Archive for the ‘Appetizers’ Category
2012
01.28
Tags: baking bars recipes, baking ideas, bar cookies recipe, bar cookies recipes, bar recipe, bar recipes, chewy bars, chewy bars recipe, chocolate bar recipe, chocolate bars recipe, chocolate bars recipes, chocolate peanut butter, chocolate peanut butter recipes, chocolate protein bar recipe, christmas bar recipes, christmas treats recipes, cookie recipes easy, easiest cookie recipe, easy bars recipe, easy granola bars, eatmore, eatmore bar, eatmore bar recipe, eatmore bars, Eatmore Bars recipe, energy bar, granola bar recipe, granola bar recipes, granola bars, granola bars homemade, granola bars recipe, granola brands, granola recipe, granola snacks, holiday baking ideas, peanut butter bar, peanut butter bars, peanut butter chocolate bars, peanut butter cup recipe, peanut butter cups recipe, peanut butter squares, peanut butter squares recipe, protein bar recipe, protein bar recipes, protein bars recipe, protein bars recipes, protein cookie recipe, recipe for granola bars, recipe granola bars, recipes christmas cookies, recipes for bars, recipes for granola bars, rice krispie bar recipes, taste of home
Posted in Appetizers, Desserts | Comments Off
Ingredients
- 1 cup peanut butter
- 1 cup corn syrup
- 1/2 cup chocolate chips
- 1 cup brown sugar
- 3/4 cup peanuts
- 1/2 cup sesame seeds
- 1−1/2 cup rice krispies
- 1/2 cup sunflower seeds (raw, shelled)
Directions
- Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
- Cool and cut into bars. Do NOT put in fridge as they’ll become too hard.
2012
01.17
Tags: appetizer recipes, asian appetizer recipes, baked crab rangoon, baked crab rangoon recipe, best crab rangoon recipe, blue crab, calories in crab rangoon, chinese crab rangoon recipe, cold crab dip, crab appetizers, crab bisque recipe, crab cake, crab cakes, crab dip, crab dip recipe, crab dip recipes, crab enchiladas, crab imperial, crab imperial recipe, crab leg recipes, crab legs, crab legs recipe, crab meat rangoon, crab meat recipes, crab quiche, crab ragoon, Crab Ragoon recipe, crab ragoon recipes, crab ragoons, crab ragoons recipe, crab rangoon, crab rangoon calories, crab rangoon dip, crab rangoon dip recipe, crab rangoon dipping sauce, crab rangoon ingredients, crab rangoon nutrition, crab rangoon recipe, crab rangoon recipe baked, crab rangoon recipe easy, crab rangoon recipes, crab rangoon sauce, crab rangoon wontons, crab rangoons, crab rangoons recipe, crab recipe, crab recipes, crab recipes easy, crab salad, crab salad recipe, crab soup, crab soup recipe, crabragoon, cream of crab soup, dungeness crab recipes, easy crab cake recipe, easy crab cakes, easy crab dip, easy crab rangoon, easy crab rangoon recipe, fried crab rangoon, homemade crab rangoon, how to cook crab legs, how to cook crabs, how to make crab cakes, how to make crab ragoon, how to make crab ragoons, how to make crab rangoon, how to make crab rangoons, how to make crab salad, imitation crab meat recipes, imitation crab recipes, lobster bisque recipe, ragoon, recipe crab rangoon, recipe for crab cakes, recipe for crab ragoon, recipe for crab ragoons, recipe for crab rangoon, Recipes, recipes for crab, recipes for crab cakes, recipes for crab rangoon, scallop recipes, seafood, shrimp scampi, sweet crab rangoon, sweet crab rangoon recipe
Posted in Appetizers | Comments Off
Ingredients
- 1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
- 1/2 tsp. A−1 Steak Sauce
- 1 egg yolk, beaten
- 1/4 tsp. garlic powder
- 1 − 8 oz. pkg. cream cheese at room temperature
- 3 dozen won−ton wrappers
Directions
- Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste−like consistency.
- Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk.
- Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.
2012
01.13
Tags: cinnamon glazed almonds, Cinnamon Glazed Almonds recipe, glazed almonds, glazed almonds recipe, honey glazed almonds, honey glazed almonds recipe, maple glazed almonds, recipe for glazed almonds, sugar glazed almonds
Posted in Appetizers | Comments Off
Ingredients
- 1/3 cup butter
- 2 egg whites, at room temperature
- Pinch of salt
- 1 cup sugar
- 3 cups whole natural almonds
- 4 teaspoons cinnamon
Directions
- Preheat oven to 325 degrees. Place butter in a 13″ X 9″ pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.
- Pour almond mixture onto pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.
2011
11.26
Tags: appetizers, baked goods, Black Eyed Pea's Baked Squash recipe, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
Posted in Appetizers | Comments Off
Ingredients
- 5 pounds medium−size yellow squash
- 2 eggs, beaten
- 1 cup bread crumbs plus additional bread crumbs for topping
- 1 stick butter or margarine
- 1/4 cup sugar
- Salt, to taste
- 2 tablespoons chopped onion
- Dash of pepper
Directions
- Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover.
- Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.
- Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
2011
11.11
Tags: appetizers, Aunt Jemima's Pancake Mix recipe, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
Posted in Appetizers | Comments Off
Ingredients
- 2 cups Self−rising flour
- 2 cups Bisquick
- 1/2 cup Sugar
- 1/2 cup Non−dairy creamer powder
TO USE THE MIX Ingredients
- 1 Egg
- 8 ounces 7−up
- 1 3/4 cups prepared pancake mix
Directions
- THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and creamer. Cover tightly. Refrigerate mix to use within 3 months. Makes 7 cups of mix.
- TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 cup batter for each 6″ pancake.
2011
11.08
Tags: appetizers, Applebee's Spinach Pizza Appetizer recipe, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
Posted in Appetizers | Comments Off
Ingredients
- Pita Bread (2 or 3 whole)
- 1 − 10 oz. pkg frozen spinach
- 1/3 cup nutritional yeast
- 1 med. onion
- 5 or 6 plum tomatoes
- 8 Ounce pkg fresh mushrooms
- 3−4 cloves garlic
- 1 Teaspoon of each of the following spices:
- basil, parsley, cayenne pepper
- 1/2 to 1 cup rice milk
- 4 Tablespoon flour
Directions
- Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one.
- Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so that the edges of the pita don’t burn.
Pages:
1
2
3
4
5
6
7
8
Next