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Appetizers
- Thread starter judyb57
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Users who viewed this discussion (Total:0)
- Joined
- Jan 17, 2008
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INGREDIENTS:
•16 Jalapeno Peppers, washed and dried
•1 Block of Cream Cheese
•1/2 Cup Shredded Cheddar Cheese
•3 Green Onions, chopped
•dash Each Salt, pepper, and garlic powder
•16 Strips of Thick Cut Bacon
•16 Toothpicks, soaked in water for 10 minutes
DIRECTIONS:
Combine the cheeses, green onions, and seasonings in a bowl and set aside.
Slice the jalapenos, removing about 1/3 of the peppers lengthwise. Leave the stems intact so that you have a handle to pick them up with later. Scrape out the seeds and white membrane inside the peppers using a small spoon. Wash the peppers with water to get out any extra seeds, dry with paper towels, and set aside. Try to wear some latex gloves for this step.
Spoon and pack the cheese mixture into the peppers. Wrap each pepper with one slice of bacon and secure with a toothpick. Make sure to wrap the bacon around the pepper tightly so that most of the cheese filling is covered.
The peppers can be grilled over indirect heat until the bacon is crispy or they can be baked on a cookie sheet in a 350 degree oven for 20-25 minutes.
Slow Cooker Spicy Game Day Meatballs
Treat your fellow sports fans to this delicious and easy snack. Use your slow cooker to make these meatballs that are perfect for a crowd.
Ingredients
3 lbs Casa Di Bertacchi Italian Meatballs, frozen
2 (12 oz) jars Asian chili sauce
1 (12 oz) jar grape jelly
1/4 cup water
Toasted baguettes or French Bread
Directions
Pour frozen meatballs into a slow cooker.
Whisk together chili sauce, grape jelly and water.
Pour mixture over meatballs.
Cook on high for 4 1/2 hours or on low for 5 hours.
Treat your fellow sports fans to this delicious and easy snack. Use your slow cooker to make these meatballs that are perfect for a crowd.
Ingredients
3 lbs Casa Di Bertacchi Italian Meatballs, frozen
2 (12 oz) jars Asian chili sauce
1 (12 oz) jar grape jelly
1/4 cup water
Toasted baguettes or French Bread
Directions
Pour frozen meatballs into a slow cooker.
Whisk together chili sauce, grape jelly and water.
Pour mixture over meatballs.
Cook on high for 4 1/2 hours or on low for 5 hours.
Trisha's Hot Corn Dip
Ingredients:
2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)
Directions:
Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.
Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.
Cook's Note: Once prepared this dip can be placed in a crock pot to keep warm.
Ingredients:
2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)
Directions:
Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.
Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.
Cook's Note: Once prepared this dip can be placed in a crock pot to keep warm.
Batter-Fried Mushrooms
2 cups of all purpose flour
1 1/2 cups of beer
1 tablespoon of salt
Oil for deep frying
1 1/2 teaspoon of garlic powder
36-48 medium mushrooms, whole
1 teaspoon of baking powder
Combine the flour, salt, garlic powder, and baking powder in a medium bowl. Add the beer and whisk until smooth. Cover and chill for 30 minutes. Whisk again, and let it stand in refrigerator until ready to use. Batter can be prepared 1 day ahead if desired. Heat oil to 375 degrees F. With the stem down, dip each mushroom into batter, covering cap completely. Fry in batches until golden brown. Allow the oil to return to 375 degrees F. before adding next batch.
2 cups of all purpose flour
1 1/2 cups of beer
1 tablespoon of salt
Oil for deep frying
1 1/2 teaspoon of garlic powder
36-48 medium mushrooms, whole
1 teaspoon of baking powder
Combine the flour, salt, garlic powder, and baking powder in a medium bowl. Add the beer and whisk until smooth. Cover and chill for 30 minutes. Whisk again, and let it stand in refrigerator until ready to use. Batter can be prepared 1 day ahead if desired. Heat oil to 375 degrees F. With the stem down, dip each mushroom into batter, covering cap completely. Fry in batches until golden brown. Allow the oil to return to 375 degrees F. before adding next batch.
Egg Rolls
Yield: 4 servings
1 lb Package egg roll skins 1 x Egg beaten
1 x Enough oil to deepfry 1 c Diced roast pork
1/2 c Cooked and diced shrimp 1/4 c Water chestnuts
1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh
2 ea Green onion; finely chopped 4 ea Fresh mushroom chopped
1/2 ts Sugar 2 tb Soy sauce
1 tb Seseme oil 1 x Salt and pepper to taste
Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over
high heat stirring constantly. Add mushrooms, water chestnuts, bamboo
shoots and cook approximately 2 minutes. Add meat, shrimp, green onion,
salt & pepper, soy sauce, sugar Remove from heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
the egg rolls until golden brown turning every so often to get an even
browning. Remove from oil and place on absorbent paper to drain and serve
very hot.
Yield: 4 servings
1 lb Package egg roll skins 1 x Egg beaten
1 x Enough oil to deepfry 1 c Diced roast pork
1/2 c Cooked and diced shrimp 1/4 c Water chestnuts
1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh
2 ea Green onion; finely chopped 4 ea Fresh mushroom chopped
1/2 ts Sugar 2 tb Soy sauce
1 tb Seseme oil 1 x Salt and pepper to taste
Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over
high heat stirring constantly. Add mushrooms, water chestnuts, bamboo
shoots and cook approximately 2 minutes. Add meat, shrimp, green onion,
salt & pepper, soy sauce, sugar Remove from heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
the egg rolls until golden brown turning every so often to get an even
browning. Remove from oil and place on absorbent paper to drain and serve
very hot.
Creamy Ortega Dip
Spice up your veggies with taco-flavored dip from Ortega. Make sure you have plenty on hand, though, because your guests will be sure to clamor for more!
Prep: 5 min Ready In: 35 min
2 packages (8 ounces each) cream cheese, softened
1/2 cup (4-ounce can) ORTEGA Diced Green Chiles
1/2 cup ORTEGA Thick & Smooth Taco Sauce
1/2 teaspoon garlic salt
Assorted fresh vegetables for dipping
COMBINE cream cheese, chiles, taco sauce and garlic salt in medium bowl. Cover; refrigerate for 30 minutes. Serve with vegetables.
Makes about 3 cups
Spice up your veggies with taco-flavored dip from Ortega. Make sure you have plenty on hand, though, because your guests will be sure to clamor for more!
Prep: 5 min Ready In: 35 min
2 packages (8 ounces each) cream cheese, softened
1/2 cup (4-ounce can) ORTEGA Diced Green Chiles
1/2 cup ORTEGA Thick & Smooth Taco Sauce
1/2 teaspoon garlic salt
Assorted fresh vegetables for dipping
COMBINE cream cheese, chiles, taco sauce and garlic salt in medium bowl. Cover; refrigerate for 30 minutes. Serve with vegetables.
Makes about 3 cups
Warm Canadian Bacon Bites
1 (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, chopped
1 cup shredded Swiss cheese
1 tomato, chopped
½ cup chopped onion
¾ cup mayonnaise
1 teaspoon dried basil leaves
2 (12-ounce) packages refrigerated buttermilk flaky biscuits
Preheat oven to 350 degrees F.
In bowl, combine Canadian Bacon, cheese, tomato, onion, mayonnaise and basil. Cut each biscuit in half.
Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup.
Bake 20-25 minutes. Serve warm.
Makes 40 appetizer servings
This recipe created by Hormel Foods.
1 (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, chopped
1 cup shredded Swiss cheese
1 tomato, chopped
½ cup chopped onion
¾ cup mayonnaise
1 teaspoon dried basil leaves
2 (12-ounce) packages refrigerated buttermilk flaky biscuits
Preheat oven to 350 degrees F.
In bowl, combine Canadian Bacon, cheese, tomato, onion, mayonnaise and basil. Cut each biscuit in half.
Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup.
Bake 20-25 minutes. Serve warm.
Makes 40 appetizer servings
This recipe created by Hormel Foods.
Reuben Rolls Recipe
Ingredients
1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained
Directions
In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.
Ingredients
1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained
Directions
In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.
Guacamole Deviled Eggs Recipe
Prep time: 25 minutesYield: Serves 4.
Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If not hot enough, taste the seeds and if they are hot, make sure you include some. If crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead.
Use only ripe avocados, avocados with some give when you press them gently. If they are hard, they aren't ripe and not only will they not taste good, you won't be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won't taste good.
INGREDIENTS
6 hard boiled eggs*
2 ripe avocados
1 Tbsp lime (or lemon) juice
1/2 teaspoon salt
1 Tbsp sour cream (can skip if you need dairy-free)
1 Tbsp chopped cilantro (plus a several leaves for garnish)
1 serrano or 1/2 jalapeno chile pepper, minced (include the seeds for more heat, leave them out for less)
1 Tbsp chopped chives or green onion
*To make hard boil eggs, place eggs in a saucepan and cover with at least one inch (or two) of cold water. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs cook in the residual heat for 10-12 minutes. Drain and rinse with cold water. For more advice see our How to Make Perfect Hard Boiled Eggs.
METHOD
1 Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
2 Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See How to Cut and Peel an Avocado.) Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
3 Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.
Prep time: 25 minutesYield: Serves 4.
Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If not hot enough, taste the seeds and if they are hot, make sure you include some. If crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead.
Use only ripe avocados, avocados with some give when you press them gently. If they are hard, they aren't ripe and not only will they not taste good, you won't be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won't taste good.
INGREDIENTS
6 hard boiled eggs*
2 ripe avocados
1 Tbsp lime (or lemon) juice
1/2 teaspoon salt
1 Tbsp sour cream (can skip if you need dairy-free)
1 Tbsp chopped cilantro (plus a several leaves for garnish)
1 serrano or 1/2 jalapeno chile pepper, minced (include the seeds for more heat, leave them out for less)
1 Tbsp chopped chives or green onion
*To make hard boil eggs, place eggs in a saucepan and cover with at least one inch (or two) of cold water. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs cook in the residual heat for 10-12 minutes. Drain and rinse with cold water. For more advice see our How to Make Perfect Hard Boiled Eggs.
METHOD
1 Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
2 Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See How to Cut and Peel an Avocado.) Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
3 Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.
chinomoreno
Junior Streaker
- Joined
- Mar 12, 2014
- Messages
- 49
whoa! I thought this forum was for gaming only, ahaha
Now I'm craving!! And I don't think I'm bored, I'm hungry! haha
Now I'm craving!! And I don't think I'm bored, I'm hungry! haha
Fried Dill Pickles
3 eggs
1 c. milk
1 c. Italian-seasoned dry bread crumbs
1/4 c. all-purpose flour
15 dill pickle spears, well drained
oil for deep frying
Garnish: ranch or Thousand Island salad dressing
Whisk together eggs and milk in a small bowl; mix bread crumbs and flour in a separate small bowl. Dip pickles into egg mixture; roll in crumb mixture to coat. Heat several inches oil to 375 degrees in a deep fryer. Fry pickles 3 to 5 at a time until golden. Drain on paper towels. Serve warm with salad dressing for dipping. Makes 4 to 5 servings.
3 eggs
1 c. milk
1 c. Italian-seasoned dry bread crumbs
1/4 c. all-purpose flour
15 dill pickle spears, well drained
oil for deep frying
Garnish: ranch or Thousand Island salad dressing
Whisk together eggs and milk in a small bowl; mix bread crumbs and flour in a separate small bowl. Dip pickles into egg mixture; roll in crumb mixture to coat. Heat several inches oil to 375 degrees in a deep fryer. Fry pickles 3 to 5 at a time until golden. Drain on paper towels. Serve warm with salad dressing for dipping. Makes 4 to 5 servings.
- Joined
- Jan 17, 2008
- Messages
- 82,806
CHICK' DEVILED EGGS
INGREDIENTS
8 hard-boiled eggs
2 Tbsp Hellmann's mayonnaise
1 Tbsp Grey Poupon® Dijon mustard
1 black olive
1 baby carrot
DIRECTIONS
To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water. Bring to a boil then let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done). Remove from water and place in an ice bath (water and ice) several times until they have cooled (you can also make hours ahead and refrigerate).
Peel the eggs and rinse off any remaining shells. Cut the top 1/4 off of the egg and gently scoop out the yolk using a small knife or spoon. Add the yolk to a bowl, mash with a fork and place egg white on a serving platter. (if using a flat platter, cut a small piece off of the bottom of the egg so that it sits flat). Add mayonnaise and mustard to the egg yolks and mix well. Carefully fill the bottom portion of the egg white with the yolk filling. Next, place the white "cap" on top of the egg yolks. Cut the black olive into 12 pieces and place 2 pieces for the eyes. Cut the carrot into 12 small pieces and put a piece on the yolk for the nose. Refrigerate until ready to serve. Makes 8.
INGREDIENTS
8 hard-boiled eggs
2 Tbsp Hellmann's mayonnaise
1 Tbsp Grey Poupon® Dijon mustard
1 black olive
1 baby carrot
DIRECTIONS
To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water. Bring to a boil then let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done). Remove from water and place in an ice bath (water and ice) several times until they have cooled (you can also make hours ahead and refrigerate).
Peel the eggs and rinse off any remaining shells. Cut the top 1/4 off of the egg and gently scoop out the yolk using a small knife or spoon. Add the yolk to a bowl, mash with a fork and place egg white on a serving platter. (if using a flat platter, cut a small piece off of the bottom of the egg so that it sits flat). Add mayonnaise and mustard to the egg yolks and mix well. Carefully fill the bottom portion of the egg white with the yolk filling. Next, place the white "cap" on top of the egg yolks. Cut the black olive into 12 pieces and place 2 pieces for the eyes. Cut the carrot into 12 small pieces and put a piece on the yolk for the nose. Refrigerate until ready to serve. Makes 8.
Yummy Baked Potato Skins
Makes 8 servings
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)
Directions:
1 Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
2 Place on a greased baking sheet.
3 Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
4 Bake at 475° for about 8 minutes and turn over.
5 Bake for another 8 minutes or so and then turn right side up.
6 Sprinkle bacon and cheddar evenly inside of skins.
7 Bake 2 minutes longer or until cheese is melted.
8 Top with sour cream and onions, if desired.
Makes 8 servings
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)
Directions:
1 Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
2 Place on a greased baking sheet.
3 Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
4 Bake at 475° for about 8 minutes and turn over.
5 Bake for another 8 minutes or so and then turn right side up.
6 Sprinkle bacon and cheddar evenly inside of skins.
7 Bake 2 minutes longer or until cheese is melted.
8 Top with sour cream and onions, if desired.