"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 01-19-2005, 10:10 AM   #21
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Seven Layer Warm Chili Salad

Yield: 10 servings
1 can (15 oz.) chili with beans
4 cups lettuce, torn into bite-size pieces
1 cup diced tomatoes
1 cup diced onions
2 1/2 cups shredded cheddar cheese
1 cup ORTEGA® Salsa Prima Homestyle Mild
1 1/2 cups sour cream

LAYER lettuce, tomatoes, onions, chili with beans, salsa, cheese and sour cream in a large salad bowl.
SERVE immediately.

Raine is offline   Reply With Quote
Old 01-25-2005, 06:34 PM   #22
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Okay, so it's gonna be a 'cheesesteak and chowdah' superbowl!

marmalady is offline   Reply With Quote
Old 01-25-2005, 11:43 PM   #23
Head Chef
Rob Babcock's Avatar
Join Date: Dec 2004
Location: USA
Posts: 1,287
I told you so!
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 01-26-2005, 07:07 AM   #24
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642

Okay, just to mix it up a little, here's a 'Manhattan' clam chowder -


Makes about 3 quarts

2 bottles clam juice
1 ½ cups minced clams
1 14oz.can plum tomatoes
1 can vegetable stock
1 med. onion, diced
2 stalks celery diced
2 cups potatoes diced
1 med. carrot, diced
3 bay leaves
2tsp. dry thyme, or 2T fresh
½ cup minced parsley
½ tsp. cayenne
4T olive oil
2 cloves minced garlic

Heat olive oil in stockpot; saute onion, celery, carrot, garlic, til soft but not brown. Add clam juice, vegetable stock, tomatoes, potatoes, thyme, bay, and cayenne; bring to boil; reduce heat to simmer, cover and cook for about an hour til potatoes are tender. Add clams, salt/pepper and simmer 5-10 more minutes. Adjust seasoning.
For a more tomatoey chowder, use 1 bottle clam juice, no vegetable stock, and in place use 2 cups V-8 juice.

Aaaaand - a 'Texas' corn chowder!


serves 4

1 ½ cups fresh corn kernels
2 jalapeno peppers,minced
1 clove garlic minced
¼ cup canola oil
½ cup heavy cream
1 cup chicken stock
2T all purpose flour
1 oz. butter
1 tsp. salt
½ tsp. black pepper
1 small onion, minced
½ each, green, yellow and red bell pepper,minced

Heat saute pan over high heat; add oil and saute peppers, onions,and garlic for three minutes. Add corn and cook five minutes more; add chicken stock and bring to boil. Cook flour and butter over medium heat to form a roux; stir the roux into the boiling stock with a whip and lower heat to simmer for five minutes; stir often to prevent sticking; add cream, salt and pepper.
marmalady is offline   Reply With Quote
Old 01-29-2005, 11:20 PM   #25
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
I was going to bring the jkath's JD Kielbasa and Hot and Spicy Artichoke Dip, but now I have been requested to bring Thai Shrimp Skewers. So, I will be bring them and the kielbasa.
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 02-01-2005, 08:52 AM   #26
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
WOW! all your snacks sound so good, wish I could visit all your homes and have a taste. May be more fun then the game. :D
thumpershere2 is offline   Reply With Quote
Old 02-01-2005, 09:38 AM   #27
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Thumper, I totally agree with you! The only reasons I watch the Super Bowl are for the food, commercials, & tight ends.
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 02-01-2005, 09:59 AM   #28
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
New Orleans Muffaletta


1 cup Italian parsley leaves
2 small garlic cloves, peeled
4 medium celery ribs, cut into 1-inch pieces
2 medium green onions, cut into 1-inch pieces
½ cup pitted green olives
½ cup pitted Kalamata olives
¼ cup olive oil
¼ cup vinegar brine from either olives
1 tablespoon capers
1 teaspoon dried oregano
Freshly ground black pepper
1 (8-inch) round sourdough loaf
4 bottled roasted sweet peppers, drained, cut into slabs
1/3 pound thinly sliced Italian salami
1/3 pound thinly sliced provolone cheese
Italian parsley leaves


Evans Caglage / DMN
For olive salad, put parsley and garlic in processor and process until mixture is finely minced. Add celery, green onions, olives, olive oil, brine, capers, oregano and black pepper and pulse until coarsely chopped. Adjust seasoning. Can be made 2 days ahead and refrigerated.

For muffaletta, use serrated knife to cut off top 1/3 of loaf. Remove soft bread from inside top, leaving 1/2 to 1 inch thickness. Set aside. Hollow out center of loaf, leaving 1 inch thickness on sides and bottom.

Spread small amount of olive salad on inside of top and bottom. In bottom piece, layer ingredients evenly in this order: red peppers, salami, remaining olive salad, cheese, parsley and red peppers. Place bread top on. Use your hands to lightly compress loaf together. Wrap airtight in plastic wrap, then foil. Refrigerate at least 6 hours or overnight.

Use sharp serrated knife to cut into wedges. If desired, insert toothpicks, evenly spaced, around center of loaf to serve. Makes 1 large loaf, or 4 very generous servings
Raine is offline   Reply With Quote
Old 02-01-2005, 10:04 AM   #29
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Creole Portobello Mushroom Dip


3 medium portobello mushrooms, about 6 ounces total, trim stems and scoop out gills
3 medium green onions, cut into 1-inch pieces
1/3 cup packed Italian parsley leaves
1 large garlic clove, peeled
1 (8-ounce) package light cream cheese, room temperature
2 teaspoons Creole mustard
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon salt
Freshly ground black pepper
3 tablespoons finely diced tomato, well drained
2 tablespoons finely diced green pepper


Evans Caglage / DMN
Broil or grill mushroom caps until lightly browned and very hot, about 3 minutes per side. Loosely wrap in foil; set aside to cool, about 2 hours. Blot mushrooms with paper towels; cut into 1-inch chunks.

Put green onions, parsley and garlic in processor; process until finely minced. Add cream cheese, mustard, Worcestershire sauce, chili powder, cayenne pepper, thyme, salt and pepper. Process until mixed. Add mushroom chunks. Pulse just until coarsely chopped, retaining some texture. Transfer to small bowl.

Stir in tomato and green pepper. Cover; refrigerate several hours or overnight.

To serve, stir well, taste; adjust seasoning. Serve chilled with assorted crudités, vegetable chips, potato chips or crisp crackers. Makes 12 servings, about 2 cups.

PER SERVING: Cal 51 (56% fat) Fat 3 g (2 g sat) Trace fiber Chol 9 mg Sodium 135 mg Carb 3 g Calcium 33 mg
Raine is offline   Reply With Quote
Old 02-01-2005, 10:05 AM   #30
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Bourbon Praline Candy Bar Cookies With Bittersweet Drizzle


3 sticks unsalted butter, softened (divided use)
2 ½ cups packed light brown sugar (divided use)
1 large egg, separated
2 cups flour
1/8 teaspoon salt
2 tablespoons granulated sugar
¼ cup dark corn syrup
¼ cup heavy cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate, chopped (about 1/4 cup), melted


Preheat oven to 350 F. Set aside 9x13-inch baking pan.

For crust, use mixer to cream 2 sticks butter and 1 1/2 cups brown sugar until light and fluffy. Add egg yolk. Mix well. Add flour and salt. Mix until smooth. Transfer to pan. Use spatula to spread evenly. Place piece of plastic over surface and gently press into place. Remove plastic.

Use small whisk to mix egg white until foamy. Lightly brush over dough; some will be left over.

Bake until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.

Meanwhile, for praline topping, place remaining stick butter, remaining 1 cup brown sugar, granulated sugar and corn syrup in small, heavy saucepan over medium low heat. Slowly bring to boil, stirring often. Let boil 1 minute. Add cream and stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.

Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely. Cut into 24 squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. Can be baked 2 days ahead and kept at room temperature in airtight container. Separate each layer of cookies with wax paper. Makes 24 squares.

PER SQUARE: Cal 334 (54% fat) Fat 21 g (9 g sat) Fiber 1 g Chol 43 mg Sodium 79 mg Carb 37 g Calcium 33 mg

Raine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Good Eats Drinking Game GB Alcoholic Drinks 5 03-08-2005 02:55 AM
Good Eats Raine Today's Menu 0 02-14-2005 08:07 PM
African Eats' -DEADLY SUSHI- General Cooking 6 10-17-2004 04:32 AM
Who eats Hormels Spam? How do you prepare it? Bangbang Today's Menu 86 10-12-2004 02:12 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:50 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.