8 oz Pkg cream cheese, softened5 oz Bleu cheese spread3 T Chopped sweet pickle relish2 T Instant minced onion1/2 c Pecans, finely choppedBlend cheeses, add pickle relish and onion. Shape...
8 oz Pkg cream cheese, softened
5 oz Bleu cheese spread
3 T Chopped sweet pickle relish
2 T Instant minced onion
1/2 c Pecans, finely chopped
Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours.
Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis
Source : http://chillapple.blogspot.com/2009/11/yule-log.html
8 oz Pkg cream cheese, softened
5 oz Bleu cheese spread
3 T Chopped sweet pickle relish
2 T Instant minced onion
1/2 c Pecans, finely chopped
Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours.
Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis
Source : http://chillapple.blogspot.com/2009/11/yule-log.html
1 c Mussels, Raw, Shelled, Clean2 T Frsh Lemongrass, Sliced Fine1/4 c Shallots, Sliced.10 Hot Fresh Thai Chili Peppers1 Leaf Lettuce.Fresh Mint Leaves. 2 T Fish Sauce.2 T Lime/Lemon Juice.1...
1 c Mussels, Raw, Shelled, Clean
2 T Frsh Lemongrass, Sliced Fine
1/4 c Shallots, Sliced.
10 Hot Fresh Thai Chili Peppers
1 Leaf Lettuce.
Fresh Mint Leaves. 2 T Fish Sauce.
2 T Lime/Lemon Juice.
1 Large Mild Red Chili Pepper.
Select only good quality, plump, fresh mussels, shelled and debearded. Put the raw mussels into a strainer and drain well. Wash the lemongrass stalk, trim off the leaves and woody top portion and discard. Slice the stalks into fine rings till you have the required quantity. If possible, use only the tender lower portions of the stalk. Peel the shallots, and also slice fine. Wash the mint leaves, and use the leaves whole. Wash the hot fresh Thai chili peppers (substitute milder chili if desired), and lightly crush with a heavy object or the flat of a knife. Bring a pot of water to a boil and blanch the mussels, using the strainer, quickly in the boiling water. Put the mussels into a bowl, let cool then add lime/lemon juice and fish sauce and mix well. Add the sliced lemongrass, sliced shallots, crushed chili peppers, mixed together. Add mint leaves, and lightly toss together. Serve on a platter lined with leaves from the lettuce, and garnish with some extra mint leaves and slices of the mild red chili pepper. Serve the remaining lettuce leaves on the side as an accompaniment. Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee Gajajiva.
Source : http://chillapple.blogspot.com/2009/11/yum-hoi-mang-pu-thai-mussel-salad.html
1 c Mussels, Raw, Shelled, Clean
2 T Frsh Lemongrass, Sliced Fine
1/4 c Shallots, Sliced.
10 Hot Fresh Thai Chili Peppers
1 Leaf Lettuce.
Fresh Mint Leaves. 2 T Fish Sauce.
2 T Lime/Lemon Juice.
1 Large Mild Red Chili Pepper.
Select only good quality, plump, fresh mussels, shelled and debearded. Put the raw mussels into a strainer and drain well. Wash the lemongrass stalk, trim off the leaves and woody top portion and discard. Slice the stalks into fine rings till you have the required quantity. If possible, use only the tender lower portions of the stalk. Peel the shallots, and also slice fine. Wash the mint leaves, and use the leaves whole. Wash the hot fresh Thai chili peppers (substitute milder chili if desired), and lightly crush with a heavy object or the flat of a knife. Bring a pot of water to a boil and blanch the mussels, using the strainer, quickly in the boiling water. Put the mussels into a bowl, let cool then add lime/lemon juice and fish sauce and mix well. Add the sliced lemongrass, sliced shallots, crushed chili peppers, mixed together. Add mint leaves, and lightly toss together. Serve on a platter lined with leaves from the lettuce, and garnish with some extra mint leaves and slices of the mild red chili pepper. Serve the remaining lettuce leaves on the side as an accompaniment. Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee Gajajiva.
Source : http://chillapple.blogspot.com/2009/11/yum-hoi-mang-pu-thai-mussel-salad.html
1/2 cup vegetable oil 3 anchovy fillets, finely chopped 1 can of tuna, drained and mashed 1 6 oz. jar marinated artichoke hearts, drained and cut up 1 small bag...
1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.
Source : http://chillapple.blogspot.com/2009/11/anchovy-antipasto.html
1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.
Source : http://chillapple.blogspot.com/2009/11/anchovy-antipasto.html
2 lbs. brie cheese 5 apples, peeled and cut into slices Preparation: 1. Remove rind from cheese and cut into cubes. 2. Place cheese in fondue dish. Heat until cheese...
2 lbs. brie cheese
5 apples, peeled and cut into slices
Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.
Source : http://chillapple.blogspot.com/2009/11/apple-and-brie-fondue.html
2 lbs. brie cheese
5 apples, peeled and cut into slices
Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.
Source : http://chillapple.blogspot.com/2009/11/apple-and-brie-fondue.html
2 can artichoke hearts, drained and chopped up 2 cup mayonaise 1 cup parmesan cheese Preparation: 1. Mix all ingredients together and place into medium bakin g dish. 2. Bake...
14 oz artichoke hearts, 1 cn, *
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
1 cup mozzarella cheese, shredded
1 each garlic clove, small, minced
1/2 cup mayonnaise
1 paprika
* The artichoke hearts should not be marinated artichoke Hearts. Just the plain ones. Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas, carrots, Salami Slices, Seafood Chunks
Source : http://chillapple.blogspot.com/2009/11/artichoke-dip.html
14 oz artichoke hearts, 1 cn, *
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
1 cup mozzarella cheese, shredded
1 each garlic clove, small, minced
1/2 cup mayonnaise
1 paprika
* The artichoke hearts should not be marinated artichoke Hearts. Just the plain ones. Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas, carrots, Salami Slices, Seafood Chunks
Source : http://chillapple.blogspot.com/2009/11/artichoke-dip.html
8 whole artichokes ¼ cup olive oil ¼ cup lemon juice 2 tsp. salt 1 tsp. rosemary 2 4½ oz. cans shrimp 3/4 cup mayonnaise 2 tbs.. dijon mustard 2...
8 whole artichokes
¼ cup olive oil
¼ cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 4½ oz. cans shrimp
3/4 cup mayonnaise
2 tbs.. dijon mustard
2 tsp. tarragon
1 bay leaf
¼ tsp. pepper
1 tsp. Worcestershire sauce
½ cup onion, minced
1. Wash and trim artichokes leaves. Cook artichokes in boiling
water. About 1 inch deep. Add to the water lemon juice, salt,
pepper, bay leaf, tarragon and rosemary. Cook for about 45
minutes or until leaves pull off easily.
2. To make shrimp sauce you add mayonnaise, mustard,
Worcestershire sauce, onions and shrimp. Mix all ingredients
well.
3. Place shrimp dip in ramekins and artichokes on one plate each.
Makes nice appetizer or first course.
Source : http://chillapple.blogspot.com/2009/11/artichokes-and-shrimp-dip.html
8 whole artichokes
¼ cup olive oil
¼ cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 4½ oz. cans shrimp
3/4 cup mayonnaise
2 tbs.. dijon mustard
2 tsp. tarragon
1 bay leaf
¼ tsp. pepper
1 tsp. Worcestershire sauce
½ cup onion, minced
1. Wash and trim artichokes leaves. Cook artichokes in boiling
water. About 1 inch deep. Add to the water lemon juice, salt,
pepper, bay leaf, tarragon and rosemary. Cook for about 45
minutes or until leaves pull off easily.
2. To make shrimp sauce you add mayonnaise, mustard,
Worcestershire sauce, onions and shrimp. Mix all ingredients
well.
3. Place shrimp dip in ramekins and artichokes on one plate each.
Makes nice appetizer or first course.
Source : http://chillapple.blogspot.com/2009/11/artichokes-and-shrimp-dip.html
3 garlic cloves, chopped 1½ lbs. arugala 1 pint cherry tomatoes, halved 3 tbsp. balsamic vinegar ½ cup olive oil 2 shallots, minced ¼ tsp. salt 1. In small bowl...
3 garlic cloves, chopped
1½ lbs. arugala
1 pint cherry tomatoes, halved
3 tbsp. balsamic vinegar
½ cup olive oil
2 shallots, minced
¼ tsp. salt
1. In small bowl or blender mix together garlic, balsamic
vinegar, olive oil, shallots and salt.
2. In large bowl add in arugala and tomatoes. Pour over dressing and
serve.
Source : http://chillapple.blogspot.com/2009/11/arugala-salad-with-balsamic-vinegar.html
3 garlic cloves, chopped
1½ lbs. arugala
1 pint cherry tomatoes, halved
3 tbsp. balsamic vinegar
½ cup olive oil
2 shallots, minced
¼ tsp. salt
1. In small bowl or blender mix together garlic, balsamic
vinegar, olive oil, shallots and salt.
2. In large bowl add in arugala and tomatoes. Pour over dressing and
serve.
Source : http://chillapple.blogspot.com/2009/11/arugala-salad-with-balsamic-vinegar.html
1 16 oz. whipped cream cheese 2 cans asparagus 4 scallions, chopped 3 tbsp. horseradish sauce 6 slices bacon pinch salt 1. Cook bacon in microwave or fry. Let cool...
1 16 oz. whipped cream cheese
2 cans asparagus
4 scallions, chopped
3 tbsp. horseradish sauce
6 slices bacon
pinch salt
1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces.
2. Place all ingredients into food processor or blender. Mix well.
3. Refrigerate for 1 hour before serving.
4. Serve with vegetables, breads or crackers.
Source : http://chillapple.blogspot.com/2009/11/asparagus-cream-cheese-spread.html
1 16 oz. whipped cream cheese
2 cans asparagus
4 scallions, chopped
3 tbsp. horseradish sauce
6 slices bacon
pinch salt
1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces.
2. Place all ingredients into food processor or blender. Mix well.
3. Refrigerate for 1 hour before serving.
4. Serve with vegetables, breads or crackers.
Source : http://chillapple.blogspot.com/2009/11/asparagus-cream-cheese-spread.html
40 slices of party rye 2 pkgs. of shredded swiss cheese 1 10 oz. can sauerkraut, rinsed 1/2 lb. sliced corn beef dijon mustard 1. Place bread on baking sheet...
40 slices of party rye
2 pkgs. of shredded swiss cheese
1 10 oz. can sauerkraut, rinsed
1/2 lb. sliced corn beef
dijon mustard
1. Place bread on baking sheet. Broil for 2 minutes.
2. Arrange corn beef, mustard and sauerkraut on bread.
3. Broil for 5 minutes.
4. Serve.
Source : http://chillapple.blogspot.com/2009/11/baby-reubens.html
40 slices of party rye
2 pkgs. of shredded swiss cheese
1 10 oz. can sauerkraut, rinsed
1/2 lb. sliced corn beef
dijon mustard
1. Place bread on baking sheet. Broil for 2 minutes.
2. Arrange corn beef, mustard and sauerkraut on bread.
3. Broil for 5 minutes.
4. Serve.
Source : http://chillapple.blogspot.com/2009/11/baby-reubens.html
10 slices well done bacon, crumbled 2 6 oz. cans minced clams ½ cup sour cream 8 oz. softened cream cheese 2 scallions, finely chopped ½ tsp. Worcestershire sauce 1...
10 slices well done bacon, crumbled
2 6 oz. cans minced clams
½ cup sour cream
8 oz. softened cream cheese
2 scallions, finely chopped
½ tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. white horseradish sauce
½ cup finely chopped red pepper
1. Blend all ingredients in medium mixing bowl and refrigerate
for 2 hours before serving.
2. Can be served with torn pieces of italian bread or chips.
Source : http://chillapple.blogspot.com/2009/11/bacon-and-chunky-clam-dip.html
10 slices well done bacon, crumbled
2 6 oz. cans minced clams
½ cup sour cream
8 oz. softened cream cheese
2 scallions, finely chopped
½ tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. white horseradish sauce
½ cup finely chopped red pepper
1. Blend all ingredients in medium mixing bowl and refrigerate
for 2 hours before serving.
2. Can be served with torn pieces of italian bread or chips.
Source : http://chillapple.blogspot.com/2009/11/bacon-and-chunky-clam-dip.html
24 large real scallops, cleaned 12 slices of bacon, cut in half Salt Pepper Garlic Powder Preparation: 1. Preheat broiler. 2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with...
24 large real scallops, cleaned
12 slices of bacon, cut in half
Salt
Pepper
Garlic Powder
Preparation:
1. Preheat broiler.
2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.
3. Wrap scallop with bacon strip and secure with toothpick.
4. Sprinkle salt mixture on scallop.
5. Place in broiler for 5−8 minutes.
6. Serve.
Source : http://chillapple.blogspot.com/2009/11/bacon-wrapped-scallops.html
24 large real scallops, cleaned
12 slices of bacon, cut in half
Salt
Pepper
Garlic Powder
Preparation:
1. Preheat broiler.
2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.
3. Wrap scallop with bacon strip and secure with toothpick.
4. Sprinkle salt mixture on scallop.
5. Place in broiler for 5−8 minutes.
6. Serve.
Source : http://chillapple.blogspot.com/2009/11/bacon-wrapped-scallops.html
1 can biscuits 1 can artichoke hearts, chopped 1 tsp. cayenne pepper 1 cup cheddar cheese, shredded 1 green onion, chopped 1 tsp. garlic powder 1/4 tsp. oregano 1. Preheat...
1 can biscuits
1 can artichoke hearts, chopped
1 tsp. cayenne pepper
1 cup cheddar cheese, shredded
1 green onion, chopped
1 tsp. garlic powder
1/4 tsp. oregano
1. Preheat oven as indicated on biscuit can.
2. Combine all ingredients in bowl.
3. Separate biscuits with fingers to make a pocket and stuff with mixture.
4. Bake for 10 minutes and serve.
Source : http://chillapple.blogspot.com/2009/11/baked-artichoke-pastry.html
1 can biscuits
1 can artichoke hearts, chopped
1 tsp. cayenne pepper
1 cup cheddar cheese, shredded
1 green onion, chopped
1 tsp. garlic powder
1/4 tsp. oregano
1. Preheat oven as indicated on biscuit can.
2. Combine all ingredients in bowl.
3. Separate biscuits with fingers to make a pocket and stuff with mixture.
4. Bake for 10 minutes and serve.
Source : http://chillapple.blogspot.com/2009/11/baked-artichoke-pastry.html
1 Rye or Pumpernickel Bread, Round 1 lb. shredded cheddar cheese 7 green onions, chopped 1 can artichoke hearts, chopped 1 16 oz. sour cream 1 8 oz. whipped cream...
1 Rye or Pumpernickel Bread, Round
1 lb. shredded cheddar cheese
7 green onions, chopped
1 can artichoke hearts, chopped
1 16 oz. sour cream
1 8 oz. whipped cream cheese
1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped
1. Preheat oven to 350.
2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.
3. In small saute pan cook onions and garlic in 1 tbsp. butter.
4. In medium bowl combine all ingredients and blend well. Add in the onions
and garlic mixture and blend well.
5. Scoop into bread mixture.
6. Place top of bread back on.
7. Cover bread completely in aluminum foil and bake for 60 minutes.
8. Serve with the pulled out bread or other breads or crackers.
Source : http://chillapple.blogspot.com/2009/11/baked-artichoke-dip.html
1 Rye or Pumpernickel Bread, Round
1 lb. shredded cheddar cheese
7 green onions, chopped
1 can artichoke hearts, chopped
1 16 oz. sour cream
1 8 oz. whipped cream cheese
1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped
1. Preheat oven to 350.
2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.
3. In small saute pan cook onions and garlic in 1 tbsp. butter.
4. In medium bowl combine all ingredients and blend well. Add in the onions
and garlic mixture and blend well.
5. Scoop into bread mixture.
6. Place top of bread back on.
7. Cover bread completely in aluminum foil and bake for 60 minutes.
8. Serve with the pulled out bread or other breads or crackers.
Source : http://chillapple.blogspot.com/2009/11/baked-artichoke-dip.html
48 littleneck clams 1½ cups bread crumbs 4 cloves garlic, minced 4 tbsp. roasted peppers, minced 4 tbsp. olive oil 1 tbsp. oregano 1. First clean clams. Pry them open...
12 each cherrystone clams
2 teaspoon butter or margarine
1/4 cup finely chopped onion
1 each clove garlic, peeled and crushed
1 each egg, slightly beaten
1/4 cup bread crumbs, seasoned
1/8 teaspoon oregano leaves, dried
1/3 cup bread crumbs, seasoned
2 teaspoon butter, or margarine, melted
Remove clams from half shell and chop coarsely. Set clams and shells aside. In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30 seconds or until melted. Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture. Spoon mixture into reserved shells. Place shells on a heat- resistant, non-metallic serving platter. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Source : http://chillapple.blogspot.com/2009/11/baked-clams.html
12 each cherrystone clams
2 teaspoon butter or margarine
1/4 cup finely chopped onion
1 each clove garlic, peeled and crushed
1 each egg, slightly beaten
1/4 cup bread crumbs, seasoned
1/8 teaspoon oregano leaves, dried
1/3 cup bread crumbs, seasoned
2 teaspoon butter, or margarine, melted
Remove clams from half shell and chop coarsely. Set clams and shells aside. In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30 seconds or until melted. Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture. Spoon mixture into reserved shells. Place shells on a heat- resistant, non-metallic serving platter. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Source : http://chillapple.blogspot.com/2009/11/baked-clams.html
2 lb. ground beef 1 onion, finely chopped 1/2 cup milk 1/2 bread crumbs 2 eggs 1/2 tsp. salt 1 cup barbecue sauce 1/2 cup water 1/2 cup apricot jam...
2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Preparation:
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into
small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let
simmer on low for 10 minutes.
3. Serve with toothpicks.
Source : http://chillapple.blogspot.com/2009/11/barbecue-cocktail-meatballs.html
2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Preparation:
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into
small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let
simmer on low for 10 minutes.
3. Serve with toothpicks.
Source : http://chillapple.blogspot.com/2009/11/barbecue-cocktail-meatballs.html
2 lbs. chopmeat 2 cups barbecue sauce (any brand) 2 eggs 1 cup italian bread crumbs 2 tsp. garlic powder 1 tsp. onion powder 1 medium onion, finely chopped 1...
2 lbs. chopmeat
2 cups barbecue sauce (any brand)
2 eggs
1 cup italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining
barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue
sauce.
Source : http://chillapple.blogspot.com/2009/11/barbecue-mini-meatballs.html
2 lbs. chopmeat
2 cups barbecue sauce (any brand)
2 eggs
1 cup italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining
barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue
sauce.
Source : http://chillapple.blogspot.com/2009/11/barbecue-mini-meatballs.html
1 large green bell pepper 1 large red bell pepper 1 large yellow bell pepper 1 cup sour cream 1 cup mayonnaise 2 tsp. parmesan cheese 1 tsp. paprika 1/2...
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 cup sour cream
1 cup mayonnaise
2 tsp. parmesan cheese
1 tsp. paprika
1/2 tsp. parsley
1 tbsp oil
1. Cut and remove the seeds from the peppers. Chop the peppers into small pieces
and saute in heated oil for 5−10 minutes. Remove from heat and place in food
processor or blender.
2. Add in all ingredients and blend until smooth.
3. Refrigerate for at least 30 minutes.
Source : http://chillapple.blogspot.com/2009/11/bell-pepper-dip.html
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 cup sour cream
1 cup mayonnaise
2 tsp. parmesan cheese
1 tsp. paprika
1/2 tsp. parsley
1 tbsp oil
1. Cut and remove the seeds from the peppers. Chop the peppers into small pieces
and saute in heated oil for 5−10 minutes. Remove from heat and place in food
processor or blender.
2. Add in all ingredients and blend until smooth.
3. Refrigerate for at least 30 minutes.
Source : http://chillapple.blogspot.com/2009/11/bell-pepper-dip.html
2 lbs. mushroom, cleaned and stemed 2 tsp. garlic powder 1/2 cup soy sauce 1 lb. spicy sausage 3 green onions, diced 1/2 tsp. salt 1/2 tsp. pepper 1 tsp...
2 lbs. mushroom, cleaned and stemed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil
1. Cut sausage into tiny pieces and fry in oil until browned.
2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.
3. Spoon mixture into mushrooms.
4. Bake for 20−25 minutes at 350.
Source : http://chillapple.blogspot.com/2009/11/cancun-stuffed-mushrooms.html
2 lbs. mushroom, cleaned and stemed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil
1. Cut sausage into tiny pieces and fry in oil until browned.
2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.
3. Spoon mixture into mushrooms.
4. Bake for 20−25 minutes at 350.
Source : http://chillapple.blogspot.com/2009/11/cancun-stuffed-mushrooms.html
2 13 oz. cans cannelloni beans, drained and rinsed 1 tsp. olive oil 1 tsp. salt 1 4 oz. jar sweet red pimentos 1 large french bread, cut into 1/2...
2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices
1. In food processor or blender combine beans, olive oil, salt and pimentos.
Blend until smooth.
2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.
3. Spread bean mixture onto bread and broil for 3−5 minutes. Watching
carefully not to burn.
4. Serve on nice dish.
Source : http://chillapple.blogspot.com/2009/11/cannelloni-brushetta.html
2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices
1. In food processor or blender combine beans, olive oil, salt and pimentos.
Blend until smooth.
2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.
3. Spread bean mixture onto bread and broil for 3−5 minutes. Watching
carefully not to burn.
4. Serve on nice dish.
Source : http://chillapple.blogspot.com/2009/11/cannelloni-brushetta.html
2 tbsp. capers 3 tbsp. parsley 5 garlic cloves, chopped ½ cup chives 1 egg 1 tsp. dijon mustard 1 cup sour cream ¼ cup vegetable oil ½ cup olive...
2 tbsp. capers
3 tbsp. parsley
5 garlic cloves, chopped
½ cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
¼ cup vegetable oil
½ cup olive oil
½ tsp. pepper
¼ tsp. salt
2 tsp. lemon juice
Food Processor or Blender
1. In food processor or blender combine capers, garlic, chives
and parsley. Process until chopped fine.
2. Add in the egg, mustard, salt, pepper and lemon juice. For
about 5 seconds.
3. Put the processor on slow blend and and in the olive and
vegetable oil. When done it should have the consistency of
mayonnaise.
4. Add in the sour cream and blend well again. Taste to see if
it needs more salt, pepper or lemon juice.
5. Chill overnight and serve with fresh vegetables.
Source : http://chillapple.blogspot.com/2009/11/caper-and-garlic-vegetable-dip.html
2 tbsp. capers
3 tbsp. parsley
5 garlic cloves, chopped
½ cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
¼ cup vegetable oil
½ cup olive oil
½ tsp. pepper
¼ tsp. salt
2 tsp. lemon juice
Food Processor or Blender
1. In food processor or blender combine capers, garlic, chives
and parsley. Process until chopped fine.
2. Add in the egg, mustard, salt, pepper and lemon juice. For
about 5 seconds.
3. Put the processor on slow blend and and in the olive and
vegetable oil. When done it should have the consistency of
mayonnaise.
4. Add in the sour cream and blend well again. Taste to see if
it needs more salt, pepper or lemon juice.
5. Chill overnight and serve with fresh vegetables.
Source : http://chillapple.blogspot.com/2009/11/caper-and-garlic-vegetable-dip.html