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Recipes
Ceviche (ish)
By tonya370
Combine all ingredients. Eat!
- 5 fillets tilapia, parboiled, then finish cooking in lime juice
- 1-2 heads cilantro
- 2-3 carrots diced
- 1 white onion, diced
- 3 tomatoes, diced
- 8 limes, juiced
- 1/4-1/2 cup mayo
- 1-2 jalepeno, diced
- salt and pepper to taste
Hot Feta Artichoke Dip
By tonya370
This recipe is take from the Athenos Feta Cheese website
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
- 1 cup KRAFT Real Mayo Mayonnaise
- 1/2 cup DI GIORNO Shredded Parmesan Cheese
- 1 jar (2 oz.) diced pimientos, drained
- 1 clove garlic, minced
Tzatziki - Cucumber Yogurt Dip
By tonya370
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl
- 5 tbsp. olive oil
- 2 tbsp. red vinegar
- 2-3 cloves garlic, minced finely
- 1 tsp. salt
- 1/2 tsp. white pepper
- 2 cups greek yogurt, strained
- 1 cup sour cream
- 2 cucumbers, peeled, seeded and shredded (strain in paper towel)
- 1 tbls. chopped fresh dill
- 1/2 tbls chopped fresh mint
Spaghetti alla Puttanesca
By tonya370
Heat oil in large pot over medium heat
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, finely chopped
- 1 28.2-ounce can peeled tomatoes in puree with basil
- 1/2 cup Kalamata olives, halved, pitted
- 3 anchovy fillets, chopped
- 1 1/2 tablespoons drained capers
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red pepper
- 3/4 pound spaghetti
- 2 tablespoons chopped fresh Italian parsley
- Grated Parmesan cheese
Basic Tomato sauce
By tonya370
In a 3-quart saucepan, heat the olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, finely diced
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 28-ounce cans peeled whole tomatoes
- Kosher salt, to taste
- fresh basil
- 2 Tbls. butter
- italian red wine
- fennel
GRAPE TOMATO RELISH
By tonya370
Heat oven to 400 degrees. Line 2 shallow roasting pans with foil
- 1 pint red grape tomatoes
- 1 pint yellow grape tomatoes
- 1 small red onion, cut into 1/2 inch wedges
- 12 cloves garlic, peeled
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1/4 cup fresh basil and marjoram leaves
Sweet Hot Mustard
By tonya370
Great for dipping Summer Sausage
- 3 eggs
- 1 cup sugar
- 1 cup white vinegar
- 1 - 4 oz dry mustard
- 1/4-1/2 tsp horseradish, optional
Swiss cheese fondue
By tonya370
cut cheese into 1/4 inch cubes (about 4 cups)
- 1 pound swiss cheese
- 2 T flour
- 1 clove garlic, finely minced
- 1 cup dry white wine
- 2 T sherry
- 1 tsp salt
- 1/8 tsp nutmeg
- dash white pepper
Sweet Potato Empanadas
By tonya370
Preheat the oven to 350 degrees F
- 1/2 cup sweet potatoes, mashed or pureed
- 1/4 cup cream cheese, softened
- 1 tablespoon brown sugar*
- 1 tablespoon fresh lemon juice
- Kosher salt
- 1 tube refrigerated ready-made crescent rolls (uncooked dough)
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter, melted
- 3/4 cup plain yogurt
- Cook's Note: Omit the brown sugar if the sweet potato leftovers are already sweetened.
Rainbow Salad
By tonya370
Layer vegies in 9X13 glass baking dish in the order listed
- 1 head lettuce, broken in pieces
- 1/2 c. green pepper, chopped
- 1/2 c. red pepper, chopped
- 1/2 c. celery, sliced
- 1/4 c. green onion, chopped
- 1 pkg. 10 ox. frozen peas
- 2 c. mayo
- 2 Tbls. sugar
- 1 c. cheddar cheese, grated
- 6-8 sliced bacon, fried and crumbled