Merehodge's profile page
Recipes
Spinach in Artichokes in Puff Pastry
By merehodge
RAIN spinach well, pressing between paper towels
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained & chopped
- 1/2 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (17.3-ounce) package frozen puff pastry
Swiss Chard with wine, lemon and parmesan
By merehodge
Melt butter and olive oil together in a large skillet over medium-high heat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste (optional)
Spicy Parmesan Toasts
By merehodge
Preheat oven to 400º. Place bread slices on baking sheet
- 1 French bread baguette, cut into 1/4-inch slices
- 1/2 cup olive oil
- 3/4 block of cream cheese (1/2 cup), room temp.
- 6 tablespoons plus 1/2 cup Parmesan cheese
- 1 1/2 1 1/2 teaspoons garlic powder
- 1 teaspoon ground oregano
- 1 teaspoon dried basil
- 1/2 to 3/4 teaspoon dried crushed red pepper
Swiss Bacon Dip
By merehodge
Preheat oven to 400 degrees F
- 8 slices center cut bacon, chopped
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available on dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Lemon Crumb Squares
By merehodge
PREHEAT OVEN TO 350 DEGREES
- 1-1/3 cup All-purpose Flour
- 1/2 teaspoons Salt
- 1 teaspoon Baking Powder
- 1 stick (1/2 Cup) Butter, Slightly Softened
- 1 cup Brown Sugar (lightly Packed)
- 1 cup Oats
- 1 can (14 Ounce) Sweetened Condensed Milk
- 1/2 cups Lemon Juice
- Zest Of 1 Lemon
Stuffed Portabella Mushrooms
By merehodge
Preheat oven to 350º. Seperately cook sausage until done
- 4 Portabella mushroms, large
- 1/2 pound shrimp, peeled
- 1/2 pound crabmeat or crawfish, tails peeled
- 1/2 bell pepper
- 1/2 yellow onion or Vidallia onion
- 1/2 cup Feta cheese
- 1/2 cup parmesan cheese, grated
- 1/2 pound italian sausage
- 1/4 cup seasoned bread crumbs
- 8 slices provolone cheese, smoked olive oil
- 1 clove garlic, minced
- 1 tablespoon oregano
- 1 teaspoon basil
Wild Mushroom Bruschetta
By merehodge
Preheat oven to 375º. Arrange bread slices on large baking sheet
- 12 6x2x1/2-inch-thick slices country bread, cut crosswise in half.
- 8 tablespoons olive oil
- 1 1/2 1 1/2 pounds mixed wild mushrooms (such as chanterelle, stemmed shiitake and/or oyster) thinly sliced
- 14 garlic cloves, thinly sliced
- 1 1/2 1 1/2 cups dry white wine
- 1/2 cup chopped fresh mint (optional)
Bacon Date Bites
By merehodge
Push almond into center of date where the pit used to be
- 1/2 lb bacon, slices cut into 3rds
- cup whole almonds
- 8 oz pitted dates
- lots of toothpicks
Horseradish Mashed Potatoes
By merehodge
Boil potatoes until tender
- 2 large russet potatoes, peeled and diced
- 2 T kosher salt
- 1 cup sour cream
- 1/2 cup butter
- 2 T prepared horseradish
Hot and Spicy Toasted Pecans
By merehodge
Preheat oven to 350. Place nuts on a jelly roll pan
- 2 cups pecans
- 2 Tb. sugar
- 1 Tb. canola oil
- 1 1/2 tsp. worcestershire sauce
- 1/2 tsp ground red pepper (cayenne)
- 1/4 tsp. salt