wants to do an appetizer buffet after 2 graduations next weekend. I'll be there to help out but she's hoping for recipes which can be done a little in advance so that once everyone returns to the house there'll be minimal prep/cooking to be done. It'll be about 20 guests, mostly adults.
ISO: ISO mostly make-ahead appetizers for post-graduation parties. My friend
- Thread starter pat-nocal
- Start date
In Search Of:
melissa-dallas
Well-known member
I'd get Penelope Casas "Tapas - The Little Dishes of Spain". Lots of terrific make-ahead appetizers
and she even divides the book up by what can be made ahead and what needs to be done last minute.
and she even divides the book up by what can be made ahead and what needs to be done last minute.
Here are several T&T that I used when I catered. They were always very
popular. All can be made ahead or frozen and then minimal touches at the time of serving. Hope this helps.
Balsamic Roasted Pearl Onions & Cheese
Recipe By :
Serving Size : 24
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes
Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.
To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
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NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.
Danish Meatballs
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Catering
Amount Measure Ingredient -- Preparation Method1 Pound Ground Beef, Lean
1/2 Pound Ground Veal Or Pork
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Egg -- Slightly Beaten
1 Tablespoon Onion -- Grated
1/4 Cup Half And Half
1/2 Cup Soft Bread Crumbs
1/8 Teaspoon Ground Allspice
Dill Sauce:
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1/4 Teaspoon Salt
2 Teaspoons Dried Dill Weed
1 Cup Sour Cream
In large bowl, combine all meat ingredients and shape into 1" balls. Fry balls on all sides until browned. Prepare Dill Sauce; set aside. Drain cooked meatballs and put into Dill Sauce. Serve warm.
DILL SAUCE:
In a small saucepan, melt butter; stir in flour. Stir in broth, salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat; stir in sour cream.
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Leeks and Cheese Phyllo Packets
Recipe By :
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method3 large leeks -- trimmed and cut 1/2"
1 tablespoon safflower oil
2 tablespoons unsalted butter
1 1/2 cups onion -- chopped
1 clove garlic -- finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
fresh ground black pepper
2 tablespoons light cream
2/3 cup Swiss cheese -- grated
12 sheets phyllo dough
In a large, heavy bottomed skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the leeks, onion, garlic, thyme, salt and pepper. Cook, stirring often, for 12 minutes. Stir in the cream and continue cooking until all the liquid is absorbed, about 3 minutes more.
Transfer the leek mixture to a bowl and let it cool slightly. Stir in the cheese and refrigerate the mixture for 30 minutes..
Roll phyllo packets and place on a lightly buttered baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over low heat. Brush the packets with the melted butter and bake them until they are golden, about 30 minutes. Serve them hot.
To Freeze up to one month:
Prepare packets but do not bake. Freeze in jelly-roll pan and then store in freezer in covered container with waxed paper between layers. To bake, frozen, 20 minutes or until golden
NOTE: I cut the Phyllo into small squares (about 4") and roll them like egg rolls.
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Party Pizzas
Recipe By :
Serving Size : 40
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 pound bacon -- fried & crumbled
6 ounces Swiss cheese -- shredded
6 ounces cheddar cheese -- shredded
3 large cans mushroom pieces -- drained
2/3 cup mayonnaise
2 tablespoons dried parsley
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon salt
Mix all ingredients. Mound on bread rounds and bake in preheated 350 F. oven for about 10 minutes.
NOTES : This mixture can be frozen to be used at a later time. 2 orders for catering
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Stuffed Cucumber Slices
Recipe By :
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 large cucumber
1 3 oz. pack cream cheese
1 tablespoon blue cheese -- crumbled
1 teaspoon onion -- grated
2 teaspoons parsley -- minced
1/2 teaspoon dried dill weed
20 pimiento strips
In a small bowl, combine cream cheese, blue cheese, onion, parsley and dill weed. Cover and refrigerate.
Score cucumber by pressing tines of a fork about 1/16" into peel at one end and pulling tines lengthwise leaving grooves. Slice into 1/4" rounds. Place a dab of cream cheese mixture in center of each slice and place a pimiento strip on top.
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popular. All can be made ahead or frozen and then minimal touches at the time of serving. Hope this helps.
Balsamic Roasted Pearl Onions & Cheese
Recipe By :
Serving Size : 24
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes
Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.
To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
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NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.
Danish Meatballs
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Catering
Amount Measure Ingredient -- Preparation Method1 Pound Ground Beef, Lean
1/2 Pound Ground Veal Or Pork
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Egg -- Slightly Beaten
1 Tablespoon Onion -- Grated
1/4 Cup Half And Half
1/2 Cup Soft Bread Crumbs
1/8 Teaspoon Ground Allspice
Dill Sauce:
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1/4 Teaspoon Salt
2 Teaspoons Dried Dill Weed
1 Cup Sour Cream
In large bowl, combine all meat ingredients and shape into 1" balls. Fry balls on all sides until browned. Prepare Dill Sauce; set aside. Drain cooked meatballs and put into Dill Sauce. Serve warm.
DILL SAUCE:
In a small saucepan, melt butter; stir in flour. Stir in broth, salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat; stir in sour cream.
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Leeks and Cheese Phyllo Packets
Recipe By :
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method3 large leeks -- trimmed and cut 1/2"
1 tablespoon safflower oil
2 tablespoons unsalted butter
1 1/2 cups onion -- chopped
1 clove garlic -- finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
fresh ground black pepper
2 tablespoons light cream
2/3 cup Swiss cheese -- grated
12 sheets phyllo dough
In a large, heavy bottomed skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the leeks, onion, garlic, thyme, salt and pepper. Cook, stirring often, for 12 minutes. Stir in the cream and continue cooking until all the liquid is absorbed, about 3 minutes more.
Transfer the leek mixture to a bowl and let it cool slightly. Stir in the cheese and refrigerate the mixture for 30 minutes..
Roll phyllo packets and place on a lightly buttered baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over low heat. Brush the packets with the melted butter and bake them until they are golden, about 30 minutes. Serve them hot.
To Freeze up to one month:
Prepare packets but do not bake. Freeze in jelly-roll pan and then store in freezer in covered container with waxed paper between layers. To bake, frozen, 20 minutes or until golden
NOTE: I cut the Phyllo into small squares (about 4") and roll them like egg rolls.
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Party Pizzas
Recipe By :
Serving Size : 40
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 pound bacon -- fried & crumbled
6 ounces Swiss cheese -- shredded
6 ounces cheddar cheese -- shredded
3 large cans mushroom pieces -- drained
2/3 cup mayonnaise
2 tablespoons dried parsley
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon salt
Mix all ingredients. Mound on bread rounds and bake in preheated 350 F. oven for about 10 minutes.
NOTES : This mixture can be frozen to be used at a later time. 2 orders for catering
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Stuffed Cucumber Slices
Recipe By :
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 large cucumber
1 3 oz. pack cream cheese
1 tablespoon blue cheese -- crumbled
1 teaspoon onion -- grated
2 teaspoons parsley -- minced
1/2 teaspoon dried dill weed
20 pimiento strips
In a small bowl, combine cream cheese, blue cheese, onion, parsley and dill weed. Cover and refrigerate.
Score cucumber by pressing tines of a fork about 1/16" into peel at one end and pulling tines lengthwise leaving grooves. Slice into 1/4" rounds. Place a dab of cream cheese mixture in center of each slice and place a pimiento strip on top.
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These Tortellini Kabobs are one of my favorites. Just stupidly simple
with so much flavor. Everyone always enjoys them but they are best served very cold.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38577
with so much flavor. Everyone always enjoys them but they are best served very cold.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38577
dawn_mo
Well-known member
REC: Artichoke Antipasto, Tuscan Cheese Spread, Tuna Spread With Capers,Spicy Fruit Tray,and more...
Here you go Pat, some of these might work.
I used to make this for my markets, and I purchased everything at Smart and Final. Well originally, I bought the marinated fresh moz from Costco, but they quit carrying it so I start buying the fresh from Smart and Final or Trader Joe's and making my own vinaigrette. Sometimes I would add green olives to this too. Very pretty salad, and it was very well received.
* Exported from MasterCook *
Artichoke Antipasto
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dawn's Recipe
Formulating Recipes
Amount Measure Ingredient -- Preparation Method
3 pounds marinated fresh mozzarella -- Formaggio
2 cans pitted black olives -- drained
2 large roasted red bell peppers -- chopped coarsely
107 ounces canned artichokes -- drained and quartered
4 tablespoons pesto
2/3 cup olive oil
5 cloves garlic -- chopped
If using canned artichokes...drain very well by squeezing each one. Then quarter them lengthwise. Place in a large bowl. Add the olives and the red bell peppers. Pour the olive oil over and mix gently. Add the pesto and mix until it is incorporated into the salad. Lastly, add the fresh mozzarella and it's marinade. Mix carefully as not not smoosh the mozzarella too much. Refrigerate and serve at room temperature as a salad, antipasto, stirred into hot pasta, pizza topping or with baguettes.
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* Exported from MasterCook *
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
Mix all ingredients together. Serve with crusty bread or crackers.
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This recipe reads okay, but it is really really good, and so easy to make.
* Exported from MasterCook *
Tuna Spread With Capers
Recipe By
awn/adapted from JP's tuna log
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Superbowl
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- softened
6 ounces canned tuna -- drained
2 tablespoons onions -- finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts -- if desired
1 loaf miniature party rye rounds
1 seedless cucumber -- thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
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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.
DNote: 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.
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* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
Mediterranean Six-Layer Dip
Recipe By :JulieR/WA
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method8 ounces prepared hummus
1 1/4 cups plain yogurt -- divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice
1 cup seeded and chopped tomatoes
1 ripe avocado -- seeded and chopped
1/2 cup peeled and chopped cucumber
salt and fresh ground pepper -- to taste
4 ounces crumbled feta cheese -- (4 to 6)
2 tablespoons minced kalamata olives
First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later). Let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" - I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like.
Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining yogurt and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then
finish it all off with olives. Let chill for an hour before serving with pita chips.
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* Exported from MasterCook *
Boston Baked Peanuts Recipe #11818
Recipe By :by Divinemom5
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Nuts
Superbowl
Amount Measure Ingredient -- Preparation Method2 cups raw Spanish peanuts
1 cup sugar
1/2 cup water
1 teaspoon salt
Preheat oven to 350 degrees.
In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes) Sprinkle with salt.
Transfer to greased jellyroll pan.
Bake 10 minutes,stirring after 5 minutes.
Spread on aluminum foil to cool.
Store in airtight container.
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* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Amount Measure Ingredient -- Preparation Method1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds
Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups
DNote: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Rosemary Nuts
Recipe By :Laurie Colwin(not sure who posted it at Gail's)
Serving Size : 1 Preparation Time :0:00
Categories : Nuts
Amount Measure Ingredient -- Preparation Method2 1/2 Tablespoons Unsalted Butter
2 Teaspoons Dried Rosemary -- crumbled
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
2 Cups Walnuts
Melt the butter with the dried rosemary, salt and cayenne pepper. Pour this mixture over the nuts, stir to coat them. Spread on a baking sheet and bake in a 350°F. oven for 10 minutes.
NOTES : If using regular salted butter, decrease the amount of salt to about 3/4
teaspoon. Any mixture of raw nut meats can be used.
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Here you go Pat, some of these might work.
I used to make this for my markets, and I purchased everything at Smart and Final. Well originally, I bought the marinated fresh moz from Costco, but they quit carrying it so I start buying the fresh from Smart and Final or Trader Joe's and making my own vinaigrette. Sometimes I would add green olives to this too. Very pretty salad, and it was very well received.
* Exported from MasterCook *
Artichoke Antipasto
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dawn's Recipe
Formulating Recipes
Amount Measure Ingredient -- Preparation Method
3 pounds marinated fresh mozzarella -- Formaggio
2 cans pitted black olives -- drained
2 large roasted red bell peppers -- chopped coarsely
107 ounces canned artichokes -- drained and quartered
4 tablespoons pesto
2/3 cup olive oil
5 cloves garlic -- chopped
If using canned artichokes...drain very well by squeezing each one. Then quarter them lengthwise. Place in a large bowl. Add the olives and the red bell peppers. Pour the olive oil over and mix gently. Add the pesto and mix until it is incorporated into the salad. Lastly, add the fresh mozzarella and it's marinade. Mix carefully as not not smoosh the mozzarella too much. Refrigerate and serve at room temperature as a salad, antipasto, stirred into hot pasta, pizza topping or with baguettes.
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* Exported from MasterCook *
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
Mix all ingredients together. Serve with crusty bread or crackers.
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This recipe reads okay, but it is really really good, and so easy to make.
* Exported from MasterCook *
Tuna Spread With Capers
Recipe By
awn/adapted from JP's tuna logServing Size : 8 Preparation Time :0:00
Categories : Appetizers Superbowl
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- softened
6 ounces canned tuna -- drained
2 tablespoons onions -- finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts -- if desired
1 loaf miniature party rye rounds
1 seedless cucumber -- thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
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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.
DNote: 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.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
Mediterranean Six-Layer Dip
Recipe By :JulieR/WA
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method8 ounces prepared hummus
1 1/4 cups plain yogurt -- divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice
1 cup seeded and chopped tomatoes
1 ripe avocado -- seeded and chopped
1/2 cup peeled and chopped cucumber
salt and fresh ground pepper -- to taste
4 ounces crumbled feta cheese -- (4 to 6)
2 tablespoons minced kalamata olives
First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later). Let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" - I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like.
Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining yogurt and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then
finish it all off with olives. Let chill for an hour before serving with pita chips.
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* Exported from MasterCook *
Boston Baked Peanuts Recipe #11818
Recipe By :by Divinemom5
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Nuts
Superbowl
Amount Measure Ingredient -- Preparation Method2 cups raw Spanish peanuts
1 cup sugar
1/2 cup water
1 teaspoon salt
Preheat oven to 350 degrees.
In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes) Sprinkle with salt.
Transfer to greased jellyroll pan.
Bake 10 minutes,stirring after 5 minutes.
Spread on aluminum foil to cool.
Store in airtight container.
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* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Amount Measure Ingredient -- Preparation Method1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds
Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups
DNote: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Rosemary Nuts
Recipe By :Laurie Colwin(not sure who posted it at Gail's)
Serving Size : 1 Preparation Time :0:00
Categories : Nuts
Amount Measure Ingredient -- Preparation Method2 1/2 Tablespoons Unsalted Butter
2 Teaspoons Dried Rosemary -- crumbled
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
2 Cups Walnuts
Melt the butter with the dried rosemary, salt and cayenne pepper. Pour this mixture over the nuts, stir to coat them. Spread on a baking sheet and bake in a 350°F. oven for 10 minutes.
NOTES : If using regular salted butter, decrease the amount of salt to about 3/4
teaspoon. Any mixture of raw nut meats can be used.
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REC: Spinach-Stuffed Mushrooms
(I rubbed the mushrooms with a little salt to give them extra flavor).
SPINACH STUFFED MUSHROOMS
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
(I rubbed the mushrooms with a little salt to give them extra flavor).
SPINACH STUFFED MUSHROOMS
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
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Blue Cheese Broiled Tomatoes
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: Second time I made this, 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.
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: Second time I made this, 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.
Last edited by a moderator:
I also make something like this - it may even have come from Pat. but I ....
use tortelli,
cubes of cheese
black olives - pitted, stuffed green olives,
salami sliced thin
Italian dressing.
Put one of each on a plastic toothpick and put in a large container. Pour dressing over and marinate overnight or even 2 days. Turn container every so often .
use tortelli,
cubes of cheese
black olives - pitted, stuffed green olives,
salami sliced thin
Italian dressing.
Put one of each on a plastic toothpick and put in a large container. Pour dressing over and marinate overnight or even 2 days. Turn container every so often .
these tuna stuffed cherry peppers have always intrigued me, but I haven't tried them yet.
TUNA-STUFFED PEPPERS IN THE STYLE OF DINDO'S MARKET
1 (16-ounce) jar whole sweet cherry peppers, about 16 peppers (see Cook's note)
1 (6-ounce) can tuna packed in water, drained well, liquid reserved
2 to 3 tablespoons extra-virgin olive oil, to taste
1 tablespoon drained capers
1 tablespoon freshly squeezed lemon juice
2 oil-packed anchovy fillets, drained and minced (optional)
freshly ground black pepper
3 tablespoons balsamic vinegar (optional)
Cook's note: Jars of hot cherry peppers seem to be more widely available, but I did find sweet ones in the supermarket. You can use hot, but the result will be very spicy.
Drain the peppers, and, using a very sharp knife, slice an extremely thin sliver off the bottom of each pepper so that it will sit flat. Cut off the stems. Using a small spoon (a measuring teaspoon works well), scoop out the seeds. Set on a serving platter.
In a mini-food processor or blender, combine the tuna, 2 tablespoons of the oil, the capers, lemon juice and anchovies (if using). Process until quite smooth, adding the additional tablespoon of oil or some of the tuna liquid to get a paste-like (but not wet) consistency. Using a small spoon, fill the hollowed-out peppers. Grind some black pepper over all the peppers.
If desired, bring the balsamic vinegar to a boil in a very small saucepan (a metal cup-measure works well) and simmer until reduced to 1 tablespoon, 4 to 5 minutes. Cool slightly and drizzle this syrup over the peppers. Serve immediately or cover and refrigerate up to 6 hours. Bring to room temperature before serving as an appetizer.
Yield: 4 to 5 appetizer servings
Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.
TUNA-STUFFED PEPPERS IN THE STYLE OF DINDO'S MARKET
1 (16-ounce) jar whole sweet cherry peppers, about 16 peppers (see Cook's note)
1 (6-ounce) can tuna packed in water, drained well, liquid reserved
2 to 3 tablespoons extra-virgin olive oil, to taste
1 tablespoon drained capers
1 tablespoon freshly squeezed lemon juice
2 oil-packed anchovy fillets, drained and minced (optional)
freshly ground black pepper
3 tablespoons balsamic vinegar (optional)
Cook's note: Jars of hot cherry peppers seem to be more widely available, but I did find sweet ones in the supermarket. You can use hot, but the result will be very spicy.
Drain the peppers, and, using a very sharp knife, slice an extremely thin sliver off the bottom of each pepper so that it will sit flat. Cut off the stems. Using a small spoon (a measuring teaspoon works well), scoop out the seeds. Set on a serving platter.
In a mini-food processor or blender, combine the tuna, 2 tablespoons of the oil, the capers, lemon juice and anchovies (if using). Process until quite smooth, adding the additional tablespoon of oil or some of the tuna liquid to get a paste-like (but not wet) consistency. Using a small spoon, fill the hollowed-out peppers. Grind some black pepper over all the peppers.
If desired, bring the balsamic vinegar to a boil in a very small saucepan (a metal cup-measure works well) and simmer until reduced to 1 tablespoon, 4 to 5 minutes. Cool slightly and drizzle this syrup over the peppers. Serve immediately or cover and refrigerate up to 6 hours. Bring to room temperature before serving as an appetizer.
Yield: 4 to 5 appetizer servings
Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.
marsha-tbay
Well-known member
Question about pita bread....
We used to have a Greek restaurant here that served hot pita bread; it was soft and a bit puffy. They wouldn't give the secret to their pita. I've always wondered what they did. The only thing I can imagine is basting them in olive oil, wrapping in a moist towel and warming in the oven.
Any other clues?
We used to have a Greek restaurant here that served hot pita bread; it was soft and a bit puffy. They wouldn't give the secret to their pita. I've always wondered what they did. The only thing I can imagine is basting them in olive oil, wrapping in a moist towel and warming in the oven.
Any other clues?
These Skewered Caprese Salads can be made ahead.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=51894
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=51894
I just had a falaffel platter for lunch. They were throwing pita bread on a hot griddle very briefly
on both sides and serving right away. I think it dries out quickly, so I wouldn't try to do it this way for a party.
Perhaps your restaurant bought some sort of partially baked product that they finished baking themselves? Just a guess.
on both sides and serving right away. I think it dries out quickly, so I wouldn't try to do it this way for a party.
Perhaps your restaurant bought some sort of partially baked product that they finished baking themselves? Just a guess.