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Antipasto Kabobs

Ingredients

1 package (9 ounces) refrigerated

cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

3/4 cup Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami halved

!resh parsle" sprigs optional

Directions

1# $ook tortellini according to package directions% drain and rinse in cold &ater# In a large

reseala'le plastic 'ag com'ine the tortellini olives and salad dressing# eal 'ag and turn to

coat% refrigerate for 4 hours or overnight#

2# rain and discard marinade# !or each appeti*er thread a stuffed olive folded

pepperoni slice tortellini folded salami piece ripe olive and parsle" sprig if desired on a

toothpick or short ske&er#Yield: 40 appeti*ers#

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BLT Bites

Ingredients

1+ to 20 cherr" tomatoes

1 pound sliced 'acon cooked and crum'led

1/2 cup ma"onnaise

1/3 cup chopped green onions

3 ta'lespoons grated ,armesan cheese

2 ta'lespoons snipped fresh parsle"

Directions

1. Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a

paper towel to drain.

2. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for

several hours.Yield: 16-2 appeti!er servings.

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Bacon, Mozzarella and Artichoke MiniTartlets

Ingredients

Carlini$anola $ooking pra"

+ slices Specially Selectedhick liced

.pple&ood acon chopped

1 cup Tuscan Garden.rtichoke uarters in

ater drained and chopped

1 medium onion finel" chopped

1/2 teaspoon ground th"me

2 garlic cloves minced

1/4 teaspoon Stonemill EssentialsIodi*ed alt

1/ teaspoon Stonemill Essentialsround lack ,epper divided

-1/2 ounces Bake House Creations5efrigerated ,ie $rust

2 ounces Happy Farmshredded 6o**arella $heese

1/4 cup Friendly Farms27 6ilk

3 Goldhen8arge ggs

,inch Stonemill Essentialsround :utmeg

Directions

1# ,reheat the oven to 400;!# 8ightl" oil a 12-cup muffin pan#

2#

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teaspoon pepper in a small 'o&l# ,our mi=ture into each pie crust 'eing careful not to drip do&n the sides

of the cups# prinkle the top of each tartlet &ith the ,armesan cheese#

4# ake until the eggs are lightl" 'ro&ned and set 1>-1 minutes# 5emove from the oven and let cool >

minutes# 5emove from the pan and serve &arm or room temperature#Yield: 12 tartlets#

Bruschetta with Tomato and Basil

Ingredients

+ or ripe plum tomatoes (a'out 1 1/2 l's)

2 cloves garlic minced (a'out 2 teaspoons)

1 'sp e=tra virgin olive oil1 teaspoon 'alsamic vinegar

+- fresh 'asil leaves thinl" sliced? or chopped

1 teaspoon kosher salt more or less to taste

1/2 teaspoon freshl" ground 'lack pepper more or

less to taste

1 'aguette !rench 'read or similar Italian 'read

1/4 cup (+0 ml) olive oil

!"CED#!E

$ring 2 @uarts of &ater to a 'oil# .s the &ater is heating make shallo& cuts in a cross

pattern at the tip ends of the tomatoes (this &ill make the tomatoes easier to peel)# Ance the

&ater is 'oiling remove the pot from the heat# ,ut the tomatoes in the hot &ater and 'lanch

for 1 minute# 5emove &ith a slotted spoon and let sit until cool enough to handle# hen gentl"

peel off the tomato skins# $ut out the stem 'ase &ith a paring knife# $ut the tomatoes into

halves or @uarters and s@uee*e out most of the Buices and seeds#

%,reheat the oven to 4>0;! (230;$) &ith a rack in the top slot of the oven# !inel" chop the

tomatoes and place them in a medium 'o&l# 6i= in the minced garlic 1 'sp e=tra virgin oliveoil and the 'alsamic vinegar# tir in the thinl" sliced 'asil and add salt and freshl" ground

'lack pepper adding more to taste

&Cse a 'read knife to slice the 'aguette on the diagonal making half-inch thick slices# rush

one side of each slice &ith olive oil (a pastr" 'rush helps here) and place olive oil-side do&n on a

'aking sheet or roasting pan# he 'aguette slices &ill toast 'est in the top rack of "our oven

so "ou ma" need to &ork in 'atches to toast them all# hen the oven has reached 4>0;!

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(230;$) place the slices in the oven on the top rack and toast for > to + minutes until lightl"

'ro&ned around the edges#

'.rrange the toasted 'read on a platter olive oil side facing up (the olive oil &ill help create a

temporar" 'arrier keeping the 'read from getting sogg" from the chopped tomatoes)# ither

serve the toasts plain &ith a 'o&l of the tomato 'ruschetta mi=ture on the side for people to

top their o&n or use a spoon to gentl" top each toasted 'read slice &ith some of the tomato

mi=ture# If "ou top each slice individuall" do it right 'efore serving.

Cheddar Cheese PufsIngredients

1 stick 'utter ( 'sp or 4 ounces)

1 cup &ater

1/2 teaspoon salt

1 cup all purpose flour

4 large eggs

1 cup (4 ounces) grated sharp cheddar cheese

2 teaspoons chopped fresh th"me (or rosemar")

!reshl" ground pepper

!"CED#!E

1 In a medium si*ed saucepan add the &ater 'utter and salt and 'ring to a 'oil over high

heat#

2 5educe the heat to medium and add the flour all at once# tir rapidl"# he mi=ture &ill form

a dough 'all that &ill pull a&a" from the sides of the pan# It helps to use a &ooden spoon to stir

as the dough &ill 'e rather thick# $ontinue to cook for a couple minutes#

3 5emove the pan from the heat and let cool for a couple of minutes# tir so that the dough

cools more evenl"# Dou &ant the dough to 'e &arm Bust not so hot that &hen "ou start addingeggs the" cook as the" hit the dough# .dd the eggs one at a time stirring after each addition

until the eggs are incorporated into the dough# (o this part in a mi=er if "ou &ant or '" hand

&ith a &ooden spoon#) he dough should 'ecome rather cream"#

4 tir in the grated cheese th"me and a fe& grinds of pepper#

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> ,reheat oven to 42>;!# poon out small 'alls (a'out a heaping ta'lespoon) of the dough onto

a ilpat or parchment lined 'aking sheet &ith at least an inch separating the spoonfuls# ,lace

in oven and cook for 10 minutes at 42>;!# 8o&er heat to 3>0;! and cook for another 1>-20

minutes until puffed up and lightl" golden#

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Crab Cakes with Giner and Lime

Ingredients

ounces fresh lump cra' meat &ell pickedthrough to remove an" 'its of shell

3 scallions including green parts finel"

chopped (a'out 1/4 cup)

2 'sp finel" chopped cilantro

1 teaspoon freshl" grated ginger root

1 teaspoon finel" grated lime *est

1 teaspoon lime Buice plus a little more for

sprinkling on at service

1/2 to 1 teaspoon sriracha sauce depending

on ho& spic" "ou &ould like the cra' cakes to 'e 2 'sp ma"onnaise

o 2 'sp of panko 'read crum's for cra' mi=ture plus 3/4 cup of panko 'read

crum's for 'reading

o 1/2 cup all purpose flour

o 1 egg 'eaten

o 2 'sp olive oil

o 1 'sp 'utter

o 8ime slices for garnish

!"CED#!E

$ In a medium 'o&l com'ine the scallions cilantro ginger lime *est lime Buice and

ma"onnaise# tir in the lump cra' meat and the panko to com'ine# $over &ith plastic &rap and

chill for 1 to 2 hours#

%Csing "our clean hands form the cra' mi=ture into 1-inch diameter round 'alls#

&et out 3 'o&ls one for flour one for the 'eaten egg and one for panko 'read crum's# 5oll

each cra' 'all in first the flour then the 'eaten egg and finall" the panko# et aside on a

plate#

'

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(5emove to a paper to&el lined plate or to a sheet pan in a lo& oven to keep &arm# prinkle

&ith lime Buice to serve and serve &ith a slice of lime#

!e"iled #s

I)G!EDIE)TS

1 do*en eggs

2 teaspoons diBon mustard

1/3 cup ma"onnaise 1 'sp minced shallot or onion

1/4 teaspoon a'asco sauce

alt and pepper

,aprika

!"CED#!E$!irst hard 'oil the eggs# !ill up a large saucepan half-&a" &ith cold &ater and gentl" add the

eggs# $over the eggs &ith at least an inch of &ater prefera'l" t&o inches# ring the &ater to a

rolling 'oil# $over and remove from heat# 8et sit covered for 10-12 minutes# rain hot &ater

from pan and run cold &ater over the eggs# (.t this point if "ou crack the egg shells &hile the

eggs are cooling it &ill make it easier to peel the shells#) 8et sit in the cool &ater a fe&

minutes changing the &ater if necessar" to keep it cool#

If "ou are &orking &ith ver" fresh eggs &hich can 'e difficult to peel &hen hard 'oiled I

suggest steaming the eggs to hard cook them instead# Fust fill a saucepan &ith an inch of

&ater and insert a steamer 'asket# ring the &ater to a 'oil and place the eggs in the steamer'asket# $over and let the eggs steam from the 'oiling &ater for a'out 1> minutes# hen shock

&ith cold &ater and peel#

%,eel the eggs# Csing a sharp knife slice each egg in half length&ise# entl" remove the "olk

halves and place in a small mi=ing 'o&l# .rrange the egg &hite halves on a serving platter#

&Csing a fork mash up the "olks and add mustard ma"onnaise onion ta'asco and a

sprinkling of salt and pepper# .dd more ma"onnaise as necessar" to get to the cream"

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consistenc" "ou &ant#

',ipe through a piping 'ag (star tip) or simpl" use a spoon to put the egg "olk mi=ture

into the egg &hite halves# prinkle &ith paprika.

Curried Pork #mpanadas

Ingredients

,astr" Ingredients

1+ ounces cream cheese (do not use light) room

temperature

ounces (2 sticks 1 cup) unsalted 'utter room

temperature

1/2 teaspoon salt

3 cups all-purpose flour

1 egg 'eaten for pastr" egg &ash

!illing Ingredients

alt 1/2 pound ground pork

2 'sp olive oil

1 cup finel" chopped onions

1 clove garlic mince

4 shiitake mushrooms finel" chopped (

1 teaspoon curr" po&der

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

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2 'sp sherr"

1/2 teaspoon so" sauce

2 teaspoons sugar

1 teaspoon cornstarch

1/4 cup golden raisins chopped

!"CED#!E

$eat together the cream cheese 'utter and 1/2 teaspoon salt until &ell 'lended# lo&l" add

in the flour mi=ing until incorporated# !orm t&o 'alls (it &ill 'e easier to &ork &ith 2 separate

pieces of dough) then flatten each into a disk# ust &ith flour cover &ith plastic &rap and

refrigerate for at least an hour#

%hile dough is chilling heat a large fr"ing pan on medium high/high heat# prinkle 1/4

teaspoon or so of salt on the 'ottom of the pan# reak off 'its of ground pork and add to thepan until all the pork is added &ithout cro&ding# o not stir# 8et the pork 'ro&n# Ance nicel"

'ro&ned on one side then use a spatula to flip the pieces to the other side so the other side

can 'ro&n# Ance the pork is nicel" 'ro&ned on 2 sides reduce the heat on the pan to medium

and remove the pork to a 'o&l#

&.dd 2 'sp olive oil to the pan# hen add the finel" chopped onion# 8et onions gentl" cook on

medium heat for a fe& minutes until translucent# .dd the minced garlic# $ook until fragrant#

.dd the finel" chopped mushrooms cooking for a fe& minutes more# .dd the curr" po&der

ground coriander and cardamom to the pan# 6i= the spices in &ith the onion mi=# .dd the

ground pork 'ack to the pan mi=ing in the seasoned onion mi=# .dd the raisins# .dd the sherr"

so" sauce sugar and corn starch mi=ing &ell# reak 'igger pieces of ground pork &ith the

edge of a metal spatula# 5emove from heat and chill until time to stuff the pastries#

'Cse a pastr" 'rush to lightl" 'rush the inside edge of the rounds &ith egg &ash (to help the

empanadas seal)# ,lace a teaspoon of meat inside each round# !old the round over to and press

the edges to seal shut# Cse the tines of a fork to flute the edges# ,lace standing upright on a

'aking sheet spaced an inch apart# (Dou can also lie them do&n 'ut &ith them upright "ouGll

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fit more on a pan#) Cse a pastr" 'rush to 'rush the sides (not the 'ottom) of the empanadas

&ith more egg &ash#

(orking in 'atches cook in the oven for 1> to 20 minutes until golden 'ro&n#

Garlic Bread

I)G!EDIE)TS

1 1+-ounce loaf of Italian 'read or !rench'read

1/2 cup (1 stick) unsalted 'utter softened

2 large cloves of garlic smashed and minced

1 heaping ta'lespoon of freshl" chopped

parsle"

1/4 cup freshl" grated ,armesan cheese

!"CED#!E

$,reheat oven to 3>0;!#%$ut the 'read in half hori*ontall"# 6i= the 'utter garlic and parsle" together in a small

'o&l# pread 'utter mi=ture over the the t&o 'read halves# ,lace on a sturd" 'aking pan (one

that can handle high temperatures not a cookie sheet) and heat in the oven for 10 minutes#

&5emove pan from oven# prinkle ,armesan cheese over 'read if "ou &ant# 5eturn to oven on

the highest rack# roil on high heat for 2-3 minutes until the edges of the 'read 'egin to toast

and the cheese (if "ou are using cheese) 'u''les# atch ver" carefull" &hile 'roiling# he

'read can easil" go from un-toasted to 'urnt#

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'5emove from oven let cool a minute# 5emove from pan and make 1-inch thick slices# erve

immediatel"#

$achos

I)G!EDIE)TS

ortilla chips - e=tra thick - 1 14-o* 'ag

5efried 'eans- 2-3 cups $heddar $heese - 1/2 l' grated a'out 3 cups

,ickled Balapeno peppers- 4 peppers sliced

alsa

uacamole

our cream

$ilantro chopped

!"CED#!E

$,reheat the oven to 3>0;!# .rrange a la"er of tortilla chips along the 'ottom of a &ide

shallo& 'aking pan# It &ill make things easier if this 'aking pan also can 'e used as a serving

pan such as the ceramic platter sho&n in the photo a'ove# he la"er of tortilla chips can 'e a

couple chips thick# pread the refried 'eans over the chips (this is &h" "ou need e=tra thick

chips so the" donGt 'reak &hen encountering the 'eans)# prinkle the grated cheese over the

top of chips and 'eans# prinkle slices of BalapeHo peppers over the cheese# ake in oven for 10

minutes or until cheese is melted# > minutes in a convection oven#

http://www.simplyrecipes.com/recipes/refried_beans/http://www.simplyrecipes.com/recipes/pickled_jalapenos_escabeche/http://www.simplyrecipes.com/recipes/simple_salsa/http://www.simplyrecipes.com/recipes/perfect_guacamole/http://www.simplyrecipes.com/recipes/pickled_jalapenos_escabeche/http://www.simplyrecipes.com/recipes/simple_salsa/http://www.simplyrecipes.com/recipes/perfect_guacamole/http://www.simplyrecipes.com/recipes/refried_beans/

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%erve &ith dollops of salsa sour cream and guacamole &ith chopped cilantro sprinkled on

top#

hat is pictured a'ove is a half-recipe#

Mano %alsa

Ingredients

1 ripe mango peeled pitted and finel" diced (a'out 1

1/2 cup)

2 'sp finel" chopped red onion 1/2 FalapeHo chile minced (less or more to taste make

sure to actuall" taste the chile first some of them can

'e @uite hot)

3 'sp fresh cilantro leaves chopped

3 'sp fresh lime Buice

alt and pepper to taste

!"CED#!E

Put the dice mango, red onion, jalapeo and cilantro in a medium bowl. Toss

with lime juice and add salt and pepper to taste. If the salsa is too acidic for you,

sprinkle with a little sugar and/or stir in some diced avocado.

erve with !sh, steak, tacos, or tortilla chips"

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&nion 'ins

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Ingredients

2 large "ello& onions peeled sliced into 1/2-inch to 3/4-inch

thick ringed slices rings separated

2 cups 'uttermilk or 1 cup plain "ogurt mi=ed &ith 1 cup milk

alt

!reshl" ground 'lack pepper

1 1/4 cups all-purpose flour and 1/4 cup cornmeal A5 1 cup

prepared corn'read flour plus 1/2 cup all-purpose flour

2 or 3 cups of grapeseed oil or other high smoke-point oilsuch as

canola oil or peanut oil

!"CED#!E

$$om'ine the 'uttermilk (or "ogurt and milk) &ith 1 1/2 teaspoons salt and 1 teaspoon 'lack

pepper in a large 'o&l# .dd the onions to the 'uttermilk mi=ture and coat thoroughl"# 8et sit at

least 1> minutes#

%In a separate 'o&l com'ine the flour and cornmeal 1 teaspoon of salt and 1/2 teaspoon of

pepper# et aside#

&.dd the oil to a largish utch oven pan - a'out >-@uart or + @uart si*e# 6ake sure that the

pan is a'solutel" dr" inside 'efore "ou add the oil# .n" &ater droplets in the pan &ill cause theoil to splatter violentl" as it heats up# he oil should create a la"er an"&here from 3/4-inch to

an inch thick# Cse more oil if necessar"# 0;!# Cse a cand" thermometer to

measure the heat of the oil# Dou ma" need to tilt the pan in order to cover the thermometerGs

sensor completel" and get an accurate reading# I have found some instant-read thermometers

to 'e useless for this purpose as their sensors are 2 1/2 inches up from the 'ottom# . good old

fashioned metal-encased thermometer &orks 'est#

http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htmhttp://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htmhttp://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm

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%esame Chicken (iners with %pic)

&rane !ippin %auce

Ingredients

1 1/4 to 1 1/2 pounds chicken tenders

1/2 cup 'uttermilk (can su' a scant half cup of milk that has 'een mi=ed &ith 1 1/2

teaspoons of vinegar or lemon Buice)

1 'sp orange marmalade 1 teaspoon so" sauce

/readingJ

1 1/4 cups panko 'readcrum's

1/4 cup ra& sesame seeds

1 'sp olive oil

1/2 teaspoon kosher salt

)ipping sauceJ

1/2 cup s&eet orange marmalade

1 'sp so" sauce

1 teaspoon sriracha hot sauce

1 teaspoon seasoned rice vinegar

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!"CED#!E

$6i= marinade ingredients ('uttermilk marmalade so" sauce) in a medium 'o&l# .dd the

chicken tenders to the marinade and stir to coat completel" &ith the marinade# $over &ith

plastic &rap and chill in the refrigerator for 30 minutes to an hour

%hile the chicken is marinating prepare the 'reading#

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%moked %almon and Goat Cheese Toasts

Ingredients

o* soft fresh goat cheese

1 a'lespoon chopped fresh rosemar"

1 a'lespoon chopped fresh th"me 2 teaspoons of grated lemon peel

1/2 teaspoon coarsel" ground 'lack pepper

2 1/2 a'lespoons olive oil

30 thin slices !rench-'read 'aguette

12 o* thinl" sliced smoked salmon

hinl" peeled lemon peel strips from one lemon cut into tin" slivers?

!"CED#!E

$,reheat oven to 3>0;!# 6i= first goat cheese her's lemon *est and 'lack pepper in a small

'o&l to 'lend# et aside# (he cheese mi=ture can 'e mi=ed a couple of da"s ahead of time#)

%rush oil over 'oth sides of 'read# .rrange 'read in single la"er on a large 'aking sheet#

ake until 'read is Bust crisp a'out > minutes on each side# (Dou can prepare the toasts a

couple hours in advance#)

&pread cheese mi=ture over toasts# op &ith salmon trimming to fit# arnish &ith lemon peel

strips# .rrange on platter and serve#

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Tomatoes on Toast

Ingredients

2 to 4 slices of !rench or Italian loaf 'read

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3 Ance the 'read is lightl" toasted spread one side &ith oursin cheese# op &ith a couple

slices of tomato overlapping if necessar"# prinkle &ith coarse salt and freshl" ground 'lack

pepper#

at immediatel"#

%hrimp Cocktail

Ingredients

For the shrimp:

2 ta'lespoons Ald a" easoning

1 lemon halved

1 teaspoon granulated garlic

1 clove garlic finel" minced 1/2 teaspoon chili po&der

1 teaspoon salt

24 e=tra large tail-on ra& shrimp (more if "ou are using smaller shrimp)

For the cocktail sauce:

1/2 cup

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$o prepare the cocktail sauce mi= all the cocktail sauce ingredients together in a medium

'o&l and refrigerate until read" to serve#

%

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$,reheat oven to 3>;!# oss the potatoes &ith 3 ta'lespoons of olive oil and salt &ell#

.rrange in one la"er in a casserole pan or rimmed 'aking tra" and roast until 'ro&ned a'out >0

minutes#

%hile the potatoes are roasting make the sauce#

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%In a medium 'o&l mi= together the tuna mustard torn &hite 'read lemon *est

lemon Buice &ater parsle" chives and hot sauce# prinkle on salt and freshl" ground'lack pepper# aste the mi=ture 'efore adding the egg to see if it needs moreseasoning to "our taste# 6i= in the egg#

&ivide the mi=ture into 4 parts# ith each part form into a 'all and then flatteninto a patt"# ,lace onto a &a= paper lined tra" and chill for an hour# (Dou can skip thechilling if "ou &ant chilling Bust helps the patties sta" together &hen "ou cook them#)

'

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'Ance the oil has reached 3+0;! take the sparkling &ater out of the refrigerator and mi= it

&ith the egg "olk# Immediatel" mi= it in &ith the dr" ingredients# 6i= @uickl"# o not &orr" if

there are clumps or lumps# Aver-mi=ing ma" cause the 'atter to 'ecome che&" &hen cooked#

(orking in small 'atches at a time (a'out pieces) dip the s@uid pieces in the 'atter# ,ick

them up one '" one and gentl" put them in the hot oil# (:ote if "our fingers are coated &ith

the 'atter it &ill help protect them from splatter#) hen the s@uid pieces are in the oil use a

chopstick or the handle of a &ooden spoon to dislodge an" s@uid pieces that ma" have 'ecome

stuck from the 'ottom of the pot or fr"er# !r" for 4> seconds to 1 minute and remove to

paper to&els to drain# :ote that &hen done the" &ill :A 'e golden 'ro&n 'ut more of a pale

"ello& or tan# 5epeat &ith the rest of the s@uid# orking in 'atches &ill help keep the oil

temperature from falling too far &hile "ou are fr"ing the s@uid#

erve immediatel" &ith lime or lemon &edges so" sauce pon*u sauce a'asco or another hot

sauce#

Ance the cooking oil has completel" cooled (after a'out 2 hours) strain it through a paper

to&el-lined sieve and save it to reuse the ne=t time "ou &ant to deep fr" seafood#

%mok) Paprika %hrimp %kewers

Ingredients

2 'sp s&eet paprika

2 'sp smoked paprika

1/2 teaspoon ground cumin

2 garlic cloves minced

1/2 teaspoon Kosher salt

1/2 teaspoon freshl" ground 'lack pepper

2 'sp lime Buice

1/3 cup olive oil

1 l' of large shrimp cleaned and peeledtails on

!"CED#!E

$oak the ske&ers in &ater for at least a half an hour 'efore grilling#

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%In a large 'o&l &hisk together the spicesLthe paprikas cumin garlic salt and pepperLand

the lime Buice and olive oil# .dd the shrimp and toss to coat &ith the marinade# Keep chilled for

half an hour to an hour#

&,repare grill for medium-high direct heat or heat a grill pan# hread the shrimp onto

ske&ers (it helps to dou'le thread &ith t&o ske&ers at a time to make it easier to turn over on

the grill)# aste the grill grates &ith some olive oil so that the shrimp donGt stick to the grill#

rill or cook a fe& minutes per side (2-4 depending on the si*e of the shrimp) until the shrimp

are Bust cooked through# 5emove from grill and serve immediatel"#