The Recipe Finder - Online Cooking Magazine » APPETIZERS

Gooey Mexican Chili Cheese Dip

admin — Tue, 05 May 2009 05:00:42 +0000

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees. Using a 9X 13″ baking pan, spread cream cheese on the bottom. Create one layer with chili followed by shredded cheese to cover the top. Place pan in oven and bake for 15 minutes or until cheese has melted. Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

Leek-and-Potato Fritters

admin — Mon, 13 Apr 2009 18:31:23 +0000

1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
1 teaspoon salt
2 pounds leeks, thinly sliced
4 large eggs, lightly beaten
1/2 cup matzo meal or fine, dry breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup canola oil
Sour cream (optional)

Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.

Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.

Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.

Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.

Shrimp-and-Cheese Appetizer

admin — Mon, 13 Apr 2009 18:29:42 +0000

1/4 pound unpeeled, medium-size shrimp, cooked
3/4 to 1 cup salsa
2 teaspoons chopped fresh cilantro
1 (8-ounce) package cream cheese, softened
1 green onion, chopped
Tortilla chips

Peel shrimp, and devein, if desired; chop shrimp.

Stir together salsa and cilantro; spoon mixture over cream cheese. Top with shrimp, and sprinkle with green onion. Serve with tortilla chips.

Prep: 15 min.

Note: You may purchase cooked, peeled shrimp from the seafood department of your supermarket.

Pork Tenderloin Appetizer Sandwiches

admin — Mon, 13 Apr 2009 18:27:02 +0000

1 (3/4-pound) pork tenderloin
1/2 cup Burgundy or other dry red wine
2 tablespoons olive oil
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon onion powder
1/2 teaspoon cumin seeds
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cloves
1/4 cup mayonnaise
1/4 cup spicy brown mustard
Cocktail rolls

Place pork tenderloin in a heavy-duty, zip-top plastic bag. Combine wine and next 8 ingredients; pour over tenderloin. Seal bag; marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade. Place tenderloin on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of tenderloin.

Bake at 425° for 30 to 35 minutes or until meat thermometer registers 160°, basting occasionally with marinade. Let meat stand 10 minutes.

Combine mayonnaise and mustard, stirring well. Cut tenderloin into 1/4″ slices and serve with mayonnaise mixture on cocktail rolls.

Buffalo Wings

admin — Fri, 10 Apr 2009 19:42:26 +0000

24 chicken wings
1/2 cup melted butter
6 T. hot sauce
1/4 teaspoon cayenne pepper
4 tablespoons soy sauce
1 cup light brown sugar
6 cloves Garlic, minced

Preheat oven to 400 degrees. Place wings in a baking pan. In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic. Brush wings with the sauce. Bake for 40 to 45 minutes or until cooked through, basting frequently. Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.

Crab Dip Recipe

admin — Fri, 10 Apr 2009 15:24:42 +0000

1 lb. crab meat
8 oz. cream cheese
8 oz. sour cream
1/4 c. Hot Sauce
2 celery stalks
Salt and pepper

In medium bowl, shred crab meat. Finely dice celery stalks and add to crab meat. Mix well. Place cream cheese in small bowl and microwave for 20 seconds to soften. When done, stir with spoon to eliminate any lumps. Add cream cheese, sour cream, hot sauce, and a pinch of salt and pepper to crab meat mixture. Mix thoroughly with spoon until all ingredients are well blended. Cover and let sit in refrigerator over night. Serve with your favorite crackers.

Roasted Garlic

admin — Fri, 10 Apr 2009 15:22:42 +0000

Cut the top off of one or more garlic bulbs. Place on a shallow baking pan. Drizzle with olive oil. Sprinkle with favorite herb(s), if desired. Bake at 325 degrees for about one hour or until soft. Use as a spread for bread or use your imagination.

Escargot Appetizer

admin — Fri, 10 Apr 2009 15:21:53 +0000

12-24 large snails and shells
1 Lemon

Butter Sauce:
(IMPORTANT Note: Make sauce the night before and refrigerate)

mix all of the following ingredients until well blended

1/2 cup butter, softened
1 teaspoon shallots, minced
4 cloves garlic, minced
1/2 teaspoon salt

Making the dish:

Preheat oven to 400 degrees

Take your 12 to 24 large snails out of their shells – rinse well, and drain. Drizzle with juice of the lemon. Put 1/2 tsp. of the butter mixture into the snail shells. Put snail back in its shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. Add another 1/2 tsp. of the butter on top of the snails.

Bake in oven for about 10 – 15 minutes, or until butter is completely melted and bubbly.

Delish’ Stuffed Mushrooms

admin — Fri, 10 Apr 2009 15:20:38 +0000

40-50 large cap mushrooms (baby portabella work great)
1/2 c grated Romano cheese
3/4 c dry seasoned bread crumbs
1/2 c minced shallots
2 cloves garlic, finely minced
3 T. parsley, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp oregano
3/4 c full flavor olive oil

Wash mushrooms. Remove stems and finely chop and mix with all ingredients except mushrooms and oil. Stuff caps. Spread 1/4 cup of oil into baking pan; arrange mushrooms in pan. Pour remaining oil over each one. Bake at 350F for 30 minutes. Place under broiler for 2-3 minutes to brown the tops.

Cheddar Cheese Ball

admin — Thu, 09 Apr 2009 22:13:25 +0000

1- 8oz pkg. cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon lemon juice concentrate
1- 8oz pkg. shredded Cheddar cheese
1/4 cup finely chopped onion

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, and onion. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving. Serve with crackers, bagel chips, etc.