200 Appetizers

200 Appetizers

by Donna Kelly, Sandra Hoopes
     
 

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Appetizers, hors d’oeuvres, canapes, morsels, and small bites.

Don’t look at appetizers as just pre-dinner teasers any longer. With a wide variety of tasty and easy recipes including updated classics such as Sweet Potato Skins and Saucy Meatball Lollipops, you can dip and spread your way through to a complete meal.

 See more details below

Overview

Appetizers, hors d’oeuvres, canapes, morsels, and small bites.

Don’t look at appetizers as just pre-dinner teasers any longer. With a wide variety of tasty and easy recipes including updated classics such as Sweet Potato Skins and Saucy Meatball Lollipops, you can dip and spread your way through to a complete meal.

Product Details

ISBN-13:
9781423606598
Publisher:
Smith, Gibbs Publisher
Publication date:
10/01/2012
Pages:
208
Sales rank:
1,242,822
Product dimensions:
6.24(w) x 7.86(h) x 1.09(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

Savory Mini Eclairs

Makes 24

1 cup water

1/2 cup unsalted butter

1/4 teaspoon salt

1 cup flour

4 eggs

8 ounces garden vegetable or herb flavored cream cheese

Preheat oven to 400 degrees.

In a medium saucepan, bring to a boil the water, butter, and salt. Remove from heat and add flour all at once. Stir vigorously until flour is absorbed. Return to heat and stir until dough forms a ball. Remove from heat and let cool 5 minutes. Stir in eggs one at a time until dough is thick and elastic.

Lightly spray a baking sheet with nonstick cooking spray and drop a mounded tablespoon of dough onto sheet, or pipe a 3-inch piece of dough onto baking sheet. Repeat until you have 24. Bake for 10 minutes. Reduce oven heat to
350 degrees. Bake another 10 minutes, until golden brown and crispy. Remove from oven and cool on a wire rack to room temperature.

Slice eclairs in half and fill one half with 1/2 tablespoon cream cheese. Top with other half of eclair. Serve at room temperature.

Firecracker Popcorn Shrimp

Makes 60-90

Canola oil spray

1/2 cup flour

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 egg, beaten with

1 tablespoon water

1 cup cornmeal

1 pound shelled uncooked shrimp (60-90 count per pound

Lightly spray a baking sheet with nonstick cooking spray.

In a medium bowl, mix together the flour, paprika, garlic powder, and salt. Dip shrimp in flour mixture, then in egg mixture, and then toss in cornmeal. Spread shrimp in a single layer on a baking sheet.

Spray tops of shrimp with oil. Broil for 4–5 minutes about 6 inches from heat. Remove from oven and turn shrimp with a spatula. Spray with a little oil and broil for another 2–3 minutes.

Serve at room temperature with your favorite dipping sauce.

Meet the Author

Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.

Sandra Hoopes recently graduated from culinary school with an added pastry certificate. She enjoys taking cooking classes from great chefs in Phoenix, Santa Fe and at the Culinary Institute of America in Hyde Park, New York. Sandra is currently the Foods Editor for the Puma Press in Phoenix.

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