Appetizers

RECIPE FORUM Recipe Exchange
41

Nachos con Queso y Cerveza

4 ounces tortilla chips
Nonstick cooking spray
3/4 C. chopped red onion
2 jalapeño peppers, seeded and chopped
3 cloves garlic, finely chopped
2 tspchili powder
1/2 tsp ground cumin
2 boneless skinless chicken breasts (about 8 ounces), cooked and chopped
1 can (14-1/2 ounces) Mexican-style diced tomatoes, drained
1/3 C. pilsner lager
1 C. (4 ounces) shredded Monterey Jack cheese
2 T. pitted black olives, chopped

Preheat oven to 350°F. Place chips in 13X9-inch baking pan; set aside.

Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, tomatoes and lager. Simmer until liquid is absorbed.

Spoon chicken-tomato mixture over chips; top with cheese and olives. Bake 5 minutes or until cheese melts. Serve immediately.

42

Chicken Empanadas

4 ounces cream cheese
2 T. chopped fresh cilantro
2 T. salsa
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp garlic powder
1 C. finely chopped cooked chicken
1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature
1 egg, beaten
Additional salsa (optional)

Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.

*Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.

43

Garlic Bites

1/2 of 16-ounce package frozen phyllo dough, thawed to room temperature
3/4 C. butter, melted
3 large heads garlic, separated into cloves, peeled
1/2 C. finely chopped walnuts
1 C. Italian-style bread crumbs

Preheat oven to 350°F. Remove phyllo from package; unroll and place on large sheet of waxed paper. Cut phyllo crosswise into 2-inch-wide strips. Cover phyllo with sheets of waxed paper and damp, clean kitchen towel to keep moist.

Lay 1 strip of phyllo at a time on flat surface and brush immediately with melted butter. Place 1 clove of garlic at end. Sprinkle 1 teaspoon walnuts along length of strip.

Roll up garlic clove and walnuts in strip, tucking in side edges as you roll. Brush with more butter. Roll in bread crumbs. Repeat with remaining phyllo, garlic, walnuts and butter.

Place Garlic Bites on rack in shallow roasting pan. Bake 20 minutes.

Yield: Makes 24 to 27 appetizers

44

Easy Spinach Appetizer

2 T. butter
3 eggs
1 C. milk
1 C. all-purpose flour
1 tsp baking powder
1 tsp salt
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
4 C. (16 ounces) shredded Monterey Jack cheese
1/2 C. diced red bell pepper

Preheat oven to 350°F. Melt butter in 13X9-inch baking pan.

Beat eggs in medium bowl. Add milk, flour, baking powder and salt; beat until well blended. Stir in spinach, cheese and bell pepper; mix well. Spread mixture over melted butter in pan.

Bake 40 to 45 minutes or until set. Let stand 10 minutes; cut into triangles or squares to serve.

*Tip: This delicious appetizer can also be made ahead, frozen and reheated. After baking, cool completely and cut into squares. Transfer the squares to a baking sheet; place it in the freezer until the squares are frozen solid. Transfer to a large resealable food storage bag. To serve, reheat the squares in a preheated 325°F oven for 15 minutes.

Yield: Makes 2 to 4 dozen pieces

45

Fallen Falafel

Falafel
2 cans (15 ounces each) chickpeas
1/2 cup whole wheat flour
1/2 cup chopped fresh parsley
1/3 cup lemon juice
1/4 cup minced fresh onion
2 tablespoons minced garlic
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper or red pepper flakes
1/2 cup canola oil

Sauce
2-1/2 cups tomato sauce
1/3 cup tomato paste
2 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon dry onion powder
1/2 teaspoon salt

Preheat oven to 400°F. Coat baking sheet with nonstick cooking spray. To make falafel, drain chickpeas, reserving 1/4 cup liquid. Combine chickpeas, reserved liquid, flour, parsley, lemon juice, onion, garlic, cumin, salt and pepper in food processor or blender; cover and process until well blended. Roll mixture into 36 (1-inch) balls and place 1 to 2 inches apart on baking sheet. Chill 15 minutes.

Heat large nonstick skillet over medium-high heat. Add oil. Fry falafel in batches until browned. Place on baking sheet; bake 8 to 10 minutes.

To make sauce, combine all ingredients in medium saucepan and simmer over medium-low heat 20 minutes. Serve with warm falafel. Garnish as desired.

*Hint: Falafel also may be baked completely to reduce fat content. Spray balls lightly with nonstick cooking spray and bake on baking sheet 15 to 20 minutes, turning once.

Makes 12 servings

46

Chorizo Puffs

1 cup flour
2 eggs, separated
2 tbsps oil
1/2 cup water
salt
3 chorizo sausages finely chopped (don’t use Mexican - look for Goya hard spanish chorizos)
oil for frying

Place flour in a bowl and mix in egg yolks, oil, water, and salt.

In a separate bowl, beat the egg whites until stiff but not dry. Fold them into the flour mixture, then let batter sit 15 minutes.

Heat oil at least 1/2-inch deep in a deep fryer or deep saucepan.

Fold the chorizo into the batter. Take the batter by teaspoonfuls and drop into hot oil. Turn the puffs occasionally until they are golden. Drain and keep warm until ready to serve.

47

Spinach and Crabmeat Turnovers

2 cups all-purpose flour
1/4 tsp salt
1 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/2 cup firm margarine or butter, cut into pieces
1/2 cup sour cream
3-4 TBLS cold water
Spinach and Crabmeat Filling (recipe follows)
1 egg, beaten
Fresh or dried thyme leaves

Spinach and Crabmeat Filling:
1 pkg. (10 oz) frozen cut leaf spinach, thawed & squeezed to drain
1 can (6 ounces) crabmeat, drained & cartilage removed
1 cup shredded Swiss Cheese (4 ounces)
1/4 cup finely chopped red onion
1/4 cup sour cream
1/4 tsp salt

Heat oven to 400 degrees F.

Mix flour, salt and 1/4 tsp thyme in medium bowl. Cut in margarine, using pastry blender or criss-crossing 2 knives, until mixture resembles coarse crumbs. Stir in sour cream until well blended. Stir in water, 1 TBLS at a time, until mixture forms a ball.

Prepare Spinach and Crabmeat Filling.

Roll pastry on lightly floured surface until very thin (about one-sixteenth in. thick). Cut into circles with 2½ - 3" cutter or pastry wheel.

Spoon about 1 tsp filling in center of each circle. Brush edge of circle with water; fold over, pressing edges together. (If making ahead, cover and refrigerate up to 24 hours).

Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Brush with egg; sprinkle with thyme. Bake about 20 minutes or until golden brown. Serve warm.

Makes about 32

48

Bubble Up Pizza

3 packages (7.5 oz. each) buttermilk biscuits
1/3 cup chopped green pepper
1/3 cup chopped onion
1/3 cup sliced olives
1 cup sliced fresh mushrooms
1 1/2 cups spaghetti sauce
3 cups shredded mozzarella cheese
1 clove garlic - pressed

Preheat oven to 375° F. Combine the vegetables with the sauce. Press the garlic and mix well into sauce mixture. Quarter biscuits.

Arrange 1/2 of the biscuit pieces evenly over bottom of 9" x 13" pan (it mat not cover the whole pan). Spread with 1/2 the sauce mixture and 1/2 the cheese. Repeat layers.

Bake 23-28 minutes or until sides are golden brown.

Note: this recipe fills 9 x 13. For use in Deep Dish, 1/2 recipe.

49

Cheeseburger Ring

1/4 C. onion
3/4 lb. lean (90%) ground beef
1/4 C. ketchup
2 tsp. yellow mustard
9 slices American cheese, divided
2 (8 oz.) pkg. crescent rolls
16 dill pickle slices
3 large plum tomatoes
2 C. lettuce

Preheat oven to 375°F.

Chop onion. In frying pan, cook ground beef with onions over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.

Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a 13-inch round stone with points towards the outside. (There should be a 5-inch diameter opening in the center.) Scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown.

Remove from oven. Using a crinkle cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of ring. Slice tomatoes. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands. Place in center of ring. Serve with additional ketchup and mustard, if desired.

50

Shrimp Buttons

4 Rhodes Dinner Rolls, thawed but still cold
1 (4 oz) can broken shrimp, drained
1 egg, hard boiled, finely chopped
2 tablespoons celery, finely chopped
1 tablespoon green onion, finely chopped
2 tablespoons black olive, finely chopped
1 teaspoon lemon juice
3 tablespoons miracle whip
salt & pepper to taste

Cut each roll into 3 pieces to make 12 buttons. Flatten each piece into a 2-inch circle. Place on a baking sheet sprayed with non-stick cooking spray. Cover with sprayed plastic wrap and let rise until double.

Combine all remaining ingredients and place in refrigerator to cool.

Bake buttons at 350ºF 15 minutes or until golden brown.

Let cool and slice in half. Divide filling evenly and spoon onto bottom half of buttons. Replace top of each button. Refrigerate and serve cool as an appetizer.

51

Shrimp Wonton Cups

24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese

Preheat oven to 350° F. Lightly spray mini-muffin pan with non-stick cooking spray. With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.

Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.

Combine cream cheese, garlic and Worcestershire sauce in batter bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese. Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.

Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Yield 24 appetizers

52

Deep Dish Antipasto Pizza

1 package (8 ounces) refrigerated crescent rolls
2 ounces (1/2 cup) sliced pepperoni
4 ounces mozzarella cheese, shredded (1 cup)
1 cup fresh mushrooms, sliced
1 jar (6.5 ounces) marinated artichoke hearts, drained
1/3 cup pitted ripe olives, sliced
1/4 cup red or green bell pepper, chopped
2 tablespoons onion, chopped
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)

Preheat oven to 375°F. Unroll crescent dough; separate into 8 triangles. Place in Deep Dish Baker with points toward the center. Using lightly floured Baker’s Roller™, roll dough over bottom and halfway up side to form a crust. Bake 8-10 minutes or until lightly browned.

Arrange pepperoni over crust. Shred mozzarella cheese over pepperoni using Deluxe Cheese Grater. Slice mushrooms with Egg Slicer Plus®. Cut artichoke hearts lengthwise into quarters using Paring Knife. Arrange mushrooms and artichokes evenly over cheese. Slice olives using Egg Slicer Plus®. Chop bell pepper and onion using Food Chopper. Top pizza with olives, bell pepper and onion.

Grate Parmesan cheese over top using Deluxe Cheese Grater. Bake 10-15 minutes or until crust is deep golden brown. Cut into 6 wedges and serve using Large Serving Spatula.

Yield: 6 servings

53

Deviled Meatballs

1 beaten egg
1 12 oz. can of beer
1 c. soft breadcrumbs
3 Tbsp. finely chopped onion
1/4 tsp. salt
1/4 tsp. dried thyme, crushed
1 lb. ground beef
3 tbsp. chili sauce
4 tsp. cornstarch
1 tbsp brown sugar
2 tsp. dry mustard
1 tsp. Worcestershire sauce

Combine egg and 1/4 c. beer. Stir in bread crumbs, onion, salt, and thyme. add beef and mix well. Shape into 40 1-inch meatballs and place in shallow baking pan. Bake in 375 oven for 15 min. or until done.

Meanwhile, in saucepan, combine chili sauce, cornstarch, brown sugar, mustard and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir 2 min. more. Using slotted spoon, transfer meatballs to sauce and heat through, stirring gently. Transfer all to chafing dish (I use crockpot) and keep warm.

54

Curried Peanut Chicken Bites

4 oz pkt salted peanuts
1 teasp curry powder
1/2 cup toasted breadcrumbs
2 eggs
2 Tblsp cornstarch
18 chicken bites, cut from chicken fillets about 1" cube
3 Tblsp oil

Chop peanuts finely with a food processor or knife, mix with curry powder and breadcrumbs.

Lightly beat eggs and corn starch together.

Dip the chicken into the egg mix then crumbs.

Heat the oil in a baking dish. Add chicken and turn to coat.

Bake 350F for 15-20 minutes or until cooked.

Serve warm or cold. Great with sour cream or yoghurt.

Makes 18

55

Southwestern Snack Squares

2 T. cornmeal
2 pkg. (235g each) refrigerated crescent rolls
1 can (14 oz./398 ml) refried black beans or refried beans
2 tsp. chili powder
6 oz. old Cheddar cheese, shredded (1 1/2 cups)
2 plum tomatoes, chopped
2 green onions with tops, sliced
1/2 C. pitted ripe olives, chopped
1 C. salsa (optional)

Preheat oven to 350°F. Sprinkle pan with cornmeal.

Unroll crescent rolls into 4 rectangles; lay across pan with longest sides of dough across shortest sides of Pam. Using pizza roller, roll dough to seal perforations and press up sides of pan to form crust. Bake 18-20 minutes or until golden brown. Cool completely.

In a bowl, combine refried beans and chili powder; spread over crust. Spread cheese over bean mixture. Dice tomatoes and slice green onions. Chop olives. Sprinkle vegetables over cheese. Cut with a pizza cutter; serve. Top each serving with salsa, if desired.

Yields 24 servings

56

Superhero Slices

1 16oz package of hot roll mix
8oz Italian sausage; cooked and well drained
1/2 of a 10oz package of frozen spinach; thawed & well drained
1 cup shredded provolone
3/4 cup pickled vegetables, drained and finely chopped
1/4 cup grated Parmesan cheese
1 beaten egg white
1 tablespoon water
2 teaspoons sesame seeds

Prepare hot mix according to directions, after kneading, divide dough into 2 portions; cover and let rest 5 minutes.

Grease large baking sheet; set aside

In a large bowl, stir together sausage, spinach, provolone, vegetables, and Parmesan.

On a lightly floured surface, roll 1 portion of the dough into a 12x10" rectangle. Spread the filling to within 1" on the edges of the dough. Start with one of the long ends, and roll up. Moisten and pinch edges to seal. Repeat with the 2nd piece of dough.

Place loaves, seam side down, on greased baking sheet. Combines egg white and water, and brush on loaves, sprinkle with sesame seeds. Cover and let rise until nearly double, about 30-40 minutes.

Bake in a 375º oven for 30 minutes. Cover with foil during the last 10 minutes of baking, if necessary, to prevent over-browning. Remove from baking sheet, let cool slightly, slice and serve warm.

Make ahead tip: Thaw spinach overnight in the fridge, cook and drain sausage one day ahead and chill in a covered container.

To avoid soggy bread, be sure sausage, spinach and veggies are thoroughly drained.

57

Shrimp and Boursin Fondue

1 lb bay shrimp, cooked
1, 4_oz container French~style spiced cheese (boursin)
1/2 C heavy cream
1/2 C dry Vermouth
2 Tbsp flour
2 Tbsp butter
1 tsp shallots, minced
salt & white pepper to taste

Melt the butter in a saucepan & add the shallots. Saute for a few minutes

Remove the saucepan from the burner & whisk in the flour. Return to the burner & cook for a min.

Whisk in vermouth

Cook until thickened, whisking continuously.

Whisk in the cream, shrimp and cheese. Cook until the cheese melts & the mixture is nicely thickened. Do not allow it to boil.

Taste & adjust seasonings

Dunk sourdough bread cubes, Bagel Chips or Pita Chips

58

Chicken Croquettes

1/2 cup butter
2 tablespoon flour
1 1/4 cup mixed milk and chicken stock
2 cup ground cooked chicken
Salt, Freshly ground pepper
1 beaten egg
2 tablespoon dry bread crumbs
Oil for frying

Melt the butter in a saucepan and stir in the flour.
Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Serve hot or cold.

59

Jalapeño Shrimp

1 1/2 pounds large peeled shrimp
1 7-ounce jar pickled whole jalapeños and 1/4 cup of pickling liquid
1/4 cup fresh lime juice
1/4 cup minced fresh cilantro
1/4 teaspoon salt

Place the shrimp in enough lightly salted water to cover. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking. Cut the jalapeños in half lengthwise. Place in a large bowl with the shrimp. Toss with the pickling liquid, lime juice, cilantro, and salt. Cover and refrigerate up to 1 day ahead.

Serves: 8

60

Mexican Meatballs

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
1 pound ground pork
1/2 cup dry bread crumbs
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.

In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.

If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.

Serves: 4