You are here: Home / appetizers This is an all time favorite of mine. Originally posted February 2016. Thus begins the final course of apps for supper. The entire menu is below the fold. This was my contribution to Mr. Big Food’s famous appetizer onslaught. It’s very easy. BAKED GOUDA Gouda cheese Pillsbury crescent rolls Lay crescent dough out as a
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Mr. Big Food made an adjustment to the recipe. Rather than making individual little pies, he used a tube of Pillsbury crescent rolls spread out on a baking sheet and then rolled the whole thing up like a jelly roll. Worked out beautifully and took ever so much less time.
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Note: I must have been using a recipe maker block back in February 2019 when this was first published. There is no 2 to follow the 1 below, but I can’t figure out how to remove the 1. 🙂 Another appetizer in our Football Food spread. Nicely paired with Cucumbers au Sour Creme.
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This was part of our Football Food spread. It went very nicely with the Cheese Chili Corn Squares. Served it over lettuce for last night’s salad. Frugal!
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From January 2015. It’s a good one. And The Garlic Lovers’ Cookbook is a marvelous cookbook. We had appetizers for Sunday supper. Try it sometime! Cocktail Wieners and Variation Hi Hat Mushrooms in Wine Sauce and Vegan VariationHot Mexican Bean Dip (Veganized) “This excellent shrimp appetizer could be served as a main dish with either rice
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Recipe: Zucchini Bake I Originally published on January 2, 2021 ZUCCHINI BAKE I 1 package crescent rolls3 medium zucchini, cleaned and diced1 C Monterey jack cheese, grated1 C walnuts or pecans, chopped4 eggs2 Tbsp butter2 tsp chives, chopped½ tsp salt1/8 tsp dill weed2 Tbsp parsley, chopped1/8 tsp pepper Preheat oven to 325˚. Melt butter and sauté
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Welcome new followers! As you may have guessed, we’re fans of college football. Though our interest waxes and wanes given the state of affairs, one thing that doesn’t change is our love of football food. Originally published pretty much every year since Big Food got started in 2013, with lots of additions and re-posts over
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This was very good on a cracker with a slice of smoked salmon. “Really good with all raw vegetables.”—Home Cookin’: Golden Rule Chapter #69, Order of Eastern Star (1992) DILLY DIP 1 C mayonnaise 1 C sour cream1 Tbsp parsley, minced2 Tbsp dried onion flakes2 tsp dill weed1 tsp seasoned saltDash garlic powder Mix, let
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Another from yesterday’s Foodball Food Saturday. Photo of the whole spread at the link. “Reheat at 325˚ for 6 to 8 minutes if squares are at room temperature or 12 to 15 minutes if squares are frozen. Ideal recipe to make ahead of time and freeze. Freeze squares on a cookie sheet. When frozen, put
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STUFFED MUSHROOMS WITH CREAM CHEESE AND BACON 8 oz package cream cheese, softened1 package bacon, cooked crisp, crumbled1 package large fresh mushrooms, stemmed Combine cream cheese with crumbled bacon. Stuff mushroom caps with mixture. Football food! Very tasty.
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This weekend’s appetizer. It’s great! Mr. Big Food hollered to me from the kitchen, “Do we have any coarse salt?” I laughed and showed him our selection of salts. He settle on kosher. MARGARITA SHRIMP Serves 6 as appetizer 5 Tbsp corn oil (or vegetable oil) 1 lb medium shrimp, peeled and deveined 2 bunches
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This is a compilation of several years’ worth of Football Food Recipes. It’s a fun thing to do, just having appetizers throughout the day of a big game. Give some of them a try. They’re all really good. Recipes for Football Food! Originally published on January 29, 2019 As has been our habit for many years,
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Originally published on January 29, 2019. Mr. Big Food tells me there are games coming up this weekend. Yippee. When is Jesus, I mean, Nick going to retire? As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be
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ZUCCHINI BAKE I 1 package crescent rolls3 medium zucchini, cleaned and diced1 C Monterey jack cheese, grated1 C walnuts or pecans, chopped4 eggs2 Tbsp butter2 tsp chives, chopped½ tsp salt1/8 tsp dill weed2 Tbsp parsley, chopped1/8 tsp pepper Preheat oven to 325o. Melt butter and sauté zucchini, chives, salt, pepper, and dill until zucchini is
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Mr. Big Food improvised this. We scored some fresh pearl onions at the store and prepped them according to package directions. Boil in water for 30-60 seconds. Move to cold water bath. Cut root end off and pinch onion from skins. Could also use thawed frozen onions. Pour BBQ sauce over and serve. BARBECUE SAUCE
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We had a friend over yesterday. Mr. Big Food made a few apps for us to enjoy while watching college football. Everything was delicious. TASTY BLACK EYED PEA DIP Serves 10-12 as an appetizer dip ½ lb dried black eyed peasWater for soaking peas, plus 1 C1 C dry white wine1 ¼ tsp salt1/3 C
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These were remarkably good! I have fresh dill out in the garden and it makes a difference. This is, of course, the appetizer version. “Cook’s Notes: “Ingredient Substitution: One-half teaspoon of dried dill weed can be used in place of the fresh dill. “Recipe Variation: These open-face sandwiches make great appetizers. Prepare Dilly Smoked Salmon
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I cannot believe I have never posted this recipe.
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APPETIZER SANDWICH PIES Makes 4 pies 1 hard cooked egg, chopped fine 1 Tbsp mayonnaise or Miracle Whip, plus more, for spreading on bread slices Dash dried dill weed Dash salt 4 ½ oz can deviled ham 1 tsp prepared horseradish 1 tsp prepared mustard 8 oz package cream cheese, softened 2 Tbsp crumbled blue
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