APPETIZERS

221 Pins
 · Last updated 1mo
Curated by
a person holding a spatula over a casserole in front of a stove
Miss Brown's 5 Onion Dip | FIVE types of onions go into Kardea Brown's onion dip❗️🧅 Don't miss new episodes of #DeliciousMissBrown, Sundays at 11a|10c! Get the recipe:... | By Food Network | There is one, two, three, four, five onions going into my ultimate onion dip. Gonna start off with a few tablespoons of butter in this cast iron skillet. We're going to cook the onions first. Now, if you have sensitive eyes, I would say go ahead and get your goggles out. You know what I do? I stick my head in the freezer. Something about the cold air just kind of like helps my eyes, you know, calm down. Gonna add it to my cast iron music to my ears. Butter and onion. Gonna add a little salt to help sweat those onions out. Sometimes caramelizing onions takes a long time especially this amount of onions. So, what I like to do is kind of cheat it a little bit and add a little brown sugar. Gonna add in a little Worcestershire, white wine vinegar, and a full block of cream cheese and that heat is off and all I'm doing now is just melting that cream cheese with the onions. To this bowl, I'm going to add some mayo, the good stuff, a little sour cream, that thick onion, some chives, some freshly cracked black pepper, a little salt, I Oh yeah. Last but not least, top it off with some Parmesan and this is just going to add a nice little crust on top of this dip. 400 degrees baked for about 15 to 20 minutes until it's nice and bubbly on top and I smell this dip so I know it's ready. Look at the bubble action on that. Have some nice little here and bread. I'm going for the bread. My favorite part of any dip is the corner piece. Oh, Oh my gosh. Creamy. Oniony. This is what you call a onion dip. Mm.
Miss Brown's 5 Onion Dip | FIVE types of onions go into Kardea Brown's onion dip❗️🧅 Don't miss new episodes of #DeliciousMissBrown, Sundays at 11a|10c! Get the recipe:... | By Food Network | There is one, two, three, four, five onions going into my ultimate onion dip. Gonna start off with a few tablespoons of butter in this cast iron skillet. We're going to cook the onions first. Now, if you have sensitive eyes, I would say go ahead and get your goggles out. You know what I do? I stick my head in the freezer. Something about the cold air just kind of like helps my eyes, you know, calm down. Gonna add it to my cast iron music to my ears. Butter and onion. Gonna add a little salt to help sweat those onions out. Sometimes caramelizing onions takes a long time especially this amount of oni
Easy Recipes with Julie Blanner Cold Crab Dip Recipe, Crab Dip Recipe Cold, Shrimp And Crab Dip, Cold Crab Dip, Crab Dip Cold, Crab Dip Recipe, Lump Crab Meat, Crab Dip Recipes, Lump Crab
Easy Recipes with Julie Blanner
Easy Recipes with Julie Blanner
an older person is making something in a bowl on a table with utensils
Hello. Living in Connecticut has been wonderful these last 45 years, and before being in the United States, I had never had crab cakes. Not it is something we enjoy very much. Here is one way we make them at home. Have a good day. Be well. -JP | Hello. Living in Connecticut has been wonderful these last 45 years, and before being in the United States, I had never had crab cakes. Not it is... | By Jacques PépinFacebook
Hello. Living in Connecticut has been wonderful these last 45 years, and before being in the United States, I had never had crab cakes. Not it is something we enjoy very much. Here is one way we make them at home. Have a good day. Be well. -JP | Hello. Living in Connecticut has been wonderful these last 45 years, and before being in the United States, I had never had crab cakes. Not it is... | By Jacques Pépin | Facebook
the words love and best dishes crabbies this easy shrimp appetizer will make dad happy
Love & Best Dishes: Crabbies | This easy shrimp appetizer will make dad happy this Father's Day! Click here for my delicious Crabbies recipe: https://www.pauladeen.com/recipe/crabbies/ | By Paula Deen | - Hey y'all, I'm fixing to share with y'all another wonderful little Father's Day appetizer to have around for those dads. And these freeze beautifully. So if you have a lot of drop-in company unexpected, I would highly suggest keeping some of these. You fully make them and then I like to put them on a cookie sheet in my freezer, and that's what you call IQF, instant quick freeze. And so you can put them all in a baggie and they're frozen individually, so they won't stick together. It's a great item to have in your freezer, y'all. And the dads are gonna love this. And it's so easy. Alright, I'm gonna start with a half a cup of butter. And I believe, let's see, I got out my measuring cup to measure my butter, but I think that this softened butter is gonna be about a half a cup. So we shall see. We have to steal a little bit from the other butter dish. Just a little. There. There we go, that'll do great. Perfect. (metal clanging) Oh. (glass clattering) Now what did I do? Oh, here's my cookie sheet. So you want to (metal clanging) have somewhere to dump out your crab. And we're using a beautiful lump crab for these. And I don't wanna tear it up because I want it to kind of stay in chunks. But I just wanna make sure it's not full of shells. And a easy, easy way to pick the shells out is to put your oven, maybe 250, 300 and spread this out on a cookie sheet, throw it in your oven for three or four minutes, doesn't take long. But if there's any shells, they'll turn a bright pink so you can go right to them. But these look really, really nice and clean. So I'm gonna put that to the side. And I'm gonna take my butter and I'm gonna add one, I think this is a five ounce jar of old English cheese spread. And make sure you save these little glasses because they make perfect juice glasses. I've saved many of them over the years. Alright, I'm gonna add two tablespoons of mayonnaise. See. Two tablespoons. One teaspoon of garlic powder. And make sure you use powder, not salt, garlic salt. 'Cause it will make them way too salty. I'm gonna put just a little bit of hot sauce. And for those hot lovers, a lot of dads like their stuff really hot and I'm married to a dad that I can't get it hot enough. So I'm just gonna do one little (indistinct), because I'm a sissy. I got a sissy tongue. (chuckles) Alright, now I think I'm gonna pull out my mixer and (loud rustling) get the wet ingredients really mixed up well. And now I'm gonna take my crab meat and I'm gonna stir it in as gently as I can. This is when we wanna fold. Okay. So here we go. Just gonna pile it up there. And we'll just garnish this with a little parsley and it'll look so pretty. And it'll taste so doggone good, y'all. All right and I just wanna say, because I don't know if I said it to begin with y'all, but I sliced my little rounds and I sprayed them with an olive oil spray. I don't know where I put it. Oh, I left it over there. I just sprayed the top because that kind of helps make it crispy. So that's not butter on it, but it's an olive oil spray. So you wanna make sure these get toasted, you know, for a couple minutes. And I toasted them in my air fryer and they toasted beautifully. In fact, I could finish these off probably in that air fryer, but I decided I'm gonna do it possibly like you would do it at home. So I'm gonna put these in the oven and I'm going bake them for about 10 minutes. And they're gonna be delicious, y'all. Y'all know that this old tongue knows what delicious tastes like, right? (chuckles) All right. I'm going to... Yeah, I think I'll spray it, I was gonna say maybe I can put down some parchment paper, but I'll just lightly spray it because I don't want these sticking to the pan. Now you could freeze them at this stage right here. Just sit that tray in your freezer, let them completely become frozen. Or you can make them all the way. Go ahead and bake them and everything and then put that in the freezer. So any way you wanna do it. So Eddie, would you like one? Please have one. Please have one. Bon appetit. - Happy Father's Day. - Yes, happy Father's Day. (chuckles) (soft crunching) Isn't that good? - [Eddie] Very good. - And don't you love the toasted part of the baguette? (light crunching) Oh. Yum. So the recipe calls for a 425 oven, but you be the judge of what your oven can do. And it's like for 10 minutes. And don't forget to spray your baguettes with some olive oil spray and just toast them in your air fryer. If you don't have an air fryer, please go on Amazon and look at my air fryers because it is... I swear by my air fryers. I think they're good enough to put my name on. (chuckles) That's right, I put my name on it. Or you can toast them in your regular oven. But this is a great thing to have around. And I'm gonna finish these and I'm gonna put them in the freezer, because children are always popping in and out of this house. Happy Father's Day to all you dads out there.
Love & Best Dishes: Crabbies | This easy shrimp appetizer will make dad happy this Father's Day! Click here for my delicious Crabbies recipe: https://www.pauladeen.com/recipe/crabbies/ | By Paula Deen | - Hey y'all, I'm fixing to share with y'all another wonderful little Father's Day appetizer to have around for those dads. And these freeze beautifully. So if you have a lot of drop-in company unexpected, I would highly suggest keeping some of these. You fully make them and then I like to put them on a cookie sheet in my freezer, and that's what you call IQF, instant quick freeze. And so you can put them all in a baggie and they're frozen individually, so they won't stick together. It's a great item to have in your freezer, y'all. And the dads are gonna love this. And it's so easy. Alright,
Brandon Frohne on Instagram: "Jammy Baked Goat Cheese with Blackberry Sangria Jam definitely will be on repeat this Summer!🤤 

It’s insanely delicious, so simple to make, and the great part is that you can whip it up in less than 20 minutes making it the perfect summer appetizer!🤌

Share this with someone you would smash this with!🫠

Jammy Baked Goat Cheese with Blackberry
 Sangria Jam: 

1 cup Blackberries
3 oz Sugar
1/2 cup Red Wine 
1 oz Brandy
Zest of 1 Orange
Flaky Salt
1 Goat Cheese Log
1/4 cup Chopped Walnuts
Pinch of Fresh Thyme 

Add BlackBerry, sugar, red wine, brandy, orange zest, and flaky salt to a pot and simmer on high until the jam is reduced and register 220 degrees Fahrenheit on a thermometer. Reserve. 

Add goat cheese to a baking dish, spoon over jam, and top with wa Canapés, Goat Cheese Blackberry Appetizer, Goat Cheese Log, Blackberry Sangria, Summer Appetizers Easy, Cheese Log, Baked Goat Cheese, Cocktail Party Food, Goat Cheese Recipes
Brandon Frohne on Instagram: "Jammy Baked Goat Cheese with Blackberry Sangria Jam definitely will be on repeat this Summer!🤤 It’s insanely delicious, so simple to make, and the great part is that you can whip it up in less than 20 minutes making it the perfect summer appetizer!🤌 Share this with someone you would smash this with!🫠 Jammy Baked Goat Cheese with Blackberry Sangria Jam: 1 cup Blackberries 3 oz Sugar 1/2 cup Red Wine 1 oz Brandy Zest of 1 Orange Flaky Salt 1 Goat Cheese Log 1/4 cup Chopped Walnuts Pinch of Fresh Thyme Add BlackBerry, sugar, red wine, brandy, orange zest, and flaky salt to a pot and simmer on high until the jam is reduced and register 220 degrees Fahrenheit on a thermometer. Reserve. Add goat cheese to a baking dish, spoon over jam, and top with wa
asparagus and broccoli empanada pastries on a white plate
Meidterranean Diet Guide on Instagram: "🫒🥘 Puff Pastry. 💁‍♀️ Type "Do" If you Want to Get More Recipes from @mediterraneandiet_guide 👉 Follow @mediterraneandiet_guide to get daily recipes. 💝 Ingredients ▢1 bunch asparagus (about 12-16 ounces) ends trimmed ▢1 tablespoon extra virgin olive oil ▢kosher salt ▢pepper ▢2 sheets frozen puff pastry thawed ▢8 ounces Gruyere shredded ▢12 slices prosciutto ▢1 egg beaten Instructions Preheat oven to 425°F. Line a sheet pan with parchment paper. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this). Toss asparagus in olive oil and season with salt and pepper. To make the bundles, place slice of prosciutto on top of
a woman is preparing food in the kitchen
Ina Garten’s perfect shrimp cocktail dish that will wow guests! 🍤 | Barefoot Contessa: Back to Basics | cocktail, shrimp, dish | Ina shows us her simple and effective shrimp cocktail - perfect for impressing guests! 🍤 #BarefootContessa #BarefootContessaBackToBasics | By Food Network UKFacebook
Ina Garten’s perfect shrimp cocktail dish that will wow guests! 🍤 | Barefoot Contessa: Back to Basics | cocktail, shrimp, dish | Ina shows us her simple and effective shrimp cocktail - perfect for impressing guests! 🍤 #BarefootContessa #BarefootContessaBackToBasics | By Food Network UKFacebook
a video demonstrating how to make an appetizer roll wreath with ham, cheese and lettuce
My grandmother was right! This is the best trick for delicious appetizer! | My grandmother was right! This is the best trick for delicious appetizer! Ingredients: puff pastry: 400 g (14 oz) mayonnaise: 50 g (1.8 oz) dill: 15 g... | By Appetizing.tvFacebook
My grandmother was right! This is the best trick for delicious appetizer! | My grandmother was right! This is the best trick for delicious appetizer! Ingredients: puff pastry: 400 g (14 oz) mayonnaise: 50 g (1.8 oz) dill: 15 g... | By Appetizing.tvFacebook
a woman holding up a jar filled with red onions
Julie Smith | Keto Made Simple on Instagram: "Pickled Onions! 🧅 If you want links to the wide mouth mason jars and lids, COMMENT with the word “jar” and I’ll DM you the ones I’m using. Recipe: 1 red onion, sliced 1/3 cup apple cider vinegar 1/3 cup white wine vinegar 2 cloves garlic 1 tablespoon black peppercorns Boiling water Add everything to a mason jar and refrigerate! These are amazing 24+ hours later. The longer they sit, the more delicious they become! Enjoy! #recipes #easyrecipes #keto #lowcarb"
an old man is cooking in the kitchen
Budget Tuesday: Are you looking at a fridge full of the ghosts of cheeseboards past? Give them new life as Fromage Fort! Jacques will show you how to... | By Jacques Pépin Foundation | You know one of the best thing that I do is what we call fomache four, strong cheese. This is a recipe inspired by my father. He used to do that many many years ago at that time within our food processor, anything. So he used to get leftover cheese from hot cheese to to go cheese to whatever. Put them with a bit of white wine and some bouillon of some soup and put them in a jar and let it fermented into mash it up into a puree and that's what we call so that's what I do here a lot of people throw cheese out look at all that array of cheese I I went through all my refrigerator here freezer so usually I would start with the hot cheese to do in there so see what it looks like you know you may have to trim it like here maybe I'll trim a little bit of the outside here but I mean even if there is a bit of mold you know cheese especially like blue cheese is is what it is, you know, mold. So, it's fine. So, here I will cut it into pieces like this. I have that piece of sweet cheese here. Maybe I'll take this out of it. Okay. I have a mimolette here. Mimolette is really hot that so I'm going to trim that a skin on the other side and of course the recipe that I am doing will never be the recipe that you do is never the same because depending what's left over and what you have to look at look how much of the hot cheese you have or much of the soft cheese that you have because if not you may even add a little bit of cream cheese or maybe a couple of tablespoon of sour cream or something like that to soften the thing. Although we are going to put white wine in it. So I have a piece of satile boil here. You see that pretty strong cheese and thing I'm trimming the the outside a little bit. It's a bit strong. A piece of blue cheese here. I think this one is creaming the outside. Uh this one maybe a little bit here. This is like a go gonzola so it's a much softer cheese. I have some ooh feta cheese here as you can see. I have a little piece of camo on there. Well, I can even leave the the rine in it if the rind is not damaged, it's fine and here I kind of sampler which is a very strong cheese where I'm going to trim that also. So, this is my such cheese. I am going to start Okay, I have a pound of cheese all together here. Oh and I have a a slice here of you know the the American cheese you know that's good. Anything good. I have like four clove of garlic here. I I'll trim crush them a little bit. Put them in the food processor. You can have less garlic or more. For me there is never enough garlic so I love garlic. Okay. So here I sauteed the garlic. In there. Well you look it looks pretty thick still. So I'll put the rest of the the wine here. I'm going to put a lot of pepper that I put in it. Usually you don't need salt because the the the chili salted enough but it's always good to taste it. I'm going to clean that around. Very well at basketball. You know I put that on top of soup. I put it in pasta. I put it in grata. Grata dish goes very very well with it. I put it in you know the real cream puff dough that you do. The real cream puff dough that you do with cheese in it. As you see. Quite a lot of the best way usually the way we use it is just like this on toast and that's how I like it. Just like sometime we put it in the oven to brown it under the broiler it's interesting because when you put it into the oven it get milder that when you have it untoasted and this is going to take a couple of minutes under the broiler a little container for me to freeze it. And I think I'll keep this one in the refrigerator to use in the next couple of days and here it is, beautifully golden and as I say, interestingly enough, oop, this is Less strong than this. That's how I like it. And that's how you save moray. Use your leftover cheese and do something absolutely delicious with it. Happy cooking.
Budget Tuesday: Are you looking at a fridge full of the ghosts of cheeseboards past? Give them new life as Fromage Fort! Jacques will show you how to... | By Jacques Pépin Foundation | You know one of the best thing that I do is what we call fomache four, strong cheese. This is a recipe inspired by my father. He used to do that many many years ago at that time within our food processor, anything. So he used to get leftover cheese from hot cheese to to go cheese to whatever. Put them with a bit of white wine and some bouillon of some soup and put them in a jar and let it fermented into mash it up into a puree and that's what we call so that's what I do here a lot of people throw cheese out look at all that array of cheese I I went through all my refrigerator here freezer so usually I would
someone holding a spoon over a bowl of soup with bread on the side and other food in it
Tieghan Gerard on Instagram: "Sun-Dried Tomato Garlic Olive Oil Dip. The simplest dip made with a jar of sun-dried tomatoes + lot’s of parmesan.. Make it even better and serve with buttered salty ciabatta bread. It’s perfect. And yummy. 1 jar (8 ounce) oil-packed sun-dried tomatoes 1-2 cloves garlic, grated 1 small shallot, finely chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon smoked or regular paprika 1-2 teaspoons chili flakes 1/2 cup grated parmesan fresh basil, for serving https://www.halfbakedharvest.com/garlic-olive-oil-dip/"
crab cakes on a plate with dip and parsley
Memorial Day Celebrations
Memorial Day Celebrations
crab cakes on a plate with dip and parsley
Memorial Day Celebrations
Memorial Day Celebrations
a person is holding some food with nuts on it in their hand and they are looking at the camera
Rena | Healthy Fitness Meals on Instagram: "Have you tried Goat Cheese Stuffed Dates? (You can make half the amount) Ingredients 16 large Medjool dates, pitted 4 ounces of Goat cheese, or ricotta cheese ¼ cup Walnuts, or nuts of choice ¼ cup hot honey Instructions: To pit the dates, use a sharp knife and cut the dates lengthwise halfway through to remove the seeds. Slightly open each date and stuff them with about 1 teaspoon of goat cheese. Top each stuffed date with walnuts and gently press them into the goat cheese filling. To serve cold simply drizzle with hot honey and serve If serving warm. Place the stuffed dates (without the honey) on a sheet pan lined with parchment paper and bake in a preheated oven at 350F for 8-10 minutes. Transfer to a serving plate, drizzle with hot honey,