Chicken Hors Doeuvres Recipes

Steps:

• in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce.
• shape into 40-balls (1/2") and roll in additional breadcrumbs.
• put oil in pan or deep fryer; preheat to 350F degrees.
• fry meatballs a few at a time until browned.
• drain, keep warm.
• meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.

Steps:

• For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
• For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
• For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
• For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
• For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
• For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
• For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

Steps:

• Preheat oil in medium skillet on medium heat.
• Add the minced red pepper and green onion to oil and saute two minutes.
• Add diced chicken and toss together.
• Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco.
• Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture.
• Remove from heat and add the cheese, stirring as the cheese melts.
• Salt to taste.
• Remove 30 (give or take one or two) unbroken Tostitos scoops from the bag.
• Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells).
• Arrange on a foil lined pan. Cover with foil, refrigerate.
• 10 minutes before serving, PREHEAT oven to 450°.
• Bake uncovered for 5 to 10 minutes, watching closely.