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Delicious Appetizer Recipes

Nothing starts off a good meal better than a great appetizer. Here are a few recipes for hors d’oeuvres that are sure to please any crowd of four to six.

Buffalo Shrimp
This recipe is perfect for a fancier get-together. You can substitute any dipping sauce or offer a platter of different sauces to suit your guests' tastes.

Ingredients

• 1 tbsp unsalted butter, melted 
• 1/4 c hot sauce 
• 8 c peanut oil or vegetable oil 
• 1 lb medium shrimp (35 to 40 per pound), peeled and deveined (leave the final segment of the tail shell intact to make them easier to handle) 
• 2 c all-purpose flour
• Ranch or Blue Cheese Dressing.

Directions

1. Combine melted butter and hot sauce into a large saucepan at least four inches deep and ten inches in diameter. The oil should be 1 1/2 inches deep but reach no more than halfway up the sides of the pan. 
2. In another pan, preferably an electric deep fryer, fill halfway with oil.  Heat the oil to 375° F. 
3. Coat the shrimp in the flour and shake off the excess. 
4. Fry ten shrimp ten at a time for about one minute each, or until lightly browned. 
5. Using slotted spoon or strainer, remove the shrimp from the pan and place on paper towels. 
6. Once the shrimp are drained of excess oil, dip them in the butter/hot sauce glaze.
7. Serve warm with ranch dip or blue cheese dressing.

Cheese Ball
Serve this cheese ball with crackers of your choice. You can lighten up with recipe by using no or low fat cheese.

Ingredients

• 3, 8 oz packages cream cheese, softened 
• 1/2 tsp garlic salt 
• 1 tbsp Worcestershire sauce 
• 1 tbsp Tabasco sauce 
• 1 lb shredded American or cheddar cheese 
• 1 c pecans, coarsely chopped
• 1/4 c chopped fresh parsley.

Directions

1. Blend the cream cheese, garlic salt, Worcestershire sauce and Tabasco sauce in an electric food processor or blender. 
2. Mix in the cheddar or American cheese until the cheese is fine but still visible. 
3. Shape the mixture into balls, logs or any other shape you may desire (use your imagination, especially for theme parties).
4. Put your shaped cheese individually in plastic wrap and place in the freezer. 
5. The cheese balls should be quite firm before removing from the freezer, but not too firm. Ideally, the cheese balls should be easy to scoop into while still maintaining their overall shape. 
6. While you are waiting for the gelling process, mix the ground pecans and parsley together in a shallow bowl or pan.
7. Once the cheese balls are ready, roll them in the pecan and parsley mixture for an even coating.

Black Bean Salsa
This salsa is a healthy dip that can spice up your collection of appetizer recipes. While you can serve it with your favorite corn chips, try a healthier alternative by serving the salsa with whole-wheat crackers or vegetable slices.

Ingredients

• 2, 15-oz cans black beans, rinsed and drained
• 1, 17-oz package frozen whole kernel corn, thawed
• 2 large tomatoes, seeded and diced
• 1 large avocado, peeled and diced
• 1 small onion, diced 
• 1/8 to 1/4 c chopped green onion
• 1/8 to 1/4 c diced green peppers
• 1/8 to 1/4 c chopped fresh cilantro leaves
• 2 tbsp lime juice
• salt and pepper to taste.

Directions
You can make this recipe in two different ways, depending on the kitchen appliances you own. The first is probably the easiest: 

1. Put all of the ingredients in a bowl. 
2. Put some plastic wrap on the bowl and place in your refrigerator to chill overnight. 
3. After the mixture has set overnight, add salt, pepper and limejuice to taste.

The second way involves a food processor, eliminating the need to dice, slice or cut any of the appetizer's ingredients. Just mix all the ingredients in the food processor. This method produces a finer, more liquid salsa. Choose the method that produces a consistency that is suited to your preferences.

Cuban Corn
This recipe adds a unique twist to appetizer collections. Consider making it for your next summer barbeque or backyard garden party.

Ingredients

• 9 ears corn (halve them, if you like, to make them easier to eat)
• 8 tbsp (1 stick) butter, melted
• 1 tbsp oregano
• 2 tbsp chili powder
• salt and pepper to taste
• 1 tablespoon garlic salt
• 1 c queso fresco, finely grated
• 1 bunch cilantro, stemmed and roughly chopped
• 2 limes, cut into wedges.

Directions

1. Soak the husks of corn in water for 1 to 2 hours. 
2. Mix the melted butter, oregano, chili powder and garlic salt. Season with salt and pepper in a medium bowl. 
3. If you have a gas-powered grill, preheat it to medium-high. 
4. Remove the silk from the husk, leaving the cobs attached at the base to use as a handle later. You can also use a corn-cob holder if you own a set. 
5. Using a pastry brush, coat the ears of corn with the butter mixture. 
6. Place on a mildly hot location on the grill. To avoid burning them, grill them quickly for 10 to 12 minutes until well marked and tender. 
7. Spice them up with grated queso fresco and cilantro and serve with lime wedges.
   Chicken Strips

This appetizer works great for Super Bowl parties or other informal gatherings.

Ingredients

• 8 skinless, boneless chicken breasts, chopped into long strips 
• 2 c mayonnaise 
• 4 tsp curry powder
• salt and pepper to taste
• 4 c bread crumbs

Directions

1. Pre-heat oven to 350°F. 
2. In a bowl, mix the mayonnaise and curry powder. Add salt and pepper to taste.
3. Thin the mixture by stirring in one tablespoon of water at a time until the consistency is about the same as that of heavy cream.
4. Season again with salt and pepper to taste.
5. Coat the chicken strips with the mixture, rubbing it on both sides of each strip.
6. Let strips set to marinate for about an hour in the refrigerator.
7. Coat each strip with breadcrumbs and place on a greased baking sheet.
8. Bake until the chicken is cooked through and lightly browned (about 20 minutes).