Vegetarian Hors D Oeuvre Recipes

MAKING 1) Dice and sprinkle the apples with lemon juice. 2) Peel the grapefruit and oranges, then slice into segments. 3) Place the grapefruit and oranges equally in 2 individual glasses, around the side of the glasses. 4) Spoon the diced apple in the... - 36.2662

MAKING 1) Peel, halve and core the pears. 2) Brush immediately with lemon juice. 3) In a bowl, combine the chopped walnuts and cottage cheese together. 4) Then add the chopped onion and season with salt and pepper to taste. 5) Spoon over the pear halves and... - 42.8998

GETTING READY 1) From the beans, remove the ends and strings. MAKING 2) Over rapidly boiling water, steam the beans for 5 to 10 minutes, or until they turn crisp tender. 3) Remove from heat. 4) Quickly place under cold running water. This helps to stop the... - 35.5393

MAKING 1)In a medium sized bowl, add flour, salt, sugar, white sugar, butter, shortening and mix with fingers. 2)Add in water or wine and stir with knife. 3)Roll out on floured work place. 4)Cut the dough into desired shapes. 5)Place favorite filling on the... - 38.5489

1. In a large pot of rapidly boiling water, cook the brussels sprouts until crisp-tender, about 8 minutes. Drain in a colander and refresh under cold running water. Set aside to drain. 2. Meanwhile, in a medium bowl, combine the blue cheese, cream cheese,... - 31.5718

MAKING 1) Mix together natural yogurt, chopped shallot, red pepper, celery, tomatoes and garlic salt and refrigerate to chill. SERVING 2) Serve cold. - 31.6652

MAKING 1) Take a bowl and crush seasonings using a wooden spoon. Alternatively use a pestle and mortar. 2) Add in the oil followed by vinegar or lemon juice and mix well. 3) Take small screw-topped glass jars; transfer the dressing to them and... - 35.248

Combine all the ingredients except the oyster plant in a bowl. Mix thoroughly. Add the oyster plant and toss gently. Cover and refrigerate for 1 hour or more. - 33.4574

GETTING READY 1) In a bowl, combine salad oil, vinegar or lemon juice, salt, mustard and pepper to make a French dressing. 2) Wash and peel cucumber and tomatoes to cut into thin slices. MAKING 3) In a bowl, place the cucumber and tomato slices. Pour in the... - 39.9182

GETTING READY 1. Preheat the oven to 350°F MAKING 2. In a bowl, mix together yogurt with spices and garlic; in the meantime, peel the bananas and slice diagonally thickly 3. In a dish, add the yogurt mix and banana slices and marinate the bananas for a... - 38.0641

MAKING 1) Take a casserole and mix nutmeg, cinnamon, brown sugar, clove and allspice along with some water into it. 2) Cook for ½ a minute.. 3) Stir it once and cook again for a minute. 4) Add the walnuts, hazelnuts, pecan and almonds together and mix... - 46.9197

MAKING 1.Take a medium non aluminium bowl and mix together sauce, onion, gingerroot, brown sugar, garlic, and sesame seeds. 2.Now, add in the tofu and coat well. 3. Let mariante for about 15 minutes. 4.Drain the tofu and reserve the marinade. 5.Take a 9 inch... - 46.4283

MAKING 1) In a bowl, cut the carrots lengthwise into sticks, then make them into two halves. 2) Mix together the oil, chili powder, caraway seeds, lemon juice, and salt. 3) Ladle the mixture over the carrot sticks, toss well to combine and refrigerate. 4)... - 34.9293

Trim the leeks and remove all but 2 inches of the green tops. Cut into 4-inch pieces. Wash in several changes of water to remove all sand. Drain. Heat half of the olive oil in a large, deep frying pan. Add the leeks and cook, stirring with a fork, for 3... - 45.8633

GETTING READY 1) Preheat the oven to 450°F. 2) In a pot of boiling water, add the eggplant cubes. Blanch them for about 4 minutes. 3) Drain the eggplant and pat them dry. 4) In a large bowl, add eggplant, mushrooms, peppers, garlic, olive oil and thyme. Mix... - 39.8633

GETTING READY 1) Snap off the artichoke stems at the base and discard the tough outer leaves. 2) Cut away the edges from the artichoke base. 3) Remove the top third of each artichoke by cutting to remove the spiny tips. 4) Place the artichokes upside down on... - 47.1695

1. Add 15 ml (1 tbls) of coarse salt to 1 litre (1 3/4 pints) water and bring to the boil. 2. Remove the base of the stems from the asparagus. Using a knife, scrape the white part of the stems downwards, to remove the hard skin. Wash well and tie them in a... - 29.1763

1. Peel the cucumbers and cut into chunks, removing the seeds with a sharp knife. Peel and chop the garlic. Blend the cucumbers and garlic in a liquidizer. 2. Pour the puree into a hollow dish, add 1 litre (1 3/4 pints) water, a little at a time (if you... - 30.2572

MAKING 1. Roughly chop tomatoes and onions 2. Peel and slice the avocado. 3. In a food processor jar or liquidizer jar, combine tomatoes, onion, avocado and seasonings. 4. Pulse into a smooth paste. 5. Spoon into a sterilized jar and refrigerate.... - 32.3197

MAKING 1) Combine together drained salata and yoghourt. 2) Pour in lemon juice to taste and refrigerate to chill. SERVING 3) Garnish with watercress and serve in hors d'oeuvres dishes. - 30.4416

Wash the beans, pick over, the leave to soak overnight. Put all ingredients through a mincing machine and mix them well, and pound a little to soften mixture. Mix in the bi-carb soda and leave to stand for 2 hours. Make into small rounds and fry in very hot... - 28.6433

MAKING 1. In a small bowl, combine yogurt, spices, lemon juice and seasonings. 2. Use a small wire whisk or a large fork to whisk the mixture vigorously until thoroughly blended. 3. Cover the bowl and refrigerate until well chilled. SERVING 4. Use this as... - 32.7118

In large skillet cook onion and garlic in oil till tender but not brown.(Electric skillet 300°.) Add remaining ingredients. Cover; bring to boiling. Reduce heat (220°). Simmer 40 minutes, stirring occasionally. Take care not to break up vegetable... - 42.5862

In seasoned boiling water, cook Brussels sprouts until just tender. Drain. Add remaining ingredients and chill in covered container overnight. Serve with crackers as hors d'oeuvres. Serves 10 to 12. Mushrooms may be substituted. - 31.7376

1. Cut the zucchini into slices one-quarter inch thick. Place with the remaining ingredients in a saucepan. Cover and bring to a boil. Reduce the heat and simmer until the zucchini is tender but firm, eight to ten minutes. 2. Let the mixture cool and... - 36.9873

Melt the butter and oil in a flameproof casserole or strong saucepan. Add the onions and cook, over low heat, shaking frequently until golden, about 10 minutes. Drain off the fat. Add the raisins, herbs, seasonings and wine. Cover closely and simmer very... - 38.0365

Wash and wipe the eggplant. Line a burner with an aluminum protector if possible. Stand the eggplant directly on the gas burner and turn the flame on medium or medium low. Roast the eggplant on all sides, turning it over carefully. It should look fairly... - 45.1568

GETTING READY 1. Preheat oven to 350°. MAKING 2. Take a bowl, mix garlic and salt to a paste and keep aside. 3. In a large mixer bowl or food processor bowl, beat butter, cream cheese, pepper, garlic mixture, pepper and parsley to a smooth mixture. 4. Cover... - 40.8762

Preheat oven to 375°F (190°C). Slice the top off the garlic head, about 1/2 inch (1.5 cm) from the top. Wrap the garlic head in aluminum foil and bake in the preheated oven for 35 minutes. Remove the aluminum foil and press the baked garlic until all... - 33.592

MAKING 1. In a pan mix together the 1 cup water and brown sugar and add catchup, soy sauce, dry mustard, pineapple and pepper flakes. 2. Bring to a boil and let it simmer for about 10 minutes. 3. Dissolve arrowroot in the 1/4 cup water, add to sauce and cook,... - 38.5226