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Appetizer

Appetizer/ Sides/ Snacks

Fried Cheese (Saganaki)

Fried Cheese (Saganaki)

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By Prep Time: 20 minutes

Ingredients

  • 1/3 lb kasseri cheese
  • 1 egg
  • 1 tablespoon milk
  • flour
  • olive oil
  • brandy
  • lemon juice
  • crackers; or crusty bread

Instructions

1

Cut a slice of cheese about 1/3 inch thick.

2

Mix egg with milk.

3

Dip cheese into the egg mixture, then dip into flour. Fry in oil in a heavy frying pan over medium heat until golden brown. Turn.

4

Flame with brandy and add a squirt of lemon juice when the flame dies down. Serve with crackers or crusty bread.

Notes

Source: https://www.cooks.com/recipe/qk5mt04d/saganaki-fried-cheese.html

Appetizer/ Bread/ Sides/ Snacks

Crescent Rolls

Crescent Rolls

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Serves: 32 Prep Time: 40 minutes Cooking Time: 10 minutes

Ingredients

  • 1 T yeast
  • 1/2 c warm water
  • 1 T sugar
  • 1 tsp baking powder
  • 1 c milk
  • 1/3 c butter
  • 3/4 c sugar
  • 1/8 tsp salt
  • 2 eggs; beaten
  • 4 1/2 c flour

Instructions

1

Dissolve yeast in warm water with sugar and baking powder. Let stand 20 minutes.

2

Scald milk. Add butter, sugar, salt, and eggs. Combine all with flour. Cover and refrigerate overnight.

3

Roll out 2 to 5 hours before baking. To roll out, divide into fourths. Roll each fourth into a circle and cut the circle into eighths. Roll each piece from outside toward center. Put onto baking sheets lined with parchment paper.

4

Bake at 350 degrees for 10 to 12 minutes.

Appetizer/ Sides

Stuffed Mushrooms

Stuffed Mushrooms

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By Prep Time: 25 minutes Cooking Time: 25 minutes

Ingredients

  • 24 large fresh mushrooms
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 3/4 cup mozzarella cheese; shredded
  • 4 tablespoons pesto

Instructions

1

In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.

2

Bake on silpat for 25 to 30 minutes at 375 degrees, or until the cheese is bubbling and brownish.

Appetizer/ Bread/ Sides/ Snacks

Refrigerator Cloverleaf Rolls

Refrigerator Cloverleaf Rolls

Print Recipe
Prep Time: 8 hours Cooking Time: 20 minutes

Ingredients

  • 1 pkg (2 tsp) yeast
  • 1 ½ c hot water (105-115 degrees)
  • 1 c mashed potatoes
  • 2/3 c sugar
  • 2/3 c shortening
  • 2 eggs
  • 1 ½ tsp salt
  • 6 – 7 c flour (can include 3 – 4 c whole wheat)

Instructions

1

Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.

2

Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.

3

Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.

4

To serve immediately: Bake at 400 degrees 15-20 minutes.

5

For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.

Appetizer/ Bread/ Sides/ Snacks

Classic Baguettes

Classic Baguettes

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By Prep Time: 35 minutes Cooking Time: 28 minutes

Ingredients

  • 1/2 cup (113g) water, cool
  • 1/16 teaspoon (a pinch) active dry yeast or instant yeast OR 1 Tablespoon (25g) sourdough starter
  • 1 cup (120g) flour
  • 1 cup + 2 tablespoons (255g) water, lukewarm
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 3 1/2 cups (420g) flour
  • 2 teaspoons (12g) salt

Instructions

1

To make the starter: Mix together the first three ingredients to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.

2

To make the dough: Mix and knead the starter together with the remaining ingredients to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.

3

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.

4

Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

5

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for at least 15 minutes; or for up to 1 hour.

6

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough 180 degrees and repeat the flattening and folding two more times.

7

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Taper each end of the log slightly to create the baguette's typical "pointy" end.

8

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

9

Preheat your oven to 450°F. Gently roll the baguettes onto a parchment so they're seam-side down. Score and bake (with steam, if possible) for 24 to 28 minutes.

Notes

Source: https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe

Appetizer/ Sides

Egg Rolls

Egg Rolls

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By Prep Time: 50 minutes Cooking Time: 5 minutes

Ingredients

  • 15 egg roll wraps
  • 3/4 lb ground pork
  • 2 tsps fresh ginger; chopped
  • 2 cloves garlic; minced
  • 1 tsp Salt
  • 1 tsp sugar
  • 1/4 c soy sauce
  • 1 tsp sesame oil
  • 12 oz cabbage and carrot cole slaw mix
  • 4 green onions; sliced
  • 1 egg; beaten
  • 1 tsp Water
  • oil

Instructions

1

Brown pork with ginger and garlic in pan; drain any grease.

2

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

3

In large bowl combine cabbage mix and green onions.

4

Pour hot meat over vegetables and stir well. Let cool slightly.

5

Lay wrap in front of you so that it looks like a diamond. Place 1/4 c pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside and repeat with remaining filling.

6

Heat 2-3 inches oil in large frying pan to very hot (350ºF). Fry a few egg rolls in pan at a time, 2-3 minutes per side.

7

Drain on paper towels. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Notes

Source: www.geniuskitchen.com/recipe/chinese-egg-rolls-134053

Appetizer/ Main Dish/ Sides

Cheese and Sausage Strudels

Cheese and Sausage Strudels

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By Serves: 8 Prep Time: 65 minutes Cooking Time: 15 minutes

Ingredients

  • 1 T butter
  • 1 T flour
  • 1/3 c milk
  • 1/8 c shredded swiss cheese
  • 1 T parmesan cheese
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 1 oz pork sausage
  • 1 egg
  • 1/8 tsp thyme
  • 1/4 tsp parsley
  • 8 sheets phyllo dough
  • 3 T butter
  • 2 T dry bread crumbs
  • 1 T parmesan cheese

Instructions

1

Melt butter, stir in flour until smooth, and gradually add milk. Boil and stir 2 minutes until thickened. Add cheese, salt, nutmeg, and pepper. Cook and stir until cheese is melted. Cook sausage. Add beaten egg and thyme; cook and stir until egg is set. Combine with cheese sauce and parsley. Cool completely.

2

Place one sheet of phyllo dough on waxed paper. Brush with butter and sprinkle with bread crumbs. Fold over lengthwise and brush with butter again. Spread about 2T of the egg mixture along the short side of the dough and roll it up.

3

Brush each roll with butter and sprinkle with parmesan cheese and parsley.

4

Bake for 15 minutes at 350 degrees.

Notes

Source: https://www.tasteofhome.com/recipes/cheese-and-sausage-strudels/

Appetizer/ Main Dish

Chicken Focaccia Pizza

Chicken Focaccia Pizza

Print Recipe
Prep Time: 2 hours Cooking Time: 26 minutes

Ingredients

  • 1 tsp yeast
  • 1/2 c warm water
  • 2 T olive oil
  • 1/2 tsp sugar
  • 1/2 tsp italian seasoning
  • 1/4 tsp salt
  • 1 1/2 c flour
  • 2 tsp cornmeal
  • 1 clove garlic
  • 1 tsp basil
  • 1 c chicken; cooked and cubed
  • 1 plum tomato; sliced
  • 1 oz black olives; sliced
  • 2 oz shredded mozzarella cheese
  • 1 T grated parmesan cheese

Instructions

1

For crust dough, dissolve yeast in warm water, add 1 T oil, sugar, Italian seasoning, salt, and 1 c flour. Mix well, then stir in enough of the remaining flour to form a soft, sticky dough. Knead 6-8 minutes, turn in a greased bowl, cover, and let rise 40 minutes.

2

Sprinkle cornmeal over a greased 12-inch pizza pan. Roll dough into a 13-onch circle and transfer to the pan, building up the edges. Cover and let rise 40 minutes.

3

Brush with 1 T olive oil and sprinkle with garlic and basil. Top with chicken, tomatoes, olives, and cheeses. Bake at 400 degrees for 22 to 26 minutes.

Appetizer/ Sides/ Snacks

Crab Dip

Crab Dip

Print Recipe
By Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients

  • 11 ounces cream cheese; softened
  • 1 small onion; finely chopped
  • 5 tablespoons mayonnaise
  • 2 can (6 oz) crabmeat; drained and flaked
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 loaf (1 lb) round crusty italian bread

Instructions

1

Preheat oven to 350 degrees F (175 degrees C).

2

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

3

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

4

Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

Notes

Source: http://m.allrecipes.com/recipe/12799/crab-dip?ast=crab

Appetizer/ Fruit/ Sides/ Snacks/ Sweets

Caramel Dip

Caramel Dip

Print Recipe
By Prep Time: 10 minutes

Ingredients

  • 8 oz cream cheese
  • 1/4 cup powdered sugar
  • 3/4 cup brown sugar
  • 2 tablespoon milk
  • 1 tsps vanilla

Instructions

1

Mix together. Serve with cut-up fruit.