Appy Dinner Anyone? - What to Blog, What to Blog, What to Blog? Blog at Allrecipes.com - 116447

What to Blog, What to Blog, What to Blog?

APPY DINNER ANYONE? 
 
Aug. 2, 2009 7:13 am 
Updated: Sep. 9, 2009 6:00 am
Every once in a while, I get a yearning for appetizers. From mozzarellla sticks, potato wedges, chicken strips, buffalo wings, and even raw oysters, I love them all. Last night's Appy Dinner consisted of a weird variety inspired by my last visit to Red Lobster.
 
The only thing I have against my fondue is that it does include Velvetta. I'll have to keep playing around with the recipe to see if I can replace it with real cheese. Hmmm, maybe cheese curds?
 
APPY DINNER

RED LOBSTER INSPIRED FONDUE BOWL
 
FONDUE INGREDIENTS
1/4 cup cooked chopped shrimp
1 cup imitation crab meat
1 cup Velveeta block cheese, cubed
5 slices of baby Swiss Cheese
1 cup 2 year Sharp Cheddar Cheese
2 tsp Creamy Buffalo Wing Sauce
1/4 cup white wine, used Conundrum 2006
1 cup milk
1 cup heavy cream
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
fresh parsley, chopped

2 medium bread bowls
 
FONDUE DIRECTIONS:
1. Mix all ingredients (excluding bread) into a large pot. Cook until melted and keep warm until serving.
2. Preheat oven to 350 degrees. Cut hole in bread. Cube bread top and place on sprayed baking sheet. Place bread bowls in baking sheet.
3. When the oven is ready, bake bread bowls and cubed bread until crusty about 15 minutes. Take bread out and put on serving platter with cubed bread surrounding the bread bowls.
4. Pour fondue into bowl and serve.



STORE BOUGHT JALAPENO POPPERS (HUSBAND'S FAVORITE)







 

 
PLUM DIPPING SAUCE INGREDIENTS:
1/4 cup Plum preserve
1/4 cup sugar
1/2 cup crushed pineapple
PLUM DIPPING SAUCE DIRECTIONS:
Place all ingredients into a small saucepan. Heat until all ingredients are well blended. Remove from heat and pour into plastic container. Chill until serving. Use for Jalapeno Poppers and Coconut Shrimps.
 
 
COCONUT/PINEAPPLE DIPPING SAUCE INGREDIENTS:
1/4 cup shredded coconut
1/4 cup sugar
1/2 cup crushed pineapple
COCONUT/PINEAPPLE DIPPING SAUCE DIRECTIONS:
Place all ingredients into a food processor and puree. Place puree into a small saucepan. Heat until ingredients are well blended. Remove from heat and pour into plastic container. Chill until serving. Use for Coconut Shrimps.
 
 
ORANGE MARMALADE DIPPING SAUCE FROM ANGIEITALIANO INGREDIENTS:
1/4 cup Orange Marmalade
1 T Dijon Mustard
Tabasco sauce to desired taste
ORANGE MARMALADE DIPPING SAUCE FROM ANGIEITALIANO DIRECTIONS:
Place all ingredients into a small saucepan. Heat until all ingredients are well blended. Remove from heat and pour into plastic container. Chill until serving. Use for Coconut Shrimps.
 
Comments
Jena 
Aug. 2, 2009 8:03 am
Yum!! Love appys! Love Red Lobster! It all looks good. Ya did good, kid!
 
Aug. 2, 2009 8:25 am
Hi Josephine....What to blog? You did a great job as far as I'm concerned. The coconut shrimp dipping sauces were my favorite part. I've seen lots of requests on the exchange for dipping sauces for the shrimp and you sure helped me out. Hope everyone else who had these questions stops by your blog. Many thanks.
 
Aug. 2, 2009 10:49 am
Looks yummy!
 
Aug. 2, 2009 5:38 pm
I love the idea, I have not gotten up the courage to do this yet, altho, I make breakfast for dinner, not such a stretch for app's. They did look tasty.??, how did you put pic's in the middle of your blog?? Thanks Patty
 
Aug. 14, 2009 11:08 pm
Since my last comment, I have gotten up the courage and had an appy dinner night. Really good! I made spring rolls,buffalo chix wontons and jalapeno cheese dip w/ chips.
 
Sep. 9, 2009 6:00 am
Mmm ~ Red Lobster's coconut shrimp & dip is so delicious! I also love appetizer meals. I've made a tapas dinner party , with perhaps at least a dozen Spanish dishes...& Spanish wines of course. AR has a couple of cheese fondues, which are close to the original Swiss fondue. Could add shrimp & crab to them.
 
 
 
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