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Thread: Heavy appetizer recipes requested

  1. #1
    Join Date
    Jun 2006

    Default Heavy appetizer recipes requested

    I need some new ideas for appetizers that I'll be serving Saturday night. Please no layered taco dips, buffalo chicken dip, or meatball recipes. Thanks!

  2. #2
    Join Date
    Jun 2006


    This would be great, just cut the pieces smaller (use an electric knife)

    I've been making this for years. It's big enough to feed a family of 4 (or more)! You make it a day ahead, so it's great for parties.


    Combine the following:

    1 T. lemon juice

    3 T. tarragon vinegar

    3 to 4 cloves garlic, minced

    2 t. parsley (dried)

    2 t. oregano (dried)

    1/2 t. black pepper

    - Whisk in 1/2 c. olive oil

    - Set aside

    Mix - (2 T. mayo + 2 T. yellow mustard + 2 T. above mixture; mix together in a separate small bowl)

    1 long loaf Italian or French bread slice horizontally

    1/2 lb sliced turkey

    1/2 lb sliced ham

    1/4 lb sliced salami or pepperoni

    1/2 lb sliced or shredded cheeses pick 2 (mozzarella, provolone, pepper jack, American)

    Sliced black olives, drained

    Roasted red peppers, drained & blotted and sliced

    Chopped onion

    Shredded lettuce


    Slice bread (scoop out a bit of bread on one side) & brush one side with top mixture, the other side with the mayo mixture. Layer ingredients & wrap tightly with saran wrap & then aluminum foil. Place in fridge a good 24 hours before slicing. Electric knife works best.

    * Sliced jalapenos and/or pepper rings are great on this as well.

    Pic -


  3. #3
    Join Date
    Jun 2006


    I serve this with homemade pita bread. Hard to stop once you start!

    Feta Salsa

    1 pound feta cheese, crumbled
    1 cup Greek olives, pitted and chopped I use black sometimes
    1 cup extra virgin olive oil I use about cup (or less)
    juice of 1 lime
    6 scallions, white and green parts, minced
    1 Tablespoon dried oregano
    3/4 cup minced fresh parsley
    2 Tablespoons dried dill
    5 ripe tomatoes, peeled, seeded, chopped

    * I like to add chopped jalapenos

    Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.

    This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!

    Makes: about 5 cups.

    Yelton Manor Bed and Breakfast
    You found this recipe on 1st Traveler's Choice Internet Cookbook.


    This relish will get you rave reviews at the hors d'oeuvre table.

    I serve this with feta salsa. It makes great mini rounds for pizza too!

    You have to stretch the dough flat enough to have the center hole after baking. Thicker rounds make like it 'bread'.

    Pita Bread

    1 package yeast
    3 1/2 c. flour
    1 1/4 c. warm water
    2 T. olive oil
    1 t. salt
    1 t. sugar

    Combine yeast with 1 1/2 cups flour. Combine water, oil, salt and sugar, add to yeast mixture. Beat for 1/2 minute with electric mixture at low speed, then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 25 minutes. Punch dough down, divide into 12 pieces, roll each into a ball. Let rest 10 minutes.

    Flatten each ball into a 5-inch circle. Place on a greased baking sheet, cover and let rest 20 to 30 minutes.

    Preheat oven to 400

    Bake 9 to 10 minutes, until puffed and lightly browned on bottom.

    -Cover with a damp cloth until cool.



  4. #4
    Join Date
    Jun 2006
    Northern California

    Talking My favorite one.. and seems like everyone elses fav too!

    Double Tomato Bruschetta

    This is KILLER recipe

    6 roma (plum) tomatoes, chopped
    1/2 cup sun-dried tomatoes, packed in oil
    3 cloves minced garlic
    1/4 cup olive oil
    2 tablespoons balsamic vinegar
    1/4 cup fresh basil, stems removed
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 French baguette
    2 cups shredded mozzarella cheese


    Preheat the oven on broiler setting.
    In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
    Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
    Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
    Broil for 5 minutes, or until the cheese is melted.

    some others I have posted - (search them)
    Sage sausage bites w/ balsamic apricot dipping sauce
    Fruit salsa w/ cinnamon sugar pita chips
    I would also check out the "best Brie" recipes thread I posted a bunch there too.

  5. #5
    Join Date
    Jun 2006


    Thanks! I'll try them!

  6. #6
    Join Date
    Jun 2006


    This is always a hit at get togethers. Serve it up with tortilla chips and corn chips. The recipe posted below (Sambal Oelek - Chilli Paste) is a perfect side to spice it up even more!

    Southwest Appetizer Cheesecake

    8 ounces Cream cheese, softened
    8 ounces Ricotta cheese
    8 ounces Cheddar cheese, shredded
    1 package Taco seasoning mix
    8 ounces Sour cream
    3 Eggs
    1 can Green chilies, diced and drained
    1/2 cup Red bell pepper, diced


    3/4 cup Salsa medium or hot
    Scallions, chopped
    Cilantro, chopped

    Beat cream cheese, ricotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9 inch springform pan. Bake at 350 for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well.

    Note: If you do not have ricotta, you can substitute an additional 8 oz. cream cheese.

    *I add chopped jalapenos and cumin to the above mixture. I also like a simple pico de gallo with tons of fresh cilantro to top it off!




    Here is another that is really good & really HOT! Very easy and is great on everything!

    This is totally addictive. Dead simple to make. If you grow your own chillis, it's a great way of preserving them, but they won't last long!

    Sambal Oelek - Chilli Paste

    1/2 lb medium-hot chillis of your choice. Red or green jalapenos are fine, large Thai chillis ditto. Habaneros/birds-eyes/bonnets are too hot.
    2 tbsp sea salt (to taste)
    2 tbsp lime juice or vinegar

    Remove the stalks from the chillis, but not the seeds. Lightly roast the chillis for 15 mins in a warm oven. Blend in a blender or mortar and pestle, then add the liquid and salt and blend a bit more. Taste, add more salt if you want but 2 tbsp is quite a lot. Add more liquid if it gets too sticky - it should be like wet pickle consistency.

    Store in a sterilized jar. It probably doesn't need refrigerating due to the high salt levels.

    To use: Use anywhere you need chillis, such as in marinades, thai currys, tex-mex.
    Alternatively, just eat from the jar, but be careful - excess has it's Nemesis with a capital N!

    * I use about 20 - 25 jalapenos and 1 habanero & roasted them at 350 for 20 to 25 minutes, de-stem them and threw them in my chopper. I add the juice of two limes & only a scant T. of Sea Salt.

    Pic -


  7. #7
    Join Date
    Jun 2006
    Northern California

    Default Sage Sausage Bites With Balsamic Apricot Dip

    I tried to search on here for you.. cause know I posted it.. but I couldnt find it.. so I went back to my files for ya... this is very yummy! Rachel Ray recipe

    1 tablespoon olive oil
    1/2 onion, chopped
    1 1/4 lbs bulk italian sweet sausage meat
    3 tablespoons chopped fresh sage
    1/4 cup balsamic vinegar
    1 cup apricot preserves
    1/2 cup spicy brown mustard
    1 cup Italian seasoned breadcrumbs

    Preheat oven to 425 degrees F.
    In a medium pot, add oil and onion; Saute the onion for 1 minute.
    Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.
    In a mixing bowl, combine sweet sausage and chopped sage. Add 2 tablespoonfuls of apricot dip and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.

  8. #8
    Join Date
    Jun 2006


    Here is mine -

    Bean's Bruschetta

    Sliced tomatoes
    Balsamic vinegar
    Olive oil - extra light
    Crushed red pepper
    S & P
    Parmesan cheese

    Spray a baking dish with Pam. Pour some balsamic vinegar on the bottom, layer tomatoes with seasonings - sprinkle generously. Drizzle olive oil all over tomatoes and Parmesan cheese on top. Bake 350 for 20 minutes. Take out and stir and bake 300 for another 20 minutes.

    I serve this with homemade bread -

    Wine & Cheese Bread

    1/2 cup white wine
    3/4 cup water
    1/4 cup olive oil
    3 1/2 cups bread flour
    1/2 cup grated full flavored dry textured cheese (gruyere, parmesan, romano or asagio)
    1 t. salt
    2 1/2 t. yeast

    -additional toppings-grated cheese, dried herbs and/or kosher salt

    Use dough cycle in your bread machine, when finished, (dough will be soft), turn out onto a floured board and divide into 4 pieces. Shape each piece into a rectangle, roughly 10 inches long, 5 inches wide and about 1/4 inch thick. Loaves should be free-form and rustic in style. Place on oiled baking sheets, 4 inches apart. Brush tops with a light coating of olive oil & sprinkle with additional toppings. Let rise until doubled, covered with clean kitchen towel, in a warm place, about 30-40 minutes. Bake at 375 for 18-20 minutes, until top is golden & cheese is browning. Cut along the width into 6-8 slices.

    Makes 4 small loaves.

  9. #9
    Join Date
    Jun 2006


    [QUOTE=Chefkel]I tried to search on here for you.. cause know I posted it.. but I couldnt find it.[/QUOTE]

    I can't find it either - not even the archives. Post again in T&T!

    It looks YUMMY!

  10. #10
    Join Date
    Jun 2006


    Thanks for such a quick reply you two!

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