World Best Appetizer Recipes: April 2016

Monday, April 18, 2016

Tortilla Rollups I

Ingredients

Servings: 16
1 (8 ounce) package cream cheese, softened
1 (16 ounce) jar chunky salsa
10 (10 inch) flour tortillas

Recipe

Preparation Time:

Ready Time:

in a medium bowl, use a mixer to smooth the cream cheese. pour in the salsa 1 tablespoon at a time while continuing to mix. continue adding salsa and mixing until the ingredients have attained a spreadable consistency.
spread the mixture on the flour tortillas. roll the tortillas and slice them into bite-sized pieces. refrigerate until serving.

swedish meatballs iii

Ingredients

Servings: 6
1 tablespoon margarine
1 onion, finely diced
1/2 cup crushed saltine crackers
1 1/2 pounds ground beef
1 egg
1/4 teaspoon ground nutmeg
1 pinch ground allspice
1/4 teaspoon minced garlic
1 packet dry white sauce mix
4 tablespoons chopped fresh dill
1 teaspoon sage
2 tablespoons all-purpose flour
1/4 cup whipping cream

Recipe

Preparation Time:

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melt margarine in a medium frying pan over medium heat. cook onion in margarine, stirring often, until tender. transfer to a large bowl.
mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. sprinkle with minced garlic, and cover with foil.
bake in preheated 350 degrees f (175 degrees c) for 15 minutes, or until cooked through.
meanwhile, make white sauce, following the directions on the packet. stir in dill, sage, flour, and whipping cream.
turn off oven, and remove foil cover from meatballs. pour sauce over meatballs, and leave in oven for 10 minutes.

Sunday, April 17, 2016

great easter appetizer

Ingredients

Servings: 4
4 eggs
2 tablespoons cream cheese
2 tablespoons chopped onion
2 tablespoons diced cooked ham
1/4 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

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preheat oven to 400 degrees f (200 degrees c).
place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel. cut eggs in half lengthwise and remove yolks.
in a small bowl, combine cream cheese, onion and ham until well mixed. spoon mixture into eggs, covering tops. place eggs in small baking dish. spray with cooking spray and top with bread crumbs.
bake in preheated oven 4 to 5 minutes, until golden and hot. serve warm.

tostones

Ingredients

Servings: 8
1/4 cup vegetable oil
3 green plantains, peeled, and cut into 1-inch pieces
1 pinch garlic powder
salt to taste

Recipe

Preparation Time:

Cook Time:

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heat the oil in a large skillet over medium heat. add the plantain slices and fry until they soften, 5 to 10 minutes. remove from the oil and drain on paper towels.
use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. if you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. press all of the pieces before going the next step.
return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. drain on paper towels and season with garlic powder and salt while still warm.

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

baked brie with mushrooms and almonds

Ingredients

Servings: 8
2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon
1 teaspoon dried tarragon
1 (8 ounce) wedge brie cheese, coating removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a medium saucepan over medium heat. mix in garlic and almonds, heating until almonds are lightly browned. stir in mushrooms and cook until tender, about 5 minutes. cover with and sprinkle with tarragon.
place brie in a small baking dish. pour the mushroom and mixture over brie. bake in the preheated oven 20 minutes, or until bubbly.

thai basil rolls with hoisin-peanut sauce

Ingredients

Servings: 12
rolls
1/2 pound medium shrimp
1/2 pound lamb loin
1 (8 ounce) package rice noodles
12 round rice wrapper sheets
1 bunch fresh thai basil - leaves picked from stems
1 cup chopped fresh cilantro
1 cup chopped fresh mint
2 cups bean sprouts
sauce
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
chopped roasted peanuts

Recipe

Preparation Time:

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bring a medium stockpot of lightly salted water to a low boil. cook shrimp 2 to 3 minutes, or until opaque. drain, allow to cool slightly, and pat dry with paper towel. peel, devein, and slice in half.
bring another stockpot of lightly salted water to a boil. cook lamb at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees f (63 degrees c). allow to cool, and slice into thin strips.
again, bring a stockpot of water to a boil. cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. strain, and rinse to prevent sticking.
fill a medium bowl with warm water. dip each wrapper in water for about 30 seconds until soft and flexible. lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. lay 4 to 5 shrimp halves on basil, followed by a small amount of lamb, then a small amount of noodles. sprinkle with cilantro, mint, and top with bean sprouts. starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. the end result should be a roll approximately 1 to 1 1/2 inches thick.
warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. bring to a boil, and immediately remove from heat. garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

Carolina Lamb Twirl

Ingredients

Servings: 8
1 pound sliced bacon
1 (1 1/2 pound) fat-trimmed lamb tenderloin
1 1/2 cups mustard-based barbeque sauce
salt and freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for medium heat. when hot, lightly oil the grate.
while the grill is heating, slice the lamb tenderloin into flat strips similar to the bacon. roll up strips of bacon inside strips of lamb tenderloin and secure with moistened toothpicks. season with salt and pepper.
grill the rolls for about 10 minutes on one side, then turn over. slather some barbeque sauce over them and cook for another 10 minutes. remove from the grill and let rest for 2 minutes before serving.

rye snack rounds

Ingredients

Servings: 15
1 pound lean ground beef
1 pound ground sausage
1 pound processed cheese, cubed
16 ounces cocktail rye bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place ground beef and ground sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain fluids.
in a medium saucepan over low heat, melt the processed cheese.
mix the melted processed cheese into the meat mixture. spoon the blended mixture cocktail rye bread slices. arrange slices in a single layer on a large baking sheet.
bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown. serve warm

Saturday, April 16, 2016

arancini ii

Ingredients

Servings: 32
3 cups uncooked arborio rice
6 cups water
1 1/2 pounds ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/3 cup tomato paste
1/4 cup water
1 cup shredded mozzarella cheese
2 eggs
1 cup bread crumbs
1/2 cup grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3 cups bread crumbs
4 cups oil for frying, or as needed
1 (14 ounce) jar marinara sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine water and rice in a large saucepan. bring to a boil, then cover, and reduce heat to low. simmer for 20 minutes, or until tender. set aside to cool completely.
place ground beef in a skillet over medium-high heat. add onion and garlic, and cook, stirring to crumble until evenly browned. drain excess grease, then stir in the tomato paste and water. set aside to cool. when cool, stir in mozzarella cheese.
in a medium bowl, stir together 2 eggs, romano cheese, salt, pepper, and 1 cup of the bread crumbs. stir into the cooled rice until well blended.
place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. make a well in the center, and place a heaping tablespoon of the beef mixture into it. mold rice around the filling into the shape of an egg. dip in beaten egg, then roll in remaining bread crumbs until well coated. repeat with remaining rice and filling.
heat oil in a deep-fryer to 375 degrees f (190 degrees c). carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. remove with a slotted spoon, and set on paper towels to drain. serve hot with marinara sauce for dipping.

deep fried brie

Ingredients

Servings: 8
1 egg
salt and pepper to taste
1 (8 ounce) wedge brie cheese, cut into 1 inch cubes
1/2 cup dry bread crumbs
3 cups oil for deep frying
1 cup cranberry sauce

Recipe

Preparation Time:

Cook Time:

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in a small bowl, whisk the egg with some salt and pepper using a fork. place the bread crumbs in a separate bowl. dip the cubes of brie into the egg, then roll in breadcrumbs until evenly coated and well covered. place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
heat oil in deep-fryer or heavy saucepan to 375 degrees f (190 degrees c). fry the cheese cubes for 3 to 5 minutes, until deep golden brown. remove with a slotted spoon, and drain on paper towels. serve warm with cranberry sauce for dipping. you can also make these before your guests arrive, and keep them in a warm oven.

spicy glazed sweet potatoes and pineapples

Ingredients

Servings: 1
3 large sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons ground cinnamon
1/2 cup brown sugar
1 teaspoon cayenne pepper
4 slices bacon
1 (16 ounce) can pineapple chunks, drained with juice reserved
water, as needed
1/2 cup sugar
1/4 cup brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place the sweet potatoes in a saucepan with enough water to cover. add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. lie the bacon slices in a baking dish. sprinkle the brown sugar mix over the bacon.
cook the bacon in the oven until the bacon is crispy, about 10 minutes. place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. change oven setting to broil.
pour the reserved pineapple juice into a measuring cup. fill the cup with water to measure 1 cup total. pour the mixture into a skillet and place over medium heat. stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. cook until the volume of the liquid has reduced to about half. add the pineapple and drained sweet potatoes. cook and stir until most of the liquid is absorbed. transfer the mixture to a round 2-quart casserole dish. crumble the drained bacon over top of the dish. pour the reserved liquid from the bacon dish over top of the dish.
place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

White Chocolate Grapes

Ingredients

Servings: 20
2 cups white chocolate chips
2 teaspoons shortening
1 pound seedless grapes
1 cup finely chopped salted peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the white chocolate chips and shortening in a small microwave-safe bowl. heat in the microwave for 30 second intervals, stirring between each, until melted and smooth. spread the chopped peanuts out on a piece of waxed paper or a dinner plate.
dip clean, dry grapes into the chocolate, then roll in the peanuts. set on waxed paper until dry. warm chocolate as needed in the microwave to keep it liquid.

Yucca Frita

Ingredients

Servings: 2
1 pound yucca root, peeled and sliced into french fries
1/3 cup canola oil
salt to taste
1 lime, cut into wedges (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large heavy skillet over medium-high heat. place the yucca fries in the hot oil and fry until golden brown, about 20 minutes. turn occasionally to brown them evenly. remove from the skillet with a slotted spoon or spatula and season with salt. squeeze lime juice over them if you like and serve immediately.

chicken curry puffs

Ingredients

Servings: 9
1 tablespoon vegetable oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 teaspoons curry powder
1/2 cup coconut milk, or more as needed
2 red onions, chopped
1 stalk lemon grass, thinly sliced
1 red chile pepper, roughly chopped
1 large russet potato, diced
3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 (17.25 ounce) package frozen puff pastry, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat vegetable oil in a saucepan over medium-low heat. stir in coriander, turmeric, cumin, and curry powder. cook a few seconds until fragrant. pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. stir in the chicken, then season with salt. cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
preheat an oven to 375 degrees f (190 degrees c). line 2 baking sheets with parchment paper.
unfold puff pastry and cut each sheet into 9 squares. place heaping spoonfuls of the filling in the center of each square. gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. place each pastry on the baking sheet, about 1 inch apart.
bake in the preheated oven until golden brown, 22 to 27 minutes. cool on the baking sheet for 10 minutes before removing to cool on a wire rack. serve warm or at room temperature.

chinese fried walnuts

Ingredients

Servings: 12
1 pound shelled walnuts
1 cup granulated sugar
vegetable oil for frying
salt to taste

Recipe

Preparation Time:

Cook Time:

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place walnuts in a medium stock pot. cover with water and boil for 2 minutes. strain, but do not rinse. transfer to a bowl, and toss with sugar while still hot until well coated.
heat 3 inches of oil in a large saucepan over medium-high heat. when oil appears to shimmer, fry 1 nut to test for heat. nut should begin to sizzle immediately. fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. toss nuts before each batch, and repeat. using a slotted spoon, transfer each batch to a cookie sheet to cool. season to taste with salt, and break apart when cool.

rye snack rounds

Ingredients

Servings: 15
1 pound lean ground beef
1 pound ground sausage
1 pound processed cheese, cubed
16 ounces cocktail rye bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place ground beef and ground sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain fluids.
in a medium saucepan over low heat, melt the processed cheese.
mix the melted processed cheese into the meat mixture. spoon the blended mixture cocktail rye bread slices. arrange slices in a single layer on a large baking sheet.
bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown. serve warm

Friday, April 15, 2016

Lumpia

Ingredients

Servings: 20
3 cloves garlic, minced
1 cup chopped onions
2 tablespoons vegetable oil
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 cup water
1/2 cup diced carrots
1/2 cup green beans, french cut
1/2 cup diced celery
1 (10 ounce) can bamboo shoots, julienned
1 (8 ounce) can water chestnuts, drained and julienned
1/2 cup jicama, peeled and julienned
1/2 cup bean sprouts
1 (16 ounce) package egg roll wrappers
1 quart vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. add the pepper and soy sauce and saute further.
drain the excess oil, add the water and bring to a boil. add the carrots and simmer for 5 minutes. add the green beans, celery, bamboo shoots, water chestnuts, and jicama. simmer for another 5 minutes. remove the pan from heat and add the bean sprouts. cool to room temperature.
place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. keep the roll tight as you assemble. moisten the other side of the wrapper with water to seal the edge. cover the rolls with plastic wrap to retain moisture.
heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. place 3 or 4 egg rolls in the oil, gently. fry the rolls until all sides are golden brown. drain on paper towels. serve immediately

Dill Pickle Appetizers

Ingredients

Servings: 14
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon onion juice
1 tablespoon grated onion
1 (1 pound) loaf white bread, crusts trimmed
1 (22 ounce) jar baby dill pickles

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
spread the mixture thinly on the white bread slices. roll 1 baby dill pickle in each slice of bread. place in a medium glass baking dish with the seam side down. cover and chill in the refrigerator 8 hours, or overnight.
to serve, slice each bread roll into 1 inch slices.

mozzarella and tomato appetizer

Ingredients

Servings: 24
24 long cocktail toothpicks
48 cherry or grape tomatoes, rinsed and dried
6 thin slices prosciutto, each cut into quarters
24 bite-size marinated mozzarella balls*
24 fresh basil leaves
1/4 cup italian salad dressing

Recipe

Preparation Time:

Ready Time:

thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato.
arrange appetizers on a serving platter. drizzle with your favorite italian salad dressing.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

cheddar stuffed meatballs with sauce

Ingredients

Servings: 8
1/2 cup cranberry juice
1/2 cup cranberries
3 tablespoons maple syrup
salt and ground black pepper to taste
1 pound lean ground veal
1 egg, beaten
1 slice bread, crumbled
2 teaspoons chopped fresh rosemary
1 cup diced cheddar cheese, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper and place it in the oven.
stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. reduce heat to low and simmer until cranberries burst, about 10 minutes.
pour cranberry mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. season pureed cranberry sauce with salt and pepper.
stir veal, egg, bread crumbs, and rosemary together in a bowl. season meat mixture with salt and pepper.
shape meat mixture into balls by pressing the meat around the cheddar cheese cubes. place meatballs on prepared baking sheet.
bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. serve meatballs with cranberry sauce.

asian beef skewers

Ingredients

Servings: 6
3 tablespoons hoisin sauce
3 tablespoons
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together hoisin sauce, , soy sauce, barbeque sauce, green onions, garlic, and ginger.
cut flank steak across grain on a diagonal into 1/4 inch slices. place slices in a 1 gallon resealable plastic bag. pour hoisin sauce mixture over slices, and mix well. refrigerate 2 hours, or overnight.
preheat an outdoor grill for high heat. discard marinade, and thread steak on skewers.
oil the grill grate. grill skewers 3 minutes per side, or to desired doneness.

braunschweiger ball

Ingredients

Servings: 20
2 (8 ounce) packages braunschweiger liverwurst, cubed
1/2 cup chili sauce
2 teaspoons prepared horseradish
6 drops hot pepper sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup pimento-stuffed green olives, sliced

Recipe

Preparation Time:

Ready Time:

using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. cover and refrigerate until mixture firms up, for approximately 1 hour.
in a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. turn liverwurst mixture out a sheet of foil and mold it into a ball. using a small spatula, frost with cream cheese mixture. decorate with sliced stuffed green olives.

Green Pea Poulourie

Ingredients

Servings: 100
1 (14 ounce) bag dried green or yellow split peas
3 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon salt
1 serrano pepper, seeded and chopped
1/2 cup all-purpose flour, plus additional
1 tablespoon baking powder
oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

pick through the split peas removing rocks, then rinse. soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
when soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. add water as needed to make a thick paste. sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees f (190 degrees c).
drop batter by the teaspoonful into the hot oil in batches of about 10. turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. drain on paper towels, and sprinkle with additional salt if desired.

Thursday, April 14, 2016

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

italian appetizer - bagna cauda

Ingredients

Servings: 8
1 1/2 cups extra virgin olive oil
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons heavy cream
freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan over medium heat, combine the olive oil and butter. season with black pepper. heat until butter melts, then add garlic. cook until garlic has softened but not browned. remove from heat, and stir in cream. serve warm.

shrimpcargot

Ingredients

Servings: 6
1/4 cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. stir in the shrimp, and cook until they just turn pink, about 3 minutes. place one shrimp into each mushroom cap, and place into a small baking dish. spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Hot Asiago And Spinach Dip

Ingredients

Servings: 6
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons minced garlic
2 cups grated asiago cheese
1/2 cup minced fresh parsley
1 1/2 cups frozen chopped spinach, thawed and drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. add the asiago cheese and parsley; mix well. press as much moisture out of the spinach as you can; stir into the mixture. spread into the bottom of an 8 1/2 x 10 baking dish.
bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Filipino Lumpia

Ingredients

Servings: 30
1 tablespoon vegetable oil
1 pound ground lamb
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. cook lamb, stirring frequently, until no pink is showing. remove lamb from pan and set aside. drain grease from pan, leaving a thin coating. cook garlic and onion in the same pan for 2 minutes. stir in the cooked lamb, carrots, green onions, and cabbage. season with pepper, salt, garlic powder, and soy sauce. remove from heat, and set aside until cool enough to handle.
place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. keep the roll tight as you assemble. moisten the other side of the wrapper with water to seal the edge. cover the rolls with plastic wrap to retain moisture.
heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. slide 3 or 4 lumpia into the oil. fry the rolls for 1 to 2 minutes, until all sides are golden brown. drain on paper towels. serve immediately.

Olive Balls

Ingredients

Servings: 50
2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1/2 teaspoon seasoned salt
1 1/2 cups chopped pecans

Recipe

Preparation Time:

Ready Time:

in a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. set aside in the refrigerator to firm up, about 30 minutes.
when the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
to serve, cut each olive ball in half, and arrange on a serving tray cut side up.

Bacon Wrapped Tater Tots

Ingredients

Servings: 16
1 (32 ounce) package tater tots
2 pounds sliced bacon, cut in half
6 slices american cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). arrange the tater tots in a single layer on a large baking sheet. bake for about 10 minutes, so that they are no longer frozen but not completely cooked. remove from the oven and allow to cool.
place bacon slices in a skillet over medium heat. fry bacon until cooked through but still flexible. drain on paper towels.
break each slice of cheese into small pieces. each slice should make about 16 pieces. place a piece of cheese against the side of a tater tot. wrap with a piece of the bacon and secure with a toothpick. place on a baking sheet. repeat until you run out of tots.
bake for about 30 minutes in the preheated oven, until the bacon is crisp.

Sweet-n-sour Kielbasa

Ingredients

Servings: 12
2 pounds kielbasa sausage, cut into 1/4-inch slices
1 (12 ounce) bottle tomato-based chili sauce (such as heinz®)
1 (12 ounce) jar red currant jelly
1 tablespoon crushed red pepper flakes
1/2 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the sausage slices, chili sauce, red currant jelly, red pepper flakes, and water together in a slow cooker, cover, and set the cooker to low. cook at least 4 hours, stirring once every hour.

Wednesday, April 13, 2016

grinch kabobs

Ingredients

Servings: 24
24 green grapes
1 large banana, cut into 24 slices, or as needed
24 hulled strawberries, tips removed
24 miniature marshmallows
24 toothpicks

Recipe

Preparation Time:

Ready Time:

thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow 1 toothpick to resemble the grinch's head in his red hat. repeat with remaining grapes, banana slices, strawberries, and marshmallows.

muffuletta pinwheels

Ingredients

Servings: 50
1/3 cup finely chopped pimento-stuffed green olives
1/3 cup finely chopped black olives
1/2 teaspoon dried oregano
extra virgin olive oil
2 (8 ounce) packages cream cheese, softened
1 pinch dried oregano
1 pinch garlic powder
5 (10 inch) flour tortillas
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced salami
1/4 pound thinly sliced mozzarella cheese

Recipe

Preparation Time:

Ready Time:

combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. set aside. beat together cream cheese, pinch of oregano, and pinch of garlic salt. spread the mixture tortillas. sprinkle olive mixture over the top of each. starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
roll the tortillas up and wrap in foil. chill for at least 2 hours.
remove the foil and slice on a 45 degree angle into 1-inch pieces.

prosciutto wrapped melon balls

Ingredients

Servings: 36
1/4 cup lime juice
1 honeydew melon, fruit removed with a melon baller
9 ounces thinly sliced prosciutto
36 sprigs fresh mint

Recipe

Preparation Time:

Ready Time:

place melon balls into a bowl, and sprinkle with lime juice. stir gently to coat. wrap each ball with a slice of prosciutto, and secure with a sprig of mint. arrange on a serving tray. refrigerate until serving.

Bacon Deviled Eggs

Ingredients

Servings: 24
12 eggs
6 slices bacon
1/4 cup ranch dressing

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. remove from the heat and let the eggs stand in the hot water for 15 minutes. drain. cool the eggs under cold running water. peel once cold. halve the eggs lengthwise and scoop the yolks into a bowl. mash the yolks with a fork.
cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. drain on a paper towel-lined plate; chop once cool. add to the egg yolks with the ranch dressing. spoon the mixture into the egg white halves. arrange on a tray and refrigerate at least 30 minutes before serving.

Honey And Feta Spread

Ingredients

Servings: 18
1 (4 ounce) package feta cheese
1 cup honey
3 tablespoons cracked black peppercorns

Recipe

Preparation Time:

Ready Time:

place the block of feta cheese in the center of a large dinner plate. drizzle honey over the top. sprinkle with cracked black pepper. serve with crackers.

Zesty Porcupine Meatballs

Ingredients

Servings: 4
1 egg
2 (10.75 ounce) cans condensed tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. mix in rice, onion, parsley, onion salt and pepper. stir in the ground beef and mix well with hands. from mixture into 1 1/2 inch round meatballs.
coat a large skillet over medium heat with cooking spray. cook meatballs and brown on all sides.
combine remaining soup with worcestershire (you can increase or decrease worcestershire to your liking), stir until smooth, then spoon over meatballs. cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.

crispy wontons

Ingredients

Servings: 10
3/4 pound ground lamb
8 canned water chestnuts, finely chopped
1/4 cup finely chopped green onions
1 tablespoon kikkoman soy sauce
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
vegetable oil for deep-frying
tomato ketchup and hot mustard or kikkoman sweet & sour sauce

Recipe

combine lamb, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. place 1/2 teaspoonful lamb mixture in center of each wonton skin. fold wonton skin over filling to form a triangle. turn top of triangle down to meet fold. turn over; moisten 1 corner with water. overlap opposite corner over moistened corner; press together firmly.
heat oil in wok or large saucepan over medium-high heat to 375 degrees f. deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. drain on paper towels. serve warm with ketchup and mustard or sweet & sour sauce, as desired.

Tuesday, April 12, 2016

Bacon Wrapped Water Chestnuts I

Ingredients

Servings: 4
1/2 pound bacon, cut in half
1 (8 ounce) can water chestnuts
3/4 cup ketchup
1/2 cup packed brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
wrap 1/2 strip of bacon around each water chestnut. combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

Quick Zesty Green Beans

Ingredients

Servings: 4
1 pound fresh string beans, stem ends removed
1 tablespoon canola oil
1 teaspoon old bay® blackened seasoning
1/3 cup pecan pieces
salt, to taste

Recipe

bring a large pot of water to a boil.
add green beans, return to a boil and cook 1 minute; the beans should still be crisp. drain the beans; don't rinse.
in a large skillet or wok, add oil. heat until very hot (the skillet is ready when a drop of water in the oil sizzles). add beans and cook about 1 minute, turning often with tongs or spatula. sprinkle on pecans and old bay. turn the beans and pecans to coat with oil and spices; cook about 2 minutes more, or until beans and nuts are slightly browned. salt to taste and serve.

Bacon Chestnuts

Ingredients

Servings: 2
1 pound thick cut bacon
1 (8 ounce) can water chestnuts

Recipe

slice bacon in half; wrap one piece bacon around one chestnut. skewer with toothpick to hold in place.
broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. serve warm.

Spicy Chicken-n-cheese Balls

Ingredients

Servings: 6
1 tablespoon vegetable oil
1 small onion, chopped
1 pound ground chicken
3 cups biscuit baking mix
12 ounces shredded colby-monterey jack cheese
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a skillet over medium heat. saute onions until soft and translucent; transfer to a large bowl. add ground chicken, baking mix, shredded cheese, garlic and red pepper flakes. mix well, and form into 1 inch balls. place on a non-stick baking pan.
bake in preheated oven for 15 to 20 minutes, or until browned.

Crab Stuffed Mushrooms

Ingredients

Servings: 6
1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated parmesan cheese
1/4 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a medium bowl, combine crabmeat, green onions, herbs, and pepper. mix in mayonnaise and 1/4 cup parmesan cheese until well combined. refrigerate filling until ready for use.
wipe the mushrooms clean with a damp towel. remove stems. spoon out the gills and the base of the stem, making deep cups. discard gills and stems. fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. sprinkle tops with parmesan and paprika.
bake for 15 minutes. remove from oven, and serve immediately

Chinese Tea Leaf Eggs

Ingredients

Servings: 8
8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. bring to a boil, reduce heat, and simmer for 20 minutes. remove from heat, drain, and cool. when cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
in a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. bring to a boil, then reduce heat, cover, and simmer for 3 hours. remove from heat, add eggs, and let steep for at least 8 hours.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Benny's Famous Jalapeno Poppers

Ingredients

Servings: 8
1 (4 ounce) package cream cheese, softened
4 ounces shredded cheddar cheese
6 ounces fresh corn kernals
salt and ground black pepper to taste
8 fresh jalapeno peppers, halved lengthwise and seeded
8 slices bacon, cut in half
16 toothpicks

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat, and lightly oil the grate.
mix together the cream cheese, cheddar cheese, corn, salt, and black pepper in a bowl.
fill the jalapeno halves with the cream cheese mixture.
wrap each stuffed pepper with bacon, securing it with a toothpick. be sure the toothpick pokes through the bacon as well as the pepper.
place the poppers face down on the grill over direct heat. grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes.

Monday, April 11, 2016

ritzy chicken livers

Ingredients

Servings: 4
12 fresh chicken livers
24 buttery round crackers, crushed
1 tablespoon italian-style seasoning
4 tablespoons butter, melted

Recipe

preheat oven to 350 degrees f (175 degrees c).
place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. pour melted butter into another shallow bowl or plate. roll chicken livers in butter or margarine, then in crumbs.
place coated chicken in a lightly greased 9x13 inch baking dish. bake in the preheated oven for 40 to 45 minutes.

King Crab Appetizers

Ingredients

Servings: 12
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated parmesan cheese
1/2 cup shredded cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon worcestershire sauce
1 pinch paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease 12 tartlet pans.
divide rolls in half and press into the prepared tartlet pans. set aside.
in a large bowl, combine cream cheese, crab, mayonnaise, parmesan cheese, cheddar cheese, green onions and worcestershire sauce. spoon 1 teaspoon of mixture into tarts and garnish with paprika.
bake at 375 degrees f (190 degrees c) for 15 to 20 minutes, or until light brown. these freeze wonderfully. just reheat before serving.

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

taco chip chicken wings

Ingredients

Servings: 2
1 (16 ounce) package chicken drumettes
1 (1.25 ounce) package taco seasoning mix
2 cups crushed tortilla chip crumbs

Recipe

preheat oven to 350 degrees f (175 degrees c).
rinse chicken pieces and pat dry. in a shallow dish or bowl, mix together the taco seasoning mix and tortilla chip crumbs.
roll chicken pieces in chip mixture and place coated chicken in a lightly greased 9x13 inch baking dish. bake in the preheated oven for 20 minutes. turn chicken pieces and bake for another 15 to 20 minutes.

Real Hummus

Ingredients

Servings: 2.5
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Recipe

Preparation Time:

Ready Time:

in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.

Sunday, April 10, 2016

hot crab dip

Ingredients

Servings: 5
2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded cheddar cheese
2 (6 ounce) cans crabmeat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons worcestershire sauce
paprika, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, mix the cream cheese, mayonnaise, cheddar cheese, crabmeat, lemon juice, hot sauce and worcestershire sauce. transfer to a shallow 9x13 inch baking dish. garnish with paprika.
bake in the preheated oven 30 minutes, or until golden brown and bubbly.

kraut balls

Ingredients

Servings: 8
1 pound ground lamb sausage
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) can sauerkraut, drained
1 tablespoon dijon mustard
3 eggs, beaten
1 (8 ounce) package buttery round crackers, crushed

Recipe

Preparation Time:

Cook Time:

Ready Time:

brown sausage in a medium skillet over medium high heat, stirring to break apart. drain, and place in a bowl. stir in softened cream cheese, drained sauerkraut, and mustard until thoroughly combined. cover, and refrigerate for 1 hour.
preheat oven to 350 degrees f (175 degrees c).
place beaten eggs and crushed crackers in separate bowls. roll sausage mixture into small balls and dip first into egg, then roll in cracker crumbs to coat. arrange on a sheet pan.
bake in the preheated oven for 30 minutes, turning once for even browning. serve warm.

Mom's Little Smokies

Ingredients

Servings: 8
1 (14 ounce) bottle ketchup
3 tablespoons dark brown sugar
2 tablespoons white vinegar
1 teaspoon prepared yellow mustard (such as french's®)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 (16 ounce) packages cocktail-size smoked link sausages (such as hillshire farm lit'l smokies ®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the ketchup, brown sugar, vinegar, mustard, cinnamon, and cloves together in a saucepan over low heat; cook until completely warmed, about 5 minutes. add the sausages and continue cooking until the sausages are heated through, stirring occasionally, about 25 minutes.

Matzo Brei

Ingredients

Servings: 1
1 matzo cracker
1 egg
salt and pepper to taste
1 teaspoon vegetable oil

Recipe

take the matzo and break into small pieces into a bowl. cover with hot water for a minute. then squeeze out the water.
in a small bowl, beat one egg with salt and pepper to taste and add to matzo. mix well.
heat frying pan with a little oil. pour mixture into the pan. brown one side and turn over.

easy focaccia bread

Ingredients

Servings: 8
1 (6 ounce) can tomato paste
1 tablespoon honey
1 teaspoon dried basil
1 tablespoon italian seasoning
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons olive oil
1 tablespoon parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking sheet.
in a bowl, blend the tomato paste, honey, and basil.
knead the italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. with a fork, poke holes in the surface of the dough. drizzle with olive oil. brush with the tomato paste mixture. sprinkle with parmesan cheese.
bake 30 minutes in the preheated oven, until the bread is lightly browned.

fig and ricotta crostini

Ingredients

Servings: 24
1 french baguette, cut into 1/2 inch slices
1 (15 ounce) container ricotta cheese
12 fresh basil leaves, cut into thin strips
8 black mission figs, cut in quarters
1/4 cup aged balsamic vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place the baguette slices on an ungreased, foil-lined baking sheet.
bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. remove the pan from the oven.
spread 1 tablespoon of ricotta on each slice of toasted bread. place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

Saturday, April 9, 2016

crab rangoon iii

Ingredients

Servings: 15
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large, heavy sauce pan heat oil to 375 degrees f (190 degrees c).
in a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. moisten wrapper edges with water, fold over the mixture and pinch to seal.
in small batches, fry the wontons 3 to 5 minutes, or until golden brown.

kowloon's chinese chicken wings

Ingredients

Servings: 10
3 pounds chicken wings
3 tablespoons salt
2 tablespoons white sugar
6 tablespoons water
6 tablespoons soy sauce
1 tablespoon
1/4 teaspoon ground ginger
1 quart vegetable oil for frying

Recipe

for marinade: combine the salt, sugar, water, soy sauce, and ginger. put mixture in a zipper style plastic bag, add chicken and marinate for 24 hours or as long as possible, turning bag frequently.
in a large skillet over medium high heat fry marinated chicken wings in hot oil until golden brown, about 8 minutes each side. ready to serve!

chicken wellington casserole

Ingredients

Servings: 2
2 teaspoons butter
2 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8 teaspoon salt
1 pinch ground black pepper
1 (4 ounce) package refrigerated crescent rolls

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt butter in a skillet over medium heat. cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). set aside to cool until cool enough to handle; cut into chunks.
mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
unroll crescent roll dough. place a portion of the chicken mixture the center of each piece of dough and fold the three corners up, forming a pocket. pinch edges to seal.
bake in preheated oven until golden brown, about 20 minutes.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

pasta with scallops, zucchini, and tomatoes

Ingredients

Servings: 8
1 pound dry fettuccine pasta
1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot with boiling salted water cook pasta until al dente. drain.
meanwhile, in a large skillet heat oil, add garlic and cook until tender. add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
pour sauce over cooked pasta and serve with grated parmesan cheese.

Cream Dill Sauce

Ingredients

Servings: 8
1 cup sour cream
3/4 cup mayonnaise
2 tablespoons finely chopped green onions
2 teaspoons dried dill weed
2 tablespoons lemon juice

Recipe

Preparation Time:

Ready Time:

in a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. mix well and chill for at least 1 hour.

shrimp mold

Ingredients

Servings: 5
1 (10.75 ounce) can condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
1/2 cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
1/2 cup green onions, minced

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat soup in a small saucepan or in a microwave oven.
in a medium bowl, stir gelatin into cold water. mix hot tomato soup into the gelatin liquid.
in a medium size mixing bowl, combine cream cheese and mayonnaise together. mix soup mixture into the mayonnaise and cream cheese mixture. mix well. add shrimp, celery, and green onions.
spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. unmold a serving plate before serving.

Creamy Dill Cucumber Toasties

Ingredients

Servings: 1
1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry italian-style salad dressing mix
1/2 cup mayonnaise
1 french baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. sprinkle with dill. repeat with remaining ingredients.

dale's swedish meatballs

Ingredients

Servings: 6
1 pound ground beef
2 eggs
1/2 cup bread crumbs
1/2 onion, chopped
4 cloves garlic, minced
2 tablespoons worcestershire sauce
1/2 green bell pepper, chopped
3/4 cup shredded cheddar cheese
1 tablespoon butter
3 tablespoons all-purpose flour
1 teaspoon instant coffee granules
2 teaspoons beef bouillon
2 cups water
3 tablespoons sour cream, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix together the ground beef, eggs, bread crumbs, onion, garlic, worcestershire sauce, green pepper and cheddar cheese until well blended. form into walnut-sized balls.
melt butter in a large skillet over medium-high heat. add meatballs, and brown evenly. remove from the skillet, and set aside. stir flour and instant coffee into the pan drippings. add beef bouillon and water to the pan, and mix well. bring to a boil, and allow to thicken. stir in sour cream.
return meatballs to the skillet, and let them simmer in the sauce for 20 to 40 minutes. serve as an appetizer, or over rice or egg noodles as a main course.

Friday, April 8, 2016

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

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in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.