dukat76 | August 30, 2008
Hot Artichoke Dip
1/2 cup (2 ounces) grated Romano cheese1 large clove garlic1 (10 ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry1 (8 ounce) container soft garlic cream cheese2 large eggs1 cup (4 ounces) shredded mozzarella or Monterey jack cheeseTortilla chips, sour cream [...]
dukat76 | August 30, 2008
dukat76 | August 30, 2008
Sweet Potato Dip
Source: Gourmet – August 1996
6 sweet potatoes (about 2 3/4 pounds)2 tablespoons olive oil4 scallions, chopped fine1/2 cup chopped drained bottled roasted red peppers1/3 cup packed fresh coriander sprigs, washed well, spun dry and chopped fine2 vine-ripened tomatoes, seeded and chopped fine1 large garlic clove, minced and mashed to a paste with 1/4 [...]
dukat76 | August 30, 2008
Avocado Wedges
2 avocados, mashed3 tablespoons green chile, diced2 cups Monterey jack cheese, gratedButter, melted2 tablespoons onion, diced3/4 cup bacon, cooked crisp, crumbled4 flour tortillas
Combine avocados, chile, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges.
Brush a [...]
dukat76 | August 29, 2008
Beer-Cheese Spread
Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.
1 pound mild Cheddar cheese1 pound sharp Cheddar cheese2 cloves garlic, minced3 tablespoons Worcestershire sauce1 teaspoon seasoned salt1 teaspoon dry mustardDash of hot pepper sauceDash of garlic powder1 (12 ounce) [...]
dukat76 | August 29, 2008
Asiago Dip
1 cup mayonnaise 1/2 cup thinly sliced green onions 1/3 cup grated Asiago cheese 1/4 cup sliced mushrooms 1/4 cup sun-dried tomato sprinkles 8 ounces light sour cream 1 tablespoon grated Asiago 32 (1/2-inch) thick slices, diagonally cut French bread baguette, toasted
Preheat oven to 350 degrees F.
Combine mayonnaise, onions, cheese, mushrooms, tomato sprinkles and [...]
dukat76 | August 29, 2008
Mock Liver Pate
1 pound liverwurst1 1/2 teaspoons garlic juice1 1/2 teaspoons minced onion1 teaspoon basilSour creamParsley (for garnish )
Mix first 4 ingredients and form into a mound. Refrigerate until firm.
When ready to serve, "ice" with sour cream and garnish with parsley. Serve with crackers. May be prepared 1 day ahead.
Serves 8 to 10 or more.
dukat76 | August 29, 2008
Chicken-Kiwi Appetizers
Prepare breaded frozen chicken rounds and cut into pie-shape wedges. Cover wedges with pineapple cream cheese. Place sliced kiwi fruit on top.
dukat76 | August 29, 2008
Cheesy Chiles
1 cup Cheddar cheese, shredded1 cup Colby cheese, shredded1 teaspoon ground red chiles1 bunch cilantro stems, cut into 1/2-inch piecesPaprika
Place all ingredients except cilantro and paprika in a food processor fitted with the steel blade. Cover and process until smooth, about 1 minute. Roll mixture by teaspoonsful into chile shapes. Insert cilantro pieces in [...]
dukat76 | August 28, 2008
Black Bean Cakes
1 (16 ounce) can Cuban black beans1 egg4 scallions, finely chopped1/2 red bell pepper, finely chopped1/2 cup crumbled corn flakes or breadcrumbs of your choiceSeveral dashes hot sauce2 to 3 tablespoons olive oilCornmeal for dredging
Mix all ingredients in a glass bowl. Place the bowl in the refrigerator for 30 minutes.
When the mixture has [...]
