Hot Artichoke Dip
Mix 1cup Mayo, 1cup Parmesan cheese, 1 can artichoke hearts, chopped, 1/4 tsp garlic powder...put into a casserole and bake at 325 for 30 - 35 min or until golden and bubbly. Serve with crackers or crusty bread...awesome
2006-09-26 14:21:38
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answer #1
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answered by CJ 2
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Crab Quiche
Serves 6
1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray
Instructions:
Preheat the oven to 350ºF
Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.
Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.
Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.
Serve immediately.
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Strawberry Shake
Serves 2
1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish
Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.
Pour into glasses; garnish each with a whole strawberry
2006-09-26 13:53:26
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answer #2
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answered by ♥ Susan §@¿@§ ♥ 5
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BLT appetizer:
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, chopped
1 pound lean bacon, cooked crisp and crumbled
Sea salt bagel chips
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
2006-09-26 14:02:05
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answer #3
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answered by Emily D 2
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Water Chestnuts wrapped in bacon.
Wrap water chestnuts with 1/3 strip of bacon - secure with toothpicks.
Bake 25 minutes at 425 degrees, then drain.
Combine 1/2 C. brown sugar, 1/4 C. mayo, 1/4 C. ketchup.
Pour this over and bake 15-20 minutes more.
2006-09-26 13:53:59
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answer #4
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answered by Todd W 2
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Tortilla Roll-up Appetizers
1 package super size flour tortillas, recipe uses 6 tortillas
(package usually has 12, Del Rey brand preferred)
2 - 8 ounce packages Philadelphia cream cheese - softened
â
cup Kraft mayonnaise
2 tablespoons green onions, chopped
¼ cup black olives, chopped
4 - 2 ½ ounce packages Buddig sliced pressed cooked beef (or corned beef or ham)
(Amount of green onions and black olives can be increased according to taste.)
Combine cream cheese and mayonnaise until smooth. Fold in onions and olives. Divide cream cheese mixture onto 6 tortillas. Spread a thin layer of cream cheese mixture on tortilla**. Arrange 6 slices of beef over cream cheese mixture. Tightly roll up tortilla. Wrap in plastic wrap. Place in refrigerator at least 3 hours or over night. To serve, cut in 3/4" slices.
**Note: I don’t spread the cream cheese mixture to the left or right edge of the tortilla. I spread it wide enough to accommodate two columns of beef slices, three slices in each column. I also leave room at the top edge, as the tortilla is rolled (from the bottom up) the cream cheese and beef have a tendency to squish up and out.
2006-09-26 14:28:10
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answer #5
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answered by j-s-lovestocook 4
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Sashimi,High Quality raw Big Eye Tuna sliced thin on a bed of shredded cabbage served with a wasabi & coleman's mustard mix with shoyu. An ice cold beer for beverage.
2006-09-26 14:06:30
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answer #6
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answered by Maui No Ka Oi 5
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Freedom Fries
2006-09-26 13:55:30
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answer #7
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answered by Cow Tipper 2
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this is the easiest, most elegant appetizer ever:
in a flat, tray-like round dish spread the following in thin layers:
1-cream cheese
2-red cocktail sauce/seafood sauce
3-cooked crabmeat
serve with wheat thins crackers
2006-09-26 14:01:11
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answer #8
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answered by papyrusbtl 6
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Southwestern Egg Rolls with Avocado Ranch Dipping Sauce
Yield: ten rolls
Ingredients:
For the Egg Rolls
2 c. chicken, cooked and cubed
1 Tbsp. vegetable oil
1/2 c. chopped red bell pepper
1/2 tsp. fresh garlic, chopped fine
2 each green onions, minced
1 each 12 oz. can cooked kernel corn, drained
1 each 12 oz. can cooked black beans, drained
1 each 10 oz. bag frozen spinach, thawed and drained
2 Tbsp. jalapeño peppers, drained, chopped fine
1 each taco seasoning envelope
3/4 c. shredded Monterey Jack cheese
10 each 7” flour tortillas
For the Sauce
1 each ripe avocado, smashed
1 each 8 oz. ranch dressing
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For the Egg Rolls procedure:
Heat the vegetable oil in a sauté pan over medium high heat. Add the red pepper, onion and garlic and sauté until tender. Add the cooked chicken, corn, black beans, spinach, jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.
Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.
Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon from the oil and drain them on absorbent paper.
To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.
For the Sauce procedure:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl. Refrigerate until you are ready to serve.
Cilantro Pesto Chicken
Yield: four portions
Ingredients:
2 bun. cilantro
4 each garlic cloves
1/2 c. extra virgin olive oil
1 each lime
1 Tbsp. salt
1/2 Tbsp. pepper
2 lb. chicken wings
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Procedure:
Wash and dry cilantro. Cut off the bottoms of the cilantro stems. Put all ingredients in a food processor; process until well-blended.
Marinate the chicken wings in some of the pesto overnight.
Bake the chicken wings uncovered at 350° until tender. Toss in additional pesto before serving.
Crab Meat Stuffed Mushrooms
2 each pkgs. large stuffing mushroom caps, stems removed
1/4 c. melted butter
1/4 c. salad oil
7 oz. crab meat
1/2 bun. fresh chives, chopped fine
1/2 tsp. ground pepper
1/2 tsp. seasoning salt
1 Tbsp. Dijon mustard
1/2 c. heavy cream
1 Tbsp. lemon juice
1/2 c. plain breadcrumbs
2 tsp. fresh parsley, chopped fine
1 tsp. paprika
1/4 c. mayonnaise
1/4 c. breadcrumbs
1/2 c. grated Italian cheese
3/4 c. heavy cream
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Procedure:
Wash and quickly dry the mushroom caps. Toss with the butter and oil and place them on a baking tray.
Combine the crabmeat, chives, pepper, salt, mustard, cream, lemon juice, breadcrumbs, parsley and paprika. Fill the caps evenly with the mixture.
Mix the mayonnaise, breadcrumbs and cheese together. The mixture should be the consistency of a very thick sauce that will spread. If needed, thin it with a little heavy cream. Spoon a little on top of each mushroom and return them to the broiler to brown them lightly on top.
Bake them at 375° for about 25 minutes, until the topping browns lightly and the mushrooms begin to soften as liquid comes out of them.
Serve them hot.
2006-09-26 13:56:19
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answer #9
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answered by scrappykins 7
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Fried Green Tomatoes w/horseradish sauce
and deep-fried calamari w/marinara
2006-09-26 14:51:59
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answer #10
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answered by GrnApl 6
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