Appetizers Page One of Two

101 Appetizers

Asian Baked Zucchini Chips

Asian Baked Zucchini Chips Pictured above are additive.

  • 2 Zucchini
  • 1 of Wok Oil from (The House of Tsang®)
  • 1 of Pure Sesame Oil from (The House of Tsang®)
  • ¼ Cup of Crushed Ginger
  • ¼ Cup of Plain Breadcrumbs
  • 2 Tablespoons of Low Salt Chicken Bullion
INSTRUCTIONS: Preheat oven at 375°

Start by cutting zucchini into 1/8" slices, soak in crushed ginger and ¼ cup of water for 15 minutes. Then remove and drizzle a small amount wok oil, and a few drops of pure sesame oil from the House of Tsang® over zucchini and toss to coat. Add plain bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Lightly sprinkle low salt chicken bullion powder over coated zucchini. Bake in the preheated oven until zucchini are tender and golden brown, about 10-15 minutes depending on your oven.


Crispy Crab Ra-goons

This is an Asian appetizer without shell fish. Light and airy with a delightful flavor.

  • 1 pkg of won ton wraps
  • 4oz of vegetable cream cheese
  • 1 lb. Pollock (Imitation Crab-meat)
  • 1/4 Cup of duck sauce
  • 1 pint of vegetable oil
  • 4oz of chive and onion cream cheese

In a medium size mixing bowl break up Pollock and combine with both flavors of cream cheese. Moisten the edges of the won ton wraps with cold water, stuff wraps with mixture and fold over to create a turnover or pull corners up and pinch in the middle (your choice). In a 1 quart saucepan add 1 pint of vegetable oil, heat to 375° and deep fry until golden brown a few at a time (Do Not Crowd). Use duck sauce for dipping.


Aegean Salad

This is a great way to start a meal with this old world recipe.

  • 1 bag of craisins
  • 1 bag sliced honey roasted almonds
  • 1 9oz bag of fresh spinach (wash thoroughly!)
  • 1/4 cup herb & garlic croûtons
  • 3oz raspberry vinaigrette dressing
  • 1\4 Cup of garlic feta cheese crumbles

Wash spinach thoroughly and drain. Combine spinach with remaining ingredients, serve and enjoy.


This Recipe Contains Tree Nuts



This appetizer is a crispy complement to any Italian entrée that follows.

  • 3 to 4 garlic cloves (minced)
  • 3 tablespoons chopped fresh basil
  • 1 loaf (1 pound) unsliced French bread.
  • 1/4 cup extra virgin olive oil (Bertolli's)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes (diced)
  • 2 tablespoons grated Parmesan cheese.
INSTRUCTIONS: Preheat oven at 375°

In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 12 servings.


Stuffed Tomatoes

If you like tomatoes this recipe's for you.

  • 2 hard boiled eggs
  • 1/4 cup of mayonnaise
  • 1/4 tsp of celery seed
  • 1/4 cup of celery (finely diced)
  • 1 12 oz can of tuna (packed in water & drained)
  • 4 large jersey tomatoes (When in season, if not use vine ripe)
  • 1/4 cup of Indian relish
  • 1/4 cup of onion (finely diced)
  • 1/4 cup of whole black olives (pitted)
  • 1/4 cup of green bell pepper (finely diced)
  • 1/4 cup of fresh dill pickle from the barrel (diced)
  • 1/4 cup of shredded romaine lettuce (drained & rinsed)

1. Start by washing tomatoes and cutting the tops off (Save Tops).
2. Remove the hard core portion from the tomato with a small paring knife, then carefully cut up the inside of the tomato and set aside without piercing the outer skin. (Note: Leave the tomato shell at about 1/4" thick to preserve the integrity).
3. Blend tomato lightly in blender, drain excess liquid in a colander.
4. Transfer to a medium mixing bowl, add diced onions, celery, shredded lettuce, bell pepper, relish, celery seed, dill pickle, tuna and mayonnaise.
5. Adjust mayo as needed, mix thoroughly, press into a large sieve to remove any excess liquid and stuff tomatoes.
6. Top with slice boiled egg, then tomato tops topped with a black olive with a tooth pick.

Serve cold and garnish with fresh parsley.


Angel Eggs with Cranberry Shrimp

We took the devil out of the details because these Angel eggs are oh so heavenly.

  • 1 tsp of Old Bay seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp of celery seed
  • 1/4 cup of sweet relish
  • 1/4 cup of onion (finely diced)
  • 1 tbsp of butter (Not Margarine)
  • 2 doz. large brown eggs (hard boiled shells removed)
  • 1 tsp paprika
  • 1 tsp of mustard
  • 5-6 lettuce leaves
  • 1/4 cup of mayonnaise
  • 1/4 tsp of ground black pepper
  • 1 cup of cranberry-grape juice
  • 1/2 lb of fresh small shrimp (peeled and deviened)

Boil eggs first let cool, then peel and refrigerate. Preheat skillet add butter and braise shrimp on high heat for 1-2 minutes, add 1/2 cup of cran/grape juice, reduce heat to medium heat and simmer to a syrup-like consistency occasional turning shrimp for about 3 minutes. Remove from heat and drain and refrigerate. Remove eggs, slice in half lengthwise, remove yolks to a mixing bowl, add garlic powder, celery seed, Old Bay, sweet relish, diced onions, 1 tsp mustard, black pepper, mayo and gently mix. Remove shrimp from refrigerator and finely dice up. then add to egg mixture, refill egg halves with combined mixture. Sprinkle with paprika and serve on a bed of fresh lettuce.


Layered Triple Bean Salad

This is a delightful and healthy way to start a great lunch or dinner. The style in which this meal is prepared makes it light and flavorful that compliments anything that follows.

  • 1/4 cup of parsley
  • 1 can of wax beans
  • 1 can of green beans
  • 1 tsp of garlic powder
  • 1/4 cup of cucumber (diced)
  • 1 tsp freshly ground black pepper
  • 1/4 cup of green bell pepper (diced)
  • 1/3 cup of Wishbone® Robusto Italian Dressing
  • 1 cup of grape tomatoes
  • 1 tbsp of minced garlic
  • 1 small red onion (diced)
  • 1\4 cup of celery (diced)
  • 2 tbsp of Adobo Seasoning
  • 1 tbsp of Italian Seasoning
  • 1 16 oz package of rotini pasta
  • 1 can of dark or light kidney beans (Hanover®)

Start with a 2-3 quart pot and boil the rotini to aldente. Drain pasta and set a side to cool (DO NOT RINSE). Rinse kidney beans and place in a small saucepan over medium heat, add 1 cup of water and 1 tbsp of adobo seasoning. Cook until tender, remove and drain. Meanwhile wash cucumber, with a potato peeler put stripes on the cucumber, dice it up into 1/4" cubes. Place in a small glass bowl, pour Robusto dressing over cucumber and marinate for 15 minutes. Split tomatoes in two, combine with the remaining ingredients in a large mixing bowl, 1 tbsp of Adobo seasoning, cooled pasta, kidney beans and cucumbers with the dressing, mix and serve.


Creamy Chunky Vegetable Leek Soup

We all need to eat more vegetables and this recipe is a wonderful way to enjoy them. Leeks are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A (in the form of carotenoids, dietary fiber, magnesium, vitamin E, calcium and omega-3 fatty acids. Mixed with other vegetables it becomes good health in a bowl. This is a great comfort food for the whole family. This yields 4-5 servings, if your family is larger just double the ingredients.

  • thyme
  • nutmeg
  • oregano
  • 3 leeks
  • 2 tbsp of butter
  • 1 cup of green beans
  • 1 small yellow onion (diced)
  • 1 bay leaf
  • 1/4 parsley (diced)
  • 1 cup of frozen corn
  • 1/4 cup of celery (diced)
  • 2 stalks of scallions (diced)
  • ground cayenne pepper (optional)
  • 4 cups of liquid chicken broth (Swanson® low-sodium)
  • 1 pt of heavy cream
  • 1 tbsp of minced garlic
  • 1 tsp freshly ground black pepper
  • 1/4 cup of green bell pepper (diced)
  • 1 cup of zucchini (½" diagonal slices)
  • 2 medium carrots peeled and (½" diagonal slices)
  • 4 medium potatoes peeled and (½" diagonal slices)

Slice off the leek's dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they're too tough to eat on their own. Take the remaining white stalk, cut off the root end, slice open lengthwise and clean thoroughly (leeks tend to trap dirt in their layers). We only want the white and light green parts. Then cut across in ½" slices, add the leeks, butter, garlic and frozen corn to the pot. Cook on medium heat for a few minutes until the leek has softened (and corn should be thawed). Now add the potato and carrot dices and pour broth over.

All the vegetables should be covered. Bring to a boil, then turn to low and simmer until potatoes and carrots are soft (about 20 minutes). Puree about 1/3 of the soup in a blender or with a hand-held immersion blender until smooth. Add pureed soup back into the pot. Finally, add heavy cream to desired smoothness. The cream makes the soup rich and smooth. Bring to a simmer, taste and adjust seasonings as needed with salt, pepper, nutmeg, oregano, black pepper (about ½ teaspoon each) and cayenne pepper (1/4 teaspoon), if you would like some heat. Serve hot, garnished with fresh thyme, chives or anything you like.


Shaved Cucumber & Zucchini Salad

A very healthy Quick & Easy salad to make that's loaded with nutrition. Improve your health today! If you've ever wandered what Superman eats, more than likely it would be something like this. The man of steel is a fictional character, or is he? Bring out the super hero in you, with a great way to get some of the nutrients we need.

Nutritional Values
Cucumbers: are an excellent source of vitamin K and molybdenum. They are also a very good source of the pantothenic acid. They are also a good source of copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin and vitamin B1.

Zucchini: is a good source of vitamin A and vitamin C, plus potassium and fiber. One medium zucchini (or about 1 ½ cups of raw slices) has about: 33 calories. 0 fat. Also loaded in high anti-inflammatory properties.

Green leaf: lettuce contains 105 percent of the daily value of vitamin K, while romaine and butter-head have 85 percent. Green leaf lettuce also delivers 10 percent of the recommended daily intake of vitamin C, which is twice the amount in romaine or butter-head lettuce. Iceberg has 3 to 7 percent fewer B vitamins.

Radishes: have folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium are less prominent nutrients that support the healthy properties of radishes. It's probably no surprise that radishes contain fiber, aka indigestible carbohydrates.

Alfalfa Sprouts: are the shoots of the alfalfa plant, harvested before they become the full-grown plant. Because they are so small, the sprouts contain a concentrated amount of certain vitamins and minerals such as calcium, vitamin K and vitamin C. Alfalfa sprouts contain just 8 calories and 0 grams of fat per cup.

  • 2 Zucchinis (thinly sliced into ribbons)
  • 2 Cucumbers (thinly sliced into ribbons)
  • 2 cups of green leaf lettuce (Hand Shredded)
  • 1/4 cup of red onion (thinly sliced into ribbons)
  • 1/4 cup of alfalfa sprouts
  • 1/4 cup of herb & garlic croûtons
  • 4 radishes (thinly sliced into spirals)
  • 1/4 cup of Zesty Italian Dressing (Kraft®)

Soak cucumbers, zucchini and radishes in dressing for ten minutes. Combine all ingredients (Except Sprouts), toss, then top with alfalfa sprouts and serve with your favorite warm bread.


Turkey Meatball Soup

Try this Quick & Easy 101 Turkey Meatball Soup Recipe! It is so savory and delicious! You will not be disappointed if you follow these simple instructions below. There are many variations to this soup recipe, feel free to make it your own. However, if you stray away from the recipe that we used in this video you will miss out on a hearty meal. The stir fry seasoning mix gives this recipe a delightful, Authentic Asian Taste. Try it!

  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 1/2 lbs grounds turkey
  • 1 ¾oz pkg Sun-Bird Stir Fry Seasoning Mix (opt. Authentic Asian Taste)
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp onion powder

In a large bowl add turkey, mayonnaise, oregano, garlic powder, onion powder, paprika, salt and pepper. Mix it all together well and then form mixture into small mini size meatballs. Add 1 tablespoon of oil to a large pot or Dutch oven over medium high heat, add meatballs and brown on all sides. Next add carrots, bell peppers, and onions. Add stir fry seasoning mix and 4 cups of chicken broth, bring to a boil, then add pasta and stir reducing heat to a simmer, for 10 minutes or until pasta is tender. Enjoy!


Bob D.

Comment (37)
Ninik Becker
4 months ago

“Love sweet potato, easy and quick..thanks for sharing.”

Yahspoet Leon Ben
1 month ago

“Wow! That looks so good”


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