Baked Brie Appetizer with Pear and Red Onion Chutney

Just in time for the New Year's Celebrations comes this updated version of the basic baked brie appetizer - a delicious Baked Brie Appetizer with Pear and Red Onion Chutney!!

A baked brie appetizer is one of the most versatile appetizers you can serve and is always a party appetizers favorite. Change your toppings with the to include seasonal produce to create a whole new baked brie appetizer suitable for any occasion.

This Baked Brie Appetizer with Pear and Red Onion Chutney is a perfect additon to any holiday party appetizers table - make lots as this baked brie appetizer is so delicous, it will have your guests lining up for more!

Baked Brie Appetizer with Pear and Red Onioin Chutney

Ingredients
2 x 125g packs Rosenborg-Castello® Brie Cheeses
Chutney :
2 x medium red onions - thinly sliced
1-2 tbsp oil
1/4 cup sugar
1 ripe pear - peeled, cored and diced
2-3 tbsp. apple juice
Walnut bread and a few salad leaves to serve.

Method
Preheat oven to 400 F (200 C).
1. Make chutney by gently sauteeing the onion in the oil until soft and transparent - this will take about 10 minutes. Stir in sugar, pears and a little apple juice and continue cooking to soften pears and combine all the ingredients. Remove from heat and cool.
2. Place Brie on a baking sheet and bake for 10 - 12 minutes - until they feel soft when gently pressed on top.
3. Serve Baked brie appetizer with chunks of walnut bread, or artisan crackers and the chutney.

Recipe courtesy Rosenborg-Castello.

For more great baked brie appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Bacon Wrapped Water Chestnuts Appetizers

At the Amateur Chef, we LIVE to entertain. Small and intimite dinner parties, cocktail parties and big family gatherings. Lots of adults, and lots of kids! Serving the perfect entree is always a breeze for us - our biggest challenge is to find that perfect appetizer recipe! Not only must they look 'fancy' enough for the adults, but they also need to double as kid's appetizers as well!!

Years ago, we discovered this recipe for Bacon Wrapped Water Chestnuts, an appetizer that not only looks elegant, but is hands-down, THE easiest finger appetizer to make!!

We know you will enjoy this inexpensive and elegant appetizer, and add it to your repetoire of fast and easy appetizer recipes. For other recipes for quick and easy appetizers, go to http://www.appetizersunlimited.com/ or visit our site at www.amateur-chef.net


ENJOY!


BACON WRAPPED WATER CHESTNUTS APPETIZER

2 cans water chestnuts
1 lb. bacon (preferably maple flavored)
Preheat oven to 350 degrees. Lightly fry bacon to remove fat (do not fry crisp - bacon slices should still be limp). Wrap each water chestnut with a half a slice of bacon and secure with a toothpick. Bake on an ungreased cookie sheet 20-30 minutes until bacon is crisp and water chestnuts are hot.

For more great recipes visit www.amateur-chef.net

Crab Rangoon Recipe

Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Halloween Appetizers - Monster Claws with Dipping Sauce

With Halloween just around the corner, we thought now was the perfect time to bring you some frightfully delicious Halloween appetizers, starting with Monster Claws with Dipping Sauce. Increase the number of 'claws' to suit the number of people at your party.

These easy to make appetizers are from our collection of great Kraft appetizer recipes and are sure to be a hit with all the little ghosts and goblins at your Bash. These kid-friendly appetizers can also be turned into a quick and easy main dish to serve the little ghouls on Halloween night before they go out trick-or-treating!!

Monster Claws with Dipping Sauce

Ingredients:
4 small boneless skinless chicken breasts (1 lb/450 gm) gut lenghtwise in half
1 pouch Shake'N Bake extra crispy original coating mix
8 red pepper triangles (about 1/4 cup)
1/2 cup Kraft original BBQ sauce

Directions:
1. Heat oven to 400 F.
2. Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 min or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with sauce.

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Swedish Meatball Recipe

This delicous Swedish Meatball recipe has been a family favorite weeknight meal for decades, but these tasty morsels are also ideal to serve as party appetizers for a large group of people.

Since this recipe takes a bit of time to prepare we usually usually double or triple the meat portion of the recipe, and double up the Swedish meatball sauce.

Keep the meatballs small and don't skimp on any of the ingredients for Swedish meatball sauce as the recipe needs it for the best flavor.

Swedish Meatball Recipe

1/4 cup (50 ml) butter
1/3 cup (75 ml) finely chopped onion
1 egg
1/2 cup (125 ml) milk
1/4 cup (50 ml) dried bread crumbs
2 tsp (5 ml) granulated sugar
1 1/2 tsp (7 ml) salt
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1 1/2 lbs (750 g) lean ground beef
1/2 cup (125 ml) all-purpose flour

Swedish meatball sauce:

2 tblsp (25 ml) butter
1 cup (250 ml) milk
3/4 cup (175 ml) whipping cream
1 tsp (5 ml) granulated sugar
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) salt
Pinch freshly ground pepper

1) In a skillet heat 2 tblsp (25 ml) butter, add onion and cook about 3 minutes, until tender.
2) In a large bowl, beat egg, stir in milk, bread crumbs, sugar, salt, allspice, nutmeg and mustard. Let stand 2 to 3 minutes.
3) Add ground meat and onions and mix well. Form mixture into tiny meatballs (the size of cherries) and roll in flour.
4) In a large skillet, heat remaining butter. Fry meatballs until browned on all sides. Remove and keep warm. Melt butter for sauce in skillet and stir in milk, cream, sugar, allspice, nutmeg, mustard, salt and pepper. Cook, stirring and scraping down any brown bits from the pan. Return meatballs to skillet and heat slowly. The sauce will gradually thicken as it heats. Continue to cook, stirring occasionally, for about 10 minutes. Serve as main meal with buttered noodles, steamed green vegetables, or serve as cocktail appetizers.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net