Appetizers
Mini sweet peppers are stuffed with seasoned breadcrumbs. They can be prepared, assembled, pan sauteed and refrigerated up to a day ahead. To serve, simply arrange them in a serving plate and warm in a microwave.
Pan searing adds flavor to peppers while retaining texture.
Recipe makes approximately 27 stuffed peppers.
- 1 28 oz bag of mini sweet peppers (smaller 16 oz. shown).
- 1/4 cup olive oil plus additional oil for frying.
- 1 large garlic clove finely sliced
- 2 tablespoons finely chopped onions
- 2-tablespoons finely chopped celery
- 1-cup chicken broth
- 3 cups of favorite herb seasoned stuffing mix.
- 1/2 teaspoon Italian seasoning
- 1/4 cup chopped flat Italian parsley
- 1/2 cup shredded Italian cheese blend
- Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible (see illustration).
- Sauté garlic in a large pan with ¼ cup olive oil until translucent. Discard garlic.
- Add onion and celery. When softened add chicken stock. Increase heat to high. Turn burner off Just prior to boiling,
- Add stuffing mix, Italian seasoning, parsley, and shredded Italian cheeses. Mix until well combined. Adjust moister and softness by adding more stuffing mix or chicken broth.
- Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them all over with a paring knife. This will allow steam to escape, helping to prevent stuffing from oozing out.
- Lightly singe peppers in olive oil over medium heat. If stuffing oozes out simply hold peppers in your palm while pushing stuffing back in.
Made too much stuffing? Form into a burger. Brown one side in the pan. Flip the stuffing burger topping the cooked side with more cheese. Covering pan helps cheese melt while cooking.
- 3 bell peppers, red, yellow, orange (any combination)
- ¼ cup olive oil
- 1 medium garlic clove, chopped
- ¼ cup flat Italian
- Salt and pepper to taste
- Cubed day old artisan bread
- Olives
- Anchovies
- Balsamic glaze
- 18 large white mushroom, stems removed
- 1 tablespoon butter
- Peter's garlic oil or plain olive oil
- 1/2 pound plus mild Italian sausage meat
- 1 tablespoon finely chopped onion
- 1/4 cup sherry plus some for drizzling (not cooking sherry)
- 1 8oz. package cream cheese
- 1 cup seasoned stuffing mix
- 3/4 cup shredded Italian cheese mix plus some for topping.
- 1/4 teaspoon Tuscany seasoning
- About 3/4 cup chicken broth.
Sweet Brie Appetizer Pizza
...with Sugar Free Apricot Preserves and Raw Honey
This simple sweet and delicious appetizer can be made with homemade or store bought dough.
This topping is made with brie cheese, sugar free apricot preserves, and raw honey.
Directions:
-
Call it your own using fig or other favorite preserves, slivered almonds, different melting cheeses, pinches of prosciutto, etc.
- 1/2 cup olive oil
- 4 or 5 garlic cloves
- 1/2 teaspoon Tuscany seasoning
- pinch of red pepper flakes
- crusty baguette sliced 3/8 inches
- shredded parmigiana cheese
- 2 pounds white or baby bella mushrooms l
- 1-14.4oz. can low salt chicken broth
- 3/4 cup sherry
- 2 tablespoons melted butter
- 1/2 cup shredded Italian cheese mix and/or parmigiana
- 1 Loaf of artisan French bread
- Olive oil
- 1 cup lite mayonnaise
- 6 oz. finely shredded parmigiana cheese
- ¼ pound finely cubed Prosciutto*
- 2 teaspoons instant dry yeast
- 1 teaspoon sugar
- 1 cup hot tap water
- 1/2 tablespoon Kosher salt
- 1 ½ cup unbleached flour
- ½ additional cup unbleached flour
- ¼ cup grated parmigiana cheese
- Olive oil
- 1 cup shredded Parmigiana cheese
- ½ cup shredded Italian cheeses
- salt and pepper
- Recipe for “Snacking Cheese Snacks” without salt.
- 10-oz. favorite bacon
- 1 Loaf of artisan French bread
- Olive oil
- ¼ pound Prosciutto thin sliced
- 5-7 oz. Gorgonzola cheese crumbled
- Fig preserves, honey, or balsamic glaze
- 12 oz. prosciutto
- Thick Bread sticks (TOUFAYAN crispy wheat breadsticks are a good choice).
- Shredded Parmigiano Reggiano
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ½ cup sour cream
- Salt and white pepper to taste
- 2 to 2 ½ pounds chicken wings
- 2 cups grated parmigiana cheese.
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped oregano
- Freshly ground black pepper
- 1 cup melted butter.
- Cooking oil.
- 4 oz. Jimmy Dean turkey sausage crumbles
- 4 oz. softened cream cheese
- 4 oz. shredded cheddar
- 2 scallions finely sliced
- 1 tsp crushed red pepper
- salt and pepper to taste
- 2 packages mini phyllo cups, 15 cups per package.
- small or medium size ravioli, fresh or frozen
- Flour
- Eggs
- chopped parsley
- Seasoned bread crumbs
- Grated parmigiana cheese
- marinara Sauce (please see "Tomato Sauce" tab for recipe)
- 3 medium firm eggplants
- Flour
- 3 Eggs
- chopped parsley
- Seasoned bread crumbs
- Grated parmigiana cheese
- Olive oil
- marinara Sauce (please see "Tomato Sauce" tab for recipe)