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Smoked Salmon Dip Recipe
Recipe Type: Appetizer
Ingredients
  • 8 ounces cream cheese or Neufchâtel, softened
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 4 ounces smoked salmon, coarsely chopped
  • Raw vegetables, breadsticks, or flatbread crackers
Instructions
  1. Combine first 6 ingredients in a food processor, and pulse until blended. Stir in salmon. Serve with vegetables, breadsticks, or crackers.

Recipe Source: Julia Dowling Rutland, Coastal LivingMay 2011

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Hot Sausage Dip
Recipe Type: Appetizer
Serves: 11
Ingredients
  • 1 pound ground hot pork sausage
  • 1 (10-ounce) can diced tomato and green chiles
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup (3 ounces) shredded sharp Cheddar cheese
  • Corn chips
Instructions
  1. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.
  2. Drain diced tomato and green chiles, reserving 1/4 cup liquid.
  3. Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Recipe and Photo Source : Coastal Living September 2001

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Panera Broccoli Cheese Soup Replica Recipe
Recipe Type: Appetizer
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup chopped yellow or white onion
  • 1 cup of half and half
  • 2 14.5 ounce cans low sodium chicken broth
  • 1 16 ounce package of frozen chopped broccoli
  • 1 cup Julianne cut carrots – shredded carrots are ok to use
  • 1 pound loaf processed cheese food (Velveeta or a store brand)
  • 8 ounces shredded cheddar cheese
  • salt and pepper to taste
Instructions
  1. In a large saucepan melt together butter, flour, and chopped onions. Cook butter an flour together for about a minute, and then slowly add in half and half. Add about 1 quarter of the half and half, whisk until thickened and smooth. When all of the half and half is incorporated add frozen broccoli, and American cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded cheddar cheese. Serve when all cheese if fully melted.

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Shrimp Ceviche
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Instructions
  1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
  2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
  3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
  4. Right before serving, add the cilantro, cucumber, and avocado.

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Fried Mozzarella Cheese Sticks
Recipe Type: Appetizer
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 8
Ingredients
  • 2 eggs, beaten
  • 1/4 cup water
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 teaspoon garlic salt
  • 2/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 quart oil for deep frying
  • 1 (16 ounce) package mozzarella cheese sticks
Instructions
  1. In a small bowl, mix the eggs and water.
  2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
  3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
  4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

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Pâté (Pate) Maison
Recipe Type: Appetizer
Ingredients
  • 1 lb chicken livers
  • 1 lb lean pork
  • 1 lb mild Italian sausage meat
  • 1 Tbsp chopped chives or scallions
  • 1 Tbsp chopped parsley
  • 1 Tbsp fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 Tbsp brandy
  • 2 Tbsp dry sherry
  • 10 slices bacon (uncooked)
Instructions
  1. Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.
  2. Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.
  3. Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.

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Spinach and Orzo Salad
Recipe Type: Appetizer
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 8
Ingredients
  • 1 (16 ounce) package uncooked orzo pasta
  • 1 (10 ounce) package baby spinach leaves, finely chopped
  • 1/2 pound crumbled feta cheese
  • 1/2 red onion, finely chopped
  • 3/4 cup pine nuts
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground white pepper
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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Olive Garden Chicken and Gnocci Soup Replica Recipe
Recipe Type: Appetizer
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8
Ingredients
  • 1 tablespoons extra virgin oil
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart half and half
  • 1/2 cup celery, finely diced
  • 1 cup onion, finely diced
  • 2 minced garlic cloves
  • 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store – you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
  • 1 cup of fresh spinach coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/4 teaspoon nutmeg (optional)
Instructions
  1. Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
  2. Cook gnocchi according to package directions.
  3. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.

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Fresh Spring Rolls with Dipping Sauce
Recipe Type: Appetizer
Serves: 6
Ingredients
  • Dipping Sauce:
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon chile paste with garlic
  • 1 teaspoon sugar
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • Spring Rolls:
  • 12 (8-inch) round sheets rice paper
  • 3 green leaf lettuce leaves, quartered
  • 3 cups fresh broccoli sprouts or alfalfa sprouts
  • 36 (2-inch) julienne-cut carrot strips
  • 36 (2-inch) julienne-cut cucumber strips
  • 36 (2-inch) julienne-cut yellow bell pepper strips
  • 24 medium shrimp, cooked, peeled, and halved lengthwise
  • 36 fresh mint leaves
Instructions
  1. To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
  2. To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
  3. Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

Recipe Source + Cooking Light, April 2004

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Tunisian Chicken Kebabs With Currants and Olives
Recipe Type: Appetizer
Ingredients
  • 2 medium red bell peppers
  • 1 cup dried currants
  • One 14-ounce jar sweet Peppadew or other sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • 3 pounds skinless boneless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
  • 3 pounds skinless boneless chicken breasts, lightly pounded and cut into 1-inch-wide, lengthwise strips
  • Tunisian Relish:
  • 1 cup dried currants
  • 2 cups pitted green olives, chopped
  • 1 cup sweet Peppadew peppers, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • Kosher salt
Instructions
  1. Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers.
  2. Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender. Add the roasted peppers, Peppadews and their liquid and the 1 cup of olive oil and puree. Season the marinade lightly with salt.
  3. Thread the chicken breast and thigh strips separately onto 30 to 40 bamboo skewers and transfer to a large rimmed baking sheet. Pour half of the marinade over the chicken, turning to coat completely. Refrigerate for 4 hours. Refrigerate the remaining half of the marinade in a serving bowl.
  4. Light a grill. Remove the chicken from the marinade, letting the excess drip off. Season the chicken with salt. Oil the grill grates and grill the chicken skewers over high heat, in batches if necessary and turning with tongs, until lightly charred and cooked through, about 8 minutes for the breasts and 10 minutes for the thighs. Serve the kebabs hot or at room temperature with the reserved marinade and the Tunisian Relish.
  5. Tunisian Relish:
  6. In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.

Recipe Source

Photo by Dave Lauridsen