Spicy Cheese & Cracker Bites
Taken from a Rachael Ray Magazine..and then just did my own thing with it.
In a bowl, mix 4 oz. softened goat cheese,
2 oz. softened cream cheese
and 2 tbsp. grated Parmesan.
Stir in 1⁄4 cup crushed *Triscuit crackers
** and 3 tbsp. seeded, minced jalapeño.
Chill mixture until firm, about 30 minutes. Roll into 1⁄2 -inch balls; coat with 1⁄2 cup crushed crackers and 1⁄4 cup chopped parsley. Makes 30.
- See more at: http://www.rachaelraymag.com/blogs/rachael-ray/2015/04/14/great-snack-ideas/
* I used Herb Triscuits- they were very tasty!
* * I do NOT like spicy so I used fresh red pepper chopped fine and mixed that in. It worked VERY well
Got rave reviews :)
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Monday, July 6, 2015
Saturday, November 22, 2014
Goat Cheese / Gorgonzola Truffles
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese or Goat Cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon
Apple and pear slices
Grapes]
Preparation
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
*NOTE I have made these then skewered them with a green grape on toothpicks for an appetizer. It went really well with wine tasting too!
1 (4-oz.) container crumbled Gorgonzola cheese or Goat Cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon
Apple and pear slices
Grapes]
Preparation
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
*NOTE I have made these then skewered them with a green grape on toothpicks for an appetizer. It went really well with wine tasting too!
Friday, September 17, 2010
Pizza Puff
ok..I was sure I had posted this in here before.... these were an easy snack and a hit with visitors for a tasty appetizer.... so I can find it again :(need it for a party!)
compliments of the Rachael Ray magazine....
INGREDIENTS:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced Frozen Assets
TIP: Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.
DIRECTIONS:
Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.
UPDATE: in the dry ingredients I add dry herbs like Italian seasoning , (or separately I add dried oregano , basil) , garlic powder, onion powder and even a pinch of curry. Anything you’d put on pizza goes ! It adds so much more flavor. I also sprinkle chopped fresh basil and a little fresh grated Parmesan on top of the muffins BEFORE I put them in the oven. This is the recipe I get the most requests to make for any party.
Friday, July 16, 2010
Daring Kitchen July Challenge Reveal.
The July 2010 Daring Cooks' Challenge was hosted by Margie of "More Please" and Natashya of "Living in the Kitchen with Puppies". They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include 'Better with Nut Butter' by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
I chose to try the **Walnut & white bean dip w/ Rosemary & Sage, the **Chicken with Pecan cream & mushroom sauce, and the Asian Noodle-shrimp with Peanut sauce.
** These two recipes will be Linked at the end of this post.
I'm so glad to have had the opportunity to learn about nut butters. The most common nut butter we all know is peanut butter. Making your own is so much better then buying. I can't wait to make traditional Italian pignoli cookies at Christmas with my own almond butter too, now that I know how easy it is!! For more information on Nut Butters and how to make them & what they're used for, go here :
The first Project was the dip. I started with the walnut butter then added the rest of the
ingredients as demonstrated in the following photo.
The Dip was a hit with my family. The finished product is pictured below. I would certainly make this for a party again!
Next is the Chicken with the pecan cream & mushroom sauce. Pecans are my favorite so I was looking forward to this one.The picture below shows the bowl with the pecan butter and the rest of the prep for making the dish.
This following picture is the finished dish. I was disappointed that it was rather bland. One tip: it calls for being served over egg noodles. I ate it that way- MUCH BETTER then served over rice like my husband wanted it. I'm not sure why that made a difference but, it did. 
The Asian dish of shrimp with peanut sauce was definitely outside our comfort zone. This seemed really simple to make but did not go well with the family. The picture below is the peanut sauce.
The picture below here is the finished dish. It looks yummy but no one liked it except me. I think maybe it would have been better to try with chicken and ease my husband into it...lol. He is not a big peanut butter fan as it is but he could not stand the combination with shrimp.
Maybe one of you will have better luck then I did..... I think, however, I will revisit this with my good friend who is known for his Asian cooking.....
I'm glad again for the experience and all the work that goes into arranging these challenges. Make sure to check out The Daring Kitchen as well !!WHITE BEAN DIP with Rosemary & sage from "Cooking Light"- but link led to (myrecipes.com):
CHICKEN with Pecan cream & mushrooms adapted from "Cooking Light":
Asian Cashew Dressing ( I used peanut) adapted from "Chinese Peanut Dressing" pg 22 in Asian Noodles by Nina Simonds
Wednesday, June 16, 2010
JUNE -Daring Kitchen Challenge Reveal!
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of The Chocolate Bunny, chose delicious paté with freshly baked bread as their June Daring Cook's challenge! They've provided us with 4 different paté recipes to choose from and are allowing us to go wild with our homemade bread choice.
Since I've never made bread before, I decided to try the *French Baguette.
For the paté, I chose to make the * Tricolor vegetable recipe. It worked well for an appetizer at the last dinner party we hosted. After this experience I'm excited to try more- my imagination was running wild on all the different combinations and things I can try in the future. I'm so happy to have tried something I never thought of before~!
(* links to the recipes I used are at the end)
Thank you for a fabulous Challenge....
For some insight on what an adventure this was for me, see my previous post HERE ~And if you read my story, you'll know what 's wrong with this picture.lol
The beginning steps:I was excited about using fresh herbs I picked from our new garden! I always wanted an herb garden! The first layer of the paté is in the bowl ;)
This picture is the result of my first time making Bread.
As an afterthought, I shined it up a bit by rubbing a little bit of EVOO ...after I had already put the camera away ...of course....
This is the picture of the final presentation.
I plated it on some fresh~picked~from~my~garden lettuce and put a few sprigs of fresh thyme as a garnish. (Can you tell I'm excited about having a garden for the first time in my life!! lol)
The paté was well received - many surprisingly liked it! Even my picky eaters!! I already have many different ideas & can't wait to experiment with ingredients!!
... and I LOVE using my new food processor for the paté as well!!
(refer to story~link above.....lol)
Thanks again Daring Kitchen---
Challenge yourself in the kitchen! Join the Darking Kitchen site!!!
Here are the recipes if you'd like to try them yourself!
Sunday, November 15, 2009
Cheesy pepperoni strata
cheesy pepperoni strata- family circle nov 09
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes
6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese
instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.
Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.
heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving
Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes
6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese
instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.
Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.
heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving
Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl
Swiss & Gouda fondue
Swiss & Gouda Fondue- nov'09 family circle
Makes 31/2 cups , prep 10 minutes, cook 2 minutes
1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper
serve fondue with cored and sliced apples, crackers, or bread toasts
DIRECTIONS:
place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.
in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip
Makes 31/2 cups , prep 10 minutes, cook 2 minutes
1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper
serve fondue with cored and sliced apples, crackers, or bread toasts
DIRECTIONS:
place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.
in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip
Thursday, November 5, 2009
Mini Italian Club Sandwiches
Mini Italian Club Sandwiches - from Giada- foodnetwork
Prep 15 min Cook 18 min Total: 33 min
Level:Easy Yield: 6 servings
Ingredients
* 3 large eggs
* 2 tablespoons whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon (about) unsalted butter
* 10 slices bacon
* 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
* 1 cup purchased pesto
* 8 ounces thinly sliced turkey
* 4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
Prep 15 min Cook 18 min Total: 33 min
Level:Easy Yield: 6 servings
Ingredients
* 3 large eggs
* 2 tablespoons whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon (about) unsalted butter
* 10 slices bacon
* 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
* 1 cup purchased pesto
* 8 ounces thinly sliced turkey
* 4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
Vince's Ham-and-Cheese Croquettes
Vince's Ham-and-Cheese Croquettes
Recipe courtesy Vince Camillo for Food Network Magazine
Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes
Ingredients
* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed
Directions
Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
Recipe courtesy Vince Camillo for Food Network Magazine
Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes
Ingredients
* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed
Directions
Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
Rosemary-Cheese Spritz Cookies
Rosemary-Cheese Spritz Cookies
These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd
Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies
Ingredients
* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press
Directions
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Copyright 2005 Television Food Network, G.P. All rights reserved.
These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd
Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies
Ingredients
* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press
Directions
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Gouda Fondue
Gouda Fondue - great with whatever you have on hand, bread slices, vegetables, apples, pears...
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Italian Cocktail Meatballs
Italian Cocktail Meatballs with Herbs and Ricotta from food network!
CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!
Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs
Ingredients
nocoupons
* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves
Directions
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!
Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs
Ingredients
nocoupons
* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves
Directions
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Cream of Asparagus Soup = Easy!
Cream of Asparagus Soup
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Thursday, June 11, 2009
Buffalo chicken dip
Buffalo chicken dip
Sara Haines from the today show.
INGREDIENTS
• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded
DIRECTIONS
Mix and bake at 350 degrees for 25-30 minutes.
Serve with Tostito Scoops.
Sara Haines from the today show.
INGREDIENTS
• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded
DIRECTIONS
Mix and bake at 350 degrees for 25-30 minutes.
Serve with Tostito Scoops.
Wednesday, March 4, 2009
REAL Swedish Meatbals
A recipe from the Swedish exchange student at one of our local high schools.
For the ground meat:
1/4 cup oatmeal
1 tbsp potato flour OR 4 tbsp fine bread crumbs
1/4 cup water
1/2 to 1 tsp salt
1/8 tsp pepper
1 lb ground meat ( beef, pork, or combination)
1 egg
for frying:
1-1/2 tbsp butter( or margarine)
for Sauce:
2 tbsp flour
1-2/3 cups pan juice and dark bullion
salt, pepper, soy sauce
cream(optional)
mix together the oatmeal and potato flour, or bread crumbs, with water; stir in Salt and pepper- set aside to swell for 10 minutes. Work in the ground meat and the egg. Stir the meat mixture until smooth, being careful not to over stir. Over stirring causes the meat to become tough and stringy.
Roll meatballs to desired size and fry brown in butter or margarine. Keep them warm.
Melt the butter for the gravy in a saucepan. Add flour while stirring, and let sizzle a bit. Remove from heat. Dilute with juice from pan or bullion and stir until the mixture is smooth. Put saucepan back on burner and boil 3 to 5 minutes, stirring constantly. Add a little cream toward the end for a richer taste. Serve the sauce separately or place the meatballs in the sauce and warm thoroughly.
For the ground meat:
1/4 cup oatmeal
1 tbsp potato flour OR 4 tbsp fine bread crumbs
1/4 cup water
1/2 to 1 tsp salt
1/8 tsp pepper
1 lb ground meat ( beef, pork, or combination)
1 egg
for frying:
1-1/2 tbsp butter( or margarine)
for Sauce:
2 tbsp flour
1-2/3 cups pan juice and dark bullion
salt, pepper, soy sauce
cream(optional)
mix together the oatmeal and potato flour, or bread crumbs, with water; stir in Salt and pepper- set aside to swell for 10 minutes. Work in the ground meat and the egg. Stir the meat mixture until smooth, being careful not to over stir. Over stirring causes the meat to become tough and stringy.
Roll meatballs to desired size and fry brown in butter or margarine. Keep them warm.
Melt the butter for the gravy in a saucepan. Add flour while stirring, and let sizzle a bit. Remove from heat. Dilute with juice from pan or bullion and stir until the mixture is smooth. Put saucepan back on burner and boil 3 to 5 minutes, stirring constantly. Add a little cream toward the end for a richer taste. Serve the sauce separately or place the meatballs in the sauce and warm thoroughly.
Monday, November 24, 2008
Hot Spinach Dip with Cheesy Chips
Hot Spinach Dip with Cheesy Chips
1 package (9 oz) frozen spinach soufflé (Stouffer's makes it) prepared according to package directions *
1 package ( 3 oz) cream cheese, softened
1/2 cup plus 1 table spoon ( about 2 1/2 oz) grated Parmesan cheese - divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
tortilla chips
Topping: diced tomatoes, chopped green onions, shredded Monterey jack cheese
Preheat oven to 350 degrees
combine spinach soufflé , cream cheese, 1/2 cup Parmesan cheese, mayonnaise, and 2 tbsp Green onion in medium bowl. transfer to a small baking dish, sprinkle with 1 tbsp Parmesan cheese. Place baking dish in center of baking sheet or oven proof platter.
arrange tortilla chips around dip. sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese...
bake for 20-25 minutes or until dip is hot and Monterey jack cheese is melted.
serves 6
My NOTES: I usually double the recipe- and I don't put the chips in the oven, I put some cheese on top of the dip and pop it in the oven until the cheese is bubbly- then ,when ready to serve- I garnish with the tomatoes and sprinkle some more montery jack on top and serve.
1 package (9 oz) frozen spinach soufflé (Stouffer's makes it) prepared according to package directions *
1 package ( 3 oz) cream cheese, softened
1/2 cup plus 1 table spoon ( about 2 1/2 oz) grated Parmesan cheese - divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
tortilla chips
Topping: diced tomatoes, chopped green onions, shredded Monterey jack cheese
Preheat oven to 350 degrees
combine spinach soufflé , cream cheese, 1/2 cup Parmesan cheese, mayonnaise, and 2 tbsp Green onion in medium bowl. transfer to a small baking dish, sprinkle with 1 tbsp Parmesan cheese. Place baking dish in center of baking sheet or oven proof platter.
arrange tortilla chips around dip. sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese...
bake for 20-25 minutes or until dip is hot and Monterey jack cheese is melted.
serves 6
My NOTES: I usually double the recipe- and I don't put the chips in the oven, I put some cheese on top of the dip and pop it in the oven until the cheese is bubbly- then ,when ready to serve- I garnish with the tomatoes and sprinkle some more montery jack on top and serve.
Thursday, November 6, 2008
Water Melon Marbles
1 water melon
1/4 pint rum
2 oranges
2 tablespoons sugar
* cherries
Procedure
1. Cut the melon in half lengthwise. Remove the seeds, then with a ball-scoop remove the
flesh of the melon. The shell can be kept to be a serving dish if wished.
2. Place the melon balls in a bowl. Mix the rum, orange juice and sugar together, and pour
over the melon balls. Refrigerate for at least on hour.
3. To serve, place a cocktail stick in each ball and pile up on a bed of cracked ice in
1/4 pint rum
2 oranges
2 tablespoons sugar
* cherries
Procedure
1. Cut the melon in half lengthwise. Remove the seeds, then with a ball-scoop remove the
flesh of the melon. The shell can be kept to be a serving dish if wished.
2. Place the melon balls in a bowl. Mix the rum, orange juice and sugar together, and pour
over the melon balls. Refrigerate for at least on hour.
3. To serve, place a cocktail stick in each ball and pile up on a bed of cracked ice in
Eggplant Elegante (Garden Egg)
Ingredients
1 peeled eggplant
2 boiled crushed potatoes
* salt, pepper, flour, oil
* chopped garlic (1 clove)
* vinegar and oil
Procedure
1. Slice garden egg lengthwise into fingers
2. Season with salt and pepper and roll in flour.
3. Drop into deep hot oil and fry until crisp.
4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste of
dipping consistency.
5. Place in a bowl and use fried egg plant fingers as scoops.
1 peeled eggplant
2 boiled crushed potatoes
* salt, pepper, flour, oil
* chopped garlic (1 clove)
* vinegar and oil
Procedure
1. Slice garden egg lengthwise into fingers
2. Season with salt and pepper and roll in flour.
3. Drop into deep hot oil and fry until crisp.
4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste of
dipping consistency.
5. Place in a bowl and use fried egg plant fingers as scoops.
Parmesan Bacon Biscuit Sticks
Parmesan Bacon Biscuit Sticks
Biscuit Sticks Ingredients:
1- 1/4 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold Butter
2/3 cup milk or half-and-half
2 tablespoons real bacon bits
Topping Ingredients:
1 tablespoon milk or half-and-half
1 tablespoon freshly grated Parmesan cheese
Procedure
Heat oven to 425°F.
Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.
Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10 x 6-inch rectangle. Cut into 10 (1-inch) strips.
Place sticks 2-inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.
Bake for 10 to 12 minutes or until lightly browned.
Makes 10 biscuit sticks
Serving Information
Serves: 10
Biscuit Sticks Ingredients:
1- 1/4 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold Butter
2/3 cup milk or half-and-half
2 tablespoons real bacon bits
Topping Ingredients:
1 tablespoon milk or half-and-half
1 tablespoon freshly grated Parmesan cheese
Procedure
Heat oven to 425°F.
Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.
Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10 x 6-inch rectangle. Cut into 10 (1-inch) strips.
Place sticks 2-inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.
Bake for 10 to 12 minutes or until lightly browned.
Makes 10 biscuit sticks
Serving Information
Serves: 10
Mexican Stuffed Tomatoes
Have served as an appetizer and also in place of a salad.. served the tomatoes on a bed of lettuce
Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Serving Information
Serves: 4
Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Serving Information
Serves: 4
Subscribe to:
Posts (Atom)
