DI2@delphi.com (DI2)
COLLECTION: Appetizer Recipes
COLLECTION: Appetizer Recipes
Thu, 24 Nov 1994 09:28:20 +0000
- Newsgroups:
- rec.food.recipes
* Exported from MasterCook II *
Avocado Torey
Recipe By : "Le Ruth's" Restaurant, New Orleans, LA.
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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2 avocados
romaine lettuce leaves
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1 clove garlic -- minced
1 sprig fresh thyme -- (optional)
2/3 cup olive oil
1 tablespoon red wine
1 tablespoon vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with
an ice-cream dipper, and shape into little balls. Place them on two plates
lined with lettuce leaves. In a small bowl, whisk together the rest of the
ingredients, pour over the avocados, and serve.
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* Exported from MasterCook II *
Beach Party Shrimp Saute
Recipe By : Mexican Family Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Main Dishes
Mexican Seafood
Amount Measure Ingredient -- Preparation Method
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1 cup oil
2 pounds medium shrimp -- about 60, in shells
1 tablespoon salt
1 teaspoon pepper -- coarsely ground
1 tablespoon oregano -- crushed
1 cup onion -- thinly sliced
1 tablespoon garlic -- mashed
2 jalapeno peppers -- sliced (seeds&all)
juice of 2 lemons or 4 limes
In large pan or wok over a camp fire (if at the beach) heat oil. Add washed
unshelled shrimps and stir-fry for 3 minutes. Add seasonings and remainder of
ingredients. Just before serving add the freshly squeezed lemon or lime
juice.
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* Exported from MasterCook II *
Chicken Wings in Oyster Sauce
Recipe By : The Travelin' Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Chinese
Poultry
Amount Measure Ingredient -- Preparation Method
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1 dozen chicken wings
3 slices fresh ginger root
vegetable oil
4 tablespoons oyster sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
2 1/2 tablespoons soy sauce
1 cup water
Cut each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at a time
and brown. When the wings are browned, drain the oil and remove the ginger
slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and
water. Place the browned wings in the wok and simmer, covered, for 10 to 12
minutes. Cook another 12 to 15 minutes with the lid off, basting frequently
with the sauce. When the wings are tender and nicely glazed, they are ready
to be eaten.
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* Exported from MasterCook II *
Crab Cheesecake
Recipe By : The Travelin' Gourmet
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cheese
Seafood
Amount Measure Ingredient -- Preparation Method
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1 cup crackers -- ritz, crushed
3 tablespoons butter -- melted
2 packages cream cheese -- (8 ounce size)
softened
3 eggs
1/4 cup sour cream
1 teaspoon lemon juice -- fresh
2 teaspoons onion -- grated
1/4 teaspoon Old Bay or chowder seasoning
2 drops tabasco sauce
1/8 teaspoon ground pepper -- fresh
1 cup lump crabmeat -- canned
1/2 cup sour cream
Preheat the oven to 350 degrees. Mix together the crackers and butter and use
the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set
aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat
together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the
lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the
crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until
the cake sets. Remove from the oven. Run a knife around the edge of the
cake, loosening it from the pan. Cool on a wire rack. Remove the sides of
the pan. Spread the cake with the sour cream.
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* Exported from MasterCook II *
Minced Meat Kabobs
Recipe By : Hilton Hotel, Istanbul
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Beef
Ethnic
Amount Measure Ingredient -- Preparation Method
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1 pound ground round
1/2 cup rice -- cooked
1 tablespoon onion -- minced
1 tablespoon fresh parsley -- minced
1 tablespoon fresh mint -- minced
1 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/4 teaspoon ground pepper -- fresh
3 small zucchini -- cut into 1 inch
1 red bell pepper -- cut into 1 inch
2 tablespoons olive oil -- good quality
1 tablespoon lemon juice
1 teaspoon fresh mint -- minced
In a large bowl, combine the first 9 ingredients and mix vigorously with your
hands until smooth (5 to 6 minutes). Shape into about a dozen meatballs.
Thread them onto 4 skewers, alternating with the zucchini and red pepper.
Preheat the oven to broil. In a glass jar, combine the olive oil, lemon juice,
and the 1 teaspoon of mint; cover and shake well. Brish the kabobs with the
oil mixture and broil 4 inches from heat; turn the kabobs occasionally and
brish with the remaining oil mixture until meatballs are brown (about 10 to 12
minutes).
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* Exported from MasterCook II *
Mormor's Meatballs
Recipe By : Christmas Memories with Recipes (Beatrice Ojakangas)
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Beef
Ethnic Pork & Ham
Amount Measure Ingredient -- Preparation Method
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1/2 cup bread crumbs -- dried
1/2 cup milk
1/2 pound ground beef
1/2 pound ground pork
salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 small onion -- chop fine
1 egg -- slightly beaten
6 tablespoons brown sugar
1/2 cup beef broth -- concentrated
2 tablespoons butter -- melted
In a bowl, mix the breadcrumbs and milk; let stand a few minutes until milk is
absorbed. Add the beef, pork, 1 teaspoon salt, allspice, ginger, onion, and
egg and mix until blended. Shape mixture into balls about 1 inch in diameter.
Bring 2 quarts of water to a boil in a large saucepan and add 2 teaspoons of
salt. Drop the meatballs into the water and simmer, covered, for 15 minutes.
Meantime, preheat the oven to 350 degrees. In a small saucepan, combine the
brown sugar, broth, and melted butter; stir and heat until the brown sugar is
dissolved to form a glaze. Drain the meatballs and place in a single layer in
a 13x9" baking dish. Spoon the glaze over the meatballs and bake, uncovered,
for 30 minutes, turning the meatballs by shaking the pan after each 10 minutes
of baking.
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NOTES : Makes 36 meatballs.
* Exported from MasterCook II *
Mushrooms Stuffed with Crabmeat and Gruyere
Recipe By : The Red Lion Inn Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound crabmeat -- flaked
5 tablespoons butter
3 tablespoons onion -- chopped
3 tablespoons flour
1 cup milk
1/8 teaspoon salt
pinch cayenne pepper
2 tablespoons parmesan cheese -- grated
2 tablespoons bread crumbs -- dried
1 tablespoon parsley -- chopped
24 medium mushrooms -- stems removed
2 tablespoons dry sherry
6 tablespoons gruyere cheese -- grated
Preheat oven to 350 degrees.
Carefully pick over the crabmeat to remove any cartilage and shell fragments.
Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute
over medium heat until translucent, about 3 minutes. Add the floour and cook
an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more,
stirring, until thick and creamy. Do not let the mixture scorrch. Remove
from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to the
pan and combine well. Stir in the bread crumbs and parsley. At this point
the mixture should be as thick as a stuffing. Allow it to cool to room
temperature. Heat the remaining 2 tablespoons of of butter in another saute
pan, and saute the mushroom caps until tender, about 3 minutes. While the pan
is still hot, pour in the sherry and carefully light it with a match. Drain
the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each
mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a
greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling.
Serve hot. Serves 4 as an appetizer, and more as an hors d'oeuvre.
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* Exported from MasterCook II *
Shrimp and Artichoke Hearts San Benedetto Style
Recipe By : Christmas Memories with Recipes (Edward Giobbi)
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium shrimp -- raw in shells
1 can artichoke hearts -- 15 ounces
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 teaspoons fresh mint -- finely chopped
or 1 teaspoon dried mint
2 teaspoons italian parsley -- finely chopped
salt and hot pepper flakes -- to taste
Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just
firm to the touch. Drain at once; when cool, shell and devein them. Slice
the shrimp into pieces about 1/4 inch thick and set aside. Drain the artichoke
hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine
the shrimp and artichokes with the remaining ingredients and mix well. Serve
at room temperature.
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* Exported from MasterCook II *
Vongole Ripiene (Baked Stuffed Littleneck Clams)
Recipe By : Christmas Memories with Recipes (Edward Giobbi)
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 clams -- littleneck
or mussels
1/2 cup bread crumbs
1/2 teaspoon dried oregano
1 tablespoon italian parsley -- minced
2 tablespoons parmesan cheese -- freshly grated
or Pecorino
3 tablespoons olive oil -- good quality
4 tablespoons dry white wine -- or vermouth
salt and pepper -- freshly ground
or hot pepper flakes -- to taste
Inspect the clams and discard any clam that is not completely closed or does
not close when dropped into cold water. Open the clams, loosen each one from
its shell, and reserve its liquid. Discard the top shells. Place clams on
the half shell on a baking sheet. Combine the breadcrumbs, oregano, parsley,
cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste,
and sprinkle a generous amount of the stuffing over the top of each clam.
Strain the reserved clam juice and sprinkle it over the stuffing. Pour the
remaining 2 tablespoons of wine into the bottom of the baking sheet. Preheat
the broiler for about 5 minutes. Then broil the clams under high heat until
the breadcrumbs begin to brown. Pour the liquid in the baking sheet over the
clams and serve immediately.
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