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

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

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 .

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

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

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

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. finely chopped ½ tsp. cans minced clams ½ cup sour cream 8 oz. Worcestershire sauce 1 tsp. crumbled 2 6 oz. Bacon and Chunky Clam Dip 9 . white horseradish sauce ½ cup finely chopped red pepper 1.Bacon and Chunky Clam Dip 10 slices well done bacon. softened cream cheese 2 scallions. 2. lemon juice 1 tsp.

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

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

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

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

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

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

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

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

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

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

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

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

5. Place on baking dish and bake for 50 minutes. barbecue sauce. In small bowl combine barbecue sauce and sour cream. Heat oven to 375 degrees. any flavor 1. sour cream 18 oz. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs. 3. Chill for 30 minutes before serving. 2. 4.Chicken Tenders with Dipping Sauce 3 3 1 2 1 1 lbs. 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. chicken tenders eggs cup water cups bread crumbs 16 oz. Chicken Tenders with Dipping Sauce 22 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3. In large sauce pan heat the salsa until very hot. Salsa with Shrimp 68 . pepper 1. Very fast and delicious dish for the salsa lover. Stirring constantly. 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. 2. 4. Place in large serving bowl. salt ½ tsp.Salsa with Shrimp 64 jumbo shrimps 4 16 oz.

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

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

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

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

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

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

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

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

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

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