Parmesan Rye Hors Doeuvres Recipes

Steps:

• Preheat oven to 350 degrees F.
• Mix cheese, olives, onions, and mayonnaise (just enough mayo to get to spreading consistency).
• Spread mixture on slices of rye bread (not too thin).
• Place bread on baking sheet and bake in hot oven until cheese melts, about 5 -7 minutes.
• Devour! But be careful -- it will singe the roof of your mouth if you're not careful. (;.

Steps:

• Preheat oven to 450°. In a small bowl, combine the first six ingredients. Spread a rounded tablespoonful over each slice of bread. Place on an ungreased baking sheet. Bake 6-8 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
• Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

Steps:

• Drain olives; put into medium-sized bowl. Add cheese to olives. Stir to blend. Add Kraft Miracle Whip; mix to a spreadable consistency.
• MICROWAVE COOKING DIRECTIONS:
• Place on microwavable plate or cookie sheet. Set microwave on MEDIUM; heat just until cheese is bubbly, about 2 to 3 minutes. Heat in 30 second increments, if necessary. Serve on platter. DO NOT STACK.
• TOASTER OVEN COOKING DIRECTIONS:
• Set toaster oven to MEDIUM. Toast until cheese is bubbly. Serve on platter. DO NOT STACK.
• BROILER COOKING DIRECTIONS:
• Place on broiler pan (or on foil pan). Place under broiler until cheese is bubbly. Serve on platter. DO NOT STACK.

Steps:

• Mix all three ingredients.
• Spread on bite size pieces of toasted bread.
• Place under broiler until bubbly and lightly browned(1 or 2 minutes).
• You can make more or less of this as needed, just use equal amounts of the ingredients.

Steps:

• Lightly oil the inside of a 5-cup ring mold.
• Drain oil off anchovy fillets; separate and drain each on paper towels.
• Chop 4 of the fillets very finely and leave remaining whole; set aside.
• Chop onion very finely—you should have 1/2 cup.
• Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
• Using a wooden spoon, toss and mix until very well combined.
• Taste, and if necessary, add more seasonings.
• Mixture should be highly seasoned.
• Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
• Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
• To unmold: Uncover ring mold.
• Using a small knife, loosen meat mixture from edges of mold.
• Place a serving dish upside down on top of mold; invert mold and serving dish.
• Shake firmly to release meat mixture; remove mold.
• To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
• Drain olives; mound in center of ring mold.
• Arrange watercress around edge of meat.
• Be sure to keep the Steak Tartare refrigerated until ready to serve.
• It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.

Steps:

• Mix salad dressing and cream cheese.
• Spread onto bread.
• Peel and slice cucumber (@1/8inch thick).
• If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread.
• Sprinkle with Dill.

Steps:

• Preheat broiler.
• Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
• Broil hors d'oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).
• Serve warm.