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deluxe appetizers recipes

deluxe appetizers recipes

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Published by act

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Published by: act on Jul 14, 2007
Copyright:Attribution Non-commercial

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06/16/2012

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 * Exported from MasterCook *"Buffalo" Style - Stuffed EggsRecipe By :Serving Size : 24 Preparation Time :0:00Categories : California Egg Commission EggsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 California Fresh Eggs1/2 cup blue cheese -- crumbled1/4 cup mayonnaise1 tablespoon parsley -- minced1/2 teaspoon Tabasco sauce1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon celery salt2 ribs celery -- finely dicedHard cook eggs. Cool, shell, then cut in half to make 24 shells. Mashyellows and mix well all other Ingredients except diced celery. Spoonyellow mixture back into shells. Garnish with diced celery.Description:"Hot and spicy!!!!"Source:"California Egg Commission"S(Internet address):"http://www.eggcom.com "Yield:"24 halves"- - - - - - - - - - - - - - - - - - -Per serving: 58 Calories (kcal); 5g Total Fat; (74% calories from fat); 3gProtein; trace Carbohydrate; 96mg Cholesterol; 155mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other CarbohydratesNutr. Assoc. : 3218 0 0 0 0 0 0 0 0 * Exported from MasterCook *Appetizer BraidRecipe By :Serving Size : 12 Preparation Time :0:00Categories : Braids and Wreaths Breads/ MuffinsFleischmann's YeastAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------DOUGH
 
2 cups bread flour (2 to 2 1/4 cups)1 package Fleischmann's Rapid Rise Yeast
2 teaspoons Italian herb seasoning3/4 teaspoon salt2/3 cup very warm water (120 to 130F)
1 tablespoon olive or vegetable oil FILLING1 6-ounce jar marinated artichoke hearts -- drained and chopped1/3 cup sliced ripe olives1/3 cup drained and chopped roasted red peppersOR1/3 cup sundried tomatoes (packed in oil)1 cup (4 ounces) shredded Provolone cheeseTo make dough: In large bowl, combine 1 cup flour, undissolved yeast,Italian herb seasoning and salt; stir in water and oil. Stir in enoughremaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.Roll dough to 12 8-inch rectangle. Place on greased baking sheet. Layer
filling ingredients lengthwise over center third of dough. With sharpknife, cut sides of dough into 1-inch wide strips, cutting from edge offilling. Fold strips at an angle over filling, alternating sides andoverlapping ends. Cover; let rise in warm, draft-free place until doubledin size, about 20 to 40 minutes.Bake at 400F 20 to 25 minutes or until done. Remove from pan; cool
slightly on wire rack. Serve warm.Source:"Fleischmann's Yeast"S(Internet address):"http://www.breadworld.com/index.html"Yield:"1 Braid"- - - - - - - - - - - - - - - - - - -Per serving: 152 Calories (kcal); 5g Total Fat; (31% calories from fat); 6gProtein; 20g Carbohydrate; 8mg Cholesterol; 291mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other CarbohydratesNutr. Assoc. : 0 2339 26366 3776 0 5472 986 0 0 42 2678 2130706543 0 14481198 * Exported from MasterCook *Appetizer Cream PuffsRecipe By :Serving Size : 40 Preparation Time :0:00Categories : Dundee Hazelnuts SnacksThe Oregon Hazelnut Industry
 
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 cup butter or margarine1 cup water -- boiling1 cup all-purpose flour1/4 teaspoon salt4 eggsIn a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water.Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stirvigorously. Cook and stir until mixture forms a ball that does notseparate. Remove from heat; cool slightly. Add 4 eggs, one at a time,beating until smooth after each. Drop level tablespoons of dough 3 inchesapart on greased baking sheet. Bake at 400 for 25 minutes. Cool on rack.
Cut off the top third of each puff. Remove any soft dough from inside.Yield: 35 to 40 puffs.Source:"Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address):"http://www.teleport.com/~nuts/index.html;http://www.oregonhazelnuts.org/"Yield:"40 puffs"- - - - - - - - - - - - - - - - - - -Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1gProtein; 2g Carbohydrate; 25mg Cholesterol; 43mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other CarbohydratesNutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook *Apricot Pecan Pat
Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Nat. Pork Producers Council Spreads/ Pat
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------18 ounces canned apricots -- pure
2 cups water1/2 cup sugar1 tablespoon cornstarch3 tablespoon Cointreau1 pound pecans -- choppedDrain and pure apricots. In heavy saucepan, bring apricot pure, water,
and sugar to a boil for 5 minutes.

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