E−Cookbooks Recipe Sampler

VJJE Publishing Co.

E−Cookbooks Recipe Sampler

Table of Contents
Introduction.........................................................................................................................................................1 Anchovy Antipasto ............................................................................................................................................2 Apple and Brie Fondue .....................................................................................................................................3 Artichoke Dip ....................................................................................................................................................4 Artichokes and Shrimp Dip .............................................................................................................................5 Arugala Salad with Balsamic Vinegar Dressing ............................................................................................6 Asparagus Cream Cheese Spread ...................................................................................................................7 Baby Reubens ....................................................................................................................................................8 Bacon and Chunky Clam Dip ..........................................................................................................................9 Bacon Wrapped Scallops ................................................................................................................................10 Baked Artichoke Pastry .................................................................................................................................11 Baked Artichoke Dip ......................................................................................................................................12 Baked Clams ....................................................................................................................................................13 Barbecue Cocktail Meatballs .........................................................................................................................14 Barbecue Mini Meatballs ...............................................................................................................................15 Bell Pepper Dip ...............................................................................................................................................16 Cancun Stuffed Mushrooms ..........................................................................................................................17 Cannelloni Brushetta ......................................................................................................................................18 Caper and Garlic Vegetable Dip ...................................................................................................................19 Cheese Ball Spread .........................................................................................................................................20 Cheese Buns .....................................................................................................................................................21 Chicken Tenders with Dipping Sauce ...........................................................................................................22 Chinese Chicken Wings ..................................................................................................................................23 Corn Salsa ........................................................................................................................................................24 i

E−Cookbooks Recipe Sampler

Table of Contents
Crab Cakes ......................................................................................................................................................25 Crabmeat Stuffed Mushrooms ......................................................................................................................26 Crab Meat Appetizer ......................................................................................................................................27 Crabmeat Balls ................................................................................................................................................28 Crab Stuffed Mushrooms ...............................................................................................................................29 Cream Cheese and Caviar Dip ......................................................................................................................30 Cucumber Dip .................................................................................................................................................31 Curried Yogurt Dip ........................................................................................................................................32 Deep Fried Pork Meatballs ............................................................................................................................33 Deviled Eggs Lisa ............................................................................................................................................35 Easy Herb Spread ...........................................................................................................................................36 English Muffin Crab Cakes ...........................................................................................................................37 Five Cheese Baked Ziti ...................................................................................................................................38 Fried Meat Ravioli ..........................................................................................................................................39 Fried Mozzarella with Roasted Pepper Sauce..............................................................................................40 Fried Tomatoes................................................................................................................................................41 Garlic and Blue Cheese Bread .......................................................................................................................42 Garlic Clam Dip ..............................................................................................................................................43 Sauteed Goat Cheese Cakes ...........................................................................................................................44 Hot Stuffed Mushrooms .................................................................................................................................45 Hot Wings ........................................................................................................................................................46 Italian Bread Boat Dip....................................................................................................................................47 Jumbo Garlic Shrimp .....................................................................................................................................48 Little Franks with Orange Dipping Sauce ....................................................................................................49 ii

E−Cookbooks Recipe Sampler

Table of Contents
Marinated Mushrooms ...................................................................................................................................50 Mashed Potato Stuffed Mushrooms ..............................................................................................................51 Mexican Dip .....................................................................................................................................................52 Mixed Cheese Spread .....................................................................................................................................53 Mozzarella Sticks with Spicy Sauce ..............................................................................................................54 Mushroom and Nut Pate ................................................................................................................................55 Mushroom & Sun Dried Tomato Spread .....................................................................................................56 Mushroom Bread ............................................................................................................................................57 Onion Rings with Dipping Sauce ...................................................................................................................58 Pancake Syrup Chicken Wings......................................................................................................................59 Peanut Chili Dip ..............................................................................................................................................60 Pesto Crescents ................................................................................................................................................61 Pierogies with Sour Cream ........................................................................................................................62 Pork Tenderloin with Roasted Garlic Mayonnaise .....................................................................................63 Quick Stuffed Celery ......................................................................................................................................64 Raisin Spread ..................................................................................................................................................65 Red Bell Pepper Pancakes ..............................................................................................................................66 Salmon Dip ......................................................................................................................................................67 Salsa with Shrimp ...........................................................................................................................................68 Sausage Dip......................................................................................................................................................69 Sauteed Mushrooms........................................................................................................................................70 Sauteed Mushrooms in Biscuits .....................................................................................................................71 Sesame Chicken ...............................................................................................................................................72 Spinach and Bacon Dip ..................................................................................................................................73 iii

..................................................................................................................................................................................................................................................................................................76 Tomato Potato Skins .................................................E−Cookbooks Recipe Sampler Table of Contents Spinach Dip....75 Tomato and Basil Bruschetta .......................77 iv ...........................................................................................................................................................74 Sweet Potato Appetizers ...............

Introduction Appetizer Recipe Sampler Discover the leading collection of cookbooks in the world! Click Here For The E−Cookbooks Library! Subscribe To The VJJE Recipe Weekly Get World Class Recipes Delivered To Your Email! Subscribe Privacy Policy Click Here For Cooking Aprons! Introduction 1 .

oil and lemon juice. Serve. In small bowl combine anchovy. jar marinated artichoke hearts. Let stand. Mix well. Pour anchovy mixture into larger bowl and add all ingredients except baby greens. drained and cut up small bag of baby greens tbsp. drained and mashed 6 oz. lemon juice tomatoes cut into 8 slices each slices of pepperoni Preparation: 1. Anchovy Antipasto 2 .Anchovy Antipasto 1/2 3 1 1 1 2 4 8 cup vegetable oil anchovy fillets. 3. Place baby greens on individual dishes and pour mixture ontop of greens. finely chopped can of tuna. 2. 4.

Apple and Brie Fondue
2 5 lbs. brie cheese apples, peeled and cut into slices

Preparation: 1. Remove rind from cheese and cut into cubes. 2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy. 3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Apple and Brie Fondue

3

Artichoke Dip
1 5 6 2 1 2 1 can artichoke hearts, chopped up scallions, chopped garlic cloves, minced tsp. butter 8 oz. whipped cream cheese cups sour cream cup muenster cheese

1. Preheat oven to 350 degrees. 2. Grease small baking dish. 3. In medium bowl combine all ingredients. 4. Place in greased baking dish and bake for 10 minutes. 5. Serve with crackers.

Artichoke Dip

4

Artichokes and Shrimp Dip
8 whole artichokes ¼ cup olive oil ¼ cup lemon juice 2 tsp. salt 1 tsp. rosemary 2 4½ oz. cans shrimp 3/4 cup mayonnaise 2 tbs.. dijon mustard 2 tsp. tarragon 1 bay leaf ¼ tsp. pepper 1 tsp. Worcestershire sauce ½ cup onion, minced 1. Wash and trim artichokes leaves. Cook artichokes in boiling water. About 1 inch deep. Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary. Cook for about 45 minutes or until leaves pull off easily. 2. To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well. 3. Place shrimp dip in ramekins and artichokes on one plate each. Makes nice appetizer or first course.

Artichokes and Shrimp Dip

5

Arugala Salad with Balsamic Vinegar Dressing
3 garlic cloves, chopped 1½ lbs. arugala 1 pint cherry tomatoes, halved 3 tbsp. balsamic vinegar ½ cup olive oil 2 shallots, minced ¼ tsp. salt 1. In small bowl or blender mix together garlic, balsamic vinegar, olive oil, shallots and salt. 2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.

Arugala Salad with Balsamic Vinegar Dressing

6

Let cool and break up into tiny small pieces. horseradish sauce slices bacon pinch salt 1.Asparagus Cream Cheese Spread 1 2 4 3 6 16 oz. Place all ingredients into food processor or blender. Serve with vegetables. breads or crackers. 2. 4. Asparagus Cream Cheese Spread 7 . 3. whipped cream cheese cans asparagus scallions. Refrigerate for 1 hour before serving. Cook bacon in microwave or fry. chopped tbsp. Mix well.

3. 4. sliced corn beef dijon mustard 1. Arrange corn beef.Baby Reubens 40 2 1 1/2 slices of party rye pkgs. Broil for 5 minutes. mustard and sauerkraut on bread. Place bread on baking sheet. 2. of shredded swiss cheese 10 oz. can sauerkraut. Serve. Broil for 2 minutes. Baby Reubens 8 . rinsed lb.

softened cream cheese 2 scallions. Worcestershire sauce 1 tsp. crumbled 2 6 oz. cans minced clams ½ cup sour cream 8 oz. Bacon and Chunky Clam Dip 9 . white horseradish sauce ½ cup finely chopped red pepper 1. 2. finely chopped ½ tsp.Bacon and Chunky Clam Dip 10 slices well done bacon. Blend all ingredients in medium mixing bowl and refrigerate for 2 hours before serving. Can be served with torn pieces of italian bread or chips. lemon juice 1 tsp.

salt and 1/2 tsp. Sprinkle salt mixture on scallop. pepper with 1 tsp. Bacon Wrapped Scallops 10 . Preheat broiler. 3. 5. Place in broiler for 5−8 minutes. 2. cut in half Salt Pepper Garlic Powder Preparation: 1. cleaned 12 slices of bacon. of garlic powder. Wrap scallop with bacon strip and secure with toothpick. 6. 4. Serve.Bacon Wrapped Scallops 24 large real scallops. Combine 1/2 tsp.

chopped 1 tsp. Preheat oven as indicated on biscuit can. Bake for 10 minutes and serve. 3. Combine all ingredients in bowl. Baked Artichoke Pastry 11 . oregano 1. Separate biscuits with fingers to make a pocket and stuff with mixture.Baked Artichoke Pastry 1 can biscuits 1 can artichoke hearts. 4. chopped 1 tsp. shredded 1 green onion. garlic powder 1/4 tsp. cayenne pepper 1 cup cheddar cheese. 2.

3. Add in the onions and garlic mixture and blend well. shredded cheddar cheese green onions. 4 garlic cloves.Baked Artichoke Dip 1 1 7 1 1 1 1 Rye or Pumpernickel Bread. chopped can artichoke hearts. Scoop into bread mixture. Preheat oven to 350. In small saute pan cook onions and garlic in 1 tbsp. 5. Round lb. Serve with the pulled out bread or other breads or crackers. 8. Baked Artichoke Dip 12 . chopped 1. 4. Place top of bread back on. 6. Cut medium size hole on top of bread. 7. butter. whipped cream cheese tbsp. chopped 16 oz. In medium bowl combine all ingredients and blend well. Cover bread completely in aluminum foil and bake for 60 minutes. Remove inside of bread to hollow it out. prepared chopped garlic. sour cream 8 oz. 2.

Cut out the clam and reserve in bowl. Pry them open with a butter knife (it is safer than steak knife). oil and oregano. We will need 48 halves. Baked Clams 13 . olive oil 1 tbsp. Mix well. minced 4 tbsp. First clean clams. Place clams on large cookie sheet and bake for about 10 minutes. Now with the clams. minced 4 tbsp. In small bowl combine bread crumbs. 2. If you choose to chop them up mix the chopped clams with other ingredients and spoon mixture into clams shells. take whole clams and place back in shell and spoon mixture over clam. roasted peppers. 4. Please make sure before placing clam back into shell that you clean them well. Save one side of the clam shell for serving. garlic.Baked Clams 48 littleneck clams 1½ cups bread crumbs 4 cloves garlic. peppers. If you like you can garnish with parmesan cheese and lemon. 3. I prefer to chop up all the clams into little pieces (my preference). oregano 1. If you choose not to.

Mix well and make into small balls. eggs and salt. milk. In large sauce pan add in barbecue sauce. ground beef 1 onion.Barbecue Cocktail Meatballs 2 lb. 3. water and jam. finely chopped 1/2 cup milk 1/2 bread crumbs 2 eggs 1/2 tsp. onion. Combine beef. Barbecue Cocktail Meatballs 14 . Add in meatballs and let simmer on low for 10 minutes. Serve with toothpicks. bread crumbs. 2. salt 1 cup barbecue sauce 1/2 cup water 1/2 cup apricot jam Preparation: 1. Bake in oven for 45 minutes.

garlic powder tsp. You can either fry them on top of the stove or bake them in the oven with the remaining barbecue sauce. 4. chopmeat cups barbecue sauce (any brand) eggs cup italian bread crumbs tsp. onion powder medium onion. Blend all ingredients together except oil. finely chopped cup beer cup milk cup oil 1. Barbecue Mini Meatballs 15 . If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue sauce. Make meatballs about the width of a quarter. 3. 2.Barbecue Mini Meatballs 2 2 2 1 2 1 1 1 1/2 1/2 lbs.

Cut and remove the seeds from the peppers. Chop the peppers into small pieces and saute in heated oil for 5−10 minutes. Add in all ingredients and blend until smooth.Bell Pepper Dip 1 large green bell pepper 1 large red bell pepper 1 large yellow bell pepper 1 cup sour cream 1 cup mayonnaise 2 tsp. parmesan cheese 1 tsp. parsley 1 tbsp oil 1. Remove from heat and place in food processor or blender. 2. 3. Refrigerate for at least 30 minutes. paprika 1/2 tsp. Bell Pepper Dip 16 .

pepper 1 tsp. salt and pepper. mushroom. 3. In bowl add sausage. 4. Blend well. salt 1/2 tsp. Spoon mixture into mushrooms. cleaned and stemed 2 tsp. oil 1.Cancun Stuffed Mushrooms 2 lbs. soy sauce. Bake for 20−25 minutes at 350. onin. Cancun Stuffed Mushrooms 17 . garlic powder. 2. diced 1/2 tsp. spicy sausage 3 green onions. Cut sausage into tiny pieces and fry in oil until browned. garlic powder 1/2 cup soy sauce 1 lb.

salt and pimentos. 3.Cannelloni Brushetta 2 1 1 1 1 13 oz. olive oil tsp. Preheat oven to broil. cans cannelloni beans. jar sweet red pimentos large french bread. drained and rinsed tsp. 4. cut into 1/2 inch slices 1. Place bread on cookie sheet and broil for 1 minute. Serve on nice dish. salt 4 oz. Watching carefully not to burn. olive oil. Cannelloni Brushetta 18 . In food processor or blender combine beans. Blend until smooth. Spread bean mixture onto bread and broil for 3−5 minutes. 2.

chopped ½ cup chives 1 egg 1 tsp. Add in the sour cream and blend well again. 3. 4. When done it should have the consistency of mayonnaise. Chill overnight and serve with fresh vegetables. capers 3 tbsp. 2. Process until chopped fine. pepper and lemon juice. garlic. dijon mustard 1 cup sour cream ¼ cup vegetable oil ½ cup olive oil ½ tsp. 5. salt 2 tsp. parsley 5 garlic cloves. pepper or lemon juice. salt. chives and parsley. pepper ¼ tsp. In food processor or blender combine capers. For about 5 seconds. Add in the egg. Caper and Garlic Vegetable Dip 19 . lemon juice Food Processor or Blender 1. Taste to see if it needs more salt. mustard.Caper and Garlic Vegetable Dip 2 tbsp. Put the processor on slow blend and and in the olive and vegetable oil.

Refrigerate 2 hours and serve with crackers. whipped cream cheese 1/2 lb. Cheese Ball Spread 20 . finely chopped pinch of salt 1/4 tsp. 3. worcestershire sauce Preparation: 1. Mold into ball or even log. 2. garlic powder 2 tsp. mayonaise 1/2 tsp. In medium bowl add all ingredients aand blend well. meunster cheese 10 pimento olives.Cheese Ball Spread 1 8oz. grated cheddar cheese 1/2 lb. cayenne pepper 2 tbsp. You can roll in chopped nuts or even paprika. You might want to use your bare hands.

2. 3. 4. cheddar cheese. grated stick of butter Preparation: 1. In large bowl combine butter and grated cheese. Place on large cookie sheet and broil for 3−5 minutes. Open buns and spread mixture inside.Cheese Buns 12 1 1 hot dog buns lb. Cheese Buns 21 . Remove from oven and slice bun into 6 pieces and serve.

sour cream 18 oz. Chill for 30 minutes before serving. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course. Combine eggs and water. any flavor 1. In small bowl combine barbecue sauce and sour cream. Heat oven to 375 degrees. 2. 4. Dip chicken tenders into egg mixture and cover with bread crumbs. chicken tenders eggs cup water cups bread crumbs 16 oz.Chicken Tenders with Dipping Sauce 3 3 1 2 1 1 lbs. 5. barbecue sauce. Place on baking dish and bake for 50 minutes. Chicken Tenders with Dipping Sauce 22 . 3.

4. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine 1. Preheat oven to 350F. 5. Place chicken wings in baking dish and pour over mixture. Chinese Chicken Wings 23 . Mix all ingredients together except for chicken wings. Serve with plenty of napkins. 3.Chinese Chicken Wings 3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. 2. Bake for 30 minutes.

parsley tbsp. Add salt and pepper to taste. red wine vinegar Preparation: 1. diced and seeded 15 oz. 3. olive oil large tomatoe.Corn Salsa 2 3 4 1 1 1 3 2 cans drained corn tbsp. can black beans rinsed and drained red onions. Corn Salsa 24 . In bowl combine all ingredients and refrigerate for 2 hours. lime juise tbsp. 2. finely chopped tbsp. Serve with large tortilla chips.

minced cup whipping cream eggs cups italian bread crumbs white wine tsp. In large bowl combine this mixture with crabmeat. Add in wine. garlic powder scallions. 5. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. oil and cook shallots and scallions. 4. 2. Make into either 8 hamburger like patties or 32 small balls. of horseradish on each cake or in the center of the 8. chopped cup horseradish sauce cup parsley 1. breadcrumbs and parsley. In skillet heat 1 tbsp. Cook until tender. eggs.Crab Cakes 1 1/2 1 5 1 2 3 1/2 2 4 1/4 1 lb. Crab Cakes 25 . whipping cream and horseradish sauce. 3. Cook until all sides are golden brown. You might want to top with a tsp. crabmeat cup oil tbsp. oil shallots. Let simmer for 5 minutes and let cool.

horseradish 2 tbs. Combine all ingredients except mushrooms. worcestershire sauce 1 tbs. minced 1/2 tsp. Preheat oven to 350 degrees.Crabmeat Stuffed Mushrooms 24 mushrooms.. cleaned 1 8 oz. milk Preparation: 1.. 4. salt 1 tsp.. of butter and bake mushrooms for 10 minutes. bread crumbs 1 tsp. Crabmeat Stuffed Mushrooms 26 . 2.) crabmeat 1 small onion. 3. Fill mushrooms with crabmeat mixture. whipped cream cheese 1 can (6 oz. In large baking dish coat with 2 tbs.

Heat oven to 375°. In medium casserole dish coat side with butter and bread crumbs. can be light tbs. cooked lump crab meat cups mayonnaise. dijon mustard red bell pepper. In large bowl combine all ingredients. (You would use the same technique if you were coating a cake pan with butter than dusting with flour). 2. If the top has not browned at the end. salt tsp. pepper tsp. turn on broiler for 1 minute. paprika 1. Worcestershire Sauce tsp. Crab Meat Appetizer 27 . chopped green bell pepper. chopped cup chopped scallions egg yolks tbs. mixing well. Add mixed ingredients to casserole dish and bake for 20−25 minutes. 5. Let cool for 15 minutes. Serve with crackers or little pieces of torn french bread.Crab Meat Appetizer 4 3 4 1 1 1 3 3 2 ½ ½ 1 lbs. 3. tobasco sauce tsp. 4.

Place in microwave and cook for 10 minutes on high. cooking sherry tbs.Crabmeat Balls 2 1 12 1 3 1 1 1 1 7 oz. pepper Preparation: 1. cans crabmeat tsp. lemon juice tsp. onion powder tsp. mustard pinch salt tsp. When cooled.. Crabmeat Balls 28 . parsley slices of bacon cup seasoned bread crumbs tbs. Lay bacon on papertowels and cover with papertowels. Cook until totally brown and crispy. place between papertowels again and crush with hands until you make all crumbs.. Remove and let cool.

Clean mushrooms. finely chopped 1 cup parmesan cheese 1 tsp. 2. 4. Serve.Crab Stuffed Mushrooms 24 mushrooms 1 can crab meat 1 egg. parsley 1. Bake for 20 minutes. milk 2 tsp. Crab Stuffed Mushrooms 29 . 3. onion powder 1/2 tsp. bread crumbs 1 small onion. Combine remaining ingredients and stuff into mushrooms. 5. garlic powder 1 tsp. beaten with 2 tsp. salt 2 tsp. Preheat oven to 300 degrees.

Mix all ingredients well and refrigerate for 1 hour.Cream Cheese and Caviar Dip 1 1 1 12 oz. container whipped cream cheese cup sour cream small jar black caviar Preparation: 1. 2. Cream Cheese and Caviar Dip 30 . Serve as dip with crackers.

4. mayonnaise and garlic. 3. Mix cucumber in vinegar and salt overnight. In small mixing bowl add cream cheese. Peel cucumber skin off and then grate into medium slices. 5. Squeeze excess liquid from cucumber and mix cucumbers with cream cheese mixture and stir well. pkgs.Cucumber Dip 2 large cucumbers 2 8 oz. 2. salt ½ tsp. Cucumber Dip 31 . Mix well. Serve this with vegetables or tortilla chips. garlic salt 3/4 cup mayonnaise 1. cream cheese ½ cup white vinegar 2 tsp.

2.Curried Yogurt Dip 1 1 2 1 1 cup plain yogurt tsp. lemon juice tsp. Combine all ingredients and blend well. Refrigerate 20 minutes before serving. hot sauce pinch of black pepper tsp. Serve with vegetables. 3. Curried Yogurt Dip 32 . sugar 1. curry powder tsp.

Brown well and remove from heat. garlic powder 1 tsp. cayenne pepper ½ tsp. be sure to make sure both are cool first. In medium bowl combine meat and onion and pepper mixture with hands. Mix eggs with water and leave in bowl for dipping pork balls. Do this step to all of the meat before starting to cook. 3. In large fry cook pork in about ¼ cup oil. black pepper 1 stick butter 1 cup flour vegetable oil 2 eggs 1 cup water 2 cups bread crumbs Preparation: 1. roll into small balls. Add in onions and red pepper and heat for 10 minutes and remove from heat. Place bread crumbs in separate bowl. Mix well and heat until creamy a dark beige color. First. salt 1 tsp.Deep Fried Pork Meatballs 1½ lbs. 4. The oil has to high enough to Deep Fried Pork Meatballs 33 . 5. cover bottom of pot with 2 inches of oil and heat on medium to high. Let sit in the refrigerator for about 1−2 hours. 6. 2. First in medium fry pan heat butter until melted and add in flour. pork chop meat 1½ cups red bell pepper 1½ cup finely chopped onion ½ cup chopped garlic 1 tsp. dip pork balls into egg mixture then coat well with bread crumbs. When chilled. In large sauce pot.

Deep Fried Pork Meatballs 34 . 7. sometimes longer.E−Cookbooks Recipe Sampler submerse the pork ball. Place as many pork balls in very hot oil and cook for 5−8 minutes. You will be able to tell. To serve place heaping teaspoon in middle of dish and place pork balls around it. Serve as a first course or appetizer. In small bowl combine mustard and mayonnaise.

parsley 2 tsp. 4. finely chopped 6 tbsp. mayonnaise 2 tsp. pepper Paprika 1. dry mustard ¼ tsp. Spoon mixture into eggs and sprinkle with Paprika. lemon juice 1½ tsp. Cut eggs in half lengthwise and take out yolks and reserve in bowl. 2. 3. Deviled Eggs Lisa 35 . salt ½ tsp. Mash yolks and mix in all ingredients except Paprika.Deviled Eggs Lisa 12 hard boiled eggs 3 tbsp. Serve 3 each for first course or can be used as an appetizer. dijon mustard 2 scallions. curry powder ½ tsp.

mustard 1/2 cup parsley 1/2 cup basil 1. 3. Easy Herb Spread 36 . whipped cream cheese 1 tsp.Easy Herb Spread 1 16 oz. 2. garlic powder 2 scallions. Serve with crackers. Combine all ingredients well. minced 1 tsp. Place in pretty bowl and refrigerate for at least 1 hour before serving.

English Muffin Crab Cakes 8 whole english muffins 2 6 oz. 3. onion powder 1/2 tsp. 2. In medium bowl combine remaining ingredients. cans crabmeat 2 tbsp. shredded meunster cheese 1. place in small baking dish and bake for 10 minutes and serve with crackers. Blend well. pepper 1 small onion. 5. diced 1 16 oz. Split english muffins and bake on cookie sheet for 10−15 minutes or until turning slightly brown. salt 1/2 tsp. garlic powder 1 tsp. 4. pkg. English Muffin Crab Cakes 37 . If you have extra mixture. Remove english muffins from oven and place spoonfuls of crabmeat mixture on top of muffins. mayonaise 1 tsp. Bake for 15 minutes or until cheese is bubbly.

When ziti is cooked drain very well and add in to sauce and cheese mixture. Five Cheese Baked Ziti 38 . onion powder tsp. salt tbsp. garlic powder tbsp. 5. Serve with salad and bread. chili powder tsp. Bake at 350° for 45 minutes. 4. Make sauce first. Add in half the sauce and mix well. skim or whole cups shredded swiss cheese cups parmesan cheese cups shredded provolone cups crumbled bleu cheese 1. In 1 or 2 baking dishes pour in ziti mixture and you may want to add some sauce to the top and garnish with sauce and parsley. 3. Let set in oven for 15 more minutes and serve. 6.Five Cheese Baked Ziti Sauce: 2 2 2 1 4 1 1 1 2 1 large cans crushed tomatoes small cans tomato sauce small cans tomato paste medium onion. pkgs. In large bowl combine all the remaining ingredients and mix well. chopped garlic cloves. of ricotta cheese. pepper Ziti: 2 2 2 2 2 2 lbs. chopped tsp. ziti 15 oz. 2. Combine all ingredients and simmer for 1 hour or until ready to use. Mix well.

Place on papertowel to remove excess grease.Fried Meat Ravioli 1 2 1 2 3 1 lb. 2. beaten tbsp. 4. Heat oil in large skillet and fry ravioli until golden brown. water jar premade alfredo sauce 1. Combine eggs and water. Dip ravioli into egg mixture and then into bread crumbs. Fried Meat Ravioli 39 . 5. Heat alfredo sauce on stove or in microwave. Place in bowl to serve. Arrange ravioli on dish around alfredo sauce. 3. frozen meat ravioli cups seasoned bread crumbs cup oil eggs.

of mozzarella 2 cups bread crumbs 1½ cups vegetable oil 2 eggs. salt. do not over crowd. water. Place cheese cutlets in fry pan. When done set aside on serving platter. cayenne pepper 1 tsp.Fried Mozzarella with Roasted Pepper Sauce 2 jars roasted peppers ¼ cup olive oil ¼ cup water ¼ cup red wine vinegar 1 tsp. Let brown on both sides watching carefully not to melt cheese all over the place. pkgs. garlic powder. Slice mozzarella into slices (approximately 15 per pkg. garlic powder 1 tbsp. Do all pieces of cheese before starting to fry. 5. beaten with ¼ cup of water 1. When warmed pour mixture into blender and pulse until creamy. pepper 3 16 oz. 3. 2. salt ½ tsp. Fried Mozzarella with Roasted Pepper Sauce 40 . In medium sauce pan heat olive oil. Heat 1½ cups of oil in large fry pan. pepper. red wine vinegar and cayenne pepper. it makes it easier. The sauce can be poured into small ramekins so all your guests have their own sauce and are not dipping into the same dish. roasted peppers. 4.) Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets.

parsley and thyme. Make egg wash with the eggs. any kind tsp. pepper tsp. 6. pepper. cayenne pepper cup parsley cup thyme 1. salt. Place in fry pan and fry until golden brown on both sides. salt small onion.Fried Tomatoes 2 6 2 2 1 3 ½ 1 1 1 1 ¼ ¼ eggs large red tomatoes. Heat oil in large fry pan. Fried Tomatoes 41 . 5. 2. diced tsp. Set aside on paper towel to remove excess oil. To make sauce. cayenne. 4. cut into 4 slices each cups bread crumbs cups olive oil strip of bacon (optional) cups mayonnaise cup mustard. 3. 7. mix together mayonnaise. On salad plate place three tomatoes in an arrangement and place a large tablespoon of mayonnaise in the middle. Dip tomatoes in egg and then in bread crumbs. add a little water. Mix well. mustard. onion.

Garlic and Blue Cheese Bread 42 . 5. 4. Preheat oven to 350. garlic. Spread each loaf of bread with butter. Bake for 15−20 minutes. 2. chunky blue cheese dressing 8 oz. garlic powder cup parmesan cheese 1. whipped butter. In small bowl combine blue cheese dressing. softened tbsp. slice down the middle 8 oz. Spread on blue cheese and parmesan mixture. 3.Garlic and Blue Cheese Bread 1 1 1 2 1 large loaf french bread. and parmesan cheese.

with juice Preparation: 1. lemon juice 2 tsp. salt 1/2garlic powder 1 tsp. 2. Mix well. Garlic Clam Dip 43 . Combine all ingredients except clam juice. worcestershire sauce 1/2tsp. whipped cream cheese 2 tsp. If you want a thinner spread add some clam juice. Serve with crackers or vegetables.Garlic Clam Dip 1 8 oz. pepper 1 7 oz. can minced clams.

3. beaten with water cup garlic. garlic. Fry on medium heat until golden brown.Sauteed Goat Cheese Cakes 1 1 1 1 2 ½ 1 ½ 1 cup leeks. 2. pepper and cayenne pepper. Mix well with hands. salt. egg and bread crumbs. minced tsp. Sauteed Goat Cheese Cakes 44 . cayenne pepper 1. salt tsp. Dip goat cheese shape into flour. pepper tsp. Make shapes the size of a flattened egg. at room temperature. Add in goat cheese. In large fry pan saute leek until soft. Serve with salad. diced lb. goat cheese cup flour cup bread crumbs eggs. Empty into medium bowl.

parmesan cheese tsp. onion powder tbsp. 3. Preheat oven to 325. Hot Stuffed Mushrooms 45 . cayenne pepper tbsp. cleaned eggs. parsley tbsp.Hot Stuffed Mushrooms 24 2 2 1 2 2 1 1 2 1 mushrooms. hot sauce tsp. Spoon in mixture to mushrooms and bake for 20 minutes. salt 1. 2. beaten cups crabmeat tsp. bread crumbs tsp. Combine all ingredients except mushrooms.

onion powder 1. Serve with a lot of napkins. Bake chicken wings at 400 degrees until thoroughly cooked. chicken wings lb. Hot Wings 46 . garlic powder tsp. 4. 3. tobasco sauce cups pancake syrup tsp. butter 8 oz. Mix all other ingredients and set aside. can tomato sauce tsp. cayenne pepper tsp.Hot Wings 5 1 1 4 2 1 3 2 1 lbs. depending on size. 2. Remove wings from oven and place in sauce mixture. black pepper tsp.

crab. 2. 3. Pour mixture into hollowed out loaf of bread and serve.Italian Bread Boat Dip 2 Large loaves italian bread 1 cup onions. Bake for about 10 minutes or until hot. Hollow out one loaf of bread using the pulled out pieces as bite size dipping pieces. Italian Bread Boat Dip 47 . cheddar and mayonnaise. Mix together in baking dish onions. Tear up the whole second loaf and use as dipping pieces. chopped 1½ cups crab dip 1 cup cheddar cheese 1 cup mayonnaise 1.

garlic powder cups olive oil 1. 2. Jumbo Garlic Shrimp 48 . Coat the shrimp well. cayenne pepper and garlic powder. Blend well and add in the shrimp. cayenne pepper tbsp. cleaned and deveined tbsp. 3. Heat skillet and saute shrimp half at a time. In large bowl combine oil. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.Jumbo Garlic Shrimp 48 4 6 2 jumbo shrimps.

Let simmer for 10 minutes. cocktail franks 2 cup orange juice 1/2 cup pancake syrup Preparation: 1. Bring to simmer and add in cocktail franks.Little Franks with Orange Dipping Sauce 1 pkg. Serve in pretty bowl with toothpicks. 3. Little Franks with Orange Dipping Sauce 49 . In medium sauce pan heat orange juice and pancake syrup. 2.

tarragon pinch of salt 1/2 cup water 1 tsp. Mix all ingredients together. 4. Let marinate in refrigerator for 8−12 hours. chives 1 cup red wine vinegar 1/2 cup olive oil 1 tsp. Serve. 3. 2.Marinated Mushrooms 1 lb. garlic powder 1. Clean and dry mushrooms. fresh mushrooms 1 tsp. Marinated Mushrooms 50 .

In medium bowl combine potato. whipped cream cheese cup finely chopped shrimp stick of butter tsp. cream cheese. cleaned and stemed large baking potatoes 8 oz. shrimp. salt 1. 3. Bake potatoes in microwave for 12 minutes. Spoon mixture into mushrooms and bake for 10−15 minutes at 325. Mashed Potato Stuffed Mushrooms 51 . butter and salt Blend well. 2. Let cool and scoop out the potato.Mashed Potato Stuffed Mushrooms 24 4 1 1 1/2 1 mushrooms.

cayenne pepper and jalapeno. diced 16 oz. cream cheese and cheddar cheese. 3. In bowl combine meat. chilli powder tsp. cayenne pepper onion.Mexican Dip 1 1 1 1 1 1 1 lb. whipped cream cheese bag shredded cheddar cheese 1. In saute pan brown meat and onion. Place in baking dish and bake for 15 minutes. 2. diced small chile or jalapeno. Mexican Dip 52 . ground beef tbsp. Add in chilli powder.

finely chopped Preparation: 1.Mixed Cheese Spread 1 8 oz. In large bowl combine all cheese with mixer. worcestershire sauce 1 cup cooked. pkg. Serve with small breads or crackers. Mixed Cheese Spread 53 . 3. grated 2 tbsp. of whipped cream cheese 4 oz. bleu cheese 1 cheddar cheese. 2. cut up meat (ham or sausage) 1/2 cup butter 1 onion. Add in all ingredients and refrigerate for 8 hours and serve.

Mozzarella Sticks with Spicy Sauce 54 . Heat sauce for 30 minutes or length of cooking time for mozzarella sticks. pepper dash of hot sauce tsp. red pepper flakes tsp. 3. salt tsp.Mozzarella Sticks with Spicy Sauce 40 1 1 1 1 1 1 1 mozzarella sticks 16 oz. cayenne pepper tsp. Add in remaining ingredients. premade plain spaghetti sauce medium onion. 2. diced tbsp. olive oil 1. In medium sauce pan heat onions in oil. Bake mozzarella sticks as indicated on pkg.

pepper 1 tbsp. Mushroom and Nut Pate 55 . pepper and paprika. Refrigerate for 8 hours and serve with crackers. Add in garlic powder. salt.Mushroom and Nut Pate 2 lbs. Cook until tunring golden brown. Remove from heat and let stand for 5 minutes. Add in nuts (almonds) and chop them. tarragon 2 tbsp. chopped 1 cup nuts. 3. garlic powder Parsley for garnish. 2. lemon juice 1 tsp. salt 1 cup plain yogurt 1 small onion. In large skillet heat in oil onion and garlic. finely chopped 1 tbsp. Stir in tarragon. lemon juice. mushrooms. any kind 2 tbsp. mushrooms. paprika 1 tsp. not necessary Preparation: 1. Blend for 2 more minutes. Place in blender and blend for 3 minutes. vegetable oil 1/2 tsp.

Toast bread in oven until lightly browned. portabella mushrooms cup chopped sun dried tomatoes cup green onions. 2. olive oil 1. fresh mushrooms lb.Mushroom & Sun Dried Tomato Spread ½ ½ ½ ¼ 3 2 1 lb. 3. In food processor or blender puree all ingredients. Spread mixture into bread and serve or have each person do their own. Mushroom & Sun Dried Tomato Spread 56 . Place bread on serving dish or bowl. chopped garlic cloves loaves french bread. Place mushroom mixture into bowl. cut into diagonal slices tbsp.

3. 5. Preheat oven to 425. Cook until cramy and thick. Place on cookie sheet and bake on each side for 5−8 minutes. heavy cream. garlic powder tbsp. Mushroom Bread 57 .Mushroom Bread 1 1/2 2 1 1/2 1/2 3 1/4 1 small loaf white bread lb. lemon juice cup heavy cream tsp. Remove mushroom mixture from stove. finely chopped Preparation: 1. garlic powder. mushrooms. salt. Add in lemon juice. Sauter mushrooms in butter. salt tsp. finely chopped tsp. Dip bread into mixture on both side. 2. 4. flour cup butter scallion. flour and scallions.

In medium bowl combine all ingredients and blend well. 2. Bake onion rings as indicated on bag. salsa 1. Onion Rings with Dipping Sauce 58 . whipped cream cheese 16 oz. sour cream 16 oz. 3.Onion Rings with Dipping Sauce 2 1 1 1 large bags of onion rings 16 oz. Refrigerate for at least 30 minutes before serving.

2.Pancake Syrup Chicken Wings 6 1 3 1 lbs. Season wings with garlic powder. 4. In small bowl combine syrup and soy sauce. 3. Pour over chicken wings and bake for 10 more minutes. garlic powder cup soy sauce 1. chicken wings cup pancake syrup tsp. Pancake Syrup Chicken Wings 59 . Bake for 30 minutes at 325.

green and red peppers. Serve with carrots.Peanut Chili Dip 1/2 1 2 3 2 1 cup creamy peanut butter tbsp. honey tbsp. Peanut Chili Dip 60 . In bowl combine all ingredients until blended well. water tbsp. If mixture seems to thick add more water. 2. garlic powder Preparation: 1. chili powder tbsp. broccoli. soy sauce tsp.

5. Open each individual crescent and place 1 tbsp. Press edges down firmly with fork. parmesan cheese egg yolk tsp. In bowl combine parmesan cheese. Bake for 10−15 minutes or until golden brown.Pesto Crescents 1 2 1 6 3 1 8 oz. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent. sun dried tomatoes in oil tbps. 3. of mixture into center. water Preparation: 1. Open crescent roll can. 4. pesto sauce ( use envelope) tbsp. 2. Pesto Crescents 61 .. can crescent rolls tbsp. sundried tomates and pesto sauce. Fold over like a triangle. Mix well.

5. 4. sour creams tbsp.Pierogies with Sour Cream 32 2 2 1 3 1 pierogies. You might want to toss once or twice while cooking. Serve on large plate and place sour cream in bowl in center. In small saute pan heat butter and oil. Lay pierogies on large baking dish and pour over oil and butter mixture. butter tsp. or until they are turning golden brown. Pierogies with Sour Cream 62 . olive oil 1. 3. paprika small onion tbsp. 2. any kind 16 oz. Five minutes before complete sprinkle over the paprika. Bake for 35 minutes.

4. Coat pork tenderloin with oil on all sides and cover with the parsley mixture. of oil and bake uncovered for about 45 minutes to an hour. salt tsp. Cut into slices and serve two to each plate with a teaspoon of garlic mayonnaise on the side or on top of them. of olive oil and bake for 45 minutes. Pork Tenderloin with Roasted Garlic Mayonnaise 63 . press the garlic down. Garnish with some parsley. Place in baking dish with 4 tbsp. 3. Medium Head cup mayonnaise 1. Pork Tenderlointlets tbsp. With the fork tines. pepper cup romano or parmesan cheese cup parsley Whole Garlic. After 45 minutes let garlic cool and squeeze out the garlic like toothpaste. Preheat oven to 325°. Mix with the mayonnaise well. 2. Also. Remove pork from oven and let cool for 10 minutes. olive oil tsp. pepper and cheese.Pork Tenderloin with Roasted Garlic Mayonnaise 1 5 ½ ½ ¼ 1 1 ½ 12 oz. In long mixing dish or pan combine parsley. salt. take the first layer of skin off the garlic bulb and cut off the pointed top. Place in small baking dish with 2 tsp.

cleaned 8 oz. whipped cream cheese tbsp.Quick Stuffed Celery 1 1 2 1 1 bunch of celery. sour cream small can black olives. chopped tsp. 2. sour cream. Quick Stuffed Celery 64 . paprika 1. olives and paprika. Fill celery stalk and serve. Combine cream cheese.

Raisin Spread 65 . Serve on bagels or toast.Raisin Spread 1 cup raisins 1 8oz. whipped cream cheese 1 tsp. 2. cinnamon Preparation: 1. Mix together all ingredients and refrigerate for 1 hour.

Cook each pancake 1 minute on each side or until golden brown. Red Bell Pepper Pancakes 66 . These pancakes can be used as appetizers or as first course. Do not over crowd. separated cup cornmeal tsp. coriander pint sour cream 1. 2. place 5 pancakes on each plate with a large tablespoonful of sour cream. In small bowl beat egg white until fluffy. Add 1 tsp. about 1−2 inches in diameter. salt and ¼ tsp. diced cup flour tbsp. pepper. hot red pepper flakes tbsp. Spoon in balls of the mixture into fry pan. 3. Garnish with parsley. Flatten the balls into small pancakes. Fold into flour mixture. 4. Heat large fry pan with some melted butter. In large bowl mix together all ingredients except sour cream and egg whites.Red Bell Pepper Pancakes 3/4 2/3 1 2 ¼ ½ 3 1 cup red bell pepper. melted butter large eggs. For 8 guests.

Salmon Dip 1 1 1 can salmon 8 oz. whipped cream cheese cup onions. Salmon Dip 67 . Mix all ingredients and refrigerate for 2−4 hours before serving. finely chopped Preparation: 1.

Very fast and delicious dish for the salsa lover.Salsa with Shrimp 64 jumbo shrimps 4 16 oz. In large sauce pan heat the salsa until very hot. pepper 1. 3. Salsa with Shrimp 68 . Add in all the shrimp at once and cook thoroughly for 5 minutes. You can serve this with white rice. jars of salsa ½ tsp. salt ½ tsp. Place in large serving bowl. 4. 2. Stirring constantly.

paprika and cayenne pepper. pepper pinch of salt 1/2 tsp. Blend well and refrigerate. Serve with toothpicks. 3. Mix mayonnaise. Either fry in frying pan or cook in oven.Sausage Dip 3 lbs. cayenne pepper 1. salt. paprika 1 tsp. frozen 1 cup mayonaise 1 cup sour cream 1/2 tsp. 2. sour cream. Sausage Dip 69 . Use sauce to dip in sausage. skinny italian sausage. Cut sausage into 1 inch pieces. pepper.

parsley 1. In large fry pan cook garlic and pepper flakes in butter on low heat. Add in parsley and salt and pepper to taste. Remove mushrooms and bring liquid to boil until thickened like syrup. hot red pepper flakes stick butter Sherry cup Teriyaki Sauce tbsp. sliced in half garlic cloves. Sauteed Mushrooms 70 . Can serve with any meat. teriyaki sauce and sherry and cook over medium heat until mushrooms are tender. 4. 2. mushrooms. 3.Sauteed Mushrooms 2 2 1 1 ½ ½ 2 lbs. Return mushrooms to heat and serve. Add in mushrooms. chopped tsp.

place a tbsp. pepper lemon stick of butter 1. salt tsp.Sauteed Mushrooms in Biscuits 2 ½ ½ ½ 2 1 4 ½ ½ 1 ½ Pkgs. To be safe when doing this. Add in balsamic vinegar and the juice of lemon. 4. of mushroom mixture in the middle and place the top of the biscuit back on top. 5. portabella mushrooms cups scallions. 3. Cut biscuits in half. fresh mushrooms lb. Bake for 8 minutes on 325°. 2. Refrigerated Biscuits. Place back in saute pan. To make sure the insides don't fall out press the whole perimeter of the biscuit. garlic. In large saute pan heat all mushrooms in butter with scallions. heat for 5 minutes. minced tsp. place biscuit on counter and cut from right to left or maybe you can even peel them apart. raw lb. salt and pepper. Sauteed Mushrooms in Biscuits 71 . When mushrooms cooked and tender place in blender or food processor and pulse until finely chopped. When the biscuits are separated. Grease cookie sheet if necessary. shitake mushrooms lb. chopped finely cups balsamic vinegar cloves garlic.

dijon mustard tsp. Combine dijon mustard. mayo and honey. onion powder. 3. 2. onion powder cups mayo cup honey 1. Dip chicken tenders into this mixture and then into sesame seeds. Grease baking sheet. Place chicken tenders on baking sheet and bake for 20−25 minutes.Sesame Chicken 24 1 4 2 2 1 chicken tenders cup sesame seeds tbsp. Sesame Chicken 72 . Preheat oven to 450.

Refrigerate at least 1 hour. garlic powder 1/2 tsp.Spinach and Bacon Dip 1 cup mayonaise 1 cup sour cream 1 pkg. vegetables. In medium bowl add all ingredients well. 3. Serve with fruit. If you can. cook the bacon in microwave until very crispy. chips or breads. Let cool and break into tiny pieces. red pepper flakes 1. Place spinach in strainer − squeeze to remove all excess water. 5. 2. frozen chopped spinach 8 slices of bacon 1 tsp. 4. Spinach and Bacon Dip 73 .

Serve with crackers. 2. cooked and drained pkg. Mix all ingredients well and refrigerate for 8 hours. vegetable soup mix 8 oz. sour cream cup mayonaise Preparation: 1.Spinach Dip 1 1 1 1 pkg. chopped spinach. Spinach Dip 74 .

salt 1/2 tsp. salt and pepper. Preheat oven to 350 and bake for 30 minutes. pancake syrup. pepper 1. 2. Make into golf ball size balls. 4. Add in butter. cans sweet potatoes 1 stick of butter 2 cups bread crumbs 2 cups pancake syrup 1 tsp. In bowl mash potatoes. 3. Roll in bread crumbs. Sweet Potato Appetizers 75 .Sweet Potato Appetizers 2 40 oz. Serve as an appetizer or with a ham or turkey dinner.

olive oil 1.Tomato and Basil Bruschetta 1 4 ¼ 2 6 loaf of french bread. 4. of mixture. Heat oven to 375°. 3. Top each piece of toast with about tsp. Tomato and Basil Bruschetta 76 . After toasting. Cut bread into 4 inch long pieces. seeded tomatoes. Brush pieces of bread with olive oil. diced tbsp. Toast in oven for about 10 minutes or until golden brown. 2. Add salt & pepper to taste. makes 24 pieces garlic cloves cup basil lbs. Place on dish and serve. rub garlic on the toast. Mix remaining olive oil and tomatoes and basil in bowl.

Tomato Potato Skins 77 .Tomato Potato Skins 8 2 1 1 4 1 2 1 1 1 1 large baking potatoes tomatoes. 4. onion powder tsp. cayenne. Microwave potatoes for 3 minutes each. salt tsp. finely chopped cup shredded mozzarella cup shredded cheddar green onions. Cut potatoes in half lengthwise. olive oil tsp. In medium bowl combine potato middles with tomatoes. onions. onion powder and chili powder. cayenne pepper tsp. mozzarella. cheddar. Scoop out potato middles. 2. Blend well. olive oil. sour cream 1. which should be 24 minutes. chopped tsp. 3. salt. chili powder 16 oz. Spoon mixture back into potato shells and bake for 10−15 minutes.