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Appetizer Roll-Ups Recipe

Appetizer Roll-Ups Recipe

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In a small bowl, combine the cream cheese, cilantro, peppers and garlic

  • ROAST BEEF ROLL-UPS:
  • 4 ounces cream cheese, softened
  • 1/4 cup minced fresh cilantro
  • 2 to 3 tablespoons minced banana peppers
  • 1 garlic clove, minced
  • 1/2 pound thinly sliced cooked roast beef
  • HAM AND TURKEY ROLL-UPS:
  • 12 ounces cream cheese, softened
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini
  • 4 teaspoons dill weed
  • 1/2 pound thinly sliced fully cooked ham
  • 1/2 pound thinly sliced cooked turkey
4.6/5 (31 Votes)

Garlic Fried Chicken

Garlic Fried Chicken

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Directions Special equipment: a deep-fry thermometer Combine the buttermilk, chicken base, minced garlic, 1 table...

  • Total Time:4 hrPrep:40 minInactive:3 hrCook:20 min
  • Yield:6 servings Level:Intermediate
  • 2 cups buttermilk
  • 1 tablespoon granulated chicken base
  • 10 cloves garlic, minced
  • 2 tablespoons granulated garlic
  • 2 tablespoons black pepper
  • 2 tablespoons kosher salt
  • 2 whole chickens, cleaned and quartered
  • 5 cups all-purpose flour
  • Vegetable shortening or canola oil, for frying
  • Garlic Topping, recipe follows, optional
  • (GARLIC TOPPING)
  • 2 sticks (1 cup) salted sweet cream butter
  • 8 cloves garlic, minced
  • 1/2 bunch fresh parsley, chopped small
4.7/5 (6 Votes)

Creamy Raspberry Dessert Recipe

Creamy Raspberry Dessert Recipe

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In a large bowl, combine the crumbs, 3 tablespoons sugar and butter

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 cup heavy whipping cream, whipped
  • Fresh raspberries and mint
4.4/5 (26 Votes)

French Onion Soup and Salad with Vidalia Vinaigrette

French Onion Soup and Salad with Vidalia Vinaigrette

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(PARMESAN CROUTONS) 1. Brush both sides of bread slices with oil, set on a rimmed baking sheet and bake on centr...

  • (PARMESAN CROUTONS)
  • 18 1/2-inch-thick rounds French baguette
  • 1 tablespoon (15 mL) extra virgin olive oil
  • 2 tablespoons (30 mL) finely grated Parmesan cheese
  • (SOUP)
  • 2 tablespoons EACH (60 mL total) extra virgin olive oil and butter
  • 2 cloves garlic, minced
  • 8 cups (2 L) sliced Vidalia onions
  • 3 tablespoons (45 mL) granulated sugar
  • 2 sprigs thyme
  • 1 bay leaf
  • 6 cups (1.5 L) broth
  • 1 cup (250 mL) dry white wine
  • 1/4 cup (60 mL) cognac
  • salt and pepper
  • 6 reserved garlic croutons
  • 8 ounces (227 g) Gruyere cheese, grated
  • (FRIED ONIONS)
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tablespoons (30 mL) cornstarch
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) pepper
  • 1/2 cup (125 mL) cool water
  • vegetable oil for deep frying
  • 2 cups (500 mL) very thinly sliced Vidalia onions
  • (VIDALIA VINAIGRETTE)
  • 1/2 cup EACH (250 mL total) extra virgin olive oil and vegetable oil
  • 1/4 cup (60 mL) sherry vinegar
  • 1 tablespoon (15 mL) pureed Vidalia onion
  • 1 teaspoon (5 mL) honey
  • salt and pepper
4.5/5 (15 Votes)

Cioppino Seafood Stew with Gremolata Toasts

Cioppino Seafood Stew with Gremolata Toasts

By

by Rhoda Boone

  • Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter.
  • YIELD: Makes 4 servings
  • ACTIVE TIME: 1 Hour
  • TOTAL TIME: 1 1/2 Hours
  • 3 garlic cloves, divided
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup finely chopped onion
  • 1/2 cup packed sliced fennel
  • 1/4 cup finely chopped celery
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon red-pepper flakes
  • 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • 1/2 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 cup dry white wine
  • 1 15-ounce can crushed tomatoes
  • 2 bay leaves
  • 1 8-ounce bottle clam juice
  • 1 1/2 cups seafood stock or vegetable broth
  • 1/2 stick (4 tablespoons) unsalted butter, room temperature
  • 3 tablespoons chopped flat-leaf parsley, divided 1/2 teaspoon lemon zest
  • 1 baguette, sliced and toasted
  • 1 pound littleneck clams, soaked in water for 1 hour
  • 1/2 pound medium tail-on shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and de-bearded
  • 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
4.6/5 (5 Votes)

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

By

Preheat oven to 300 degree F (150 degrees C)

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper
4.6/5 (24 Votes)

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

By

by Jamie Geller

  • Cooking spray
  • One 3 1/2-pound chicken, cut into 8 pieces
  • 1/4 cup potato starch,or 1 quarter cup flour and 1 tbs baking powder mixed together.
  • 2 large fennel bulbs, trimmed and cut into 1 1/2-inch slices
  • 4 shallots, halved if large
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground white pepper
  • 2 tablespoons chopped fresh parsley
  • NOTE
  • (There was allot of comments on this recipe that suggested cooking the chicken 15 minutes before adding the fennel,shallots and garlic as they where over cooked when added at the beginning.)
4.8/5 (5 Votes)

Broccoli Salad Recipe with Bacon

Broccoli Salad Recipe with Bacon

By

Cook the bacon until crisp (see note below)

  • Yield: Makes about 6 servings
  • You Will Need
  • 4 slices thick-cut bacon
  • 1/3 cup (40 grams) finely chopped red onion (about 1/4 of a medium onion)
  • 1 pound broccoli (5 cups small florets and chopped stems)
  • 1/2 cup (65 grams) dried cranberries
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
4.6/5 (9 Votes)

Taco Pizza Rolls

Taco Pizza Rolls

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These Taco Pizza Rolls are made with taco meat and cheese rolled up in pizza dough

  • 1/2 lb ground beef
  • 1 can Pillsbury refrigerated classic pizza crust
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 3 tablespoons water
  • 1 cup shredded Mexican blend cheese
  • Optional toppings: lettuce, tomato, sour cream, onion, and guacamole
4.3/5 (13 Votes)

Roasted Greek Potatoes

Roasted Greek Potatoes

By

Preheat oven to 375. Wash and cut potatoes into quarters or more if they are big

  • 1 pound red potatoes - small ones
  • 2 Tbsp olive oil
  • 1 Tbsp Greek seasoning (or oregano)
  • Juice of one lemon (2-3 Tbsp if you use the green bottle)
4.8/5 (6 Votes)