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Recipe ingredients and directions:

4 c walnuts (1 lb shelled)

6 c water

1/2 c sugar

salad oil

salt

Bring water to boil. Add walnuts, and allow water to return to

boil. Cook nuts 1 minute.

Remove nuts from boiling water, rinse under hot water, then allow

to drain.

Put wet nuts in large bowl with sugar; mix until sugar is dissolved.

Heat oil to 350. Fry nuts in batches until golden-don’t overfry.

(frying should take 5 min or less)

Drain nuts on paper plates, add salt to taste. Stir nuts frequently

during the cooling process so they don’t stick to the plate or each

other.

Category: Appetizers Recipes

Recipe ingredients and directions:

1 lb. package frozen ravioli, thawed

2 eggs beaten

2 Tbsp milk

2 cups bread crumbs

Corn oil

Beat the eggs with the milk. Fill a Dutch oven with two inches of

corn oil. Dip ravioli into eggs and then coat with bread crumbs.

Bring oil to about 300 degrees and fry about 4 to 6 ravioli at a

time. Serve with seafood sauce.

Category: Appetizers Recipes

Recipe ingredients and directions:

1 lb mushrooms

salt

flour

breadcrumbs

Wash and season mushrooms with salt. Roll them in flour, dip in

beaten eggs and coat with breadcrumbs. Deep fry in very hot oil.

Sauce

1 small pickled gherkin, chopped

1/2 an anchovy, chopped

1/2 tsp capers, chopped

1/2 tsp onion, chopped

1/2 tsp mustard

1 tsp parsley, chopped

4 tbs mayonnaise

paprika

Mix everything together.

Category: Appetizers Recipes

Recipe ingredients and directions:

1 lg long eggplant

1 egg

3/4 c milk

flour

salt

white pepper

powdered sugar

Peel eggplant and cut to size of large French fries. Soak 30

minutes in salted water. Rince and pat dry. Make a batter with

egg and milk and season well with salt and pepper. Dip eggplant

into batter, roll in flour and deep fry until golden. Sprinkle

with additional salt and serve with powdered sugar. Serves 4 as

hors d’oeuvre with cocktails, or as vegetable with entree.

Category: Appetizers Recipes

Recipe ingredients and directions:

Yield: 10 to 12 servings

2 eggs

1 pound Muenster cheese, shredded, see note

1 tablespoon minced fresh rosemary

1 loaf (1 pound) frozen white bread dough, thawed

1/3 cup sliced almonds

2 each: red, green apples

1 tablespoon lemon juice

1 cup mango chutney, optional

Sprigs fresh rosemary, optional

Adjust oven rack to middle position. Heat oven to 325 degrees.

Grease a 9-inch springform pan with butter or margarine.

Reserve 1 egg white for later use. Beat 2 eggs yolks and 1 egg

white in a medium bowl. Add cheese and rosemary; stir to combine

and set aside.

Roll thawed dough on a lightly floured work surface into a rectangle

about 6 ny 20 inches. Place cheese mixture lengthwise on center

of dough. Fold the dough over the filling and pinch to seal seam.

Place roll seam-side down around the outside of the prepared

springform pan to make a ring; pinch ends to seal. Brush with

sliced almonds.

Bake for 1 hour. Release pan hinge and remove bread immediately,

allow bread to rest 15 minutes on a wire rack before serving.

Slice apples and place them in a bowl of cold water that has been

mixed with 1 tablespoon lemon juice.

Place cheese-filled bread in center of large round platter. Drain

apples and pat dry. Arrange overlapping in small groupings around

the bread. Garnish with sprigs of fresh rosemary, if desired.

Serve with chutney, if desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked. Thaw 6 hours

in the refrigerator. Increase baking time by 5 minutes.

Cheese will shred more easily in the food processor if it is very

cold. Place it in the freezer for 10 minutes before grating.

Category: Appetizers Recipes

Recipe ingredients and directions:

2 eggs

1/2 pound feta cheese, crumbled

1 (8-ounce) package cream cheese

1/4 cup coarsely chopped parsley

1/4 cup coarsely chopped green onion

1/2 teaspoon dried mint leaves

16 filo leaves

1 cup butter, melted

Combine eggs, feta, and cream cheese in a blender. Blend at medium

speed until smooth. (Note: A food processor/steel knife works

fine, too.) Add parsley, onion, and mint. Blend until combined.

Refrigerate for at least one hour. Remove filo dough from refrigerator

and cut into six strips, each 16 x 1 1/2 inches. Keep one stack

of dough out to work with, wrap remaining leaves airtight to keep

from drying out. Keep a damp cloth over strips you are working

with, removing one at a time. Place one rounded teaspoon of filling

on end of each strip. Fold corner to opposite side, forming a

triangle. Continue folding, keeping triangle shape to other end.

Place filled pastries on ungreased cookie sheets and keep covered

with a damp cloth. Brush pastries liberally with melted butter.

Bake in a 375 degree F oven for 20 minutes, or until golden. Serve

hot.

Category: Appetizers Recipes

Recipe ingredients and directions:

Yield: 8 servings

2 eggplants

French bread, sliced

4 tb butter

2 onions, chopped

6 scallions or green onions, chopped

3/4 lb shrimp

1 egg

2 tb butter

2 tb minced onion

2 tb flour

1/2 c scalded milk

dash white pepper

dash nutmeg

Steam eggplant until tender, approximately 30 minutes. Peel, cut

in half, remove seeds and chop finely. Wet bread, let stand.

Saute both kinds of onions in butter until clear. Add chopped raw

shrimp and simmer about 10 minutes. Squeeze moisture out of bread

and chop. Add bread to shrimp mixture and cook a few minutes.

Add chopped eggplant, salt and pepper to taste, and 1 slightly

beaten egg.

Prepare sauce by cooking onion in butter until soft. Blend in

flour. Add milk. Stir till thick. Remove from heat. Add seasoning.

Blend sauce into shrimp-eggplant mixture. Spoon into shell and

bake at 350 F until lightly brown. Sprinkle with parsley.

Category: Appetizers Recipes

Recipe ingredients and directions:

2 lbs chicken wings

1/4 cup oil

1 t each paprika, chili powder, salt

1/2 t dry mustard

1/8 – 1/4 t tobasco or cayenne

Mix oil and spices, brush on chicken while in oven. Use for broil,

bake or grill methods.

Category: Appetizers Recipes

Recipe ingredients and directions:

1 dozen jumbo eggs, boiled, cooled and shelled

1/2 lb mushrooms, finely chopped (about 2 cups)

1 bunch parsly, minced (about 1/2 cup)

ground black pepper

mayonnaise

Cut the eggs in half and take out the yolks. Mix the egg yolks with

the mushrooms, parsly and add a tea spoon full of black pepper.

Add 1/2 cup mayonnaise and blend (mixture will be greyish).

Stuff each hollow egg half with heaping teaspoon of the paste. Put

a tiny little bit of mayo on top and stick a parsly leaf on.

Refrigerate before serving.

Category: Appetizers Recipes

Recipe ingredients and directions:

6 hard-cooked eggs, peeled

1/4 teaspoon grated lemon rind

3 tablespoons olive oil

1 tablespoon fresh lemon juice

Salt

Freshly ground pepper

Dash of cayenne pepper

18 capers, drained

18 fish eggs (Salmon roe caviar)

Cut eggs lengthwise into halves. Lift out the yolks, and mash them

with a fork until smooth.

Blend in lemon rind, olive oil, lemon juice, salt and pepper to

taste, and Tabasco. Fill eggs with the mixture and top each with

either 3 capers or 3 fish eggs. Cover with a plate and chill before

serving.

Category: Appetizers Recipes

Recipe ingredients and directions:

6 hard-boiled eggs

1/4 c mayonnaise

1/2 ts Dijon Mustard

1 T pesto Sauce

1 Tb Parmesan cheese — grated

1/2 ts lemon juice

salt

pepper

parsley

capers

Peel eggs and slice in halves. Remove yolks. In a small bowl, mash

yolks. Add mayonnaise and mustard, blending until smooth. Stir in

pesto, cheese and lemon juice. Season with salt and pepper. Spoon

into egg white shells and garnish with parsley and capers.

Category: Appetizers Recipes

Recipe ingredients and directions:

6 hardboiled eggs, yolks mashed, whites set aside

1/2 cup small cooked shelled shrimp

1 1/2 tsp mayonnaise

1 1/2 tsp miracle whip

1/2 tsp curry powder

salt

pepper

3 green onions minced

Mix all the ingredients except egg whites and shrimp, taste for

seasoning, gently fold in shrimp and then stuff shells and serve.

Category: Appetizers Recipes

Recipe ingredients and directions:

6 eggs

salt

pepper

prepared mustard

vinegar

mayonnaise or Miracle Whip

paprika

Place eggs gently into saucepan. Add cold water till 1/2" above

tops of eggs. Cover with lid. Heat slowly to boiling. Turn heat

very low. Cook 20 minutes. Place pan in sink. Run cold water over

eggs till cool enough to handle. Tap eggs lightly all over. Peel

under cold running water. Put eggs on cutting board. Cut each egg

in half lengthwise. Remove yolks carefully. Put yolks in small

bowl. With fork, mash yolks. Add 1/2 tsp. salt, 1/8 tsp. pepper,

1 tsp. mustard, 1 tsp. vinegar and 3 Tbsp. mayonnaise. Mix well.

Spoon yolk mixutre lightly into egg whites. Sprinkle tops with

paprika. Place eggs in a single layer in baking pan. Cover and keep

chilled in refrigerator till serving time.

Category: Appetizers Recipes

Recipe ingredients and directions:

8 hard-cooked eggs

1/2 cup shredded cheddar cheese

1/4 cup mayonnaise

1/4 cup salsa

2 tablespoons sliced green onions

1 tablespoon sour cream

salt

Slice the eggs in half lengthwise; remove yolks and set whites

aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa,

onions, sour cream and salt. Evenly fill the egg whites — filling

will be creamy. Serve immediately or chill until ready to serve.

Category: Appetizers Recipes

Recipe ingredients and directions:

6 hardboiled eggs

mayonnaise to add moisture and smoothness to the filling

1 tsp dry mustard

1 small stalk of celery, minced (to add texture)

paprika

Slice eggs in half, lengthwise. Scoop out the yolks into a bowl

and mix in mayonnaise (not too much!), dry mustard, and celery.

Flip the eggwhites over and trim a flat sliver off the rounded side

with a paring knife (this will keep them from tipping over and

spilling out the filling). Flip the eggwhites hollow-side up again

and spoon the filling back into the whites. Sprinkle the eggs with

paprika (for that "deviled look"!).

Category: Appetizers Recipes

Recipe ingredients and directions:

carrots, peeled and cut into sticks

habanero peppers

vinegar

white sugar

Put a couple habanero peppers in the bottom of a bowl, jar or other

container. Fill the container with vinegar, and mix in some sugar.

Place carrot sticks in container, and let sit for a few days.

When serving, remove the habanero peppers, so that no fool tries

to eat the pepper!

Preparation time: 10 min (prepare a few days in advance)

Category: Appetizers Recipes

Recipe ingredients and directions:

1 pound chicken wings

2 teaspoons salt

black pepper

1 teaspoon honey

pinch 5 spice powder

1 tablespoon soy sauce

2 ounces rice flour

pinch salt

2 egg whites

Chop 1 Chicken wing into 2 pieces at the joint. Cut or slit at

one end and push and scrap the meet to the opposite end with a

knife to form a drumstick.

Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce.

Beat up the egg white with a fork. Dip chicken wing in the egg

white then coat with the rice flour. Deep fry till golden brown

in colour.

Category: Appetizers Recipes

Recipe ingredients and directions:

Profiteroles aux crevettes a l’indienne

(puffs with curried shrimp filling)

3/4 lb fresh shrimp, shelled and deveined

1 tbs butter

3 tbs finely chopped onion

1 tbs curry powder

3 tbs finely chopped chutney

salt

freshly ground black pepper

24 cream puffs

Chop the shrimp into 1/2 in. or smaller pieces. There should be

about 1 1/4 cups. Set aside. Melt the butter in a medium saucepan

and add the onion. cook, stirring until the onion is golden. Add

the curry powder and stir to blend. Add the cream and chutney and

cook down until there is only about 1/2 cup left. Add the salt,

pepper and shrimp, and cook, stirring, for 1 or 2 minutes, or until

the shrimp loses its raw look.

Slice off the tops from all the cream puffs. Spoon an equal portion

of the shrimp mixture into each cream puff. Replace the tops and

serve.

Category: Appetizers Recipes

Recipe ingredients and directions:

1 1/2 lb ground beef

1/2 cup almonds, chopped fine

2 – 8 oz cans water chestnuts, drained and chopped fine

1 cup dry bread crumbs

2 eggs

1 T soy sauce

2 cloves garlic minced

cornstarch

Mix all ingredients, except the cornstarch. Form into 1" diameter

balls. Roll in cornstarch and refrigerate for several hours. When

ready to use fry in oil until well done.

Sauce

3/4 cup sugar

1/2 cup white wine vinegar

1/2 tsp ginger

14 oz can pineapple chunks drained (reserve liquid)

1/4 cup soy sauce

2 T cornstarch

1/2 cup water

2 tsp curry powder

Dissolve cornstarch in water. Mix all ingredients, except pineapple,

in a sauce pan. Add pineapple juice to taste. Bring to a boil,

stirring constantly, for 2 – 3 minutes. Add pineapple chunks and

pour over cooked meatballs. Serve hot in a chafing dish with

toothpicks.

Category: Appetizers Recipes

Recipe ingredients and directions:

Chicken liver crostini with sage Mince a tiny bit of onion and

prosciutto. Saute the mixture in a a 2 teaspoons of olive oil, and

when it has browned, add the chicken livers, minced, and the sage

(four or five leaves will be sufficient for three chicken livers).

Season the mixture with salt and pepper, and when it has absorbed

the moisture, add a little bit more oil and bind it with a teaspoon

of flour. Sprinkle it with broth and continue cooking, stirring,

until it becomes a homogeneous paste (add broth as necessary; this

will take about 10-15 minutes). Before removing the mixture from

the fire, stir in four to five teaspoons of grated Parmigiano and

taste for seasoning (the Parmigiano is optional, in my experience).

Make the crostini with quarter-inch thick slices of firm, crust

free white bread. Spread a generous amount of the mixture, once it

has cooled, on each slice. A few hours later, when you are ready

to serve the crostini, either as an appetizer or as a side dish

with a roast, beat an egg, adding a drop of water. Dip the sides

of the crostini with the topping in flour, then in the egg mixture,

and then fry them, topping side down, till they’re brown. [You may

wish to forego this final step, and serve the crostini after

spreading the mixture on the slices of bread modern Italians

generally do. Also, you can substitute one or two canned anchovies,

boned, for the sage.]

Category: Appetizers Recipes

Recipe ingredients and directions:

(makes 12)

1 baguette herbed bread

2 tblsp butter

seasoning to taste

1/4 cup white wine (optional)

2 1/2 tblsp butter or oil

1/2 cup basil (fresh if possible)

1/3 cup cheese (parmesan or romano)

2 cloves garlic

2-3 sliced roma tomatoes

1/2 cup sliced onion or 1 can minced clams or shrimp (optional)

Take baguette of herbed bread. Slice into approx 1" thick pieces.

Cover both surfaces with butter (seasoned is best — we use basil,

oregano, garlic and pepper). Place slices on a baking pan.

In a small saucepan, combine wine, oil/butter, garlic (and clams)

and simmer for five minutes. Add basil (and parmesan or romano

cheese) and heat for about a minute and then remove from heat.

Let stand until thick.

Spoon pesto over the bread. Put sliced tomatoes on top and cover

with slice of mozzarella.

Place baking pan in the oven and broil until the cheese starts to

brown.

Category: Appetizers Recipes

Recipe ingredients and directions:

12 oz fresh crab well drained

2 hard cooked eggs finely chopped

4 tablespoons mayo

3 dashes hot sauce (optional)

l teaspoon capers

3 tablespoons finely chopped celery

1/2 lb fresh snow peas

For filling, combin crab, eggs, mayo, hot sauce, capers and celery.

Wash snowpeas and split on top side to form a boat. Blanch for 10

seconds in boiling water then submerge in cold water. Drain and

cool.

Stuff each with 1 heaping teaspoon crab filling. Chill until ready

to serve.

Category: Appetizers Recipes

Recipe ingredients and directions:

1 pkg. wonton skins

8 oz. cream cheese

7 1/2 oz. crab

2 tsp. soft breadcrumbs

2 drops sesame oil

Combine all ingredients except skins. Fill squares with 1 tsp. of

the mixture and fold over, making triangles. Moisten to seal edges.

Fry in oil heated to 370 F for 3 minutes, or until brown and puffed,

turning once. Serve with Chinese mustard.

Category: Appetizers Recipes

Recipe ingredients and directions:

8 oz pkg cream cheese

2 tsp grated onion

1 tsp horseradish

1 tsp lemon juice

6 oz pkg shredded crabmeat

Mix first four ingredients. Fold in the crabmeat. Fill pastry

shells, chill and serve.

Lobster and shrimp may be substituted for the crab.

Pastry Shells

1 cup softened butter

8 oz pkg cream cheese

2 cup flour

Cream butter and cream cheese. Mix in flour and form into small

balls. Wrap in plastic wrap and chill for several hours. When

ready to use, let soften and roll out to 1/4 inch thickness. Press

into pastry cups and bake at 350 for 12 – 15 min. Fill and serve.

Category: Appetizers Recipes

Recipe ingredients and directions:

Category: Appetizers Recipes

Recipe ingredients and directions:

1 tablespoon vegetable oil

2 shallots, chopped

2 garlic cloves, chopped

2 teaspoons chili garlic sauce

1/2 cup whipping cream

1/4 cup sake

1/4 cup fresh lime juice

1 1/2 cups fresh white breadcrumbs

8 ounces fresh crabmeat, picked over

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

1 large egg

2 tablespoons water

2 tablespoons vegetable oil

Heat oil in heavy medium skillet over medium-low heat. Add shallots

and garlic and saute until tender, about 5 minutes. Add chili garlic

sauce and stir 1 minute. Add cream, sake and lime juice. Simmer

until sauce is slightly thickened, about 7 minutes.

Mix first 4 ingredients in medium bowl. Season with salt and pepper.

Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons

egg mixture into crab mixture (mixture will be dry). Discard

remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch

round patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat. Add crab

cakes and saute until golden brown, about 4 minutes per side.

Transfer to plates.

Drizzle sauce over and serve.

4 Appetizer Servings

Category: Appetizers Recipes