Darth_Kitten
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Sun Oct-15-06 04:46 PM
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Post your Hors d'oeuvre recipes here!!! |
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:evilgrin:
for the hungry sunday night crew. :)
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Arugula Latte
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Sun Oct-15-06 04:49 PM
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1. Here's an easy one, and it's still tomato season: |
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Get those little fresh mozerella balls (the ones the size of a large marble or big gumball). Drizzle 'em w/ a little kosher salt and olive oil. Stick them on a toothpick, then a small basil leaf on the toothpick, then a cherry or plum tomato. It's a little mini caprese salad on a skewer. :9
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Darth_Kitten
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Sun Oct-15-06 04:53 PM
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Arugula Latte
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Sun Oct-15-06 04:58 PM
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They've got the colors of the Italian flag, too! :woohoo:
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Darth_Kitten
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Sun Oct-15-06 04:51 PM
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1/2 cup butter 1 cup all-purpose flour 2 cups shredded cheddar cheese 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon hot pepper sauce (your favorite) 40 large green olives, with pimento
In a medium-size bowl, cream butter. Mix in flour, cheese, paprika, cumin, and hot sauce. Cover bowl and refrigerate at least an hour (can be made ahead a day ahead).
Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around betwwen your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives.
Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them.
Preheat oven to 400 degrees F. If you are planning to bake immediately, place in the freezer for about 15 minutes. Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating). Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm. Serve at room temperature to slightly warm.
Makes 40 cheese olive balls.
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hippywife
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Sun Oct-15-06 06:24 PM
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Edited on Sun Oct-15-06 06:25 PM by hippywife
1 package English Muffins 1 jar Kraft Olde English Cheese Spread 1 can white crabmeat, drained 1/2 stick butter 1/2 cup mayo (not Miracle Whip!) garlic powder, oh about a teaspoon or so
Mix the last five ingredients and spread on the English muffins. Place on cookie sheet. Cut into quarters, cover, and freeze for an hour. When ready to serve, place under broiler until golden brown. Serve immediately!
Hot bubbly little crabbie cheesy little garlic breads. :9
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lildreamer316
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Sun Oct-15-06 07:01 PM
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I am SO making that for my next all-girls wine and brie night!! Thanks for the recipe!
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MissMillie
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Sun Oct-15-06 06:27 PM
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Reciprocity
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Sun Oct-15-06 06:43 PM
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7. Deviled Eggs with Bacon |
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Deviled Eggs with Bacon
6 large eggs 2 slices bacon (11/2 oz. total), coarsely chopped 1/4 cup sour cream 1 tablespoon Dijon mustard Hot sauce Salt Chopped parsley
1. Place eggs in a 3- to 4-quart pan and add enough cold water to cover by 1 inch. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes.
2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir bacon until crisp and brown, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Crumble when cool. Discard all but 1 tablespoon bacon fat from pan.
3. Shell eggs and cut in half lengthwise. Remove yolks and put in a small bowl. Mash yolks with a fork, blending in the reserved 1 tablespoon bacon fat, the sour cream, and the mustard. Add hot sauce and salt to taste.
4. Mound yolk mixture equally in egg white cavities. Sprinkle with bacon and parsley just before serving.
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Katina
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Sun Oct-15-06 06:56 PM
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one jar of roasted red pepper drained and chopped. One clove of garlic finely minced, extra virgin olive oil, fresh chopped Italian (flat leaf) parsley. Combine everything, let sit at room temp for 1 hour, serve with sliced italian bread or french bagette. If you have any leftovers, they are awesome on a sub (hero/hoagie) sandwich the next day.
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DU
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Tue Apr 23rd 2024, 10:43 PM
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