reciplex.com » appetizers

Salmon & Herb Cream Cheese on Crackers

danar — Wed, 28 Dec 2011 22:49:19 +0000

This appetizer was snarfed down in moments on Christmas this year. It didn’t last long enough for all the dinner guests to arrive!

Ingredients

1/2 cup light whipped cream cheese
juice of half a lemon
2 tablespoons chopped parsley & dill
1/4 cup capers
pinch of kosher salt
4 oz package wild salmon
seeded crackers (“everything” flat bread crackers are a good choice)

Directions

Mix the first 5 ingredients (cream cheese through salt) together.
Cut the salmon into small pieces.
Spoon cream cheese mixture onto the crackers and salmon pieces onto the cream cheese mixture.
Sprinkle a little extra dill over the salmon and enjoy.

Pan-American Poutine

danar — Sun, 28 Nov 2010 00:21:19 +0000

This recipe is lighter than the Quebecois version. Instead of meat gravy and fresh cheese curds, this vegetarian recipe uses oven fries, mushroom gravy, and queso fresco. Fresh cheese curds aren’t easy to find in Boston, unlike the Latin American queso fresco, which is delicious, light, and works great for poutine.

It’s hard to argue for a U.S. contribution that justifies the term “Pan-American” (french fries are probably Belgian in origin and vegetarianism is far older than our country) but we’ll take the credit for being the critical middle man, until a bridge is built from Mexico to Canada.

Ingredients

1 package frozen oven fries (my favorite brand is Ore-Ida crispy fries)
8 oz queso fresco
about 1/2 of this mushroom gravy recipe
green onions, chopped
olive oil
salt
pepper
optional: red pepper flakes, minced garlic

Directions

Prepare the mushroom gravy and preheat the oven.
Toss frozen french fries in olive oil, salt, and pepper.
Spread the fries on a baking sheet (and sprinkle the optional red pepper flakes and garlic on top) and bake the fries according to the instructions on the package.
5 minutes before the fries are done, top them with queso fresco.
Once the fries are done, top with mushroom gravy, green onions, and serve while hot.
Enjoy the delicious advantage of living between Canada and Latin America!

Serves 4-5 people.

Scott’s Yummy Goodness

admin — Sat, 09 Jun 2007 04:00:00 +0000

Love artichokes, garlic and cheese? It doesn’t get much better than this.

3 cans artichoke hearts
1 package thawed spinach
5 cloves garlic (chopped)
3/4 cup parmesan cheese
3/4 cup romano cheese
1 1/2 cup light mayo

Chop all ingredients, mix, bake until top is brown. Serve with chips or crackers.

Lumpia (Filipino "Egg Roll")

admin — Tue, 31 May 2005 04:00:00 +0000

Texas Artichoke Dip

admin — Sun, 27 Mar 2005 05:00:00 +0000

Hello! This is quick ‘n easy and super yummy. Hope all y’all like it
1 14oz can artichokes, drained
1 cup shredded sharp cheddar chz
1/2 cup mayo
1 sm can diced green chilies
1/2 tsp cumin
1/2 tsp chile powder
1 tsp diced garlic
1/2 cup cottage chz
1 tsp tabasco
Mix
Bake 30 minutes, 350 degrees

sausage and onions

admin — Wed, 10 Nov 2004 05:00:00 +0000

If you grew up in Boston, theres one thing that comes to mind when you smell grilled onions and thats attending a sporting event. Hockey,football,basketball,soccer,baseball, whatever. The infamous ‘Sausage Man’ will be there. Now, if you prefer the comforts of home and are particular about your choice of mystery meat heres one for those sunday afternoons.
1 tablespoon of olive oil.
6 sausages of your choice. Around my crew we prefer all beef hot links but any type will do.
2 of the biggest freakin yellow onions in the store cut julienne style about 1/4 inch thick
The biggest red onion in the store cut the same as the yellow onions.
2 cloves of garlic cut into spears.
2 to 6 red and/or green jalepenos stemmed and seeded and cut into rings or strips.
salt and pepper to taste
Balsamic or cider viniger.
6 ‘stuckys’ or medium sub rolls warmed in the oven
Beer. Lots of beer.
In a cast iron skillet under medium heat add the oil.Brown the sausege inthe skillet and remove from the skillet onto a plate saving any juices in the pan. Add the garlic,onions, and jalepeno and saute for about 2 minutes or until onions are soft and well mixed with the peppers and garlic. Season to taste with salt and pepper. Some friends like a little cajun spice mix or chipotle tobasco at this point. Deglaze the pan with enough viniger to cover the bottom of the pan , stirring and scraping the bottom to get all the flavors together. Add the sausages back to the pan and warm for 2 or 3 minutes over a low hear. Serve in the warm rolls with beer in preferably frosted mugs.

Balsmic Eggplant- now foreman ready!

admin — Tue, 24 Jun 2003 04:00:00 +0000

You can make this using a normal oven that can broil or on a Foreman grill. Foreman style actually gives you more control and makes the stylish little lines on the eggplant slices.
1 large eggplant
olive oil

Guacamole Dip

admin — Sat, 22 Feb 2003 05:00:00 +0000

This recipe is based on using one of those huge avocados with smooth skin. I’m sure this will work with 2 of the small wrinkly California avocados, but they are richer in flavor and may not need as much garlic, salt, and pepper. The dip only keeps in the refrigerator for 2 days (it turns brown), so if you run out of tortilla chips, use it quickly as a sandwich spread or taco topping.
1 large avocado
1 small onion, finely diced
1 tomato, diced
1/2 cup fresh cilantro leaves, chopped
1 or 2 cloves garlic, minced
juice of 1 lime
salt & pepper to taste
1 jalapeno, finely diced or a few drops of Tabasco (optional)
Mince garlic and chop the onion, tomato, cilantro, and jalapeno.
Peel avocado and immediately squeeze lime juice over the avocado pieces. (This prevents browning.)
Mash avocado pieces with fork and combine with the rest of the ingredients.

Baked Chicken Wings

admin — Thu, 28 Nov 2002 05:00:00 +0000

This “appetizer” regularly disguises itself as “dinner” in our house. When we try to think of something appropriate to serve with them, nothing but celery comes to mind. An actual entree would be serious overkill, and cheese sticks would be downright sinful. These wings are less unhealthy than the restaurant variety and so we still fit in most of our clothes. I will figure out more precise spice measurements the next time my pants feel loose enough to risk making and eating them!
1 large tray-sized package of chicken wings
5 oz bottle of Frank’s Red Hot
1/4 stick of butter or margarine
1 cup flour + a few extra spoonfuls
1tsp – 1tbsp cayenne pepper
generous amounts of adobo spice mix or salt
few drops of tabasco (optional)
Preheat oven to 425. Grease baking sheets.
Mix 1 cup flour, cayenne, and a lot of adobo (or salt) in a bowl. I add adobo and cayenne to the flour until I can see them after they are mixed in. (The adobo/salt is really important for crispiness, don’t skip it!)
Dip chicken wings in the bowl, turning until they have a coating of the flour-spice mixture.
Place wings on sheet and bake for 25 minutes.
Turn wings over and bake for another 25 minutes.
Meanwhile, melt butter in a pan and slowly stir in 3-4 spoonfuls of flour. (Sometimes I use any left-over flour mixture – this really makes the sauce spicy!)
Stir butter and flour until it is a thick paste.
Pour in the bottle of Red Hot and stir. If you really like the sauce hot then add some tabasco!
Combine sauce and baked wings and serve with any other desired wing accessories (celery, carrots, ranch/blue cheese dressing, beer, etc.)

Three-Three-Three Pumpkin Soup

admin — Mon, 28 Oct 2002 05:00:00 +0000

Here’s an eye ball soup for Holloween. It promises to keep away Frankenstein.
3 garlic cloves
3 small onions
3 teaspoons olive oil
l good quality pumpkin (small but meaty good color)
2 cans of chicken broth
l bouquet of cilantro (whole, it will be pulled out later)
Cut the pumpkin and take all the insides out.
Add all ingredients and simmer.
Invite all your friends. The ones that will not have the soup are the vampires. They will never come back.