E−Cookbooks Recipe Sampler

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

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 .

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

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

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

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

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

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

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

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

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

3. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue sauce. garlic powder tsp. Blend all ingredients together except oil. chopmeat cups barbecue sauce (any brand) eggs cup italian bread crumbs tsp. onion powder medium onion.Barbecue Mini Meatballs 2 2 2 1 2 1 1 1 1/2 1/2 lbs. 4. finely chopped cup beer cup milk cup oil 1. 2. Barbecue Mini Meatballs 15 . 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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