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Old 08-15-2005, 11:12 PM   #11
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Swifty,

I posted a recipe here called appy or picnic loaf..Easy, uses ingredients readily found in any market and of your choosing..It is made the day before, chilled then sliced and placed on a nice tray..My kids love it.. Here is an easy one that I make for get togethers
Banana Rumaki....Serves 8
8-10 slices bacon, cut in half
5-bananas, slightly underripe
1/2-c. brown sugar
1-Tab. curry powder
Blanch bacib in boiling water about 10 min, Drain and dry well. Cut bananas into 1-1/2 inch chunks and wrap in bacon, secure with toothpick.
combine sugar and curry powder and sprinkle on wrapped bananas..Bake on rack in a 350 oven for about 10 min. or til bacon is crisp and sugar slightly caramalized.
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Old 08-15-2005, 11:33 PM   #12
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You can halve this recipe or scale it to whatever amount of portions you need

Insalada ai Fruitti di Mare

Yield: Approx.8 lbs. or 32 4 oz. servings

Ingredients:

2 lb. Fresh Scallops
2 lb. Fresh White Shrimp, shell on
2 lb. Fresh Mussels
2 lb. Fresh Calamari
1/2 c. Fresh Lemon juice + the zest of the lemons
1 c. Extra Virgin Olive Oil
2 Tbsp.Garrlic, minced
4 Tbsp. Fresh Italian Parsley, finely chopped
3 Tbsp. Fresh Mint, finely chopped
2 Tbsp. Fresh Oregano, finely chopped
2 tsp. red pepper flakes
1 medium Red Onion, finely diced
1 Red Bell Pepper, finely diced
1 Yellow Bell Pepper, finely diced
Kosher Salt

Method:

In a large stock pot, prepare 4 quarts of boiling, lightly salted water and prepare a large ice water bath(s). Blanch the seafood until just cooked through, 1-1/2 minutes for the calamari, 2-3 minutes for the shrimp and scallops, and 3-4 minutes for the mussels or until they open. Shock all seafood in the ice water immediately after cooking, remove all shells, and pat dry. In a large mixing bowl, combine all of the seafood and other ingredients except for the kosher salt. Mix until all ingredients are well incorporated, season with salt, and toss to mix. Chill in the refrigerator for at least 2 hours before serving.
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Old 08-15-2005, 11:43 PM   #13
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Quote:
Originally Posted by kadesma
Swifty,

I posted a recipe here called appy or picnic loaf..Easy, uses ingredients readily found in any market and of your choosing..It is made the day before, chilled then sliced and placed on a nice tray..My kids love it.. Here is an easy one that I make for get togethers
Banana Rumaki....Serves 8
8-10 slices bacon, cut in half
5-bananas, slightly underripe
1/2-c. brown sugar
1-Tab. curry powder
Blanch bacib in boiling water about 10 min, Drain and dry well. Cut bananas into 1-1/2 inch chunks and wrap in bacon, secure with toothpick.
combine sugar and curry powder and sprinkle on wrapped bananas..Bake on rack in a 350 oven for about 10 min. or til bacon is crisp and sugar slightly caramalized.
kadesma
That sounds like a really fun appetizer. I'll defintely put it on my to-try list. Keep those recipes coming!
Also if it will help you, the party is only a small one with an estimated capacity of 12 or so people.
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Old 08-16-2005, 07:02 AM   #14
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This one is really good & quick!

Texas Caviar
1(15 1/2oz)can yellow hominy, drained
1(15oz)can black eyed peas, drained
3 green onions, finely chopped
2 cloves garlic, chopped
1 large tomato, chopped
1 medium sized green bell pepper, seeded & diced
1 jalapeno pepper, seeded & minced
1/3C chopped fresh parsley
1/4C chopped onion
1/2C commercial zesty Italian salad dressing
Garnish: fresh parsely sprigs
Tortilla Chips

Combine first 9 ingredients in a medium bowl; stir well. Pour salad dressing over black eyed pea mixture; toss gently. Cover & chill thoroughly. Toss again before serving. Garnish if desired. Serve with tortilla chips. Yield: 6 1/2 cups.
This recipe makes a heafty yield for a crowd. Add a 15 ounce can of black beans, drained , to make the recipe serve even more.
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Old 08-16-2005, 09:26 AM   #15
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Jkath had posted this one awhile back and it's GOOD!
Alice's Salsa Bites

11 oz. cream cheese
1/3 c. good salsa
2 eggs
1/2 c. shredded pepper jack cheese
1 Tbsp chopped green onions
1 clove minced garlic
1/4 c. sour cream
2 Tbsp chopped cilantro

Preheat oven to 350. Whisk cream cheese in bowl till smooth, add salsa & eggs till well blended. Stir in cheddar. Add green onion & garlic. Mix well.
Generously spray a mini muffin pan w/oil. Fill each w/mixture. Bake 15-18 min till centers are firm. Remove & cool. Spread tops w/ sour cream. Sprinkle cilantro on top.


Here's another of my favorites
Grilled Vegetable Bruschetta
2 zucchini (sliced thick)
2 yellow squash (sliced thick)
2 red bell peppers
1 medium eggplant (peeled and sliced thick)
4 garlic cloves, crushed
1 loaf crust bread (Tuscan or Ciabatta, sliced thick)
3 springs rosemary, chopped
Parmesan cheese
Kosher salt
Freshly ground black pepper
c olive oil
1/8 c balsamic vinegar
1 tsp Dijon mustard

Brush vegetables and bread slices with of the olive oil and of the garlic.

Season vegetables and bread with salt and pepper on both sides. Let stand at room temperature. Put vegetables and bread on a preheated grill. Make turn after grill marks appear on vegetables. Vegetables will need to grill approximately 3 minutes per side.

Arrange grilled vegetables on decorative platter. Cut grilled bread into triangles and arrange around vegetables.

Put remaining 2 cloves of garlic, vinegar, and mustard in a food processor on high. Add c of olive oil slowly to emulsify. Add salt and pepper to taste. Drizzle over vegetables.

Sprinkle vegetables and bread with rosemary and Parmesan cheese.


And these are good warm or at room temp:
Zucchini Squares

3 c unpeeled, cored zucchini, shredded or coarsely chopped (not in a food processor)
1 c Bisquick
1 c chopped onion (preferably green)
c Parmesan cheese
2 Tbsp parsley
tsp salt
tsp seasoned salt
Dash pepper
1 tsp oregano
1 clove minced
c oil
4 eggs, slightly beaten
1 c diced pepperoni (or you can use a jar of Hormel--or other brand-- natural bacon bits instead)
1 small can stems and pieces of mushrooms, drained
c chopped green pepper

Mix all ingredients in a large bowl with a wooden spoon. Put in 13x9 greased pan. Bake at 350F for 25-30 minutes or until top is brown. Cut in squares.

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Old 08-16-2005, 11:59 AM   #16
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Quote:
Originally Posted by Cherry2000
Barbecups



1 lb. ground beef

cup prepared barbeque sauce

chopped onion

1 to 2 tablespoons brown sugar

10 oz. can of flaky biscuits

2 oz. (1/2 cup) shredded Cheddar or American Cheese



Heat oven to 400 degrees. Grease 10 muffin cups. Brown ground beef in skillet. Drain. Stir in barbecue sauce, onion, and brown sugar. Cook 1 minute to blend flavors, stirring constantly.



Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides forming inch rim. Spoon meat mixture into each biscuit-lined cup, and sprinkle with cheese.



Bake at 400 degrees for 10 to 12 minutes or until edges of biscuits are golden brown. Cool slightly before removing from pan.



NOTE: I cut each biscuit in half, and make these in mini-muffin tins for bite-sized appetizers.
Would you reccomend these served warm? How about for reheating?
If I tried these one hour ahead of time, do you think it would stil taste great?

P.S. I just tried making these and BOY was I in for a treat. the first run was a bit messy but I think I've got the hang of it! I used Honey-Garlic bbg sauce and added some chopped red and green peppers and they were DELICIOUS!
Ladies and gentlemen we've found a keeper.
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Old 08-16-2005, 10:06 PM   #17
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Swifty,

My youngest son asks for this every Christmas eve..If you can get a loaf of frozen bread dough it's a snap and is so tasty ..It's best served warm, but my kids will eat it right out of the refrigerator I prefer it warm thank you...
It should make about 24-26 slices depending on how thick you cut it. It takes about 10-20 minutes to prepare..
I call it a Rotolo
1-loaf frozen bread dough
flour for bread board
1/4lb. thin sliced dry salami
1/4lb. mortadella, sliced thin
1/4lb. ham, thin sliced
1/3lb. provolone, sliced thin
1/3lb. swiss cheese thin sliced
1 egg beaten with a little water for wash
Thaw the bread and let it rise, covered, punch down and kead a few times on floured board.
preheat oven to 375. On the floured board, roll out dough to a 12 x 16 rectangle. Tear meat and cheese into bite sized pieces and sprinkle over the bread. Starting at long end, roll uo tightly, jelly roll style. Pinch ends together and turn under, place on cookie sheet and brush with egg wash. Bake 25 to 30 min or til a golden brown. Let rest a few minutes before slicing..Slice thin and place on serving tray...These can be made ahead and frozen..Then just thaw and bake as above..
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Old 08-16-2005, 11:57 PM   #18
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Make this 3 days in advance and it will be even better. It's great with crackers - table water or triscuits.

Pimento Cheese

8 oz. sharp yellow cheese and 8 oz. white cheddar cheese, grated
1/2 tsp. sugar
1/2 tsp. salt (I do not use this much salt--maybe half or just over half--depends on your taste)


18-25 shakes of Texas Pete or
*1/4 tsp. cayenne pepper and 9-12 shakes of Texas Pete
20 slices of pickled jalapeno pepper, chopped fine
1 golf ball size spring onion, chopped fine
8 oz. mayonnaise
4 oz. drained pimento, chopped

Mix and let sit overnight in refrigerator or eat immediately if you can't wait.

OR:

Many brands of prepared hummus offer a roasted red pepper variety but taking 5 minutes to dress up a plain or a forty spice hummus will result in a much richer dip, bright in color with the added amount of red peppers you are using and bright in flavor with a little extra lemon juice and garlic.

1 (14 to 18 ounce) jar roasted red pepper, drained
2 tablespoons lemon juice
1 clove garlic, cracked from skin
1 1/2 cups prepared hummus spread (recommended: Tribe of Two Sheiks 40 Spice Hummus
Chopped parsley leaves, for garnish
1 teaspoon crushed red pepper flakes, for garnish
1 teaspoon coarse salt
20 carrot sticks, available already cut in the supermarket
1/3 pound fresh green beans, trimmed
1 medium zucchini, cut into sticks
1 large red bell pepper, seeded and cut into strips
1/2 pint grape tomatoes


Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.

OR:

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered

1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, * drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

Using on/off turns; puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.

Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)

Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.


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Old 08-17-2005, 12:03 AM   #19
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Prosciutto-Wrapped Asparagus W/Goat Cheese



1 clove garlic

1 TBS chopped chives

3 tsp red-wine vinegar

TBS Dijon mustard



Spread piece of prosciutto with goat cheese, then cut in half and wrap 3-5 pieces of blanched asparagus (depending on size) with the piece of prosciutto. Place in a single layer on a plate and pour sauce over prosciutto and serve.

OR:

Bruschetta is always good - if you need a recipe I'll post it. It's the tomatoes, fresh basil, red onion, a little olive oil and balsamic - each person scoops some up and puts it on the toasted baguette slice.
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Old 08-17-2005, 12:31 AM   #20
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This recipe is so easy and can be served hot or cold. It is always a party favorite of me and my friends.

Parmesan Chicken Bites


6 chicken breasts
cup crushed packaged herb-seasoned stuffing mix
cup grated Parmesan cheese
2 tablespoons snipped fresh parsley
1/3 cup butter, melted

Cut each chicken breast into 6-8 pieces about 1 square. Combine stuffing mix, cheese, and parsley. Dip chicken pieces into butter. Then roll in stuffing mixture. Spray a foil lined baking sheet with a cooking spray. Place in a single layer on foil lined baking sheet. Bake in a 300 oven for about 10 minutes, or until tender. Transfer to a platter and serve hot or cold with toothpicks.
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