3 1/4 cup shredded zucchini
1 teaspoon salt
30 large fresh Mushrooms (about 2 pounds)
1/4 cup butter, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed ritz crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspooon dried oregano
1/8 teaspoon black pepper
*Combine Zucchini and salt in a colander; let stand for 30 minutes. Press zucchini between paper towels to remove excess moisture.
*Clean mushrooms with damp paper towels. Remove stems. Brush mushrooms with 3 Tablespoons of butter. Place on a rack in broiler pan.
*Saute garlic in remaining 1 Tablespoon butterin a large skillet over medium-high heat 1 minute. Add zucchini, and cook 2 more minutes. Remove from heat and cool slightly.
*Stir in Ricotta cheese and remaining 5 ingredients. Spoon mixture into mushroom caps. Bake at 375 degrees for 20 minutes.
*Serve immediately. Makes about 2 dozen
For Supper Club: I would prepare these ahead of time, and then bake them at the host house. I don't think you will need to double the recipe. I would suggest getting your mushrooms at Costco if possible.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Buttery Soft Pretzels
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 - 115 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned. Makes 12 pretzels.
For Supper Club: You may want to double this recipe. If you are planning on having another type of bread for dipping with the fondue then you don't need to double this. Its up to you.
1 teaspoon white sugar
1 1/4 cups warm water (110 - 115 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned. Makes 12 pretzels.
For Supper Club: You may want to double this recipe. If you are planning on having another type of bread for dipping with the fondue then you don't need to double this. Its up to you.
Wisconsin Beer Cheese Fondue
1 clove garlic
1 pound well-aged Sharp Cheddar Cheese, grated
1/2 tsp. Dry Mustard
3 Tablespoons Flour
2 teaspoons Worcestershire Sauce
2 Cups Beer
2 Tablespoons Chives, chopped
1 teaspoon Hot Sauce
Veggies and Bread for dipping
Cut the top off of the garlic clove and rub the inside of your fondue pot with it, then discard. Toss the cheese in a plastic bag with the flour to coat evenly, set aside. Pour 1 1/2 cups of beer into fondue pot and heat until almost boiling, turn heat to low. Add cheese by handfuls stirring to melt each addition. Add remaining beer and stir until smooth. Add Worcestershire sauce, DryMustard, and hot sauce, stirring to blend. Sprinkle chives on top. Keep fondue pot on lowest setting so cheese does not scorch. If mixture gets too thick just add a little beer and stir until desired consistency. Serve with blanched veggies (broccoli, cauliflower, green beans) and bread cubes.
Supper Club: I would suggest Doubling this recipe and using an electric fondue pot (I have 3 if you need to borrow one) so you can keep the heat low. I have used summit pale ale for this in the past, but any Oktoberfest, or dark lager like Sam Adams would be good as well. I would NOT use a stout beer.
This should be made right before you go to the host house, or have all ingredients ready and heat up at the host house. You dont want it to sit for too long before it gets eaten! We will be serving with pretzles, but you can also have a few veggies for dipping!
1 pound well-aged Sharp Cheddar Cheese, grated
1/2 tsp. Dry Mustard
3 Tablespoons Flour
2 teaspoons Worcestershire Sauce
2 Cups Beer
2 Tablespoons Chives, chopped
1 teaspoon Hot Sauce
Veggies and Bread for dipping
Cut the top off of the garlic clove and rub the inside of your fondue pot with it, then discard. Toss the cheese in a plastic bag with the flour to coat evenly, set aside. Pour 1 1/2 cups of beer into fondue pot and heat until almost boiling, turn heat to low. Add cheese by handfuls stirring to melt each addition. Add remaining beer and stir until smooth. Add Worcestershire sauce, DryMustard, and hot sauce, stirring to blend. Sprinkle chives on top. Keep fondue pot on lowest setting so cheese does not scorch. If mixture gets too thick just add a little beer and stir until desired consistency. Serve with blanched veggies (broccoli, cauliflower, green beans) and bread cubes.
Supper Club: I would suggest Doubling this recipe and using an electric fondue pot (I have 3 if you need to borrow one) so you can keep the heat low. I have used summit pale ale for this in the past, but any Oktoberfest, or dark lager like Sam Adams would be good as well. I would NOT use a stout beer.
This should be made right before you go to the host house, or have all ingredients ready and heat up at the host house. You dont want it to sit for too long before it gets eaten! We will be serving with pretzles, but you can also have a few veggies for dipping!
Lemon Grass Turkey Bites with Sweet & Hot Sauce
This recipe is so good, my boys LOVE these and they are very healthy! The sauce is very good, even though it takes so many ingredients! I do leave the chillies out of the sauce when I make it for my family and I double the turkey bites recipe! I usually serve this with brown rice and steamed pea pods or edemame. This recipe is from The Junior League of Boca Raton cookbook. It is one we made last year as an appetizer for Supper Club.
Turkey Bites
1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil
Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.
* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*
Sweet and Hot Sauce
2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.
Turkey Bites
1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil
Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.
* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*
Sweet and Hot Sauce
2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.
Sweet Chicken Bacon Wraps
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes or until bacon is crisp.
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes or until bacon is crisp.
Tex-Mex Egg Rolls
1 bunch green onions, chopped
1/2 red bell pepper, finely chopped
1 Tbsp. olive oil
6 cups fresh spinach leaves
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, cooked and drained
1/2 cup chopped fresh cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1 cup shredded Monterey Jack Cheese w/peppers
14 egg roll wrapers
Peanut oil
Sauté green onions and bell peppers in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach, and cook 1 minute or until spinach wilts. Add black beans and corn. cook, stirring occasionally until thoroughly heated. remove from heat; let stand 15 minutes, then drain very well! Stir in Cilantro, cumin, salt, and cheese.
Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner over filling; fold left and right corners over filling. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350'. Fry egg rolls in batches, until golden brown. drain on paper towels.
Yield: 14 egg rolls
** Now there are some things we need to talk about with this recipe. First, all of your ingredients need to be really dry. I would recommend that after you rinse your beans you dry them on paper towels and also that you cook your corn and drain it in a strainer until its really dry. You can also squeeze the juice from your peppers once they are chopped.
If you are ever going to make these ahead of time its really important that you dont have wet stuff in the wrapper or it will tear when you try to pick it up to fry it! I put parchment paper between my layers of egg rolls when I layer them in my dish before I cook them, when your guest arrive it only takes a minute to fry these up and they love them! I serve them with a variety of sauces for dipping.
1/2 red bell pepper, finely chopped
1 Tbsp. olive oil
6 cups fresh spinach leaves
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, cooked and drained
1/2 cup chopped fresh cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1 cup shredded Monterey Jack Cheese w/peppers
14 egg roll wrapers
Peanut oil
Sauté green onions and bell peppers in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach, and cook 1 minute or until spinach wilts. Add black beans and corn. cook, stirring occasionally until thoroughly heated. remove from heat; let stand 15 minutes, then drain very well! Stir in Cilantro, cumin, salt, and cheese.
Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner over filling; fold left and right corners over filling. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350'. Fry egg rolls in batches, until golden brown. drain on paper towels.
Yield: 14 egg rolls
** Now there are some things we need to talk about with this recipe. First, all of your ingredients need to be really dry. I would recommend that after you rinse your beans you dry them on paper towels and also that you cook your corn and drain it in a strainer until its really dry. You can also squeeze the juice from your peppers once they are chopped.
If you are ever going to make these ahead of time its really important that you dont have wet stuff in the wrapper or it will tear when you try to pick it up to fry it! I put parchment paper between my layers of egg rolls when I layer them in my dish before I cook them, when your guest arrive it only takes a minute to fry these up and they love them! I serve them with a variety of sauces for dipping.
Black Bean and Corn Salsa
8 Roma Tomatoes Diced
2 Cans White Shoe Peg Corn, drained
2 Cans Black Beans, rinsed and drained
1/2 Red onion, chopped
1 small can sliced black olives
2 Tablespoons Fresh Cilantro, chopped
1 teaspoon Cumin
1 teaspoon Garlic Powder
Salt to taste
1 Lime
Mix all ingredients in a large bowl, squeeze juice from Lime on top and stir gently. Serve with tortilla chips.
2 Cans White Shoe Peg Corn, drained
2 Cans Black Beans, rinsed and drained
1/2 Red onion, chopped
1 small can sliced black olives
2 Tablespoons Fresh Cilantro, chopped
1 teaspoon Cumin
1 teaspoon Garlic Powder
Salt to taste
1 Lime
Mix all ingredients in a large bowl, squeeze juice from Lime on top and stir gently. Serve with tortilla chips.
Hot Mamma Sausage Balls
1 pkg. Jimmy Dean Hot sausage, thawed
2 1/2 cups Bisquick baking mix
1 small yellow onion, chopped
3 cups pepper jack cheese, grated
1 teaspoon cayenne pepper
mix all ingredients by hand until well blended in large bowl. Cover and chill for about 30 min. Roll into 1 inch balls and bake on lightly greased baking sheet at 400 for about 20 min or until light brown. Serve with horse radish and ranch dressing.
If you want to make these ahead of time, or if you are traveling with them, you can roll them up and then freeze them, they work great this way, just leave them out for about half an hour before baking.
This another case of I tried a Paula Deen recipe and thought it needed a little more kick so I revamped it and made it my own! The first time I made these my good friend Jim VerWoert took one bite and said "my mouth is having an orgasm!" That is when I knew we had a hit!
2 1/2 cups Bisquick baking mix
1 small yellow onion, chopped
3 cups pepper jack cheese, grated
1 teaspoon cayenne pepper
mix all ingredients by hand until well blended in large bowl. Cover and chill for about 30 min. Roll into 1 inch balls and bake on lightly greased baking sheet at 400 for about 20 min or until light brown. Serve with horse radish and ranch dressing.
If you want to make these ahead of time, or if you are traveling with them, you can roll them up and then freeze them, they work great this way, just leave them out for about half an hour before baking.
This another case of I tried a Paula Deen recipe and thought it needed a little more kick so I revamped it and made it my own! The first time I made these my good friend Jim VerWoert took one bite and said "my mouth is having an orgasm!" That is when I knew we had a hit!
Spinach Artichoke Dip
1- 10 oz. pkg. frozen chopped spinach, thawed and drained
1- 14 oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1- 6.5 oz. container Allouette garlic and herb soft spreadable cheese
1 cup shredded parmesan cheese
1- 8 oz. container sour cream
1/2 cup real mayonnaise
Drain spinach well, pressing between layers of paper towels. Chop artichokes and garlic.
Stir together all ingredients and pour into lightly greased 11X7 baking dish.
Bake at 400 for 20 minutes or until bubbly and lightly brown on top
I like to serve this with hot baguette bread, but you can use crackers as well.
I LOVE this dip! I usually double the recipe if we have more than 8 people because it goes fast! I have a big Longaberger bowl that I bake it in with a wrought iron stand so it goes from oven to table. My family likes to eat this with Staceys Pita Chips that I get from Costco.
1- 14 oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1- 6.5 oz. container Allouette garlic and herb soft spreadable cheese
1 cup shredded parmesan cheese
1- 8 oz. container sour cream
1/2 cup real mayonnaise
Drain spinach well, pressing between layers of paper towels. Chop artichokes and garlic.
Stir together all ingredients and pour into lightly greased 11X7 baking dish.
Bake at 400 for 20 minutes or until bubbly and lightly brown on top
I like to serve this with hot baguette bread, but you can use crackers as well.
I LOVE this dip! I usually double the recipe if we have more than 8 people because it goes fast! I have a big Longaberger bowl that I bake it in with a wrought iron stand so it goes from oven to table. My family likes to eat this with Staceys Pita Chips that I get from Costco.
Stuffed Jalapeno Peppers
10-15 large jalapeno peppers, cut in half and seeded
1 1/2 pkg. Cream cheese (12 oz.), softened
2 cups shredded Monterey Jack Cheese
1 pkg. bacon crumbles (the real kind)
1 cup chicken, chopped fine (I cook chicken breasts in a little oil then chop them fine, or you can use canned chicken)
1 small onion, chopped fine
chopped fresh cilantro
1/2 tsp. ground cumin
1/8 teaspoon chili powder
1 pkg. sliced bacon, uncooked
Cut jalapenos in half and scoop out seeds with a spoon. **I would recommend wearing disposable latex gloves while doing this.** Bring 6 cups of water to a boil. boil jalapeno peppers for about 1 minute and then drop into a large bowl of ice water. Drain and dry peppers.
Combine cream cheese and next 6 ingredients in large bowl. Mix well. Using a small spoon fill each pepper half with cream cheese mixture. Wrap with piece of uncooked bacon, secure with a toothpick and place on baking sheet. Bake at 375 until bacon is crispy. About 15-20 minutes. Serve immediately.
** tip: when buying your jalapenos, look for large ones with a rounded end. The pointier the end of the pepper the hotter it will be! If you can find really large rounded ones, you can skip the boiling step and just use them raw. If they are pointy I would recommend boiling them to reduce the heat. **"
I tried Paula Deen's recipe for these and it was pretty gross...so I came up with my own. I love to make these in the summer when we can get really huge fresh peppers! Those are hard to come by in Minnesota!
1 1/2 pkg. Cream cheese (12 oz.), softened
2 cups shredded Monterey Jack Cheese
1 pkg. bacon crumbles (the real kind)
1 cup chicken, chopped fine (I cook chicken breasts in a little oil then chop them fine, or you can use canned chicken)
1 small onion, chopped fine
chopped fresh cilantro
1/2 tsp. ground cumin
1/8 teaspoon chili powder
1 pkg. sliced bacon, uncooked
Cut jalapenos in half and scoop out seeds with a spoon. **I would recommend wearing disposable latex gloves while doing this.** Bring 6 cups of water to a boil. boil jalapeno peppers for about 1 minute and then drop into a large bowl of ice water. Drain and dry peppers.
Combine cream cheese and next 6 ingredients in large bowl. Mix well. Using a small spoon fill each pepper half with cream cheese mixture. Wrap with piece of uncooked bacon, secure with a toothpick and place on baking sheet. Bake at 375 until bacon is crispy. About 15-20 minutes. Serve immediately.
** tip: when buying your jalapenos, look for large ones with a rounded end. The pointier the end of the pepper the hotter it will be! If you can find really large rounded ones, you can skip the boiling step and just use them raw. If they are pointy I would recommend boiling them to reduce the heat. **"
I tried Paula Deen's recipe for these and it was pretty gross...so I came up with my own. I love to make these in the summer when we can get really huge fresh peppers! Those are hard to come by in Minnesota!
Mexican Crab cakes w/salsa Mayonnaise
3 Tbsp. butter
3/4 cup chopped onion
1/3 cup finely chopped celery
1 jalapeno pepper, seeded and minced
3 large eggs, beaten
1/4 cup sour cream
1 pound FRESH lump crabmeat, drained (if you use the 'fake' crab the cakes wont stick together)
1 1/2 cups Italian seasoned bread crumbs
1 cup shredded Monterey Jack cheese w/jalapeno peppers (pepper jack cheese)
1/2 cup roasted red pepper, diced
1/2 cup chopped fresh cilantro
2 Tbsp. vegetable oil
Salsa Mayonnaise
Melt butter in a large slillet over medium heat. Add onion, celery, and jalapeno; cook stirring constantly until tender. Transfer to a large bowl; cool. Add eggs, and sour cream to onion mixture. Gently stir in crab meat and next 4 ingredients. Cover and chill 1 hour. Shape Crab mixture into 36 patties.
Heat 1 tsp. oil in a large skillet over medium heat; add 6-8 patties to skillet. Cook 4 minutes on each side or until golden. Set aside, and keep warm. Repeat until all cakes are cooked. Serve with salsa mayonnaise.
Salsa Mayonnaise
1 cup real mayonnaise
1/2 cup sour cream
1/2 cup picante sauce
Combine all ingredients in a small bowl, and stir well. Cover and chill until ready to serve.
3/4 cup chopped onion
1/3 cup finely chopped celery
1 jalapeno pepper, seeded and minced
3 large eggs, beaten
1/4 cup sour cream
1 pound FRESH lump crabmeat, drained (if you use the 'fake' crab the cakes wont stick together)
1 1/2 cups Italian seasoned bread crumbs
1 cup shredded Monterey Jack cheese w/jalapeno peppers (pepper jack cheese)
1/2 cup roasted red pepper, diced
1/2 cup chopped fresh cilantro
2 Tbsp. vegetable oil
Salsa Mayonnaise
Melt butter in a large slillet over medium heat. Add onion, celery, and jalapeno; cook stirring constantly until tender. Transfer to a large bowl; cool. Add eggs, and sour cream to onion mixture. Gently stir in crab meat and next 4 ingredients. Cover and chill 1 hour. Shape Crab mixture into 36 patties.
Heat 1 tsp. oil in a large skillet over medium heat; add 6-8 patties to skillet. Cook 4 minutes on each side or until golden. Set aside, and keep warm. Repeat until all cakes are cooked. Serve with salsa mayonnaise.
Salsa Mayonnaise
1 cup real mayonnaise
1/2 cup sour cream
1/2 cup picante sauce
Combine all ingredients in a small bowl, and stir well. Cover and chill until ready to serve.
Southwest Spinach Dip
1 medium onion, chopped
2 Tbsp. vegetable oil
2 medium tomatoes, seeded and chopped
2 Tbsp. chopped jalapeno pepper (the canned kind work fine in this)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 (8 oz.) pkg. cream cheese, cut into small cubes
2 (2 oz.) cans sliced black olives
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
Cook onion in oil in a medium skillet until tender. Add tomato and jalapeno. cook 2 minutes. Transfer to large bowl and add remaining ingredients. Mix well. Transfer to a greased 2 quart baking dish. Cook uncovered at 400 for about 35 minutes or until golden brown and bubbly. Serve with warm tortilla chips.
This is a great variation on the run of the mill spinach-artichoke dip..I have made it several times and have gotten rave reviews!
2 Tbsp. vegetable oil
2 medium tomatoes, seeded and chopped
2 Tbsp. chopped jalapeno pepper (the canned kind work fine in this)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 (8 oz.) pkg. cream cheese, cut into small cubes
2 (2 oz.) cans sliced black olives
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
Cook onion in oil in a medium skillet until tender. Add tomato and jalapeno. cook 2 minutes. Transfer to large bowl and add remaining ingredients. Mix well. Transfer to a greased 2 quart baking dish. Cook uncovered at 400 for about 35 minutes or until golden brown and bubbly. Serve with warm tortilla chips.
This is a great variation on the run of the mill spinach-artichoke dip..I have made it several times and have gotten rave reviews!
Sausage and Cheese Turnovers
1 pound hot Italian Sausage (the kind from Festival works really well in this, and taste good)
1/2 teaspoon dried Italian Sausage
2 cans (4 oz.) mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
2 cans refrigerated flaky biscuits (the cheap brand works great for this)
2 large eggs, beaten
2 Tablespoon grated parmesan cheese
Brown Sausage in a large skillet, stirring until crumbly and no longer pink. Drain and place in a bowl. Stir in Italian seasoning, mushrooms, and mozzarella; set aside.
Roll each biscuit into a 5 inch circle, spoon meat mixture evenly into the center of each circle. Moisten edges with beaten egg. Fold in half and press edges together with a fork to seal.
Brush Turnovers with beaten egg, sprinkle with parmesan and bake at 350 for 10 minutes or until golden brown.
**I usually fry the sausage into really small crumbles. When its done cooking I put it into a strainer and drain all the fat off to ensure that when I cook my turnovers there is not a lot of extra grease! You can also use prepared pizza crust for this recipe.**
1/2 teaspoon dried Italian Sausage
2 cans (4 oz.) mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
2 cans refrigerated flaky biscuits (the cheap brand works great for this)
2 large eggs, beaten
2 Tablespoon grated parmesan cheese
Brown Sausage in a large skillet, stirring until crumbly and no longer pink. Drain and place in a bowl. Stir in Italian seasoning, mushrooms, and mozzarella; set aside.
Roll each biscuit into a 5 inch circle, spoon meat mixture evenly into the center of each circle. Moisten edges with beaten egg. Fold in half and press edges together with a fork to seal.
Brush Turnovers with beaten egg, sprinkle with parmesan and bake at 350 for 10 minutes or until golden brown.
**I usually fry the sausage into really small crumbles. When its done cooking I put it into a strainer and drain all the fat off to ensure that when I cook my turnovers there is not a lot of extra grease! You can also use prepared pizza crust for this recipe.**
Pizza Bread
2 cups Shredded Cheddar cheese
2 cups Shredded Mozzarella cheese (or you can use 4 cups of the pizza blend cheese)
1 jar Ragu pizza sauce
1 can chopped black olives
1 small onion, minced
1 can chopped green chilis
2 loaves baguette bread, sliced
Mix all ingredients together in a large bowl and refrigerate for at least 30 minutes. Spread mixture onto sliced baguette bread and broil until cheese is bubbly. Serve immediately."
2 cups Shredded Mozzarella cheese (or you can use 4 cups of the pizza blend cheese)
1 jar Ragu pizza sauce
1 can chopped black olives
1 small onion, minced
1 can chopped green chilis
2 loaves baguette bread, sliced
Mix all ingredients together in a large bowl and refrigerate for at least 30 minutes. Spread mixture onto sliced baguette bread and broil until cheese is bubbly. Serve immediately."
Fried Ravioli
6 Tablespoons milk
2 large eggs, lightly beaten
1 1/2 cups Italian seasoned bread crumbs
1 package frozen cheese or cheese and sausage filled ravioli, thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti Sauce
Combine milk and egg in a small bowl. Place breadcrumbs in a shallow bowl. Dip Ravioli into egg mixture and then dredge in breadcrumbs coating evenly.
Pour oil into a dutch oven to a depth of 2 inches. heat to 350. Fry ravioli a few at a time, 1 minute on each side or until golden brown; drain on paper towels. Sprinkle with parmesan cheese and serve immediately with warm spaghetti sauce.
2 large eggs, lightly beaten
1 1/2 cups Italian seasoned bread crumbs
1 package frozen cheese or cheese and sausage filled ravioli, thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti Sauce
Combine milk and egg in a small bowl. Place breadcrumbs in a shallow bowl. Dip Ravioli into egg mixture and then dredge in breadcrumbs coating evenly.
Pour oil into a dutch oven to a depth of 2 inches. heat to 350. Fry ravioli a few at a time, 1 minute on each side or until golden brown; drain on paper towels. Sprinkle with parmesan cheese and serve immediately with warm spaghetti sauce.
Marinted Cheese and Tomatoes
1/2 cup olive oil
1/2 cup white wine vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
2 fresh Mozzarella balls, chilled well and sliced into thin slices (you can use the Fresh small bite size balls..but you will need 2 containers and they need to be drained really well. Leave them whole)
6 Fresh Roma tomatoes
1 (8 oz.) package of cream cheese
Combine first 10 ingredients in a jar, cover tightly, and shake vigorously. Set marinade aside.
Cut mozzerella cheese balls into thin slices. Cut cream cheese in half lengthwise. Cut crosswise into 1/4 inch thick slices. Cut tomatoes into 1/4 inch thick slices. Layer cheese and tomatoes, alternately in a shallow dish. Cover and chill for 8 hours. Transfer cheese and tomatoes to a serving platter in the same pattern, and spoon marinade over them. refrigerate until ready to serve. Serve with a basket of fresh sliced baguette bread and crackers."
1/2 cup white wine vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
2 fresh Mozzarella balls, chilled well and sliced into thin slices (you can use the Fresh small bite size balls..but you will need 2 containers and they need to be drained really well. Leave them whole)
6 Fresh Roma tomatoes
1 (8 oz.) package of cream cheese
Combine first 10 ingredients in a jar, cover tightly, and shake vigorously. Set marinade aside.
Cut mozzerella cheese balls into thin slices. Cut cream cheese in half lengthwise. Cut crosswise into 1/4 inch thick slices. Cut tomatoes into 1/4 inch thick slices. Layer cheese and tomatoes, alternately in a shallow dish. Cover and chill for 8 hours. Transfer cheese and tomatoes to a serving platter in the same pattern, and spoon marinade over them. refrigerate until ready to serve. Serve with a basket of fresh sliced baguette bread and crackers."
Pineapple Cheese Ball
1 eight ounce package cream cheese, softened
1/4 cup finely chopped green bell pepper
2 Tablespoons chopped purple onion
1 eight ounce can crushed pineapple, drained very well
1/2 teaspoon seasoned salt (or use regular salt and add a dash of Tabasco)
1 cup chopped walnuts
Mix together cream cheese, green pepper, onion, pineapple, and seasoned salt. Form a ball and roll in the chopped walnuts. Wrap in Plastic wrap and store in refirgerator for at least 4 hours. Serve with crackers
1/4 cup finely chopped green bell pepper
2 Tablespoons chopped purple onion
1 eight ounce can crushed pineapple, drained very well
1/2 teaspoon seasoned salt (or use regular salt and add a dash of Tabasco)
1 cup chopped walnuts
Mix together cream cheese, green pepper, onion, pineapple, and seasoned salt. Form a ball and roll in the chopped walnuts. Wrap in Plastic wrap and store in refirgerator for at least 4 hours. Serve with crackers
Olive Garlic Cheese Bread
3 small cloves of garlic, minced
1/2 cup Parmesan cheese, grated
4 green onions, chopped
1 (4 oz.) can of black olives, chopped
2 cups Real Mayonnaise
1/2 cup cheddar cheese, grated
2 loaves of french baguette bread, sliced thin
Mix all ingredients (except bread) in large airtight bowl. Store in refrigerator overnight or at least 8 hours. Just before serving spread onto french baguette slices. Bake 20 minutes at 350 degrees. Serve immediately.
1/2 cup Parmesan cheese, grated
4 green onions, chopped
1 (4 oz.) can of black olives, chopped
2 cups Real Mayonnaise
1/2 cup cheddar cheese, grated
2 loaves of french baguette bread, sliced thin
Mix all ingredients (except bread) in large airtight bowl. Store in refrigerator overnight or at least 8 hours. Just before serving spread onto french baguette slices. Bake 20 minutes at 350 degrees. Serve immediately.
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