Not sure if it's appropriate to post recipes for this week...if it's not, then I apologize....
Here are some appetizers that I have tried and LOVE.
Enjoy!!
Deep Fried Brie
1 egg
salt and pepper to taste
1 (8 ounce) wedge Brie cheese, cut into 1 inch cubes
1/2 cup dry bread crumbs
3 cups oil for deep frying
1 cup cranberry sauce
In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.
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Crab Stuffed Mushrooms
30 mushrooms
1/2 lemon, juiced
2 cups water
1/4 cup chopped onions
1/4 cup chopped celery
1-1/2 teaspoons sour cream
1/4 cup cream cheese, softened
1 tablespoon dry bread crumbs
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 cup and 2 tablespoons crabmeat
1 tablespoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.
Serves 10
Here are some appetizers that I have tried and LOVE.
Enjoy!!
Deep Fried Brie
1 egg
salt and pepper to taste
1 (8 ounce) wedge Brie cheese, cut into 1 inch cubes
1/2 cup dry bread crumbs
3 cups oil for deep frying
1 cup cranberry sauce
In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.
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Crab Stuffed Mushrooms
30 mushrooms
1/2 lemon, juiced
2 cups water
1/4 cup chopped onions
1/4 cup chopped celery
1-1/2 teaspoons sour cream
1/4 cup cream cheese, softened
1 tablespoon dry bread crumbs
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 cup and 2 tablespoons crabmeat
1 tablespoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.
Serves 10
