Recipes
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Butterscotch Nibbles
In large saucepan over low heat, melt butterscotch morsels and peanut
butter, stirring frequently. Stir in cereal until pieces are coated.
Stir in chocolate morsels just until combined but not melted. Spread on
waxed paper lined tray. Chill 30 minutes or until coating is set. Store
in airtight container.
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Category: Snacks
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Butterscotch Popcorn
Preheat oven to 300~. Place popcorn and nuts in greased large roasting pan; set
aside. In a heavy 3-quart saucepan, combine butterscotch morsels, corn syrup
and butter. Cook over medium heat, stirring constantly, until mixture boils.
Pour butterscotch mixture over popcorn; stir to coat well. Bake 45 minutes,
stirring frequently. Remove from oven; stir every 10 minutes until slightly
cooled. When cool, store in a tightly covered container. Makes about 3 1/2
quarts.
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Category: Snacks
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Cajun Patry Mix
Preheated 350ø oven. In 15 x 10 x 2 inch baking pan
melt butter in oven. Remove. Stir in parsely, celery
salt, garlic powder, cayenne and pepper sauce.
Gradually add cereal, stirring until all pieces are
evenly coated. Bake 20 to 25 minutes, stirring every
10 minutes. Add onions, mixing well Spread on
absorbent paper to cool. Store in air tight container.
Microwave Directions*: In 3 1/2 quart bowl or 13 x 9
x 2 inch microwave-safe dish melt butter on HIGH 1
minute. Stir in parsely, celery salt, garlic powder,
cayenne, and pepper sauce; mix well. Gradually add
cereal, stirring until all pieces are evenly coated.
Microwave on HIGH 3 1/2 to 4 1/2 minutes, stirring
every 1 1/2 minutes. Add onions. Cook an additional
1 1/2 minutes. Spread on absorbent paper to cool.
Store in air tight container. *A 650 watt microwave
was used. For other wattage ovens, time may need to
be adjusted. Makes 9 cups.
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Category: Snacks
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Cajun Popcorn
Preheat oven to 300. In a small bowl, combine
margarine, paprika, lemon pepper, salt, garlic powder,
onion powder, and red pepper. Place popcorn in a large
baking pan; pour butter mixture over popcorn and stir
until well coated. Bake 15 minutes, stirring every 5
minutes. Remove from oven; cool completely. Store in
airtight container.
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Category: Snacks
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California Confection
Melt margarine in a 9 x 13 inch baking pan -- either in microwave or in
pre-heating oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and
figs; press in an even layer. Pour non-fat sweetened condensed milk
evenly over crumb mixture. Top with coconut and walnuts, pressing down
lightly. Bake in a 350 F. oven for 25 to 30 minutes until toasty brown.
Cool. Serve from pan in small squares or break into toffee-like pieces.
Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
melt-in-your-mouth California Confection.
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Category: Snacks
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Artichoke Pie
Cook artichokes, drain and cut. Beat eggs thoroughly and add all ingredients. Mix well and pour into 9" pie shell. Bake at 375 degrees for 45-60 minutes. May be frozen after baked. Serve as part of antipasto or as a first course.
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Category: Appetizers
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Asparagus Wrap
Trim the bottom end of the asparagus and blanch with boiling water.
Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels.
With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds.
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Category: Appetizers
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Avocado Terrine
As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mixture. Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine. Spray the parchment with release spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to 30 minutes. Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture. Pour other 1/2 of the avocado melange on top. Drizzle some lemon juice on top and fold parchment paper over top. Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible. Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish. Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly. Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips. The goal is to quickly cook off some of the liquid. Let this sauce cool to room temperature or below before saucing the dishes. To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter. Slice into 3/4 inch thick pieces and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.
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Category: Appetizers
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Avocado Torey
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
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Category: Appetizers
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Baba Ghannou
* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select : those with firm skin free of soft spots. store sesame seeds in cool, dark place in refrigerator.
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Category: Appetizers
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Baby Porcupine Appetizers
Combine the rice, ground meat, onion, green bell pepper, salt, celery salt and garlic. Form into 1 1/2" diameter balls. Heat the tomato juice, cloves, oregano and Worcestershire sauce in a skillet. Add the meatballs. Cover tightly. Simmer for 50 minutes. Remove the cloves before serving.
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Category: Appetizers
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Bacon Rollups
Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400~. Serve hot! Variations: Instead of Old English Cheese, use cream cheese with chives; peanut butter; or cream cheese and horseradish.
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Category: Appetizers
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Bagel Chips
Preheat oven to 400 or toaster oven works fine. With a sharp knife, slice bagel into very thin slices so that you can almost see through them (you'll get about 10 slices). Place slices on a baking sheet. Lightly spray with cooking spray. Quickly sprinkle in a small amount of seasoning (a little goes a long way) or leave plain. Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily. Break each slice into 4 chips.
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Category: Appetizers
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Bagna Cauda
Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter.
Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread.
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Category: Appetizers
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Baby Hot Browns
Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
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Category: Appetizers
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Baked Mussels
tight fitting lid that will hold all the mussels. Add 3-4 T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let mussels steam over medium heat to open. Meanwhile combine bread crumbs, grated cheese, and garlic cloves, to use as stuffing. Remove mussels to cool and reserve liquid. Do not use unopened mussels. Remove mussels and open shells to lay flat. Do not break apart. Place one mussel in each shell, cover with prepared stuffing. Squeeze 1 T of crushed tomatoes on each mussel. Sprinkle with chopped parsley. Drizzle with olive oil and remaining liquid from steam process to moisten bread crumbs. Bake at 375 degrees until golden brown, about 15-20 minutes. Serve hot.
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Category: Appetizers
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Barbecued Garlic
* Fresh Oregano also may be used.
Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
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Category: Appetizers
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Baked Olives
1. Heat oven to 300 degrees.
2. Cut garlic intol slivers and combine with thyme, pepper flakes and oil in a baking pan.
3. Add olives and toss. Bake until olives are plump, about 40 minutes. Let cool ; refrigerate.
4. Bring to room temperature and lift olives out of the oil to serve.
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Category: Appetizers
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Basic Crispy Potato Skins
Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 minutes to 1 hour, or until tender. Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a 1/8" thick shell. Brush skins inside and out with melted butter. Sprinkle with salt and pepper. Place skins, skin-side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot. Makes 2 skins per serving.
FOR LEFTOVER POTATO INSIDES:
* Mashed potatoes. Add your choice of salt, pepper, sliced green onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with bread crumbs, dot with butter and bake until heated through.
* Saute' chopped onion in butter until tender. Stir in potatoes and continue to cook and stir until heated through.
* Make a potato salad using warm potato insides. Toss with bottled vinegerette dressing or mayonaise, sliced green onion, chopped olives and crumbled bacon. Chill.
* Add to soups to thicken them.
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Category: Appetizers
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Bean Pate
Puree the cooked beans, using the liquid as needed to make a smooth puree. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as anhor d'euevre with whole wheat bread or crackers.
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Category: Appetizers
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