Recipe of the day March 11 - Appetizers!?

15 years ago

Sorry I'm late everyone! I was at my Moms overnight and just got home.

Anyway, on Saturday night we're invited to an Appetizer party so I have to bring a couple of new ones. Got any ideas? I thought maybe this one........?

Baked Crab Rangoon

Prep Time: 20 min

Total Time: 40 min

Makes: 12

1 can (170 g) chunk crabmeat, drained, flaked

125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, softened

1/4 cup thinly sliced green onions

1/4 cup MIRACLE WHIP CALORIE-WISE Dressing

12 won ton wrappers

HEAT oven to 350Â°F. Mix crabmeat, cream cheese spread, onions and dressing.

SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

Any other ideas? Please!

Sort by:Oldest

Comments (7)

kathleenca
15 years ago
This corn & pecan dip has gotten raves on the Food Forum.

Corn & Pecan Dip

2 8-oz. pkg cream cheese, softened
Â¼ c. lime juice
1 Tbsp ground cumin
1 Tbsp ground red chiles (I used 2 tsp cayenne and it was plenty hot)
Â½ tsp salt
dash black pepper
Â¼ c vegetable oil
1 16-oz. can whole-kernel corn, drained
1 c. chopped pecans
1 small onion, diced (I like more)

In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed.
Stir in corn, pecans, and onion.
Serve with tortilla chips

Or how about the classic spinach & artichoke dip? This recipe is from Southern Living.

FLORENTINE ARTICHOKE DIP

1 (10-ounce) pkg frozen chopped spinach, thawed
2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped
3 garlic cloves, finely minced
1/2 c. mayonnaise
12 oz cream cheese, softened
2 Tbsp fresh lemon juice
1 c. freshly shredded Parmesan cheese
1 1/2 c. French breadcrumbs, (homemade...see note)
2 Tbsp butter, melted

DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.
SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture.
BAKE uncovered at 375Â° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks
NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups

These toasts are excellent.

Robust Onion Cheese Toast
1 cup mayonnaise
1 8-zs pkg cream cheese, softened
4 oz blue cheese, crumbled
2 Tbsp chopped parsley
2 Tbsp minced onion
Â½ teaspoon minced garlic
Â½ teaspoon hot pepper sauce
Â½ teaspoon white pepper
1 loaf sliced cocktail rye bread

Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance.
Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.
To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 Â 15 minutes until toasts are puffy and slightly brown.
nodakgal
15 years ago
From Taste of Home

Bacon Cheddar Dip
Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

Give this recipe a try if you're looking for a deliciously different dip to serve with crackers, potato chips or vegetables. Ranch salad dressing adds a little zest.

SERVINGS: 10

CATEGORY: Appetizer

METHOD:

TIME: Prep: 5 min. + chilling

Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables
Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables. Yield: 2-1/2 cups.
Related Discussions
I'll share my recipe, if you'll share yours, March 9, 2011
Q
Comments (13)
This recipe is from "The Blue Willow Inn Cookbook" by Jane and Michael Stern. The inn is located in a tiny, sleepy town in Georgia named Social Circle. The restaurant draws people from all over and they all go away impressed with "real Southern food". There is a buffet daily and different each day, but they always have fried chicken (pan fried, not deep-fried) and real mashed potatoes. Harry has eaten there when he and a neighbor, Joe, went up to his brother's to put siding on their house. Joe's the pickiest eater in the world, and he raved about it. Here's one of their desserts: Ambrosia Coconut 2 c. mandarin oranges, drained 2 c. crushed pineapple, drained 2 c. sour cream 2 c. shredded coconut 2 c. mini marshmallows. Combine all the ingredients and chill. Makes 10-12 servings. How easy is that? I will add marachino cherries, because Harry's mother always did.
...See More
Appetizer Recipes - Its That Time of Year Again!
Q
Comments (8)
Ive made these a couple of times this fall and they are VERY well received. A perfect balance of flavors. Grown Up Ham and Cheese Finger Sandwiches Prep Time: 30min Cook Time: 10 min Level: Easy Serves: 24 small sandwiches 1/2 cup water 3 tablespoons cider vinegar 1 1/2 tablespoons brown sugar 1/2 small red onion, very thinly sliced 8 slices thin white bread, recommended: Pepperidge Farm Extra-virgin olive oil 1 large or 2 small green apples 4 to 6 ounces aged Gouda 1 tablespoon Dijon or whole grain mustard, apple butter or chutney 1/2 bunch watercress 8 thin slices prosciutto Freshly cracked black pepper Preheat the oven to 400 degrees F. Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature. Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool. To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread. Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature. Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel. ********************************************************** A wonderful change from the bready heavy stuffed mushrooms..... Tuscan Mushrooms Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy Serves: 4 to 6 servings 1/2 cup diced jarred roasted red bell peppers 1/2 cup diced pitted green olives 1/2 cup grated pecorino Romano 2 scallions, diced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound white button mushrooms, cleaned and stemmed 1/4 cup finely chopped fresh basil leaves Preheat the oven to 400 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper. On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve. ************************************************************ These are elegant and very tasty! Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped cup white wine or vodka 1 Â½ tbsp all purpose flour Â¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sautÃ© the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. Note - they freeze quite nicely ********************************************************** Cranberry Brie 8 ounces round brie cheese (about 4 inches in diameter) Â½ cup cranberry sauce* 2 tablespoons chopped roasted salted pistachios or hazelnuts or pecans 1 tablespoon thinly sliced fresh chives Change to: 1. Preheat oven to 350 degrees F. 2. With sharp knife, cut circle in top of rind of cheese, leaving 1/4-inch border around top of cheese. 3. Carefully remove center circle and discard. 4. (Do not cut side of rind.) Place cheese on pie plate or other small shallow ovenproof baking dish. 8. Spread cranberry sauce on top of cheese. 9. Bake 5 to 10 minutes, until cheese is soft but not runny. 10. (Do not overheat.) Sprinkle with nuts and chives. 11. Serve with crackers. Cranberry Sauce Â½ bag whole cranberries Â¾ cup brown sugar Â½ cup white sugar 1 cup apple cider pinch of cloves 1 tbsp candied ginger minced Put all into small sauce pan and cook over low for 20 min or until all cranberries have popped. If too thick, add additional cider or water.
...See More
RECIPE: Progressive Dinner for March 8
Q
Comments (13)
For the soup, after looking at the other courses so far, I was tempted to go with something French Oniony. Or maybe a dark mushroom broth. But then I decided that would be too much beef at one meal LOL. Many steakhouses around here serve awesome broccoli cheese soup. But truthfully, after a bite or two of the very thick stuff, I kind of wish it was thinner and less rich. I have come up with a "chowder" that has the thinner consistency I like, and can include any vegetables you want. Frozen or fresh broccoli, frozen veggie mixes, leftovers from another meal. This is a chunky chowder, and it is not pureed. Both for the texture, and also for the colour. I want a milky white base with veggies, not a green slurry. I have used anything from handfuls of baby spinach leaves, to the ubiquitous "frozen cubed veggie mix". This time I used 1 1/2 cups of a fancier frozen mix that had snap peas, leaf spinach, garlic scapes, broccoli, red and yellow peppers, and asparagus - and a 1/2 cup of frozen corn. The results were spectacular! Vegeable Chowder 1 tsp butter 1 tsp olive oil 1/2 small onion, chopped fine 1 clove garlic, smashed and chopped 1-2 tbsp flour (if you like it thicker, go for the higher amount) 2 cups good chicken stock 2 cups frozen, fresh, or leftover veggies 1/2 cup evaporated milk Salt and pepper to taste Melt the butter with the oil in a saucepan. Add the onion, and saute until transparent. Add the garlic and stir, just until fragrant. The garlic can brown a bit but not too dark or it will be too sweet or worse - bitter. Add the flour, and stir to combine. Heat for about a minute to make a roux, but don't brown it. Whisk in 2 cups chicken stock. Add the frozen veggies and bring to a simmer. Simmer until the veggies are cooked/heated through and tender. This will be longer for fresh veggies, and the least for the cooked leftovers. My veggie mix simmered for five minutes and was perfect. Add evaporated milk, and simmer lightly until the chowder is hot. Stir gently to keep from breaking up any spinach(if you used it) to keep the broth as light as possible. Unless you don't mind it green ;). Add salt and pepper to taste. Makes about four 1 cup servings Like all chowders I think this tastes best after it as cooled slightly but is still on the hot side of warm. For a cheesy chowder, add a handful of finely grated cheese to each bowl. You can also garnish with sliced green onions, crumbled cooked bacon, or oyster crackers. Note that in the link, the bowl is really too large and you would only get about two servings if you did it that way. This looks better in a dark bowl or crock, if you are serving it to company. And since I already had that huge bowl ladelled out, I ate it. You know, so it wasn't wasted - tee hee! Here is a link that might be useful:
...See More
RECIPE: Progressive Dinner: March 15
Q
Comments (17)
I think a nice tossed mixed greens salad with a vinagrette dressing would be a good palate cleanser. Often we have our salad AFTER the meal, rather than before the main course. Or in between, if we want to sort of change directions with different items. Toss this into the menu, between whichever items you might need a transition. And hey, it's very green. With corned beef and reuben soup, what could be better for St. Patty's day? Greens Salad Vinagrette -Washed, torn mixed greens. I like a mix of baby romaine, butter lettuce, iceburg, frizee, and baby spinach. About 2 cups total mix per person. -1/2 small red onion, minced very fine -1 small clove garlic, minced very fine (less if raw garlic is too intense for you. Powder is a little less "hot", you can sub 1/4 tsp) -1/2 cup parsley, washed well, stems removed, minced fine -generous pinches of sea salt -generous grindings of black pepper -1/4 to 1/2 cup champagne vinegar, red wine vinegar, or apple cider vinegar -1/2 tsp grainy mustard -3/4 cup olive oil (I use good quality, but not a strong extra virgin) Place onion, garlic, parsley, salt and pepper in a food processor or blender. Add vinegar and mustard.. Pulse to combine, then blend. With motor running, drizzle in the oil. Taste, and adjust salt if necessary. I always add more salt. Taste some with a leaf, to see if it is too puckery. If it is you can add more oil, some tomato juice, or even a bit of water. Place into a bottle or container with a lid. In the spring, I like to use chopped chives instead of the onion. So good, and it uses some of them up before they take over. Use only as much dressing as needed to lightly coat the greens, tossing gently so they don't bruise. The rest should keep well chilled for about a week. Try it as a marinade for roasted veggies, chicken, or pork, or as a topping for baked fish. For a nice, crisp salad, dry your greens well and chill them before using. Dress right before serving, and serve on chilled plates. We like our mixed green salad a bit wilted, so we dress it when we start dinner, and serve it after the main course, in room temp bowls. Not totally limp, but nicely marinated.
...See More
nodakgal
15 years ago
Cheeese Stuffed Jalapenos

Ingredients:
25 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups (12 ounces) finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled
Directions:
Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon.
Place on a greased baking sheet. Bake at 400Â° for 5-10 minutes or until cheese is melted. Serve warm. Yield: About 4 dozen.
luckygardnr
Original Author
15 years ago
Wow! These are great! Saving to my recipes files as I type! Thanx! Anymore?
lydia1959
15 years ago
This is one of my favorites:

PARTY BREAD

INGREDIENTS

* 1 (1 pound) loaf round sourdough bread, unsliced
* 1 pound Monterey Jack cheese, sliced
* 1/2 cup butter, melted
* 1/2 cup chopped green onions
* 2 teaspoons poppy seeds

DIRECTIONS
1. Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees F for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted.
glenda_al
15 years ago
Made these for my ladies luncheon Monday and they were a big hit.
I halved the recipe, baked in a square pyrex dish.
Used an Italian sauce for the dipping.
And it cooked in less time than shown. I tested with a toothpick and let it cool before cutting.
-----------------------------------------------
Pesto Appetizer Squares
4 cups Original Bisquick mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

1. Heat oven to 375ÂºF. Grease rectangular pan, 13x9x2 inches.
2. Stir together all ingredients except marinara sauce. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. (I cut into smaller squares) Serve warm with marinara sauce for dipping.

{{!gwi}}

I heated them the next day, by wrapping in aluminum foil at 200 while I dressed.
minnie_tx
15 years ago
I'd bring a couple of bowls of those frozen meatballs ( warmed up of course) and several dips stick toothpick in each. That's what I'd like to pick up and eat

Recipe of the day March 11 - Appetizers!?

Comments (7)

kathleenca

nodakgal

Related Discussions

nodakgal

luckygardnr
Original Author

lydia1959

glenda_al

minnie_tx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Recipe of the day March 11 - Appetizers!?

Comments (7)

kathleenca

nodakgal

Related Discussions

nodakgal

luckygardnrOriginal Author

lydia1959

glenda_al

minnie_tx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

luckygardnr
Original Author