Ultimate Appetizer Cookbook by Rosana Santos

The

Ultimate Appetizer 51 Mouth-watering Recipes to Delight Your Guests and Make Your Next Event the “Talk of the Town”

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The Ultimate Appetizer

A Message from Rosana & Mano Calambichis, Managing Partners - BigChef Thank you to everyone who participated in The ULTIMATE APPETIZER CHALLENGE. This cookbook is the culmination of the dozens of recipes we received (and a few of our own). We sifted through and put only the BEST recipes we believe would enhance your party and the experience your guests have when they attend your event(s). We have also included “Cocktail Party Tips” to assist you in planning the party! Our concept is simple: We have passion for food creation and we strive to delight the palate of your customers and guests while saving you time and labor. To keep up with food trends and per requests of our clients and chefs, we are constantly creating innovative products in authentic styles and out-of-the-ordinary flavors. Our multi-cultural staff with a variety of talents and backgrounds, is a key ingredient and differentiating factor to our competitive advantage. Our eclectic classic and ethnic gourmet products satisfy the most distinguished palates. BigChef is a health conscious and socially responsible company concerned with environmental sustainability. Because BigChef is a Lean manufacturer committed as a continuous improvement workplace focused on eliminating waste in all practices and incorporating quality at the core product level our revenues have actually been increasing during this challenging economic time. We attribute our growth to our willingness to always take one step further, the motivation that our customers and friends unconsciously provide us by believing in our vision and above all to our pledge to provide Quality, Great Taste, Great Service and Value. We pride ourselves on the obvious: tasty food and outstanding service at competitive price value. It is a pleasure to work with people and extend our relationships beyond day to day work. Everyone from our cleaning crew and talented cooks to our appreciated clients and top-notch suppliers help us build our brand and contribute to our solid foundation. Enjoy the recipes in The Ultimate Appetizer! And be sure to look for upcoming recipes from our forthcoming series in The Ultimate Soups, The Ultimate Desserts, The Ultimate Salads… and more! And if you would like to submit a recipe for review and possible inclusion in one of our upcoming books, send to recipes@bigchefonline.com. Let BigChef make your next corporate or family function a huge success! The next time you are planning an event of any size for any reason, give BigChef a call at 954-965-2480. Or tell the event planner to contact us! We strive to delight the palate of your guests. Our clients know that with BigChef you can “Fake it like you made it.” Remember: Food should be an experience to remember and not added to an event as an afterthought or because of budget constraints. Quality should never be undermined because of quantity. Enjoy!

Rosana &

Mano

ps. Be sure to look at the BACK of this recipe book. We have a special discount code when you do!

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The Ultimate Appetizer

Rosana's Cocktail Party Tips Cocktail Parties are a brilliant way to entertain friends and business associates. Ideal for the busy host, cocktail parties are convenient-- guests will freely mix and mingle with others guests over appetizers and drinks for a couple of hours. Hosting a cocktail party is fun and it can be simple or extravagant as you desire.

Fashionable Drinks: Cocktails are the must at cocktail parties. The beauty of this type of parties is the flexibility, you can get away serving only wines; tease your guests drinking routine with specialty drink menu, think Cosmopolitan, Dirty Martini, Appletini; even splurge with everything for everyone full bar. A basic bar consists of vodka, scotch, wines and beer. A more complete bar includes gin, tequila, rum, bourbon, vermouth, sherry, and brandy. Have the appropriate glassware ready: stemware and/or tumblers. Get your drink mixers (orange juice, cranberry, soda, tonic, tomato juice, sour etc) and prepare garnishes (lemons, limes, olives, cherries, onions) ahead of time.

Fabulous Finger Food: Serving bite-size food offers the ability to share and sample. Experiment with eclectic items… Mix flavors! Appetizers can be created with cheeses, poultry, meat, seafood, vegetables and fruits. Guests will nibble based on their tastes and diets; when you offer a generous selection there will be plenty of choices to delight the palate of everyone. In case the event has to be put together last minute, time management is a concern and for gourmet quality, BigChefonline.com is an easy and affordable way to impress your guests with award winning Hors D’oeuvres and Canapés. Simply mix & match to custom-make the perfect menu, order online and the freshly prepared frozen appetizers are shipped overnight and delivered to your door steps. Just bake and serve and Fake it like you Made it. Glam up, turn on the music, pop the cork and have a great time... Cheers!

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The Ultimate Appetizer

More Party Tips: Some planning and preparation will allow you more time to socialize with your guests and enjoy your role as a host. 10 Tips for a “Talk of the Town” Cocktail Party: 1. Double check your guest list-- a diverse group will make interesting conversation 2. Create the ambiance by choosing the suitable music for your type of event 3. Decorate with your favorite color, fresh flowers and proper lighting –dimmer or candles 4. Have the white wine chilled and red wine decanting, with room in the fridge to chill any wine guests may bring 5. Have a variety of serving plates. Select different shapes, sizes and colors or patterns, then mix and match! 6. Contrast tastes, textures, shapes and colors. Combine a smooth hot bite with a crunchy cool one 7. Offer a variety of hot and cold and hors d’oeuvres. Serve all food at the right temperature 8. Decorate the platters with edible bite size products: vegetables, fruits and edible flowers 9. Add a "WOW" to the party with a surprise factor: a special drink, a innovative food, the latest music, a performer, a souvenir for each guest, or whatever your creative come up with … just give your guests something to talk about 10. Lastly, relax … enjoy yourself and have a blast!

Quantities for Cocktail Party: Liquor: Plan on 2 drinks per hour per person In a 2-hour “business” party serving wine and/or champagne estimate one bottle for every two guests. Always have a mix of white and red. Ice: 1 pound of ice per guest (to chill wines; serve drinks on the rocks, sodas) Food: Plan on 6 pieces per person for the first hour, 5 for the second hour, 4 for the third hour and 3 per hour for each additional hour when no dinner will be served. Appetizers that are not pieces, such as cheese and dips, one ounce is equivalent to one bite. Napkins: 4 cocktail napkins per guest per hour. BigChefonline is every host and hostess' practical answer, saving the time of creating a menu for the guests, cooking and cleaning.

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The Ultimate Appetizer By: Tyler Philips

Fresh Herb and Feta Cheese Wraps Servings: 8

Ingredients: 8 oz. Aged Sharp Feta Cheese - In a block, not crumbled 1 pkg Lavash - Middle Eastern flatbread usually sold in packages of 12 sheets, each approximately 12" x 15". See Note (*) below for alternatives. 1 Small Vidalia onion, peeled and cut into thin slivers 1/2 cup Fresh Mint leaves - cut into thin strips 1/2 cup Fresh Basil or Tarragon leaves - cut into thin strips 1/2 cup Fresh Cilantro leaves - pulled from the stem Optional - Edible flowers for garnish (*) Note - you can substitute any soft flat bread, even tortillas for the Lavash.

Instructions: You will need a large oval serving platter, cutting board, bread knife, and cheese knife. 1 Cut the Lavash into squares, each about four inches on a side. Stack and place on one end of the serving platter 2 Dry the block of Feta (It usually comes in water), place it on the opposite end of the serving platter 3 Place the onion and the three elections of fresh herbs round the feta 4 Garnish with edible flowers

Additional Information: Explain to your guests that the appetizer is a Persian tradition and is found on the Persian table at ever dinner and most lunches. The mixture of fresh herbs in known in Farsi as "sabzi." Simply cut a small piece of the feta, place it on the lavash square, add a few slivers of onion and a pinch of which ever herb seems appropriate, mix and match in any fashion, fold the edges of the wrap over the cheese, onion, and herbs and enjoy. You can also use slivers of radish, chives, green onions, and watercress.

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The Ultimate Appetizer By: Ellen Sue Burton

Ellen's Stuffed Mushrooms

Servings: 8-10

Ingredients: 16 large or thirty small mushrooms 8 tablespoons butter 8 tablespoons chopped onions 1 tbsp chopped parsley 1/2 Italian seasoned breadcrumbs 2 eggs, beaten salt and pepper to taste grated parmesan cheese

Instructions: Separate mushroom stems from the caps. Chop the stems and saute them in three tablespoons butter When mushroom liquid evaporates, add onion and parlsey and continue sauteing until onion is soft. Combine breadcrumbs with parmesan cheese. To the beaten egg, add breadcrumb/cheese mixture and sautee'd mixture. Mix well. Place mushroom caps on a cookie sheet and fill with saute mixture. Melt remaining butter and brush over the top. Sprinkle with parmesan cheese. Bake in 350 degree oven for 15 minutes. Additional Information: I love to double the amount of ingredients used for the stuffing just to make sure you can pile it on high. Either way, it's a crowd pleaser and a "must have" for Thanksgiving!

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The Ultimate Appetizer By: Howard Carter

Jamaican Pepper Shrimp

Servings: 6-8

Ingredients: 2 Lbs Frozen peel and eat shrimp 1 stick butter or margarine 1 Teaspoon Adobo Seasoning 1 Scotch bonnet or Habanero pepper (fresh) (cut in half)

Instructions: Heat butter until melted, add seasoning and pepper, let simmer. add frozen shrimp , cover and allow to cook until shrimp changes color to (shell becomes pink) , remove from heat. Let stand for at least 5 minutes and serve as a finger food.

Additional Information: Shrimp becomes hotter the longer it is allowed to stand.

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By: Arlene Skitino

Fried Zucchini with Mint and Ginger Ingredients: 4 zucchini 6 oz of mint Salt to taste

400 ml of olive oil 1.5 oz ginger

Instructions: Blend olive oil, mint and chopped ginger. Slice zucchini thin. Fry them in hot oil until golden and crispy. Drain excess oil, and set aside to cool. Top zucchini slices with mint pesto. Serve with toast bread, cut to size, fresh curd and a delicious glass of sparkling rosé. ©Big Chef – www.BigChefOnline.com – 954.965.2480 7

The Ultimate Appetizer By: Sarah Washburn

Havarti Cheese Gooey Dip

Servings: 4 - 6

Ingredients: Crescent Roll Honey Mustard - thick fancy kind in small jar Havarti Cheese - rectangular. (Found in publix deli) Sliced Almonds Melba Toasts/crackers. Instructions: Roll out Crescent dough in oven safe dish. (This will be the serving dish, so use a nice one) Place rectangular cheese block in the middle of dough. Place 2 spoonfulls of honey mustard. Take the sides of the crescent dough and mush them together on the top. Make sure all holes are closed. Take 2 spoonfulls of honey mustard and place on top. Sprinkle almonds on top. Bakes at 350 degrees for 20 - 25 minutes, until dough is baked. This can be made ahead by a few hours and just popped in the oven 20 minutes before your guests arrive!

Additional Information: I was having my entire NEW Italian family over for dinner and I made this dish. It was such a hit that they are all still talking about it. It's a delicious dish and a great addition to any dinner party. Enjoy!

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The Ultimate Appetizer By: Suzannah L. Richards

Sweet and Spicy Shrimp Skewers Servings: 10

Ingredients: 1/4 cup teriyaki sauce 2 garlic cloves, minced fine 2 tsp crushed red pepper 20 large fresh shrimp, peeled and de-veined 1 pineapple cut into 30 - 1x1/2 inch pieces

Tools: 10 (4 inch) bamboo sticks

Preparation: 1. Prepare the marinade by combining the Teriyaki sauce, garlic, and red pepper in a small bowl. Place the shrimp in a large plastic bag, and add the marinade. Allow the shrimp to marinate in the refrigerator for 1 hour. 2. Prepare grill. Alternate the marinated shrimp and pineapple on skewers using 2 shrimp and 3 chunks of pineapple per skewer. Grill until shrimp turns pink, 2 to 5 minutes on each side.

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The Ultimate Appetizer By: Chef Mario Serrano

Black Sea Bass...Sweet Potato & Butternut Squash...Pineapple Gastric Ingredients:

Servings: 6 (3 oz ) serving

• 1.125 lbs sea bass (see marinate recipe) • salt and pepper to taste Instructions: cut in 3oz portion and seasoning the fish, add the marinate of soy sauce and rest for 2hrs. Sear fish in med/high nonstick pan for 1 or 2 min on each side then finish in 350 oven for about 6 min. Soy Sauce • 1/2 cup light soy sauce • 1/3 cup mirin • 1/4 cup brown sugar • 1 tsp sesame oil • 1 1/2 tbsp vegetable oil Instructions: mix all ingredients, and heat until sugar dissolves. Pineapple Gastrique • 10 oz fresh pineapple or in the can • 1 oz fresh ginger juice • 1oz lemongrass stalk( Chopped) • 1/2 cup brown sugar • 3 cup pineapple juice • 1/2 cup rice vinegar or apple cider vinegar Instructions: mix all the ingredients and bring to a boil then let simmer for about 45 min, reduce by 1/4 refrigerate and cool completely ,then blend in a blender until smooth if too thick, thin -out with more pineapple juice, then strain though chinoise (finish mesh strainer)reserve liquid and discard solids. Butternut Squash & Sweet Potato Hash • 1 cup sweet potato peeled and small dice • 1 cup butternut squash peeled and small dice • 1 teaspoon cinnamons powder • 1 teaspoons ginger powder • 4 cup water • 3 tbsp vegetal oil • salt and pepper tt Instructions: blanch sweet potato and butternut squash separately for 4 minutes. Mix butternut and sweet potato seasoning well cinnamon, ginger, salt and pepper add the oil and roasted 350 oven for 12 min Or sautéed until golden brown. Additional Instructions: serve hot or cold with Sea Bass & Pineapple Gastrique.Garnish with sea salt

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The Ultimate Appetizer By: Ivan Flowers

Mussels in a Spiced Garlic Thyme Chardonnay Broth Ingredients: Servings: 6 2 Pounds cleaned mussels 1 Tablespoon Garlic Puree (garlic and olive oil put in a blender till smooth) 1 Tablespoon Sweet Chili Paste 2 Tablespoons Butter 1 Cup Cream 1 Tablespoon fresh chopped thyme 2 cups Chardonnay Salt/pepper to taste

Instructions: In a pot bring garlic puree and butter to a simmer. Add sweet chili sauce, cream, wine and thyme and simmer for 3 minutes. Add mussels and cook covered for 3 minutes. Remove mussels and place in bowl. Simmer sauce another 2 minutes then season with salt/pepper. Pour over mussels. ____________________________________________________________________________

By: Cynthia Forstmann

Avocado-Mango Salsa Ingredients: 4 ripe avocados, peeled and diced 2 ripe mangos, peeled and diced 1 red onion, chopped Cilantro – fresh and chopped Juice of one lime Instructions: In a medium sized bowl, combine avocado, mango, onion and cilantro and stir. Pour lime juice over mixture and stir. Put into the refrigerator for several hours. The salsa will “cook” in the lime juice. ©Big Chef – www.BigChefOnline.com – 954.965.2480 11

The Ultimate Appetizer By: Elinor Ives

Holiday Canapes

Servings: 6-8

Ingredients: 1 package (15 count) frozen phyllo cups 1/3 cup dried cranberries 1 (5.3 oz.) package goat’s milk cheese ¼ teaspoon fresh thyme, minced ¼ teaspoon fresh rosemary, minced ½ cup real bacon bits 2 teaspoons fresh parsley, minced Herb sprigs, strawberries, cranberries for garnish, if desired Instructions: Preheat oven to 350. Place phyllo cups on a cookie sheet and bake until golden brown, about 5-7 minutes. Set aside to cool. While phyllo cups are browning set aside 15 dried cranberries and finely chop the rest. In a small bowl, combine goat’s milk cheese, chopped dried cranberries, thyme, and rosemary. Place about a teaspoonful of filling in each phyllo cup, and top with one dried cranberry, bacon bits, and chopped parsley. Place canapés on a serving plate and garnish with fresh herb sprigs, strawberries, and cranberries, if desired. Additional Information: The bright green and red colors of this appetizer make it the perfect hors d’oeuvre for holiday gatherings. In addition, the filling can be made in advance and refrigerated – giving you more time to concentrate on enjoying your day.

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The Ultimate Appetizer By: Chef David Diedes

Truffled Custard and Red Tuna Tartar with Caviar Servings: 5

Ingredients: 1 cup milk white truffle oil 1 egg yolk 100 gm red fresh tuna 1 tsp. green chives black pepper

1 cup cream 2 whole eggs 2 tsp. soy sauce 1 tsp. ginger 1 tsp. sesame oil black caviar

Preparation Instructions: Boil milk and cream Add soy sauce and bring to boil Separately whisk the eggs + egg yolk together, add the truffle oil + pepper. Add the milk and cream gradually to egg with continuous whisking and finally through the fine strainer. Pour into suitable glasses and put the glasses into a small tray filled half with water and bake Covered with silver foil for 18 minutes on 180 Celsius degrees. Mix the tuna tartar and add to the custard on top with a spoon of black caviar on top. ____________________________________________________________________________ By: Ana Maria Mendes

Tamale (Couscous Mexican) Ingredients: 1 pound of ground beef 1 cup of olive oil 2 onions, chopped 2 chopped bell peppers (green / red) 1 can of corn (reserve the water) 1 pound of tomato peeled and seeded 7 oz chopped green olives 1 bunch parsley Salt / pepper 2 eggs, beaten 1 cup of milk 2 cup of cornmeal Mozzarella cheese to cover Instructions: Sauté meat with onion, peppers, corn, salt, pepper, add tomatoes, olives and “corn” water. Boil for 15 minutes and add parsley. Remove from heat, blend in milk, eggs and cornstarch. Pour in baking dish. Cover with Mozzarella (or grated cheese) and return to oven. ©Big Chef – www.BigChefOnline.com – 954.965.2480 13

The Ultimate Appetizer By: Kimberly Martinez

Sausage Stuffed Jalapenos Servings: 12

Ingredients: 1 lb ground pork sausage 1 (8 oz) pkg. cream cheese, softened 1 cup shredded Parmesan cheese 1 lb large fresh jalapeno peppers, halved lengthwise and seeded 1 (8 oz) bottle of Ranch dressing (optional)

Instructions: Preheat oven to 425 degrees F (220 degrees C) Place sausage in skillet over medium heat; cook until evenly brown. Drain grease. In a bowl mix sausage, cream cheese, and parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake for 20 minutes in the preheated oven until bubbly and lightly browned. Serve with ranch dressing.

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The Ultimate Appetizer By: Maria do Rosário Silva Santos

Yummy Four Cheeses

Servings: 120 units.

Ingredients for the dough: 1 liter of milk 1 cup of breadcrumbs 2 tablespoons of butter 2 eggs

4 cups of wheat flour 7 oz of grated parmesan cheese 1 teaspoon of salt

Ingredients for the filling: 10 ½ oz of grated mozzarella cheese 7 oz of grated provolone cheese 8 oz of cream cheese To coat ingredients: 2 egg for brushing 7 oz of breadcrumbs. Oil for frying. Prepare the filling: Mix mozzarella with provolone and cream cheese until soft, divide and roll to form 120 balls, arrange on a platter and place in freezer for two hours, or until set. Preparing the dough: Place in blender cup milk, salt, butter, parmesan cheese, two eggs and flour; blend well. Pour on a pan and cook, stirring with silicone or wooden spoon until it becomes well-cooked and smooth. Remove and let it cool off. Divide dough into 120 similar portions. Put a portion in your palm and “open” it to enfold a “frozen”cheese ball filling. Do the same with the 119 portions of dough and balls. Beat two eggs to brush each ball, and then roll them in breadcrumbs. Fry them in hot oil and drain on absorbent paper. Serve immediately.

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The Ultimate Appetizer By: Amelia Case

Crunchy Salad

Servings: 15-20

Chilled organic vegetable ingredients for salad: Six beefy celery stalks Six green onions

Four carrots One large cucumber

Dressing: Two tablespoons red wine vinegar One tablespoon apple cider vinegar Five tablespoons mild extra virgin olive oil One teaspoon sea salt

Instructions: 1. Chop the vegetables into small bits (smaller than the size of a large caper), then toss in a bowl. 2. Add dressing. Mix well. 3. Serve in ceramic spoons (a la Chinese soup spoons).

Additional Information: This is the most popular appetizer at any gathering I have at my home. No one has an ax to grind with this tasty snack. It's fresh, healthy, vegetarian, savory, and guilt-free (low fat, gluten/soy/dairy/corn-free). Add mint or parsley, very finely chopped, if you want to add an extra flavor. Adding mint on a hot day is so refreshing. Adding parsley if there is another appetizer with cumin served at the same time is amazing. But this Crunchy Salad is a hit just when served alone in it's ceramic spoon. If you don't have ceramic spoons, it's also great served wrapped in a piece of Boston Lettuce. In that case, the soft lettuce leaf enfolds the Crunchy Salad. (It's held together with a toothpick.) There is never one left over.

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The Ultimate Appetizer By: Sharon Klein

Franks in Bourbon Ingredients: 1 cup brown sugar 1 cup ketchup

1 cup Jack Daniels 1 pkg. kosher cocktail franks

Preparation: Combine all ingredients and let simmer for at least an hour, covered. Stir often. Sauces should be thick and dark. Remove with slotted spoon and serve on a platter. They will be gone in seconds.

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By: Sharon Klein

Baked Salami Ingredients: 1 - 3 lb. Bullet Salami 1/2 jar Dijon Mustard 1/2 jar Apricot Preserves

Preparation: Preheat oven 275 degrees Score top of salami half way down in criss-cross pattern Place in a heavy duty aluminum pan Combine mustard and preserves and pour on top Cooking time 3 hours baste every 1/2 hour Cut pieces all the way through and place on serving platter.

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The Ultimate Appetizer By: Maria Antonia

Club Sandwich Ingredients: 1 can of tuna (or ham or sausage) 1 jar of mayonnaise 1 can of tomato sauce 1 can of table cream Green olives pitted and chopped. Sliced white bread, remove crusts and soak in milk

Instructions: Mix the tuna with mayonnaise. Mix table cream with olives and tomato sauce. In layers alternate with the bread. The last layer should be of bread. It should be done the day before, covered with plastic and taken to the fridge. Finish “dress up” the next day prior to serve with mayonnaise and olives.

Additional Instructions: I mix in the blender or processor tuna, tomato sauce, table cream, ½ cup pitted olives, and "smeared" the bread liberally with mayonnaise. ____________________________________________________________________________

By: Luciana

Artichoke Hearts in Olive Oil and Chili Ingredients: 1 lb of artichoke hearts 100 ml of sunflower oil 1 oz finely chopped parsley Salt

300 ml of olive oil .75 oz of chili flakes

Instructions: Cut artichokes in 4 parts. Mix parsley with chilli, add olive oil and sunflower oil. Cover artichokes with this mixture. Sprinkle chilli flakes. Salt to taste. Serve with Italian bread and Parma ham. Complement it with a nice Italian red wine. ©Big Chef – www.BigChefOnline.com – 954.965.2480 18

The Ultimate Appetizer By: Heidi Richards Mooney

Party-Time Chile Verde Pork Quesadillas

Servings: 8-12

Ingredients: •2 Jars Zapata Fire Roasted Salsa Verde (or any Good Verde Sauce from your local grocer/whole Foods market)

•3 lbs pork sirloin roast (I use boneless) •2 Limes •1 large Red Onion •4-5 Tablespoons Extra Virgin Olive Oil •2 Teaspoons Butter •2 tablespoons red wine vinegar •Salt and pepper to taste •8 Large flour Tortillas •1 Bunch fresh Cilantro coursely chopped •8 ounces sour cream •1 lb. bag shredded Mexican cheese or 8 ounces Colby cheddar cheese and 8 ounces Monterey Jack cheese

You will also need: Large Crock Pot, Griddle or Large Electric Fry Pan, 2 large non-stick cookie sheets Preparation: Pour first two ingredients into crock pot ( salsa verde, pork roast). Cook for 8 hours on low or 6 hours on high - can also cook in oven for 2.5 hours on 400 degrees or until pork falls apart with a fork. When you are ready to prepare the quesadillas preheat oven to 400 degrees. Wash and quarter the limes. Set aside. Peel and thinly slice the red onion to caramelize Caramelizing the Onions: Put electric fry pan or skillet on high heat and add 1 tablespoon of the olive oil and all of the butter. Once the butter starts to brown add the onions and season with a dash of salt and pepper. Stir the onions as needed to prevent burning. Once the onions are translucent (between 3-5 minutes), add vinegar. Stir for 1 minute, reduce heat to low - let simmer 10 minutes or until the liquid is almost gone. Grilling the Quesadillas: Your fry pan or griddle should be warm by now. Work in batches as necessary and put one tablespoon of olive oil on the griddle. Once it is hot, add two tortillas to the griddle (or one to a large round pan). Spoon 1 cup of chili Verde pork mixture on top of each tortilla. Sprinkle carmelized onions, cilantro, and approx 1/4 cup cheese over each tortilla. Top with another tortilla and cook until the bottom tortilla is browned (3-5 minutes.) Once tortillas are browned on the bottom, use a large spatula to turn and cook on other side (approx 2-3 minutes) - if necessary, add more olive oil to griddle or pan. Then place on a cookie sheet. Place the cookie sheet in the oven and bake for 5 minutes. Repeat until each tortilla has been formed and ready to place in oven. Serving the Quesadillas: Once they are all done, cut each finished quesadilla into 6-8 slices, sprinkle with cilantro and a dollop of the sour cream in the middle. Place on serving tray, garnish with lime wedges and serve. (Servings: 4 Quesadillas - cut into 6-8 pie shaped pieces each for a total of 24-32 pieces serves 8-12 people.

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The Ultimate Appetizer By: Jan Bullard

Caribbean Layered Dip Ingredients: 1) 8 oz package cream cheese softened (low fat opt) 1/2 cup sour cream (low fat opt) 1 to 2 Tbsp taco seasoning 1 can black beans (drained & rinsed) 1Red bell pepper chopped 1/2 cup or more mango chopped chopped jalapeno (fresh or pickled) 1/2 avocado chopped sprinkled with lime juice, salt & pepper 1 to 3 Tbsp red onion (optional) Tabasco to taste Top with fresh chopped cilantro

Instructions: Mix cream cheese, sour cream, taco seasoning & Tabasco. Spread on bottom of serving dish. Layer rest of ingredients. Serve with lime flavored tortilla chips. OLE! ____________________________________________________________________________ By: Dilceia Longue

Eggplant Antipasto Ingredients: 3 large eggplants, cut into strips yellow) cut into strips 2 large onions cut into strips 1 cup red wine vinegar 1 small jar of pitted olives 2 cups of raisins

3 bell pepper (green, red, 250 ml olive oil 1/2 cup Nuts chopped Oregano to taste Salt to taste

Instructions: Arrange sliced eggplant, bell peppers and onions in layers on baking tray. Pour over the oil and vinegar, add salt, oregano, cover with foil and bake in preheated oven (about 400 degrees) for 15 minutes Remove from oven, add sliced olives and mix lightly. Return it to the oven (still in foil) until the eggplant is dark and dry (about 1 ½ hours) Remove from oven, cool and refrigerate. Serve with bread. Additional Instructions: It is tastier after 2 or 3 days marinating in the refrigerator. ©Big Chef – www.BigChefOnline.com – 954.965.2480 20

The Ultimate Appetizer By: Marlene de Oliveira

Ham and Cheese Pad Ingredients for the dough: 4 cups of all purpose flour 1 tablespoon of sugar 1 teaspoon of salt

Servings: 50

1 cup of warm water 2 teaspoons of yeast biological granulated 1 egg white for brushing and oil for frying.

Ingredientes FILLING: 300 g of ham, sliced 300 g mozzarella cheese, sliced 1 tablespoon of onion, grated 1 teaspoon (coffee) of salt 1/4 teaspoon of oregano 1 tablespoon of tomatoes peeled, seeded and chopped Preparing the dough: In a bowl, combine the yeast, sugar and water. Add salt, oil, flour, and then slowly add water till you get homogeneous dough. Let rest for 20 minutes. Mounting: Divide dough into 50 similar portions. Work on a portion of dough at the time, open it to form a circle and fill it with a slice of ham and mozzarella, and add a bit of tomato, onion, salt and orégano. Fold it and and press the edges with a fork to close them well. Spray a baking sheet with cooking spray. Place the pad on the baking sheet. Brush each pad with egg yolk. Bake at 375F till golden. ____________________________________________________________________________ By: Júlia Camaño

Provolone Cubes

Servings: 30 units

Ingredients: 2 lbs provolone cheese cut in 1 inch cubes 3 eggs, beaten together flour to coat bread crumbs to coat Oil for frying Instructions: Dip cheese cube in beaten eggs, cover them with flour, again dip cubes of cheese in beaten egg, then roll them in the breadcrumbs. Heat pan oil and fry them till golden. Place them over paper tower to absorb oil. Serve immediately. Additional instructions: To avoid cubes to “stick together” fry three pieces at the time. ©Big Chef – www.BigChefOnline.com – 954.965.2480 21

The Ultimate Appetizer By: Catarina Chagas

Spinach Rissoles

Servings: 50 units

Ingredients for Dough: 3 cups of wheat flour 1 cup of breadcrumbs 3 tablespoons of butter Salt only if required Margarine Oil for frying

2 cups of milk 1 cube chicken stock 2 eggs

Ingredients for filling: 7 oz of cream cheese 2 tablespoons of bread crumbs 1 teaspoon of minced garlic 1/6 teaspoon of black pepper

6 cups of frozen spinach 1 tablespoon of oil 1/2 teaspoon of salt

Preparing the dough: In a saucepan place butter, milk, chicken stock, salt and flour,mix well, then heat it up and stir with a silicone spoon be careful not burn and turn into a thick dough. Pour over a cold surface, with hands smeared with butter manipulate the dough and knead until it forms a smooth batter. Preparing the filling: On a skillet over medium heat add oil, fry garlic until golden brown, add spinach and sauté for five minutes season with salt and pepper. Remove from heat, add cream cheese and stir. Reserve. Forming: Roll out the dough and cut fifty circles (use a tea cup upside down), spread the filling, and handfolded into half a moon shape. Brush them with eggs and sprinkle bread crumbs over. Fry them in hot oil immersing till crispy golden. Place them over paper towel to absorb oil. Serve immediately.

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The Ultimate Appetizer By: Luiza Maria Barbara

Mini Esfira

Servings: 80 units

Ingredients for the dough: 2.2 lbs of all purpose flour 10 oz of all purpose flour 2 oz of yeast 3 cups of milk, warm 1 1/2 cup of oil 3 tablespoons of sugar 1 tablespoon of salt 3 eggs, separate whites from yolks Ingredients for filling: 2.2 lbs of ground beef 1 cup of tomatoes, peeled, seeded and chopped 2 tablespoons of lemon juice ½ tablespoon of salt ½ coffee spoon of black pepper Preparing the dough: In a bowl combine milk, oil, sugar, salt, egg whites and yeast; stir to dissolve yeast and become homogeneous dough. Add flour, little by little, mixing up slowly add the 2.2 lbs of flour continue mixing until dough comes out of your hand easily. Depending on the hands temperature of the person handling the dough, you may need to add a little more flour, to be manageable. Spread flour on the working table, place the dough over and work it till the dough is smooth. Divide dough into 80 equal portions and make “dough balls” in the palm of the hand, then cover with cloth and let dry for 30 minutes. Preparing the filling: Mix meat, a cup of grated onion, tomatoes, salt, pepper and lemon juice till everything is well blended, taste the salt if necessary add a little more and mix again. Divide this filling into 80 equal portions in rectangular shape and wrap. Mounting: Open each ball of dough with a roller, place a portion of the filling in the center of the dough and handfolded in the triangular shape of esfira. Spray cooking oil or spread margarine on a baking tray sprinkle flour over it. Place esfiras on the tray, leaving space among them, and brush each one with beated yolk. Let rest for 5 minutes. Preheat oven. Bake for 40 minutes or until golden. Additional Instructions: Keep them frozen. Heat and Serve.

©Big Chef – www.BigChefOnline.com – 954.965.2480 23

The Ultimate Appetizer By: Dirce da Silva

Meatballs

Servings: 50 units

Ingredients: 3 tablespoons margarine 1 clove garlic, minced 2 tablespoonsof tomato paste 1 beef bouillon cube 1 cup of wheat flour 1 cup of breadcrumbs Oil for frying

1 onion, chopped 5 oz of ground beef 1 cup of milk Parsley, chopped to taste 2 eggwhites to coat Salt and black pepper

Instructions: Heat a saucepan over medium heat with butter, sauté onion, garlic and meat for seven minutes. Add tomato paste mixing it two minutes. Pour milk, broth, salt and pepper and bring to boil. Add flour all at once, stirring vigorously. Remove from the heat and stir in parsley. Transfer to a smooth surface and let cool. Use your hands to shape balls, dip them in eggwhites and fry them in hot oil, drain them on paper towels and serve immediately. Additional Instructions: To freeze meatballs: after forming the items, place them on a tray and freeze them. Store them in airtight plastic bags, freezer safe container and label them. Remove from freezer 15 minutes before frying them. ____________________________________________________________________________

By: Mary Samaras

Eggplant Balls Ingredients: 3 lbs of big eggplants 2 medium onions Breadcrumps Oil for frying

4 eggs 1 knor cube 7 oz of Parmesan cheese Salt and Pepper

Instructions: Chop eggplants and boil it in water till soft. Drain and lightly squash to take water out. Saute onions till golden and add to eggplants. Add cheese, pepper, crushed knor cube, beaten eggs, and enough breadcrumps to solidify lightly. Add salt to taste mix well and make balls. Fry in oil till golden.

©Big Chef – www.BigChefOnline.com – 954.965.2480 24

The Ultimate Appetizer By: Delita Cabral

Kibbe

Servings: 40 Units

Ingredients: 2 lbs of ground beef or lamb 1/2 lb. bulghur cracked wheat, medium 1 teaspoon salt, plus 1/2 teaspoon 1 teaspoon pepper, plus 1/2 teaspoon 1 teaspoon cinnamon, ground 1/4 teaspoon cumin 2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided Lemon slices and mint leaves to decorate 1/2 cup toasted pine nuts (optional) 2 tablespoons olive oil Vegetable oil for frying Instructions: Soak wheat for 30 minutes in cold water in a bowl. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon of salt and 1 teaspoon of pepper. Mix well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Reserve mixture aside, covered. Prepare Kibbe filling: In a medium frying pan, sauté finely chopped onion in olive oil. Add pine nuts, if desired. Add ground meat and mix well with wooden spoon. Add salt, pepper, and cinnamon. Once beef is light brown, remove from heat. Let it cool for 10 minutes. Forming Kibbe and Fry Separate an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball and shape it into a point. Fry in abundant oil for about 10 minutes or until golden brown. Drain on paper towels. Place them on a platter and garnish with slices of lemon and mint leaves. Additional Instructions: Fry 3-4 at the time. Many items together cool the oil and kibbes will “open”. To freeze kibbe: After forming the items, place them on tray and freeze them. Store them in airtight plastic bags, freezer safe container and label them. Remove from freezer minutes before fry and serve.

©Big Chef – www.BigChefOnline.com – 954.965.2480 25

The Ultimate Appetizer By: Svetlana Ruderman

Beet Walnut Ingredients: 5 beets (scrubbed) ½ cup of walnut, chooped ½ cup of mayonnaise 20 prunes, dried, pitted and chopped) 2 cloves 2 garlic cloves (pressed) Salt to taste

Instructions: In a saucepan place beets and fill with just enough water to cover. Bring it to a boil, then add garlic and cloves and simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate and place in a serving bowl. Add walnuts, prunes and garlic, mix in mayonnaise and salt. Serve cold.

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By: Lilly Borges

Servings: 22 units

Goat Cheese Log Ingredients: 1 log 11oz of goat cheese 8 sundried tomatoes, diced Fresh parsley, chopped Olive oil and Salt to taste

Crackers of your choice 3 tomatoes, diced 1 fresh onion purple, diced

Instructions: Mix tomatoes, parsley, onion, olive oil and salt. Pour mixture over cheese log. Serve with crackers.

©Big Chef – www.BigChefOnline.com – 954.965.2480 26

The Ultimate Appetizer By: Krystyna Koutsofios

Polish Kielbasa Appetizer

Servings: 16 units

Ingredients: 2.2 lbs of kielbasa, cut into bite sized pieces 1 cup apricot preserves 2 tablespoon of lemon juice 2 teaspoon of mustard, dijon ½ teaspoon of dry ginger

Instructions: Combine all ingredients except kielbasa in a saucepan. Mix well, cook over low heat mixing frequently until smooth texture. Add kielbasa and cook for at least an hour until the sauce cooks down.

Additional Instructions: The longer it cooks the tastier. ____________________________________________________________________________ By: Adacyr de Abreu Barbosa

Salmon Pinwheel

Servings: 16 – 20 units

Ingredients: 15 oz canned salmon 8 oz cream cheese softened 4 tbsp mild salsa 2 tbsp fresh parsley chopped 1 tsp fresh cilantro chopped 8 flour tortilla (8 – 10 inch)

Instructions: Drain salmon. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Spread evenly salmon mixture over each tortilla. Roll each tortilla up tightly and plastic wrap individually. Refrigerate for a couple of hours. Slice each tortilla into pinwheel pieces. (Photo by Compmouse on Flickr)

©Big Chef – www.BigChefOnline.com – 954.965.2480 27

The Ultimate Appetizer By: BigChef

Cucumber and Olive

Servings: 12 - 16 units

Ingredients: 1 cucumber large 3 oz cream cheese 14 cup blue cheese or gorgonzola salad dressing 1 lb rye bread appetizer size 15 pimento stuffed olives, chopped

Instructions: Wash and peel lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.In a small bowl, combine the cream cheese and salad dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and olives. ____________________________________________________________________________ By: BigChef

Apricot Cheese Amaretto

Servings: 22- 26 units

Ingredients: 7 oz of dried apricot, pitted 4 oz of cream cheese ½ cup of almond or walnut, toasted and chopped, divided in 2 portions. ¼ of dried cherries, chopped 2 tablespoons of Amaretto liquor

Instructions: In a small bowl, beat the cream cheese, one portion of nuts, cherries and amaretto until blended. Gently open long side of each apricot. Fill each apricot with a teaspoon of the mix. In a small plate, place remaining nuts, roll exposed cheese portions of apricots over nuts.

The Ultimate Appetizer By: Philipe Carvalho

Salmon Canapes Servings: 16 canapes

Ingredients: ½ pkg of cream cheese 1 pkg of smoked salmon or lox Dill Sliced bread cut in square pieces

Instructions: Slice smoked salmon. Lightly toast bread. Spread cream cheese in bread, add a slice of salmon. Decorate with dill. ____________________________________________________________________________ By: BigChef

Jalapeno in Bacon

Servings: 25 units

Ingredients: 25 jalapeno peppers (fresh) 14-16 oz cream cheese 2 cup shredded cheddar cheese 32 oz bacon

Instructions: Cut stems off of peppers and cut them all in half longways then remove seeds from peppers. Fill peppers with cream cheese and sprinkle cheddar cheese on top. Cut bacon in 1/2 slice and wrapped around each pepper half. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. Serve and enjoy!

The Ultimate Appetizer By: BigChef

Bruschetta

Servings: 16 units

Ingredients: 1 loaf of Bread, sliced 5 tomatoes, whole diced 4 garlic cloves, minced Juice from 1/2 lime 1/3 cup of extra virgin olive oil 2 tablespoons of fresh basil Salt and pepper to taste

Instructions: Mix all ingredients and let stand for several hours to marinade. Spoon mixture onto toasted bread slices. Serve immediately.

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By: BigChef

Sun-dried Tomato Bruschetta with Ricotta Servings: 12 portions

Ingredients: 1 baguette 4 tablespoons of refrigerated pesto 1 cup of ricotta cheese ½ cup of sundried tomato, oil-packed, drained and chopped Salt to taste Pine nuts, optional

Instructions: Slice baguette and brush with pesto. In a small bowl, mix ricotta, sundried tomato, salt and nuts. Oven toast baguettes, spread mixture generously. Serve immediately. ©Big Chef – www.BigChefOnline.com – 954.965.2480 30

The Ultimate Appetizer By: Rosely Ferreira

Baked Dried Beef Dip Ingredients: 8 oz. pkg. cream cheese 2 tbsp. milk 12 oz of dried beef, chopped 2 tablespoon of onion, minced 1/2 tablespoon of garlic powder 2 tablespoon of bell pepper, diced 1/8 tablespoon of black pepper, ground 1/2 cup sour cream 1/4 cup almonds, slivered Instructions: Preheat oven. Mix milk and cream cheese. Stir in beef, onion, and remaining ingredients. Add sour cream, spoon into a pie pan. Sprinkle with almond slivers. Bake at 350°F for 15 minutes. Serve hot with crackers. ____________________________________________________________________________ By: BigChef

Asian Fruit Appetizers

Servings: 60-70 units

Ingredients: Variety of fruits cut in 60 – 70 bite-sized pieces: such as peaches, pears, mandarin, bananas, pineapple, kiwi, and lychee. 1 cup cornstarch 1/4 cup butter 1 cup of maple syrup 2 tablespoons of sesame seeds, toasted 1 cup of sesame seeds, toasted Instructions: In a bowl with cornstarch roll all pieces of fruit. Then saute with butter until lightly golden. Drain excess oil with paper towel. In a saucepan, over medium heat, combine maple syrup and 2 tps of sesame seeds bring to boil and pour it in a bowl. Put a cup of sesame seed in a separate bowl. Spear pieces of fruit with toothpick, dip them into syrup and then into seeds. Serve immediately with picks on nice tray.

The Ultimate Appetizer By: BigChef

Salmon Tartare 1 8-oz. boneless salmon fillet, skinless Lemon juice Salt and Pepper Onion, chopped Créme frâiche, optional

Olive oil Lemon cut in wedges Fresh Dill

Instructions: Wrap salmon in film and leave in the freezer until a softly frozen stage. Remove from freezer, cut into small dice and transfer to a bowl. Add a drop or two lemon juice, olive oil and pepper to the salmon; mix it softly, cover and leave to marinate in the fridge for at least 30 minutes. Plate salmon tartare with chopped onion, dill, lemon wedges, a dollop of créme frâiche and serve with your favorite bread or toast. Additional Instructions: Using too much lemon juice will cause fish to loose its bright colors. ____________________________________________________________________________ By: BigChef

Tuna Tartare – Elaborated Version Ingredients: Servings: 6 - 8 1 8-oz. boneless tuna fillet, skinless 1/4 cup finely diced, seeded cucumber 1 tablespoon of fresh lime juice 1 1/2 tablespoon of fresh chives, minced 1 1/2 tablespoon of fresh cilantro, minced 1 1/2 tablespoon of vegetable oil 1 1/2 tablespoon of shallot, minced 3/4 tablespoon of minced peeled fresh ginger 1/2 tablespoon of sesame oil 1/4 tablespoon of lime zest Salt and pepper Crackers or tortilla chips Instructions: Place salmon on a plate; freeze until well chilled, about 20 minutes. Thinly cut salmon. Place salmon in a medium bowl. Add cucumber and all ingredients and toss to mix. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with crackers or chips. ©Big Chef – www.BigChefOnline.com – 954.965.2480 32

The Ultimate Appetizer

Easy Mexican Dip Ingredients: 8 oz of cream cheese 1 can of chili (no beans) 1 small can green chilies, chopped 2 tablespoon of chopped green onions, chopped 1 small can of black olives, chopped 9 oz of colby or mild cheddar cheese, shredded In a medium size baking pan, place ingredients in layers with cream cheese on bottom. Bake at 350 degrees for 7-9 minutes or cheese melts, or microwave for 2-3 minutes. Serve with chips. Additional Instructions: A glass pie pan will display the different ingredients colors. ____________________________________________________________________________

By: Eleni Varvadoukas

Summer VeggieBalls Ingredients: 3 medium green squash 1.5 lbs of chopped meat 1 onion finely chopped 3 eggs 2 tablespoons of brandy Salt and Pepper

3 medium potatoes 1 tablespoons of butter 2 slices of bread soaked in milk 4 tablespoons grated parmesan Oil All purpose flour

Instructions: Boil squash and potatoes in salted water until cooked and soft then mash. Place in a bowl, add meat, bread, beaten eggs, cheese, butter, onion, brandy, salt and pepper and mix well. Make small balls roll in flour and fry in hot oil.

The Ultimate Appetizer By: Heidi Richards Mooney

Shepherds Salad

Servings: 4-6

Ingredients: 1 1/2 cups diced fresh tomatos 1 cup diced kalamata Olives sliced 1 cup crumbled feta cheese 1/4 cup chopped sundried tomatoes 1/2 cup minced fresh parsley 1/3 cup sliced green onions 1/4 cup freshly squeezed lemon juice (about 2-3 lemons) 2 tablespoons water 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon pepper •Romaine Lettuce (whole leave, cleaned) OPTIONAL Instructions: Combine all ingredients in a medium bowl. Chill for 1 hour. Serve in small compotes or over a romaine lettuce leaf Variation: Kick it up a notch with a can of albacore white tuna (drained) attop the salad. Serves 4-6 ____________________________________________________________________________ By: BigChef

Olives Greek style Ingredients: 4 cups of olives, mixed 1 tablespoon of thyme leaves, fresh 6 sprigs of rosemary, fresh 2 tablespoons of lemon juice Zest of 1/2 lemon, cut into fine slivers 4 cloves of garlic, peeled and cut into slivers ¼ cups of extra-virgin olive oil Pepper, freshly ground to taste Instructions: Combine all ingredients in a bowl and mix well. Transfer it to a covered container and refrigerate for a couple of days, stirring several times. Serve with bread, such as pita, flatbread or baguette. Additional Instructions: If you choose to use dried herbs instead of fresh, remember they are concentrated so reduce the volume by 1/3. ©Big Chef – www.BigChefOnline.com – 954.965.2480 34

The Ultimate Appetizer

By: Chet Roberts

Conch Salad

Servings: at least 10 in bowls 30 on crackers

Ingredients: 5 raw conch, finely chopped 2 firm tomatoes, plum tomatoes work well 1 medium sweet pepper 1 stalk celery chop or process veggies until fine 1 tsp lemon pepper 1 tsp season salt 3 juiced limes 1 1/2 cup sour orange, or 3/4 cup lime and 3/4 cup orange juice combined 2-3 bird peppers or finely crushed red pepper to taste

Instructions: Mix and refrigerate for at least an hour. If salad is stored for more than a day, add lime juice daily to maintain flavor. "Ancient Bahamian secret!" Conch Salad can be served in small bowls alone or is great served on crackers at a party. Another way to enjoy it is served on grits.

Additional Information: This recipe is a truly authentic Bahamian recipe. It is exactly what you get when you are in the Bahamas!

The Ultimate Appetizer By: Chet Roberts

Conch Fritters

Servings: 30

Ingredients: 2 cleaned conchs ground up or processed fine 1 sweet pepper 1 onion 1 celery Process or chop all veggies until fine 1 egg 1 cup white milk or cream 2 tbsp tomato paste 1 tsp baking powder 1 1/4 cup all purpose flour 1 tsp hot sauce 1 tsp salt 1 branch fresh thyme leaves stripped off Conch Fritter Dip: 2 tbsp mayonnaise 2 tbsp Ketchup Few drops hot sauce to taste, if desired

Instructions: Mix all ingredients until blended, the mixture should hang on a spoon. Gently drop spoon fulls into deep fryer and fry until golden brown. Remove and let drain on paper towels.

Additional Information: These fritters turn out to be light and fluffy compared to the ones you find in restaurants.

The Ultimate Appetizer By: Alana Santos Campanati

Chicken Croquette

Servings: 60 Units

DoughIngredients: ½ liter of milk ½ cup of butter ½ can of corn, drained and blended 3 tablespoons of chicken bouillon powder 1 tablespoon of salt 1 chicken bouillon cube 3 tablespoons of corn flour 2 eggs (whites and yolks separated) 2 cups of wheat flour 1 cup of breadcrumbs Oil for frying

Preparing the dough: In another pan, over medium heat, put all ingredients (except the eggwhite and breadcrumbs), stirring constantly, until it forms a dough that releases from the pan. Place on a flat surface and Let it rest. Filling: 1 chicken breast 1 onion, chopped 2 tomatoes, peeled, seeded and chopped I teaspoon of salt

2 garlic cloves, crushed ½ cup unsalted butter 1 cup of “queso fresco”, grated

Preparing the Filling: In a saucepan, over medium heat, place the chicken, cover with water and cook for about twenty minutes, or until chicken is tender. Remove from heat, drain and “shred it” pulling it apart with your fingers. In another pan, over medium heat, fry the garlic and onion in butter. Add the tomatoes, shredded chicken and sauté for five minutes. Turn it off, let it cool, and add cheese and salt. Forming: Divide dough into sixty equal parts. Place a portion on the palm of your hand, “open it” with your fingers, place a teaspoon of filling in the center and “close it” shaping it like a pear. Dip each croquette in egg white then roll in breadcrumbs. Fry in hot oil until golden, drain excess on paper tower and serve. Additional Instructions: Croquettes can be freezed for consumption at a later date. Just fry before serving.

The Ultimate Appetizer By: Renata Santos Campanati

Corn Croquettes

Servings: 100 Units

Ingredients: 2 cans of corn, drained

2 cups of milk

2 chicken bouillon cubes 4 cups of wheat flour 2 cups of breadcrumbs Oil for frying

2 tablespoons of butter 1 egg, beaten

Filling: 10 oz of provolone cheese, diced

Instructions: In the blender add corn, milk and chicken broth and flour and blend until smooth. Place it in a saucepan over medium heat, add butter and mix with silicone spoon until thoroughly cooked. Remove from heat, place it in a smooth surface and let it cool. Knead the dough, shape balls and stuff each one with 1 cube of cheese. Dip in the egg and roll in the breadcrumbs. Fry in hot oil immersion until golden. Drain on paper towel and serve.

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