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Posts Tagged ‘appetizer’

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.

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Onigiri - Japanese Rice Balls

Onigiri – Japanese Rice Balls

Ingredients
4 cups uncooked short-grain white rice
4 1/2 cups water
1 cup water
1/4 teaspoon salt
1/4 cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Directions

Prep
20 m
Cook
30 m
Ready In
1 h 10 m

Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover.
Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.

Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.

Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Recipe found here: Onigiri – Japanese Rice Balls

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Black Forest Ham Roll-Ups

Black Forest Ham Roll-Ups

Ingredients
1 package (8 ounces) cream cheese, softened
2 teaspoons minced fresh parsley
2 teaspoons dried celery flakes
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup dried cranberries, chopped
2 green onions, chopped
5 flour tortillas (10 inches), room temperature
1/2 pound thinly sliced Black Forest deli ham
1/2 pound thinly sliced Swiss cheese

Directions
In a small bowl, mix the first seven ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic wrap. Refrigerate at least 1 hour.

Just before serving, unwrap and cut each tortilla crosswise into 16 slices. Yield: about 6-1/2 dozen.

Recipe found here: Black Forest Ham Roll-Ups

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Muffin-Cup Cheddar Beef Pies

Muffin-Cup Cheddar Beef Pies

Ingredients
2 loaves (1 pound each) frozen bread dough
2 pounds ground beef
1 can (8 ounces) mushroom stems and pieces, drained
1-1/4 cups (5 ounces) shredded cheddar cheese
1-1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Spaghetti sauce, warmed

Directions
Let dough stand at room temperature 30 minutes or until softened. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese and seasonings.

Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.

Place meat pies in greased muffin cups, seam side down. Bake 20-25 minutes or until golden brown. Serve with spaghetti sauce.

Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through. Yield: 20 meat pies.

Recipe found here: Muffin-Cup Cheddar Beef Pies

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Party Cheese Bread

Ingredients
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, thinly sliced

Directions
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Recipe of the Day: Party Cheese Bread

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Fresh Vegetable Dip

Fresh Vegetable Dip

Ingredients
1-1/2 cups (12 ounces) sour cream
3/4 cup mayonnaise
1 tablespoon dried minced onion
1 teaspoon garlic salt
1 teaspoon dill weed
1 teaspoon dried parsley flakes
Dash Worcestershire sauce
Fresh vegetables

Directions
In a small bowl, mix the first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables. Yield: 2-1/4 cups.

Recipe found here: Fresh Vegetable Dip

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Cucumber-Stuffed Cherry Tomatoes Recipe

Cucumber-Stuffed Cherry Tomatoes Recipe

Ingredients
24 cherry tomatoes
1 package (3 ounces) cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

Directions
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.

In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.

Recipe found here: Cucumber-Stuffed Cherry Tomatoes Recipe

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