Appetizers

These are really tasty and addictive as a snack, but they’re also great to use in place of seasoned croutons in salads or soups.  Substituting Italian dressing seasoning is pretty tasty too.

Garlicky ranch crackers

Ingredients

3/4 cup vegetable oil
1 envelope Ranch dressing mix
1/2 tsp dried dill weed
1/4 tsp lemon pepper
1/4 tsp garlic powder
1 bag oyster crackers

Directions

Preheat oven to 275 degrees F .

Combine vegetable oil, ranch dressing mix, dill weed, lemon pepper and garlic powder and whisk together. Put the crackers in a largish bowl and pour the oil mixture over the crackers. Stir until the crackers are coated. Using a slotted spoon, put the crackers onto a parchment lined baking sheet or into a rectangular baking dish. Drizzle the seasoned oil still in the bottom of the bowl over the crackers before slapping them in the oven.

Bake for 15 to 20 minutes.  Throw in a bowl to eat right away or let cool before putting into a food storage bag.

crackers

Posted by Mike on Tuesday, December 08, 2009 at 03:58 PM
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Ingredients:
1 Cup water
2 T butter
1/2 tsp salt
1/8 tsp cayenne pepper
1 Cup all-purpose flour
4 Eggs
1 1/4 Cups shredded Swiss cheese
1 T Dijon mustard
1/4 Cup grated Parmesan
1/2 T Cayenne (if desired)

Bring water, butter, salt and 1/8 tsp cayenne to a boil in a large saucepan. While waiting for it to boil, mix the parmesan and remaining cayenne together. Add flour to boiling mixture in the saucepan all at once and stir until you get a large ball of dough. Move off of cooktop and transfer to a mixing bowl. Add eggs one at a time, beating well after each. Continue beating until mixture is smooth and shiny. Stir in cheese and mustard; mix well.

Drop
by teaspoonfuls onto a greased baking sheet, making sure they are about two inches apart. Sprinkle with parmesan/cayenne mix. Bake in 425 degree oven for 15-20 minutes or until golden brown.

Makes about four dozen.
Posted by Donna on Friday, November 03, 2006 at 02:25 PM
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Note: I've never made this by a recipe. All quantities are approximate.

1 Jenny-O Turkey Ham (they're little individually wrapped half hams found with other hams)
1/2 a Ba-Tampte Garlic Dill Pickle (more after you taste it)
1 tsp Grey Poupon Dijon Mustard
1/2 tsp Lemon Juice
1 small shallot
1 TBSP Gourmayo Wasabi Horseradish sauce
Mayonnaise

In a food processor, process the ham in small batches until it's a medium to fine grind. Place in a medium mixing bowl.

Finely grind pickle and shallot in chopper and add to ham.

Add mustard, lemon juice, wasabi and enough mayo to hold salad together -- as much as you like.

Taste your salad and add more ground pickle as desired.

(My husband says I am the best salad maker in the entire world. I have no recipes for any of my salads, I wing 'em. Hopefully, they work for you too. I use the Jenny-O turkey ham because it has amazing flavour. I suppose you could use any ham you want. If you don't have the garlic pickles, try using a few TBSPs of dill relish.)
Posted by Donna on Tuesday, April 06, 2004 at 06:09 PM
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2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows

Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.

While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.

Roll them in bread crumbs and shake off excess.

Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.

Garnish with slices of lemon and serve with a green salad.

Remoulade:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce

Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Posted by Donna on Thursday, March 04, 2004 at 01:41 PM
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1 4 oz. stick of butter
? t. salt
1 bunch green (spring) onions (trimmed)
1 can chicken broth
1 C. red wine (merlot works best for me)
2 t. Worcestershire sauce
1 t. soy sauce
1 T. Dijon mustard
? t. fresh ground pepper
2 t. sugar
1 lb. white button mushrooms

Wash the mushrooms (with a vegetable brush if necessary), keep stems
if desired, but cut off any unsightly or discolored ends. Slice or
leave whole.

Put all the ingredients in a large skillet (not cast iron) and simmer
until the liquid is reduced to about one third of its original volume,
stirring occasionally.

Discard onions and enjoy.
Posted by Donna on Thursday, March 04, 2004 at 01:38 PM
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1 pound pecan halves, toasted* (4 cups)
1/4 cup butter, melted
2 T soy sauce
1 tsp five-spice powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp ground red pepper

Place toasted pecans in a 3-4 quart slow cooker. In a small bowl combine the remaining ingrediendts. Pour over nuts and stir to coat.

Cover; cook on low heat setting for 2 hours. Stir nuts. Spread in a single later on waxed paper to cool. (Nuts appear soft after cooking, but will crisp upon cooling.) Store in a tightly covered container.

*To toast pecans, place in a single layer in a shallow baking pan. Bake at 350 for 5-10 minutes, stirring once so nuts don't burn.
Posted by Donna on Thursday, March 04, 2004 at 11:54 AM
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1 cup chicken broth or water
4 oz. dried tomatoes (not oil-packed)
4 - 8 oz. cartons sour cream
1 1/4 cups mayonnaise
1/2 an 8 oz. package of cream cheese, cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
6 oz shredded asiago cheese
Thinly sliced green onions
Toasted baguette slices

In a medium saucepan bring the chicken broth or water to a boil. Remove from heat and add the dried tomatoes. Cover and let stand 5 minutes. Drain, discard the liquid, and chop the tomatoes (makes about 1 1/4 cups.)

In a 3-4 quart crock pot, combine the sour cream, mayo, cream cheese, mushrooms, 1 cup green onions and asiago cheese. Stir in the chopped tomatoes. Cover and cook on low for 3-4 hours or on high for 1 1/2 to 2 hours. Stir before serving and sprinkle with additional green onions. Keep warm on low heat setting for 1 to 2 hours. Serve warm with toasted baguette slices.
Posted by Donna on Thursday, March 04, 2004 at 11:48 AM
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1/2 lb large mushrooms, stemmed (save 2-3 of the stems)
1 lb breakfast sausage (I prefer Jimmy Dean hot)
1 package cream cheese, softened
1/2 cup finely chopped onion
1 cup shredded cheddar cheese, divided
1-2 cloves garlic, finely chopped
Black pepper to taste

Preheat oven to 350. Brown the sausage in a skillet, crumbling it as finely as possible. Chop the stems finely, and add them, the garlic and the onion to the sausage just long enough to get the onions almost tender. Put mushroom caps on an ungreased cookie sheet. I've found that using an oven-safe wire rack to put the mushrooms on (on top of the cookie sheet) helps keep them from being all drippy cause mushrooms produce a lot of water when they're cooked.

Combine sausage mixture, 3/4 cup cheddar cheese, and cream cheese in a bowl; mix thoroughly. Spoon mixture into mushroom caps, making a heap in each one. Place a pinch of cheddar on top of each heap.

Bake for about 12 minutes, or until the mushrooms are tender.

This recipe is also a good low-carb snack, with less than two carbs per mushroom. If you have leftover stuffing, it makes a great dip for pork rinds or tortilla chips.
Posted by Donna on Wednesday, March 03, 2004 at 04:58 PM
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