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Archive for the ‘appetizer’ Category

Focaccia Barese

Ingredients
1-1/8 teaspoons active dry yeast
3/4 cup warm water (110° to 115°), divided
1/2 teaspoon sugar
1/3 cup mashed potato flakes
1-1/2 teaspoons plus 2 tablespoons olive oil, divided
1/4 teaspoon salt
1-3/4 cups bread flour

Topping:
2 medium tomatoes, thinly sliced
1/4 cup pitted Greek olives, halved
1-1/2 teaspoons minced fresh or dried oregano
1/2 teaspoon coarse salt

Directions
In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes.

Place 1 tablespoon olive oil in a 10-in. ovenproof skillet; tilt pan to evenly coat. Add dough; shape dough to fit pan. Cover and let rise until doubled, about 30 minutes.

With fingertips, make several dimples over top of dough. Brush with remaining tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt.

Bake at 375° for 30-35 minutes or until golden brown. Yield: 8 servings.

Recipe found here: Focaccia Barese

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Mexican Shrimp Cocktail

Ingredients
2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime peel
1 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

Directions
In a large bowl, combine the first five ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours.

Just before serving, add avocados. Serve with a slotted spoon and tortilla chips. Yield: 12 servings (3/4 cup each).

Recipe found here: Mexican Shrimp Cocktail

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Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13×9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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Quick Crab Melts

Ingredients
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons finely chopped celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 thin slices cheddar cheese
4 thin slices Monterey Jack cheese
Paprika

Directions
Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet.

Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly. Yield: 2 servings.

Recipe found here: Quick Crab Melts

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Coconut Curry Chicken Soup

Ingredients
2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Directions
In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved.

Meanwhile, prepare noodles according to package directions.

Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through.

Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro. Yield: 6 servings.

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.

Recipe found here: Coconut Curry Chicken Soup

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Easy Mini Chicken Pot Pies

Ingredients
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Directions
Heat oven to 375°F.

Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.

Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.

Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

Recipe found here: Easy Mini Chicken Pot Pies

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Triple Tomato Flatbread

Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
Cooking spray
3 plum tomatoes, finely chopped (about 2 cups)
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
2 tablespoons olive oil
1 tablespoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved

Directions
Unroll and press dough into a 15×10-in. rectangle. Transfer dough to an 18×12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.

Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown.

Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted. Yield: 8 pieces.

Recipe found here: Triple Tomato Flatbread

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