Appetizers

What you eat, before you eat.

Guacamole

November 27, 2010 in Appetizers, Condiment, Extra's, Vegetarian by misterdelicious | 2 comments

Delicious and fresh Guacamole recipe.  Very easy and ALWAYS a hit.  Serve with some chips, or add it to a sandwich for a tasty twist.

Ingredients

  • 4-6 ripe Avocados, diced chunky
  • 1 medium Red Onion, diced small
  • 1-2 medium Tomatoes, de-seeded and diced small
  • 1 Bunch of Fresh Cilantro, Chopped fine
  • 1 head of Roasted Garlic
  • 1 lime, juiced
  • Crushed Red Pepper, optional
  • Salt and Pepper to taste

Assembly

  1. Start by roasting the garlic in the oven.
  2. Dice the Red Onion, Tomatoes and Cilantro and place in the serving bowl.   Add the Lime juice and stir a little. Add crushed red pepper, if you want.
  3. Add the avocados and roasted garlic to the bowl. Mix until you get the consistency you want.  Salt and pepper to taste.
  4. Lime juice is very important because it will stop the avocado from oxidizing and turning brown.  Once made, it'll keep in the fridge for a day or two if you plastic wrap it leaving no air between the wrap and the guacamole.

 

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Not your average Mexican dip

November 4, 2008 in Appetizers by iheartsprout | 1 comment

Ingredients:

  • I box package of Philly Cream Cheese.
  • I regular size jag of salsa.
  • I bag of shredded cheese, mexician blend or taco blend.

Procedure:

This recipe is very easy to execute.  Take a 9 x 11 glass pan and and drop in the block of cream cheese.  Use a rubber spatula to evenly spread the cream cheese over the bottom of the dish.  This is easy if you let the cream cheese sit out to soften.

Next, dump the jar of salsa on top of the cream cheese and also spread it around evenly over top of the cream cheese.  This recipe is made more interesting if you experiment with different types of salsa.  One of my favorites is Newman's Black bean salsa.

Follow all this up by liberally and evenly sprinkling the shredded cheese over the salsa.  I know the price of cheese has gone up but this is not the time to be frugal, you should use most of the bag if not the whole thing.

Now this can be covered and stored in the fridge or transported to the party or BBQ.  Right before the dip is about to be devoured slip it under the broiler until the cheese on top starts to bubble and get a bit brown.  When this has occured pull it out and enjoy.  You will be suprised how good this stuff is.

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Goat Cheese Bruschetta

September 16, 2008 in Appetizers by feedme | 1 comment

What makes this Bruschetta combo so tasty? Goat cheese and jalapenos! Not only is the goat cheese oh-so-delicious in this recipe, it also provides the perfect base for the other ingredients to sit on to ensure safe passage into your mouth. The jalapenos add a subtle kick which combines with the other ingredients to enhance their Mmmm factor.

Ingredients

  • Italian Bread, Sliced Thinly
  • Goat Cheese (5.5 oz package)
  • 3-4 Plum Tomatoes
  • Balsamic Vinegar
  • Fresh Black Pepper
  • 3 Pieces Sliced Jalapeno (Get smallest can and you'll have have plenty leftover)
  • ~1/4 Large Red Onion or ~1/2 Small One

Method

  1. Cut slices of bread into pieces which can be piled with deliciousness and easily bitten into. I like pieces no bigger then... say 6 bites.
  2. Set oven to Low Broil. Lay bread pieces on a sheet of AL foil and place under broiler. Keep a close eye on the crispiness of your bread. I think a real light-light brown provides a nice texture. Beware of over crisping your bread: one crunchy bite and all your tasty tomatoes galore will fly off! Party foul!
  3. Halve tomatoes, remove seeds, dice, and place in a medium bowl.
  4. Depending on how slow you use a knife you might wanna take your bread out of the oven. If your a regular Mister Delicious then you can probably wait a while longer.
  5. Chop onion and jalapeno fine and combine in bowl with tomatoes.
  6. Add liberal amount of balsamic vinegar to mixture so that liquid covers about 1/3 the chopped ingredients and mix.
  7. Add fresh cracked pepper to taste.
  8. Spread nice base layer of goat cheese to your Italian bread toast.
  9. Spoon on your yummy mixture and enjoy! MMMmmm! So good!
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Crab Mousse Dip

September 2, 2008 in Appetizers by Moogie | No comments

(This is one of Aunt Chelsa’s famous recipes)

Ingredients

 

1  7oz. can

OR

½ lb

1 can

1 envelope

3 Tbsp

1 cup

8 oz.

1 cup

1 small

 

Canned Crab meat

 

Fresh Crab Meat

Soup, cream of mushroom

Gelatin, unflavored

Water, cold

Mayonnaise

Cream cheese, room temperature

Celery, finely chopped

Onion, grated (or really finely chopped)

**minced black olives

Instructions

  1. Heat soup, but do not dilute!

  2. In a bowl: Dissolve gelatin in cold water and let sit 5 minutes.

  3. Add the soup, cream cheese, mayonnaise, celery, onion & crab to the gelatin mixture.

  4. Spoon into a mold and chill until set.

  5. Just before serving, turn out of the mold and tuck garnish & crackers around it. If you don’t have a mold, just put it into a nice bowl after you mix it together and let it set up in that bowl.

NOTE

I added some minced black olives for a bit of color.

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