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11-20-2011, 07:25 PM
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#11
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Master Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,585
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We usually do a cheeseball with crackers. That's all. Sometimes we'll do veggies and dip but most often just the cheeseball.
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I could give up chocolate but I'm no quitter!
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11-20-2011, 07:37 PM
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#12
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 10,508
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Cream Cheese & Olive Poppers
Stuffed Mushrooms
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There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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11-20-2011, 07:43 PM
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#13
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,741
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Quote:
Originally Posted by Ranchwifeg
I don't serve the thanksgiving meal until 5:30-6:00 - at the regular dinner time. We invite everyone over as soon as they clean up after feeding cows, so everyone shows up at about 11:30, which is lunch time. Lunch on Thanksgiving consists of appetizers. This year I'm making a crab and pesto cheesecake, Chex Mix, and chilled shrimp. My mother in law is bringing the healthy stuff like fruits and veggies. The tradition is the same for Christmas day.
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I am very interested in a crab and pesto cheesecake, recipe Please!!  And Welcome to DC.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-20-2011, 08:42 PM
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#14
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Half Baked
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
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Quote:
Originally Posted by PrincessFiona60
I am very interested in a crab and pesto cheesecake, recipe Please!!  And Welcome to DC.
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First thing i thought of when I read it! I make a salmon/caviar one that is pretty yummy. Pretty sure I already posted the recipe. I will check. This seems like a perfect use for crab.
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11-20-2011, 08:58 PM
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#15
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,924
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Quote:
Originally Posted by PrincessFiona60
I am very interested in a crab and pesto cheesecake, recipe Please!!  And Welcome to DC.
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Me too!
Would love yours too, 4Me. It sounds like a fantastic dish we had years ago when we ate at a remote restaurant in St. Martin.
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She who dies with the most toys, wins.
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11-20-2011, 09:15 PM
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#16
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Head Chef
Join Date: Apr 2007
Location: NH
Posts: 1,189
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Quote:
Originally Posted by msmofet
Cream Cheese & Olive Poppers
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Hello. What is the cream cheese sitting on?
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11-20-2011, 09:43 PM
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#17
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 10,508
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Quote:
Originally Posted by legend_018
Hello. What is the cream cheese sitting on?
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Take a large stuffed green olive and mold cream cheese around it then roll it in chopped walnuts. Allow to chill till firm then slice in half.
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There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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11-20-2011, 10:50 PM
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#18
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Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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mushroom bruschetta a mix of local specialty mushrooms, sauteed in clarified butter and finished with a glug of Madeira over toasted crusty bread finished with fines herbs.
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11-21-2011, 06:14 AM
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#19
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by buckytom
for some reason my mom always, always puts out a platter of shrimp cocktail before any special family dinner. my family has always seen it as a real gourmet thing to have as a treat.
there'll also be a platter of pickles and olives if tradition holds up. just a little something salty and bright to start the appetite.
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Mine did the same thing, BT.
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Give us this day our daily bacon.
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11-21-2011, 08:39 AM
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#20
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,741
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We always had black olives stuffed with cream cheese, green olives, sweet pickles and a veggie tray. I realized later these were made by the kids to keep them busy while Mom did the main dish.
We were only allowed one olive for every ten we stuffed while we were creating.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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