LOOKING for: Phyllo cup appetizer
girlblue
18 years ago
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susan_in_nc
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LOOKING for: Appetizer recipes!
Comments (18)Here's a couple: Diane's Home Cookin Chapter: Appetizers--hot Phil's Roasted Garlic With Brie =============================== Phil's recipe . 2 whole heads of garlic-cut off straight across top-drizzle with olive oil & roast until cloves are soft- remove from oven & squeeze cloves out into ovem proof dish-add cut up brie-bake 350° until cheese melted. Serve with Wheat crackers or toasted rounds of baqette-scooping each clove & cheese out with crackers. Savory Chicken Bites ==================== 8 ounces of cream cheese (softened) 1/2 teaspoon of lemon juice 1/2 teaspoon of dried basil 1/4 teaspoon of onion salt 1/8 teaspoon of dried thyme 2 ounces of pimiento, drained and chopped (can leave out) Combine all ingredients and mix well . Add 1 Cup of cooked chicken, chopped fine 1/3 Cup of celery, chopped fine Stir celery and cooked chicken into the cream cheese mixture, mixing well 2 Cans of crescent rolls (8 ounce cans) . Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. Diane's Home Cookin Chapter: Appetizers-cold Tomato Basil Elephant Ears Copyright, 2005, Ina Garten, All Rights Reserved =========================================================================== 1-1/4 cups sun-dried tomatoes, chopped 3 tablespoons chopped garlic (9 clove) 5 cups basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup good olive oil 1 cup freshly grated Parmesan 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) 1 egg mixed with 1 tablespoon water, for egg wash . Preheat the oven to 400 degrees F. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside. Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Zucchini Appetizers 6 cups thinly sliced unpeeled zucchini (8 small) 2 cups Original Bisquick® mix 1 cup finely chopped onion 1 cup grated Parmesan cheese 4 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon dried marjoram or oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 cup vegetable oil 8 eggs, slightly beaten Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. 2. Stir together all ingredients. Spread in pan. 3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles. makes 8 dz. BLT BITES -------- ------------ -------------------------------- 16 Cherry tomatoes 1 pound Bacon; cooked -- crumbled 1/2 cup Mayonnaise -- or Salad dressing 1/3 cup Chopped green onions 3 tablespoons Grated parmesan cheese 2 tablespoons Snipped parsley (Recipe by: Taste of Home magazine, 93/08-09) Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. ===================================== Miniature Puff Appetizers And Fillings 1 C Water 1/2 C Butter/margarine 1 C Flour 4 Eggs Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. CORN BEEF FILLING 1 Cn (12-oz) corned beef , 2 Tb Dried french onion soup mix - 1 1/4 cup sour cream DEVILED HAM FILLING: 1 Cn (2 1/2-oz) deviled ham 1 Pk (3-oz) soften cream cheese 1 Tb Chili sauce 1/2 Ts Prepared mustard SPINACH FILLING: 1 Box (10 1/2-oz) frozen spinach-chopped thawed and drained -well 1 1/2 C Sour cream 1/2 C Salad dressing 1 Pk Vegetable dry soup mix 1 C Chopped water chestnuts/ -almonds Mix together all ingredients for any one of the fillings. Or use your favorite chicken , lobster or shrimp salad for filling. Diane...See MoreLOOKING for: Main Course to pair with Cheese Fondue Appetizer
Comments (5)I've never had cheese fondue as an appetizer. I think of fondue more as a wintery dish but no reason not to serve now. Here's a pork chop recipe that would go with it & it could be fixed ahead up to the baking part: APPLE CIDER PORK CHOPS (serves 6-8) 1/2 cup apple cider 2 cloves garlic, minced 1 TBL dry mustard 1 tsp ground ginger 1 tsp dried thyme 1/2 cup soy sauce 8 pork chops Chopped fresh parsley or baked apple slices combine first 6 ingredients; add pork chops. Marinate at least 2 hours. Drain pork chops, discarding marinade. Bake chops in a preheated 350° oven for 40 minutes. Garnish w/chopped fresh parsley or baked apple slices, if desired.~~Food for Thought...See MoreLOOKING for: phyllo dough mini tarts with lemon?
Comments (14)What you are describing is EXACTLY what we had at the Adobe Grand Villas in Sedona a few weeks ago. The chef there, who is outstanding, took phyllo dough, and used a scalloped edged cookie cutter, or must have used a sharp edged scalloped cutter with a circle form to use as a model, and he cut out the phyllo dough into circles. He then put them into pam sprayed mini cupcake/muffin tins, with the homemade tart sweet tangy lemon curd in them and baked them. The Phyllo dough was cooked, but "just", and they were lightly crisp and wonderful. The lemon curd was delectible and cooked well, perfectly. I have no idea what temperature he baked them at.. but, my guess would be 350. After they were done, he sprinkled them with powdered sugar and served them on silver trays. They were garnished with a slice of fresh strawberry, a thin, but nice slice, not a half or third, more like a fourth or fifth of a berry's slice, laying right on top, with a tiny little basil leaf at the top. The flavors of the tart lemon with the strawberry and basil was FANTASTIC!! Amazingly fantastic. My husband would have never ever in a bazillion years eaten them had he known that was basil.. to him, basil is SAVORY and not a herb to mix with sweet. And, he was almost embarrassing the way he gobbled them up!! I wish I had taken a picture of them.. they were so pretty and so good. He probably used three or four sheets of phyllo before cutting the circles. And, I would guess you'd need to spray or butter the tins fairly well to get the phyllo to "stick" and stay in the muffin tins. I don't know if you should try this the first time out for serving to guests, but give it a shot. It looked fairly easy to me, and the results were incredible!! Let me know if you try this!! Also.. when I make Lemon Tassies.. I use the cream cheese dough and then load them with lemon filling. Yummie in the tummie and very, very easy. They are soft and moist and delicously rich. The phyllo dough ones were far superior for light and crispy and wonderfully tart, tangy, and wonderful....See MoreLOOKING for: Need quick and delicious appetizer recipe
Comments (7)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 ½ red bell pepper, chopped 4-5 green onions, chopped 1 (14 0z) can black beans with cumin & spices ¼ 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. VickiÂs 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...See Moremsazadi
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