Chicken Lettuce Wraps

Posted in Appetizers, Recipes

Ingredients:

  • 12 cups rotisserie chicken, skin removed and shredded (or equivalent).
  • 1 bunch green onions, chopped
  • 1 green apple, cored and chopped
  • 1/2 cup Roland Hoisin sauce
  • 1 1/2 tsp. rice vinegar, unseasoned
  • 1/2 cup walnuts, chopped
  • 12 Boston/Butter lettuce leaves

Directions: Add chicken, onion, apple, Hoisin sauce, vinegar and walnuts to a bowl.  Lightly toss. Spoon 1/4 cup chicken mixture in center of each lettuce leaf.  Fold over.  Serve with extra Hoisin sauce and a bowl of hot rice.

Caviar & Avocado Appetizer

Posted in Appetizers, Recipes

Caviar Appetizer

 

Ingredients:

  • 1 large avocado, peeled and mashed
  • 3 tbsp. red onions, chopped finely
  • 6 hard boiled eggs, chopped finely
  • 3 tbsp. mayonnaise
  • 1 (3 1/2oz) jar Roland Caviar

Directions: Press the mashed avocado into the bottom of a 8” or 9” Pyrex pie plate. Sprinkle the chopped onion over the avocado. Combine the egg and mayo. Place gently over the onion. Spoon caviar very gently on top.  Chill and serve with crisp sesame seed crackers or small pumpernickel rounds.

Dubliner Artichoke Dip

Posted in Appetizers, Recipes

Dubliner Artichoke Dip

 

Ingredients:

  • 12 oz artichoke hearts, chopped
  • 1 cup mayonnaise
  • 1 small clove garlic, minced
  • 2 tbsp. oregano
  • 2 tbsp. grated onion
  • 2 cups Kerrygold Dubliner Cheese, grated

 

Directions: Combine all ingredients and spoon the mixture into an 8 inch baking dish.  Bake for 30 minutes at 300 degrees.  Serve with toast, crackers, pita chips, or flat bread.

 

Bronco Bob’s Mango Chipotle Sauce over Brie

Posted in Appetizers, Recipes

Ingredients:

  • Bronco Bob’s Mango Chipotle Sauce
  • Brie
  • French Baguette, sliced and lightly toasted

Directions: Top each baguette slice with a wedge of Brie and a dollop of Bronco Bob’s Mango Chipotle sauce.  There should be two slices per serving.

Baked Brie with Cranberry Sauce & Walnuts

Posted in Appetizers, Recipes

Baked Brie with Cranberries

 

Ingredients:

  • 3/4 cup cranberry sauce
  • 16 oz Brie cheese
  • Zest of one orange
  • 2/3 cup walnut pieces
  • Crackers

Directions: Preheat oven to 350 degrees.  Remove the top of the rind from the cheese using a serrated knife, and discard the rind.  Place the cheese, cut side up on an oven safe plate or bowl.  Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate.  Bake at 350 degrees for 10 minutes.

Remove from the oven and top with the cranberry sauce.  Bake for an additional 5 minutes, or until the cheese is soft and warm.  Sprinkle the top with orange zest and walnuts. Serve with crackers.

Papa Cantella’s Sausage Hors d’oeuvres

Posted in Appetizers, Recipes

Bratwurst

 

Ingredients:

  • 3 lbs. Papa Cantella’s Fresh Italian Sausage
  • 1 10 oz jar Grandma Hoerner’s Grape Jelly
  • 2 10 oz bottles Thai Kitchen Sweet Red Chili Sauce
  •         (or other Chili Sauce of your choice)

Directions: Broil the sausage for about 8-10 minutes over medium heat, turning once only, and remove them just before they are done.  Cut the sausages into 1/4 to 1/2 bite-sized pieces.  Mix the jar of grape jelly and the two bottles of chili sauce in a two quart sauce pan and bring to a boil.  Reduce heat to low and add the sausage to the grape jelly and chili sauce mixture and let simmer for about 15 minutes.  Serve in a crock pot or other warming container with toothpicks.

Gooey White Cheddar Cranberry Dip

Posted in Appetizers, Recipes, Uncategorized

cranberries

 

Ingredients:

  • 8 oz Cream Cheese, Softened
  • 4 oz Sharp White Cheddar, shredded
  • 1 Cup Fresh Cranberries
  • 1 French Baguette
  • Extra Virgin Olive Oil

Directions:In a large mixing bowl add the  Cream Cheese and White Cheddar, fold in the fresh cranberries and transfer to a ramekin.  Bake the mixture in a preheated oven at 375 degrees for about 30 minutes.  The cheese dip will be boiling and golden brown on top when ready.  While the cheese dip is cooking, slice the French baguette into even pieces and place them on a baking sheet.  Lightly  coat them with the olive oil.  When the cheese dip is about done, about 20 minutes, place the baking sheet in the oven and bake them for about 10 minutes.  Let both the dip and crostini cool a bit, then serve.

Tangy Crab Dip

Posted in Appetizers, Recipes

Crab Dipl

 

Ingredients:

  • 2 tbsp. Green Onion, diced
  • 3/4 cup Celery, finely diced
  • 1 8oz pkg. Cream Cheese, softened
  • 4 tbsp. Bob’s Bleu Cheese Dressing
  • 1/2 tsp. Pepper
  • 2 lbs. Imitation Crab Meat, cut up

Directions: Mix all ingredients well. Chill. Serve on a lettuce leaf or on a platter surrounded with crackers.

 

Baked Brie

Posted in Appetizers, Recipes

Ingredients:

  • 10 oz Brie
  • 8 oz jar of sundried tomatoes, packed in oil, drained & chopped
  • 2 medium garlic cloves, minced
  • 1 heaping tsp. of dried thyme or 3/4 tsp. fresh thyme leaves
  • Fresh cracked black pepper
  • Baguette or crackers

Preheat oven to 350.  Remove rind from Brie, then cut into cubes.  In medium bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper. In a small medium baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped Brie.  Repeat the layering until the top layer is the sun dried tomato mixture. Bake in oven for about 30 minutes, or until the Brie completely melts and becomes bubbly.  You may need to stir the dip one time, about 15 minutes into the baking to combine the layers. Serve warm, with bread or crackers.

Stuffed Mushrooms with Leeks, Blue Cheese & Walnuts

Posted in Appetizers, Recipes

Ingredients:

  • 1 tbsp. butter
  • 2 leeks, thinly sliced
  • ¼ cup of chopped walnuts
  • 10-12 Crimini mushrooms (stems scooped out)
  • ½ cup of crumbled Gorgonzola cheese

Preheat oven to 375°. Sauté the chopped leeks in butter, over medium heat, until they are softened and lightly browned. Add the walnuts and stir for about a minute until combined.  Put the mushrooms onto a baking sheet and scoop the leek mixture into each mushroom cavity, and top with a bit of cheese. Bake for 15-20 minutes