You are here: Home / appetizers Classic Autumn tastes. From Clementine Paddleford’s classic cookbook, How America Eats (1960). ANNUAL APPLE SMORGASBORD SWEET POTATOES AND APPLES Yield: 6 portions 4 medium sweet potatoes, scrubbed, cooked in jackets until just tender, cooled, peeled, cut into 1-inch thick slices4 medium apples, peeled, cored, sliced into ½-inch rings¾ C light brown sugar½ tsp salt½ tsp
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For those who may be new to the blog, we have a category of recipes called “Football Food”–hearty appetizers that come out one or two at a time during the course of game day. The whole thing from beginning to end is a stand in for supper. It’s a lot of fun. You could do
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From Old El Paso Sun Country Mexican Cookbook (1978). This sounds like it would be good football food. SOUTHWEST TARTS Makes 2 dozen appetizers 1 2-crust pie pastry recipe (see recipes in Desserts section)1 medium tomato, peeled and chopped4 oz chopped green chilies1 C cooked chopped chicken1 tsp vinegar½ tsp salt½ C sour cream½ C
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“Frivolities.” I liked that. df: of little weight or importance Yet, “capable of setting a mood.” APPETIZERS (1961) From The New York Times Cook Book by Craig Claiborne (1961) Appetizers or hors d’oeuvres are the frivolities of a meal, and, like champagne, they are capable of setting a mood. There are several that are almost
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“You just can’t beat the last-minute convenience of this recipe. The different cheese, ham, pepper and spice all come together in minutes, and it only requires an hour of cooking time. It’s an easy appetizer—and so delicious.”—Lisa Renshaw, Kansas City, MO, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) CHIPOTLE HAM ’N’ CHEESE
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“Who can resist saucy meatballs and mini hot dogs? Minutes after I set a plate of these party favorites on the buffet table, they’re gone. Set a glass of toothpicks next to the slow cooker to make mingling and nibbling a little easier for your guests.”—Anatasia Weiss, Punxsutawney, PA, Taste of Home Special Editions, Ultimate
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Forecast to warm up this week. Perfect weather for some slow cooker recipes. “Olive fans will love this Mexican-inspired dip made with lots of cheese, beef, refried beans and salsa. It’s the tasty green olives that make it stand out. Try it as a filling for taco shells, too.” Beth Dunahey, Lima, OH, Taste of
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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.
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.
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!
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.
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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