need room temp. appetizer recipes please.

15 years ago

Hi, I'm looking for a appetizer recipe that can be served at room temperature or cold as I won't have any way to heat it. Nothing with bacon or tomato because I'm already going to make bacon stuffed cherry tomatoes. I'd really appreciate if you would share your recipes. I've been searching but it seems that there are allot of recipes that need to be served warm or hot. I saw a recipe for a turkey shaped cheese ball but I can't figure out how she made the head. Maybe you can help.

Here is a link that might be useful: cheese ball

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Comments (15)

bbstx
15 years ago
The turkey head looks like a flat dried red pepper. I think the bill is a slice of almond.
caliloo
15 years ago
I think the head might be plastic (inedible) and just for decoration......

Alexa
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Easy Recipes for Appetizers
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Comments (13)
I know you didn't want cheese and crackers, but a round of Brie cheese melted slightly in the microwave (like 30 seconds) with grapes and sliced pears goes really well with wine. Very fast and easy, too. We like these stuffed mushrooms and you could put them together and store in an air tight container before leaving for your day of adventure. STUFFED MUSHROOMS 42 large fresh mushrooms 1 lb. mild sausage 1 - 8 oz. cream cheese, softened 1 tsp. crushed red pepper flakes (I only use about 1/2 that) Clean mushrooms with a damp paper towel. Take out stems. Cook sausage until crumbly and drain. Stir in cream cheese and pepper flakes. Spoon into mushrooms. Bake at 350 degrees for 15 minutes. This would also have to be made ahead so the flavors can blend. Depending on how many people you will be serving, you would have to at least double it since it only makes 1/4 cup. CARRABBAÃ¢ÂÂS BREAD DIPPING SAUCE 2 tbsp. chopped Italian flat leaf parsley 1 tbsp. minced garlic 1 tsp. dried thyme 1 tsp. dried oregano 1/4 tsp. dried basil (or 1 tbsp. fresh-if using fresh reduce parsley to 1 tbsp.) 1/8 tsp. dried rosemary (or 1/2 tsp. fresh) 1 tsp ground black pepper 1/2 tsp. kosher salt 1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes) 1/2 tsp. extra virgin olive oil 1/8 tsp. fresh lemon juice Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice. For Serving: In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 tbsp. extra virgin olive oil over top of the spice mixture. Serve with french bread for dipping. Makes ÃÂ¼ cup.
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LOOKING for: Appetizer recipes!
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Comments (18)
Here's a couple: Diane's Home Cookin Chapter: Appetizers--hot Phil's Roasted Garlic With Brie =============================== Phil's recipe . 2 whole heads of garlic-cut off straight across top-drizzle with olive oil & roast until cloves are soft- remove from oven & squeeze cloves out into ovem proof dish-add cut up brie-bake 350° until cheese melted. Serve with Wheat crackers or toasted rounds of baqette-scooping each clove & cheese out with crackers. Savory Chicken Bites ==================== 8 ounces of cream cheese (softened) 1/2 teaspoon of lemon juice 1/2 teaspoon of dried basil 1/4 teaspoon of onion salt 1/8 teaspoon of dried thyme 2 ounces of pimiento, drained and chopped (can leave out) Combine all ingredients and mix well . Add 1 Cup of cooked chicken, chopped fine 1/3 Cup of celery, chopped fine Stir celery and cooked chicken into the cream cheese mixture, mixing well 2 Cans of crescent rolls (8 ounce cans) . Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. Diane's Home Cookin Chapter: Appetizers-cold Tomato Basil Elephant Ears Copyright, 2005, Ina Garten, All Rights Reserved =========================================================================== 1-1/4 cups sun-dried tomatoes, chopped 3 tablespoons chopped garlic (9 clove) 5 cups basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup good olive oil 1 cup freshly grated Parmesan 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) 1 egg mixed with 1 tablespoon water, for egg wash . Preheat the oven to 400 degrees F. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside. Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Zucchini Appetizers 6 cups thinly sliced unpeeled zucchini (8 small) 2 cups Original Bisquick® mix 1 cup finely chopped onion 1 cup grated Parmesan cheese 4 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon dried marjoram or oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 cup vegetable oil 8 eggs, slightly beaten Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. 2. Stir together all ingredients. Spread in pan. 3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles. makes 8 dz. BLT BITES -------- ------------ -------------------------------- 16 Cherry tomatoes 1 pound Bacon; cooked -- crumbled 1/2 cup Mayonnaise -- or Salad dressing 1/3 cup Chopped green onions 3 tablespoons Grated parmesan cheese 2 tablespoons Snipped parsley (Recipe by: Taste of Home magazine, 93/08-09) Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. ===================================== Miniature Puff Appetizers And Fillings 1 C Water 1/2 C Butter/margarine 1 C Flour 4 Eggs Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. CORN BEEF FILLING 1 Cn (12-oz) corned beef , 2 Tb Dried french onion soup mix - 1 1/4 cup sour cream DEVILED HAM FILLING: 1 Cn (2 1/2-oz) deviled ham 1 Pk (3-oz) soften cream cheese 1 Tb Chili sauce 1/2 Ts Prepared mustard SPINACH FILLING: 1 Box (10 1/2-oz) frozen spinach-chopped thawed and drained -well 1 1/2 C Sour cream 1/2 C Salad dressing 1 Pk Vegetable dry soup mix 1 C Chopped water chestnuts/ -almonds Mix together all ingredients for any one of the fillings. Or use your favorite chicken , lobster or shrimp salad for filling. Diane
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LOOKING for: recipes that can be served at room temp or chilled
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Comments (9)
Spanish tortilla is a favourite buffet item which can be made earlier in the day and served later at room temperature, cut into small squares and served with toothpicks or into thin wedges. Here below shown as it was served at a buffet lunch I attended. Ingredients for 4 luncheon servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ********************************** This is delicious on toasties or pita wedges: SPICED SWEET ROASTED RED PEPPER HUMMUS ----------------------------------------- 1 (15 oz) can garbanzo beans, drained 1 (4 oz) jar roasted red peppers (or homemade) 3 TBS lemon juice 1 1/2 TBS tahini 1 clove garlic, minced 1/2 teasp ground cummin 1/2 teasp cayenne pepper *(I used 1/4 teasp) 1/4 teasp salt 1 TBS chopped fresh parsley Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days. Sprinkle with parsley before serving. ************************************* This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb
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Recipe of the Day December 21- Appetizers!
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Comments (14)
This sounds good, but my DH wouldn't touch it with a 10 ft pole! BACON-WRAPPED SHRIMP 1 (16 oz.) pkg. bacon 40 shrimp 1 (10 oz.) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around shrimp. Secure with toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes or until bacon is crisp. This one I think he'd eat, so I may try it.... CRACKER SPREAD 2 (8 oz.) cream cheese 1 pkg. Hidden Valley ranch dressing mix Bacon bits Mix cheese and package of ranch dressing mix together. Shape into a ball and roll in bacon bits. This is a Paula Deen recipe and I haven't tried it either because of fussy DH but someday I will! LOL Sweet Chicken Bacon Wraps Recipe courtesy Paula Deen See this recipe on air Friday Dec. 22 at 1:00 PM ET/PT. Show: Paula's Home Cooking Episode: Sports Party 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 1 (1-pound) package sliced bacon 2/3 cup firmly packed brown sugar 2 tablespoons chili powder Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
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bbstx
15 years ago
I think caliloo is right.

How long are your appetizers going to have to sit at room temp? In my experience, there are lots of appetizers that are cooked but can be served at room temp also. I'm thinking of artichoke dip.

How about baked kale chips?

Baked Kale Chips
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300ÃÂ°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but thereÃ¢ÂÂs no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Do you live somewhere where you can get a nice assortment of olives?

I do not like black-eyed peas, but I like this:
Mississippi Caviar
3 cans black-eyed peas, drained
1 c. diced green peppers
3/4 c. onion, diced
3/4 c. jalapeno pepper
1 1/2 tsp. minced garlic
1/4 c. diced pimento
8 oz. bottle Italian dressing

Combine, chill. Serve with tortilla chips.

OYSTER CRACKERS

16 oz oyster crackers or Pepperidge Farm goldfish
1 pkg buttermilk salad dressing mix
1/4 - 1/2 tsp lemon pepper
1 tsp dillweed
1/2 tsp garlic powder
1 cup oil

Mix everything except crackers. Pour over crackers in shallow pan.
Bake 350 degrees for 30 - 60 minutes, stirring every 15 minutes.
sonopoly
15 years ago
I've always found these to be pretty easy and delicious!

Smoked Salmon Bruschetta
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By Kevin D. Weeks., About.com Guide

These smoked salmon bruschetta can be prepped hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes. The smoked salmon brings rich deep flavor, which the brie lightens up making it suitable for an appetizer. Dill and red onion are optional, but lend a remembrance of lox. Serves 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
good quality baguette
3 oz. packaged smoked salmon
1 oz. brie
1 tsp. olive oil
1 Tbsp. finely chopped red onion (optional)
6 sm. sprigs fresh dill (optional)
Preparation:

1. Turn oven on to broil.

2. Slice baquette on a diagonal into 6, 1/2-inch slices. Cut salmon on a diagonal into 6 thin, 1/8-inch slices. Cut brie into 6 slices.*

3. Brush one side of baguette slices with olive oil, arrange on a baking sheet, and toast until they just begin to brown, 3 - 5 minutes.

4. Turn slice of bread over, add a slice of salmon, a slice of cheese, and sprinkle with a bit of red onion.

5. Return to broiler and cook until cheese begins to melt, 3 - 5 minutes.

6. Add a sprig of dill and enjoy.

*Note: the salmon and brie should be cut so that they're roughly the same size as the slices of bread.
beachlily z9a
15 years ago
This may not be sophisticated enough, but everyone I've served has loved it! Very southern, very good. Can be made into a wonderful cheese ball. Roll in pecans.

WORLDÃ¢ÂÂS BEST PIMENTO CHEESE Makes about 2 ÃÂ½ cups.
4 Tablespoons mayonnaise
3-oz pkg. cream cheese, room temperature
3 cloves of garlic
Several shots of Tabasco & Pickapepper sauces
Handful fresh parsley
1 cup pecans
4-oz jar sliced pimentos with juice
12 oz. extra-sharp Cheddar cheese, grated

In food processor, puree mayonnaise, cream cheese, garlic, parsley and sauces until smooth. Turn into large bowl. Coarsely chop pecans. Add pecans and pimentos with juice to the mayonnaise mixture. Add grated cheese. Stir well to combine. Store mix in refrigerator at least 1 hour before serving. This spread is even better the next day. Serve on bread, crackers or with vegetables.
doucanoe
15 years ago
This one is not only good, it's colorful, too!

Vegetable Pizza
(Lee B)

2 cans refrigerated crescent rolls
11oz cream cheese
3/4c mayonnaise
1/3 pkg dry ranch dressing mix
1tsp dill weed
1 tsp garlic powder
Chopped fresh vegetables (broccoli, cauliflower, carrots, cucumber,
mushrooms, peppers, zucchini, green onions, tomatoes, etc.)
Bacon bits (optional)
Sunflower seeds (optional)
1c grated cheese (cheddar, american or swiss)

Press crescent roll dough into bottom and up sides of jelly roll pan. Bake according to package directions. Cool. Mix together cream cheese, Mayo, Ranch Dressing, Dill and Garlic until smooth. Spread over cooled crust. Chop vegetables into small pieces and sprinkle over pizza. Top with bacon bits, seeds and cheese. Refrigerate for several hours, then cut into squares and
serve.

Linda
moosemac
15 years ago
Fresh Vietnamese Spring Rolls

Rolls:
1 lb cooked shrimp, chicken, or scallops, diced 1/8Ã¢ÂÂ
1 cup lettuce shredded then chopped fine
1 cup of bean sprouts, diced
1/4 cup fresh cilantro minced fine
1 cup cooked rice noodles, chopped
1 cup carrots shredded then chopped fine
1/4 cup scallions green and white part, minced fine
30 8Ã¢ÂÂ rice paper wrappers (Do not use egg roll/wonton wrappers)

Large bowl of hot water for softening rice papers.
Note: Depending on how fast you work, the water may need to be changed several times to maintain temperature.

Mix first 7 ingredients together for filling. Prepare work surface for rolling spring rolls. I cover the counter with 2 layers of paper towels. Place one rice paper in the hot water. Keep remaining papers in plastic bag or they will stick together. As soon as the rice paper is soft about 30 seconds, remove from water and lay flat on paper towels. Place 2 heaping tablespoons of filling in the center of the rice papers. Fold end of rice paper over filling and pull tight to form log, roll slightly to hold then fold in sides and finish rolling tight. Place rolls seam side down on serving platter. Repeat. Makes 30.

Sauce:
1 cup creamy peanut butter
1/2 cup hot water
2 tbs. pickled ginger, minced fine
1/4 cup lite soy sauce
1 tbs. wasabi paste
3 pkts. of Splenda or sugar to taste
1 tsp. garlic minced very fine

Whisk together peanut butter, soy sauce and hot water until smooth. Stir in ginger, wasabi paste and garlic and mix well. Refrigerate at least 4 hours before serving for flavors to blend. Stir well before serving.
lowspark
15 years ago
World's easiest appies:
1. Blocks of cheese with crackers. For some reaason, I've found this to be wildly popular at parties. I just buy 3-4 blocks of cheese, put a knife or cheese slicer with each one, and put crackers by the side. This is WAY better than pre-cubed cheese bits and people gobble it up.
2. Ye olde cream cheese block topped with jalepeno (or other sweet-hot) jelly. Serve with crackers.

These are great to fill out the table when you've gone to some effort on a few appies and need some simple stuff to fill out the table. No heating or prep needed.
lindac
15 years ago
I'm with May on the cheese blocks. And i like to use cheese buttons with a block of cheese.
Here's another one good served at room temperature.
Snackers
1 ring Dutch Balogna ( about a pound )
2 medium yellow onions ( about the size of a baseball)
Slice and layer in a crock or straight sided bowl
In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refrigerated for 24 hours. Serve with cocktail rye.

Here is a link that might be useful: cheese buttons
slowlane
15 years ago
Oh, Amazon's high on those buttons. Here's the same button at a bit better price.

Here is a link that might be useful: Cheese buttons
lowspark
15 years ago
Cool on those buttons! I might have to pick some up!
Rusty
15 years ago
One of our favorites,
Fast and easy.
Needs to be served at room temp.
Also easy to keep the ingredients on hand for unexpected guests.

1 bottle Heinz Chili sauce
few drops lemon juice
1 small can tiny shrimp*
1 8 oz block cream cheese

Combine first three ingredients.
Pour over block of cream cheese on serving dish.
Serve with crackers of your choice.

*It's really a lot better with diced cooked fresh shrimp if you are planning ahead.
But the canned work well in a need something fast situation.

Rusty
cookingrvc
15 years ago
Mom made this growing up. Served it at a work lunch recently and it was gone before I could blink.

Sue

Zucchini Pie
3 Cups zucchini, unpeeled, sliced very thin
1 Cup Bisuick
1/2 Cup Finely sliced onion
1/2 Cup Grated Parmesan cheese
1/2 teaspoon Salt
1/2 teaspoon Dried oregano
1/2 teaspoon Dried parsley
1/8 teaspoon Ground pepper
1 Garlic clove, chopped
1/2 Cup Vegetable oil
4 Eggs, slightly beaten
Preheat oven to 350ÃÂ°
Lightly grease bottom and sides of 8x8 pan
Stir together all ingredients - spread in pan
Bake 25 - 30 mintues or until golden brown.
Let cool before cutting into squares.
Easily multiplied.
mst___
Original Author
15 years ago
Many thanks for the suggestions. I think I'm going to make the Smoked Salmon Bruschetta. It sounds like a winner. Someone once posted a recipe for Cheddar and Jalapeno Jelly cookies. I'm going to make those also. They sound good.
lakeguy35
15 years ago
I keep a stash of these in the freezer ready to pop in the oven and they are fine left out for a couple of hours. I've also used pecans instead of olives for part of the batch.

Weed's Famous Surprise Cheese Balls (weed30)

2 cups grated sharp cheddar
1 stick butter, softened
1 cup flour
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 small jar pimento stuffed olives.

Sift dry ingredients together. Add softened butter and cheese. (use hands to mix)
Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball.
Put tray of olives in freezer until firm.
Spray pan with Pam.
Bake 15 minutes in 400 degree oven.

These should be fine too IMHO.

OLIVE BALLS (Woodie)

2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1 1/2 cups chopped pecans

In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes.
When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
To serve, cut each olive ball in half, and arrange on a serving tray cut side up.

David

need room temp. appetizer recipes please.

Comments (15)

bbstx

caliloo

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lakeguy35

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need room temp. appetizer recipes please.

Comments (15)

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