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Archive for the ‘appetizer’ Category

Curried Chicken Appetizer Bites

Ingredients
1 cup finely chopped cooked chicken
1/2 cup finely chopped red apples
1/4 cup raisins
1 stalk celery, finely chopped
1 green onion, thinly sliced
1/3 cup MIRACLE WHIP Dressing
1-1/2 tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream

Directions
Combine all ingredients except endive leaves and sour cream.

Spoon onto endive leaves.

Top with sour cream.

Recipe found here: Curried Chicken Appetizer Bites

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Johnsonville® Sausage Stuffed Mushrooms

Ingredients
1 package (16 ounces) Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
1/2 cup dry bread crumbs
1 package (8 ounces) cream cheese, softened
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese

Directions
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.

Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot. Yield: 48 servings.

Recipe found here: Johnsonville® Sausage Stuffed Mushrooms

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Artichoke & Mushroom Toasts

Ingredients
36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese

Directions
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.

In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.

Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.

Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.

To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.

Recipe found here: Artichoke & Mushroom Toasts

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Florentine Chicken Soup

Ingredients
1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.

Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: 5 cups.

Recipe found here: Florentine Chicken Soup

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Chunky Chicken Noodle Soup

Ingredients
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil.

Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.

Recipe found here: Chunky Chicken Noodle Soup

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Seasoned Crab Cakes

Ingredients
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup cubed bread
2 eggs
3 tablespoons mayonnaise
3 tablespoons half-and-half cream
1 tablespoon lemon juice
1 tablespoon butter, melted
1-1/2 teaspoons seafood seasoning
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 cup dry bread crumbs
1/2 cup canola oil

Directions
In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).

Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.

In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy. Yield: 8 crab cakes.

Recipe found here: Seasoned Crab Cakes

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tuscan-sausage-bean-dip

Tuscan Sausage & Bean Dip

Ingredients
1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

Directions
Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.

Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish. Sprinkle with cheeses.

Bake until bubbly, 20-25 minutes. Serve with crackers. Yield: 16 servings (1/4 cup each).

Recipe found here: Tuscan Sausage & Bean Dip

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