Favorite Recipes forum: Appetizers/Beverages
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Tonight we were at a friend's house. She served a very good dip with crackers and pretzels.
She bought a prepared spinach/artichoke dip from the supermarket (it was TGIFriday's brand) but wanted to give it her own personal touch. So she added some grated hot pepper cheese, some grated asiago, some softened cream cheese and flavored it with garlic powder. Then after thoroughly blending it, she warmed it in the microwave.
What a delicious combination!
For those holiday parties coming up, here's a great dip recipe.
HOLIDAY BREAD DIP
(NOTE: this recipe makes 2 quarts. For a small group, cut ingredients in half)
1 large round loaf Jewish or onion rye bread
(You can also use pumpernickel)
1 16-oz. carton sour cream
1 48-oz. jar mayonnaise
1/4 cup dried parsley flakes
1/4 cup Beau Monde seasoning
1/4 cup dried whole dill weed
1/4 cup dried minced onion
fresh parsley sprigs for garnish
Scoop out center portion of bread, leaving crust intact.
Tear removed portion into bite-sized pieces and set aside.
Combine next six ingredients, mixing well. Pour dip into
cavity of bread. Garnish with parsley sprigs and serve
with reserved pieces of bread.
YIELD: 2 quarts dip
I prefer the pumpernickel bread myself. Beware: this stuff is addictive!
Okay. Here's that artichoke dip recipe. DH says it smells awful when it's baking (the feta cheese), but,
oh, my, is it yummy!
HOT FETA ARTICHOKE DIP
1 can (14 oz.) artichoke hearts, drained and chopped
1 8-oz. pkg. Feta cheese, crumbled
1 cup mayonnaise
Â½ cup shredded Parmesan cheese
1 jar (2 oz.) diced pimientos, drained
1 clove garlic, minced
Your choice crackers
Preheat oven to 350* Mix all ingredient except crackers. Spoon into greased 9-in. pie plate or 3-cup shallow baking dish. Bake 20-25 mins. or until lightly browned. Serve with crackers.
If you need a quick and tasty dip, try this.
One 15-16 oz can refried beans
An equal amount of your favorite salsa
A big double handfull of grated cheddar cheese
Mix it all together, and microwave it until the cheese is melted.
Smoked Salmon Dip
Equal amounts of crumbled smoked salmon and cream cheese
Add a few finely chopped green onion tops or chives
Greek yogurt with honey, just the way it comes from the carton, makes a great dip for apple slices. Try it!
Real Mexican Guacamole.
My father got this recipe from his mother who moved to New Mexico back in 1909.. and NM didn't become a state until 1912, so I guess you really can't call her an illegal alien because she was here before it was the US! Anyways, this is the recipe that she used & my father got it from her, then passed it to me.
2 ripe avocados (should be soft, but not too terribly squishy)
1 med/large ripe tomato, diced
1/2 small yellow onion, diced fine
1 Tbsp minced garlic
1 lime, juiced
salt/pepper/ground cumin (comino) to taste
Crushed Red Pepper flakes to taste (optional)
1 jalapeno, chopped superfine (optional)
1/4th bunch cilantro, chopped superfine (optional)
Pit & peel the avocados, putting in a largish bowl. Add in the tomato, onion, & garlic. Add in the salt & pepper first (I prefer the finely ground pepper, but you can use course-ground too at the same time). Mix well, adding in the ground cumin (more than a pinch, but not quite a 1/2 teaspoon). Mix VERY well. Add in the lime juice (lime is better than lemon). Mix mix mix. If you want to add the crushed red pepper flakes, add that, then the jalapeno if you want a mega-bite. Sometimes I'll toss in cilantro, sometimes I don't.. just depends on how I feel. This will make like 4 cups of guacamole I think. I don't know, I never ever have left overs. Heck, sometimes I can't even get it out onto the table before it starts to disappear. My MIL can eat almost this entire thing by herself.
This will work great for a tortilla chip dip, on top of nachos, a taco topping, or mixed in with a pork carnitas burritos. The lime juice will prevent it from turning too brown in the fridge from the oxidation of the avocado. Leftovers will keep for up to 3 days w/o getting weird tasting. If it starts to turn brown, just stir it up & the brown will disappear.
just made my first batch of a fruit smoothie. Never made it before.. heck, never really drank smoothies. About 1 cup frozen blueberries, 1.5 cup frozen cherries, 2 bananas & 2 cups apple juice. Blended up in my food processor, that should last me the rest of the week as I'll drink like 8 ounce a day. That'll be my breakfast w/an apple.
This week's smoothie mix was 3 bananas, 1 can pears (pears & pear juice, no sugar added), and about a cup of frozen cherries. Blended up, then added about 2 cups apple juice to thin. I didn't add all 2 cups of juice when I blended it.. only about 1/2 cup. But, after sitting in the fridge overnight, it was the consistency of not-quite-set cement, so added the apple juice. I like the taste, but I don't like the grittiness of the pears. Why are pears so gritty? Yuck. I think that's why I don't buy pears.. I don't like the gritty.
Next week I'll be making some smoothie mess with frozen peaches. Thinking frozen peaches, bananas, cherries, & whole pomegranate. Well, obviously not the skin of the pom... but seeds & all.
Start with ice cold julep cups or glasses....
2 cups sugar
2 cups water
Sprigs of fresh mint
Makers Mark or a good KY Bourbon
Silver Julep Cups (glasses work too)
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
That's the Louisville Downs Derby recipe, but I think they use Early Times instead of Makers Mark. It's pretty powerful, but julep cups are relatively small. Here's mine.
|Smoothie from Toni
1 can "lite" pears (no HFCS)
1 can "lite" peaches (no HFCS)
1/2 bag (4? ounces) frozen cherries
4 large navel oranges
I didn't juice the oranges, so I have 100% of all the pulp. But this stuff is super thick and gloppy. Tasty though. Much tastier than last week's dirt smoothie. I may add some "lite" cranberry blend juice (no HFCS) so it thins it out a bit.
Jalapeno Spring Rolls Recipe courtesy The Smith Family, Cumming, GA
Show: Emeril Live
Episode: Cook With Your Kids Contest
I usually make the filling the day before and I use a big spoon to lay out a log on the wrappers. But not too big. If there is leftover filling, it makes a great cracker dip.
I don't do the four and water. I just lay them in with the fold side down so it's sealed as it fries. Don't get the grease too deep. If it splashes on top it can wet it enough to spring a leak that will splatter. Get them crispy!
To wrap, lay them out diamond shape and roll the bottom over the filling first, then fold in the sides and roll the rest of the way.
I'm going to try spraying PAM on the next batch and baking them. When I do and if I like it, we can add that to this recipe.
I double the recipe and use at least 9 peppers since the spring roll wrappers have about 20 in the package. They freeze well and you just reheat in a hot pan with no grease. I do cut back on the cheddar cheese a little and trade some of it with mozzarella.
This is the original recipe, not doubled.
8 ounces cream cheese
2 cups shredded Cheddar cheese
3 jalapeno peppers, seeded and diced
1 tablespoon all-purpose flour
8 spring roll wrappers
Peanut oil, for frying
Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer. Chill the cheese mixture in the refrigerator for 30 minutes.
Make a paste by stirring the flour and water together. This will be used to glue the spring roll wrapper closed.
Divide the cheese mixture into 8 even pieces. With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper. To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you. Place the cheese log near that corner. Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner. At this point fold both side corners to the center. Continue to roll it up until almost to the final corner. Use your finger to paint some of the flour paste on that corner. Finish rolling to seal the corner to the roll. Let spring rolls rest for about 10 minutes while the oil is heating.
Fill a large heavy Dutch oven no more than halfway full with peanut oil. Heat the oil to 375 degrees F.
When the oil reaches temperature, gently slip a few of the spring rolls in the oil. Fry for about 2 minutes or until the wrapper is golden brown. When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan. Repeat with remaining spring rolls. Allow to cool for 10 minutes before eating.
Bobbiâ€™s cheese spread
5 green onions
8 oz shredded cheddar
1/2 c slivered almonds
1/2 c. Bacon
1 1/2 c mayo
Dash garlic powder
Hannah's recipe is a matter of taste and I adjusted according to my own.
4 avocados (I used just this big one)
Red onion (I used 1/2 of a medium one)
1 tablespoon of garlic
1 tomato, diced
lemon or lime juice to taste
cayenne pepper to taste (you could also use hot sauce)
Salt and pepper to taste
Once I got the avocado and onion pulverized in the processor, I added about 1 tablespoon of lemon juice,
2 teaspoons of cayenne pepper, 1 tablespoon of salt and 1 teaspoon pepper. Taste it as you go and adjust
the flavor to suit yourself. I used a lot of salt because I find avocados to be way too bland. Let it sit for a while
to meld all the flavors.
Sorry this is so vague, but there it is.
MMMeatballs (appetizer or entrÃ©e)
For the meatballs:
2 pounds lean ground beef (at least 90% lean, 93% if you can get it)
1 envelope Lipton Onion Soup mix
1 cup bread crumbs (the purchased kind)
3 eggs, beaten
For the sauce:
1 can Ocean Spray whole-berry cranberry sauce
1 bottle Heinz chili sauce (12 oz)
12 oz water (just fill the bottle to measure)
1/2 cup brown sugar
Pre-heat oven to 350'F, 325 if using a glass baking dish.
Mix other ingredients thoroughly into meat. Bare (or gloved) hands are the best tools for this. Form into 1" balls and place into a 9x13" baking pan.
While your helper rolls meatballs, combine sauce ingredients into a stovetop pan. Heat over medium or medium-high heat, stirring, until sauce is hot.
Cranberry sauce will "melt," sugar will dissolve. Pour over meatballs. Bake at 350'F for 1 hour (325'F if using a glass pan).
For an appetizer, serve with toothpicks. For an entrÃ©e, serve over rice or egg noodles.
1 pound gruyere cheese, grated (I cut the rind off, too)
1 1/4 cups dry white wine -- chardonnay is best, pinot grigio will work
heaping tablespoon corn starch, stirred into a couple tablespoons more wine (or kirsch)
Start heating the fondue pot with the wine in it. You can make fondue on the stovetop, but you might have to reheat it once or twice if it cools too much while you're eating. When the wine is simmering, start stirring in the cheese, a handful at a time for best texture (or just dump it in). After the cheese melts, add the cornstarch mixture, stirring well. Serve at once, using forks to dip pieces of bread into the fondue.
In addition to the traditional cubes of bread (we like baguettes, quartered lengthwise and then cut into 1" slices), try dipping pieces of various vegetables. Apples and pears also work well. You can use half gruyere and half swiss cheese (emmentaler is traditional, but I like the jarlsberg that I can get for $5-6 per pound)
If you want to get fancy, rub the pot with a cut clove of garlic at the beginning and/or add a tablespoon or two of kirsch. I usually don't bother -- the flavor of good cheese and wine are all you really need.
Irene (Theresa's mom) taught me is simplicity itself. Multiply it by however many cups of diced fresh tomatoes you have. We serve it slightly warmed in small bowls, with warm slices of baguette.
Irene's Bruschetta (properly pronounced brew-SKE-ta)
1 cup of diced tomatoes
1 clove garlic
1 Tablespoon fresh basil
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
Smash, puree', or finely mince the garlic. Mince or chiffonade the basil (substitute 1 teaspoon dried basil if you don't have fresh). The balsamic vinegar should be of medium quality -- not the cheapest, but not the 25 year old liquid gold, either.
I have frozen or canned it, but the texture suffers. It's less good on bread, but if you add 1 small can tomato paste to a pint of it, you'll get a delicious pasta sauce. Makes a nice side with Italian-seasoned chicken (put it in Italian dressing for a few hours).
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