#Appetizer Recipe

[brunchbinch]

Spring rolls (x)

[everyveganrecipe]

"I love anything crispy, especially when I crave something Salty 🤪 So I recently made these vegan chick'n as a healthy crispy snack for my family and myself and it was a huge hit!"

[askwhatsforlunch]

Anchoïade

Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen anchovies, kept in oil

1 tablespoon capers

1 1/2 tablespoon extra virgin olive oil

a small bunch fresh Parsley or Chervil 

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.

Finely chop Parsley or Chervil, and stir into the mixture until well-combined.

Serve Anchoïade with crudités, such as radishes, Baby Carrots, Cherry Tomatoes or cucumber, or spread onto toasted Baguette.

[celebrationgeneration]

[johncopywriting]

My Favorite Recipes: STUFFED MUSHROOM CAPS

Stuffed mushroom caps have been a favorite of mine for as long as I can remember. They're the perfect appetizer for any occasion, and they always disappear quickly from the table.

What I love most about this recipe is that it's so versatile. You can use any type of mushroom you like, from button mushrooms to portobello caps. And you can play around with the filling, adding different herbs and spices to suit your tastes.

One thing to keep in mind when making stuffed mushroom caps is that you want to avoid making them too dry. That's why I like to use plenty of olive oil in the breadcrumb mixture - it helps keep everything moist and flavorful. And the Parmesan cheese adds a nice salty kick that really elevates the dish.

These stuffed mushroom caps are also a great option for anyone who's looking for a vegetarian or gluten-free appetizer. They're filling and satisfying, but still light enough that you won't feel too full before the main course.

Stuffed mushroom caps are a classic appetizer that's always a hit with guests. And with this recipe, you can easily make them at home whenever you're in the mood for something delicious and easy to make.

Here's what you'll need:

12 large mushroom caps

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/4 cup olive oil

Salt and pepper, to taste

And here's how to make them:

First, preheat your oven to 375°F. Then, remove the stems from the mushroom caps and set them aside. Using a small spoon, gently scrape out the gills from the caps to make room for the filling.

Next, finely chop the mushroom stems and set them aside. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, basil, and chopped mushroom stems. Drizzle in the olive oil and stir everything together until it forms a crumbly mixture.

Using a spoon or your hands, fill each mushroom cap with the breadcrumb mixture, pressing it down lightly so it stays in place. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or aluminum foil.

Bake the stuffed mushrooms for 20-25 minutes, or until the filling is golden brown and the mushrooms are tender. Serve them hot or warm, garnished with additional chopped herbs or grated Parmesan cheese if desired.

[tummy-to-heart]

Indo-Mex Tacos 🌮 : A Healthy Budget-friendly Fusion Of Two Cultures

[crazyblondelife]

Super Bowl Sausage Rolls - Watch Them Disappear...

Super Bowl Sunday isn’t a day I look forward to for the football, it’s a day I look forward to for the food! I love to create a fabulous charcuterie board and make a big pot of chili with cornbread and I also like to make a few nibbles for everyone to enjoy that are unexpected and really yummy! My recipe for Super Bowl Sausage Rolls falls under the really yummy category and these delectable little rolls couldn’t be easier to make! If you’re like me and could care less about the football, throw a batch of these rolls into the oven and enjoy the food and let everyone else enjoy the football!

Super Bowl Sausage Rolls have only three ingredients…breakfast sausage, cream cheese and crescent roll dough! You can customize them with slices of jalapeno, or Everything Bagel spice and someone on TikTok suggested I add a can of Rotel. Anything goes with these, so get creative and make them your own! I loved serving these little rolls with a spicy sweet mustard and I think a hot pepper jelly would also be really delicious!

And…if you’re wondering what to wear going into February with this crazy weather we’re having, here are a few ideas!

[mikaelaromero]

Feta-Spinach Puff Pastry Bites These puff pastry bites filled with feta, spinach, and Parmesan cheese are the perfect baked small appetizer when entertaining.

[imthefailedartist]

For Thanksgiving, I focused on appetizers.

Shrimp Salad

Shrimp, salad shrimp

Mayo

Dill, fresh and dry

Red onion, finely chopped

Red bell pepper, finely chopped

Celery, finely chopped.

Garlic, minced 2 cloves

1/2 Lemon, juice and zest

White wine vinegar, dash

Seasonings, salt and pepper, garlic powder, Old Bay

Ritz for delivery to mouth.

I don't eat shrimp, but everyone who ate it said it was really good. There was none left at the end of the night.

Pigs in a Blanket

Puff pastry, cut into small triangles,

Whole grain mustard, brushed on inside of pastry

Cocktail weenies

Egg, brush over top of wrapped weenie

Everything but the Bagel Seasoning, sprinkle over top

If I make these again, I'll make a sauce. I bought the puff pastry and needed to get rid of it.

[brunchbinch]

Easy Thanksgiving appetizers (x)

[everyveganrecipe]

Vegan Potstickers Recipe 🥟 Create homemade potstickers from scratch filled with a variety of vegetables, spices, dried mushroom, and TVP. Recipe creates 35-40 dumplings that are fried and steamed to perfection.

If you've never used TVP before, this is a great recipe to try using it in. It creates a dense texture that helps create a unique feel in each "bite" with these dumplings.

[askwhatsforlunch]

Blinis

Making Blinis is easy. They are a delicious little cushion for leftover Manuka Honey and Gin Cured Salmon, and if you have too many, they freeze nicely; so you can bring them out anytime you wish, for a solo treat, slathering them with taramasalata; or should guests show up unexpectedly!

Ingredients (makes 30):

1 tablespoon unsalted butter (+ more for cooking the blinis)

1 cup plain flour

½ buckwheat flour

½ teaspoon salt

1 teaspoon baking powder

2 eggs

1 cup milk

In a large, flat frying pan, melt butter over a low flame until just foaming. Remove from the heat. Set aside.

In a large bowl, combine plain flour, buckwheat flour, baking powder and salt. Dig a well and break in the eggs and add the milk, whisking until combined. Add melted butter and whisk, until well-blended. Cover the bowl with a tea towel, and allow to rest, one hour.

Melt a little butter in the large frying pan, over medium-high heat. Spoon a heaped tablespoon of the batter onto the hot frying pan, repeating until full. Cook, for a couple of minutes. When mixture start bubbling flip blinis on the other side and cook, 2 minutes more. Repeat with remaining batter and butter until you have about 30 blinis. 

Blinis freeze very well; you can store them up to 6 months.

Serve Blinis warm, with Cured Salmon, Cured Mackerel, or Cured Trout.

[celebrationgeneration]

[o-kay-la]

Cheese 'N Rice Quesadillas Spice up your next party with our Cheese 'N Rice Quesadillas appetizer recipe that combines green chiles and Mexican rice to create cheesy out-of-this-world quesadillas. 1 tablespoon I Can't Believe It's Not Butter! Spread, 1 can chopped green chiles drained, 2 cups water, 1 package Knorr Fiesta Sidesâ„¢ - Mexican Rice, 1.25 cups shredded Monterey Jack cheese, 10 flour tortillas