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Post some appetizers and hors d'oeuvre!

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1 Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:05 am


With the holidays looming (Thanksgiving is my favorite), I've been looking over appetizer and hors d'oeuvre recipes -- both favorites and untried ones. I thought maybe we could start a thread with different appetizers if any of you are game.

This one is from the late Warren Leruth, who was a well known chef and restauranteur in New Orleans. He also helped develop recipes for other restaurants and even chains. It sounds like the perfect thing for my little stainless steel "oyster shells" that I bought a while back. It would also be good in those shell-shaped dishes that you make Coquilles St. Jacque in.

Crabmeat St. Francis
Recipe from Warren Leruth via The Times-Picayune. March 04, 2010.
Makes 12 to 16 appetizers.

1/4 cup dry white wine
1 quart heavy whipping cream
1 pint crab stock
4 bay leaves
6 ounces butter
1 large green onion, thinly sliced
2 large cloves garlic, chopped
1/4 cup chopped white onions
3/4 cup chopped hearts of celery
1/2 teaspoon dried thyme
Generous pinch of celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 1/4 teaspoons salt
1/2 cup all purpose flour
1 tablespoon chopped flat-leaf parsley
4 egg yolks
2 pounds fresh Louisiana jumbo lump crabmeat
1/2 cup unseasoned bread crumbs
Fried parsley for garnish (optional)

Preheat the oven to 425 degrees. In a saucepan, bring the wine, cream, crab stock and bay leaves to a simmer and hold there. In a skillet over medium heat, melt butter and sauté green onion, garlic, white onion, celery heart, thyme, celery seed, peppers and salt until vegetables are limp and translucent.

Add the flour to the vegetables and stir over low heat at least 5 minutes to make a blonde roux. Do not let it brown. Whisk in the cream and stock mixture completely. Lower heat to just under a simmer. Add the parsley and cook about 15 minutes. Remove the bay leaves. Whisk in the egg yolks, one at a time. (I’d temper these eggs first with a bit of the cream/stock mixture.)

Place 2 ounces lump crabmeat in a ramekin or baking shell. Top with a half-cup of the sauce; sprinkle lightly with bread crumbs, and bake until the top is browned and bubbly. Garnish with fried parsley if desired.

2 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:08 am


I haven't made this but I did have it many years ago several times at Berdou's. Delicious, to say the least, and it's an oft requested recipe around here. It would also work in the shaped containers I spoke of above for smaller portions.

Crabmeat Berdou
Makes 4 servings. Recipe from “Lost Restaurants,” which is from the old Berdou’s Restaurant in Gretna, Louisiana. This is also good made with crawfish or small shrimp.

4 tablespoons butter
3 tablespoons flour
1 cup milk, warmed
1/2 teaspoon salt

1 stick butter
1/2 cup chopped green onions, chopped
1/2 cup sliced mushrooms
1 tablespoon chopped garlic
Pinch cayenne
1/2 cup sherry
1 pound lump crabmeat

Preheat the broiler with the rack about four inches below the heat.

Make the bechamel by heating the butter in a saucepan until it bubbles. Stir in the flour to make a blond roux; don't allow it to brown. Whisk in the milk over low heat until the sauce thickens. Add the salt and keep warm.

In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, garlic and cayenne until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed.

Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto 4 oven-proof serving dishes.

Nap two or three tablespoons of the bechamel over the top of the crabmeat. Put the plates into the hot broiler for about a minute. Serve immediately.

3 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:13 am


This is one of the easiest, quickest and cheapest hors d'oeuvre that I know of and they're delicious. I used to make them all the time without the olives as it just didn't sound good to me but we loved them when we finally tried them with the olives. I've given this recipe out more times than I can count, especially to people who aren't super cooks 'cause it's so darn easy.

Dijon Green Onion Appetizers
Makes approximately 30 to 36 appetizers.

1 cup mayonnaise (Hellman’s or Best)
1/2 cup freshly grated Parmesan cheese
2 Tablespoons Grey Poupon Dijon Mustard
2 green onions, sliced
1 8-oz. French bread baguette, sliced diagonally a bit thicker than 1/4-inch
Sliced ripe olives (I buy the canned black ones already sliced; you just have to drain them prior to using)

Combine mayonnaise, cheese, mustard and green onions. Spread approximately 2 teaspoons on each bread slice. Place cheese side up on baking sheet. Broil until lightly golden (this is usually about two minutes but don’t walk away; if browning unevenly, rotate baking sheet halfway through). Garnish with black olives just before broiling if desired.

Note: I usually make half of these with olives and half without. They’re good both ways and can be made ahead and ready on baking sheets to pop under the broiler as more people arrive. Just use the filling into you round out of it or bread to put it on. I’ve never been able to get 40 pieces (what the original recipe stated it made) out of a small French bread baguette so I just make sure I buy enough bread to make use of the filling I make.

4 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:25 am


This sounds like it would be delicious and pretty -- plus I like that it can be made several days ahead. Looks like it would help if you owned stock in Philadelphia Cream Cheese! Plus I'd have to get a 6-inch springform pan, which I don't currently have.

Layered Sundried Tomato and Basil Spread
Serves 20. Southern Living, November 2005.
Prep: 25 min., Chill: 8 hrs. Make this recipe up to 3 days before the party.

2 (8-ounce) packages cream cheese, softened
3/4 cup butter, softened
1 teaspoon salt, divided
1/4 teaspoon pepper

1-1/3 cups sun-dried tomatoes in oil, drained
2 (3-ounce) packages cream cheese, softened and divided
1/3 cup tomato paste

4 garlic cloves, chopped
1-1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese

Vegetable cooking spray
Crackers or baguette slices
Garnishes: fresh rosemary sprigs, sun-dried tomatoes

Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

5 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:32 am


I'm a sucker for oyster patties and always have been.  McKenzie's was a local bakery that had lots of outlets that sold the patty shells.  They used to hand out a flyer with a recipe for the patties and they're really good.  After Katrina, you wouldn't believe the people writing to the paper and trying to replace family favorite recipes they'd lost -- this one was one of the recipes it seemed everyone wanted.  

No matter what size patty shells I use, I still grind up the oysters in the food processor after draining them; but I save the oyster liquor for moistening the filling, if needed.  I find they're easier to eat if the oysters aren't whole and lots of my family liked the flavor of oysters but not the oyster itself -- this means they don't need to see a whole one!  They really come out fine using the canned mushrooms but you do need to chop the mushrooms a bit finer.

McKenzie’s Oyster Patties
Fills 12 large or 36 miniature patty shells

4 dozen oysters and liquor
1 onion, grated
1 tablespoon flour
2 tablespoons butter, melted
1/2 cup chopped canned mushrooms and juice (optional)
Salt and pepper
Dash cayenne pepper
2 tablespoons chopped parsley
1/4 teaspoon lemon juice
12 large or 36 miniature* patty shells

Cook oysters in their liquor by bringing to a boil, then simmering 10 minutes. (*For miniature patty shells, finely chop oysters before cooking.) Sauté onion in butter; blend in flour until smooth. Add remaining ingredients and oysters. Cook 5 minutes; pour into patty shells and bake at 375 degrees for 5 to 8 minutes.

6 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:40 am


Here's an appetizer that I like using whole oysters. Very good!

Oysters Suzette
Serves 4 to 6. Recipe from Tom Fitzmorris.

Despite the name, this dish has nothing in common with crepes Suzette, the famous orange-flavored dessert. Instead, it is a savory, slightly smoky, piquant sauce, redolent of bell pepper, created by Count Arnaud Cazenave, founder of the more than 80-year-old restaurant that bears his name. It is my personal favorite of all the baked oyster dishes at Arnaud's.

24 large oysters
1/2 stick butter
3 slices bacon, cut into small squares
1 rib celery, chopped
1 bunch green onion tops, chopped
3 sprigs fresh parsley leaves, chopped
1 cup pimientos, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 tsp. cayenne
1 Tablespoon brandy
1/2 cup bread crumbs

1. Bring two cups of water (oyster water, if you have it) to a light boil in a skillet. Poach the oysters for about 30 seconds. Drain the oysters and set aside to cool and dry. Strain the water from the pan and set aside.

2. In a large saucepan over medium-high heat, melt the butter and add the bacon. Sauté the bacon till nearly crisp. Add celery, green onion, parsley, pimientos and bay leaf. Cook for another three minutes, until vegetables are limp.

3. Add the water you poached the oysters in, along with salt, pepper, and cayenne. Bring the mixture to a boil. Add the brandy. Stir well, reduce to a simmer and cook until most of the liquid has been absorbed.

4. Add just enough bread crumbs to make the sauce hold together. It is not necessary to use the entire quantity.

5. Place the oysters in either clean oyster shells or au gratin dishes. Top each oyster with about a tablespoon of sauce. Sprinkle a pinch of bread crumbs over each oyster.

6. Bake for 12-15 minutes, until top of sauce is toasty and slightly crusty.

Serve very hot, with a warning that the sauce can burn the roof of the mouth if eaten injudiciously!

7 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:47 am


This is a recipe I recently found that we plan to try soon.  It just sounds good.  Reminds me of the pieces I scrape off a baking pan after shaking ground cheese on some items.  I just know it would be good and you can get much easier than this.

Parmesan Crisps
Makes about 10.  Recipe from The Times-Picayune.

3 ounces finely grated Parmigiano-Reggiano
Smoked paprika or cayenne, optional (or maybe ground chipotle peppers)

Preheat the oven to 300 degrees. Place a tablespoon of cheese on a nonstick silicone pad or parchment paper-lined cookie sheet. Flatten out cheese mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with paprika or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

8 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:51 am


Love, love, love pickled okra and it makes a nice garnish for a Bloody Mary, too.  Never made this before but plan to since I've had good luck this summer making and canning pickles.

Pickled Okra
Makes 2 pints.  Recipe from Mississippi chef David Crews, the 2013 winner of the Great American Seafood Cook-Off.   Via The Times-Picayune, 8.7.13.

His recipe includes a homemade pickling spice, which can be used for other pickle recipes as well.  Or you could use the pickling spice you have on hand to save some time.

1 cup water
1 cup white vinegar
1 tablespoon salt
1 teaspoon sugar
1 pound whole okra pods
2 slices lemon, 1/4 inch thick

Spice Blend
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 tablespoon mustard seed
1 tablespoon celery seed
1 tablespoon fennel seed

In a saucepan, stir together water, vinegar, salt and sugar over low heat until salt and sugar dissolves.

Combine all the spice blend ingredients in a small bowl.

In two 1-pint canning jars, place a lemon slice in the bottom followed by 1-1/2 tablespoons pickling spice blend. Add okra to jar and cover with vinegar/water solution. Place new lids and rings on the jars.

Place in a pot with enough water to cover the jars by at least 2 inches. Bring to a boil and hold for 15 minutes. Carefully remove jars from the water bath and cool at room temperature for 4 hours. Store in a dark place away from sunlight.

9 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 2:54 am


I sure hope some of you contribute some appetizer recipes here or I'm going to feel like an idiot.  I like both ones that you serve at the table (or on plates with cocktails), and also ones you pass around or put out on trays.  

10 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 3:07 am


Okay, here's one more (okay, I admit that I can't sleep) that I'm posting because I know several of you like blue cheese.  Yummy.

Blue Cheese Puffs
Makes about 2 dozen.  Recipe from The Times-Picayune.  2.9.06.

This is a blue-cheese variation of gougere, the scrumptious cheesy cream puffs. If you've never made a cream puff, you'll be stunned how easy they are. Don't blink after setting these out -- you will miss seeing them disappear! The recipe makes two dozen, which is never enough.

1/4 cup butter (1/2 of a stick)
3/4 cup water
3/4 cup flour
3 eggs
4 ounces crumbled blue cheese (gorgonzola would be good, too)

Preheat oven to 400 degrees and butter two baking sheets.

In a heavy saucepan, bring the butter and water to a boil. Remove from heat. Add flour to the butter and water, off heat, and beat until the mixture leaves the sides of the pan and forms a smooth ball. Add eggs, one at a time, beating until smooth after each addition. Stir in blue cheese. Let the batter sit for 15 minutes.

Drop the batter by rounded tablespoons, 2 inches apart, onto baking sheet. Bake until golden, 20 to 30 minutes. Serve warm, or at room temperature.

11 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:27 am


Crybaby - your New Orleans appetizers make me want to go to the shore! Wonderful!!!

I don't know how many appetizer recipes I have in my computer file but I'll post what I have.....

Buffalo Chicken Dip (Andrea’s recipe)

4 boneless chicken breasts, cooked and shredded
12 oz. Bottle Frank’s Buffalo Wing Sauce

Mix in a 9” X 13” baking dish

2 - 8 oz. Pkg. Cream Cheese
1 – 16 oz. Bottle Ranch Dressing
1 – c. Chopped Celery

Mix and heat in saucepan until smooth. Pour over chicken mixture.

Top with 1 – 8 oz. Block Monterey Jack cheese, shredded (do not use pre-shredded cheese for best results).

Bake at 375* for 35 minutes. Allow to sit for 10-15 minutes before serving. Serve with nachos chips or Fritos and additional celery and/or carrot sticks.

Note: Fresh chicken breasts can be substituted with 4 cans of chicken. Dip can be layered in a crockpot for potluck service.

Beth’s notes:

I cut the recipe in half and bake in a 9” X 9” pan. I layer the chicken & buffalo wing sauce with the cream cheese mixture and bake until bubbly. Then I add as much chopped celery as I want (usually twice as much as called for) and add the cheese and just stick it back in the oven until the cheese melts. That way the celery stays crunchy and doesn’t really cook.

I serve it with baked pita chips. My favorite pita is sold at Tiger Bakery (they have wonderful hummus, too) out at Central & McCord. It’s really thin and bakes up crisp. Just spray with PAM, sprinkle with salt and cut into wedges. Bake at 300* for about 10 minutes and you’ve got a “low fat” crunchy snack to dig into that fat laden dip! (gotta save where you can….)

12 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:28 am


Dill Pickle Dip
(adapted from:

4 oz. cream cheese (1/2 large package), softened to room temperature
½ to ¾ c. chopped dill pickles (according to taste)
2 Tbsp. finely chopped sweet onion
1 – 2 Tbsp. dill pickle juice to thin dip
1 tsp. dried dill weed
½ tsp. kosher salt
freshly ground black pepper, to taste

Mix cream cheese well to soften. Add remaining ingredients and combine well.

Refrigerate at least 1 hour or overnight for flavors to meld.

Recommendation: Serve with Pumpernickel & Onion pretzels

13 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:31 am


Easy Reuben Dip
(Recipe by Joyce Hammer / published in Sentinel-Tribune 01-17-12 Lifestyles column)

8 oz. cream cheese, softened
½ c. mayonnaise
1/3 c. Thousand Island dressing
¼ lb. turkey pastrami, coarsely chopped
¼ lb. Swiss cheese, coarsely grated
1 ½ c. Silverfleece sauerkraut, rinsed with water & squeezed dry
½ c. midget kosher dill pickles, chopped

1 – 1 lb. round loaf pumpernickel/light rye bread


Combine cream cheese, mayonnaise and Thousand Island dressing and beat with a hand mixer until fairly smooth. Add the pastrami, Swiss cheese, sauerkraut and dill pickles and blend together by hand.

Refrigerate dip until ready to serve.

Hollow out the round loaf of bread and line inside with plastic wrap. Cut the removed bread into wedges to use for dipping. Place the dip in the loaf and garnish with a couple dill pickles.

(Alternately serve with rye crisp crackers or spoon on party rye bread slices)

14 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:35 am


Egg Dip
(Cook’s Corner, Sentinel-Tribune – October, 2011)

2 Eggs
2 T. Butter
2 T. Sugar
2 T. Cider Vinegar
1 – 8 oz. Pkg. Cream Cheese
1 Medium Onion, Chopped
½ Green Pepper, Chopped

Combine eggs, butter, sugar & vinegar in saucepan and heat on stovetop at medium heat, stirring constantly, until mixture thickens. (do NOT boil) Set aside.

While dip mixture is still warm, beat in cream cheese. Add chopped green peppers and onions, to taste. Stir & refrigerate until ready to serve.

Serve with chips or crackers.

* * * * * * * * * * *

Beth’s notations:

(cut recipe by half – makes a lot!)

Finely mince onion. Saute half the onion in the butter until soft. Mix egg, sugar & vinegar together & stir into cooked onion and stir until thickened. DO NOT BOIL. Just cook until thickened. Combine onion mixture with cream cheese and add ¼ c. Sour Cream. Stir in reserved minced onion and mix well. (sub red sweet pepper for green pepper) Refrigerate.

15 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:38 am


Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Notes: If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly.
Serve this dip with, French bread, fresh vegetables, tortilla chips, crackers…pretty much anything that pairs well with cheese!

16 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:40 am


Maque Choux (CJ @

I’m convinced this delicious Creole side dish is the ultimate accompaniment to grilled food. A friend from New Orleans, Melvina Johnson, used to bring it to ALL our summer barbecues. We really let her have it if she dared to bring anything different.

Serves 8 (or more)

1/2 cup unsalted butter or 4 tablespoons olive oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 small hot pepper, finely chopped (optional)
1 large clove garlic, finely chopped
4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
2 pinches red pepper flakes
2 medium tomatoes, peeled, seeded, chopped
1 cup chicken stock (low sodium, if you use canned - we use homemade)

1.Melt butter over medium heat. Add onion, peppers, garlic and sauté for 5 minutes, until onions are translucent.

2.Stir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.

3.Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.

17 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:46 am


Savory Sour Cream Chives Cheesecake with Potato Chip Crust (from
Recipe type: Appetizer
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 8

A kettle chip crusted savory cheesecake reminiscent of a sour cream and onion chips and dip, but a much more elegant appetizer.

• 4 medium sized bag of kettle cooked potato chips
• 4 spring onions, thinly sliced
• 2 tablespoon butter
• 1 pound full-fat non-whipped cream cheese
• 1/3 cup sour cream
• 2 tablespoons flour
• 1 tablespoon chopped chives
• Extra chives for decorating
• Sour Cream for topping (optional)
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• sea salt, white pepper
• 4 eggs
• chives for garnish

1. Preheat oven to 475
2. Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
3. Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
4. Whip cream cheese in food processor. Once smooth, add in sour cream, flour, chives, spring onion, garlic powder.
5. Add eggs one at a time.
6. Pour into pans and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes until set. Cheesecake should be a little jiggly.
7. Turn oven off, open oven door and allow to rest for 15 minutes.
8. You can choose to serve warm with crackers or bread toasts.
9. If refrigerated, bring to room temperature before serving.

I used two six inch spring form pans. You could also make one cheesecake in a 10 inch pan. Adjust baking times to 10 minutes at 475 and then 20 minutes at 250.
I make one cheesecake with chives placed on top and one cheesecake topped with sourcream, chopped chives and some potato chips.

18 Re: Post some appetizers and hors d'oeuvre! on Mon Sep 30, 2013 5:49 am


Sticky Orange Chicken Wings - Chef June @

Every working chef has their special recipe for chicken wings, and this is mine. I sold A LOT of them when I was catering. They are almost embarrassingly easy to make, and your family and friends are sure to eat every single one on the platter!

3 pounds chicken wings
salt and pepper to taste
1 small can orange juice concentrate
½ juice can water
¼ cup clover honey
2 teaspoons Louisiana Hot Sauce

1. Trim the gristly section off each chicken wing and reserve for stock.
Rinse the chicken wings under cold running water and blot dry with paper towels. Sprinkle with salt and pepper.
2. Preheat broiler to 450 degrees F. Arrange chicken wings on broiler pans and broil for about 4 minutes on each side * until browned and crispy. Remove from broiler and drain on paper towels. Put the cooked wings into a roaster or hotel pan.
3. Meanwhile, combine orange juice concentrate, water, honey and hot sauce in a small saucepan. Stir to blend, and allow the mixture to come to a rolling boil. Don¹t let the mixture continue cooking * turn it off right away. Pour the hot mixture over the wings and toss to coat all of them.
4. Serve hot or at room temperature.

19 Re: Post some appetizers and hors d'oeuvre! on Wed Oct 02, 2013 3:45 am


Thanks for pitching in with some recipes for appetizers, Beth.

Where are the rest of you? No favorite appetizer recipes? It doesn't need to be a recipe per se but just what you do.

In the words of ESPN, C'mon, Man!

20 Re: Post some appetizers and hors d'oeuvre! on Wed Oct 02, 2013 7:12 am


I have a lot.I will be posting them soon. 

21 Re: Post some appetizers and hors d'oeuvre! on Wed Oct 02, 2013 8:07 am


Crybaby wrote:  It doesn't need to be a recipe per se but just what you do.  

Oh, well, in that case......

I open the box of Triscuits and take the lid off the container of Alouette Herb Spread !


22 Re: Post some appetizers and hors d'oeuvre! on Wed Oct 02, 2013 1:10 pm


Brian buys triscuits all the time -- the roasted garlic kind are really good. I've been thinking of crushing some and adding them to a meatloaf instead of crackers or bed crumbs.

23 Re: Post some appetizers and hors d'oeuvre! on Sat Oct 12, 2013 10:46 am


bethk wrote:
Crybaby wrote:  It doesn't need to be a recipe per se but just what you do.  

Oh, well, in that case......

I open the box of Triscuits and take the lid off the container of Alouette Herb Spread !

Here is a recipe for a homemade herb spread. It is good and is a lot cheaper than the store-bought brands. The original recipe uses butter but I use "I Can't Believe It's Not Butter" spread because the mix gets too hard when chilled and must be softened before using.

Boursin Cheese Spread

8 ounces I Can't Believe It's Not Butter
16 ounces cream cheese
3 minced cloves garlic (I use garlic powder)
1/4 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill weed
1/4 teaspoon black pepper
1/4 teaspoon dried basil

Mix all ingredients together with a mixer until fluffy. Serve with crackers.

Last edited by Bugster2 on Sat Oct 12, 2013 10:47 am; edited 1 time in total (Reason for editing : error)

24 Re: Post some appetizers and hors d'oeuvre! on Sat Oct 12, 2013 11:05 am


Bugster - that sounds like the ingredients in the Alouette Herb Spread, too. And that stuff is like $4.59 for an 8 oz.'ve got 24 ounces there! nice.

25 Re: Post some appetizers and hors d'oeuvre! on Sun Oct 13, 2013 1:18 am


Bugster, it's not only nice to see you here but I really appreciate the recipe for the Herb Spread. I make an appetizer that uses it though I haven't purchased it in a while. I just saw an advertisement for one the other day and was surprised to see how pricey it is.

Many thanks and wlecome, too!

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