Recipezaar: Appetizers,Tomatoes recipes

Kat's 7 Layer Dip

Fri, 29 May 2009 10:36:17 -0400

This is my summer "Bring a dish" favorite. The way I make it, I only have 6 layers. This recipe is made without beans, but can easily be adapted for those who want to use beans. I love this recipe. It has a great light taste and is very easy to customize to your personal preferences. It's always a big hit. I got this recipe from my sister, who got it from someone else. -- posted by Chef #1071114

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Sauteed Cherry Tomatoes With Pine Nuts

Mon, 01 Jun 2009 11:45:55 -0400

An elegant-looking tasty appetizer. -- posted by Chef TraceyMae

Italian Salsa

Sat, 06 Jun 2009 01:39:41 -0400

Ok, So this isn't really salsa, but it's what my friend calls it. You should cook it and then refrigerate it so the flavors encorporate. This is served warm, with baguette slices. I typically make this the day before a party and put it in the little crock pot just to keep warm. You can also toss it with pasta for a really yummy dinner. -- posted by Melba Sundevil

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

Garden Sliders!

Wed, 10 Jun 2009 02:34:11 -0400

Great little starters for your next barbeque bash! For a no cook starter, serve the squash fresh instead of grilled. Adapted from BH&G magazine. -- posted by Sharon123

Creole Tomato Bruscetta

Fri, 12 Jun 2009 01:45:15 -0400

This was published in The Times-Picayune in anticipation of the Creole Tomato Festival this weekend. That is the festival for the tomato variety called Creole. Can't find a Creole tomato? You are missing something good then, mon cherie. The Cerole tomato was made the LA state vegetable (though we all know it is a fruit) in 2003. Why? "cause they are sooo darned tasty! Use any red, robust full-flavored tomato you can get your hands on - it will taste delicious! -- posted by Buster's friend

Easy Cilantro Lime Rotel Salsa

Tue, 23 Jun 2009 16:25:10 -0400

This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes incredibly fresh (thanks to the cilantro and lime juice.) My variation is different from my MIL's in that I added cilantro, garlic, and lime juice. Hers was still very delicious without it! -- posted by peekoos

Tomato Basil Aspic

Fri, 26 Jun 2009 11:57:21 -0400

From 1001 Low Fat Recipes. I would serve this with a green salad. Note chilling time. -- posted by dicentra

Vegetable and Rusk Hummus

Sun, 28 Jun 2009 17:43:55 -0400

I made this today with no clue of what I was doing. Fortunately, it turned out great! -- posted by Chef #1308294

Grandma's Chili Sauce Tomato Relish

Mon, 29 Jun 2009 00:47:59 -0400

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips! -- posted by Chef Teer

Tomato Feta Phyllo Tart

Tue, 30 Jun 2009 00:34:46 -0400

This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer. -- posted by MacChef

Crab Cakes With Lemon Butter and Plum Tomato Salsa

Tue, 30 Jun 2009 00:52:46 -0400

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. -- posted by College Girl

Armenian Eggplant Salad

Mon, 06 Jul 2009 12:20:35 -0400

This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point. -- posted by blucoat

Easy Ham and Cheese Puffs (Appetizer)

Tue, 07 Jul 2009 02:32:58 -0400

These easy little ham and cheese biscuits make a delicious snack or appetizer. -- posted by littleturtle

Vegetarian Green Lentil Soup

Thu, 09 Jul 2009 13:48:51 -0400

This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well! -- posted by 823783

Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

Sun, 12 Jul 2009 09:40:06 -0400

These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. They could also be served as appetizers. Published in Bon Appetit, May 2003. I leave out the capers when I make the meatballs. -- posted by swissms

Gazpacho Sorbet With Apple Aspic

Mon, 13 Jul 2009 18:00:25 -0400

Tomato Soup in an ice cream maker? This innovative twist on gazpacho would be an excellent first course in a tasting menu. The luscious coloured sorbet is served over a bed of diced apple aspic and is drizzled with high quality balsamic vinegar. This recipe is not for beginners or impatient cooks, however most of the work for this dish can be done ahead of time. The sorbet can be made 3 days ahead and stored, covered in the freezer. The aspic can be prepared up to 2 days ahead of service, covered and stored in the refrigerator. From the August 2002 issue of Gourmet magazine. -- posted by Chef Regina V. Smith

Avocado and Corn Salsa

Tue, 14 Jul 2009 02:33:45 -0400

A nice summer treat from the makers of Eating Well. Serve with tortilla chips. -- posted by 1PugMom2

Shellie's Chunky Homemade Guacamole

Sun, 19 Jul 2009 13:15:25 -0400

This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy! -- posted by Chef #1307787

Alice's Salsa

Sun, 19 Jul 2009 20:41:04 -0400

A wonderful salsa recipe - a specialty of an old friend. I just learned of her passing and remembered she had given me this recipe many years ago. I still have it in her own handwriting, and thought it would be nice to post here for others to enjoy. -- posted by lovindisney

Fresh Salsa

Tue, 21 Jul 2009 12:50:02 -0400

This is a refreshing summer salsa made with fresh tomatoes. It can also be done with canned tomatoes too but it just doesn't compare to the fresh stuff. My mom uses to make this salsa when I was a kid it was easy because we always had an awesome garden. .This is best served before it is refrigerated but it is good leftover too. Serve with corn chips or even good with garlic bread. -- posted by Angel56

Kona K's Too Easy Bruschetta

Thu, 30 Jul 2009 03:03:12 -0400

An extremely easy and simple bruschetta recipe. Try it with your favorite Italian dish. -- posted by Kona K

Karen's Tomato Crostini

Thu, 30 Jul 2009 03:06:20 -0400

My Mom, Karen, brought these to a party at my house once and they were delicious. I'm not sure where she got the recipe from, but it's a keeper! She made it lower fat, but you can use regular fat ingredients. Enjoy! -- posted by Nif

Avocado, Tomato & Feta Cheese Appetizer

Sun, 02 Aug 2009 10:04:06 -0400

This came in the mail from a Ralphs Grocery Store flyer. My whole family loved it. I didn't have cumin, so I used coriander and it was great. I served this with "Sesame Thin" crackers from Trader Joes and "Just Chips" from Just Off Melrose. -- posted by Jacquie*

White Bean Bruschetta Salad

Sun, 02 Aug 2009 10:19:52 -0400

Trader Joe's was serving samples of this recipe. The bruschetta was ready-made and a traditional tomato/garlic combo. This could be served as a salad on lettuce leaves, but I think it's better served as a bruschetta on toasts. Servings is a guess. -- posted by duonyte

Tomatoes and Cheese

Sun, 02 Aug 2009 10:32:47 -0400

This recipe is wonderful as a side dish and goes well with just about anything. I love to bring this recipe to Parties since it's easy to make and everyone loves it. My family has always loved Italian food and this is a wonderful way to include some protein and veggies to everyone's diet. This recipe is also a wonderful go-to kind of thing for last minute additions to get togethers you may have forgotten about. -- posted by Kat/Chef #838578

Bruschetta With Tomato and Basil

Sun, 02 Aug 2009 17:40:47 -0400

This recipe is from Rachel Ray, and is just like we get when we go out to Italian restaurants. -- posted by Half Hearted Chef

Vegetarian Bolognese Frittata Bites

Mon, 03 Aug 2009 11:48:51 -0400

A delicious and hearty appetizer! Italian style tomatoes, white beans and spinach baked with eggs and cheese. Gotten from Better Homes and Gardens magazine, submitted by roxiechan. -- posted by Sharon123

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Hot Azz Salsa

Sun, 09 Aug 2009 21:04:26 -0400

This salsa has been in my family for years. It came from my great grandmother in spain. If you cannot handle extremly hot stuff then do not eat it without a gallon of milk beside you. -- posted by Chef #1344743

Awesome Bacon-Tomato-Cheese Spread

Tue, 11 Aug 2009 10:51:23 -0400

Super delicious and so pretty for a get-together. I use 3 Roma tomatoes or 1 large vine-ripened (in the summer). Feel free to add other layers or switch ingredients. (chopped olives would be nice. :smile:) Note: Cooking time is refrigeration time. Enjoy-- -- posted by Caroline Cooks

Guacamole

Wed, 12 Aug 2009 10:20:20 -0400

Easy, simple, and tasty guacamole. Make sure you use a ripe, soft avocado for best results. -- posted by Chef #1349084

Grilled Zucchini Salad With Tomato & Greens

Wed, 12 Aug 2009 10:27:01 -0400

This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002). Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly. -- posted by blucoat

Boston Lettuce Salad With Creamy Orange Shallot Dressing

Thu, 13 Aug 2009 14:32:28 -0400

I love salads! I love Boston lettuce, too. Give this one a try. It's refreshing and different. If you can, make the dressing several hours ahead or the day before so the flavors can blend. -- posted by Realtor by day, Chef by night

Roasted Corn and Black Bean Salsa

Thu, 13 Aug 2009 17:20:52 -0400

Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. -- posted by Surround Sound

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Peperonata: Spicy Shrimp

Mon, 17 Aug 2009 02:30:21 -0400

This was made using a few different recipes and with what we had in the refrigerator - it was on a Sunday evening and I felt the need to do something, so we decided to test cook a few recipes. We made a Peperonata- an Italian condiment made of sauteed peppers (all colors) tomatoes, onions and garlic, and we spiced it up with a Scotch Bonnet pepper (cooked whole) & a thinly sliced Poblano. This we served Mexican-Style with warm tortillas with slices of avocado and dollops of sour cream. It was very delicious and we enjoyed it immensely! This would also be fabulous served Italian-Style over polenta à la Lidia Batianich!. -- posted by Manami

Zahlouk (Eggplant and Tomato Salad)

Mon, 17 Aug 2009 03:10:34 -0400

Delicious as a salad or as a dip. If' you've no Harissa in the house you can always substitute with 1 teaspoon paprika mixed with 1 teaspoon ground coriander and a good pinch of cayenne pepper. -- posted by Julie B's Hive

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Mon, 17 Aug 2009 03:45:55 -0400

Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer. Time to make doesn't include the fenugreek soaking time. -- posted by Um Safia

Tomato Galette

Mon, 17 Aug 2009 03:48:48 -0400

This recipe resembles a pizza in flavor, but looks much more elegant. I was surprised how easy it was to make. You just need to make sure the dough stays cold at all times. If it warms up while you are working with it, put it back in the fridge and chill until cold again. I got the recipe from the "You Say Tomato" cookbook by Joanne Weir. -- posted by 2hot2handle

Delish Salsa

Tue, 18 Aug 2009 16:55:52 -0400

This recipe I stumbled upon a few years back! It is a great fresh salsa that should be used up within 4-5 hours after made, but promise this one will disappear quickly!! -- posted by Ashlee #6

Yellow Tomato Salsa

Wed, 19 Aug 2009 14:57:35 -0400

This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the yellow pears. This salsa is mild, yet flavorful, and can be spiced up with the addition of more jalapeno peppers. -- posted by Hautemaman

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Garlic Tomatoes With Herbs and a Hint of Walnuts.

Mon, 24 Aug 2009 01:51:43 -0400

Every summer I like to dry tomatoes in the oven. Recipe #57884 is a base of this recipes . Oven dried tomatoes with 1 bulb thinly sliced garlic, rosemary and basil is to die for!!!! You'll have garlicky, plump, juicy tomatoes with a hint of walnuts from the oil. -- posted by ~Rita~

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Felfel B'tomatish - Algerian Pepper & Tomato Salad

Thu, 27 Aug 2009 02:44:27 -0400

This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on! -- posted by Um Safia

Vine Ripened Tomatoes With Garlic and Basil

Thu, 27 Aug 2009 13:51:57 -0400

This is a great way to use some of those ripe tomatoes from your garden. You can use store bought tomatoes but they still should be vine-ripened for the best flavor. -- posted by CJAY

Grilled Tomato and Basil Bruschetta

Mon, 31 Aug 2009 02:45:06 -0400

What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes. -- posted by 2hot2handle

Brochetta (Not Bruschetta)

Mon, 31 Aug 2009 11:18:00 -0400

No, not a typo. Don't know where the name came from. Recipe from Food Network. The addition of cream cheese and Romano cheese puts a spin on traditional Bruschetta. Think garlic cheese toast plus tomatoes and basil. Note: The original recipe posted on Food Network did not state when to add the roasted garlic puree. You could mix the garlic puree in with the cream cheese or stir the garlic in with the tomatoes. -- posted by swissms

Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Mon, 31 Aug 2009 11:20:10 -0400

Tartlettes de Tomates. Published in Bon Appetit, May 1999. -- posted by swissms

Mexican Seafood Cocktail (Campechana)

Tue, 01 Sep 2009 12:07:43 -0400

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;) -- posted by Manami

Speedy Salsa

Tue, 01 Sep 2009 14:24:49 -0400

Someone gave me garden tomatoes and garlic, and I couldn't think of anything better than fresh salsa. I found this recipe at www.everydayhealth.com. I varied it a little by adding juice of an entire lime and extra onion. I didn't have any cilantro, so I used a couple handfuls of basil which made it a lot like bruschetta (and I still loved it). I also added a few jalapenos so it would bite me. The most interesting ingredient is the yellow mustard. It adds a nice contrast, and I'd never think to use it in a salsa recipe. I must confess, I'm too lazy to peel my tomatoes. Many people profess to that being the secret to great salsa, but I left it chunky with skin on and didn't puree it. -- posted by AmyZoe

Dallas Dirt Dip

Tue, 01 Sep 2009 14:35:02 -0400

I have no idea why my mom named this 'dirt dip' but it is one of my favorites. I hate black olives and still scarf this down. Every time I make it, it is gone in a flash. It looks like a salsa, and is good on tortilla chips, but doesn't tase like any salsa you've ever tried. -- posted by Chef #927705

Tomato Tart Tartin

Thu, 03 Sep 2009 12:06:27 -0400

Whilst this delicious dish is easy to make, it looks fantastic and your veggie guests will love it! To impress, drizzle a teaspoon of balsamic vinegar around the plate just before serving. -- posted by English_Rose

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Tomato & Basil Finger Sandwich

Tue, 08 Sep 2009 11:01:29 -0400

Have a lot of tomatos from your garden? Here is a nice way to use some of them and treat yourself and family. Recipe from Eatingwell. com -- posted by 1PugMom2

Caprese on a Stick (Tomato Basil & Fresh Mozzarella Cheese)

Tue, 08 Sep 2009 17:45:06 -0400

This appetizer is a smaller version of the classic Italian salad of tomatoes and fresh mozzarella cheese. It is perfect for a casual dinner or part of a buffet. To make this appetizer even easier, use bottled balsamic vinegar drizzle -- posted by Abby Girl

Tricolor Tomato Salad

Wed, 09 Sep 2009 01:58:27 -0400

Individual layered salads that make a lovely presentation. Sour cream is infused with lime flavor and can be made ahead for a more intense flavor. Serve in margarita glasses to impress. -- posted by Ice Cool Kitty

Avocado, Tomato and Feta Cheese Appetizer

Thu, 10 Sep 2009 17:05:38 -0400

This appetizer is pico-de-gallo like in texture, but with a twist of the added feta cheese. It is great served with tortilla chips, pita wedges or crostini. It is meal worthy by serving it atop a bed of romaine or as a filling for a wrap (maybe with some grilled chicken, if you need the meat). This recipe came from a local grocery ad. -- posted by Thumbs

Toasted Bread With Tomato & Olive Oil

Mon, 14 Sep 2009 17:20:19 -0400

This makes a delicious side for steak or pasta. -- posted by Nasseh

Couscous Stuffed Roma Tomatoes With Pine Nuts

Mon, 14 Sep 2009 19:36:07 -0400

This is a yummy and healthy side dish that I love! -- posted by Melanie B.

Quick Fried Green Tomatoes

Thu, 17 Sep 2009 11:02:23 -0400

This is for those who've never had fried green tomatoes and/or may be a little intimidated at the thought of preparing them.This recipe is super easy, and super quick. I've had FGT that were a little grainy in texture or burned due to added sugar. These are much better with a delicate, crispy coating that literally melts in your mouth. If you feel the need for sugar sprinkle it on immediately after cooking. -- posted by I <3 Cookbooks

Cherry Tomatoes in Jelly

Thu, 17 Sep 2009 14:42:53 -0400

I had gotten this recipe from my husband's mom. This is a Polish recipe that he absolutely loves when he lived in Poland and even here in the states -- posted by JensKitchen

Spicy Cheese Dip (Microwave)

Mon, 21 Sep 2009 13:17:05 -0400

This is from Qu'est-ce qu'on mange Volume 3. It can be served in a fondue pot and dip bread cubes and asparagus tips. -- posted by Boomette

Red Pepper, Tomato and Garlic Soup

Mon, 21 Sep 2009 13:25:24 -0400

A rich and robust soup that makes a great appetizer at any time of the year, or a satisfying lunch or supper. -- posted by English_Rose

Tasty Cheesy Tomato Sauce Snack

Tue, 22 Sep 2009 13:35:45 -0400

I eat this atleast once a week. Growing up in my Italian household means that we always have marinara on hand. Lol. I love this recipe as a snack. -- posted by fatefellshort0626

Fried Green Tomatoes With Remoulade Sauce

Fri, 25 Sep 2009 01:20:11 -0400

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy! -- posted by Sharon123

Chris' Awesome Salsa

Fri, 25 Sep 2009 14:34:35 -0400

My friend Chris is a tupperware consultant and they taught her to make this salsa and in turn she taught me. It's so much better than store-bought. You can adjust the ratios to suit your taste, this is medium heat -- posted by GingerlyJ

Grilled Eggplant Stacks

Mon, 28 Sep 2009 01:53:43 -0400

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. -- posted by ~Rita~

Meg's Green Sauce

Mon, 28 Sep 2009 02:04:59 -0400

I first had green sauce at a nearby Mexican restaurant and loved it. I wanted to recreate but kick it up a notch. I was very happy with how this turned out. Note: this is VERY spicy! Cut down the peppers if you like mild flavor. :) -- posted by megs_

Easy Salsa Made With Canned Tomatoes

Mon, 28 Sep 2009 02:05:59 -0400

My brother got this recipe at his fire department. It is a great recipe for winter because you can use canned tomatoes instead of fresh. My wife will no longer eat store bought salsa since she tasted this! -- posted by Dantana

Bunko Dip (Sage Sausage & Cream Cheese)

Mon, 28 Sep 2009 02:10:20 -0400

We make this popular warm dip a lot. It is always a hit and only takes 20 or so minutes to make. I like using Frito Scoops with this dip...but any sturdy chip will do. -- posted by Uncle Eddie

"elmer's" Summertime Sweet Onion Salsa

Mon, 28 Sep 2009 14:22:36 -0400

Picked up this recipe at a local "Elmer's" restaurant. It sounds so good and easy to prepare. They were giving out the recipe free so I guess it's OK to post here. I haven't tried it yet, but the card said: It takes only minutes to produce the best-tasting summer salsa ready for dipping, topping, and summertime fun. Cooking time includes standing time. -- posted by TeresaS

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit -- posted by GingerlyJ

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Savory Bruschetta

Tue, 06 Oct 2009 10:36:27 -0400

This is one of my family's favorite things that I make. Sage,Thyme, Onions,Tomatoes and Swiss cheese make this a very savory and tasty appetizer. It's very simple and can be tweaked with other additions if you like. I try to buy a few baguettes at a time so I can slice them all up and place them in zip lock baggies and freeze.Then whenever I have tomatoes onions and cheese on hand, I can take out the bread,defrost, and put this quick appetizer together in a matter of minutes. -- posted by Chef #741806

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series. -- posted by Molly53

Stuffed Cherry Tomatoes -Connie Adler

Thu, 15 Oct 2009 15:51:55 -0400

Crowd pleasing appetizer. -- posted by Lastar Wellness

Potato Cake With Creamed Leeks and Escargot

Thu, 15 Oct 2009 16:16:17 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef John Neal of Peristyle, featured in The Louisiana New Garde television series. If you shudder at the thought of snails, please feel free to substitute morsels of meat or chicken for them. -- posted by Molly53

Chicken and Vegetable Quesadillas

Mon, 19 Oct 2009 13:12:09 -0400

Southwestern flavors abound in this quesadilla recipe. The chunky salsa gets a rich, smoky flavor by roasting the tomatoes abd peppers. These are perfect as an entree and sliced in smaller portions an excellent appetizer! This is a Wolfgang Puck recipe and it tastes great, to say the least. -- posted by Manami

Insalata Caprese (Or Caprese Salad) With Balsamic Reduction

Mon, 19 Oct 2009 13:25:33 -0400

This is my quickie "copycat" of the insalata caprese at Fleming's steakhouse. No, it's not traditional, but it IS delicious! Could also be considered vegetarian, depending on the person's dairy product preferences. -- posted by princessbride029

Tuscan Bruschetta Dip

Mon, 19 Oct 2009 15:54:48 -0400

Very simple and quick to whip up. Serve with Multi-grain tortillas, toasted pitas, or baguette slices. If you can't find ripe tomatoes, you're better off with chopped canned tomatoes - or buy them early and leave them on the windowsill in the sun. -- posted by Katzen

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Fresh Cilantro Bean Salsa

Mon, 26 Oct 2009 12:26:58 -0400

Everything is fresh, not canned, except the beans, of course. The cilantro and jalapeno peppers make it! ALWAYS goes over well as an appetizer. Given to me by a family member. -- posted by campania

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Restaurant Salsa

Mon, 26 Oct 2009 18:15:20 -0400

Bring the mexican restaurant to your home with this easy to make salsa. You'll never buy store bought again. You can add more jalapenos(or a habenaro) to make it hotter. I know everybody has their preferences when it comes to salsa, so tweek the recipe as much as you want(fresh garlic, red onion, franks red hot, etc). I would however stick with the recipe first. Taste it after it sits in the fridge for at least 2 hrs for best results. -- posted by bigbrew

Simple Tomato & Avocado Crostini

Thu, 29 Oct 2009 12:14:05 -0400

This is a very simple and light tomato/avocado crostini. I like to think of it as a cross between a bruschetta and a salsa topped toast. -- posted by Melanie B.

French Bistro Tart

Fri, 30 Oct 2009 17:13:24 -0400

An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread

Sat, 31 Oct 2009 14:08:38 -0400

I remember making a "Boboli" pizza with pretty tomatoes, Mozzarella, basil, and Garlic with my girlfriend Julie once many - many years ago. For some reason I still remember it, and came up with this recipe last summer when I had these beautiful heirloom tomatoes and basil plants in my mini-garden...it also started around the same time my affair with fresh Ricotta cheese began :) -- posted by Melanie B.

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Light Cream of Tomato and Pumpkin Soup

Sat, 07 Nov 2009 12:53:36 -0500

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe -- posted by spiritussancto

How to Make Sun-Dried Tomatoes

Sun, 08 Nov 2009 18:10:28 -0500

These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves -- posted by GingerlyJ

Hummus Broccoli Appy

Mon, 09 Nov 2009 15:20:15 -0500

Eric and I created this when during our Iron Chef whats in the pantry challenge. It can be an appy or a main course. All measurements are approximate it was more of a eyeball it situation. Also we served it with spicy pita chips made by baking the sliced pita topped with McCormick roasted garlic spice. You can also use frozen broccoli -- posted by Pricele$$

Great Meatballs of Fire

Tue, 10 Nov 2009 16:07:04 -0500

My sister's recipe that she serves with antipasto or tapas style meals. She makes a half recipe usually. Original recipe called for beef, she uses lamb, use whatever you like. -- posted by JustJanS