Please leave recipes for your favorite appetizers or finger foods in the comment section!


7 Comments Add your own

  • 1. lemare  |  May 5, 2007 at 2:39 pm

    Black Bean Dip

    1 can Black Beans
    1 can White Corn
    1 Avocado (diced)
    2 small red tomatoes (diced)
    1 small red onion (diced)
    1/4 cup cilantro (chopped)

    3-4 T fresh lime juice
    2 T Olive oil
    1 T red wine vinegar
    1 t salt
    1/2 t pepper

  • 2. lemare  |  May 5, 2007 at 3:13 pm

    Baked Brie

    Good brie
    Pre-made pastry crust (or pie crust)
    Fruit Chutney (I like apple-pear for this, but you can do mango or anything else you like)
    Crushed walnuts or almonds
    Egg white

    Cut the rind off the brie, place on pastry crust, spread chutney over cheese, sprinkle with walnuts, and pinch the pastry closed. Brush pastry with egg white, if desired, to give a shiny appearance. Bake according to instructions on pre-made pastry.

  • 3. lemare  |  May 5, 2007 at 3:17 pm

    BLT Dip

    The first time I had this recipe was when Pat Benetar was performing at an outdoor pavilion. Whenever I make this, I hear “Hit Me with Your Best Shot” in the back of my head…

    1 c. mayonnaise
    1 c. sour cream
    1 lb. bacon
    2 med. tomatoes

    Cook bacon until crispy, drain grease, dice tomatoes, combine sour cream, mayonnaise, bacon and tomatoes, mix well. Serve with bagel chips.

  • 4. JL  |  May 5, 2007 at 3:41 pm

    Artichoke Dip to Beat the Band

    8 oz. cream cheese at room temperature

    ¾ cup mayonnaise

    ½ cup parmesan cheese

    1 tsp. minced onion

    1 ½ tsp. dry basil (more if desired)

    1 tsp. minced garlic

    1 can or jar of artichoke hearts in water (drained, cut smaller)

    Mix cream cheese, mayonnaise and parmesan until almost smooth. Add onion, basil and garlic. Heat in microwave for two minutes for smoother consistency. Stir in artichoke hearts. Bake in covered casserole at 350 for 20 minutes. Serve hot with tortilla chips.

  • 5. lemare  |  May 7, 2007 at 8:13 pm

    Audrey’s Salsa

    Sweet Grape Tomatoes
    Fresh Cilantro
    Red Pepper
    Jalapeno Peppers
    Fresh Lemon & Lime Juice
    Dried Oregano and/or Basil
    Ground Cumin
    Ground Coriander optional
    Salt & Pepper to taste

    Slice grape tomatoes in half
    Chop onions, bell pepper, cilantro & jalapeno
    Use as much of these ingredients as you need – with tomatoes being the main ingredient
    Add small amounts of the oregano, cumin & even smaller amount of coriander (to taste)
    Squeeze 1/2 lime and 1/2-1 lemon (to taste)
    Lime cuts the heat of the Jalapenos, so use more as needed
    Lemon makes flavors blend and enhances everything

    It’s better if made ahead of time, but if you’re in a pinch then try 30 seconds to a minute in the microwave then 15-20 minutes in the fridge to rush the process.

  • 6. lemare  |  July 2, 2007 at 11:50 pm

    Super Bowl Guacamole

    This is from Carnivale, one of my favorite restaurants in Chicago.

    5 ripe Hass avocados
    3 Roma tomatoes, seeded and diced
    1 serrano chile, finely diced
    3 heads of garlic, chopped
    1/2 cup chopped cilantro
    Juice of one lime
    3 tbs. extra virgin olive oil
    Sea salt to taste

    1. Halve avocados and remove seeds. Cut into medium chunks (about a half inch thick) inside the avocado shells, then scoop into a bowl with a spoon.
    2. Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)
    3. Season with salt and taste, then mix a little bit more to combine thoroughly. All ingredients can be adjusted to suit your taste. Serves five to eight. Pair with corn chips.

  • 7. lemare  |  August 30, 2007 at 11:11 pm

    Fruit Salsa

    My friend, Cassie, made this when I invited her to dinner and it was the most delicious thing I have ever encountered.

    2 granny smith apples, peeled, cored, diced
    1 pt strawberries diced
    2 kiwis diced
    1 tsp orang zest
    2 tablespoons freshly squeezed orange juice
    4 tablespoons apple jelly or apricot preserves (I used cherry)

    Combine all, refrigerate.

    8 Small Tortillas (If you ask me you’ll need at least 4 times that to use up all the salsa)
    Cut into triangles
    Sprinkle with water
    Sprinkle with brown sugar and cinnamon
    Bake at 400 for 8 minutes or until lightly brown
    Let cool

    Serves 16


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