3 Large Vidalia onions or other sweet onion, coarsely chopped
2 Tbsp. butter or margarine, melted
2 cups ( 8 oz) shredded sharp cheddar cheese
1 cup mayonaise
1/2 tsp. hot sauce
1 clove garlic, minced
Saute onion in butter in a large skillet over medium heat until tender. Combine onion, cheese, and remaining ingredients; stir well. Pour into a greased 1-1/2 quart casserole. Bake, uncovered at 375 degrees for 20 to 25 minutes. Serve dip with tortilla chips or assorted crackers. Enjoy; this dip is very tasty!!
With the holidays coming up, I thought somebody might be interested in this....
Ideas for Antipasto Platter
romaine or red leaf lettuce on the bottom of the platter
hard boiled eggs, cut in half the long way
sliced salami (thick julienne)
hot, dry Abruzzi sausage
chunk white tuna, oil packed in bite-size chunks
genoa salami (sliced thin and rolled)
Parmesan Reggiano cheese
fresh sliced mozzarella
bocconcini mozzarella (marinated in olive oil, garlic and sundried tomato)
chunks of Parmesan
fresh buffalo mozzerella balls
fresh mozzarella drizzled with olive oil & cracked black pepper (also good with pesto drizzled over)
oil cured olives
green Sicilian olives
marinated artichoke hearts
roasted red and green peppers
long thin pastene green peppers from a jar
stuffed hot cherry peppers, the kind with either proscuitto or provolone cubes
roasted red peppers (seasoned with olive oil, chopped garlic, chopped flat leaf parsley, salt/pepper)
garbanzo beans (seasoned with olive oil, chopped onion, salt/pepper, and garlic powder)
marinated artichoke hearts
roasted asparagus wrapped with proscuitto
sliced tomatoes (or cherry tomatoes)
salt and pepper
drizzled with good olive oil and red wine vinegar
crostini (toasted bread rounds)
grissini (bread sticks)
toasted baguette slices sprayed with olive oil and rubbed with a garlic clove
1-3/4 cups sugar
2-1/2 cups water
1-1/2 cups fresh lemon juice (about 8 lemons)
1-1/2 cups fresh orange juice (about 5 oranges)
2 Tbsp. grated lemon peel
2 Tbsp. grated orange peel
Fresh lemon and orange slices, optional
In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasiionally, until sugar dissolves. Cool.
Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature one hour. Strain syrup, cover and refrigerate.
To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve. Yield: 12 servings.
Note: I need 9 lemons and 6 oranges to get the required juice. I add some slices of orange and lemon to the glasses with the ice cubes. And instead of adding water, we use equal amount of iced tea and fruit syrup. We're big iced tea drinkers, so we prefer it that way. It's refreshing and delicious. google_ad_section_end
I found a recipe similar to this in the Pace Picante cookbook offered back in the early 1980's, then improved it. This is one of those appetizers that get a weird look from people when they first see it, but it's always gone when the party is over.
Taco Salad Dip
1 lb. ground beef
1 onion, chopped
garlic powder (healthy dash)
½ tsp. chili powder, or to taste
½ tsp. crushed red pepper, or to taste
¼ cup Pace picante (medium)
salt and pepper to taste
½ cup chopped green pepper
1 8 oz can tomato sauce
1 can Fritos’ brand Hot Bean Dip with jalapeno peppers (accept no substitute!) (snack aisle)
In 2 quart pan: brown meat, drain thoroughly. Add onions, seasonings and Pace. Cover and simmer for 5-10 minutes. Add green pepper, tomato sauce and bean dip. Mix well and pour into a 10 inch glass Corning ware type bowl (or equivalent). Microwave, covered, on high for 3 minutes. Stir. Microwave covered for 3 minutes more. Cool for 5 minutes, then top with sour cream (spread evenly over top), lettuce and cheese. Serve with chips.
There are 2 optional ways to season this dish. 1) You can use the taco season packages if you don't have all the above named seasonings on hand, or 2) use fresh hot peppers such as cayenne, jalapeno, etc. Of late I've been doing the latter, and it has actually improved the dish.
2 7 oz cans minced clams
1 Tablespoon lemon juice
1 med onion, minced
1 Tablespoon oregano
1/2 green pepper, minced
dash of Tabasco sauce, garlic salt, parsley
1/2 C seasoned bread crumbs
shredded or grated parmesan
Drain liquid from clams and reserve. Simmer clams in lemon juice for 15 minutes. In a separate pan, saute onion and pepper in margarine, oregano, Tabasco, garlic salt and parsley until soft. Combine clams with onion and pepper mixture. Add some reserved clam juice and bread crumbs. Spread in oven proof dish. Top with mozzarella and parmesan. Bake at 350 degrees for 20 minutes.
1 10oz Package frozen chopped spinach
1 Can Artichoke Hearts (drained and roughly chopped)
12 oz Cream Cheese softened to room temp
1 8oz container sour cream
2 cups Grated Parmesan or Romano Cheese, separated
5 Cloves Minced Garlic - I use MUCH more
In a large saute pan, add spinach, artichokes, garlic and butter and cook for 4-5 minutes over medium heat.
Next add all remaining ingredients except for 1 cup of the cheese and cook till mixture is smooth and thickened. (8-10 minutes) Pour into small greased casserole dish. Top with remaining cheese. Bake in a 350 degree oven until bubbly.
1 15 oz can chickpeas, drained
2 roasted red peppers, drained
8 oz feta cheese, crumbled
1 clove garlic, peeled
Juice of ½ lemon
Salt and coarse black pepper
2 medium zucchini
Combine chickpeas and next 4 ingredients in food processor or blender and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling. Fill zucchini with chickpea mixture. Cut into 2 inch pieces and serve.
1/4 cup olive oil
1/4 cup ketchup
5 garlic cloves, chopped
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, chopped
1/4 teaspoon cayenne pepper
1/4 - 1/2 teaspoon salt, as preferred
2 pounds peeled and deveined shrimp
In a large bowl, mix together all of the ingredients except the shrimp. After mixing well, pour into a ziploc recloseable bag. Add the shrimp. Seal the plastic bag securely. Shake well to cover all of the shrimp with the marinade.
Marinate in the refrigerate for at least one hour, overnight is better. If marinating for more than one hour, turn the plastic bag over a few times.
Grill the shrimp over medium heat on either an indoor or outdoor oiled grill for about 2 minutes per side. Shrimp will be done when they appear opaque.
Note- Don't substitute dried basil for fresh basil. It makes a significant difference in taste.
Note- If using bamboo skewers, make sure to soak them in water first.
From BBQ USA, these wings are absolutely wonderful! Yum!
4 pounds chicken wings (about 18)
2 Tbsp. lemon pepper
2 Tbsp. sweet paprika
Coarse salt (kosher or sea) I used kosher
10 Tbsp. butter
5 cloves garlic, minced
2/3 cup Dijon mustard
2/3 cup Tabasco sauce (or your favorite hot sauce)
2/3 cup fresh lemon juice
2/3 cup bourbon
3 Tbsp. brown sugar
1 tsp freshly ground black pepper
1-1/2 cups wood chips or chunks (preferably hickory) soaked for 1 hour in water to cover, then drained
Rinse the wings under cold running water, then blot on paper towels to dry. Place in a large nonreactive bowl and toss them with the lemon pepper and about 2 tablespoons salt. Let the wings cure, covered, in the refrigerator for about an hour.
Melt the butter in a saucepan over medium heat. Add the garlic and cook until the garlic is fragrant and sizzling hot, but not brown, about 3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown sugar, and black pepper. Season with salt to taste. Bring the mixture to a boil and boil for 3 minutes, then let it come to room temperature. You'll use this for the marinade and the sauce.
Pour half the bourbon mixture over the wings and toss to mix. Let the wings marinate in the refrigerator, covered, for 3-4 hours. Set the remaining sauce aside.
Set up the grill for indirect heat. Place the wood chips in a smoker box.
Drain the marinade from the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grill grate, over the drip pan and away from the heat. Cover the grill. Cook the wings until golden brown and cooked through 30-40 minutes.
During the last few minutes, move the wings, a few at a time, so that they are directly over the heat and, leaving the grill uncovered, cook until crackling crisp, 1-2 minutes. Serve at once.
1 lb. large, fresh mushrooms
6 Tbsp. butter or margarine
1 cup chopped onion
1 cup soft bread crumbs
1 cup shredded Cheddar cheese
1/2 cup chopped walnuts, optional
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
Rinse mushrooms and pat dry. Remove and chop stems; set aside. Melt butter in large skillet. Brush mushroom caps with melted butter; place caps on lightly butter shallow baking or broiler pan. Add onion and mushroom stems to remaining butter in skillet. Saute for 2 minutes. Add remaining ingredients and stir lightly. Spoon filling into mushroom caps, piling high.
Bake at 350 degrees about 20 minutes or until hot. Serve hot. Makes about 16 appetizers. google_ad_section_end
8 oz. cream cheese, softened
2 cups grated Gruyere, grated
2 onions, chopped
1/4 cup butter
9 sheets filo dough, thawed
More melted butter, about 1/3 cup
Mix cream cheese and Gruyere. Set aside. Saute onions in 1/4 cup butter until very soft and beginning to brown, about 10-15 minutes. Cool 20 minutes. Mix together onions and cheese mixture and refrigerate. Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush that with melted butter. Put one more sheet on top.
Divide the onion mixture into thirds. Spoon mixture into the center of the filo dough, forming a roll about 1-inch in diameter, lengthwise down the dough. Roll the dough up carefully, cut the long roll in half, and place each half on a cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making three long rolls total (or six halves when cut). Place three halves on each cookie sheet. Chill overnight.
When ready to bake, remove cookie sheets from refrigerator and cut each roll into 1-inch pieces. Bake at 375 degrees 10-17 minutes, or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then serve. Serves 8-10.
Note: This is a great make ahead appetizer as you can prepare the rolls, then chill them overnight. You can even make them in advance and freeze them. Do not thaw before baking, just increase baking time to another 10 minutes or so. google_ad_section_end
From Allrecipes.com, I tweak it as some of the reviewers mention a very "ketchupy" taste.
1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish
2 pounds kielbasa, sliced thinly
In a slow cooker, combine the sugar, ketchup, and horseradish. Add the sausage and mix well. Cook on High until sauce starts to boil. Reduce heat to Low and cook until sauce thickens, about 45 minutes to 1 hour. Makes 8 servings.
What I do: I use lower fat kielbasa. Instead of a 1/2 cup of ketchup, I use a scant 1/4 cup of ketchup with the remaining 1/4 cup of chili sauce. I add a good two teaspoons (maybe more) of whole grain mustard and a couple shakes of Liquid Smoke. I also brown the kielbasa in a skillet, drain it well, and pat it with paper towels to get rid of some of the grease and fat.....you'd be surprised how much fat there is! I mix the sauce ingredients in a small saucepan and simmered it for a few minutes on the stove before mixing the sauce with the kielbasa. It tastes very good and the kitchen is really smelling wonderful. Very easy to make, even with tweaking. google_ad_section_end
4 to 4-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup water
1 tablespoon shortening
3 cups (12 ounces) shredded part-skim mozzarella cheese
1-1/3 cups minced pepperoni (about 5 ounces)
2 cups pizza sauce, warmed
In a large mixing bowl, combine 2 cups of flour, sugar, yeast, oregano and salt. In a saucepan, heat water and shortening to 120 to 130 degrees. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 1 minute. Stir in cheese and pepperoni; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Divide each piece into eight balls. Roll each ball into a 12-inch. rope. Tie into a loose knot, leaving two long ends. Fold top end under roll; bring bottom end up and press into center of roll. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 10-12 minutes or until golden brown. Serve warm with pizza sauce. Yield: 32 appetizers.