// Party appetizers
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« on: Jun 14, 2009 11:28 PM »


Thinking of making some of these for a bridal shower this weekend. Not sure which they all look so yummy!


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« Reply #1 on: Jun 14, 2009 11:30 PM »

Eggplant Tomato Appetizers

Ingredients:

1 eggplant

2-3 tbs olive oil

2-3 tomatoes, sliced

½ cup freshly grated parmesan cheese

4 tbs mayonnaise

2 garlic cloves, crushed

Fresh herbs to garnish (dill, basil, oregano, thyme, etc)

Salt and pepper

Preparation:

   1. Slice eggplants, toss with olive oil, salt and pepper.
   2. Grill until the eggplant slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the eggplant slices.
   3. Meanwhile mix the grated parmesan cheese, mayonnaise and pepper in a small bowl
   4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.
   5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.
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« Reply #2 on: Jun 14, 2009 11:31 PM »

Roasted Red Pepper Hummus

Ingredients
    1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
Directions

   1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
   2. Sprinkle the hummus with the chopped parsley before serving.
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« Reply #3 on: Jun 14, 2009 11:33 PM »



RECIPE INGREDIENTS:
   2 eggs
   1/2 cup heavy whipping cream
   1/4 teaspoon salt
   1/8 teaspoon pepper
   1 cup cooked chicken, finely diced
   1 (4-ounce) can diced green chilies
   2 tablespoons finely chopped cilantro
   1/2 cup shredded Monterey Jack
   30 mini phyllo shells

1. Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.
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