Showing category "Appetizer" (Show all posts)

Bacon wrapped tenderloin with creamy horseradish dipping sauce

Posted by Penny Moline on Friday, June 25, 2021, In : Appetizer 
9 strips bacon
beef tenderloin cut into pieces

horseradish sauce
1/2 cup plain Greek yogurt
1 T prepared horseradish
1 T minced shallots
1/2 t stone ground mustard
1 garlic clove minced
1/4 t honey
salt and pepper to taste
 
preheat grill.  Soak small wooden skewers or wooden toothpicks in water
in a small bowl mix yogurt, horseradish, shallots, mustard, garlic and honey.  season wit salt and pepper
mix and set aside.
To a small bowl add beef tenderloin pieces, season with salt and pepper.  Wrap each tende...
Continue reading ...
 

SWEET AND SPICY PINEAPPLE SALSA/PICO DE GALLO SALSA

Posted by Penny Moline on Friday, June 4, 2021, In : Appetizer 
SWEET AND SPICY PINEAPPLE SALAS
2 POUNDS FRESH PINEAPPLE, DICED
4 TOMATOES DICED
1 BUNCH FINELY CHOPPED CILANTRO
1/2 CUP RED ONION CHOPPED
2 JALAPENO CHOPPED OR MORE IF DESIRED
2 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE
COMBINE AND SEASON TO TASTE

PICO GALLO
3/4 CUP TOMATOES DICED
1/3 CUP CHOPPED CILANTRO
1/4 CUP CHOPPED WHITE ONION
1 SMALL JALAPENO FINELY DICED
1 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE

CINNAMON CRISPS
10 FLOUR TORTILLAS CUT INTO 12 PIECES EACH
COOKING SPRAY
1/3 CUP SUGAR
1t CINNAMON

SPRAY...
Continue reading ...
 

JALAPENO POPPER CRISPS

Posted by Penny Moline on Friday, June 4, 2021, In : Appetizer 
4 SLICES BACON
1 JALAPENO
SALT AND PEPPER
1/2 CUP CHEDDAR
1 CUP PARMESAN CHEESE

SLICE TH JALAPENO INTO ROUNDS
PLACE PARMESAN CHEESE DOWN ON BACON SLICES CUT ONE INCH SIZE
ADD JALAPENO SLICE
SEASON WITH SALT AND PEPPER
GARNISH WITH CHEDDAR CHEESE
BAKE UNTIL BACON IS COOKED AND CHEESE IS GOLDEN 
Continue reading ...
 

BEST EGG ROLLS

Posted by Penny Moline on Thursday, April 29, 2021, In : Appetizer 
1 POUND GROUND PORK
1 t GROUND GINGER
1 t GARLIC POWDER
OIL FOR FRYING
2 T ALL PURPOSE FLOUR
2 T WATER
2 CUPS SHREDDED CABBAGE
2 OUNCES SHREDDED CARROTS
8 EGG ROLL WRAPPERS
2 T SESAME SEEDS OPTIONAL

SEASON PORK WITH SPICES.  HEAT IN A MEDIUM SKILLET STIRING UNTIL THE PORK IS COOKED THROUGHLY
HEAT OIL

MIX VEGETABLES AND ADD TO THE PORK MIXTURE. WRAP IN EGG ROLL WRAPPERS
MAKE A PASTE WITH WATER AND FLOUR TO SEAL THE WRAPPERS

DEEP FRY.  AND ENJOY.


Continue reading ...
 

BACON CHEDDAR RANCH PINWHEELS

Posted by Penny Moline on Thursday, April 29, 2021, In : Appetizer 
8 PIECES BACON COOKED AND CHOPPED
COOKED AND SHREDDED CHICKEN A ROTISSERIE CHICKEN WORKS WELL 1 POUND
2 t GREEN ONION
1/2 CUP RANCH DRESSING
3 FLOUR TORTILLAS LARGE
1 CUP CHEDDAR CHEESE
8 OUNCES CREAM CHEESE

FILL A TORTILLA AND ROLL UP.  CUT INTO 2 INCH SLICES 
THESE ARE GREAT FOR AN APPITIZER OR A SANDWICH
Continue reading ...
 

Spinach Artichoke Dip

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups shredded parmesan cheese
1 box frozen spinach thawed (10 ounces)
1 can artichoke hearts, drained and chopped (14 ounce)
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
1 teaspoon garlic, minced

Preheat oven 375.
Mix parmesan cheese, spinach, and artichoke hears
Combine sour cream, cream cheese and mayonnaise and garlic
Mix all together
Bake for 20-30 minutes.

Continue reading ...
 

Hummus

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups canned chick peas, drained, reserve liquid
1/2 cup tahini
1/4 cup EVOO 
1 clove garlic peeled and diced to taste
lemon juice to taste
salt and pepper to taste
paprika or ground cumin to taste

Add chicpeas, tahini, extra virgin olive oil, garlic, lemon juice in a food processor
process until smooth
season with salt and pepper, cumin and paprika

to make it extra smooth, but I am not going to lie it's a pain.... take off the coating on the chic peas before processing.

Serve with your favorite ve...
Continue reading ...
 

onion dip ( this is the real deal not from a package)

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste

Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time

put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and s...
Continue reading ...
 

Bacon Cheddar Pull A Part Bread

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

8 ounces cheddar cheese, or pepper jack, or mixture

1 loaf of round soft bread
8 ounces bacon, diced and cooked crisp
1/2 cup melted butter
1 tablespoon ranch dressing dry mix from packet

Cut bread in 3/4 inch intervals, being careful not to cut all the way through it, then cut again cross ways
not cutting all the way through

Place cheese in between all the cuts, sprinkle with bacon
blend melted butter and ranch mix and drizzle over bread
wrap in foil
bake at 350 for 15 minutes
uncover and bake 10 more ...
Continue reading ...
 

cheesy bacon bombs .... YUM!

Posted by Penny Moline on Monday, July 22, 2013, In : Appetizer 

1 can of Pillsbury Grands flaky layer biscuits

cubed Mozzarella 1 inch by 1 inch

2 pounds of bacon

oil for frying

Cube the cheese
cut each biscuit into 1/4
place a cube of cheees inside the biscuit quarter and roll up tight
wrap each bomb with a piece of bacon and secure with a toothpick


Heat up about 2 inches of oil in a pot to 350 degree
Fry the rolls in small batches
Drain on paper towel

Serve warm!

Enjoy
Continue reading ...
 

Nachos! Just perfect for the super bowl!!

Posted by Penny Moline on Monday, January 28, 2013, In : Appetizer 
Nachos

Tortilla chips as needed
1 can refried beans your choice
shredded cheddar cheese 1 pound
jalapeno fresh sliced thin to taste ( I like about 2 jalapeno's)

1/2 pound ground beef
1 small onion chopped fine
1 small clove garlic minced small
1 1/4 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
enough oil to lightly coat the bottom of a fry pan about 2 teaspoons

Heat the oil in a fry pan add the onion and cook until softened
add garlic and spices
ad...
Continue reading ...
 

Clams Steamed on the Grill

Posted by Penny Moline on Friday, July 6, 2012, In : Appetizer 
About 72 clams, scrubbed well
1 cup minced scallion
1 stick plus 2 tablespoons butter softened
1/3 cup parsley fresh and chopped fine
2 cloves garlic minced or to taste
Fresh lemon juice
Salt and pepper.

Works well camping, or on a charcoal or gas grill

Arrange clams in batches on pieces of heavy duty foil large enought to be able to enclose them in a pouch.
Sprinkle with the scallion.

In a bowl combine the remaining ingredients and divide amoung the clams... Seal the foil closed tight and shake them o...
Continue reading ...
 

Chile Con Queso ( hot cheese and tomato dip with chilies)

Posted by Penny Moline on Friday, July 6, 2012, In : Appetizer 
1 pound monterey jack cheese grated
1 pound sharp cheddar cheese grated
2 tablespoons flour
1 small onion minced
2 tablespoons oi
two 14 ounce cans plum tomatoes chopped
two 4 ounce cans mild or hot green chilies drained and diced or to taste
1 1/2 cups milk
1 teaspoon toasted ground cumin

Combine cheese and flour in a bowl

In a heavy sauce pan cook the onion in oil until translucent
Add tomatoes and chilies and cook until most of the liquid is absorbed
Add the milk and bring to the beginning of a boil
r...
Continue reading ...
 

Spinach Dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T

spinach 2 cup
romaine 2 cup
parsley 1/4 cup

Mayonnaise 1 qt
sour cream1 quart

Blend in blender or food processor
Continue reading ...
 

Onion dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t

Mix together
serve with crackers
Continue reading ...
 

Deviled Eggs

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Eggs 10 each
mayonnaise 2 ounces
yellow mustard 2 T
curry pinch
salt and pepper to taste

boil eggs
pull out yolks and sieve them or mash with a fork
add rest of ingredients
pipe mixture into egg whites

garnish with a small dice of red pepper and a small parsley leaf

Continue reading ...
 

Hot stuffed Seafood Mushrooms

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Crab flake 2 1/2 pound
shrimp bay 2 pound
lemon juice 1 to 2 T
salt and pepper  to taste
red onion  minced 1 1/2 cup
celery minced 1/2 cup
parsley 1/4 cup
bread crumbs 2 cups
mozzarella cheese grated 2 pounds
mayonnaise 1/2 cup
eggs 3 each

Chop crab flake and shrimp
Drain well, season with lemon juice and salt and pepper
add red onion, celery,parsley and bread crumbs mix well
add mozzarella cheese, mayonnaise and and eggs mix well
stuff perpared mushroom caps
bake until cheese melts

to prepare mushrooms:
remov...
Continue reading ...
 

Egg Roll

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Cabbage, shredded 2 pounds
bean sprouts chopped 2 pounds
onion minced 1 pound
carrot shredded 8 ounce
garlic salt 2 tsp
pepper 1 tsp
soy sauce 1/4 cup

may add cooked bacon/pork 8 ounce

Mix ingredients to combine
Stuff in a egg roll wrap
Fry
Continue reading ...
 

Spinach Boreks

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Spinach Boreks

Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces

Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen.  Unwrap and unfold the stack of sheets cut in half length wise
keep the p...
Continue reading ...
 

Clam Dip

Posted by Penny Moline on Wednesday, January 25, 2012, In : Appetizer 
Cream cheese 1 pound plus 4 ounces
clams, minced 2 cups
sour cream 1 1/2 cup
horseradish 1 T
lemon juice 1 T
onion grated 2 T
clam juice 2 ounces

Combine ingredients together in a mixer and season with salt and pepper
Continue reading ...
 

Grape and Blue Cheese Truffles

Posted by Penny Moline on Tuesday, November 15, 2011, In : Appetizer 
4 ounce cream cheese softened
4 to 8 ounce blue cheese softened
1 bunch seedless grapes, about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined.
Grab a bit of cheese in on hand, a grape in the other.  Put the two together and roll the grape in your hands until covered wiith cheese.  Roll the cheese covered grape in the ground pistachios.  chill until ready to serve.


Hint... if you don't like blue cheese, use only cream cheese..

Did this recipe...
Continue reading ...
 

Cream Cheese Ball

Posted by Penny Moline on Monday, November 14, 2011, In : Appetizer 
Cream cheese 1 1/2 pounds
Ranch dressing 1 cup
celery salt 1 1/2 teaspoon
garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon
onion minced 1/2 cup
tabasco to taste
worcestershire to taste
cheddar cheese greated small 1/4 cup

Combine ingredients, check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
can be coated with chopped nut, i.e. almonds, walnuts, and/or fresh herbs i.e. parsley

Serve with crackers.
Continue reading ...
 

Bruschetta (Broo-SKEH-tah)

Posted by Penny Moline on Monday, November 14, 2011, In : Appetizer 
Preheat oven to 425

1 baguette/French Bread
Garlic cloves
Extra virgin oil oil as needed

10 roma tomatoes diced
1 medium onion diced
3/4 cup fresh basil coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
dash sugar
salt and pepper to taste

Bread:
This appetizer is prepared by slicing the baguette into one inch slices,next rub the sliced bread with garlic cloves, then brush the bread with extra virgin olive oil.  Place the bread in a single layer on a cookie sheet, salt and pepper, a...
Continue reading ...
 

melted cheese appetizer

Posted by Penny Moline on Friday, November 11, 2011, In : Appetizer 
Shredded or sliced Monterrey Jack Cheese 1 pound
1 small onion chopped small
1/4 to 1 teaspoon cinnamon or to taste
Cooked bay shrimp or cooked diced shrimp
jalapeno sliced

preheat oven to 375

Saute the onion in butter until it is translucent
add cinnamon depending on your taste

Sprinkle cheese over the bottom of a pie dish, top with the sauteed onion and garnish with jalapeno

Bake until the cheese has melted and serve with tortilla chips or a fresh and warmed tortilla.

Continue reading ...
 
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Showing category "Appetizer" (Show all posts)

Bacon wrapped tenderloin with creamy horseradish dipping sauce

Posted by Penny Moline on Friday, June 25, 2021, In : Appetizer 
9 strips bacon
beef tenderloin cut into pieces

horseradish sauce
1/2 cup plain Greek yogurt
1 T prepared horseradish
1 T minced shallots
1/2 t stone ground mustard
1 garlic clove minced
1/4 t honey
salt and pepper to taste
 
preheat grill.  Soak small wooden skewers or wooden toothpicks in water
in a small bowl mix yogurt, horseradish, shallots, mustard, garlic and honey.  season wit salt and pepper
mix and set aside.
To a small bowl add beef tenderloin pieces, season with salt and pepper.  Wrap each tende...
Continue reading ...
 

SWEET AND SPICY PINEAPPLE SALSA/PICO DE GALLO SALSA

Posted by Penny Moline on Friday, June 4, 2021, In : Appetizer 
SWEET AND SPICY PINEAPPLE SALAS
2 POUNDS FRESH PINEAPPLE, DICED
4 TOMATOES DICED
1 BUNCH FINELY CHOPPED CILANTRO
1/2 CUP RED ONION CHOPPED
2 JALAPENO CHOPPED OR MORE IF DESIRED
2 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE
COMBINE AND SEASON TO TASTE

PICO GALLO
3/4 CUP TOMATOES DICED
1/3 CUP CHOPPED CILANTRO
1/4 CUP CHOPPED WHITE ONION
1 SMALL JALAPENO FINELY DICED
1 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE

CINNAMON CRISPS
10 FLOUR TORTILLAS CUT INTO 12 PIECES EACH
COOKING SPRAY
1/3 CUP SUGAR
1t CINNAMON

SPRAY...
Continue reading ...
 

JALAPENO POPPER CRISPS

Posted by Penny Moline on Friday, June 4, 2021, In : Appetizer 
4 SLICES BACON
1 JALAPENO
SALT AND PEPPER
1/2 CUP CHEDDAR
1 CUP PARMESAN CHEESE

SLICE TH JALAPENO INTO ROUNDS
PLACE PARMESAN CHEESE DOWN ON BACON SLICES CUT ONE INCH SIZE
ADD JALAPENO SLICE
SEASON WITH SALT AND PEPPER
GARNISH WITH CHEDDAR CHEESE
BAKE UNTIL BACON IS COOKED AND CHEESE IS GOLDEN 
Continue reading ...
 

BEST EGG ROLLS

Posted by Penny Moline on Thursday, April 29, 2021, In : Appetizer 
1 POUND GROUND PORK
1 t GROUND GINGER
1 t GARLIC POWDER
OIL FOR FRYING
2 T ALL PURPOSE FLOUR
2 T WATER
2 CUPS SHREDDED CABBAGE
2 OUNCES SHREDDED CARROTS
8 EGG ROLL WRAPPERS
2 T SESAME SEEDS OPTIONAL

SEASON PORK WITH SPICES.  HEAT IN A MEDIUM SKILLET STIRING UNTIL THE PORK IS COOKED THROUGHLY
HEAT OIL

MIX VEGETABLES AND ADD TO THE PORK MIXTURE. WRAP IN EGG ROLL WRAPPERS
MAKE A PASTE WITH WATER AND FLOUR TO SEAL THE WRAPPERS

DEEP FRY.  AND ENJOY.


Continue reading ...
 

BACON CHEDDAR RANCH PINWHEELS

Posted by Penny Moline on Thursday, April 29, 2021, In : Appetizer 
8 PIECES BACON COOKED AND CHOPPED
COOKED AND SHREDDED CHICKEN A ROTISSERIE CHICKEN WORKS WELL 1 POUND
2 t GREEN ONION
1/2 CUP RANCH DRESSING
3 FLOUR TORTILLAS LARGE
1 CUP CHEDDAR CHEESE
8 OUNCES CREAM CHEESE

FILL A TORTILLA AND ROLL UP.  CUT INTO 2 INCH SLICES 
THESE ARE GREAT FOR AN APPITIZER OR A SANDWICH
Continue reading ...
 

Spinach Artichoke Dip

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups shredded parmesan cheese
1 box frozen spinach thawed (10 ounces)
1 can artichoke hearts, drained and chopped (14 ounce)
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
1 teaspoon garlic, minced

Preheat oven 375.
Mix parmesan cheese, spinach, and artichoke hears
Combine sour cream, cream cheese and mayonnaise and garlic
Mix all together
Bake for 20-30 minutes.

Continue reading ...
 

Hummus

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups canned chick peas, drained, reserve liquid
1/2 cup tahini
1/4 cup EVOO 
1 clove garlic peeled and diced to taste
lemon juice to taste
salt and pepper to taste
paprika or ground cumin to taste

Add chicpeas, tahini, extra virgin olive oil, garlic, lemon juice in a food processor
process until smooth
season with salt and pepper, cumin and paprika

to make it extra smooth, but I am not going to lie it's a pain.... take off the coating on the chic peas before processing.

Serve with your favorite ve...
Continue reading ...
 

onion dip ( this is the real deal not from a package)

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste

Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time

put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and s...
Continue reading ...
 

Bacon Cheddar Pull A Part Bread

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

8 ounces cheddar cheese, or pepper jack, or mixture

1 loaf of round soft bread
8 ounces bacon, diced and cooked crisp
1/2 cup melted butter
1 tablespoon ranch dressing dry mix from packet

Cut bread in 3/4 inch intervals, being careful not to cut all the way through it, then cut again cross ways
not cutting all the way through

Place cheese in between all the cuts, sprinkle with bacon
blend melted butter and ranch mix and drizzle over bread
wrap in foil
bake at 350 for 15 minutes
uncover and bake 10 more ...
Continue reading ...
 

cheesy bacon bombs .... YUM!

Posted by Penny Moline on Monday, July 22, 2013, In : Appetizer 

1 can of Pillsbury Grands flaky layer biscuits

cubed Mozzarella 1 inch by 1 inch

2 pounds of bacon

oil for frying

Cube the cheese
cut each biscuit into 1/4
place a cube of cheees inside the biscuit quarter and roll up tight
wrap each bomb with a piece of bacon and secure with a toothpick


Heat up about 2 inches of oil in a pot to 350 degree
Fry the rolls in small batches
Drain on paper towel

Serve warm!

Enjoy
Continue reading ...
 

Nachos! Just perfect for the super bowl!!

Posted by Penny Moline on Monday, January 28, 2013, In : Appetizer 
Nachos

Tortilla chips as needed
1 can refried beans your choice
shredded cheddar cheese 1 pound
jalapeno fresh sliced thin to taste ( I like about 2 jalapeno's)

1/2 pound ground beef
1 small onion chopped fine
1 small clove garlic minced small
1 1/4 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
enough oil to lightly coat the bottom of a fry pan about 2 teaspoons

Heat the oil in a fry pan add the onion and cook until softened
add garlic and spices
ad...
Continue reading ...
 

Clams Steamed on the Grill

Posted by Penny Moline on Friday, July 6, 2012, In : Appetizer 
About 72 clams, scrubbed well
1 cup minced scallion
1 stick plus 2 tablespoons butter softened
1/3 cup parsley fresh and chopped fine
2 cloves garlic minced or to taste
Fresh lemon juice
Salt and pepper.

Works well camping, or on a charcoal or gas grill

Arrange clams in batches on pieces of heavy duty foil large enought to be able to enclose them in a pouch.
Sprinkle with the scallion.

In a bowl combine the remaining ingredients and divide amoung the clams... Seal the foil closed tight and shake them o...
Continue reading ...
 

Chile Con Queso ( hot cheese and tomato dip with chilies)

Posted by Penny Moline on Friday, July 6, 2012, In : Appetizer 
1 pound monterey jack cheese grated
1 pound sharp cheddar cheese grated
2 tablespoons flour
1 small onion minced
2 tablespoons oi
two 14 ounce cans plum tomatoes chopped
two 4 ounce cans mild or hot green chilies drained and diced or to taste
1 1/2 cups milk
1 teaspoon toasted ground cumin

Combine cheese and flour in a bowl

In a heavy sauce pan cook the onion in oil until translucent
Add tomatoes and chilies and cook until most of the liquid is absorbed
Add the milk and bring to the beginning of a boil
r...
Continue reading ...
 

Spinach Dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T

spinach 2 cup
romaine 2 cup
parsley 1/4 cup

Mayonnaise 1 qt
sour cream1 quart

Blend in blender or food processor
Continue reading ...
 

Onion dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t

Mix together
serve with crackers
Continue reading ...
 

Deviled Eggs

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Eggs 10 each
mayonnaise 2 ounces
yellow mustard 2 T
curry pinch
salt and pepper to taste

boil eggs
pull out yolks and sieve them or mash with a fork
add rest of ingredients
pipe mixture into egg whites

garnish with a small dice of red pepper and a small parsley leaf

Continue reading ...
 

Hot stuffed Seafood Mushrooms

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Crab flake 2 1/2 pound
shrimp bay 2 pound
lemon juice 1 to 2 T
salt and pepper  to taste
red onion  minced 1 1/2 cup
celery minced 1/2 cup
parsley 1/4 cup
bread crumbs 2 cups
mozzarella cheese grated 2 pounds
mayonnaise 1/2 cup
eggs 3 each

Chop crab flake and shrimp
Drain well, season with lemon juice and salt and pepper
add red onion, celery,parsley and bread crumbs mix well
add mozzarella cheese, mayonnaise and and eggs mix well
stuff perpared mushroom caps
bake until cheese melts

to prepare mushrooms:
remov...
Continue reading ...
 

Egg Roll

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Cabbage, shredded 2 pounds
bean sprouts chopped 2 pounds
onion minced 1 pound
carrot shredded 8 ounce
garlic salt 2 tsp
pepper 1 tsp
soy sauce 1/4 cup

may add cooked bacon/pork 8 ounce

Mix ingredients to combine
Stuff in a egg roll wrap
Fry
Continue reading ...
 

Spinach Boreks

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Spinach Boreks

Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces

Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen.  Unwrap and unfold the stack of sheets cut in half length wise
keep the p...
Continue reading ...
 

Clam Dip

Posted by Penny Moline on Wednesday, January 25, 2012, In : Appetizer 
Cream cheese 1 pound plus 4 ounces
clams, minced 2 cups
sour cream 1 1/2 cup
horseradish 1 T
lemon juice 1 T
onion grated 2 T
clam juice 2 ounces

Combine ingredients together in a mixer and season with salt and pepper
Continue reading ...
 

Grape and Blue Cheese Truffles

Posted by Penny Moline on Tuesday, November 15, 2011, In : Appetizer 
4 ounce cream cheese softened
4 to 8 ounce blue cheese softened
1 bunch seedless grapes, about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined.
Grab a bit of cheese in on hand, a grape in the other.  Put the two together and roll the grape in your hands until covered wiith cheese.  Roll the cheese covered grape in the ground pistachios.  chill until ready to serve.


Hint... if you don't like blue cheese, use only cream cheese..

Did this recipe...
Continue reading ...
 

Cream Cheese Ball

Posted by Penny Moline on Monday, November 14, 2011, In : Appetizer 
Cream cheese 1 1/2 pounds
Ranch dressing 1 cup
celery salt 1 1/2 teaspoon
garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon
onion minced 1/2 cup
tabasco to taste
worcestershire to taste
cheddar cheese greated small 1/4 cup

Combine ingredients, check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
can be coated with chopped nut, i.e. almonds, walnuts, and/or fresh herbs i.e. parsley

Serve with crackers.
Continue reading ...
 

Bruschetta (Broo-SKEH-tah)

Posted by Penny Moline on Monday, November 14, 2011, In : Appetizer 
Preheat oven to 425

1 baguette/French Bread
Garlic cloves
Extra virgin oil oil as needed

10 roma tomatoes diced
1 medium onion diced
3/4 cup fresh basil coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
dash sugar
salt and pepper to taste

Bread:
This appetizer is prepared by slicing the baguette into one inch slices,next rub the sliced bread with garlic cloves, then brush the bread with extra virgin olive oil.  Place the bread in a single layer on a cookie sheet, salt and pepper, a...
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melted cheese appetizer

Posted by Penny Moline on Friday, November 11, 2011, In : Appetizer 
Shredded or sliced Monterrey Jack Cheese 1 pound
1 small onion chopped small
1/4 to 1 teaspoon cinnamon or to taste
Cooked bay shrimp or cooked diced shrimp
jalapeno sliced

preheat oven to 375

Saute the onion in butter until it is translucent
add cinnamon depending on your taste

Sprinkle cheese over the bottom of a pie dish, top with the sauteed onion and garnish with jalapeno

Bake until the cheese has melted and serve with tortilla chips or a fresh and warmed tortilla.

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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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