Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

Parsley, for garnish, optional

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack or serve warm. Triangles will keep for up to a week in an airtight container.

Parmesan Crisps

Parmesan Crisps

 

3/4 C. Finely shredded Parmesan cheese
11/2 tsp. all-purpose flour

 

Preheat oven to 350°F and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

1/2 cup creme 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 crème 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.

Orange Oriental Appetizer

Orange Oriental Appetizer

 

1 pound ground pork

1/2 cup cocktail peanuts

2 canned peach halves

1 piece fresh ginger, about the size of a small walnut

3/4 cup Lawry’s Sweet ‘N Sour Barbecue Sauce

6 large oranges, peeled and sliced into 6 slices each

Chopped green onion (garnish)

Lettuce leaves (garnish)

 

In medium skillet, brown ground pork until crumbly; drain fat. Finely chop peanuts, peaches and ginger; add to ground pork in skillet. Add Sweet ‘N Sour Barbecue Sauce and mix well. Simmer over low heat about 5 minutes, just to heat through. Remove from heat and cool slightly. Arrange orange slices on serving dish. Top each slice with 1 tsp. pork mixture; garnish with green onion.

One Cheese Ball — 4 Great Ways

One Cheese Ball — 4 Great Ways

 

 

2 packages (8 oz. each) cream cheese, softened

1 package (3 1/2 to 4 oz.) soft chèvre (goat) cheese

1 C. freshly grated Parmesan cheese

1/4 tsp. white pepper

1/4 tsp. garlic powder

1/8 tsp. salt

 

Beat all ingredients in medium bowl with electric mixer on medium-low speed until smooth. Shape mixture as directed in recipes below. Refrigerate until firm, at least 2 hours.

 

Christmas Pears: Double the above recipe. Shape each cheese ball mixture into pear shape on waxed paper or plastic wrap. Wrap in plastic wrap. Refrigerate. Place pears in large shallow serving bowl or on platter. Spoon 1/4 C. whole berry cranberry sauce over one pear; spoon 1/4 C. chutney over other pear. (If desired, process chutney in blender or food processor until smooth.) Break 1 cinnamon stick crosswise in half; insert in each pear for stem.

 

Festive Bird’s Nest: Shape cheese ball mixture into ball. Place cheese ball on plastic wrap. Place cheese ball and plastic wrap in bowl, 5 to 6 inches in diameter. Place plastic wrap on cheese ball, then push second smaller bowl, 4 to 5 inches in diameter, into cheese in larger bowl. Refrigerate. Remove bowls and plastic wrap. Sprinkle 1 C. chopped fresh chives or other fresh herbs over cheese “nest.” Fill nest with cherry tomatoes, olives or assorted breadsticks.

 

Magical Holiday Tree: Shape cheese ball mixture into pyramid shape on waxed paper or plastic wrap. Smooth sides with knife if necessary. Freeze pyramid about 20 minutes or until firm. Cut pyramid horizontally into thirds. Spread 3 T. roasted red bell peppers (from 7-oz. jar), finely chopped and well drained, on bottom piece. Spread 3 T. basil pesto on middle piece. Assemble tree; top with star cut from starfruit or yellow bell pepper. Serve immediately or wrap in plastic wrap. Refrigerate.

 

Holiday Pinecone: Shape cheese ball mixture into oval shape on waxed paper or plastic wrap. Press 1 package (6 oz.) sliced almonds (2 C.) into cheese ball. Sprinkle with 1/4 C. crushed dark rye crackers. Wrap in plastic wrap. Refrigerate. Garnish with fresh rosemary sprigs. 

Olive-Onion Puffs

Olive-Onion Puffs

1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices

Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

Mushroom and Onion Gratins

Mushroom and Onion Gratins

 

1 lb. Mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 C. All-purpose flour
2 lg. Onions (about 1 3/4 pounds), sliced very thin
6 tsp. Heavy cream
1 C. Grated Gruyère
1/4 C. Fresh fine bread crumbs

 

In a skillet cook the mushrooms in 2 1/2 tsp. of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes. In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tsp. of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

Mozzarella en Carrozza

Mozzarella en Carrozza

 

1 ball fresh mozzarella

4 slices white bread, crusts trimmed

2 large eggs, beaten, or more as needed

1 1/2 tsp. minced garlic

1 heaping tsp. minced fresh flat-leaf parsley

Salt and pepper

Plain bread crumbs, as needed

Olive oil, for frying

Marinara Sauce

 

Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.  Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.

Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

 

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees.  Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatos, and basil.

Mom’s Wantons

Mom’s Wantons

1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry

Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square.  Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.

Note: I don’t use chicken broth or sherry.  Instead I use mirin and rice vinegar and a small splash of sesame oil.  I also mix in finely grated ginger and garlic.  Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.

 

Mom’s Teriyaki Beef Strips

Mom’s Teriyaki Beef Strips

2 lb. Top Round, partially Frozen

1/2 C. Peanut Oil

1/2 C. Soy Sauce

1/2 C. Dry Sherry

1 tsp. Grated Ginger

1 sm. Garlic Clove, minced

Cut beef lengthwise into strips.  Mix remaining ingredients in shallow dish.  Marinate beef strips for 2-3 hours.  Thread strips on skewers in accordion fashion, and grill or broil to desired doneness.

Meatball Turnovers

Meatball Turnovers

1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)  

1/2 pound meatballs, cooked

1 (8-ounce) can tomato sauce

1/4 C. grated Parmesan cheese  

Milk for glaze

Marinara

 

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.  One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.  Spoon 1 T. of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 tsp. of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature with Marinara sauce for dipping.

Marinated Brined Olives

Marinated Brined Olives

 

1 lb. Brine-Cured Black Olives, rinsed

3 Cloves Garlic, Crushed

1 tsp. Ground Cumin

1 tsp. Red Pepper Flakes

Olive Oil

 

Combine all ingredients in a bowl, adding olive oil as needed to fully cover olives.  Toss well to combine.  Cover and refrigerate at least 2 days before serving.  Great with a Mediterranean meal!

Marinated Goat Cheese Rounds with Crostini

Marinated Goat Cheese Rounds with Crostini

 

 

6 oz. fresh, soft goat cheese
3 tsp. balsamic vinegar
2 cloves garlic, chopped
1 tsp. chopped fresh thyme
1 tsp. cracked black pepper
10 cured green olives, pitted and coarsely chopped
1/3 C. extra-virgin olive oil

9 1/2-inch thick slices good-quality French bread
2 tsp. olive oil
1 tsp. Minced garlic

 

For the goat cheese rounds, roll the cheese into a 4-inch long log. Slice into 1-inch thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes. For the crostini, preheat broiler or grill. Drizzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese.

Lemon Light Fruit Dip

Lemon Light Fruit Dip

 

8 oz. Sour Cream

4 oz. Cream Cheese, softened

3 tsp. Frozen Lemonade Concentrate, thawed

1 tsp. Honey

Lemons

 

In medium bowl combine all ingredients except lemons.  Cover and refrigerate to blend flavors (at least 2 hours).  Halve lemons and carefully scrape out the pulp to form small “bowls” made of the rind.  Spoon dip into the lemon bowls.  Top with a little grated lemon zest.  Serve with assorted fruits for dipping.

Lemon Dijon Wings

Lemon Dijon Wings

 

2 lb. Chicken Wings, separated at joints, tips discarded

1/4 C. olive oil

1 T. fresh lemon juice

2 T. coarse-grained Dijon mustard

6 cloves garlic, chopped

2 tsp. salt

1 T. freshly ground black pepper

 

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil, and simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

Jalapeño Popper Cups

Jalapeño Popper Cups

 

 

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

 

 Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin C.. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeño slice. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Hot Reuben Spread

Hot Reuben Spread

 

1 package of softened cream cheese (8 oz.)

5 oz. of sliced corned beef – chopped

1-1/2 C. shredded swiss cheese

1/2 C. drained sauerkraut

1/2 C. Thousand Island dressing

 

Spray inside of crock pot with cooking spray. Put all ingredients in slow cooker and mix well. Cook in slow cooker on low heat for 1 to 1-1/2 hours. Stir as needed. Spread on small rye bread, crackers or pumpernickel bagel pieces. This can also be spread on full pieces of bread for open faced sandwiches.

Hot Bacon Cheese Dip

Hot Bacon Cheese Dip

2 pkgs. (8 oz. each) cream cheese, cubed

4 C. shredded Cheddar cheese (1 lb)

1 C. half and half

2 tsp. Worcestershire sauce

1 tsp. each prepared mustard and dried, minced onion

16 strips bacon, cooked and crumbled

Tortilla chips or baguette slices for dipping

 

In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

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.

 

 

 

Artichoke & Spinach Dip II

 

1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

 

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into  medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through,  20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.

Hot and Peppery Cocktail Shrimp

Hot and Peppery Cocktail Shrimp

 

1 1/2 lb. uncooked peeled deveined medium shrimp

4 medium green onions, chopped (1/4 C.)

2 tsp. grated lime peel

1/4 C. lime juice

1 T. reduced-sodium soy sauce

1/4 tsp. pepper

1/8 tsp. crushed red pepper

2 garlic cloves, finely chopped

2 tsp. sesame oil

 

Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.   Heat oven to 400ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.     Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

Holiday Crab Meat Appetizers

Holiday Crab Meat Appetizers

 

1/2 C. Whole Berry Cranberry Sauce

1/3 C. Cream Cheese, softened

1/4 C. Minced Crab Meat

2 tsp. Green Onion

15 individual mini-phyllo shells, thawed

 

Bake phyllo shells as directed on package.  Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.  Combine cream cheese, crab meat and green onion in a small mixing bowl.  Fill each shell with about 1 teaspoon of the cream cheese mixture.  Top with 1/2 tsp. Cranberry sauce

Hidden Valley Ranch Pinwheels

Hidden Valley Ranch Pinwheels

2 packages (8 oz each) cream cheese,softened
1 package (0.4 oz, 11.5 gm) Hidden Valley Ranch Original Ranch
Dressing Mix (package size for 16 oz sour cream or cream cheese)
2 green onions, minced
4 (12 inch) or 6 (10 inch) flour tortillas
1 jar (4 oz) diced pimiento
1 can (4 oz) diced green chiles
1 can (2.25 oz) sliced black olives
Olive oil

Mix first three ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1 inch pieces. Discard ends. Makes 3 dozen. Easier to do if the tortillas are cut square first.

Havarti and Sun-Dried Tomato Cheesecake

Havarti and Sun-Dried Tomato Cheesecake

 

Buttery Cracker Crust (See Below)

3 packages (8 oz. each) cream cheese, softened

1/4 C. whipping (heavy) cream

3 eggs

1 T. liquid from sun-dried tomatoes

1 1/2 C. shredded Havarti cheese (6 oz.)

1/2 C. sliced drained sun-dried tomatoes packed in oil and herbs

8 medium green onions, sliced (1/2 C.)

 

Make Buttery Cracker Crust.   Reduce oven temperature to 325ºF. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.    Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges. 

 

Buttery Cracker Crust    

   

1 1/4 C. crushed buttery crackers (28 crackers)

3 T. butter or margarine, melted

 

Heat oven to 375ºF. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10×3 inches. Bake about 10 minutes or until golden brown. 

Basic Guacamole

Basic Guacamole

 

2 green onions, cut in 1″ lengths

1 T. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

Grilled Quesadillas

Grilled Quesadillas

 

8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

 

Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

 

Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination

Grilled Figs Wrapped in Prosciutto

Grilled Figs Wrapped in Prosciutto

 

8 black mission figs, fresh or reconstituted

1/2-C. blue cheese, cubed

8 thin slices prosciutto, cut in half

2 T. extra-virgin olive oil

Gray salt

Freshly ground black pepper

 

Preheat a grill pan to a medium heat.  Cut the figs in half and place a cube of blue cheese inside each half.  Wrap the prosciutto around each fig half, making sure to cover the cheese. The ends of the  prosciutto should overlap.  Drizzle with olive oil.  Grill each piece until the prosciutto begins to color and crisp (about 2 minutes on each side).  Remove from the grill and place on a platter.  Season with Gray salt and pepper. Serve warm. Chef’s note: The key is to grill the prosciutto quickly leaving the blue cheese slightly melted with the inner part of the fig cool in temperature.

Grape Jelly Glazed Meatballs

Grape Jelly Glazed Meatballs

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.

Gingered Shrimp with Belgian Endive

Gingered Shrimp with Belgian Endive

 

1 lb. shelled cooked tiny shrimp, rinsed and drained

3/4 tsp. wasabi paste or prepared horseradish

1/4 C. chopped pickled ginger

1/4 C. seasoned rice vinegar

1 T. chopped green onion

1 lb. Belgian endive

Coarse-ground pepper

 

In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.

Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a sauté pan over medium heat.  Add garlic and red pepper flakes and sauté for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and sauté, stirring briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

Garlic & Herb Dressing

Garlic & Herb Dressing

 

1/4 C. Flax Oil

1/4 C. Olive Oil

1/4 C. + 1 T. reduced Sodium Soy Sauce

3 T. Red Wine Vinegar

1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)

1/4 C. Unsweetened Ketchup

1 tsp. Lemon Juice

3/4 tsp. Worcestershire Sauce

1 T. Crushed Garlic (in the jar)

1 tsp. Italian Herb Seasoning 

1 tsp. Maple Syrup

 

Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.

Fried Almonds

Fried Almonds

 

Olive Oil

Whole Blanched Almonds

Salt, Pepper. Cayenne Pepper and/or Rosemary (if desired)

 

In a deep frying pan, pour oil to about 2 inch depth.  Place over medium heat and allow oil to heat.  (about 350 degrees)  Drop almonds into oil, a small handful at a time.  The almonds should sizzle immediately if the oil is hot enough.  Fry until golden, about 3 minutes.  Remove with slotted spoon and transfer to paper towels to drain.  Season as desired.  Serve warm.

 

Fireside Popovers with Brie

Fireside Popovers with Brie

 

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.

Feta-Stuffed Tomatoes

Feta-Stuffed Tomatoes

 

1 pint cherry tomatoes

1 pkg. crumbled feta cheese

1/2 C. chopped red onion

1/2 C. olive oil

1/4 C. cider vinegar

1 T. dried oregano

salt & pepper to taste

Procedure

 

Cut a thin slice off the top of each tomato. Scoop out & discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese & onion; spoon into tomatoes. In a jar with a tight fitting lid, combine vinegar, oil, oregano, salt & pepper; shake well. Spoon over tomatoes. Cover & refridgerate for 30 minutes or till ready to serve.

Fall Cheese Platter

Fall Cheese Platter

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.  Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Holiday Italian Herb Crescent Christmas Trees

Holiday Italian Herb Crescent Christmas Trees

 

2 (8 ounce) cans refrigerated crescent dinner rolls

1/4 cup grated parmesan cheese

1 teaspoon dried Italian seasoning

1/2 cup prepared sour cream and chive dip (I use recipe 101256)

10 medium cherry tomatoes, sliced into 30 slices

1 medium yellow bell pepper

2 tablespoons chopped fresh parsley

 

Heat oven to 375°F. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll). With serrated knife, cut each roll into 8 slices (now they look like pinwheels). To form 1 tree, on cookie sheet, (I line mine with parchment paper it’s easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree. Arrange 2 slices below, sides touching. Continue arranging rows of 3, 4, and 5 slices. Use remaining slice for trunk. Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes on wire rack. Repeat for 2nd tree on another cool cookie sheet. Place trees on serving platter. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk. Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.

Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

Duck Meat Quesadillas with Avocado Cream

Duck Meat Quesadillas with Avocado Cream

8 large flour tortillas (7-1/2-inch diameter)

4 ounces Monterey Jack cheese with jalapenos, grated

4 ounces Montrachet or other soft goat cheese, crumbled

7 cup shredded cooked duck or dark meat chicken

4 large white mushrooms, stems trimmed and thinly sliced

2 scallions (2 inches green left on), very thinly sliced crosswise

1 tsp. finely chopped fresh cilantro leaves or flat-leaf parsley

2 limes, quartered, for serving

Fresh cilantro sprigs, for garnish

1/2 cup Avocado Cream (recipe follows), for serving

Salsa

 

Place 4 tortillas on a work surface and sprinkle each with 1 tsp. Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface. Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.  Cover with the remaining cheeses. Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand. Head a dry nonstick large skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings


Avocado Cream

1 ripe avocado,  pitted, peeled, and cut in large pieces

Juice of 1 lime

1/2 C. sour cream

Salt, to taste

 

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

 

Dilly Zucchini Dip

Dilly Zucchini Dip

 

1 C. finely shredded zucchini, squeezed dry

1 C. (4 oz.) shredded sharp cheddar cheese

3/4 C. mayonnaise

1/2 C. chopped walnuts

1 tsp. lemon juice

1/2 tsp. dill weed

1/4 tsp. pepper

Assorted fresh vegetables

 

In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1hour or until chilled. Serve with vegetables.

Tofu’d Up Devilish Eggs

Tofu’d Up Devilish Eggs

1 dozen eggs

2/3 C. silken tofu, drained

1 T. mayonnaise

1 T. Dijon mustard

1/2 tsp. hot sauce, plus more to taste

2 tsp. prepared horseradish

2 T. chopped chives

Salt

Freshly ground black pepper

1/4 tsp. paprika

 

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.  lice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.  Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.  Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

 

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