Appetizers

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a close up of a plate of food with spinach and crab cakes on it
Crab Imperial - Cooking With Books
two chicken patties stacked on top of each other with lettuce and cheese
Shrimp Cakes with Cilantro Lime Sauce
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25m
three crab cakes stacked on top of each other
Shrimp Burgers with Cilantro and Guacamole | Cooking On The Weekends
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45m
a cheesy quiche with cheese and other toppings
Spinach and Gruyere Cheese Quiche with a Hash Brown Crust - Happily Unprocessed
vietnamese fresh spring rolls with dipping sauce
Vietnamese Fresh Spring Rolls Recipe
5min · 8 servings Ingredients 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 ⅓ tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce ¼ cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar ½ teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Directions Step 1 Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Step 2 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, plac
Guacamole Recipe
10min · 4 servings Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt ½ cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (Optional) Directions Step 1 In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Chicken Chilaquiles Verdes
Ingredients: • 1 large skinless, boneless chicken breast • 1 (16 ounce) jar salsa verde, divided • 1 cup chicken broth • 1 medium yellow onion, chopped • 1 teaspoon chili powder • 1 teaspoon ground cumin • ½ teaspoon cayenne pepper • salt and freshly ground black pepper to taste • 2 tablespoons olive oil • 8 (6 inch) soft corn tortillas • ½ cup sour cream • 1 tablespoon milk, or more as needed • 2 tablespoons crumbled cotija cheese, or to taste • ¼ cup chopped fresh cilantro Directions: Step 1 Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours. Step 2 Remove chicken from sauce and shred in a bowl with 2 forks
Cocktail Meatballs Recipe
40min · 8 servings Ingredients 1 pound ground beef ½ cup dried bread crumbs ⅓ cup chopped onion ¼ cup milk 1 egg 1 teaspoon salt ½ teaspoon Worcestershire sauce ⅛ teaspoon ground black pepper ¼ cup shortening 12 fluid ounces tomato-based chili sauce 1 ¼ cups grape jelly Directions Step 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. Step 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. Step 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low.