Gluten-Free Recipes for Appetizers/Snacks



Shrimp and Spinach Dip

November 2, 2017

Courtesy of Harvest Stone

 

Ingredients:

  • Harvest Stone® Toasted Sesame Brown Rice & Chickpea Crackers
  • 8 oz Cream cheese
  • 2/3 cup Parmesan cheese, shredded
  • 2 tbsp Butter
  • 4 oz Cooked salad shrimp, thawed
  • 2 cups Fresh spinach leaves, roughly chopped
  • 1 Medium shallot, finely chopped
  • 1/3 cup Mayonnaise
  • 1 tbsp Garlic paste
  • 1 tsp Lemon juice

Directions:

  1. Preheat oven to 350°F
  2. In a large skillet, heat the butter at medium high heat, and toss in the shrimp, spinach, shallot and garlic. Stir gently and consistently until the shallot has become translucent, and the spinach is wilted.
  3. The ingredients should be heated through, about 5 minutes. Pull off heat and stir in lemon juice.
  4. Transfer mixture from skillet into a large mixing bowl. Add mayonnaise, 1/3 cup of the Parmesan cheese, and the cream cheese. Mix well. Place the entire mixture into an 8” x 8” baking dish. Sprinkle evenly with the remaining 1/3 cup Parmesan cheese.
  5. Serve warm with Harvest Stone® Toasted Sesame Brown Rice & Chickpea Crackers.
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Smoked Salmon and Herb Cream Cheese Crackers

October 30, 2017

Smoked Salmon and Herb Cream Cheese Crackers

Courtesy of Harvest Stone

Ingredients:

  • Harvest Stone® Original Brown Rice, Sesame & Flax Crackers
  • Gluten-free smoked salmon
  • Gluten-free herb cream cheese
  • Parsley

Directions:

  1. Spread a rich layer of herb cream cheese over a Harvest Stone Original Brown Rice, Sesame & Flax Cracker.
  2. Add a slice of smoked salmon and garnish with parsley.


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Savory Stuffed Mushrooms

September 25, 2017

Savory Stuffed Mushrooms

Courtesy of Crunchmaster



A gluten-free appetizer that’s sure to delight!

Makes 12-14 mushrooms

Ingredients:

  • 1/2 Cup finely cruched Crunchmaster® Multi-Seed Original Crackers
  • 1 x 14 oz. Container fresh stuffing mushrooms
  • 1/4 Cup green onion
  • 3/4 Cup shredded swiss cheese, divided
  • 1/4 Cup sour cream
  • 1/2 tsp. Onion Salt

Directions:

  1. Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and place ½ cup into the mixing bowl. Reserve ¼ cup of the cheese for topping.
  2. Add the crushed Crunchmaster® Multi-Seed Original Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
  3. Place mushroom caps top down on to a 9 X 12 –inch baking sheet. Fill each cap with the mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining swiss cheese.
  4. Bake at 350°F for 30 minutes.


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Brie, Prosciutto and Cornichon Crackers

September 13, 2017

Courtesy of Crunchmaster 

A simple gluten-free appetizer that’s creamy, savory, and oh so delicious…

Ingredients:

  • Crunchmaster® Multi-Seed Original Crackers
  • Brie cheese
  • Prosciutto
  • Cornichon pickles

Directions:

1. Top Crunchmaster® Multi-Seed Original Crackers with a chunk of brie cheese and a slice of prosciutto. Garnish with a small cornichon pickle.

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Pumpkin Pie Dip

September 11, 2017

Pumpkin Pie Dip

Courtesy of Chobani

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip – perfect for fall parties, halloween haunts or for whenever the desire for pumpkin hits!

Ingredients:

  • 1¼ c Chobani Whole Milk Plain Greek Yogurt
  • ¼ c reduced fat cream cheese, softened
  • ¾ c powdered sugar
  • 1 c canned pumpkin pie filling
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies

Directions:

  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.


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Lasagna Dip

September 5, 2017

Courtesy of 

A gluten-free party dip that’s molto bene!

Ingredients:

  • 1 bag Crunchmaster® Tuscan Crackers
  • 3 tsp vegetable oil
  • 3/4 lb lean ground beef
  • 2 cups tomato sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp chopped fresh parsley

Directions:

  1. Preheat oven to 375°F.
  2. Heat oil in skillet set over medium-high heat; cook beef, breaking up with a spoon, for 8 to 10 minutes or until browned and cooked. Stir in tomato sauce; simmer for about 5 minutes or until slightly thickened. Transfer to 8-inch square baking dish.
  3. Spread ricotta over beef mixture; sprinkle with mozzarella cheese. Bake for about 15 minutes or until heated through and bubbling. Sprinkle parsley over top.
  4. Serve warm with crackers.

Tips:

  • Meat lovers can substitute 2 cups of Bolognese sauce for tomato sauce if desired.
  • Make-ahead: Dip can be prepared and refrigerated for up to 1 day. Add 10 to 15 minutes to heating time.

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Tomato Chutney/Relish

August 29, 2017

Got tons of tomatoes? Make this gluten-free tomato chutney/relish recipe!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

One of our favorite meals used to be French bread or Irish soda bread, cheese (Kerrygold Dubliner cheese about $4 for 1/2lb), pickles, chutneys. Very, very British meal, so easy to put together when you want to both eat and be lazy at the same time. I used to make homemade pickled onions with malt vinegar, again a very British thing and none of the other vinegars have the same flavor as the non gluten-free malt vinegar. And don’t forget we loved malt vinegar on our chips (french fries). At least we can still make chutneys/relishes that marry wonderfully with bread, but also with grilled meats, wraps, add to meat loaves, burgers, breakfast bagel, whatever you fancy. In England we don’t tend to ‘can’ our preserves.  I’ve found that this keeps well in fridge for about a month and is a small enough quantity to easily make again. My mother would make large quantities in a huge 3 foot across preserving pan. I found if I put hot relish in oven hot sterilized jam jar and lid that had been simmered in boiling water, tightened, then lid made popping sound after some minutes as sign of a vacuum.

We love this on a toasted Against the Grain roll with Dubliner cheese, and keep you going breakfast of portions of cooked bacon/ham/sausage with egg stirred in just so it holds together, not scrambled, on top of ATG roll with tomato relish underneath.

Tomato Chutney

makes enough for about 2 12oz jam jars

Ingredients:

  • About 2 lbs (1000 g) tomatoes, either fresh or a 28oz can of San Marzano tomatoes in juice.  (I’ve also made this with the soft squishy tomatoes reduced at the market or leftover at home as long as they are not moldy. I do peel the larger fresh tomatoes by cutting X in stem end, putting in boiling water for a few minutes, then cold water, then peeling and taking out core from stem end. Cut into small dice, keep seeds and juices to add to pan. Remember cut this size is for bread, crackers etc. I just roughly chop tomatoes in pan with an immersion blender, before I add herbs or fruit. You don’t want a puree.)
  • 1 medium yellow onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely crushed
  • 1 tsp (5 ml) dried thyme or about 6 springs of fresh thyme. (Check that the dried thyme doesn’t smell moldy, I’ve found that a problem.)
  • 1 bayleaf
  • Salt and pepper, I used 1 tsp salt (5 ml) you might be used to more salt.
  • 1/2 c (120 ml) sugar
  • 1/2 c (4 fl oz, 120 ml) gluten-free apple cider vinegar. Please use vinegar that says made from apples or cider. If it doesn’t say this, it is probably distilled to be gluten-free but isn’t actually made from apples or cider.
  • 1 tsp (5 ml) smoked paprika for just a very slight bite, optional. In England, we would use pickling spice or mustard seed, but that’s not so readily available everywhere.
  • 1/4 tsp pumpkin pie spice. This is a blend of various spices, cinnamon, cloves, ginger, allspice, cardamom. Each brand varies, so does strength and flavor, but it’s an easy way of adding some spice without buying lots of spices.
  • 1 Gala, Fuji, Braeburn apple, peeled, cored and cut very small, optional
  • 1/2 c (12 ml) golden raisins (sultanas) optional

Directions:

1. Put all ingredients in a 6-8 cup pan. Cook covered over a low heat until very soft, liquid is reduced and almost gone, line is left in tomatoes when you draw wooden spoon through.

3. Original recipe said this would take about 30 minutes. I left the lid on and stirred it every now and again. Took less time, and I cooked it until liquid had evaporated even with lid on. You can smell the sugar smell when it is ready. Larger quantities will take longer. You need to cook it with lid on to start so that all vegetables become soft. You can then remove lid and cook until juices are evaporating. Don’t let it burn or become too dry.

3. Remove from heat, remove bay leaf and thyme stems and pour into sterilized glass jars. Let mellow for a day and then use it.

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Sweet & Spicy Crab and Red Pepper Dip

A perfect gluten-free party dish!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I made this again for a friend’s 25th Anniversary open house last week with more of my gluten-free dishes. Everything was eaten and only people that don’t know my cooking were surprised food was gluten-free. Plus my dishes were eaten before the wheat pizza, brownies, or cupcakes.

Sweet & Spicy Crab and Red Pepper Dip

Ingredients:

  • 1 x 8 oz (250 g) cream cheese, softened
  • 1 x 6 oz (180g) can of decent crab meat, drained leaves only 4 oz (125g). It’s even better with
  • 8 oz drained crab.  I normally buy the 1 lb solid pack crab, and freeze it in 4 oz portions.  It tastes so much better than small cans, but is far more expensive per pound. A girlfriend told me that rinsing the cheaper crab makes a difference to taste.
  • 2 large freshly roasted red peppers, skinned and deseeded.  I don’t know what this would taste like with jarred peppers.  Freshly roasted red peppers are addictive and freeze well.  In my store, a bag of red peppers is far cheaper than buying just one.
  • 6 peppadew peppers – tiny red peppers from South Africa, in a sweet spicy marinade, labeled gluten free.  Heat factor varies so you can always add more peppers. About $4 for 12 oz jar in my regular grocery store and keeps in fridge.
  • 2 tbsp (30ml) hot pepper jelly.  I use Trappist brand , about $3 for 12 oz jar.  Hot pepper jelly has a sweetness, jalapeňoes are mellowed by cooking and you don’t get a chunk of raw pepper in your tooth.
  • 2 tbsp (30 ml) chopped fresh parsley
  • Green of about 4 thin green onions (spring onions), thinly scissored.  Thick stemmed green onions have a much stronger raw onion flavor that overpowers.
  • 2 tbsp (30 ml) chopped fresh basil or cilantro
  • some garlic powder or smashed roasted garlic.  Raw garlic is too overpowering.
  • salt and pepper to taste.

Directions:

1. In 4 cup (1 ltr) microwave safe, melt pepper jelly and stir in cream cheese until mixed.

2. Add peppadew peppers and roasted red pepper and roughly chop with immersion blender.

3. Add herbs and roughly chop with immersion blender.

4. Stir in crab, salt and pepper, mix well and refrigerate for several hours or overnight before serving.

You could also chop pepper, herbs etc. by hand for a chunkier blend or pulse in food processor.

You can serve this in a bowl with a spoon for serving onto chips. Make extra and serve hot over pasta or rice.  Even mix with cold pasta for pasta salad.

I used a one tablespoon (15 ml) scoop to fill Tostitos scoops (labeled gluten free) and sprinkled with chopped chives.  In pre gfd days I used Athena mini filo cups. This quantity filled about 30 scoops. Don’t fill more than one hour in advance as scoop softens.  They still taste good, but the crunch contrast disappears. I put flexible cold packs in outer chafing dish then put scoops in inner chafing dish to keep food cold. Humid day, contrast of air temperature and cold stainless steel did produce some moisture in chafing dish.

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Taco Party Dip

August 23, 2017

 Courtesy of Crunchmaster

 

Ingredients:

  • 1 package Crunchmaster™ White Cheddar Multi-Grain Crackers
  • 1/2 cup chopped fresh tomatoes
  • 1/4 cup green onions, thinly sliced
  • 1 chopped avocado
  • 3 Tbsp. chopped cilantro
  • 2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
  • 1/2 cup sour cream
  • 1 lb. lean ground beef
  • 1 can fat-free refried beans (16 oz.)
  • 1 package taco seasoning mix (1.25 oz.)

Directions:

  1. Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
  2. Spray a 24 oz. Au Gratin dish, or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
  3. Layer the Crunchmaster™ Signature Buttermilk Ranch & Dill Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
  4. Bake at 350˚F for 15 minutes, until cheese melts, and dish is warmed through.
  5. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.
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Red Pepper Tapenade and Black Olive Crackers

August 21, 2017

Red Pepper Tapenade and Black Olive Crackers

Courtesy of Crunchmaster

A delicious gluten-free snack that’s perfect for parties!

Ingredients:

  • Crunchmaster™ Multi-Grain Sea Salt Crackers
  • Red pepper tapenade
  • Black olives

Directions:

1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.


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