What is you favorite appetizer?

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spaZDaisE04

Assistant Cook
Joined
Oct 13, 2004
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31
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USA,NewYork
What is you favorite appetizer? Mine is Veggie pizza. Not that im thinking about It i think i should look it up :) lol ill post it later
 

jkath

Hospitality Queen
Joined
Sep 2, 2004
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11,447
Location
Southern California
Here's a yummy one:

Cheese Olive Dip
(serve with crackers (my preference) or tortilla chips)

1 c. Cheddar cheese, shredded
1 c. Mayo
½ c. onions, chopped
½ c. chopped black olives

Mix thoroughly and bake @ 400 for 10 minutes.
(You can use any type of pan or casserole dish - just make sure
that it is heated through)
 

jkath

Hospitality Queen
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Southern California
masteraznchefjr said:
either shrimp cocktail or motzerella cheese in those slices things

oh yeah -
buffalo mozzerella,
fresh tomatoes
fresh basil
cut up & in italian dressing..........!
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
oysters on the half with lemon juice, or baked crabmeat-stuffed mushrooms.
sometimes i just skip the main meal and have 1/2 dozen oysters from the appetizer menu and beer for dinner, lol.
:D
 

kadesma

Chef Extraordinaire
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california
luvs_food said:
oysters on the half with lemon juice, or baked crabmeat-stuffed mushrooms.
sometimes i just skip the main meal and have 1/2 dozen oysters from the appetizer menu and beer for dinner, lol.

:D
luvs, I love oysters just about anyway even oyster soup :) but my favorite is FRIED!!! We have a place near by that only does seafood and they make the best cajun fried oysters I've ever had...
kadesma :) The rest of the dinner can sit just give me the fried oysters :)
 

merstarr

Senior Cook
Joined
Aug 31, 2004
Messages
188
Here are some of my favorites. If anyone wants any of these recipes, let me know.

Bruschetta With Roasted Red Peppers and Goat Cheese
Spinach-Stuffed Mushrooms
Blue Cheese Broiled Tomatoes
Roasted Pepper Dip
Salmon Canapes
 

Audeo

Head Chef
Joined
Sep 1, 2004
Messages
1,871
Location
USA,Texas
Hands down, I love crab and parmesan stuffed mushrooms. And merstar, I would LOVE to have your recipe for the spinach-stuffed shrooms, please!!!
 

merstarr

Senior Cook
Joined
Aug 31, 2004
Messages
188
Audeo said:
Hands down, I love crab and parmesan stuffed mushrooms. And merstar, I would LOVE to have your recipe for the spinach-stuffed shrooms, please!!!

Here you go, Audeo - these are delicious! And would you post the Crab and Parmesan Stuffed Mushrooms? They sound great.

SPINACH STUFFED MUSHROOMS

(Note: I rubbed the mushrooms with a little salt for extra flavor).

6 servings or 24 mushroom caps

24 large mushrooms, stems removed and stems chopped,set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper
1 Tbsp extra virgin olive oil, plus extra for drizzling

1. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
2. In a large skillet heat butter over medium heat, and allow to melt.
3. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake 375F degrees oven for 15-20 minutes.

posted by Bergy, Recipezaar - Edited by Meryl
 

Audeo

Head Chef
Joined
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USA,Texas
Merstar, you’re my heroine!!! Thank you for the recipe, which looks scrumptious! I do enjoy spinach in any form or fashion.

Here’s my Crab-Parmesan Stuffed Mushrooms that came from Southern Living’s Annual Recipes c. 1986:

1 pound fresh mushroom caps, with gills removed
7 ounces backfin crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
fresh ground black pepper to taste
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika


Preheat the oven to 350 degrees (F).

In a large bowl, combine the crabmeat, green onions, herbs and pepper. Mix in mayonnaise and the 1/2 cup of Parmesan cheese until well combined. (Refrigerate filling unless using immediately.) Fill the mushroom caps with rounded teaspoonfuls of the filing and place them on an ungreased baking sheet. Sprinkle the tops with the remaining Parmesan and the paprika.

Bake for 15 minutes and serve immediately.
 

merstarr

Senior Cook
Joined
Aug 31, 2004
Messages
188
You're welcome, Audeo, and thanks for posting the Crab-Parmesan Stuffed Mushrooms. They sound delicious!
 

abjcooking

Head Chef
Joined
Sep 18, 2004
Messages
1,460
Location
New York
Fav. Appetizer

I get this herb mixture from a trade show in Memphis each year it is a lemon and dill herb mixture. I like to mix it with cream of havarti cheese then cover it in crescent rolls, brush with egg wash then cook in oven until brown. I then serve it with crackers. Yummm.
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
kadesma said:
luvs_food said:
oysters on the half with lemon juice, or baked crabmeat-stuffed mushrooms.
sometimes i just skip the main meal and have 1/2 dozen oysters from the appetizer menu and beer for dinner, lol.

:D
luvs, I love oysters just about anyway even oyster soup :) but my favorite is FRIED!!! We have a place near by that only does seafood and they make the best cajun fried oysters I've ever had...
kadesma :) The rest of the dinner can sit just give me the fried oysters :)
oysters are awesome. but i can't eat cooked ones. the texture gets me. just oysters on the half with my lemon for the rest of my days and i'd be a happy woman. :D
 

JohnL

Head Chef
Joined
Sep 2, 2004
Messages
1,191
Location
USA,Maryland
My fave app has to be cured meats, cheese and marinated olives.
Unfortunately, I often make a meal of this and forgo tha etree ;)
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
If it is truly for an appetizer, then antipasto has it hands down...speaking of meats etc.

If it is an appy that you eat as your main course...WINGS!! With LOTS of Franks Hot Sauce.
 

Lifter

Washing Up
Joined
Jun 26, 2004
Messages
1,018
Audeo if you like spinach, try this as an appetiser:

Spinach Pastries

1 lb spinach, washed, drained and chopped
500 g Pyllo Pastry
1 c chopped dill
200 g Feta Cheese
300 g chopped onions
2 eggs
8-10 oz melted butter
salt and pepper

Saute dill and onions, add spinach and allow to simmer. Let cool, then add Feta cheese and well beaten aggs...if too runny, add some bread crumbs....

Cut Phyllo pastries into four equal parts, butter each pastry.

Place 1 tspn of spinach mixture into each pastry, fold to a triangle to seal.

Bake at 350 for 40 minutes...

Note 454 grams = 1 lb

Lifter
 
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