Singleton - Top 30 Healthy Appetizer Recipes: The Most Delicious Top 30 Appetizer Food Recipes with Simple and Easiest Directions and Mouth Watering Taste
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- Book:Top 30 Healthy Appetizer Recipes: The Most Delicious Top 30 Appetizer Food Recipes with Simple and Easiest Directions and Mouth Watering Taste
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All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying or otherwise without prior written permission of the copyright holder.
1 tablespoon olive oil
1 cup chopped shallots (about 2 large shallots; 1/3 pound)
Kosher salt
1 teaspoon balsamic vinegar
1 cup 2-percent Greek yogurt
1/4 cup 1-percent milk
1/4 cup chopped fresh chives
Freshly ground black pepper
Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving
1: Take a small skillet, pour olive oil in required quantity, and heat it over medium heat.
2: Stir frequently by adding half teaspoon of salt and shallots until they get soft and translucent. It will take about 5 minutes. Lower the flame and add balsamic vinegar and about 1 / 4 cup water. Stir until shallots get brown in color and caramelized in texture. Cook until 12 to 15 minutes.
3: Take a medium mixing bowl and mix yogurt with milk, shallots, 1/ 4 teaspoon pepper, chives and half teaspoon salt. Cover and refrigerated for 30 minutes. You can keep it overnight in refrigerator.
10 whole-grain melba toasts
1/3 cup whole wheat breadcrumbs
1 tablespoon minced fresh oregano
Kosher salt and freshly ground black pepper
Large pinch ground cayenne, optional
2 large egg whites
1 large egg
1 clove garlic, minced
1/3 cup whole wheat pastry flour or unbleached all-purpose flour
8 sticks part-skim mozzarella string cheese, halved crosswise
Olive oil cooking spray, for coating the cheese sticks
1/3 cup store-bought marinara sauce, warmed, for serving
1: Take food processor, process Melba toasts, and beat until semi-coarse crumbs. Take it out in a medium bowl. Add 1 / 4 teaspoon salt and pepper each, oregano, cayenne and breadcrumbs.
2: In a reseal-able plastic bag, add 1/ 4 teaspoon salt, cheese pieces and flour. Close the bag and shake it to mix all the ingredients well. Take piece of cheese and dip it in the egg mixture. After that you will have to take breadcrumb mixture and roll the piece of cheese in it. You have to make sure the piece is rolled over from all sides. The method should be followed for once again for the same piece of cheese. Now take a parchment paper-lined plate or a baking sheet, put the piece of cheese onto it and freeze it for about 15 minutes or if want, overnight.
3: Now take out these frozen cheese pieces and put on another baking sheet. Coat olive oil on them very well and bake on a preheated oven of 475 degree F. They will turn into golden shape in less than 15 minutes. Use sale and pepper to taste for drizzle, if required. You can serve them hot with marinara sauce.
8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional
1: Take a saucepan, add ingredients in it like sour cream, garlic, spice, cream cheese, hot sauce, and crab boil spice. Keep stirring so that they all mix up very well. For seasoning purpose, you can use salt and pepper to taste.
2: On a low to medium heat, heat the above cream cheese mixture for 2 to 3 minutes and stir meanwhile. Add scallions, lemon juice, crab and parsley in it and cook for 1 minute. Serve immediately as soon as it is cooked.
Tip: For a yummy creamy dip, use reduced sour cream and fat cream cheese. Some herbs, lemon, hot sauce and crab boil spice will keep it fresh for sure.
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray
1: Put 2 teaspoon olive oil in a nonstick skillet on medium heat. When olive oil is heated up, add bell pepper and scallions until they get softened in 2 minutes. Keep it aside to let it cool a bit.
2: In a small mixing bowl, combine egg, half cup panko and milk. In another bowl, whip mustard, old bay, Worcestershire sauce and hot sauce. Combine panko mixture, crabmeat, scallionbell pepper mixture, a pinch of pepper and about 1 / 4 teaspoon salt. Make 8 patties and keep it in refrigerator for 30 minutes.
3: Use the remaining half cup panko and coat the crab cakes with this. In skillet, pour remaining olive oil and heat on medium heat. Spray the crab cakes wusing cooking spray and let them cook for 3 to 4 minutes. Spray all the sides i.e. tops and flips and cook for another 4 minutes. Serve hot with lemon wedges.
1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional)
1: At about 110 degrees, heat up the milk in saucepan. Transfer it in a medium bowl. Drizzle some yeast and keep it aside for 2 minutes to make it soft. Add cornmeal, brown sugar and olive oil and stir using a wooden spoon. Mix cayenne pepper, salt, flour and baking soda. Stir it until it is sticky.
2: Sprinkle some flour on a surface and put the dough on it. Squeeze it until it gets tacky yet smooth. Make a ball of dough. Put it in oil sprayed bowl and cover it with plastic sheet. It will be doubled in size in about 45 minutes to one hour. Meanwhile it I swarming up inside, insert wooden stick in every hot dog at about 1 inch deep and keep it aside to settle down.
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