Las Vegas Restaurants

“When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.” Ingredients: 8 tomatoes, peeled and coarsely chopped 1/2 onion, chopped 1 (4 ounce) can diced green chilies 1/4 cup white vinegar 2 tablespoons brown sugar 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander salt to taste hot pepper sauce to taste Directions: Combine the tomatoes , onions, green chillies , vinegar , brown sugar , garlic powder, cumin , oregano , coriander , salt and hot sauce in a Dutch oven or large saucepan over medium heat. Simmer, stirring occasionally , until the salsa desired consistency , about 3 hours achieved. Store in the refrigerator until using . Sweet and Mild Cooked Tomato Salsa

“Delicious, quick, and easy. These make the perfect Christmas gift when placed in a treat bag and tied up with ribbon.” Ingredients: 2 egg whites 2 teaspoons vanilla extract 1 cup brown sugar 1 cup white sugar 1/2 teaspoon salt 5 cups whole almonds 1 tablespoon ground cinnamon Directions: Preheat oven to 250 degrees F (120 degrees C). A baking sheet with parchment paper. Beat egg whites and vanilla extract in a large bowl ; toss to coat and add almonds . Stir in brown sugar, white sugar , cinnamon and salt in almonds until blended . Spread almond mixture into the prepared baking dish . Bake in the preheated oven , stirring every 15 minutes , until the coating is dry, about 75 minutes. Cinnamon Roasted Almonds

“This is a great party appetizer that you can make in your slow cooker. I make it every year for Super Bowl® and it disappears. The ingredients sound like something a child would put together but truly it tastes great. This is an appetizer so it could feed less or more depending on the size of your football fans.” Ingredients: 4 pounds kielbasa (Polish) sausage (such as Hillshire Farm®), cut into 1/2 inch pieces 1 (18 ounce) jar grape jelly 2 (18 ounce) bottles barbeque sauce Directions: Ask the kielbasa in a Dutch oven . Add the grape jelly and barbecue sauce . Cook on medium until hot , about 2 hours . Kielbasa for the Super Bowl®

“I keep a jar of popcorn kernels and a small bottle of fancy olive oil in my office. Much better than microwave popcorn, and tastier too.” Ingredients: 1/4 cup unpopped popcorn salt to taste 1 teaspoon olive oil, or more if needed Directions: Show popcorn in a brown paper bag . Tightly seal the bag by folding the top several times. Microwave on high until the pop slowed , about 2 minutes . Carefully open the bag. Sprinkle with salt and olive oil . Again, seal the bag and shake to distribute the seasoning . Gourmet Microwave Popcorn

“This is my new twist on hummus. We love spinach artichoke dip and hummus so I tried to make a more delicious spinach artichoke dip by adding it to hummus. I served with homemade pita chips.” Ingredients: 2 tablespoons olive oil 3 cloves garlic, crushed 1 tablespoon sesame seeds 1/4 cup water 1 (10 ounce) bag chopped fresh spinach 2 (15 ounce) cans garbanzo beans, liquid reserved 1 (12 ounce) jar marinated artichoke hearts, drained and chopped 1 (7 ounce) jar roasted red peppers, drained and chopped Directions: The olive oil in a small skillet over medium heat . Stir in the garlic and sesame ; Cook and stir until garlic is soft , 3 to 5 minutes. Remove from heat and set aside. Heat water in another pan . Add spinach. Cook and stir until wilted spinach , 3 to 5 minutes. Drain and set aside. Put the chickpeas in a blender . Cover, and puree until smooth. Add the spinach , artichokes and garlic mixture . Mix to desired consistency , Pour in reserved garbanzo bean liquid as needed.

“My father and his Chinese ‘brother’s’ recipe for the best deep fried shrimp, now famous in our town. If you have leftover bacon, don’t worry; you can deep fry it and that’s for you! For a sauce, ketchup and horseradish work great but these are great by them self!” Ingredients: 1 quart vegetable oil for frying 32 peeled and deveined medium shrimp, tail-on 1 (4 ounce) can pickled jalapeno peppers, cut into slivers 16 slices bacon, cut in half 32 toothpicks Directions: Heat oil in a deep fryer or large saucepan to 350 degrees F ( 175 degrees C). Cut the shrimp on the back, almost to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with a half slice of bacon . Secure with a toothpick. Repeat with the remaining ingredients. Cook the shrimp in batches in the hot oil until the bacon crispy and golden brown , 2 to 3 minutes. Leave on a paper towel -lined plate before serving. Amazing Bacon-Wrapped Jalapeno Shrimp

“Rhubarb makes a great addition to a springtime salsa that’s so nice with chicken, fish, on a taco, or just scooped up in a tortilla chip.” Ingredients: 2 cups rhubarb, diced small 1 cup chopped apple 3 green onions, chopped 2 limes, juiced 2 tablespoons honey 1 jalapeno pepper, seeded and chopped Directions: Bring a pot of water to a boil over medium heat and stir in the rhubarb ; boil , blanch for 2 minutes. Drain in a colander set in the sink , and let cool. Stir cooled rhubarb , apples, green onions , lime juice , honey and jalapeno pepper until thoroughly combined. Rhubarb Salsa

“My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!” Ingredients: 4 large potatoes, peeled and cubed 1/2 teaspoon salt   1 tablespoon vegetable oil 1/2 cup chopped onion 1 green bell pepper, chopped 3 cloves garlic, minced 1 pound ground beef 1 teaspoon salt 2 teaspoons ground cumin 1 teaspoon ground black pepper 4 teaspoons tomato paste 1 tablespoon distilled white vinegar   4 eggs 2 cups dry bread crumbs 1 cup all-purpose flour   1 quart vegetable oil for frying Directions: Put the potatoes in a large pot with salted water. Bring to a boil over high heat , then reduce heat to medium – low, cover , and cook until tender , about 20 minutes . Drain and allow a minute or two to dry steam. Mash in a bowl with 1/2 teaspoon salt until no lumps remain . Set aside to cool to room temperature. In the meantime, heat the vegetable oil in a large skillet over medium heat. Cook and stir the

“I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.” Ingredients: 10 fresh jalapeno peppers 2 tomatoes 1 white onion, quartered 1/4 cup chopped fresh cilantro, or more to taste 2 cloves garlic, smashed 1 lime, juiced 1 teaspoon salt 1 teaspoon ground black pepper Directions: Show cover jalapenos in a pot with enough water . Bring to a boil . Simmer until Jalapenos soften and begin their luster to lose about 10 to 12 minutes. Remove the jalapenos with a slotted spoon , chop the stem, and set type them in a blender. Add the tomatoes and cook for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and tomatoes in the blender. Place the onion, cilantro , garlic , lemon juice , salt and pepper in a blender with jalapenos and tomatoes. Mix to achieve t

“Mushrooms stuffed with all the goodness of lasagna, without the noodles!” Ingredients: 1/4 pound lean ground beef 1/2 cup fat-free small curd cottage cheese 1 egg 1 tablespoon finely chopped green onion 1 tablespoon chopped fresh parsley salt and black pepper to taste 1/4 cup prepared pasta sauce, divided 6 large fresh mushrooms, or more as needed, stems removed 1/4 cup shredded mozzarella cheese, divided Directions: Preheat oven to 375 degrees F ( 190 degrees C). Spray Grease a 8×8 -inch baking pan. Cook and stir the meat in a skillet over medium heat , breaking it apart as it cooks, until the meat is no longer pink , about 10 minutes. Mixing enter the cottage cheese, egg , onion , parsley, salt and pepper in a bowl until the mixture is well blended. Stir in the cooked beef. Place the mushrooms, hollow sides to close to each other in the prepared baking dish . Spoon about 1 tablespoon of the cheese filling into the cavity of each fungus , and residual filling between fungi cr

“Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own.” Ingredients: 1 cup rye flour 1 cup all-purpose flour 1 tablespoon caraway seed 1 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/3 cup canola oil 1 teaspoon honey 1/4 cup water, or as needed Directions: Rye flour , all purpose flour , cumin , salt , onion powder , garlic powder and combine in a bowl . Stir in the vegetable oil and honey. While stirring with a fork , slowly add the water until the dough comes together in a ball . Cover and rest for 10 minutes. Preheat oven to 375 degrees F ( 190 degrees C). Divide the dough into 4 portions , roll each piece of parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet . Prick each cracker few times with a fork. Bake in the preheated oven until the edges are brown and the crackers are crisp , 10 to 12 minutes. Immediately remove to a cooling rack . NY Style Rye Crackers

“A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls!” Ingredients: 1 1/2 pounds ground chicken 2 tablespoons minced onion 2 teaspoons whole cloves, ground 1/4 cup ricotta cheese 1/4 cup shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese 3 tablespoons ketchup 1 tablespoon fresh basil 2 teaspoons dried parsley 2 eggs, beaten 1/8 cup crushed buttery round cracker crumbs Directions: In a large bowl, combine the chicken , onion , cloves , ricotta , mozzarella , parmesan cheese , ketchup , basil , parsley and eggs. Mix well and form about 30 balls from the mixture with your hands. Roll balls in additional Parmesan cheese and bread crumbs. Heat oil in a large skillet over medium heat and fry chicken balls , until they are golden brown , 15 to 20 minutes. Easy Chicken Balls

“Serve this rich, creamy sausage dip warm with your favorite chips.” Ingredients: 1 pound ground Italian sausage 2 tomatoes, chopped 2 chopped green bell peppers 2 onions, chopped 2 (4 ounce) cans chopped green chile peppers 1 (16 ounce) container sour cream 1 (8 ounce) package cream cheese Directions: Show Italian sausage in a large, deep frying pan . Cook over medium heat until browned evenly. Drain and set aside. In a large bowl mix the sausage, tomatoes, green peppers, onions, green chilies , sour cream and cream cheese. Bring mixture to a slow cooker . Cooking is soft on high heat for about 1 hour or until the vegetables. Reduce heat and simmer until ready to serve . Italian Sausage Dip

“A mixed seasoning topping makes these crispy little bagel bites an exceptional treat.” Ingredients: 1/4 teaspoon grated Parmesan cheese 1/2 teaspoon chili powder 1/8 teaspoon dried oregano 1/8 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder salt and pepper to taste 2 plain bagels, thinly sliced Directions: Preheat oven to 400 degrees F ( 200 degrees C). In a small bowl, combine the Parmesan cheese , chili powder , oregano, cumin , garlic powder, onion powder, salt and pepper. Insert the bagel slithers on a medium baking sheet and spread with the seasoning mixture . Are browned in a preheated oven for 5 minutes or until slightly crispy and light. Spicy Bagel Bites

“This is a very simple, and inexpensive crab, cream cheese and sour cream dip. You can make this dip the night before and serve it the next day.” Ingredients: 1 (8 ounce) package cream cheese 1 (8 ounce) container sour cream 8 ounces imitation crabmeat, flaked 1/4 one lemon, juiced 1/4 teaspoon garlic salt Directions: In a large bowl, mix cream cheese , sour cream, crab meat , lemon juice and garlic salt . Cover and chill in the refrigerator for at least 2 hours before serving. Crab Spread II

“I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!” Ingredients: 1/4 pound ground pork 1 cup chopped watercress 1/2 (8 ounce) can water chestnuts, drained and chopped 1/4 cup chopped green onions 1 tablespoon oyster sauce 1 1/2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon soy sauce 1/8 teaspoon ground white pepper 1/8 teaspoon salt 1 (16 ounce) package round dumpling skins 1 pound peeled and deveined medium shrimp Directions: In a large bowl , combine the pork , watercress , water chestnuts , green onions, oyster sauce , sesame oil, garlic , soy sauce, ground white pepper and salt and mix well. Show 1/2 teaspoon of filling on each dumpling skin . Showing 1 shrimp on the filling , the edge of the dumpling slightly damp skin fold and pinch with your fingers to form a seal all the way around . To cook

“Ramadahn Recipe: Sambousa is an Arabic egg roll. Ground lamb is an excellent substitute for ground beef, it adds a great taste!” Ingredients: 1 pound lean ground beef 1/2 carrot, minced 1/2 onion, minced 1 clove garlic, minced 1 teaspoon tomato paste 1 green onion, chopped 1 pinch seasoning salt 1 green chile peppers, diced (optional) 1 (16 ounce) package egg roll wrappers, cut in half into rectangles 1 tablespoon all-purpose flour 1 tablespoon water 2 cups vegetable oil Directions: In a large skillet , brown meat . The meat from the pan. In the same pan for the meat , saute onion , garlic , carrot and onions used . When the vegetables are soft , add tomato paste and seasoning salt . Stir in browned meat. In a small bowl, combine flour with water until an aqueous paste. Put a teaspoon of meat mixture in the front part of one of the strips . Starting from the front right corner, open to the left. You have started the triangular shape . There and back (which is triangular i

“If you are looking for a less greasy alternative, grill the meat instead of frying. Serve with blue cheese dressing. You can also use thighs in this recipe. Using thighs is less wasteful – no bones, no tips to throw away. Just good eating! Serve these wings with blue cheese dressing.” Ingredients: 4 pounds chicken wings salt and pepper to taste 4 cups vegetable oil 1/4 cup butter 2 teaspoons hot pepper sauce 1 teaspoon distilled white vinegar Directions: Heat oil in a deep fryer or large heavy pot to 375 degrees F ( 190 degrees C). Cut tips and separate each wing at the joint. Season with salt and pepper. Half of the wing in the deep fryer . If the wings until golden brown and crispy , remove and drain well . Wing salt to taste . Repeat the remaining wings and deep-frying. Once wings have a little drained, place them in a large bowl. Melt butter or margarine in a small saucepan . Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings and mix to coat the wings with

“This is a wonderful whole wheat cracker-like bread. It is great topped with butter or cheese. Better yet, it is simple, too!” Ingredients: 1 1/3 cups whole wheat flour 1 1/3 cups all-purpose flour 1/4 cup vegetable oil 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk, room temperature Directions: In a large bowl, combine the whole wheat flour , all purpose flour, oil , baking powder and salt. Add enough butter to make a firm dough. Knead dough for 30 seconds on a well- floured surface . Dough covering to prevent drying. Roll dough into 1/4 cup handful of balls and pat into a flat circle . With a rolling pin , flatten dough into 10 -inch circle. Show on ungreased baking sheet. Result pieces into pie shapes by along a knife , but not through the dough. Repeat the process with the remaining dough. Bake in a preheated 350 degree F ( 175 degree C) oven for 8 to 10 minutes. Cool on wire rack just before along score lines break . Norwegian Flat Bread

“Delightfully flavorful barbecued shrimp. Use your favorite barbecue sauce to baste shrimp with.” Ingredients: 12 large shrimp 6 ounces provolone cheese, cut into 12 strips 1/4 cup green chile peppers, diced 6 slices bacon, cut in half 1/4 cup barbecue sauce Directions: Peel , devein and butterfly shrimp or prawns. (To butterfly shrimp : shrimp split in the middle , cutting almost completely. ) Place a strip of provolone cheese and 1 teaspoon of diced green chilies in each shrimp. Fold the shrimp and wrap with half a strip of bacon. Secure with wooden picks. Cooking shrimp on the grill, basting cooked with your favorite barbecue sauce until bacon and shrimp is pink. Shrimp Gabriella

“This is a healthy and delicious Middle Eastern recipe that can be used as a dip with pita bread or served as a side dish. Sometimes I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!” Ingredients: 1 large eggplant 2 tablespoons tahini 1/4 cup lemon juice 1 tablespoon minced garlic 1/3 cup olive oil salt to taste Directions: Pierce the eggplant 4 or 5 times with the tip of a paring knife . Microwave on high for 6 to 8 minutes , until tender and set on a plate and let it cool to room temperature. Peel off the skin and the tribe rejected. Coarsely chop eggplant and absorb . Into the bowl of a blender along with the tahini, lemon juice , garlic and olive oil Puree until smooth , adding water if necessary to make a thick paste ; Season to taste with salt. Sue's Baba Ghanoush

“Yummy snack or use as appetizers.” Ingredients: 3 medium potatoes, cut into 1/4-inch slices 1 tablespoon vegetable oil 1 (14 ounce) jar pizza sauce 1 green bell pepper, chopped 1 onion, chopped 2 fresh mushrooms, chopped 1 (3 ounce) package sliced pepperoni 1 (16 ounce) package shredded mozzarella cheese Directions: Preheat oven to 425 degrees F ( 220 degrees C). A Backblechmit aluminum foil. Grease the foil. Arrange put the potato slices on the prepared baking sheet and drizzle with oil. Bake 20 minutes in the preheated oven. Take potatoes from the oven and turn. Drizzle with sauce, and top with green pepper , onion, mushrooms and pepperoni . Top with mozzarella cheese. Return topped potatoes in the oven and continue baking 10 minutes or until the cheese has melted . Roasted Potato Pizza Slices

“This is a very easy and deliciously different cheese ball; your guests will love it! The curry and cream cheese are rich and tasty. This is best served on a hearty wheat cracker.” Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup chutney 1/2 teaspoon mustard powder 1 1/2 tablespoons curry powder 1/2 cup sliced almonds Directions: In a medium bowl, mix the cream cheese and chutney until well blended . Season with mustard powder and curry powder and mix well. Chill overnight or until cream cheese is firm. Roles cooled cheese mixture into a ball and roll in almonds to coat . Serve with crackers or vegetables. Curry Cheese Ball

“A cold artichoke and zucchini dip that can be served with crackers, corn chips, or raw vegetables. Add more hot sauce or pico de gallo seasoning to spice it up!” Ingredients: 1 zucchini, peeled and finely chopped 1 teaspoon salt 1 (8 ounce) package cream cheese, softened 1/4 cup sour cream 1 (14 ounce) can artichoke hearts, drained and chopped 2 tablespoons chopped black olives 1 teaspoon hot sauce salt and pepper to taste 1/2 teaspoon pico de gallo seasoning Directions: Place the zucchini in a colander and sprinkle with salt. Place the strainer over a bowl , and refrigerate for one hour to release the liquid from the zucchini. In a medium bowl, mix the cream cheese and sour cream. Stir in the artichoke hearts , drained zucchini and black olives. Season with hot sauce , salt , pepper and pico de gallo seasoning. Serve with crackers or raw vegetables or corn chips . A and Z Dip

“An easy recipe for baked brie. The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney.” Ingredients: 3 sheets phyllo dough, thawed 3 tablespoons olive oil 1 (8 ounce) round Brie cheese 1/4 cup mango chutney Directions: Preheat oven to 350 degrees F ( 175 degrees C). Place on sheet of phyllo on work surface . Brush with 1 tablespoon of olive oil. Place a second sheet on top of the first , and brush with an additional tablespoon of olive oil. Place the third leaf on top . Place the Brie middle one of the narrow edges of phyllo dough and roll up . Fold the ends of the phyllo under the Brie , put on a baking sheet and brush with the remaining tablespoon of olive oil. Bake in preheated oven until phyllo is golden, about 15 minutes. Show on serving platter and spoon the mango chutney on top . Baked Brie in Phyllo with Mango C

“I created these delicious spinach cups to bring to a potluck dinner and they disappeared! They’re a cinch to make and taste good right out of the oven or cooled.” Ingredients: 1 tablespoon butter 1/2 cup finely chopped onion 1 (10 ounce) package frozen chopped spinach, thawed and drained 3/4 cup mayonnaise 1 (8 ounce) package shredded mozzarella cheese 1 1/2 teaspoons ground nutmeg salt and pepper to taste 1 (12 ounce) package refrigerated buttermilk biscuit dough Directions: Preheat oven to 375 degrees F ( 190 degrees C). Grease a miniature muffin pan . Butter in medium saucepan over medium heat. Stir in the onion and cook until they are soft and browned slightly . In a medium bowl, mix onions , spinach , mayonnaise, mozzarella cheese , nutmeg , salt and pepper. Roll butter biscuit dough . Separate each biscuit into two . Show sponge cake halves into the prepared mini muffin pan , forming small shells that extend slightly over the edge. Fill the cookie dough cups with desired

“I’ve taken these yummy deviled eggs to many events, and folks always enjoy them. They’re just a little spicy! Adjust the proportions of the mustards and mayonnaise to taste. I sometimes add a hot Jamaican pepper if I really want to spice them up.” Ingredients: 12 eggs 2 tablespoons mayonnaise 1 teaspoon Chinese hot prepared mustard 2 teaspoons yellow mustard salt and pepper to taste paprika, for garnish Directions: Give Show eggs in a large pot and cover with cold water. Bring water to a boil and remove from heat immediately. Cover and let eggs stand in hot water for 10 to 12 minutes. , Cool and peel Remove from hot water. Slice eggs cut in half lengthwise and remove yolks . Place yolks in a medium bowl and mash with mayonnaise, mustard Chinese hot , yellow mustard, salt and pepper. Fill the hollowed-out egg whites with the yolk mixture . Garnish with paprika. Chill in the refrigerator until ready to serve . Deviled Eggs with Zip

“Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.” Ingredients: 1 cup fat free cream cheese 6 tablespoons nonfat sour cream 2 tablespoons fat-free mayonnaise 1 cup shredded reduced fat Swiss cheese 1/4 cup freshly grated Parmesan cheese 2 tablespoons minced parsley 1 tablespoon minced green onions 2 cloves garlic, peeled and minced 2 (1 pound) loaves French bread, cut diagonally in 1 inch slices 1/4 teaspoon ground black pepper Directions: Preheat the broiler. In a medium bowl, mix fat-free cream cheese, fat-free sour cream and fat-free mayonnaise with an electric mixer until smooth. Stir in 1/2 of the reduced-fat Swiss cheese , Parmesan, parsley, spring onions and garlic. Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the grill. Remove from heat . Spread French bread with cream cheese mixture. Sprinkle with remaining

“This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.” Ingredients: 3 cups shredded mozzarella cheese 2 tablespoons mayonnaise 3 cloves garlic, pressed Directions: In a medium bowl, stir mozzarella cheese , mayonnaise and garlic. Refrigerate until ready to serve. Russian Cheese Salad

“This is a fairly easy Greek recipe that has been passed down in my family. It is delightful to have at parties as an appetizer or side dish. enjoy!” Ingredients: 1 (16 ounce) container small curd cottage cheese 5 eggs, beaten 8 ounces feta cheese, crumbled 1 cup butter, melted 1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator Directions: Preheat the oven to 425 degrees F ( 220 degrees C). In a large bowl, mix the cottage cheese, eggs and feta cheese until well blended . Brush melted butter on a sheet of phyllo dough at a time , and layer them in the bottom of a 9×13 inch baking dish until 7 sheets . Let the leaves to rest against the sides of the bowl as well. Spread the cheese mixture over the phyllo layers , repeat the process with 7 more leaves and put them in the pages on the edges. Bake for about 30 minutes in the preheated oven , until golden brown and crispy. Cut into squares and serve warm . Tiropitas

“These little toasts can be served by themselves as appetizers or sometimes I like to serve them as croutons on salad.” Ingredients: 1 French baguette, cut into 1/3 inch thick slices 1/4 cup butter, melted 4 ounces crumbled blue cheese 1/4 cup butter, softened salt and pepper to taste 1/2 cup chopped walnuts 1/2 cup chopped fresh parsley Directions: Preheat the oven to 400 degrees F ( 200 degrees C). Brush one side of each slice of bread with butter and place butter side up on a baking sheet . Bake for 7 minutes , or until lightly toasted . In a small bowl, mix blue cheese, softened butter , salt and pepper. Spread this mixture over the tops of the toasted bread slices , then sprinkle with chopped walnuts. Bake for 6 minutes in the preheated oven , or until the topping is melted and bubbly. Arrange Arrange on a platter and sprinkle with chopped parlsley . Blue Cheese Walnut Toasts

“Sugar and nuts. Great for the holidays, and a little gift when dropping in on friends.” Ingredients: 2 egg whites, stiffly beaten 1 cup white sugar 1/2 cup butter, softened 1 pound walnut halves Directions: Preheat oven to 350 degrees F ( 175 degrees C). To the stiff egg white sugar , butter and nuts. Mix until nuts are well coated . Make it on a baking sheet . Bake in preheated oven for 20 to 30 minutes, stirring a few times, until browned . Baked Walnuts

“A sweet, creamy dip with just the right amount of vanilla. It is delicious with fruit, cookies, cakes and pretzels.” Ingredients: 3 ounces Neufchatel cheese 2 tablespoons white sugar 3 tablespoons low-fat milk 2 cups frozen whipped topping, thawed 1 teaspoon vanilla extract Directions: In a bowl , combine the Neufchatel cheese, sugar and milk. Mix thoroughly until well blended and smooth. Carefully connect the frozen whipped topping and vanilla to the mixture. Serve chilled . Cheesecake Dip

“Reduced calorie dip that’s packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.” Ingredients: 1 (15 ounce) can black beans 1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM) 1/2 cup reduced fat sour cream 1 (4 ounce) can chopped green chile peppers 2 tablespoons chopped fresh cilantro 1 teaspoon chili powder 1/2 teaspoon garlic powder 1 dash hot pepper sauce, or to taste 1 tablespoon olive oil 1 tablespoon salt 1/4 cup picante sauce Directions: Preheat oven to 350 degrees F ( 175 degrees C). In a bowl, add puree the beans with a fork. Combine the salad dressing , sour cream, green chillies , coriander , chili powder, garlic powder and hot pepper sauce . Mix well . Refrigerator for 30 minutes. Serve with baked tortilla chips. Spray tortillas lightly with olive oil and lightly with salt . Bake until they are browned crispy and light. Black Bean Dip

“Chicken liver make a nice appetizer or just something quick to eat for lunch. Hope this helps, enjoy!” Ingredients: 1 pound fresh chicken livers 1 cup all-purpose flour 1 teaspoon garlic powder salt and pepper to taste 4 slices bacon Directions: Rinse liver, tap into a resealable plastic bag and dry place . Seasoning in a small bowl the flour , garlic powder , salt and pepper and mix in chicken liver . Seal bag and shake to coat pocket . Set aside . Show bacon in a large, deep skillet. Cook over medium heat until browned evenly. Remove bacon , bacon left in the pan, and set aside. Cooking coated chicken livers in bacon covered heat over medium heat until almost done , about 17 to 20 minutes. Add bacon and cook until chicken is cooked through and juices together clear. Chicken Livers with Bacon

“An easy appetizer to take to a gathering! I use a dish that has a bowl in the middle and put the tortilla rollups all around the bowl. There are never any of these green chile pepper spiced treats left!! The cream cheese may be heated in the microwave for 1-2 minutes to make it spread more easily. The rollups work best when the unsliced rolled tortillas are refrigerated several hours before slicing.” Ingredients: 2 (8 ounce) packages cream cheese, softened 1 (4 ounce) can diced green chile peppers 1 (16 ounce) jar salsa 10 (10 inch) flour tortillas Directions: In a medium bowl, mix the cream cheese and green chillies. Spread the cream cheese mixture evenly over the tortillas. Roll each tortilla individually . Slice rolled tortillas into bite -sized pieces . Dip the pieces in salsa and enjoy ! Tortilla Rollups III

“A sausage dip with just enough of a spice kick to keep them coming back for more! Serve with crackers and cocktail toasts.” Ingredients: 1 pound ground spicy pork sausage 5 green onions, chopped 1 cup nonfat sour cream 1/2 cup low-fat mayonnaise 1/4 cup grated fat-free Parmesan cheese 1 (2 ounce) jar chopped pimento peppers Directions: Preheat oven to 350 degrees F ( 175 degrees C). Show spicy pork sausage in a large , deep frying pan . Cook over medium heat until browned evenly. Let sausage and place in a large bowl. Mix in 4 spring onions, fat-free sour cream , low fat mayonnaise, fat-free Parmesan cheese and pimento peppers. Transfer sausage mixture to a medium baking dish. Are tanned bubbly and slightly Bake in preheated oven 20 to 25 minutes, or until . Garnish with remaining green onions and serve hot. Creamy Sausage Dip

“This savory little snack is a perfect appetizer or party food. I’m borrowing this recipe from my Brazilian friend Crislei who is so kind enough to share this foolproof recipe.” Ingredients: 1/4 cup canola oil 1/4 cup water 1 teaspoon salt 1 cup tapioca starch 1 egg 1/3 cup plain yogurt 1/2 cup grated Parmesan cheese 1/2 cup grated mozzarella cheese Directions: Preheat oven to 450 degrees F ( 230 degrees C). Combine give the rapeseed oil , water and salt in a saucepan and bring to a boil. Put the tapioca in a metal bowl ; pour the oil -water mixture over the tapioca ; mix thoroughly . Beat in the egg. Stir in the yogurt , Parmesan and mozzarella cheese. Pour the batter into mini muffin tins . Show on middle rack of the preheated oven. Reduce heat to 350 degrees F ( 175 degrees C). Bake until golden them easily , 25 to 30 minutes. Brazilian Cheese Puffs (Pao de Queijo)

“Delicious, crunchy popcorn treat. Better than regular carmel corn.” Ingredients: 1/3 cup light corn syrup 1/3 cup honey 1/3 cup white sugar 3/4 cup peanut butter 1 teaspoon vanilla extract 3 (3.5 ounce) packages microwave popcorn, popped Directions: Bring the corn syrup , honey and sugar to a boil in a saucepan ; Cooking at boiling for 2 minutes. Immediately remove from heat and stir in the peanut butter and vanilla into the syrup mixture until the peanut butter is completely melted. Pour the popcorn in a large bowl ; Pour the sauce over the popcorn and stir until evenly coated . Allow to cool completely and break into pieces to serve. Protein Popcorn

“This is a sweet and spicy meatball, great as an appetizer!” Ingredients: 1 (16 ounce) package frozen cooked meatballs, thawed 1 (16 ounce) can jellied cranberry sauce 1 (15 ounce) can pineapple chunks, drained 1/4 cup packed brown sugar 1 canned chipotle chile in adobo sauce, chopped – or more to taste Directions: Place the meatballs in a slow cooker . In a bowl, combine the cranberry sauce and mash coarsely with pieces of pineapple , brown sugar, and mix Chipotle Chili . Pour combine stir the sauce over the meatballs, and . Cover the cooker to low setting set , and cook until the sauce is thickened and the meatballs have the sauce taste, absorbs 4 to 5 hours. Serve with toothpicks. Cranberry Chipotle Meatballs

“There are many taco bean dips, but this one has a secret ingredient that makes is extra yummy…mayonnaise. It gives it a very creamy taste. Try it… bet you will like it!” Ingredients: 3 large avocados, peeled and pitted 1 teaspoon lemon juice 1 cup sour cream 2 tablespoons mayonnaise 1 (1.25 ounce) package taco seasoning mix (such as Lawry’s®) 1 (16 ounce) can refried beans 1 cup shredded Mexican blend cheese 2 chopped green onion tops 2 tomatoes, seeded and diced 1 (2.25 ounce) can sliced black olives, drained Directions: In a bowl, mash the avocado and mix in the lemon juice. In a separate bowl, mix the sour cream , mayonnaise, and taco seasoning . Spread the refried beans on the bottom of a large serving plate or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado and sprinkle with cheese . Schichtkäsemit green onions ( green part only ) , then tomatoes and top with the olives. Cover, and chill in the refrigerator for 2-4 hours before serving. Califo

“Because EVERYTHING is better wrapped in bacon.” Ingredients: 8 jalapeno peppers, halved lengthwise and seeded 1/2 cup peanut butter 8 slices bacon, cut in half Directions: Preheat oven to 350 degrees F ( 175 degrees C). Fill each jalapeno half with peanut butter ; jalapeno wrap with a half slice of bacon , and with a toothpick. Arrange the wrapped jalapenos on a baking sheet . Bake in the preheated oven until the bacon is dark brown, about 25 minutes. Bacon-Wrapped Peanut Butter Jalapenos

“Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!” Ingredients: 3/4 cup light mayonnaise 1 tablespoon Dijon mustard 1 tablespoon prepared horseradish 2 cloves garlic, peeled 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh chives 2 cups oil for frying 1 cup hush puppy mix 1/2 cup milk 1 egg 1 pound cooked lump crabmeat Directions: In the container of a food processor , combine the mayonnaise , mustard , horseradish, garlic and lemon juice. Process until well blended . Transfer to a bowl stir in chives, cover and refrigerate until ready to serve . Heat the oil in a heavy saucepan or deep fryer to 375 degrees F ( 190 degrees C). Hush puppies stirring mix , milk and egg until smooth. Fold in the crab. Drop tablespoons of dough into the hot oil . Fry until they are golden brown , 2 to 3 minutes , turning once , if necessary. Drain on paper towels. Serve fritters with garlic sauce. Crab

“These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats.” Ingredients: 2 pounds skinless, boneless chicken breast 2 tablespoons minced fresh ginger root 2 tablespoons minced fresh jalapeno chile 1/2 cup peeled and thinly-julienned seedless cucumber 1/4 cup minced fresh Thai basil leaves 1/4 cup minced fresh mint leaves 1/4 cup minced fresh cilantro 1 1/2 tablespoons minced lemon grass 1/2 cup ground peanuts 1/4 cup fish sauce 3 tablespoons lime juice 2 teaspoons white sugar 1 tablespoon sesame oil 1 tablespoon peanut oil 16 rice paper wrappers 16 leaves red leaf lettuce Directions: Bring a large pot of lightly salted water to a boil . Season the chicken with salt and cook not in the boiling water until longer pink in the center, 7-10 minutes. Transfer to a large plate and let it cool completely in the refrigerator. Into small pieces tear once cooled . Combine the chicken, ginger , peppers , cu

“Spicy (but not too hot!), crunchy, flavorful dip. Tastes delicious on buttery, round crackers or finger sandwiches. The longer it is allowed to marinate, the better it tastes.” Ingredients: 2 (8 ounce) cans sliced water chestnuts, drained 1 envelope dry vegetable soup mix 1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon hot sauce 1/4 cup sliced green onion Directions: Julienne the water chestnuts. In a medium bowl, mix the water chestnuts, vegetable soup , sour cream , mayonnaise, hot sauce and spring onions. Refrigerate at least 2 hours before serving. Water Chestnut Dip

“This flavorful, Mexican-style dish can be used as a salsa or a salad.” Ingredients: 1 (15 ounce) can white hominy, drained 1 (15 ounce) can black beans, rinsed and drained 1 cup diced white onion 1 cup diced green bell pepper 1 cup diced red bell pepper 1 cup diced green onions with tops 1/4 cup seeded and chopped jalapeno pepper 1 (24 ounce) jar picante sauce 2 tablespoons ground cumin 1 tablespoon salt 2 tablespoons white sugar 1/2 cup finely chopped cilantro Directions: In a large bowl , stir gently hominy , black beans, onions , green and red peppers, onions , jalapeno , picante sauce , cumin , salt, sugar and coriander. Refrigerate at least one hour before serving. With tortilla chips serve on a bed of lettuce. Black Beans con Jalapeno

“The first time I made this I had a small tub of raw nuts in my cabinet and didn’t know what to do with them. My mom gave me the recipe, and after I made it I couldn’t stop eating them. I am not a nut person, but I am totally addicted to these coated nuts. They’re perfect for parties and festive occasions!” Ingredients: 2 cups mixed nuts 1 1/2 tablespoons white sugar 2 tablespoons brown sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cumin 1 teaspoon curry powder 1 pinch ground cloves 1 teaspoon ground cinnamon Directions: Preheat oven to 300 degrees F ( 150 degrees C). Place the nuts on a large baking sheet and bake in preheated oven for 10 to 12 minutes , being careful not to burn them . Remove from heat and let cool for about 5 minutes. In a small bowl, combine the white sugar , brown sugar, salt , pepper , cumin , curry powder , cloves and cinnamon. In a large saucepan over medium heat , place the nuts and about 1/2 of the sugar mixture . When th

“Serve this hearty corned beef and Swiss cheese dip straight out of the oven with slices of cocktail rye.” Ingredients: 1 (16 ounce) can sauerkraut, drained and pressed dry 1 small onion, finely chopped 1/2 pound corned beef 1 cup mayonnaise 1 1/2 cups sour cream 3 tablespoons prepared horseradish 1 1/2 cups shredded Swiss cheese Directions: Preheat oven to 350 degrees F ( 175 degrees C). Grease a 1 liter baking dish. In a blender or food processor, place cabbage, onions and corned beef . Process until smooth. Show sauerkraut mixture into the baking dish , and with mayonnaise , sour cream, mix prepared horseradish and Swiss cheese. Are tanned bubbly and slightly Bake in preheated oven 30 to 40 minutes, or until . Hot Reuben Dip

“Tortilla chips take on new meaning and purpose when dipped in this unpretentious cheese and spinach dip! A fondue dish is perfect for keeping the cheese melted and warm.” Ingredients: 2/3 cup beer 3 cups shredded Monterey Jack cheese 2 tablespoons all-purpose flour 1/2 cup frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh cilantro salt and pepper to taste Directions: In a medium saucepan over medium heat , bring beer to a boil. Bottom heat . Slowly stir in Monterey Jack cheese and flour. Cook and stir until the cheese is melted , but not bubbly. Mix spinach , coriander , salt and pepper into the beer mixture. Serve warm. Cheesy Beer and Spinach Dip

“Easy and wonderful crab canapes made on English muffins. They can be made and frozen ahead of time. Cooked pork sausage may be substituted for crabmeat.” Ingredients: 1/2 cup butter, softened 1 cup processed cheese sauce 1/2 teaspoon garlic salt 1/2 teaspoon seasoning salt 1 (6 ounce) can crabmeat 6 English muffins, split in half Directions: In a medium mixing bowl, mix butter , cheese, garlic , salt, seasoned salt and crab meat . Spread mixture on split muffins. Freeze until ready to use . If you are ready to thaw for 10 minutes. Preheat oven to 400 degrees F ( 200 degrees C). Cut muffins in 6 pie-shaped slices and on baking sheet. Bake at 400 degrees F ( 200 degrees C) for 12 minutes. Crabmeat Canapes

“Beets are packed with nutrients. Start soaking chickpeas overnight.” Ingredients: 8 ounces chickpeas 1 large onion, chopped 1 pound beets 1/2 cup tahini 3 cloves garlic, crushed 1/4 cup fresh lemon juice 1 tablespoon ground cumin 1/4 cup olive oil Directions: In a large bowl , cover with cold water and soak chickpeas overnight. Let chickpeas and in a large heavy saucepan ; Covering onion with water and bring to a boil over medium heat . Cook for 1 hour or until chickpeas are very soft . Let the reservation 1 cup cooking liquid . Allow to cool . Meanwhile, in a large saucepan cover with water and bring to a boil beets over medium heat . Cook until tender ; Drain and allow beets before cooling the skins and hoes . Beet puree in a food processor ; the chickpeas and onions , sesame paste , garlic , lemon juice and cumin. Process until smooth. Slowly while the machine is running , pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly com

“This recipe became a favorite of mine about 2 years ago. I make it for every party I have and every party I go to. Serve with your favorite crackers.” Ingredients: 1 (8 ounce) package cream cheese 1 cup shredded Cheddar cheese 1 cup extra sharp Cheddar cheese, shredded 1 cup shredded Pepper Jack cheese 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 2 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 1 cup chopped pecans Directions: In a large bowl, mix cream cheese , cheddar , sharp cheddar and pepper jack cheese , onion powder , garlic powder , mayonnaise and Worcestershire sauce. Cover and refrigerate mixture for 1 hour. Form mixture into a ball. Roll ball in chopped pecans. Hot Pepper Cheese Ball

“Swiss cheese perfectly compliments the bacon, tomatoes & bell peppers.” Ingredients: 6 slices bacon 1/3 cup chopped green bell pepper 1/3 cup chopped onion 4 roma (plum) tomatoes, seeded and chopped 1 teaspoon dried basil 2 tablespoons mayonnaise 1 clove crushed garlic 1 refrigerated pizza crust dough 3/4 cup shredded Swiss cheese Directions: Preheat oven 375 degrees F ( 190 degrees C). Show bacon in a large skillet over medium heat. Fry bacon crisp. Drain on paper towels. Crumble bacon in a medium bowl . Mix in peppers, tomatoes and basil. In a separate small bowl, mayonnaise and garlic. Rollenpizzakrustein a 12×15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust . Sprinkle the bacon mixture over the mayonnaise , and above all the pizza with cheese. Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares. Tomato Bacon Squares

“This is a very simple recipe I use all the time.” Ingredients: 2 cups buttermilk baking mix 1 pound pork sausage 1 (11 ounce) can condensed cream of Cheddar cheese soup Directions: Preheat oven to 350 degrees F ( 175 degrees C). In a large bowl , mix the baking , sausage and cheddar cheese combine soup . Mix well and form into 1 inch balls. Is Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean and the balls are golden brown. Sausage Balls

“These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them — it’s up to you!” Ingredients: 3 cups water 2 potatoes, peeled 1/3 cup minced onion 1/3 cup chopped green bell pepper 1/3 cup red bell pepper, chopped 1/3 cup chopped celery 2 tablespoons butter 3 1/2 cups cooked cod, boned and flaked 4 tablespoons all-purpose flour 2 tablespoons grated Parmesan cheese 1 teaspoon Old Bay Seasoning TM 1/4 teaspoon mustard powder 1/2 teaspoon salt ground black pepper to taste 1/2 cup milk 1/2 cup dry bread crumbs Directions: Preheat oven to 400 degrees F ( 200 degrees C). Grease two baking sheets . Bring 3 cups water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Allow to drain an

“Canned biscuits, butter and blue cheese. Voila, a nice appetizer. Rich and so good and easy!” Ingredients: 1 (10 ounce) package refrigerated biscuit dough 1/2 cup butter, melted 5 ounces blue cheese, crumbled Directions: Preheat oven to 400 degrees F ( 200 degrees C). Grease a 9 -inch pie plate with non-stick cooking spray . Cut each biscuit into quarters, then arrange into the prepared pie plate . Pour melted butter over the biscuits , then sprinkle the cookies with blue cheese. Bake for 8 to 10 minutes. Blue Cheese Bites

“These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.” Ingredients: 2 (7 ounce) cans jalapeno peppers 6 ounces shredded Mexican-style cheese blend 1 pound pork sausage, hot 1 (5.5 ounce) package spicy seasoning coating mix Directions: Slice peppers lengthwise , remove seeds and core; fill with cheese. Roll out with rolling pin sausage , between two layers of plastic wrap . Remove the plastic sausage , and wrap a thin coating of sausage around each jalapeno . Roll peppers in spicy seasoned coating mix . Bake at 350 degrees F ( 175 degrees C) for 15 to 25 minutes or until brown and cheese is melted and sizzling . Stuffed Jalapenos

“Crab stuffed mushroom appetizer.” Ingredients: 20 large fresh mushrooms, stems removed 3 tablespoons Italian-style salad dressing 1 cup crabmeat 3/4 cup bread crumbs 2 eggs, beaten 1/4 cup mayonnaise 1/4 cup minced onion 1 teaspoon lemon juice Directions: Preheat oven to 375 degrees F ( 190 degrees C). Spray a baking sheet with non-stick cooking spray . In a shallow bowl , marinate mushrooms in Italian dressing for 20 minutes. Drain well . In a small mixing bowl combine crabmeat , 1/2 cup bread crumbs, eggs , mayonnaise , onion and lemon juice. Fill the mushroom caps with the mixture. Arrange the mushrooms on the prepared baking sheet . Top with the remaining bread crumbs . Bake for 15 minutes. Crab Stuffed Mushrooms I

“These are great served hot with salsa or pizza sauce. They take a little effort but are worth it!! The coating is made with finely crushed cornflakes cereal, lightly spiced. “ Ingredients: 4 cups cornflakes cereal 1/2 teaspoon dried oregano 1 teaspoon garlic salt 1/4 cup all-purpose flour 2 egg whites 2 tablespoons water 1 (8 ounce) package mozzarella cheese Directions: Preheat oven to 400 degrees F ( 200 degrees C). Lightly grease a medium baking dish lined with foil . In a large , shallow bowl, crush the corn grain to 1 cup . Mix the corn crop , oregano and garlic salt . Place the flour in a small bowl. Thoroughly in another small bowl, beat the egg whites and water. The mozzarella cheese into 12 sticks about 2 3/4 inches in length . Dip the cheese sticks in the flour , then the egg mixture , then the cereal mixture. Repeat dipping into the egg and cereal mix to ensure complete coating. Arrange cheese sticks to the pan. Let the chopsticks to set for 30 minutes. Bake in prehea

“Everyone loves this mild dip. Chopped dried beef adds flavor and texture. Serve with plain bagels cut into bite size pieces.” Ingredients: 1 (16 ounce) container sour cream 2 cups mayonnaise 2 tablespoons monosodium glutamate (MSG) 2 tablespoons dried dill weed 2 tablespoons dried parsley 1 onion, chopped 2 (2 ounce) packages dried beef, chopped Directions: In a medium bowl, mix the sour cream , mayonnaise , monosodium glutamate ( MSG) , dill , parsley , onions and dried meat . Refrigerate for 1 hour or until thickened and cooled. Bagel Dip

“These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.” Ingredients: 2 ounces dry soy vermicelli 4 eggs, beaten 1 onion, finely chopped 2 ounces mushrooms, drained and chopped 3/4 (4 ounce) can small shrimp, drained and chopped 1 pound lean ground pork 2 tablespoons vegetable oil 1 carrot, shredded 2 ounces crabmeat 3 ounces bean sprouts 2 pinches ground black pepper 1 tablespoon soy sauce 3 tablespoons fish sauce 1 clove garlic, chopped 20 rice wrappers (6.5 inch diameter) 1 quart oil for deep frying Directions: Soak the noodles for 30 minutes in warm water ; drain. In a large bowl, mix the noodles , eggs, onion, mushrooms , shrimp, pork , olive oil, carrots, crab meat , bean sprouts , pepper , soy sauce , fish sauce and garlic. One after anothe

“This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.” Ingredients: 1 (.4 ounce) packet dry vegetable soup mix 1 (16 ounce) container sour cream 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (1 pound) loaf round pumpernickel Directions: In a medium bowl, mix dry vegetable soup , sour cream and spinach. Remove the upper and inner sides of pumpernickel bread , creating a bread bowl. Reserve removed bread. Spoon the dry vegetable soup , sour cream and spinach mixture into the bowl pumpernickel . Serve with bread away pieces for dipping. Pumpernickel Spinach Dip II

“This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.” Ingredients: 4 cloves garlic, peeled 1 1/2 cups fresh basil leaves 1 teaspoon fresh lemon juice 1/4 cup pine nuts 2 tablespoons extra virgin olive oil 2 2/3 cups softened cream cheese 1/4 cup freshly grated Parmesan cheese 1 1/3 cups sun-dried tomatoes, packed in oil, drained 1/3 cup tomato paste 3/4 cup butter salt and pepper to taste Directions: Chop the garlic in a food processor . Mix in basil , lemon juice, pine nuts and olive oil. Process until well blended . Mix in 1/3 cup cream cheese and Parmesan . Mix with pulse setting until almost smooth . The mixture in a medium bowl . Coarsely chop sun-dried tomatoes in a food processor . Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth . Place 2 cups of cream cheese and butter in a medium

“Tender bits of cauliflower are battered and deep-fried. Great for appetizers.” Ingredients: 1 head cauliflower, broken into small florets 1 egg 2 teaspoons milk 1 cup cracker crumbs 4 cups oil for deep frying Directions: Show cauliflower in a pot of lightly salted water. Cook for 5-8 minutes , or until tender . From heat, drain and cool remove . Oil in a deep fryer at 365 degrees F ( 180 degrees C). In a small bowl , whisk together the egg and milk with a fork. Show breadcrumbs in a shallow dish . Dip cauliflower then roll into the egg mixture into bread crumbs. Fry coated cauliflower in hot oil until golden brown . Drain on paper towels. Fried Cauliflower

“Have made this recipe to raves many times. “ Ingredients: 1 (8 ounce) package cream cheese, softened 1/4 pound crabmeat 1 tablespoon minced onion 1/4 cup mayonnaise 2 tablespoons cocktail sauce 1/2 teaspoon prepared horseradish 1/2 cup sliced almonds Directions: Preheat oven to 350 degrees F ( 175 degrees C). In a bowl , combine the soft cream cheese, crab meat, onions , mayonnaise, cocktail sauce and horseradish. Mix thoroughly . Show mixture into a small saucepan . Top mixture with sliced ​​almonds . Bake in preheated oven for 30 minutes or until bubbly Great Hot Crab Dip

“This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.” Ingredients: 2 (8 ounce) packages cream cheese, softened 1 (14 ounce) can artichoke hearts in water, drained 1/2 teaspoon Old Bay ™ Seasoning 1/2 pound fresh crabmeat, picked over for cartilage and shell fragments Directions: Preheat oven to 375 degrees F ( 190 degrees C). Show cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM . Blend until smooth . Not Gently fold in crabmeat , about to break lumps. Bake in preheated oven for 30 minutes or until the surface is golden brown. From heat and garnish with remaining remove artichoke hearts . Artichoke Crab Dip

“This is a great snack anytime. The kids just love them.” Ingredients: 1 (8 ounce) package shredded Cheddar cheese 1/2 cup butter, softened 1 cup all-purpose flour 1/4 teaspoon salt Directions: Preheat oven to 450 degrees F ( 230 degrees C). In a bowl , combine the cheese and butter. Mix the flour and salt. Form the mixture into 6 balls. Roll the balls in lean ” snakes. ” Cut each “snake” in four straws . Bake the straws for about 8 minutes , or until golden brown. Simple Cheese Straws

“These are super easy wings that your crowd will love. This recipe will make a dinner for two or hors d’oeuvres for ten. Try your own variations with other sauces, spices, or peppers. Serve with celery sticks and bleu cheese dressing.” Ingredients: 3 pounds chicken wings, separated at joints, tips discarded 1/2 cup butter 1 cup hot sauce 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper Directions: Preheat grill for high heat. Lightly oil the grill grate . Cook the wings to clear each side until juice 8 to 12 minutes. The larger pieces will take a little longer to cook . The Heat butter in a saucepan and mix in the hot sauce , cayenne pepper and black pepper. Place wings in a large container with a secure lid. Pour sauce over the wings , and seal . Shake wings with the sauce until thoroughly coated . Basic Easy Chicken Wings

“Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the edges are thin, it’s too cool. Experiment and enjoy!” Ingredients: 1 egg, beaten 3/4 cup cold water 1/4 teaspoon salt 7/8 cup all-purpose flour 2 tablespoons peanut oil Directions: In a medium bowl, whisk egg , cold water and salt. Mixing all-purpose flour 1/3 at a time. The mixture is allowed to stand at room temperature for 15 minutes . Heat a wok over high heat . Remove from heat and thin coat with 1 tablespoon peanut oil. Reduce heat. While wok is hot , pour 1/4 of the egg mixture within an 8 -inch circle. Turning quickly spread wok on a uniform layer of dough. Cook over low heat 45 seconds to 1 minute to bottom is golden brown and edges begin to curl . Carefully remove from heat and place down on a paper towel , golden brown side. Repeat the process with th

“This recipe uses leftover ham with onion and dill pickle relish for a delicious sandwich spread or dip for crackers. You can substitute 10 green olives with pimentos for the dill pickle relish.” Ingredients: 1 pound cooked ham 1/3 cup chopped onions 2 teaspoons dill pickle relish 1 teaspoon prepared mustard 1/4 cup creamy salad dressing (e.g. Miracle Whip) Directions: Cut up ham said in a food processor to pulse until very coarse grind . Add the onion and dill pickle relish near the end of this phase . In the bowl and add mustard and creamy dressing ; mix well. Ham Spread

“Bite-sized appetizers made from rolled up flour tortillas, cream cheese and salsa! Use toothpicks to hold together the little rollups. “ Ingredients: 1 (8 ounce) package cream cheese, softened 1 (16 ounce) jar chunky salsa 10 (10 inch) flour tortillas Directions: In a medium bowl, using a mixer to cream cheese smooth. Pour , while continuing to mix the salsa 1 tablespoon at a time . Add more salsa and mix until the ingredients have a spreadable consistency. The mass of the tortillas. Roll the tortillas cut into slices and cut them into bite-sized pieces . Refrigerate until ready to serve. Tortilla Rollups I

“Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.” Ingredients: 2 cups water 1 cup lentils 2 cubes chicken bouillon 1 teaspoon extra virgin olive oil 1 large onion, chopped 1 cup walnuts salt and pepper to taste Directions: Show water , lentils and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender . Drain well . Heat the oil in a pan , saute onion until translucent . In an electric food processor, grind lenses , onions and walnuts until the desired consistency is reached for the pie . Season with salt and pepper. Chill before serving. Mock Chopped Liver

“Tasty little smoked cocktail wieners get simmered in a tangy cranberry and chile sauce.” Ingredients: 1 (16 ounce) can cranberry sauce 12 fluid ounces chili sauce 3 pounds beef cocktail wieners Directions: In a 4 -Liter- saucepan over medium heat , combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with a wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce melted. Add the cocktail sausages and cook until the wieners are heated . Use toothpicks to serve. Cocktail Wieners I

“Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.” Ingredients: 1 pound ground beef 2 eggs 1/2 cup bread crumbs 1/2 onion, chopped 4 cloves garlic, minced 2 tablespoons Worcestershire sauce 1/2 green bell pepper, chopped 3/4 cup shredded Cheddar cheese 1 tablespoon butter   3 tablespoons all-purpose flour 1 teaspoon instant coffee granules 2 teaspoons beef bouillon 2 cups water 3 tablespoons sour cream, or more to taste Directions: In a medium bowl, mix together the ground beef, eggs, bread crumbs, onion , garlic, Worcestershire sauce , green pepper and cheddar cheese until well blended . Form into walnut-sized balls. Melt butter in a large skillet over medium heat. Add meatballs and brown evenly. Remove from the pan and set aside. Stir in flour and instant coffee in the pan drippings . Add beef broth and giv

“This is a delicious and easy guacamole dip with salsa, mayonnaise and spices!” Ingredients: 2 avocados, chopped 2 tablespoons salsa 2 tablespoons mayonnaise 1/4 teaspoon chili powder 1/4 teaspoon ground black pepper salt to taste Directions: In a large bowl mix the avocado, salsa, mayonnaise, chili powder and black pepper. Mix well and taste salt before serving. Gourmet Guacamole

“An old friend of mine gave me this recipe ages ago. They are great.” Ingredients: 6 cups sliced cucumber 1 cup sliced onion 1 cup sliced green bell pepper 2 tablespoons salt 1 tablespoon celery seed 1 cup distilled white vinegar 1 1/2 cups white sugar Directions: In a bowl, add , combine the cucumber slices , onions and green peppers . In a saucepan over medium heat, combine the salt , celery seed , vinegar and sugar. Bring the mixture to a boil . The mixture is allowed to cool for 10 to 15 minutes long. Combine the mixture into the bowl with the mixture into the pot . Unpack into sterile jars in the refrigerator for 24 hours. Ceil's Cucumber Slices

“A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.” Ingredients: 8 seeded, chopped roma (plum) tomatoes 5 leaves chopped fresh basil 2 cloves minced garlic 1 pinch dried oregano 1 dash crushed red pepper 1 pinch salt 1 pinch ground black pepper 1 tablespoon olive oil 1 (1 pound) loaf French or Italian-style bread Directions: Preheat the broiler. In a bowl , combine the tomatoes , basil , garlic , oregano, paprika, salt , pepper and olive oil. Use more olive oil, optionally the coating of the entire mixture. The mixture is allowed to stand for 10 minutes . Cut the bread. On a baking sheet , arrange the slices in a single layer. Brown both sides of the bread lightly in the oven. Removing the slices from the furnace. Spread the tomato mixture on the discs . Broil 2 to 3 minutes , or until the mixture is hot but not cooked. Bruschetta al Pomodoro

“A creamy black bean spread. Wonderful for dipping vegetables in, or spreading on sandwiches. Preparation Time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.” Ingredients: 1 1/2 cups cooked black beans 3 tablespoons hot salsa 2 green onions, chopped 2 cloves garlic, minced 1/2 cup low-fat cottage cheese 1 teaspoon hot pepper sauce 2 teaspoons ground cumin 1 teaspoon ground coriander seed salt and pepper to taste Directions: Combine give black beans, salsa, green onions , garlic, cottage cheese, hot pepper sauce , cumin , coriander , salt and pepper in an electric mixer until smooth . Add a little water if necessary to mix mix thoroughly . Black Bean Spread

“Minced clams are mixed with cream cheese and lightly flavored with spicy sauces. Serve this dip with chips at your next party. Don’t be shellfish!” Ingredients: 1 (8 ounce) package cream cheese, softened 1 (6.5 ounce) can minced clams, drained with juice reserved 2 dashes hot pepper sauce 3 dashes Worcestershire sauce 1 pinch ground black pepper Directions: In a medium bowl, mix the cream cheese , chopped clams, hot pepper sauce , Worcestershire sauce and black pepper. Mix the reserved clam juice , a few drops at a time until the bath reaches the desired consistency. Martha's Clam Dip

“A quick finger food that everybody loves, and you can vary the meat according to your taste. My friends like salami or corned beef best.” Ingredients: 16 ounces sliced pastrami 2 (8 ounce) packages cream cheese, softened 1 (16 ounce) jar dill pickles, cut into strips lengthwise Directions: Spread cream cheese to cover a slice of meat . Place a piece of cucumber on one side , and turn the meat on . Repeat with the remaining ingredients. Add 1 1/2 inch pieces cut and chill until ready to serve . Pickle Rollups

“This chicken recipe uses the original Buffalo wing sauce. Use as a marinade, pour over grilled chicken as a sauce or make and add chicken right to it!” Ingredients: 1 1/2 cups butter 1 (12 fluid ounce) can or bottle hot sauce Directions: Butter in a small saucepan over medium heat or in the microwave on high until it is completely melted. Skimming white foam from the top, and add hot sauce . Mix until well blended , remove from heat and set aside until the mixture begins to set. Buffalo Chicken Sauce

“Plain yogurt is a great flavor addition to a simple spinach dip.” Ingredients: 1 cup chopped fresh spinach 1 cup plain yogurt 1 cup mayonnaise 2 teaspoons seasoning salt 1/4 teaspoon dried parsley 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon ground dry mustard 1/4 teaspoon garlic salt Directions: In a medium bowl, mix spinach , yogurt , mayonnaise, seasoned salt , parsley , basil , oregano , mustard powder and garlic salt. Refrigerate until ready to serve. Yogurt Spinach Dip

“This easy, sweet dip is excellent on a fruit platter. I usually serve this dip at baby showers because it has a lovely pastel pink color. The taste can easily be altered by using your choice of extract flavorings. Also, the dip is thick enough that it can also be used as a tea sandwich filling. This is my own creation.” Ingredients: 1 cup sour cream 1 (8 ounce) package Neufchatel cheese, softened 1/2 cup white sugar 1 tablespoon raspberry extract 1/2 cup fresh raspberries Directions: In a medium bowl , put the sour cream, Neufchatel cheese, white sugar and raspberry extract . With an electric mixer until smooth . Chill in the refrigerator for about 30 minutes. Garnish with fresh raspberries to serve . Baby Shower Raspberry Dip

“Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays.” Ingredients: 3/4 cup fresh cranberries 1 jalapeno pepper, stem removed 1/4 cup white sugar 1/2 cup mayonnaise 1 (8 ounce) package cream cheese, softened 1 (14 ounce) package wonton wrappers 3 cups canola oil for frying Directions: In a food processor , combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish . Set aside half of this mixture , and pour the rest into a medium bowl . Mix cream cheese in this half until well blended . Put a few wonton wrappers at a time on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture in the center of each . Pinch together the corners to make a triangle shape. If they do not stick , moisten with a little water with your finger. Set aside on a piece of wax paper while you assemble the remaining features. Heat the oil in a large ski