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| Articles about Appetizer Recipes |
| Appetizer Recipes : Spinach Salad | | 2008-02-04 08:56:00 | | serve 6 to 8Ingredients :2 Tbsp. butter or olive oil (or combination)1 cup onion, chopped6 small Portabella mushrooms sliced thin2 pears chopped2 tomatoes sliced into wedges then cut in half (bite size pieces)2 Tbsp. fresh lemon juice10 fresh oregano leaves1 tsp. thyme1 tsp. dried basilOne quarter cup dry white wineFresh Spinach, enough for 6 to 8 servingsOne half cup real bacon bitsHeat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.Tips : Not much room for improvement here. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette | | 2008-02-02 07:10:00 | | 8 servings, 1 3/4 cups eachThis colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive. Black olive vinaigretteIngredients : 1 tablespoon red-wine vinegar1 tablespoon lemon juice1 teaspoon Dijon mustard2 cloves garlic, minced1/8 teaspoon salt, or to tasteFreshly ground pepper to taste1/4 cup extra-virgin olive oil1/2 cup Kalamata olives, pitted and coarsely chopped1 tablespoon chopped fresh parsley SaladIngredients : 3 medium navel or Valencia oranges10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces2 heads Belgian endive, sliced2 bulbs fennel, trimmed and sliced1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.2. To prepare salad: Using a sharp knife, remove peel and whi | | By: Cooking is Easy | | |
| | Appetizer Recipes : Overnight Oatmeal | | 2008-01-29 09:59:00 | | 8 servings, 1 cup eachHere is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.Ingredients : 8 cups water2 cups steel-cut oats (see Tip)1/3 cup dried cranberries1/3 cup dried apricots, chopped1/4 teaspoon salt, or to tasteCombine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation - Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoo | | By: Cooking is Easy | | |
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| Appetizer Recipes : Banana-Kiwi Salad | | 2008-01-29 09:56:00 | | 4 servingsPut away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.Ingredients :2 tablespoons lime juice1 tablespoon canola oil1 tablespoon minced shallot2 teaspoons rice vinegar1 teaspoon honey1/4 teaspoon saltPinch of cayenne pepper, or to taste4 kiwis, peeled and diced2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices1/2 cup diced red bell pepper2 tablespoons thinly sliced fresh mint2 tablespoons chopped cashews, toasted (see Tip)Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.Tip : To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Sauteed Spinach with Red Onion, Bacon & Blue Cheese | | 2008-01-28 08:59:00 | | 2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Cheese Fondue with French Bread Cubes | | 2008-01-15 21:20:00 | | Ingredients :1 cup dry white wine2 cloves garlic minced1 Tbsp. Worcestershire sauce1 Tbsp. cornstarch2 cups cheddar cheese cubed2 cups Colby cheese cubed1 loaf French bread cubedIn a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants that specialize in fondues of all kinds.Tips : Use light cheeses. | | By: Cooking is Easy | | |
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| Appetizer Recipes : Tuna Mango Spread | | 2008-01-12 10:56:00 | | Ingredients :2 7-oz. cans solid white tuna water packed6 Tbsp. mango chutney, chopped3 Tbsp. chives, chopped4 Tbsp. fresh dill, chopped or 2 tsp. of dried1 Tbsp. lemon juice4 oz. cream cheese, softenedCombine all ingredients in a small bowl and mix well. Serve on crackers or toast points.Tips : Pretty Easy huh ? Use low fat cream cheese. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Creamy Tarragon Dip | | 2008-01-11 10:29:00 | | Ingredients :1 8-oz. package cream cheese, softenedOne half cup sour cream1 clove garlic, minced1 Tbsp. fresh tarragon, choppedOne quarter cup green onions, chopped1 tsp. lemon juiceCombine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.Tips : Use light cream cheese and sour cream. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Hot Spiced Tea | | 2008-01-10 10:48:00 | | Ingredients :6 cups water12 whole cloves6 tea bags2 cups pineapple juiceJuice of 2 lemonsGrated lemon rind from 1 lemon1 cup fresh orange juice1 Tbsp. grated orange rind1 tsp. ground cinnamon1 cup granulated sugar (or to taste)Bring water to a boil and add cloves. Allow to simmer for 10 minutes. Add tea bags and allow to steep for 15 minutes. Remove tea bags and cloves and add remaining ingredients. Serve warm.Tips : Use your favorite sugar substitute. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Beef Stuffed With Cream Cheese | | 2008-01-07 00:58:00 | | Ingredients :One half pound thin sliced roast beef8 oz. cream cheese, softened1 clove garlic, minced1 Tbsp. lemon juiceOne half tsp. seasoned salt1 Tbsp. prepared horseradishCombine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.Tips : Use lean roast beef and light cream cheese. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Tortilla Soup | | 2008-01-03 12:50:00 | | SOUP :Ingredients :2 ears fresh sweet corn, husks and silks removed4 or 5 large garlic cloves, peeled1 small onion, about 2 ounces, peeled, trimmed, and quartered1 small jalapeno chili pepper, trimmed and seeded2 tablespoons corn oil2 corn tortillas, cut into 1-inch squares2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped2 tablespoons tomato paste2 teaspoons ground cumin2 quarts good quality canned chicken broth, heatedSaltFreshly ground black pepper GARNISHES :Ingredients :2 corn tortillas1 ripe avocado1 large chicken breast, cooked, boned, and skinned1/2 cup shredded Cheddar or crumbled cotija cheese1/2 cup sour cream or Mexican crema1/4 cup chopped fresh cilantro leavesUsing a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and saute, stirring, just until it's thoroughly coated with the oil but not yet browned.Add the tomatoes, tomato paste, and cumin and continue to saute for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the | | By: Cooking is Easy | | |
| | Appetizer Recipes : Potato, Leek and Fennel Soup | | 2007-12-30 10:38:00 | | Ingredients :2 Tbsp. butter2 cups sliced leeks2 cups sliced fennel bulbs6 cups chicken broth2 pounds red potatoes, washed and cut into bite-sized piecesMelt butter in a large pot, add leeks and fennel and saute until tender. Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender (about 20 minutes). Place soup (in batches) in a blender and puree. Return to pot and heat and add salt and pepper to taste.Tips : Use olive oil in place of the butter. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Salmon Quesadillas | | 2007-12-29 12:01:00 | | Ingredients :8 oz. smoked salmon2 cloves garlic, minced1 tsp. dried dill1/2 tsp. pepper4 flour tortillas2 cups Monterey Jack cheese1 Tbsp. oilSaute salmon, garlic dill and pepper in olive oil. Spread mixture over 1/2 of each flour tortilla and sprinkle with cheese. Fold tortillas over and return to skillet to brown on both sides and to melt cheese. Slice into quarters and serve with salsa.Tips : Use low fat cheese and fat free non-stick spray in place of the oil. | | By: Cooking is Easy | | |
| | Appetizer Recipes : Coffee-Braised Pot Roast with Caramelized Onions | | 2007-12-28 05:21:00 | | Ingredients :1 4-pound beef chuck roast (see Ingredient note), trimmed of fat1/2 teaspoon salt, or to tasteFreshly ground pepper to taste4 teaspoons extra-virgin olive oil, divided2 large onions, halved and thinly sliced (4 cups)4 cloves garlic, minced1 teaspoon dried thyme3/4 cup strong brewed coffee2 tablespoons balsamic vinegar2 tablespoons cornstarch mixed with 2 tablespoons water1. Preheat oven to 300 F.2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.4. Braise the beef in th | | By: Cooking is Easy | | |
| | Appetizer Recipes : Cream of Asparagus Soup | | 2007-12-27 09:01:00 | | Ingredients :3 cups asparagus, sliced in bite-sized pieces with tough ends removed2 cups chicken broth1 bay leaf1 garlic clove, minced1 Tbsp. flour1 tsp. fresh thyme2 cups milkPinch of nutmeg1 Tbsp. butterSalt and pepper to taste1 tsp. grated lemon zestCombine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.Tips : Use fat free chicken broth and low fat milk.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Warm Salmon Salad with Crispy Potatoes | | 2007-12-23 20:54:00 | | Ingredients :2 tablespoons extra-virgin olive oil, divided2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices1/2 teaspoon salt, divided1 medium shallot, thinly sliced2 teaspoons rice vinegar1/4 cup buttermilk2 7-ounce cans boneless, skinless salmon, drained4 cups arugula1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.2. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.Tips :In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some deliciou | | By: Cooking is Easy | | |
| | Appetizer Recipes : Pumpkin Soup | | 2007-12-23 01:43:00 | | Ingredients :One quarter cup butter1 large onion, chopped2 cloves garlic, minced4 cups chicken broth2 carrots, chopped2 celery ribs, chopped1 can (16-oz.) pumpkin puree1 Tbsp. grated fresh gingerOne half tsp. curry powderOne half tsp. ground cinnamonOne quarter cup creamSalt and pepper to tasteFresh parsley for garnishMelt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.Tips : Use fat free chicken broth and fat free Half and Half in place of the cream.http://www.pheedo.com/f/cooking | | By: Cooking is Easy | | |
| | Appetizer Recipes : Dukkah | | 2007-12-22 05:29:00 | | Ingredients :2 cups of roasted nuts. You can select from peanuts, pinenuts, macadamia nuts, almonds, cashews and hazelnuts. Your choice. My favorite is peanuts and cashews combined. You can choose your own mix.1 Tbl of whole coriander seeds1 Tbl of whole fennel seeds1 Tbl of cumin (ground)one quarter cup of toasted sesame seeds1 Tbl of crushed red pepper flakesone quarter tsp of paprika (try to use Smoked Spanish paprika or Red Hungarian)1 Tbl of sea salt2 tsp of coarse black pepper.1 loaf of artisan bread. Can be French bread, sour dough or Italian one half cup (or more) of extra virgin olive oil. (They even make fully organic olive oils now)Directions : Chop your 2 cups of roasted nuts in a food processor (or crush) until they are small pieces. Big breadcrumb-sized. Quarter inch or less is fine. Don't process too much or too fast or you'll end up with nut butter. Just use your pulse action.In a sauté pan put in your coriander seeds, fennel seeds, cumin, sesame seeds, red pepper fl | | By: Cooking is Easy | | |
| | Appetizer Recipes : Christmas Party | | 2007-12-21 03:22:00 | | Angels on HorsebackIngredients :1 quart shucked oysters, drainedBacon slices1 Tbsp. lemon juiceOne quarter cup parsley, choppedSalt and pepper to tasteCut bacon slices so they are just big enough to fit around each oyster. Place one oyster on each piece of bacon. Mix together lemon juice, parley and salt and pepper. Place some of this mixture on each oyster and wrap the bacon around it securing with a toothpick. Broil for 12 - 15 minutes or until bacon is crisp and oysters are curling up around the edges.Tips : Use low fat bacon. Tangy Pineapple ChutneyIngredients : 1 15-oz. can pineapple chunks, drained2 Tbsp. fresh lime juice2 tangerines, peeled and cut into bite sized pieces1 serrano chile, seeded and finely choppedOne quarter tsp. ground gingerOne third cup brown sugar2 Tbsp. apple cider vinegar2 Tbsp. green onions, choppedCombine all ingredients in a saucepan and heat over medium heat for 15 - 20 minutes. Refrigerate until ready to serve. This chutney goes very well with roast bee | | By: Cooking is Easy | | |
| | Appetizer Recipes : Super Nachos, Fresh Guacamole | | 2007-12-20 00:34:00 | | Ingredients :1 large bag of tortilla chips1 pound lean ground beef1 package taco seasoning mix1 15-oz. can refried beans1 15-oz. can black olives, sliced1 cup cheddar cheese1 cup Monterrey Jack cheese1 cup mozzarella cheese1 15-oz. can black beans1 8-oz. jar pickled jalapeno pepper slicesOne half head of lettuce shredded2 fresh tomatoes chopped1 onion chopped8 oz. sour cream Fresh Guacamole (recipe follows) Brown lean ground beef in pan. Add taco seasoning and water per directions on taco seasoning mix. Cover and cook according to directions. Push taco meat to one side of pan. Add refried beans other side of pan and spread out over the bottom of the pan opposite the taco meat. Cover pan and warm on low heat until refried beans are warm. Cover very large casserole dish with layer of tortilla chips. Place a few spoonfuls of taco meat and refried beans over chips. Add one quarter of each cup of cheese over meat and beans.Sprinkle on a few black olive and jalapeno pepper slices and black b | | By: Cooking is Easy | | |
| | Appetizer Recipes : Chelsea Buns | | 2007-12-17 22:15:00 | | Ingredients : 1.5lb organic plain flour0.5tsp salt8oz organic butter1.5oz fresh yeast8oz organic castor sugar5 organic eggsgrated rind of 1 organic lemon0.75pint tepid organic buttermilk20 organic sugar cubesDirection : Cream the yeast with 1 teaspoon of the sugar and add the tepid buttermilk. Sift the flour and salt into a large basin and rub in half of the butter. Add the lemon rind. Beat the eggs and add them to the buttermilk and yeast mixture.Make a well in the center of the flour and pour in the liquid. Beat well with a wooden spoon until a dough is formed. Put the dough in a warm place until it has doubled in size (about 1.5 hours). Turn the dough onto a floured board and roll out into a strip of about 0.25inch thickness. Spread this with the remaining butter and half of the sugar.Fold the dough into 3 and roll it out to a 0.25inch thick strip again. Sprinkle on the remaining sugar and cut the strip of dough into half lengthways. Roll up each strip like a Sw | | By: Cooking is Easy | | |
| | Appetizer Recipes : Blue Ribbon Meatloaf | | 2007-12-17 03:18:00 | | Ingredients :2 teaspoons canola oil1 medium sweet onion, chopped (2 cups)1 12-ounce bottle dark or amber beer1 teaspoon dried thyme leaves1 teaspoon dry mustard3/4 teaspoon saltFreshly ground pepper to taste1 1/4 pounds lean ground beef1 1/4 pounds lean ground turkey1 cup fresh whole-wheat breadcrumbs (see Tip)1/4 cup chopped fresh parsley1 large egg, lightly beaten1 egg white, lightly beaten1. Preheat oven to 375 F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly wit | | By: Cooking is Easy | | |
| | Appetizer Recipes : Jalapeno Chile Poppers | | 2007-12-13 09:40:00 | | Ingredients :12 Pickled whole jalapeno peppers4 oz. cream cheese, softened4 oz. cheddar cheese, shredded2 eggs2 Tbsp. flourTwo thirds cup breadcrumbs1 tsp. garlic powderPinch of saltOne half tsp. paprikaGently slice the stem tip off of each pepper and remove seeds and membranes from inside, reserving the stem tips. Combine cheeses together and place in a sealed plastic bag. Snip off the end of the bag and pipe the cheese inside each pepper. Place tip of each pepper back on the pepper. Beat eggs in a small bowl. In a separate bowl, combine flour, breadcrumbs, garlic powder, salt and paprika and stir. Dredge each pepper into egg mixture followed by breadcrumb mixture. Place peppers on a baking dish sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until golden brown.Tips : Use light cheeses and your favorite egg substitute.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Deviled Ham and Cheese Ball | | 2007-12-12 08:26:00 | | Ingredients :2 four and one half oz. cans deviled ham1 cup sharp cheddar cheese, shredded1 8-oz. package cream cheese, softened2 Tbsp. minced onions1 tsp. parsley1 Tbsp. lemon juice1 clove garlic, mincedOne half tsp. celery seedCombine all ingredients and shape into a ball. Chill until ready to serve. Serve with assorted crackers.Tips : Use low fat cheeses.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Blue Cheese Ball | | 2007-12-09 09:05:00 | | Ingredients :8 oz. blue cheese, crumbled8 oz. cream cheese, softened1 cup cheddar cheese, grated8 oz. pineapple tidbits, drainedOne half tsp. seasoned salt1 Tbsp. Worcestershire sauce1 cup pecans, chopped1 cup fresh parsley, mincedCombine all ingredients, except parsley in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers.Tips : Use light or low fat cheeses. You could probably skip the pecans also but they do add a nice crunch.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Marinated Cocktail Ribs | | 2007-12-08 07:15:00 | | Ingredients :3 cups dry red wine1 and one half cups soy sauceOne half cup fresh mint leaves4 cloves garlic, minced1 sweet onion, choppedOne half cup plum sauce3 pounds lean pork ribs, cut into 2 inch piecesSalt and pepper to tasteCornstarchCombine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.Tips : If you cannot tolerate red wine, use unsweetened grape juice instead. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Egg Drop Soup | | 2007-12-03 07:32:00 | | Ingredients :6 cups chicken broth2 tsp. salt2 Tbsp. water2 Tbsp. cornstarch2 eggs slightly beaten1/4 cup green onions, choppedHeat chicken broth in a large pot until boiling, add salt. Combine water and cornstarch and stir until mixed. Pour in water/cornstarch and stir over medium heat until mixture starts to thicken. Slowly pour in beaten egg and stir. Remove from heat and pour into soup bowls. Sprinkle green onions on top and serve. You may want to add crisp noodles and/or soy sauce to the soup.Tips : Use fat free chicken broth and your favorite egg substitute. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Barbeque Bacon and Cheese Dip | | 2007-12-01 08:18:00 | | Ingredients :2 8-oz. packages cream cheeseOne half cup barbeque sauce3 oz. real bacon bitsOne half cup tomato sauceOne quarter cup sweet onion, chopped1 cup sharp cheddar cheese, shreddedSpread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.Tips : Use low fat cream cheese and cheddar cheese. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Hot Macadamia Dip | | 2007-11-25 22:11:00 | | Ingredients :1 8-oz. package cream cheese, softened4 oz sour cream1 clove garlic, minced1 Tbsp. green onions, chopped1 tsp. prepared horseradish1/2 cup macadamia nuts, choppedSalt and pepper to tasteCombine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.Tips : Macadamia nuts are notorious for their high fat and calorie content. If you are watching the fat and calories you may want to take it easy on this dish. You should definitely use low fat cream cheese and sour cream. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Mediterranean Salad with Yogurt Dressing | | 2007-11-19 06:37:00 | | Ingredients :4 - 6 small cucumbers, peeled, sliced and seeded1 cup radishes, thinly sliced1 and 1/3 cup Feta cheese, crumbled2 cup plain yogurt2 cloves garlic1/4 cup red wine vinegar1/4 cup olive oil1/4 cup fresh mint, choppedSalt and pepper to tastePlace cucumbers, radishes and Feta cheese in a bowl and toss. Combine yogurt, garlic, red wine vinegar, olive oil, mint and salt and pepper and mix well. Pour dressing over salad and toss.Tips : Use low fat Feta and fat free yogurt.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Hot Crab Dip | | 2007-11-16 00:01:00 | | Ingredients :1 pound backfin crabmeat1 - 8 oz. package cream cheese, softened1 clove garlic, minced1 Tbsp. horseradish8 oz. sour cream1 Tbsp. lemon juice1 tsp. Old Bay seasoningCombine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.Tips : Use light cream cheese and sour cream. Salad Fresh Cucumber and Tomato SaladIngredients :2 large cucumbers, peeled and seeded and sliced2 fresh tomatoes, diced2 Tbsp. red wine vinegar2 Tbsp. extra virgin olive oilOne quarter cup red onions, sliced very thin and soaked in cold water for one half hourOne half cup fresh mint leaves, choppedSalt and pepper to tasteCombine all ingredients in a serving bowl and mix well. Serve immediately. Soaking the red onion slices in cold water removes the bitterness but leaves the flavor of the onions.T | | By: Cooking is Easy | | |
| | Appetizer Recipes : Chick-Pea Salad | | 2007-11-15 08:43:00 | | Ingredients :2 cups canned chick-peas, washed and drained1/2 cup onion, finely chopped1/2 cup parsley, finely chopped2 cloves garlic, minced1/3 cup lemon juice1/3 cup olive oilSalt and pepper to tastePlace washed and drained chick-peas in a small bowl. Combine remaining ingredients and shake well. Just before serving, pour over chick-peas and toss.Tips : Chick-peas are supposed to be good for you. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Cheese and Green Chili Dip | | 2007-11-14 07:24:00 | | Ingredients :2 Tbsp. butter2 Tbsp. flour1 cup light cream1 15-oz. can chopped tomatoes2 cloves garlic, minced1 4-oz. can green chilies, drained and chopped2 cups Monterey Jack cheese, shreddedMelt butter in a saucepan, add flour and mix well. Pour in cream and stir until mixture starts to thicken. Remove from heat. Combine tomatoes and garlic in a saucepan and cook over medium heat until mixture starts to thicken, stir in cream sauce and chilies. Slowly add cheese and continue stirring until cheese melts. Serve hot with tortilla chips.Tips : Use fat free Half and Half in place of the creamhttp://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Quick Pickles | | 2007-11-13 06:25:00 | | Ingredients :8 medium thinly sliced unpeeled cucumbers2 cups thinly sliced onion1 Tbsp. pickling salt2 cups sugar1 clove garlic, mincedOne eight cup chopped fresh dill2 Tbsp. celery seed2 Tbsp. mustard seed1 cup cider vinegarCombine cucumbers and salt in large bowl and let stand for 30 minutes. Drain cucumbers well, add all remaining ingredients and mix together. Pour mixture into clean, hot jars and cover with very tight fitting lids. Refrigerate at least overnight to allow the flavors to blend. The pickles can be stored for up to 3 months. Serve chilled.Tips : Nothing that you can do to improve on this really. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Chilly Cucumber Soup | | 2007-11-07 23:08:00 | | Ingredients :2 large seedless cucumbers1 and 1/2 cup cream16 oz. sour cream1/4 cup lemon juice3 Tbsp. fresh dill, chopped1/4 cup green onions1 tsp. Worcestershire sauce1/2 tsp. celery salt4-5 drops Tabasco sauceSalt and pepper to tasteGarlic croutonsPeel cucumbers and grate with a hand grater or food processor. Combine cream, sour cream, lemon juice, dill, green onions, Worcestershire sauce, celery salt and Tabasco and mix well. Add cucumbers and mix. Sprinkle with desired amount of salt and pepper. Garnish with croutonsTips : Use fat free Half and Half in place of the cream and low fat sour cream. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Pimento Cheese Finger Sandwiches | | 2007-10-17 07:13:00 | | Ingredients :1 and one half cups mayonnaise1 4-oz. jar pimentos, drained1 tsp. Worcestershire sauceOne quarter tsp. red pepper2 cups shredded extra sharp cheddar cheese2 cups shredded sharp cheddar cheeseCombine all ingredients and mix well. Spread over white bread and cut into quarters.Tips : Use low fat mayo and cheeses. | | By: Cooking is Easy | | |
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