Appetizers

If you are planning a party this weekend, I suggest including these in your menu:

1. Blue Cheese Crostini with Balsamic-Roasted Grapes

2. Tuna-Apple Mini Melts

3. Marinated Mozzarella Cubes

4. Mushroom Puffs

5. Chicken Liver Pate

Appetizers are usually small; tiny, even. And they are served before a first course at a dinner table, or on a buffet table, or any kind of table. One picks up a napkin, usually a smaller one than a table napkin that one puts on one's lap, keeps it open in one hand (usually the left) and chooses the appetizer that seems appealing. It is popped gently into the mouth. If presented with an appetizer than seems to require a fork, look around: some smaller forks are usually provided. If an appetizer appears to need a fork, and a fork is not available, the usual courtesy is to avoid that appetizer. Many others are usually provided. Plan NOT to pick up anything that will droop, spill, is larger than one bite, or requires a knife. A part of "manners" is to anticipate the future.

I want to say Ritz Crackers with Cheeze Wiz. har har But at most parties I attend and host (and I host a lot) the most popular seems to be the spinach dip with French Bread, or 5 layer Mexican Dip with tortilla Chips, and the Hummus with Vegis. The appetizers I tend to prepare are a strawberries/grapes platter surrounding a wheel of Brie with a basket of cut up bread nearby. I also have Filled Filo Cups with either sweet or savory fillings. Both are very easy to make and very pretty to look at.

- Chicken and sun-dried tomato bruschetta; Marinated chicken, spinach, feta and sun-dried tomatoes on grilled or toasted slices of focaccia bread.

- Bruschetta with shallots; The same base as the last appetizer though shallots are the special ingredient.

- Bruschetta; Fresh tomatoes, parsley, chives, garlic and basil on toasted french bread with pesto.

- Mozzarella and tomato appetizer tray; Mozzarella and tomato slices topped with roasted red peppers and herbs on toasted bread slices.

- Dulcia domestica; Dates stuffed with chipped pine nuts, cooked in wine and honey and cooled.

- Papa Felico's garlic sausage bread; Italian bread topped with sausage, tomato, mozzarella cheese, red bell pepper and balsamic vinaigrette.

- Nikol's garlic bruschetta; Toasted sourdough topped with garlic herb cheese spread and lightly marinated tomatoes.

- Italian Nachos; Italian sausage, pepperoni, banana peppers, mozzarella and pizza sauce, of course piled onto the nachos.

- Spinach Arancini; Arborio rice balls with spinach and parmigiano-reggiano and a cube of mozzarella cheese rolled in seasoned panko bread crumbs then deep fried.

- Lamb cannelloni; Seasoned lamb and goat cheese rolled in lasagna sheets and drizzled with a mint, pine nut and olive oil sauce.

These are only a few delicious appetizers I have chosen myself, and they are personal favourites. Garlic bread is another option, but can also be served with any of these. I hope this helped.

You use appetizers before the main course of a meal. An example of courses could be soup/salad, appetizer, main course, and dessert. It is usually something that just fills you until the main course is served. They are also usually served at restaurants or fancier parties.

As a general rule, potentially hazardous foods should not be allowed to sit out for more than 2 hours. Less time is better. If you don't know whether or not the food is potentially hazardous, pretend it is and go with the 2 hours or less.

Hors d'oeuvre

Peanut butter; pickle (with cheese, or ham); plum jam.

You can serve anything as an hors d'oeuvre! Fruit is one choice. You can serve any fruit that can be picked up with the fingers, or on a toothpick. Fruit like pineapple can be cut into small pieces to make this easier. Other foods typically served as hors d'oeuvres include cheese, bread, caviar, and chips.

Olives may also be used.

Canapés and hors d'oeuvre are very similar in nature. The main difference is that canapés are

generally served on an edible base and, because they should be consumed in one or two bites,

are classified as finger foods. Hors d'oeuvres, on the other hand, are often served on a plate

and, although they are tidbits or small pieces, they are often eaten with the aid of cutlery.

intermission so you can use the restroom than you have dessert than you have dessert

Hors d' hoeurves is a fancy word for appetizers.

1, Make Corn salasa with Fajita Seasoning.

Take two slices of toast, cut into circle. On top of the toast spread the butter and roll it with the pastry roller.

Transfer the circle bread into small mould, amke it like a basket shape. Bake it for 6 minutes. After the cool fill with the corn salsa and cheese.

2, Make the Sesame Taco Tuile ( Salted ), Fill it with the scrambled egg with Cajun seasoning. ( Even u can add mix leaves & Caramelized onion )

Depends on a lot of variables such as: How long is the event? Are appetizer strictly at the onset of the event or will there be an appetizer buffet style table? How many types of appetizers are there going to be? Then follow the food pryamid recommendation-- unlimited supply of fruits and veggies appetizers and at least 1/3 less deserts and meats and sweets.

Kimbap is like sushi.. Sushi is used as an appetizer and entree..

all you do is mutiply 7 times 2 times 4.

The grocery store on Kinsey and Charleston has it... I bought some about two weeks ago there :)

Hot apple crisp

Banana pudding

• When serving appetizers for a wedding reception there is generally three to four appetizers per guest. You can either phone around to caterers for the best prices or, ask your family if they are willing to pitch in and make appetizers for the wedding reception.

I can think of one: kringle. This is a Danish pastry very popular in Racine, WI, where a lot of Danish settlers made their home in the 1800's. All the local bakeries make it and ship it all over the country.

Selling and making chocolate. Milton also enjoyed cigars and children. He spent much time improving his town and his employees lives.