The Recipe Bank
Just another WordPress.com weblogArchive for Appetizers and Hors D’oeuvres
Eating Healthy: Fat-Free Mexican Layer Dip
Fat-Free Mexican Layer Dip
8 ounces nonfat sour cream
8 ounces nonfat cream cheese
1 package taco seasoning
1 jar peccante sauce
2 chopped tomatoes
1 chopped bell pepper
1 bunch chopped green onions
12 ounces shredded nonfat cheddar cheese
1/2 cup sliced jalapeno
Combine sour cream, cream cheese and taco seasoning in bowl, mix well. Spread on large platter.
Spread peccante sauce on top. Sprinkle tomatoes evenly, bell pepper and green onions. Top with cheddar cheese and sliced jalapeno.
Serve with low fat crackers or restaurant-style chips.
Crab Meat Spread
1/3 cup chili sauce
1/4 cup mayonnaise
1/2 teaspoon lemon juice
1 teaspoon Sauvignon Blanc
1 tablespoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
1 tablespoon horseradish
1 clove garlic, crushed
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 egg, hard boiled and finely chopped
1 cup cooked crab meat, flaked
Directions:
Combine all ingredients and refrigerate for 3 hours so flavors blend. Serve on crackers or thin baguette slices.
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Artichoke & Cheese Dip
Ingredients:
- 1 (16 oz) can artichoke hearts in water, drained and coarsely chopped
- 1 cup Monterey Jack cheese, grated
- 1 cup Parmesan cheese, grated
- 1 cup mayonnaise
- 1 (7 oz) can Ortega chiles, chopped
Directions:
Preheat oven to 350. Combine all ingredients and mix well. Pour into a rectangular glass pan and spread dip evenly over the bottom of the pan. Bake uncovered for 30 minutes. Serve warm with tortilla chips.
Serves 12
Fabulous Football Food: Potato Skins
Fabulous Football Food: Potato Skins
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in
Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another
use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil
Arrange the potato skins skin-side down on the roasting pan or rack.
Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin,
sprinkle with green onions.
Serve immediately. Serves 4 to 6.
Source: Simply Recipes
Fabulous Football Food: Pimento Cheese Toasts
In its usual form, pimento cheese is a blend of mayonnaise, sharp Cheddar cheese, and pimentos that induces nostalgia. Here, made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven, it dresses up for a party with a nod and a wink.
Makes about 36 hors d’oeuvres
Ingredients:
10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette
Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.
Source: Gourmet Magazine
Fabulous Football Food: Chorizo, Bean and Cheese Nachos
Recipe courtesy Emeril Lagasse, 2003
1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Water
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish
In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.
To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth.
Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
The Super Bowl Party Dip: Cream Cheese, Bacon and Spinach Dip
2 cups
20 min 10 min prep
250 g cream cheese, Spreadable
3-4 slices bacon, rind removed
80 g frozen spinach
Grill bacon until well-cooked, but not crispy. If you do this on a rack above an oven tray, much of the fat will drip away. The time will vary according to the type of bacon. Cool bacon for a few minutes, then chop into very small pieces.
Microwave frozen spinach according to directions on the package. Drain any liquid.
In a medium sized bowl, mix all the ingredients together until well-blended, then transfer to a nice serving bowl.
Cover with glad wrap and cool in the fridge. If you can prepare this a few hours ahead of time, the flavours will intensify, but it is fine straight away.
Super Bowl Party Baked Ricotta With Parmesan and Thyme
4 servings
1¼ hours 10 min prep
1 cup parmesan cheese, finely grated
2 tablespoons thyme leaves
1 teaspoon chili flakes
sea salt and black pepper
350 g ricotta cheese
1 loaf French bread, to serve
Preheat oven to 150°C
Place the parmesan, thyme, chilli, salt and pepper into a bowl and stir to combine.
Roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray.
Bake for 1 hour or until golden.
Drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers.
Super Bowl Ranch Cheese Ball Recipe
Super Bowl Ranch Cheese Ball Recipe
1 Cheese ball
5 min 5 min prep
8 ounces cream cheese
1/2 cup butter
1 (1/2 ounce) package dry ranch dressing mix
bacon bits
Mix together first three ingredients with mixer.
Form into ball.
Roll in bacon bits.
Chill for flavors to blend.
Serve with crackers.
Super Bowl Party Food: Beer Batter Onion Rings
INGREDIENTS:
1 1/3 cup all-purpose flour
1 teaspoon salt
2 large sweet onions, sliced
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks
3/4 cup beer
PREPARATION:
Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Refrigerate the batter 3 to 4 hours before using. Slice onions into rings; separate rings and dip in the batter. Deep-fry in batches in 370° oil until golden brown.
The Recipe Bank 