Tuesday
For Questions or Advertising Inquiries, Contact Ellen at recipe_blog@yahoo.com
Barter at U-Exchange.com
Trade Goods, Services and Homes for Vacation at No Cost.
Subscribe to Recipes
Select a Category For More Great Recipes
Previous Posts
Ellen's Suggested Sites
Barter at U-Exchange.com
Trade Goods, Services and Homes for Vacation at No Cost.
Subscribe to Recipes
11 Comments:
Cream Cheese & Pecan Celery Sticks
Ingredients
1 package of celery
1/2 cup pecans
1 cup cream cheese
garlic powder
salt & pepper to taste
Directions
Cut celery stalks in half, wash and set aside to dry.
Using an electric blender, blend cream cheese and pecans until smooth. Place mixture in mixing bowl and add garlic, salt and pepper.
Spoon mixture into piping bag and fill celery stalks.
Bruschetta
Ingredients
1 french baguette
4 ripe tomatoes
1 clove fresh garlic
2 tbsp. olive oil
3 leaves fresh basil
2 tbsp. parmesan cheese
salt & pepper to taste
Directions
In a mixing bowl combine chopped tomatoes and ingredients. Cut baguette to desired thickness and brush with olive oil. Toast in oven.
Spoon mixture over bread slices.
Grilled Vegetables with French Bread
Zucchini
Cherry Tomatoes
Onions
Red Peppers
Mushrooms
Olive Oil
Balsamic Vinegar
Fresh Minced Garlic
Salt & Pepper
Fresh Basil
Parmesan Cheese
French Bread
How to Make
Cut vegetables into bite size pieces and place on cookie sheet. Toss with olive oil, balsamic vinegar, minced garlic, salt and pepper, parmesan cheese and tuck basil leaves in between cherry tomatoes.
Grill vegetables on barbecue or in oven.
Slice french bread and with a basting brush coat slices with juices from cooked vegetables. Top with grilled veggies. Sprinkle tops with a little more parmesan cheese.
Party Meatballs
Ingredients
2 pounds of meatballs, homemade or store bought (cocktail-size)
1 16-ounce can of cranberry jelly
1 12-ounce bottle of chili sauce
1/2 teaspoon garlic powder
Directions
Combine cranberry jelly, chili sauce and garlic powder in a large saucepan. Cook over medium heat until the cranberry jelly is dissolved and sauce is smooth.
Add cooked meatballs; stir gently to coat. Cook over medium-low heat for approx. 15 minutes.
Bocconcini and Cherry Tomato Salad
Ingredients
10 oz cherry tomatoes
10 oz small bocconcini
1/2 cup fresh basil leaves
1 garlic clove, minced
2 tbsp. balsamic vinegar
3 tsbp. olive oil
1/2 tsp. black pepper
1/2 tsp. sea salt
Directions
Slice half of the cherry tomatoes in half (this allows juices to mix in with the vinegar and oil, for better flavor).
Combine ingredients, toss and let sit for 20 minutes before serving.
Stuffed Mushrooms
Ingredients
1 lb. button mushrooms
3 ounces of softened cream cheese
1 cup finely diced ham
1/2 cup bread crumbs
2 tsbp. minced red pepper
2 tbsp. minced green onion
2 tsp. parmesan cheese
1 tsp. garlic powder
1/4 teaspoon black pepper
3 tablespoons olive oil
Directions
Remove stems from mushrooms and discard. Clean mushroom caps with paper towel and set aside.
Combine remaining ingredients and using a fork, stir mixture until it forms a stuffing.
Using a small spoon, fill mushroom caps and place on baking sheet. Bake at 350º until mushrooms are golden.
Homemade Pretzels With Maple Champagne Mustard
Ingredients
1 Package of yeast
1 1/2 cups of warm water
1 tsp. of salt
1 tbsp. of sugar
4 c. flour
Maple Champagne Mustard
Directions
Mix warm water and yeast then add sugar and salt. Add flour and knead until dough is smooth.
Make into desired shapes. Spray baking sheet with a non-stick cooking spray.
In a small bowl, beat one egg. Using a basting brush, lightly coat pretzels. Sprinkle with coarse salt.
Bake at 400° for approximately 12-15 minutes. Serve with maple mustard.
White Asparagus With Proscuitto
Ingredients
White asparagus spears
Italian cured proscuitto, thinly sliced
Extra Virgin Olive Oil
Balsamic Vinegar
White pepper
Directions Per Serving
Season three blanched asparagus spears with white pepper. Wrap one slice of proscuitto around each spear, set on plate and drizzle with olive oil and balsamic vinegar.
Homemade Cheese Bread
Ingredients
4 cups all-purpose flour
2 cups old cheddar cheese, grated
1 1/2 packages of instant yeast
1 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
Directions
Butter a loaf pan and set aside. In a large mixing bowl; dissolve yeast, sugar and salt in warm water. Let sit until liquid starts to form a foam. In the meantime, you can grate the cheddar.
Add flour to liquid and stir with a fork until dough becomes sticky. Add grated cheddar and start kneading with hands. Knead until dough is smooth to the touch. Form in a long oval shape and place inside loaf pan. Work dough into the corners of the pan.
Spread butter over top of dough and sprinkle with more cheddar. Cover entire loaf pan with a dish towel and place near a warm area. Allow about an hour for the dough to rise.
Heat oven to 375º and cook for approximately 45 minutes to one hour. Once the cheddar is a dark golden brown, it's ready!
Let cheese bread cool completely before cuting.
Broccoli Summer Salad
Ingredients
1 bunch broccoli
1 small can mandarin oranges
1 small red onion, julienned
1/2 cup golden raisins
1/2 cup walnuts
1/2 cup coleslaw salad dressing
Directions
Remove stems from broccoli and place florets in a large mixing bowl. Add remaining ingredients and toss until ingredients are completely coated with dressing. Let sit for about 10 minutes before serving.
Grilled Stuffed Zucchini Halves
Ingredients
5 large zucchini
1 250 g container of philadelphia light cream cheese
1/2 cup of finely chopped roasted red peppers (store bought)
1/2 cup of slivered almonds
2 tbsp. fresh chives finely chopped
1/2 tsp. garlic powder
salt and fresh black pepper to taste
Directions
Wash and dry zucchini, cut stems and discard. Slice each zucchini in half length-wise. Using a tablespoon or melon-baller, scoop out the inside of the zucchini halves. Don't discard the inside of the zucchini, set it aside for a next day soup!
Combine cream cheese, almonds, chives and spices until smooth. Add roasted red peppers and stir gently.
Stuff zucchini halves generously and grill on barbecue for 10 minutes.
Post a Comment
<< Home