COLD HORS D'OEUVRES
Provided by Food Network
Categories appetizer
Yield 2 to 4 servings for each hors d'oeuvres
Number Of Ingredients 49
Steps:
- For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
- For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
- For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
- For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
- For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
- For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
- For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.
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Alexis Joash
[email protected]I love that this recipe is so versatile. You can really customize it to your own taste.
Ntombi Ndlovu
[email protected]This recipe is a lifesaver for busy weeknights. It's so easy to throw together, and it's always a hit with my family.
Robert Espinosa
[email protected]These cold hors d'oeuvres are a great way to impress your guests. They look and taste amazing.
Martha Bernad
[email protected]I love the combination of flavors in this recipe. The sweet and salty notes go perfectly together.
avscqx
[email protected]These cold hors d'oeuvres are always a crowd-pleaser. They're so easy to make and always disappear quickly.
Sevanthy Ajanthan
[email protected]This is a great recipe for a quick and easy appetizer. I love that you can use whatever you have on hand.
Opu Kuddus
[email protected]I made this for a potluck, and it was a big hit! Everyone raved about how delicious and easy to eat it was.
Luis Yescas
[email protected]These cold hors d'oeuvres were perfect for a summer party. They were light and refreshing, and everyone loved them.
Saiful Molla
[email protected]This was a great way to use up some leftover ham and cheese. I also added some chopped vegetables, and it was a delicious and healthy snack.
Warisali Warisali
[email protected]I love how versatile this recipe is. I was able to use what I had on hand, and it still turned out great. The goat cheese and sun-dried tomatoes were a particularly nice touch.
Jorg Nauta
[email protected]This cold hors d'oeuvre platter was a hit at my last party! The variety of flavors and textures was perfect, and everything was so easy to prepare. I'll definitely be making this again for my next gathering.