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.

 

 

Devillish Deviled Eggs

Devillish Deviled Eggs

 

5 hard-boiled eggs, halved lengthwise

1 T. minced scallion, white and light green parts

1 large jalapeno pepper, seeded and minced

Juice from 1 lime

1 T. mayonnaise

1/2 tsp. kosher salt, or to taste

Red chili flakes for garnish

 

Remove the yolks from the whites. Set the whites aside. Mash the yolks in a bowl with a fork. Add the scallion, jalapeno, lime juice, mayonnaise, and salt. Add more mayonnaise to reach desired consistency. Mash with a fork until blended. Using a tsp., carefully stuff whites with yolk mixture, mounding the tops. For extra heat, garnish with red chili flakes.  Variation:  Add 1 whole mashed avocado to the egg yolk mixture.

Curry Chicken Triangles

Curry Chicken Triangles

 

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 T. milk

2 T. apricot preserves

1 C. finely chopped cooked chicken

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

1/4 C. chopped drained water chestnuts (from 8-oz can)

3 T. chopped green onions (3 medium)

2 tsp. curry powder

1 egg, beaten

2 T. chopped almonds

 

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12×9-inch rectangle. Cut each into 12 squares. In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder. Spoon about 1 T. chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds. Bake 10 to 15 minutes or until deep golden brown.

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

 

1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles

Watercress leaves, optional

 

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.

Crostini with Smoked Trout, Lemon and Chives

Crostini with Smoked Trout, Lemon and Chives

 

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.

Antipasti Platter

Antipasti Platter

 

An antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.  So the antipasto is to be merely tasted, savored slowly in minimal amount rather than devoured. Otherwise it takes the place of the meal, becoming an epilogue instead of a prologue.

There are many different kinds of antipasti. They follow one general rule, which is that hot ones are served before a reasonably light meal, cold ones before a substantial meal. Also, they must have a certain harmony with the rest of the menu – they should bear some relationship to the dishes that follow. The visual element of antipasti dishes is important so that the appetite is stimulated in the imagination even before it is stimulated by the taste. A skillful blending of colors and garnishes is all part of the exercise: preparing a plate of antipasti is like playing with a puzzle.

Most of the recipes have one indispensable ingredient in common: extra virgin olive oil.

Just as olive trees have been constant feature of Tuscan landscape for thousands of years, so olive oil has always played leading role in Tuscan cooking. There is an old saying that wine lift the spirits and oil lift the taste, which confirm the dominant role of olive oil in the kitchens of peasant and aristocrat alike. Bruschetta and raw vegetable dip pinzimonio cannot be the same without the unmistakable taste of extra virgin olive oil!

 

A platter of Mediterranean-style savory bites that partners well with predinner drinks at holiday gatherings. It is an easy option for cocktail parties, open houses, and lunch buffets, too, because many of the items can be store-bought.

 

Start with a visit to a good deli or specialty-foods store to find ready-made items like olives; specialty nuts, such as Marcona almonds; artisanal cheeses, such as pecorino, Manchego, mozzarella, and fresh goat cheese; spreads, such as tapenade; and cured meats, including prosciutto, salami, mortadella, and coppa. Serve four to six items, and plan on 1 to 2 ounces (30 to 60 g) of each per guest. You can supplement these offerings with raw or roasted vegetables with a Mediterranean-style dipping sauce.

Assembly

 

Choose an attractive tray, platter, or cutting board. Or, create a dramatic presentation using a long, narrow platter, a tiered charcuterie “tower,” or several matching small plates, with a single antipasto on each. Arrange the food to create an unfussy, natural look, piling items casually and rolling or loosely folding sliced meats. Decorate with grape leaves, fresh herbs such as sage, rosemary, or thyme. Place small plates, decorative cocktail picks or salad forks, and cocktail napkins next to the antipasto assortment.

Accompaniments

 

Serve a basket of thinly sliced baguette rounds, slices of coarse country bread, cubes of focaccia, or crackers. You can also set out bread sticks.

 

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Traditional Antipasti Platter

 

Cold Cuts (charcuterie) – sliced thin:

 

Imported prosciutto (San Danielle is the best) or other ham such as Parma or Cappicolla

Mild salami (Columbus) or other Italian cured sausage

Imported mortadella with pistachio nuts

Mild coppa

 

Marinated Vegetables:

 

Marinated artichoke hearts

Roasted red peppers

Pepperoncini

Marinated mushrooms / Pickled Mushrooms

 

Cheeses:

 

Bocconcini

Chunks of Parmesano Reggiano or Peccorino

Asiago, Provolone, aged white cheddar and / or Italian Fontina cheese, cut in thin stripes

 

Breads:

 

Breadsticks

Focaccia, ciabatta or herb slab (variety of artisan breads)

Crostini or Bruschetta

 

Olives:

 

Combination of Storebought gourmet olives (Kalamata, Nicoise, and Colossole)

Marinated Olives

 

Misc:

 

Deviled eggs

Grilled vegetables (zucchini, eggplant, peppers, mushrooms or onions)

Figs (if in season), Melon (if in season, can wrap the prosciutto around it), Fresh Grapes

Candied Walnuts

 

Grilled Figs Wrapped in Proscuitto

 

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Crostini with Fig Spread and Bubbled Brie

Crostini with Fig Spread and Bubbled Brie

 

¾ C. stemmed and chopped dried figs (slightly heaping)

¾ C. Mirassou California Pinot Noir

1 ½ tbsp. honey

2 lemon slices, seeds removed

24 (¼-inch thick) baguette slices, cut on the diagonal

2 tbsp. walnut or extra virgin olive oil

½ lb. cold Brie, thinly sliced

1 ½ tbsp. chopped fresh thyme

 

Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.  Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ T. fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly.

Creamy Seafood Dip

Creamy Seafood Dip

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.

Black Olives with Lemon and Fennel

Black Olives with Lemon and Fennel

1/2 clove garlic

6 small olives

1/2 tsp. fennel seeds

1/3 T. fresh lemon juice

1 1/2 T. olive oil

 

Mince garlic. Mix olives with other ingredients in a plastic container with a lid then marinate for at least 1 hour so the flavors can blend. Note: These olives can be made in advance and kept in the refrigerator for up to 2 weeks.

Crab Rangoon

Crab Rangoon

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.

Crab Dip

Crab Dip

 

1 pkg. ( 3 oz.) cream cheese, softened

1/4 C. each mayonnaise and sour cream

1 can (6 oz.) crabmeat, drained (or us equivalent imitation krab)

1/4 C. minced onion

1 T. lemon juice

1/8 tsp. hot pepper sauce

 

Beat cream cheese until fluffy. Stir in remaining ingredients. Spoon into oven-proof dish.  Bake at 350° for 30 minutes. Makes 1 C.

Crab Cakes with Tomato Salsa

Crab Cakes with Tomato Salsa

1 lb. Fresh crabmeat
1/2 C. Chopped red bell pepper
1/2 C. Chopped green onions
3 tsp. Chopped fresh basil
2 tsp. Fresh lemon juice
2 tsp. Mayonnaise
1 tsp. Dijon mustard

1/2 tsp. Hot pepper sauce

Dash of Worcestershire sauce

3 1/4 C. Fresh breadcrumbs from crustless French bread

1 lg. Egg

2 tsp. (1/4 stick) Butter

2 tsp. Vegetable Oil

Tomato salsa

 

Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)  Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tsp. butter with 1 tsp. oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

Clam Wonton Triangles

Clam Wonton Triangles

 

One package of wonton skins

Twelve ounces of softened cream cheese,

Two (6.5 oz) cans minced clams, drained

One quarter C. diced green onions

One half tsp. soy sauce

Three drops sesame oil

One tsp. fresh, grated ginger.

 

Preheat oven to 425 degrees. Mix all ingredients except wonton skins.  Place one tsp. of mixture on each wonton skin.  Moisten edges with water and fold in half, to form a triangle.  Arrange triangles on a greased baking sheet.  Bake for 12 minutes, until golden brown.  Serve warm with dipping sauce. Preparation: Dipping sauce. Combine one C. of pineapple jam, One T. of hot mustard, 1 tsp. of grated ginger and one T. of honey, slightly heated.

Clam Fondue in a Bread Bowl

Clam Fondue in a Bread Bowl

 

 

3 cans (6-1/2 ounces each) minced clams

2 packages (8 ounces each) cream cheese, cubed

1 T. minced fresh parsley

2 tsp. lemon juice

2 tsp. Worcestershire sauce

2 tsp. minced chives

1/2 tsp. salt

6 drops hot pepper sauce

2 round loaves (1 pound each) sourdough bread

 

Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth.  Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes.  Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

Chilled Shrimp in Chinese Mustard Sauce

Chilled Shrimp in Chinese Mustard Sauce

 

1 C. water

1/2 C. dry white wine

2 T. reduced-sodium soy sauce

1/2 tsp. Szechuan or black peppercorns

1 lb. raw large shrimp, peeled and deveined

1/4 C. prepared sweet and sour sauce

2 tsp. hot Chinese mustard

 

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 to 3 minutes or until shrimp are opaque. Drain well. Cover and refrigerate until chilled.  Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

Chili Con Queso

Chili Con Queso

 

1 C. chopped onion

2 T. butter

3 cloves garlic, minced

1 can (16 oz.) petite diced tomatoes, drained

2 cans (4 oz. each) chopped green chili peppers, drained

1/4 tsp. pepper

1 lb. processed cheese, cut in cubes

 

Cook onions in butter with garlic until tender. Stir in tomatoes, chili peppers and pepper; heat thoroughly. Add cheese. Stir until melted. Serve with nachos or vegetable crudités.

Chicken Salad Wonton Stars

Chicken Salad Wonton Stars

 

1 package (8 oz.) reduced-fat cream cheese

3 T. fat-free milk

1/2 tsp. garlic salt

1/4 tsp. pepper

2 C. cubed cooked chicken breast

2 T. chopped green onion

36 wonton wrappers

Refrigerated butter-flavor spray

Paprika

 

In a mixing bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin C., buttered side down. Bake at 350° for 4-5 minutes or until golden brown. Fill each C. with about 1 T. chicken salad. Bake 5 minutes longer. Sprinkle with paprika. Yield: 3 dozen.

Chickaritos

Chickaritos

3 C. finely chopped cooked chicken

1-1/2 C. (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/2 C. finely chopped green onions

1 tsp. hot pepper sauce

1 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

Chex Party Mix

Chex Party Mix

1 C. Butter

3 tsp. Worcestershire Sauce

1/2 tsp. Garlic Powder

2-4 Drops Hot Pepper Sauce

6 C. small Pretzels or Pretzel Sticks

5 C. Cheerios

4 C. Wheat Chex

4 C. Rice or Corn Chex

3 C. Mixed Nuts

 

On saucepan mix butter, Worcestershire sauce, garlic powder and pepper sauce.  Heat and stir until butter is melted.  In large roasting pan mix remaining ingredients.  Drizzle with butter mixture and toss to coat.  Bake in 300F oven for 45 minutes, stirring every 15 minutes.  Spread on foil to cool.

Cheesy Shrimp Wonton Squares

Cheesy Shrimp Wonton Squares

 

32 Wanton Wrappers

1 tsp. Olive Oil

1/4 tsp. Garlic Salt

2 oz. Cheddar Cheese

1 tsp. Dijon Mustard

32 Cooked Salad Shrimp

2 Green Onions, thinly sliced

 

Heat oven to 375.  Spray cookie sheet with non-stick cooking spray. Arrange 16 wanton squares on cookie sheet.  Using fingers, place a drop of water in center of each square.  Top with another square, placing at an angle to form a star pattern.  In small bowl, combine oil and garlic salt; mix well.  Brush over wanton squares.  Bake for 6-8 minutes or until lightly browned.  Meanwhile, cut cheese into 1” squares that are about 1/8” thick.  Remove wanton squares from oven.  Place small amount of mustard on each cheese square.  Set cheese, mustard side down, on the hot wanton wrappers.  Top with a piece of shrimp and some green onion slices.  Return to oven for 3-5 minutes or until cheese is softened.  Cool slightly before serving.

Cheesy Pesto Stuffed Mushrooms

Cheesy Pesto Stuffed Mushrooms

14 oz. large stuffing mushrooms (approximately 16)

3/4 C. packed basil leaves

1-1/2 T. olive oil

1-1/2 T. toasted pine nuts

1 T. grated Parmesan cheese

1/2 tsp. minced garlic

2 T. chicken stock or water

1/4 C. 5% ricotta cheese

 

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet. Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed. Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Cheese Twists

Cheese Twists

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.

Cheese Straws

Cheese Straws

8oz. Shredded Cheddar Cheese

1/2 C. butter, softened

1 C. Flour

1/4 tsp. Salt

 

Preheat oven to 450 degrees.  In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender “snakes.” Cut each “snake” into 4 straws. Bake the straws for about 8 minutes, or until golden brown.

Parmesan Witches’ Broomsticks

Parmesan Witches’ Broomsticks

2 1/4 cups Original Bisquick® mix

2/3 cup milk

1 egg, beaten

1/4 cup grated Parmesan cheese

  

Heat oven to 350°F. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times.  Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles.  Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm.   High Altitude (3500-6500 ft) Bake 13 to 18 minutes.

Parmesan Cheese Straw Twists

Parmesan Cheese Straw Twists

 

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

 

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.    Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.    Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.    Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.     Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Cheese & Pesto Spread

Cheese & Pesto Spread

8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese.  For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender.  Blend with on and off turns until paste forms.  Gradually add remaining oil, blending on low speed until smooth.  Beat cream cheese and Brie together till nearly smooth.  Beat whipping cream until soft peaks form.  Fold whipped cream into cheese mixture.  Line a 4 C. Mold with plastic wrap.  Spread 1/4 of cheese mixture into mold.  Top with 1/3 Pesto mix. Repeat layers.  Top with Cheese mixture.  Chill 6-24 hours.  To serve, unmold on plate.  Remove plastic wrap.  Garnish with fresh basil if desired.

Cheeky Chilli-Pepper Chutney

Cheeky Chilli-Pepper Chutney

 

[Jamie Oliver] This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies down, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go.

 

8-10 fresh red chillies

8 ripe red peppers

Olive oil

2 medium red onions, peeled and chopped

a sprig of fresh rosemary, leaves picked and chopped

2 fresh bay leaves

a 5cm piece of cinnamon stick

sea salt and freshly ground black pepper

100g brown sugar

150ml balsamic vinegar

 

If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.  When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side. Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky. Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

Cheddar Shrimp Nachos

Cheddar Shrimp Nachos

3/4 lb. peeled deveined, cooked shrimp 

1 1/2 C. shredded cheddar cheese

1 (4 oz.) can chopped green chilies, drained 

1/3 C. chopped green onions 

1/4 C. sliced ripe olives, drained 

1/2 C. mayonnaise 

1/4 tsp. ground cumin 

48 tortilla chips, scoops 

 

Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a T. of the shrimp mixture into each tortilla scoop and place on baking sheets.  Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Cheddar Pinecone

Cheddar Pinecone

8 oz. cream cheese, softened
8 oz. Cheddar cheese spread
1 T. horseradish
1/2 tsp. hot pepper sauce
Whole almonds
Rosemary sprigs

 

Blend first 4 ingredients. Shape into an oval. Stud with almonds. Garnish with rosemary.

Calico Dip

Calico Dip

4 C. shredded Monterey jack cheese

1 can {4-oz} chopped green chilies

1 can {2 1/4-oz} sliced ripe olives, drained

4 green onions, sliced

3 medium tomatoes, seeded & diced

1/2 C. minced fresh parsley

1 envelope Italian salad dressing mix

Tortilla chips

 

In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes, & parsley. Prepare salad dressing mix according to pkg directions; pour over cheese mixture & mix well. Serve immediately with tortilla chips.

Buttermilk Onion Rings W/Grilled Tomato Aioli Sauce

Buttermilk Onion Rings W/Grilled Tomato Aioli Sauce

1 C. all purpose flour

3 C. buttermilk

Pinch of cayenne

Salt

4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices

4 C. peanut oil

4 C. all purpose flour seasoned with salt and pepper

 

Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.

 

Grilled Tomato Aioli:

 

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped

2 C. good quality mayonnaise

3 cloves garlic, coarsely chopped

2 T. fresh lime juice

Pinch of cayenne

Salt

 

Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.