Posted by oktayusta on 17 Haziran 2010
Chili Con Queso Bites
tek umut sigara bırakma
The Southwestern-inspired flavors of Pace® Picante Sauce combined with Cheddar cheese and chili powder create these delicious appetizers.
Ingredients
1/2 cup Pace® Picante Sauce
1/4 cup all-purpose flour
6 oz. shredded Cheddar cheese (about 1 1/2 cups)
1 green onion, chopped (about 2 tablespoons)
Directions
1. Heat the oven to 400 degrees F. Lightly grease 24 (3-inch) muffin-pan cups.
2. Beat the eggs, picante sauce, flour and chili powder in a medium bowl with a fork or whisk. Stir in the cheese and onion.
3. Spoon about 1 tablespoon cheese mixture into each muffin-pan cup. Bake for 10 minutes or until the bites are golden brown. Serve warm or at room temperature with additional picante sauce.
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Posted by oktayusta on 17 Haziran 2010
Chicken Nachos
Karpuz zayıflamaya yardımcı oluyor
Got the munchies? Here’s a solution…cheesy chicken nachos that use canned chicken and prepared salsa so they’re ready in just 15 minutes.
Ingredients
1/2 cup Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 bag (about 10 ounces) tortilla chips
Directions
1. Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
2. Spoon the chicken mixture over the chips. Top with the tomato, onion and olives
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Posted by oktayusta on 17 Haziran 2010
Cheesy Vegetable Triangles
Ingredients
1/4 cup light whipped cream cheese
4 slices Pepperidge Farm® Very Thin 100% Whole Wheat Bread, toasted or Pepperidge Farm® Very Thin Sliced White Bread
1 cup thinly sliced cucumber
1/4 cup diced canned beet
Directions
1. SPREAD about 1 tbsp. of the cream cheese on each toast slice. Divide the cucumber and beets among the toast slices.
2. CUT the sandwiches diagonally into quarters. Top each quarter with a dill sprig. Serve immediately. Makes 16 appetizers.
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Posted by oktayusta on 17 Haziran 2010
Cheesy Picante Quesadillas
All you need is 20 minutes and four ingredients to make these tasty quesadillas, oozing with melted cheese and flavored with picante sauce and green chiles.
Ingredients
12 flour tortillas (8-inch), warmed
1 1/2 cups Pace® Picante Sauce
1 can (about 4.5 ounces) chopped green chiles
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
Directions
1. Heat the oven to 400 degrees F.
2. Place 6 tortillas onto 2 baking sheets. Spread about 1/4 cup picante sauce onto each tortilla to within 1/2-inch of the edge. Top each with 1 tablespoon chiles and 1/4 cup cheese. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.
3. Bake for 10 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with additional picante sauce.
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Posted by oktayusta on 17 Haziran 2010
Ton balığı yiyin, iyi hissedin
Caramelized Onion Tart
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky Pepperidge Farm Puff® Pastry crust and the smooth Gruyere and Parmesan cheese topping.
Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 sweet onion , thinly sliced
1 1/2 cups shredded Gruyere cheese OR bag Swiss cheese (6 onces)
1/4 cup grated Parmesan cheese
2 tbsp. chopped fresh chives
Directions
1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
3. Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
4. Spread the onion mixture over the pastry crust. Top with the Gruyere and Parmesan cheeses and sprinkle with the chives.
5. Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
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Posted by oktayusta on 17 Haziran 2010
Caponata Appetizer
buna da bakın
Don’t be surprised when your guests request this recipe. Its an easy to make appetizer that combines eggplant, red pepper and garlic to make a mouthwatering spread to serve with crackers or other dippers.
Ingredients
1 large eggplant , cut into cubes (about 8 cups)
1 Spanish onion , chopped (about 2 cups)
1 large red pepper , chopped (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
1 tsp. dried oregano leaves , crushed
Assorted Pepperidge Farm® cracker
Directions
1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
2. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
3. Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
Tip:
Leftover caponata is delicious tossed with hot cooked pasta topped off with some grated Parmesan cheese.
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Posted by oktayusta on 17 Haziran 2010
Buffalo Chicken Dip
sagopa kajmer merhametine dön
This robust and creamy dip features the great flavor of Buffalo chicken wings without all the mess!
Ingredients
1 pkg. (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank’s® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables and Pepperidge Farm® crackers
Directions
1. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it’s smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
2. Bake at 350 degrees F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
3. To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above but do not bake. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
4. To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.
Tip:
This dip can be kept warm in a small slow cooker or fondue pot on the buffet table
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Posted by oktayusta on 17 Haziran 2010
http://recipespicture.blogspot.com/2010/06/bloody-fingers.html
Broccoli Quiche Bites
After the pastry thaws, it takes just 10 minutes to put together these easy-to-make appetizers that get lots of flavor from a surprising ingredient – vegetable soup mix.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 envelope dry vegetable soup and dip mix
1 pkg. (10 ounces) frozen chopped broccoli , thawed and well drained
1 cup whipped cottage cheese
1/2 cup shredded Cheddar cheese
Directions
1. Heat the oven to 375 degrees F. Lightly grease a 9×13-inch shallow baking dish.
2. Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl. Cover and refrigerate for 20 minutes.
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9×13-inch rectangle. Place the pastry into the bottom of the baking dish. Prick the pastry with a fork.
4. Spread the broccoli mixture in the baking dish. Sprinkle with the Cheddar cheese.
5. Bake for 30 minutes or until set. Let stand in the baking dish on a wire rack for 20 minutes. Cut into 24 pieces.
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Posted by oktayusta on 17 Haziran 2010
Brie and Walnut Tartlets
http://kadinkadinayiz.com/yazin-saglik-kaynagi-karpuz
Perfectly beautiful on an appetizer buffet, these puff pastry tartlets will charm your guests. Mustard and brown sugar add to the classic combination of Brie and walnuts for terrific flavor.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/3 cup walnuts , finely chopped
1 tbsp. packed brown sugar
1 tbsp. Dijon-style mustard
3/4 lb. Brie cheese , chilled, rind removed and cut into 36 pieces
Directions
1. Heat the oven to 400 degrees F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.
3. Stir the walnuts, brown sugar and mustard in a small bowl. Spoon about 1/4 teaspoon walnut mixture into each pastry cup. Top each with 1 piece cheese.
4. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.
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Posted by oktayusta on 16 Haziran 2010
Turkish Bread Pizza Recipe
The Lebanese Recipes kitchen presents the Turkish Bread Pizza Recipe. Delicious and simple to make. Enjoy middle eastern food & cooking recipes.
Makes 30
Ingredients
2 x 450g Turkish breads, cut in half lengthways
40ml (2 tbs) olive oil
700g jar good-quality thick tomato passata*
200g shredded ham
400g grated mozzarella cheese
1 tbs dried mixed Italian herbs
1 cup pitted black olives, halved
Method
- Preheat the grill to high. Lay the bread halves on large baking trays and brush with the olive oil. Grill cut-side up until golden. Spread each slice with a quarter of the passata, then sprinkle the ham over the bread, followed by the cheese and herbs. Dot the olives over each pizza. Refrigerate until ready to serve.
- Preheat the oven to 200°C.
- Bake the pizzas for 8-10 minutes until the cheese has melted. Use a sharp knife to cut diagonally into wedges.
- Place on platters and serve pronto!
Notes
Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and delicatessens.
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