badgerpackerfan
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ISO: ISO: Hors de ouerve recipes for my Christmas Party. It's that time of year!
- Thread starter badgerpackerfan
- Start date
In Search Of:
have you looked in our T&T section. lots of our favorites are in there. great choices.
http://www.eat.at/swap/forum2/index.php
http://www.eat.at/swap/forum2/index.php
Spinach Stuffed Mushrooms from T&T:
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
Edited from Recipezaar
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
Edited from Recipezaar
Salmon Canapes:
I've made these many times.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened (about 4 oz) (I used 4 1/2 - 5 oz)
1/2 cup smoked salmon, chopped (about 2 oz)
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. Garnish with lemon wedges and fresh dill.
Serves 6
I've made these many times.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened (about 4 oz) (I used 4 1/2 - 5 oz)
1/2 cup smoked salmon, chopped (about 2 oz)
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. Garnish with lemon wedges and fresh dill.
Serves 6
Blue Cheese Broiled Tomatoes from T&T:
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar
florisandy
Well-known member
and I've made them twice. Very good