Category Archives: Appetizers

Appetizers

Meatball Bubble Biscuits

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Meatball Bubble Biscuits

 

Meatball Bubble Biscuits

This was one of the most Pinned recipes of 2013

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
1 cup marinara sauce, heated

Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Meatball Bubble Biscuits

 

Sharon Springfield

Sharon Springfield

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Appetizers, Potatoes, Side Dishes

Individual Hash Brown Cups

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Individual Hasbrown Cups

 

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

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Individual Hash Brown Cups

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Appetizers, Main Dish, Rice, Seafood

Seafood Balls

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1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crabmeat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumbs
peanut oil, for frying
lemon wedge, for serving
Pulse the shrimp in a food processor until finely chopped.   Transfer the shrimp into a large mixing bowl.   Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.   Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.   Deep-fry in 350º degree F oil until golden brown.   Drain on paper towels.   Serve with lemon wedges and more tartar or remoulade sauce for dipping.
4  Servings
Appetizers, Main Dish, Seafood

Crab, Salmon and Scallop Cakes

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Crab, Salmon and Scallop Cakes

Ingredients

8 ounces salt-free saltine cracker crumbs

2 ounces whole-wheat cracker crumbs

3 egg substitutes

3 cloves garlic

1 tablespoon fresh ginger, chopped

1/4 cup fresh cilantro leaves, chopped

1 dash Tabasco sauce or 1/4 Scotch bonnet chili (stem removed, seeded and quartered)

Salt and white pepper to taste

8 ounces salmon, chopped into 1/2-inch cubes

8 ounces sea scallops, chopped into 1/2-inch cubes

8 ounces jumbo lump crabmeat

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

1 tablespoon extra-virgin olive oil

2 cups mango and pineapple relish

Instructions

Preheat the oven to 350 degrees.

Using your food processor, make crumbs with the whole-wheat and saltine crackers but keep them in separate bowls.

In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers), and salt and pepper to taste.

Mix until all ingredients are liquid.

In a large glass or stainless-steel bowl, combine the scallops and salmon plus the egg mixture and mix well until the seafood is coated with egg.

Add the whole-wheat crackers, mix again and then carefully fold in the crab meat.

Divide into 6 balls.

Form a cake that is approximately 3 inches diameter by 1 inch thick.

Roll into the saltine cracker crumbs until totally coated.

In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil.

Sauté the cakes until golden brown on 1 side.

Turn them over and bake in a 350 degree oven for 10 minutes.

Serve with the Mango and Pineapple Relish.

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Appetizers, Main Dish, Seafood

Crab Cakes – Rainforest Cafe’

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1 tablespoon Worcestershire sauce
1/2 lemon, juiced
3 egg yolks
1/2 teaspoon Coleman’s dry mustard
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pinch Old Bay seasoning
1 pinch salt
3 ounces mayonnaise
1 1/2 cup fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for sautéing
Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well. Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.
4  Servings