Free Recipes Archive
Yield: 8 Servings 6-1/2 ounces Can crab meat 1/2 cup Mayonnaise 1 teaspoon Lemon juice Few grains cayenne pepper Crackers or Melba toast Paprika Rinse and drain crab meat and remove any ligament, cartilage or shell. Shred crab meat with Read More …
Makes 8 dozen 2 eggs 1/2 pound feta cheese, crumbled 1 (8-ounce) package cream cheese 1/4 cup coarsely chopped parsley 1/4 cup coarsely chopped green onion 1/2 teaspoon dried mint leaves 16 filo leaves 1 cup butter, melted (don’t substitute Read More …
Source: Ann Cox/Kroger Food Stores 8 ounces Neufchatel cheese, softened 2 tablespoons prepared horseradish 2 tablespoons capers 24 slices cocktail rye, toasted 8 ounces smoked salmon, chopped Sprigs of dill weed or cucumber twists Combine the cheese, horseradish and capers Read More …
Yield: 16 Appetizers 1 ounce (1/4 cup) shredded provolone cheese 1/4 cup Mayonnaise or salad dressing 1/2 teaspoon Dijon mustard 1/4 teaspoon Dried thyme leaves 16 Slices cocktail-sized pumpernickel bread In small bowl, combine cheese, mayonnaise, mustard and thyme; mix Read More …
1 loaf good quality long French bread (sweet or sour) please no mushy supermarket variety 4 to 6 large cloves of garlic 1 cube butter softened 1 large egg 1 cup grated Parmesan cheese Dried oregano Finely mince or press Read More …
Source: Grey Moss Inn – Helotes, Texas 6 slices good quality sandwich bread 4 ounces (1 stick) butter, melted 3/4 cup chopped pimento-stuffed salad olives, well drained Preheat oven to 400 degrees F. Trim crusts off three sides of each Read More …
Serving Size : 50 1 cup Butter, or margarine* 1 package Phyllo pastry 2 each Eggs, beaten 1 each Onion, finely chopped 8 ounces Cream cheese, cut in chunks 1/4 teaspoon Pepper 1/2 lb Feta cheese 20 ounces Frozen chopped Read More …
Delicious, when paired with Bella Sera® Delle Venezie Pinot Grigio 1 package (16 ounces) hot roll mix 1 package of Italian salad dressing mix 1-1/4 cups hot water 3 tablespoons oil, divided 1-1/2 cups shredded Parmesan cheese 2 plum tomatoes, Read More …
12 garlic cloves, peeled About 5 tablespoons olive oil 12 grape leaves, blanched 1/4 pound prosciutto, thinly sliced 1/2 pound smoked mozzarella, cut into 1/4-by-1/2-by-1-1/2 inch slices 1 tablespoon balsamic vinegar Salt and pepper, to taste Saute the peeled garlic Read More …
1 scarmorza, (smoked mozzarella) 1 large courgette, sliced 4 tablespoons extra virgin olive oil 1 large red pepper, roasted, skinned, seeded and roughly chopped 4 tablespoons vintage balsamic vinegar 1 small clove garlic, chopped 1 beef tomato, blanched, skinned, seeded Read More …
1/4 cup butter, softened 2 tablespoons grated Parmesan cheese 2 tablespoons sliced drained sun dried tomatoes packed in oil and herbs 1 tablespoon chopped ripe olives 4 (1/2 inch thick) slices round sourdough bread, each cut in half Heat grill. Read More …
3/4 cup Sour cream 1/2 cup Bisquick or baking mix 1/2 cup Milk 2 Eggs 1/2 teaspoon Worcestershire sauce 2/3 cup Cheddar cheese, shredded 1/3 cup Salami, chopped 2 tablespoons Green onion, sliced These Impossible pies are made in muffin Read More …
Source: Irish Rover, Louisville, Kentucky The cheese and meat must be chopped as small as possible. Use a food processor – a knife won’t give you the squishy texture needed to form the balls. “Dry batter mix” can be any Read More …
assorted vegetables: 1 small beet 1 cup broccoli rabe, 3 inch pieces or 1 cup broccoli florets 1 large carrot, peeled 1/2 medium zucchini, or yellow squash 1 small red sweet pepper 1 small yellow sweet pepper 12 small celery Read More …
24 fresh jalapeno peppers 1-1/2 cups shredded cheddar cheese 6 cups vegetable oil, for frying 3 eggs, slightly beaten 2 cups bread crumbs Wearing plastic gloves, cut stem end off jalapeno peppers with paring knife. Carefully remove seeds and white Read More …
Yield: 6 Servings 1/2 cup Heinz chili sauce 1/2 cup Catchup 1/2 cup Horseradish 1 tablespoon Lea & Perrins Worcestershire 1/2 teaspoon Salt 1 tablespoon Lemon or lime juice 1/2 cup Parsley, chopped fine Louisiana hot sauce Boiled crawfish or Read More …
Yield: 8 servings 1 tablespoon toasted hazelnuts; finely chopped 1 tablespoon fresh white breadcrumbs 1 tablespoon freshly grated Parmesan cheese 15 g butter 1 tablespoon plain flour 5 tablespoons milk 1 egg yolk 125 g soft goats’ cheese; crumbled salt Read More …
4 ounces haloomi (goat cheese) 1/2 cup olive oil 1/4 cup white wine 2 teaspoons crushed garlic Chopped parsley Paprika Heat olive oil in small frying pan. While oil is heating, cut haloomi into thick slices. Place cheese slices into Read More …
6 small goats cheeses; or 3 medium 85 g sesame seeds; lightly toasted 3 sheets filo pastry 30 g butter; melted 2 heads radicchio lettuce; washed and dried DRESSING: 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 clove Read More …
Source: Ann Cox/Kroger Food Stores 2 cups shredded Cheddar cheese 2/3 cup real bacon bits 1/2 cup finely chopped onion 1/3 cup chopped black olives 2 tablespoons chopped fresh parsley 1/2 cup mayonnaise 2 dozen slices cocktail rye Combine the Read More …
16 flour tortillas (7-inch) 2 tablespoons butter or margarine, softened 1/3 cup orange marmalade 1 cup (4 ounces) Shredded Monterey Jack or Shredded Low Moisture Part-Skim Mozzarella Cheese 1 cup (4 ounces) Shredded Mild Cheddar Cheese 1 golden delicious apple, Read More …
Source: Ann Cox/Kroger Food Stores 2 (5 ounce) cans chunk chicken, drained and flaked 8 to 16 ounces cream cheese, softened 1 (1 ounce) package dry ranch dressing Combine all ingredients in a mixing bowl and place in serving container. Read More …
4 yellow bell peppers 4 banana peppers 3 tablespoons (45 ml) sherry or balsamic vinegar 4 medium yellow tomatoes 3 celery ribs 1 small purple onion 1 seedless cucumber 4 garlic cloves 1/2 cup (125 ml) fresh cilantro 1 cup Read More …
1 lb. Won ton skins 1/2 lb. Fresh ground pork 1/2 lb. Fresh prawns 4 Dried mushrooms, soaked for 2 hours 8 Water chestnuts, finely chopped 2 Stalks green onions, finely chopped 2 small Eggs, beaten 1/4 teaspoon Pepper 1-1/2 Read More …
10 small Red potatoes, (3/4 pound) Vegetable cooking spray 1/4 teaspoon Salt 1/4 cup Skim milk 6 ounces Chevre, (mild goat cheese) 20 Belgian endive leaves, (3 medium head) 10 Seedless red grapes, halved 1 tablespoon Caviar Steam potatoes, covered, Read More …
Source: Chef Michelle “Mike” Hanson, Furnace Creek Inn, Death Valley, California 1 jar nopalitos (cactus) or fresh cactus, julienned 1 cup flour 1 pinch each Cajun seasoning, salt and pepper Drain cactus well. Combine the above ingredients in a large Read More …
8 ounces Cream cheese, softened 1 teaspoon Grated orange rind 2 tablespoons Orange juice 1/2 teaspoon Ground ginger 48 Multi-shaped crackers Lightly toasted 1/4 medium Honeydew melon 8 Fresh strawberries Or 2 Kiwifruit 1-1/2 cups Fresh pineapple wedges, drained 3/4 Read More …
Source: Gaetano’s Restaurant, Torrance, California 2 cups (1 pound) Roma tomatoes, chopped 2 teaspoons garlic, chopped 1/2 cup basil, chopped 1/4 cup olive oil Squeeze of lemon Mix together chopped tomatoes, garlic and chopped basil. Drizzle olive oil over mixture Read More …
Delicious, when paired with Bella Sera® Di Toscana Sangiovese 1 package fresh Italian sausage 8 ounces cream cheese 3 garlic cloves, minced 2 tablespoons chopped parsley 1 tablespoon lemon juice 1/8 teaspoon freshly ground pepper 48 large mushroom caps 1/2 Read More …
Sauce: 180ml (3/4 cup) butter, melted 3 cloves of garlic, crushed 25ml (5 teaspoons) fresh parsley, chopped 10ml (2 teaspoons) dry mixed herbs Bread: 2 extra large eggs 25ml (5 teaspoons) oil 500ml (2 cups) lukewarm water 60ml (1/4 cup) Read More …
2 lb Extra-large shrimp 1 teaspoon Salt 1/2 teaspoon Pepper 4 tablespoons Lemon juice 3 Cloves fresh garlic, crushed 4 tablespoons Mayonnaise 1-1/2 cups Fine dry bread crumbs 1 teaspoon Crushed basil leaves 2 teaspoons Chopped parsley 1/2 teaspoon Dill Read More …
5-3/4 cups all-purpose flour (5-3/4 to 6-1/4 cups) 1/2 cup grated Parmesan cheese 1 package Fleischmann’s(r) Active Dry or Rapid Rise Yeast 1-1/2 teaspoons salt 2 cups water 1/4 cup olive oil 2 egg whites, lightly beaten Herbs, seasoned salt Read More …
1 lb of sliced bacon 1 1b container of pitted dates package of wooden toothpicks Cut the bacon slices down the middle and wrap a half slice around each date, securing it with a wooden toothpick. Place on a broiler Read More …
Serve these to all of your guests without apology. They will never guess that these are gluten-free! 1/2 cup French Bread /Pizza Mix 1-1/2 teaspoons baking powder Pinch of salt Pinch each, of cayenne, paprika, and white pepper 1 cup Read More …
Salad Oil 1 egg, slightly beaten 3 tablespoons milk 1 tablespoon pickle liquid (dill or sweet) 1/3 cup pancake mix 1 cup pickle slices (Cucumber Slices, Sweet Pickle Chips or Hamburger Dill Pickles) Heat one inch of salad oil in Read More …
SWEET PEPPERS 1 tablespoon golden raisins – (heaping) 1 tablespoon dry sherry wine 1 roasted red pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks 1 roasted green pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks 1 Read More …
1 cup Cream cheese softened to room temperature 1 teaspoon Lemon juice 1 teaspoon Honey 1 dash Tabasco sauce (optional) 1 teaspoon Garlic powder 2 teaspoons Finely minced fresh basil 2 teaspoons Finely minced fresh parsley 1 tablespoon Finely minced Read More …
A great appetizer! Serve these hot cheese rounds as a first course, with a salad, or cut or make them in smaller sizes and serve them as an appetizer. I served this appetizer with Roasted Olives with Fennel and Lemon. Read More …
1 package (1 ounce) dry French onion dip mix 3 tablespoons dry cultured powdered buttermilk, baking section 2 tablespoons dried chives 8 cups Kellogg’s Crispix cereal 2 cups pretzels 3 tablespoons Oil Combine onion dip mix, buttermilk, and chives. Set Read More …
1 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 10 flour tortillas Cooking oil In a Ziploc, combine sugar, cinnamon and nutmeg; set aside. Cut tortillas into 3 inch x 2 inch strips. Heat 1 inch of oil in Read More …
1 cup flour 1/4 cup cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 cup ice water 1 egg yolk 2 tablespoons dill pickle juice 8 medium dill pickles, sliced 1/4 inch thick OR 4 cups dill pickle slices, drained Read More …
5 ounces Cabbage, chopped 6 ounces Ground pork or beef (or combination of both) 2 tablespoons Japanese soy sauce 1 tablespoon Sesame oil 1 teaspoon Mirin (Japanese rice wine) or sherry 1 Green onion, minced 1 teaspoon Grated ginger 1 Read More …
2 large red bell peppers 1/2 cup minced fresh fennel bulb 2 tablespoons chopped brine-cured black olives, such as Kalamata 1 tablespoon olive oil (preferably extra-virgin) 1 tablespoon red wine vinegar 3/4 teaspoon minced fresh rosemary (or 1/2 teaspoon dried Read More …
6 each Snails (canned, rinsed) Burgundy Butter Gorgonzola Cheese 2 Sheets of Phylo Dough Burgundy Butter 1 cup Burgundy Wine 2 tablespoons Chopped Shallots (garlic – optional) 1 Lb. Butter (unsalted, softened) Mushroom caps, lightly sauteed in butter Reduce wine Read More …
12 tablespoons (180 ml) unsalted butter 1-1/2 tablespoons (23 ml) shallots, chopped fine 1 tablespoon (15 ml) garlic, chopped fine 1/2 tablespoon (8 ml) parsley, chopped fine 2 teaspoons (10 ml) salt 1/2 teaspoon (5 ml) freshly ground black pepper Read More …
Source: Farnsworth House, Pittsburgh, Pennsylvania 1-1/2 cups cooked or canned pumpkin 1 cup all-purpose flour 1 egg, beaten 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Vegetable oil or shortening Read More …
2 tablespoons sesame seeds 7 ounces feta cheese 1 tablespoon fennel seeds Grated peel of 1 lemon 1 tablespoon lemon juice 2 tablespoons olive oil 1-1/2 teaspoons cracked black pepper 3/4 cup mint, finely chopped 1/2 cucumber, peeled and seeded Read More …
12 large eggs 1/2 cup mayonnaise 8 oil packed sun-dried tomatoes, chopped 2 tablespoons capers, drained and chopped 2 tablespoons milk 1/4 teaspoon coarsely ground black pepper A NEW TWIST ON A TRADITIONAL HORS D’OEUVRE, WITH BITS OF SUN-DRIED TOMATOES Read More …
Impress your friends with this easy appetizer. 1-1/2 pounds beef flank or sirloin steak 1/2 cup prepared salsa 12 whole, fresh jalapeno peppers, halved lengthwise and seeded * 1/4 cup herbed cream cheese Toothpicks Slice steak into 1/4-inch thick strips, Read More …