SMALL APPETIZER RECIPES
Browse through these miscellaneous appetizer recipes, or use the links at right to jump to the different types of appetizer recipes we have.
Angels in Blankets
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18 slices bacon, cut in half36 shrimp, cooked and shelled
chili sauce, optional
garlic, optional
Cook the bacon on one side. Wash shrimp well, dry and wrap in half slice of bacon. Secure with toothpicks. Refrigerate, covered, until just before serving. Broil 6 inches from heat for 3-4 minutes. Turn and broil for 1-2 minutes longer.
Asian Chicken Wings
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1 pound chicken wings, cut into individual joints1 cup chicken broth
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon finely chopped fresh ginger
1 teaspoon molasses or brown sugar
1 clove garlic, finely chopped
1 whole star anise*, optional
Place the chicken wings in a large skillet or pot in a single later. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 to 40 minutes uncovered, until the liquid is reduced to a syrup-like consistency. May be served immediately, or refrigerated and served at room temperature. The flavor improves after a day in the refrigerator. Serves 4 to 6 as a dinner buffet item. * Available in the spice section of finer supermarkets and Oriental specialty shops.
Bacon Crescents
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8 ounce can refrigerated crescent rolls1/2 cup sour cream
1/2 teaspoon onion salt
1/2 pound bacon, cooked and crumbled
parmesan cheese, optional
chives, optional
Separate dinner rolls into 8 triangles. Combine sour cream and onion salt and spread onto each triangle. Sprinkle with bacon and parmesan cheese. Cut each triangle into 3 wedges. Roll each wedge into a small crescent, from large end to small end. Place on baking sheet and bake at 375F for 15 minutes. Serve hot.
Bacon Squares
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1 cup mayonnaise2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 cups shredded cheddar cheese
8 slices bacon, crisply fried and crumbled
4 green onions, sliced
14 slices white bread
Heat over to 400F. Mix first 6 ingredients together. Spread about 2-3 tablespoons over each slice of bread - end to end. Bake on ungreased baking sheet 10 minutes or until cheese is melted. Cut each slice into quarters with pizza cutter. Serve hot. (Can be made ahead and frozen and then baked when needed).
Baked Honey Shrimp
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1 tablespoon chopped fresh parsley1 teaspoon grated lemon zest
Juice of 2 lemons
1/2 cup olive oil
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Cajun seasoning
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
2 pounds large shrimp, shelled and deveined, if desired
Sliced french bread, to serve
Combine 1 tablespoons fresh parsley and lemon zest. Cover and refrigerate until read to use. Combine all other ingredients except for shrimp in a large bowl. Toss the shrimp in the dressing, cover and let marinate in the refrigerate for 1 hour, stirring occasionally. Place shrimp on baking pan in 1 layer. Bake at 450F for 8-10 minutes until firm. Sprinkle with reserved lemon zest and parsley mixture and serve with sliced french bread if desired.
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