Mar
Simple Easy Cold Appetizers – The Best Rated Appetizer Recipes
Posted in Cheese Articles | No Comments »
Image : http://www.flickr.com
As the enticing beginning to any meal or as snacks for the big game, appetizers are the chance for a cook to show off there imagination and creativity.
If you want great appetizer recipes, below are 3 delicious easy to prepare recipes:
1. All-American Snack
Ingredients:
- 3 cups thin pretzel sticks
- 4 cups Wheat Chex
- 4 cups Cheerios
-13 ounces can salted peanuts
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1/2 teaspoon seasoned salt
- 2 tablespoons grated parmesan cheese
- 1/4 cup melted butter
Directions:
- In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts.
- Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.
- Pour melted butter over all; toss until well mixed.
- Cover and cook in slow-cooking pot on low 3 to 4 hours.
- Uncover the last 30 to 40 minutes.
- Serve as appetizer or snack.
2. Appetizer Cheese Ball
Ingredients:
- 8 ounces Cream Cheese – Room Temp
- 4 ounces Blue Cheese – Crumbled
- 4 ounces Cheddar Cheese – Shredded
- 2 teaspoons Mustard – Dijon-style
- 1 teaspoon Worcestershire Sauce
- 1/8 teaspoon Garlic Powder
-1/4 teaspoon Salt
-1/2 cup Pecans – Finely Chopped
- 2/3 cup Currants
- 3/4 cup Parsley – Chopped
Dippers:
- Assorted Crackers
- Apple Wedges
Directions:
- Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed.
- Stir in the pecans and currants.
- Taste and adjust seasoning.
- Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
- Roll in the chopped parsley to coat well.
- Cover with plastic wrap and refrigerate until ready to serve.
- Let stand at room temperature for about 30 minutes before serving.
- Place on a platter surrounded with crackers and apple wedges.
3. Appetizer Egg Rolls
Ingredients:
- 1/2 pound Pork; Boneless – Cut Julienne
- 1 each Onion; Small – Sliced
- 1 cup Cabbage – Green or Chinese
- 2 tablespoons Vegetable Oil
- 1/2 cup Mushrooms – Sliced
- 1/4 cup Sprouts – Bean or Alfalfa
- 1/4 cup Currants
- 1/4 cup Almonds – Slivered
- 1 teaspoon Cornstarch
- 2 tablespoons Sherry – Dry
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Ginger
- 12 each Egg Roll Wrappers -Abt 6″ Sq
Oil for Deep Fat Fry
Ginger Apricot Sauce:
- 1/4 cup Apricots – Dried (Abt. 10)
- 1/4 cup Sugar
- 1 teaspoon Ginger
- 1/4 teaspoon Salt
- 1 tablespoon Lemon Juice
Directions:
- Cabbage should be shredded.
- Saute the pork, onion, and cabbage in hot oil until lightly browned.
- Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
- Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
- Remove from heat and cool.
- Stack the egg roll wrappers and cut in half to form rectangles.
- Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
- Press the edges together to seal.
- Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
- Adjust time for browning.
- If rolls are frozen, let them thaw before cooking.
- Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
- Frying will take about 4 to 5 minutes; turn rolls once.
- Drain on paper towels and keep warm while frying the remaining rolls.
- Serve with warm Ginger Apricot Sauce.
- Ginger Apricot Sauce: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes.
- Pour the mixture into a blender container or food processor.
- Add lemon juice, cover and process until smooth. Serve warm.
