CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
CORNUCOPIA SNACKS
These are great for a children's Thanksgiving feast--and the children can help make them! They will satisfy your salty-sweet craving. To retain their crunchiness, assemble them the same day that you plan on serving them. *Please adapt measurements to suit how many you want to serve.
Provided by sassykat1213
Categories Lunch/Snacks
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Slightly over-stuff each Bugle with white icing.
- Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing).
- The result should look like a miniature cornucopia of fruit! :).
- Make a bunch, because they will disappear quickly!
Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 16.2, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.1
LOX CORNUCOPIA APPETIZER
These look beautiful on a buffet table and go over well. Pass them around as a pre dinner appetizer. It's finger food!
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 32 Corucopius
Number Of Ingredients 4
Steps:
- Roll each slice of salmon into a cone shape.
- Place on wax paper.
- Cream the cheese until soft.
- Stir in the parsley.
- Pipe into the wee cones of salmon.
- Top with a tiny spoon of caviar.
- Arrange on a platter and refrigerate until serving time.
SALAMI CORNUCOPIA APPETIZERS
Slightly modified from Texas Tapestry cookbook. A nice "different" appetizer to add to your collection.
Provided by LorenLou
Categories Cheese
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except salami.
- With one hand, fold a piece of salami into a cornucopia shape.
- Pipe the cheese filling into the salami, using a star tube.
- Lay the filled cornucopia seam side down on your serving tray.
- Repeat process until you have used all ingredients.
- Cover and chill (at least 30 minutes) until ready to serve.
FRIENDSGIVING CORNUCOPIA BOARD
Friendsgiving is a fun tradition worthy of indulging in--aim for a freewheeling potluck atmosphere so you can go deep on appetizers, finger foods and dips artfully arranged across a table. A festive charcuterie board takes the guesswork out of pairing by letting everyone choose their own adventure--whether that's roasted sweet potato rounds topped with turkey and a dollop of cranberry for the perfect holiday bite, or a classic pairing of sharp Cheddar and fresh apple.
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the roasted sweet potato rounds: Preheat the oven to 425 degrees F.
- Put the sweet potato rounds on a baking sheet and generously drizzle with olive oil on both sides. Season with a generous pinch of salt and pepper. Roast, flipping halfway through, until tender and browned on both sides, 20 to 25 minutes. Place the sweet potatoes on a rack to cool.
- For the friendsgiving board: In a small serving bowl, combine the apricot jam and Dijon mustard. Add some plain Dijon mustard to a second small bowl for serving.
- Place a cornucopia basket on the corner of a large rectangular cutting board. Put the baguette slices, Cheddar, turkey, Camembert, salami, blue cheese and crackers in and around the cornucopia, allowing them to elegantly drape over the edge onto the board. On one corner of the board, lay the apple slices, sweet potato rounds and plain Dijon mustard with a spreading knife. On the opposite corner of the board, dollop the cranberry sauce. Arrange the walnuts next to the bowl of mustard-infused apricot jam, along with a knife for spreading. Place mini pumpkins and gourds in the empty spaces of the board to fill it with fun and festive flare.
THANKSGIVING CORNUCOPIA
Make and share this Thanksgiving Cornucopia recipe from Food.com.
Provided by paulamatt
Categories Very Low Carbs
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
- Tear off a 30"x 18" sheet of heavy duty aluminum foil.
- Fold in 1/2 to 18"x 15".
- Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening).
- Fasten end with clear tape.
- Stuff cone with crumpled regular foil until form is rigid.
- Bend tail of cone up then down at end.
- Spray outside of cone with non-stick cooking spray.
- Place on cookie sheet.
- Open and unroll first can of breadstick dough on work surface.
- Seperate breadsticks.
- Begin by wraping one breadstick around tip of cone.
- Brush end of next breadstick with Glaze and press to attach to end of first breadstick.
- Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid.
- Brush bread around opening of Cornucopia with Glaze.
- Gently press on braid.
- Brush entire Cornucopia with Glaze.
- Bake 45 minutes in preheated oven or until bread is a rich brown.
- (If parts start to darken too much, cover them with poeces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack.
- Carefully remove foil when cool.
- (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
- If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
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