Appetizers

[Ronzo]

Recipes for Appetizers thread...

[Ronzo]

Ron's Italian Nachos...


Ingredients:

1 package of potsticker wrappers (small round pasta sheets)

1-2 cup(s) Alfredo Sauce (http://www.apostolicfriendsforum.com/showthread.php?p=1189#post1189) (<~ recipe)

1/2 cup of chopped Roasted Red Peppers (I use them from a jar)

1/4 cup of Kapers

1 small can of sliced black olives

4-6 oz of shredded mozzarella cheese

5-6 Pepperincinos sliced thin (about 1/8 inch thick)

Salt and pepper to taste



Directions:

Fill a frying pan to about a half inch deep of your favorite vegetable oil.

Bring to frying temperature

Remove the potstickers from the package and cut the entire stack in half

Fry them in batches until they are lightly golden brown and puffy.

Drain them (I lightly salt them while they still have some oil on them)


Chop the RRP into 3/4 inch chunks

Slice the Pepperincinos

Lay the fried pasta chips out on a large dish or platter

Drizzle the Alfredo Sauce over them

Sprinkle the cheese, olives, kapers, Pepperincinos, and RRP's over them

Salt and pepper to taste


Enjoy them with friends...

[Esther]

Dora

INSALATA CAPRESE

I get fresh Mozzarella roll from HEB in the deli cheese section.

Slice it into medalliions and lay them out on a large platter.

Slice Roma tomatoes into medallions and place them on top of the Mozzarella slices.

Drizzle Olive Oil and Balsamic Vinegar over the entire platter of cheese and tomatoes.

Salt and Pepper

Then place fresh basil leaves on top of each medallion.

This is easy easy! And YUMMY!!! Beautiful presentation!

[Blubayou]

Here are a few appetizers that I brought to a gathering this weekend. They were a hit.

Herbed Cheese Pastry

1 T. Dijon mustard
1 12 oz package Havarti Cheese
1 t dried parsley
1/2 t dried chives
1/4 t dried dill weed
1/4 t dried basil
1/4 t fennel seed
1 sheet puff pastry
1 egg slightly beaten

Spread mustard on the top of the cheese. Sprinkle with Pasley flakes and next four ingredients. Place cheese mustard side down in the center of the pastry. Wrap present style. Trim excess pastry. Seal seam with some of the beaten egg. Place seam side down in a slightly greased pan. Brush with the rest of the egg. Chill for 30 minutes. Bake at 375 degrees for 20 minutes. Brush with the egg again and bake an additional 10 minutes. Serve with assorted crackers.

Belmont Grapes

1 8 oz package cream cheese
1 8 oz package sour cream
1 cup sugar
1 t vanilla
brown sugar
pecans chopped and toasted
2 lbs red seedless grapes

Beat cream cheese until smooth. Stir in sour cream and sugar( white) and vanilla until well blended. Place stemmed grapes in a glass bowl. Pour creamed mixture over grapes; allowing it ot trickle down inside the edges of the bowl. Sprinkle brown sugar on the top of the cream mixture - just around the edges. Chill in refidgerator over night or until brown sugar melts. Sprinkle pecans over the top . Low fat and fat free, sugar free products can be used in the recipe.

[Johnny]

Guacamole
2ripe avocados, halved and pitted
2 tablespoonsfinely chopped red onion
1large ripe plum tomato, seeded and chopped
2 tablespoonsfinely chopped fresh cilantro
Hot pepper sauce (optional)
Fresh lime juice
Fine sea salt

Equipment List

Multi Chopper
Measuring Spoons
Frigoverre Storage
Lime Squeezer
Stainless Steel Mixing Bowls
Cutting Boards

Instructions

Scoop the avocados into a medium bowl or a molcajete and mash to your desired consistency. Add the onion, tomato, cilantro, and hot sauce to taste. Season to taste with lime juice and salt. Serve at room temperature. Makes about 1-1/2 cups.

Tip: To prevent the guacamole from turning brown, bury an avocado pit in the center of the dip. Remove before serving.

[Johnny]

Armadillo Eggs
1/2 pound Monterey Jack Cheese
1/2 pound sharp cheddar cheese
1/2 pound pork sausage -- spicy
1 1/2 cups Bisquick. baking mix
1 egg
1 package Pork Flavored Shake and Bake or other seasoned bread crumbs
20 jalapeno pepper -- whole
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix Bisquick, raw sausage and cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of Bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

From: Bisquick:....................

[Margies3]

Johnny, you can invite me to dinner at your house any time! You sound my kind of cook!!!

[Esther]

Guacamole
2ripe avocados, halved and pitted
2 tablespoonsfinely chopped red onion
1large ripe plum tomato, seeded and chopped
2 tablespoonsfinely chopped fresh cilantro
Hot pepper sauce (optional)
Fresh lime juice
Fine sea salt

Equipment List

Multi Chopper
Measuring Spoons
Frigoverre Storage
Lime Squeezer
Stainless Steel Mixing Bowls
Cutting Boards

Instructions

Scoop the avocados into a medium bowl or a molcajete and mash to your desired consistency. Add the onion, tomato, cilantro, and hot sauce to taste. Season to taste with lime juice and salt. Serve at room temperature. Makes about 1-1/2 cups.

Tip: To prevent the guacamole from turning brown, bury an avocado pit in the center of the dip. Remove before serving.

Interesting tip. Might have to try that sometime. I usually use lemon put that can effect the flavor.

[Johnny]

Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove, set
Heat to med-low and heat till warm. This keeps the crust crispy. No
Soggy micro pizza. I saw this on the cooking channel and it really
works.

[Johnny]

RANCH CRACKERS

1 lb. Crackers (soda, no salt)
1 cup Sunflower oil
1 Tbls. crushed red pepper
1 Tbls. garlic powder
1 envelope Original Ranch Dressing Mix

Mix oil, red pepper, garlic powder and the Ranch Dressing mix. Put crackers in a 1 gallon jar. Pour mixture into jar as evenly as possible. Place jar lid on jar and place jar on its side on kitchen counter and turn every time you pass it, for 2 days. These cracker are wonderful! We can never wait for 2 days, and they get even better as the days go by. (If they last that long)

Can use soda crackers with salt, but they may be too salty for some.

[Margies3]

Johnny, I do something like this. Only my recipe calls for oyster crackers.

You take
1 c. oil
1 pkg. dry Hidden Valley Ranch Dressing Mix
1 1/2 t. garlic salt (or to taste)
1 t. dill weed (or to taste)

Mix the ingredients together. Pour over 12-16 oz. oyster crackers. Stir well. Stir every 15 minutes for several hours. They're even better the next day, but if you must have them the same day, give them at least 4-6 hours before you eat them.

[Johnny]

Margies3: I will try the oyster Crackers next time. I will add a T of crushed red peppers. ( that is the Cajun in me, LOL ). thanks for the response.
Ps you can flick the pepper seeds off as you eat. It is the flavor that counts.

[Esther]

This needs to be in the Apertizers thread.

I'll move it.

Thanks

[Esther]

Ham Log


1 8oz Pkg Cream Cheese
1 Small Onion Chopped Fine [green Onions Best (3)-blade & All]
½ Teaspoon Garlic Powder
¼ Teaspoon Red Pepper
¼ Teaspoon Black Pepper
¼ Teaspoon Chili Powder
1 Can Devil Ham
1 Can Chunked Ham (homel) Drained
¾ Cup Chopped Pecans

Mix Together And Shape As A Log. Roll In Chopped Pecans And Chill.

[Esther]

Outback Steakhouse Bloomin Onion

Description You can make this one at home! Be sure to serve this with the dipping sauce.
Ingredients
At a glance
Course
Appetizers
Difficulty
Experienced Cook
Source
Copykat Recipe1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer
4 Vidalia or Texas Sweet Onion

Please note that the 24 oz. of beer seems to be too much. That is the recipe as originally given to me. If you use that quantity it will be too much beer. Start with 1 cup of beer, and add until you get the batter to the consistency that you desire.

Seasoned Flour

2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Cayenne pepper

Combine and mix well.
Methods/steps
Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour removes excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Reviews
Rate this recipe
Commment by Foodie8673 , Sunday, 01 October 2006
I followed the recipe as written and used less than 2 cans of beer. I think the batter needs to be very thin to prevent the onions from turning into a glob of fried batter. I used one can of beer, which resulted in a batter of typical consistency however found it too thick when I fried the onions.
Commment by lizaalexis , Wednesday, 20 December 2006
Soak the onion for 30 minutes in ice water. It helps open them up.
Commment by gmussoli , Sunday, 08 July 2007
This was GREAT and just like the real thing! The only change I made to it was reducing the beer to 1.5 cans/bottles rather than 2. One can makes the beer batter too thick and two makes it too thin.

[Esther]

Outback Steakhouse Style Dipping Sauce I

Ingredients
Copykat Recipe

1 pint Mayonnaise ** ?? I think that is 2 cups **
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper
Methods/steps
Combine and mix well.
Reviews
Rate this recipe
Commment by gmussoli , Sunday, 08 July 2007
I made another sauce I found on a different website and it was very very close to the real thing:
1/2 c. mayo
2 t. ketchup
2 T. horseradish (little less)
1/4 t. paprika
1/4 t. salt
1/8 t. dried oregano
dash ground pepper
dash cayenne pepper