- Appetizer Recipes
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6 oz Dried apricots 1 1/2 pt Vegetable stock 1 ea Orange, juiced & rind grated 1 md Cucumber 1 md Onion, finely chopped 1 tb Vegetable oil 2 ts Curry powder Salt & pepper 2 tb Pumpkin seeds, to garnish Soak the apricots in the stock with the grated orange rind for 2 to {More...}
- Appetizer Recipes
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8 oz Cream cheese, cut into bits -softened 1/2 c Apricot jam 1/2 c Golden raisins -walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin {More...}
- Appetizer Recipes
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1 c EDEN Arame – rinsed and soaked 18 lg Fresh mushrooms 1 ts EDEN Sesame Oil 1 md Onion 1/4 c EDEN Mirin 1 Lemon, juiced 2 tb EDEN Shoyu or Tamari 1 ts Ginger juice - (grate ginger and – squeeze out juice) Fresh parsley, minced ———————————TO GARNISH——————————— Red pepper or lemon slice {More...}
- Appetizer Recipes
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Ingredients 2 pound monterey jack cheese 2 pound sharp cheddar cheese 2 pound hot pork sausage 1/2 cup bisquick mix 1 each egg 1 pk pork flavor shake ”n bake 20 each whole jalapeno peppers Directions:Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each {More...}
- Appetizer Recipes
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1/2 tb Oil 2 tb Green Onions(Chopped) 1 oz Crabmeat 1 oz Cream (Heavy – 32% M.F.) 1/2 ts Italian Herbs 1 Artichoke Bottom (cooked) 1/4 c Mushrooms (Sliced) 1 oz White Wine 1 pn Salt & White Pepper 3 tb Hollandaise-recipe to -follow —————————–SAUCE HOLLANDAISE—————————– 1 Egg Yolk 2 oz Butter (Melted) Cayenne Pepper {More...}
- Appetizer Recipes
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Ingredients 4 each eggs, beaten 2 pound cheddar cheese, grated 12 oz marinated artichokes, jars, cut-up 1 salt, to taste 1 pepper, to taste 1 tabasco, dash to taste 3 each green onions, chopped fine 6 each soda crackers, crushed 1 each clove garlic, crushedDirections:Saute onions and garlic in artichoke oil; then drain. Mix allingredients {More...}
- Appetizer Recipes
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3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, minced 1/2 ts Tarragon, dried 1/4 c Celery, minced 2 Garlic, cloves, minced 28 oz Artichoke bottoms, drained (2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. {More...}
- Appetizer Recipes
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18 sl Soft white bread; crusts -removed 3 tb Unsalted butter; melted 6 oz Marinated artichoke hearts -drained & finely chopped 3 tb Mayonnaise 1 tb Scallion; finely chopped -chop some of tops/garnish 1/4 c Parmesan cheese; grated 1 tb Parmesan cheese; grated Roll each bread slice flat with a rolling pin and trim it {More...}
- Appetizer Recipes
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Ingredients 14 oz artichoke hearts, 1 cn, * 1/4 cup parmesan cheese, grated 1/4 cup romano cheese, grated 1 cup mozzarella cheese, shredded 1 each garlic clove, small, minced 1/2 cup mayonnaise 1 paprikaDirections:* The artichoke hearts should not be marinated artichoke Hearts. Justthe plain ones.Rinse and rain the artichoke hearts, then remove and discard {More...}
- Appetizer Recipes
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Ingredients 1 cup parmesan cheese 1 cup mayonnaise 1 1/2 cn artichoke hearts 1 garlic powder Directions:Combine equal amounts parmesan cheese and mayonnaise. Add garlicpowder. Add artichoke hearts and combine with cheese mixture. May beserved cold or heated 10 to 20 minutes in 350F oven or until cheese ismelted (do not heat in microwave). Serve {More...}
