DIFFERENT

TYPES OF
APPETIZER

Submitted by: Omega, Randyll

Submitted TO: Mrs. Cleofe C. Janaban

Savory Party Bread

Ingredients:
 1 unsliced round loaf sourdough bread (1 pound)
 1 pound Monterey Jack cheese
  1/2 cup butter, melted
 1/2 cup chopped green onions
 2 to 3 teaspoons poppy seeds

Procedure
1. Preheat oven to 350°. Cut bread widthwise into 1-in.Slices to within 1/2 in. of bottom of
loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; Cut slices into small
pieces. Place. Cheese in cuts in bread.
2. In a small bowl, mix butter, green Onions and poppy seeds; drizzle over bread. Wrap in foil; place on a

baking sheet. Bake for 15 minutes. Unwrap; Bake until cheese is melted, about 10 minutes longer.

Olives and Cheese

Ingredients:
 1 unsliced round loaf sourdough bread (1 pound)
 1 pound Monterey Jack cheese
 1/2 cup butter, melted
 1/2 cup chopped green onions
 2 to 3 teaspoons poppy seeds

Procedure:
 Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of
bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 4-in. slices; cut
slices into small pieces. Place cheese in cuts in bread.
 In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread.
Wrap in foil; place on a baking sheet. Bake for 15 minutes. Unwrap; bake until
cheese is melted, about 10 minutes longer.

Turkey Slider with Sesame Slaw

Ingredients:
 2/3 cup mayonnaise
 2 tablespoons hoisin sauce
 2 tablespoons hoisin sauce
 2 teaspoons Sriracha chili sauce
 1-1/2 pounds ground turkey
 1/2 cup panko bread crumbs
 2 green onions, finely chopped
 2 tablespoons reduced-sodium soy sauce, divided
 2 teaspoons minced fresh gingerroot
 2 tablespoons rice vinegar
 2 teaspoons sugar
 2 teaspoons sesame oil
 6 small carrots, grated (about 1-1/2 cups)
 1/3 cup thinly sliced red onion
 3 tablespoons chopped fresh cilantro
 1 teaspoon sesame seeds, toasted
 12 slider buns or dinner rolls, split and toasted

PROCEDURE:
1. In a small bowl, mix mayonnaise, hoisin sauce and chili sauce. Refrigerate until serving.

2. In a large bowl, combine turkey, bread crumbs, green onions, 1 tablespoon soy sauce and ginger,

mixing lightly but thoroughly. Shape mixture into twelve 1/2-in.-thick patties.

3. In a small bowl, whisk vinegar, sugar, oil and remaining soy sauce. Add carrots, onion, and

cilantro and sesame seeds; toss to combine.

4. Grill sliders, covered, on a greased rack over medium heat or broil 4 in. from heat until a

thermometer reads 165°, about 3 minutes on each side. Spread cut sides of buns with mayonnaise

mixture. Layer each bottom with a burger and 2 tablespoons slaw. Replace tops.
 Buffalo Chicken Dip
Ingredients:
 2 cups shredded cooked chicken
 1 package (8 ounces) cream cheese, softened
 1/2 cup Frank's RedHot Original Cayenne Pepper
Hot Sauce, 12 oz
 1/2 cup ranch dressing
 1/2 cup blue cheese crumbles

PROCEDURE:
1. PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-
quart baking dish.
2. BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if
desired, and serve with chips, crackers and/or cut up veggies. Makes 32 (2-tablespoon)
Servings.

Ham ’n’ Cheese Biscuit Stacks

Ingredients:
 4 tubes (6 ounces each) small refrigerated flaky biscuits
 1/4 cup stone-ground mustard
 1/2 cup butter, softened
 1/4 cup chopped green onions
 1/2 cup stone-ground mustard
 1/4 cup mayonnaise
 1/4 cup honey
 10 thick slices deli ham, quartered
 10 slices Swiss cheese, quartered
 2-1/2 cups shredded romaine
 20 pitted ripe olives, drained and patted dry
 20 pimiento-stuffed olives, drained and patted dry
 40 decorative toothpicks
Tuscan Sausage & Bean Dip
Ingredients:

 1 pound bulk hot Italian sausage

1 medium onion, finely chopped
 4 garlic cloves, minced
 1/2 cup dry white wine or chicken broth
 1/2 teaspoon dried oregano
 1/4 teaspoon salt
 1/4 teaspoon dried thyme
 1 package (8 ounces) cream cheese,
softened
 1 package (6 ounces) fresh baby spinach,
coarsely chopped
 1 can (15 ounces) cannellini beans, rinsed
and drained
 1 cup chopped seeded tomatoes
 1 cup shredded part-skim mozzarella
cheese
 1/2 cup shredded Parmesan cheese
 Assorted crackers or toasted French bread
baguette slices
PROCEDURE:
1. Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium
heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir
in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost
evaporated.
2. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and
stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an
ovenproof skillet, leave in skillet. Sprinkle with cheeses.
3. Bake until bubbly, 20-25 minutes. Serve with crackers.
Hot Spinach artichoke Dip
Ingredients:

 1 (8 ounce) package cream

cheese, softened

 ¼ cup mayonnaise

 ¼ cup grated Parmesan cheese

 ¼ cup grated Romano cheese

 1 clove garlic, peeled and minced

 ½ teaspoon dried basil

 ¼ teaspoon garlic salt

 Salt and pepper to taste

 1 (14 ounce) can artichoke hearts,

drained and chopped

 ½ cup frozen chopped spinach,

thawed and drained

 ¼ cup shredded mozzarella

cheese

PROCEDURE:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small
baking dish.

2. Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic,

basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in
artichoke hearts and spinach.

3. Transfer the mixture to the prepared baking dish; top with mozzarella cheese. Bake in
the preheated oven until bubbly and lightly browned, about 25 minutes.

Orange-Glaze Meatballs
Ingredients:
  1 package (22 ounces) frozen fully
cooked Angus beef meatballs
 1 jar (12 ounces) orange marmalade
 1/4 cup orange juice
 3 green onions, chopped, divided
 1 jalapeno pepper, seeded and chopped

PROCEDURE:
1. Prepare meatballs according to package directions.
2. In a small saucepan, heat the marmalade, orange juice, half the green
onions, and the jalapeno.
3. Place meatballs in a serving dish; pour glaze over the top and gently stir
to coat. Garnish with remaining green onions.

Chicken Parm Sliders

Ingredients:
 24 ounces frozen breaded chicken tenders
 1 package (12 ounces) Hawaiian sweet rolls
 14 slices provolone cheese, divided
 1 jar (24 ounces) marinara sauce
 1/2 cup butter, cubed
 1 teaspoon garlic powder
 1 teaspoon crushed red pepper flakes
 1/4 cup grated Parmesan cheese
 2 tablespoons minced fresh basil

PROCEDURE:
I. Preheat oven to 375°. Prepare chicken tenders according to package
directions. Meanwhile, without separating rolls, cut in half horizontally;
arrange roll bottoms in a greased 13x9-in. baking dish. Place 8 cheese
 slices over roll bottoms, overlapping as needed. Bake until cheese is
melted, 3-5 minutes.
II. Layer rolls with half the sauce, chicken tenders, remaining sauce
and remaining 6 cheese slices. Replace top halves of rolls.
III. For topping, microwave butter, garlic powder and red pepper
flakes, covered, on high, stirring occasionally, until butter is
melted. Pour over rolls; sprinkle with Parmesan cheese. Bake,
uncovered, until golden brown and heated through, 20-25
minutes. Sprinkle with basil before serving; if desired, serve with
additional marinara sauce.

Fruit Charcuterie Board

Ingredients:
 Pineapple
 Green and Red Grapes
 Mango
 Blueberries
 Raspberries
 Kiwi
 Blackberries
 Strawberries
 Star Fruit
 Kumquat
 Pink Dragonfruit
 Oranges
 Fruit Dip
PROCEDURE:
I. Slice a pineapple in half and scoop out the center. Set
on a large round wood board or platter.
II. Wash and dry the fruit, then slice, peel, or cut the
fruit in desired shapes.
III. Arrange the fruit around the pineapple and fill the
pineapple with some fruit. Display the fruit in
colorful sections and distribute it throughout the
board.
 IV. Make the fruit dip by following the linked recipe,
and spoon it into a pretty bowl. I sprinkled it with
cinnamon to make it even prettier. Place it onto
the board and enjoy for dipping!

Fried Prosciutto Tortelline

Ingredients:
 2 large eggs
 2 tablespoons 2% milk
 2/3 cup seasoned bread crumbs
 1 teaspoon garlic powder
 2 tablespoons grated Pecorino
Romano cheese
 1 tablespoon minced fresh parsley
 1/2 teaspoon salt
 Oil for frying
 1 package (12 ounces) refrigerated
prosciutto ricotta tortellini
 1 tablespoon olive oil
 3 tablespoons finely chopped onion
 4 garlic cloves, coarsely chopped
 1 can (15 ounces) tomato puree
 1 tablespoon minced fresh basil
 1/4 teaspoon salt
 1/4 teaspoon pepper
 Additional minced fresh basil

PROCEDURE:
I. In a small bowl, whisk together eggs and milk. In another bowl,
stir together the next 5 ingredients.
II. In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip
tortellini in egg mixture, then in bread crumb mixture to coat. Fry
 tortellini in batches, adding oil as necessary, until golden brown,
1-1/2 to 2 minutes on each side. Drain on paper towels.
III. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil
over medium heat. Add onion and garlic, cooking until softened.
Stir in tomato puree, basil, salt and pepper; bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with
minced fresh basil.
IV. Serve tortellini with tomato sauce for dipping.

Grilled Tomato-Peach Pizza

Ingredients:
 4 medium tomatoes, thinly sliced
 1/4 teaspoon salt
 2 medium peaches, halved
 Cooking spray
 1 tablespoon cornmeal
 1 tube (13-1/2 ounces) refrigerated
pizza crust
 4 ounces fresh mozzarella cheese,
sliced
 6 fresh basil leaves, thinly sliced
 1/8 teaspoon coarsely ground pepper
PROCEDURE:
I. Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on
paper towels and pat dry.
II. Grill peaches on an oiled grill rack, covered, over medium heat or broil 4
in. from heat until peaches have grill marks and are tender, 2-3 minutes
on each side, turning once. Remove peaches; cool slightly. Cut into
slices.
III. Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with
cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle.
Spritz with cooking spray. Invert crust onto grill. Grill, covered, over
medium heat until bottom is lightly browned, 2-3 minutes. Remove from
grill, inverting onto baking pan.
IV. Layer grilled side of pizza with tomatoes, peaches and cheese. Return
pizza to grill. Cook, covered, until crust is lightly browned and cheese is
melted, 3-4 minutes, rotating halfway through cooking to ensure an
evenly browned crust. Sprinkle with basil and pepper.

PinWheels
Ingredients:
 1package(8 ounces) cream cheese,
softened
 1 cup shredded cheddar cheese
 1 cup sour cream
 1 can (4-1/4 ounces) chopped ripe
olives
 1 can (4 ounces) chopped green
chiles, well drained
 1/2 cup chopped green onions
 Garlic powder to taste
 Seasoned salt to taste
 5 flour tortillas (10 inches), warmed
 Salsa, optional
PROCEDURE:
I. Beat cream cheese, cheese and sour cream until blended. Stir in olives,
green chiles, green onions and seasonings.
II. Spread over tortillas; roll up tightly. Wrap each in plastic wrap, twisting
ends to seal; refrigerate several hours.
III. Unwrap. Cut into 1/2- to-3/4-in. slices, using a serrated knife. If desired,
serve with salsa.
Pretzel Bread Bowl with Cheese Dip
Ingredients
 1 cup finely crushed cheddar
miniature pretzels
 1 envelope ranch salad dressing
mix
 1 package (1/4 ounce) quick-rise
yeast
 2 teaspoons sugar
 1/8 teaspoon baking soda
 2 to 2-1/2 cups all-purpose flour
 1 cup water
 1/4 cup 2% milk
 2 tablespoons butter
 1 cup shredded pepper jack cheese
 1 teaspoon yellow cornmeal
 1 large egg white
 1 tablespoon water
 Kosher salt, optional
 2 cups sour cream
 1 cup shredded pepper jack cheese
 1 envelope ranch salad dressing mix
 Optional: Chopped seeded jalapeno peppers and additional shredded pepper jack
cheese
 Assorted fresh vegetables
PROCEDURE:
I. Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small
saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat
on low speed until moistened. Add cheese; beat on medium for 3 minutes. Stir in
enough remaining flour to form a stiff dough.
II. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Cover and let rest 10 minutes.
III. Grease a baking sheet; sprinkle with cornmeal. Shape dough into a
round loaf; place on prepared pan. Cover and let rise in a warm place
until doubled, about 1 hour.
IV. Whisk egg white with water; brush over top of loaf. If desired, sprinkle
with salt. Preheat oven to 375°. Bake until golden brown and bread
sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes.
Remove to a wire rack to cool completely.
V. For dip, mix sour cream, pepper jack cheese and dressing mix.
Refrigerate until serving.
VI. To serve, cut a fourth off top of bread loaf. Hollow out center of loaf,
leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with
dip. If desired, top with peppers and additional cheese. Serve dip with
bread cubes and vegetables.

Teriyaki Pineapple Meatballs

Ingredients:
 2 cans (8 ounces each) pineapple chunks
 1 medium onion, finely chopped
 1/4 cup finely chopped sweet yellow pepper
 1/4 cup finely chopped sweet red pepper
 1/2 cup dry bread crumbs
 1/2 teaspoon ground ginger
 1/4 teaspoon salt
 1 pound lean ground beef
 SAUCE:
 1/4 cup canola oil
  1/4 cup soy sauce
 3 tablespoons honey
 2 tablespoons vinegar
 3/4 teaspoon garlic powder
 1/2 teaspoon ground ginger
 Green onions, optional

PROCEDURE:
I. Preheat oven to 400°. Drain pineapple, reserving 1/4 cup juice;
set pineapple aside. In a bowl, combine onion, peppers, bread
crumbs, ginger, salt and reserved pineapple juice. Crumble beef
over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
II. Place next 6 ingredients in a blender; cover and process 1 minute. Place 2

tablespoons sauce in a greased 13x9-in. baking dish. Add meatballs. Pour

remaining sauce over meatballs. Bake, uncovered, until meat is no longer

pink, 18-20 minutes. Place 1 pineapple chunk on each meatball; secure

with a toothpick. If desired, garnish with green onions.