
3) Gently press wrappers around filling, tucking edges together, but leaving tops flared open, flower style. To avoid excessive drying, work with about 12 wrappers at a time.
4) Heat vegetable oil in wok over high heat until it reaches 375F (190C). Fry 8 to 10 dim sims at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper towel.
Makes 4 dozen.

Enjoy!

Recipe courtesy Chinese Cooking Class Cookbook.

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Thanksgiving Appetizers - Sausage & Cheese-Stuffed Mushrooms

With the holiday season fast approaching, we have been very busy at Appetizers Unlimited , making and taste-testing new appetizer recipe ideas for Thanksgiving appetizers. We believe we have found another easy to make appetizers hit from the latest Kraft appetizer recipes offerings.

These delicious Sausage & Cheese-Stuffed Mushrooms will compliment all of your other Thanksgiving appetizers choices and have your guests raving about your culinary skills, yet they are such quick and easy to make appetizers, requiring only 4 ingredients, that you will spend almost no time in the kitchen preparing them.

Courtesy of Kraft Kitchens:

Sausage & Cheese-Stuffed Mushrooms Thanksgiving Appetizers

Ingredients:

24 medium fresh mushrooms (1 lb./450 g), cleaned
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese

Directions:
Heat broiler.
Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil 5 min.
Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
Broil 3 to 5 min. or until cheese is melted. Serve hot.

Kraft Kitchens Tips:

Substitute:
Substitute Kraft Tex Mex Shredded Cheese for the mozzarella.

How to Crumble Sausage
Cut off the end of the sausage casing, then squeeze the sausage into the skillet. Cook and stir until evenly browned. This will eliminate the need to cut or crumble the sausage after it is cooked.

Enjoy!

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Baked Brie Appetizer - Carmelized Pear on Warm Brie

Cheese is a staple at any party, but this holiday season 'kick up' your party appetizers with a delicious baked brie appetizer!

In an earlier article, we published a recipe for our favorite baked brie appetizer, and in subsequent articles suggested many different topping ideas to personalize your own baked brie appetizer, but now we have found another winning baked brie appetizer recipe from Living Well and the Canadian Living Test Kitchen!!

Caramelized Pear on Warm Brie

1 green onion
2 tsp (10 mL) butter
1 pear, diced
pinch each salt and cinnamon
1/4 cup (50 mL) pear juice or apple juice
3 tbsp (50 mL) chopped pecans
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) chopped fresh thyme
1 tsp (5 mL) cider vinegar
1 round (200 g) Brie cheese

Directions
Thinly slice green onion, keeping white and green parts separate.
In nonstick skillet, melt butter over medium heat; fry pear, white part of onion, salt and cinnamon for 5 minutes or until pear is softened.
Add pear juice, pecans, brown sugar, thyme and vinegar; boil, stirring often, for 5 minutes or until no liquid remains.
Place Brie in brie baker or on ovenproof serving dish; top with pear mixture. Bake in 350°F (180°C) oven for 10 minutes or until cheese is softened. Let stand for 5 minutes. Sprinkle with green part of onion.

Enjoy!

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Make Ahead Appetizers - Knorr Spinach Dip Recipe

From the Knorr Kitchens comes the ever-popular Knorr Spinach Dip Recipe, a delicious spinach dip ingeniously served up in an edible pumpernickel bread bowl.

This Knorr Spinach Dip Recipe rates as our favorite spinach dip not only because it tastes so darn good, it also looks incredible in it's own pumpernickel bread bowl, and as an added bonus with our hectic schedule, these great make ahead appetizers are also incredibly easy to make appetizers.

What more could you ask?

For great time-saving make ahead appetizers for your next party, make this delicous Knorr Spinach Dip Recipe your top pick!!


Ingredients
1 pkg (300 g) frozen chopped spinach, thawed and drained
1 cup (250 ml) mayonnaise
500 ml (2 cups) sour cream
1 pkg Knorr vegetable soup mix
1 can (8 oz/227 g) water chestnuts, drained and chopped
3 green onions, chopped
1 large round pumpernickel bread loaf (optional)

Directions
Squeeze excess moisture from spinach. In bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Stir until well combined. Cover and refrigerate about 2 hours to blend flavours. Cut bread from centre of pumpernickel loaf. Fill with spinach dip. Serve with fresh vegetables, pumpernickel bread or chips.

Gourmet Appetizers - Crabapple Recipes

Fruits stuffed with fabulous fillings make elegant gourmet appetizers when you need a show-stopping appetizer recipe, and these Stuffed Crabapples with Cheddar are guaranteed to be a hit!!

These flavor-filled, vitamin-rich, gourmet appetizers morsels from our Crabapple recipes collection are a feast for the palate as well as for the eyes. If you cannot locate crabapples, you can also substitute Chinese apples (found in the specialty produce section of grocery stores or in Chinese grocery stories).

Oh, and did we mention that these tasty bites are also incredibly easy to make appetizers?


Stuffed Crabapples with Cheddar

Ingredients
12 Crabapples or 1 basket Chinese apples
1/2 cup (125 ml) cream cheese, softened
1 tblsp (15 ml) chopped chives
Italian pepper to taste
1/4 lb (125 g) cheddar cheese

Directions:
Delicately sice off the top part of the apples.
Scoop out the flesh, taking care not to damage the inside walls. Set aside.
In a bowl, mix the cream cheese, chives and pepper. Fill a pastry bag equipped with a fluted tip with the seasoned cream cheese and carefully fill the apples.
Add a piece of cheddar cheese and put the apple tops back in place.

Enjoy!

Recipe courtesy I Can Cook.

For more great gourmet appetizers visit www.appetizersunlimited.com
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Mexican Food Appetizers - Easy Guacamole Recipe

Whether you are hosting a casual or a formal affair, your party appetizers are meant to get your evening off to a lively start, and there is no better way to achieve that than by serving some traditional Mexican food appetizers.

Our easy guacamole recipe will have your party sizzling before you can even say 'ole'!! Serve your spicy Mexican food appetizers with some cool Mexican-themed cocktails. A great Guacamole dip is perfectly paired with a chilled Margarita.

Our easy guacamole recipe takes only a few minutes to prepare, leaving you plenty of time to prepare a variety of other Mexican food appetizers for your soiree!

Easy Guacamole Recipe

3 ripe avocados
Juice of 2 limes
2 tblsp (30 ml) chopped cilantro
1/2 sweet red pepper, finely diced
2 tblsp (30 ml) olive oil
Salt and Tabasco sauce to taste

Peel the avocados, remove the pits and chop into chunks.
In a food processor, blend the avocado, lime juice, cilantro, chopped sweet pepper, olive oil and seasoning.

Serve Guacamole dip with nachos or tortillas.

Enjoy!

For more great Mexican food appetizers, visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Gourmet Appetizers - Sesame-Crusted, Pan Seared Scallop Recipe with Asian Vinaigrette

We first saw Bob Blumer on TV creating some unusual type of gourmet appetizers, and since then have been hooked on watching the antics of the Surreal Gourmet - he infuses a passion into his food preparation, yet has fun doing it, and instills the belief that food must look as good as it tastes, so naturally when were were looking at scallop recipes for unique gourmet appetizers for our upcoming annual Thanksgiving bash, we turned to the Surreal Gourmet for inspiration.

This choice for our gourmet appetizers, Seasame-Crusted Pan Seared Scallops Recipe with Asian Vinaigrette courtesy of the Surreal Gourmet and the Food Network, is one of the best scallop recipes we have ever tried! The scallops are tender and juicy, and the visual presentation is truly elegant in it's simplicity!!

These gourmet appetizers are perfect for any occasion, from the dinner party meant to impress the boss, to an intimate dinner for two.

Sesame-Crusted, Pan-Seared Scallops With Asian Vinaigrette

Ingredients:
1 tbsp finely grated fresh ginger
2 cloves garlic, minced
1 green onion, minced
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp soy sauce
2 tbsp canola oil, divided
1 sake, (only if an open bottle is nearby)
12 bite-sized sea scallops
salt and pepper
1/2 cup sesame seeds
12 Chinese soup spoons

Directions:
1) In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
2) Place one teaspoon of vinaigrette in each soup spoon.
3) Season scallops with salt and pepper.
4) Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
5) In a sauté pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for one more minute. Place one scallop in each soup spoon. Serve immediately.
6) * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.

Enjoy!

Recipe courtesy the Surreal Gourmet and the Food Network.

For more great gourmet appetizers ideas visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Thanksgiving Appetizers - Gougeres (Gruyere Cheese Puffs)

While searching for recipes for Thanksgiving appetizers, we came across this delicious make ahead appetizers recipe from the Food Network for Gougeres (or Gruyere Cheese Puffs), which we tried and absolutely loved, so we just had to share it with you.

Now we truly weren't sure whether to classify these delightful little bites as gourmet appetizers, Thanksgiving appetizers or make ahead appetizers as they fit into any of these categories, but since Thanksgiving is quickly approaching we decided to include them as one of our Thanksgiving appetizers choices. One thing we are certain of is that these delicous Gruyere Cheese Puffs will suit any party occasion, and since they can be frozen up to 1 week ahead, they are the perfect make ahead appetizers to keep on hand for all your entertaining needs this holiday season.

Make lots as they are certain to be the appetizer hit of the season!!

Gougeres (Gruyere Cheese Puffs)

Ingredients:
1 cup cold water (250 mL)
1/2 cup unsalted butter, cut into small pieces (125 mL)
1/2 tsp salt (2 mL)
1 cup all-purpose flour (250 mL)
4 x to 5 large eggs
1/2 cup coarsely grated Gruyere cheese (375 mL)

Directions:
1) Preheat oven to 375 degrees F (190 degrees C).
2) In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Cook mixture over medium heat to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. You will know when the paste is dry when it begins to leave a thin film on the bottom of the saucepan. Transfer mixture to a bowl and with an electric mixer on medium speed mix to release some of the steam. Continue to mix and slowly add eggs 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
3) Stir Gruyère into the mixture.
4) Lightly grease 2 baking sheets or line with parchment paper.
5) Drop level tablespoons of batter onto prepared sheets about 1 inch apart on baking sheets.
6) Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.
7) Gougères make great make ahead appetizers since they keep, chilled in zip-top plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350 degrees F (180 degrees C) oven 10 minutes if chilled or 15 minutes if frozen.
8) Serve warm.

Recipe courtesy of the Food Network.

For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Make Ahead Appetizers - Mexican Dip

With Halloween behind us and the holiday entertaining season fast approaching, the staff at Appetizers Unlimited are busy searching for some new great make ahead appetizers to help you save precious time on your hectic party day. Make ahead appetizers are absolutely essential to keep you relaxed and organized during the busy entertaining season.

Our collection of Kraft Appetizer recipes once again provides the ideas for our upcoming series of holiday make ahead appetizers, this time with a twist on some popular and easy Mexican food appetizers.

The first of our make ahead appetizers in our Mexican Food Appetizers series is this sinfully easy Mexican Dip. This appetizer recipe can be put together in the morning, covered and refrigerated until ready to microwave.

Mexican Dip

Ingredients:
1 pkg. (250 g) brick cream cheese
1/4 cup salsa
1/4 cup Tex Mex shredded cheese
2 Tbsp. sliced pitted black olives (optional)
1 Tbsp. chopped cilantro

Directions:
PLACE unwrapped block of cream cheese on microwaveable plate; top with salsa, shredded cheese and olives.
MICROWAVE on high 45 sec. to 1 min. or until Cheddar cheese is melted; sprinkle with cilantro.
SERVE with a selection of crackers.

Jazz It Up
Spoon 1/2 cup refried beans over the cream cheese before topping with the salsa, shredded cheese and olives. Microwave on high 1 min. or until Cheddar cheese is melted. Continue as directed.

Enjoy!

Recipe courtesy Kraft Kitchens.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net