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If you try that recipe, don't rinse the vegetables like the recipe says...
- Thread starter carianna-in-wa
- Start date
susie-in-co
Well-known member
Thanks Meryl, these look wonderful...I'll be making these this weekend! NT
susie-in-co
Well-known member
Thanks Val! I'll check out their website...I love Hidden Valley. NT
susie-in-co
Well-known member
Thanks Carianna, these look really good! And I have all the ingredients at home>>>
and do have some cranberry chutney I made before Thanksgiving.
These are also going on my Christmas Eve menu!
Thanks for the recipe!
and do have some cranberry chutney I made before Thanksgiving.
These are also going on my Christmas Eve menu!
Thanks for the recipe!
carianna-in-wa
Well-known member
What about blue cheese crackers and a chutney/cream cheese spread?
I have served these at parties before and everyone seems to love them. I make homemade crackers (recipe below) and then make a chutney and cream cheese spread. I put a layer of softened cream cheese in a springform pan (size depending on crowd size) Then add a layer of chutney and top that with another layer of cream cheese. This time of year a cranberry chutney might be nice. It can all be made ahead and will sit at room temperature happily.
Blue Cheese Pecan Crackers (source: Better Homes & Gardens xmas appetizers)
Ingredients:
1 1/2 cup pecan halves
1 large egg, separated
1/2 cup unsalted butter, softened
8 ounces blue cheese, softened
1 cup all-purpose flour
Directions:
Preheat oven to 350F. Spread 1/2 cup of the pecans on an ungreased baking sheet and toast in the oven for about 7 minutes. Cool pecans.
Finely chop cooled pecans. In a food processor, combine butter and cheese until smooth. Add egg yolk and process again until combined. Add flour and chopped pecans and process just until a dough forms.
Empty dough on a work surface, and divide into two halves. On sheets of wax paper, form each half into a log that is about 1 1/4 " in diameter and about 12" long. Wrap each log in wax paper and freeze for about 30 minutes, or refrigerate for about 4 hours, just until firm.
Preheat oven to 375F. Slice logs into 1/4" thick slices and arrange about 1/2" apart on greased baking sheets. Top each cracker with a pecan half, pressing lightly into the dough. Brush entire cracker with lightly beaten egg white. Bake until golden, about 10-13 minutes. Transfer to a rack to cool.
I have served these at parties before and everyone seems to love them. I make homemade crackers (recipe below) and then make a chutney and cream cheese spread. I put a layer of softened cream cheese in a springform pan (size depending on crowd size) Then add a layer of chutney and top that with another layer of cream cheese. This time of year a cranberry chutney might be nice. It can all be made ahead and will sit at room temperature happily.
Blue Cheese Pecan Crackers (source: Better Homes & Gardens xmas appetizers)
Ingredients:
1 1/2 cup pecan halves
1 large egg, separated
1/2 cup unsalted butter, softened
8 ounces blue cheese, softened
1 cup all-purpose flour
Directions:
Preheat oven to 350F. Spread 1/2 cup of the pecans on an ungreased baking sheet and toast in the oven for about 7 minutes. Cool pecans.
Finely chop cooled pecans. In a food processor, combine butter and cheese until smooth. Add egg yolk and process again until combined. Add flour and chopped pecans and process just until a dough forms.
Empty dough on a work surface, and divide into two halves. On sheets of wax paper, form each half into a log that is about 1 1/4 " in diameter and about 12" long. Wrap each log in wax paper and freeze for about 30 minutes, or refrigerate for about 4 hours, just until firm.
Preheat oven to 375F. Slice logs into 1/4" thick slices and arrange about 1/2" apart on greased baking sheets. Top each cracker with a pecan half, pressing lightly into the dough. Brush entire cracker with lightly beaten egg white. Bake until golden, about 10-13 minutes. Transfer to a rack to cool.
Spinach Stuffed Mushrooms >>>
These are great!
SPINACH STUFFED MUSHROOMS
(I rubbed the mushrooms with a little salt to give them extra flavor).
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
These are great!
SPINACH STUFFED MUSHROOMS
(I rubbed the mushrooms with a little salt to give them extra flavor).
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
susie-in-co
Well-known member
Thanks for the tip Val...I have the recipe printed out and will be making these ....
as well as Carianna's crackers.
I have some spiced olives at home. I think I'll try those...I know they have some zip!
Thanks again.
as well as Carianna's crackers.
I have some spiced olives at home. I think I'll try those...I know they have some zip!
Thanks again.