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category_outlined / Cocina y Vinos
AppetizersAppetizers

Appetizers

2010

Entertaining? Find exactly what you need in this magazine packed with party recipes, ideas, and tips. Appetizers include finger-licking-good meat tidbits, foods from street vendors the world over, and 100-calorie appetizers for diet-conscious guests. Recipes for various cocktails complement the small-plate options.

País:
United States
Idioma:
English
Editor:
Meredith Corporation
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EN ESTE NÚMERO

access_time1 min.
pick your pleasure

food stylist .... Janet Pittman A. Tuscan: Thread skewers or picks with prosciutto-wrapped mozzarella and cantaloupe balls that are easily fashioned with a melon baller. Sprinkle kabobs with fresh cracked black pepper and snipped fresh rosemary; drizzle with extra virgin olive oil. B. Beef Martini: Stack cherry or grape tomatoes, sliced roast beef, and marinated blue cheese-stuffed olives on small skewers. C. Lox and Cream Cheese: Roll fresh dill sprigs with cold smoked salmon and alternate on picks with cheese balls. To make balls, shape chilled cream cheese into olive-size balls and roll in minced red onion until well coated. D. Asian Shrimp: Combine cucumber slices, cooked shrimp, red sweet pepper chunks, and blanched snap peas or green beans on picks, then drizzle with Asian vinaigrette and sprinkle with finely chopped peanuts. E. Mediterranean Chicken:…

access_time1 min.
the art of antipasto

food stylist .... Dianna Nolin ROASTED RED AND YELLOW PEPPERS: Buy by the jar, drain, and garnish with baby arugula. CURED MEATS: At the meat counter, request freshly sliced cured meats, such as prosciutto, capocollo, and salami. Say, “extra-thin, please!” OLIVES: So many varieties of olives to choose from! The more, the merrier—get a mix. BREAD: Whether ciabatta, a baguette, or a country-style loaf, buy plenty of bread on the day of the gathering. GIARDINIERA: Take the veggies from the jar to a strainer to a pretty little bowl. A BIG-FLAVOR BLUE: Ask the cheesemonger for a few samples so you can choose the one you love. CAPRESE: Arrange fresh mozzarella, roma tomatoes, and basil leaves. If desired, serve a quality olive oil on the side.…

access_time1 min.
layers of yum

food stylist .... Dianna Nolin Mexican Seven-Layer Dip Prep: 20 minutes Chill: 4 hours 1 16-ounce can refried beans 1/2 cup salsa 1/2 of a 14-ounce package refrigerated guacamole 1 8-ounce carton sour cream 1 cup shredded cheddar or taco cheese (4 ounces) 1/4 cup sliced pitted ripe olives 1/4 cup sliced green onions (2) 1 cup chopped seeded tomatoes (2 medium) 8 cups tortilla chips or crackers 1. In a medium bowl, combine refried beans and salsa. Spread bean mixture onto a 12-inch serving platter or into a 2-quart rectangular baking dish. Carefully spread guacamole and sour cream over bean mixture. Top with cheese, olives, and green onions. Cover and chill for 4 to 24 hours. 2. Before serving, sprinkle with tomatoes. Serve with tortilla chips. Makes 16 (1/4-cup) servings (with chips). Per serving: 179 cal., 11 g total fat (4 g sat. fat),…

access_time1 min.
mini shawarma

Prep: 35 minutes Broil: 5 minutes Marinate: 1 hour 1 to 1 1/4 pounds boneless butterflied lamb leg 3/4 cup plain Greek yogurt 1/4 cup white wine vinegar 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon ground cardamom 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves 12 mini pita bread rounds or 3 regular pita bread rounds, quartered 2/3 cup hummus 1 cup shredded lettuce 6 tomato slices, halved crosswise 1/4 cup finely chopped red onion 1 recipe Yogurt Sauce 1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Place meat in a resealable plastic bag set in a shallow dish. 2. For marinade, in a small bowl, combine yogurt, vinegar, garlic, salt, cumin, cardamom, pepper, and cloves. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 1 to 24 hours, turning…

access_time2 min.
bánh mì minis

Start to Finish: 40 minutes 1/4 cup sugar 1/4 cup rice vinegar 1 teaspoon toasted sesame oil 1/2 teaspoon salt 1 1/4 cups seeded and coarsely shredded cucumber (1 small) 1 cup coarsely shredded carrots (2 medium) 1 cup coarsely shredded daikon 1/4 cup chopped green onions (2) 1 1-pound pork tenderloin 1/2 cup mayonnaise 2 teaspoons Asian chili sauce 1 clove garlic, minced 1 loaf baguette-style French bread, cut diagonally into 1/2-inch slices 1 fresh jalapeno chile peppers, sliced* 2 tablespoons snipped fresh cilantro 1. In a medium bowl, combine sugar, vinegar, sesame oil, and 1/2 teaspoon salt, stirring until sugar is dissolved. Stir in cucumber, carrots, daikon, and green onions; set aside. 2. Trim fat from meat. Cut meat crosswise into 12 pieces. Press each piece with the palm of your hand to make an even thickness. Sprinkle meat pieces with additional salt and ground…

access_time2 min.
tianjin crepes

Start to Finish: 1 hour 16 wonton wrappers, halved crosswise 3 tablespoons vegetable oil 1 cup chopped napa cabbage 1 large shallot, finely chopped 2 tablespoons snipped fresh chives 2 tablespoons snipped fresh cilantro 1 tablespoon sesame seeds, toasted 2/3 cup plum sauce 2 teaspoons Asian chili sauce 2 eggs, lightly beaten 1 1/2 cups milk 1 cup all-purpose flour 1 tablespoon vegetable oil 1/4 teaspoon salt 5 eggs, lightly beaten 1. In an 8-inch skillet, cook wonton wrappers, a few at a time, in 3 tablespoons hot oil over medium-high heat until crisp and brown, turning once. Remove wrappers; drain on paper towels. Drain most of the oil from skillet, leaving a lightly greased surface. Reserve the excess oil. 2. In a small bowl, combine cabbage, shallot, chives, cilantro, and sesame seeds. In another small bowl, combine plum sauce and chili sauce. Set aside. 3. For crepe…

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