recipelink.com Chat Room Recipe Swap
12-27-99 – New Years Party - Appetizer Recipes (32)

KellyWA (09:09:46) : Outback Steakhouse Bloomin' Onion

1 egg
1 c milk
1 c all-purpose flour
1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp cumin
1 giant Spanish onion (3/4 lb or more)
vegetable oil -- for frying
---Dipping sauce---
1/2 c mayonnaise
2 tsp ketchup
2 tsp horseradish -- cream style
1/4 tsp paprika
1/4 tsp salt
1/8 tsp dried oregano
dash ground black pepper
dash cayenne pepper

Prepare the dipping sauce by combining all of the
ingredients in a small bowl. Keep the sauce covered
in the refrigerator until needed.

Beat the egg and combine it with the milk in a
medium bowl big enough to hold the onion. In a
separate bowl, combine the flour, salt, peppers,
oregano, thyme, and cumin. Now it's time to slice
the onion. This is the trickiest step. First slice 3/4
inch to 1 inch off the top and bottom of the onion.
Remove the papery skin. Use a thin knife to cut a
1-inch diameter core out of the middle of the onion.
Now use a very sharp, large knife to slice the onion
several times down the center to create the "petals"
of the completed onion. First slice through the
center of the onion to about 3/4 of the way down.
Turn the onion 90 degrees and slice it again in an "x"
across the first slice. Keep slicing the sections in
half, very carefully, until you've cut the onion 16
times. Do not cut down to the bottom. The last 8
slices are a little hairy, just use a steady hand and
don't worry if your onion doesn't look like a perfect
flower. It'll still taste good.

Spread the "petals" of the onion apart. The onion
sections tend to stick together, so you'll want to
separate them to make coating easier. Dip the onion
in the milk mixture, and then coat it liberally with the
dry ingredients. Again separate the "petals" and
sprinkle the dry coating between them. Once you're
sure the onion is well-coated, dip it back into the
wet mixture and into the dry coating again. The
double dipping makes sure you have a well-coated
onion because some of the coating tends to wash off
when you fry. Let the onion rest in the refrigerator
for at least 15 minutes while you get the oil ready.

Heat oil in a deep fryer or deep pot to 350 degrees.
Make sure you use enough oil to completely cover
the onion when it fries. Fry the onion right side up in
the oil for 10 minutes until it turns brown. When the
onion has browned, remove it from the oil and let it
drain on a rack or paper towels. Open the onion
wider from the center so that you can put a small
dish of the dipping sauce in the center. You may
also use plain ketchup.

KellyWA (09:09:46) : BAKED BLOOMING ONION

Prepare blooming onion as if you were going to fry it.
Place onion on cookie sheet and bake at 375° for 30 minutes or until golden brown.

KellyWA (09:09:46) : Onion Blossom Dips

CREAMY SALSA DIP-
Combine 1/2 c bottled buttermilk dressing or
bottled ranch dressing with 1/2 c Chi Chi's bottled
mild salsa in blender. Blend on high speed about 5
to 10 seconds just until smooth. Refrigerate, tightly
covered, to use in 2 weeks.

AND SPICY ONION BLOSSOM DIP-
Combine 1/2 c Catalina dressing 1/4 c bottled Chi
Chi's extra hot salsa in blender. Blend on high speed
about 10 seconds just until smooth. Refrigerate to
use within 2 weeks.

CHUNKY ONION BLOSSOM DIP-
Stir together with a fork 1/2 c bottled mild salsa, 1/3
c 1000 Island dressing, 2 tb sweet pickle relish
(with some of the relish juice) and a dash of
Tabasco. Refrigerate to use in 2 weeks.

BLUE CHEESE DIP
-Combine 1/4 c crumbled blue cheese, 1 8oz bottle
ranch dressing or buttermilk dressing and 1/2 tsp
garlic salt (or 1/4 tsp garlic powder). Stir in 2 tb
mayo (lite or regular). Refrigerate to use within 2
weeks.

MAYO DIP
2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 tsp cayenne pepper
Combine all ingredients and slowly warm over low
heat stirring with a whisk...Serve alongside the
onions.......is enough sauce for about 6 onions..

Shelley.LA (08:21:38) : Burgundy Mushrooms

4 sticks butter
1 quart burgundy
1 1/2 tablespoons Worcestershire sauce
1 tablespoon basil
1 teaspoon black pepper
1 teaspoon garlic
2 cups boiling water
4 cubes beef bouillon cubes
4 chicken bouillon cube
4 pounds mushroom -- cleaned

, melt butter. Combine remaining sauce ingredients. Add mushrooms. Bring to slow boil on medium heat. Reduce heat cover and cook 3 - 5 hours. Remove cover and cook and additional 3 -5 hours until liquid barely covers mushrooms. Let cool to room temperature. Pour into container. Reheat to serve. Can be frozen.

For cocktails triple this recipe and serve in a chafing dish.

Serving Ideas : Great with grilled or roasted beef

Debbie.D.,.AL (08:17:51) : EASY COCKTAIL SAUSAGES

2-3 1 lb. pkgs. cocktail sausages (I use Bryan's)
1 bottle of barbecue sauce
1/2 cup of water

Put all the ingredients in a crockpot. Cook on low for 3-4 hours. These may be served from the crockpot. Use a slotted spoon to drain the liquid from the sausages. Easy and delicious!

Shelley.LA (08:13:40) : Herb Cheesecake

1 cup all-purpose flour
1/2 cup butter -- chilled
1/2 tsp salt
1 large egg yolk
2 tsp lemon zest
2 cloves garlic
1 large onion -- coarsely chopped
2/3 cup parsley -- chopped
3/4 cup parmesan cheese -- grated
3 packages cream cheese -- softened
3 tbs all-purpose flour
4 large egg
2 tsp salt
1/2 tsp Tabasco sauce
2 tbs lemon juice
1 tsp oregano -- dried
1 tsp. tarragon
1 tsp basil
1/2 tsp rosemary
1/2 cup pepperoni slices -- chopped

For the Crust: In a food processor, blend flour, butter, salt, egg, and lemon zest. Process until dough forms into ball. Wrap in waxed paper and refrigerate until slightly chilled. Evenly press 1/3 dough into bottom of pan and press remaining dough around sides. Store in freezer while preparing filling.

Chop garlic in processor, add onion, parsley and Parmesan cheese. Add cream cheese, one package at a time, processing. Add flour and 1 egg and continue to process until smooth. Add remaining eggs, one at a time blending well after each addition. Add salt, Tabasco, lemon juice and herbs. Process until blended. Stir in pepperoni. Pour into dough lined pan. Bake at 400 degrees for 10 minutes and reduce temperature to 325 and bake 50 longer. Let stand 1 hour before serving.

Shelley.LA (08:08:08) : Blackeyed Pea Dip

1 16 oz blackeyed peas with jalepeno peppers -- drained
1/2 cup butter
5 green onions -- finely chopped
6 slices bacon -- cooked & crumbled
1 8 oz. processed American cheese Mexican style -- cubed

Mash peas in a large bowl until smooth. Add butter. Stir well. Mix in remaining ingredients. Microwave at high setting for 3 to 4 minutes or until cheese is melted. Stir well. Serve with chips

Shelley.LA (08:04:04) : Baked Mexican Spinach Dip

1 cup onion -- chopped
2 tablespoons cooking oil
3 medium tomatoes, peeled, seeded and chopped
2 tablespoons chipotle peppers -- chopped
1 package frozen spinach -- thawed and drained
2 cups Monterey jack cheese -- shredded
4 ounces cream cheese -- softened
4 ounces black olives -- sliced
1 cup cream
1 tablespoon red wine vinegar
season to taste

Preheat oven to 400. In a 10 inch skillet, cook onions until tender. Add tomatoes and chipotle peppers. Cook 2 minutes more. Transfer mixture to a large bowl. Stir in spinach, Monterey jack cheese, cream cheese, cream, vinegar and seasonings. Spoon into a 1 1/2 qt baking dish. Bake for 35 minutes or until bubbly. Serve with tortilla chips.

Marie/ME (07:25:05) : Crab Meat Mousse

2 cans crab meat drained,
1 can cr. mushroom soup,
1- 8 ounce pkg cream cheese
1 finely chopped onion,
1 cup diced celery,
1 cup mayo,
Method:
2 1/2 tbsps.(2 1/2 envelopes) unflavored knox gelatin , dissolved in 1/2 cup
water

combine everything and heat on stove
-while still warm, stir in
gelatin mixture
remove from heat
pour in 5 1/2 cup mold and
refrigerate
serve with your favorite crackers
I use a fish mold and put an
olive in it's eye area!!!

sugar/spice/TX (04:43:27) : Kentucky Hot Brown

1 stick butter
3 tablespoons flour (regular)
2 cups milk
1 cup Colby cheese (grated)
1/2 box Parmesan cheese (grated)
Chicken or Turkey
Country Ham or Baked Ham
Bacon - fried to a crisp
Tomato slices
Paprika
Tabasco sauce (5 dashes or more to taste)
2 egg yolks

In a 4-quart, heavy sauce pan, melt butter. Mix in flour until mixture is smooth. Add milk in small amounts at a time, cook until sauce is thick. Add Tabasco sauce and Parmesan cheese. Remove from heat. Take out 1/2 cup sauce and add the two beaten egg yolks. Mix well and return to the remainder, stirring constantly. Add Colby and American cheeses. Remove from heat.

Toast six slices of bread on both sides. Slice each piece in half and place on a heat-resistant plate. Layer with chicken or turkey, ham of your choice, sauce, tomato, and 2 slices of bacon. Top with paprika. Bake at 400 degrees for 10-15 minutes.

holly (04:40:22) : Smoked Turkey Devonshire
(Serves 50)

72 slices white bread toasted
5 quarts Trio Cheese Sauce prepared
7 pounds smoked turkey breast sliced

72 slices bacon cooked
72 slices tomatoes

Toast all of the bread and cut 50 slices diagonally. Set aside for
assembly. Prepare the cheese sauce according to the directions on
the package. Slice the tomatoes and set aside for assembly. Cook
the bacon and hold for assembly.

To assemble place the whole piece of toast in a casserole dish or on
a dinner plate. Overlap the diagonally cut toast atop of the whole
piece of toast. Steam the turkey and place the 3 ounce portion atop
of the toast. Cover the turkey with two slices of tomatoes and then
the bacon being sure to cross the bacon. ladle four ounces of the
prepared Trio cheese sauce atop of all.

Susan,IL (04:11:49) : Hanky Pankies
Recipe By : Aunt Aggie

1 pound ground chuck
1 pound bulk sausage
1 teaspoon garlic powder
1 teaspoon oregano
1 pound Velveeta cheese -- cubed
1 loaf party rye bread

Brown chuck and sausage together; drain well. Add garlic powder and oregano. Cook over low heat, stirring in cheese until cheese is melted. Spread moisture on bread slices.

NOTES : This recipe came from my Great-aunt Aggie

Susan,IL (04:10:43) :

Swedish Meatballs
Recipe By : Susan Wilson
Serving Size : 8

1/2 cup Fresh bread crumbs
3/4 cup milk
1 pound ground meat (beef, veal, pork)
1 egg slightly beaten
3 tablespoons onion -- chopped
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground allspice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cube beef bullion
Boiling Water
1/2 cup half and half
1 tablespoon fresh dill -- or 2 teaspoons dried

Put bread crumbs and 1/4 cups milk in small bowl. Stir with fork and let stand at room temperature for 5 minutes. Put ground beef, veal and pork in a large bowl. Add egg, onion salt, pepper, allspice and soaked bread crumbs. Toss mixture gently with a fork until thoroughly combined. Shape meat mixture into a loaf about 5x6x1 inch. Cut meat mixture into 30 equal sized pieces. Press together and shape each piece into round meatballs. Put butter in a large skillet and heat over medium heat. Add meatballs, about 15 at a time and cook 10 minutes until meatballs are browned on all sides and cooked through. Remove meatballs as they are done and put in a large bowl.

When all the meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add.

Return skillet to medium heat and bring flour mixture to a boil, stirring until bouillon cube dissolves and mixture is smooth. Add half and half and 1/2 cup milk; bring to a simmer stirring constantly, and cook 3 minutes longer or until sauce is thick and smooth.

Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat. Transfer meatballs to serving dish; top with sauce and garnish with dill.

Serving Ideas : Can be served over noodles as a meal

Susan,IL (04:07:38) :Artichoke Dip
Recipe By : Susan Wilson

1 can artichoke hearts -- 8 ounce
1/2 cup mayonnaise
1 small onion -- chopped
1/2 cup Parmesan cheese

Mix all the ingredients together. Place in casserole dish and bake 30-45 minutes at 350 degrees.

Serving Ideas : Serve with crackers or Triscuit

Gina,.Fla (01:57:56) : SPINACH-RICOTTA PIE

10 oz. pkg. frozen chopped spinach
3 tblsp. olive oil
3 garlic cloves, minced
3 large eggs
3/4 cup parmesan cheese
2 cups ricotta cheese
1 medium onion, chopped
8 oz. mozzarella, grated
dash oregano
salt and pepper to taste
dash nutmeg
1 pie shell
Cook spinach according to pkg. directions. Drain well and set aside. Heat oil in a skillet and saute onions. At the last minute, throw in the garlic. Stir well. In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices. Pour into a pie shell and bake at 375 for 30-40 minutes or until set. Enjoy!! Cut into thin wedges or bake in an 8x8" baking pan and cut into squares.

Gina,.Fla (01:55:08) : Houston's Spinach Dip

1/2 purple onion, chopped
1/2 stick butter
3 tsp. garlic minced
1 10 oz. pkgs. chopped spinach, cooked and drained
8 oz. cream cheese, room temperature
8 oz. sour cream
1/4 c. parmesan cheese
2 c. artichoke hearts, drained and chopped
8 oz. Monterey jack cheese, cubed, room temp.
salt and pepper to taste

Saute onions and garlic in butter, add other ingredients and mix well. Pour into oven proof bowl and bake 350 for 25 minutes.

Gina,.Fla (01:54:36) : Seafood Tarts

2 cans tuna, drained or crabmeat, shrimp or lobster
2 tablespoons oil from seafood
1/2 cup grated onion
1/4 cup chopped parsley
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire
1 egg, well beaten
1 cup grated cheddar cheese
2 cans refrigerated crescent rolls
paprika
Preheat oven to 350 degrees F. Mix all ingredients except rolls, paprika and 1/2 cup cheese. On ungreased cookie sheet unroll crescent dough and separate into 4 rectangles. Fill the center of each with filling. Place the other 4 rectangles on top of the filling. Seal with fork. Slit tops with fork in two places. Sprinkle with paprika and cheese. Bake for 15-20 minutes. Remove tarts and serve. Serves 8

Gina,.Fla (01:53:40) : Spinach Artichoke Dip

Makes 8 to 10 servings

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferable homemade)
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon
cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand,
and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch
slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tobasco Sauce
Blue and white corn tortilla chips

1. In a large saucepan, warm the olive oil and butter together over
medium heat. When the butter has melted, add the onion and cook,
stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and
cook 2 to 3 minutes longer, stirring frequently and stopping before the
onion and garlic brown.

2. Sprinkle the flour and continue cooking, stirring continuously, until
the mixture turns a golden-blond color, 10 to 15 minutes. Then,
whisking continuously, slowly pour in the stock until it is smoothly
incorporated. When the mixture begins to simmer, stir in the cream. Let
it return to the simmer. Remove from the heat, add the Parmesan,
chicken base or bouillon cubes, lemon juice, and sugar, and stir until
thoroughly blended.

3. Add the sour cream, spinach, artichoke bottoms, Monterey Jack
cheese and Tobasco sauce, and stir until the ingredients are thoroughly
combined and the cheese has melted. Transfer to a warmed serving
bowl and serve immediately, accompanied by blue and white corn
tortilla chips.

TKL-Fan (12:45:29) : WHISKEY WIENERS

1 c. whiskey
1 c. brown sugar
1 c. ketchup
Hors d'oeuvre wieners
Mix and pour ingredients over wieners. Bring to a
boil and allow to simmer 2 hours.

TKL-Fan (12:45:29) : BOURBON FRANKS
3 lb. frankfurters, cut in bite-size pieces
1 c. bourbon whiskey
1 c. brown sugar

TKL-Fan (12:45:29) : BOURBON FRANKS
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter
4 (8 oz.) cans tomato sauce
1 c. + 2 tbsp. brown sugar
1 (12 oz.) can tomato paste
1 c. bourbon whiskey
4 tsp. wine vinegar
4 tsp. minced garlic
1/4-1/2 tsp. salt
1/4 tsp. pepper
4-5 drops hot sauce
3-4 lbs. cocktail franks or cut regular franks in 1"
pieces
Saute onion and green pepper in butter until soft.
Add remaining ingredients except frankfurters. Bring
to boil then reduce heat. Add frankfurters and
simmer 1 hour. Transfer to heated chafing dish and
provide wooden picks. Make 1 day in advance.
Refrigerate and reheat.

TKL-Fan (12:45:29) : DRUNKEN HOT DOGS
3/4 c. rye whiskey
1/2 c. brown sugar
1/2 c. ketchup
1 lb. hotdogs
Cut hotdogs into bite size pieces. Combine all
ingredients. Add hotdogs and simmer, 1 hour.

TKL-Fan (12:45:29) : DRUNKEN HOT DOGS
1 lb. hot dogs, cut into bite size pieces
3/4 c. Bourbon Whiskey
1/2 c. brown sugar
1 1/2 c. ketchup
1 tsp. onion, minced
Pinch of oregano
1/2 tsp. rosemary (or dill weed)
Combine all and bake at 350 degrees for 1 hour.

TKL-Fan (12:45:29) : BOURBON DOGS
1 bottle barbecue sauce, Open Pit regular flavor
3/4 c. bourbon whiskey
1 lb. hot dogs, sliced
Mix all together in medium saucepan. Simmer
slowly for one hour. Serve hot with toothpicks for
your eating utensils.

TKL-Fan (12:45:29) : DRUNK HOT DOGS
1 pkg. hot dogs (cut into sm. bite-size)
1/2 c. ketchup
1/2 c. Whiskey
1/2 c. sm. chopped onions
1/2 c. brown sugar
In small saucepan melt ketchup, whiskey and brown
sugar. Add onion and hot dogs. Cook over low
heat for 20 minutes. These are better made one day
ahead or early in the morning as needed.

TKL-Fan (12:45:29) : WHISKEY DOGS
1 1/2 c. ketchup
1/2 c. chunky style barbecue sauce
1 c. brown sugar
2/3 c. Whiskey
2 pkgs. hot dogs
Slice hot dogs, put together with all ingredients in
crock pot. Cook 1 hour covered, 2 hours
uncovered.

TKL-Fan (12:45:29) : WHISKEY DOGS
1 1/2 lb. hot dogs, cut 3 to each hot dog
1 regular bottle barbecue sauce
1 tsp. mustard
1/2 c. brown sugar
1/2 c. whiskey
Mix ingredients; pour over hot dogs. Bake slow for
a few hours.

TKL-Fan (12:45:29) : BOOZEY HOT DOGS
3 lbs. hot dogs (30 dogs)
2 tbsp. diced onions
2 c. dark brown sugar (1 lb.)
1 lg. (26 oz.) bottle Heinz ketchup
3/4 c. bourbon whiskey
Cut each hot dog into 4 pieces. Mix all ingredients
and cook at low temperature for 1 to 1 1/2 hours.
Stir often.

TKL-Fan (12:45:29) :
Previously Posted on TKL by Paul the Scampi guy Hill on 3/31/98:

1) One quick and simple one that company will ask
for more of: Take good Quality Bacon and pan fry
to the point it still can be "wrapped" drain off
excess fat and with a butter knife spread a
layer of cream cheese over the entire length...then
simply roll up and hold with toothpick....
WARNING: do not try these while
making them, there wont be any left.

2) take mild cherry peppers (from a jar) and gently
remove the insides.... take a thin slice of spiced
Italian ham and provolone cheese on top and
cut strips. roll the strips up and slide into the cherry
peppers, return the peppers to my favorite kitchen
tool..the zip lock bag...and toss in a little olive oil
and fresh garlic..... let it marinade over night and
watch them disappear as they hit the plate.

3) Stuffed mushrooms: Blanch a bunch of large
white (stems removed) Mushroom caps. set aside.
In a bowl mix Italian Sausage 1/4 lb browned in a
pan and drained with seasoned bread crumbs that
have been pan browned with garlic (this is done
DRY over med heat). add Parmesan cheese (shake
variety be generous) Lots of fresh ground pepper, a
few shakes of red hot pepper sauce, 2 eggs beaten
and Either King Crab or Lobster meat from a can
(drained).... stuff the caps sprinkle with olive oil and
more bread crumbs, arrange on cookie sheet to
bake at 325 for around 8 minutes (remember the
meat is cooked)..squeeze a little lemon over them
and watch them GO

TKL-Fan (12:43:59) : SURPRISE CHEESE PUFFS
Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 tsp Salt
1 tsp Paprika
1 dash Cayenne or red pepper
1 c Sifted flour
50 small Stuffed green olives.

(try substituting black olives, dried cranberries instead of green olives)

Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold

1 tsp of this mixture around each olive, covering it
completely. Arrange on a baking sheet and chill until
firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.

**NOTE** These puffs are so easy to serve at
parties as they may be made in advance, frozen on a baking
sheet to keep round and stored in a plastic bag in
freezer. Bake as needed.

Dawn,NY (12:42:26) : Volcano Bread

1 cup sour cream
1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1 can water chestnuts, drained and chopped
1 pkg vegetable soup mix
1 sprinkle onion soup mix
1 can mushrooms, drained or equivalent in fresh
1 pkg chopped frozen spinach, cooked, water squeezed out

Mix all together. Select a nice deep pumpernickel bread at your
local bakery. Cut a nice shaped hole around the top and hollow
out the inside, reserving the bread chunks. Pour the mixture inside
the bread. Can be served like so with the bread chunks on the
side, or wrapped in tin foil and heated in the oven.

TKL-Fan (12:40:40) : Sausage balls with apple and raisins.

1 lb mild bulk sausage
2 cups buttermilk baking mix
1 1/2 cups grated apple with the peel
1 cup raisins
1/2 cup chopped pecans.

In a medium mixing bowl. combine uncooked
sausage, baking mix, apple, raisins and
pecans mix well.
Roll sausage mixture into 1 inch balls and
place on a rack in a shallow pan. bake in a
preheated 350 degree oven 15 to 20 minutes or
till browned. Turn occasionally while baking.
Serve immediately or freeze then thaw and
reheat before serving.