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Joey D says ...
Slice some French or Italian bread into one inch slices. Brown one side for a couple of minutes in the broiler. When done; sprinkle some garlic powder to the un-browned side. Add a slice of Provolone Cheese and a slice of tomato. Sprinkle on fine basil and spritz with olive oil. Put it back in the broiler until cheese is melted Another spritz of olive oil and it’s done
07/27/2010 10:20:07 AM CDT
Gina says ...
I had these at a wedding and went home and experimented, they are super easy and you will get great comments about them. People think they are picking up wienies wrapped in bacon, but once they taste them, they are in love with them. Dates Wrapped with Bacon: Pull bacon to make it slightly longer, wrap a dried date, cut the bacon. This should be about 1/3 of the slice of bacon. I am able to wrap 3 dates with 1 slice of bacon, sometimes even 4. Place the bacon seam side down on a baking dish. Place in a 350 degree oven until the bacon looks crisp. When done place a toothpick in it and plate it. I've experimented and other great variations are slicing the date to make a little pocket and then stuff with a walnut, before wrapping. Another one that was good was stuffing with blue cheese, before you wrap the date.
07/28/2010 2:59:36 PM CDT
Melissa says ...
Sausage rolls: Ingredients: one package of frozen puff pastry 1lb. of your favorite sausage 1 egg 3tbsp. Water Thaw the puff pastry until it is pliable. Then cut each sheet evenly into 1x2 inch rectangles (approximately). Section thumb sized pieces from the sausage and place on one half of the puff pastry. Brush one of the 1 inch edges with raw egg and water mixture. Then fold the other 1 inch edge over to seal the pastry. Brush the top with egg. Bake at recommended time and tenperature as noted on puff pastry packaging. Tip: for more even baking only seal the 1 inch edges-leave the oter two sides open.
07/27/2010 11:44:54 AM CDT
Jessica Estrada says ...
1 pound cod, (or any lean white fish) diced in 1/2-inch cubes 2/3 cup fresh lemon juice (about 4), divided use 2/3 cup fresh lime juice (about 5), divided use 1 teaspoon salt, 1 medium tomato finely diced 1/2 medium sweet onion finely diced 1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced 1 Tablespoon finely chopped fresh cilantro Preparation: Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt. Marinate in refrigerator for 2 hours. Combine remaining 1/2 teaspoon salt, 1/3 cup lemon juice, 1/3 cup lime juice, tomato, onion, jalapeno chile, and cilantro. mix. Add to drained fish. Refrigerate 8 hours or overnight. Serve ceviche cold on crispy tortilla chips as a small bite snack. Garnish with a slice of avacado. Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.
07/27/2010 11:52:08 AM CDT
Melanie says ...
So easy, sliced baguette, spread on local Texas goat cheese with some fig preserves on top and broiled until toasty and melty...
07/27/2010 11:55:11 AM CDT
Jane Bragg says ...
Take crackers..your choice.. I like a water cracker, spread with fig spread from Whole Foods and top with a slice of brie cheese. Amazing!!
07/27/2010 11:57:25 AM CDT
Jared Cross says ...
Tilapia Nuggets : Cut tilapia filet into bite sized pieces; coat with free range egg, coat with panko bread crumbs and deep fry until golden brown. I really like to use the curly toothpicks. This is what I like to take to my class for pot luck lunches...everyone likes it!
07/27/2010 12:58:49 PM CDT
Andrea says ...
Simple! Thread cherry tomatoes, rolled fresh basil leaves, & mozzarella on toothpicks, drizzle with olive oil & sprinkle with cracked black pepper...Voila!
07/27/2010 1:01:35 PM CDT
Cyndi says ...
Vegan Pesto Mushrooms Make pesto by creaming 2 cups of raw pine nuts in the blender or food processor (note: it is important to use a good appliance or you won't get the creaminess that gives the mouth feel of cheese). Add the juice of 2 limes and a bit of olive oil to move things along. If you want garlic, add peeled and coarsely chopped cloves early in the process. Add sea salt, black pepper, and other seasonings. I like cumin and chilpotle. Adjust seasonings to be balanced but slightly stronger than you want them to end up. Cut off and discard the ends (just an inch or two) of a bunch of flat leaf parsley and a bunch of cilantro. Wash well and drain. Remove 1 loosely packed cup of leaves and reserve. Put the rest of the herbs into the food processor or blender and blend until the mix turns green and there are no leaves or stems visible. Add more olive oil (use extra virgin only!) to taste, about 1/3 cup total (though you can do more or less as desired). Blend lightly. Turn the appliance off and add the reserved leaves. Pulse the mixture until they are chopped and integrated but are still recognizable. Wash a few dozen crimini mushrooms (do not use white here)and remove the caps (chop them and store in the fridge for future use). Place mushroom face down on an unoiled cookie sheet. Bake at 350*F for about 8 minutes (a bit less for small ones, more for big ones; you want them to be firm but to lose their raw feeling...or dehydrate for a fully raw dish). Fill the caps with pesto. Serve with the pesto at room temperature and the mushrooms either still slightly warm or at room temperature. Please feel free to call this a winter party dish, but not a "Christmas" one (or a "holiday" one when the only holiday you're counting is in late December).
07/27/2010 1:24:59 PM CDT
liz gahm says ...
Mix peanut butter with greek yogurt and honey to create a yummy dip for sliced fruit or cinnamon apple pita chips
07/27/2010 1:30:45 PM CDT
KJ Toombs says ...
My Husband's Favorite Need something simple. 40 mushroom caps 1/2 lb of chopped brisket/beef Grated Cheddar Cheese We serve Luling City Market BBQ Sauce on the side because it is my husbands favorite. Bake at 325 for 30 and serve. Simple, good, and easy.
07/27/2010 2:08:05 PM CDT
Michaela Rosenthal says ...
50 cent small bite party food: NEW POTATOES with BLACK OLIVE TAPENADE with ANCHOVIES Ingredients: 2 pounds very small (50 cent piece size) new white potaotes 1 (6 oz) jar olive tapenade 2 (boneless) anchovies (optional) 2 teaspoons fresh organic lemon juice 2 tablespoons freshly minced Italian parsley Directions: Boil potatoes until just tender. Cool until safe enough to handle then scoop a small hole out of every potato (I use a grapefruit spoon for this). In a bowl, smash together tapenade, anchovies ans lemon juice. Fill potatoes and sprinkle with parsley. Serves 12.
07/28/2010 1:06:45 PM CDT
cat west says ...
cut cucumber into slices, add havarti cheese and a dash of mustard (your choice)....these are a favorite at our house!
08/09/2010 11:38:03 PM CDT
Debi says ...
Sun Dried Tomato Bites Serves 6 12 Sun Dried Tomatoes 12 Basil Leaves (should be larger then the SDT) Goat Cheese Place 12 Sun Dried Tomatoes(SDT) upside down on a paper towel to absorb some of the oil. Spread 12 fresh basil leaves on a white plate Place Sun Dried Tomatoes(skin side down) on top of the basil Add a 1/4 tsp of goat cheese in the center of the tomato That's it...how easy is that...Enjoy!!! PS: You can use all sorts of cheese with this recipe...my favorite is the goat cheese... Yum!
07/28/2010 12:06:32 PM CDT
Marliss Ghazey says ...
Small Bites Involtini- grill thinly sliced zuchini and yellow squash. Spread cooled slices with ricotta cheese, a sundried tomato slice and a basil leaf. Roll up like a jelly roll. If you used large diameter squash-you may need to slice the roll. I like to make a platter-alternating the yellow and green rolls and top with a nice balsamic dressing (they are perfect for patries because they actually taste better if you make them ahead and let them soak in the balsamic. Serve room temp.
07/28/2010 12:05:45 PM CDT
Kim says ...
Sweet Potato Croquettes These are a tasty, economical and healthy treat! A yummy small bite that can easily be made Vegan. They are crispy and golden on the outside and smooth and creamy in the middle. My suggestion: make extra Mashed Sweet Potatoes one night and the next night use the leftovers for Sweet Potato Croquettes! 2 medium sweet potatoes (each potato = about 1 cup mashed) 1 tbsp. plus 1 tsp. butter or butter substitute (I use Smart Balance, which is Vegan) 1 tbsp. low-fat cream cheese or Vegan cream cheese 1 tsp. of either honey or brown sugar Dash of Nutmeg 1/2 tbsp. low-fat milk or soy milk 4 tbsp. whole wheat flour 2/3 cup Panko* Japanese bread crumbs 1/2 cup Canola oil 1) Peel sweet potatoes and cut into large chunks. 2) Heat kettle of water to boiling, add tsp of Smart Balance to water. Add sweet potato chunks and boil uncovered about 10 minutes or until fork tender. Please check the potatoes after about 5 minutes because cooking time will vary depending on how big the chunks are. 3) Drain sweet potatoes and return to the kettle you cooked them in. Add remaining ingredients and mash with a potato masher until creamy and smooth. 4) Refrigerate mashed sweet potatoes over night or a couple of hours. 5) Add flour to mashed sweet potatoes in medium-sized bowl and stir til blended. 6) Put Panko into small bowl. Heat Canola oil in large, deep frying pan on medium-high heat. 7) Form sweet potato dough into small balls, a little smaller than a golf ball. Roll each ball in the Panko. Place each ball into the hot oil. Fry a couple of minutes until golden brown, then turn with tongs and fry the opposite side. Continue turning until each part of ball is equally brown. 8) Remove to plate covered with paper towel to absorb any extra oil. Serve warm. *Use Panko rather than regular breadcrumbs because they give it a light crunchy coating on the outside. You can find this at your local Whole Foods store. http://www.vegetarianlight.com
07/28/2010 8:01:11 AM CDT
Grace Alfieri says ...
Eggplant involtini - makes 10 2 Eggplants sliced and grilled Goats cheese Basil leaves Extra virgin olive for drizzling Slice and then salt the eggplants for 30 mintues then rinse and brush eggplant slices with olive oil and grill. Cool the eggplants, spread goats cheese thinly on the eggplant slice and add a basil leaf. Roll them up and drizzle olive oil.
07/28/2010 7:18:30 PM CDT
Cheri says ...
Sweet and Crunchy Holiday Blues Terra Blue Potato Chips Crumbled Blue Cheese Honey Chopped Walnuts Sprinkle cheese over chips. Drizzle with honey. Sprinkle with chopped nuts.
07/28/2010 7:26:08 PM CDT
Carrie says ...
Zesty Cheese Balls - Mix together 4 oz. of fresh goat cheese and 4 oz. of cream cheese. Using a small melon baller, make small cheese balls. Chill. Chop equal parts fresh chives, basil, and parsley finely. Add the zest of one lemon and a pinch of coarsely-ground black pepper. Take cheese balls and roll in lemon/herb mixture. Serve alone or with crackers.
07/28/2010 8:16:32 PM CDT
Barrie Sanchez says ...
Bacon-Cheese Crostini with Almonds 1 French bread baguette (1 pound), cut into 36 slices 2 cups (8 ounces) shredded Monterey Jack cheese 2/3 cup mayonnaise 1/2 cup sliced almonds, toasted 6 bacon strips, cooked and crumbled 1 green onion, chopped Dash salt Additional toasted almonds, optional Directions Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.
07/28/2010 9:11:11 PM CDT
Lisa Herndon says ...
Smoked Salmon Goat Cheese Nori Wraps Take a teaspoon of 365 smoked salmon and a tablespoon of chevre style goat cheese and place on half of a sheet of Nori seaweed - add sriracha for hint of spicy (optional) wrap and quick easy small bite that is gluten free :)
07/28/2010 10:09:26 PM CDT
susantroche says ...
So easy - Mediterranean Salad letuce wraps: Spread a spoonful of Whole Foods Mediterranean Salad in the middle of large lettuce leaves, such as Romaine and red lettuce. Gently roll them up and fold each end. People love this at a party, it is tasty and not messy to eat.
07/28/2010 10:47:02 PM CDT
Elizabeth says ...
Mexican Vaselote (street corn snack) 2 cans sweet corn 1 tablespoon butter 1/2 tbsp salt Drain corn well, heat a heavy bottomed skillet over high heat. When skillet is hot add corn. Cook stirring often until corn is lightly browned (if some pieces get a little charred this is good as it adds to the flavor!). When corn is light brown, add in butter and salt. Stir often until butter is melted. Remove from heat. Add Ins: Salt, Sour cream, Mayonnaise, Queso fresco, Lime juice, Chili powder, Tabasco sauce I would recommend that each person serve themselves so that they can add whichever ingredients in whatever quantity they would like. My favorite combination..... For each individual vaselote, put 1 spoonful of mayo or sour cream in the bottom of a small dish or glass. Top with one cup of corn. Top corn with more mayo/sour cream, queso fresco, chili powder and a bit of salsa and about 2 tsp of lime juice. Mix well. Top with a bit more queso and chili powder. Serve.
07/28/2010 11:35:47 PM CDT
Elizabeth says ...
Easy and versatile: Pita Crisps Two Ways Sweet 2 pitas cut into strips or triangles 4 tablespoon unsalted butter, melted 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 pinch salt Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper. Put pita strips in a bowl with melted butter and toss to cover. Mix sugar, spices, and salt together. Add to pita strip mixture and toss to coat. Spread crisps out on the cookie sheet and bake in the center of the oven for 20-25 minutes, until sugar is carmalized, turning once half way through baking time. Savory 2 pitas ~1/4 cup olive oil A few sprigs rosemary Sprinkle of thyme Sprinkle of basil Coarse ground sea salt Preheat oven to 325 degrees and line a cookie sheet with parchment paper (sound familiar??). Brush pitas with olive oil. Cut pitas into strips or triangles. Spread out on the cookie sheet and season with rosemary, thyme, and basil. Sprinkle with salt. Bake for about 20 minutes, until light golden, turning once half way through baking time.
07/28/2010 11:38:05 PM CDT
Erin from Long Island says ...
every Xmas I make hummus with sundried tomatoes or red peppers and some green herb (varies with what else is served). It is always a hit! I have made corn tortillas (the herb that year was cilantro and the red came from bell peppers) as well as rosemary/thyme crackers (the green was parsley and the red was sundried tomatoes. I am sure if the red/green isnt your thing, black olives and purple basil would be awesome!
07/29/2010 6:13:10 AM CDT

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