Your Favorite Appetizer To Make

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i like to roast a variety of peppers and then sautee them up with chopped portabella mushrooms and garlic in a good quality olive oil. then i add chopped kalamata olives and capers and italian parsley, balsamic vinegar, more olive oil, anchovie paste or a mashed up anchovy, and salt and pepper. put it in the fridge overnight and serve with little toast rounds or bread like you would serve with bruschetta. sort of like a tappinade but with more going on.
 
Texas,

those are adorable..I bet the boys would love them:) I use the cresent rolls all the time for pigs in a blanket, will try this next time..Thanks...
kadesma
 
Cute Chicks

Texas, they are adorable! I found some Cute Chicks.

Cute Egg Chicks

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Yield: 1 dozen

12 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
2 teaspoons finely chopped onion
1/2 teaspoon curry powder
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
3 stuffed olives
1 small sweet red pepper

Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.

Cut olives into slices for eyes. Cut 12 small triangles from red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.
 
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