Appetizer Recipe : Chicken Drummettes

Appetizer Recipe : Chicken Drummettes

Chicken Drummetes Appetizer are baked with an apricot nectar sauce, or use another fruit nectar...another great appetizer recipe to try..!

Appetizer Recipe Ingredients:

• 1 cup apricot nectar
  
• 1/4 cup tomato paste
  
• 1/4 cup honey
  
• 1/2 to 1 whole hot chile pepper, such as serrano or jalapeno, seeds removed, finely minced
  
• 2 tablespoons cider vinegar
  
• 2 teaspoons Worcestershire sauce
  
• 2 cloves garlic, finely minced
  
• 1/2 teaspoon salt
  
• 2 pounds chicken drummettes, skin removed (about 16)
  

APPETIZER RECIPE INSTRUCTIONS
Heat oven to 375°. In small bowl combine apricot nectar, tomato paste, honey, chile, vinegar, Worcestershire sauce, garlic, and salt. Mix well. Place drummettes in a 13x9-inch baking pan. Pour sauce over chicken. Bake for 45 to 55 minutes, basting with sauce from time to time, until chicken is cooked through. Makes 16 appetizers..The appetizer recipe is ready....enjoy it !

Appetizer Recipe: Barbecued Chicken Wontons

Appetizer Recipe : Barbecued Chicken Wontons

Try this tasty little appetizer recipe of wonton ....make interesting party snacks..great !

Appetizer Recipe Ingredients:

• 1 cup cooked diced chicken
  
• 1 teaspoon Cajun seasoning
  
• 3 green onions with about 3 to 4 inches of green, coarsely chopped
  
• 1/4 teaspoon salt
  
• Dash black pepper
  
• 3 tablespoons purchased or homemade barbecue sauce
  
• 24 to 30 wonton wrappers
  
• Oil for deep frying
  
• Barbecue sauce for dipping
  

APPETIZER RECIPE INSTRUCTIONS
In a food processor, a food chopper, or by hand, finely mince the chicken and onions with seasonings. Add 3 tablespoons of barbecue sauce and process or mix well to combine. Put 1 teaspoon of the chicken mixture in the center of a wonton wrapper. Lightly brush water all around the edge of the wrapper. Fold over and press the edge all around to seal or follow instructions on the wonton wrapper insert for folding. Keep filled wontons covered with a damp dish towel to keep them from drying out, and keep the unused wrappers covered.

Heat oil in a deep fryer to 370°. Fry the filled wontons, 3 or 4 at a time, until golden brown. Transfer to paper towel-lined plate and keep warm. And the appetizer recipe of wontons is ready to serve ....great with barbecue sauce.

Parmesan puff recipe

PARMESAN PUFF RECIPE

Parmesan puff recipe with chopped mushrooms, olives, and green onions, along with Parmesan cheese, sour cream, and pastry...a nice combinations !

Appetizer Recipes Ingredients:

* 1 1/2 cups flour
* 1 teaspoon salt
* 1 cup margarine
* 1/2 cup sour cream
* 2 tablespoons grated Parmesan cheese
* 2 tablespoons chopped green onions
* 2 tablespoons chopped mushrooms
* 2 tablespoons chopped ripe olives

APPETIZER RECIPE INSTRUCTIONS

First of all Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. And then Wrap each part and chill several hours. Heat oven to 350 degrees.

Next is on floured board, roll each section into a 12 x 6-inch rectangle. And then Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch sqare. Cut the 6-inch square into 2-inch squares, pressing edges. Continue until all dough is prepared.

Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes. May be prepared in advance and refrigerated, then baked for 30 minutes. This nice appetizer serving 36....Enjoy it !

Tomato Toast Recipe

APPETIZER RECIPES : TOMATO TOAST

Tomato Toast appetizer recipe...an easy and tasty one !

Appetizer recipe Ingredients:

* 1 quart of tomatoes
* Salt
* Pepper
* Dash of cayenne
* 1 tablespoon of sugar
* 2 tablespoons butter
* Nutmeg
* 4 slices of wheat bread
* Heavy cream, whipped

Appetizer recipe Instructions

1. Stew tomatoes and season nicely with salt, pepper, a dash of cayenne, sugar, and butter.
2. A very little nutmeg or mace may be added if liked with a dash of onion juice.
3. Toast thin slices of entire wheat bread to an even, delicate brown; put them on a hot platter and moisten slightly with hot water and melted butter.
4. Cover the toast with the hot tomato. Just before serving, put 1 spoonful of thick, whipped cream on the top of each slice.
5. This is a nice breakfast or lunch dish to serve with a plain omelet and crisp slices of bacon.
Great taste appetizer is at your service....enjoy it for starting meals !

ROASTED GRAPE & BLEU CHEESE BRUSCHETTA

ROASTED GRAPE & BLEU CHEESE BRUSCHETTA

INGREDIENTS
Roasted Grapes:

• 1 tablespoon unsalted butter
• 1 1/2 cups Woot Fruit red seedless grapes
• 1/4 cup roughly chopped California walnuts
• 1 teaspoon sugar

Bleu Cheese Spread:

• 2 ounces softened cream cheese
• 1 to 2 ounces crumbled bleu cheese
• 1 teaspoon white vinegar
• 1/2 tablespoon olive oil

Toasts:

• 12 slices baguette, about 1/4-inch thick
• 2 tablespoons olive oil
• 1 to 3 teaspoon milk

INSTRUCTIONS

Roasted Grapes:
Preheat your oven to 350 degrees F.
Melt the butter in a square baking dish . Add the grapes and walnut to the dish and toss in the butter until coated. Sprinkle grapes and nuts with sugar and stir to distribute sugar.
Bake for 15 to 17 mins, stirring once, or until the grapes are tender and almost bursting.
Remove from oven and set aside.

Toasts:
Place baguette slices on a Sil-Pat lined baking sheet. Brush or drizzle with olive oil.
Turn oven to broil, and toast bread slices for 2 to 3 minutes until golden brown.
Remove from the oven and set aside.

Bleu Cheese Spread:
Add cream cheese, bleu cheese, vinegar, and olive oil to a food processor. Blend until smooth. Add milk, 1 teaspoon at a time, until desired consistency is reached.

Assembly:
Spread 1 to 2 teaspoons bleu cheese spread on each toast.
Using a slotted spoon, top bleu cheese spread with grapes and walnuts.
If desired drizzle with the pan's juices from roasting the grapes or a little honey. Enjoyed it!

Apple-crisp.

Stuffed Endive with Herbed Goat Cheese

 

Stuffed Endive with Herbed Goat Cheese

Ingredients

•     1 ounce goat cheese, crumbled (about 1/4 cup)
•     2 ounces cream cheese, softened (about 1/4 cup)
•     1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
•     1/4 teaspoon kosher salt
•     1/4 teaspoon black pepper
•     2 1/2 tablespoons thinly sliced fresh chives, divided
•     1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided
•     2 1/2 teaspoons finely chopped fresh tarragon, divided
•     24 green Belgian endive leaves (about 2 heads)

Instructions

    Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves. Cool. Enjoy it !

Apple-crisp.

Broccoli and Garlic-Ricotta Toasts with Hot Honey

Broccoli and Garlic-Ricotta Toasts with Hot Honey

INGREDIENTS

• 1 baguette, sliced ½" thick on a diagonal (about 12 slices)
• 6 Tbsp. extra-virgin olive oil, divided
• 1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces
• 1 head of garlic, cloves separated
• Kosher salt
• 1 Tbsp. honey
• 1 Tbsp. white wine vinegar
• ½ tsp. crushed red pepper flakes
• 1½ cups fresh ricotta
• Freshly ground black pepper

INSTRUCTION

Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.

Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.

Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.

As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.

Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture. Cool. Enjoy it!