- Appetizer Recipes
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3 c Tomato juice or 3 c Vegetable juice cocktail 2 pk Instant beef broth or 2 Beef bouillon cubes,crumbled 2 md Ripe tomatoes, -peeled and chopped 1/4 c Chopped green pepper 1/4 c Chopped onion 1/4 c Wine vinegar or cider vinegr 2 T Olive oil 1 t Salt 1 t Worcestershire sauce dr {More...}
- Appetizer Recipes
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1 lb Mushrooms 2 pk Artichoke hearts 1/2 c Olive oil 3/4 c Tarragon vinegar 1 ts Salt 1/2 ts Pepper 1 tb Sugar 1 Garlic clove, minced Romaine lettuce -=OR=- Curly endive Cook frozen artichoke hearts according to package directions; drain. Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After cooling about {More...}
- Appetizer Recipes
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1 tb Butter 1/2 c Shallots, finely chopped - or onions 1 lb Frozen chopped spinach -thawed 1 pn Nutmeg 1 pn Cayenne pepper 1 pn Pepper 1 c Firm goat cheese, crumbled Salt 8 Phyllo pastry sheets 1/4 c Butter, melted These spinach and cheese filled crackers can be made ahead, ready to pop {More...}
- Appetizer Recipes
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4 oz Drained canned black beans 1 Garlic clove; small chop 1 c Thick & chunky mild salsa Serve this nutritious dip with vegetable crudites or toasted tortilla pieces In a food processor combine beans and garlic and process, using on-off motion until smooth(do not puree) Transfer to a bowl and stir in salsa. Nutrition {More...}
- Appetizer Recipes
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Ingredients 12 each cherrystone clams 2 teaspoon butter or margarine 1/4 cup finely chopped onion 1 each clove garlic, peeled and crushed 1 each egg, slightly beaten 1/4 cup bread crumbs, seasoned 1/8 teaspoon oregano leaves, dried 1/3 cup bread crumbs, seasoned 2 teaspoon butter, or margarine, meltedDirections:Remove clams from half shell and chop coarsely. {More...}
- Appetizer Recipes
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Karen Mintzias —————————–TO PREPARE SNAILS—————————– Wheat, flour and/or thyme Salt ————————FOR FIRST RECIPE, TO SERVE 1———————— 1 lb Snails 1/2 c Olive oil 1/4 c Red wine vinegar ————————FOR SECOND RECIPE, SERVING 1———————— 1 lb Snails 1/2 c Olive oil Salt 1 Onion; grated 1/4 c Chopped fresh parsley 1 lb Peeled, chopped tomatoes The {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
