Feeds:
Posts
Comments

Archive for the ‘appetizer’ Category

Oysters Rockefeller

Oysters Rockefeller

Ingredients
3 dozen fresh oysters in the shell, washed
1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt

Directions
Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.

Spread kosher salt into two ungreased 15-in. x 10-in. x 1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.

Bake, uncovered, at 450° for 6-8 minutes or until oysters are plump. Serve immediately. Yield: 3 dozen.

Recipe found here: Oysters Rockefeller

Read Full Post »

Inside-Out Veggie Dip

Inside-Out Veggie Dip

Ingredients
2 large cucumbers
16 cherry tomatoes
1 package (8 ounces) cream cheese, softened
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
1 tablespoon finely chopped carrot
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder

Directions
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.

Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.

In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.

Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour. Yield: 3-1/2 dozen.

Recipe found here: Inside-Out Veggie Dip

Read Full Post »

spinach quesadillas

Spinach Quesadillas

Ingredients
3 ounces fresh baby spinach (about 4 cups)
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas (6 inches)
Reduced-fat sour cream, optional

Directions
In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.

Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.

Recipe found here: Spinach Quesadillas

Read Full Post »

Crisp Cucumber Salsa

Crisp Cucumber Salsa

Ingredients
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Yield: 2-1/2 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Crisp Cucumber Salsa

Read Full Post »

Cheeseburger Pockets

Cheeseburger Pockets

Ingredients
1/2 pound ground beef
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits
5 slices process American cheese

Directions
Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.

Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.

Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown. Yield: 5 servings.

Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

Recipe found here: Cheeseburger Pockets

Read Full Post »

Hawaiian Cheese Bread

Hawaiian Cheese Bread

Ingredients
1 loaf (1 pound) Hawaiian sweet bread
1 block (8 ounces) Swiss cheese
3 slices red onion, chopped
1/2 cup butter, melted
3 garlic cloves, minced
1 teaspoon salt

Directions
Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread.

Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm. Yield: 16 servings.

Recipe found here: Hawaiian Cheese Bread

Read Full Post »

pigs in a blanket with sauce

Neely’s Pigs in a Blanket

Ingredients
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows

Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Directions
Preheat the oven to 350 degrees F.

Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 5,090 other followers

%d bloggers like this: