Appetizers Unlimited

Grilled Shrimp Kabobs

2010-06-25T08:47:00.000-07:00

There's nothing like the smell of food BBQ'ing on a hot summer's day, but put away those packaged hamburgers and hotdogs, and give this quick easy appetizers recipe for Grilled Shrimp Kabobs a try.

Grilled Shrimp Kabobs do double duty as either the perfect gourmet appetizers, or as your main course with rice and grilled vegetables on the side.

Don't be afraid to make a few extra grilled shrimp kabobs - the leftovers are wonderful to toss into a salad the next day.

This recipe for spicy grilled shrimp kabobs courtesy Barbecue Genius.

Grilled Shrimp Kebobs

1 lb large shrimp, peeled and deveined
1/2 cup rice vinegar
juice of 1/2 a lemon
1/4 cup olive oil
1 red hot serrano chili
1/2 tsp dried red pepper flakes
1 tsp lemon zest, grated
1 tblsp red chile paste

Soak wooden skewers in water for 30 minutes.

Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.

Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.

Preheat grill on HIGH, then reduce heat to MEDIUM-HIGH. With the lid open, grill the shrimp 2 to 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.

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Seven Layer Taco Casserole

2010-02-17T05:46:00.000-08:00

Here is a great recipe for anyone looking for the ultimate taco salad recipe to serve as party food appetizers? This wonderful recipe for Seven Layer Taco Casserole is a delightful modification of the traditional Doritos taco salad recipe we have all tried and love.

This delicious Seven Layer Taco Casserole does double duty as delicious party food appetizers or a quick and easy weeknight dinner. No longer will you need to cajole the kids into eating their dinner - this Seven Layer Taco Casserole is a favorite of kids and adults alike.

What you need to make this delicious Seven Layer Taco Casserole:

1 pound ground beef, thawed
2 dollops of sour cream
1 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
1/2 cup thick taco sauce
1/2 cup ripe olives, drained, divided
1.25 ounces taco seasoning
12 taco shells, broken into pieces
2 cups mild cheddar cheese, shredded
Diced tomatoes with mild chiles

Directions:
Preheat your oven to 375º F. Brown beef with onion and garlic, adding sour cream in a pan. Add water, taco sauce, seasonings, chiles, and 1/4 cup olives. Simmer for 3 minutes. In a large casserole dish, place a thick layer of broken taco shells.
Place a layer of meat on top, then layer on 1 cup of cheese.
Repeat these three layers again. Bake for 20 minutes.
Place leftover vegetables on top.

Enjoy!!

Recipe courtesy Seven Layer Taco Casserole.

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Gourmet Appetizers - Stuffed Mushrooms

2010-02-05T09:02:00.000-08:00

Stuffed mushrooms are the perfect gourmet appetizers to compliment any meal and a popular and welcome addition to your party appetizers selection at any get together.

Next to our Red Lobster Stuffe Mushrooms, one of our favorite stuffed mushroom recipes courtesy Rosenborg-Castello is for these easy to make appetizers filled with a mixture of chopped mushroom stems, blue cheese, parmesan cheese, breadcrumbs and parsley.

Double up this stuffed mushroom recipe and be prepared for your stuffed mushrooms to literally fly off the table.!!

Stuffed Mushrooms
Ingredients
12 medium white mushrooms
1/4 cup (50 mL) Tre Stelle® Ricotta Cheese
3 tbsp (45 mL) Rosenborg-Castello® Traditional Blue Cheese, crumbled
2 tbsp (30 mL) Tre Stelle® Grated Parmesan Cheese
1/4 cup (50 mL) breadcrumbs
1 tbsp (15 mL) flat leaf parsley, finely chopped
1/4 cup (50 mL) olive oil
salt and pepper
Additional Grated Parmesan Cheese (optional)

Method
Preheat oven to 350°F (180°C).
Wipe mushrooms clean and remove stems.
Chop the stems finely and place in a medium bowl.
Stir in the Ricotta, Blue, Parmesan Cheeses, breadcrumbs, parsley, salt and pepper. Generously fill each mushroom cap with mixture. Place in a baking dish, drizzle with olive oil and sprinkle with extra grated Parmesan Cheese. Bake for 30 minutes, remove from oven and serve immediately.
Makes 12 appetizers

Enjoy!!

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Easiest Finger Appetizers - Red Grape Cups with Goat Cheese and Pistachio

2010-02-03T05:00:00.000-08:00

Even the best culinary schools purport that easy appetizer recipes usually make the best appetizer party recipes, and if they can also be prepared in advance you have the makings of some wonderful time saving and delicous make ahead appetizers suitable for even the most sophisticated of soirees - all it takes is a few key ingredients and a little bit of imagination.

This simple recipe for make ahead appetizers uses only 3 key ingredients that compliment each other well both visually and in flavor, yet this easy appetizer recipe is by far one of the easiest finger appetizers that we have in our extensive library of party food appetizers.

Choose large, fresh red grapes and be certain to double or triple up the appetizer recipe for large crowds - these make ahead appetizers are sure to be the hit of your next party!!

Recipe courtesy Home Made Simple.

Red Grape Cups with Goat Cheese and Pistachio

INGREDIENTS
12 large red globe grapes
1 log (115 grams/4 ounces) goat cheese
125 mL (1/2 cup) shelled pistachios, finely chopped

INSTRUCTIONS

Cut each grape in half. Cut a small slice off the end of each half to prevent it from tipping.
Using a small melon baller or a tiny spoon, scoop out any seeds and enough flesh to create a slight indentation.
Cut the goat cheese log into 24 equal pieces and shape each piece into a ball.
Press one side of each ball of goat cheese into the chopped pistachios.
Place the cheese in each grape half, pistachio-side up. Press gently to adhere. Serve on a small dish or a small decorative cake stand for an elegant effect.
Make Ahead Tip: Grape Cups can be prepared several hours in advance. Refrigerate in an airtight container, until ready to serve. Let them come to room temperature before serving.

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Easiest Finger Appetizers for Super Bowl - No-Fuss Mexican Layered Dip

2010-02-01T09:10:00.000-08:00

Super Bowl parties are the perfect venue for some of the easiest finger appetizers in our collection, and this easy appetizer recipe for No-Fuss Mexican Layered Dip is sure to be a crowd pleaser!

The key to making great appetizers for a crowd is to keep it simple - fancy appetizer recipes have no place at our Super Bowl Parties!! Mexican appetizers are alway a hit and are some of the easiest finger appetizers to serve for large and small groups. As an added bonus, Mexican appetizers are generally cheap easy appetizers to make and won't take a chunk out of your budget!!

Kick off your 2010 Super Bowl party appetizers with this quick easy Mexican appetizers recipe from the Kraft Appetizer Recipes Collection, courtesy Kraft Kitchens.

No-Fuss Mexican Layered Dip

Ingredients:
1 pkg. (250 g) brick cream cheese spread, softened
1 Tbsp. taco seasoning mix
1 cup salsa
1 cup rinsed canned black beans
4 green onions, chopped 1 cup cheddar shredded cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
Baked tortilla chips

Make It!
BEAT cream cheese spread with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate.

LAYER all remaining ingredients except tortilla chips over cream cheese mixture.

REFRIGERATE 1 hour. Serve with chips.

Enjoy!

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Mardi Gras Appetizer Recipes - Cajun Chicken Strips with Blue Cheese Dressing

2010-01-14T05:00:00.000-08:00

The mere mention of Mardi Gras invokes visions of colorful parades, vibrant nightlife and most of all, scrumptious Cajun and Creole delicacies. After all, what symbolizes uninhibited, carefree "Joie de Vivre" more than the words Mardi Gras?

Our collection of Mardi Gras appetizer recipes has been compiled to bring you a selection of the best appetizers that the Mardi Gras Carnival season has to offer. Of course there are may great main dish recipes to choose from, but our aim is to offer easy to make options for Mardi Gras appetizers that even the beginner chef can successfully master.

This easy appetizer recipe for Mardi Gras Cajun Chicken Strips with Blue Cheese Dressing is certain to be a hit with young and old alike:

Mardi Gras Cajun Chicken Strips with Blue Cheese Dressing

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Ingredients:
1 lb boneless chicken tenders
1 tsp paprika
3/4 tsp onion powder
1/2 tsp garlic powder
dash of cayenne pepper
1 tsp fresh ground pepper
1/4 tsp salt
1/4 tsp Italian seasoning

Directions:
Rinse the chicken tenders and pat dry with paper towel
Mix all spices together and sprinkle the spice mixture over the chicken, making sure to coat all pieces well.
Brush the chicken with melted butter or oil.
Grill about 10 minutes or fry in large non-stick skillet in a bit of oil over medium heat until chicken is no longer pink in the middle.
Serve with bottled chunky blue cheese or ranch dressing. Bottled dressing can be found in the produce section of your grocery store.

Party Appetizers - Cold Crab Dip Recipe

2010-01-08T05:00:00.000-08:00

A delicious Cold Crab dip is always a Super Bowl party appetizers favorite in our house, but a great cold crab dip recipe should not take you long to prepare and should use only a few ingredients to allow the wonderful taste of the crab meat to come through.

At Appetizers Unlimited, we have tried many a different long and complicated cold crab dip recipe, but in the end we have always found that the simpliest and easiest cold crab dip recipe tastes the best.

With that philosophy in mind, we tried this wonderfully easy cold crab dip recipe courtesy Cooks.com and have now added it to our own repertoire of tried-and-true party appetizers favorites.

Enjoy!

COLD CRAB DIP RECIPE

8 oz. cream cheese
4 oz. sour cream
1/2 grated onion
Paprika
Cayenne (red) pepper
1 can crab meat

Blend softened cream cheese with sour cream. Add onion and seasoning. Blend. Then add crab meat. Let stand at least 1/2 hour. Serve with artisan or butter crackers.

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Party Appetizers - Applebee s Spinach Artichoke Dip Recipe

2010-01-06T05:00:00.000-08:00

Looking for great Super Bowl party appetizers? Don't spend all your time in the kitchen slaving over your party appetizers when you can keep it easy with this great tasting Applebee s Spinach Artichoke Dip Recipe.

A Spinach Artichoke dip is always one of the most popular party appetizers, and this Applebee s Spinach Artichoke Dip recipe uses artichoke hearts and Alfredo sauce to add a new taste to an old favourite.

Make extras of this delicious Applebee s Spinach Artichoke dip recipe - it is sure to be a touchdown at your Super Bowl party this year!

Applebee s Spinach Artichoke Dip Recipe, courtesy RecipeZaar

Ingredients
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Directions
1) Preheat oven to 350 degrees.
2) Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
3) Bake for 25-30 minutes or until cheeses are bubbling and melted.
4) Serve with chips or bread and enjoy.

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Mardi Gras Appetizers

2010-01-04T11:14:00.001-08:00

With the rich and heavy Christmas appetizer recipes filed away for another year, now is the time to try out some delicious Mardi Gras appetizer recipes for the upcoming Mardi Gras Carnival season.

Mardi Gras (Fat Tuesday) is the Tuesday before Ash Wednesday, but the Mardi Gras Carnival season itself runs from January 6th to Mardi Gras day. Mardi Gras appetizers are a wonderful mix of Cajun, Creole and Southern cooking, steeped with amazing flavor and colorful history.

Mardi Gras appetizers are the perfect alternative to the heavy Christmas party appetizers served only a month earlier, but don't relegate them only to the Mardi Gras season as they are suitable for any time of year.

This Cajun Fried Okra Mardi Gras Appetizers recipe, courtesy Paula Deen and Foodnetwork, is certain to be a winner for your Mardi Gras celebrations, or intimate winter dinner parties.

Cajun Fried Okra Mardi Gras Appetizers

Ingredients
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
Directions
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon Cajun spice
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Creamy Chili Sauce, recipe follows
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Creamy Chili Sauce:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic chili pepper sauce
1/8 teaspoon ground red pepper
In a small bowl, combine all ingredients, stirring well. Cover and chill.
Yield: 1 1/4 cups

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Red Lobster Shrimp Scampi

2009-12-31T04:00:00.000-08:00

Tis the season for entertaining, and just in time for the New Year's celebrations, many of our readers have requested a reprint of the recipe for Red Lobster Shrimp Scampi. Since we aim to please, following is the copycat recipe we posted earlier for Red Lobster Shrimp Scampi:

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.

As an appetizer, approximately 21-25 pieces of extra-large shrimp per pound, 26-30 pieces of large shrimp per pound, 31-40 pieces of medium shrimp per pound.
Makes 4 servings if served as a main course.

Enjoy!

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Make Ahead Appetizers - Salt Baked Baby Potato Cups with Goat Cheese and Walnuts

2009-12-24T05:00:00.000-08:00

The key to holiday entertaining is to have a variety of wonderful make ahead appetizers to eliminate the stress on party day, and with the New Year's celebrations just around the corner, everyone is searching for some new and unusual party appetizers to ring in the new year.

This wonderful recipe for Salt Baked Baby Potato Cups with Goat Cheese and Walnuts is certain to please - you won't find these unique make ahead appetizers on every party appetizers table, yet once you try them, these delicious gourmet appetizers will become a party appetizers staple for years to come.

Salt Baked Baby Potato Cups with Goat Cheese and Walnuts courtesy of Kendra Bailey and HomeMade Simple.

Makes 24 hors d’oeuvres.

INGREDIENTS

45 mL (3 tbsp.) walnuts, halved
500 mL (2 cups) and 15 mL (1 tbsp.) kosher salt
24 red bliss potatoes, or other small potatoes of your choice
30 mL (2 tbsp.) canola oil
5 mL (1 tsp.) ground pepper
225 grams (8 ounces) goat cheese or chèvre, room temperature*
30 mL (2 tbsp.) chives or green onions, minced
5 mL (1 tsp.) rosemary or thyme, minced
Extra sprigs of rosemary or thyme, for garnish
*115 grams (4 ounces) cream cheese and 115 grams (4 ounces) goat cheese can be substituted.

DIRECTIONS
Preheat oven to 190°C (375°F).
Spread walnuts on baking sheet and toast for 8 minutes. Set aside. Lower oven temperature to 180°C (350°F).
In a large bowl, toss potatoes in canola oil, pepper and 15 mL (1 tbsp.) salt.
Spread 500 mL (2 cups) of kosher salt on a baking sheet. Spread potatoes evenly on salted baking sheet and roast for about 35 minutes or until tender when pierced. Let cool, and then rub off the excess salt.
While the potatoes are cooking, combine goat cheese, onion and rosemary (or thyme) in a medium-sized bowl.
Cut off tops of potatoes and scoop out half of the inside. A melon baller works well for this. Discard the potato insides or save for another use, such as homemade hashbrowns or to add to soup or stews.
Fill each potato cup with goat cheese mixture and top with a halved walnut. Garnish the serving platter with extra sprigs of herbs.

Tip: Use a pastry bag to fill your potato cups. If you don’t have one, create your own by filling a large re-sealable plastic bag with cheese mixture and snipping off the bottom corner. Be sure to squeeze the bag from the top and not the bottom, so the filling doesn’t overflow over the edge.

Tip: To add extra flair to your presentation and prevent your potatoes from tipping over, spread rock salt on a platter and nestle the potatoes into it.

Tip: To save time before your party, bake the potatoes and scoop out the insides a day ahead of time. Just brush the potatoes in oil and store in an airtight container in the refrigerator. You can also make cheese mixture the day before. When ready to serve, briefly reheat the potatoes, fill with cheese and season with salt and pepper.

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The Secret to Entertaining Success - Make Ahead Appetizers for your Party

2009-12-21T05:00:00.000-08:00

Friends are always asking what the secret is to my relaxed attitude towards the food preparation for my cocktail parties, and my answer is repeatedly the same - ALWAYS look for make ahead appetizers for your party! Wherever possible, do your prep work the day before your soiree and keep it simple. Quick easy appetizers can be just as delicious as the appetizers you slave over for hours and it takes the same amount of time to eat them whether you've spent hours or minutes on the preparation.

But even make ahead appetizers for your party will require some work on your end. Do a bit of research to find recipes for easy party appetizers, and keep to the theme of your party whether it be Summer fun or Christmas cheer. Where possible, assemble your ingredients a day ahead and do the final assembly just before your guests arrive. For example, vegetables for a veggie tray can be cut up the day prior to your party and left soaking in water in the fridge until you are ready to plate. This frees up your time on party day to socialize together with your friends in the backyard instead of alone with your appetizers in the kitchen. After all, a party is supposed to be fun for everyone (that includes you!!).

For some suggestons to get you started, check out the recipes for great time-saving make ahead appetizers for your party on our website at http://www.appetizersunlimited.com/.
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Party Appetizers - Phyllo Wrapped Baked Brie Appetizer

2009-12-19T05:00:00.000-08:00

When making the list for your party appetizers at this busy time of year, for the easiest and most popular party appetizers (or for those unexpected guests who drop by unannounceh), always make certain to keep a round of brie cheese and some artisan crackers on hand for a quick and easy baked brie appetizer.

This delicious recipe for Phyllo Wrapped Baked Brie Appetizer can be prepared, baked and served in under 30 minutes. And there is a good reason that this baked brie appetizer is one of our most popular party appetizers recipe - it just tastes so darn good!!

From the Kraft Appetizer Recipes Collection:

Phyllo Wrapped Baked Brie Appetizer

Ingredients:
1 cup sliced fresh mushrooms
1 green onion, chopped
2 Tbsp. Balsamic vinaigrette dressing
4 sheets frozen phyllo, thawed
2 Tbsp. butter, melted
1 pkg. (125 g) brie cheese
Selection of crackers for serving

Directions:
HEAT oven to 400°F. Cook mushrooms and onions in dressing in skillet until tender. Cool.

BRUSH 1 phylllo sheet with butter; cover with remaining phyllo sheets, brushing each layer with butter before stacking. Cut 10-inch circle from stack; discard trimmings.

CUT cheese horizontally in half; place 1/2 in centre of phyllo stack. Top with 1/2 the mushroom mixture, remaining cheese and mushrooms. Fold phyllo around cheese, folding as necessary to completely enclose cheese; brush with remaining butter. Place on baking sheet or in pie plate.

BAKE 15 min. or until golden brown. Serve with crackers.

Substitute: Whole cooked cranberries, cooled, for the mushrooms for a festive touch.
Tips: To cut down on preparation time, purchase pre-sliced mushrooms for use in this recipe.
Tips: Use a clean pair of kitchen shears to cut out the phyllo circle.

Recipe courtesy Kraft Canada.

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Party Appetizers - Wonton Appetizers Bites

2009-12-18T05:26:00.000-08:00

The holidays can be hectic but preparing your party appetizers doesn't need to be -with a little bit of advance planning and some creative recipes for make ahead appetizers such as wonton appetizers, you can keep your last minute preparations to a minimum.

One of our favorite party appetizers is this easy recipe for Wonton Appetizers Bites from the Kraft Appetizer Recipes Collection. This appetizer recipe is quick to assemble, can be prepared up to the point of baking a day prior to your party, and offers a lot of variations to 'change it up'.

Wonton Appetizers are great party appetizers to make for large or small crowds, are suitable for any occasion, and offer a uniquely different appetizer choice from the usual party appetizers fare.

Wonton Appetizers Bites

Ingredients:
24 wonton wrappers
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded Cheddar Cheese
1/2 cup chopped pepperoni
1/2 cup ranch dressing
1/4 cup chopped green peppers
1/4 cup chopped red peppers

Directions:
HEAT oven to 350ºF.

SPRAY 24 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, with edges of wrappers extending up sides of cups.

BAKE 5 to 7 min. or until lightly browned. (Do not overbake.) Meanwhile, mix remaining ingredients.

FILL won ton cups with cheese mixture. Bake 6 to 8 min. or until cheese is melted.

Tips:
Substitue: Tex-Mex Shredded Cheese for the Monterey Jack cheese.
Make Ahead: Prepare won ton appetizers except for baking. Refrigerate several hours or overnight. Bake as directed when ready to serve.
Substitute: ham or hot Italian sausage for the pepperoni.

Wonton Appetizers Bites recipe courtesy Kraft Canada.

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Shrimp Appetizers - Coconut Shrimp with Basil Pineapple Salsa

2009-12-16T05:00:00.000-08:00

Shrimp Appetizers are always the most popular party appetizers at any party, and this trendy version of coconut shrimp appetizers are guaranteed to be the hit at your next get together.

The combination coconut and pineapple give these Shrimp appetizers an island flavor, with the Parmigiano Reggiano Cheese adding a unique twist to create Shrimp Appetizers suitable for any occasion!

Shrimp appetizers recipe courtesy Tre Stella Melt Magazine.

Coconut Shrimp Appetizers with Basil Pineapple Salsa

Salsa
1 cup (250 mL) fresh or canned pineapple, finely diced
3 green onions, sliced
8 basil leaves, julienned
1 jalapeño pepper,seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
salt and freshly ground black pepper

Shrimp
1 lb (454 g) medium raw shrimp, peeled,de-veined and dried well on paper towels
1/3 cup (80 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cayenne pepper
3 egg whites
1 cup (250 mL) flaked unsweetened coconut
3/4 cup (175 mL) Parmigiano Reggiano Cheese, grated

In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best made a day ahead of serving to allow flavours to blend.

Preheat oven to 400F (200C).
In a medium shallow dish, combine cornstarch, salt and cayenne pepper; set aside.
In another medium shallow dish, combine coconut and grated Parmigiano Reggiano Cheese.
In a medium bowl add egg whites and beat with electric mixer until frothy; approximately 2 minutes.
Coat a large cookie sheet with non-stick cooking spray.
Working with one shrimp at a time: dredge in cornstarch mixture, dip in egg white, then in coconut/cheese mixture, pressing gently with fingers.
Place shrimp on prepared sheet.
Repeat with remaining shrimp.
Bake 20 minutes or until shrimp are done, turning after 10 minutes.
Remove from oven and serve with Basil Pineapple Salsa.
Makes approximately 24 medium shrimp

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Easiest Finger Appetizers - Almond Stuffed Bacon Wrapped Prunes

2009-12-15T05:00:00.000-08:00

The holiday entertaining season is here and many of us are struggling to cope with hectic work and home schedules as well as an endless number of holiday parties, so keep your party appetizers simple for the key to stress-free entertaining with some of the easiest finger appetizers recipes available.

This recipe for Almond Stuffed Bacon Wrapped Prunes is one of the easiest finger appetizers to prepare and makes for easy cutlery-free entertaining, yet tastes absolutely delicious! With only 3 ingredients, these easy to make appetizers can be quickly assembled for impromptu gatherings as well!

These easy to make appetizers are proof that delicious party appetizers don't need to be complicated!

Almond Stuffed Bacon Wrapped Prunes

Ingredients
24 pitted prunes
24 almonds, toasted
12 slices bacon

Directions
Heat the oven to 450°F/230°C. Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each date. Set on a baking sheet and broil about 10 minutes, turning once, until the bacon is crisp. Serve hot with cocktail picks for spearing.

Recipe courtesy The Food Network.

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Party Appetizers - Crab Rangoon Recipe

2009-12-13T05:00:00.000-08:00

Popular party appetizers, Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the appetizers menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, as far as party appetizers go, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

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Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

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Easy Appetizers - Brie Crab Appetizers Recipe

2009-12-12T05:00:00.000-08:00

This time of year is a continuous whirlwind of parties, and trying to throw together some quick easy appetizers for unexpected get togethers can throw most people into a a tizzy but with a few easy appetizer recipes on hand, you can pull off that impromptu soiree like a pro.

Easy appetizers don't need to be frozen appetizers or a bag of chips with dip. Instead keep a variety of cheeses on hand for some easy to make appetizers that will compete with even the gourmet appetizers offered by catering companies. Brie cheese recipes such as an easy baked brie appetizer or this delicious Brie Crab Appetizers Recipe, courtesy Alouette Cheese, will have your guests raving about your gourmet appetizers!!

Baby Brie Crab Appetizers Recipe

Ingredients

1 pkg. (8 oz.) Alouette Baby Brie Cheese
1 can (6 oz.) crab meat with leg meat, well drained
2 tbsp. mayonnaise
1 tbsp. diced pimiento (from 2 oz. jar), drained
1 tbsp. minced shallot
2 pkg. (2.1 oz. each) frozen phyllo tartlet shells
1 tbsp. chopped fresh chives

Directions

Heat oven to 350 F.

Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip.

To form 30 pieces, cut the 4 longest strips each into 6 cubes.
Cut the 2 shortest strips each into 3 cubes.

In small bowl, combine crab meat, mayonnaise, pimiento and shallot.

Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 tsp. each. Top with cheese cube.

Bake 5 minutes or until cheese is soft and melted.
Sprinkle with chives.

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Baked Brie Appetizer with Pear and Red Onion Chutney

2009-12-10T05:00:00.000-08:00

Just in time for the holiday entertaining season comes this updated version of the basic baked brie appetizer - a delicious Bake Brie Appetizer with Pear and Red Onion Chutney!!

A baked brie appetizer is one of the most versatile appetizers you can serve and is always a party appetizers favorite. Change your toppings with the to include seasonal produce to create a whole new baked brie appetizer suitable for any occasion.

This Baked Brie Appetizer with Pear and Red Onion Chutney is a perfect additon to any holiday party appetizers table - make lots as this baked brie appetizer is so delicous, it will have your guests lining up for more!

Baked Brie Appetizer with Pear and Red Onioin Chutney

Ingredients
2 x 125g packs Rosenborg-Castello® Brie Cheeses
Chutney :
2 x medium red onions - thinly sliced
1-2 tbsp oil
1/4 cup sugar
1 ripe pear - peeled, cored and diced
2-3 tbsp. apple juice
Walnut bread and a few salad leaves to serve.

Method
Preheat oven to 400 F (200 C).
1. Make chutney by gently sauteeing the onion in the oil until soft and transparent - this will take about 10 minutes. Stir in sugar, pears and a little apple juice and continue cooking to soften pears and combine all the ingredients. Remove from heat and cool.
2. Place Brie on a baking sheet and bake for 10 - 12 minutes - until they feel soft when gently pressed on top.
3. Serve Baked brie appetizer with chunks of walnut bread, or artisan crackers and the chutney.

Recipe courtesy Rosenborg-Castello.

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Make Ahead Appetizers - Spinach Phyllo Roll-Ups

2009-12-09T05:00:00.000-08:00

The Kraft Appetizer Recipes Collection of make ahead appetizers is a veritable treasure trove of quick easy appetizer ideas for the holiday entertaining season, and this delicious appetizer recipe for Spinach Phyllo Roll-Ups is no exception.

Great make ahead appetizers are the base around which to build any party appetizers table, and make ahead appetizers are also perfect to keep in the freezer for those guests who drop by unexpectedly over the holiday season.

The delicious Spinach Phyllo Roll-Ups can be stored unbaked in the freezer up to 3 months. When ready to use, simply pull out your make ahead appetizers and bake!

Make Ahead Appetizers - Spinach Phyllo Roll-Ups

Ingredients:
1/2 cup finely chopped green onions
1 egg, beaten
1 tub (250 g) Philadelphia cream cheese spread
1 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
15 sheets frozen phyllo dough, thawed, divided
1/3 cup butter, melted, divided

Directions:
COMBINE all ingredients except phyllo and butter. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with 2 more phyllo sheets, brushing some of the remaining butter between each layer. Place remaining phyllo between sheets of plastic wrap; set aside.

SPREAD 1/5 of the the spinach mixture along one short side of phyllo stack to within 1 inch of ends. Fold in long sides of phyllo; roll up from one short side to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent phyllo from cracking, score logs at 1-inch intervals.

PLACE in large freezer-weight resealable plastic bags. (Or wrap tightly in plastic wrap until ready to bake.) Remove from freezer 30 min. before baking. Let stand at room temperature while heating oven to 375ºF. Place on baking sheet.

BAKE 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices to serve.

Recipe courtesy Kraft Canada.

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Make Ahead Appetizers - Holiday Cheese Truffles

2009-12-07T05:35:00.000-08:00

Make ahead appetizers are tremendous time savers throughout the holiday entertaining season, and these quick easy appetizers from the Kraft appetizer recipes collection are not only great make ahead appetizers, they are also some of the easiest finger appetizers to keep on hand for unexpected company.

Holiday Cheese Truffles are quick easy appetizers to make, and are a festive way to dress up a holiday appetizers table. Create a festive wreath with these make ahead appetizers by arranging different flavoured truffles in a large circle on platter to resemble a holiday wreath. Create a decorative bow out of green onion strips. Use to garnish wreath.

Using the basic appetizer recipe, make Christmas appetizer cheese logs by rolling each half into 6-inch log before coating with nuts.

However you choose to serve these delicious make ahead appetizers, one thing is certain - these quick easy appetizers will become a party appetizers favorite for years to come.

Ingredients:
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 pkg. (200 g) Cheddar Shredded Cheese
1 tsp. garlic powder
Dash cayenne pepper
1/4 cup chopped roasted red peppers
2 green onions, chopped
1-2/3 cups chopped pecans
Crackers for serving

Make It!
BEAT first 4 ingredients with mixer until blended. Divide in half. Add roasted peppers to half and onions to other half; mix each until blended.

REFRIGERATE several hours or until chilled.

SHAPE into 24 (1-inch) balls. Roll in nuts. Refrigerate until ready to serve. Serve with crackers.

Variation:
For variety, coat truffles with one or more of the following: sesame seed, chopped fresh parsley, paprika and/or your favourite shredded cheese.

Recipe courtesy Kraft Canada.

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Make Ahead Appetizers - Egg Rolls

2009-12-06T05:00:00.000-08:00

Make ahead appetizers are the ultimate life-savers during the hectic holiday season, and these delicous egg roll appetizers are the perfect make ahead appetizers for any large gathering.

These make ahead appetizers freeze well, just pull out of the freezer and pan fry once thawed. As an added bonus, homemade egg rolls are a much healthier and less expensive choice than store-bought party appetizers.

Switch up your make ahead appetizers - substitute shrimp for the pork for delicious shrimp appetizers, or tofu for the pork for wonderful vegetarian party food appetizers.

Make Ahead Appetizers - Egg Rolls

Ingredients:
Filling:
2 c. shredded cabbage
4 oz. chopped mushrooms (preferably fresh, but canned will work)
1/4 c. shredded carrots
1/2 c. chopped onions
1/4 c. celery, finely chopped
1 lb. pork, cut into very small pieces
1 tsp. peanut oil
1 clove garlic
1/2 tsp salt
1 TBSP soy sauce
1 TBSP cooking sherry
1 beaten egg
1/2 tsp. sugar
1 lb. tiny shrimp
1 pkg. Lumpia or Egg Roll Wrappers

Sweet and Sour Sauce:
2/3 c. sugar
3/4 c. water
1 TBSP white vinegar
1 TBSP catsup
1 dash soy sauce
Peanut oil for frying

Directions:
1) In a large wok or fry pan, cook pork in oil and garlic and drain. Add all vegetables and shrimp and cook for 5 minutes. Add all remaining ingredients and mix well.
2) Put mixture in a strainer and drain all juices and put mixture into a large bowl. Using a soup spoon, take a spoonful of mixture and fill each egg roll wrapper. Roll into a small egg roll.
3) Cook in electric skillet with peanut oil until golden brown and crisp .They freeze wonderfully! Pull out of freezer and pan fry after they thaw.

Sauce:
Put all ingredients in a sauce pan and bring to boil and remove from heat. Place in small dipping bowl.

Enjoy!

Recipe courtesy Viva Diva Cafe.

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Party Food Appetizers - Shrimp Appetizers Kebobs

2009-12-04T05:00:00.000-08:00

Great parties are remembered not only for the great company but also for the delicous party food appetizers that were served, and these delicous shrimp appetizers kebobs are certain to have your guests raving for months to come.

As far as party food appetizers go, shrimp appetizers are always in constant demand, and delicious, creative party appetizers help set the stage for a hightly successful get together.

This recipe for shrimp appetizers kebobs is not only delicous but also visually appealing, and is just as suitable for party food appetizers as it is for gourmet appetizers for a small and intimate dinner party.

Shrimp Appetizers Kebobs

Ingredients:
3 cloves garlic, finely chopped
2 tablespoons fresh lime juice
1 tablespoon fresh peeled and grated gingerroot
1 tablespoon lite soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon crushed red pepper
12 fresh large shrimp, peeled and deveined, leaving tails intact
1 medium yellow bell pepper, cut into 1-inch squares (or stars with small star shaped cookie cutter)
1 medium red bell pepper, cut into 1-inch squares (or stars with small star shaped cookie cutter)
12 fresh small mushrooms
6 green onions, cut into 1-inch pieces
Garnish: lime wedges and green onion curls, if desired

Directions:
1) Combine first 6 ingredients in a food-safe plastic bag. Place shrimp in bag with marinade; turn shrimp to coat. Close bag securely and marinate in refrigerator for 1 hour.
2) Set oven to broil. Lightly coat rack in broiler pan with cooking spray. Set aside.
3) Remove shrimp from marinade; reserving marinade. Alternate yellow and red bell pepper, mushrooms, shrimp and green onion pieces on each of twelve 6-inch skewers. Brush kabobs with reserved marinade, and discard remaining marinade.
Arrange the kabobs on the prepared rack in broiler pan.
4) Broil, 4 inches from heat, about 6 minutes, turning once, until shrimp are pink and veggies crisp tender. Arrange on a large serving platter or individual appetizer plates. Garnish with lime wedges and green onion curls, if desired.

Makes 12 appetizer servings. Increase quantities for larger crowds.

Recipe courtesy Viva Diva Cafe.

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Make Ahead Appetizers - Crispy Coconut Shrimp Appetizers

2009-12-01T05:00:00.000-08:00

Make Ahead Appetizers help save the day when trying to juggle a full work and busy family schedule during the hectic entertaining season, and these delicious crispy coconut shrimp appetizers do double duty as valuable time saving make ahead appetizers, and exceptionally easy to make appetizers.

Shrimp appetizers are always the highlight of any party appetizers tray, and these delicious offerings from the Kraft Appetizer recipes collection are certain not to disappoint!

Crispy Coconut Shrimp Appetizers

Ingredients:
1 cup flaked coconut, toasted
1 pouch Extra Crispy Chicken Coating Mix
1/4 tsp. each curry powder
1/4 tsp cayenne pepper
24 uncooked large shrimp (1 lb./450 g), peeled, deveined
1 egg, beaten

Directions:
HEAT oven to 400°F. Combine coconut, coating mix and seasonings in shallow bowl.
DIP shrimp in egg, then roll in coconut mixture until evenly coated. Place on baking sheet.
BAKE 10 to 12 min. or until shrimp are tender.

Make Ahead
These appetizers can be assembled ahead of time. Refrigerate up to 3 hours before baking as directed.

Curry Dip
Mix 1/2 cup Ranch Dressing, 1/4 cup Pure Orange Marmalade, 1 tsp. curry powder and 2 to 3 drops hot pepper sauce until well blended. Refrigerate until ready to serve as a dip with the shrimp.

Enjoy!

Crispy Coconut Shrimp Recipe courtesy Kraft Kitchens.

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Gourmet Appetizers - Fig, Onion & Le Migneron Tarts

2009-11-30T05:00:00.000-08:00

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

2009-11-28T05:00:00.000-08:00

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

2009-11-27T05:00:00.000-08:00

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

2009-11-25T05:00:00.000-08:00

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

2009-11-24T05:00:00.000-08:00

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

2009-11-22T05:00:00.000-08:00

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

2009-11-21T05:00:00.000-08:00

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.

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

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

2009-11-19T05:00:00.000-08:00

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.

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

Thanksgiving Appetizers - Mini Shrimp Tacos

2009-11-18T05:00:00.000-08:00

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.

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 - Tzatziki Sauce

2009-11-16T05:00:00.000-08:00

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!!

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

Roasted Pepper Salami Bites with Chimichurri Sauce

2009-11-15T05:00:00.000-08:00

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.

For more great appetizer ideas visit www.appetizersunlimited.com
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Wonton Appetizers - Dim Sims Shrimp Appetizers

2009-11-13T05:00:00.000-08:00

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.

For more great party food appetizers visit http://www.appetizersunlimited.com/
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Thanksgiving Appetizers - Sausage & Cheese-Stuffed Mushrooms

2009-11-12T05:00:00.000-08:00

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!

For more Thanksgiving appetizers visit www.appetizersunlimited.com
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Baked Brie Appetizer - Carmelized Pear on Warm Brie

2009-11-10T05:00:00.000-08:00

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!

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

Make Ahead Appetizers - Knorr Spinach Dip Recipe

2009-11-09T05:00:00.000-08:00

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

2009-11-07T05:00:00.000-08:00

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

2009-11-06T05:00:00.000-08:00

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

2009-11-04T05:00:00.000-08:00

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/
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Thanksgiving Appetizers - Gougeres (Gruyere Cheese Puffs)

2009-11-03T05:00:00.000-08:00

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

2009-11-01T05:00:00.000-08:00

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
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Shrimp Appetizers - Red Lobster Shrimp Scampi

2009-10-31T05:00:00.000-07:00

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
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Halloween Appetizers - Spicy Shrimp Appetizers

2009-10-29T05:00:00.000-07:00

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

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Halloween Appetizers - Devilish Deviled Eggs

2009-10-28T05:00:00.000-07:00

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!!

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Halloween Appetizers - Guacamoldy with Creature Chips

2009-10-26T05:00:00.000-07:00

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
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Halloween Appetizers - Black Magic Bruschetta Recipe

2009-10-25T05:00:00.000-07:00

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!

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Halloween Appetizers - Spooky Bites

2009-10-23T05:02:00.000-07:00

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!

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Make Ahead Appetizers - Sun-Dried Tomato Cream Cheese Appetizers

2009-10-22T05:00:00.001-07:00

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!!

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Thanksgiving Appetizers - Cranberry Baked Brie Appetizer

2009-10-20T05:00:00.000-07:00

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
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Halloween Appetizers

2009-10-19T05:00:00.000-07:00

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
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Thanksgiving Appetizers - Patty Pan Squash

2009-10-17T05:00:00.000-07:00

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!

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Make Ahead Appetizers - Caponata

2009-10-16T05:00:00.000-07:00

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

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Halloween Appetizers - Mummy Fingers for the Easiest Finger Appetizers

2009-10-14T05:00:00.000-07:00

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!

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Party Food Appetizers - Creamy Fiesta Dip

2009-10-13T05:00:00.000-07:00

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??

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Potluck Appetizers - Ultimate 7 Layer Dip from the Kraft Appetizer Recipes Collection

2009-10-11T05:00:00.000-07:00

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.

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Make Ahead Appetizers - Parmesan Confetti Dip

2009-10-10T05:00:00.000-07:00

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!

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Kraft Appetizer Recipes Collection - Cold Crab Dip Recipe

2009-10-08T05:00:00.000-07:00

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!!

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Easy Party Appetizers - Sweet Vidalia Onion Dip

2009-10-07T05:00:00.000-07:00

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!

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Kraft Appetizer Recipes - Hot & Creamy Swiss Almond Spread

2009-10-05T05:00:00.000-07:00

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.

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Kraft Appetizer Recipes - Kid's Halloween Party Appetizers

2009-10-04T05:00:00.000-07:00

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.

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Thanksgiving Appetizers

2009-10-02T05:00:00.000-07:00

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.

Thanksgiving Appetizers - Gruyere-Walnut Crisps

2009-10-01T05:00:00.000-07:00

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.

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Italian Appetizers - Ricotta Gnudi with Brown Butter and Sage

2009-09-29T05:00:00.000-07:00

In today's casual atmosphere, Italian appetizers have made a comeback as the perfect choice to add a bit of pizzazz to any homemade meal regardless of the theme. Forget complicated ingredients and fancy table settings, today's Italian cuisine combines the robust flavors that abound in authentic Italian cooking with the relaxed atmosphere of modern-day dining.

This recipe for Gnudi (the word 'gnudi' means naked in Italian) with Brown Butter and Sage brings you the best of 'Old World Meets New' in Italian appetizers, with delicious dumpling-like ravioli without the pasta.

For your next dinner party, relax and get casual with these delicious yet oh-so-easy to make Italian appetizers.!!

Ricotta Gnudi with Brown Butter and Sage

3 eggs
1 425-g (15 ounces) tub ricotta cheese
3/4 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
6 tblsp butter
12 fresh sage leaves
Pepper

1. In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Let gnudi mixture chill 15 minutes.
2. Bring a large, wide pot of salted water to a gentle simmer. Form gnudi mixture into 24 rough balls using 2 soup spoons. Gently drop each ball off the spoon and into the simmering water. Simmer the gnudi about 2 to 3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.)
3. Melt butter in a large frying pan over medium heat. Add sage leaves and cook about 5 minutes or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes or until gnudi are heated through, lowering heat so butter doesn't over-brown.
4. Divide among 6 bowls. Garnish with pepper and additional Parmesan if desired.

Recipe courtesy 'House and Home' Magazine.

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Pork and Peanut Wontons with Plum Sauce

2009-09-28T05:00:00.000-07:00

There are alot of wonderful recipes using wonton wrappers that make some of the easiest finger appetizers for any gathering, but one of our favorites picks is this recipe for Pork and Peanut Wontons with Plum Sauce.

These crispy appetizers with a delicious pork and peanut wonton filling can be made up to 8 hours before they are cooked to free up valuable time when your guests arrive.

Try these delicious fried wontons with your own homemade plum sauce or with a a bottled sauce from the grocery store.

Makes 40-50 wontons.

6 oz/1 1/2 cups (175 g) ground pork
2 scallions, chopped
2 tblsp (30 ml) peanut butter
2 tsp (10 ml) oyster sauce (optional)
40-50 wonton wrappers
2 tblsp (30 ml) flour paste (see below)
vegetable oil for deep frying
salt and ground pepper
Lettuces and radishes to garnish

For the plum sauce:
8 oz (225 g) dark plum jam
1 tblsp (15 ml) rice or white wine vinegar
1 tblsp (15 ml) dark soy sauce
1/2 tsp (2.5 ml) chili sauce

Flour Paste:
Mix 4 parts cornstarch with 5 parts cold water in a small bowl, stirring well to make a smooth paste.

1. Combine the ground pork, scallions, peanut butter and oyster sauce in a bowl and season with salt and pepper then set aside.
2. Combine all plum sauce ingredients together in a bowl and set aside.
3. To fill the wonton wrappers, place eight wrappers at a time on a work surface, moisten the edges with the flour paste and place 1/2 tsp (2.5 ml) of filling on each one. Fold them in half, corner to corner, and twist.
4. Fill a large wok or deep frying pan one-third full with vegetable oil and heat to 375F (190C) or until a cube of bread, added to the oil, browns in 30 seconds. Have ready a wire strainer or frying basket and a tray lined with kitchen paper. Drop the wontons, eight at a time, into the hot oil and deep-fry for 1-2 minutes, until golden all over. Lift the wontons out on to the paper-lined tray and sprinkle with fine salt. Serve hot with the plum sauce, and garnished with lettuce and radishes.

Enjoy!

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Trick or Tr-eating with Halloween Appetizers

2009-09-26T05:00:00.000-07:00

With the devilishly fun day quickly creeping up now is the time to plan some frightfully quick and easy Halloween party appetizers for the big day.

Halloween appetizers are fun to create and can be very easy to make simply by converting your regular party offerings into scary appetizers with a few everyday ingredients. A baked brie appetizer can be made to look like a scarecrow by adding black olives as eyes, a thin slice of orange or red pepper as a nose and sliced almonds as a mouth. Pour ¼ to ½ cup of maple syrup on top and bake at 350F for 15 to 20 minutes or until warm. Garnish with shredded wheat around the top and bottom as hair and a beard and serve.

Transform everyday meatballs into delightful Halloween appetizers by topping with marinara sauce, adding a small round of cream cheese and dotting with olive pieces for the eyeballs and serve on wooden toothpicks.

As you can see, it is easy to transform everyday party appetizers into spooky Halloween appetizers with a few everyday ingredients and a little bit of imagination, so put on your witch’s hat and mix up your own brew of unique easy appetizers this Halloween.

For more great appetizer recipes visit www.appetizersunlimited.com
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Thanksgiving Appetizers - King Oyster Mushroom Pate

2009-09-25T05:00:00.000-07:00

At Appetizers Unlimited we love to plan Thanksgving appetizers that are easy make ahead appetizers to free up time on party day. After all, Thanksgiving is as much about spending time with family and friends as it is about the food.

Thanksgiving appetizers should also utilize the bounty of the fall harvest and mushrooms are often an overlooked key ingredient for many great appetizer recipes.

This King Oyster Mushroom Pate recipe, courtesy of Longo's Experience magazine, is a great way to incorporate healthy mushrooms into your party food appetizers and it can be made and refriderated up to 3 days ahead of time.

King Oyster Mushroom Pate

1/4 cup salted butter
1 large onion, finely chopped
4 cups finely chopped king oyster mushrooms
1/2 tsp freshly grated nutmeg
1/4 tsp dried thyme leaves
pinch of salt
1/4 cup dry sherry
pinch of freshly ground pepper
2 tblsp chopped walnuts
2 tblsp Italian parsley

In nonstick skillet, melt butter over medium-high heat and cook onions, mushrooms, nutmeg, thyme and salt for about 15 minutes or until no liquid remains. Add sherry and bring to boil and cook, stirring for 2 minutes or until sherry evaporates. Stir in pepper.

Scrape mixture into food porcessor and puree until smooth, scraping sides as necessary. Scrape into bowl and sprinkle with walnuts and parsley.

Cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature to serve.

Maks 1 1/2 cups.

Serve with crackers or artisan breads.

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Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini

2009-09-23T05:00:00.000-07:00

Thanksgiving is a time for family and friends, good conversation and great Thanksgiving appetizers to whet the appetite for the feast to follow.

Whether serving your Thanksgiving appetizers formally as a sit down affair or informally with your guests mingling in the kitchen, these Blue Cheese, Walnut and Cranberry crostini appetizers are sure to be a hit. And best of all, these gourmet appetizers are ultra quick and easy to make!!

Thanksgiving Appetizers - Blue Cheese, Walnut and Cranberry Crostini

Ingredients:
24 1/4-inch-thick slices ciabatta bread
2 tablespoons walnut oil
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
4 tablespoons minced shallots
1/3 cup dried cranberries

Preparation:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.

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Halloween Appetizers - Spicy Pumpkin Seeds

2009-09-22T05:00:00.000-07:00

Halloween party appetizers don't need to be complicated or time consuming to make. In fact some of our best tasting Halloween appetizers take very little time and effort to prepare.

That is certainly the case with this easy to make appetizer idea for Spicy Pumpkin Seeds and as far as Halloween appetizers go, there is nothing more typical of Halloween than pumpkins.

And while you are busy making these spicy pumpkin seeds for your Halloween party appetizers, double up the recipe and put some aside to 'dress up' your All Saints Day salad or vegetables.

Spicy Pumpkin Seeds

4 dried chiles de arbol, stemmed or 1/2 tsp cayenne pepper
2 tsp olive oil
1 cup unsalted shelled raw pumpkin seeds (pepitas)
1 tsp sugar
1/2 tsp salt

Finely grind chilies in small spice mill or mortar with pestle. Heat oil in large skillet over medium heat. Add pumpkin seeds and stir until evenly toasted (seeds will pop), about 5 minutes. Sprinkle evenly with sugar, salt, and 1/2 tsp chile de arbol powder or cayenne pepper. Toss to coat. Transfer pumpkin seeds to bowl and cool. Can be made 2 days ahead. Store seeds in airtight container at room temperature.

Tip: Chiles de arbol are thin, red, very hot three-inch-long chilies; available at some supermarkets or at specialty food stores and Latin markets.

Recipe courtesy Bon Appetit magazine.

Enjoy!

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Gourmet Appetizers - Roasted Apple and Prosciutto Wedges

2009-09-20T05:00:00.000-07:00

Most people cringe when they hear the words gourmet appetizers, envisioning hours spent in the kitchen to create these delectable treats. But not all gourmet appetizers are difficult to make and that will certainly become apparent when you read the instructions and ingredients for this easy appetizer recipe for Roasted Apple and Prosciutto Wedges.

Apple and prosciutto are a perfect marriage in this gourmet appetizer recipe, with the sweet taste of the roasted apples complimenting the salty taste of the paper-thin prosciutto (Italian ham). You can use any variety of apple but we would suggest that you choose firmer apples to allow this to be eaten as finger appetizers.

So roll up your sleeves and set 20 minutes aside (honestly, that's all the time it will take for these gourmet appetizers from start to serving) and get ready to accept the compliments from your admiring guests!

Roasted Apple and Prosciutto Wedges

1/4 cup brown sugar
1 tblsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425F
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning and pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet and bake for 8 to 10 minutes or until prosciutto is slightly crisp and sugar has caramelized.

Makes 16 appetizers.
Recipe courtesy House & Home

Enjoy!

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Quick Easy Appetizers - Red Pepper Jelly & Crackers

2009-09-19T05:00:00.000-07:00

We hate to admit it but there are times even at Appetizers Unlimited when we are not prepared for unexpected company and need to quickly thrown together an appetizer (oh gawd, we were just getting ready to go shopping and have nothing in the house!!) to go with the wine or cocktails, but luckily we actually WERE prepared with a pantry routinely stocked with our favorite 'unexpected company appetizer idea' of pre made Red Pepper Jelly and artisan crackers.

We have all found ourselves at one time or another in this situation - company arrives and we have nothing to to throw together as an appetizer to serve them - but by making certain your pantry is always well stocked with bottled jellies or any of your other favorite preserves (we routinely keep a variety of pepper jellies on hand) and artisan crackers, you can salvage the moment and avoid the embarrassment of having nothing to serve your unexpected guests.

Make sure to keep your pantry well stocked with a variety of Pepper Jellies, homemade preserves and artisan crackers for quick easy appetizers for those unexpected guests.

For more great appetizer ideas visit http://www.appetizersunlimited.com/

Stuffed Mushroom Appetizers

2009-09-17T05:00:00.000-07:00

One of the easiest finger appetizers in our repertoire is this sinfully easy appetizer recipe for Stuffed Mushroom Caps.

When choosing your mushrooms look for ones that are uniform in size and free of blemishes. We use either white or crimini mushrooms in our mushroom appetizer recipe, but brown or portobello mushrooms work equally as well.

Mom's Stuffed Mushrooms

15-20 large white or crimini mushrooms
1 large onion,chopped
butter
flour
1 tsp garlic powder
1/4-1/2 cup cream
Parmesan cheese

Remove stems from mushrooms and scoop out the insides. Chop stems and combine with onion. Saute in butter and bind with flour. Add enough cream and garlic powder to make a thick paste. Stuff caps with mixture. Sprinkle with Parmesan cheese. Put under broiler for a minute or two, or bake at 350 F for 10-15 minutes.

Enjoy!

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Crab Dip Appetizer

2009-09-16T05:00:00.000-07:00

In these uncertain economic times many people are opting to entertain more at home and are looking for time saving easy appetizer recipes that don't cost an arm and a leg yet also don't compromise on taste.

Our collection of easy to make appetizers are valuable time savers aimed at maximizing your time with spent with guests and minimizing your time spent in the kitchen. One of our favorites is this Crab Dip Appetizer that uses only a few ingredients, takes less than 10 minutes to prepare, and delivers the goods in the taste category, combining coconut and crab to create a distinct 'island' flavor. If the minimal preparation time doesn't entice to to give this Crab Dip Appetizer a try, we will let you in on another secret - this is one of our favorite make ahead appetizers that will keep well in the refrigerator for 1 week, saving you valuable time on party day.

Crab Dip Appetizer

1-4 oz can (125 g) crab meat, drained
1/2 to 3/4 cup (125-175 ml) coconut
1/2 pint (250 ml) sour cream
1/2 cup (125 ml) mayonnaise
4 scallions, finely chopped
2 tsp (10 ml) curry powder
1 drop Tabasco sauce
1/4 tsp (1 ml) lime juice (optional)
Parsley as garnish

Combine all ingredients and chill well prior to seving.

Garnish with parsley and serve with crackers.

Enjoy!

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Gourmet Appetizers - Individual Brie and Fig Strudels

2009-09-14T05:00:00.000-07:00

Although we strive to present recipes for easy to make appetizers, we recognize that there will be times and occasions that call for gourmet appetizers which will take more time and effort to prepare.

But time and effort does not have to mean difficult to prepare! If you do have a special occasion coming up, or are just trying to impress the boss, give this wonderful baked brie appetizer recipe a whirl. Brie and fig compote are perfectly paired in these elegant strudel gourmet appetizers. Don't be scared off by the number of ingredients required for these delicious appetizers - the recipe is easier than it looks, and you won't be disappointed with the end result!

Individual Brie and Fig Strudels

6 oz (175 gm) dried figs, stems removed and chopped
1/2 cup (125 ml) chopped red onion
1/2 cup (125 ml) water
1/4 cup (50 ml) balsamic vinegar
1/4 cup (50 ml) lightly packed brown sugar
1/2 cup (125 ml) golden raisins
1 clove garlic, minced
1 tblsp (15 ml) minced fresh ginger
2 tsp (10 ml) orange zest
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) cayenne pepper
1/4 cup (50 ml) toasted pine nuts
8 sheets phyllo pastry
1/4 cup (50 ml) butter, melted
8 oz (250 gm) brie, rind removed and sliced

1. Preheat oven to 375 F (190 C).
2. In heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.
3. Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with more butter. Arrange 2 slices of brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5 cm) border. Top with 1/4 cup (50 ml) of fig mixture and top with another slice or 2 of the brie (use 1 oz/30 gm per strudel). Fold sides over to enclose filling and roll up.
4. Place seam side down on parchment-lined, rimmed baking sheat. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch (2.5 cm) apart in the tops of the strudels.
5. Bake in the centre of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.

Makes 8 servings.
Recipe courtesy Food & Drink

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Halloween Appetizers - Spooky Scallops

2009-09-13T05:00:00.000-07:00

We all know that Halloween is one of the highlights of the year for little kids, but big kids can enjoy it too with adult costume parties, themed drinks and Halloween appetizers.

And appetizers are our specialty! These Spooky Scallops are sophisticated and fun, playing up the orange and black theme of Halloween, yet are one of the easiest finger appetizers to make, using pre-made dip and bottled bread dippers to save on time and effort. But even after the ghosts and goblins have been laid to rest for another year, these Halloween appetizers can be resurrected for any social occasion.

Spooky Scallops

1 baguette, sliced
3 tblsp extra virgin olive oil
1 8 oz tub (227 g) fresh spicy black bean dip (purchased from your local grocery store)
1 tsp grated lime rind
1 tblsp lime juice
1 lb bag (454 g) frozen large sea scallops, thawed
1/2 tsp chili powder
1 carrot, grated
2 tblsp roasted garlic & parmesan bread dipper sauce (purchased from your local grocery or gourmet food store)

1) Brush baguete with oil, place on baking sheet and toast in 400F oven for about 10 minutes or until lightly golden; set aside.
2) In bowl, stir together bean dip, half of the lime rind and lime juice; set aside.
3) Place scallops in bowl and toss with remaining oil, remaining lime rind and chili powder. Heat large nonstick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm. Set aside.
4) Spread bean dip mixture onto baguette slices. Slice scallops in half horizontally and place on top of spread. Toss carrot with bread dipper sauce and place a small amount on top of each scallop before serving.

Makes about 32 pieces.

Recipe courtesy Longo's Experience.

Enjoy!

For more great Halloween appetizers visit http://www.appetizersunlimited.com/
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Thanksgiving Appetizers - Mini Grilled Tasters

2009-09-12T05:00:00.000-07:00

With Thanksgiving creaping up on us heralding the start of the new holiday season, now is the time to start thinking about turkey dinners and Thanksgiving Appetizers.

The bountiful harvest season provides a multitude of fresh ingredients for some great appetizer recipes. Unlike lighter ingredients used in most summer appetizers, Thanksgiving appetizers can be heartier fare as we usher in the colder weather of the winter season.

This easy appetizer recipe for Mini Grilled Tasters can easily be converted to a main course by not cutting into smaller pieces, making this one of our most versatile appetizer ideas of the Thanksgiving season.

Mini Grilled Tasters

12 slices bread
prepared mustard or dijon mustard
12 slices Swiss or Havarti cheese
12 slices pickles
12 slices smoked turkey, ham, roast beef or any combination
1/2 cup (125 ml) milk
3 eggs
1/2 tsp (2 ml) salt
2 tblsp (30 ml) canola or vegetable oil
Homemade Salsa (see easy recipe below)

1. Spread desired amount of mustard on one slice of bread. Place one slice of cheese on top of mustard. Add 2 slices of pickles and 2 slices of deli meat. Top with another slice of cheese and cover with a slice of bread. Assemble remaining 5 sandwiches. Press sandwiches lightly and trim crusts. Slice each sandwich into 4 triangles or squares.
2. In medium bowl, beat milk, eggs and salt. Dip sandwich bites into egg mixture.
3. Heat oil in a large skillet over medium heat. Grill each sandwich until brown on both sides, adding more oil if necessary. Turn down the heat if the pan gets too hot.

Easy Homemade Salsa
Combine desired amounts of chopped pickles, red onion, cherry tomatos, green pepper and fresh cilantro. Add a spoonful of the mixture to the top of your Mini Grilled Tasters for a colorful garnish.

Serve as an appetizer or if serving as meal meal cut each sandwich into 2 pieces only.

Recipe courtesy Simply Homemade.

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Halloween Appetizers - Bones-and-Body-Parts Party Mix

2009-09-10T11:09:00.000-07:00

If the thought of making Halloween Party appetizers frightens the daylights out of you, leaves you shaking in your monster boots and sends goosebumps shivering down your spine then you have come to the right place. With this Bones-and-Body-Parts Party Mix we will show you that great tasting Halloween appetizers can be fun and easy to make appetizers that require simple preparation and a little bit of creativity.

And if the end result isn't 'picture perfect', just improvise and say that you have invented a brand new scary appetizer for the occasion.

So get out your witches' cauldron, roll up your sleeves and let's get busy mixing up a brew of:

Bones-and-Body-Parts Party Mix

4 cups tiny pretzels
2 1/2 cups round toasted oat cereal
2 1/2 cups bite-size rce or corn-square cereal
1 cup salted peanuts
1 cup round cereal (such as Kix)
2 cups white chocolate baking pieces (12 ounces)
1 tblsp shortening

In a large bowl, combine first five ingredients; set aside. In a microwaveable bowl, microwave white chocolate baking pieces and shortening on high for 1 to 2 minutes or until baking pieces are melted, stirring after every minute until smooth. (Chocolate should be warm to the touch but ot hot.) Pour over cereal mixture; mix well.
Spread onto a waxed-paper-lined 15X10X1-inch baking pan. Cool completely; break apart. Store in an airtight container. Makes 3 1/2 quarts.

For more great appetizer recipes visit www.appetizersunlimited.com. For other great recipes, tips and tools for the Amateur Chef in you, visit www.amateur-chef.net

Halloween Appetizers - Jack-o'-Lantern Cheese Ball

2009-09-08T08:58:00.000-07:00

Halloween is the best time of year to break from tradition and express your batty personality and ghoulish side with some spookily spectacular Halloween party appetizers. There is no limit to the number of scary appetizers you can whip up by simply 'dressing up' your standard party fare.

This Halloween appetizer recipe idea turns an ordinary cheese ball into a spooktacular party hit with just a little bit of imagination.

So don't hold back, let your creative juices flow, and have fun creating your own Halloween party appetizers.

Jack-o'-Lantern Cheese Ball

Make your favorite cheese ball recipe, shape the mixture into one large and one small ball. Roll each ball in crushed nacho cheese flavored chips. Place cheese balls on kale or parsley on a platter. Cut pitted ripe olives into triangle shaped pieces and press into the cheese ball to make eyes and a mouth (you may need to remove chips from those areas to make the olives stick). Place 1/2 of a dill pickle on the top of each ball for the stem of the jack-o-latern.
Recipe compliments of Better Homes and Gardens

For more great Halloween appetizers, visit www.appetizersunlimited.com/halloween-appetizers

Shrimp Appetizers - Thai Shrimp Skewers

2009-09-05T05:00:00.000-07:00

As far as party appetizers go, it doesn't get much easier than these simple Thai Shrimp Skewers. We found these easy to make appetizers on the Coastal Living website and were immediately impressed by the elegant simplicity of these 5-ingredient shrimp appetizers. After trying them out, we are converts!!

Rather than waste your time extolling the virtues of these easy to make appetizers, we give you:

Thai Shrimp Skewers

Serve these skewered bites at your next party and your guests will rave for weeks. Creamy white coconut milk, hot curry, and a splash of aromatic fish sauce highlight the simple flavors of juicy shrimp.

½ cup light coconut milk
¼ cup flaked sweetened coconut
1 tablespoon fish sauce
1 to 2 teaspoons red curry paste
24 large shrimp, peeled and deveined

1. Whisk together coconut milk, coconut, fish sauce, and curry paste in a medium bowl. Add shrimp; toss well. Chill 1 hour.
2. Grill shrimp over medium-high heat 2 minutes on each side or until done. Place on individual bamboo picks to serve. Makes 2 dozen.

Hosting Help: Skewer food ahead of time with decorative toothpicks to add a fun flair and easy pickup for guests.

For more great shrimp appetizer ideas, visit http://www.appetizersunlimited.com/

Mexican Appetizers - Cheese and Scallion Quesadillas

2009-09-03T05:00:00.001-07:00

These quesadillas are quick easy appetizers to make and are a great way to use up leftover chicken or shrimp. You can easily dress them up and turn them into gourmet appetizers for a Mexican-themed dinner or elaborate dinner party by adding any of your favorite ingredients.

For this appetizer recipe we have kept it simple, using pre-made salsa and flour tortillas which you can purchase at your local grocery store. In under 15 minutes these delicious yet easy Mexican appetizers can be assembled, cooked and served to your hungry guests.

Cheese and Scallion Quesadillas

1 cup (250 ml) pre-made salsa
4 large flour tortillas
1 1/2 cups (375 ml) Monterey Jack or cheddar cheese, grated
2 scallions, finely sliced
1 tblsp (15 ml) fresh cilantro, finely chopped
1/2 cup (125 ml) sour cream

1. Spread 1/4 cup (50 ml) salsa on half of each tortilla.
2. Divide the cheese between the 4 tortillas, placing on top of salsa. Top cheese with scallions and cilantro.
3. Fold quesadillas in half and place on a baking sheet. broil quesadillas on middle rack under high heat for 4 minutes on each side or until golden and cheese has melted.
4. Let rest for a few minutes before slicing into wedges and serve with sour cream.

It doesn't get much easier than this! For more great easy Mexican appetizers, visit http://www.appetizersunlimited.com/

Cold Appetizers - Cold Spring Rolls

2009-09-02T05:00:00.000-07:00

When planning the party appetizers for a large group it is always best to make sure you have a variety of both hot and cold appetizers. Whereas the final preparations for hot appetizers must be completed just before serving, cold appetizers are great make ahead appetizers, thereby freeing up your time on party day.

While searching through our library of recipes for versatile cold appetizer recipes, we came across this wonderful old favorite - regardless of what the theme is for your upcoming party, these Cold Spring Rolls are perfect party food appetizers for any number of people and are surprisingly easy to make!

Cold Spring Rolls
Increase porportions according to the number of guests.

8 small rice wraps (can be found in Asian food stores or most grocery stores)
2 oz cellophane noodles
8 Boston lettuce leaves
1 large carrot, shredded
1 red pepper, julienne
6 0z bean sprouts
8 fresh mint leaves
8 fresh basil leaves

1. Put cellophane noodles in a medium sized bowl and cover with boiling water. Let soak for 10 minutes and drain. Use scissors to cut the noodles into shorter lengths.
2. Fill another bowl with warm water and place a clean tea towel on your work surface. For each roll, dip a rice paper wrap in the warm water for 10-20 seconds or until softened. Place your wrap on the tea towel and brush off any excess water.
3. For each roll, arrange cellophane noodles, lettuce, carrot, red pepper, bean sprouts, mint and basil 1-inch from the bottom of the rice wrap. Fold the bottom inch overthe ingredients. Fold in left and right sides of the wrap, then roll to create a cylinder. Repeat with the remaining wraps.
4. Serve with dipping sauce.

Dipping Sauce
1/3 cup fish sauce
2 tsp superfine sugar
1 tblsp rice vinegar
2 red Thai chillies, seeded and chopped
2 green Thai chillies, seeded and chopped

In a small bowl, mix all ingredients together. Stir together until the sugar has dissolved.
Serve with Cold Spring Rolls.

For more great appetizer ideas, visit http://www.appetizersunlimited.com/

Italian Appetizers - Bruschetta

2009-09-01T05:00:00.000-07:00

Thankfully, simplicity is the key to great Italian cooking, therefore when preparing the appetizer course of your Italian-themed meal you won't need to spend much time in the kitchen!

Bruchetta is one of the easiest Italian Appetizers to make and one of the best appetizers for a great Mediterrean-style meal. This classic recipe for Bruchetta uses only a few key ingredients (bread, garlic, tomatos and basil) and can be assembled in just a few minutes. You can even purchase the bruchetta topping pre-made from your local grocery store if you are short on time.

Bruschetta

Ingredients:
1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
1/2 red onion, minced
freshly ground black pepper
3 cloves garlic

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Recipe compliments All Recipes.

For more great reciped for Italian appetizers, visit http://www.appetizersunlimited.com/

Halloween Appetizers - Monster Claws with Dipping Sauce

2009-08-31T05:00:00.000-07:00

Halloween is an exciting time for kids of all ages, so this year why not plan a Monster Bash and serve some frightfully delicious Halloween appetizers, starting with Monster Claws with Dipping Sauce. Increase the number of 'claws' to suit the number of people at your party.

These easy to make appetizers are from our collection of great Kraft appetizer recipes and are sure to be a hit with all the little ghosts and goblins at your Bash. This kid-friendly, can also be turned into a quick and easy main dish to serve the little ghouls on Halloween night before they go out trick-or-treating!!

Monster Claws with Dipping Sauce

Ingredients:
4 small boneless skinless chicken breasts (1 lb/450 gm) gut lenghtwise in half
1 pouch Shake'N Bake extra crispy original coating mix
8 red pepper triangles (about 1/4 cup)
1/2 cup Kraft original BBQ sauce

Directions:
1. Heat oven to 400 F.
2. Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 min or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with sauce.

For more great Halloween party appetizers, visit http://www.appetizersunlimited.com/

Halloween Party Appetizers - Bat Wings with Swamp Dip

2009-08-30T04:00:00.000-07:00

Planning a haunted Halloween Party but need some ghoulish ideas for frightfully delicious Halloween Party Appetizers to serve? Then look no further than our Mummy's easy appetizer recipe for Bat Wings with Swamp Dip!!

These creepy Halloween appetizers are sure to satisfy all the ghosts and goblins in your household, yet are easy make ahead appetizers for your party so you are sure not to miss any of the ghastly goings-on in your haunted house!!

Bat Wings with Swamp Dip

20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)

Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.
Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.
Recipe provided by Better Homes and Gardens

For more goulish ideas for Halloween Party Appetizers, visit our website at http://www.appetizersunlimited.com/

Easy Party Appetizers - Cheese Trays

2009-08-29T05:00:00.000-07:00

For quick easy appetizers, to paraphrase the Dairy Farmers of Canada's catchy slogan, "All you need is cheese"!

Cheese trays are highly popular yet very easy to make appetizers for any size of gathering. With just a few different varieties of cheeses - Canadian cheddar, Oka, Gouda, Camembert, Colby, Blue or Brie - and a few choices of crackers or artisan breads, you can quickly assemble a colourful and appetizing cheese appetizer tray for your party. Just remember to vary your hard cheeses (cheddar) with some softer choices (brie).

Decorate with grapes, strawberries or cherries, and you have an easy party appetizer that your friends will think you have spent hours planning.

So always remember to keep on hand a few varieties of cheese and crackers and you will always be prepared to put together a wonderful array of party appetizers for even the most impromptu of gatherings.

For more great easy appetizer ideas visit www.appetizersunlimited.com

Kraft Appetizer Recipes - Make Ahead Spinach Phyllo Roll-Ups

2009-08-27T05:00:00.000-07:00

If you follow our blogs you know that we absolutely love the Kraft appetizer recipes. These quick easy appetizers use only a few ingredients and give detailed step by step instructions that even the most beginner of cooks can easily follow.

If you are not comfortable navigating around the kitchen and literally get weak in the knees at the thought of cooking when your guests are present, then these Kraft make ahead appetizers are the perfect solution for you. These easy to make appetizers can be assembled up to 3 months prior to your party. Simply dethaw overnight, and when your guests arrive, bake and serve - stress free entertaining at its best!!

Courtesy of Kraft Kitchens, we bring you one of Kraft's great appetizer recipes for:

Make Ahead Spinach Phyllo Roll-Ups

Ingredients:
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup crumbled feta cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 green onions, finely chopped
15 sheets frozen phyllo (14x9 inch), thawed
1/3 cup butter, melted

Directions:
MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet. Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Kraft Kitchens Tips
Storage Know-How
Leftover phyllo sheets can be wrapped tightly and refrozen.
How to Prepare with 18x14-inch Phyllo Sheets
Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.
Variation
Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.

For more great make ahead appetizers visit our website at www.appetizersunlimited.com

Summertime Appetizer Recipes - Fruit Kebobs

2009-08-26T05:00:00.000-07:00

Although summer is almost over and we will soon be writing about Christmas party appetizers, we thought we would squeeze in as much summer as we could by bringing you one of our favorite summertime appetizer recipes - Fruit Kebobs.

Summer invokes thoughts of fun and relaxation, therefore preparing summer appetizers should not be stressful and fruit kebobs are one of the easiest to make appetizers that we have ever tried. All you need are a few different fruits (our favorite choices are strawberries, mangos, grapes, watermelon, oranges) and some wooded skewers. Cut the fruit into bite size pieces and thread 4 or 5 pieces of fruits per skewer, alternating the different fruits in a colorful arrangement. Serve standing up in a clear vase, or arrange on a platter and in no time you have a quick easy summer appetizer for your final summertime party.

For more appetizer recipes, visit www.appetizersunlimited.com

Spanish-Style Garlic Shrimp Appetizers

2009-08-25T05:00:00.000-07:00

Shrimp appetizers are by far our most widely requested party appetizers. Earlier this month we gave you the Red Lobster Garlic Shrimp Scampi recipe and today we have another classic, Spanish-Style Garlic Shrimp. We are not sure where we found this great recipe for shrimp appetizers, but we have served it successfully for a number of dinner parties. Don't let the amount of garlic used in this recipe throw you off.

This shrimp appetizer is best served hot, so we suggest making it for a small intimate dinner party, not a large group.

Spanish Style Garlic Shrimp Appetizer

Ingredients
14 medium garlic cloves, peeled
1 lb large (31-40) shrimp, peeled, deveined and tails removed
8 tblsp olive oil
1/2 tsp table salt
1 bay leaf
1 (2-inch) piece of mild dried chile, such as New Mexico, roughly broken, seeds included OR
1/4 tsp sweet paprika
1 1/2 tsp sherry vinegar OR
2 tsp dry sherry and 1 tsp white vinegar
1 tblsp chopped fresh parsley leaves

Directions:
1. Mince 2 cloves garlic. Toss minced garlic with shrimp, 2 tblsp olive oil and salt in medium bowl. Marinate shrimp at room temperature for 30 minutes.
2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tblsp olive oil in 12 inch skillet over medium-low heat, stirring occasionally until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard. Chef's Tip: if you are short of time, you can purchase premade garlic olive oil from your local grocery store.
3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile or paprika. Cook, stirring occasionally until garlic is tender but not browned, 4 to 7 minutes (if garlic has not begun to sizzle after 3 minutes, increase heat to medium-low). Increase heat to medium-low, add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, abut 2 minutes longer. ncrease heat to high and add sherry vinegar and parsley. Cook, stirring constantly until shrim0p are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.
Reprinted

For more great shrimp appetizer recipes, visit www.appetizersunlimited.com

Kraft Appetizer Recipes - Spinach-Stuffed Mushrooms

2009-08-23T05:00:00.000-07:00

One company that has done an extraordinary job of capitalizing on it's brand name is Kraft Foods. Don't we all still refer to macaroni and cheese as 'Kraft Dinner'?

When browzing for easy to make appetizers one of the first places we search are the ads for Kraft appetizer recipes . These quick easy appetizers use only a few ingredients that you generally have in your pantry, give simple step-by-step instructions for preparation and are surprisingly tasty and inexpensive to make.

Courtesy of Kraft Foods, we bring you this great Kraft appetizer recipe for Spinach-Stuffed Mushrooms, perfect for both large and small parties.

Spinach-Stuffed Mushrooms

Ingredients:
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 1/2 cups hot water
40 fresh mushrooms (2 lb)
2 tblsp butter
2 cloves garlic, minced
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 cup Kraft shredded low-moisture part-skim mozzarella cheese
1 cup Kraft grated parmesan cheese

Directions:
Heat oven to 400F.
Mis stuffing mix and water in lalrge bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.
Spoon into mushroom caps. Place, filled-sides up, in shallow pan.
Bake 20 min, or until mushrooms are tender and filling is heated through.

Enjoy!

For more great appetizer recipes, visit http://www.appetizersunlimited.com/

Easy Party Appetizers - Vegetable Platters with Herb Dip

2009-08-21T07:48:00.000-07:00

One of the best and most popular appetizer ideas for large parties are vegetable platters and they are one of the easiest finger appetizers to serve!!

Vegetable platters satisfy a diverse range of tastes and just a few different vegetables go a long way in feeding a large crowd. To top it off, with a bit of planning you will have great make ahead appetizers that keep you well organized come party day.

On the day prior to your party, choose a variety of vegetables (carrots, broccoli, red and green peppers, radishes, cauliflower), wash & cut into bite size pieces. Cover with wet paper towel and refrigerate.

Prepare your dip either from a package (there are some absolutely wonderful packaged dips out there that you need only to add sour cream or mayonnaise) or try our Easy Herbed Vegetable Dip recipe below:

Easy Herbed Vegetable Dip

Combine:
2 cups sour cream
2 tblsp chopped parsley
2 tblsp chopped chives
1 tsp dried herbs (such as dill or basil, etc - your favorite choice)
1/8 tsp curry powder
1/2 tsp salt
1/4 tsp paprika

Refrigerate until ready to use.

On party day, place a bowl filled with your dip on a large platter and surround with your pre-cut vegetables and voila, easy to make party appetizers that took you almost no time to prepare.

For more easy party appetizers, visit www.appetizersunlimited.com

Shrimp Appetizers - Red Lobster Garlic Shrimp Scampi Recipe

2009-08-20T05:00:00.000-07:00

We receive numerous requests every week for easy and tasty shrimp appetizer recipes, but over the years the most requested one has been for the Red Lobster Garlic Shrimp Scampi Recipe.

We truly must agree with all of you that this is one of the best shrimp appetizers that we have tried. It is also an easy appetizer recipe to turn into a full gourmet meal simply by serving accompanied by fresh pasta.

Although this is not one of our easiest appetizer recipes, it is simple enough for even the amateur chef in you.

So without further ado, we present to you:

Red Lobster Garlic Shrimp Scampi Recipe

Shrimp Scampi
Serves 4

Ingredients:
1 Pound Medium Shrimp, peeled and deveined
1 Tbsp Pure Olive Oil (not extra virgin)
2 Tbsp Finely Chopped Garlic (you may used pre-chopped from the produce section of your grocery store)
1½ Cups White Wine (a nice Pinot Grigio or Chardonnay will work well)
½ Fresh Lemon (juice only)
1 Tsp Italian Seasoning Blend
½ Cup Butter (softened)
1 Tbsp Fresh Parsley (chopped fine)
To taste Salt and Pepper
½ Cup Fresh Grated Parmesan Cheese (if desired as garnish)

Method:
1. Heat heavy bottom skillet and add olive oil, do not allow oil to smoke. Add shrimp and cook until tender and no longer translucent
2. Remove shrimp from pan and reduce heat slightly. Add garlic and cook 2-3 minutes. Be careful not to brown garlic as this will produce a slightly bitter flavor. When garlic is cooked, add white wine.
3. Squeeze juice from lemon in pan, and reduce wine by half. After it is reduced, add Italian seasoning blend
4. Reduce heat to low, and slowly add butter, 1 Tbsp at a time. The butter should slowly melt into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate
5. Once butter is fully incorporated, add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
6. Serve with garnish of fresh cheese if desired. (Scampi is great accompanied by fresh pasta if serving as a meal instead of an appetizer)

For more shrimp appetizer recipes, visit http://www.appetizersunlimited.com/

Easiest Finger Appetizers - Italian Appetizers

2009-08-19T05:00:00.000-07:00

An easy appetizer idea made popular a few years ago (and still a staple in any Italian food eatery) Bread Dippers, commonly called Italian Appetizers, are making a huge comeback as one of the easiest finger appetizers to make and serve. Appropriate for any menu, this quick easy appetizer is also healthy for you as most bread dippers are olive oil based, and olive oil is known to reduce the risk of heart disease.

To serve this easy gourmet appetizer, simply purchase a baguette or two from your local grocery store or bakery, cut and serve with a variety of your favorite bottled bread dippers. If you're on a budget or prefer to make your own bread dipper simply follow our instructions below for easy to make Italian Appetizers:

Italian Appetizers - Bread Dippers

Pour 1/4 cup extra virgin olive oil (no less than extra virgin) into individual serving dishes and drizzle with balsamic vinegar.
Serve with slices of baguette

It doesn't get much simpler than this to serve one of the easiest finger appetizers in our collection, yet this appetizer is also elegant enough to be considered a gourmet appetizer in the finest Italian food restaurants.

For more easy appetizer recipes, visit our website at www.appetizersunlimited.com

Make Ahead Appetizers for your Party - Devilled Eggs

2009-08-18T05:00:00.000-07:00

At Appetizers Unlimited we are all about simplifying your life and eliminating the stress that normally goes with planning a get-together by offering some great suggestions for make ahead appetizers for your party.

One of our favorite ideas (and always a party hit) for a quick easy appetizer to prepare in advance is Deviled Eggs. The secret to spicing up these party appetizers is to add a dash of curry or cayenne pepper to the filling.

Devilled Eggs are a wonderful party appetizer to make if you are on a budget. A dozen eggs yields 24 deviled eggs. Not only are they inexpensive, Deviled Eggs are one of the easiest finger appetizers to throw together in a hurry, and the required ingredients are staples in everyone's pantry.

Deviled Eggs

The day prior or the morning of your party, hard boil a dozen eggs.
Tip to hard boil eggs: Place your eggs in a pot and cover with enough cold water to cover. Bring the pot to a boil, turn heat off completely, and let the eggs stand in the boiling water for 10-12 minutes. Drain and cool eggs (if you are in a hurry, fill the empty pot of boiled eggs with cold water to cool quickly).

Peel eggs, cut each in half lengthwise, scoop out the yolk and place reserved yolk in separate bowl. Add enough mayonnaise to reserved yolks to make a creamy mixture (2-4 tblsp). Add 1/2-1 tsp curry powder or 1/2 tsp cayenne pepper (we prefer curry), salt & pepper to taste, and mix well. Spoon or decoratively pipe the filling into the eggs white halves to make them look elegant, sprinkle with paprika, cover and refrigerate until serving.

There you go, quick easy make ahead appetizers for your party that fit within the budget and make your preparations almost effortless.

For more great easy party appetizers, visit our website at http://www.appetizersunlimited.com/

Baked Brie Appetizer

2009-08-17T05:32:00.000-07:00

As far as party appetizers go, our Baked Brie Appetizer always ranks at the top of our most raved about appetizers. You can buy your brie pre-done, but it is such an easy appetizer recipe to make, why bother.

If you have a brie baker, perfect, but if you don't just find a small caserole with a lid or small oven proof dish and cover with foil. Preheat your oven to 350F, top the brie with pecans, sliced figs and about 1/4-1/2 cup of maple syrup, 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 bread.

Other topping variations for our Baked Brie Appetizer include: a mix of blueberries, raspberries and blackberries topped with maple syrup; a mix of nuts such as pine nuts, hazelnuts or sliced almonds and finely chopped shallots topped with maple syrup.

As you can see, the options for this easy appetizer recipe are endless. Just check out what you have in your cupboard, 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

Shrimp Bacon Appetizers

2009-08-14T05:10:00.000-07:00

It's Friday night, July 3rd, you've had a crazy week at work and your husband drops the bomb! He's invited his boss and his boss' wife for 4th of July appetizers and cocktails around the pool. What do you do? Don't fret! Pull out that frozen shrimp and get ready to make these delicious Shrimp Bacon Appetizers.

These quick easy appetizers will save the day (or the marriage!). Shrimp bacon appetizers are easy to make but taste like you have spent days in the kitchen preparing gourmet appetizers fit for a King (or a boss).

Shrimp and Bacon Appetizers

1 pound of shrimp
2-3 tablespoons of hot sauce
1 pound of bacon

Rinse and drain shrimp, pat dry. Marinate shrimp in hot sauce for about 15 minutes. Partially cook bacon, slice in half. Roll one shrimp per half slice of bacon, secure with a toothpick. Bake in oven at 400*F until crisp.

Voila! Another easy appetizer recipe from www.appetizersunlimited.com

Easy to Make Appetizers The Whole Family Can Make

2009-08-12T05:03:00.000-07:00

When planning for big parties, I like to make it a family affair by involving the whole family in preparing all of the easy party appetizers (the more complex ones I prepare by myself when I am alone in the kitchen).

When I am looking for easy to make appetizers the whole family can make, I generally like to stick to the basics - veggie, cheese and fruit trays with delicious dips. I split the family into teams, and set the adults to work cutting up the vegetables, fruit and cheese, and the kids preparing the dips for these delicious but easy appetizers.

Although the internet provides an unlimited supply of recipes for dips to accompany any type of appetizer tray (check our website at www.appetizersunlimited.com for some great veggie dip ideass), one of my favorite fruit dips is the quick and easy recipe below that I discovered many years ago:

FRUIT DIP
1 (8 oz) pkg cream cheese, softened
1 (3.4 oz) pkg instant vanilla pudding mix
1 (8 oz) container whipped topping
1 cup milk
1 cup confectioners' sugar
1 tsp fresh lemon juice

In a medium bowl, combine and mix together all ingredients. Refrigerate before serving. Spoon mixture into dip bowl and serve with your favorite fruit.
Makes approximately 3 cups.

So when planning for your next big get together, simplify your life and save yourself alot of time by getting some help with these easy to make appetizers the whole family can make, even the kids!!

Easy Party Appetizers - Apple with Caramel Dip

2009-08-06T07:49:00.000-07:00

I was invited to a potluck barbeque last weekend where everyone was asked to bring a couple of brand new summer appetizers or party drinks to try. I scoured my books for quick easy appetizers that I had never before served but nothing really tempted me until I finally remembered this decadent Apple with Carmel Dip recipe my sister made a number of years ago. I forgot how easy this recipe was to put together, especially considering how good I remembered it tasting! Sure enough, this delicious appetizer turned out to be the most popular of all the party appetizers and many people commented that it would also be perfect served as a light summer dessert.

You will definately want to add this recipe to your list of quick easy appetizers to make in a hurry and while you are at it, don't forget to check out our website at www.appetizersunlimited.com for hundreds more easy party appetizers!!

Apple with Caramel Dip

Green Granny Smith Apples cut into wedges (toss in lemon juice to prevent apples from turning brown)

Blend together:
1 8oz package cream cheese
1/2 cup firmly packed brown sugar
Spread onto a plate

Heat:
1 container carmel spread in the microwave for 15 seconds and spread over the cream cheese base.

Top with skor bits, cool and serve with wedges of green apples.

Easy Party Appetizers

2009-08-04T15:22:00.000-07:00

On the spur of the moment, you decided to throw a summer party. Invited the whole family, the whole neighbourhood for that matter, but now you don't have enough time to prepare the appetizers. What were you thinking?? Now you need to make some quick appetizers since your guests are arriving in a couple of hours, but because you are enlisting help of your kids and kitchen-wary brother-in-law, they need to be easy to make appetizers the whole family can make. What do you do?

Take a deep breath, relax, and take a quick stock of your fridge and pantry, roll up your sleeves, and check out the www.appetizersunlimited.com website for many quick and easy party appetizers.

Of course, if you do have a bit more time, check out the recipe below for Bacon Wrapped Water Chestnuts Appetizers - an amazingly quick and easy appetizer recipe that even your brother-in-law can make.

BACON WRAPPED WATER CHESTNUTS APPETIZERS

2 cans water chestnuts
1 lb. bacon (preferably maple flavored)

Preheat oven to 350 degrees. Lightly fry bacon to remove fat (do not fry crisp - bacon slices should still be limp). Wrap each water chestnut with a half a slice of bacon and secure with a toothpick. Bake on an ungreased cookie sheet 20-30 minutes until bacon is crisp and water chestnuts are hot.