Appetizers Page Two

101 Appetizers

Smoked Salmon Roll-ups

You might start a riot if you're on a diet when you eat these roll ups. Just leave enough smoked salmon and cream cheese at your local supermarket for everyone else.

  • 2 Cucumbers (thinly sliced into ribbons)
  • 1/2 cup of chive and onion cream cheese
  • 2 3oz packs of smoked salmon (finely chopped)

Wash cucumbers and slice lengthwise into thin ribbons with potato peeler. Mix chopped salmon with cream cheese in a small mixing bowl. Now layout the cucumber ribbons and spread the mixture onto them, then roll them up, sit them upright on a tray and serve chilled.


Italian Stallion Dip

If you like deli sandwiches, subs, hogies and heroes, this dips for young. .

  • 1/4 lb of boiled ham
  • 1/2 cup of mayonnaise
  • 1/4 lb of Genoa salami
  • 1 cup shredded lettuce
  • 1/4 lb of capicola ham
  • 1/4 lb of provolone cheese
  • 1/4 cup of onions (finely chopped)
  • 1 tomato (diced)
  • ½ tsp of oregano
  • ½ tsp of Italian seasoning
  • 1/4 of dill pickle (finely chopped)
  • 1/4 cup sweet peppers (finely chopped)
  • 1/4 cup hot peppers (finely chopped, optional)
  • 1 large round sourdough roll (scooped, save lid)

Combine all ingredients in a large mixing bowl, mix thoroughly, then take 2/3 of the mix and put in a blender, blend until smooth, add a little more mayo for desire texture if needed. Place the mixture in the scooped roll, then top with the non blended mixture.


Pepperoni Dive Bombers

Come all ye pizza lovers. Put your helmet on and strap in. Its time to take flight and execute your mission. The mission's code named "Dive Dive Dive!" Please enjoy your mission and come back happy. Caution: The Surgeon General states this may be habit forming.

  • Muffin tin
  • 32 pieces of sliced pepperoni
  • 1 cup of shredded mozzarella cheese
  • 1 Crescent Roll Dough
  • 1 tbsp of Italian herb seasoning
  • 1 12oz can of Don Pepino® pizza sauce
INSTRUCTIONS: Preheat oven to 350°

Spray a muffin tin with non stick. Open your crescent dough and lay each triangle over an open muffin tin space. Add one tablespoon of Don Pepino® pizza sauce to each triangle. Add 3 pieces of pepperoni, then a 1" ball of cheese, followed by 1 more ball to cover it. Wrap each triangle over and fold into a ball. Sprinkle with herbs, bake for 8-10 minutes or until golden brown. Serve with an additional side of warm pizza sauce. Enjoy while still warm and gooey.

Note: Feel free to substitute the pepperoni for your favorite meat or vegetable.


Broiled Shrimp in Garlic Butter Sauce

Simple easy recipe to execute.

  • 2 tablespoon Old Bay®
  • 1 lb jumbo shrimp (peeled & deviened, leave tails on)
  • 1/4 cup minced garlic
  • 1 cup melted Keller's Butter®.
INSTRUCTIONS: Preheat oven at 375°

In a large skillet, combine butter and garlic over medium heat for 2 minutes remove from heat and cover. In a medium mixing bowl add shrimp and coat with Old Bay®, then toast under broiler on both sides until shrimp turn pink. Top with garlic and butter mixture. Serve immediately.


Pesto and Goat Cheese Crostini

Wondering what to serve guests who are lactose-intolerant? Make pesto and goat cheese Crostini! It’s as simple as putting three amazing ingredients on top of one another. They speak for themselves!

  • pesto
  • goat cheese
  • toasted Crostini

As stated above spread one ingredient on top of the other.


Crispy Crunchy Eggplant

For the vegetarians that like a little crunch.

  • 2 eggs beaten
  • ½ tsp celery seed
  • ½ tsp garlic powder
  • 2 cups vegetable cooking oil
  • ½ tsp of Lawry's Seasoning Salt
  • 1 medium eggplant (washed & peeled)
  • 1/4 cup of mustard
  • 1 tsp of garlic powder
  • 1 cup of Panko breadcrumbs
  • 1 cup of all purpose flour
  • 1 tsp of ground black pepper
  • 1 cup Robusto® Italian dressing

Cut peeled eggplant into 1/4" slices, place in a large mixing bowl, add 1 cup Robusto® Italian dressing and soak for 15 minutes. Meanwhile mix breadcrumbs and flour in a large separate bowl. Now get a medium bowl add eggs, mustard, garlic powder, Lawry's and celery seed, thoroughly mix. Preheat vegetable oil in a 2 quart pot to 375°. Remove eggplant from dressing, dip and coat with egg and mustard mixture, then drop into breading mixture, shake off excess flour, deep fry small batches in preheated oil until golden brown. Remove from oil and place on an open rack to drain over a rimmed cookie sheet. Serve while hot.


Mini Empanada

Bite size empanada. These are a popular Hispanic snack and easy to make.

  • 1 lb ground beef
  • 1/4 cup of sofritto
  • 1 small onion (diced)
  • 1 tsp of garlic powder
  • 32 mini empanada discos (Goya®)
  • 1 tbsp of minced garlic
  • 1 cup of spaghetti sauce
  • 2 tbsp of Adobo Seasoning
  • 1 tbsp of cumin Seasoning
  • 1 cup of dark or light kidney beans (Hanover®)

Place ground beef in a skillet, grind up with a mashed potato to while browning, remove and press excess oil out of meat. Rinse kidney beans add to small saucepan, add 1 cup of water bring to a boil on high heat, boil for 10 minutes. Remove and drain kidney beans, place in a large bowl, mash beans into a curd pasty consistency. Add sofritto, onion, cumin, Adobo®, garlic powder, spaghetti sauce, cooked ground beef, now mix thoroughly. Layout wraps on counter, spoon mixture on ½ tbsp on each empanada disc and fold over with a empanada press or seal the edges with a fork by pressing them together.


Stuff Candied Sweet Potato Wrapped in Bacon

Trouble wrapped in a blanket drizzled with sweet temptation. This irresistible treat calls out your name even though you never met. Call a friend so you won't feel guilty by yourself. Once you have indulged in this recipe burn it to stop the madness from reoccurring again and again. Enjoy!

  • 1/4 tsp nutmeg
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 stick unsalted butter
  • 1/4 cup maple syrup
  • 1 hickory smoked bacon
  • 1/2 tsp pure vanilla extract
  • 4 medium-large sweet potatoes
  • a box bakers toothpicks
  • 1/2 cup crushed pineapple
  • 1/3 cup of scallions (diced)
  • 1/4 coarse ground black pepper
INSTRUCTIONS: Preheat oven to 350°

Step One:Over medium heat add butter to a large skillet, add sugar, cinnamon, nutmeg, vanilla extract and sweet potatoes. Cover with a lid for 20 minutes. After 20 minutes, uncover to check for tenderness. Sweet potatoes should be fork tender, if not place the lid back over them for a few minutes more until desired tenderness is reached. Don't overcook!

Note: In this recipe you may need to add a little water if you find the liquid becomes too thick before the sweet potatoes becomes tender. I usually add 100% apple juice or pure orange juice for a more flavorful experience. You could opt for white sugar over brown sugar. *Also, the measurements in the video is what I used, but you could use more or less of anyone of these ingredients to suit your desired taste.

Step Two: Precook bacon in skillet and set a side. Note: (DO NOT OVERCOOK). Make small sweet potato sandwiches with crushed pineapple mixture inside. Mold them into small sausage like shapes, wrap with 1 slice of bacon, place on a broiler pan or open rack with drip tray underneath. Bake until bacon is crispy. Drizzle maple syrup over them as soon as they come out, serve hot.


Locked & Loaded Potato Soup

Warm up those innards with a hot cup of this rich soup. Enjoy this recipe especially on those cold winter nights.

  • 1/4 cup of parsley
  • 1/4 cup of celery(diced)
  • 1/2 cup of whole kernel corn
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup of crispy bacon (crushed up)
  • 4 large red bliss potatoes (washed & diced, leave skins on)
  • 1 tbsp butter
  • 1 cup of heavy cream
  • 1 tsp of fresh chives
  • 1/4 cup of alfalfa sprouts
  • 1 tbsp cup of herb garlic seasoning
  • 3 cups of liquid chicken stock (Swanson® low-sodium)

In a 2-3 quart pot add stock, potatoes, bring to a boil for five minutes. Add remaining ingredients (Except Heavy Cream & Chives), turn heat down to a simmer for 20 minutes then gradually add cream to your desired thickness while stirring. Top with alfalfa sprouts and serve with your favorite warm bread.


Sweet Italian Sausage in a Blanket

These pigs have a different type of blanket. Their blanket has a few spices in it.

  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/4 cup of sesame seeds
  • 1 lb of sweet Italian sausage
  • 1 pack of sun-dried tomatoes (finely diced)
  • 1 tsp sugar
  • 1/4 cup of poppy seeds
  • 1 cup of marinara sauce
  • 1 roll of croissant dough
  • 1 tsp of chopped onion bits
INSTRUCTIONS: Preheat oven at 375°

Cut sausage in to 3" length pieces. Parboil in a small pot to remove excess oil. Remove and drain. Sprinkle dough with oregano, garlic powder and re-hydrated sun-dried tomatoes. Now wrap sausage with croissant dough, paint with melted butter, roll some in sesame seeds and the rest in poppy seeds. Place on a cookie sheet with parchment paper, bake until golden brown. Meanwhile heat marinara sauce in a small saucepan, add sugar and onion bits. Serve with warm marinara sauce. Enjoy!


Bob D.

Comment (37)
gyan rahasya
2 months ago

“Wow! dear delicious recipe.”

3 months ago

“I finally made this recipe today for my family. They were absolutely DELICIOUS! Thanks again for sharing your amazing quick and easy recipes”


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