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From: hderhut@charter.net
Sent: Tuesday, January 28, 2014 12:43 AM
I don't know if you all are Football Fans or not, but these are
three
appetizers I plan on serving for my party. I thought I'd pass them
along. I found them on line or from friends and really get good
feedback
when I serve them.
* Exported from MasterCook *
Mini Pigs in Blanket
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Lb Bacon cut in thirds
1 package Cocktail wieners
1 package Puff Pastry
Brown sugar
Microwave bacon strips to remove some of grease. Place bacon in
refrigerator to cool.
Preheat oven to 400F.
Cut Puff pastry into 3/4-inch strips by 3 inches long.
Wrap bacon around wieners and then wrap with pastry. Wrap both bacon
and pastry in a spiral around wieners and pin with a toothpick.
Place wieners on a parchment lined cookie sheet and dust with brown
sugar.
Bake until dough is brown and sugar is melted.
To serve place in slow cooker on low heat with lid off or other
warming tray.
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* Exported from MasterCook *
Bacon-Wrapped Jalapeno Poppers
Recipe By :
Serving Size : 50
Categories :
Amount Measure Ingredient -- Preparation Method
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25 fresh jalapeno pepper
14 ounces (up to 16 ounces) cream cheese
2 cups cheddar cheese, shredded
2 pounds bacon
1. Cut stems off of peppers and cut them all in half long ways.
2. Remove seeds from peppers.
3. Fill each pepper with cream cheese and sprinkle cheddar cheese on
top.
4. Wrap 1/2 slice of bacon around each pepper half.
5. Place on baking sheets and place in 450 degree oven for 10 to 15
minutes or until
bacon is fully cooked.
6. Remove and serve when cooled.
Note: I cut bacon in half and place the strips on a plastic rack on
a baking dish in the Microwave. Cook on high for 30 to 45 seconds to
remove some of the grease. Remove to paper towels and cool in
refrigerator before wrapping peppers.
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* Exported from MasterCook *
Roast Beef Horseradish Spirals
Recipe By :
Serving Size : 36
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package (8 ounce) cream cheese, at room temperature
2 scallions, chopped (about 1/2 cup)
1/4 cup fresh parsley, chopped
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces roast beef, sliced
2 10-inch flour tortillas
1.Combine first 6 ingredients.
2.Place the two tortillas on work surface, spread half of the cheese
over each and top with half of the roast beef slices, leaving a 1/2
inch border around edges.
3.Roll up and wrap tightly in plastic wrap.
4.Refrigerate until firm, 30 minutes or up to 1 day ahead.
5.Cut diagonally into 1/2-inch slices and serve.
6. Pin with toothpicks or skewers.
Note: If you find Horseradish to hot you can substitute Brown
Mustard or your favorite.
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David in Carolina
From: hderhut@charter.net
Sent: Tuesday, January 21, 2014 1:01 PM
Tried this the other night and liked it so I'll pass it along
* Exported from Master Cook *
Nacho Pot Pie
Recipe By :
Serving Size : 8
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups chicken broth
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
2 shallots, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
2 tablespoons taco seasoning mix (from 1-oz package)
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup whipping cream
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend (4 oz)
Heat oven to 375°F.
In 4-quart saucepan, heat broth over medium-high heat. Remove from
heat; cover to keep warm.
In Dutch oven, melt butter with 2 tablespoons of the warm broth over
medium-high heat. Add carrots, shallots, garlic, taco seasoning,
pepper and salt. Cook 5 minutes, stirring occasionally, until
carrots are tender. Gradually add flour, stirring with whisk. Cook 1
to 2 minutes, stirring constantly. Stir in whipping cream and
remaining warm broth. Heat to boiling; add chicken, beans and corn.
Reduce heat; simmer uncovered 5 minutes,
stirring occasionally, until slightly thickened.
Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top
with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20
to 25 minutes or until golden brown.
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David in Carolina
From: hderhut@charter.net
Sent: Sunday, January 05, 2014 8:58 AM
I made these up for watching the Bowl Games. My grand kids like
chicken so made these instead of ordering nuggets or hot wings. I
like the potatoes snacks also. I made the dip and had a ranch dip
and salsa also.
* Exported from MasterCook *
Crispy Baked Chicken Nuggets
Recipe By :
Serving Size : 6 servings of 6 nuggets each
Categories :
Amount Measure Ingredient -- Preparation Method
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Marinade:
1 pound chicken breasts, cut into 1 inch cubes
3 chipotle peppers in adobo sauce, seeds removed
1 clove garlic
juice of two limes (about 1/2 cup)
2 tablespoons apple cider vinegar
...
2 egg whites
...
Crust:
1/4 cup raw sunflower seeds
1/4 cup raw almonds
1/4 cup panko (Japanese bread crumbs)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
Pinch salt
Prepare marinade by pureeing the garlic, peppers, lime juice and
vinegar in a food processor or blender.
Place chicken in a glass pie plate or dish and cover with the
marinade. Refrigerate for one hour or overnight.
Preheat the oven to 350°F.
Roughly chop the almonds and sunflower seeds by hand or pulse in a
food processor.
Combine the nuts, bread crumbs, pepper, and salt in a small bowl.
Set up a breading station: place the flour on one plate, the egg
whites on a second, and the nut topping on third.
Spray a baking sheet with nonstick cooking spray or line with foil
or parchment paper.
Use your left hand to dip the chicken into the flour, then switch to
your right hand to dip it into the egg wash, and use your left hand
for the nut topping. This method keeps your hands from getting
clumps of breading all over
them.
Place the chicken on the baking sheet and bake for 25 minutes.
Approximately 6 nuggets
per serving (Assuming 36 nuggets total.)
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* Exported from MasterCook *
Chicken Croquettes
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups shredded cooked chicken
1 cup shredded cheddar cheese
2 eggs
1/4 chopped onion
1/4 cup seasoned breadcrumbs
2 tablespoons poultry seasoning
Combine all ingredients in a medium bowl. Chill the mixture for at
least 30 minutes.
Place a large skillet coated with cooking spray over medium-high
heat.
Divide the mixture into 8 portions and cook for about five minutes
per side, until the outside is crispy and the cheese has melted.
Serve with reduced-fat sour cream (calories not included).
Note: I sometimes use ground chicken or turkey. I also roll into
small balls. Flatten slightly and then either fry or bake. Then
serve with a dipping sauce.
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* Exported from MasterCook *
BLT Potato Snacks
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound fingerling potatoes, sliced 1/4 inch thick
4 strips reduced-sodium turkey bacon, cooked and crumbled
1/4 cup reduced-fat sharp Cheddar cheese, shredded
4 green onions, whites and greens chopped (or 1/4 cup chopped red
onion)
2 tablespoons fat-free Greek yogurt
Preheat the oven to 350F.
Place the potato slices between two silicone baking mats or pieces
of parchment paper on a sheet pan. (This will help them get crispy.)
Place the bacon on a second sheet pan.
Bake the potatoes for 15 minutes. Remove the top sheet of parchment
and bake another 5 minutes, until potatoes are golden brown.
Increase the oven temperature to 375F. Coat a baking dish with
nonstick pan spray. (I used a 9-inch round pan.) Spread the cooked
potatoes in a single layer on the pan. Sprinkle on the bacon and
cheese. Bake until cheese is
melted, about 5 minutes. Remove from the oven, sprinkle on the green
onions, and serve the yogurt on the side or on top of each portion.
Note: I use frozen Home Fries for the potatoes. I use different dips
instead of yogurt.
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* Exported from MasterCook *
Cheesy Pizza Dip
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
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1 26-ounce jar marinara sauce
8 ounces soft goat cheese, crumbled
1/4 cup fresh basil, chopped
red pepper flakes (optional)
Preheat oven to 400 F.
Pour the sauce into a shallow, oven-proof dish (such as a glass pie
plate). Place the cheese in the middle of the dish. Bake for 15
minutes, until the sauce is bubbly and the cheese has melted.
Sprinkle with the basil and (optional) red pepper flakes.
Note: You can use any canned or homemade sauce. I like to use my
Taco sauce or a sausage meat sauce. With the Taco sauce I use Pepper
cheese and finely chopped Cilantro and with the sausage sauce I use
finely chopped dill and the
Goat cheese.
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Here's wishing everyone a happy 2014.
David in Carolina
From: Art Guyer <aguyer42@myactv.net>
Sent: Saturday, January 04, 2014 2:58 PM
* Exported from MasterCook *
Penne Pasta with Shrimp, Bay Scallops & Mussels
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup penne pasta
1 stick butter
1 tablespoon olive oil
1 tablespoon capers
1/4 cup sweet onion, diced
4 cloves garlic, minced
2 tablespoons lemon juice, fresh
1 pound mussels
1 pound shrimp, peeled and deveined
1/2 pound bay scallops
parmesan cheese & parsley for topping
Boil pasta (al dente, firm bite) set aside.
In a large skillet melt butter with olive oil, add capers, onions,
garlic and lemon juice.
Add mussels, cover and cook for 5 minutes.
In another pan drizzle a bit of olive oil and slightly brown bay
scallops and shrimp (5 mins)
Toss pasta, shrimp, bay scallops and mussels together, add the
parsley and parmesan cheese before serving.
Cook time: 15 Min
Prep time: 10 Min
Serves: 4-6
Note: Art made this on New Year's eve, December 31, 2013
Contributed to the FareShare Group by Art; January 2014
www.fareshare.net
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