Halloween SpiderWeb Deviled Eggs Recipe - •PREPTIME:15 Minutes •STARTTOFINISH:2Hours4OMinutes • 24servings (1 deviled egg)
Ingredients:
2 teaspoons black gel or paste food color
12 eggs
6 tablespoons chipotle mayonnaise (from 12-oz bottle)
2 tablespoons sweet pickle relish
2 tablespoons finely chopped celery
1/8 teaspoon salt
1/8 teaspoon pepper
Chopped fresh chives
Method:
1. In 5-quart Dutch oven, mix 8 cups water and the food color.
2. Place eggs in single layer. Cover; heat to boiling. Immediately remove from heat. Let stand 1 5 minutes. Using slotted spoon, transfer eggs, one at a time, to paper towels.
3. Using handle of wooden spoon, tap each egg gently in several places. Transfer eggs to large bowl; cover with cooled cooking water. Refrigerate at least 2 hours.
4. Peel eggs; cut lengthwise in half. Slip outyolks into medium bowl; set egg whites aside. Mash yolks with fork until smooth. Stir in mayonnaise, relish, celery, salt and pepper until blended.
5. Mound or pipe eggyolk mixture into egg white halves. Garnish with chives. Serve, or cover and refrigerate.
1 Serving: Calories 60; Total Fat 5g (Saturated Fat 1g); Sodium 75mg Total Carbohydrate 1g (DietaryFiberog); Protein 3g Exchangcs Medium•Fat Meat, 4 Fat Carbohydrate Choices;O
Notes and Tips:
Wear gloves when preparing these spider-webbed eggs dyed in black-tinged water.
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| Halloween Spiderweb Deviled Eggs Recipe |
The Plum Clafoutis Recipe is a satisfying fall dessert to make, when the plums are at their peak. You can substitute plum or ordinary brandy for the Kirsch, if preferred.
Special equipment:
shallow ovenproof dish
Ingredients:
unsalted butter, for greasing
1⁄2 cup sugar, plus extra for baking dish
1lb 6oz (625g) small plums, halved and pitted
2 tbsp all-purpose flour
salt
2⁄3 cup milk
1⁄3 cup heavy cream
4 large eggs, plus 2 large egg yolks
3 tbsp Kirsch
2 tbsp confectioner’s sugar
Method:
1 Preheat the oven to 350°F (180°C).
2 Grease the baking dish with the butter. Sprinkle some sugar into the dish. Turn the dish around and shake it to coat the bottom and side evenly. Tap out any excess. Spread the plums, cut side up, evenly in the dish.
3 Sift the flour and a pinch of salt into a bowl and make a well in the center. Pour in the milk and cream and whisk, drawing in the flour, to make a smooth paste. Add the eggs, egg yolks, and sugar, and whisk to make a smooth batter.
4 Just before baking, ladle the batter over the plums, then spoon over the Kirsch.
5 Bake the clafoutis in the oven for 30–35 minutes, until puffed up and beginning to brown. Just before serving, sift over the confectioner’s sugar. Serve warm or at room temperature, with whipped cream.
PREPARE AHEAD:
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.
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| Plum Clafoutis |
The Blinis Recipe These buckwheat-based pancakes originated in Russia. Try serving them as canapés, or larger topped with smoked fish and crème fraîche for lunch.
Resting time:
2 hrs
Ingredients:
½ tsp dried yeast
3⁄4 cup warm milk
1⁄2 cup sour cream
1 cup buckwheat flour
1 cup bread flour
½ tsp fine salt
2 large eggs, separated
4 tbsp butter, melted and cooled,
plus extra for cooking
Method:
1 Mix the yeast with the warm milk and whisk until the yeast dissolves. Whisk in the sour cream and set aside.
2 In a large bowl, mix together the 2 types of flour and the salt. Make a well in the center of the flour mixture and gradually whisk in the milk and sour cream. Add the egg yolks and continue to whisk. Finally add the butter and whisk until smooth.
3 Cover the bowl with plastic wrap and set aside in a warm place for at least 1 hour, until bubbles appear all over the surface.
4 In a clean bowl whisk the egg whites to soft peaks. Add the egg whites to the batter and gently fold them in using a metal spoon or spatula, until they are well combined and there are no lumps of egg white. Transfer the batter to a large measuring cup or pitcher.
5 Heat a tablespoon of butter in a large, non-stick frying pan. Pour 1 tablespoon of the batter at a time into the pan to form small blinis approximately 21.2in (6cm) in diameter. Cook the blinis for a minute or 2 over medium heat until bubbles start to appear on the surface. When the bubbles begin to pop, turn and cook for a minute
on the second side. Remove the blinis to a warm plate, cover with a clean kitchen towel, and continue to cook until all the batter is used up.
6 Serve the blinis still warm, with sour cream and smoked salmon for a delicious canapé. They can also be wrapped in foil and gently reheated in a warm oven for 10 minutes before serving.
PREPARE AHEAD:
The blinis will keep in an airtight container in the refrigerator for up to 3 days. Reheat them (from fresh or frozen) as in step 6.
BAKER’S TIP:
Blinis are simple to make, but can be difficult to get perfectly circular, and small enough to serve as a canapé. Remember to pour the batter directly into the center of the blini, and use a spoon to catch any drips from the pitcher as you finish pouring.
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| Blinis |
The Homemade Strawberry Tartlets Recipe is a pretty tartlets taste as good as they look! Make them when the fruit is in season for the best flavor, although frozen fruit will also work. Makes: 8
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| Homemade Strawberry Tartlets |
8 oz (225 g) ready-made shortcrust pastry
¾ cup (150 g) mascarpone cheese
½ tsp vanilla extract
2 tbsp confectioners’ sugar
1¼ cups (175 g) strawberries or other soft fruit
4 tbsp red currant gelatin
1 tbsp (15 ml) water
Chef’s Tip:
Placing scrunched-up foil in the pastry crusts prevents them from shrinking.
The Phyllo and Spinach Tarts Recipe The soft and creamy filling contrasts with the light crispy layers of phyllo pastry in this mouthwatering recipe for cheese and spinach tarts. Variation Replace the grated cheese with crumbled Feta cheese if you prefer. Makes: 4
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| Phyllo and Spinach Tarts |
1 tbsp sunflower oil
3½ cups (100 g) baby spinach leaves (washed)
½ cup (125 g) cream cheese
¼ cup (25 g) Cheddar or Parmesan cheese (grated)
1 medium egg (beaten)
Salt and freshly ground black pepper
16 x 5” (2.5 cm) squares phyllo pastry
The Strawberry cake with mint pesto Recipe is Refined piece by piece a delight
About 12 pieces
For the dough:
200 g flour * 100 g butter or margarine 80g caster sugar
* 1 egg * (size M)
For the topping:
150 g cottage cheese (20% fat)
* 25 g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 egg yolk (size M)
* 1 level tsp cornflour
For the mint pesto:
30 g chopped almonds
* 50 g of liquid honey
* 2 tablespoons grapeseed oil
* 1 tablespoon lime juice
* 2 heaping tablespoons coarsely chopped mint leaves pepper
* 1 kg of strawberries
For the cast:
* 50 ml lime juice 400 ml of clear apple or white grape juice
* 50 g sugar
* 2 packs unsweetened glaze, clear
To decorate:
200 g whipping cream
* 1 package Dr. Oetker Cream Stabilizer
* 25 g sugar
* 1 package Dr. Oetker vanilla sugar
* 250 g cottage cheese (20% fat)
Preparation time: 45 minutes * without refrigeration time Cooking time: 15-20 minutes
Method:
type of flour for the dough in a mixing bowl. Add remaining ingredients and work with hand mixer with beaters, first briefly at the lowest, well then at the highest level. Then knead on a floured surface until smooth. Place the dough in cling film wrapped around 30 minutes in the refrigerator.
Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.
in half the dough. The Teighälften each on a floured work surface roll out into a rectangle (about 30 × 14 cm) and on a baking sheet (30 × 40 cm, lined with baking paper) set. Each of the longitudinal sides (30 cm) of each dough about 1 inch high place. The Teigböden Prick several times with a fork.
For the topping cheese with remaining ingredients and mix well. The Teigböden each with half the cheese filling spread. The high-Teigkanten put on the quark mass and with an open back lightly. The baking tray in the preheated oven slide. The pastry trays bake for 15-20 minutes .
place the baking sheet to a wire rack. The pastry trays to cool.
pass for the pesto almonds, honey, grape seed oil, lime juice and mint in a large mixing bowl and mash with a hand blender, so that creates a pesto. Each with 2 teaspoons of the pesto spread on the baked soil. Rinse strawberries clean, drain, remove stems can, and cut in half. The biscuits coated floors show with strawberry halves.
for the cast of the specified ingredients according to package instructions to prepare a cast, spread on the strawberry halves. The strawberry cake for about 30 minutes in the refrigerator.
Whip cream to decorate with cream stabilizer, sugar and vanilla sugar. Stir in cheese. Cheese and cream mixture into a piping bag with star tip (7 mm diameter) filled.
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| Strawberry cake with mint pesto |
The Tangerine Pie Caramelized Pineapple Turnovers Recipe Just to clarify there are no tangerines in this recipe and it doesn’t look like a pie. But it’s still delicious. In Singapore, these turnovers, also known as kuey taht, are a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines
(tangerine is a homonym for “gold” in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing: thus its crackly orange egg yolk wash and clever little clove on top.
Makes 51⁄2 dozen turnovers
Caramelized Pineapple Filling:
2 small pineapples, peeled, cored, and finely diced
1 cup plus 2 tablespoons (6 1⁄3 ounces/180 grams) crushed palm sugar
1 cinnamon stick
1⁄8 teaspoon salt
Pastry Dough:
2 cups (10 3⁄8 ounces/300 grams) all-purpose flour, plus more for rolling
1⁄3 cup plus 2 tablespoons (1 3⁄4 ounces/50 grams) custard powder
1 tablespoon dried milk powder
3⁄4 cup plus 1 1⁄2 teaspoons (6 3⁄8 ounces/180 grams) unsalted butter, at room temperature
2⁄3 cup (21⁄2 ounces/70 grams) confectioners’ sugar
1 teaspoon salt
1 large egg
3 large egg yolks, beaten 66 whole cloves, optional
1. To make the pineapple filling: Put all of the ingredients into a medium saucepan, set over low heat, and cook, stirring occasionally, until the sugar has dissolved and all the liquid has evaporated, about 45 minutes. Transfer to a bowl, cover, and refrigerate for at least 2 hours, or as long as overnight.
2. To make the dough: Sift the flour, custard powder, and dried milk together and set aside.
3. Put the butter, confectioners’ sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light and creamy, about 4 minutes.
4. Scrape down the sides and bottom of the bowl, add the flour mixture, and mix until incorporated. Add the egg and mix just until the dough comes together; it will be quite sticky. Form the mixture into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 2 hours, or as long as overnight.
5. Line two baking sheets with parchment paper. Unwrap the chilled dough and form it into 1-inch balls. Using your fingertips, press one ball into a thin 3-inch disk. Put 1 tablespoon of the pineapple filling in the center of the dough circle, fold over to make a half-moon, and pinch the edges together to seal.
6. Twist off any excess dough, press and gently roll the half-moon shape into a ball. Repeat with the remaining dough and filling. Alternatively, roll the whole disk of dough out on a lightly floured surface to a 1⁄8-inch thickness, cut out 3-inch circles with a cookie or biscuit cutter, and fill and shape them. Put the filled balls 1 inch apart on the baking sheets, and chill until firm, about 15 minutes.
7. Meanwhile, preheat the oven to 350°F.
8. Brush the balls with the egg yolks and stick a clove, if desired, in the center of each. Bake until golden, about 12 minutes. Cool completely on a rack before serving.
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| Tangerine Pie Caramelized Pineapple Turnovers |
The Filipino Lumpia Recipe is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Prep Time: 45 Minutes, Cook Time: 25 Minutes, Serve: 15
Ingredients:
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
Method:
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends.
Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.
Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Notes and Tips:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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| Filipino Lumpia Recipe |
The couscous stuffed peppers recipe prep time: 20 minutes start to finish: 5 hours 20 minutes 4 servings
Ingredients:
4 large bell peppers (any color)
1⁄2 lb lean (at least 80%) ground beef
1⁄2 cup chopped onion
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground red pepper (cayenne)
2⁄3 cup uncooked couscous
1⁄2 cup water Pine nuts, if desired Fresh cilantro, if desired
Method:
1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Set aside.
2 In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain.
3 Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide mixture evenly among peppers.
4 Add water to 5- to 6-quart slow cooker. Stand peppers upright in cooker.
5 Cover; cook on Low heat setting 5 to 7 hours. Sprinkle with pine nuts and cilantro before serving.
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| couscous stuffed peppers recipe |
The Seared scallops with fresh chutney Recipe The flavors and textures of the vivid green chutney combine with sweet seared scallops and roasted nuts to make the layered dimensions of this dish complete. Substitute peanuts or shredded coconut in place of cashews, if you like. Different fresh herbs can also be used, while lemon juice or tamarind pulp could provide the sourness. If you can’t find scallop shells, serve the seared scallops on small plates.
Serves 6
Ingredients:
For the chutney
4 tablespoons raw cashews
1 garlic clove
1⁄2 teaspoon salt
1 teaspoon sugar
4 medium-hot fresh green chiles, seeded and finely chopped
1 large bunch of fresh cilantro, stems and leaves roughly chopped
1 tablespoon Greek-style yogurt
juice of 2 limes
For the scallops
12–18 sea scallops
12–18 scallop shells, cleaned
13⁄4in (4cm) piece of fresh ginger
2 tablespoons vegetable oil
3 scallions, finely sliced small handful of fresh cilantro or mint leaves, roughly chopped
salt and freshly ground black pepper
Method:
1. To make the chutney, dry-roast the cashew nuts in a skillet over a medium heat until golden brown; set aside half of the nuts to garnish the scallops. Blend or process the remaining cooled nuts to a paste with the garlic, salt, and sugar.
2. Add the chile and cilantro, and purée. Add the yogurt and 2 tablespoons water, and bring together. Purée until the texture suits your taste; it can be smooth or not. Transfer the fresh chutney to a bowl, and stir in the lime juice. Check the seasoning. It should be hot from the chile; sweet from the nuts and yogurt; and salty and sour from the lime juice.
3. If necessary, remove the small tough muscle from the side of each scallop that attaches the scallop meat to the shell. The orange-colored roe can be left on or removed, to suit your taste. Dry the scallops on paper towels. Finely slice the ginger, then restack the slices and slice into thin shreds like needles. Lightly
crush the reserved cashew nuts with the back of a knife.
4. Heat the oil in a large heavy sauté pan over a medium-high heat. Season the scallops with salt and black pepper. Add to the pan. Sear the scallops for 60–80 seconds on each side, depending on their thickness. When the scallops are brown and caramelized on top and bottom, remove to a plate.
5. Place a scallop in each shell. Spoon on a little of the green cashew chutney, sprinkle with some shredded ginger and scallion, followed by some crushed cashew nuts and fresh herbs.
6. Serve immediately. The chutney goes well with other seafood dishes such as fresh crab, grilled shrimp or lobster, or skewers of firm fish.
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| Seared-scallops-with-fresh-chutney-Recipe |
The Bacon and Date Appetizer Recipe is an easy, quick appetizer that I first tasted at a Native American wedding ceremony. Dates are stuffed with almonds and wrapped in bacon.
Serves: 6
Ingredients:
1 pound sliced bacon
1 (8 ounce) package pitted dates
4 ounces almonds
Method:
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.
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| Bacon and Date Appetizer Recipe |
The Filipino Fried Zucchini Coins and Eggplant Slices Recipe Being of Greek-Filipino parentage, Geni inakis knows good cooking from both sides the globe. When she opened Mati, her reek restaurant in Rockwell Power Plant fall a few years ago, she shared this recipe a delicious appetizer.
Ingredients:
5 medium zucchini
3-4 eggplants (use elongated ones)
Salt and pepper
1/4 cup water
1 cup flour for dusting
Vegetable oil for frying
Method:
Slice zucchini into 1/ 6-inch coins.
Cut eggplants in half vertically and slice horizontally. Season with salt and pepper and set aside for one hour.
Sprinkle zucchini and eggplant slices with water. Dust generously with flour. Let rest for 5 minutes.
In a deep pan heat vegetable oil.
Sprinkle dusted vegetables again with water and dust with more flour. (The second dusting is optional if extra crispness is desired.).
Fry in hot oil until edges are golden brown. Remove from pan and let rest on paper towels for 1 minute. Serve hot with tzatsiki.
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| Filipino Fried Zucchini Coins and Eggplant Slices Recipe |
The Rainbow Stuffed Crabs Recipe are perishable and spoil easily so keep them stored in the refrigerator during waiting time of preparation. Make sure you buy the crabs live in the market.
6 Servings
Ingredients:
6 medium crabs, cooked
1/2 cup mayonnaise
Salt and pepper to taste
2 hard-cooked eggs
1/4 cup finely chopped parsley
Paprika
Method:
Carefully remove the meat from the cooked crabs. If not mixing immediately chill crab meat to maintain freshness.
Wash the empty crab shells and dry them well.
In a bowl, combine mayonnaise and crabmeat. Toss lightly and season with salt and pepper. Stuff this prepared filling into the crab shells and return to refrigerator to chill.
Separate the whites and the yolks of the hard-cooked eggs. Chop into fine pieces.
Arrange whites and yolks and the parsley side by side on top of the stuffed crab shells.
Serve with buttered bread or rice.
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| Filipino Rainbow Stuffed Crabs Recipe |
Asparagus with Parmesan Crust Recipe is a Tender asparagus and is adorned with melted Parmesan cheese and served with balsamic vinegar, great and very appetizer
Ingredients:
1 pound thin asparagus spears
1 ounce shaved Parmesan cheese
1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar, or to taste
freshly ground black pepper to taste
Method:
Preheat oven to 450 degrees F (230 degrees C).
Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer.
Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp.
Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
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| Asparagus with Parmesan Crust Recipe |
Prosciutto Wrapped Asparagus Recipe is a few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish. Make a few more, and serve them on an appetizer tray.
Ingredients:
1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed
Method:
Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears.
Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.
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| Prosciutto Wrapped Asparagus Recipe |
Chicken and Sun Dried Tomato Bruschetta Recipe is a Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year
Ingredients:
1/4 cup olive oil
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
1 1/4 cups Italian salad dressing, divided
2 skinless, boneless chicken breast halves
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
Method:
Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
Place portions of the chicken mixture on the toasted focaccia to serve.
Notes and Tips:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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| Chicken and Sun Dried Tomato Bruschetta Recipe |
Sombrero Spread Recipe is now a holiday tradition for our family’s Christmas Eve meal of tamales, beans, and enchiladas. From Mary Louise Jonas, Karnes City, Texas
Ingredients:
2 pounds ground beef or turkey
11⁄2 cups chopped onions
One 10- ounce can diced tomatoes and chiles
4 to 5 teaspoons chili powder
1 teaspoon cumin seeds
1⁄2 teaspoon garlic salt
1 pound cooked pinto beans, mashed, or two 15- ounce cans refried beans
5 cups shredded Cheddar
1 cup chopped stuffed green olives
Corn chips, tortilla chips, or flour tortillas
Method:
1. Add the ground beef to a large skillet and cook over medium- high heat, breaking the meat up with a fork.
2. When the beef starts to change color, about 5 minutes, add 1 cup of the chopped onions and sauté until slightly browned, about 5 minutes.
3. Stir in the tomatoes and chiles, chili powder, cumin seeds, and garlic salt. Simmer until the liquid is slightly reduced, about 10 minutes.
4. Add the beans and cook until thoroughly heated. Add 4 cups of the shredded Cheddar. Serve immediately, refrigerate, or freeze.
5. When ready to serve, pour the mixture into a large chafing dish or crockpot. Arrange the chopped olives in a mound in the center.
6. Circle with a ring of the remaining 1⁄2 cup chopped onions and 1 cup Cheddar.
7. Serve with corn chips or tortilla chips, or spread on fl our tortillas.
Ingredients:
2 pounds ground beef or turkey
11⁄2 cups chopped onions
One 10- ounce can diced tomatoes and chiles
4 to 5 teaspoons chili powder
1 teaspoon cumin seeds
1⁄2 teaspoon garlic salt
1 pound cooked pinto beans, mashed, or two 15- ounce cans refried beans
5 cups shredded Cheddar
1 cup chopped stuffed green olives
Corn chips, tortilla chips, or flour tortillas
Method:
1. Add the ground beef to a large skillet and cook over medium- high heat, breaking the meat up with a fork.
2. When the beef starts to change color, about 5 minutes, add 1 cup of the chopped onions and sauté until slightly browned, about 5 minutes.
3. Stir in the tomatoes and chiles, chili powder, cumin seeds, and garlic salt. Simmer until the liquid is slightly reduced, about 10 minutes.
4. Add the beans and cook until thoroughly heated. Add 4 cups of the shredded Cheddar. Serve immediately, refrigerate, or freeze.
5. When ready to serve, pour the mixture into a large chafing dish or crockpot. Arrange the chopped olives in a mound in the center.
6. Circle with a ring of the remaining 1⁄2 cup chopped onions and 1 cup Cheddar.
7. Serve with corn chips or tortilla chips, or spread on fl our tortillas.
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| Sombrero Spread |
Smoky Salmon Spread Recipe they nibble on this Smoky Salmon Spread and crackers instead of sweets that would interfere with the meal and is a healthier treat for all ages. from Gwen Swanson, Pukwana, South Dakota
Ingredients:
One 8- ounce package cream cheese, softened
2 teaspoons finely chopped onion
1 teaspoon prepared horse radish
1 tablespoon lemon juice
1 teaspoon liquid smoke
1⁄2 teaspoon salt
One 16- ounce can salmon, drained,
bones removed, and fl aked
1⁄2 cup chopped pecans, preferably toasted
1⁄4 cup finely chopped parsley
Assorted crackers
Method:
1. Place the cream cheese in a medium bowl. Beat until fl uffy using a mixer at medium speed.
2. Add the onion, horse radish, lemon juice, liquid smoke, and salt; beat until well blended. Stir in the salmon.
3. Cover with plastic wrap and refrigerate for at least 1 hour to firm slightly.
4. Place in a serving bowl and sprinkle the pecans and parsley on top. Serve with crackers.
Ingredients:
One 8- ounce package cream cheese, softened
2 teaspoons finely chopped onion
1 teaspoon prepared horse radish
1 tablespoon lemon juice
1 teaspoon liquid smoke
1⁄2 teaspoon salt
One 16- ounce can salmon, drained,
bones removed, and fl aked
1⁄2 cup chopped pecans, preferably toasted
1⁄4 cup finely chopped parsley
Assorted crackers
Method:
1. Place the cream cheese in a medium bowl. Beat until fl uffy using a mixer at medium speed.
2. Add the onion, horse radish, lemon juice, liquid smoke, and salt; beat until well blended. Stir in the salmon.
3. Cover with plastic wrap and refrigerate for at least 1 hour to firm slightly.
4. Place in a serving bowl and sprinkle the pecans and parsley on top. Serve with crackers.
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| Smoky Salmon Spread |
Autumn’s Harvest Spread Recipe is where and when my love for autumn, food, and social gatherings began. it is simple appetizer is a wonderful complement to wine.
Ingredients:
1⁄2 cup chopped pecans
1 cup mayonnaise
4 ounces cream cheese, soft ened
1 cup shredded mozzarella
1 cup shredded Cheddar
1⁄4 cup chopped green onions
1⁄2 cup seedless blackberry jam
Assorted crackers
Method:
1. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 10 to 15 minutes.
2. Watch carefully to prevent burning. Set aside to cool.
3. Combine the mayonnaise, cream cheese, mozzarella, Cheddar, and green onions in a bowl; mix well.
4. Spread the mixture in a shallow dish or pie plate. Refrigerate for 1 hour to set slightly.
5. Remove the spread from the refrigerator, sprinkle with the toasted pecans, and spread the jam evenly over the top. Serve with crackers.
Ingredients:
1⁄2 cup chopped pecans
1 cup mayonnaise
4 ounces cream cheese, soft ened
1 cup shredded mozzarella
1 cup shredded Cheddar
1⁄4 cup chopped green onions
1⁄2 cup seedless blackberry jam
Assorted crackers
Method:
1. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 10 to 15 minutes.
2. Watch carefully to prevent burning. Set aside to cool.
3. Combine the mayonnaise, cream cheese, mozzarella, Cheddar, and green onions in a bowl; mix well.
4. Spread the mixture in a shallow dish or pie plate. Refrigerate for 1 hour to set slightly.
5. Remove the spread from the refrigerator, sprinkle with the toasted pecans, and spread the jam evenly over the top. Serve with crackers.
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| Autumn’s Harvest Spread |
Touchdown Taco Dip Recipe I started making this dip for parties and gettogethers about thirty years ago. As my children were growing up, their friends always requested it. Now my grandchildren love it. From Pamela Shank, Parkersburg, West Virginia
Ingredients:
2 pounds ground beef
One 15- ounce can refried beans
One 11⁄4- ounce package taco
seasoning mix
2 cups shredded Cheddar
One 16- ounce container sour cream
One 16- ounce jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican- style cheese
Corn chips
Method:
1. Brown the ground beef in a large skillet; drain. Add the refried beans, taco seasoning mix, and 1⁄4 cup water.
2. Mix well and cook over low heat until thoroughly heated, about 10 minutes.
3. Spread the taco mixture in a 13 × 9- inch baking dish. Sprinkle the Cheddar over the top. Cover with the sour cream and pour the salsa over the top.
4. Sprinkle the shredded lettuce, diced tomato, green onions, and Mexican- style cheese over the salsa layer.
5. Serve with corn chips.
Ingredients:
2 pounds ground beef
One 15- ounce can refried beans
One 11⁄4- ounce package taco
seasoning mix
2 cups shredded Cheddar
One 16- ounce container sour cream
One 16- ounce jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican- style cheese
Corn chips
Method:
1. Brown the ground beef in a large skillet; drain. Add the refried beans, taco seasoning mix, and 1⁄4 cup water.
2. Mix well and cook over low heat until thoroughly heated, about 10 minutes.
3. Spread the taco mixture in a 13 × 9- inch baking dish. Sprinkle the Cheddar over the top. Cover with the sour cream and pour the salsa over the top.
4. Sprinkle the shredded lettuce, diced tomato, green onions, and Mexican- style cheese over the salsa layer.
5. Serve with corn chips.
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| Touchdown Taco Dip |
