Food! (recipes)

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SheliMarie
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Cucumber dip

Post by SheliMarie » Fri Jun 04, 2010 3:28 am

Cucumber Dip

1 cucumber, peeled, seeded and diced
One half cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers.

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Chicken Sate

Post by SheliMarie » Fri Jun 04, 2010 3:31 am

Chicken Sate

2 pounds boneless chicken cut into 1 inch pieces
One third cup orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. Sesame oil
2 Tbsp. extra virgin olive oil
One half tsp. ground ginger

Combine all ingredients and allow chicken to marinate for several hours or overnight. Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done. Serve with sauce recipe to follow.

Dipping Sauce

One third cup smooth peanut butter
2 Tbsp. soy sauce
1 clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green onions, finely chopped
One third cup coconut milk

Combine all ingredients in a small saucepan and simmer for several minutes to allow flavors to blend.

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Avacodo dip with chilies

Post by SheliMarie » Fri Jun 04, 2010 3:33 am

Avocado Dip with Chilies
2 large ripe avocados, peeled and pitted
1 ripe tomato, diced
1 small sweet onion, diced
1 small can (5-oz.) green chilies, drained and diced
1 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
1 tsp. salt

Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Bacon and cheese dip

Post by SheliMarie » Fri Jun 04, 2010 3:34 am

Bacon Cheese Dip
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
2 cloves garlic, minced
One quarter cup green onions, chopped
3 oz. real bacon bits
1 cup sour cream
1 loaf round bread

Cut the top off of the loaf of bread and hollow out the inside of the bread leaving the shell. You may save the bread to be served with the dip if you wish. Combine cheeses, garlic, onions, bacon bits and sour cream, mix well and place mixture in bread shell. Bake at 350 degrees for 45 minutes. Serve with crackers and bread.

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Black bean dip

Post by SheliMarie » Fri Jun 04, 2010 3:35 am

Black Bean Dip


2/ 8oz packages of cream cheese softened

2 /303 cans of Black beans drained or 1lb dry beans soaked , cooked, & drained

1 sm can diced green chilies

1 TBS minced garlic in oil or water

2 TBS cumin

2 TBS chile powder

seasoned salt or cajun seasoning

Place everything in a mixer bowl and mix on medium untill smooth and creamy.
Serve with tortilla rounds or assorted crackers

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

melon balls with ham

Post by SheliMarie » Fri Jun 04, 2010 3:36 am

Melon Balls with Virginia Ham
16 oz. Virginia Ham sliced very thin
1 honeydew melon
1 cantaloupe
Toothpicks

Cut ham slices into strips that are about 1 inch wide by 4 inches long. Halve both melons and remove all the seeds. Use a melon ball spoon to form 1 inch round melon balls. Drain melon balls on paper towels to remove excess moisture. Wrap each melon ball with a strip of ham and secure with a toothpick. Chill before serving.

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Pear and blu cheese flat bread

Post by SheliMarie » Fri Jun 04, 2010 3:37 am

Pear & Blue Cheese Flatbread
2 teaspoons extra-virgin olive oil
3 cups thinly sliced onions
20 ounces prepared whole-wheat pizza dough
1/3 cup chopped walnuts
2 teaspoons balsamic vinegar
2 teaspoons chopped fresh sage
Freshly ground pepper to taste
2 ripe but firm pears , sliced
1/2 cup finely crumbled blue cheese


Steps:
1: Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2: Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3: Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
4: Stir vinegar, sage and pepper into the onions. Spread on the crust and top with pears, walnuts and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

SUPER Nachos

Post by SheliMarie » Fri Jun 04, 2010 3:39 am

Super Nachos

1 large bag of tortilla chips
1 pound lean ground beef
1 package taco seasoning mix
1 15-oz. can refried beans
1 15-oz. can black olives, sliced
1 cup cheddar cheese
1 cup Monterrey Jack cheese
1 cup mozzarella cheese
1 15-oz. can black beans
1 8-oz. jar pickled jalapeno pepper slices
One half head of lettuce shredded
2 fresh tomatoes chopped
1 onion chopped
8 oz. sour cream
Fresh Guacamole (recipe follows)

Brown lean ground beef in pan. Add taco seasoning and water per directions on taco seasoning mix. Cover and cook according to directions. Push taco meat to one side of pan. Add refried beans other side of pan and spread out over the bottom of the pan opposite the taco meat. Cover pan and warm on low heat until refried beans are warm. Cover very large casserole dish with layer of tortilla chips. Place a few spoonfuls of taco meat and refried beans over chips. Add one quarter of each cup of cheese over meat and beans. Sprinkle on a few black olive and jalapeno pepper slices and black beans. Add more chips and repeat process two or three more times with cheese as last ingredient reserving some of the black beans, olives and jalapeno pepper slices to sprinkle on the top of the nachos. Place casserole dish in 225 degree oven and heat until cheese melts throughout. Remove from oven and add shredded lettuce, tomatoes, onions and remaining black beans, olives and jalapeno pickle slices. Add a few scoops of sour cream and Fresh Guacamole and serve.

Fresh Guacamole

2 ripe avocados
1 Tbsp. fresh lime juice
1 small sweet onion chopped
One quarter cup chopped parsley or cilantro
1 clove garlic, minced

Peel avocados and remove pits, reserving one pit. Mash avocado meat in bowl. Add lime juice and mix. Add remaining ingredients, mix well, add avocado pit then cover and refrigerate for 30 minutes before using. Adding the avocado pit helps to prevent the Guacamole from turning brown.

SheliMarie
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Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Tuna and mango spread

Post by SheliMarie » Fri Jun 04, 2010 3:40 am

Tuna Mango Spread
2 7-oz. cans solid white tuna water packed
6 Tbsp. mango chutney, chopped
3 Tbsp. chives, chopped
4 Tbsp. fresh dill, chopped or 2 tsp. of dried
1 Tbsp. lemon juice
4 oz. cream cheese, softened

Combine all ingredients in a small bowl and mix well. Serve on crackers or toast points.

SheliMarie
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Member
Posts: 44
Joined: Thu Apr 01, 2010 3:11 am

Zucchini spread

Post by SheliMarie » Fri Jun 04, 2010 3:41 am

Zucchini Spread

3 cups zucchini, shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro chopped
8 oz. cream cheese softened
Salt and pepper to taste

Combine all ingredients in a food processor and blend well. Chill for at least 1 hour before serving. Serve with crackers, bread rounds or fresh vegetables. This dip is very tasty and can also be spread on thin slices of French bread and served on individual plates.

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