vicki-in-tucson
Well-known member
What should I take in the way of an Hor'dourve to a fish fry?
Thanks in advance.
Vicki
Thanks in advance.
Vicki
appetizers for a fish fry?
- Thread starter vicki-in-tucson
- Start date
dawn_mo
Well-known member
How about one of these: Fresh Basil Pinwheels, Alta Vista Hot Carrots or a Spicy Fruit Tray...
These are all easy to make, easy to transport, and easy to serve. These are all T&T. You can do many variations on the pinwheels. Have fun!
* Exported from MasterCook *
FRESH BASIL PINWHEELS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 large fresh flour tortillas
8 oz cream cheese
Cavender's Greek
Seasoning (or your
favorite seasoning
salt)
1 bunch fresh basil leaves
2 fresh ripe tomatoes
1 head romaine lettuce or
spinach
1 red onion or green
onions -- minced
Soften the cream cheese with a bit of milk or sour cream. Spread evenly all over the tortilla. Lightly sprinkle with Cavender's Greek Seasoning or seasoning salt of your choice. Tear basil leaves and spread in a row across the cream cheese.Slice the tomatoes and spread in a row like the basil. Tear the lettuce or spinach, and make into a row on cream cheese. Sprinkle the red or green onions over the layers. Roll up in jelly-roll style, very tightly. Wrap tightly in plastic wrap, and refrigerate at least 6 hours or overnight. Unwrap the plastic, and slice the rolls into pinwheels of desired size. The number of rolls will depend on how many people. I would allow at least 4slices per person.
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NOTES : Dawn's note: make these the night before for ease. There is a seasoning salt on the market called Johnny's Seasoning Salt that I really like. The trick is, don't don't read the list of ingredients on seasoning salts!
* Exported from MasterCook *
ALTA VISTA HOT PICKLED CARROTS
Recipe By : Mary Sargent
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation MethodPreparation Method
2 pounds carrots, peeled and
sliced on the diagonal -- 1/4 inch thick
2 yellow onions
peeled and sliced
1 1/2 quarts warm water
3 1/2 ounces canned whole
jalapenos, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt
Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is
hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in. Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening. Makes about 9 cups.
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* Exported from MasterCook *
SPICY FRUIT TRAY
Recipe By : Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 honeydew melon
1 cantaloupe
1 watermelon
3 cucumbers
fresh lime juice
cayenne pepper (or chili powder)
salt
Take your melons and cut them into slices. I remove the rind. If cucumbers are waxed, remove it. Then slice into med-thick slices. Dip each slice in the lime juice. Place on a serving tray. Sprinkle with the cayenne pepper (or the chili powder for the faint of heart). Sprinkle with a little salt, if desired.
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NOTES : Dawn's Note: Radishes are also good like this. Cut them in half and proceed as with the others. This recipe is an off-shoot to the familar Mexican street food. Refreshing and spicy at the same time.
These are all easy to make, easy to transport, and easy to serve. These are all T&T. You can do many variations on the pinwheels. Have fun!
* Exported from MasterCook *
FRESH BASIL PINWHEELS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 large fresh flour tortillas
8 oz cream cheese
Cavender's Greek
Seasoning (or your
favorite seasoning
salt)
1 bunch fresh basil leaves
2 fresh ripe tomatoes
1 head romaine lettuce or
spinach
1 red onion or green
onions -- minced
Soften the cream cheese with a bit of milk or sour cream. Spread evenly all over the tortilla. Lightly sprinkle with Cavender's Greek Seasoning or seasoning salt of your choice. Tear basil leaves and spread in a row across the cream cheese.Slice the tomatoes and spread in a row like the basil. Tear the lettuce or spinach, and make into a row on cream cheese. Sprinkle the red or green onions over the layers. Roll up in jelly-roll style, very tightly. Wrap tightly in plastic wrap, and refrigerate at least 6 hours or overnight. Unwrap the plastic, and slice the rolls into pinwheels of desired size. The number of rolls will depend on how many people. I would allow at least 4slices per person.
- - - - - - - - - - - - - - - - - -
NOTES : Dawn's note: make these the night before for ease. There is a seasoning salt on the market called Johnny's Seasoning Salt that I really like. The trick is, don't don't read the list of ingredients on seasoning salts!
* Exported from MasterCook *
ALTA VISTA HOT PICKLED CARROTS
Recipe By : Mary Sargent
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation MethodPreparation Method
2 pounds carrots, peeled and
sliced on the diagonal -- 1/4 inch thick
2 yellow onions
peeled and sliced
1 1/2 quarts warm water
3 1/2 ounces canned whole
jalapenos, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt
Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is
hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in. Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening. Makes about 9 cups.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SPICY FRUIT TRAY
Recipe By : Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 honeydew melon
1 cantaloupe
1 watermelon
3 cucumbers
fresh lime juice
cayenne pepper (or chili powder)
salt
Take your melons and cut them into slices. I remove the rind. If cucumbers are waxed, remove it. Then slice into med-thick slices. Dip each slice in the lime juice. Place on a serving tray. Sprinkle with the cayenne pepper (or the chili powder for the faint of heart). Sprinkle with a little salt, if desired.
- - - - - - - - - - - - - - - - - -
NOTES : Dawn's Note: Radishes are also good like this. Cut them in half and proceed as with the others. This recipe is an off-shoot to the familar Mexican street food. Refreshing and spicy at the same time.
Not an app, but my all-time favorite Martha Stewart rec is great with fried fish - mango-chile salsa
Mano-Chile Salsa
Makes about 3 cups
2 ripe mangoes, peeled, seeded and chopped (about 1 cup)
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper
1 small red bell pepper
1 red onion, cut into long, thin slices
1 garlic clove, minced
1/4 cup pineapple juice
salt and pepper to taste
Combine all ingredients in a mixing bowl, stir to combine.
Mano-Chile Salsa
Makes about 3 cups
2 ripe mangoes, peeled, seeded and chopped (about 1 cup)
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper
1 small red bell pepper
1 red onion, cut into long, thin slices
1 garlic clove, minced
1/4 cup pineapple juice
salt and pepper to taste
Combine all ingredients in a mixing bowl, stir to combine.
vicki-in-tucson
Well-known member
Thanks ladies.
The Spicy fruit tray was a hit and I loved the Mango Chile Salsa! I had a heck of a time finding some ripe mangos but I perservered. I make something similar w/ cantelope for chicken.
The Spicy fruit tray was a hit and I loved the Mango Chile Salsa! I had a heck of a time finding some ripe mangos but I perservered. I make something similar w/ cantelope for chicken.