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The recipes below will make any Birthday Party one to remember... Click here: Red & Yellow's Bright Ideas: Birthdays Appetizer's
Ingredients: 1 loaf crusty French Bread (baguette) 3 tomatoes, seeded and chopped 1 onion, minced 1 clove garlic, chopped 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 pinch salt 1 pinch ground black pepper 2 balls of fresh Mozzarella, sliced Directions: 1 Preheat oven to 375 degrees F (190 degrees C). 2 Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C). 3 In a small mixing bowl combine tomatoes, onion, garlic, basil, oregano, salt and pepper. Mix well, cover, and refrigerate. 4 Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Place slices of the Mozzarella ball on top and place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately. Makes 12 slices
1 (16 ounce) can whole artichoke hearts, drained and minced 1 (16 ounce) can crab meat, drained 1 cup mayonnaise 1/3 cup chopped onion 3/4 cup grated Parmesan cheese 1 (13 ounce) package English muffins Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions, and cheese. Mix thoroughly. 3 Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet. 4 Bake for 12 minutes, or until golden brown. Serve hot.
8 slices bacon 1 (10 count) package ready-to-bake biscuits 1 medium tomato, chopped 1/2 small onion, chopped 3 ounces Swiss cheese, shredded 1/2 cup mayonnaise 1 teaspoon dried basil Directions 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini-muffin tin. 2 In a medium skillet, fry bacon. Let drain on paper towels. 3 Crumble bacon into a medium-size mixing bowl. Mix tomato, onion, cheese, mayonnaise, and basil into the mixing bowl. 4 Separate each biscuit into 2 biscuits and shape one biscuit at a time into the cups of the prepared mini-muffin tin. Fill biscuits with the bacon mixture. 5 Bake for 10 to 12 minutes, or until golden brown.
1 cup vegetable oil 1 pound chicken wings or drummettes 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 cup butter or margarine 1/2 teaspoon hot pepper sauce 1 cup mayonnaise 4 tablespoons minced onion 3 cloves garlic, minced 1/3 cup finely chopped fresh parsley 1/2 cup sour cream or yogurt 1 tablespoon lemon juice 1 tablespoon white vinegar 1/2 cup crumbled blue cheese 1/8 teaspoon salt 1/8 teaspoon ground black pepper Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel ,and let drain. Season with salt and white pepper. After the wings have drained place, them in a large mixing bowl. 3 In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish. 4 Bake 15 to 20 minutes. 5 While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
1 (8 ounce) package cream cheese, softened 1 (15 ounce) can chili without beans 4 green onions, thinly sliced 3 tablespoons chopped jalapeno chilies 1 cup shredded Cheddar cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate. 2 Spread cream cheese into the prepared pie pan. Top the cream cheese with chili, onions, chilies, and cheese. 3 Bake, uncovered, for 15 to 20 minutes. Serve hot from the oven.
1 (16 ounce) bag pre-cooked meatballs 1 (18 ounce) bottle barbecue sauce 1/4 cup ketchup Directions 1 Place prepared meatballs, barbecue sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
1/2 lb Cheese; cheddar,grated 1 ts Worchestershire sauce 1 pk Cream cheese; small (4 oz), 1 x Tabasco sauce 2 ts Onion; grated 1 x Nuts; chopped, reserve some 2 ts Ketchup or chili sauce Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, unmold, remove wrap and sprinkle with nuts. Serve with assorted crackers.
3/4 c Water 2 c Bread flour 1/4 c Shredded Mozzarella cheese 1 T Sugar 1 t Garlic salt 1 t Dried Oregano Leaves 1 t Bread Machine Yeast 1/2 c Sliced Pepperoni Measure carefully, placing all ingredients, except pepperoni, in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal, or 5 to 10 minutes before the last kneading cycle ends. Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack. NOTE: This recipe is not recommended for 1 1/2 lb bread machines with cast aluminum pans in horizontal-loaf shape.
1 1/2 lb Unpeeled eggplant, cut in 3/4" cubes. 1 tb Kosher salt 1/2 c Olive oil 1 c Coarsely diced onion 4 Med. sweet red peppers cut into 3/4" squares (2 1/2 c.) 1 c Celery, coarse dice 8 Med. ripe Italian tomatoes Pureed to make 2 c. puree. 1/4 c Red wine vinegar 2 tb Sugar 1/2 ts Minced garlic 1/4 c Pitted,sliced,black olives 3 tb Capers (smallest available) Salt and ground black pepper
Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr, then pat dry with paper towels. Preheat oven to 375 F. Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant and toss for another 5 min. Add the tomato puree, winer vinegar, sugar, and garlic and stir for 2 min. longer. In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 min. Add the olives and capers and stir well. Bake 15 min. more, or until most of liquid has evaporated. Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen. Yield: about 6 cups
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Yummy Bruschetta 