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What you'll find on this page:
Garlic Shrimp
Artichoke Dip
Stuffed Mushrooms
Nachos with Chili and Cheese
Stuffed Cucumbers
Marinated Olives
Veggies and Dip
Chicken Turnovers

Garlic Shrimp

Purchase enough cooked shrimp for your guests. Normally a pound of 31 to 40 count size will feed around 8 people as an hors d'oeuvre. Use as much fresh garlic as you desire.

In large skillet place enough olive oil to cover bottom of pan. Add peeled and crushed garlic and lightly brown. Add previously cooked and thawed shrimp. Sprinkle with chile powder and salt. Toss shrimp to coat thoroughly and serve.


Artichoke Dip

  • 1 can (14 oz.) artichoke heats (in water), drained and chopped
  • 1 C. grated Parmesan cheese
  • 1 can chopped green chili peppers
  • 1 c. mayonnaise

In a small bowl, combine all ingredients. Transfer mixture to an 8" glass baking dish. Bake uncovered at 350 degrees for 20 minutes or until heated through. Serve warm with crackers, mini bagel chips or tortilla chips.



Create a centerpiece using an antipasto. Use fresh greens, cold meat, olives, roasted peppers, a sharp Italian cheese, celery, tomatoes, marinated mushrooms, and artichoke hearts in oil. Roll or cut slices of cold meat into triangles. Cover your serving dish with romaine, escarole, chickory, red lettuce or a combination of any of these. Then have fun creating your editble centerpiece! Refrigerate until ready to serve and have dressings on the side.



  • loaf of Italian bread
  • fresh plum tomatoes
  • fresh basil
  • fresh garlic
  • salt and pepper
  • olive oil

Cut the loaf of bread in half lengthwise. Brush each half with olive oil and broil until slightly crisp. (Watch carefully so it does not burn!) Cut tomatoes in small pieces and place in bowl. Add basil, cut into strips, not chopped. Peel garlic, crush and cut into small pieces. Add this to bowl with enough olive oil to mix the 3 ingredients well. Add salt and pepper to taste. Cover each half of the toasted bread with mixture and return to oven to heat through. Cut into slices and serve. Good warm or room temperature.


Stuffed Mushrooms

  • whole mushrooms with stems on
  • seasoned bread crumbs
  • fresh garlic
  • salt and pepper
  • olive or vegetable oil
  • (amounts depend on number of guests)

Grently clean mushrooms with a mushroom brush or use a dry paper towel. Do not wash as this will make the mushrooms soggy. Carefully pull out stems by twisting; try not to split the mushroom cap. Chop mushroom stems and mix with minced garlic, salt and pepper, and seasoned bread crumbs. Add a small amount of olive or vegetable oil to moisten. Place a teaspoon full on each mushroom cap. Place stuffed mushroom in large baking dish and cover with foil. Bake at 350 degress for 20 minutes or until tender.

Note: Mushroom may also be stuffed with a crabmeat stuffing for a special treat!


Nachos with Chili and Cheese

  • Nachos (flat ones are better)
  • salsa
  • shredded cheddar or mexican mix cheese
  • green chopped chilies
  • black olives
  • sour cream

Place nachos in a single layer on a cookie sheet. Top with salsa, chilies, black olives. Cover entire surface with shredded cheese. Place until broiler until cheese is melted. Serve with a dish of sour cream for dipping.


Stuffed Cucumbers

  • cucumbers
  • cream cheese
  • pimentos

Peel cucumbers. Using a fork start at the top of each and pull the fork down the sides (this creates a ruffled effect). Carefully hollow out the center of each cucumber, creating a tube. Fill each with a mixture of cream cheese and pimento, packing so it has no empty spaces. Wrap in plastic and refrigerate for at least 1 hour. Slice and arrange on a platter and place a slice of pimento on each one.


Marinated Olives

The easiest way to serve this is to buy them from your deli department, but if you want to do it yourself you will need at least 3 different types of olives, fresh garlic, red pepper flakes and a virgin olive oil. Peel, crush, and mince garlic. Place olives, garlic, and red pepper flakes in a bowl and cover with olive oil. Let stand in refrigerator at least 24 hours, the longer, the better. Bring to room temperature before serving.


Veggies and Dip

Get a variety of fresh vegetables and cut them into strips, slices, or cubes. Use a premade dip or make your own. Arrange on a pretty platter and serve.


Chicken Turnovers

  • 1 whole boneless chicken breast, diced
  • 1 sweet Italian sausage link
  • 1 T. olive oil
  • 1 c. chopped mushrooms
  • 1 large tomato chopped
  • 1/4 c. pine nuts
  • 3 T. chopped fresh parsley
  • 1 medium clove of garlic, minced
  • 1/2 tsp. Italian herbs
  • 1/2 tsp. salt
  • 1 pkg. frozen puff pastry
  • 1 egg beaten with water
  • 1/4 c. parmesan cheese

Saute chicken and sausage in oil. Stir to break up sausage. Addd mushrooms and onions and cook until tender. Add to tomato, pine nuts, parsley, garlic Italian herbs and salt. Cool, stirring often, until liquids are absorbed. Thaw pastry 20 minutes. Roll out 1 piece on lightly floured surface to a 12" square. Cut out 12 - 3" circles. Brush edges with beaten egg. Spoon about 2 tsp. of filling into center of each circle. Fold over to make semi-circles. Place on ungreased baking sheet. Baste with beaten egg. Sprinkle with cheese and Bake at 375 degrees for 12-15 minutes or until golden brown. This recipe makes 24 appetizers.


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