Posted on 08/23/2017 3:47:45 PM PDT by Jamestown1630
I like meals made up of lots of different, little things – I’m a fan of ‘tasting menus’, buffet parties, and can make a restaurant meal of appetizers.
An appetizer recipe that’s been a party hit for us, is this one for Bacon-Wrapped Water Chestnuts in Chili Sauce:
http://www.kraftrecipes.com/recipes/bacon-water-chestnuts-50888.aspx
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I think we originally found the recipe for these little Garlic and Mushroom Tartlets about 15 years ago – perhaps from the Sorrento site, or off the bag.
Sorrento seems to have turned into Galbani (?) and I haven’t seen this garlic-flavored Mozzarella cheese lately. Sargento used to have a similar Mozz/Asiago garlic-flavored blend in their 'Bistro' line, and I'm not finding that on their website, either. But you can probably create the ingredient by adding some roasted or even sauteed garlic to shredded Mozzarella. We usually used the little frozen Phyllo cups to make these:
Roasted Garlic and Mushroom Tartlets
3 T Butter
2 (6oz) Jars of Mushrooms (sliced)
1/2 C Scallions, (sliced)
1 T Sherry (optional)
1/4 C Heavy Cream
1 C Sorrento Roasted Garlic Mozzarella Cheese, shredded
1/4 C Parsley (chopped)
1/4 tsp Salt
1/4 tsp Pepper
24 (2inch) Tartlet Shells or Phyllo Cups
1. In a medium skillet, melt butter, cook mushrooms and scallions until tender.
2. Add Sherry and heavy cream, bring to low simmer; stir in cheese, parsley and seasonings, stir until cheese is melted.
3. Remove from heat, let stand 5 minutes and spoon into tartlet shells.
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For a spread to serve with Bruschetta, try this:
Olive Caper Spread
½ C. pitted black Kalamata Olives
3 T. Olive Oil
1 T. drained Capers
1 T. chopped fresh Basil
2 Garlic cloves, minced
Puree the olives with the oil, basil, capers and garlic in a processor. Can be prepared 4 days ahead. Serve at room temp with bread or crackers.
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And, last but best, my very favorite ‘little bite’, which I know I’ve posted more than once: Olive Cheese Balls:
https://www.bettycrocker.com/recipes/olive-cheese-balls/1a335df0-4d11-47ac-ad81-a810a626e6d9
-JT
I’m doing some baking late tonight. I made two pumpkin cream cheese loaves and some focaccia bread. I have such bad brain fog that I actually forgot to put the mashed potatoes in it. I didn’t realize until after it had risen. I’ve never done that before.
I was looking at my recently bookmarked recipes and think this would make a good app.
Sweet & Sour Meatballs
Ingredients
Meatballs
1 pound lean ground beef
1/2 cup panko bread crumbs
1/4 cup onion, minced
1/4 cup whole milk
1 egg - beaten
1 teaspoon kosher salt
black pepper to taste
Sauce
1 cup packed Imperial Sugar Light Brown Sugar
3 tablespoons cornstarch
1 1/2 cups water
1/4 cup white vinegar
3 tablespoons soy sauce
Chives to garnish, optional
Directions
In a large bowl gently mix together all meatball ingredients. Scoop into 20-24 equal balls. Set aside.
In a large sauce pan add sauce ingredients (minus chives). Whisk to combine. Heat over medium heat. Add meatballs.
Bring to a boil. Reduce heat and simmer for 25 minutes OR until meatballs are cooked through. Stirring occasionally.
Garnish with optional chives.
http://www.imperialsugar.com/recipes/category/snacksappetizers/Sweet-n-Sour-Meatballs
I use red onions in Italian pasta salad.
Cook your favorite pasta and cool. Drizzle with olive oil and add the following from the garden:
Diced tomatoes
Arugula
Diced red onion
Sliced, Melrose or banana peppers.
Salt to taste and serve.
Those look de!icious!
That sounds delicious thanks. I love banana peppers and we still have lots of tomatoes.
BAKED FONTINA
METHOD Drizzle inch cubes of Fontina w/ ol/oil. Then add sliced
garlic, thyme, and rosemary. S/p; then broiler/melt 6 min (bubbling/browning).
SERVE in cast-iron pan with crusty chunks of bread.
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LIZ's VERSION
Cut-up six dollar chunk of Italian fontina from
cheesemonger, drizzle of Newman's Own Italian dressing
(has lotsa herbs and seasonings). Broiler/melt til bubbly.
SERVE w/ zucchini dippers.
Nicest thing-—two-bite tartelette makes you feel totally satisfied.
All the flavors you love in a couple of bites.
Me too - I love those green chiles. I’ve been hankering for a green child puff/chile relleno casserole, made with eggs, cheese, some flour and lots of green chiles. Last time I put in a layer of whole chiles and it was harder to cut and chew so I’ll stick to the diced ones this time.
Isn’t that Mexican casserole so good? My mom used to make one and I’ve tried to perfect the recipes I find online. So cheesy and so good.
Yep, that looks luscious!
It is. It’s amazing that something so simple is so yummy. Of course anything with eggs and lots of cheese can’t be bad!
That is perfect - Chile Rellenos without all the fuss ;-)
Be nice to fill the jalapenos w/ a cream cheese/cheddar mixture before dolloping on the batter.
Liz, I love those pavlovas. My mom used to make the lemon cream one for her club. There was a great article in the Wall Street Journal awhile back but I need a subscription to get in now. Luckily I saved the whole thing in my recipes along with the photos.
I devised a shortcut for the lemon filling by using Jello Lemon cooked pudding and pie filling (for lemon meringue pie), cooling it and folding in a lot of whipped cream, then top off with more whipped cream. It made enough two two the size of an 8-inch pie pan.
We didn't have parchment paper back then and mine always stuck but I did finally get them loose fairly intact.
At different sites on the web, there is a raspberry curd one that sounds good. There's a key lime one. An orange cream one. A blood orange one would be neat.
Those are among my very favorites, too. My mom also made a meringue dessert consisting of two (or three) sheets of meringue on jelly roll pans. Then she would layer them with sweetened whipped cream and crushed Heath candy bars.
Skor bars are better now but I can't find them. Heath started using cheaper ingredients it tastes like.
Mom’s meringue dessert sounds delicious-—two or three sheets of meringue layered w/ sweetened whipped cream and crushed Heath or Skor candy bars.
My mom never stabilized whip cream but I set aside one package of Jello instant vanilla pudding and stir about 2 level tablespoons here's a link:
food.com Never Weep Whipped Cream
I also beat cornstarch into egg whites for the top of meringue pies and along with other precautions they don't weep.
A lot of sites say cook it with water and whatever and cool it. Don't have to do that.
"A tiny bit of cornstarch (such as in the recipe here) whipped with the sugar into the meringue traps some of this moisture and reduces beading."
http://www.myrecipes.com/recipe/foolproof-lemon-meringue-pie
I use Jello cooked Lemon Pudding and Pie Filling for lemon meringue pies; maybe from scratch are better, dunno, I love the way the pkg kind sets plus it makes a nice thick filling in a 9-inch pie plus it is a heck of a lot easier and faster (if you are careful not to scorch it).
QUESARITOS
METHOD Cook in heated pan on med-high lb grnd beef, tsp chili powder,
1/2 tsp ea cumin and smoked paprika. Ks/p; cook 6 min (beef is no longer
pink). Drain off fat.
LIME RICE toss w/ fork 2 c cooked white rice, tb lime juice, 2 tb minced cilantro.
QUESADILLA add flour tortilla to hot pan; layer on cheddar cheese.
Top w/ 2nd tortilla; cook/melt 2 min per side. Repeat to make 4 quesadillas.
ASSEMBLY layer on plate quesadilla, rice, meat, nacho cheese sauce,
sour cream. Roll into a burrito. Repeat w/ rest. Do ahead to here. Cover/fridge.
FINAL Heat pan hot over med-high, cook 2 at a time, outsides golden, slightly crispy, 3-5 min per side. Serve immediately.
I love, love, love chicken fried steak & always ask for an extra side of gravy for dipping. We have a place in town that makes delicious ones.
That looks delicious & doable. It reminded me of when I was a girl & my parents had a Greek friend who would come to dinner. One time he brought Greek cheese & fried it w/ fresh oragano. I almost floated away it was so delicious!
He was also drop dead gorgeous which was a nice touch ; )
Fried cheese is a famous Greek dish——”Saganaki.”
Served as an appetizer w/ lemon wedges and maybe Pita Bread.
If you cannot get the authentic Greek cheese Kasseri....some use Italian Provolone.
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