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 Posted: Wed Aug 02, 2006 11:02 am
This a a place for everyone to post and comment on all recpies involving appetizers. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 11:03 am
Queso Fundido
1 cup white wine
1/2 pound mozzarella, grated
1/2 pound Monterey jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
Flour tortillas, for serving
Blue corn tortilla chips, for serving
Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips
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Posted: Tue Aug 22, 2006 3:53 pm
Pierogies~
1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2-5 cups all-purpose flour
4 tablespoons unsalted butter, melted
5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
1/4 lb unsalted butter, melted
2 ounces cheddar cheese, grated (about 1/2 cup)
4 ounces cream cheese
coarse salt
fresh ground black pepper
2 tablespoons cornmeal
In a medium bowl, whisk the egg.
Add the sour cream, and whisk until smooth.
Add the milk and 1 cup water, and whisk until combined.
Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
The dough should be elastic and no longer sticky.
Be careful not to add too much flour as this will toughen the dough.
Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
Cook potatoes in salted boiling water until fork-tender.
Drain, and mash with a potato masher.
Add melted butter and cheeses, and continue to mash until well-incorporated.
Season with salt and pepper to taste.
Place a large pot of salted water over high heat, and bring to a boil.
Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
On a floured surface, roll out dough to about 1/8-inch thickness.
Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
Gather dough scraps together, roll out again, and continue cutting.
Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
Transfer to linen towel.
Continue until all dough circles are filled.
Add pierogi to the boiling water in batches.
They will sink to the bottom of the pot, then rise to the top.
Once they rise, let them cook for about 1 minute more.
Meanwhile, drizzle platter with melted butter.
Remove pierogi from pot, and transfer to platter to prevent sticking.
Serve immediately.
6 servings 6 per person
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Posted: Tue Jan 23, 2007 3:44 pm
~SMOKE SALMON SPREAD~ smoked salmon-boned and flaked (if using canned salmon then drain well and add 1 T of hickory liquid smoke) 4 stalks of celery, 1 large onion, 2 hard boiled eggs, 8 oz. softened cream cheese, 1 t. worcheshire sauce, tad of milk. put all ingrediants into a processor and beat well. Then pour into a mold and chill well. serve on ritz crackers. domokun
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Posted: Tue Jan 23, 2007 3:55 pm
~HIDDEN VALLEY RANCH BUFFALO WINGS~ 24 CHICKEN WINGS AND DRUMMETTS, 1/2C. MELTED BUTTER,1/4C. HOT PEPPER SAUCE, 3T. VINEGAR, 2 PKG. HIDDEN VALLEY RANCH BUTTERMILK RECIPE AND ORIGINAL RANCH SALAD DRESSING MIX. 1/2t PAPRIKA. DIP CHICKEN PARTS INTO MELTED BUTTER, PEPPER SAUCE AND VINEGAR; PUT IN BAKING PAN. SPRINKLE WITH 1 PKG. OF DRY SEASON MIX. BAKE 30 MINUTES IN A PREHEATED 350 DEGREE OVEN. OR TILL BROWNED. SPRINKLE WITH PAPRIKA . SERVE WITH PREPARED HIDDEN VALLEY BUTTERMILK RANCH DRESSING. *** YOU CAN PURCHASE THE SPICEY domokun DRESSING OR MIX INTO PREPARED DRESSING MIXTURE SOME BBQ SAUCE .
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