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Old 12-15-2015, 12:39 PM   #61
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Okay, I will post in a bit!
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Old 12-15-2015, 06:51 PM   #62
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Originally Posted by Cooking Goddess View Post
msmofet, do those have Parmesan cheese mixed into the cream cheese? Your photo reminded me of a cheese ball I used to make decades ago that was really good. Off the top of my head, it was Parma cheese and chopped, stuffed green olives mixed with the cream cheese (maybe other things too? Don't remember..). After you formed the cheese mixture into a ball, it was rolled in finely chopped nuts - walnut, I think. I loved that combination so much.
No Parmesan cheese. just mold cream cheese around large green stuffed olives then roll in chopped walnuts. Chill till firm and slice in half.
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Old 12-15-2015, 06:53 PM   #63
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If I can make it to Costco tomorrow after I get another ultrasound of my knee in the morning, I will be making a family favourite, Cheese straws. It is basically just a pastry with old cheddar in it and a little cayenne to give it a "bite". They are tedious to make but well worth it.

I will be sending them with TB for his work part on Thursday and giving some to Kay for the kids. I will also be packing them up for presents for our two pastors and some close friends.

I can post the recipe if anyone is interested. It is not a family secret because my Mom had it published in a Ladies' Auxiliary cookbook in the 50's!
Sound great! I'd love the recipe also LP.
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Old 12-15-2015, 09:20 PM   #64
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Spicy. Baked. Cheese.
http://www.splendidtable.org/recipes...y-baked-cheese

I'm thinking DH and I might have to nosh on appetizers on Christmas Eve 😋
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Old 12-15-2015, 10:52 PM   #65
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Sorry to be so store bought, but a major chain store supermarket stocks a simple crab-cheese dip that's kind of pinkish orange in color. My brother always buys some and serves it at his x-mas party. It's delicious. I forget what kind of cracker he serves it on.

I wouldn't even begin to know how to concoct such an appetizer as that on my own, should they no longer stock it. I'd have to start with fresh or artificial crab meat (as a convenience).
Nothing wrong with store bought, Caslon! I've had some really good pre-made dips and goodies from the markets.
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Old 12-15-2015, 10:54 PM   #66
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Spicy. Baked. Cheese.
Uruguayan Spicy Baked Cheese | The Splendid Table

I'm thinking DH and I might have to nosh on appetizers on Christmas Eve ��
That looks and sounds amazing.
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Old 12-21-2015, 08:43 PM   #67
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[photo from Cooking Light December 2015 Issue]
Spinach-Artichoke Bites - Healthy Holiday Appetizers and Drinks Recipes - Cooking Light
We were invited to a New Year's Eve Cocktail party of 100+ folks.
I LOVE Spinach-Artichoke dip, this would fit that bill perfectly!
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Old 11-27-2017, 06:24 PM   #68
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... BUMP!

This thread was brought up in another and I re-read the whole thing,
and yet again, I'm looking for some fresh eyes to add to this thread.

I'll definitely be making this again!

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Very simple:
Small squares of Pillsbury Crescent rolls as the crust
in mini muffins tins, filled with Spinach Artichoke dip,
top with cheese,
bake, serve, GONE!

Funny story:
The New Year's Eve Party we attended that I took
these as my offering... We didn't know many people at this
party, so I thought, okay, I'll walk around the home (it was next door to us) with my platter of goodies and serve folks a nibble.
TWICE in the course of the evening, I was assumed to be the cocktail waitress and would I "be a dear and get another XYZ drink" for them
On top of that, several guests thought that I was the Caterer and could I do their next party
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Old 11-29-2017, 10:36 AM   #69
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Bread Cups and Baked Brie

Years ago, I made little bread cups; plain bread cut into rounds, then molded into cups in a muffin pan and toasted in the oven. I filled them with some kind of seafood salad, crab maybe (not krab. NEVER krab!) I seasoned the bread with olive oil and Cajun seasoning. Not really very innovative, but they disappeared very quickly!

I put up a lot of pepper jelly this summer, so for MILís Christmas feast, I may do a Brie wrapped in (gluten-free) puff pastry, baked, and topped with some of my pepper jelly. Itís delicious (I know, food writers are supposed to avoid that word like the plague, but itís true!)and attractive!
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Old 11-29-2017, 10:42 AM   #70
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Pretzel sticks and beer/cheese dip

Need I say more? Since Iím obsessed with my bread maker this year (last year it was canning, and the year before, sous vide), but am really bad at forming pretzels, I thought Iíd make little pretzel sticks with a cheese and beer hot dip. Donít know what Iíll make for everyone else!
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Old 11-29-2017, 06:28 PM   #71
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Back home this would be very standard fare as an hor d'oeuver
or PUPU ...

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[file photo]
Limu (Seaweed) Ahi (Tuna) Poke
aka Raw Tuna Salad, MMM!
(I saw somewhere Poke spelled Pokť ... ummm, its a Hawaiian word )

Gotta find the freshest Ahi possible for this one though,
which can be a challenge here in the middle of the desert
The Seaweed I get in a pre-packaged seasoning mix
Hawaiian Poke Mix (0.4 oz) - Noh Foods of Hawaii
I keep several of these on hand for other seafood salads as well.

This type of Seaweed, Ogo, has a nice crunchy-salty-briny taste,
complimenting the fish beautifully... add some slice Green onions, a pair of chopsticks, maybe some hot rice and Kimo's your uncle!

I'm not sure if our new neighbors would be fans of this one ...
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Old 11-29-2017, 08:13 PM   #72
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Back home this would be very standard fare as an hor d'oeuver
or PUPU ...

Attachment 28555
[file photo]
Limu (Seaweed) Ahi (Tuna) Poke
aka Raw Tuna Salad, MMM!
(I saw somewhere Poke spelled Pokť ... ummm, its a Hawaiian word )

Gotta find the freshest Ahi possible for this one though,
which can be a challenge here in the middle of the desert
The Seaweed I get in a pre-packaged seasoning mix
Hawaiian Poke Mix (0.4 oz) - Noh Foods of Hawaii
I keep several of these on hand for other seafood salads as well.

This type of Seaweed, Ogo, has a nice crunchy-salty-briny taste,
complimenting the fish beautifully... add some slice Green onions, a pair of chopsticks, maybe some hot rice and Kimo's your uncle!

I'm not sure if our new neighbors would be fans of this one ...
I love poke! There’s a local place that makes the bowl exactly as you like it, and they deliver (through Yelp’s delivery service). Alas, my MIL would probably not be pleased at the prospect of raw anything, let alone fish. She thinks shrimp cocktail is exotic!
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Old 11-29-2017, 08:15 PM   #73
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Originally Posted by JustJoel View Post
I love poke! Thereís a local place that makes the bowl exactly as you like it, and they deliver (through Yelpís delivery service). Alas, my MIL would probably not be pleased at the prospect of raw anything, let alone fish. She thinks shrimp cocktail is exotic!
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Old 11-30-2017, 12:40 AM   #74
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Kgirl Just picked up a book my Mom (or maybe my Dad) brought back from Hawaii - "The Limu Eater" from 1978 a Sea Grant Miscellaneous Report from the U of H.

That was about the time she went there, so it must have just come out in print. To the best of my knowledge she hadn't gone back again.

Haven't really gotten into it - - but there are recipes for different types of 'limu', how it was collect and and all sorts of history.
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Old 11-30-2017, 10:53 AM   #75
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Kgirl Just picked up a book my Mom (or maybe my Dad) brought back from Hawaii - "The Limu Eater" from 1978 a Sea Grant Miscellaneous Report from the U of H.

That was about the time she went there, so it must have just come out in print. To the best of my knowledge she hadn't gone back again.

Haven't really gotten into it - - but there are recipes for different types of 'limu', how it was collect and and all sorts of history.
YUM
I really like seaweed.
My first boy friend's mother taught me how/what kind of Limu to collect and different ways to use it.
That should be an interesting read dragn
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Appetizers for the Holiday Season What are you thinking of doing? [ATTACH]22288[/ATTACH] I made these for a Summer Bar-B-Que, Teriyaki Chicken Skewers just couldn’t be easier. (well it can, and I figured it out) Take boneless-skinless Chicken thigh meat, Cut into 1 Ĺ - 2 inch strips Marinade overnight (8-12 hours) in Your favorite bottled Teriyaki sauce (or homemade, I went easy) I used [URL="http://www.amazon.com/Mr-Yoshidas-Original-Marinade-Grilling/dp/B00286BJ90"]Mr. Yoshida’s ģ Original Marinade & Cooking Sauce [/URL] Then, find some 6 inch (or cut the longer ones with kitchen shears) Broil or grill the chicken strips; once cooked through, Set aside on a plate, covered with tin foil until you’re party is about to start Slice each strip into about 1 inch pieces thread 3-4 chunks of chicken onto each skewer, Arrange attractively on a platter and serve (I made the mistake of trying to grill the meat on the skewers, they burned even though I soaked them in water) Those apps will be gone in now time, be sure to make more than you think you should DH and I are hosting a Christmas Open House later in the month, And this is one dish that I will be making, it’s wonderful, simple, pretty and well received by your guests 3 stars 1 reviews
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