Sour Cream Sundried Tomato Dip
7 oz jar sundried tomatoes in oil & herbs; drained
3 tsp prepared minced garlic
1 tsp dried basil or rosemary leaves
2 cups Hood Fat Free Sour Cream
Place first three ingredients in food processor. Process on high for 2 to 3 minutes.
Add sour cream, and process on low for about 30 seconds.
Transfer to serving bowl. Chill for at least two hours to allow flavors to blend.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Monday, January 7, 2008
Turkey Sage Sausage
2 pounds ground turkey
½ tsp. salt
1 tsp. ground pepper
1 Tbsp. sage
¼ tsp. cayenne (optional)
In a large mixing bowl combine all ingredients.
Best Ever Guacamole √
Best Ever Guacamole
Tried & True! I make this Guacamole all the time. It's SO yummy!
3 avocados
1 tablespoon lime juice
1 1/2 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon salt
Pit the avocados. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, garlic powder, olive oil and salt. Mash avocados with a large fork. Chill for 30-60 minutes. Guacamole does not keep very well. Eat up!
Tips: You can use 1 1/2 teaspoons fresh minced/chopped garlic if you prefer. I like it better with garlic powder. The garlic powder I use is VERY powdery, the same consistancy as baby powder. You may add 1/2 cup pico de gallo or chopped tomatoes and onions if desired.
Ripe avocados: A ripe avocado is relatively firm, but will yield to gentle pressure when held in the palm of the hand and squeezed. Color cannot always be trusted to determine whether or not an avocado is ripe. Indeed, the squeeze test is the most accurate.
If you plan to use avocados immediately, buy ripe ones. But if you want to buy them a few days before you plan to use them, you can buy them when they are hard and do not yield to squeezing. Then just set them out in a cool place and wait for them to get ripe.
But what if you want them to get ripe faster? A good trick is to put the avocados in a brown paper bag. Putting an apple in the bag with the avocados speeds the process even more.
Tried & True! I make this Guacamole all the time. It's SO yummy!
3 avocados
1 tablespoon lime juice
1 1/2 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon salt
Pit the avocados. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, garlic powder, olive oil and salt. Mash avocados with a large fork. Chill for 30-60 minutes. Guacamole does not keep very well. Eat up!
Tips: You can use 1 1/2 teaspoons fresh minced/chopped garlic if you prefer. I like it better with garlic powder. The garlic powder I use is VERY powdery, the same consistancy as baby powder. You may add 1/2 cup pico de gallo or chopped tomatoes and onions if desired.
Ripe avocados: A ripe avocado is relatively firm, but will yield to gentle pressure when held in the palm of the hand and squeezed. Color cannot always be trusted to determine whether or not an avocado is ripe. Indeed, the squeeze test is the most accurate.
If you plan to use avocados immediately, buy ripe ones. But if you want to buy them a few days before you plan to use them, you can buy them when they are hard and do not yield to squeezing. Then just set them out in a cool place and wait for them to get ripe.
But what if you want them to get ripe faster? A good trick is to put the avocados in a brown paper bag. Putting an apple in the bag with the avocados speeds the process even more.
Parmesan Chicken Sticks
Parmesan Chicken Sticks
Barefoot Contessa Family Style
1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
Barefoot Contessa Family Style
1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
Toasted Ravioli
Toasted Ravioli
4 to 8 cups canola oil (as required by fryer)
1 egg, beaten
1 cup milk
1 cup Progresso Italian style bread crumbs
12 pre-made beef raviolis
1 tablespoon grated parmesan cheese
On the side
1/2 cup marinara sauce, warmed
1. Preheat the oil in your deep fryer to 325 degrees.
2. Combine the beaten egg with the milk in shallow bowl. Pour the bread crumbs into another shallow bowl.
3. Bread the ravioli by dipping each one in the milk and egg, then into the bread crumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks like a champ.
4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1 to 2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
5. When all the raviolis are cooked, Arrange them on a serving plate and sprinkle 1 tablespoon of grated parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
4 to 8 cups canola oil (as required by fryer)
1 egg, beaten
1 cup milk
1 cup Progresso Italian style bread crumbs
12 pre-made beef raviolis
1 tablespoon grated parmesan cheese
On the side
1/2 cup marinara sauce, warmed
1. Preheat the oil in your deep fryer to 325 degrees.
2. Combine the beaten egg with the milk in shallow bowl. Pour the bread crumbs into another shallow bowl.
3. Bread the ravioli by dipping each one in the milk and egg, then into the bread crumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks like a champ.
4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1 to 2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
5. When all the raviolis are cooked, Arrange them on a serving plate and sprinkle 1 tablespoon of grated parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
Spicy Chicken Wings in BBQ Sauce - Crock Pot
Spicy Chicken Wings in BBQ Sauce - Crock Pot
3 pounds chicken wings (16 wings)
Salt and pepper to taste
1 1/2 cups bottled barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
Rinse chicken wings; pat dry. Cut off and discard wing tips then cup each
wing at the joint to make two sections. Sprinkle wing pieces with salt and
pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches
from the heat for 10 minutes on each side or until chicken wings are nicely
browned. Transfer chicken wings to slow cooker.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire
sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on low for
4 to 5 hours or on high for 2 to 2 1/2 hours. Serve directly from slow
cooker, keeping temperature on low. (Makes about 30 pieces.)
3 pounds chicken wings (16 wings)
Salt and pepper to taste
1 1/2 cups bottled barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
Rinse chicken wings; pat dry. Cut off and discard wing tips then cup each
wing at the joint to make two sections. Sprinkle wing pieces with salt and
pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches
from the heat for 10 minutes on each side or until chicken wings are nicely
browned. Transfer chicken wings to slow cooker.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire
sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on low for
4 to 5 hours or on high for 2 to 2 1/2 hours. Serve directly from slow
cooker, keeping temperature on low. (Makes about 30 pieces.)
Cheese, Chile and Bean Huddle Dip - Crock Pot
Cheese, Chile and Bean Huddle Dip - Crock Pot
1 (16 oz) can refried beans
1 (8 oz) cream cheese, cubed
1 (4 oz) can diced green chilies, drained
1 cup shredded cheddar cheese
Green or red pepper sauce to taste
Mix first four ingredients in slow cooker, cover and cook on High 1 - 1 1/2
hours, stirring frequently, until melted. Mix in 1/2 cup cheddar cheese and
sprinkle the rest on top. Serve with tortilla chips.
1 (16 oz) can refried beans
1 (8 oz) cream cheese, cubed
1 (4 oz) can diced green chilies, drained
1 cup shredded cheddar cheese
Green or red pepper sauce to taste
Mix first four ingredients in slow cooker, cover and cook on High 1 - 1 1/2
hours, stirring frequently, until melted. Mix in 1/2 cup cheddar cheese and
sprinkle the rest on top. Serve with tortilla chips.
Double Team Dip - Crock Pot
Double Team Dip - Crock Pot
1 (15 oz) can chili (no beans)
1 lb processed cheese spread, cubed
1 (12 oz) jar chunky salsa
Put all ingredients into the slow cooker and stir. Cover and cook on High 1 1/2
- 2 hours or until cheese is melted. Stir frequently. Serve with tortilla
chips.
1 (15 oz) can chili (no beans)
1 lb processed cheese spread, cubed
1 (12 oz) jar chunky salsa
Put all ingredients into the slow cooker and stir. Cover and cook on High 1 1/2
- 2 hours or until cheese is melted. Stir frequently. Serve with tortilla
chips.
Bacon Wrapped BBQ Shrimp
Bacon Wrapped Barbeque Shrimp
* Prep: 20 mins
* Cook: 15 mins
* Ready in: 50 mins
* Serves: 3
* 16 large shrimp, peeled and deveined
* 8 slices bacon
* barbeque seasoning, to taste
Cooking Instructions
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.
* Prep: 20 mins
* Cook: 15 mins
* Ready in: 50 mins
* Serves: 3
* 16 large shrimp, peeled and deveined
* 8 slices bacon
* barbeque seasoning, to taste
Cooking Instructions
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.
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