Skewer a cheese cube, ham cube, and pearl onion on wooden cocktail picks, alternating as you go.
Insert picks into grapefruit half (on a serving dish, pulp side down), about 1 inch apart, covering the top and sides of the grapefruit.
Cover and refrigerate until serving time.
Makes about 12 servings.
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
pen star tips.
Wooden skewer cut into 2 equal pieces
nd drain.
To make appetizer sauce - Mix all ingredients together
rinated artichoke heart on the skewer; dust with cheese.
age Topic - Ice Cream New Appetizer Recipes Page
inaigrette.
Put on each skewer tomatoes, pieces of mozzarella, folded
ysters and mushroom caps on skewer as follows: spear the bacon
In skillet over medium heat cook meatballs 5 to 6 minutes or until heated through; turn frequently to brown.
To assemble kebabs, wrap 1 basil leaf around 1 cherry tomato; thread onto skewer. Thread 1 heated meatball. Wrap 1 mozzarella ball with a halved salami slice; thread onto skewer. Repeat with remaining ingredients to form 12 skewers.
cake tester, toothpick, or skewer to test the cake-the
Remove membrane from under side of tails.
Insert skewer lengthwise to prevent curling.
Start with shell side down on grill. Brush meat with melted butter.
Turn and grill other side.
Cooking time will vary from 5-10 minutes per side, depending on size of tails.
Serve with melted butter laced with lemon juice.
Cut chicken into 1 inch strips and season with salt and pepper.
Thread strips onto soaked bamboo skewers.
Brush skewered chicken with olive oil and grill outdoors for about 8 minutes, turning frequently, until chicken is cook through.
Serve hot with dipping sauce.
Peanut sauce and Quick honey mustard sauce (recipes in 'Zaar) go very well with it.
ir circulation.) Bake until thin skewer or toothpick inserted in the
couple of wonderful sounding recipes for it here at'Zaar
Slice the tenderized round steak into 2-inch strips.
Season with the salts.
Coat the strips with the flour.
Heat oil in electric skillet to approximately 400\u00b0 to 425\u00b0.
Quickly fry the steak strips, browning well on each side in the hot oil.
Try and only turn the pieces once while frying.
Drain and cool on paper towels.
When strips are cool enough to handle, cut in approximately 2-inch squares.
Skewer the steak squares on toothpicks and serve with horseradish sauce for dipping.
Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.
Lightly toss shrimp and bacon in sealable bowl with BBQ Sauce to coat. Put in fridg to marinate 6 hours (overnight, okay).
Take out of fridg and wrap individual shimp with bacon strips. Put the wrapped shimp onto skewer leaving 1/4 inch between to insure proper cooking. Place skewers on broiling pan and broil 3 minute on one side, flip, and 3 min on other side.
Using a fork, remove shrimp bites onto small platter.
Serve with Poppyseed Dressing for dipping sauce.
Alternate cubes of cheese and pieces of fruit on individual skewers. Arrange skewers on large platter along with an assortment of cut vegetables and crackers.
A container of Port Wine cold pack cheese goes well with the assortment of vegetables and crackers.
Small containers of smoked almonds and/or dried cranberries round off an appetizer try nicely.
Soak the wooden skewers in cold water for a minumum of 30 minutes.
Set grill for high heat.
In a large bowl mix together softened butter, olive oil, garlic, shallots, chives, paprika, salt and pepper; add in the shrimp; toss to coat.
Thread the shrimp onto skewers.
Lighty oil the grill grate.
Cook shrimp as close to the flame as possible for about 2-3 minutes per side or until the shrimp are opaque in colour.