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Aneah Epshteyn says ...
Here's a way to make smoked salmon go a lot longer. 1/4 lb. smoked salmon (peppered is nice) 2 long cucumbers 1 tbsp. prepared mustard 1 tbsp. lemon juice 1 tbsp. fresh chopped parsley 1 green onion, diced. - Peel the cucumbers, slice in half and scoop out seeds. - Mix all the rest and divide between 4 halves, press down until tightly compacted. - slice into 1" sections, serve and enjoy! See more recipes and tips on www.essentialgrain.com.
10/01/2009 1:08:45 PM CDT
Colette says ...
Baked brie with pecans and brown sugar. A sheet of puff pastry and a wheel of brie you place the wheel of brie in the center of the sheet of pastry and place a 1/4 cup diced pecans and 8 whole becans on the top of the briepull the corners up around the wheel until the wheel is completely covered. use egg white to seal the pastry togeter. Bake at 350 till golden brown.
10/01/2009 5:37:36 PM CDT
Tony Theil says ...
Sweet Potato Polenta 1 cup polenta grade corn meal 1 medium sweet potato coarsely grated 1/2 tsp salt 1 TB butter 6 TB maple syrup 3 cups of water Optional topping: chopped pecans and/or dried cranberries Boil water. Slowly add corn meal and stir for about 30 minutes over medium flame until mixture separates from bottom of pot. Add sweet potato, salt, butter and maple syrup. Continue for another 5 to 10 minutes. Scoop mixture into an 8" or 9" square pan. Let it cool for about 15 minutes before cutting into individual portions. Add topping. Serves 4.
10/01/2009 6:41:29 PM CDT
kristen keegan says ...
Spinach Puffs 2 10oz boxes of frozen spinach ¾ T cayenne pepper 2C herb bread crumbs or stuffing mix 1 ½ t garlic salt 1 lg onion diced 1-2 t cajun seasoning 6 eggs ½ C shredded parmesan ¾ C melted butter Cook spinach in microwave and drain. Combine all ingredients with your hands. Rolls into small balls. Place on greased cookie sheet. Bake for 15-20 minutes at 325. Makes about 4 dozen. Kids LOVE them!
10/01/2009 8:47:11 PM CDT
Valerie Rinta Santos says ...
This recipe is from my mother. It was always a favorite among her guests. Duc de Richelieu Canapes SHOPPING LIST Mayonnaise ($3.99 365 Brand 32 oz) 1 T / 64 Servings Parmesan cheese ($4.99 365 Brand 8 oz) 1 T / 45 Servings 6-8 shallots ($2.50 @ 4.99/lb) 1 french baguette- small diameter ($2.29) COST Total cost of items: $13.79 Servings: 120 Cost per serving: 12 cents PREPARATION 24 ounces mayonnaise (45 Tablespoons) 8 ounces parmesan cheese (45 Tablespoons) 4-6 shallots cut into thin diagonal slices. baguette- slice into 1/4 inch slices and then cut slices in half. Heat broiler oven. Mix mayonnaise and parmesan cheese in a bowl until well blended. Place slice of shallot on each slice of baguette and top with 2 teaspoons mayonnaise and parmesan mixture. Place in broiler until golden brown. Watch carefully. Serve immediately. Veganize recipe by replacing mayonnaise and parmesan with vegan versions.
10/01/2009 8:48:22 PM CDT
Rita Segelman-Noguera says ...
Prunes stuffed with walnuts: Boil prunes for couple minutes in boiling 50% water 50% dry wine. Once the prunes have cooled, stuff each with a quarter of a walnut. Serve on a platter with a sour cream dip (sour cream whipped with sugar to taste). Yummy.
10/01/2009 9:34:44 PM CDT
Mallory says ...
Easy Carmel Apple Slices: Thinly slice a Granny Smith apple vertically (so you can see the shape of the apple) Top with half a date Tada! Amazingly delicious, super simple, and luxury on the cheap!
10/01/2009 9:43:13 PM CDT
Maria says ...
Make a slit in a pitted date. Stuff with a smoked almond. Voila!
10/01/2009 9:46:10 PM CDT
Jean Ross says ...
What could be easier or more delicious than the following 4 ingredient appetizer which always wows them at holiday time? Purchase a container of smoked salmon bits at Whole Foods, a large baguette or two, a small package of fresh chives from the produce section and a container of whipped cream cheese. Cut the bread into thin rounds. Coat each round with a layer of cream cheese. Fold a piece or two of the salmon bits over the cream cheese. Gently tie each chive into a small bow and place the bow on top of the salmon. (Be aware you will lose almost as many chive bows as you make as they are a bit hard to tie, but the look is worth the trouble). Done!
10/01/2009 10:08:17 PM CDT
Angela L. says ...
Southwest Corn & Black Bean Scoopers 2 (15 ounce) cans black beans, rinsed & drained 2 (15 ounce) cans whole kernel corn, drained 1/2 cup chopped red onion 1/2 cup chopped green onions 1 red or green bell pepper, chopped 1/3 cup chopped fresh cilantro 3 tomatoes, seeded and chopped Bag scoopable tortilla chips (such as Tostitos) Dressing: 1/2 c. fresh lime juice (about 3 limes) 1/8 teaspoon ground cayenne pepper 3 T. olive oil 1 teaspoons salt 1 1/2 t. ground cumin 2 t. honey 3 large garlic cloves, minced 2 jalapeño peppers, seeded and minced In a large bowl, combine the black beans, corn, onions, bell pepper, cilantro & tomatoes. Wisk all dressing ingredients together. Pour over bean and corn mixture. Toss gently to combine. Use fork to fill scoopables (so dressing drains and doesn’t make scoopable bottoms soggy. Alternatively you could add a small, thin slice of cheddar on the bottom of the scoopable chip and place bean & corn mixture on top. Chopped avocado is optional as it costs a bit more but really makes this dish.
10/01/2009 8:11:53 PM CDT
margaret kent says ...
MOCK CHICKEN LIVER 1 cup dry brown lentils, cooked in water according to package directions 1 cup chopped walnuts 1 very large onion fried in olive oil Put all in blender with salt and pepper until smooth. Add more olive oil as needed. (1/2 cup to 1cup olive oil)
10/02/2009 7:25:57 AM CDT
Rebecca Bockow says ...
No holiday party is complete without desert! I like fondue bars at parties because they are beautiful in presentation and are fun to enjoy! It can also be quite inexpensive provided you choose the right dipping items Milk Chocolate Fondue: 8 oz high quality organic milk chocolate 2/3 cup heavy whipping cream heat cream in small heavy duty saucepan over medium-high heat until almost boiling, then remove and add chocolate. stir chocolate in until smooth. Transfer to fondue pot and keep warm over low heat. dark chocolate orange fondue 2/3rd cup heavy whippinf cream 8 oz high quality organic dark chocolate baking bar, finely chopped 1 Tbs organge liqueur (optional) 1 tsp grated orange peel see instructions above Decorate table with small bowls of pretzels, angel food cake or pound cake, cut up fresh fruit, marshmallows. Serve with small forks or skewers.
10/02/2009 8:15:26 AM CDT
Cathy Benedetto says ...
Stuffed mushrooms make nice bites. Use 1 pound of cremini mushrooms (about 30). Saute 2 T finely chopped shallots, 1T each finely chopped green pepper and celery (with leaves), and the chopped stems of the mushrooms. Remove 1 link of smoky andouille sausage from its casing and add to sauteing veggies. When sausage is mostly cooked, remove from heat and add 2 oz. gorgonzola, mashing it into the mix. Add 3 T bread crumbs. Cool and use to stuff the mushrooms. Bake at 400 for about 15 minutes. (Can be stuffed ahead of time and baked just before serving.)
10/05/2009 9:26:19 PM CDT
Jayne Weaver says ...
I like to serve cherry tomatoes stuffed with either egg salad, chicken salad or tuna salad. They always look pretty and are eaten really fast.
10/02/2009 2:51:07 PM CDT
Julie Lynn says ...
Holiday Polenta Pizza Bites Cook polenta according to package directions using low sodium vegetable broth. Cool on cookie sheets and use a round cookie cutter to cut out discs of polenta. Top with; creamy white sauce (purchased or homemade) sage, chopped mushrooms, caramelized onions, roasted garlic, black olive and arugula (or any combination of those) and a little rice cheese. Pop under the broiler to melt cheese and voila!
10/02/2009 2:54:12 PM CDT
Margaret says ...
Strawberry-Cheese Ring (Fabulous holiday appetizer!) 2 (8 oz) packages sharp cheddar cheese¼ teaspoon garlic salt 1 small onion, peeled and cut in half¼ teaspoon pepper 1 cup pecansDash of red pepper 2/3 cup mayonnaiseStrawberry preserves •Position shredding disc in food processor bowl, and top with cover. Cut cheese to fit food chute, if necessary. Place cheese in food chute; shred, applying firm pressure with food pusher •Position onion in food chute; grate, applying firm pressure with food pusher. Remove shredded cheese and onion from processor bowl; set aside •Position knife blade in processor bowl. Add pecans, and process until pecans are finely chopped. Add mayonnaise and seasonings; pulse 5 or 6 times or until ingredients are blended. Stir mayonnaise mixture into cheese and onion, mixing well. Shape mixture into a ring on a serving platter. Chill mixture several hours •At serving time, fill center of ring with strawberry preserves and serve with crackers
10/02/2009 2:55:40 PM CDT
paul alvarez says ...
I love Futters Nut Butters in Chicago area Wholefoods. The Hazelnut butter on bananas is to die for......Also, the Walnut butter in waffles is awesome. The Nutbutters are Gluten and dairy free with no added preservatives. I must have for the holidays! Curl up the fire place and enjoy!
10/02/2009 2:46:37 PM CDT
Hraven says ...
This is easy and impressive. Wash and separate Belgian endive leaves. Mix your favorite bleu cheese with chopped walnuts. Spoon cheese/nut mixture into endive leaves, arrange on plate. Drizzle with honey.
10/02/2009 2:47:00 PM CDT
Tim says ...
Ok, this is super simple, but each time I do it, people love it and ask how to make it and ask for it over and over. Just get some Gruyere cheese (cave aged if you can), put a medium slice on a piece of lightly buttered banquette slice, a few grains of grey salt, and a 1/2 turn from your pepper grinder. It goes a long way, its not cheap on fat or calories, but fast and inexpensive for a group and awesome with the wine too. :)
10/02/2009 2:48:07 PM CDT
Devon Hernandez says ...
My simple appetizer can one of two ways: 1. Box(es) of phyllo appetizer cups, fill with a teaspoon or two of a marinara sauce (I like to add a little sugar to mine to sweeten slightly, first), then a few crumbles of goat cheese on top. Bake at 350 F until cheese melts, serve hot. 2. Take an oven-proof dish, like a souffle dish, pour in a jar of marinara. Slice a log of goat cheese and lay the slices across the top of the marinara sauce. Bake at 350 F until cheese is melting. Serve as a hot dip with toasted pieces of bread.
10/02/2009 2:48:38 PM CDT
Jocelyn says ...
This is easy, but elegant: buy a slice of brie. Then, put it on a big plate on top of the stove while you warm up some bread in the oven. The brie will get warm and soft from the heat of the oven. Spoon some apricot preserves over the brie, slice the bread, and serve. It was a huge hit with my family and friends and now they all make it too.
10/02/2009 2:48:51 PM CDT
Danielle says ...
Warm party foods are great for the holidays when guests are coming in out of the cold. Hot and Spicy Cheesy Spinach Salsa Verde 2, 8 oz blocks of cream cheese 12 oz jar of Tomatillo Salsa 12 oz frozen spinach, chopped 2.25 oz can of jalapeno peppers, drained and diced salt and pepper to taste Mix all the ingredients in a large sauce pot over medium heat. Stir until well combined and bubbly. Transfer into serving dish, fondue pot, or baking dish to serve. Can be made in advance, frozen, then reheated in the oven. Serve with chips, veggie sticks, bread cubes, or pitas. This recipe is cheap if you buy name brands. It's even cheaper with 365 organics.
10/02/2009 2:49:51 PM CDT
thomas weems says ...
PIGS IN A BLANKET Cut each crescent roll square into 4 pieces, wrap around sausage, cook according to crescent roll package directions. Serve with dipping sauces such as mustard, ketchup, sweet & sour sauce or whatever you like.
10/02/2009 2:30:34 PM CDT
B Sorrow says ...
Small bites: Package small portabello Mushroom cube stale bread-dry in oven-stirfry with small amount of olive oil until toasty, add salt, pepper, garlic powder to taste, add enough chichen broth or water to moisten Stirfry finely chopped celery, green onion Mix all together - stuff mushroom caps Bake 350 for 12 minutes Sprinkle with parmesan cheese
10/02/2009 6:12:23 PM CDT
Erika says ...
My favorite party nibble is a "dipping buffet:" endless adaptable and so variable that I can make it over and over again and never serve the same thing twice. Making my own dips and spreads, cutting and arranging my own veggie and fruit and pita platters saves tons of money over purchasing prepared items. Easy, healthy, and fun, too! Good recipes for hummus, yogurt-based tzakiki and ranch dips, and other dipping options abound. A less-typical offering I like is a spicy homemade barbeque sauce. Here is my favorite recipe. To save time, I make up a big batch, then freeze small quantities to have on-hand at short notice. ¼ c minced onion 1 ½ tbsp Worchester sauce 2 tbsp brown sugar ½ tsp paprika ½ -1 tsp ground chipotle (more to taste) ½ tsp ground allspice ¼ c lemon juice ½ c water 1 c ketchup Saute onion, stirring frequently, until soft (about 10 min.) Add remaining ingredients, starting with the lesser amount of chile. Simmer at least 15 minutes, stirring occasionally, until flavors have melded. Add more water if needed to maintain pourable consistency. Taste and add more chile as desired, keeping in mind that the spices will intensify over time. Serve warm, room temperature, or cold.
10/03/2009 3:02:49 AM CDT

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