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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. container whipped cream cheese cup sour cream small jar black caviar Preparation: 1. Cream Cheese and Caviar Dip 30 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2. salsa 1. 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. Onion Rings with Dipping Sauce 58 . 3. Bake onion rings as indicated on bag. whipped cream cheese 16 oz. Refrigerate for at least 30 minutes before serving.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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