Best Appetizer Recipes Blog

Sunday, March 1, 2015

Total Time: 20 mins Preparation Time: 20 mins

1 combine the avocado, juice from the lime, and cumin in a food processor until desired texture is reached.
2 fold in tomatoes.
3 refrigerate overnight for best flavor.

Total Time: 25 mins Preparation Time: 25 mins

1 chop pepperoni and onions very fine. (i use a food processor for the whole process).
2 mix in cheese with pepperoni and onions.
3 add tabasco and mix again.
4 form into a ball with hands.
5 if wanted, can roll in crushed pecans.
6 keep refrigerated until serving.

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 preheat oven to 350 degrees f.
2 in deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
3 top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
4 in a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple.
5 in a saucepot, mix 2 tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, worcestershire sauce, and black pepper, mixing all ingredients together.
6 cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess).
7 cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes.
8 pour the sweet and sour sauce over the meatballs and bake uncovered for 30 minutes.
9 remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

1 add the salt to a large pot of water. peel the potatoes and boil in salted water until well done and easily pierced with fork. drain.
2 sprinkle potatoes with salt and pepper.
3 in the bowl of a food processor (or with hand mixer) puree the potatoes and garlic until well mixed, about 35-40 seconds. still pureeing, slowly add the olive oil and vinegar alternating between them, tasting as you go until the mixture is smooth. skorthalia should be creamy and thick. if it gets too thick add a little water, but no more than 1/4 cup.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 add the salt to a large pot of water. peel the potatoes and boil in salted water until well done. drain.
2 sprinkle the potatoes with pepper and mash.
3 in the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
4 still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
5 skorthalia should be creamy and thick. if it gets too thick, add a little cold water (not more than 1/4 cup).

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

1 cook spinach acc to pkg directions; drain well and squeeze out all liquid.
2 in saucepan, cook onion in the 3 t butter; stir in flour, tarragon, and pepper.
3 add milk all at once;cook and stir until thick and bubbly.
4 stir half the hot mixture into eggs, return all to saucepan.
5 stir in spinach, cottage cheese and feta cheese.
6 brush 1 sheet of phyllo dough with butter, fold into thirds.
7 place one end in center of 14in pizza pan, extending sheet over the edge of the pan.
8 brush with butter.
9 repeat until all 10 sheets of dough are used.
10 make sure middle of pan is covered with dough.
11 place filling in an 8in circle at the center of pan.
12 starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under.
13 repeat with remaining sheets.
14 sheets will not meet in the center, center will be open.
15 drizzle any remaining butter over top.
16 bake at 375* for 35 minutes, until golden.
17 cut into wedges.