1 C. animal crackers
1 C. teddy bear-shaped chocolate or honey-flavored graham cracker
1 C. small pretzel twists
1 C. yogurt-covered raisins
1 C. candy-coated chocolate candies
10 colorful ice-cream cones , if desired
Mix all ingredients except ice-cream cones. Serve snack in cones.   Store in covered container.
Yield:
Calories:
Fat:
Fiber:
1 lb. Well-Seasoned Sausage
16oz. Can Refried Beans
4oz. Can Chpped Green Chiles
2 C. Jack Cheese, grated
Brown sausage in skillet. Drain off fat. Spread refried beans in ungreased shallow baking dish. Layer with sausage, chiles, and cheese. Bake at 350 for 15-20 minutes or until heated through. Serve with tortilla chips.
4oz. Cream Cheese
1 pint Low-fat Cottage Cheese
3 tsp. Lemon Juice
2 tsp. Prepared Horseradish
1/4 tsp. Tabasco
1/4 C. Chopped Green Onion
1 can Minced Clams, Shrimp, or Crab, drained
Allow cream cheese to sit to room temperature. Blend with cottage cheese and following three ingredients until smooth. Stir in onions and seafood. Serve with raw vegetables or crackers.
8 ounces roasted pistachios, shelled
2 tsp. Spanish olive oil
4 saffron threads
Salt
Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil. NOTES : For a drier consistency substitute spray olive or corn oil.
Yield:
Calories:
Fat:
Fiber:
1 T. extra virgin olive oil
6 large prawn, peeled, and, deveined
1/4 C. tomato, concasse
1/4 C. diced preserved lemon, or Lumiere reversion, see recipe for directions
2 T. capers, rinsed
3 tsp. tarragon, finely, chopped
3 tsp. flat-leaf parsley, finely, chopped
1/2 tsp. sherry vinegar
1/2 tsp. black olive tapenade
In a sauté pan over medium-high heat add 1 T. Olive Oil. Add prawns, seasoned with salt and white pepper, cook for one to two minutes until they turn pink and golden brown. Remove from heat and place prawns on a plate to cool. In a bowl, combine tomato, lemon, capers, olives, tarragon, parsley, sherry vinegar and olive oil. Roughly cut cooled prawns and add prawns and juice to mixture. Refrigerate until ready to use. Add tapenade to mixture at very end, just before serving. Mix well.
Yield:
Calories:
Fat:
Fiber:
Avocado with Ginger & Carrot Dressing
2 tablespoon water
2 small carrots, peeled and diced
1/2 shallot, peeled and roughly chopped
2- inch knob of ginger, peeled and grated
1/4 cup grape seed oil
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sweet white miso paste
1 avocado, fanned
Sesame seeds, for topping
To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal tablespoon of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.
Freshly cooked bacon and the rendered bacon fat
A large green tomato that shows tinges of pink
Salt, pepper and flour
Brown sugar
1/2 C. light cream or half and half
Slice a thin slice off the top and bottom of the tomato and remove the core. Slice into half inch slices. Salt and pepper each slice and dredge in flour. Fry in enough hot bacon fat to cover the skillet. Turn tomatoes over and sprinkle with brown sugar. Brown, flip again, and sprinkle with more sugar. Each side of the tomato will be cooked twice and the brown sugar should caramelize. Remove tomatoes from pan and leave about 1 T. bacon fat. (Sometimes you will have to add an extra T. of fat because the tomatoes will have soaked up the fat in the pan.) Add a tsp. Â or two of flour and cook and stir a minute or so. Stir in half a C. of cream and bring to a boil. Season, pour gravy over tomatoes, and serve with the bacon. Note: Use fairly high heat and watch closely. The tomatoes will turn to mush if the browning process takes too long.
Yield:
Calories:
Fat:
Fiber:
1/2 cup crème fraiche or sour cream
1 T. minced fresh tarragon
1 lemon, zest grated
1 1/2 tsp. undiluted orange juice concentrate
1/2 tsp. salt
Dash cayenne pepper
Kosher or rock salt, for layering
18 large oysters, scrubbed and shucked, oysters left intact in bottom shell
Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.
Yield:
Calories:
Fat:
Fiber:
1/2 cup crème fraiche or sour cream
1 T. minced fresh tarragon
1 lemon, zest grated
1 1/2 tsp. undiluted orange juice concentrate
1/2 tsp. salt
Dash cayenne pepper
Kosher or rock salt, for layering
18 large oysters, scrubbed and shucked, oysters left intact in bottom shell
Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.
Yield:
Calories:
Fat:
Fiber:
1 avocado, sliced into ¼ inch slices
½ C. milk
½ C. flour
1 egg, beaten
Canola oil, for frying
½ C. mayonnaise
Juice from ½ lime
Sriracha, or other spicy chili sauce
Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in. Place the milk, flour and egg into three separate shallow dishes. Beat about a T. of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter. Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels. To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve alongside your avocado fries and enjoy!
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 C. corn oil
1 tsp. coarse sea salt
1 tsp. ground cumin
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 C. shelled raw pistachios
2 tsp. fresh thyme leaves
Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.) Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.
Yield:
Calories:
Fat:
Fiber:
Pizza sauce or spaghetti sauce
2 C. Original Bisquick® mix
1 C. milk
2 eggs
1/2 C. shredded mozzarella cheese (2 oz.)
1/2 C. finely chopped pepperoni
1/4 C. finely chopped green bell pepper
2 tsp. Italian seasoning
1 small tomato, finely chopped (1/2 C.)
Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.  Spoon batter by T. onto hot griddle; spread slightly.  Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.
Yield:
Calories:
Fat:
Fiber:
1 pkg (6″) egg roll wrappers
3 avocados, peeled and sliced into long chunks
1 small red onion, sliced thinly
1/4 C. cilantro, chopped
light oil, such as vegetable oil, for frying
soy sauce
Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.  To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.  To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.
Yield:
Calories:
Fat:
Fiber:
1 daikon (Japanese white radish), peeled
4oz. Cream Cheese, room temperature
1 tsp. Fresh Dill, finely chopped or 1 tsp. dried dill weed
1 tsp. Finely Chopped fresh Italian parsley
2 tsp. Drained Capers
1 1/2 tsp. Dijon mustard
1/2 tsp. Grated lemon peel
1/8 tap. Cracked pepper
4oz. Sliced smoked salmon, cut into 1-inch-wide strips
Cucumber Slices
Fresh dill sprigs
Lemon slices
Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 tsp. mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.
12 oz. smoked trout or other smoked fish, skin and bone removed
3 T. mayonnaise
3 to 4 tsp. lemon juice
3 T. chopped dill
2 T. capers, chopped
2 green onions, thinly sliced
Salt and freshly ground pepper
1/2 baguette, cut diagonally into 3/8″ slices
2 T. chopped chives
In a large bowl, flake trout coarsely. Fold in mayonnaise, lemon juice, dill, capers, and green onions. Season with salt and pepper. Toast bread until golden on each side. To serve, spread the trout on toast. Garnish with chopped chives or parsley leaf.
Yield:
Calories:
Fat:
Fiber:
2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram
Crushed Red Pepper to taste
Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.
20 scallions
4 wooden skewers, soaked in water for 10 minutes
2 tsp. olive oil
Preheat the grill or a grill pan. Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use. Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice.
Yield: Â 4 servings
Calories: Â 45
Fat: 2.5g
Fiber: 2g
1 lb. kalamata or other Greek olives
1/4 C. olive or vegetable oil
2 T. chopped fresh parsley
2 T. chopped fresh cilantro
1 T. lemon juice
1/2 tsp. crushed red pepper flakes
2 cloves garlic, finely chopped
Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives.  Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.
Yield:
Calories:
Fat:
Fiber:
1/4 C. Olive Oil
2 C. Chopped Celery
2 lg. Onions, chopped
2 lg. Eggplants, peeled and cut into 1†cubes
6 tsp. Red Wine Vinegar
1 tsp. Sugar
1/4 C. Tomato Paste
2 C. Mushrooms, cleaned and sliced
2 tsp. Capers, rinsed and drained
20 large Ripe Black Olives, pitted and chopped
1/4 C. Fresh Parsley
Salt
Freshly Ground Black Pepper
Heat olive oil in a large skillet over medium heat. Add the celery and onions and sauté until the vegetables are crisp-tender, about 10 minutes. Add the eggplant and cook until lightly golden, about 10 minutes. Remove the vegetables with a slotted spoon and set aside. Add the vinegar, sugar, tomato paste, and mushrooms to the skillet and bring to a boil. Lower heat and simmer 15 minutes. Return previously cooked vegetables to the skillet. Add capers, black olives and parsley. Season to taste with salt and pepper. Stir to combine and , cover, and simmer until the eggplant is very tender and the sauce is thick, about 15 minutes. Cool, then refrigerate, covered, for 24 hours before serving. Serve with pita crisps or crackers.
1 C. Flour
1/4 tap. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Ground Red Pepper
1 C. Grated Cheddar Cheese
1/4 C. Butter
3-5 tsp. Cold Water
1 Beaten Egg
2 tsp. Toasted Sesame Seed or Poppy Seed
In large mixing bowl combine flour, garlic powder, salt, and red pepper. Cut in cheese and butter until pieces are the size of small peas. Sprinkle 1 tsp. water over part of the mixture. Toss gently with a fork to coat. Push to side of bowl. Repeat until all flour mixture is moistened. Shape dough into ball. On lightly floured surface, flatten dough with hands. Roll out dough from center to edges, forming a 10†square. Brush with egg. Sprinkle with sesame or poppy seed. Cut dough into 5 x 1/2†strips. Twist each strip. Place on lightly greased baking sheet. Bake in 400F oven for 10-12 minutes, or until golden brown.
3oz. Cream Cheese, softened
2 tsp. Mayonnaise
1 tsp. Catsup
1 tsp. Dijon Mustard
Dash Garlic Powder
4 1/2oz. Canned Shrimp, drained, rinsed and chopped
1/4 C. Finely Chopped Seeded Cucumber
1 tsp. Finely Chopped Onion
Assorted Crackers or Melba Toasts
In mixing bowl stir together first 5 ingredients. Stir in shrimp, cucumber and onion. Spread on crackers or toasts.
1 can (71/2 oz.) Alaska salmon
1 pkg. Frozen Chopped spinach, thawed and drained
1 C. Plain Nonfat yogurt
1/2 C. Mayonnaise
1/2 C. each chopped Parsley and Chopped Green Onions
1/2 tsp. each Dried Basil and Dill Weed
1/4 tsp. grated Lemon peel
Assorted raw vegetables and crackers
Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 Cups.
Yields:
Calories:
Fat:
Fiber:
8 fresh garlic bulbs
2 to 4 tsp. olive oil
4 rosemary sprigs, or oregano sprigs
Remove outer layers of skin from garlic, leaving cloves and head intact. Place all heads on double thickness of foil; top with olive oil and herbs. Fold up and seal. Bake in 375 degree F. oven for about 1 hour. Serve one whole head per person. Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note: If you prefer you may trim tops off garlic heads to expose tops of garlic cloves. This makes cloves easier to scoop out. Then bake as instructed. Cooking time may be slightly reduced.
12oz. Light Cream Cheese
1/2 C. Sour Cream
1 tsp. Liquid Smoke
1 tsp. Lemon Juice
11/2 tsp. Worcestershire Sauce
1/8 tsp. Salt
1/8 tsp. Pepper
15 1/2 oz. Can Red Salmon, drained
2 tsp. Celery, chopped
2 tsp. Green Onion, chopped
Allow cream cheese to reach room temperature. Remove skin from salmon. Blend first seven ingredients in blender. Remove from blender and stir in salmon, celery and onion. This is a delicious spread on raw vegetables or crackers.
1/2 pound sliced, smoked turkey breast
1/2 C. shredded reduced-fat Monterey jack cheese
1 C. no-sugar added tomato salsa
Place turkey slices on a counter or plate and sprinkle each slice with cheese. Roll up slices and divide between 2 plates. Microwave each plate on high for 1 minute or until the cheese melts. If not using a microwave oven, place turkey rolls in a toaster oven or on a foil-lined tray under a broiler for 1 minute. Remove plates from microwave and spoon salsa over the top.
Yield:
Calories:
Fat:
Fiber:
6 large red or green bell peppers
1 C. whole Greek or pitted ripe olives
4 oz. mozzarella cheese, cut into cubes
1/4 C. olive or vegetable oil
1/4 C. lemon juice
2 T. chopped fresh parsley
1 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano leaves
1 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves
1/2 tsp. chopped fresh sage leaves or 1/8 tsp. dried sage leaves
1/2 tsp. salt
1/8 tsp. pepper
2 large garlic cloves, finely chopped
Set oven control to broil.  Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.  Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.  Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.   Store tightly covered in refrigerator up to 2 weeks. Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.
Yield:
Calories:
Fat:
Fiber:
1 Beaten Egg
1/2 Buttermilk
1/4 C. Sliced Green Onion
1 C. Cornmeal
1/4 C. Flour
2 tsp. Sugar
3/4 tsp. Baking Powder
1/4 tsp. Baking Soda
Shortening / Oil for Deep Frying
In a bowl stir together egg, buttermilk, and onion. In another bowl combine cornmeal, flour, sugar, baking soda, baking powder and 1/4 tsp. salt.   Add egg to cornmeal mixture. Stir until just moistened. Drop batter by tablespoonsfull into hot grease or oil. Fry about 1 minute, or until golden, turning once.
2/3 cup honey
2 T. minced peeled fresh ginger
2 T. fresh lemon juice
2 T. cider vinegar
2 T. low-sodium soy sauce
2 tsp. dark sesame oil
1 tsp. grated orange rind
1 tsp. Worcestershire sauce
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
Cooking spray
1 tsp. salt
1/4 tsp. black pepper
2 tsp. cornstarch
2 tsp. water
2 tsp. sesame seeds, toasted (optional)
Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425 degrees. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray (spray the catch-pan too, helps with clean up). Sprinkle chicken with salt and pepper. Bake at 425 degrees for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a pan (if you want to use the same broiler pan, put down some foil under the chicken or rinse and use the catch pan part only, you don’t WANT the glaze to drop away); broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
Yield: 12 servings (serving size: about 1 1/2 oz.)
Calories: 179
Fat: 4.4g
Fiber: 0g
Notes:Â This was my new recipe of the week. It was very very yummy. The hubby swears it tastes just like his favorite sesame chicken at our local chinese place.
Â
I made it with chicken breast tenders so I wouldn’t have to skin and debone thighs, and to bring down the fat and calories so I could have a larger portion. Since they cook faster than thighs, I halved the original cooking time, and that seemed about right. Also, this was originally an appetizer recipe. I just halved the recipe, since I didn’t need 12 servings. I think it would taste OK if you used a different kind of oil if you didn’t have sesame, but it would definitely taste different. Even that little bit of sesame oil was quite obvious in the recipe; it is strong stuff.
Â
This is not a quick recipe. With the switching of pans and such, it can be a pain if you are trying to get a meal on the table fast. Also, clean up can be a real mess. I am liberal with my use of cooking spray in the catch pan of the broiler pan, and I use a non-stick aluminum foil (Reynold’s Wrap Release, I think it’s called) to line the second pan when the chicken goes back in the oven.
Â
I have since made this several more times, sometimes with chicken breast, sometimes with skinned, boned thighs, ever since I found a store that sells them in bags, frozen. Either way it’s really tasty and we like it alot.
1/2 C. Original Bisquick® mix
1/2 C. milk
1/4 C. sour cream
1/2 tsp. Worcestershire sauce
2 eggs
2/3 C. shredded Cheddar cheese
1/3 C. chopped smoked salmon
2 T. sliced green onions
Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.   Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.   Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning.
Yield:
Calories:
Fat:
Fiber:
1 pkg Cream cheese; 8 oz
1 Garlic clove; minced
1/4 tsp Worcestershire sauce
1/2 cup Shredded crab;
30 Wanton wrappers
1 Egg
2 tsp Water
Oil for deep frying
Directions: The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wanton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with sauce.
2 slices turkey breast
2 medium Boston lettuce leaves
2 green onions
2 red bell pepper strips
Cilantro Mayonnaise
Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 green onion and 1 pepper strip. Fold into a tight, cigar-like roll.
Cilantro Mayonnaise
3/4 C. reduced-fat mayonnaise
3/4 C. loosely packed cilantro leaves
1 tsp. fresh lime juice
1 tsp. light soy sauce
1 small clove garlic
Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.
Yield:
Calories:
Fat:
Fiber:
1 C. cooked Salmon, flaked
¾ C. Cilantro Leaves
1 T. chopped White Onion
1 T. Lemon Juice
1 T. Mayonnaise
½ tsp. Mustard
24 Melba Rounds or other Cracker
Place salmon, cilantro leaves and onion in a food processor. Mix at medium speed for 30 seconds. Add lemon juice, mayo and mustard. Mix at high speed for 1 minute or until mixture is fairly smooth. Slather each melba round with the spread and serve immediately.
Yield:
Calories:
Fat:
Fiber:
10oz. Frozen Chopped Spinach
1/2 C. Chopped Onion
1 Clove Garlic, chopped
6oz. Feta Cheese, crumbled
1/2 tsp. Dried Oregano, crushed
12 Sheets Phyllo Dough
1/2 C. Butter, melted
For filling cook spinach, onion, and garlic according to spinach package directions. Drain well in sieve. Press the spinach with the back of a spoon to release excess moisture. Combine spinach, Feta, and oregano. Lightly brush 1 sheet of phyllo dough with some of the melted butter. Place another sheet on top, brush with butter again. Place a third sheet and repeat with the butter. Cover remaining phyllo with damp cloth to prevent drying. Cut the stack of phyllo dough into 6 lengthwise strips. For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle. Continue folding into triangle shape that encases filling. Continue with rest of phyllo dough and filling. Place triangles on baking sheet. Brush with butter and bake in 375F oven for 18-22 minutes, or until golden. Serve warm.
1 1/2 lb. ground beef
1/4 C. Dry bread crumbs
1/4 C. Water
1/4 C. Fresh chopped onion
1 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Pepper
1 1/2 C. Grape jelly (or other simple flavor)
1/2 C. Ketchup
Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.
1 wheel of brie
1 medium zucchini, cut into rounds
Roasted red pepper
30-40 garlic cloves, roasted
olive oil, kosher salt and black pepper
Finely chopped fresh rosemary
Baguette for serving
Pre-heat your oven to 375 degrees. Put peeled garlic cloves in an oven safe dish, sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about a tablespoon of olive oil. Cover tightly with foil & bake for about 30 minutes. Slice zucchini into rounds and put into a pan that has been heating over medium heat with a few swirls of olive oil and a pinch of kosher salt. Cook for about 10-12 minutes & give them a flip with a spatula and cook down about another 10 minutes. Slice the brie wheel & roasted red pepper into long strips, set aside, finely chop 2 tablespoons fresh rosemary. Cut the baguette and lightly toast on a sheet pan. Your oven should already be hot, so only about 5-7 minutes will do. Assemble roasted red pepper strips, roasted garlic & zucchini in separate piles in an oven proof pan; stack the brie like a fan. Sprinkle the veggies and brie with kosher salt and finely chopped fresh rosemary. Place the whole pan in the oven for about 5 minutes… until the brie starts to melt; serve with toasted baguette.
Spinach
Celery
Tomatoes
Carrots
Corn
Zucchini
Olives
Blueberries
Oranges
Carrots
Candy Eyes
Filling
2 T. of vegetable oil
1 can of Artichoke hearts
1 can of black olives (sliced)
1/3 cup of Parmesan cheese (optional)
Frying
1 Packet of 30 Dumpling/Potsticker Sheets
2 T. of vegetable oil
Drain the artichoke hearts and cut them up so they’re not so chunky (into quarters work best). In a non-stick pan add the vegetable oil, artichokes and black olives over medium heat. Fry until the artichoke hearts break apart a little better, about 8-10 minutes. Turn the heat off and add Parmesan cheese and stir around until slightly melted. Lay your sheet of dumpling dough on a cutting board. I use a tablespoon’s amount of filling, add to the center of the dough sheet. With warm water, wet the edges of the dough sheet and fold into desired dumpling shape.
Yield:
Calories:
Fat:
Fiber:
2 eggs
1 C. all-purpose flour
1 C. milk
1 tsp. sugar
1/2 tsp. salt
1/2 lb. Brie cheese, cut into 24 chunks
Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.  Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.  Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.
Yield:
Calories:
Fat:
Fiber:
½ C. drained canned Corn
3 Scallions, roughly chopped
¼ C. Greek Yogurt
2 T. Butter, melted and cooled
1 T. Maple Syrup or Honey
1 Egg
¾ C. Flour (or ½ C. Flour and 2 T. Cornmeal)
½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
1/8 tsp. Paprika
½ C. grated Sharp Cheddar Cheese
Preheat oven to 350. Line 2 12 hole mini muffin tins with paper cases. Add corn and scallions to food processor and whirl until chopped. Add yogurt, butter, honey, and egg and whiz to combine. Sift together flour, baking powder, baking soda, salt and paprika; add to food processor and pulse 2-3 times. Stir in grated cheese. Spoon into muffin cups, filling them about ¾ full. Bake 12-14 minutes, until risen and firm to the tough. Allow to cool in the pan for a few minutes, then transfer to wire rack to cool.
From Top 100 Finger Foods
Yield:
Calories:
Fat:
Fiber: