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Hello there!. Wanna make delicious Appetizers? Here some 10 recipes for you.
Margarita Shot-Glass Shrimp. A picture containing food fresh Description automatically generated.
Ingredients. Lime wedges, if desired Coarse salt, if desired, Coarse ground black pepper, if desired, 1 cup zesty cocktail sauce, 1/2 cup finely chopped red or yellow bell pepper, 1 tablespoon lime juice, 2 cans (8 oz each) crushed pineapple in juice, drained, 24 cooked deveined peeled large shrimp (about 2 lb) Cilantro sprigs, if desired.
Instructions. Steps 1 If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper. Step 2 In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.
Wasabi Shrimp Cocktai.
Ingredients. 12 cooked large (21 to 30 count) deveined peeled shrimp with tails left on (about 1/2 lb), 2 tablespoons cream cheese, softened, 2 teaspoons wasabi paste, 3 teaspoons chopped fresh cilantro, 1/4 cup seafood cocktail sauce.
Instructions. Steps 1 With sharp knife, cut along back curve of each shrimp, not cutting through to other side. Pat dry with paper towels. Step 2 In small bowl, mix cream cheese, wasabi paste and 1 teaspoon of the chopped cilantro. Spread each shrimp open; fill with cream cheese mixture and sprinkle lightly with remaining cilantro. Place on serving plate. Serve with cocktail sauce..
Ceviche-Style Shrimp Cocktail. A picture containing food dish Description automatically generated.
Ingredients. 1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed, 1 large avocado, pitted, peeled and diced, 1 medium cucumber, peeled, diced, 3/4 cup finely chopped red onion ,3/4 cup sliced green onions (12 medium) ,2 plum (Roma) tomatoes, chopped, 1 serrano chile, seeded, chopped, 1/2 cup finely chopped fresh cilantro 3/4 cup ketchup, 1/2 cup Bloody Mary mix, 1/3 cup seasoned tomato-clam cocktail, 1/3 cup fresh lime juice, 1 teaspoon salt ,1/2 teaspoon garlic salt, Few drops red pepper sauce, if desired Saltine crackers, if desired.
Instructions. Steps 1 In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix. Step 2 In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix. Step 3 Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers..
Thai Chicken Salad Appetizers. A picture containing table food plate bread Description automatically generated.
Ingredients. 1 tablespoon butter, melted 1 teaspoon hot pepper sauce, 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box 2 1/2 cups finely chopped cooked chicken, 1/3 cup Thai peanut sauce (from 11.5-oz bottle), 1/3 cup mayonnaise 1/3 cup finely chopped green onions ,1/3 cup finely chopped red bell pepper Fresh thyme leaves, if desired.
Instructions. Steps 1 Heat oven to 450°F. In small bowl, mix butter and hot pepper sauce. Remove crusts from pouches; place on work surface. Cut crusts into 2-inch squares; place on ungreased cookie sheet. Step 2 Bake 5 to 7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes. Step 3 In large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell pepper. Top each pastry square with about 1 tablespoon chicken mixture; garnish with thyme. Refrigerate 30 minutes or until cold..
Chipotle Meatball Appetizers.
Ingredients. 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count), 1 tablespoon vegetable oi,l 1/2 cup finely chopped onion, 1 chipotle chile in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce (from 7-oz can) ,12 frozen Italian-style meatballs (1/2 oz each), thawed, halved, 4 pieces mozzarella string cheese (1 oz each), 1 medium avocado, pitted, peeled, cut into 24 small slices.
Instructions. Steps 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2 –inch indentation in center of each cup. Step 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up. Step 3 Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups. Step 4 Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm..
Apricot-Gorgonzola Crescent. A picture containing food dish Description automatically generated.
Ingredients. 1 can (8 oz) refrigerated Pillsbury, Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury, Original Crescent Dough Sheet, 1/4 cup SMUCKER'S Apricot Preserves, 2 tablespoons LAND O LAKES Butter, 1/2 cup crumbled Gorgonzola cheese (2 oz), 1/2 cup Fisher® Chef's Naturals® Chopped Pecans, 1/4 teaspoon freshly ground pepper.
Instructions. Steps 1 Heat oven to 350°F. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray. Step 2 If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Step 3 In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper. Step 4 Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.
Smoked Ham and Jalapeño Pull-Apart Bread. A picture containing food snack food sandwich Description automatically generated.
Ingredients. 1 can (16.3 oz) refrigerated Pillsbury, Flaky Layers Sweet Hawaiian Biscuits (8 Count,) 1/3 cup spicy jalapeño cream cheese spread (from 7.5-oz container) ,1/3 cup finely shredded Monterey Jack cheese, 1/4 cup finely chopped green onions, 4 slices deli-sliced smoked ham (1/2 oz each), cut into quarters.
Instructions. Steps 1 Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray with cooking spray. Step 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers to make 16 rounds. Spread 1 teaspoon jalapeño cream cheese on top of each biscuit layer; top each layer with shredded cheese, green onion and 1 piece smoked ham. Step 3 Stack 8 biscuit layers on top of each other; place at one short end of pan, with side without filling on outside edge of pan. Stack remaining 8 biscuit layers, and place on other side of pan, with side without filling on outside edge of pan. Step 4 Bake 20 minutes, then cover with foil. Bake 40 to 45 minutes longer or until golden brown and baked through in center. Cool 10 minutes. Remove from pan; serve warm. Sprinkle with additional chopped green onions, if desired..
Sweet Hawaiian Honey Ham and Swiss Hasselback Biscuit Bites.
Ingredients. Ingredients 12 slices deli-sliced honey ham (3/8 oz each, from 4-oz package), 4 slices deli-sliced Swiss cheese (1/2 oz each), 1 can (16.3 oz) refrigerated Pillsbur ,Flaky Layers Sweet Hawaiian Biscuits (8 Count), 2 tablespoons butter melted ,1 teaspoon honey.
Instruction. Steps 1 Heat oven to 350°F. Spray 32 nonstick mini muffin cups with cooking spray. Cut each ham slice into 8 pieces; set aside. Cut each cheese slice crosswise into 4 strips, then cut each strip crosswise into 6 pieces, for a total of 24 pieces per slice . Step 2 Separate dough into 8 biscuits; cut each into quarters. With serrated knife, carefully cut 3 slits into top of each biscuit piece about 1/4 inch apart, without cutting all the way through to bottom. Step 3 Stuff each slit with a piece of ham and cheese, folding ham in half twice. Place 1 assembled biscuit bite into each muffin cup, filling side up. Bake 15 to 17 minutes or until cheese is melted and biscuit dough is golden brown. Step 4 In small bowl, mix melted butter and honey. Brush butter mixture on top of baked biscuit bites. Remove from muffin cups; serve warm..
Queso Dip.
Ingredients. 1 loaf (16 oz) prepared cheese product, cut into cubes ,2 cans (4.5 oz each) Old El Paso chopped green chiles ,1 tablespoon Old El Paso original taco seasoning mix (from 1-oz package.
Instructions. Steps 1 In 2-quart saucepan, heat all ingredients over medium heat 5 to 7 minutes, stirring occasionally, until cheese is melted and mixture is hot. Serve immediately.
Asian Chicken Salad Lettuce Cups.
Ingredients. 2 cups finely chopped cooked chicken ,4 medium green onions, diagonally sliced (1/4 cup) ,1 can (8 oz) sliced water chestnuts, drained, finely chopped ,1/2 cup spicy peanut sauce (from 7-oz bottle) ,1 tablespoon chopped fresh mint leaves ,1/4 teaspoon crushed red pepper flakes ,24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size ,1/2 cup chopped roasted salted peanuts.
Instructions. Steps 1 In medium bowl, mix all ingredients except lettuce and peanuts. Step 2 Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts..