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Appetizers

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ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
hey everyone, anyone care to send me a french appetizer recipe? I'm hosting a small reunion at home and we all agreed on french cuisine. something easy please thanks!
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,529
Maybe try one of these ladygambler?









 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206



Cranberry Dip

makes 32 servings

Ingredients:
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese

Instructions:
Preheat an oven to 350 degrees F (175 degrees C).
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.
 

ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
Spinach-Ricotta Stuffed Shells

INGREDIENTS:

- 12 jumbo pasta shells
- 10 oz frozen spinach
- 15 oz ricotta cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 26 oz tomato sauce
- 1 cup whole milk mozzarella cheese, shredded
- Fresh basil, for topping

DIRECTIONS:

1. Preheat oven to 350F.
2. Cook 12-16 jumbo pasta shells according to package directions.
3. Meanwhile, microwave frozen spinach for 2-3 minutes. Break up with a fork and cook for an additional minute if necessary to heat through. Place spinach into the center of a sheet of cheese cloth. Rest wrapped spinach in a wire strainer set over a medium bowl. Allow spinach to cool before squeezing out liquid.
4. In a medium bowl, combine ricotta, Parmesan, salt, pepper and egg. Combine well. Mix in drained spinach. Chill in the refrigerator until ready to use.
5. Drain pasta. Add roughly 1 1/2 cups tomato sauce to the bottom of a 2 quart rectangular baking dish. Divide ricotta mixture among 12 shells. Top off with additional sauce and sprinkle with mozzarella cheese.
6 Bake for 30 minutes or until cheese is fully melted and shells are heated through. Garnish with chopped fresh basil. Serve warm.

*For easier stuffing, add ricotta mixture to a large plastic bag or pipping bag with corner snipped off. Squeeze filling into shells.
 

ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
BACON JALAPENO CHEESE BALL

Servings 12, Cook+Prep Time: 1 hr 25 min

Ingredients:
8 ounces cream cheese, room temperature
1/2 cup shredded sharp cheddar cheese (2 ounces)
2 tablespoons chopped parsley
1 clove garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Salt to taste
Crackers for serving


Directions:
Mix together the cream cheese, cheddar cheese, parsley, garlic, cumin, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings to your liking and add salt.
Place the remaining diced jalapeños and bacon on a plate. Stir together so that it’s well mixed. With your hands, roll the cheese mixture into a ball. (It helps to get your hands a little wet so no sticking.)
Place ball on the plate and roll in the jalapeños and bacon until covered.
Chill covered for at least one hour before serving. Serve with crackers.


*Jalapenos without the seeds really aren’t very spicy and taste great in this combo. If you don’t like that taste, you may want to substitute green onion or bell peppers. When chopping jalapeños, wear gloves (I made this cheese ball and touched my eyeball accidentally an hour later and ouch – so please wear gloves!). This can totally be made ahead and placed in the fridge for a day or so!




 

sorcer3ss

Moderator
Staff member
Joined
Feb 25, 2008
Messages
69,456
Thanks ladygambler, I didn't realise the Jalapenos weren't as hot without the seeds.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206
It's amazing how the wonton crisp come togther in such a short amount of time. Plus you can throw in anything and everything and you’ll end up with a fun little appetizer to feed a huge crowd



Ingredients:
1 lb. boneless, skinless thin-sliced chicken breasts
3 tbsp. olive oil, divided
1 tsp. smoked paprika
1 tsp. chili powder
24 wonton wrappers
1 tbsp. unsalted butter, melted
1/2 cup Frank’s Red Hot
Kosher salt and freshly ground black pepper, to taste
1/2 cup blue cheese crumbles
3 scallions, sliced

Instructions:

Preheat the oven to 350 F.
In a large bowl, combine the chicken, 2 tbsp. olive oil, paprika and chili powder.
Heat remaining 1 tbsp. olive oil in a medium skillet over medium high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.
Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
Place into oven and bake for 5 minutes, or until very lightly browned.
In a medium bowl, combine the shredded chicken, butter, and Frank’s Red Hot; season with salt and pepper, to taste.
Keeping the wontons in the baking cups, fill each cup with 2 tbsp. chicken mixture. Sprinkle with blue cheese.
Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.
Serve immediately, topped with scallions.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206
Hot Crab Dip




Ingredients
8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206


Cheese Triangles

These puffy, crisp appetizers are always a favorite at parties.



Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground red pepper (optional)
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup finely shredded sharp cheddar cheese (2 ounces)
3/4 cup milk
1 tablespoon milk
1/2 cup finely shredded sharp cheddar cheese (2 ounces)

Directions
1.
Preheat oven to 400 degree F. Lightly grease baking sheets; set aside. In a large bowl stir together flour, baking powder, red pepper (if using), and salt. Using a pastry blender, cut in shortening until the size of coarse crumbs. Stir in 1/2 cup finely shredded cheese. Add the 3/4 cup milk, stirring just until dry ingredients are moistened. Form into a ball.
2.
On a lightly floured surface, roll dough to a 10-inch square, 1/4 inch thick. Brush with the 1 tablespoon milk and sprinkle with 1/2 cup finely shredded cheese; press lightly. Cut into sixteen 2-1/2-inch squares. Cut each square in half diagonally to make 32 triangles. Place on the prepared baking sheets.
3.
Bake about 12 to 15 minutes or until golden brown. Serve warm. Makes 32 triangles.
 

dani3839

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Staff member
Joined
Jan 17, 2008
Messages
83,206
Mushroom-Crab Puffs




Ingredients

36 - 40 2-inch-diameter fresh mushrooms
1 cup cooking oil
1/3 cup white wine vinegar or vinegar
1/4 teaspoon pepper
1 5 ounce jar sharp processed cheese spread
1/4 cup mayonnaise or salad dressing
2 6 ounce can crabmeat, drained, flaked, and cartilage removed
3 tablespoons thinly sliced green onion


Directions
1.
Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
2.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
3.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm. Makes 36 to 40 appetizers.
 

dani3839

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Staff member
Joined
Jan 17, 2008
Messages
83,206


ingredients

Roasted Summer Vegetable Puree

2 cups coarsely chopped, peeled tomato
1 cup coarsely chopped onion
1 cup coarsely chopped green sweet pepper
1/4 cup pickled hot banana peppers
3/4 teaspoon sea salt or kosher salt
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
2 tablespoons olive oil
1/4 cup peeled garlic cloves
2 - 3 tablespoons water (optional)
2 tablespoons snipped fresh basil

Pizzettes

6 6 - 7 inches whole wheat or white pita bread rounds
4 ounces smoked mozzarella, thinly sliced
3 large assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
4 ounces plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)


Directions
1.
For Roasted Summer Vegetable Puree: In a large bowl, combine chopped tomato, onion, peppers, salt, coriander and cumin. Add olive oil; toss to coat. Spread mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in a 400 degrees oven for 30 minutes, stirring once. Stir in garlic cloves. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Let cool slightly.
2.
Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add 2 to 3 tablespoons water to mixture to get a spreadable consistency. (Mixture can be made to this point a day ahead. Cover and chill.) Stir basil into vegetable puree just before using.
3.
For Pizzettes: Place pitas on two large baking sheets lined with foil. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomato slices and feta cheese. Return baking sheet to oven.
4.
Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperatur
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206
perfect for summer grilling :)


Grilled Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans




Ingredients

1 19 ounce can cannellini beans, rinsed and drained
2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
5 tablespoons extra-virgin olive oil, plus additional for grill pan
1 small red bell pepper
1 7 ounce medium zucchini, halved horizontally
1 half-inch-thick slice round red onion
4 4 - 5 inches portobello mushrooms, stems discarded

Directions
1.
Puree beans with rosemary, garlic,, and 4 tablespoons oil until smooth. Transfer mixture to a bowl. Salt and pepper to taste.
2.
Remove sides from pepper, discarding seeds and stem. Put all the vegetables on a sheet pan and drizzle with remaining 1 tablespoon oil and salt and pepper to taste.
3.
Grill mushroom caps, in a lightly oiled grill pan over moderately high heat, turning once until just tender, about 7 minutes. Transfer mushrooms to a plate.
4.
Grill remaining prepared vegetables, turning, until tender, about 6 minutes total, and transfer to plate to cool slightly. Cut pepper, zucchini and onion into bite-size pieces.
5.
Fill mushroom caps evenly with white bean mixture and top with remaining grilled vegetables. Serve warm or at room temperature.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206
Two-Cheese Party Pastries




Ingredients

1/2 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups crumbled blue cheese
1/2 8 ounce package cream cheese, softened
1/4 cup heavy cream
1 teaspoon lemon juice
1/4 cup chopped walnuts
Chopped fresh parsley
1 medium Granny Smith apple, peeled, cored and thinly sliced

Directions
1.
Heat the oven to 400 degrees F.
2.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet.
3.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all.
4.
Beat the blue cheese, cream cheese, heavy cream and lemon juice in a medium bowl with an electric mixer on low speed until the mixture is smooth.
5.
Spread 1 tablespoon cheese mixture on 18 bottom pastry layers. Top with the top pastry layers and spread with the remaining cheese mixture. Sprinkle the walnuts and parsley on the pastries. Top each with 1 apple slice.
 

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