Guest guest Posted October 19, 1999 Report Share Posted October 19, 1999 Here are a load of appetizer recipes. I have made these all for parties I have had and they have been very popular. Unfortunately none of these are lowfat, but you could probably fiddle with some of the ingredients to make them more so. I am sending this in two parts since it is so long. * Exported from MasterCook Mac * Baked Brie with Carmelized Onions Recipe By : Betsy Burtis Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 17 oz Brie -- chilled 1 sheet frozen puff pastry -- thawed 3 tbs butter 3 large onions -- sliced 1 tsp dried thyme 2 garlic cloves -- minced 1/2 cup dry white wine 1 tsp sugar 1/4 c slivered almonds -- toasted 1/2 c apricot preserves 1 egg yolk 1. Prepare caramelized onions: Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown. Add remaining wine and stir till liquid evaporates. Stir in toasted almonds. Season to taste with salt and pepper. 2. On lightly floured board, roll out pastry to 1/8 " thickness. Transfer to a baking sheet. 3. Halve Brie horizontally. Place one half of Brie, cut side up, in middle of pastry. Spread on half of the apricot preserves. Top with half of the caramelized onion mixture. Cover with other half of Brie, cut side down. Spread the remaining preserves opn top of the brie and again top with onion mixture. 4. Draw pastry up around brie, holding corners. Tuck edges in and twist corners together to form bundle. 5. Beat egg yolk with 1 tsp water and brush on pastry, avoiding edges. 6. Bake at 425º for 20 minutes or until golden and puffed. Let Brie stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese. - - - - - - - - - - - - - - - - - - Per serving: 224 Calories; 16g Fat (63% calories from fat); 10g Protein; 11g Carbohydrate; 66mg Cholesterol; 425mg Sodium * Exported from MasterCook Mac * Brie Bundles with Rosemary Chutney Recipe By : Holiday Appetizers, 1997 with adaptations by Betsy Burtis Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c chutney 1 1/2 tsps fresh rosemary -- or 1/2 tspdried, crushed 1/4 c chopped almonds -- toasted 45 miniature phyllo cups -- thawed 8 ozs Brie -- cut into 36 pieces Cut up pieces of chutney, if necessary. Combine chutney, rosemary, and almonds in a small bowl; set aside. Lightly brush one sheet of phyllo with some of the butter. Place a second sheet on top of the first; brush with some of the butter. Repeat with a third sheet and more butter. Cover remaining phyllo with plastic wrap to prevent it from drying out. Cut the stack of phyllo into 12 4-inch squares, trimming edges as necessary. Place a piece of Brie in the center of each square. Top with about 1 tsp of the chutney mixture. Bring the four corners of each square together. Pinch edges together to make a bundle; twist top slightly. Repeat with remaining phyllo dough, butter, Brie and chutney mixture to make a total of 36 bundles. Arrange bundles on an ungreased parchment paper lined baking sheet. Bake, uncovered, in a 375°F oven for 10 to 15 minutes or till golden. Serve warm. *Betsy's Notes - this recipe was originally to make little bundles with phyllo dough and butter. I used the phyllo cups and it was less time consuming and still very pretty. - - - - - - - - - - - - - - - - - - Per serving: 64 Calories; 4g Fat (50% calories from fat); 2g Protein; 6g Carbohydrate; 6mg Cholesterol; 65mg Sodium NOTES : 2 WW points * Exported from MasterCook Mac * Cheese Torte and Fresh Fruit Recipe By : Cathy Ramey, Eat-L Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ozs Camembert cheese -- cut into small cubes 1 c shredded Swiss cheese 4 ozs blue cheese -- crumbled 24 ozs lowfat cream cheese -- softened 2 tbsps 1% low-fat milk 2 tbsps lowfat sour cream 1 1/4 c chopped pecans chopped fresh parsley 8 Granny Smith apples -- sliced and cored Let Camembert, Swiss and blue cheese stand at room temperature one hour. In mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of cream cheese; set aside. Line a 9-in. pie plate with foil. Stir milk and sour cream into remaining cream cheese and spread in pie plate on top of foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert, swiss and blue cheese mixture atop nuts and cream cheese layer, spreading to plate edges. Place plastic wrap over cheese and cover tightly. Refrigerate 2-3 days before serving. Flavor is better if kept up to a week. To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with parsley. Serve with apple slices. - - - - - - - - - - - - - - - - - - Per serving: 311 Calories; 22g Fat (62% calories from fat); 13g Protein; 16g Carbohydrate; 55mg Cholesterol; 408mg Sodium * Exported from MasterCook Mac * Cool Vegetable Pizza Recipe By : Pillsbury/Pampered Chef Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 whole reduced fat crescent rolls -- 2 cans 8 ozs whipped cream cheese with chives 1/8 tsp garlic powder 1/2 yellow bell pepper -- coarsely chopped 1/2 red bell pepper -- coarsely chopped 1/2 cucumber -- coarsely chopped Heat oven to 375°F. Press crescent roll dough into ungreased 15x10 " jelly roll pan to form crust. Bake for 13 to 17 minutes or until golden brown. Cool completely. Spread cream cheese over cooled crust. Cover and refrigerate 1 hour. Top with vegetables. - - - - - - - - - - - - - - - - - - Per serving: 34 Calories; 2g Fat (41% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 43mg Sodium NOTES : You may use any combination of vegetables for the topping. * Exported from MasterCook Mac * Hot Vidalia Onion Spread Recipe By : Joyce Rosencrans Serving Size : 10 Preparation Time :30:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sweet onions -- coarsely chopped 1 1/2 c mayonnaise 1 1/2 cups Cheddar cheese -- shredded 1/2 teaspoon paprika Fresh apple slices -- dipped in lemon Garlic Bagel Chips Heat oven to 325 degrees. Combine onions, mayo and cheese in a medium bowl. Pour into a 1 quart baking dish and smooth the top; bake at 325 degrees for 20 to 25 minutes. Remove cheese spread from oven and blot excess oil from top with paper towels. Sprinkle with paprika. Serve spread warm with apple slices and garlic bagel chips. - - - - - - - - - - - - - - - - - - Per serving: 313 Calories; 32g Fat (90% calories from fat); 5g Protein; 3g Carbohydrate; 37mg Cholesterol; 297mg Sodium NOTES : If sweet onions are not available, make strong onions milder by chopping them and covering them with ice water a few minutes. Drain and proceed with recipe. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Impossible Walnut and Mushroom Appetizer Recipe By : Serving Size : 27 Preparation Time :0:00 Categories : Pies and Tarts Vegetables Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c Mushrooms -- sliced 1 c Onion -- chopped 2 tsps Garlic -- chop fine 2 tbsps butter 8 ozs Swiss cheese -- shred 1 1/2 c Walnuts -- chop coarse 10 ozs frozen chopped spinach -- thawed and squeezed 1 1/3 c 1% low-fat milk 3 Eggs 3/4 c Reduced fat Bisquick® 1 1/2 tsps Salt -- optional Heat oven to 400~. Grease a 13x9x2 " pan. Cook and stir mushrooms, onion and garlic in margarine in 10 " skillet over medium heat until onion is tender, about five minutes; drain. Mix mushroom mixture, cheese, walnuts and spinach in pan; spread evenly. Place remaining ingredients in blender container. Cover and blend on high until smooth, 15 seconds. Pour into pan. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Cool 30 minutes. Cut lengthwise into three equal rows. Cut each row into nine wedges to give the appearance of tiny pie slices. - - - - - - - - - - - - - - - - - - Per serving: 80 Calories; 5g Fat (55% calories from fat); 5g Protein; 5g Carbohydrate; 31mg Cholesterol; 230mg Sodium Bon Appetit, Betsy Burtis Derry, NH Quote Link to comment Share on other sites More sharing options...
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