Recipes for "appetizer"

In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.

Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.

Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.

Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Preheat the oven to 375 degrees F (190 degrees C).

Mix cream cheese, bacon, Parmesan cheese, onion, parsley, and milk together in a bowl.

Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-side down, on baking sheet.

Bake in the preheated oven for 12 to 15 minutes or until golden brown. Serve warm.

Preheat the broiler.

Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.

Broil 10 minutes, or until bacon is evenly brown and crisp.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.

Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.

In a small bowl, combine the barbeque sauce and peach preserves.

When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Preheat the oven broiler, and move oven rack into the top position.

Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.

Broil the snap peas in the preheated oven until tender, about 5 minutes.

Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine zucchini, all-purpose baking mix, eggs, onion, Cheddar, oil, garlic, and salt together in a large bowl: spread into the prepared baking dish.

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. Cut into 36 pieces to serve.

Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.

Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.

Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together onion, butter, poppy seeds, mustard, and Worcestershire sauce in a medium bowl until well combined.

Slice rolls in half horizontally and set aside tops. Spread butter mixture onto bottoms, then top with ham and Swiss cheese. Cover with tops and arrange sandwiches in a single layer in a baking dish.

Bake in the preheated oven until rolls are lightly browned and cheese is melted, 10 to 12 minutes.

Preheat grill for high heat.

In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.

Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

Preheat oven to 325 degrees F (165 degrees C).

In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.

In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.

Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

Preheat the oven to 350 degrees F (175 degrees C). Grease a small baking dish with cooking spray.

Beat together mayonnaise and cream cheese in a large bowl until smooth. Stir in crabmeat, onion, lemon juice, and hot sauce until well combined. Spoon mixture into the prepared baking dish.

Bake in the preheated oven until sauce is bubbly, about 20 minutes.

Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.

Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

Trim basil leaves into small circles about 1 inch in diameter.

Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.

Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.

Mix cream cheese and brown sugar together in a small bowl; spread over bacon slice. Roll up and transfer to the baking sheet.

Bake in the preheated oven until bacon is browned and crisp, 10 to 15 minutes.

Place pecans in the bowl of a food processor; pulse until very finely ground.

Combine pecans, Cheddar cheese, green onions, and mayonnaise in a large bowl until mixture holds together; shape into a ball. Transfer to a serving platter; top with jelly.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Arrange crescent roll triangles in the shape of a Christmas tree on prepared baking sheet. Pierce dough with a fork.

Bake in the preheated oven until golden brown and slightly crisp, 10 to 12 minutes. Let cool while making the topping.

Mix cream cheese, sour cream, salad dressing, and dressing mix together.

Spread mixture over the cooled crescent tree. Top with bell pepper, broccoli, and Cheddar cheese. Chill for at least 1 hour.

Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.

Heat skillet over medium heat.

Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.

Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.

Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.

Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.

Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.

Preheat oven to 350 degrees F (175 degrees C).

Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.

Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.

Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.

Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.

Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.

Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.

Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.

Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.

Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

Prep (Optional): Let the Boursin come to room temperature for 15 minutes. (Optional – this just makes it easier to spread, dip, and eat.)

Spread Cheese: Grab a pretty plate or platter – even just a nice dinner plate will work. Use the back of a spoon to press the Boursin onto the plate in an even layer.

Add Toppings: Top with the pistachios. Drizzle with hot honey.

Serve: Serve with crackers or apple slices. I like to throw a small spoon on the plate to make it easier to spread the dip on the crackers. It’s so good!

In a medium bowl, combine the softened cream cheese and feta cheese. Use a fork to mash the cheeses together until combined and creamy. Transfer the mixture to a zip-top bag or piping bag and set aside.

Preheat the grill on medium-high. Meanwhile, cut each pepper in half lengthwise and use a spoon to remove the ribs and seeds. Arrange the peppers on a rimmed baking sheet. Top with half of the olive oil and salt. Flip the peppers and top with the remaining olive oil and salt, tossing to coat thoroughly.

Oil the grill grates well with the vegetable or canola oil. Place the peppers on the grill grates, cut side up. Close the lid and grill until charred on the bottom, about 3 minutes. Using tongs, flip the peppers and grill until the peppers are soft and charred on the second side, 1 to 2 minutes. Transfer the peppers back to the baking sheet, arranging them cut-sides up.

Use scissors to cut one bottom corner off of the zip-top bag or piping bag with the filling. Squeeze the bag to immediately fill each freshly grilled pepper with the cheese mixture. Sprinkle with chives and serve.

These feta-stuffed peppers are best eaten fresh. Store any leftover peppers in an airtight container in the fridge for up to 4 days.

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