Las Vegas Restaurants

“This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!” Ingredients: 1 French baguette, cut into diagonal 1/2 inch slices 1/4 cup olive oil 1/4 cup butter or margarine 2 cloves garlic, minced salt and pepper to taste 1/4 cup grated Parmesan cheese Directions: Ask fry the oven to 425 degrees F ( 220 degrees C). In a small saucepan , combine the olive oil , butter and garlic. Ask a boil over medium heat , and melted butter until the mixture begins to bubble and . Season with salt and pepper. Remove from heat . Dip each piece of bread in the garlic mixture , turning to coat each side. Show Parmesan cheese on a plate. Press one side of each slice of bread into the cheese and cheese instead of side up on a baking sheet . Broil on the middle rack of the preheated oven for about 8 minutes , or until golden brown. Crostini

“A healthy dish filled with good complex carbohydrates, fiber and protein. Fat-free Feta works great with this recipe. This recipe makes a great afternoon snack or delicious side dish.” Ingredients: 2 tablespoons olive oil 3 cloves roasted garlic, mashed into a paste 1/8 teaspoon cumin 1 dash cayenne pepper 1 (15 ounce) can garbanzo beans, drained 1/2 cup crumbled feta cheese 1/2 teaspoon dried thyme Directions: Preheat oven to 350 degrees F ( 175 degrees C). Pour . The olive oil in an ovenproof pan Stir in the garlic , cumin, and cayenne pepper in the olive oil and mix well. Add the chickpeas and toss to coat evenly . Bake in preheated oven until golden chickpeas , about 30 minutes. Remove from the oven , sprinkle with cheese and thyme. Serve warm. Roasted Spicy Garbanzo Beans

“This creamy, cheesy artichoke dip is perfect for parties and family dinners. Serve it with focaccia or ciabatta bread, veggies, crackers or chips for delicious dipping.” Ingredients: 1 (13.75 ounce) can artichoke hearts, drained, coarsely chopped 1 (8 ounce) package crumbled feta 1 cup mayonnaise 1/2 cup shredded Parmesan cheese 2 ounces pimientos, drained and diced 3 cloves garlic, diced 1 tomato, chopped 3 green onions, sliced Directions: Preheat oven to 350 degrees F ( 175 degrees C). Grease 9×9 inch baking dish. Combine the artichoke hearts , feta cheese, mayonnaise, Parmesan cheese, pimientos and garlic in a bowl; Mix thoroughly . Spoon into prepared pan . Bake in preheated oven until top is lightly browned , 20 to 25 minutes. Remove and garnish with chopped tomatoes and spring onions. Feta Artichoke Dip

“Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.” Ingredients: 1 cup all-purpose flour 1 teaspoon garlic salt 1 egg 1 cup water 1 pound button mushrooms, quartered 2 cups oil for frying, or as needed Directions: In a medium bowl , stir the flour and garlic salt. Mix until smooth in egg and water. Heat the oil in a large deep skillet over medium heat . Test to see if the oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready. Dip mushrooms into the dough and then place in the hot oil . Fry a few at a time , so they are not crowded, until golden brown , 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels . Deep Fried Mushrooms

“A make-ahead appetizer, that looks very pretty on the plate.” Ingredients: 2 pints cherry tomatoes 1/2 pound cooked shrimp – peeled and deveined 1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup Parmesan cheese 2 teaspoons prepared horseradish 1 teaspoon lemon juice salt and pepper to taste 1/4 cup chopped fresh parsley Directions: Cut the top of each cherry tomatoes and scoop out the flesh. Load let the tomatoes drain upside down on paper towels. In a food processor , mix the shrimp, cream cheese , mayonnaise, Parmesan cheese , horseradish and lemon juice. Season with salt and pepper. Blend until smooth . With a pastry bag , pipe shrimp mixture into the cherry tomatoes. With parsley garnish , and refrigerate until ready to serve . Creamy Shrimp Stuffed Cherry Tomatoes

“This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.” Ingredients: 1 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 2 teaspoons salt 1/2 teaspoon ground black pepper 2 eggs 1/3 cup finely chopped onion 1/2 cup heavy cream 1 cup dry bread crumbs   1 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 2 cups sour cream 1/4 cup chopped fresh dill Directions: Preheat oven to 375 degrees F ( 190 degrees C). In a large bowl, mix beef, pork , veal, salt , pepper , eggs, onions and cream. With wet hands , shape the mixture into 1-inch balls. Roll the balls well coated in breadcrumbs until all balls are . Arrange in a single layer on a large, shallow baking tray. Melt 1/2 cup butter in a large saucepan over low heat . The flour . Gradually stir in chicken broth. Stir until thickened and bubbly , then...

“Camping? This is a big hit around the campfire when you want a little snack! I can never make enough. And it is very easy to make when you have no ‘kitchen space.’” Ingredients: 4 Vidalia onions 4 tablespoons butter 4 cloves chopped garlic salt to taste Directions: Peel the onions and cut each into quarters and keeps onion together . Put a tablespoon of butter and a whole garlic clove in the center of each . Each twin pack onions in aluminum foil and drop into the embers of the campfire . Boiling for 30 to 40 minutes. Carefully remove it from the fire and tear it open. Season with salt and eat. Campfire Vidalias