Double Tomato Bruschetta

June 23, 2012 by Leave a Comment
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Double Tomato Bruschetta
Recipe Type: Appetizer
Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Serves: 12
Ingredients
  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

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Spicy Garlic Shrimp

June 22, 2012 by Leave a Comment
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Spicy Garlic Shrimp
Recipe Type: Appetizer
Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Serves: 2
Ingredients
  • 12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
  • 2 tablespoons olive oil
  • 2 garlic cloves (crushed with the side of a knife)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
  • 1 teaspoon lemon, zest of
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh parsley (chopped)
Instructions
  1. Heat a large skillet over medium high heat.
  2. Add olive oil, garlic, red pepper flakes, and shrimp.
  3. Season with grill seasoning or salt & pepper.
  4. Cook shrimp 3 minutes or until just pink.
  5. Toss with lemon zest, juice, & chopped parsley.
  6. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

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Chicken Salad with Grapes

June 21, 2012 by Leave a Comment
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Chicken Salad with Grapes
Recipe Type: Appetizer
Prep time: 10 mins
Total time: 10 mins
Serves: 5
Ingredients
  • 2 1/2 cups diced cooked chicken
  • 1 cup finely chopped celery
  • 1 cup seedless grapes, halved
  • 1 cup chopped walnuts or 1 cup pecans (optional)
  • 1 small minced onion
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Miracle Whip
Instructions
  1. Combine all ingredients; chill.
  2. Serve with just about anything- crackers, chips, rolls, bread or bagel.

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Wild Mushroom Dip

June 20, 2012 by Leave a Comment
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Wild Mushroom Dip
Recipe Type: Appetizer
Cook time: 3 hours 30 mins
Total time: 3 hours 30 mins
Serves: 12
Ingredients
  • 2 cups dry white wine such as Chardonnay
  • 2 1/2 ounce container dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
  • 2 8 ounce package cream cheese, cut into 1-inch cubes
  • 2 10 3/4 ounce can condensed cream of mushroom soup
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.
  2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.
  3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.
  4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.

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Coconut Shrimp

June 18, 2012 by Leave a Comment
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Coconut Shrimp
Recipe Type: Appetizer
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying
Instructions
  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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Gluten Free Cucumber Soup Recipe

June 17, 2012 by Leave a Comment
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Gluten Free Cucumber Soup Recipe
Recipe Type: Appetizer
Prep time: 20 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 2 cups chopped cucumber
  • 1 cup chopped zucchini
  • 1 cup peeled and chopped avocado
  • 1 clove garlic, minced
  • 2 cups lukewarm water
  • 1/2 large lemon, juiced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
Instructions
  1. Blend cucumber, zucchini, avocado, and garlic in a food processor or blender until very finely chopped, about 30 seconds.
  2. Whisk together water, lemon juice, olive oil, and salt in a bowl.
  3. Turn on the food processor and pour water mixture slowly through food processor’s feed tube while processing cucumber mixture. Process until smooth, about 1 minute.

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Italian Meatballs

June 15, 2012 by Leave a Comment
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Italian Meatballs
Recipe Type: Appetizer
Ingredients
  • 1 lb ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup grated parmesan cheese
Instructions
  1. Mix all ingredients in a large bowl by hand.
  2. Use your bare hands for best results.
  3. Roll meatballs to about the size of a golf ball.
  4. Drop raw meatballs into large (I use a stock pot) pot of sauce.
  5. Simmer for about 3 hours.

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Ham and Gouda Pastry Puffs

June 13, 2012 by Leave a Comment
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Ham & Gouda Pastry Puffs
Recipe Type: Appetizer
Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hour 25 mins
Serves: 36
Ingredients
  • 1 1/4 cups finely diced fully cooked ham
  • 1/2 cup shredded Gouda cheese (2 ounces)
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons sour cream
  • 4 medium green onions, chopped ( 1/4 cup)
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
Instructions
  1. Heat oven to 400º. Mix all ingredients except pastry.
  2. Cut pastry into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on center of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal.
  3. Place in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch. Bake 18 to 22 minutes or until golden brown. Serve warm.

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Beer-Cheese Fondue Appetizer Recipe

June 12, 2012 by Leave a Comment
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Beer-Cheese Fondue
Recipe Type: Appetizer
Prep time: 35 mins
Total time: 35 mins
Serves: 16
Ingredients
  • 1 loaf (1 pound) French bread
  • 1 package (16 ounces) process cheese spread loaf, cubed
  • 1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen chopped broccoli (from 12-oz bag), cooked and drained
  • 1/4 cup regular or nonalcoholic beer
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon ground mustard
Instructions
  1. Heat oven to 350°. Cut bread into 1-inch cubes. Place bread pieces in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.
  2. Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 1/2-quart slow cooker at Low heat setting.
  3. To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on Low heat setting up to 2 hours. 16 servings (1/2 cup bread cubes and 2 tablespoons fondue each).

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Antipasto Pasta Salad Recipe

June 11, 2012 by Leave a Comment
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Antipasto Pasta Salad
Recipe Type: Appetizer
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 12
Ingredients
  • 1 pound seashell pasta
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, chopped
  • 3 tomatoes, chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste
Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

 

Filed Under: Appetizers, Recipes
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