1 12 oz jar pineapple preserves
1 8 oz jar dijon mustard
1 8 oz can pineapple tidbits in unsweetened juice, undrained
1/2 c firmly packed dark brown sugar
1 tsp curry powder
2 1/2 lb frozen cooked Italian meatballs (about 80)
In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3 quart slow cooker. Stir in preserves mixture. Cover; cook on high setting for 4 hours, stirring twice. Stir well before serving.
Sunday, May 18, 2008
Cranberry Meatballs
Meatballs
1 pound lean ground hamburger
1/2 pound ground beef
2 to 3 cloves garlic finely minced or put through press
1/2 cup quick oatmeal
Pepper, to taste
Sauce
1 bottle chili sauce
1 (14 ounce) can jellied cranberry sauce
Mix all meatball ingredients well, and shape into small meatballs. Brown the meatballs in a frying pan and drain off the fat as it accumulates. Place meat balls in a roasting pan, then set aside. Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. Bake at 350 degrees F for 1/2 hour. Serve alone as an appetizer or with rice as a meal.
1 pound lean ground hamburger
1/2 pound ground beef
2 to 3 cloves garlic finely minced or put through press
1/2 cup quick oatmeal
Pepper, to taste
Sauce
1 bottle chili sauce
1 (14 ounce) can jellied cranberry sauce
Mix all meatball ingredients well, and shape into small meatballs. Brown the meatballs in a frying pan and drain off the fat as it accumulates. Place meat balls in a roasting pan, then set aside. Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. Bake at 350 degrees F for 1/2 hour. Serve alone as an appetizer or with rice as a meal.
Barbecued Meatballs
Meatballs
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
Sauce
2 cups ketchup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour. Makes 80 meatballs.
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
Sauce
2 cups ketchup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour. Makes 80 meatballs.
Meatballs In Chipotle Sauce
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 Tbs Flour
1 Tbs Cilantro, fresh minced
1/2 tsp Oregano, dried
1/4 tsp Cumin, ground
1 Egg, beaten
3 Tbs Vegetable oil
SAUCE
1 Tbs Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed and chopped
2 Tbs Adobo sauce (from chilis)
1/2 c Beef broth
TORTILLA CUPS
6 Flour tortillas (6 inch)
Vegetable oil for frying
Chopped lettuce
MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2 inch balls. Brown the meatballs in the oil, remove, and keep warm.
SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.
TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the meatballs, and serve.
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 Tbs Flour
1 Tbs Cilantro, fresh minced
1/2 tsp Oregano, dried
1/4 tsp Cumin, ground
1 Egg, beaten
3 Tbs Vegetable oil
SAUCE
1 Tbs Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed and chopped
2 Tbs Adobo sauce (from chilis)
1/2 c Beef broth
TORTILLA CUPS
6 Flour tortillas (6 inch)
Vegetable oil for frying
Chopped lettuce
MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2 inch balls. Brown the meatballs in the oil, remove, and keep warm.
SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.
TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the meatballs, and serve.
White Pepper Chicken Wings
2 cups Tamari soy sauce
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil
Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.
Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil
Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.
Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).
Rumaki
1 pound chicken livers or shrimp
1 large can whole water chestnuts
1/2 cup soy sauce
2 to 3 teaspoons ground red chilis
1/2 teaspoon ground turmeric
1 pound bacon
Onion powder
1/4 cup sherry or sweet sake
1 teaspoon minced, fresh ginger
2 large cloves garlic, mashed
Brown sugar
Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour. Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut. Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once. When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook. Serve hot from the oven.
1 large can whole water chestnuts
1/2 cup soy sauce
2 to 3 teaspoons ground red chilis
1/2 teaspoon ground turmeric
1 pound bacon
Onion powder
1/4 cup sherry or sweet sake
1 teaspoon minced, fresh ginger
2 large cloves garlic, mashed
Brown sugar
Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour. Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut. Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once. When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook. Serve hot from the oven.
Savory Chicken Bites
8 ounces of cream cheese (softened)
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)
1 cup of cooked chicken, chopped fine
1/3 cup of celery, chopped fine
2 cans of crescent rolls (8 ounce cans)
Combine cream cheese, lemon juice, basil, onion salt, thyme, pimiento and mix well. Stir celery and cooked chicken into the cream cheese mixture, mixing well. Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. To use as chicken salad, double the amount of chicken used to 2 cups.
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)
1 cup of cooked chicken, chopped fine
1/3 cup of celery, chopped fine
2 cans of crescent rolls (8 ounce cans)
Combine cream cheese, lemon juice, basil, onion salt, thyme, pimiento and mix well. Stir celery and cooked chicken into the cream cheese mixture, mixing well. Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. To use as chicken salad, double the amount of chicken used to 2 cups.
Hot As Hades Chicken Bits
3 pounds boned chicken breasts
1/8 teaspoon garlic salt
2 tablespoons red pepper
1/2 teaspoon black pepper
1 cup flour
Vegetable oil
Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt freely over chicken, turning pieces so each is coated. Continue with red, then black pepper. Set aside for 1 hour to let chicken absorb flavor. Dust chicken with flour, then deep fry in vegetable oil at 375 degrees F for 3 minutes. Drain on paper towels. Serve warm or cold.
1/8 teaspoon garlic salt
2 tablespoons red pepper
1/2 teaspoon black pepper
1 cup flour
Vegetable oil
Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt freely over chicken, turning pieces so each is coated. Continue with red, then black pepper. Set aside for 1 hour to let chicken absorb flavor. Dust chicken with flour, then deep fry in vegetable oil at 375 degrees F for 3 minutes. Drain on paper towels. Serve warm or cold.
Curried Coconut Chicken Balls
3/4 cup flaked coconut
3 ounces cream cheese, at room temperature.
2 tablespoons mayonnaise
1 cup cooked chicken, chopped
1 cup walnuts, chopped
2 tablespoons minced onion
1 tablespoon curry powder, to taste
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Spread out coconut on a small baking sheet and toast in oven until light brown, 10 to 15 minutes. Let cool slightly. In a small bowl, blend together cream cheese and mayonnaise until smooth. Add chicken, walnuts, onion, curry powder, and salt. Mix well. Form chicken mixture into 1-inch balls. Roll in toasted coconut to coat. Cover and refrigerate until chilled.
3 ounces cream cheese, at room temperature.
2 tablespoons mayonnaise
1 cup cooked chicken, chopped
1 cup walnuts, chopped
2 tablespoons minced onion
1 tablespoon curry powder, to taste
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Spread out coconut on a small baking sheet and toast in oven until light brown, 10 to 15 minutes. Let cool slightly. In a small bowl, blend together cream cheese and mayonnaise until smooth. Add chicken, walnuts, onion, curry powder, and salt. Mix well. Form chicken mixture into 1-inch balls. Roll in toasted coconut to coat. Cover and refrigerate until chilled.
Coconut Chicken Chops
1 pound boneless chicken breast halves ( 4 pieces)
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup flour
2 egg whites
2 tablespoons honey
1 1/2 cup sweetened shredded coconut
1 (12 ounce) jar orange marmalade
Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter. Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour. In a bowl mix the egg whites and honey. Place the coconut in a second bowl. Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F. At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes of baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade. Spear the chicken with long wooden picks to serve as appetizers.
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup flour
2 egg whites
2 tablespoons honey
1 1/2 cup sweetened shredded coconut
1 (12 ounce) jar orange marmalade
Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter. Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour. In a bowl mix the egg whites and honey. Place the coconut in a second bowl. Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F. At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes of baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade. Spear the chicken with long wooden picks to serve as appetizers.
Friday, May 16, 2008
West Indian Bean Dip
6 bacon slices
1 1/2 cups finely chopped onion (about 1 medium)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
2 (19 ounce) cans white beans such as cannellini, rinsed and drained
1 cup freshly grated Monterey Jack (about 4 ounce)
1/2 cup sour cream or plain yogurt
1 tablespoon fresh lemon or lime juice, or to taste
Cayenne, to taste
Tortilla chips or assorted crudites
In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tablespoons fat. In reserved fat cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden. Add chili powder and cumin and cook, stirring, 1 minute. Add beans and cook, stirring, 5 minutes.
In a food processor, puree bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl. Crumble bacon and stir into dip with salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Serve dip with tortilla chips or crudites. Makes 4 cups.
1 1/2 cups finely chopped onion (about 1 medium)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
2 (19 ounce) cans white beans such as cannellini, rinsed and drained
1 cup freshly grated Monterey Jack (about 4 ounce)
1/2 cup sour cream or plain yogurt
1 tablespoon fresh lemon or lime juice, or to taste
Cayenne, to taste
Tortilla chips or assorted crudites
In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tablespoons fat. In reserved fat cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden. Add chili powder and cumin and cook, stirring, 1 minute. Add beans and cook, stirring, 5 minutes.
In a food processor, puree bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl. Crumble bacon and stir into dip with salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Serve dip with tortilla chips or crudites. Makes 4 cups.
Asiago Cheese Dip
4 tablespoons sun-dried tomatoes, reconstituted in hot water
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
1/4 cup green onions (cleaned, rinsed and sliced into 1/4-inch pieces)
1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces)
Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes, and they must be added last, or dip will discolor. Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
1/4 cup green onions (cleaned, rinsed and sliced into 1/4-inch pieces)
1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces)
Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes, and they must be added last, or dip will discolor. Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.
Roasted Red Pepper Dip
1 c. sour cream
1 c. mayo
1 jar (7.5 oz.) roasted red peppers, drained, chopped
1 can (4 oz.) chopped green chilies, drained
1 T. lemon juice
1/2 t. garlic powder
Mix all. Refrigerate. Serve with assorted veggies.
1 c. mayo
1 jar (7.5 oz.) roasted red peppers, drained, chopped
1 can (4 oz.) chopped green chilies, drained
1 T. lemon juice
1/2 t. garlic powder
Mix all. Refrigerate. Serve with assorted veggies.
Saturday, May 10, 2008
Baked Reuben Dip
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. shredded Swiss cheese (6 oz.)
1/2 c. Thousand Island dressing
4 oz. deli sliced corned beef, chopped
1/2 c. sauerkraut, drained
Cocktail rye slices
Mix cream cheese, 1 c. Swiss cheese, dressing and corned beef. Spread in a pie plate. Top with sauerkraut and remaining Swiss cheese. Bake at 400 for 15 min. Serve with cocktail rye bread.
1 1/2 c. shredded Swiss cheese (6 oz.)
1/2 c. Thousand Island dressing
4 oz. deli sliced corned beef, chopped
1/2 c. sauerkraut, drained
Cocktail rye slices
Mix cream cheese, 1 c. Swiss cheese, dressing and corned beef. Spread in a pie plate. Top with sauerkraut and remaining Swiss cheese. Bake at 400 for 15 min. Serve with cocktail rye bread.
Baked Crab Dip
2 (8 oz.) pkgs. cream cheese
2 (6 oz.) cans crab meat, drained, flaked
1/2 c. shredded parmesan cheese
1/4 c. chopped green onions
2 T. white wine
2 t. prepared horseradish
1/4 t. hot pepper sauce
Mix all ingredients. Spoon into a 9-inch pie plate. Bake at 350 for 25-30 minutes or until lightly browned. Serve with crackers.
2 (6 oz.) cans crab meat, drained, flaked
1/2 c. shredded parmesan cheese
1/4 c. chopped green onions
2 T. white wine
2 t. prepared horseradish
1/4 t. hot pepper sauce
Mix all ingredients. Spoon into a 9-inch pie plate. Bake at 350 for 25-30 minutes or until lightly browned. Serve with crackers.
Baked Artichoke Dip
1 (8 oz.) pkg cream cheese
1 14 oz. can artichoke hearts, drained, chopped
1/2 c. mayo
1/2 c. parmesan cheese, grated
2 T. finely chopped fresh basil or 1 t. dried
1 clove garlic; minced
1/2 c. chopped tomato
Mix cream cheese and all ingredients except tomato until well blended. Spoon into 9-inch pie plate and bake at 350 for 25 minutes. Sprinkle with tomato. Serve with assorted cut-up vegetables or toasted bread slices.
1 14 oz. can artichoke hearts, drained, chopped
1/2 c. mayo
1/2 c. parmesan cheese, grated
2 T. finely chopped fresh basil or 1 t. dried
1 clove garlic; minced
1/2 c. chopped tomato
Mix cream cheese and all ingredients except tomato until well blended. Spoon into 9-inch pie plate and bake at 350 for 25 minutes. Sprinkle with tomato. Serve with assorted cut-up vegetables or toasted bread slices.
Serrano-Pepita Dip
1/2 ounce serrano chilies, stemmed
1/2 teaspoon jalapeno juice
1/2 ounce chopped green onions
1/2 ounce chopped cilantro
1/2 ounce chopped avocado
1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce water
1/2 ounce white wine vinegar
1/2 ounce salad oil
1/2 teaspoon pureed garlic
1 1/2 ounces (3 tablespoons) lime juice
NOTE: 1/2 ounce equals about 1 tablespoon.
Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.
1/2 teaspoon jalapeno juice
1/2 ounce chopped green onions
1/2 ounce chopped cilantro
1/2 ounce chopped avocado
1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce water
1/2 ounce white wine vinegar
1/2 ounce salad oil
1/2 teaspoon pureed garlic
1 1/2 ounces (3 tablespoons) lime juice
NOTE: 1/2 ounce equals about 1 tablespoon.
Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.
Red Pepper Dip
4 dried roasted Japanese chilies
6 ounces, about 3/4 cup, canned roasted red peppers
1 clove fresh garlic, peeled
1 teaspoon salad oil
1/2 cup mayonnaise
Salt, to taste
Black pepper, to taste
1 tablespoon barbecue sauce
6 to 8 drops Worcestershire sauce
Place ingredients in blender cup and blend to a smooth puree.
6 ounces, about 3/4 cup, canned roasted red peppers
1 clove fresh garlic, peeled
1 teaspoon salad oil
1/2 cup mayonnaise
Salt, to taste
Black pepper, to taste
1 tablespoon barbecue sauce
6 to 8 drops Worcestershire sauce
Place ingredients in blender cup and blend to a smooth puree.
Friday, May 9, 2008
Chocolate Chip Cheesecake Dip
1/2 c Raisins
1 tbs Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 tsp Vanilla Extract
1/4 c Dark Brown Sugar
1 tsp Cinnamon; Ground
1/2 c Mini Chocolate Chips
Cinnamon; Ground
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the plumped raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS:
Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes.
1 tbs Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 tsp Vanilla Extract
1/4 c Dark Brown Sugar
1 tsp Cinnamon; Ground
1/2 c Mini Chocolate Chips
Cinnamon; Ground
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the plumped raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS:
Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes.
Cowboy Caviar
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can ripe olives, chopped and drained
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces cream cheese, softened
2 large eggs, hard cooked, peeled and chopped
1 green onion with top, sliced
Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
1 (4 ounce) can ripe olives, chopped and drained
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces cream cheese, softened
2 large eggs, hard cooked, peeled and chopped
1 green onion with top, sliced
Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
Cordon Bleu Fritters
The cheese and meat must be chopped as small as possible. Use a food processor - a knife won't give you the squishy texture needed to form the balls. "Dry batter mix" can be any one of several kinds, including a fish batter mix or a beer batter mix.
2 cups finely grated Swiss cheese
2 cups finely chopped cooked chicken
1 cup finely chopped cooked ham
2 (8 ounce) packages dry batter mix
12 ounces beer
Canola oil for deep frying (at least 6 cups)
Mix cheese, chicken and ham together; form into small balls, about 1 1/2 tablespoons each. Mix 1 package batter mix with beer. Pour remaining batter mix onto a large plate. With a tablespoon and your fingers, dip each ball into the wet batter, then roll it in the dry batter. Meanwhile, heat canola oil in a large, high-sided pan or kettle to about 375∞F. Do not let oil smoke, and do not cover the pan with a lid. When the oil is hot, drop balls into oil, several at a time, and fry until golden brown, about 2 minutes. Makes 2 dozen balls.
2 cups finely grated Swiss cheese
2 cups finely chopped cooked chicken
1 cup finely chopped cooked ham
2 (8 ounce) packages dry batter mix
12 ounces beer
Canola oil for deep frying (at least 6 cups)
Mix cheese, chicken and ham together; form into small balls, about 1 1/2 tablespoons each. Mix 1 package batter mix with beer. Pour remaining batter mix onto a large plate. With a tablespoon and your fingers, dip each ball into the wet batter, then roll it in the dry batter. Meanwhile, heat canola oil in a large, high-sided pan or kettle to about 375∞F. Do not let oil smoke, and do not cover the pan with a lid. When the oil is hot, drop balls into oil, several at a time, and fry until golden brown, about 2 minutes. Makes 2 dozen balls.
Shrimp Taquitos
Shrimp Filling
1 pound thawed shrimp, diced 1/2-inch
2 teaspoons fresh garlic, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce or 1 tablespoon butter
1 ounce or 2 tablespoons green cabbage, finely julienned
1 ounce or 2 tablespoons red cabbage, finely julienned
1 ounce or 2 tablespoons carrots, finely julienned
1 ounce or 2 tablespoons red onion, finely julienned
1/2 cup coarsely chopped cilantro leaves
2 ounces or 1/4 cup shredded jack cheese
1 ounce vinaigrette dressing
2 teaspoons canned minced jalapenos
2 teaspoons jalapeno juice
Optional accompaniments:
Shredded lettuce, fried tortilla strips, grated cotija cheese, red pepper dip, fruit relish.
Saute shrimp with garlic, salt, pepper and butter until almost done. Remove from fire and transfer to mixing bowl. Add remaining ingredients to the mixing bowl and mix well to ensure complete incorporation of products. Cool filling before preparing taquitos.
1 pound thawed shrimp, diced 1/2-inch
2 teaspoons fresh garlic, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce or 1 tablespoon butter
1 ounce or 2 tablespoons green cabbage, finely julienned
1 ounce or 2 tablespoons red cabbage, finely julienned
1 ounce or 2 tablespoons carrots, finely julienned
1 ounce or 2 tablespoons red onion, finely julienned
1/2 cup coarsely chopped cilantro leaves
2 ounces or 1/4 cup shredded jack cheese
1 ounce vinaigrette dressing
2 teaspoons canned minced jalapenos
2 teaspoons jalapeno juice
Optional accompaniments:
Shredded lettuce, fried tortilla strips, grated cotija cheese, red pepper dip, fruit relish.
Saute shrimp with garlic, salt, pepper and butter until almost done. Remove from fire and transfer to mixing bowl. Add remaining ingredients to the mixing bowl and mix well to ensure complete incorporation of products. Cool filling before preparing taquitos.
Deep Fried Pickles
1 c sour cream
1/4 c blue cheese dressing
1 (16 oz.) jar sliced dill pickles
Oil for deep-frying
1/4 c mayonnaise
2 tbs dijon-style mustard
3 c seasoned bread crumbs
Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping.
1/4 c blue cheese dressing
1 (16 oz.) jar sliced dill pickles
Oil for deep-frying
1/4 c mayonnaise
2 tbs dijon-style mustard
3 c seasoned bread crumbs
Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping.
Smoked Salmon Cheesecake
1 cup grated Parmigiano-Reggiano
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Bayou Blast recipe follows
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
1 lemon, juiced
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar
Bayou Blast (Yield: 2/3 cup):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. Re-season the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.
In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Bayou Blast recipe follows
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
1 lemon, juiced
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar
Bayou Blast (Yield: 2/3 cup):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. Re-season the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.
In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Thursday, May 8, 2008
Shrimp And Gruyere Cheesecake
1 1/2 C. butter flavored crackers -- (crushed)
1/4 C. butter or margarine -- (melted)
1 1/2 Lbs. med. size fresh shrimp
1/3 C. green pepper -- (minced)
1/3 C. red pepper -- (minced)
1/4 C. onion (minced)
1 Lg. clove garlic -- (minced)
3 Tbsp. butter or margarine -- (melted)
2 (8 Oz.) pkgs. cream cheese -- (softened)
1/2 C. mayonnaise
4 Lg. eggs
1/3 C. milk
1 1/4 C. shredded Gruyere or Swiss cheese (about 5 oz.)
1 Tsp. pepper
GARNISHES IF DESIRED:
Red pepper strips
Whole cooked shrimp
Basil leaves
TOMATO SAUCE:
1/4 C. chopped onion
1 Clove crushed garlic
1 Tbsp. olive oil
2 (14 Oz.) cans whole tomatoes
1 1/2 Tsp. dried Italian seasoning
1 bay leaf
Serve with tomato sauce, recipe to follow. Combine cracker crumbs and 1/4 cup melted butter. Press into bottom of 9 inch springform pan. Chop cooked and cleaned shrimp. Saute peppers, onion and garlic in 3 tablespoons melted butter for 4-5 minutes until tender, add chopped shrimp and saute another minute. Drain well and set aside. Beat cream cheese and mayonnaise at high speed until light and fluffy, add eggs, one at a time, beating well after each addition. Gradually add milk beating on low speed just until blended. Stir in shrimp mixture, shredded Gruyere or Swiss and 1 teaspoon pepper. Pour mixture into pan. Bake at 300 degrees for 1 hour and 20 minutes or until set. Turn oven off and open oven door partially leaving cheesecake in oven for 1 more hour. Cool on rack. Cover and chill or serve at room temperature with hot tomato sauce.
Sauce:
Saute onion and garlic in hot oil until tender. Add tomatoes (break up with hands or spoon) and rest of ingredients, simmer about 20 minutes, uncovered until of desired consistency. Remove bay leaf. Serve hot over slices of chilled or room temperature cheesecake.
1/4 C. butter or margarine -- (melted)
1 1/2 Lbs. med. size fresh shrimp
1/3 C. green pepper -- (minced)
1/3 C. red pepper -- (minced)
1/4 C. onion (minced)
1 Lg. clove garlic -- (minced)
3 Tbsp. butter or margarine -- (melted)
2 (8 Oz.) pkgs. cream cheese -- (softened)
1/2 C. mayonnaise
4 Lg. eggs
1/3 C. milk
1 1/4 C. shredded Gruyere or Swiss cheese (about 5 oz.)
1 Tsp. pepper
GARNISHES IF DESIRED:
Red pepper strips
Whole cooked shrimp
Basil leaves
TOMATO SAUCE:
1/4 C. chopped onion
1 Clove crushed garlic
1 Tbsp. olive oil
2 (14 Oz.) cans whole tomatoes
1 1/2 Tsp. dried Italian seasoning
1 bay leaf
Serve with tomato sauce, recipe to follow. Combine cracker crumbs and 1/4 cup melted butter. Press into bottom of 9 inch springform pan. Chop cooked and cleaned shrimp. Saute peppers, onion and garlic in 3 tablespoons melted butter for 4-5 minutes until tender, add chopped shrimp and saute another minute. Drain well and set aside. Beat cream cheese and mayonnaise at high speed until light and fluffy, add eggs, one at a time, beating well after each addition. Gradually add milk beating on low speed just until blended. Stir in shrimp mixture, shredded Gruyere or Swiss and 1 teaspoon pepper. Pour mixture into pan. Bake at 300 degrees for 1 hour and 20 minutes or until set. Turn oven off and open oven door partially leaving cheesecake in oven for 1 more hour. Cool on rack. Cover and chill or serve at room temperature with hot tomato sauce.
Sauce:
Saute onion and garlic in hot oil until tender. Add tomatoes (break up with hands or spoon) and rest of ingredients, simmer about 20 minutes, uncovered until of desired consistency. Remove bay leaf. Serve hot over slices of chilled or room temperature cheesecake.
Roquefort Cheesecake
1 1/2 Tbs Butter (for pan)
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated Parmesan
1/2 lb. Sliced bacon
1 Medium onion, minced
1 3/4 lb. Cream cheese, room temp.
1/2 lb. Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 tsp Salt
2 to 3 drops hot pepper sauce
Preheat oven to 325. Butter 9" spring form pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat from skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of spring. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving.
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated Parmesan
1/2 lb. Sliced bacon
1 Medium onion, minced
1 3/4 lb. Cream cheese, room temp.
1/2 lb. Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 tsp Salt
2 to 3 drops hot pepper sauce
Preheat oven to 325. Butter 9" spring form pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat from skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of spring. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving.
Roasted Red Pepper Pesto Cheesecake
1 c. butter-flavored cracker crumbs (about 40 crackers)
1/4 c. (1/2 stick) butter
2 (8 oz.) pkgs. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. grated parmesan cheese
1/2 c. (Di Giorno) pesto sauce
1/2 c. roasted red peppers, drained; pureed
Mix crumbs and butter. Press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes. Mix cream cheese and ricotta until well blended. Add eggs, one at a time, mixing well after each. Add remaining ingredients, blend well. Pour over crust. Bake at 325 for 55 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Serve with crackers.
1/4 c. (1/2 stick) butter
2 (8 oz.) pkgs. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. grated parmesan cheese
1/2 c. (Di Giorno) pesto sauce
1/2 c. roasted red peppers, drained; pureed
Mix crumbs and butter. Press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes. Mix cream cheese and ricotta until well blended. Add eggs, one at a time, mixing well after each. Add remaining ingredients, blend well. Pour over crust. Bake at 325 for 55 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Serve with crackers.
Habanero Lime Cheesecake
Crust:
1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs
Pinch salt
1/3 cup melted butter
Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1 whole habanero, for garnish
Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water.
Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4 cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan.
Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and de-seed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results.
Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top.
Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours.
Garnish, if desired, with slices of lime and place a whole habanero in the center.
1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs
Pinch salt
1/3 cup melted butter
Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1 whole habanero, for garnish
Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water.
Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4 cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan.
Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and de-seed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results.
Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top.
Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours.
Garnish, if desired, with slices of lime and place a whole habanero in the center.
Crisp Jalapeno Cheesecake
It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with strawberry sauce on top.
CRUST
1 pkg Graham crackers, powdered
4 Tbs Butter
1/8 c Brown sugar
CHEESECAKE
32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 tsp Vanilla
4 Large eggs
1/4 tsp Ginger
1/4 tsp Cinnamon
3 Jalapenos; medium size
TOPPING
1/2 c Sour cream
1/8 c Sugar
2 Large eggs
Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350 F; cool. Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225 F.
Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300 F. Cool slowly; chill before serving. Garnish with whipped topping or fruit as desired.
CRUST
1 pkg Graham crackers, powdered
4 Tbs Butter
1/8 c Brown sugar
CHEESECAKE
32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 tsp Vanilla
4 Large eggs
1/4 tsp Ginger
1/4 tsp Cinnamon
3 Jalapenos; medium size
TOPPING
1/2 c Sour cream
1/8 c Sugar
2 Large eggs
Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350 F; cool. Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225 F.
Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300 F. Cool slowly; chill before serving. Garnish with whipped topping or fruit as desired.
Cheddar Chili Cheesecake
1 1/2 Tb Butter (for pan)
1/4 c fine breadcrumbs, toasted
1/4 c finely grated cheddar cheese
6 oz. thinly sliced ham
1 1/2 lb. cream cheese, room temp.
3/4 lb. sharp cheddar, grated
1 c cottage cheese
3/4 c chopped green onion
4 eggs
3 Tb jalapeno pepper *
2 Tb Milk
1 garlic clove, halved
1/4 c fine breadcrumbs, toasted
1/4 c finely grated cheddar cheese
6 oz. thinly sliced ham
1 1/2 lb. cream cheese, room temp.
3/4 lb. sharp cheddar, grated
1 c cottage cheese
3/4 c chopped green onion
4 eggs
3 Tb jalapeno pepper *
2 Tb Milk
1 garlic clove, halved
Apple, Blue Cheese & Bacon Cheesecake
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
Peppered Cheese Wheel
2 cup shredded Monterey Jack Cheese (8 oz.)
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Fines Herbes
1 tsp. minced chives
1 tsp. Worcestershire sauce
1 clove garlic, crushed
2 - 4 T. fresh course ground five pepper blend
Triscuits or other favorite snack crackers
In a medium bowl, combine shredded Jack cheese, cream cheese, Fines Herbs, chives, Worcestershire and garlic. Shape mixture into a 5" ball and flatten slightly. Chill slightly, then roll in pepper until completely covered. Wrap and chill for 6 hours or overnight. Can be stored for several days in refrigerator. Serve with your favorite crackers.
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Fines Herbes
1 tsp. minced chives
1 tsp. Worcestershire sauce
1 clove garlic, crushed
2 - 4 T. fresh course ground five pepper blend
Triscuits or other favorite snack crackers
In a medium bowl, combine shredded Jack cheese, cream cheese, Fines Herbs, chives, Worcestershire and garlic. Shape mixture into a 5" ball and flatten slightly. Chill slightly, then roll in pepper until completely covered. Wrap and chill for 6 hours or overnight. Can be stored for several days in refrigerator. Serve with your favorite crackers.
Creamy Whipped Brie With Cranberry Salsa
Prep time does not include refrigeration time. With the white cheese and red salsa, this would be great for Valentine's Day or Christmas!
Salsa
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno chili, seeded and minced
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons minced fresh cilantro
1 1/2 tablespoons lemon juice
1 1/2 tablespoons peeled and finely minced fresh ginger root
Whipped Brie
3/4 lb brie cheese, room temperature
8 ounces cream cheese, room temperature
1/2 teaspoon black pepper
1 teaspoon finely grated lemon, zest of
cracker, of your choice
To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours, stirring occasionally.
To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until nice and smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.
Serve with crackers and the salsa on the side.
Salsa
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno chili, seeded and minced
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons minced fresh cilantro
1 1/2 tablespoons lemon juice
1 1/2 tablespoons peeled and finely minced fresh ginger root
Whipped Brie
3/4 lb brie cheese, room temperature
8 ounces cream cheese, room temperature
1/2 teaspoon black pepper
1 teaspoon finely grated lemon, zest of
cracker, of your choice
To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours, stirring occasionally.
To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until nice and smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.
Serve with crackers and the salsa on the side.
Cheese And Pine Nut Phyllo Triangles
4 oz. feta cheese
4 oz. ricotta cheese
2 T. chopped fresh basil
1/4 c. pine nuts, toasted
1 egg, lightly beaten
14 sheets phyllo pastry
4 oz. butter, melted
Preheat oven to 400 degrees. Mix cheeses, basil, pine nuts, and egg. Season well with salt and black pepper. Place a sheet of pastry on a work surface and brush all over with the melted butter. Top with another sheet of pastry and brush with the butter. Cut the pastry lengthwise into 4 strips. Place 3 level teaspoons of the mixture on the end of each strip. Fold the pastry diagonally over and up to enclose the filling and make a triangle. Brush the triangles with butter and place on a baking sheet. Repeat with the remaining pastry and filling. Bake the triangles for 15 minutes, or until golden brown.
4 oz. ricotta cheese
2 T. chopped fresh basil
1/4 c. pine nuts, toasted
1 egg, lightly beaten
14 sheets phyllo pastry
4 oz. butter, melted
Preheat oven to 400 degrees. Mix cheeses, basil, pine nuts, and egg. Season well with salt and black pepper. Place a sheet of pastry on a work surface and brush all over with the melted butter. Top with another sheet of pastry and brush with the butter. Cut the pastry lengthwise into 4 strips. Place 3 level teaspoons of the mixture on the end of each strip. Fold the pastry diagonally over and up to enclose the filling and make a triangle. Brush the triangles with butter and place on a baking sheet. Repeat with the remaining pastry and filling. Bake the triangles for 15 minutes, or until golden brown.
Brule Of Brie & Artichoke
presented by The Inn at Weston
8 oz. of GOOD Brie (hating to sound snobby, but imported is best). Cut into 1/2 inch squares
6 oz. of Steamed Artichoke Hearts, (canned are Ok, just soak in fresh water and drain thoroughly, pat dry), coarsely chopped
4 oz. Blackened Red Pepper (again, canned roasted peppers are ok, soaked and drained), Finely chopped
2 Heads of Elephant Garlic, roasted to caramelized state and peeled into individual cloves, then added whole
1/3 cup of Mayonnaise (preferably extra heavy)
1/4 cup chopped fresh chives or scallions
1 tbs. of Lemon Pepper
2 tbs. of Fresh Squeezed Lemon Juice
2 tsp. of Freshly Ground Black Pepper
Mix All Ingredients in a Large Bowl, making sure that everything is well incorporated. Spoon mixture into a casserole, with depth of approx. 1 inch. Bake at 375 for approx. 20 min, until top starts to form a brown crust. If pools of oil start to form, remove immediately. Serve with small bowls and serving spoon and provide guests with an array of crackers.
8 oz. of GOOD Brie (hating to sound snobby, but imported is best). Cut into 1/2 inch squares
6 oz. of Steamed Artichoke Hearts, (canned are Ok, just soak in fresh water and drain thoroughly, pat dry), coarsely chopped
4 oz. Blackened Red Pepper (again, canned roasted peppers are ok, soaked and drained), Finely chopped
2 Heads of Elephant Garlic, roasted to caramelized state and peeled into individual cloves, then added whole
1/3 cup of Mayonnaise (preferably extra heavy)
1/4 cup chopped fresh chives or scallions
1 tbs. of Lemon Pepper
2 tbs. of Fresh Squeezed Lemon Juice
2 tsp. of Freshly Ground Black Pepper
Mix All Ingredients in a Large Bowl, making sure that everything is well incorporated. Spoon mixture into a casserole, with depth of approx. 1 inch. Bake at 375 for approx. 20 min, until top starts to form a brown crust. If pools of oil start to form, remove immediately. Serve with small bowls and serving spoon and provide guests with an array of crackers.
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