Appetizers

PREP TIME: 5 mins | COOK TIME: 40 mins | TOTAL TIME: 45 mins | SERVINGS: 8

If are you searching for another delicious dinner party appetizer, then you have to give this cheesy shrimp dip a go soon! Easily and quickly make this dip using just simple ingredients. You can even make this in advance and keep it in the fridge until ready to bake. Serve this scrumptious cheesy shrimp dip hot and bubbly with some sliced and toasted baguette, pita chips, or crackers.

INGREDIENTS

2 cloves garlic, minced
2 tbsp butter
1/2 lb medium fresh shrimp, peeled and deveined
2-3 green onions, sliced
2 tbsp fresh lemon juice
1/4 c. shredded Parmesan
2 tbsp mayonnaise
1/2 c. shredded mozzarella
2 tbsp sour cream
1 (8 ounces) kg. Plow-fat cream cheese, softened
Smoked paprika for garnish
Pinch salt
Pinch cracked black pepper

How to make Cheesy Shrimp Dip

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: While the oven is preheating, coarsely chop the shrimp. In a skillet, melt the butter. To the melted butter, add the shrimp, garlic, and green onions. Cook for about 2 to 3 minutes or until the shrimp are pink. Then, stir in the lemon juice.

Step 3: Adjust the heat to low and add the cream cheese to the skillet. Stir well until melted before adding in the sour cream, mayo, Parmesan, and mozzarella cheeses. Mix again until blended. To taste, season with salt and pepper.

Step 4: Into a 1-quart baking dish, spoon the mixture and sprinkle the paprika on top.

Step 5: Place in the preheated oven and bake for about 30 minutes until lightly browned and bubbly.

Step 6: Remove from the oven when done and serve the cheesy shrimp dip with pita chips or crackers. Enjoy!

NOTE:

To make this dip in advance, follow the stovetop steps. Cover the dip and place in the fridge. Preheat the oven when ready to bake. Place the dip in the preheated oven and bake as directed, uncovered.

NUTRITION FACTS:

Yield: 8 Servings, Calories: 172 kcal, Carbohydrates: 4g, Protein: 12g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 85mg, Sodium: 276mg, Sugar: 2g

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Prep time: 5 mins | Cook Time: 45 mins | Total time: 50 mins | Yield: 4 sandwiches

If you are craving seriously indulgent comfort food, this patty melt with secret sauce is a must-try! Layered ground patty melt, caramelized onions, gooey cheese, and a tangy secret sauce, stuffed inside a bread that has been fried to golden brown perfection!

Ingredients

Patty melts:

3 medium Vidalia onions, thinly sliced
1½ lbs ground beef
8 tbsp unsalted butter
2 tsp Worcestershire sauce
12 slices of sourdough bread
½ c. Secret Sauce
6 slices of Cheddar cheese
1 tsp kosher salt
½ tsp ground black pepper

Secret Sauce:

1 tbsp barbecue sauce
¼ c. mayonnaise
½ tsp hot sauce
¼ c. Dijon mustard

HOW TO MAKE PATTY MELTS WITH SECRET SAUCE

Secret sauce:

Step 1: In a small bowl, place the mustard, mayonnaise, barbecue sauce, and hot sauce. Mix well until combined. Cover the bowl and keep the sauce in the fridge for up to 3 days.

Patty melts:

Step 2: Into a large bowl, combine the ground beef, Worcestershire sauce, salt, and pepper until just mixed. Into six oval patties, form the ground beef mixture.

Step 3: To a medium-sized cast-iron skillet, melt 2 tbsp butter over medium heat. Then, add the onions and cook until tender and golden brown, stirring constantly.

Step 4: To a large cast-iron skillet, place the ground beef patties and cook for about 2 minutes over medium-high heat until browned and completely cooled. Set the patties aside when done, then wipe the skillet clean.

Step 5: Spread 1 tbsp of the Secret Sauce in 1 slice of bread. Top the sauce with 2 tbsp caramelized onion, 1 slice of cheese, 1 cooked patty, and another tbsp of the Secret Sauce. On top, place the other slice of bread. Do the same for the rest of the bread, Secret Sauce, caramelized onions, cheese, and patties.

Step 6: Into the same skillet, melt 2 tbsp butter over medium-high heat. Place the sandwich into the skillet with the melted butter and cook for about 3 minutes on each side until golden brown and completely heated, flipping the sandwich once.

Step 7: Serve the patty melts with secret sauce immediately. Enjoy!

Tips:

1. Instead of unsalted butter, you can use margarine. If using margarine, adjust the salt and butter accordingly.

2. Store any leftover secret sauce airtight and keep it in the fridge. Before using, let the secret sauce come to room temperature.

Nutritional Facts:

Calories: 694 kcal| Carbohydrates: 42g| Protein: 27g| Total Fat: 46g| Cholesterol: 103mg| Sodium: 1009mg| Calcium: 229mg

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Cook time: 5 mins | Prep time: 20 mins | Serves: 6-8

Chinese egg rolls are a favorite at home. To be able to easily make these egg rolls at home is such a fun experience! These egg rolls are filled with delicious meat and veggies and fried to crispy, golden perfection. If you love egg rolls, you’ll surely dig these delicious and healthy Chinese egg rolls! Serve these as appetizers or snacks with store-bought or homemade duck sauce.

Ingredients

1 pound ground pork
3 clove garlic, finely minced, or 1 teaspoon of garlic powder
15 egg roll wraps
1 small onion, chopped fine
1 tablespoon oyster sauce
1 teaspoon ginger in a tube
1-quart oil, for frying
5 cups packaged cabbage/coleslaw mix
2 eggs, scrambled and mashed up, optional
salt & pepper, to taste

How to make Delicious & Healthy Chinese Egg Rolls

Step 1: In a little oil, saute the onions until soft. Add the pork and continue to cook until golden brown and completely cooked. Stir in the garlic along with the ginger, salt, and pepper. Cook for a few seconds more, then add the oyster sauce. Stir well before adding the cabbage. Cook further until the cabbage is done to your preferred doneness. This takes another 3 to 5 minutes.

Step 2: Beginning with the corner nearest you, fill the egg roll wraps (add about 2 tbsp filling). Wet one end of the roll, then fold the sides until you reach the corner.

Step 3: In a skillet, heat the oil to 350 to 356 degrees. To the hot oil, place three egg rolls and fry, turning them until golden brown. Set the fried egg rolls aside on paper towels and repeat with the remaining egg rolls.

Step 4: Serve the egg rolls with a ready-made duck sauce. Or make your own by whisking apricot jam and light corn syrup. For an extra layer of flavor, you can add a little ginger to the homemade duck sauce. Enjoy!

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Prep time: 5 mins | Inactive: 1 hr | Serves: 8

This homemade French Onion Dip is a great dish that is worth making! Once you’ve tried this I am sure that you’ll never buy the store-bought dip! Easily make this French Onion Dip from scratch using a few simple ingredients that you might already have on hand. All you need to do is combine all the ingredients, chill for at least an hour in the fridge, then serve with plain crinkle-cut potato crisp.

This homemade French Onion Dip is the ultimate dip! It is creamy with a wonderful soft, creamy texture. The caramelized onions infused the dip with amazing flavor and natural sweetness. Store this dip for up to 4 to 5 days without the fear of loss of flavor. I agree that this dip is so much better the next day!

This homemade French Onion Dip has layers of amazing flavors with a dash of heat. I would never give this homemade version up with the bottled ones. The flavors are totally leveled up! And to be able to make this from scratch easily and quickly is a life changer!

I love French Onion Dip for years! I enjoy this dip with plain crinkle-cut potato chips. It’s my fave combo for movie nights, or even for late-night munching.

INGREDIENTS

1/4 c. dried minced onion
16 ounces sour cream
1 tsp onion powder
1/2 c. mayonnaise
1 tbsp Worcestershire sauce, plus more to taste
1/2 tsp parsley flakes
1/8 tsp paprika
1/8 tsp ground black pepper
1/2 tsp celery salt
Potato chips, for serving
Kosher salt, to taste

How to make Homemade French Onion Dip

Step 1: In a bowl, mix all the ingredients until well combined.

Step 2: Tent the bowl with plastic and place it in the fridge for at least an hour to chill.

Step 3: Serve the chilled dip with plain crinkle-cut potato chips. Enjoy!

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Prep time: 10 mins | Serves: 6

This cranberry Waldorf salad is a refreshing, creamy, and delicious salad that you can easily make using a few simple ingredients. It is incredibly easy to make. Simply mix everything and chill the salad for at least 2 hours in the fridge before serving.

This salad is full of great memories! I remembered my grandma making this whenever we visit her. This salad has become part of our family tradition. Visiting grandma would never be complete without this salad on the table. This salad is a light and delightful dessert. My granny also loves to pair this with lasagna. Either way, this salad is wonderful!

If you are looking for a “cool” salad for hot days, this cranberry Waldorf salad is the best option! It’s insanely easy and quick to put together. Creamy with a mix of nice flavors and some crunch. This salad is also amazing to bring to potlucks and picnics. I usually make this the night before. In my opinion, this cranberry Waldorf salad tastes beautifully the next day.

Enjoy a mixture of fresh tart cranberries & fried cranberries with juicy grapes, crisp fresh apples, celery, and raisins with this delightful salad. This cranberry Waldorf salad is super good, this will surely become your newest favorite salad!

INGREDIENTS

1/2 c. chopped walnuts
1 c. seedless red grapes, halved
1 1/2 c. fresh cranberries, roughly chopped
1 c. mayonnaise
1 c. celery, chopped
1/3 c. dried cranberries
1 Granny Smith apple, diced
Zest of 1 orange
Kosher salt and freshly ground black pepper, to taste
1-2 tbsp granulated sugar, to taste

How to make Cranberry Waldorf Salad

Step 1: Place all the ingredients in a large bowl. Mix well and set aside.

Step 2: Tent the bowl and place it in the fridge to chill the salad for at least 2 hours.

Step 3: Serve and enjoy!

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If you love meat pies you’ll certainly enjoy this Best French Meat Pie also known as Tourtiere. A savory meat pie with a unique combination of pork and beef in a flaky pie crust.

Ingredients

2 pounds ground beef (round)
2 pounds of ground pork
¾ c. finely diced celery
5 c. hot water
1 yellow onion, finely diced
2 teaspoons Better Than Bouillon chicken base
1 teaspoon poultry seasoning
½ teaspoon allspice
2 c. seasoned breadcrumbs
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 large egg – beaten (for egg wash)
2 homemade or store-bought pie crusts (for 9” pies)
salt and black pepper to taste

How to make the Best French Meat Pie (Tourtiere)

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In hot water, dissolve the Better Than Bouillon chicken and set it aside.

Step 3: Into a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. To the hot oil, add the onion and celery. Cook for about 5 minutes until slightly tender, stirring often with a wooden spoon. Next, pour in the chicken stock mixture. Add ground pork, ground beef, and poultry seasoning. Continue to cook for another 20 minutes on medium heat until the meat is completely cooked.

Step 4: To the meat mixture, add the breadcrumbs, allspice, ground cloves, and black pepper. Stir well and cook for additional 10 minutes. When done, take the skillet off the heat. To taste, season with salt. Allow the mixture to cool fully.

Step 5: Into the unbaked pie shell, place the cooled meat mixture and top with the pie crust. Roll the edges and pinch the sides of the pie. Slice a slit at the top of the pie using a sharp knife. Then, bush the pie crust with the egg wash.

Step 6: Place in the preheated oven and bake the pie for about 30 to 40 minutes or until the crust is brown. Remove from the oven when done and allow the pie to rest for about 15 minutes, then serve. Enjoy!

Notes:

1. Mixture of ground chuck and pork is a tradition in French meat pie. Make sure to double grind the meat.

2. For this recipe, you can use homemade or store-bought pie crust.

3. You can freeze the unbaked pies. Assemble the pie, then wrap it in plastic wrap and store it in the freezer for up to 2 months.

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These Maryland Crab Cakes are super easy to make. Every bite is bursting with lemon, parsley, Old Bay Seasoning, and crab meat flavors. I like to squeeze some lemon on top before serving and enjoy these delectable crab cakes with a simple tartar sauce on the side.

Crab cakes are a staple at home. They are great, crowd-pleasing finger food and wonderfully easy and quick dinner. I doubt about leftovers, but if there are any, they are awesome, too!

INGREDIENTS

Canola oil
1 large egg
1½ tsp Dijon mustard
2½ tbsp mayonnaise
1 tsp Worcestershire sauce
¼ tsp salt
¼ cup finely diced celery (you’ll need one stalk)
1 pound lump crab meat
1 tsp Old Bay seasoning
½ cup panko
2 tablespoons finely chopped fresh parsley

How to make Maryland Crab Cakes

Step 1: Line a baking sheet with foil.

Step 2: Combine the mayo, egg, mustard, old bay, Worcestershire, parsley, and celery. Add the crab meat followed by the panko. Gently mix.

Step 3: Into 6 crab cakes about half an inch each, shape the mixture. Place them on the prepared baking sheet. Then, put it in the fridge for an hour.

Step 4: Heat canola oil in a skillet over medium heat. Once the oil is hot, add the crab cakes and cook for about 5 minutes per side until golden brown.

Step 5: Before serving, squeeze some lemon on top of the crab cakes. Serve them with tartar sauce if desired. Enjoy!

Note:

To make the tartar sauce, you need the ingredients below. Place them in a small bowl and mix. Cover the bowl and place it in the fridge until ready to use.

1 tsp Dijon mustard
1½ tbsp sweet pickle relish
1 tbsp minced red onion
1 c. mayonnaise
Salt and freshly ground black pepper, to taste
1-2 tbsp lemon juice, to taste

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I am a big fan of macaroni salad. I’d rather choose anything else. But all that changed when I tasted this macaroni salad. This is by far the best macaroni salad I have made in years! The recipe is super easy, quick, and versatile. I can throw in extra ingredients for an additional layer of flavor and texture. Although I love this macaroni salad as is, there is nothing wrong with being creative sometimes. After I prep the salad, I chill it in the fridge for an hour or so before serving.

My kids also love this macaroni salad. They like it whenever I use tri-colored pasta. This creamy macaroni salad is super fun to make and delicious with the perfect combination of sweetness and tartness.

INGREDIENTS

1 hard-boiled egg, chopped
2 c. elbow macaroni, uncooked
1/2 c. finely chopped celery
1 c. mayonnaise
1/3 c. finely chopped carrot
2 tbsp sweet relish
1/4 c. finely minced onion, I use dehydrated onion
3/4 tsp dry ground mustard
1 dash paprika
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp salt
3 quarts water

How to make the Best Macaroni Salad

Step 1: Add about 3 quarts of water to a large pot. Sprinkle in some salt. Bring the water to a rolling boil, then add the elbow macaroni and cook for about 8 minutes, uncovered, until al dente. Drain when done and rinse with cold water.

Step 2: Place the remaining ingredients in a bowl and mix. Add the cooked macaroni and toss well.

Step 3: Cover the bowl and place it in the fridge for about an hour before serving the salad.

Tips:

1. Rich and creamy dressing are the best to use for this recipe such as ranch dressing.

2. Feel free to add ingredients to the salad. You can also throw in some veggies if desired. Just remember not to add anything too bitter to the salad.

3. For this salad, you can use different vinaigrette.

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These Philly Cheesesteak Sliders are the perfect party or game-day food with thinly sliced steak, peppers, onions, and melty cheese sandwiched on soft slider buns. Enjoy these mouthwatering sliders by themselves or pair them with fries or a simple salad.

INGREDIENTS

1/2 medium yellow onion, sliced
1 clove garlic, minced
1 pound sirloin steak thinly sliced
12 Hawaiian Rolls
1/2 large green bell pepper sliced
1/2 teaspoon smoked paprika
2 ounces fresh mushrooms, minced
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
6 slices provolone cheese
3/4 cup Cheez Whiz
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons bacon grease

Garlic Butter:

1 tablespoon Italian parsley, minced
1/4 teaspoon roasted garlic powder
3 tablespoons salted butter, melted

How to make Philly Cheesesteak Sliders

Step 1: Mince the garlic and mushrooms. Thinly slice the onions and bell peppers.

Step 2: Into small strips, slice the steak against the grain.

Step 3: Heat the olive oil/bacon grease in a skillet. Then, add the veggies and saute until tender. Set the veggies aside when done.

Step 4: In the same skillet, place the steak and season with salt and pepper. Sprinkle with paprika, then add Worcestershire sauce. Cook until the steak is done. Return the veggies into the skillet and stir. Continue to cook until done.

Step 5: Place the sliced rolls on a greased baking sheet. On top of each roll, spread the mayo. Top with cheese, then with the veggies-meat mixture.

Step 6: Mix the roasted garlic with melted butter and minced garlic. Brush the top buns with this and sprinkle with extra parsley.

Step 7: Cover the dish with foil. Place in the oven and bake for about 5 minutes at 350 degrees until the cheese has melted. Remove the foil and continue baking for additional 10 minutes.

Step 8: Remove from the oven when done and serve the Philly Cheesesteak Sliders warm with a side of salad or fries. Enjoy!

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Prep time: 10 mins | Cook time: 30 mins | Serves: 6

This Ina Garten’s Cauliflower Toast is super good, you’ll forget about avocado toast! Try this easy cauliflower toast recipe soon. I am sure this will be your new favorite!

INGREDIENTS

4 tbsp olive oil
1 small head cauliflower
1/4 tsp red pepper flake
1/4 tsp ground nutmeg
1 c. Gruyere cheese, grated
12 ounces mascarpone cheese, at room temperature
4 ounces prosciutto, julienned
6 large slices of country-style bread
Parmesan cheese, freshly grated, as needed
Paprika, as needed
Kosher salt and freshly ground black pepper, to taste
2 tbsp fresh chives, minced

How to make Ina Garten’s Cauliflower Toast

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Cut and discard the stems from the cauliflower. Into small florets, about half an inch in size cut the cauliflower.\

Step 3: On a sheet pan, arrange the florets and toss them with olive oil, red pepper flake, salt, and pepper. In a single layer, spread out the florets. Place in the preheated oven and roast the florets for about 25 to 30 minutes or until tender and somewhat browned, tossing the florets about 2 to 3 times as they bake.

Step 4: Remove from the oven when done and set the cauliflower toast aside for about 10 minutes.

Step 5: Place the oven rack about 6 inches below the heat, then set the oven to broil.

Step 6: In a large bowl, place the roasted cauliflower. Then, add the mascarpone and toss to coat. Next, add the gruyere along with prosciutto, and nutmeg. To taste, season with salt and pepper. Stir well.

Step 7: In a toaster, toast the slices of bread until light brown. Transfer the toasted pieces of bread to a baking sheet lined with foil. On top of each piece of bread, add a mound of cauliflower and sprinkle with paprika.

Step 8: Broil for about 2 to 4 minutes or until browned and bubbly. Remove from the oven when done, and sprinkle the toast with some Parmesan, chives, and more salt. Enjoy!

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