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
Saturday, November 21, 2009
Thursday, November 19, 2009
Gourmet Appetizers - Spiced Shrimp Appetizers with Cool Citrus-Yogurt Dip
Impressive looking shrimp appetizers are always a party favorite and are the perfect gourmet appetizers for any occasion whether casual or formal.
This fabulous recipe for Spiced Shrimp Appetizers with Cool Citrus-Yogurt Dip is a a low-effort gourmet appetizers dish that is spicy-hot yet sweetly cool. Use peeled and deveined shrimp to same time, and choose tail-on for elegant gripping and dipping of these gourmet appetizers.
Spiced Shrimp with Cool Citrus-Yogurt Dip
3 tblsp (45 ml) 2% yogurt
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) ground coriander seeds
1 tsp (5 ml) coarsely ground black pepper
1/8 tsp (0.5 ml) ground green cardamom seeds
1/8 tsp (0.5 ml) cayenne pepper
1/2 tsp (2 ml) lemon zest
1/2 tsp (2 ml) finely chopper ginger
1/4 tsp (1 ml) finely chopped garlic
1 lb (500 g) large shrimp, peeled and deveined, tail-on, approx 20-25 pieces
Kosher salt
1. Preheat oven to 450F (230C).
2. Combine yogurt, paprika, coriander, black pepper, cardamom, cayenne, lemon zest, ginger and garlic in a large mixing bowl, and stir until well combined.
3. Add shrimp to yogurt mixture, and marinate for 30 minutes in the refrigerator.
4. Remove shrimp from refrigerator 10 minutes before cooking. Lay the shrimp out in a single layer on a lightly oiled baking sheet, and season with salt. Bake in preheated oven for 6 to 7 minutes or until the shrimp turn pink and are just cooked through. Serve shrimp warm with Cool Citrus Yogurt (recipe follows) for dipping.
Cool Citrus Yogurt Dip
1/2 cup (125 ml) full-fat, Balkan or Mediterranian-style thick yogurt
2 tblsp (25 ml) freshly squeezed orange juice
1 tblsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) orange zest
1/4 tsp (1 ml) ground fennel seeds
1/8 tsp (0.5 ml) chili flakes
Kosher salt
1. Combine yogurt, orange juice, lemon juice, orange zest, ground fennel and chili flakes in a bowl and stir well with a whisk. Season with salt to taste. Transfer to a serving dish and keep chilled until ready to serve.
Enjoy!!
Recipe courtesy Food and Drink Magazine.
For more great gourmet appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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
Wednesday, November 18, 2009
Thanksgiving Appetizers - Mini Shrimp Tacos
These attractive shrimp appetizers are not only easy to make appetizers, they are also a great way to 'dress up' that bag of frozen shrimp in your freezer to create some show-stopping Thanksgiving appetizers for the upcoming holiday season.
When buying the shrimp for your Thanksgiving appetizers, pay attention to the 'count'. A count refers to the number of shrimp per pound, therefore the lower the number on the package, the larger the shrimp, and the higher the count (51 to 60), the smaller the shrimp. For these shrimp appetizers, you will need small shrimp, therefore the higher count number.
Mini Shrimp Tacos
18 frozen, cooked, peeled small shrimp
1 cup (250 ml) packed coleslaw mix (in bag)
2 tblsp (25 ml) mayonnaise
2 tblsp (25 ml) chopped coriander
1/2 to 3/4 tsp (2 to 4 ml) or to taste hot sauce, preferably chipotle
Pinch of salt
1/2 small firm but ripe avocado
1/2 lime
18 mini tortilla scoop chips
1. Thaw shrimp, peel and pat dry. In a medium bowl, stir coleslaw with mayonnaise, coriander, hot pepper sauce to taste, and salt.
2. Just before serving, cut a 1 1/2-inch (4-cm) wedge from avocado then peel. Slice lengthwise, then thinly slice each wedge crosswise. Place in a bowl and gently toss with a squeeze of lime juice. Scoop a spoonful of coleslaw mixture into tortilla scoop chip. Stand an avocado sedge and shrimp inside.
Enjoy!
Recipe courtesy of Food & Drink Magazine.
For more great Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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
Monday, November 16, 2009
Make Ahead Appetizers - Tzatziki Sauce
Tzatziki (pronounced dza-DZEE-kee) is a classic Greek dip traditionally served with toasted small pita breads as an appetizer, then left on the table where the tzatziki sauce is then used as an accompaniment to foods served throughout the meal. Tzatziki sauce is commonly served with souvlaki and gyros.
The three key elements in great tzatziki recipes are a thick Greek yogurt, fresh cucumbers and a good amount of garlic. The thick creamy texture of this tzatziki sauce (courtesy About.com: Greek Food) gives it the versatility to be served in a multitude of ways - eaten alone, as a tzatziki dip appetizer, a tzatziki sauce for meat, and as a condiment.
Tzatziki sauce is great as make-ahead appetizers since the longer the tzatziki sauce is refrigerated before serving, the more intense the garlic taste will become.
Tzatziki Sauce
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill:
Add 1-2 tablespoons of finely chopped fresh dill and/or fresh mint for a tasty variation on the basic tzatziki recipe.
Shopping Tip:
Choose Greek full-fat yogurts, available at Greek, Middle Eastern, and specialty food markets. This yogurt has a higher fat content than most yogurts, which gives this tzatziki recipe its deliciously rich, creamy texture.
Preparation Tips:
Kirby or "English" cucumbers work the best in most tzatziki recipes, but if unavailable, peel and seed your cucumber before dicing or grating, then pat it dry with paper towel to remove any excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki sauce will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Enjoy!!
For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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
Sunday, November 15, 2009
Roasted Pepper Salami Bites with Chimichurri Sauce
Chimichurri is a green sauce (although there is red version as well) generally used as a marinade for grilled meat. Although chimichurri sauce is often identified with Mexican food, it actually originates from Argentina and Uruguay.
Many stories exist about the origin of the chimichurri sauce recipe. Some believe that chimichurri was first created by an Irishman, Jimmy McCurry, a sympathizer to the Argentine independence cause who marched with General Jasson Ospina in the 19th century. His sauce became popular but his name was difficult for local people to say, so they corrupted his name to 'chimichurri' and so named his sauce. Others similar stories about the origin of chimichurri sauce also involve the corruption of English names that were difficult to pronounce by the natives - Jimmy Curry, an English meat importer, James C. Hurray, a Scotsman, and an English family who was was overheard asking someone to 'give me the curry'.
However the orignal chimichurri sauce recipe came into existance, recipes using chimichurri sauce are a wonderful way to 'spice-up' an otherwise boring or bland dish.
Roasted Pepper Salami Bites with Chimichurri Sauce
Ingredients
For the Salami Bites:
12 slices Genoa salami
1 jarred red bell pepper, roughly chopped
6 ounces queso fresco cheese, crumbled
For the Chimichurri Sauce:
3 scallions, roughly chopped
1/2 cup cilantro leaves, loosely packed
1/4 cup oregano leaves, loosely packed
1 jalapeno, seeds and ribs removed, roughly chopped
1/4 cup olive oil
juice of 1/2 lemon
salt, to taste
Directions
Preheat oven to 350 degrees F.
Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.
Meanwhile make the Chimichurri sauce:
Combine all ingredients in a food processor and puree until smooth. Set aside.
To assemble Salami Bites, top each salami crisp with a rounded spoonful of chopped peppers and a tablespoon of crumbled queso fresco. Drizzle a tablespoon of Chimichurri sauce over the top of each and serve.
Recipe courtesy Sunny Anderson for Viva Towels.
For more great appetizer ideas visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Friday, November 13, 2009
Wonton Appetizers - Dim Sims Shrimp Appetizers
When planning the menu for your party food appetizers, always choose the easiest finger appetizers recipes to avoid making your guests juggle utensils, appetizers and cocktails.
These delicious Dim Sims Shrimp Appetizers from our wonton appetizers collection is the perfect choice for finger food appetizers. These wonton appetizers are a departure from the usual appetizers fare, yet are surprisingly easy to make appetizers that compliment any appetizers theme.
Dim Sims Shrimp Appetizers
8 oz (225 g) uncooked medium shrimp
1 lb (450 g) uncooked boneless lean pork
1/4 head small cabbage (about 4 oz or 115 g)
6 green onions
2 eggs, slightly beaten
3 tblsp (45 ml) cornstarch
4 tsp (20 ml) soy sauce
1 tblsp (15 ml) sesame oil
2 tsp (10 ml) oyster sauce
48 wonton wrappers (about 1 lb or 45o g)
3 cups (750 ml) vegetable oil
Directions:
1) Remove shells and back veins from shrimp. Finely chop shrimp, pork, cabbage and onions with sharp knife or food processor. Transfer chopped foods to large bowl. Add eggs, cornstarch, soy sauce, sesame oil and oyster sauce. Mix well.
2) Place rounded teaspoon of mixture onto center of each wonton wrapper.
3) Gently press wrappers around filling, tucking edges together, but leaving tops flared open, flower style. To avoid excessive drying, work with about 12 wrappers at a time.
4) Heat vegetable oil in wok over high heat until it reaches 375F (190C). Fry 8 to 10 dim sims at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper towel.
Makes 4 dozen.
Enjoy!
Recipe courtesy Chinese Cooking Class Cookbook.
For more great party food appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
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/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Thursday, November 12, 2009
Thanksgiving Appetizers - Sausage & Cheese-Stuffed Mushrooms
With the holiday season fast approaching, we have been very busy at Appetizers Unlimited , making and taste-testing new appetizer recipe ideas for Thanksgiving appetizers. We believe we have found another easy to make appetizers hit from the latest Kraft appetizer recipes offerings.
These delicious Sausage & Cheese-Stuffed Mushrooms will compliment all of your other Thanksgiving appetizers choices and have your guests raving about your culinary skills, yet they are such quick and easy to make appetizers, requiring only 4 ingredients, that you will spend almost no time in the kitchen preparing them.
Courtesy of Kraft Kitchens:
Sausage & Cheese-Stuffed Mushrooms Thanksgiving Appetizers
Ingredients:
24 medium fresh mushrooms (1 lb./450 g), cleaned
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
Directions:
Heat broiler.
Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil 5 min.
Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
Broil 3 to 5 min. or until cheese is melted. Serve hot.
Kraft Kitchens Tips:
Substitute:
Substitute Kraft Tex Mex Shredded Cheese for the mozzarella.
How to Crumble Sausage
Cut off the end of the sausage casing, then squeeze the sausage into the skillet. Cook and stir until evenly browned. This will eliminate the need to cut or crumble the sausage after it is cooked.
Enjoy!
For more Thanksgiving appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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