You are here: Home / Appetizer Recipes

Tailgating Recipes: Bob Evans’ Sausage Cups

April 27, 2010 By admin

Ingredients

  • 1 (12 ounce) package won ton wrappers
  • 1 pound Bob Evans® Original Sausage Roll
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Ranch dressing

Directions

  1. Preheat oven to 350 degrees F.
  2. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain.
  3. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in preheated oven.
  4. Allow wrappers to cool.
  5. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly.

SOURCE: Bob Evans via AllRecipes.com

Filed Under: Appetizer Recipes, Cheesy recipes, Sausage Recipes Tagged With: , ,

Tailgating Appetizers: Black-Jack Chicken Quesadillas

April 21, 2010 By admin

These quesadilla appetizers bites are made with chicken and Monterey Jack cheese with a blackberry and chipotle pepper sauce.

Ingredients:

  • 1/3 cup blackberry preserves
  • 1 Tbsp canned chipotles in adobo, seeds removed
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/8 tsp black pepper
  • 12 oz fully cooked boneless, skinless chicken breast, cut into small chunks
  • 1/2 cup diced onions
  • 2 cups shredded Monterey Jack cheese
  • 10 (6 inch) flour tortillas

Directions

  1. In a medium saucepan, whisk together blackberry preserves, chipotle in adobo, balsamic vinegar, cilantro, garlic and black pepper.
  2. Turn heat to medium and heat just until mixture begins to bubble. Remove from heat.
  3. Add chicken to saucepan and toss to coat chicken in berry mixture. Toss onions and cheese together. Spoon 2 tablespoons cheese/onion mixture evenly down center of each tortilla. Spoon chicken & berry mixture over cheese, dividing equally among tortillas.
  4. Fold tortillas over to make quesadillas.
  5. Heat a non-stick skillet or griddle to medium and cook quesadillas for 3-4 minutes each time or until cheese is melted and edges are golden brown. Cut each tortilla in half with a pizza cutter to make 20 triangles.

Number of servings: 10

SOURCE: Submitted by: Correvon, Photo by: LaurenB248 (via BetterRecipes.com)

Filed Under: Appetizer Recipes, Cheesy recipes, Chicken Recipes, Tailgating Recipes Tagged With: , , , ,

Steak Taquitos

April 16, 2010 By admin

INGREDIENTS:

  • 1/2 cups chopped tomatoes
  • 2 cups chopped yellow onions
  • 3/4 cup chopped fresh cilantro
  • 6 tbsp fresh lime juice
  • 1 1/2 tbsp chopped serranos
  • 3 cups crumbled queso blanco
  • 24 4-inch corn tortillas
  • 2 pounds skirt steaks, trimmed

DIRECTIONS:

  1. Combine the tomatoes, onions, cilantro, lime juice and serranos in a medium bowl.
  2. Season with salt and pepper, cover with plastic wrap and chill.
  3. Preheat the oven to 350�F.
  4. Place the queso blanco in a bowl.
  5. Wrap tortillas in foil, enclosing.
  6. Place in oven for 15 minutes.
  7. Meanwhile, prepare your barbecue grill at medium-high heat
  8. Season steaks with salt and pepper.
  9. Grill your steaks however you like them (I like 5 minutes per side for medium-rare).
  10. Thinly slice steaks across grain.
  11. Place in serving bowl.
  12. Arrange bowls of salsa, queso blanco, corn tortillas and steak on table. Allow your friends to assemble their own taquitos.
  13. Make sure they help you clean up and that they bring tequila.

SOURCE: Foodie via Friendseat.com

Filed Under: Appetizer Recipes, Beef tailgating recipes Tagged With: , , ,

Tabasco’s Shrimp Tacos with Cabbage

April 12, 2010 By admin

INGREDIENTS:

  • 1 pound shrimp, cooked, peeled, deveined, and coarsely chopped
  • 1 large tomato, seeded and diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped pimento-stuffed green olives
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
  • 1/2 pound cabbage, finely chopped
  • 1/2 cup crema Mexicana (Mexican-style whipping cream)*
  • 3 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 12 corn tortillas

DIRECTIONS:

  1. Combine shrimp, tomato, onion, olives, and 1 tablespoon of the TABASCO® Green Sauce in a medium bowl; toss well.
  2. In a separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 1 tablespoon TABASCO® Green Sauce, and salt; toss well.
  3. To serve, place a small amount of shrimp mixture in the center of each tortilla and top with 2 tablespoons cabbage mixture; fold tortillas over filling to form tacos. Serve immediately.
Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Seafood Recipes Tagged With: , , ,

Betty’s Hot and Tasty Onion Rings Recipe

April 9, 2010 By admin

Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Snacks Recipes Tagged With: ,

Chili Oven Fries

March 26, 2010 By admin Leave a Comment

Serves 4

INGREDIENTS

• 3 large russet potatoes (about 2 pounds)
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• Coarse salt and ground pepper

DIRECTIONS:

1. Preheat oven to 425 degrees. Halve 3 large russet potatoes lengthwise; cut each half lengthwise into thirds.
2. In a large bowl, whisk olive oil with chili powder; season generously with coarse salt and ground pepper. Add potatoes; toss to coat.
3. Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.

Source: Martha Stewart

Filed Under: Appetizer Recipes Tagged With: , ,

Cheddar Cheese Straws

March 23, 2010 By admin Leave a Comment

Prep: 30 min., Bake: 12 min per batch. If you don’t have a heavy-duty stand mixer, you can use a handheld mixer. Just divide the ingredients in half, and work with two batches.
Yield: Makes about 10 dozen

Ingredients
 • 1 1/2 cups butter, softened
• 1 (1-pound) block sharp Cheddar cheese, shredded
• 1 1/2 teaspoons salt
• 1 to 2 teaspoons ground red pepper
• 1/2 teaspoon paprika
• 4 cups all-purpose flour

Preparation

  1. Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
  2. Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer’s instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
  3. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
  4. Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

Source: Southern Living

Filed Under: Appetizer Recipes Tagged With: , , ,

Safety Valve Stuffed Mushrooms

March 22, 2010 By admin Leave a Comment

These aren’t your mommas mushrooms. Stuffed with crab and cheese, you better double the recipe to satisfy everyone’s hunger. For more great recipes go to www.CleverCleaver.com


Safety Valve Stuffed Mushrooms – Watch the best video clips here

Filed Under: Appetizer Recipes, Seafood Recipes Tagged With: , ,

Cowboy Caviar

March 19, 2010 By admin Leave a Comment

As chef for Soirée Catering in Santa Ana, California, Leslee Mendel Coy constantly invents new recipes. She first developed this double-duty dish for a cooking contest. Although it didn’t capture first prize, it’s a winner with her clients. Start with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.

Yield: Makes 10 to 12 appetizer or 6 salad servings

Ingredients
• 2 tablespoons red wine vinegar
• 1 1/2 to 2 teaspoons hot sauce
• 1 1/2 teaspoons salad oil
• 1 clove garlic, minced
• 1/8 teaspoon pepper
• 1 firm-ripe avocado (about 10 oz.)
• 1 can (15 oz.) black-eyed peas
• 1 can (11 oz.) corn kernels
• 2/3 cup thinly sliced green onions
• 2/3 cup chopped fresh cilantro
• 1/2 pound Roma tomatoes, coarsely chopped
• Salt
• 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

Preparation

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

Source: Sunset.com

Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Vegan recipes Tagged With: ,

Afterburners

March 18, 2010 By admin Leave a Comment

Serve with a spicy queso dip.
Yield: Makes 6 appetizer servings

Ingredients
• 12 unpeeled medium-size fresh shrimp
• 12 jalapeño peppers
• 6 bacon slices, halved lengthwise

Preparation

1. Peel shrimp, and devein, if desired.
2. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
3. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
4. Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Source: Southern Living

Filed Under: Appetizer Recipes, Hot & Spicy Recipes Tagged With: , ,
« Older Posts