Simple Appetizers

Lalanae · Post by **Lalanae** » December 15, 2004, 1:53 pm

It appears I'll be entertaining for New Years, so I'm looking for good appetizer recipes that are somewhat simple or stuff I can make ahead. In other words, no recipes that involve a lot of time or preparation. I'm trying to avoid those recipes that involve a lot of chopping ingredients. I just won't have the time for it.

What are some of your favorite simple appetizers?

Kindo · Post by **Kindo** » December 15, 2004, 1:59 pm

Taco-cheese dip

Velveeta, taco seasoning, ground sausage (cooked through)
Throw it all in a crock pot with a little bit of milk on low, stir occasionally until the cheese is melted, serve with Tostito scoops.

Pherr the Dorf · Post by **Pherr the Dorf** » December 15, 2004, 2:14 pm

Tapanade

3 cans olives, drained
2 anchovie filets (trust me)
1/4 c parm cheese
1 lemon, juice of
1/2 bu parsley (might wanna chop this

)
1/4 c olive oil (extra virgin)
Salt and pepper to taste

In a blender put the liquids and anchovies and puree, toss the olives in a cuis and grind em up, mix and serve

Le yum

Knarlz · Post by **Knarlz** » December 15, 2004, 2:16 pm

Ham Roll-ups

1 package Philly creamcheese
8 slices of ham ( deli cut slightly thick )
jar of jalapino peppers

Cut creamcheese into 8 pieces ( the long way )
Place creamcheese on ham and roll up.
Cut into 1/2 inch pieces and arange on plate.
Place a small piece of pepper on top .

Can also place a piece of pomento on top of some instead of pepper for color mix or whatever.

Tenuvil · Post by **Tenuvil** » December 15, 2004, 2:54 pm

Mini pigs in blankets...

Get "Lil Smokies" and Pillsbury Crescent Rolls

Cut the dough in thirds to make four smaller triangles like so

wrap the mini dogs in dough triangle-lets

cook & serve!

Chidoro · Post by **Chidoro** » December 15, 2004, 4:50 pm

Weightwatchers has an excellent 7-layer bean dip my wife assembled for last New Years. It was a mnadatory requirement for us to bring it to our friend's ski home this year as well. I don't have time to dig into the site in order to link the recipe, but it's really really good.

Lalanae · Post by **Lalanae** » December 15, 2004, 5:16 pm

I should have mentioned that my party will be more of a wine party, so I'm looking for foods that will complement wine and champagne, as opposed to beer

The tapenade sounds perfect. I found a recipe that I might try where you spread the tapanade on a toasted baguette slice and then top with a slice of goat cheese and chopped sun dried tomatoes and fresh basil. Looks really pretty in the picture. The recipe calls for jarred tapenade, but I'd rather make yours.

Chidoro · Post by **Chidoro** » December 15, 2004, 5:48 pm

Maybe this may be a nifty mix, espcielly with a fruity white? I'm a big hummus fan, so it's a tad self-serving heh.

Cumin Pita Wedges with Spicy Hummus
POINTS® Value | 2
Servings | 12
Preparation Time | 17 min
Cooking Time | 10 min
Level of Difficulty | Easy

snacks | This terrific hummus was made with white beans, which cut out the fat without sacrificing flavor.

Ingredients

6 small wheat pita(s), cut into 6 wedges each
6 serving olive oil cooking spray (5 one-second sprays per serving), or enough to coat pitas
2 tsp ground cumin
1/2 tsp table salt
15 1/2 oz canned chickpeas, rinsed and drained
15 1/2 oz canned white beans, small, rinsed and drained
3 Tbsp Tribe of Two Sheiks Sesame Tahini, or other brand
2 Tbsp fresh lemon juice
2 medium garlic clove(s), chopped
1 tsp Chi-Chi's Medium Picante Sauce, or other hot sauce

Instructions :

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Place pita wedges on baking sheet and lightly coat with cooking spray; HOOKERWHORESLUT with cumin and salt. Bake until golden brown, about 8 to 10 minutes.

Meanwhile, to make hummus, combine remaining ingredients in a food processor and process until smooth. If you don't have a food processor, use a blender or mash the ingredients together with a fork. (Note: Add more hot sauce if you really like spice.)

Serve hummus with pita wedges on the side. Yields about 3 pita wedges and 2 tablespoons of hummus per serving.

Bren · Post by **Bren** » December 15, 2004, 5:48 pm

prosciutto purses are really good..and simple...

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.

Also..

Rosemary Potato Crisps with Creme Fraiche (good with champaigne..it just sounds fancy)

2 tablespoons vegetable oil
1 large russet (baking) potato
Rosemary, minced, to taste
Creme fraiche or sour cream

Brush a baking sheet well with some of the oil. In a food processor fitted with a 2-millimeter slicing disk or with a hand held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet. Brush the slices with the remaining oil, HOOKERWHORESLUT them with salt to taste, and bake them in the middle of a preheated 400 degree F. oven for 12 to 15 minutes, or until they are golden brown. Transfer the crisps while they are still warm with a metal spatula to a rack. HOOKERWHORESLUT rosemary over crisps and let them cool. The crisps may be made several days in advance and kept in a plastic bag at room temperature. Serve with a dollop of creme fraiche.

bon apetite!

Lalanae · Post by **Lalanae** » December 15, 2004, 5:51 pm

Chidoro wrote:
HOOKERWHORESLUT with cumin and salt.

Hey now! It's not THAT kind of party

Chidoro · Post by **Chidoro** » December 15, 2004, 5:51 pm

This one is really easy and sounds terrific:

Oven-Roasted Herbed Vegetable Rounds

Servings | 4
Preparation Time | 15 min
Cooking Time | 120 min
Level of Difficulty | Easy

snacks | Roasting brings out the natural sweetness of the vegetables. Try substituting in red potatoes, turnips or rutabagas for a delicious change of pace.

Ingredients

4 serving olive oil cooking spray (5 one-second sprays per serving)
1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
1 tsp kosher salt, or to taste
1 tsp fresh oregano, or to taste

Instructions

Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.

Place zucchini and squash in a single layer on one baking sheet. Place potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.)

Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until vegetables are crisp and dry. Yields about 1/3 cup per serving. (Note: To keep vegetables crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked vegetables that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.)

Chidoro · Post by **Chidoro** » December 15, 2004, 5:53 pm

Lalanae wrote:
Chidoro wrote:
HOOKERWHORESLUT with cumin and salt.
Hey now! It's not THAT kind of party

Bah, f'ing sprinkl-e-filter

Bren · Post by **Bren** » December 15, 2004, 5:55 pm

ahahahah the recipes have turrets....

Pherr the Dorf · Post by **Pherr the Dorf** » December 16, 2004, 3:24 am

Tapanade is great, I mean kick ass great with pinots and syrahs (I could even recommend a few if you want me to wine dork out) and yes it should be served on toasted baguette. EVERYTHING... I mean EVERYTHING goes with tiny bubbles....

And now, hold onto your undies/panties...

This is not inexpensive but it will blow everyones fucking doors off

4 martini glasses... frosty cold
3# fresh crabmeat
6 oz vodka (kettle one dammit!)
2 oz vermouth
1 green onion, thin slice on a bias
Black sesame seeds for garnish

Squeeze the crabmeat of it's liquid and toss that away, add the green onion and the booze to the crab in a bowl, let sit for about 30 mins mixing a few times. Load up the frosty glasses and put a few black sesame seeds on top

A Crab Martini

Arborealus · Post by **Arborealus** » December 18, 2004, 3:15 am

Havarti and Sun-Dried Tomato Cheesecake

Filling:
3 packages (8 ounces each) cream cheese, softened
1/4 cup whipping (heavy) cream
3 eggs
1 tbsp liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 ounces)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)

Crust:

1 1/4 cups crushed buttery crackers (28 crackers)
3 tbsp butter melted

Crust:

Heat oven to 375ºF. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10x3 inches. Bake about 10 minutes or until golden brown.

Filling:

Preheat oven to 325ºF. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.

Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Arborealus · Post by **Arborealus** » December 18, 2004, 3:20 am

Black Bean and Macadamia Crostini

2/3 cup Macadamia Nuts (Roasted and Coarsely Chopped)
2, 16 oz Can Black Beans
2 heads Roasted garlic (fork mashed)
1/4 cup cilantro finely chopped
1 1/2 tsp Lime Juice
1/2 cup Red Onion (minced finely)
2 2-3 inch diameter french breads
1/2 cup Extra Virgin Olive Oil
2 cloves of garlic
1 Jalapeno (minced finely)
1 jar Mango Chutney

Slice bread into 1/4 inch thick slices. Drizzle with olive oil rub with garlic cloves and toast.

Process Black Beans, Onion, Cilantro, Jalapeno and Roasted Garlic with Lime Juice add oil as needed to smooth. Fold in chopped macadamia nuts.

Warm bean mixture through. Top Crostini with bean mixture. Spoon a little Mango Chutney on top serve.

Arborealus · Post by **Arborealus** » December 18, 2004, 3:23 am

Shrimp and Lime Toastadas

9 six inch corn tortillas, each cut into 6 wedges
3 garlic cloves, roasted
1 tablespoon cumin seeds, roasted and crushed
1 1/2 pounds uncooked medium shrimp, peeled, deveined
4 teaspoons lime zest
6 tablespoons fresh lime juice
6 tablespoons mayonaisse
6 tablespoons fresh cilantro
2 teaspoons minced seeded chili (serrano, jalapeño, habanero)

Preheat oven to 325°F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet.

Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl. Chill 6 hours minimum (overnight).

Peel garlic; mash in small bowl. Add Roasted crushed cumin seed to garlic. Chill seperately 6 hours minimum (overnight).

Add lime juice, mayonnaise, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve.

Trias · Post by **Trias** » December 18, 2004, 3:50 am

HOOKERWHORESLUT HOOKERWHORESLUT HOOKERWHORESLUT

Lalanae · Post by **Lalanae** » December 18, 2004, 11:12 pm

wow great stuff. Some of ot will definitely be on my menu. But now I need some good dessert type stuff. I'll start another thread

Coatlicue [KoE] · Post by **Coatlicue [KoE]** » December 19, 2004, 10:51 am

TACO DIP

1 packaged Philly Cream Cheese
1/2 package of mexican or taco flavored cheese
1 large can of Hormel Chili, no beans
1 bag Tostidos!

Preheat oven to 425 degrees.

in a medium or large corningware dish, spread the cream cheese evenly on the bottom, add the chili, and evenly spread the cheese. Bake in 425 oven for approximately 10 minutes, or until cheese is melted and slightly bubbly on the edges.

Serve with a bowl of Tostido chips - YUM!

Chidoro · Post by **Chidoro** » December 20, 2004, 2:15 pm

If you're in the mood for replacing Tostidos once in awhile, I've cut corn tortillas into eighths, put them on a baking sheet and dust them with cayenne pepper. Oven at 350 and toast them for about 5 minutes.

Post by **Sylvus** » December 20, 2004, 7:03 pm

Coatlicue [KoE] wrote:TACO DIP

1 packaged Philly Cream Cheese
1/2 package of mexican or taco flavored cheese
1 large can of Hormel Chili, no beans
1 bag Tostidos!

Preheat oven to 425 degrees.

in a medium or large corningware dish, spread the cream cheese evenly on the bottom, add the chili, and evenly spread the cheese. Bake in 425 oven for approximately 10 minutes, or until cheese is melted and slightly bubbly on the edges.

Serve with a bowl of Tostido chips - YUM!

I make that exact same thing, except I microwave it for like 5 minutes and that seems to work as well. It's probably better in the oven, I guess you have to determine for yourself if it's speed or taste that you value mroe.

Arundel Pajo · Post by **Arundel Pajo** » December 24, 2004, 4:08 pm

Personally I back Pherr with the tapenade. Serve it with a good crusty bread and it's as awesome as it is simple.

I don't really puree mine usually, though, but leave it a bit more coarse - hand dicing everything. I like it to have a bit more texture.

Same basic premise though. Lots of olives (I like kalamata), a couple of good quality anchovy filets, parmesan cheese, olive oil..... I usually also smash a clove or two of garlic (leaving them relatively whole) and toss them in there, too... as well as any complimentary fresh herbs I happen to have laying about such as basil or oregano.

Another favorite at our family's holiday potluck is home made pimiento cheese.

Take a block of cream cheese, half a cup of mayo, a 4oz jar of diced pimientos, 2 bags of pre-shredded extra-sharp cheddar, about 3 tbsp minced red onion....mash it all together, season to taste with salt, black pepper, and cayenne pepper, and let sit in the fridge for at least 2-3 hours before serving.

Add a little white trash to *your* xmas!

Midnyte_Ragebringer · January 13, 2005, 4:12 pm

If you want a killer taco dip you....

Brown a pound of hambuger, salt and pepper, then once cooked through, through in about a half a cup of salsa.

Put that to the side...

Chop up some lettuce, maybe a half a head.

Get a big plate and spread soft (whipped) cream chesse on the bottom of it....about a 1/4 thick.

Next layer would be the rest of the jar of salsa.. A nice thick layer.

Then a layer of the chopped lettuce.

Then a layer of Mexican shredded cheese.

Then spread the beef next.

I use a nice thick Tortilla chip.

mmmm....mmmmm.....tasty

Chidoro · Post by **Chidoro** » January 14, 2005, 4:11 pm

We do something similar to that, it's a seven layer dip that's low-cal. I've really become a fan of spicy pinto bean dip all by itself lately

1 cup fat-free sour cream
2 Tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced

Combine sour cream and taco seasoning; mix well.

Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Post by **Xouqoa** » January 14, 2005, 5:09 pm

Better late than never...

Choose one of the following:

+

16 oz.

Chidoro · Post by **Chidoro** » January 14, 2005, 9:23 pm

Any piece of food that is designated on it's label as "Fixin's" is just a little too white trash to consume

Post by **Xouqoa** » January 14, 2005, 10:20 pm

I wouldn't recommend that type anyway. I'd say the original, mild, or hot flavors are your best bet for the dip.

Tenuvil · Post by **Tenuvil** » January 15, 2005, 12:41 am

Extra hot Ro-Tel is fucking hot stuff, trust me on this, I love hot food and it's too much for me almost

the damned jalapenos here in TX are "nucular", gonna grow Habs this spring and I fully expect them to dissolve my tongue

Chidoro, do they even sell Ro-Tel up your way? Never saw it till I moved to TX...

Chidoro · Post by **Chidoro** » January 16, 2005, 12:41 pm

I can't recall ever seeing it, probably no distribution channel this way. The bean dip I have is Desert Pepper Trading Company out of El Paso. We get pretty good ethnic choices around here probably because there's a billion people here and they're all ethnic heh.