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  1. #11
    Join Date
    Jun 2005
    Posts
    4,836

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    Do you mean 7 layer dip?

    I like with beans, salsa, guacamole, sour cream, shredded cheese, sliced olives & green onions.

  2. #12
    Join Date
    Jun 2005
    Location
    Central NJ
    Posts
    4,059

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    YEah thats exactly it..I do remember her saying a 7 layer dip..I have no Idea where I got the 4 layer did name from.

    Thanks

  3. #13
    Join Date
    Jun 2005
    Location
    Chicago, Illinois
    Posts
    4,205

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    Oh, yes, 7-layer dip is fabulous. This is how I make mine:

    7-Layer Mexican Dip

    2 small cans bean dip (sold in the potato chip aisle, usually- I know there's a Frito Lay brand variety)
    3 ripe avocados (an avocado is ripe when the skins are dark, almost black, not green)
    2 Tbsp. lemon juice
    1 pkg. taco seasoning
    1/2 c. mayonnaise (do NOT substitute Miracle Whip)
    1 c. sour cream
    1 bunch green onions, chopped
    3 medium tomatoes (2 c. diced, small pieces)
    1 large can sliced or chopped black olives
    1 (8 oz.) pkg. shredded Mexican cheese blend

    Layer in a Pyrex pan:
    1) Bean Dip
    2) Mix avocados with lemon juice and add a dash of salt and pepper.
    3) Mix taco seasoning with mayonnaise and sour cream.
    4) Green onions
    5) tomatoes
    6) black olives (drained, of course)
    7) shredded cheese


    Now, I actually mix 4, 5, and 6 and then sprinkle on, but it's all your preference. Serve with tortilla chips (preferably strong ones like Tostitos Gold- or the authentic chips from your grocer's "Latin flavors" aisle or the local Latino supermercado, if you have that around you).

    Enjoy! There is never any of this left, and it's usually the first thing gone!
    I am yours, you are mine 11/13/04
    What a good boy, what a smart boy, what a strong boy 04/27/09
    What a good girl, what a smart girl, what a pretty girl 05/18/12

  4. #14
    Join Date
    Jun 2005
    Posts
    3,330

    Default

    My recipe is exactly like Reenie's except I also add a half can of chopped green chile's to the sour cream mixture, and I don't use any mayo.

  5. #15
    Join Date
    Jun 2005
    Location
    Long Island, NY
    Posts
    340

    Default

    Mine is a little different since I am not a bean or quacamole fan...I take a package of softened cream cheese and mix in a half pack of taco seasoning, then spread that in the bottom of a Pyrex dish. I then add a layer of ground meat that is cooked in the remaining taco seasoning. I then do a layer of salsa, then a layer of cheddar cheese and some green onions sprinkled over the top. I serve with tortilla chips.

    It seems to go over well and no one asks where the beans are!

    HTH!
    J & J 8-2-03
    KJ! 8-30-04
    KA! 7-12-06

  6. #16
    Join Date
    Jun 2005
    Location
    New York
    Posts
    879

    Default

    Mine's pretty similar:

    1 can refried beans, spread in the bottom of a shallow casserole dish
    1 8-oz container sour cream mixed with 1/2 packet of taco seasoning, spread on top of the beans
    shredded cheese, diced green onions, olives, tomatoes on top

    You can put guacamole in between the beans and sour cream if you like.

    I find that the Tostitos scoopers are the best chips to use with it.
    E-squared = family of four, est. 5/19/07

  7. #17
    Join Date
    Jun 2005
    Location
    Sicily, Italy
    Posts
    2,605

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    This is the recipe that is *always* requested of me whenever we got to pitch-ins:

    -16 oz. can mayo (real mayo, like Hellmann's)
    -16. oz cream chese
    -16 oz. can of taco sauce (I usually get medium, but you can get whatever kind you prefer)
    -shredded mozz. cheese and shredded cheddar cheese
    -onion, tomato, green pepper - all chopped

    1. Mix the mayo and the cream cheese together, spread on bottom of glass dish.

    2. Pour taco sauce on top of mayo/cream cheese mixture

    3. Sprinkle cheeses on top (to your discretion on how much you use... we like cheese, so we use a lot!)

    4. Sprinkle veggies on top of the cheese

    5. Eat with tortilla chips

    It's delish!
    Tracie & Token: May 15, 2004

  8. #18
    Join Date
    Jun 2005
    Location
    Near Vancouver, BC
    Posts
    3,392

    Default

    For our rehearsal dinner next month, we are having appetizers and salads...
    So far the menu includes:

    Thai Szechuan prawns with spinach on Fried wontun;
    Fried wontun chips with baba ganoush, roasted red pepper dip and feta dip;
    Chicken and beef satays with peanut sauce;
    Italian pasta salad;
    Brie in phyllo;
    Ceasar salad;
    Chicken and cranberry quesadilla;
    Veggie platter

    What's missing?


    Any other good appetizer recipes anyone would like to share?
    J+S 10.15.05 C 12.03.06 EDD: 07.04.12

  9. #19
    Join Date
    Jun 2005
    Posts
    1,433

    Default

    I'm a big fan of:

    Proscuitto wrapped melon
    INGREDIENTS:
    1 ripe cantaloupe or honeydew melon
    About 3/4 pound very thinly sliced Prosciutto de Parma
    Equipment: Bamboo skewers

    INSTRUCTIONS:
    Cut the ends off the melon and stand it on end. Remove the rind in several wide strips by running a knife, between the rind and flesh, in smooth strokes.

    Halve the melon lengthwise and, using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch wide wedges; cut the wedges crosswise into 1-inch pieces.

    Cut the prosciutto into 1-inch-wide strips about 2 to 3 inches long. Wrap each melon piece with a prosciutto strip and spear with the end of a skewer.
    ---------------------------------------------------------
    Bruschetta

    INGREDIENTS:
    8 (3/4-inch-thick) diagonally cut Italian bread slices (about 8 ounces)
    Vegetable cooking spray
    1 garlic clove, halved
    4 teaspoons extra-virgin olive oil
    1/4 teaspoon kosher salt
    Parsley sprigs (optional)

    INSTRUCTIONS:
    Prepare grill. Place bread slices on grill rack coated with cooking spray, and cook 2 minutes on each side or until lightly browned. Remove from grill.
    Rub cut sides of garlic over one side of each bread slice, and brush with oil; sprinkle with salt. Garnish with parsley sprigs, if desired.
    Note: Broil bread slices 2 minutes on each side instead of grilling, if desired.
    -------------------------------------------------------------

    Mini Frittatas with Ham and Cheese

    INGREDIENTS:
    Cooking spray
    1/2 cup finely chopped onion
    2/3 cup chopped reduced-fat ham (about 2 ounces)
    1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
    2 tablespoons chopped fresh chives
    1/8 teaspoon dried thyme
    1/8 teaspoon black pepper
    4 large egg whites
    1 large egg

    INSTRUCTIONS:
    Preheat oven to 350░.
    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sautÚ 2 minutes or until crisp-tender. Add ham; sautÚ 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350░ for 20 minutes or until set.
    --------------------------------------------------------
    Roasted Asparagus Wrapped in Prosciutto

    INGREDIENTS:
    1 pound asparagus (about 19 stalks), trimmed
    1 tablespoon olive oil
    Salt and freshly ground black pepper
    6 to 8 paper-thin slices prosciutto, halved lengthwise

    INSTRUCTIONS:
    Preheat the oven to 400 degrees F.
    Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
    Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
    -----------------------------------------------------------
    Chicken Croustade - I actually just use the frozen pastry cups instead of making my own...

    INGREDIENTS:
    1 loaf soft white bread, sliced into 30 pieces
    1 tablespoon olive oil, plus extra for muffin tins
    3/4 cup heavy cream
    1/2 pound raw chicken breast meat, cut into small dice
    1/4 pound prosciutto ham, cut into small dice
    Freshly ground black pepper to taste
    1 egg yolk
    1/4 cup grated Parmesan, plus more as needed for topping
    1 tablespoon chopped fresh basil
    1 tablespoon chopped fresh flat-leaf parsley

    INSTRUCTIONS:
    Preheat the oven to 325 degrees F.

    With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.

    Reduce the cream by half and reserve until needed. Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.
    ---------------------------------------------------------
    Caprese Antipasticks

    INGREDIENTS:
    1 package 8-inch bamboo skewers
    1 pint cherry or grape tomatoes
    2 (1 pound) tubs bocconcini (small balls of fresh mozzarella), drained
    24 leaves fresh basil
    Extra-virgin olive oil, for drizzling
    Salt and pepper

    INSTRUCTIONS:
    For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.

    -------------------------------------------------------------
    Creamy Mushroom Phyllo Triangles

    Ingredients:
    3/4 cup dried porcini mushrooms (about 3/4 ounce)
    1 pound button mushrooms
    1 large onion, cut into 1-inch pieces (about 8 ounces)
    2 tablespoons olive oil
    1 teaspoon dried oregano
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon freshly grated nutmeg
    6 ounces 1/3-less-fat cream cheese
    1/2 cup finely chopped flat-leaf parsley
    24 (18 x 14-inch) sheets frozen phyllo dough, thawed
    Olive oil-flavored cooking spray

    Instructions:
    Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
    Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
    Heat oil in a large nonstick skillet over medium heat. Add onion; sautÚ 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
    Preheat oven to 375░.
    Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
    Bake at 375░ for 20 minutes or until golden. Serve warm.

    Yield: 48 triangles (serving size: 2 triangles)
    --------------------------------------------------------------------
    Crab-Artichoke Tarts

    Ingredients:
    2 teaspoons all-purpose flour
    1/8 teaspoon dried whole thyme
    1/8 teaspoon pepper
    1 (4-ounce) carton thawed frozen egg substitute
    1/4 cup roasted red bell peppers, chopped
    1 (14-ounce) can artichoke hearts, drained and chopped
    1 (6-ounce) can crabmeat, drained
    Vegetable cooking spray
    32 (3-1/4 x 3-inch) wonton wrappers
    3 tablespoons grated Parmesan cheese
    2 tablespoons freeze-dried chives
    1 tablespoon margarine, melted

    Instructions:
    Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well.
    Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine.
    Bake at 350║ for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.

    Yield: 32 appetizers (serving size: 1 appetizer)
    ------------------------------------------------------------
    Andrew & Shannah: 10.23.2004
    Baby Girl: 08.14.2007

  10. #20
    Join Date
    Jun 2005
    Location
    Los Angeles
    Posts
    503

    Default

    You can buy wonton wrappers right in the grocery store, and you can fill those with just about anything!

    Two of my favorite fillings are ground pork with scallions and dried ginger and spicy mashed potatoes with sweet onions and crushed red pepper flakes. Of course, you could use mixed veggies, cheese, or any kind of ground meat. Crab meat or scallops would also be great! You can get really creative with these, and just serve 2 or 3 different kinds at an appetizer/cocktail party. Just be sure that your fillings are completely cooked before you fry the wontons.

    After you make your filling, let it cool slightly. Be sure that the wontons are chilled, but pliable. Fill each wonton wrapper with about a teaspoon of filling, and then fold it over to make a triangle shape. Seal the edges with water. Fry them in a light oil (I use grapeseed oil) until they are golden brown. Serve with various dipping sauces. These can be served hot or room temperature.
    Married::7/23/2005
    Gabriel::9/28/2007
    Another Blessing::EDD 7/10/2012

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