Appetizers

[jjjenny]

I'm always looking for good ones either to serve at home or to bring to work or to a party. So, does anyone have a great recipe for them?

[jjjenny]

Here's a recipe I once got out of a magazine and these are really good.
FILLING
3 tablespoons butter
1-3/4 cups shredded cooked chicken
3 tablespoons chicken broth
3 tablespoons chopped onion
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 pkg cream cheese, cut in small pieces (3oz pkg size)


PASTRY
1-1/2 cups flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 cup cold butter
4-5 tablespoons cold water

Saute onion in butter until tender. Stir in chicken, broth, seasonings, and cream cheese; set aside. In a bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2 in. round cookie cutter. Keep doing this until you have used all dough.
Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. Place on ungreased baking sheets. Prick tops with a fork. Bake at 375 for 15-20 minutes or until golden brown.

[Lynn]

Here's one that I use often, especially for guys.

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (about 2 lbs)
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo

Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving with assorted crackers.

[maryb]

Onion-Cheese Tartlets

1 can refrigerated crescent rolls
1/3 cup shredded Gruyere cheese
4 medium green onions, sliced (apprx 1/4 cup)
1 TBLsp diced pimientos
1 egg
3 Tblsp whipping cream
Preheat oven to 375. Unroll dough into 1 large rectangle; press into 12x9 rectangle, firmly pressing perforations to seal. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims
Spoon cheese evenly into dough cups. Top each with onions and pimientos (I sometimes also add chopped jalepino pepper or green chilies). In small bowl, beat egg and whipping cream until blended. Spoon a little less than 1 TBlsp mixture into each cup
Bake 15-20 minutes or until edges are golden brown and filling is set. Cool (about 5 mins) and remove from muffin cups.
Makes 12 appetizers.

Enjoy!

[deangreenhoe]

This is one I got off the TV Food Network and even those who aren't overly fond of seafood seem to love it. I forget the caviar, zip it up a bit with more heat (I use wasabi paste and sometimes add finely diced jalapenos) and more serve it as a spread with crackers than as a salad.

Spicy Seafood Salad Recipe
courtesy George Duran

10 imitation crab sticks (available in the frozen fish section of larger supermarkets)
1/2 pound cooked shrimp, chopped
3 scallions, chopped
1/2 cup mayonnaise
3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)
1/2 lemon, juiced
1 tablespoon sriracha hot chili sauce, or other hot sauce
Kosher salt
Finely chopped chives, for garnish

Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.

Episode#: HS0211
Copyright © 2006 Television Food Network, G.P., All Rights Reserved


Here's the direct link (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35134,00.html?rsrc=search)so we don't get into any trouble.

I'm not a real fan of the imitation crab but it's perfect in this recipe. :)

[deangreenhoe]

And another canape I make that gets a good response are smoked salmon and creme fresch bites. There is no real recipe since I sort of made it up based on things I've seen elsewhere, but here's the basics to have on hand:

-a loaf of that tiny, thin sliced canape bread
(I like dark pumpernickel best, but deli-rye works well also)
-package of Nova smoked salmon
-creme fresch (I make my own, but you can buy it in the store if you don't live in the boonies like me)
-small jar of black cavier (cheap is fine for this)
-dill sprigs or chopped chives for garnish

Assemble on top of each slice of bread, first a smear of creme fresch, a nice slice of smoked salmon (I grind a little black pepper on the salmon at this point, but that's personal taste), a dollop of more creme fresch, a sprinkle of caviar in the center and garnish with either the chives or small sprig of dill.

I imagine you could substitue softened cream cheese for the creme fresh - I never have because I'm a big fan of the latter. If you make these ahead, you would want to cover tightly and refrigerate, but not for very long, then bring to room temp just before serving. They don't keep well for obvious reasons.

[travelwhiz]

Baked Cheese Appetizers
2 sticks margarine, soft
10 oz. sharp Cracker Barrel cheese, grated
1 tsp. red pepper
2 cups flour
2 cups Rice Krispies

Have margarine soft in mixer, add grated cheese, mix well, add red pepper, add flour & mix well. Pour out to large stainless bowl, add rice krispies & drop by balls on cookie sheet. Mash w/fork.
Bake @ 350 20-25 minutes.
The sharper the cheese the better!

[dmww]

Travelwhiz,

That sounds like one of our family favorites...we call them Cheesies.
My sister loves them so much that when in middle school and faced with the assignment of creating a word-search puzzle with a Christmas theme, she titled hers 'Cheesies'. The words in the puzzle were along the lines of: golden, delicious, spicy, perfect, etc. :)

[wrp96]

Simple and easy but people always seem to love them:

sausage crescent rolls (i.e. pigs in a blanket):

2 cans of crescent rolls
1 pkg little smokies
thinly sliced cheese, cut into small triangles (optional)

Heat oven to 375 degrees.

Open up crescent rolls and roll out. Cut each crescent roll into 3 small triangles.

Start with the shortest end of the triangle. If using cheese, lay a small piece of cheese on the triangle. Then lay one little smokie at the shortest end of triangle and roll up. Place on cookie sheet.

Bake 12 to 15 minutes, until crescent rolls are golden brown.

[Annette]

I made those (without the cheese) for a recent party and the guys especially liked them.

[wrp96]

I usually make them without the cheese, but if I actually have any cheese in my house (rare) then I'll throw the cheese in to get rid of it (I don't eat cheese).

I made a double batch for work today, half with cheese, half without.

[deangreenhoe]

Almost forgot this one until I took out my bag of chicken wings to thaw for the Christmas Eve buffet. This is an absolute family favorite, a must do for holidays, and my family is not exactly adventurous in dining. It's a real crowd pleaser - I ended up doing 20 lbs of these for my parent's 50th this summer and there wasn't a leftover wing in sight at the end of the day.

Asian Chicken Wings

...3-4 lbs. of thawed chicken wing pieces
...2/3 cup soy sauce
...1/2 cup honey
...2 Tbsp vegetable oil
...2 cloves of garlic minced
...2 tsp 5 spice seasoning

Combine all ingredients except chicken, pour into a plastic tub container, add chicken wings and move around to coat. Cover and marinate for 2-3 hours, overnight is best.

Preheat oven to 375 degrees. Arrange chicken wings on baking sheet(s) (if you're smart, you'll foil the pans at least a double thickness), bake on one side for 30 minutes, turn then bake another 25-30 minutes, or until dark golden brown and juices run clear.

Had to edit: things taste much better if you baste the wings with the marinade a couple of times on each side while baking.

Remove and serve at room temperature. Throw away the baking pans because inevitably the foil has been pierced during the flipping and your pan is ruined. :lol:

Actually, I spray the pans under the foil with cooking spray, also spray the foil, but somehow it always leaks. Go figure. I use old baking sheets that I can soak and then scrub like crazy with pads.

Simple but incredibly good. :)

[jjjenny]

What is 5 spice seasoning? I've never heard of it and I'd like to try this.

[cole75]

What is 5 spice seasoning? I've never heard of it and I'd like to try this.

Sounds like the one in the Chinese food section.. It's not something usually found with all the other spices... I use it when I make bon-bon spareribs..

[Lynn]

Nicole is right, Five Spice is Chinese..star anise, fennel, szechuan pepper, cinnamon, cloves.

[jjjenny]

Thanks. I never would have found it in the store.

[deangreenhoe]

Nicole is right, Five Spice is Chinese..star anise, fennel, szechuan pepper, cinnamon, cloves.

The brand I currently have on hand also has ginger and licorice root. So why isn't it seven spice? :rolleyes:

Sorry for the confusion jjjenny. The official name on the jar is "Chinese Five Spices." Just don't count them. LOL.

I have to make the damned things again tomorrow - a command performance for the family New Years Eve thingy. There were a few left over on Christmas Eve but they went out the door in a zip lock baggie in my nephew's coat pocket.

[Ned]

This is a wonderful dish where the ingredients and the clams really complement each other beautifully creating a meshed flavor.

Clams Casino

3 slices bacon (about 2 ounces)
1/4 cup unsalted butter, softened
2 tablespoons minced shallots
2 large garlic cloves, minced
2 teaspoons minced fresh flat-leaf parsley leaves
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
Pinch cayenne pepper
36 little neck or cherrystone clams, scrubbed
1/2 cup sourdough breadcrumbs

Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.

In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.

Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to cut it loose from the lower shell, but leave in shell.

Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.)

Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)

Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve hot.

This is an easy recipe and the clams casino can be prepared in the late afternoon, for cooking and serving in the evening. If you do refrigerate them, pull them out of the refrigerator about a half hour prior to cooking, so they can warm up prior to broiling them.

[NW CTC]

Thanks for posting the receipe, Ned. These look very tasty as well as easy & convenient.

I was also intrigued by the suggestion of crumpling the foil - that's a clever touch that's new to me.

Best wishes to all for a very happy & fulfilling new year - Julie

[Ned]

Thanks. You have a great year coming up too.

Thanks for posting the receipe, Ned. These look very tasty as well as easy & convenient.

I was also intrigued by the suggestion of crumpling the foil - that's a clever touch that's new to me.

Best wishes to all for a very happy & fulfilling new year - Julie