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Screw Lipton Dip
Categories:
Appetizers
This recipe takes longer and is more labor-intensive than the recipe on the side of the soup mix box, but your patience will be rewarded.
Ingredients
2 tablespoons vegetable oil
1 large yellow onion, diced
2 whole cloves garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon flat-leafed parsley, chopped
2 cups sour cream
(or substitute 2 cups light or fat-free sour cream at your own risk. It doesn't taste as good light. And don't try it with yogurt; it gets runny.)
¼ cup dry red wine or strong Belgian ale
(or substitute ¼ cup veal or chicken stock, heated)
1 teaspoon Worcestershire sauce
Directions
- Heat 1 tablespoon oil in a skillet over medium high heat.
- Add onion and garlic cloves, stir till well-coated with oil (add a bit more if needed) and saute till caramelized, stirring frequently. Do not crush garlic in pan at this time; allow it to get brown and soft on its own.
- Meanwhile, combine remaining oil, if any (if not, don't sweat it), with the salt, pepper, parsley, and sour cream in a medium mixing bowl and stir vigorously till well incorporated. Set aside.
- Remove caramelized onions from pan and reserve in separate bowl to cool.
This next bit is fun.
- Squish softened garlic in pan and smush it around. Add liquid and Worcestershire sauce into pan and stir well, scraping the pan thoroughly. Bring to boil, then lower heat to low/medium low and reduce liquid by about half (more is okay, less is not), stirring frequently.
- Pour finished sauce into onion bowl, stir to coat onions, then allow to cool at least to room temperature.
- When onion/sauce mixture is cool, fold it into the sour cream mixture.
- Chill in refrigerator at least one hour, then serve with crunchy dipping sorts of things (fresh raw vegetables, chips, crackers, etc.) or you can thin it slightly with cold milk to the texture you desire and use it as a dressing for salad.
Makes two cups of dip that will cause powdered soup mix to crawl back into the packet in shame.
Posted by Golfwidow on May 28, 2004
Roast Garlic Brie
Categories:
Appetizers
Ingredients
1 package brie
3 whole cloves garlic
thyme
olive oil
parsley
oregano
sage
The Thing You Do:
- To roast the garlic, you preheat your oven to 350 degrees. Peel the papery part off the cloves, but leave them so they're still clumped together. Cut about a fourth of an inch of the tops (the part that comes to a point.) Put them in a pan and sprinkle them with thyme. Pour olive oil over the top until covered.
- Roast for 45 minutes or until the garlic starts to pop out of the top.
- Scoop the brie into a bowl, and if it has that outer rind, smash it up good.
- Squeeze the garlic out of its shells, and mash it into the brie with a fork.
- Add a sprinkling of thyme, parsley, oregano, sage, whatever you want. I usually just go by what smells good to me in comparison to the smell of brie and garlic.
- Slice some french bread and get it nice and toasty. Spread with the brie.
Posted by Brennifer on February 24, 2004
Ham Dip
Categories:
Appetizers
Ingredients:
2 large packages of low fat or fat free cream cheese
1 cup of fat free sour cream
1 package of "Healthy Choice" sliced ham lunch meat
1 package of "Good Seasons" Italian Dressing mix (the dried kind)
1 teaspoon of garlic salt
2 teaspons of dried minced onion
Warnings:
You can go ahead and use "regular" cream cheese, and "regular" sour cream, and "normal" sliced ham, but this dip is RIDICULOUSLY good, and your ass will not be able to handle eating several pounds of total-fat ham dip. Your heart will thank you if you go fat free.
Directions:
- Soften the cream cheese (you can use the microwave.)
- Cube the sliced ham into tiny one centimeter squares.
- Mix everything together.
- Serve with Reduced Fat Wheat Thins. (See "Warnings.")
Posted by Brennifer on January 11, 2004
The Best Spinach Dip. Ever.
Categories:
Appetizers
I am completely proud of this recipe because I made it up all by my lonesome.
Ingredients:
- 8 ounces of spinach, cooked
- 6 ounces of cream cheese
- 1/2 cup of mozzerella cheese
- 1/2 cup of onion, diced
- 1/2 cup of tomato, diced
- 1/4 tablespoon cilantro
- 1/4 tablespoon of cumin
- 1/4 tablespoon of garlic powder
- 1/4 tablespoon of black pepper
- 1/4 tablespoon of salt
- 8-10 strips of bacon
Directions:
- Fry bacon until crispy, crumble.
- Put spinach, cream cheese, tomatoes and onions in a saucepan and stir over medium heat until cream cheese is melted.
- Add bacon bits to mixture, stir.
- Take pan off heat, mix in cheese and spices.
- Serve hot with tortilla chips.
Posted by Brennifer on November 13, 2003
Cocktail Meatballs
Categories:
Appetizers
Meatballs:
You will need:
2 pounds of hamburger
2 handfuls of bread crumbs (frozen bread tears up really easily)
4 eggs
enough BBQ sauce to make it all wet and stick together.
Dash each of: cinnamon, nutmeg, allspice, cloves
Mix it all together and form little meatballs. Bake them in a 350 oven for about fifteen minutes. While they are baking, mix the sauce.
Sauce:
One large bottle of your favorite BBQ sauce, or make your own.
One medium jar of apricot jam.
Big dashes each of: cinnamon, nutmeg, allspice, and cloves.
Mix it all together. You might have to do some heavy mashing on the apricot jam. Some big lumps of it are ok. People will fight over them.
Drain all the grease out of the meatballs. Pat them, even. Put them in a big casserole and pour the sauce over them. Heat it up in the microwave or oven; get it nice and hot.
Serve. Or, put it in the fridge and serve it later. They'll keep for a week.
They're really good, too. Give people toothpicks to eat them with. You can also use this sauce for cocktail weiners. Any way you do it, you get to say 'cocktail.' Or 'ball.' Or 'weiner.' It tastes great and makes all your guests giggle.
This is also good to put in a crockpot, after you make it.
Posted by Jennifer on October 22, 2003
Sea Captain's Dip
Categories:
Appetizers
Ingredients
3/4 cup lobster meat, finely diced
1 - 4 oz package cream cheese
2 tablespoons lemon juice
1/4 cup mayonnaise
1/4 teaspoon garlic salt
2 tablespoons onion, diced
1 teaspoon dried chives
Directions
- Cream the cream cheese and lemon juice.
- Add mayonnaise, garlic salt, onion, chives and lobster. Mix well.
- Chill at least 6 hours, then serve with crackers or fresh vegetables.
Makes: 2 cups.
Posted by Brennifer on September 28, 2003
Won Ton Liscious
Categories:
Appetizers
Ingredients:
1 lb of ground pork (lean)
3 TBS. green onions (a.k.a. spring onions)
1 TBS. finely minced onions
1/4 c. water chestnuts (chopped)
2 tsp. of fresh chopped ginger (approximately)
salt and pepper to taste
1 package of won ton pi (won ton wrappers)
egg wash (1 beaten egg or 1/4 c. of egg substitute)
canola or other vegetable based oil
1/2 c. shoyu (soy sauce)
1 tsp. fresh grated ginger
water to taste
Directions:
- Combine pork, onions, green onions, water chestnuts, ginger, salt and pepper in a bowl.
- Heat (approx. 2" deep) oil in saucepan on medium-high/high heat until it bubbles when flour is tossed into the pan.
- Enclose a tablespoonful of pork mixture into won ton pi. Fold over pi to enclose and seal with egg wash.
- Carefully drop won ton into oil. Turn over when won ton stops "spitting". Remove from oil when both sides are browned.
- Drain won ton on cooling racks or (preferrably) brown paper bags to remove excess oil.
- Mix together shoyu, ginger, and water (for dipping sauce).
Posted by Jennifer on September 25, 2003
Christmas Cheese Pesto Tree
Categories:
Appetizers
Ingredients
- 1 (8 ounce) package cream cheese (the kind in the block)
- 1/3 Cup basil pesto sauce
- 1 cinnamon stick
- Diced red pepper
- Crackers for dipping.
Directions
- Cut the cream cheese block diagonally to form two triangles. Arrange the two triangles into one big triangle (tree shape) in the center of a serving dish.
- Spread the pesto sauce all over the top of the cream cheese. Top with red bell pepper "ornaments."
- Stick the cinnamon stick into the "trunk" end of the tree.
- Surround with crackers.
I have yet to make this. I got the recipe from a friend. I have to wait till Christmas to make it. But it sounds delicious. Anyone else notice all my recipes use cream cheese?
Posted by Brennifer on August 28, 2003
Chunky Guacamole
Categories:
Appetizers
Ingredients
- 2 ripe avacadoes
- ½ a large white onion, chopped
- 1-2 garlic cloves, chopped
- 1 tablespoon of fresh chopped cilantro
- the juice of ½ a squeezed lime
- 1 chopped tomato
- pinch of salt and pepper
Ingredients
- Peel the avocadoes, mush with a fork. Wash avocado pits and set aside to dry.
- Add all other ingredients. Stir well.
- Scoop guacamole into either a bowl with a lid, or some tupperware.
- Insert pits into top of the guac. Put the lid on the bowl.
- Refrigerate for about an hour.
Makes about three cups of delicious dip for to eat with margaritas.
Remember: Only jerks add sour cream to guacamole.
Posted by Brennifer on August 27, 2003
Tex Mex tastiness in a roll
Categories:
Appetizers
Ingredients
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
½ tablespoon minced fresh parsley
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
Package of Large Eggroll Wrappers
Dipgredients
¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 ½ teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon finely chopped onion
dash pepper
Directions
- Grill the chicken on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks.
- Preheat 1 tablespoon of vegetable oil on medium-high heat, add the red pepper and onion to the pan and sauté for a couple minutes until tender.
- Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
- Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
- Wrap about ten eggroll wrappers in a moist cloth and microwave on high temperature for about fifteen seconds.
- Spoon approximately two tablespoons of the chicken mixture into the center. Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight. Put a toothpick in it to hold, then arrange on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
- Make the dip by combining all ingredients in a bowl. Spoon into a tupperware container and refrigerate until needed.
- Preheat frying oil to 375 degrees.
- Deep fry the eggrolls in the hot oil for 12-15 minutes, until golden brown. As with all things deep fried, place in a 200 degree oven on a wire rack to drain and stay crisp while frying the rest of the eggrolls.
- Slice each eggroll diagonally and enjoy.
Makes as many damn eggrolls as you possibly want. Usually 6-10.
Posted by Brennifer on June 5, 2003
Crab Wontons/Rangoons
Categories:
Appetizers
Ingredients
1 8 oz. package of Fakey-Fake crab legs
1 12 oz. container of plain cream cheese
1 1/2 chopped green onions
1/2 tsp. Worcestershire sauce
1/2 tsp. Soy Sauce
1/8 tsp. white pepper
1/2 TBS garlic
1 package (50 count) wonton wrappers
Enough oil for deep frying
cup full of water for wetting wrappers
Directions
- Pull apart / unwrap the fake crab, and chop into itsy bitsy pieces.
- Place crab in a bowl with cream cheese, stir until well combined.
- Add all other ingredients. Mix well.
- Wet several pieces of paper towel to place the opened package of wonton wrappers underneath. (This will prevent the extra wrappers from drying out while you're preparing.)
- Heat oil to 375 degrees. Heat your oven to 200 degrees.
- Dollop about a half a teaspoon of the crab mix inside the center of a wonton wrapper. Wet the edges of the wrapper with a little bit of water. Fold on the diagonal, pinching the wonton shut. (The result should be a triangle of wonton wrapper with a little pouch of crab inside the middle.)
- Drop into oil and fry for about a minute on each side. Just when it starts to get brown, remove from oil with a slotted spoon and place on a cookie sheet in the oven. (The oven will keep the wontons warm, but will not bake them, while you are preparing the rest.)
Makes about 50 wontons. Excess crab mix and wonton wrappers can be refrigerated for up to a week, if well covered.
Posted by Brennifer on May 3, 2003
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