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12 quail eggs
2 ounces caviar, your choice
Fill a medium saucepan half full of salted water and bring to a boil. Gently place the quail eggs in the pan and boil for 3 or 4 minutes. Drain the eggs and run cold water over them to cool. Peel and slice the eggs lengthwise. Transfer them to a serving platter and top with a healthy 1/4 teaspoon of caviar. Makes 24 gourmet appetizers.
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1 cup apricot preserves
2 jalapeno peppers, seeded and finely chopped
2 tablespoons cayenne pepper
12 medium size or 6 large sausages*
12 slices bacon
*One slice of bacon should cover the link when wound end to end. For dinner-size sausages, use 2 pieces of bacon.
In a medium bowl, stir together the apricot preserves, jalapenos, and cayenne. Set aside.
Cut a deep slit lengthwise into each of the sausages without cutting all the way through.
Spread some of the apricot mixture into the slit of each sausage.
Wind a strip of bacon around the sausages and transfer them to a broiler pan.
Bake them in a preheated 375° oven until the sausages are heated through and the bacon is crisp, about 20 minutes. Broil the sausages for the last few minutes of cooking, if desired.
Cut each sausage into 3-6 equal pieces; spear with a pick and serve warm.
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3 cups pecan halves
3 tablespoons melted butter or margarine
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce, or to taste
2 teaspoons chili powder
1 teaspoon curry powder
1/2 teaspoon salt
Heat oven to 300°. In a mixing bowl, combine melted butter, Worcestershire sauce, hot pepper sauce, chili powder, curry powder and salt. Add pecans and mix until thoroughly coated. Spread pecans onto a baking sheet. Bake for 30 minutes, stirring occasionally, until crisp and lightly toasted. Serve warm. (The Spicy Pecans may be reheated in the oven or microwave.) Makes 3 cups.
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site: appetizer.allrecipes.com/
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Party Dip Appetizer Recipe
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RECIPE: Party appetizer
site: www.culinarybook.com/snacksappetizers-recipes/appetizerrecipes-recipes/partyappetizer-recipe.html
Hope you enjoyed our party appetizer recipe tips.
Friday, 21 November 2008
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