Recipezaar: Christmas,Appetizers recipes

Sweet and Sour Mini Smokies

Tue, 01 Jul 2008 15:35:52 -0400

This is a tasty easy recipe that my husband's family loves, and feeding six boys and one girl from his family they all like, isn't a walk in the park. It's easy to make gluten free as long as you have the right mini smokies on your side. Around the Midwest region I know the Wimmer's Meat Co makes little smokies that are gluten free and rather yummy. -- posted by lisann09

Crab Balls With Lemon-Caper Sauce

Sat, 23 Aug 2008 23:55:19 -0400

A wonderful appetizer perfect at your next cocktail party or holiday open house. -- posted by JackieOhNo!

Florentine Appetizer Puffs

Wed, 27 Aug 2008 00:11:40 -0400

Simple ingredients but an impressive taste. Great on your buffet or served at a cocktail party. They can be prepared up to 1 week ahead, so your party planning couldn't be easier. -- posted by JackieOhNo!

Hazelnut Caramel Mini Tarts

Fri, 29 Aug 2008 08:50:06 -0400

This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but will be well worth the effort. The cooking time is approximate and includes the refrigeration time. -- posted by VickyJ

Easy Pumpkin Dip

Tue, 02 Sep 2008 01:29:01 -0400

This was a recipe from my Aunt Chrissy. Great for the Holidays! -- posted by sara_piranha

Elegant Sweet Potato Skins

Wed, 03 Sep 2008 23:25:18 -0400

Adapted from a recipe by Christie Williamson -- posted by Sue L

Spiced Christmas Nuts

Sat, 06 Sep 2008 10:12:57 -0400

Making your own spiced and toasted nuts is absurdly easy, and they're great to eat. This quantity makes a generous bagful, or you could fill two or three smaller, clear bags, tying them with ribbon or string. Quantities can easily be doubled or tripled but if you do, use a larger frying pan so the nuts toast evenly. -- posted by English_Rose

Garlic Brie Pizza

Fri, 19 Sep 2008 19:46:41 -0400

I'm a garlic junkie and this sounded great. I wanted to post it before I lost it. It's from the Taste of Home Holiday Cookbook and was from Gail Cawsey of Sequim, WA. -- posted by pesce_gurl

Springtime Deviled Eggs / Christmas Deviled Eggs

Mon, 22 Sep 2008 16:00:09 -0400

This recipe from eatbetteramerica.com is called "Springtime Deviled Eggs", but since it has red bell peppers and green onions, they look Christmasy, so I call them "Christmas Deviled Eggs." -- posted by mailbelle

Country Pate

Mon, 29 Sep 2008 18:04:07 -0400

This classic pate comes from Ricardo magazine's 2006 Holiday issue. -- posted by Chef Regina V. Smith

Pink Ham Appetizer Ball

Mon, 29 Sep 2008 19:54:55 -0400

Easy party appetizer! Made with deviled ham and pimento or red peppers. For Christmas, add some green onions or roll in chopped chives. Prep time doesn't include chill time. -- posted by mailbelle

Savory Fig Tart

Tue, 30 Sep 2008 00:19:56 -0400

All the flavors of prosciutto-wrapped figs. A wonderful addition to your holiday appetizers or dinner party hors d'oeuvres. Fig spread is more easily found in most supermarkets than it once was...generally found where the jams and jellies are. -- posted by Alan in SW Florida

Turkey Brie Cranberry Bites ( Rachael Ray)

Thu, 02 Oct 2008 02:04:42 -0400

This recipe was called "Triscuit Turkey Melts" by Rachael Ray but I prefer turkey brie cranberry bites as that really tells you what you are getting. This is an easy appetizer that would be great for the holidays, Thanksgiving, a dinner party at home or anytime you need a quick snack. Very cute and yummy! Watch the brie in the broiler. Enjoy! ChefDLH -- posted by ChefDLH

Paula Deen's Cranberry Brie

Wed, 08 Oct 2008 22:52:35 -0400

From Paula Deen's "Celebrate" cookbook - a holiday appetizer. -- posted by appleydapply

Bacon-Wrapped Shrimp

Sat, 11 Oct 2008 01:32:12 -0400

This is a wonderful appetizer. Recipe is from Family Circle. -- posted by Lainey6605

Baked Reuben Dip

Sun, 12 Oct 2008 01:43:53 -0400

If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked. -- posted by KITTENCAL

Crock Pot Snack Mix

Sun, 12 Oct 2008 01:52:17 -0400

This sounds like a great way to make a snack mix during the holidays. I'll bet it smells good too. -- posted by lazyme

Veggie Ham Crescent Wreath

Tue, 14 Oct 2008 23:42:01 -0400

From Simple & Delicious December 2008 issue. I think this would be good with other flavor combinations of cream cheese & meat, although the pineapple cream cheese & ham combo sounds pretty good. -- posted by Halcyon Eve

Crescent Dogs

Thu, 16 Oct 2008 21:54:17 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Cheesy Pinwheels With Italian Dip

Thu, 23 Oct 2008 18:46:25 -0400

This is great for any type of gathering. Recipe is from Pillsbury. -- posted by Lainey6605

Honey Roasted Almonds

Thu, 23 Oct 2008 19:39:15 -0400

A wonderful snack and good to give as gifts too. Great for on the run! Adapted from the California Almond Board. -- posted by Sharon123

San Andreas Grill's Inferno Ridge Dip

Wed, 29 Oct 2008 01:43:43 -0400

Don't have a clue where the San Andreas Girll is, but this dip rocks!! Plus the pimentos and chives make this a great Christmas Dip. -- posted by RepoGuysWife

Blue Cheese Date Wraps

Thu, 30 Oct 2008 17:35:44 -0400

Choose the largest pitted dates to use for this recipe --- this combination of flavors will be a hit at your next get together. -- posted by KITTENCAL

Easy Pickles-In-A-Blanket Appetizers

Thu, 30 Oct 2008 17:43:56 -0400

These are easy and so good, I like to use the dried Italian salami or all beef salami, use mini gherkin pickles also known as cornichons or small dill pickles --- make certain to tell your deli person to slice the salami thin -- I have listed the yield at 36 appetizers that amount is only estimated it will depend on what size you slice the rolls. -- posted by KITTENCAL

Mushroom Tarts

Mon, 03 Nov 2008 19:17:38 -0500

My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake. -- posted by Cherry Tart

Festive Cheese Ring

Tue, 04 Nov 2008 22:19:19 -0500

Ok, so I've tried several recipes, but THIS ONE is the best. -- posted by Chef #278214

Pesto Crescent Palmiers

Wed, 05 Nov 2008 18:59:24 -0500

These are great with soup or as little appetizers. Only 3 ingredients! If baking on a cookie sheet, lightly grease it. Personally, I prefer baking any kind of rolls on a baking stone. It's nearly impossible to burn them! I can remember many meals as a child when my grandmother would forget to take the rolls out of the oven, and when we complained about the bottoms being burnt, she'd reply, "They're not burnt - just a little brown." -- posted by mailbelle

Super Duper Deviled Eggs

Fri, 07 Nov 2008 18:21:27 -0500

This is a must-have for every Thanksgiving and Christmas. -- posted by PeachPie24

Clams a La Campbell

Thu, 13 Nov 2008 18:17:04 -0500

I honestly don't know where this recipe gets its name, but I do know that it is one of my absolute favorite hot appetizer dips. My Aunt Antoinette brought this to holiday gatherings when I was a kid, and I always looked forward to it. I finally was able to pry the recipe out of her (she does not give them up easily), and have been able to share this with friends and family myself. -- posted by JackieOhNo!

Holiday Pecans

Tue, 25 Nov 2008 00:04:47 -0500

These are great for parties or to put in gift bags during the holidays. Recipe is from Family Circle. -- posted by Lainey6605

Festive Appetizer Spread

Sun, 30 Nov 2008 02:31:48 -0500

This sauce could also be served as an accompaniment to poultry or pork. -- posted by Alan in SW Florida

Pigs in a Blanket

Mon, 01 Dec 2008 01:18:32 -0500

These tasty appetizers are both kid- and adult-pleasers. Your choice of sausage and mustard will affect the final results, so be sure to check out the many options available and choose your favorite. These are great for football and holiday parties. -- posted by Lainey6605

Brie Cherry Pastry Cups

Tue, 02 Dec 2008 00:53:15 -0500

These appetizers are almost like a dessert. Recipe is from Taste of Home. -- posted by Lainey6605

Nacho Party Slices

Tue, 02 Dec 2008 00:54:56 -0500

This cheesecake is not for dessert! Recipe is from Taste of Home. This should be made the day ahead because it needs to be refrigerated for 8 hours. Refrigeration not included in prep time. -- posted by Lainey6605

Bacon-Cheddar Dip

Tue, 02 Dec 2008 01:15:14 -0500

Found this recipe in a magazine advertisement. -- posted by Lainey6605

Stuffed Baby Red Potatoes

Wed, 03 Dec 2008 00:06:49 -0500

This recipe features ingredients I keep on hand and it looks tasty. Recipe is from Taste of Home. -- posted by Lainey6605

Marinated Cheese

Wed, 03 Dec 2008 18:15:45 -0500

This looks like a very good appetizer from Taste of Home! The cheese needs to marinate overnight (not included in prep time). -- posted by Lainey6605

Pineapple Onion Dip

Wed, 03 Dec 2008 23:09:11 -0500

Yes, from the title this does sound totally gross and I admit, it took some coaxing to get me to try it. However, it's amazing! It goes great with chips or crackers. Very simple too. A note, I use a small can of pineapple, I'm not exactly sure how many ounces it is. -- posted by Chef #1051101

Spiced Pecans

Wed, 03 Dec 2008 23:14:10 -0500

Wonderful to nibble on with your holiday punch. Or, put in decorative containers as a heart-felt gift, especially during these difficult economic times. -- posted by Alan in SW Florida

Hot Corn Dip

Wed, 03 Dec 2008 23:22:06 -0500

I got this recipe from my office manager - putting it here for safekeeping. This seems like a nice Thanksgiving/Christmas recipe for get-togethers, or for any occasion in the Fall/Winter. I am really guessing on the servings - planning on making this for our Christmas celebration, so I will have a better idea of number of servings & results then. Give this one a try - it sounds so good!!! -- posted by Kim-mom-4--se-bg-gm

Vegetable Christmas Tree Appetizer

Wed, 03 Dec 2008 23:34:58 -0500

This is a great recipe for a great presentation for the Christmas. It makes it easy to serve vegetables and dip in a festive way. I use pretzel sticks to make the tree trunk for its authentic bark-like color. Serve as stated or if you choose fill all around the tree with cauliflower and put the ranch dip in a separate dish if you need to refill or keep cold. Definitely a great addition to a Christmas buffet or dinner. Originally from Flo Burtnett in OK, the recipe has a big wow factor. (see my photo) Enjoy! ChefDLH -- posted by ChefDLH

Cranberry Meatballs

Thu, 04 Dec 2008 18:27:14 -0500

I found this recipe in Holiday Appetizers magazine. As a caterer I am always looking for new ways to serve meatballs. These are super easy, using ready-made frozen meatballs. -- posted by Tangiloo's catering

Blue Cheese Tart

Mon, 08 Dec 2008 17:57:05 -0500

Found this on the Land 'o Lakes site and thought it sounded good enough to try this holiday season. -- posted by CindiJ

Party Sausage Balls

Wed, 10 Dec 2008 12:59:51 -0500

This is a sausage ball recipe that we make every year for the holidays. My kids have a blast making the sausage balls and then watching them "boil". They are different than any I have ever tasted before. They have a candied sweet taste, but, with the sausage they have a definite zip. Hope you enjoy. -- posted by Mamma23

Autumn Creamy Pumpkin Pie Dip

Thu, 11 Dec 2008 09:08:23 -0500

We love this creamy smooth spiced pumpkin dip served with crisp slices of red and green apples and Dutch or Swedish ginger cookies! -- posted by BecR

Show Stopping Christmas Tree Centerpiece (Edible)

Thu, 11 Dec 2008 13:36:41 -0500

This will stop people in their tracks at any Christmas party or buffet. You need a styrofoam tree (from the craft store). I got this idea from a Gooseberry Patch Christmas book about 10 years ago, and use this for any buffet or party we go to. You will also need a piece of cardboard, toothpicks and foil. Encourage guests to eat the "tree." They may not want to at first. -- posted by westtextazzy

Trio of Spanish Nibbles: Olives, Almonds & Chickpeas

Thu, 11 Dec 2008 22:44:28 -0500

I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites. -- posted by JackieOhNo!

Absolute Best Holiday Meatballs, Crock Pot (Or Not)

Sun, 14 Dec 2008 17:32:07 -0500

Our take on the traditional grape jelly meatballs. We have tried lots of this kind of recipe, and find we like this one best. It is a "must have" for any holiday party or football get together. If I don't serve this, there will be no place I can hide.... -- posted by Sue L

Fried Chorizo With Garlic

Wed, 17 Dec 2008 11:56:52 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving. -- posted by bluemoon downunder

Warm Cheese & Mushroom Toasts

Fri, 19 Dec 2008 00:35:03 -0500

This makes a delicious appetizer. It is from Fine Cooking. -- posted by Lainey6605

Chicken Bacon Swiss Braid

Sun, 21 Dec 2008 01:16:18 -0500

Someone brought this to a holiday party and everyone loved it, including me. She gave out the recipe and this is it. -- posted by Lainey6605

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

Party Shrimp

Mon, 22 Dec 2008 18:00:07 -0500

This is a great appetizer for a cocktail party or small get together. -- posted by GotBoxer?

Cucumber-Olive Appetizers

Mon, 22 Dec 2008 23:58:02 -0500

If you wanted to go the extra step peel, finely chop or coarsely grate half a cucumber, hand squeeze out all the moisture then add in some to the cream cheese mixture --- these are easy to make and delicious, for some heat add in a pinch of cayenne pepper if desired --- if you are serving a large group of people I suggest to double the recipe, the bread slices may be lightly toasted if desired ---serving is only estimated. -- posted by KITTENCAL

Sausage-Stuffed Mushrooms

Tue, 23 Dec 2008 15:38:54 -0500

I make these as an appetizer for our Christmas Eve dinner. There is a rich Parmesan flavor. Recipe is from Taste of Home. -- posted by Lainey6605

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

Stuffed Prunes for the Holidays

Tue, 30 Dec 2008 21:59:50 -0500

Found at Splendid Table as they adapted it from Secrets of the Tsil Cafe: A Novel with Recipes by Thomas Fox Averil. -- posted by evelyn/athens

Mini-Calzone

Wed, 31 Dec 2008 18:16:47 -0500

This calzone is made with refrigerated pizza dough and makes great appetizers. -- posted by Lainey6605

Sweet Cream Cheese Spread.

Mon, 05 Jan 2009 01:44:48 -0500

a a sweet and creamy cream cheese spread to spread onto crackers. this recipe makes enough spread for about 4 servings, with 2 crackers per serving. -- posted by Chef #907351

Apple Cherry Brie Appetizer

Tue, 06 Jan 2009 01:54:54 -0500

From November 2007 Holiday Appetizers & Mini Desserts cookbook from Pillsbury. -- posted by ms_bold

Spicy Fried Arepas

Thu, 08 Jan 2009 18:08:22 -0500

This recipe is good as it offers a light and crispy texture on the outside while the meat filling is spicy and very tasty. It is easy to prepare and can be prepped ahead of time. It is good for any time of the day, breakfast, lunch, snack or dinner. Best of all it is delicious and in-expensive. Enjoy! -- posted by Sunday Chef #1116383

Mango Pomegranate Guacamole

Tue, 13 Jan 2009 01:43:46 -0500

I can't get my mind off of this recipe...I finally will get a chance to make it this week for a small wedding reception I am hosting. I won't bother making a practice run of it because I just don't trust myself with a bowl of guacamole. From Gourmet Nov. 2008 -- posted by cookiedog

Old English Crabmeat Appetizers (Very Easy)

Tue, 13 Jan 2009 20:37:39 -0500

I got this recipe from an older lady one day at my local grocery store. She was grabbing for a jar of this Kraft "Old English" spread so I asked her what she used it for since I never heard of it... So, she told me this recipe & I went immediately to find the ingredients, went home, made it & WOW, it was great! It's served on English Muffin Toast Points & would make a great appetizer for gameday, dinner parties, cocktail parties, etc. -- posted by BlondieItaliana

Italian Cheese Pie

Tue, 20 Jan 2009 23:22:57 -0500

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm. -- posted by Lainey6605

Spruced-Up Cheese Spread

Fri, 23 Jan 2009 17:05:07 -0500

This is a delicious cracker spread. Recipe is from Taste of Home. -- posted by Lainey6605

Easy Sausage Cups (Like Sausage Stars)

Wed, 04 Feb 2009 18:31:16 -0500

This is a variation of Sausage Stars/Sausage Cup recipes that use wanton wrappers and ranch dressing. My version uses Tostitos Scoops (bowl shaped corn chips) and cream cheese for some of the ranch dressing. I made these for Christmas Eve and Super Bowl Sunday, and they were a huge hit on both occasions! You can make the filling in advance and refrigerate until you are ready to assemble and bake. If I am taking these to a party, I fill the shells before I leave home and bake when I arrive at the party. They are also great with regular ranch dressing, but we prefer parmesan peppercorn flavor. -- posted by CindyMarie

Pepperoni Pinwheels

Thu, 19 Feb 2009 10:57:52 -0500

This makes a great snack or appetizer. Recipe is from Simple and Delicious. -- posted by Lainey6605

Chili Cheese Ball

Thu, 19 Feb 2009 11:28:28 -0500

This cheese ball is great with crackers and it's easy to prepare. Recipe is from Simple and Delicious. -- posted by Lainey6605

Caramelized Onion and Mushroom Tartlets

Tue, 24 Feb 2009 17:18:01 -0500

The onions can be made ahead of time. Recipe is from Pillsbury. -- posted by Lainey6605

Zippy Cheese Spread

Mon, 16 Mar 2009 20:02:46 -0400

This spread goes great with bagel chips, crisp bread sticks or crackers. -- posted by Lainey6605

Romanian Deviled Eggs

Sat, 28 Mar 2009 17:09:08 -0400

Served mostly on holidays like Christmas or Easter when after all the preparation there is no cooking for three days.Preparation time does not include boiling the eggs. -- posted by littlemafia

Polish Baked Ham Stuffed Mushrooms

Thu, 02 Apr 2009 12:00:40 -0400

Found this recipe on polana.com, a site for the purchase of Polish foods and some recipes. -- posted by Nana Lee

Buffalo Chicken Dip

Sun, 05 Apr 2009 22:09:02 -0400

This dip can be assembled in advance and frozen. Increase the baking time by 15-20 minutes if baking frozen. -- posted by Lainey6605

Pepper Cheese & Chive Gougere

Sat, 18 Apr 2009 16:59:06 -0400

Gougere (goo-zhair) is a cheese-flavored cream puff pastry that can be served hot or cold. Recipe is from Land O Lakes. -- posted by Lainey6605

Sunday Meatballs

Wed, 06 May 2009 17:37:57 -0400

Seems I always have a half-ful bottle of Major Peters Bloody Mary mix in my fridge... Here's a great recipe if you do too! This recipes uses frozen meatballs, but one of my favorite homemade meatball recipes is recipe#225660 -- posted by Brooke the Cook in WI

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Camembert and Walnut Pate

Mon, 08 Jun 2009 01:56:59 -0400

Published in Bon Appetit, May 1994. If the Camembert is very strong, increase the amount of cream cheese to taste. Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips. -- posted by swissms

Creton - Canadian Pork Pate

Thu, 18 Jun 2009 01:08:57 -0400

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton -- posted by Chef Roger too

Carpaccio Dijonnaise --- Kansas City Junior League Yum!

Tue, 23 Jun 2009 02:19:59 -0400

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula. -- posted by College Girl

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

Tue, 30 Jun 2009 00:50:54 -0400

Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back... Freezes well and can be halved!! -- posted by College Girl

Sugared Cranberries

Wed, 15 Jul 2009 01:45:22 -0400

Heres a beautiful snack and appetizer that always goes over well both at Thanksgiving and at Christmas time. Sparkling sugared cranberries make a sensationally pretty addition to your snack tray and is sensationally fun in the mouth. It pops in your mouth and releases an addictive tart sweetness that makes you grab another, and another, and another. Try it. Youll be hooked. If not, at least youll fight urinary tract infections and load up on antioxidants. From Bon Appegeek -- posted by I_Cook_For_Firemen

Vidalia Onion Swiss Cheese Melt

Fri, 31 Jul 2009 12:38:35 -0400

This is a great party appetizer for any occassion. Especially great at football parties and holiday socials. -- posted by Chef #1340327

Herbed Nuts

Fri, 21 Aug 2009 12:12:37 -0400

A delicious and different gift idea from Christmas with Southern Living 2004. They only a take 20 to 25 minutes in the oven and once cooled can be put in a nice gift bag or jar for giving as a gift. -- posted by PaulaG

Oyster Pan Roast With Pepper Croutons

Mon, 31 Aug 2009 02:28:04 -0400

This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container. -- posted by Chef Regina V. Smith

Crispy Prosciutto Pinwheels

Mon, 31 Aug 2009 11:16:55 -0400

A former coworker gave me this recipe years ago. It is a delicious appetizer, perfect for parties. Always enjoyed by all. Be sure to use Champagne mustard as it has a mild flavor. -- posted by swissms

Creamy Deviled Eggs

Mon, 31 Aug 2009 11:36:31 -0400

Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese. -- posted by Nasseh

Chicken, Onion, and Apple Phyllo Rolls

Tue, 08 Sep 2009 15:44:13 -0400

From Company's Coming - made them for a potluck and everyone loved them, and I didn't tell a soul how easy they were. :) I didn't really measure the spices - just guess-timated! You can use margarine instead of butter and dried thyme if you don't have fresh! -- posted by Cadillacgirl

Sausage Dip

Tue, 22 Sep 2009 13:43:43 -0400

This is a great easy dip to take to work on treat days. It's a little different than the normal cheese dips. -- posted by love_kcchiefs

Oven-Fried Fingerling Potatoes

Fri, 25 Sep 2009 01:17:38 -0400

I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family! -- posted by nsomniak6

Top Secret Stuffed Mushrooms

Tue, 29 Sep 2009 11:22:18 -0400

I have been making these stuffed mushrooms for years. It is mandatory that I bring them to every single family function. Hope you enjoy them! -- posted by FeelinYummy

Cranberry Deer Balls

Mon, 05 Oct 2009 16:39:58 -0400

my Christmas table would not be the same without these succulent balls. I make them often in the winter after my dad and uncle get their bow hunting in. If you can't get vension they are equally good with ground Elk or ground beef -- posted by GingerlyJ

Poppy Chow

Wed, 21 Oct 2009 13:39:00 -0400

Here's a little twist on everyone's favorite, puppy chow. I found it at www.popcorn.org. Make sure that you use a half a stick and not a whole one...The cooling time is not included in the recipe times. -- posted by enestvmel

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Corn Casserole/Pudding

Sun, 01 Nov 2009 10:27:18 -0500

They served this at the country club I used to work at. It was delicious. -- posted by Pumpkin Pie's Mommy

Green Bean Almondine

Sun, 01 Nov 2009 10:27:35 -0500

These green beans are very flavorful and the crunchy almonds are outstanding. -- posted by Pumpkin Pie's Mommy

Cheesy Santa

Thu, 05 Nov 2009 08:33:44 -0500

Santa's on the table!This looks great on the Christmas table and kids can make it themselves. The baby carrot is for the nose. The black olive for the eyes. The pretzel for the mouth. The radish for the cheeks. The round crackers for the eyes, The big red pepper for the hat. The small red peppers for the bottom part below the beard. -- posted by littlemafia

Cheese, Endive and Cranberry Canapes

Fri, 06 Nov 2009 12:17:34 -0500

This recipe works well with blue cheese such as Stilton or Roquefort, or a soft garlic and herb cheese, or a goat cheese. -- posted by English_Rose

Pumpkin Dessert Dip

Sun, 08 Nov 2009 20:11:53 -0500

Savor every bite of Kraft Food's Pumpkin Dessert Dip. Each serving of this spicy-sweet dip goes a long way on pumpkin flavor. Recipe was found at: http://www.kraftfoods.com/kf/recipes/philadelphia-pumpkin-dessert-dip-52069.aspx -- posted by I <3 Cookbooks