Online Cooking
2 jars (6 oz. each) marinated artichoke hearts drained diced, 3/4 cup sour cream, 1/4 cup mayonnaise, 1/4 cup Parmesan cheese grated, 1 tsp. dried tarragon leaves (optional)
Combine all ingredients in a medium saucepan and cook over very low heat for approximately 30 minutes. Transfer to a medium serving bowl and serve warm.
Bruschetta
Mix: Diced tomatoes, red onion, cucumber, garlic cloves. Add capers, fresh basil.
Let flavors set overnight. Serve on french bread slices.
Parmesan Stuffed Mushrooms
Mushrooms about 20, 4 green onions finely chopped,clove garlic chopped, 2 T butter, 1 T olive oil, 1/2 C dry plain bread crumbs,1/4 C Parmesan cheese, 1/2 t Italian herb blend, 2 T fresh parsley, 1/2 t seasoned salt, 1/4 t black pepper
Wash mushrooms and remove stems. Chop the stems finely.Heat oven to 350°. Grease a baking dish large enough to hold the mushroom caps in a single layer.In a skillet over medium heat, melt the butter with olive oil. Add the chopped stems and cook, stirring, for 3 minutes.
Add green onions and garlic and continue cooking, stirring, for 2 minutes longer.Combine the stem mixture with the bread crumbs, cheese, Italian herbs or basil, parsley, salt, and pepper.Fill the mushroom caps with the stuffing mixture and arrange in the prepared baking dish. Bake for 15 minutes.
Stuffed Mushrooms Cream Cheese2 pounds mushrooms, 6 T butter, 8 oz package cream cheese softened, 1/2 C crumbled blue cheese2 T chopped green onion
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onionsonions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown.
Hummus with Tahini
2 1/2 cups of canned chickpeas drained and rinsed, 1/3 cup of freshly squeezed lemon juice, 1/4 cup of tahini, 2 cloves of crushed garlic, 1-2 tablespoons of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of cayenne pepper, pinch of freshly black pepper, 1 teaspoon of salt, 1/3 cup of water, parsley and olive oil to garnish
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency. Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Layer Mexican Dip
(2) 9 oz. Bean dip, 2 C Guacamole, 1 C Sour cream, 1/2 C Mayonnaise, 1 pkg Taco seasoning, 2 Green onions, 4oz Black olives, 2 Tomatoes diced, 1 C Salsa, 3/4 C Shredded cheddar cheese
Layer all ingredients on a large serving plate or baking sheet as follows: 1st layer: bean dip, 2nd layer: guacamole 3rd layer: (combined) sour cream, mayonnaise, taco seasoning 4th layer: (combined) green onions, black olives, tomatoes 5th layer: salsa 6th layer: cheddar cheese
Refrigerate until ready to serve.
Wild Mushroom Crostini
36 Baguette slices, 2T Olive Oil, 1/3C Shallots chopped, 21/4 C Oyster mushrooms chopped, 21/4 C Shitake chopped, 1 1/4 C Chanterelle, 1 garlic, 1/4 C Cream, 1t Rosemary fresh chopped, 1/2 Lemon peel grated, 1C Fontina cheese, 1/2 C Parmesan
Toast bread till light brown in a 375 oven.
In skillet: sauté shallots, then mushrooms. Then garlic.Add rest.Turn off heat and add mushrooms.
Top bread slices with mix and broil about 3 minutes.
Crab Stuffed Mushrooms
1 1/2 # Mushrooms, 4 Green onions chopped, 3 Garlic minced, 1 T Basil chopped fresh, 1/4 C Cilantro chopped fresh, 1 Chile seeded and finely chopped, 1 Crab meat shelled and flaked, 1/2 t Dijon mustard 1 T Red pepper, 6 0z White cheddar cheese grated
Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushroom caps on a shallow baking dish. Mince the stems. Combine all the remaining ingredients, including the minced stems, and mix well. Spoon the mixture into the
mushroom caps and bake in a preheated 350° oven for 15 minutes.
Serve warm. Makes about 24 appetizers.
Japanese Grilled Mushrooms
4 Portobello mushroom caps, 3 T Soy sauce, 2 T Sesame oil, 1 T Ginger root. 1 Garlic minced.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Wash the mushrooms; arrange on a baking sheet with top side of the mushroom facing down. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms. Roast the mushrooms under the broiler until soft, about 10 minutes.
No Bean Humus
2 medium zucchini, 1/4 cup olive oil, 4-8 garlic cloves, 2 t salt, 1/2 cup lemon or lime juice, 3/4 cup sesame seeds, 3/4 cup tahini, 1/4 t cayenne, 1 t paprika, 1 t ground cumin
Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth.
Tangerine Marinated Olives
1 # olives, 1Tangerine cut in 4 wedges, 1 T Rosemary fresh, 1 t fennel crushed, 1 t coriander seed crushed, pinch of dried red pepper
Drain olives. Add the rest. Cover and fridge is for 2 days
Tapenade
Chop: 1 1/2C Kalamata Olives, 1 Tomato, 10 Basil Leaves, 2 Garlic, 1/3C Olive Oil, 2T Lemon Juice, S/P
Pickled Vegetables
Boil then stand 15 min: 1 1/2C White vinegar, 1 C Ginger, thin sliced, 1/2 C Sugar, 2t Kosher Salt Pour over 8 Cups of Veg
Pink Eggs
Cook: 2 Beets, Boil: 8 Eggs, Separate yolks from eggs
Mix: Yolks, 1/4C Mayo, 1/4C Basil, S/P
Fill egg whites and garnish with scallions
Raspberry Walnut Baked Brie
1 sheet frozen puff pastry, thawed, 1 (8 ounce) round Brie cheese, 1/3 cup seedless raspberry jam, 2 tablespoons chopped walnuts
Preheat oven to 350. Line a baking sheet with aluminum foil and lightly grease with cooking spray. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings. Bake in preheated oven until the pastry is golden brown, about 20 minutes.
Rum Butter Cashews
1 cup granulated sugar, 3/4 cup rum, 2 cups whole, unsalted cashews, 2 ounces butter
Generously oil a baking sheet and set aside.Bring the sugar and rum to a boil in a medium saucepan. Cook for 3 minutes, until candy thermometer reads 234 degrees F.
Remove from heat and add the cashews, stirring constantly to coat with syrup. The sugar will become white and grainy after about 30 seconds.
Return saucepan to heat and re-melt sugar, adding a few drops of water if needed. Watch carefully, do not burn. When the syrup has turned a rich caramel color, about 2minutes, and the nuts sound hollow at the tap of a spoon, remove from heat and stir in butter.
Transfer mixture to oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store airtight for 2 weeks.
Mango and Red Onion Salsa
Mangoes diced, 3/4 C Red onion diced, 1/4 C Cilantro, 2 T Lime Juice fresh, 1 t Ginger fresh diced, 1/2 t Lime Peel grated, 1/8 t Cayenne, S/P
Let stand 20 minutes
Sesame Scallion Pancakes
Mix: 1C Flour, 1t Baking Powder, 1/2t Kosher Salt, 1T Oil Add: 1/2C Boiled Water
Knead 3 min and let stand 30 minutes.
Roll out dough in 8x16 rectangle.Brush with oil and sprinkle with 3Scallions and 3T Toasted Sesame Seeds.
Roll up (like sweet rolls). Cut into 8 slices, flatten and roll out into 4in Slices.Fry till crisp and keep warm in a low oven.
Spinach Dip
10 oz Spinach thawed squeezed dry, 8 oz Water chestnuts drained chopped, 16 oz Mayonnaise, 1 oz. pkt. Vegetable dip mix, 1 cup sour cream
1 round loaf rye, pumpernickel OR Hawaiian bread - hollowed out
Fold together all ingredients, except bread. Spoon mixture into a hollowed-out loaf of bread. Dip the pieces of bread taken from the center of the loaf into dip.
Hot Spinach Cheese Dip
Preheat 425 Puree: 20oz Spinach, thawed and drained, 1 md Onion, 2 Plum Tomatoes, 1/4C Sour Cream, 1 Garlic Add: 8oz Cream Cheese, 1C Romano, 1T Capers, S/P
Bake for 20 minutes.Serve with wheat thins or baguette
Spinach Gnocchi
1 1/2 # Spinach, 3 Eggs (2 whole, 1 yolk), 1 Onion, Nutmeg, 5 oz Butter, 7 oz Ricotta,, 1/3 # Parmesan cheese, Sage, S/P
Clean, wash and cook the spinach (using just the water left over on the leaves after washing). Drain, squeeze well and chop finely. Wilt the minced onion in 2 ounces of butter, then drain the onion and add it to the spinach. Cook on a very low heat, stirring frequently to allow the spinach to exude more water, then let cool.
Sieve the ricotta into a bowl. Add the spinach, about 2 ounces of Parmigiano, 2 whole eggs and 1 yolk, a pinch of nutmeg, and pepper and salt to taste. Mix, adding in the flour little by little, as much as necessary to obtain a firm but soft mix. Use a spoon to make dumplings the size of a walnut.
Lightly sprinkle gnocchi with flour (the amount of flour used to dust them will vary according to how well the spinach is dried), and set aside on a sheet pan.
Bring a generous amount of salted water to a boil in a large pot.
Meanwhile, brown the rest of the butter in a saucepan, adding whole sage leaves to taste. Add gnocchi to the boiling water, stirring gently. As they float to the top drain with a skimmer and arrange in a serving platter. Season with the sage flavored melted butter and Serve very hot. Instead of sage-flavored butter, you may use a light tomato sauce. Makes 4 servings.
Stuffed Dates
12 pitted dates, 1/4 cup chopped toasted pine nuts, 3 T red wine, 1/8 t black pepper (optional), 1/4 cup honey
Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit. Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.
Stuffed Mushrooms Sausage24 oz White Button Mushrooms, Pork Sausage, ½ Med Onion Diced, 4 cloves Garlic Minced, ? cups Dry White Wine, 8 oz Cream Cheese, 1 Egg Yolk, ¾ cups Parmesan ,
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.Smear mixture into the cavity of each mushroom, creating a
sizable mound over the top.Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Tortilla Spirals
6oz Cream cheese softened, 1/3 cup Shredded cheddar cheese, 2 t Lime juice, 1 t Chili powder, 1/2 t Cumin, 2 T Cilantro, 2 T Green onion, 10 (8-inch) flour tortillas, 1/4 cup shredded cheddar cheese
Combine cream cheese, 1/3 cup Cheddar cheese, lime juice, chili powder and cumin in medium bowl; add cilantro and green onion, stirring well.
Evenly divide mixture among heated tortillas, spreading to cover each tortilla. Roll up each tortilla, finishing with seam-side-down. Place rolled tortillas on baking sheet; sprinkle with 1/4 cup Cheddar cheese. Bake in preheated 400°F oven for 7 minutes or until cheese is melted. Let stand 3 to 5 minutes; slice into 1-inch pieces and serve hot. Makes 10 servings.
Welsh Rabbit
Heat: 1/2 C Light colored Ale, 2t Worcestershire, 1 1/2c dry Mustard, 1t Madra Curry
Reduce heat and add: 12oz Cheddar, grated and in 3 batches
Whisk vigorously and add: 1 1/2t Flour, S/P
Serve in a crock with Toast Points and Apple Slices
White Chocolate Snack
Mix: 10 oz package mini twist pretzels, 5 C toasted oat cereal, 5 C crispy corn cereal squares, 2 C salted peanuts, 14 oz package candy-coated milk chocolate pieces, 2 (11 ounce) packages white chocolate chips, 3 T vegetable oil
Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
Spiced Pecans
1 egg white lightly beaten , 1 T water, 3 C pecan halves, 1/2 C white sugar, 1/2 t salt, 1 t cinnamon, 1/2 t cloves, 1/2 t nutmeg
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts.
Spread nuts on prepared pan. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Baked Brie with Pecans and Brown Sugar
1-8 oz round of brie with rind intact, 3 tbsp. brown sugar, 1/2 tsp cinnamon, 1/2 cup coarsely chopped pecans, 1 sheet puff pastry (thawed)
Granny Smith Apples, slicedbutter crackers or light crackers (for serving)
Preheat oven to 350°F.
Line a baking pan with parchment paper for baking. Spread out puffed pastry on a flat surface.
In a separate bowl, mix pecans, sugar, cinnamon. Spread nut mixture onto the center of the pastry. Place brie atop the nut mixture. Fold pastry over the brie to enclose everything like a
package and pinch the pastry closed so it is sealed. Flip pastry package over and place on baking tray with folds on the bottom.
Bake in oven for about 20-30 minutes or until the pastry is browned and golden.
Serve with crackers and sliced apples.
Saganaki - Greek Fried Cheese
1/3 lb. Kasseri cheese, 1 egg, 1 tbsp. milk, Flour, Olive oil for pan frying, Brandy, Lemon juice
Cut a slice of Kasseri cheese about 1/3 inch thick. Mix egg with the milk. Dip cheese into the egg mixture, then dip into flour. Fry in a bit of oil in a heavy frying pan on medium heat until golden brown. Then turn. Flame with brandy, if you wish, but be careful. Add a squirt of lemon juice when the flame dies down. Serve with crackers or crusty bread.
Cheese Puffs
1/4 C butter, 1/2 C water, 1/2 C flour, 2 eggs, 1 C grated sharp cheddar cheese, Parmesan cheese
Bring water and butter to a boil in the microwave in 2-quart casserole. Add flour all at once. Stir until it forms a ball. Remove from heat.
Add 1 egg at a time, beating after each. Stir in grated cheese. Drop by teaspoonfuls on low roasting pan.Bake at 375°F for 20 minutes. Serve warm.
Makes about 30 bite size balls.
Chex Party Mix1 stick butter, 1 1/4 tsp. seasoned salt, 4 1/2 tsp. Worcestershire sauce, 2 2/3 c. Corn Chex cereal, 2 2/3 c. Rice Chex cereal, 2 2/3 c. Wheat Chex cereal, 1 c. salted mixed nuts
Preheat oven to 250 degrees. Heat butter in large shallow roasting pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.
Cheese Ball
2 (8 ounce) packages cream cheese softened, 1 oz pkg ranch dressing mix, 2 1/2 C shredded Cheddar cheese, 1 1/2 C chopped pecans
Mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.
Coconut Shrimp
1 egg, 1/2 C flour, 2/3 C beer, 1 1/2 t baking powder, 1/4 C Flour, 2 C flaked coconut,
24 shrimp, 3 C oil for frying
Combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in
a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Baked Honey Shrimp
2# Shrimp
Marinate: 2 T Soy, 2 T honey, 2 T Cajon Seasoning, red pepper, 1/2 C olive oil, parsley, juice and zest of 2 lemons,
Bake 400 deg for 10 min.
Beer Battered Shrimp
Mix: 1 C Flour, 2 t salt, 1 t baking powder, red pepper
Whisk in: 1/4 C beer, 1/2 C milk, 2 eggs
Add: 2 # shelled fresh shrimp and let stand 30 minutes.
Deep fry 365 deg for 4 minutes
Beer Battered Veggis
2 C Flour, 1 1/2C beer, 2 eggs, 1 C milk
Pistachio Twists
1 (17.5 ounce) package frozen puff pastry thawed, 1 egg white beaten, 1/3 C finely chopped shelled pistachios, kosher salt to taste
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide.
Twist the strips twice, then arrange on the prepared baking sheets so they don't touch. Bake in the preheated oven until browned, about 15 minutes.
Guacamole
3 avocados - peeled, pitted, and mashed
1 lime juiced, 1 t salt, 1/2 C diced onion, 3 T chopped fresh cilantro, 2 diced plum tomatoes,
1 t minced garlic, 1 pinch cayenne pepper
Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Pesto Cheesecake
Dust a buttered springform pan with seasoned bread crumbs.
Mix: 1/2 C Pesto, 1 # Ricotta, 1/2 C sour cream, 4 eggs, lemon zest, nutmeg, S/P
Preheat oven 37 deg. Bake in a water bath for 30 min. Chill 6 hours.
Garnish: pesto + sour cream, sundried tomatoes
Chilie Lime Popcorn
4 quarts freshly popped popcorn
3 C melted butter, 2 t squeezed lime juice, 1/2 t finely grated lime zest,
1/2 t red pepper flakes, 3/4 t ground cumin, S/P
Preheat the oven to 300 degrees F. Line a baking sheet with foil, silicone baking mat or parchment paper. Set aside.
Put the popped popcorn in a large, clean paper bag or a jumbo-sized ziploc bag (which is what I used). In a small bowl whisk together the butter and lime juice. In another small bowl combine the lime zest, black pepper, salt, red pepper, and cumin.
Drizzle half of the butter mixture over the popcorn, fold over or close the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle most of the pepper mixture over the popcorn, fold over or close the top of the bag, and shake a few times to coat. Taste, and if you’d like more pepper flavor add the rest of it. Toss to combine.
Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5-7 minutes. Store in an airtight container until ready to serve (this is best served within a few hours).
More Recipes on the Web
http://alibicatering.blogspot.com/2008/07/new-trends.html
http://whatscookingamerica.net/Appetizers/AppetizerIndexes/DipsSpeads.htm
No comments:
Post a Comment