hors doeuvres

Try out this stuffed mushrooms recipe from Delish.com for a tender bite-sized appetizer!

Stuffed Mushrooms

Cooking spray,

baby mushrooms

butter

garlic,

breadcrumbs

Kosher salt

black pepper

c. Parmesan,

cream cheese, softened

tbsp. parsley,

thyme

This is a great, easy, go-to recipe!  I used Alouette garlic & herbs spreadable cheese (we were out of plain cream cheese!) and it worked perfectly. Still used 2 TBSP of pre-minced garlic (garlic lovers) and used Panko bread crumbs as they hold the crunch better when toasted and subsequently baked.  I mixed in dried thyme from the pantry, and grated Cotija cheese on the top before popping them in the oven. Basically, we used whatever we had on hand, that closely resembled the recipe. Turned out wonderfully! Will make this dish as a top dinner starter for the fam & a side dish for potlucks/cookouts!

Made these for Christmas and everyone loved them. If I make them ahead of time and freeze them for our Super Bowl party, do you thaw them first or bake them from frozen?

These are amazing and so easy!!!  I made them for lunch a few days ago and they were so good I’m making them again for dinner tonight!

I don’t eat mushrooms but my husband loves this recipe, he said best he has had in a long time!😋

Delicious !!!!!! With leftover breading I always make a little more  I add some chicken broth. And spoon a little on top of the stuffed mushrooms and the remainder as a sauce

These mushrooms were amazing! Really easy instructions to follow.  I didnt have parmesan cheese and used gruyere cheese instead.  The turned out fantastic,  consistency wise. Small mushrooms worked the best with the ratio.  I highly recommend this recipe!

Best stuffed mushrooms I have ever tasted❣️ I used Baby Bella mushrooms, plain Panko breadcrumbs, all fresh ingredients as the recipe calls for and increased the amount of fresh Parmesan cheese. Made them last night and my husband is already anxious for another batch! 😋

Used this recipe as a base and did ground chicken. I used regular bread crumbs and added Italian seasoning salt and pepper parsley and dehydrated green onions. Cooked the meat with garlic and Braggs amino acids and a bit of avocado oil. Added the minced up mushroom stems. Once cooked up put in a bowl and added the dry mix and Parmigian. I didn't have cream cheese so added sour cream. WOW they turned out Amazing!!!

Cooked this as an appetizer for my husband's birthday party and it was a huge hit. This recipe is delicious.

I make this recipe every time my dad makes steak, and these mushrooms taste so good to finish everything off! My whole family loves them.

Popped a stuffed mushroom on top of an eggplant for eggplant parm then smothered with cheese and red sauce before baking. A nice surprise for guests and they loved it

Easy recipe.  Made for Christmas dinner. They were a hit.

I have made this recipe a few times and everyone loves it!  Can I prep the dish a day before heating and serving it?

https://streaming.hearstdigitalstudios.com/010f9a77-20af-43f6-bff1-e62a15c89063/video_rover_16x9_1080p_hd_1590768302_65728.mp4

Stuffed Mushrooms Are The BEST Appetizer

Mini crab cakes made ideal, impressive party food or make them larger as a special lunch or as the centerpiece of an incredible version of Eggs Benedict at a weekend brunch. Serves: Makes about 18 mini crab cakes or about 6 larger fullsized crab cakes.

Mini Crab Cakes with Lime Chive Mayonnaise

crab meat

cracker crumbs, divided

eggs, lightly beaten

lime

Worcestershire Sauce

salt

½ tsp pepper

sugar

cayenne pepper

extra virgin olive oil

tbsp chopped garlic chives.

In a blender, combine the egg yolks, salt,...

In a blender, combine the egg yolks, salt, sugar cayenne pepper and lime zest on medium high speed until thick and pale in color.

With the blender still on, through the hole...

With the blender still on, through the hole in the lid, add the oil alternately with lime juice in three parts, adding the oil very slowly in a thin continuous stream.

This will produce a thick mayonnaise. Fold in...

This will produce a thick mayonnaise. Fold in two tablespoons chopped garlic chives by hand at the end.

Refrigerate immediately until ready to serve.

Toss all of the ingredients together well. This...

Toss all of the ingredients together well. This does produce quite a loose mixture which takes a bit of a gentle touch to form into cakes.

Form into cakes by hand to whatever size...

Form into cakes by hand to whatever size you prefer. (Small cakes make great hors d’oeuvres). Roll the cakes in the second cup of Ritz cracker crumbs you prepared earlier.

Place the prepared crab cakes on a parchment...

Place the prepared crab cakes on a parchment lined try until ready to fry.

Heat ½ inch canola oil over medium low...

Heat ½ inch canola oil over medium low flame in the bottom of a heavy skillet and fry until golden brown on both sides.

Drain on paper towels and serve immediately with...

Drain on paper towels and serve immediately with the homemade mayonnaise.

Shrimp and Green Onion Pancakes

eggs

water

coarse kosher salt

gochu garu (Korean red pepper powder)* cayenne pepper

all purpose flour

shrimp,

medium onion, halved, very thinly sliced

onions

peeled,

soy sauce

lemon juice

Asian sesame oil

gochu garu (Korean red pepper cayenne pepper

vegetable oil, divided

Bon Appétit

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Seared foie gras with a creamy spiced orange puree and candied orange zest.

Pan-Seared Foie Gras With Spiced Citrus Pur&#233;e Recipe

For the Orange Purée:

orange,

cinnamon

star anise

For the Foie Gras:

chives

orange peel

Make the Orange Puree: Use the tip of a sharp knife to cut several slits in the skin of the orange.

Combine cinnamon, clove, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to the lowest setting. Add orange to pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until orange is completely tender, about 1 hour. Discard cinnamon and star anise.

Transfer orange to the jar of a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve orange syrup for another use (see note)

For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

Spoon some orange puree onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and candied orange peel. Serve immediately with lightly dressed greens.

Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.

Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs Recipe

For the Fig Mostarda

figs,

cognac

mustard

mustard powder

figs

Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.

Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze Recipe

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

olive oil

garlic cloves, pressed

smoked paprika

Sherry wine vinegar

red pepper

shrimp

andouille

cherry tomatoes

onion

Nonstick vegetable oil spray

skewers

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze.

You're going to love making this fun temari sushi recipe - almost as much as you'll love eating it!

Temari Sushi

sushi rice – visit my post on how to make sushi rice

Radishes, thinly sliced

Avocado, sliced

Carrot

Cucumber, thinly sliced

Scallions, finely chopped

Shiso leaves

Black and white sesame seeds

Crab sticks

Nori

salmon roe

Sushi grade suna

Grab a piece of saran wrap and place about 1.5 ounce (about 2 tablespoons) of rice in the center. Seal and shape the rice into a ball. Squeeze tightly when making the ball but not so tight that the rice is being mashed.

Take the rice ball out of the saran wrap and place it on a plate. Cover with a damp towel or plastic wrap.

Repeat this step until all the rice is used.

Now comes the fun part! This is where you get to be creative and create beautiful toppings for your temari sushi. Think colorful and use vegetable cutters to make fun shapes.

When decorating temari sushi, place the flat ingredients such as shiso leaf, sliced cucumber, sliced tuna, radishes, in saran wrap and top with a sushi ball. Wrap the plastic wrap around the termari sushi and twist it to close. This helps the toppings adhere to the rice, preventing them from falling off.

Take the temari sushi out of the plastic wrap, place on a serving plate and finish decorating with toppings. Repeat until all the temari sushi are decorated. Always make sure to cover the plate with a damp kitchen towel or plastic wrap to prevent the rice from drying.

Refrigerate for no more than 1 hour as the texture of the rice will not be pleasant once it’s hard.

&quot;Yogurt & herb marinade is the secret to these savory kebabs.  The chicken is typically cut into short strips, not cubes, and wrapped over itself to promote tenderness.&quot;

Afghan Chicken Kebabs

Yogurt

Salt

Ground red or black pepper

garlic

Chicken breasts skin, bone -- cut in kebab pieces

flour tortillas

Tomatoes

Onions

Cilantro

Lemons

Limes quarter

Citrus Arancine with Pecorino Cheese Recipe

Citrus Arancine with Pecorino Cheese

(1/4 stick) butter

shallots (about 2 large)

arborio rice (about 10 ounces)

dry white wine

fennel pollen* fennel seeds

lemon peel

lime peel

(about) cheese

milk

panko (Japanese breadcrumbs) bread

vegetable oil (about;

Melt butter with oil in heavy large pot over medium heat. Add shallots and sauté until soft, about 4 minutes. Add rice, sprinkle with 1 teaspoon salt, and stir until rice starts to become translucent, 3 to 4 minutes. Add wine and cook until absorbed, stirring often, about 3 minutes. Add 1/2 cup broth and simmer, stirring often, until absorbed, about 3 minutes. Continue to add broth, 1/2 cup at a time, until risotto is creamy and rice is tender, stirring often and allowing broth to be absorbed each time before adding more, about 25 minutes total.

Remove risotto from heat. Mix in fennel pollen and all citrus peels. Season with pepper and more salt, if desired. Spread risotto out on large rimmed baking sheet and cool completely, about 1 hour.

Place cheese in small bowl. Beat eggs and milk in medium bowl. Place panko in another medium bowl. Using wet hands, shape 1 heaping tablespoonful risotto into ball; enclose 1 cheese cube in rice. Dip rice ball into egg mixture, then into crumbs to coat. Place on clean rimmed baking sheet. Repeat with remaining risotto, cheese, and coating. Cover with plastic wrap and chill on sheet at least 6 hours and up to 1 day.

Preheat oven to 300°F. Place large rimmed baking sheet in oven. Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan. Heat oil over medium-high heat to 340°F to 350°F. Add 4 to 5 arancine at a time; fry until golden brown and crisp, adjusting heat to maintain temperature, about 5 minutes. Transfer to baking sheet in oven to keep warm.

Mound arancine on platter. Garnish with citrus wedges, if desired, and serve hot.

Recipe video above. Fabulous finger food, fast to make vast quantities rather than the usual fiddly assembly! Happens to be HEALTHY. By far the most popular finger food I&#x27;ve served at gatherings in recent years - people love the freshness of the cucumber with the richness of the smoked salmon mousse! (Which is just a fancy name for pureed smoked salmon dip LOL!)

Top 10 hors doeuvres recipes from across the web

The most viewed hors doeuvres recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stuffed Mushrooms

Mini Crab Cakes with Lime Chive May...

Shrimp and Green Onion Pancakes

Pan-Seared Foie Gras With Spiced Ci...

Pan-Seared Foie Gras With Fig Mosta...

Grilled Shrimp and Sausage Skewers ...

Temari Sushi

Afghan Chicken Kebabs

Citrus Arancine with Pecorino Chees...

Cucumber Canapés with Smoked Salmon...

Top 10 hors doeuvres recipes from across the web

The most viewed hors doeuvres recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Mushrooms

Mini Crab Cakes with Lime Chive May...

Shrimp and Green Onion Pancakes

Pan-Seared Foie Gras With Spiced Ci...

Pan-Seared Foie Gras With Fig Mosta...

Grilled Shrimp and Sausage Skewers ...

Temari Sushi

Afghan Chicken Kebabs

Citrus Arancine with Pecorino Chees...

Cucumber Canapés with Smoked Salmon...

The most viewed hors doeuvres recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine