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RE: LOOKING for: recipes that can be served at room temp or chil (Follow-Up #8)

posted by: glenda_al on 06.28.2007 at 07:33 pm in Recipe Exchange Forum

If you want something salty, these are really good.

Herbed cheese cracker snacks


2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator
***Been making these several years, now.




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clipped on: 11.21.2007 at 09:57 pm    last updated on: 11.21.2007 at 09:58 pm

RE: LOOKING for: recipes that can be served at room temp or chil (Follow-Up #5)

posted by: chase on 03.14.2005 at 04:24 pm in Recipe Exchange Forum

Here are two that always seems to be a hit. The boursin recipe is one I have had for awhile but credit for the brie crisps goes to Ginger.

Homemade Boursin With Fresh Herbs

1 lb farmers cheese or 1/2 cottage cheese & 1/2 Ricotta
8 ounces cream cheese
1/2 Cup butter softened
4 garlic cloves minced
2 medium shallots minced
1/2 Cup fresh parsley chopped finely and packed tight
1/2 Cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely
1/3 Cup chives chopped finely
1 Tsp pepper freshly ground
1/4 Tsp cayenne

Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled.

* serve a room temp with crackers. Can be made several days in advance.

Brie Crisps (Ginger)

4 Oz Brie rind removed, at room temperature
1 Stick butter at room temperature
2/3 Cup flour
generous dash cayenne or to taste
1/8 Tsp salt
Paprika

Combine the cheese & butter in a processor & mix until creamy. Add the flour, cayenne & salt & blend until the dough almost forms a ball in the processor. Shape into a 2" cylinder & wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" rounds, place 2" apart on a cookie sheet & bake in a preheated 400 oven for 10-12 minutes or until the edges are brown. Cool on a rack. Sprinkle w/paprika.~

* can be made a day in advance(which really means two days a s dough needs to be refrigerated 24 hours) and stored in an airtight container. I prefer to prepare the dough ahead and cook on the day I want to serve.

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clipped on: 11.21.2007 at 09:56 pm    last updated on: 11.21.2007 at 09:56 pm

RE: LOOKING for: recipes that can be served at room temp or chil (Follow-Up #2)

posted by: ltcollins1949 on 03.14.2005 at 12:57 pm in Recipe Exchange Forum

I fix pork (or any ground meat) meatballs a lot for entertaining, and they travel well to other homes for parties. They can be served at room temperature, hot or cold. And they can be made a day in advance, and then just heated a couple of minutes or served cold. It's up to you.

Pork Meat Balls

1 1/2 lbs lean ground pork (can use ground beef, turkey, or a mixture of meats)
2 packages Ramen noodles (Chicken, pork and/or chili flavor--can mix these)
2 tbs. teriyaki sauce or soy sauce
4 cloves finely chopped/minced garlic
1/4 cup finely chopped onion
Chicken broth

Mix crushed noodles with the pork, sauce, garlic, and onion along with the flavor packets. Do not add any salt because both the flavor packets and soy sauce have lots of salt already in them. Roll into golf ball sized balls and drop into boiling chicken broth. Simmer for 10 to 12 minutes; then bake in 450-degree oven for 7 to 10 minutes.
Optional:

Cook some oriental rice noodles in the remaining chicken broth. Drain it and add cooked snow peas and bean sprouts on top of the noodles and then put the meatballs on top. Add La Choy noodles (the crunchy ones that come in a can), and then serve teriyaki sauce, garlic-chili hot sauce, sweet and sour sauce and hot Chinese mustard on the side to put on top of the meatballs. Also the following dipping sauces are very good with this recipe.
It's really good and easy to fix. You can add different vegetables if you want to. Also rice can be substituted for the noodles. They can be served alone as an appetizer with the sauces, see recipies below.

DIPPING SAUCES BY SARA MOULTON

Wasabi Mayonnaise:
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste

Ginger Soy Sauce:
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
1 tablespoon grated fresh ginger
Red pepper flakes to taste

Garlic Fish Sauce:
1/3 cup water
2 tablespoons minced garlic
1/3 cup fish sauce
1/3 cup lime juice
2 tablespoons sugar
Red pepper flakes to taste

Ginger Soy with Mirin Sauce:
cup soy sauce
cup mirin
cup rice vinegar
2 green onions, finely chopped
4 tablespoons grated fresh ginger

Chili Soy Sauce:
2 tablespoons soy sauce
2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon chili oil
1 teaspoon Asian sesame oil

Peanut Soy Sauce:
1 cup peanut butter
cup soy sauce
cup sesame oil
3 tablespoons rice vinegar
2 tablespoons minced garlic
2 tablespoons grated fresh ginger
1 teaspoon chili-garlic paste
1 tablespoon hoisin sauce
2 tablespoons lime juice
cup water

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clipped on: 11.21.2007 at 09:55 pm    last updated on: 11.21.2007 at 09:55 pm

RE: LOOKING for: Need quick and delicious appetizer recipe (Follow-Up #3)

posted by: woodie2 on 11.01.2006 at 04:26 pm in Recipe Exchange Forum

Take a keilbasi and slice it into rounds. Brown them in butter, then add a jar of pineapple preserves to get warm. Serve with toothpicks.

Mix a jar of wispride cheese spread with a jar of chutney and serve with crackers.

This is really quick and easy if you use a box of crackers instead of fixing the pitas!

Lori's Tuscan Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
Prep Time: 15 minutes Cook Time: 12 minutes Yield: 6 servings 1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree.

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clipped on: 11.21.2007 at 09:21 pm    last updated on: 11.21.2007 at 09:26 pm

RE: LOOKING for: Need quick and delicious appetizer recipe (Follow-Up #4)

posted by: doucanoe on 11.01.2006 at 05:34 pm in Recipe Exchange Forum

Depends on what you have on hand and how much time you have, but here are some easy recipes:

Nacho Cups

4 (12 inch) flour tortillas
6 oz Monterrey Jack Cheese, shredded
3 roma tomatoes, diced
red bell pepper, chopped
4-5 green onions, chopped
1 (14 0z) can black beans with cumin & spices
c salsa
6 oz Sharp Cheddar Cheese, shredded

Preheat oven to 425 degrees. Spray two 12 cup muffin tins with cooking spray.

Cut each tortilla into 6 wedges, and push each wedge into muffin pan to form a cup.

Layer approx. 1 tsp each of cheese, tomato, pepper, onions, beans, salsa and cheese in each cup.

Cover loosely with foil and bake 5 minutes. Remove foil and bake 10 minutes more until bubbly and cheese is golden.

Makes 24 appetizers

**You could use any ingredients you like in these, try cooked taco meat, diced jalapenos, Mexican rice, pepper jack cheese, etc. for different flavor combinations.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vickis Bean Dip

1 can cheddar cheese soup
1 can chili beef soup
1 can refried beans
1 can diced green chilis
1lb Monterey jack cheese, grated

Mix all ingredients in a saucepan or small crockpot until melted. Serve warm with tortilla chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy Ham Pate (Jeannie L)

1 small canned ham
8oz cream cheese, softened
dill weed to taste
garlic salt to taste

Place ham in covered roasting pan and bake at 325 degrees for about 2 hours
or until ham is well done and browned.
Cut cooked ham into cubes and process in food processor with remaining
ingredients until of spreading consistency. Place in serving bowl and chill.
Serve with assorted crackers
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mexican Stack-up Dip

16oz can refried beans
1pkg dry taco seasoning mix
1 avocado, mashed mixed with 2c sour cream
4oz can green chilies
2 tomatoes, diced
shredded cheddar cheese

Layer ingredients in 9inch square pan and chill. Serve with tortilla chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bruschetta

INGREDIENTS:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
2/3 cup grated Parmesan cheese
1/3 cup finely chopped red onion
2/3 cup diced roma tomatoes
5 tablespoons mayonnaise
1/2 c finely chopped shrimp (optional)
Parsley flakes
1 French baguette, cut diagonally into 1/3 inch thick slices
________________________________________
DIRECTIONS:
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Linda

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clipped on: 11.21.2007 at 09:20 pm    last updated on: 11.21.2007 at 09:20 pm

RE: RECIPE: looking for easy appetizers (Follow-Up #12)

posted by: luckygardnr on 12.15.2005 at 11:13 am in Recipe Exchange Forum

These are always well received. I just stick a toothpick in each one and arrange on a platter.

Sausage Cheese balls

1 lb sausage meat
2 cups bisquick or T-bisk
2 cups shredded cheddar (mild or medium or spiced)

Take your rings off and mix all together with your hands. Then form into 1" balls and place on cookie sheet. Bake at 350F for approx. 20 minutes, or until golden brown.

I usually make a double batch, and freeze them. They can be reheated (in oven only) before serving.

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clipped on: 11.21.2007 at 08:51 pm    last updated on: 11.21.2007 at 08:51 pm

RE: RECIPE: looking for easy appetizers (Follow-Up #7)

posted by: Westelle on 12.11.2005 at 07:09 pm in Recipe Exchange Forum

I posted this another thread, but thought it might be useful to you:

Estimating Quantities of Hors d'Oeuvres

When estimating quantities of hors doeuvres for a party, keep these guidelines in mind. As a rule of thumb, most guests will consume 8 to 10 bite-size pieces for every 60 to 90 minutes of a party. However, the larger the variety of offerings, the more hors doeuvres that will be consumed because everyone will want to try at least one of each item. At the beginning of a party, especially if it is in the early evening, the pace of eating will be faster and then will slow as people satisfy their initial appetite.

If your party lasts longer than 90 minutes and is intended to replace dinner, the pace of eating will speed up again after 2 hours. In this case, it is important to have enough hors doeuvres ready and waiting in the kitchen to replenish empty platters.

For an average-size party, with 8 to 20 guests, plan on 2 hot and 2 cold passed items and 1 or 2 buffet itemsa total of 5 or 6 selections. If you will be hosting 30 to 40 guests, add 1 more of each hot and cold item plus 1 more buffet selection.

Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).
 

Meat Portions for Parties

Whether it's casual or elegant, a buffet simplifies entertaining a houseful of guests. The culinary centerpiece is usually the meat youll serveand most often a selection of several. To assist you in estimating the amounts needed, we turned to two nationally known caterers, Paula LeDuc and Mary Micucci. Both speak from the experience of feeding hundreds as easily as dozens several times a week.

Micucci offers this advice for a full-course buffet: "When determining meat quantities, heres my good rule of thumb. If youre serving one kind of meat, order 8 to 10 oz. of raw meat per person, or 6 to 8 oz. of fish or chicken. If youre serving two kinds, figure on 5 oz. of each per person."

For the buffet table at a cocktail party, LeDuc says, "We allow 2 oz. of smoked salmon per person if other proteins are offered on the table, or 4 oz. per person if salmon is the main course. When we serve hot slices of roast beef or turkey, 3 to 4 oz. per person is appropriate. And for any hors doeuvres that will be passed, I calculate the quantities needed in terms of bites, with 5 to 7 bites per person per hour."

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clipped on: 11.21.2007 at 08:45 pm    last updated on: 11.21.2007 at 08:46 pm

RE: RECIPE: looking for easy appetizers (Follow-Up #6)

posted by: anniebpa on 12.11.2005 at 04:14 pm in Recipe Exchange Forum

You're having my favorite kind of party--I think people really do enjoy the freedom to move about the room as they chat and nibble on an assortment of one or two-bite foods. Here are a few of my old favorites that are fairly easy to throw together and/or prepare in advance:

APPETIZER TORTILLA PINWHEELS

8 oz. sour cream
1 8-0z pkg cream cheese
1 can diced green chillies, well-drained
1 can black olives, chopped
1 cup cheese, shredded
1/2 c chopped green onion
garlic powder, to taste
salt

5 10-inch flour tortillas
salsa (your own or bottled)

Mix all ingredients together (using room temp or softened cream cheese. Spread mixture onto a tortilla and roll-up, jelly roll style. Prepare a day or two in advance; place rolls in plastic bags and refrigerate until ready to serve. To serve, cut into 1/2 inch slices (and/or on the diagonal); arrange on a serving platter along with a small bowl of salsa for dipping.

CREPE HAM ROLL-UPS (Making crepes is easy once you get the hang of it!)

Crepes
1 cup flour
1/4 tsp salt
1 1/4 c. milk
2 eggs
2 T. melted butter/margarine
veg. oil
Mix the first 5 ingredients together by hand--don't overmix. It's a very thin pancake batter. Place a small amount of oil in 7-8" teflon coated pan. Pour a small amount of batter into pan and proceed to prepare the crepes.
(This makes about 10-12 crepes.)

10-12 thin slices baked/boiled (deli) ham

FILLING:
1 8-oz pkg cream cheese, softened
3 T. mayonnaise
1 T. chopped chives
2 tsp lemon juice
1/2 tsp dried dill weed (I always use more)
1/4 tsp onion powder
1/4 tsp paprika
1/8-1/4 tsp red pepper

Mix all ingredients well. Spread onto the prepared crepe. Place slice of ham atop cream mixture. Roll jellyroll fashion. Store rolls in plastic bag in refrigerator until ready to serve. Then, slice in 1/2" pieces; arrange on serving plate.

ARTICHOKE SPREAD (I've had this recipe for more than 20 years and have shared it with many--other versions add mozzarella cheese. It might work with light mayonnaise, but I'm not sure that it would with fat-free)

1 c. parmesan cheese
1 c. mayonnaise
1 can (approx 14 0z.) artichokes, drained.

Coarsely chop artichokes (do not use marinated); mix with cheese and mayonnaise. Bake in 350 oven until slightly browned and bubbly. (about 20-25 min) Serve with Triscuits, water biscuits, or some favorite cracker.

SPINACH DIP --Knorr's recipe--great for a crowd

1 10 oz.pkg. frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 cup mayonnaise
1 pkg. Knorr vegetable soup mix
1 can (8 oz) water chestnuts, drained and chopped
3 green onions chopped

Mix all ingredients together. Cover; chill at least two hours before serving. (Can be made a day or two ahead and refrigerated.) Before serving, stir well. Mixture can be spooned into a round bread bowl. (I always use pumpernickel.) Serve with cut-up vegetables, bite-size bread pieces, and/or chips.

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clipped on: 11.21.2007 at 08:42 pm    last updated on: 11.21.2007 at 08:42 pm

RE: LOOKING for: A quick, easy foolproof, but yummy appetizer! (Follow-Up #1)

posted by: brenda55 on 05.05.2006 at 01:28 pm in Recipe Exchange Forum

Here a few quick ones:

Block of cream cheese
either: Raspberry Chipotle Sauce
Blueberry Roasted Chipotle Sauce
Jalapeno jelly
Wheat thins

Place cream cheese on a nice serving dish and upon arrival pour the sauce or jelly on top. Serve with wheat thins. You can get the raspberry chipolte sauce and blueberry chipotle at Costco's, also their cream cheese is very good. You have to buy alot, but it keeps well.

Vegetable dip:

Knorr's vegetable soup mix
16 oz sour cream

Mix and serve with veggies. This needs to be mixed at least 1 hour before serving.

Macadamia Crab Ball

2 (8 oz.) pks. cream cheese
1 bunch green onions, tops and some ends
1 T. parsley, chopped (fresh)
2 T. lemon juice
1 sm. package fresh crab meat
1/2 c. finely chopped macadamia nuts
2-3 drops Tabasco.

Mix softened cream cheese with all ingredients, except nuts. Roll mixture in macadamia nuts. Serve with crackers.

In keeping with Cinco De Mayo, I have a couple of other recipes, but it entails cooking and baking, so if you have some time and if interested, let me know and I'll post them also, one is for a "Fiesta Dip", one for "Mexican Pick-Up Sticks".

Have fun!

Brenda

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clipped on: 11.21.2007 at 08:28 pm    last updated on: 11.21.2007 at 08:28 pm

RECIPE: Russian Salad (Ensaladilla Rusa)

posted by: Canarybird on 06.30.2005 at 02:43 pm in Recipe Exchange Forum

I haven't made this for a long time and although there are many different versions, some of which include diced carrots I think this recipe is pretty well exemplary of a typical ensaladilla, the famous dish found in every Spanish tapas bar as well as many restaurants. It just goes so well with little snacks or even as a side dish with meat, chicken or fish. Although I've posted the recipe before, this time I'm showing it in the half quantities which I used today and I can say this is certainly enough for 4 servings as a side dish, or 6 servings for a good sized tapa.

Russian Salad - Ensaladilla Rusa - the one I made today.

Four or more servings:

1 1/2 lbs (640 grams) potatoes
3/4 cup (100 grams) cooked peas - (I used frozen steamed)
1 tin tuna steak drained - 1/2 lb tin (225 grams)
1 small jar green pitted olives - I bought them stuffed with pimento
1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar)
2 boiled eggs
2 TBS mayonnaise (I used 3 heaping)
1 TBS mayonnaise thinned with a little milk
Salt
My option: a dusting of paprika over all

1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl.

2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise

3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape.

4) Decorate with the strips of pepper, olives and the rest of the eggs.

5) It will keep in the fridge for a few days, improving with taste.

6) Serve with crusty bread.

Again - Ensaladilla Rusa - Seen from above.

My notes:
You may want to add some more tang to the mayonnaise. If you're a Miracle Whip fan, you may want to use that, or otherwise add a few drops of lemon. Taste first. I steamed the potatoes with salt, but you still need to add some with the mayonnaise.

I found the best way to add a slight dusting of paprika is to shake it into your hand and then blow it gently off your hand over the salad.

SharonCb

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clipped on: 11.21.2007 at 08:15 pm    last updated on: 11.21.2007 at 08:16 pm