Place crackers close together on a microwave-safe dish, spoon about 1 tsp of pizza sauce on top of each cracker.
Cut the canadian bacon slices into quarters, (cut the half slice in two).
Layer 1 quarter slice of canadian bacon, 1 banana pepper ring, and 1 mushroom slice on top of each cracker, sprinkle each evenly with cheese; microwave uncovered on high for 45-50 seconds, or until cheese melts, serve hot.
Cook whole red peppers over grill or in 350\u00b0 oven until tender.
Turn on sides to cook evenly.
When done, let cool.
Take skin off when cool enough to handle.
Discard seeds and stem.
In a large jar, place cooked red peppers and garlic in; cover with oil.
Keep in refrigerator.
Serve as an appetizer with Italian or French bread or crackers.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
ith fork.
Cut each pepper in half, from stem to
Grind fish or put through food processor.
Saute onions and parsley in olive oil.
Add 1 cup wine, chopped garlic, Louisiana hot sauce, soy sauce, salt and chopped pepper.
Cook until onions and pepper are done or real tender.
Let cool for a few minutes.
Add garlic, tomato, salt and pepper and cook for about 1
Preheat oven to 350 Degrees.
Stir together 11/2 cups cooked white or brown rice, 1 cup shredded pepper Jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste.
Spray 24 mini muffin pan or mini bar pan with nonstick cooking spray and press equal amounts of rice mixture into each cup.
Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned.
Top with salsa, sour cream and cilantro leaves.
ieces to use in other recipes.) Use a spoon to scoop
Combine first 4 ingredients, stirring well.
Spread mustard mixture evenly over salmon pieces.
Combine crushed chips, sesame seeds, and pepper.
Dredge salmon in potato chip mixture, pressing mixture onto salmon.
Place 12 dill sprigs on bottom of a shallow roasting pan; top with salmon.
Bake at 350 degrees for 14 minutes or until golden brown.
Garnish, if desired.
Makes 12 appetizer servings.
Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
Spoon and equal portrion into each muffin cup.
Bake in 350 F oven for 10 to 12 minutes or until set.
Let cool completely.
Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.
00b0F. Lightly coat (3) nonstick mini muffin pans with cooking spray
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
alt and the freshly ground pepper.
Place in oven and
b>pepper. Pour over the shrimp and stir gently to combine.
MINI
ven to 400\u00b0. Spray mini scone pan with flour-added
Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
Scrape the purple skin off, and discard skin.
Mash eggplant well with a wooden spoon,.
Add salt and pepper, to taste.
Mix grated onions with one tsp of mazola oil.
Add to mashed eggplant.
Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
Add lemon juice.
Mix well, and serve as an appetizer on crackers or other bread rounds.
our sauce.
Add salt, pepper and any other spices you
Heat oil in a large pot over medium heat.
Add onions and peppers and cook, stirring often, 10 minutes or until vegetables are soft.
Add garlic, oregano, and basil.
Stir until garlic is fragrant.
Stir in tomato juice and water, and stirring occasionally, bring to boil.
Stir in pasta; cook 12 to 15 minutes or until pasta is firm-tender.
Stir in meatballs and canned tomatoes, salt and pepper, simmer 5 minutes or until meatballs are hot.
bacon, apple, sage, thyme, white pepper and nutmeg. Mix well to
lavors blend.) Cut into small, appetizer servings (about 1\"x1\") (I