COLD HORS D'OEUVRES
Provided by Food Network
Categories appetizer
Yield 2 to 4 servings for each hors d'oeuvres
Number Of Ingredients 49
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.
SEAFOOD HORS D'OEUVRES
Make and share this Seafood Hors D'oeuvres recipe from Food.com.
Provided by ThatJodiGirl
Categories Crab
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and cheese together.
- Add the rest of the ingredients.
- Drain shrimp or crabmeat.
- Add to mixture.
- Spread on muffins and broil until brown.
- Watch out, they can burn!
Nutrition Facts : Calories 132.9, Fat 8.2, SaturatedFat 5.1, Cholesterol 20.3, Sodium 170.8, Carbohydrate 12.7, Fiber 1, Sugar 1, Protein 2.6
COLD EGG AND LEEK HORS D'OEUVRE
Make and share this Cold Egg and Leek Hors d'Oeuvre recipe from Food.com.
Provided by LikeItLoveIt
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.
- In a saucepan heat 2 tb.
- olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.
- Meanwhile, hard-boil the eggs.
- Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.
- Shell the eggs and mash them with a fork, adding the mayonnaise and mustard.
- Mix in the capers.
- Spread the egg mixture onto the leeks and chill for at least 2 hours.
Nutrition Facts : Calories 147.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 74.4, Sodium 64.7, Carbohydrate 25.8, Fiber 3.3, Sugar 7.2, Protein 5.2
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