Recipezaar: Eggs/Dairy,New Years recipes

Kittencal's Garlic-Onion Dip

Sat, 29 Dec 2007 18:55:50 -0500

This is simple but big on flavor, plan ahead the dip must be refrigerated for at at 5 hours or overnight before serving don't even think about serving it right away, the flavors with intensify with refrigeration time, I suggest after a few hours of chilling time to taste the dip if you like more garlic flavor then add more in, also adjust the Tabasco to suit heat level --- cooking time is chilling time -- remember to remove from fridge about 30 minutes or more before serving to soften dip :) -- posted by KITTENCAL

Black Eyed Pea Hot Dip

Wed, 02 Jan 2008 21:55:45 -0500

A spicy dip that is a great substitute for refried beans. Original recipe was in Bon Appetit. We've adjusted it over the years to our tastes. Enjoy! -- posted by Chef #510215

Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Thu, 03 Jan 2008 01:46:06 -0500

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. -- posted by Manami

Hazelnut Cheese Bits

Thu, 03 Jan 2008 15:29:09 -0500

Wow! Hazelnut Cheese Bits is an exceptionally delicious cheese appetizer and it's so easy to make! You will need to make more than you think, because this easy appetizer recipe will get snapped up in a big hurry. -- posted by Annacia

Lower Fat Garlic White Bean Dip - With Freezing Directions

Mon, 07 Jan 2008 21:22:25 -0500

This is another of the recipes I have collected in my attempt to find healthier recipes. I am saving it for my next party. Usually it is fairly easy to translate British recipes so that they make sense to folks in the United States. However, sometimes you run into a food item that is more difficult to translate. In the case of this recipe the difficulty lies with 'butter beans' which can apparently mean different things in the States vs the UK. So, for this recipe, butter beans mean the variety of bean that is like a white lima bean. This recipe was first published in the September 2006 issue of the British version of Weight Watchers Magazine. The recipe says it can be frozen. -- posted by Sarah_Jayne

Jarlsberg & Mushroom Mini Pizza

Mon, 07 Jan 2008 22:59:22 -0500

I love to putter around in the kitchen and on Sunday's when Jesus, the chef, is here he lets me test out some of my recipes. These I made as a "trial run batch" and they were inhaled as soon as they came out of the oven! mealsforyou.com. -- posted by Manami

Kittencal's Baked Potato Soup

Sat, 12 Jan 2008 01:24:45 -0500

If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :) -- posted by KITTENCAL

Classic Cheese Fondue

Wed, 23 Jan 2008 00:22:50 -0500

Published in Food & Wine, January 2008 issue. -- posted by ElleFirebrand

Con Queso Bean Dip (Microwave)

Thu, 24 Jan 2008 20:30:46 -0500

Here's a great, easy, dip for parties, SuperBowl's,or just anytime you want to fix something to go with those chips. You can make this in the microwave! -- posted by FLUFFSTER

Quick Pizza Triangles

Tue, 29 Jan 2008 22:42:46 -0500

I've been cleaning out my old recipe files, clippings, notes, etc. and this is a recipe I used to make years ago. Just a fun snack for kids' parties and appetizers for "game day". What's also great is to change the filling mixture with ingredients you love on your pizza. This is the basics - you can take it from here. -- posted by HokiesLady

Oyster Tartlets

Fri, 01 Feb 2008 00:56:46 -0500

Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007. -- posted by Manami

Pimento Cheese Toasts

Tue, 05 Feb 2008 18:10:01 -0500

This pimento cheese is a little different in that it is made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven. A combination of sharp orange and white cheddar works well. You can make the cheese spread up to 3 days ahead and have it covered and chilled in the fridge until ready to use. From Gourmet January 2008. -- posted by cookiedog

Taco Dip

Sat, 01 Mar 2008 00:41:12 -0500

A little diffrent but tastes good and easy to make. -- posted by Chef #465890

Gruyere Cheese Puffs

Tue, 18 Mar 2008 19:50:23 -0400

A delicious appetizer from the cookbook Savor Santa Barbara. After cooking the puffs, they can be frozen and reheated at 350º for 15 to 20 minutes. -- posted by Lvs2Cook

Lobster Mac & Cheese

Mon, 24 Mar 2008 16:49:24 -0400

This is Ina's variation on her Grown-Up Mac & Cheese (recipe #281825) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907 -- posted by Manami

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Fri, 04 Apr 2008 16:51:21 -0400

This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time. -- posted by Sarah_Jayne

Brandied Eggnog Punch

Wed, 09 Apr 2008 23:25:21 -0400

Eggnog is so traditional that it is almost mandatory for holiday parties. This mildly alcoholic recipe is rich without being cloying. From Good Food Magazine, December 1988. Preparation time does not include 1 hour to chill. -- posted by JackieOhNo!

Blue Cheese Oysters

Thu, 17 Apr 2008 00:45:16 -0400

Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The Chopping Block -- posted by Hey Jude

Guava Flan

Wed, 23 Apr 2008 23:50:32 -0400

I made this as a side dish for Dad's 67th Birthday Cake. This stole the show from the cake and everyone wanted the recipe. It is denser than most flans almost like a cross between cheesecake and flan with cubes of guava across the top. Thank you Moommy from PAC 09 for your suggestions! You can buy guava paste in flat cans in the international aisle of the grocery store. -- posted by cookiedog

Roasted Garlic and Blue Cheese Delight

Wed, 30 Apr 2008 01:15:36 -0400

This is a winner from the Gilroy Garlic Festival. Recipe by Terra Fox. Spread this on crackers, toasted bread slices, or miniature pitas. Serving size is an estimate. -- posted by cookiedog

Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)

Mon, 12 May 2008 02:41:18 -0400

This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Baked Italian Potato Wedges

Tue, 27 May 2008 01:59:52 -0400

These were an experiment I did for tonight's meal and I think they turned out pretty well. They aren't out and out low fat but the only fat used is extra virgin olive oil so it is a good fat and a little bit of fresh Parmesan cheese and you could use the reduced fat version of that if desired. So, far better than deep fried French fries. -- posted by Sarah_Jayne

Halloumi & Bacon Rolls

Thu, 29 May 2008 16:10:03 -0400

Bacon and cheese. Does it get much better? -- posted by Sarah_Jayne

Katie's Roasted Red Pepper Dip

Sat, 31 May 2008 00:39:52 -0400

Recipe by Katie Lee Joel. -- posted by Sue L

Cheese Rice Krispie Rounds

Tue, 03 Jun 2008 02:14:49 -0400

From the Charlotte Cookbook 1969. -- posted by ICook4danny&Puddin

Hot Cheese Puffs

Wed, 04 Jun 2008 20:17:16 -0400

From the Charlotte Cookbook 1969. time doesn't include chill time. -- posted by ICook4danny&Puddin

Hot Cheese Rounds

Wed, 04 Jun 2008 20:21:09 -0400

From the Charlotte Cookbook 1969. -- posted by ICook4danny&Puddin

Herbed Cheese Madeleines

Tue, 10 Jun 2008 01:34:33 -0400

Fabulous, easy fingerfood for your next elegant gathering. If you don't have a madeleine pan, you can subsitute a miniature muffin pan. -- posted by JackieOhNo!

Salmon Cheesecake

Tue, 10 Jun 2008 02:18:54 -0400

A savory centerpiece for your holiday cocktail buffet. You can make this the day before your big event in order to make your life just a little bit easier. Preparation time does not include 5 hours chilling time. -- posted by JackieOhNo!

Bacon/Egg Pastry/Mushrooms/ Spinach/ Roasted Red Peppers

Wed, 18 Jun 2008 01:12:56 -0400

I am always looking for interesting ways to present our breakfast meals. This looks very interesting and can't wait to try it! These look like something you'd bring home from the bakery! CuisineAtHome, Issue 68 but with a tiny bit of tweaking. -- posted by Manami

Mum's " Mock Chicken" Dip

Wed, 18 Jun 2008 19:05:52 -0400

Isn't it great when you eat something and it takes you back to being a child again! Well thats exactly what this dip does for me. My mum used to make this every time she threw a party or had people for drinks and nibbles. I would always have my own bowl and my own box of crackers and I would go off to some quiet spot and stuff my little face! I still love it now, so much so that I spoon it out of the pan while I'm cooking it (although I am trying to exercise more self control). This is such a quick and easy dip to make with stuff that you would normally have in the house, so a great standby for when people turn up unexpectedly. As for tasting like chicken? Well, Ill let you decide...but I was never convinced. Either way it tastes great! -- posted by Noo

Dauphine Potatoes

Thu, 19 Jun 2008 21:26:53 -0400

This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip. -- posted by Noo

Chutney Cheese Spread

Mon, 30 Jun 2008 18:34:19 -0400

This recipe is a hit with friends and family. It is an appetizer and is delicious spread on crackers, or as a spreadable vegetable dip. Makes and excellent hostess gift. *Note: This is best if prepared with OLD (Sharp) Cheddar Cheese -- posted by Grandma's Country Kitchen

Cheesy Black Bean Dip

Mon, 30 Jun 2008 23:26:43 -0400

A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board. -- posted by Hey Jude

Simple Pizza Dip

Wed, 09 Jul 2008 01:41:40 -0400

I got this one from a friend. 4 steps and your done! -- posted by Momma Simplicity

BLT Dip

Mon, 18 Aug 2008 02:02:28 -0400

Based on the popular sandwich! This is a definite crowd pleaser! Would be awesome at any party but I think especially Super Bowl or football get together! Try this with crackers or tortilla chips or get RAVE reviews and use a loaf of King's Hawaiian Bread!...... http://www.kingshawaiian.com/products/products_original.php.......... Just tear bread from center of round loaf and spoon dip in it's place! Bread pieces can be used as dippers and the bowl is edible! Cool! :) -- posted by mama's kitchen

Chocolate Chips and Toffee Cheesecake

Sun, 24 Aug 2008 11:17:15 -0400

Saw this on the Hershey web site and it looked awesome and very easy! Cooling times included - however, may differ slightly! It takes awhile as do most cheesecakes, however - it looks like a great cake. -- posted by Manami

Double-Baked Roquefort Potatoes

Mon, 25 Aug 2008 23:06:18 -0400

These are an elegant accompaniment to your holiday roast (like my Recipe #321011), and they're relatively simple to make. Best of all, you can prepare them the day before your big meal, and just pop them in the oven about a half an hour before serving. -- posted by JackieOhNo!

Florentine Appetizer Puffs

Wed, 27 Aug 2008 00:11:40 -0400

Simple ingredients but an impressive taste. Great on your buffet or served at a cocktail party. They can be prepared up to 1 week ahead, so your party planning couldn't be easier. -- posted by JackieOhNo!

Spicy Ranch Chicken Dip

Thu, 04 Sep 2008 18:03:31 -0400

Easy and SO delicious, this may be completely prepared then refrigerated until ready to bake ---for extreme heat increase the hot sauce by 1/4 cup more :) -- posted by KITTENCAL

Spring Green Risotto, Ina's Way

Wed, 10 Sep 2008 01:32:22 -0400

An Italian favorite that is much easier to make then you think - Ina Garten's (The Barefoot Contessa) way. -- posted by Manami

Savory Fig Tart

Tue, 30 Sep 2008 00:19:56 -0400

All the flavors of prosciutto-wrapped figs. A wonderful addition to your holiday appetizers or dinner party hors d'oeuvres. Fig spread is more easily found in most supermarkets than it once was...generally found where the jams and jellies are. -- posted by Alan in SW Florida

Baked Reuben Dip

Sun, 12 Oct 2008 01:43:53 -0400

If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked. -- posted by KITTENCAL

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

Blue Cheese Date Wraps

Thu, 30 Oct 2008 17:35:44 -0400

Choose the largest pitted dates to use for this recipe --- this combination of flavors will be a hit at your next get together. -- posted by KITTENCAL

Easy Pickles-In-A-Blanket Appetizers

Thu, 30 Oct 2008 17:43:56 -0400

These are easy and so good, I like to use the dried Italian salami or all beef salami, use mini gherkin pickles also known as cornichons or small dill pickles --- make certain to tell your deli person to slice the salami thin -- I have listed the yield at 36 appetizers that amount is only estimated it will depend on what size you slice the rolls. -- posted by KITTENCAL

Easy Mississippi Mud Sheet Cake

Thu, 06 Nov 2008 22:26:03 -0500

This is an easy one-bowl cake that is nothing short of amazing! --- make certain to prepare the frosting glaze while the cake is baking as it must be added on while the cake is still warm, no baking powder or soda in this cake, it's a rich dense chocolate cake that more like a brownie texture. -- posted by KITTENCAL

Pigs in a Blanket

Sat, 08 Nov 2008 16:40:10 -0500

Simple and Fun. Perfect for kids or entertaining. -- posted by PeachPie24

Herbed Potato Gratin With Roasted Garlic and Manchego Cheese

Mon, 17 Nov 2008 00:23:13 -0500

Chef Jose Garce's delicious gratin from Food and Wine magazine -- posted by KathyP53

Restaurant-Style Fried Chicken Fingers (Oven-Baked Option)

Mon, 17 Nov 2008 21:08:11 -0500

Make these as spicy as desired by adjusting the cayenne peppe, you may use your own favorite seasoning for the breading mixture --- plan ahead the chicken needs to marinate for 3-4 hours, I have listed oven-baking instructions on the bottom of the recipe -- if you are making these for a small crowd I strongly suggest to double the recipe these will be gone in a flash they are so good, serve with honey mustard dipping sauce :) -- posted by KITTENCAL

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Wed, 19 Nov 2008 16:52:55 -0500

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you! -- posted by French Tart

Eggnog Martini

Thu, 27 Nov 2008 00:39:21 -0500

From Everyday Food, Dec 2008. -- posted by DrGaellon

Roasted Shrimp With Feta (Barefoot Contessa)

Sun, 30 Nov 2008 02:25:43 -0500

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful." -- posted by Manami

Mini Mochaccino Puddings

Sun, 30 Nov 2008 02:49:56 -0500

I saw these in my mother's copy of Woman's Day when I was on vacation in the States and I wanted to put it here so I would have it when I got back to the UK. It certainly looks yummy! The cooking time includes the chilling time. -- posted by Sarah_Jayne

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Creamy Amaretto Dip

Tue, 02 Dec 2008 02:01:42 -0500

I stole this from a cookbook at my mother's place. It sounds like it would be great to dip fresh fruit into at a party. I am thinking some strawberries would be particularly nice with it. -- posted by Sarah_Jayne

Mango Stuffed Celery Bites

Wed, 03 Dec 2008 22:35:12 -0500

This sounds interesting. I grabbed it from a cookbook my mother had on my last trip home and I wanted to put it here so I could have it when I went back to the UK. -- posted by Sarah_Jayne

Red Pepper Hummus Deviled Eggs

Thu, 04 Dec 2008 23:26:40 -0500

Hummus is one of my favorite foods and I also love deviled eggs. So, when I saw this in a flyer handed out for the 'Summer Fresh Hummus' company I wanted to jot it down. You could surely use the discarded yolks for something else so it doesn't feel wasteful. -- posted by Sarah_Jayne

Hot Black Bean Dip (Reduced Fat)

Fri, 05 Dec 2008 01:15:59 -0500

This sounds like an interesting dip. I saw it in a cookbook put out by Prevention magazine when I was on vacation at my parents' place and wanted to put in on here to have when I am back in the UK. -- posted by Sarah_Jayne

Blue Cheese Tart

Mon, 08 Dec 2008 17:57:05 -0500

Found this on the Land 'o Lakes site and thought it sounded good enough to try this holiday season. -- posted by CindiJ

Creamed Corn Gratin With Fried Onion Rings and Bacon

Mon, 08 Dec 2008 18:23:54 -0500

This is oh so good! We had it the other night as a trial for Thanksgiving Dinner where all the family members are invited and there are some women who have had more than the 2 point something children - we are talking about Latin women! ;) Bon Appetit Magazine, November 2003 edition. It is a little time consuming to say the least but you make it only once a year! -- posted by Manami

Southwestern Egg Rolls With Chipotle Cream Dip

Tue, 09 Dec 2008 00:20:53 -0500

East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well. -- posted by Manami

The Ultimate Seafood Dip

Wed, 10 Dec 2008 20:27:38 -0500

Watch your thighs on this one. Quick, easy & fattening. Worth every calorie. I have been making this for years & no matter what the event, EVERYONE asks for it. Use a crock pot for ease. -- posted by shadowgirl...

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

Cucumber-Olive Appetizers

Mon, 22 Dec 2008 23:58:02 -0500

If you wanted to go the extra step peel, finely chop or coarsely grate half a cucumber, hand squeeze out all the moisture then add in some to the cream cheese mixture --- these are easy to make and delicious, for some heat add in a pinch of cayenne pepper if desired --- if you are serving a large group of people I suggest to double the recipe, the bread slices may be lightly toasted if desired ---serving is only estimated. -- posted by KITTENCAL

Miss Patti's Blue Cheese Dip

Tue, 23 Dec 2008 00:36:55 -0500

From Patti LaBelle. Use as a dip for buffalo hot wings or crackers. -- posted by Sue L

Baked Scallops

Mon, 29 Dec 2008 23:11:37 -0500

Easy and elegant for a last minute dinner party (or to impress that someone special :)) -- posted by Alan in SW Florida

Cranberry Baked Brie

Tue, 30 Dec 2008 01:24:40 -0500

This recipe was in our local newspaper several years ago. This is a nice appetizer to serve during the holidays. I like to make it for New Year's Eve. -- posted by DesertRose15

Bacon and Horseradish Deviled Eggs

Tue, 30 Dec 2008 21:23:51 -0500

Come on,you know that sounds good! I developed these after attempting to overcome an addiction to bacon and horseradish dip I developed on my recent trip to the States. You can even make these vegetarian by using the Bacos bacon bits that are made out of soy instead of the actual bacon. The recipe can be scaled up pretty easily for bigger crowds. Also, this is one of those times when I am not totally clear on how to translate an ingredient from UK to US. I used what is called 'horseradish sauce' here in the UK. Which, I remember being somewhere in between prepared horseradish and horseradish cream in the States. So, I put one but you can probably use either. -- posted by Sarah_Jayne

Salmon and Corn Fritters

Tue, 30 Dec 2008 21:28:52 -0500

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! -- posted by bluemoon downunder

Mini-Calzone

Wed, 31 Dec 2008 18:16:47 -0500

This calzone is made with refrigerated pizza dough and makes great appetizers. -- posted by Lainey6605

Bacon Cheddar Cheese Ball Spread

Fri, 02 Jan 2009 23:23:54 -0500

After looking at many cheese ball recipes that didn't fit my family's tastes, I made one up to serve on New Year's Eve. Everyone loved and it was super simple to put together. I didn't roll my cheese ball in chopped nuts, but you could certainly do that or even roll it in additional crumbled bacon. -- posted by Karen=^..^=

Sweet Cream Cheese Spread.

Mon, 05 Jan 2009 01:44:48 -0500

a a sweet and creamy cream cheese spread to spread onto crackers. this recipe makes enough spread for about 4 servings, with 2 crackers per serving. -- posted by Chef #907351

Roasted Squash With Maple Syrup and Sage Cream

Fri, 09 Jan 2009 00:18:25 -0500

Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it. -- posted by Manami

Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette

Sun, 11 Jan 2009 17:47:20 -0500

A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. -- posted by bluemoon downunder

French Toasted English Muffins

Sun, 22 Feb 2009 15:13:03 -0500

This is a decadent version of French toast that we usually do for Christmas or New Years breakfast. It's great any time of year or any time you want to have a fancy breakfast or brunch. -- posted by Hag chef

Smoked Salmon Hash With Dill Vinaigrette

Mon, 23 Feb 2009 11:23:06 -0500

My friend Luisa knows I love smoked salmon and she prepared this dish for me. It is a Bobby Flay recipe to boot! When I asked for the recipe, she already had printed a copy. FoodNetwork - 09/28/2008. -- posted by Manami

Auld Alliance: Scotch Whisky & French Roquefort Pate

Wed, 25 Feb 2009 12:12:05 -0500

This original simple cheese cream from the historic Overscaig B&B in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury. From "A Feast of Scotland" by Janet Warren. 'The Auld Alliance' refers to a series of friendship treaties between Scotland and France, first signed in 1295. -- posted by BecR

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Kittencal's Ground Beef and Feta Rice Balls

Tue, 24 Mar 2009 17:52:43 -0400

Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile. -- posted by KITTENCAL

Ham and Dijon Croissant Sandwiches

Wed, 01 Apr 2009 12:17:26 -0400

Melt-in-your-mouth baked croissant sandwiches of thinly sliced ham, Swiss cheese, and a delicious buttery Dijon and poppy-seed sauce! Perfect for luncheons or entertaining, or packed into picnic lunches; great served warm, or at room temperature. Use as much ham and cheese as you like! Sandwiches are easily made up in advance and individually wrapped in foil, then refrigerated or frozen (use a freezer bag) for later use. Defrost overnight in the fridge, then bake as directed. Or, if frozen, bake at 300 F for about 1/2 hour until warm. If using mini-rolls, you may place them in a buttered baking dish and bake for the specified amount of time (no need to individually wrap)--I've also microwaved them. Enjoy! -- posted by BecR

Sweet Pea Soup With Majorero Cream & Roncal Crisps

Mon, 20 Apr 2009 00:14:22 -0400

From: Cheese Guru by Marcia Kiesel in the February 2005 edition of Food & Wine Magazine. This silky, vividly colored sweet pea puree is ideal for entertaining because it is delicious both warm and at room temperature;;) the soups and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving. -- posted by Manami

Mexican Hot Chocolate Ice Cream

Wed, 06 May 2009 13:32:05 -0400

I am adding this for ZWT5. It sounds great with all the flavours of Mexican hot chocolate but in ice cream form. Cooking time is the freezing time. Don't let that scare you too much! -- posted by Sarah_Jayne

Crunchy Pesto Flats

Sun, 14 Jun 2009 21:30:40 -0400

A light on the tummy snack or appetizer, that is healthy and yummy! -- posted by Jocelyn Rivera-Dongon

Asparagus Crostini

Tue, 30 Jun 2009 11:30:50 -0400

I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! -- posted by JackieOhNo!

Creamy Cinnamon Dip (With Variations**)

Wed, 23 Sep 2009 16:24:56 -0400

This is a fabulous dip! It's great for parties, picnics, or even just because you like it! It's great for any kinds of fruits and I even toast some flour tortilla chips to dip in it. Source: McCormick -- posted by FLUFFSTER

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Twice-Baked Potatoes

Sat, 07 Nov 2009 17:28:41 -0500

These twice-baked potatoes, stuffed with cheddar cheese and bacon, are just the way my mother used to make them. I always loved the addition of the green onions. When you are feeling indulgent (these potatoes may not be for the weight conscious!) and are in the mood for a good steak and potatoes, try these! They are also good served alongside prime rib, chicken, or pork (even good all by themselves). Double or triple the recipe for your dinner parties. And, they can even be prepared upto 2 days ahead...just cover with plastic wrap and refrigerate until ready to do the final bake. -- posted by Alan in SW Florida

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Kahlua & Eggnog

Fri, 04 Dec 2009 16:56:57 -0500

This is a great recipe from a 1986 Kahlua recipe book. -- posted by Mudpie

Crispy Vanilla-Spice Sugar Cookies

Fri, 11 Dec 2009 14:00:52 -0500

Sugar cookies kicked up a bit with minced ginger - Mmmmm! Bonus - these do not have to be rolled (but the cookie painter's in this house DEMAND those paintable shapes LOL!) Found in The Washington Post who noted this recipe was adapted from cookbook author Nancy Baggett. The dough only has a 10 minute rest time notes - so it is fast too. Bet it would be OK wrapped in the fridge if you are like me - dough one day, bake the next. -- posted by Buster's friend

James Beard's Pate De Campagne Provencale

Sun, 13 Dec 2009 09:30:01 -0500

A classic recipe I came across in NOLA's recipe archive. Perfect for holiday entertaining. Needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be hard to resist since it will make your home smell so good. -- posted by Buster's friend

1958: Eggnog

Mon, 14 Dec 2009 01:11:30 -0500

A Craig Claiborne classic from The New York Times. One just can't do any better than this one. Cook time is chill time for the alcohol to remove any raw egg taste. I don't make it unless it gets really cold - so, for those who have snow ... make a batch of this & put another log on the fire. Let it snow, let it snow, let it snow! -- posted by Buster's friend

Grandma's Egg Pancakes

Mon, 21 Dec 2009 02:06:17 -0500

On a recent visit by my mother she reminded me of my grandmother's "egg pancakes". Both used to make these rich pancakes for us kids when there was extra butter and eggs in the house. They are an unbelievable breakfast treat! Cook-off all batter as they re-heat well in the microwave (about 25 seconds) -- posted by COTopChef

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Creamy Dill Clam Dip

Tue, 29 Dec 2009 14:02:46 -0500

This sour cream based clam chip and cracker dip is a family favorite, good at any gathering. Very easy to double or triple, for large parties, and alter to taste. -- posted by MoonliteSonata

Fruit and Cheese Bites

Wed, 27 Jan 2010 23:58:20 -0500

This recipe was from Family Circle Magazine Dec. 2009. It was considered to be a healthy recipe choice for those having parties with lots of food and drink. I made them for a meeting and they were a hit. I think you have to serve them with other things because despite being healthy they are a bit rich. I like them as a great alternative to the usual cheese ball. The nuts give it crunch and the two cheeses with the three fruits was very unique. This is not for someone who doesn't like cheese though. Perfect for the holidays, New Year's parties or anytime you need a no cook appetizer. Enjoy! ChefDLH -- posted by ChefDLH

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart