Jalapeno Poppers
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Wednesday, November 26, 2014
Monday, December 23, 2013
Crab Salad & Crab Rolls & Crescent Rolls
Crab Rolls (Kim Davidson)
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
Hmong Egg Rolls
Hmong Egg Rolls
From Chia Vang
120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs
In a very large bowl mix raw pork, noodles, vegetables together. Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together. Wrap mixture in egg roll wrappers, sealing edge tightly with egg white. Fry in hot oil 370" until golden brown. Makes 120 egg rolls. Delicious!!!!
* soak rice noodles in warm water for 30 minutes to soften, then drain well.
From Chia Vang
120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs
In a very large bowl mix raw pork, noodles, vegetables together. Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together. Wrap mixture in egg roll wrappers, sealing edge tightly with egg white. Fry in hot oil 370" until golden brown. Makes 120 egg rolls. Delicious!!!!
* soak rice noodles in warm water for 30 minutes to soften, then drain well.
Carribean Meatballs
Carribean Meatballs (like sweet & sour)
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
Monday, November 25, 2013
Cheese Ball
Cheese Ball
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
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