Posts Tagged ‘Appetizers’

by Food Thinkers

Easy Recipe for Quick Appetizers

Serving quick appetizers is a simple way to impress your guests. They are easy to make and don’t require much preparation time.

Treat your guests to some delicious appetizers with these easy and quick recipes.

ARTICHOKE PASTA SALAD

Ingredients

1 cup salad macaroni

6 oz marinated artichoke hearts

4 pound mushrooms, sliced

1 cup halved cherry tomatoes

1 cup med pitted ripe olives

1 tablespoon parsley

2 teaspoon dry basil

Directions

Cook macaroni according to package; drain well, rinse with cold water and

drain again. Turn into a large bowl. Add artichokes and their liquid,

mushrooms, cherry tomatoes, olives, parsley and basil; toss gently.

Cover and refrigerate for at least 4 hours. Before serving this easy recipe, season with salt and pepper to taste.

BLUE CHEESE STUFFED MUSHROOMS

Ingredients

20 lg Fresh mushrooms

2 tb Butter or margarine

1/4 c Finely chopped red pepper

1/2 c Heavy cream

1/3 c Crumbled blue cheese

1 1/2 c Cooked rice

1 tb Minced fresh basil

1/8 ts Ground white pepper

Directions

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 F for 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Source: Seasonal Inspirations for Rice. Reprinted with permission from USA Rice Council. Electronic format courtesy of Karen Mintzias.

CHINA SAM’S CHICKEN WINGS

Ingredients

1/4 c Lite Teriyaki Marinade

1/4 c Oriental BBQ Sauce, Kikkoman

1/4 c Lee Kum Kee, (oyster sauce)

1 tb Brown sugar

12 md Chicken wings, whole

1 ts Oriental Season, Amyway

1 ts Hot and Spicy Stir Fry Season

1 ts Soy, Kikkoman

Directions

Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot and Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. This fried chicken recipe is great as an appetizer or side dish with fried rice. Try with a glass of plum wine. Originally from Miss BeHavin’s Haven, 1993.

www.cookingreal.com Buffalo wings are an all time favorite. This is a recipe variation using chicken breast tenders instead of the drummettes or wings. Really easy to make and they taste ooh soo good! All you need is equal amounts of melted butter and your favorite hot sauce for the buffalo wing sauce. If you like it really hot, use less butter. Cook up some chicken breast tenders in oil after dipping them in egg, then a mixture of flour, seasoned bread crumbs, and corn flakes. When they are done cooking, coat them with your buffalo wing sauce and enjoy! Serve with fresh veggies and bleu cheese.
Video Rating: 4 / 5

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