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Our Appetizer Recipes


PB&J Sushi Rolls

Ingredients:

  • Strawberry Jam
    • 1 pound chopped strawberry
    • ½ cup sugar
  • Sushi Rolls
    • 8 slices white bread
    • ½ cup of peanut butter

Procedure for Strawberry Jam:

In the 2-quart Saucepan, add the sugar and 2 tablespoon water. Cook to medium temperature for 3 minutes, while you stir with the Balloon Whisk (Precision Series). Add the strawberries and stir for 1 minute. Cover with the Redi-Temp valve closed and cook for 2 minutes. In the 2-quart Mixing Bowl, pour the strawberry mixture and mash with the Round Slotted Masher, until a thick consistency. Pour the mixture into the same saucepan and cook for 3 more minutes. Let it cool for 10 to 15 minutes.

Procedure for Rolls:

Cut the bread, discarding the edges. Flatten the slices with a rolling pin and cut them in half. Spread the peanut butter and jelly into all the bread halves. Roll up and cut in half again, to form the rolls.


Mini Football BLTs

Ingredients:

  • 1 Loaf sour dough bread
  • 1 Package thick applewood smoked bacon
  • ½ Head iceberg lettuce
  • 3 Large tomatoes thin sliced
  • ½ Cup mayonnaise
  • 1TBL Brown mustard
  • 1 Football cookie cutter

Procedure:

Cook bacon and drain. Toast sour dough bread and cut out footballs with cookie cutter. Mix mayonnaise and brown mustard. Spread on l side of each football slice. Layer 1 football slice, lettuce, bacon, tomato, football slice, lettuce, bacon, tomato and top with last football slice with mayonnaise side down.


Festive Veggie Cups

Ingredients:

  • 2 red bell peppers seeded and cut into julienne strips
  • ½ bunch celery cut into 3 inch julienne strips
  • 4 carrots peeled and cut into julienne strips
  • Ranch or blue cheese dressing
  • Small plastic cups for serving

Procedure:

In cups put 1/2"dressing and add 3-4 veggie sticks in each cup


Mini Taco Cups

Ingredients:

  • Wonton Wrappers
  • 1 tsp Olive oil
  • 1 Pound ground beef
  • 1 Package taco seasoning
  • 1/3 Cup of water
  • 1 medium sweet onion chopped
  • 2 cloves of garlic minced
  • 1 Can black beans
  • 1 Pint Cherry tomatoes cut in half
  • ½ Head ice berg lettuce chopped
  • 8 oz shredded cheddar cheese
  • Ranch dressing

Procedure:

Preheat oven to 350 degrees. Brush each wonton wrapped with olive oil and put in a muffin cup. Place in oven for 3 minutes; when cooled remove from pan and place on serving tray. In a 10" skillet on medium high heat brown ground beef, drain off fat and set aside. On medium heat in the same skillet add olive oil and sauté onions for 3 minutes. Add garlic and sauté for an additional 1 minute. Add beef, water, taco seasoning and black beans with liquid. Cook on medium heat until liquid is reduced. In wonton wrapper layer shredded lettuce, beef mixture, cheddar cheese, a dollop of ranch dressing and top with cherry tomatoes. You could add a layer of guacamole to this as well.


Apricot Sweet Heat Kielbasa Kabobs

Ingredients:

  • 1 Package Kielbasa
  • ½ Cup Apricot preserves
  • ¼ Cup Hoisin sauce
  • 2 tsp Bourbon or apple cider vinegar
  • 1/8 Tsp Cayenne
  • Short bamboo skewers
  • Small plastic cups for serving

Procedure:

Cut kielbasa into ½ rounds. In a 2 quart sauce pan add apricot preserves, hoisin sauce, bourbon or vinegar and cayenne. Turn on medium heat and cook until it begins to bubble. Reduce to medium low and add kielbasa. Cook for about 5 to 8 minutes until kielbasas are warmed through. Let mixture cool completely. Add 3-4 kielbasas per skewer. Fill cups with a ½” of sauce and add skewer and serve.


Barbeque Pork Sliders

Ingredients:

  • 1 7-8lb Boston butt Pork
  • ¼ C Worchester sauce
  • 4 large garlic cloves
  • 2 packages King’s Hawaiian Sweet Rolls
  • ½ bottle Sweet Baby Ray’s barbecue sauce, original Rub
  • 1 tbl Smokey Paprika
  • 1/3 cup dark brown sugar
  • 2 tsp coarse kosher salt
  • 1 tsp ground black pepper

Procedure:

Make rub by combining Smokey Paprika, brown sugar, salt and pepper; mix with a fork. Set aside. Slice garlic into 8-10 slivers. Cut slits in pork roast and insert garlic slivers. Pat rub mixture on pork roast. Add pork roast to 4 quart pan. Add remaining rub on top of roast. Pour Worchester sauce over pork roast. Place 4Qt on slow cooker base with Redi-Temp valve closed. Cook on high for 1hr then reduce to medium for 3 hours or on medium for 6-7hrs. You can also cook this stove top. If you use a bone in roast remove it and any fat that may remain. With 2 forks shred the pork. Add Sweet Baby Rays Barbeque sauce and stir. Cut rolls in half and pile on pork. You can add coleslaw if you like for some crunch and additional flavor


Asian Lettuce Wraps

Culinary Tools:

  • Shears (4-piece Carving Set)
  • Chef’s Knife
  • Bamboo Cutting Board
  • Royal Cutter™ (Cone #3)
  • 1-quart Mixing Bowl
  • 10½-inch Skillet with Cover

Ingredients:

  • 4 iceberg lettuce leaves
  • 1/3 cup canned water chestnuts, drained and cut into strips
  • 1/3 cup mushrooms, sliced
  • 1/3 cup red bell pepper, julienned
  • 1/3 cup carrot, shredded with Cone #3
  • 1 cup water
  • 1 teaspoon chicken base
  • ¼ cup teriyaki sauce
  • ¼ cup soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 pound chicken, ground
  • 1 teaspoon garlic, minced
  • Salt and black pepper to taste
  • 2 ounces rice noodles, crispy/precooked

Procedure:

Wash lettuce leaves well; dry leaves and cut edges to get cups shapes. Cut all other vegetables. In the 1-quart Mixing Bowl, add water, chicken base, teriyaki sauce, soy sauce and sugar. Stir all ingredients well and set aside. Add olive oil to the skillet, and preheat at medium-high for 3 minutes, or until oil is very hot. Add ground chicken, garlic, salt and pepper to taste; cook for 3 minutes, while continuously stirring. Reduce heat to medium and add water chestnuts, mushrooms, bell pepper and carrot; cook for 3 more minutes. Add reserved sauce. Reduce temperature to low, cover with the Redi-Temp® valve closed and cook for 5 more minutes; turn off stove. Add a portion of chicken on each lettuce cup and top with rice noodles. Serve right away.


Pickled Eggplant

Culinary Tools:

  • Paring Knife
  • Bamboo Cutting Board
  • Royal Cutter (Cone #2)
  • 5-quart Mixing Bowl with Cover
  • 3-quart Mixing Bowl with Cover
  • Cookie Sheet (7-piece Bakeware Set)

Ingredients:

  • 12 big eggplants (3 lb)
  • 4 cups water
  • 1 cup white vinegar
  • ¼ cup salt
  • 1 cup vegetable oil
  • ¼ teaspoon garlic, crushed
  • 2/3 cup parsley, minced
  • Baguette slices or pita chips

Procedure:

Peel eggplants with the Paring Knife and cut into thin strips with the Royal Cutter (Cone #2). In the 5-quart Mixing Bowl, mix water, vinegar and salt. Soak eggplants there for 24 hours (covered). Stir occasionally to make sure all strips are covered by the vinegar mixture. After 24 hours, remove eggplants and squeeze well with your hands by making small balls. Discard vinegar mixture. Undo eggplant balls and place them in the other bowl. Add oil, garlic and parsley; stir well. Adjust salt if needed. Cover bowl and refrigerate for about 2 hours. Serve over baguette slices or with pita chips. Chef’s Note: You may also use the Chef’s Knife to cut eggplants. In that case, you will need to peel them, slice them and then cut them into thin strips. Enhance the flavor of the baguette slices by spreading olive oil, crushed garlic and minced parsley on top; toast them on the Double Griddle.


Grinch Santa Hats

Ingredients:

  • 1 grapefruit – Base for Santa Grinch picks
  • 2 Bananas – fury part of Santa hat
  • Mini Marshmallows – For the tip of Santa’s hat and garnish
  • Strawberries – For Santa’s hat
  • Green grapes – For The Grinch
  • Decorative tooth picks

Procedure:

Cut the grapefruit in half. Cut the bananas in ¼ slices. Cut the top of the strawberries off creating a flat surface. Cut one end of the grapes off to create a flat surface. Assembly – take your tooth pick and gently thread on a mini marshmallow followed by the strawberry pointed side goes next to marshmallow. Next add the banana and then the grape. Stick these in the grapefruit. We used a little parsley for garnish.


Goat Cheese with Onion Marmalade

Ingredients:

  • 6 oz goat cheese
  • ½ purple onion cut julienned
  • 1 tsp olive oil
  • ½ cup concord grape jelly
  • ¼ cup red wine like a Cabernet
  • 20 Readymade tarts (look in the baking section next to readymade graham cracker crusts)
  • Egg wash mix 1 egg and Tablespoon water
  • 1 bunch Italian parsley chopped

Procedure:

Sauté onion and olive oil in the 8’ skillet for 3 minutes on medium high temperature. Add jelly and wine stir and cook for additional 3 minutes. Transfer to a blender and pulse for 2 minutes. You want this to have a chunky constituency. And let it cool to room temperature. Tartlet Procedure: Cut small half moon pieces of goat cheese and place in each tart. Top with onion marmalade. Garnish with Parsley. Egg wash and put in oven for 3 minutes on 350.


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