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Cold Appetizer Recipes

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Cold Appetizer Recipes
This is a good thread to start with. This will be for all type of cole appetizers and Hourdevours. This could end up as the longest thread in history but can be broken down later.


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Artichoke Cheese Appetizers In reply to
Prep: 15 min.
  • 1-1/4 lbs. canned artichoke bottoms, drained
  • 3/4 red bell pepper, seeded
  • 2 ounces cream cheese
  • 3/4 tsp. capers, drained and finely chopped
  • 3/4 gherkin pickle, finely chopped
  • 1 Tbs. plus 1 tsp. mayonnaise
  • 1 hard-boiled egg, finely chopped

Cut a small slice from the base of each artichoke and reserve slices. Cut half the pepper into small sticks and chop remaining pepper finely. Beat cheese in a bowl until smooth. Stir in remaining ingredients and chopped pepper. Fill artichokes with cheese mixture. Make a small cut in reserved artichoke slices and push in pepper sticks. Place slices on artichokes, beret style.


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Baja Shrimp Salad In reply to
Prep: 15 min, plus chilling time.
  • 1 lb. cooked shrimp, thawed and drained
  • 1 cucumber, peeled, seeded and thinly sliced
  • 12 radishes, thinly sliced
  • 4 scallions, sliced
  • 1/2 cup white wine vinegar
  • 1 Tbs. sugar

Combine all ingredients in a bowl and toss well. Chill.


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Chilled Yellow Pepper and Buttermilk Soup In reply to
Prep: 15 min, Cook: 20 min, plus chilling time.
  • 3 bunches scallions, white and pale green parts thinly sliced, 1/4 cup greens reserved and chopped
  • 3 large yellow bell peppers, seeded and chopped
  • 2 tsp. vegetable oil
  • 3 cups water
  • 2 cups buttermilk

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chopped scallions and bell peppers 3-4 minutes, stirring occasionally until softened. Add water and simmer 15 minutes, or until peppers are very tender. Transfer mixture to a blender and purée. Transfer to a bowl and stir in buttermilk, scallion greens and salt and pepper to taste. Cover and Chill. Soup may be made 1 day ahead and chilled.


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Crabmeat Appetizer In reply to
Prep: 10 min, plus chilling time.
  • 1/2 lb. cooked crabmeat, or imitation crabmeat
  • 1/4 cup green onions, finely chopped
  • 2 Tbs. red bell pepper, finely chopped
  • 2 Tbs. green bell pepper, finely chopped
  • 2 Tbs. mayonnaise
  • 1/2 tsp. parsley, minced
  • 1/2 tsp. seafood seasoning
  • 1/2 tsp. minced garlic

Combine all ingredients in a bowl and chill before serving.


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Gazpacho Andaluz - Cold Tomato Soup In reply to
Prep: 15 min, Cook: 35 min, plus chilling time.
  • 1 lb. fresh or canned ripe tomatoes
  • 3/4 medium green pepper, seeded and cut into pieces
  • 1-1/4 small cucumbers, peeled, seeded and cut into small pieces
  • 2 Tbs. plus 2 tsp. red wine vinegar
  • 1/8 tsp. tarragon
  • 1/8 tsp. sugar
  • 1 clove garlic, chopped
  • 2/3 cup tomato juice
  • 1/3 cup seasoned croutons

Place first 8 ingredients and salt to taste in the bowl of a food processor or blender, in several steps if necessary. Blend until no large pieces remain. Strain, pressing with the back of a wooden spoon to extract as much liquid as possible. Correct the seasoning, adding more salt and vinegar if desired. Chill very well, preferably overnight. Serve with croutons.


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Marinated Crabmeat Dip In reply to
Prep: 10 min, Marinate: 2:00.
  • 11 ounces crabmeat or imitation crabmeat
  • 3-1/2 Tbs. onions, finely chopped
  • 2 Tbs. plus 2 tsp. soy or vegetable oil
  • 2 Tbs. plus 2 tsp. water
  • 1/3 cup cider vinegar or lemon juice
  • 2 tsp. fresh parsley or dill
  • 2 tsp. seafood seasoning
  • 1/8 tsp. salt optional

Combine crabmeat and onion. In a separate bowl, combine remaining ingredients. Pour over crabmeat mixture. Cover and refrigerate for at least two hours before using.


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Mexican Party Dip Appetizer In reply to
Prep: 10 min, plus chilling time.
  • 5 ounces soft cream cheese
  • 1/4 packet taco seasoning mix
  • 2 tsp. milk
  • 1 tsp. salsa
  • 3/4 tsp. chili powder
  • 5 ounces canned refried beans
  • 1/3 cup shredded lettuce
  • 2 Tbs. plus 2 tsp. shredded cheddar cheese, or Monterey Jack cheese
  • 1 Tbs. plus 1 tsp. green onions, chopped
  • 3/4 tomato, finely chopped
  • 3 ounces corn or tortilla chips

Combine the first 5 ingredients. Spread mixture on a serving tray. Layer the next 5 ingredients. Chill for 1-2 hours. Serve with corn or tortilla chips.


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Pear and Tuna Salad In reply to
Prep: 10 min.
  • 4 large pears, Anjou or Comice, cored, peeled and chopped
  • 1 cup celery, chopped
  • 1-1/3 cups chopped walnuts
  • 1 Tbs. plus 1 tsp. fresh lemon juice
  • 1 lb. white tuna in water, drained and flaked
  • 1/4 cup light mayonnaise
  • 4 cups bitter greens, escarole, spinach, romaine or mixed baby greens

Combine first 4 ingredients in a bowl. Stir in tuna and mayonnaise and toss to mix. Serve on a bed of greens


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Pear Waldorf Appetizer In reply to
Prep: 15 min.
  • 1 medium head lettuce, shredded
  • 2 sticks celery, chopped
  • 1 red pepper, cored, deseeded and sliced
  • 2 ounces walnuts or pecans, broken into pieces
  • 6 ounces seedless white grapes
  • 2 large dessert pears, cored and sliced
  • 1-1/4 cups plain yogurt
  • 2 Tbs. lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbs. fresh parsley, chopped

Mix the lettuce with the celery, red pepper, walnuts, grapes, and pear slices in a large bowl. Prepare dressing by combining yogurt, lemon juice, garlic, salt and pepper in a bowl and mixing thoroughly. Add dressing to salad as desired and toss to mix lightly. Spoon onto individual serving plates and sprinkle with parsley to garnish.


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Salmon Dip Appetizer In reply to
Prep: 10 min, plus chilling time.
  • 1/4 lb. canned salmon, drained
  • 1/2 cup sour cream
  • 2 Tbs. ripe olives, finely chopped
  • 1-1/2 Tbs. green onions, finey chopped
  • 1 Tbs. parsley, chopped
  • 1-1/2 tsp. lemon juice
  • 1/2 tsp. lemon zest

Thoroughly mix all ingredients. Chill for 1-2 hours. Serve with chips, crackers, or raw vegetables.


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Savory Basil Cheesecake Appetizer In reply to
Prep: 15 min, plus chilling time.
  • 1 cup Italian style breadcrumbs
  • 3 Tbs. unsalted butter, melted
  • 1 cup basil leaves, packed
  • 2 cloves garlic, chopped
  • 1/2 cup light mayonnaise
  • 1 lb. ricotta cheese
  • 1 ounce blue cheese
  • 1-1/2 cups grated Parmesan cheese
  • 1/2 cup almonds, (optional) toasted and finely chopped
  • 3 Tbs. slivered almonds, (optional)
  • 2 Tbs. fresh chives, (optional)

Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts.

Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago cheese.
This recipe serves 50 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 50 only.


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Shrimp Cream Cheese Appetizers In reply to
  
Prep: 10 min.
  • 1/4 lb. whipped cream cheese
  • 1 ounce cooked salad shrimp
  • 1 Tbs. onions, finely chopped
  • 1 Tbs. Worcestershire sauce
  • 1/2 tsp. lemon or lime juice
  • 1/2 tsp. seafood cocktail sauce
  • 1/2 red bell pepper, finely chopped
  • 12 crackers

Combine first 7 ingredients and use as topping for crackers.


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(This post was edited by tubeN2 on Sep 23, 2004, 6:39 AM)
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Sour Cream and Horseradish Beet Salad In reply to
Prep: 10 min, plus refrigeration time.
  • 5-1/4 medium beets, trimmed
  • 2 Tbs. plus 2 tsp. sour cream
  • 1/4 tsp. white horseradish
  • 1/4 tsp. Dijon mustard
  • 1 Tbs. plus 1 tsp. mayonnaise
  • 1 Tbs. plus 1 tsp. scallions, minced, including some green tops
  • 1 Tbs. plus 1 tsp. fresh parsley or dill, chopped

Cook beets in boiling water 35-40 minutes until tender. Drain and rinse under cold running water to cool. Peel and dice. Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours. Before serving, sprinkle with parsley or dill.


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Tangy Cheese and Chicken Appetizers In reply to
Prep: 10 min.
  • 3/4 cup chopped cooked chicken breast, or other chicken meat
  • 2 Tbs. plus 2 tsp. blue cheese, crumbled
  • 2 Tbs. green onions, chopped
  • 2 ounces cream cheese
  • 1/4 lemon, juiced and peel grated

Thoroughly mix all ingredients in a bowl. Serve with crackers, tortilla chips, raw cut vegetables, etc.


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Tangy Cheese Balls Appetizers In reply to
Prep: 10 min, plus chilling time.
  • 1/4 lb. soft cream cheese
  • 2 Tbs. blue cheese, crumbled
  • 1 Tbs. orange zest
  • 2 Tbs. plus 2 tsp. finely chopped nuts

Combine first 3 ingredients. Form into small balls, roll in the nuts, and chill for 1 hour, or until firm.


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A Beautiful Rind In reply to
Camembert served with peaches and crusty Bread.
    1 (8 ounce) whole Camembert cheese with rind left on
    4 peaches sliced, optional
    1 baguette, sliced
  1. This classic pairing is simple to prepare and sure to please

Makes 8 servings.



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Ann's Fruit Tray Dip In reply to
1 cup cream cheese, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
2 apples
2 bananas
1 pint strawberries
2 kiwis
1 cantaloupe
  1. In a medium bowl, using an electric mixer, blend cream cheese, brown sugar, granulated sugar, and vanilla. Beat until smooth and creamy.
  2. Use as a dip for apples, bananas, strawberries, kiwi, and cantaloupe. Chill 1 hour. Serve with fruit slices.

Makes 8 servings.


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Antipasti In reply to
6 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 cup artichoke heart quarters, drained
1 cup roasted red peppers, drained
1/2 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning*
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked mozzarella cheese, ** cut into 3/4 cubes
2 tablespoons balsamic vinegar, optional
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil, optional
  1. Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.
  2. Combine bread crumbs, Italian seasoning and salt in shallow bowl.
  3. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.
  4. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides.
  5. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Makes 4 servings.
*Note: Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired.
**Note: Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired.


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Antipasto Platter In reply to
This colorful presentation of cheese, vegetables and meats will be a focal point of any appetizer buffet table.
1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms
Leaf lettuce
1 pound (2-inches thick) chunk deli LAND O LAKES® Provolone or Chedarella® Cheese, cubed
1/4 pound thinly sliced deli roast beef, cut into 1-inch strips, rolled up*
1/4 pound thinly sliced deli hard salami, rolled up
2 (6-ounce) jars marinated artichoke hearts, drained
1 (6-ounce) can large pitted ripe olives, drained
12 green pepper strips
10 to 12 pepperoncini salad peppers or cherry peppers
  1. Combine Italian dressing, tomatoes and mushrooms in medium bowl. Cover; refrigerate at least 2 hours.
  2. Place lettuce leaf lettuce on large serving platter. Drain marinade from tomato mixture. Arrange tomato mixture and all remaining ingredients on platter as desired.

Makes 12 servings.
*Substitute deli turkey or ham or your favorite deli meat.
TIP: If desired, secure each slice of meat with toothpick.


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Creamy Chicken Salad In reply to
INGREDIENTS:
  • 1/2 cup whipping cream
  • 1/2 cup smoked almonds
  • 4 grilled skinless, boneless chicken breast halves
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • salt and pepper to taste
DIRECTIONS:
  1. Whip cream to soft peaks. Chop almonds in food processor. If desired, shred chicken or chop finely.
  2. In a large bowl combine the cream, almonds, chicken, mayonnaise, tarragon, salt and pepper. Mix well and serve.



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Dried Beef Ball In reply to
INGREDIENTS:
  • 5 ounces dried beef, chopped
  • 2 (8 ounce) packages cream cheese, softened
  • 6 green onions, chopped
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon seasoned salt
DIRECTIONS:
  1. Reserve about a half cup of chopped dried beef.
  2. In a separate medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt. Mix well and roll into a ball.
  3. Roll the ball in the reserved beef, coating the entire outside of the ball.



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Dried Beef Cheese Ball In reply to
INGREDIENTS:
  • 8 ounces cream cheese
  • 3 ounces dried beef
  • 2 green onions, chopped
  • 1/4 teaspoon onion salt
  • 1 1/4 teaspoons monosodium glutamate (MSG)
  • 1 tablespoon Worcestershire sauce
DIRECTIONS:
  1. In a medium bowl, combine cream cheese, dried beef, and chopped onions. Mix well, then season with onion salt, monosodium glutamate, and Worcestershire sauce. Form into a ball, and refrigerate.



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Ham Spread In reply to
INGREDIENTS:
  • 1 pound cooked ham
  • 1/3 cup chopped onions
  • 2 teaspoons dill pickle relish
  • 1 teaspoon prepared mustard
  • 1/4 cup creamy salad dressing (e.g. Miracle Whip)
DIRECTIONS:
  1. Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.



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Simple Southwestern Chicken Salad In reply to
INGREDIENTS:
  • 2 boneless chicken breast halves, cooked and cubed
  • 3/4 cup mayonnaise
  • 1/4 cup chopped celery
  • chopped fresh cilantro to taste
  • 1 (1 ounce) package taco seasoning mix
DIRECTIONS:
  1. In a medium bowl, combine the chicken, mayonnaise, celery, cilantro and seasoning mix. Mix well.
  2. Cover bowl and refrigerate for 1 hour



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Dill Lemon Chicken Pasta Salad In reply to
INGREDIENTS:
  • 20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
  • 3 stalks celery, chopped
  • 5 pounds lemon penne pasta
  • 12 cups mayonnaise
  • 1 cup lemon juice
  • 2 teaspoons dried dill weed
  • 4 cups buttermilk
DIRECTIONS:
  1. In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
  2. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.



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Sunflower Chicken Salad In reply to
INGREDIENTS:
  • 2 cups cubed cooked chicken breast meat
  • 1 cup cubed Cheddar cheese
  • 1/4 cup sunflower seeds
  • 1/4 cup thinly sliced celery
  • 1/2 cup seedless green grapes, halved
  • 1/2 cup mayonnaise
  • salt and pepper to taste
DIRECTIONS:
  1. In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.



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Chicken Potato Salad In reply to
INGREDIENTS:
  • 2 boneless chicken breast halves, cooked
  • 2 hard-cooked eggs
  • 3 potatoes, cooked
  • 1 1/4 cups pickled cucumbers
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2/3 cup mayonnaise
DIRECTIONS:
  1. Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.



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