Appetizer Recipes
Dip - Mcdol3
1 can chickpeas - drained & rinsed
1/4 cup tahini
3 cloves garlic
1/2 cup roasted red bell peppers - drained
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1/2 tbsp tamari (or soy sauce)
1/4 olive oil
1 tsp basil
1 tsp paprika
1 tsp salt
1/2 tsp dried oregano
Combine all ingredients in food processor until smooth.
I recommend adding the chickpeas at the end a little bit at a time to make it mix better.
Tahini is in the peanut butter aisle with the nut butters (almond, hazelnut, etc)
Pairing it with Ryvitta crackers is best.
1/4 cup tahini
3 cloves garlic
1/2 cup roasted red bell peppers - drained
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1/2 tbsp tamari (or soy sauce)
1/4 olive oil
1 tsp basil
1 tsp paprika
1 tsp salt
1/2 tsp dried oregano
Combine all ingredients in food processor until smooth.
I recommend adding the chickpeas at the end a little bit at a time to make it mix better.
Tahini is in the peanut butter aisle with the nut butters (almond, hazelnut, etc)
Pairing it with Ryvitta crackers is best.
Taco Salad Dip - Damjld02
8 oz cream cheese
1 cup sour cream
1 envelope taco seasoning mix
8 oz jar of salsa
Diced onion, lettuce, tomato
Grated taco cheese
Tortilla chips
1. Mix cream cheese, sour cream and taco seasoning until blended
2. Chill for a few hours
3. To serve, put mixture in center of serving tray
4. Pour salsa on top
5. Add veggies over top
6. Sprinkle with grated cheese
7. Serve with tortilla chips
1 cup sour cream
1 envelope taco seasoning mix
8 oz jar of salsa
Diced onion, lettuce, tomato
Grated taco cheese
Tortilla chips
1. Mix cream cheese, sour cream and taco seasoning until blended
2. Chill for a few hours
3. To serve, put mixture in center of serving tray
4. Pour salsa on top
5. Add veggies over top
6. Sprinkle with grated cheese
7. Serve with tortilla chips
Easy Party Dip - pjseabee
Heat up 1 jar of your favorite Queso dip in a crock pot on low.
Prepare 1# of ground beef as directed on any taco seasoning package.
Add cooked, seasoned beef to queso dip and stir. Continue to heat.
Serve with tortilla chips.
Prepare 1# of ground beef as directed on any taco seasoning package.
Add cooked, seasoned beef to queso dip and stir. Continue to heat.
Serve with tortilla chips.
Sweet & Sour Meatballs - Brownhenry
These meatballs are great for a party.
1 bags of frozen meat balls
1 Jar grape jelly
1 bottle Kraft Original BBQ sauce
(Rinse grape jelly jar out with water and dump into the crock pot too)
Dump everything into a crock pot and simmer low or high depending on how quick you want them done.
1 bags of frozen meat balls
1 Jar grape jelly
1 bottle Kraft Original BBQ sauce
(Rinse grape jelly jar out with water and dump into the crock pot too)
Dump everything into a crock pot and simmer low or high depending on how quick you want them done.
Chicken Wings - Amivy06
20 chicken wings
2 tablespoons of soy sauce
1/4 cup chicken broth OR 1/4 dry sherry (we used chicken broth)
1/4 cup honey
3 tablespoons chopped cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 green onions, chopped (approx 1/4 cup)
3 finely chopped cloves of garlic
Mix all ingredients (except chicken) in ziploc bag or large bowl
Add chicken and marinate for at least an hour
Oven at 375 F
Put chicken in 15x10inch pan (we used a 13x9)
Do not cover and bake for 30 minutes
Stir often
Bake 20 more minutes or until juice runs clear
2 tablespoons of soy sauce
1/4 cup chicken broth OR 1/4 dry sherry (we used chicken broth)
1/4 cup honey
3 tablespoons chopped cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 green onions, chopped (approx 1/4 cup)
3 finely chopped cloves of garlic
Mix all ingredients (except chicken) in ziploc bag or large bowl
Add chicken and marinate for at least an hour
Oven at 375 F
Put chicken in 15x10inch pan (we used a 13x9)
Do not cover and bake for 30 minutes
Stir often
Bake 20 more minutes or until juice runs clear
Pumpernickel Dip - Mrs.Ladybug11
1 loaf of pumpernickel bread
1 16 oz. container sour cream
16 oz. mayonnaise
2 packets french onion soup mix (I like Lipton)
Dried beef
Hollow out your loaf of pumpernickel bread, leaving a sort-of bread bowl. Rip up the center pieces of bread to dip. Combine the sour cream, mayo, and french onion soup mix. Rip the dried beef up and add to dip. Mix again. Transfer dip into bread bowl. Then dip!
When I make the recipe I use a little less mayo because I prefer it to taste more like the sour cream. It all comes down to preferences. This also makes a lot of dip so if you want something for just you and FI then I would cut the recipe in half. You can also use light mayo and light sour cream to make it a wee bit healthier.
1 16 oz. container sour cream
16 oz. mayonnaise
2 packets french onion soup mix (I like Lipton)
Dried beef
Hollow out your loaf of pumpernickel bread, leaving a sort-of bread bowl. Rip up the center pieces of bread to dip. Combine the sour cream, mayo, and french onion soup mix. Rip the dried beef up and add to dip. Mix again. Transfer dip into bread bowl. Then dip!
When I make the recipe I use a little less mayo because I prefer it to taste more like the sour cream. It all comes down to preferences. This also makes a lot of dip so if you want something for just you and FI then I would cut the recipe in half. You can also use light mayo and light sour cream to make it a wee bit healthier.
Buffalo Chicken Dip - Mb2712
2 Chicken breasts- thawed and cut up
1 block cream cheese
2 cups Shredded Cheddar Cheese
8 ounces Ranch or Blue Cheese dressing
6 ounces hot sauce
Mix all ingredients together and bake at 375 degrees for 20-25 minutes.
My favorites to serve it with are tortilla chips, celery, or braided honey wheat pretzels. It's SOOOO yummy!! Personally, we use ranch dressing, and Frank's Red Hot sauce
Cream Cheese & Chili Dip - UnderATree
16oz Cream Cheese
1 jar Homemade Chili Sauce (you find it in the ketchup aisle)
1 bag of Frito Chips
Put Cream Cheese on dish cover in sauce and enjoy.
1 jar Homemade Chili Sauce (you find it in the ketchup aisle)
1 bag of Frito Chips
Put Cream Cheese on dish cover in sauce and enjoy.
Salsa & Cream Cheese Dip - Babybrd182
Any salsa (Good Ol' Pace works well)
1 block of cream cheese
Mix together well
Serve with tortilla chips
1 block of cream cheese
Mix together well
Serve with tortilla chips
Guacamole - MsLaura31
Avocado (leave whole until you are ready to mix)
Roma Tomato (diced with the seeds removed)
Red Onion (diced)
Jalepeno (finely diced with seeds removed - unless you want a kick)
Fresh Cilantro (Minced)
Garlic (minced)
Lots of fresh lime juice
A good amount of salt
Remove the "meat" from the avocado and immediately add the other ingredients. I didn't put amounts because it really depends on your personal preference and how much you want to make, but see below for my perference. once you get it all in the bowl, mash everything together with two forks. I like mine on the chunky side, but again, it's a personal preference. And that's it!
Serve with tortilla chips, or also try cucumber slices if you're concerned about calories.
Eat it right away; it will turn brown in a few hours.
When I use 2 large avocados, I generally use one whole roma tomato, a quarter of a small red onion, half-1 whole jalepeno (depending on how hot that particular one is), a small handful of cilantro (it's not as much as you think after you chop it up), the juice of one large lime and a good pinch of salt (you want to use more than you think you need.)
To prepare ahead of time, I dice everything up and juice the lime. I'll pour everything into a bowl, cover and refridgerate it until I need it. When I'm ready, all I have to do is add the mixture to my avocado (but do it in a different bowl so you can add your ingredients a little at a time so you don't add too much.)
***Also, you can replace the avocado and tomato with mango and pineapple to make a REALLY REALLY yummy salsa. If you make both at one time, trust me, your guests will LOVE you!
Roma Tomato (diced with the seeds removed)
Red Onion (diced)
Jalepeno (finely diced with seeds removed - unless you want a kick)
Fresh Cilantro (Minced)
Garlic (minced)
Lots of fresh lime juice
A good amount of salt
Remove the "meat" from the avocado and immediately add the other ingredients. I didn't put amounts because it really depends on your personal preference and how much you want to make, but see below for my perference. once you get it all in the bowl, mash everything together with two forks. I like mine on the chunky side, but again, it's a personal preference. And that's it!
Serve with tortilla chips, or also try cucumber slices if you're concerned about calories.
Eat it right away; it will turn brown in a few hours.
When I use 2 large avocados, I generally use one whole roma tomato, a quarter of a small red onion, half-1 whole jalepeno (depending on how hot that particular one is), a small handful of cilantro (it's not as much as you think after you chop it up), the juice of one large lime and a good pinch of salt (you want to use more than you think you need.)
To prepare ahead of time, I dice everything up and juice the lime. I'll pour everything into a bowl, cover and refridgerate it until I need it. When I'm ready, all I have to do is add the mixture to my avocado (but do it in a different bowl so you can add your ingredients a little at a time so you don't add too much.)
***Also, you can replace the avocado and tomato with mango and pineapple to make a REALLY REALLY yummy salsa. If you make both at one time, trust me, your guests will LOVE you!
The Best Meatballs You'll Ever Eat, submitted by MrsMaryK
Ingredients:
1 pound ground beef (or venison if you have it)
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread crumbled (or about 3 cups Italian Breadcrumbs)
1 1/2 cups lukewarm water
1 cup olive oil
Directions:
1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Add more breadcrumbs if your meatballs are too wet.
3. Shape into meatballs.
4. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
1 pound ground beef (or venison if you have it)
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread crumbled (or about 3 cups Italian Breadcrumbs)
1 1/2 cups lukewarm water
1 cup olive oil
Directions:
1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Add more breadcrumbs if your meatballs are too wet.
3. Shape into meatballs.
4. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
