Appetizers And Snacks Recipes

• 4 cups mussels
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons chopped garlic
• 2 tablespoons chopped shallots
• 2 cups beef broth, divided
• 2 tablespoons anise-flavored liqueur
• ½ jalapeno pepper, seeded and minced
• ½ red chile pepper, seeded and minced
• 1 cup white wine
• 10 leaves fresh basil, chopped
• ¼ cup light cream
• 2 teaspoons cornstarch
• 1 lemon, juiced

Mussels In White Wine Sauce

Seafood , Appetizers and Snacks

Author: Capcomp

Delicious Way To Serve Mussels. Dip Crusty Bread Into Sauce To Complete The Entree!

Time: 40m

Yield: 4

Number Of Ingredients: 14

• Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
• Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
• Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
• Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.

Calories 362.3 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 19.2 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 7.2 g, Sodium 876.5 mg, Sugar 2.2 g

• 2 tablespoons shredded cheddar cheese
• 2 tablespoons cream cheese, softened
• 2 tablespoons sour cream
• 1 tablespoon chopped green onion
• 2 teaspoons chopped green chilies, drained
• 2 teaspoons chopped ripe olives
• Dash garlic powder
• 1 flour tortilla (8 inches)
• 1/4 cup salsa

Tortilla Pinwheels

Lunch/Snacks , Appetizers , Appetizers and Snacks , Wraps and Rolls

Author: Taste Of Home

For A Quick Appetizer For Any Party, This Is Perfect Recipe. It Is So Easy To Blend The Ingredients Together And Will Taste Delicious On A Tortilla.-lynda Wagoner, Trinity, North Carolina

Time: 10m

Yield: 1 serving.

Number Of Ingredients: 9

• IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.

Calories 388 calories, Fat 23g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 788mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

• ½ small red onion, finely chopped
• 8 medium tomatoes (about 500g), coarsely chopped and drained
• 2-3 garlic cloves, crushed
• 6-8 leaves of fresh basil, finely chopped
• 30ml balsamic vinegar
• 60-80ml extra virgin olive oil
• 1 loaf crusty bread

Tomato Bruschetta

Snack , Appetizers and Snacks , Starter , Bruschetta Recipes

Author: Member Recipe By Chiwong

Make Our Simple Tomato Bruschetta As A Classic Italian Starter. Ideal For A Summer Gathering With Friends, This Easy Dish Is Fresh, Tasty And Full Of Flavour

Time: 20m

Yield: Makes 12

Number Of Ingredients: 7

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium

• 1 pound ground beef
• 2 (1.25 ounce) packages mild taco seasoning mix (such as McCormick®), divided
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package shredded Cheddar cheese, divided
• 1 (16 ounce) package shredded lettuce
• 1 (8 ounce) jar salsa, or to taste

Layered Taco Dip With Meat

Appetizers and Snacks , Dips and Spreads Recipes

Author: Drew

Layered Dip With Taco Meat And No Beans!

Time: 1h5m

Yield: 16

Number Of Ingredients: 7

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with 1 package taco seasoning mix. Drain and discard grease. Let beef cool completely.
• Stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth.
• Spread sour cream mixture onto a baking sheet to cover. Sprinkle about half the Cheddar cheese over the sour cream layer; top evenly with the ground beef, lettuce, and remaining Cheddar cheese, respectively. Spoon salsa over the dip.
• Refrigerate at least 1 hour.

Calories 240.1 calories, Carbohydrate 6.5 g, Cholesterol 60.3 mg, Fat 19 g, Fiber 0.5 g, Protein 10.7 g, SaturatedFat 11.1 g, Sodium 570 mg, Sugar 1.9 g

• cooking spray
• 1 pound ground beef
• 1 green bell pepper, chopped
• 1 package taco seasoning mix
• 1 tomato, chopped
• 1 bunch green onions, chopped
• 2 tablespoons hot taco sauce, or more to taste
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (14.5 ounce) package tortilla chips, or more as needed

Hot Baked Taco Dip

Appetizers and Snacks , Dips and Spreads Recipes , Cheese Dips and Spreads Recipes

Author: Shae

This Hot Taco Dip Is Perfect With Tortilla Chips And Is Always A Crowd Pleaser.

Time: 35m

Yield: 20

Number Of Ingredients: 10

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and taco seasoning into ground beef. Spread ground beef mixture into prepared casserole dish.
• Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

Calories 253.6 calories, Carbohydrate 17.1 g, Cholesterol 35.7 mg, Fat 16.8 g, Fiber 1.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 319.1 mg, Sugar 1.2 g

• 6 eggs

How To Make Perfect Hard Boiled Eggs

Appetizers and Snacks

Author: Chef John

This Method Makes The Most Perfect Hard-boiled Eggs Ever. The Whites Are Firm But Not Rubbery, And The Yolks Are Cooked And Still Creamy.

Time: 50m

Yield: 6

Number Of Ingredients: 1

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

• 4 large tomatoes, seeded, chopped and drained (4 cups)
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 can (4 ounces) Old El Paso™ chopped green chiles, drained
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Fresh Salsa

Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes

Author: Betty Crocker Kitchens

Spice Up Your Meal With Fresh Salsa Made Using Old El Paso® Chopped Green Chiles Ready In Just Two Steps.

Time: 1h15m

Yield: 20

Number Of Ingredients: 8

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.

Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg

• 3 cups chopped tomatoes
• ½ cup chopped green bell pepper
• 1 cup onion, diced
• ¼ cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

The Best Fresh Tomato Salsa

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes

Author: Cheryl Dressler

Great With Your Favorite Chips. Gets Better As The Flavors Meld.

Time: 20m

Yield: 40

Number Of Ingredients: 9

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt
• Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

• Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

• 4 (15 ounce) cans black beans, rinsed and drained
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• ¼ red onion, finely chopped
• 1 (16 ounce) package frozen corn, thawed
• ⅔ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced garlic
• ¼ teaspoon hot sauce, or to taste

Black Bean And Corn Salsa

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes , Corn Salsa Recipes

Author: Erinn Danna

This Is An Easy Bean Salsa. It Is Very Simple And At Times I Make Little Changes To Reflect My Mood, But Otherwise, It's Simple And Delicious. Serve As A Dip, Or Over Fish Or Chicken.

Time: 8h25m

Yield: 16

Number Of Ingredients: 15

• Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g