Ingredients:
1 lb frozen bread dough, thawed
4 oz sweet Italian sausage
1/4 cup chopped onion
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 cup Italian style tomato sauce
1/2 cup shreeded mozzarella cheese
2 tbsp grated Parmesan cheese
1 egg
2 tbsp milk
Directions:
1. Divide dough into 8 sections. Heat a large skillet over medium high heat, add sausage. Cook until brown and crumbly, drain fat. Preheat oven to 425. Grease a baking sheet.
2. Stir onion, garlic, basil, oregano and tomato sauce into skillet, simmer for 10 minutes. Roll each dough piece into a 5 inch circle. Spoon sausage mixture onto each circle; sprinkle with cheeses.
3. Moisten edges of dough with water. Fold dough over to enclose filing: Press to seal. Place on a prepared baking sheet.
4. Beat eggs with milk. Brush over calzones. Bake for about 15 minutes or until golden brown. Serve immediately.
*Compliments of Easy Everyday Cooking
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Monday, July 10, 2006
Spicy Buffalo Wings
Ingredients:
1 1/2 lbs chicken wings
1 egg lightly beatn
1/2 cup all purpose flour
1/2 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup honey
2 tbsp white vinegar
2 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp pepper
Directions:
1. Preheat oven to 350. Cut each wing into 3 pieces at the joints, discarding wing tip. Dip chicken in egg. Coat with flour.
2. Heat oil in a large skillet over medium hig heat. Add chicken wings. Fry until browned and crisp on all sides, about 5 minutes: drain. Arrange in a small baking dish.
3. Combine brown sugar, honey and vinegar in a small bowl: mis well. Stir in Worcestershire sauce, hot pepper sauce, salt and pepper. Pour over chicken.
4. Bake chicken, basting occasionally with sauce and turning utnil cooked through, about 40 minutes. Transfer to serving platter and drizzle with sauce.
*Compliments of Easy Everyday Cooking
1 1/2 lbs chicken wings
1 egg lightly beatn
1/2 cup all purpose flour
1/2 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup honey
2 tbsp white vinegar
2 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp pepper
Directions:
1. Preheat oven to 350. Cut each wing into 3 pieces at the joints, discarding wing tip. Dip chicken in egg. Coat with flour.
2. Heat oil in a large skillet over medium hig heat. Add chicken wings. Fry until browned and crisp on all sides, about 5 minutes: drain. Arrange in a small baking dish.
3. Combine brown sugar, honey and vinegar in a small bowl: mis well. Stir in Worcestershire sauce, hot pepper sauce, salt and pepper. Pour over chicken.
4. Bake chicken, basting occasionally with sauce and turning utnil cooked through, about 40 minutes. Transfer to serving platter and drizzle with sauce.
*Compliments of Easy Everyday Cooking
Snack Sized BBQ Ribs
Ingredients:
2 lbs pork ribs
2 tbsp butter or margarine
4 green onions, chopped
1 tbsp all purpose flour
1 tbsp Dijon mustard
1 cup beef broth
2 tbsp Dijon mustard
1 cup beef broth
2 tbsp lemon juice
3 tbsp chili sauce
Directions:
1. Preheat oven to 450. Cut ribs into 2 or 3 rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes, drain.
2. While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions; saute for 3 minutes. Add flour and mustard; mix well. Cook, stirring continually for 2 minutes.
3. Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually for 5 minutes.
4. Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce for 25 minutes or until ribs are tender.
*Compliments of Easy Everyday Cooking
2 lbs pork ribs
2 tbsp butter or margarine
4 green onions, chopped
1 tbsp all purpose flour
1 tbsp Dijon mustard
1 cup beef broth
2 tbsp Dijon mustard
1 cup beef broth
2 tbsp lemon juice
3 tbsp chili sauce
Directions:
1. Preheat oven to 450. Cut ribs into 2 or 3 rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes, drain.
2. While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions; saute for 3 minutes. Add flour and mustard; mix well. Cook, stirring continually for 2 minutes.
3. Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually for 5 minutes.
4. Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce for 25 minutes or until ribs are tender.
*Compliments of Easy Everyday Cooking
Chicken Fingers and Honey Mustard
Ingredients:
4 skinless boneless chicken breasts
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard Sauce
1/2 cup honey
1/4 cup Dijon mustard
Directions:
1. Cut chicken into 1/2x2 inch strips. For honey mustard sauce blend honey and mustard in a small bowl, set aside.
2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat for 350 or until a cube of white bread dropped on oil browns evenly in 1 minute.
4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
*Compliments of Easy Everyday Cooking
4 skinless boneless chicken breasts
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard Sauce
1/2 cup honey
1/4 cup Dijon mustard
Directions:
1. Cut chicken into 1/2x2 inch strips. For honey mustard sauce blend honey and mustard in a small bowl, set aside.
2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat for 350 or until a cube of white bread dropped on oil browns evenly in 1 minute.
4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
*Compliments of Easy Everyday Cooking
Broccoli and Cheddar Tartlets
Ingredients:
3 eggs
1 cup half and half
1/4 cup chopped green onions
1 cup shredded Cheddar cheese
1 1/2 cups chopped broccoli florets
8 unbaked tartlet shells
Directions:
1. Preheat oven to 350. Beat eggs in a medium bowl until frothy for just a few seconds.
2. Add half and half to bowl; mix well. Add green onions, Cheddar and broccoli; mix well.
3. Spoon filling into tartlet shells. Place shells 3 inches apart on a baking sheet.
4. Bake tartlets until knife inserted in center comes out clean, about 30 minutes. Let stand for several minutes before serving.
*Compliments of Easy Everyday Cooking.
3 eggs
1 cup half and half
1/4 cup chopped green onions
1 cup shredded Cheddar cheese
1 1/2 cups chopped broccoli florets
8 unbaked tartlet shells
Directions:
1. Preheat oven to 350. Beat eggs in a medium bowl until frothy for just a few seconds.
2. Add half and half to bowl; mix well. Add green onions, Cheddar and broccoli; mix well.
3. Spoon filling into tartlet shells. Place shells 3 inches apart on a baking sheet.
4. Bake tartlets until knife inserted in center comes out clean, about 30 minutes. Let stand for several minutes before serving.
*Compliments of Easy Everyday Cooking.
Crispy Salsa Potato Skins
Ingredients:
4 large russet potatoes
1/3 cup melted butter or margarine
1 can tomatoes with green chillies (10 oz)
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
Directions:
1. Pierce potatoes with a fork. Microwave on high for 15 minutes, turning every 5. Let cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp leaving a 1/4 inch shell.
2. Preheat oven to 500. Place potato shells skin side down on a foiled line broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes.
3. Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
4. Place potato skins on a service platter. Divide salsa evenly among potato skins. Serve immediately.
*Compliments of Easy Everyday Cooking
4 large russet potatoes
1/3 cup melted butter or margarine
1 can tomatoes with green chillies (10 oz)
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
Directions:
1. Pierce potatoes with a fork. Microwave on high for 15 minutes, turning every 5. Let cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp leaving a 1/4 inch shell.
2. Preheat oven to 500. Place potato shells skin side down on a foiled line broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes.
3. Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
4. Place potato skins on a service platter. Divide salsa evenly among potato skins. Serve immediately.
*Compliments of Easy Everyday Cooking
Onion Blossom
Ingredients:
vegetable oil for frying
1 large Vidalia onion
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oil in a large saucepan to 375. Peel onion and cut off the bottom leaving a flat surface. Cut into 3/4 inch wedges, but not all the way through.
2. Soak onion in ice cold water until wedges open, about 20 minutes., drain and pat dry. Mix eggs, beer, and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
3. Dip onion in egg mixture then into flour mixture, making sure onion is coated well.
4. Place onion in hot oil. Deep fry until golden brown and tender, about 15 minutes. Drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
(To check if oil is hot enough for frying, dip a toothpick or edge of wooden utensil into the oil. If bubbles form around the wood the oil is hot enough.)
*Compliments of Easy Everyday Cooking
vegetable oil for frying
1 large Vidalia onion
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oil in a large saucepan to 375. Peel onion and cut off the bottom leaving a flat surface. Cut into 3/4 inch wedges, but not all the way through.
2. Soak onion in ice cold water until wedges open, about 20 minutes., drain and pat dry. Mix eggs, beer, and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
3. Dip onion in egg mixture then into flour mixture, making sure onion is coated well.
4. Place onion in hot oil. Deep fry until golden brown and tender, about 15 minutes. Drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
(To check if oil is hot enough for frying, dip a toothpick or edge of wooden utensil into the oil. If bubbles form around the wood the oil is hot enough.)
*Compliments of Easy Everyday Cooking
Pepperoni Calzones
Ingredients:
1 pound frozen bread dough, thawed
4 oz cream cheese, softened
4 oz mozzarella cheese, shredded
1/4 cup chopped green onions
2 cloves garlic, minced
1/4 tsp dried thyme
4 oz sliced pepperoni
1/4 cup olive oil
Directions:
1. Preheat oven to 450. Grease baking sheet. Slice bread dough into 4 equal pieces. Set aside.
2. Combine cream cheese and mozzarella in a medium bowl. Stir with a fork until mixed. Add green onions, garlic and thyme stir.
3. Roll out dough pieces into 6 inch circles. Divide cream cheese mixture amoung circles; spread mixture to within an inch of edges. Layer pepperoni, overlapping slices on cream cheese.
4. Fold dough over filling. Seal edges using a fork. Place calzones on baking sheet. Brush with some oil. Bake for 10 minutes. Brush with remaining oil. Bake until browned, about 10 minutes longer.
*Compliments of Easy Everyday Coooking
1 pound frozen bread dough, thawed
4 oz cream cheese, softened
4 oz mozzarella cheese, shredded
1/4 cup chopped green onions
2 cloves garlic, minced
1/4 tsp dried thyme
4 oz sliced pepperoni
1/4 cup olive oil
Directions:
1. Preheat oven to 450. Grease baking sheet. Slice bread dough into 4 equal pieces. Set aside.
2. Combine cream cheese and mozzarella in a medium bowl. Stir with a fork until mixed. Add green onions, garlic and thyme stir.
3. Roll out dough pieces into 6 inch circles. Divide cream cheese mixture amoung circles; spread mixture to within an inch of edges. Layer pepperoni, overlapping slices on cream cheese.
4. Fold dough over filling. Seal edges using a fork. Place calzones on baking sheet. Brush with some oil. Bake for 10 minutes. Brush with remaining oil. Bake until browned, about 10 minutes longer.
*Compliments of Easy Everyday Coooking
Ham Crescent Rolls
Ingredients:
3 oz cream cheese, softened
2 tbsp honey, divided
1 tbsp minced green onions
1 package refrigerator crescent rolls, separated (8 count)
6 oz thinly sliced ham
1 tbsp mustard
1/4 cup mayonnaise
1/4 cup crushed pineapple, drained
Directions:
1. Mix cream cheese, half the honey and green onions. Spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in a small bowl.
2. Preheat oven to 375. Layer about 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices.
3. Roll up crescents starting from the wide end, to enclose filling. Place on an ungreased baking sheet leaving space between rolls.
4. Bake for 15 minutes or until rolls are golden brown, remove carefully from baking sheet. Serve immediately.
*Compliments of Easy Everyday Cooking.
3 oz cream cheese, softened
2 tbsp honey, divided
1 tbsp minced green onions
1 package refrigerator crescent rolls, separated (8 count)
6 oz thinly sliced ham
1 tbsp mustard
1/4 cup mayonnaise
1/4 cup crushed pineapple, drained
Directions:
1. Mix cream cheese, half the honey and green onions. Spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in a small bowl.
2. Preheat oven to 375. Layer about 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices.
3. Roll up crescents starting from the wide end, to enclose filling. Place on an ungreased baking sheet leaving space between rolls.
4. Bake for 15 minutes or until rolls are golden brown, remove carefully from baking sheet. Serve immediately.
*Compliments of Easy Everyday Cooking.
Monday, June 26, 2006
Crispy Vegetables
Ingredients:
1 egg
1 small sweet potatoe cut into 1/4" slices
1 cup broccoli florets
1/2 each small red and green pepper cut into 1/4" strips
1 pkg shake and bake original Chicken Seasoned Coating Mix
1/2 cup Kraft Light Ranch dressing
Directions:
1. Preheat oven to 425. Beat egg in small bowl, dip vegetables in egg, shake in coating mix, place on lightly greased shallow baking pan.
2. Bake for 20 min or until golden brown.
3. Serve with the dressing as a dip.
*Compliments of Kraft Kitchens, (and I'm sure it tastes just as good without brand name products)
1 egg
1 small sweet potatoe cut into 1/4" slices
1 cup broccoli florets
1/2 each small red and green pepper cut into 1/4" strips
1 pkg shake and bake original Chicken Seasoned Coating Mix
1/2 cup Kraft Light Ranch dressing
Directions:
1. Preheat oven to 425. Beat egg in small bowl, dip vegetables in egg, shake in coating mix, place on lightly greased shallow baking pan.
2. Bake for 20 min or until golden brown.
3. Serve with the dressing as a dip.
*Compliments of Kraft Kitchens, (and I'm sure it tastes just as good without brand name products)
Apple and Cheese Snacks
Ingredients:
12 Triscuit Reduced Fat Crackers
12 Ritz Reduced Fat Crackers
6 Kraft singles, cut into quarters
12 thin apple slices cut into quarters
1/4 tsp ground cinnamon
Directions:
1. Top each cracker with one Kraft singles piece and two pieces apple. Sprinkle lightly with cinnamon.
*Compliments of Kraft Foods (hence the oh-so subtle advertising)
12 Triscuit Reduced Fat Crackers
12 Ritz Reduced Fat Crackers
6 Kraft singles, cut into quarters
12 thin apple slices cut into quarters
1/4 tsp ground cinnamon
Directions:
1. Top each cracker with one Kraft singles piece and two pieces apple. Sprinkle lightly with cinnamon.
*Compliments of Kraft Foods (hence the oh-so subtle advertising)
Saturday, June 17, 2006
Spicy Maple Nuts
Ingredients:
4 cups walnut halves or mixed nuts
1/4 cup pure maple syrup
2 tbsp unsalted butter
1 1/2 tsp chili powder
3/4 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oven to 300. Line a baking sheet with foil. Lightly spray with non-stick cooking spray for lightly coat with vegetable oil.
2. Place nuts in large bowl. In a small saucepan over medium heat stir syrup with butter, 1 tsp chili powder , salt and 1/4 tsp cayenne pepper until it bubbles.
3. Immediately drizzle over nuts stirring constantly until evenly coated.
4. Spread out nuts in a single layer on baking sheet. Bake in center of preheated oven stirring occassionally until glazed 20-25 min.
5. Remove from oven. Sprinkle with remaining chili powder and cayenne and stir.
6. Let cool on sheet, stirring occassionally. Serve in bowl.
Nuts will keep in an airtight container in the refrigerator for 5 days or in the freezer up to 2 weeks. Nuts start to lose their flavor after that.
*Compliments of Chatelaine magazine.
4 cups walnut halves or mixed nuts
1/4 cup pure maple syrup
2 tbsp unsalted butter
1 1/2 tsp chili powder
3/4 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oven to 300. Line a baking sheet with foil. Lightly spray with non-stick cooking spray for lightly coat with vegetable oil.
2. Place nuts in large bowl. In a small saucepan over medium heat stir syrup with butter, 1 tsp chili powder , salt and 1/4 tsp cayenne pepper until it bubbles.
3. Immediately drizzle over nuts stirring constantly until evenly coated.
4. Spread out nuts in a single layer on baking sheet. Bake in center of preheated oven stirring occassionally until glazed 20-25 min.
5. Remove from oven. Sprinkle with remaining chili powder and cayenne and stir.
6. Let cool on sheet, stirring occassionally. Serve in bowl.
Nuts will keep in an airtight container in the refrigerator for 5 days or in the freezer up to 2 weeks. Nuts start to lose their flavor after that.
*Compliments of Chatelaine magazine.
Sherried Cheddar Spread
Ingredients:
1 roasted red pepper, bought or home roasted
250g container of spreadable cream cheese
1/4 cup dry sherry
400g pkg grated cheddar cheese, (about 4 cups)
1 tsp finely chopped pickled jalapeno pepper (optional)
2 tbsp chopped parsley
Directions:
1. Chop roasted pepper into 1/2" pieces.
2. In a food processor whirl cream cheese with sherry until mixed scraping down side as necessary. Scrape into a medium size bowl.
3. Stir in cheddar, roasted pepper, and jalapeno pepper. Taste, then add more sherry if needed.
4. Use right away or cover and refrigerate up to 2 weeks. Before serving bring to room temperature. Stir in or sprinkle with parsley.
5. Spoon into celery sticks or leave in a serving bowl with bread sticks or crackers for dipping.
*Compliment of Chatelaine magazine.
1 roasted red pepper, bought or home roasted
250g container of spreadable cream cheese
1/4 cup dry sherry
400g pkg grated cheddar cheese, (about 4 cups)
1 tsp finely chopped pickled jalapeno pepper (optional)
2 tbsp chopped parsley
Directions:
1. Chop roasted pepper into 1/2" pieces.
2. In a food processor whirl cream cheese with sherry until mixed scraping down side as necessary. Scrape into a medium size bowl.
3. Stir in cheddar, roasted pepper, and jalapeno pepper. Taste, then add more sherry if needed.
4. Use right away or cover and refrigerate up to 2 weeks. Before serving bring to room temperature. Stir in or sprinkle with parsley.
5. Spoon into celery sticks or leave in a serving bowl with bread sticks or crackers for dipping.
*Compliment of Chatelaine magazine.
Cocktail Pizza Wheels
Ingredients:
1/2 red pepper
1/2 cup chopped pepperoni
1/2 cup grated provolone or mozzarella cheese
1 tsp dried oregano
397g pkg of pastry dough, thawed
All purpose flour
1/3 cup tomoto based pasta sauce, not chunky
Directions:
1. Preheat oven to 375. Lightly spray or oil baking sheet. Finely chop pepper and pepperoni. Stir in a small bowl with cheese and oregano.
2. Cut pastry into two squares lightly dust all over with flour. On a lightly floured surface used rolling pin roll pastry, one piece at a time, into a rectangle about 9" by 11".
3.Turn rectangles so long edges are facing you. Spread pasta sauce over both pieces leaving a 1/2" border along top edge.
4. Lightly brush border with water.
5. Evenly sprinkle pepper mixture over sauce. Working one piece at a time and starting from long edge, tightly roll up pastry, forming 2 pinwheel logs. Pinch seams to seal logs.
6. Using a serated knife slice logs into 1/2" thick rounds. Place on greased baking sheet about 1" apart.
7. Bake in center of preheated oven until golden about 20 min. Serve hot or at room temperature.
*To make ahead, prepare the logs and wrap tightly in plastic wrap then foil. Refrigerate overnight or freeze for up to 2 weeks. Just remember to let them thaw before baking.
*Compliments of Chatelaine magazine
1/2 red pepper
1/2 cup chopped pepperoni
1/2 cup grated provolone or mozzarella cheese
1 tsp dried oregano
397g pkg of pastry dough, thawed
All purpose flour
1/3 cup tomoto based pasta sauce, not chunky
Directions:
1. Preheat oven to 375. Lightly spray or oil baking sheet. Finely chop pepper and pepperoni. Stir in a small bowl with cheese and oregano.
2. Cut pastry into two squares lightly dust all over with flour. On a lightly floured surface used rolling pin roll pastry, one piece at a time, into a rectangle about 9" by 11".
3.Turn rectangles so long edges are facing you. Spread pasta sauce over both pieces leaving a 1/2" border along top edge.
4. Lightly brush border with water.
5. Evenly sprinkle pepper mixture over sauce. Working one piece at a time and starting from long edge, tightly roll up pastry, forming 2 pinwheel logs. Pinch seams to seal logs.
6. Using a serated knife slice logs into 1/2" thick rounds. Place on greased baking sheet about 1" apart.
7. Bake in center of preheated oven until golden about 20 min. Serve hot or at room temperature.
*To make ahead, prepare the logs and wrap tightly in plastic wrap then foil. Refrigerate overnight or freeze for up to 2 weeks. Just remember to let them thaw before baking.
*Compliments of Chatelaine magazine
Subscribe to:
Posts (Atom)