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Any great appetizers you guys can recommend?

post #1 of 6
Thread Starter 
We're going to a fire dept related party and I need to take an appetizer that doesn't need to stay warm..............come on guys, give me your best recipes so I can razzle dazzle them!
post #2 of 6
for how many people? what is your budget?
post #3 of 6
Thread Starter 
Originally Posted by Sibohan2005 View Post
for how many people? what is your budget?
Well, there will be lots of people, but our table will have about 8 people at it. It's basically to share with them, plus maybe one or two more......
No budget........sky's the limit!!
post #4 of 6
Here are two dead-easy crowd-pleasers...

10" tortillas
soft cream cheese
chopped green onion
dried cranberries

Spread the tortillas with the cream cheese, sprinkle each with a tablespoon or so each of the onion and the cranberries. Roll up, wrap in plastic wrap, refrigerate for 30 minutes to several hours. when you're ready to serve, unwrap, slice rolls into one inch segments and arrange, cut-side up, on tray.


1 pkg (10) refrigerator biscuits
1/4 cup butter
1/4 cup crumbled blue cheese

Cut each biscuit into quarters and arrange the pieces in 2 8-inch round cake pans. Melt the butter and the cheese together. It looks gross, but it works -- trust me! Spoon the mixture over the biscuit pieces and bake at 400 F for 12-15 minutes -- until brown. Serve straight from the oven, or cold. Multiply recipe as necessary.
post #5 of 6
Cream cheese wrapped in thin slices of proscuitto with a toothpick to keep it closed, serve on a bed of lettuce to make it look nice.
post #6 of 6
okay go to M&M get the asian Party pack... follow directions .... I"M KIDDING!!
here are a few that should impress

Stuffed Mushrooms

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately

Stuffed Jalapenos

2 (7 ounce) cans jalapeno peppers
6 ounces shredded Mexican-style cheese blend
1 pound pork sausage, hot
1 (5.5 ounce) package spicy seasoning coating mix

Slice peppers lengthwise, remove seeds and core; fill with cheese.
Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
Roll peppers in spicy seasoned coating mix.
Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Hot Artichoke & spinach dip

1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly
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