CHOPPED APPETIZER INGREDIENTS RECIPES
CHOPPED TURNIP APPETIZER RECIPE - FOOD.COM
This recipe is soo simple, yet so delicious. Very old world. You really need a food processor or a blender, but I think a food processor works better. PS. This is a very healthy appetizer.I don't know why they call it chopped turnip, but I think rutabaga is in the turnip family...
Total Time 15 minutes
Prep Time 15 minutes
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Peel the rutabaga.
- Add to the food processor.
- Use a high setting and gradually add olive oil.
- You want as smooth consistency as you can get.
- Peel the shallots, garlic and add to the food processor.
- You might have to add more olive oil so you can get this very smooth consistency.
- This might take at least 4 minutes.
- I add a lot of pepper and salt to taste.
- The pepper adds more taste.
- This keeps well.
- I serve on black bread.
- Goes well with a really dry white wine.
Nutrition Facts : Calories 64.9, FatContent 5.5, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 8.2, CarbohydrateContent 3.9, FiberContent 1.1, SugarContent 2.5, ProteinContent 0.6
CHOPPED SALAD APPETIZER SHELLS RECIPE - FOOD.COM
This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
- Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
- Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
- Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
- Refrigerate up to 4 hours before serving.
- Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".
Nutrition Facts : Calories 152.7, FatContent 7.5, SaturatedFatContent 2.7, CholesterolContent 14, SodiumContent 196.5, CarbohydrateContent 16.2, FiberContent 1.2, SugarContent 1.8, ProteinContent 5.2
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While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.
From allrecipes.com
Reviews 3.9
Total Time 35 minutes
Category Appetizers and Snacks, Seafood
Calories 234.6 calories per serving
From allrecipes.com
Reviews 3.9
Total Time 35 minutes
Category Appetizers and Snacks, Seafood
Calories 234.6 calories per serving
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CHEESE/GRAPE APPETIZERS RECIPE: HOW TO MAKE IT
These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Appetizers
Calories 146 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Appetizers
Calories 146 calories per serving
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