Prep Time: 5 Minutes
Ready In: 2 Hours 5 Minutes
Servings: 10
Ingredients:
1 (8 ounce) package cream cheese,softened
3 ounces dried beef
2 green onions, chopped 1/4 teaspoon onion salt
1 1/4 teaspoons monosodium glutamate (Brand name, Accent)
1 tablespoon Worcestershire sauce
Directions:
1. In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion salt, monosodium glutamate, and Worcestershire sauce. Form the mixture into a ball and refrigerate before serving.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
7/31/2008
7/17/2008
Buffalo Baked Chicken
4 lbs chicken wings and thighs (or cut-up chicken pieces)
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
¼ cup butter or margarine, melted
Preheat oven to 425 ºF. Arrange chicken in greased baking pan. Brush chicken pieces with ¼ cup Frank's Hot Sauce. Bake 1 hour or until no longer pink in the center. Drain.
Combine remaining ½ cup sauce and butter in large bowl. Dip chicken pieces into sauce mixture to coat. If desired, serve with blue cheese or ranch dressing.
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
¼ cup butter or margarine, melted
Preheat oven to 425 ºF. Arrange chicken in greased baking pan. Brush chicken pieces with ¼ cup Frank's Hot Sauce. Bake 1 hour or until no longer pink in the center. Drain.
Combine remaining ½ cup sauce and butter in large bowl. Dip chicken pieces into sauce mixture to coat. If desired, serve with blue cheese or ranch dressing.
Big Bowl Cheese Dip
½ cup diced onion
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Serve with tortilla chips or roasted potato wedges.
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Serve with tortilla chips or roasted potato wedges.
Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
3/4 cup freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies
Preparation directions: Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.
Makes 5 cups (15 servings).
Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies
Preparation directions: Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.
Makes 5 cups (15 servings).
Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3
7/04/2008
Mushroom Bread
1 package (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbls butter or margarine, melted
¼ cup grated Parmesan cheese
¼ tsp fine herbs (or Italian seasoning)
Preheat oven to 375°F. Separate dough into triangles. Place on classic round stone baker (Pampered Chef). Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller (PC). Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.
Yield: 12-16 servings.
2 cups sliced, fresh mushrooms
1 Tbls butter or margarine, melted
¼ cup grated Parmesan cheese
¼ tsp fine herbs (or Italian seasoning)
Preheat oven to 375°F. Separate dough into triangles. Place on classic round stone baker (Pampered Chef). Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller (PC). Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.
Yield: 12-16 servings.
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