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Asparagus Finger Sandwiches
1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
Nouveau Artichoke Dip - 8 Servings
A lighter version of a popular dip. Serve with colorful vegetable slices or cubes of crusty bread.
2 cups (425g) artichoke hearts, (one 15-ounce can)
1/2 cup (120g) light mayonnaise
1/2 cup (115g) lowfat yogurt
1/2 cup (60g) Parmesan or Romano cheese, grated
1 Tbsp (2g) dried tarragon
Preheat oven to 350°F (175°C). Drain artichokes and coarsely chop. Combine all ingredients in a small bowl and stir to thoroughly blend. Place in a small oven-proof casserole dish and bake for 30 minutes or until heated through.
Batter Fried Zucchini
Pancake batter mix
Oil for frying
Ranch Dressing (optional)
Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not
smoking. Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain. Dip into Ranch Dressing.
Cheesy Crab Dips
8-ounce package cream cheese, softened
1 tablespoon milk
1 cup Maryland lump crab meat
2 tablespoons chopped onion
1/2 teaspoon horseradish
Salt and pepper to taste
2-ounce package slivered almonds
Blend together cream cheese, milk, crab meat, onion, and horseradish. Add salt and pepper. Sprinkle almonds over top. Put in shallow baking dish and bake at 350 degrees for 20 minutes or until lightly browned on top. Serve hot on crackers or as a dip.
Cherry Tomatoes Stuffed with Smoked Oysters
Yield: 8 servings
Smoked oysters give this hors d'oeuvre an elegant touch. They are a great (and light) way to start a festive event.
4 ounces (115g) smoked oysters - 1 small can
24 cherry tomatoes
Drain smoked oysters well and place on paper towels.
Slit the tops of each cherry tomato and place an oyster inside the slit.
The oyster will peek out the top of the tomato. If the oysters are too large, cut them in half.
Arrange on a platter and serve.
Calories: 27, Total Fat: trace,
% Calories from fat: 9%, Protein: 4g, Carbohydrate: 2g, Cholesterol: 11mg,
Crab Cakes Northwest Style
A touch of curry powder adds a spicy flavor to these yummy morsels. Serve two or three as a main dish, or one as an elegant appetizer.
2 Tbsp (30mL) olive oil, divided
3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbsp (15mL) lemon juice, freshly squeezed
2 medium egg whites
2 Tbsp (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided
1 tsp (5g) mustard
1/2 tsp (1g) curry powder
1 Tbsp (3g) parsley, finely chopped
1/4 tsp (2g) salt
1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbsp (15mL) olive oil
Heat 1 Tbsp oil in a nonstick skillet. Saute shallots for 2 minutes until soft.
Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper. Cover and chill for 1–3 hours.
When ready to cook, remove from refrigerator. Using a spoon and your hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown.
Calories: 266, Total Fat: 14g, 48% Calories from fat, Protein: 17g, Carbohydrate: 17g,
Cholesterol: 55mg, Sodium: 586mg
Crackers, Cheese, Walnut Appetizers
This is one of those haphazard combinations that turned out great with guests
asking for more this past weekend, so here it is to share with you:
Slices of Longhorn Cheddar cheese
Chopped or halves walnuts/pecans
Monet Stone Ground Wheat Crackers (it's what I had on hand and a good choice, it
You can see where this recipe is going. Layer cracker, cheese, walnuts/pecans
Creamy White Bean Dip
Flavorful dip; serve with crackers, vegetables or pita chips. Similar to hummus spread but lighter.
1 clove garlic
2 Tbsp (10g) parsley sprigs
1 2/3 cups (300g) cannelini beans, cooked, rinsed and drained (one can)
1 Tbsp (15g) fresh lemon juice
2 Tbsp (30g) light sour cream
1 tsp (5g) Tabasco sauce
1/4 tsp (1g) salt
1/4 tsp (1g) pepper
In food processor, add garlic and parsley; process until finely chopped. Add remaining ingredients and process until smooth.
Chill before serving.
Serving size is 2 Tbsp (30g).
Calories: 44, Total Fat: trace, 3% Calories from fat, Protein: 3g,
Carbohydrate: 8g, Cholesterol: trace, Sodium: 59mg
Crock Pot Party Mix
3 c. pretzel sticks
4 c. wheat Chex
4 c. Cheerios
1 can (13 oz.) salted peanuts
1/2 tsp. seasoned salt
1 tsp. celery salt
1 tsp. garlic salt
2 tbsp. Parmesan cheese
1/4 c. melted butter
Mix together pretzels, cereals, and peanuts in large mixing bowl or slow cooking pot. Sprinkle with garlic salt, celery salt, seasoned salt and cheese. Pour melted butter over all. Toss until well mixed. Cover and cook in crockpot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Makes 3 quarts.
D's Favorite Salsa
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Deviled Eggs with Horseradish
4 hard cooked eggs
2 tbsp. mayonnaise
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/8 tsp. each salt & pepper
2 tsp. capers (optional)
Remove shells from eggs; cut eggs in half lengthwise. Remove yolks to small bowl. Reserve whites. Mash yolks with fork. Mix in mayonnaise, mustard, horseradish, salt and pepper. Mix until well blended and creamy. Gently fold in capers (optional). Fill cavities of egg whites, dividing evenly. Place on serving dish; cover loosely with plastic. Refrigerate. Serves 6.
Fancy Grilled Mushrooms
Prep Time: 15 minutes
Cooking Time: 8 minutes
Marinating Time: 1 hr
Yield: 4 servings
Savory and sweet, these earthy delicacies will upgrade even the most basic grill-side meal. Serve as a side dish or as a topping for your favorite grilled main course.
5 medium, fresh shiitake mushrooms, stems removed
2 portobello mushrooms, stems removed and sliced lengthwise
2 Tbsp (30mL) lemon juice
1 tsp (2g) fresh ginger, minced
1 1/2 Tbsp (25mL) tamari
2 Tbsp (30mL) rice syrup
1 Tbsp (15mL) sesame oil
2 Tbsp (30mL) vegetable broth
Combine last 6 ingredients in a small jar or bowl. Pour marinade over mushrooms arranged in a single layer in a baking pan. Turn the mushrooms so both sides are coated. Marinate 1 hour, flipping mushrooms occasionally.
Place marinated mushrooms in a well-oiled grilling basket and cook over medium-hot coals 8 to 10 minutes or until done, turning occasionally and basting with remaining marinade. Watch carefully or they'll burn.
Calories: 75, Fat: 3g, 42% fat calories, Cholesterol: 0mg,
Carbohydrate: 10g, Protein: 0g
Fig and Olive Tapenade
An easy gourmet appetizer. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
1.Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2.Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Note: To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.
Focaccia and Gorgonzola with Roasted Garlic
Yield: 12 appetizers
Focaccia bread is a flat, round Italian bread. It can be purchased in most well stocked grocery stores. This appetizer takes some planning ahead, as the garlic needs time to slowly roast, but you will be rewarded with a spectacular hors d'oeuvre.
1 head garlic
1 tsp (5mL) extra virgin olive oil
6 ounces (170g) Gorgonzola cheese*
1 loaf focaccia, about 15 ounces (425g)
Several hours before serving, roast the garlic.
Preheat oven to 350°F (175°C).
Slice about 1/2-inch (2cm) of the top of the head of garlic to expose the cloves. Peal off the outer layer or two of skin. (This will depend greatly on the head of garlic that you start with).
Coat the garlic with the olive oil and place in a very small baking dish (or a garlic roaster), cut side up. Cover tightly with aluminum foil.
Bake for about 45 minutes, or until the skin is golden brown and the cloves feel tender to the touch.
Cool for at least 1 hour, until room temperature.
When cool, carefully separate the cloves, removing all but one or two layers of skin, and arrange on an attractive serving dish.
Cut focaccia bread into 12 slices and place on dish with the garlic and the gorgonzola cheese.
To serve, each person squeezes a clove of the roasted garlic onto a piece of bread, and tops it with a small piece of Gorgonzola. Delicious!
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Calories: 181, Total Fat: 6g, 31% Calories from fat, Protein: 7g,
Carbohydrate: 25g, Cholesterol: 13mg, Sodium: 198mg
8 Ounces cream cheese, softened
4 Ounces sharp cheddar cheese, shredded
4 Ounces Monterey jack cheese, shredded
6 bacon slices, cooked and crumbled, optional
1/4 Teaspoon salt
1/4 Teaspoon chili powder
1/4 Teaspoon garlic powder
1 Pound fresh jalapenos, seeded, halved lengthwise
1/2 Cup dry bread crumbs
In a mixing bowl, combine cheeses, bacon and seasonings. Mix well. Spoon about 2 Tbs. into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1" baking pan. Bake uncovered, 300 degrees for 20 min. For spicy flavor, 30 min. Serve with sour cream or dressing.
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Sugar Snap Pea Appetizer
Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer.
1 pound sugar snap peas (fresh or frozen), trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
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