How to Make Easy Meals

Archive for the ‘Appetizer’ Category

Ingredients:

2 Italian breads loafs(12  inches long and 3 to 4 inches wide)
2 10 ounce packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie cheese
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces
8 ounces fresh lump crabmeat (pick out any pieces of shell)

Instructions:

Cut the bread in half lengthwise. Scoop out the inside of the bread and throw away, leaving a 1 inch shell from the bottom half of the bread.  Set the shell and top of bread on a cookie sheet and set aside.  Boil a medium pot of water and add the spinach.  Cook until wilted.  Drain and place in a bowl of ice water.  Remove all excess water by squeezing the spinach.  Chop the spinach and set it aside.  Melt the butter over medium-high heat in a medium pot.  Place the onions in the pot and cook for 3 minutes, stirring frequently.  Next, add the salt, pepper, garlic, and cayenne.  Cook for one more minute.  Stirring continuously, add the flour and cook for 2 more minutes.  Stir in the cream and milk cook still stirring for 3 to 4 minutes until creamy and thick.  Add the rest of the ingredients being careful not to break up the crab meat, including the spinach you prepared earlier.  Preheat the oven to 350° F.  Scoop into the hollowed out french bread and place the top half back on.  Wrap in aluminum foil and bake for 25 minutes.  Once finished unwrap and let cool for 5 minutes.  Cut and serve.

Ingredients:

11/2 cup frozen peas (do not use petite peas)
2 medium cloves garlic, peeled
11/2 tablespoons sesame oil
11/2 tablespoons fresh lime juice
11/2 tablespoons soy sauce
hot chili oil or Tabasco sauce, to taste
3 tablespoons chopped cilantro
3 tablespoons plain yogurt or sour cream

Instructions:

Microwave peas in bowl for 2 to 4 minutes on full power.  Place all ingredients in a food processor and puree for about one minute (don’t forget to scrape the sides).  Place in a bowl and serve.

Ingredients:

1 package of cream cheese softened
1 cup cheddar cheese
1/2 cup of mayonnaise
1/2 cup chopped bacon
1/4 chopped green onion
1 small diced tomato

Instructions:

Preheat oven to 350 F.  In a large mixing bowl combine the cream cheese, cheddar cheese, and mayonnaise.  After that is well mixed, add the bacon, green onion, and tomato.  Spread mixture into an ungreased 8″x8″ baking dish.  Bake until cheese has melted thoroughly.  Serve with crackers or French bread pieces.

Ingredients:

3 Tbsp. olive oil
½ C. minced onions
1 C. tomato sauce
2 garlic cloves, minced
½ tsp. dried oregano, crumbled
¼ tsp. Italian herb seasoning
¾ C. sliced mushrooms
½ medium zucchini, thinly sliced
4 (8 inch flour or 6 inch corn) tortillas
1 C. grated mozzarella cheese
½ C. diced, green, bell pepper
½ C. diced, red, bell pepper
½ C. sliced olives

Directions:

In a medium saucepan, heat 2 Tbsp. oil over medium heat. Add onion and cook until golden, stirring occasionally, about 5 minutes. Stir in tomato sauce, garlic, oregano, and Italian seasoning. Simmer until thickened, about 5 minutes. Heat the remaining oil in a skillet. Add mushrooms and zucchini and cook until tender, about 5 minutes. Set aside.

Preheat oven to 350 degrees F. Place tortillas on baking sheet and bake until crisp, about 4 minutes. Spread ¼ C. sauce over each. Sprinkle each with ¼ C. of cheese. Top the pizzas with mushrooms, zucchini, bell peppers, and olives. Bake until cheese is melted, about 5 minutes.

Ingredients:

2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1 loaf Hawaiian Bread, split in half and center taken out

Instructions:

Over medium high heat, melt butter.  Once melted add onion and garlic.  Cook 2 to 3 minutes until onion is starting to tender.  Add flour and cook 1 minute stirring continuously.  Pour half and half into saucepan and cook 2 minutes stirring continuously.  Mixture should boil and thicken.  Remove pan from stove.  Fold in spinach, water chestnuts, cheese and dry soup mix.  Place mixture in a casserole dish.  Cover the top with Parmesan cheese. Preheat over to 425 degrees. Bake 10 to 15 minutes or until cheese has completely melted.  Spoon dip into carved out bread that has been cut to look like a football.  Serve middle pieces of bread for dipping.