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Thread: Recipe Thread: Appetizers and Dips

  1. #21
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    Oct 2005
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    Spinach-Cheese Swirls


    Thaw Time: 30 minutes
    Prep Time: 20 minutes
    Cook Time: 15 minutes

    1/2 package (17 1/4 ounce size) Frozen Puff Pastry Sheets (1 sheet)
    1 Egg
    1 Tablespoon water
    1/2 cup shredded Muenster or Monterey Jack Cheese (2 ounces)
    1/4 cup grated Parmesan Cheese
    1 Green onion, chopped (about 2 tablespoons worth)
    1/8 teaspoon garlic powder
    1 package (10 ounces) frozen chopped spinach, thawed and well drained
    ***********
    1) Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water and set aside. Mix Muenster cheese (or MJ Cheese), Parmesan cheese, onion and garlic powder. Set aside.

    2) Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at one side, roll up like a jelly roll. Cut into 20 (1/2 inch) slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture.

    3) Bake 15 minutes or until golden.

    Makes 20 appetizers.
    (*Tip* To thaw spinach, microwwave on HIGH 2 minutes, breaking apart with fork halfway through heating.)









  2. #22
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    Oct 2005
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    In the eyes & hearts of my kids
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    Quote Originally Posted by WitchJezebel
    KM - I'm bringing that pizza dip to my next party, sounds delish. Thanx!
    It's one of my favorite dips. And best of all, you can add any of your favorite "pizza" toppings to make it even better! :D









  3. #23
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    Jan 2003
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    NYC ChefWitch & food psycho
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    Pork Potstickers with Hot and Sour Sauce - Makes about 30
    Sprinkle with 1t salt:
    2 ½ C Napa cabbage, thinly sliced

    Add:
    8 oz ground pork or chicken
    ¼ C chix broth
    1 T soy sauce
    1 T cornstarch
    1 T scallions, minced
    2 t fresh ginger, mince4d
    ½ t white pepper

    Fill, Brown, and Steam:
    30 potsticker of gyoza wrappers
    3 T veg. or corn oil, divided
    2/3 C water, divided

    Toss with:
    Hot and sour chili sauce

    Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.
    Add remaining filling ingredients and combine thoroughly.
    Fill each round wrapper with a teaspoon of filling; wrap and seal. Heat a large sauté pan over medium until hot; add 1 ½ T oil, swirling to coat. Add half the potstickers, seam side up, and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 C water, cover, reduce heat to medium-low, and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm, Wipe out the pan with a paper towel, then brown and steam the remaining potstickers.
    Toss the warm potstickers with sauce to coat.

    Hot and Sour Chili Sauce
    Combine:
    3 T soy sauce
    2 T seasoned rice vinegar
    2 T sweet chili sauce
    2 T scallions, minced
    2 t hot chili oil
    2 t fresh cilantro, minced
    1 t garlic, minced
    ½ t fresh ginger, minced

    Combine all of the ingredients in a large bowl and set aside.
    "Knowledge without mileage is bullsh*t"... Henry Rollins

    "That moral high horse is a tough perch to stay on"... Me

    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


    R.I.P. MiLo
    Run free and catch the rabbits
    4/7/96 - 11/30/10

  4. #24
    Join Date
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    Shrimp Wontons with Creamy Chili Sauce - Makes about 30
    Soak:
    5 dried black mushrooms

    Sprinkle with 1 t salt:
    2 C napa cabbage, thinly sliced

    Combine with mushrooms and cabbage:
    8 oz shrimp, peeled, deveined and chopped
    1/3 C chix broth
    2 T fresh ginger, minced
    1 T soy sauce
    1 T cornstarch
    1 T scallions, minced
    ½ t sugar
    ½ t white pepper

    Fill, boil, and drain:
    30 wonton wrappers

    Toss with:
    Creamy chili sauce

    Soak mushrooms in warm water for 20 minutes; drain. Trim and discard stems, and finely chop caps.
    Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage and remove all excess liquid.
    Combine cabbage and mushrooms with remaining filling ingredients.
    Fill each wonton wrapper with a teaspoon of filling; wrap and seal. Bring a large pot of water to a boil; add half the wontons, return to a boil, and cook for 5 minutes. Scoop into a colander to drain; keep warm. Return water to boil before cooking remaining wontons.
    Toss wontons with chili sauce to coat.

    Creamy Chili Sauce
    Whisk together:
    ½ C mayonnaise
    2 T soy sauce
    1 T sweet chili sauce
    1 ½ t chili garlic sauce
    1 t rice vinegar

    Whisk all ingredients together in a bowl. The sauce can be made ahead and stored in the refrigerator for up to two weeks; bring to room temperature before tossing with wontons.
    "Knowledge without mileage is bullsh*t"... Henry Rollins

    "That moral high horse is a tough perch to stay on"... Me

    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


    R.I.P. MiLo
    Run free and catch the rabbits
    4/7/96 - 11/30/10

  5. #25
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    Apr 2004
    Location
    Arizona, USA
    Age
    31
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    Cream Cheese & Cocktail Sauce, Shrimp Dip!

    Yes! I love appetizers and dips.

    This one is really great for holidays! But it's right in the middle of "fancy" and "casual" so you really could use it for any event(just make sure your guests are open-minded and not too picky! lol).

    It really doesn't have a nice name, it just is what it is lol.

    Oh and it's also terribly simple to make!

    The Recipe:

    2 sticks of chilled Cream Cheese
    1 bottle/jar of Cocktail Sauce(not with shrimp already inside)*
    1 can of Deveined Shrimp*
    1 large box of Triscuits Crackers

    On your serving platter place both sticks of Cream Cheese in the center. Pour desired amount(I just do enough to cover all the Cream Cheese) of Cocktail Sauce over the Cream Cheese. Then open canned Shrimp(drain if nesseciary) and gently scoop over Cream Cheese and Cocktail Sauce in an even layer.

    Then spread the Triscuit Crackers around the dip and serve!*

    *Depending on how much Cocktail Sauce you want you might want to pick up more than I use.
    *You could use fresh cooked Shrimp as well. Just make sure all of it is peeled and deveined. Then chop until fine but not a mush.
    *This dish is best served cool to cold. So I find it's best to do at the last possible second(I'd say no more than 10 minutes before consumption).

    Oh and if you start running low on cocktail sauce and shrimp just put more on!(if you've bought enough that is!)

    P.S. I've been told that some find the shape of the dish to be a bit boring. I don't see any problem with perhaps letting the Cream Cheese soften and shaping it how you like(in a ball or whatever!).
    Official Site Step-Child
    ~

    ~Child of Eros and Persephone~

  6. #26
    Join Date
    Apr 2004
    Location
    Midwest USA
    Posts
    6,226

    Shrimp Dip

    I saw this today on Food TV and thought it was really good.

    1 1/2 cup of cook shrimp or 2 small cans of salad shrimp

    1 8oz package of cream cheese room temp.

    1/2 cup of chopped scallions

    1 cup of mayo

    a few shakes of Tabasco hot sauce.

    Mix together. Line a bowl with plastic wrap. Put the dip into the bowl and put into the fridge for about 3 - 4 hours. Then when hardened, flip upside down out of the bowl and remove the plastic wrap. Serve with crackers.
    Eowyn - "The women of this country learned long ago, those without swords can still die upon them. I fear neither death nor pain."

  7. #27
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    Apr 2004
    Location
    Midwest USA
    Posts
    6,226

    What I like to call....

    Glucumsluckum

    It's basically a nacho cheese sauce.

    1 can of cheddar cheese soup, I prefer Campbell's.

    1 8 oz brick of extra sharp cheddar, grated.

    1 8 oz brick of pepper jack, grated.

    1 4 oz can of chopped jalapeno peppers

    1 tblsp of cumin and chili powder

    1/2 cup to 1 cup of milk

    Take a pan and add the cheese soup, turn heat to medium.
    Add the milk and spices. As the soup heats up, slowly add the grated cheese and stir until melted.

    Serve hot with Tostitos.
    Eowyn - "The women of this country learned long ago, those without swords can still die upon them. I fear neither death nor pain."

  8. #28
    Join Date
    Mar 2004
    Location
    Delaware
    Age
    31
    Posts
    197
    Tabouli Sammies

    1 Burrito sized flour tortilla
    1/2 cup tabouli
    2 Tbl sour cream
    4 Tbl hummus
    Handful of julienned carrots or cucumber
    Handful of chopped pecans

    Spread the hummus on the middle of the tortilla. Top with tabouli, keeping it in the center and in a fairly rectangular pile (it'll help with folding). Dollop sourcream on tabouli, top with veggies and nuts. Fold and roll like a burrito. Slice in half with a sharp knife.
    Serves: 2


    Citrus Baked Brie

    1 8 oz wheel of Brie, with rind, at room temperature
    2 tbl orange butter, at room temperature
    1/2 cup chopped pecans

    Spread butter on on side of brie. Top with pecans. Place in a pie pan and bake at 350 for ten to fifteen minutes. Serve with crackers and fruit.
    Serves: 4-6
    ...Every sunflower lion knows late
    afternoon is the best time for moments, wide
    as daylight...

  9. #29
    Join Date
    Aug 2004
    Location
    Winsted, Connecticut, United States
    Posts
    10,615
    Let me know if these work :D

    Chili's® Boneless Buffalo Wings

    This clone of Chili's new menu items gives us the
    zesty flavor of traditional Buffalo chicken wings
    without the bones or skin. That's because these "wings"
    are actually nuggets sliced from chicken breast fillets
    that are breaded and fried, then smothered with the same
    type of spicy wing sauce used on typical wings. If you
    like Buffalo wings, you'll love this recipe. Serve these
    babies up with some celery sticks and bleu cheese dressing
    on the side for dipping. Now you can actually eat Buffalo
    wings with a fork!

    1 cup all-purpose flour
    2 teaspoons salt
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne pepper
    1/4 teaspoon paprika
    1 egg
    1 cup milk
    2 chicken breast fillets
    4-6 cups vegetable oil
    1/4 cup Crystal or Frank's Louisiana hot sauce
    1 tablespoon margarine

    On the side
    bleu cheese dressing (for dipping)
    celery sticks

    1. Combine flour, salt, peppers and paprika in a medium bowl.
    2. In another small bowl, whisk together egg and milk.
    3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
    of vegetable oil in a deep fryer to 375 degrees.
    4. One or two at a time, dip each piece of chicken into the
    egg mixture, then into the breading blend; then repeat the
    process so that each piece of chicken is double-coated.
    5. When all chicken pieces have been breaded, arrange them on
    a plate and chill for 15 minutes.
    6. When the chicken is done resting, drop each piece into the
    hot oil and fry for 5-6 minutes or until each piece is browned.
    7. As chicken fries, combine the hot sauce and margarine in a
    small bowl. Microwave sauce for 20-30 seconds or just until the
    margarine is melted, then stir to combine. You can also use a
    small saucepan for this step. Just combine the hot sauce and
    margarine in the saucepan over low heat and stir until margarine
    is melted and ingredients are blended.
    8. When chicken pieces are done frying, remove them to a plate
    lined with a couple paper towels.
    9. Place the chicken pieces into a covered container such as a
    large jar with a lid. Pour the sauce over the chicken in the
    container, cover, and then shake gently until each piece of chicken
    is coated with sauce. Pour the chicken onto a plate and serve
    the dish with bleu cheese dressing and sliced celery on the side.
    Serves 2-4 as an appetizer.



    Chili's® Southwestern Eggrolls


    1 chicken breast fillet
    1 tablespoon vegetable oil
    2 tablespoons minced red bell pepper
    2 tablespoons minced green onion
    1/3 cup frozen corn
    1/4 cup canned black beans, rinsed and drained
    2 tablespoons frozen spinach, thawed and drained
    2 tablespoons diced, canned jalapeno peppers
    1/2 tablespoon minced fresh parsley
    1/2 teaspoon cumin
    1/2 teaspoon chili powder
    1/4 teaspoon salt
    dash cayenne pepper
    3/4 cup shredded Monterey Jack cheese
    five 7-inch flour tortillas

    Avocado-ranch dipping sauce
    1/4 cup smashed, fresh avocado (about half of an avocado)
    1/4 cup mayonnaise
    1/4 cup sour cream
    1 tablespoon buttermilk
    1 1/2 teaspoons white vinegar
    1/8 teaspoon salt
    1/8 teaspoon dried parsley
    1/8 teaspoon onion powder
    dash dried dill weed
    dash garlic powder
    dash pepper

    Garnish
    2 tablespoons chopped tomato
    1 tablespoon chopped onion

    1. Preheat barbecue grill to high heat.
    2. Rub the chicken breast with some vegetable oil then grill
    it on the barbecue for 4 to 5 minutes per side or until done.
    Lightly salt and pepper each side of the chicken while it cooks.
    Set chicken aside until it cools down enough to handle.
    3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
    over medium-high heat.
    4. Add the red pepper and onion to the pan and sauté for a couple
    minutes until tender.
    5. Dice the cooked chicken into small cubes and add it to the pan.
    Add the corn, black beans, spinach, jalapeno peppers, parsley,
    cumin, chili powder, salt, and cayenne pepper to the pan. Cook
    for another 4 minutes. Stir well so that the spinach separates
    and is incorporated into the mixture.
    6. Remove the pan from the heat and add the cheese. Stir until the
    cheese is melted.
    7. Wrap the tortillas in a moist cloth and microwave on high
    temperature for 1 1/2 minutes or until hot.
    8. Spoon approximately one-fifth of the mixture into the center
    of a tortilla. Fold in the ends and then roll the tortilla over
    the mixture. Roll the tortilla very tight, then pierce with a
    toothpick to hold together. Repeat with the remaining ingredients
    until you have five eggrolls. Arrange the eggrolls on a plate,
    cover the plate with plastic wrap and freeze for at least 4 hours.
    Overnight is best.
    9. While the eggrolls freeze prepare the avocado-ranch dipping
    sauce by combining all of the ingredients in a small bowl.
    10. Preheat 4-6 cups of oil to 375 degrees.
    11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
    remove to paper towels or a rack to drain for about 2 minutes.
    12. Slice each eggroll diagonally lengthwise and arrange on a
    plate around a small bowl of the dipping sauce. Garnish the
    dipping sauce with the chopped tomato and onion.
    Serves 3-4


    The Outback Bloomin' Onion

    1/3 c Cornstarch; more if needed
    1 1/2 c Flour
    2 ts Garlic; mince
    2 ts Paprika
    1 ts Salt
    1 ts Pepper
    24 oz Beer
    4 Sweet Vidalia Onions
    2 c Flour
    4 ts Paprika
    2 ts Garlic powder
    1/2 ts Pepper
    1/4 ts Cayenne Creamy chili sauce
    1 pt Mayonnaise
    1 pt Sour cream
    1/2 c Tomato chili sauce
    1/2 ts Cayenne

    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. Dip onion in
    seasoned flour and remove excess by shaking. Separate petals to
    coat thoroughly with batter. Gently place in fryer basket and
    deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
    minutes longer or until golden brown. 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.
    Seasoned Flour:
    Combine flour, paprika, garlic powder, pepper and cayenne and mix
    well.
    Creamy Chili Sauce:
    Combine mayo, sour cream, chili sauce and cayenne and mix well.


    Planet Hollywood® Pot Stickers

    Menu Description: "Six pot stickers filled with fresh ground turkey
    meat
    seasoned with ginger, water chestnuts, red pepper and green onions.
    They are fried and served in a basket with spicy hoisin."

    Here's a special recipe from one of the most popular theme
    restaurant chains. Pot stickers are a popular Asian dumpling that
    can be fried, steamed, or simmered in a broth. Planet Hollywood
    has customized its version to make them crunchier than the traditional
    dish, and it's a tasty twist that I'm sure you'll love. Since
    hoisin sauce would be very difficult to make from scratch, you
    can use a commercial brand found in most stores.

    1/4 pound ground turkey
    1/2 teaspoon minced fresh ginger
    1 teaspoon minced green onion
    1 teaspoon minced water chestnuts
    1/2 teaspoon soy sauce
    1/2 teaspoon ground black pepper
    1/4 teaspoon crushed red pepper flakes (no seeds)
    1/4 teaspoon salt
    1/8 teaspoon garlic powder
    1 egg, beaten
    Vegetable oil for frying
    12 wonton wrappers (3 x 3-inch size)

    On the side
    Hoisin sauce

    1. In a small bowl, combine all the ingredients except the egg,
    wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
    rest of the egg for later. Preheat oil in a deep fryer or a deep
    saucepan to 375 degrees. Use enough oil to cover the pot stickers
    -- 1 to 2 inches should be enough.
    2. Invert a small bowl or glass with a 3-inch diameter on the center
    of a wonton wrapper and cut around it to make a circle. Repeat for
    the remaining wrappers.
    3. Spoon 1/2 tablespoon of the turkey filling into the center of one
    wrapper. Brush a little beaten egg around half of the edge of the
    wrapper and fold the wrapper over the filling. Gather the wrapper as
    you seal it so that it is crinkled around the edge. Repeat with the
    remaining ingredients.
    4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
    5 minutes or until they are brown. Drain on a rack or paper towels.
    Serve with hoisin sauce for dipping. If you want some crushed red
    pepper or cayenne pepper to the sauce.
    Serves 3 to 4 as an appetizer.

    Tidbits

    If you can't find wonton wrappers, you can also use eggroll wrappers
    for this recipe. Eggroll wrappers are much bigger, so you will be
    wasting more of the dough when you trim the wrappers to 3-inch
    diameter circles. But in a pinch, this is a quick solution.
    Pot sticker wrappers can also be found in some supermarkets, but
    I've found the wonton wrappers and eggroll wrappers, when fried,
    taste more like the restaurant version.
    OFFICIALLY PROTECTED BY THE OSC!
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    "Believe nothing, no matter where you read it or who has said it, not even if I have said it, unless it agrees with your own reason and your own common sense." - Buddha
    The moment we begin to fear the opinions of others and hesitate to tell the truth that is in us, and from motives of policy are silent when we should speak, the divine floods of light and life no longer flow into our souls.
    -E.C.Stanton

    Always be honest.
    Make me laugh.
    Respect boundaries.
    Take me as I am.
    Say what you mean and mean what you say.
    Be thoughtful and make me feel special.
    -ME


  10. #30
    Join Date
    Apr 2004
    Location
    Surrey, England
    Age
    35
    Posts
    1,277
    This is similar to one of SilentDream's recipes....
    I like water biscuits (plain crackers) or rice crackers, spread with extra light cream cheese and then topped with a little sweet chilli sauce. Yum!

    If you want a party version, tip a tub of cream cheese onto a platter, top with a small bottle of sweet chilli sauce and then arrange rice crackers/water biscuits around the edge to dip into the cheese/chilli mixture.

    Mmm might have to go and get myself a few of these little darlings right now!!

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