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Herb Salmon Fillets

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Herb-Salmon-FilletsIngredients:

*2 tablespoons lemon juice
*1 tablespoon Worcestershire sauce
*4 (4-oz) salmon fillets *2 tablespoons breadcrumbs
*2 tablespoons Asiago cheese
* 2 teaspoons minced garlic *1 teaspoon dried oregano
* 1/2 teaspoon dried tarragon
*Vegetable cooking spray
* 2 teaspoons butter

Directions:


1. Combine lemon juice and Worcestershire sauce in a small bowl. Pour mixture over fillets. Cover and marinate in refrigerator for 1 hour.

2. Combine breadcrumbs, cheese, garlic, oregano, and tarragon in a small bowl; set aside.

3. Remove fillets from marinade; discard marinade. Coat a large nonstick skillet with cooking spray; add butter. Over medium-high heat melt butter. Add fillets, and cook 1 to 2 minutes on each side until lightly browned.

4. Coat baking dish with cooking spray, and add fillets. Sprinkle breadcrumb mixture evenly over fillets. Bake, uncovered, at 400°F for 15 minutes or until fish flakes easily.

Prep Time: 5 Min    Cook Time: 19 Min    Yields: 4 Servings

 

Shrimp-Stuffed Eggs

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Shrimp-Stuffed-EggsIngredients:

*4 hard-cooked eggs, peeled
*1/4 cup mayonnaise
*2 oz shelled cooked shrimps, chopped
*1/4 tsp lemon juice
*salt and red pepper to taste

Directions:

1. Slice eggs in half length-wise. Using a teaspoon, scoop the yolks into a bowl, reserving the whites.

2. Add shrimp and mayonnaise to yolks. Using a fork, mash with the yolks.

3. Add lemon juice, salt and pepper and mix well.

4. Divide mixture among egg whites.

Start to Finish: 20 Min.    Yields: 8 hors d'Oeuvres

 

Chocolate Milk Shake Float

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Chocolate-Milk-Shake-FloatIngredients:

* 2oz of your favorite chocolate, finely chopped
* 1/3 cup boiling water
* 4 scoops chocolate ice cream
* 1 cup whole milk, as needed
* 2 scoops white chocolate ice cream

 Directions:

1. Combine the chopped chocolate and boiling water in a blender, and process until the chocolate is melted.

 2. Add the chocolate ice cream and about three-quarters of the milk. Process until smooth, adding enough milk to give the milk shake the desired consistency.

3. Pour into 2 glasses. Top each with a scoop of white chocolate ice cream and serve.

Start to Finish: Less than 10 Min.

 

Blue Cheese with Rosemary Honey on Crackers

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Blue-Cheese-with-Rosemary-Honey-on-CrackersIngredients:

* 1 cup mild honey such as alfalfa or clover
* 3 sprigs fresh rosemary
* 1/8 teaspoon kosher salt
* 5 oz crumbled blue cheese
* 20 crackers
* 1 scallion (white and light green parts), thinly sliced on diagonal

Directions:

1. In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)

2. Mix blue cheese and honey. Sprinkle mixture with scallions, and serve on crackers

Start to Finish: Less than 15 Min.    Yield: 20 hors d'oeuvres

 

Green Goddess Spinach Dip

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Green-Goddess-Spinach-DipIngredients:

* 4 scallions, chopped
* 2 tablespoons unsalted butter
* 10 ounces thawed frozen chopped spinach, drained and squeezed dry
* 1 tablespoon anchovy paste
* 8 ounces cream cheese, cut into cubes
* 3/4 cup sour cream
* 2 teaspoons fresh lemon juice
* 2 teaspoons chopped tarragon
* 1/4 teaspoon pepper
* salt to taste

Directions:


1. Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about 3 minutes. Add spinach and anchovy paste and cook, stirring, until heated through. Add cream cheese and cook, stirring, until melted and warm, then stir in remaining ingredients.

2. Serve with crackers.

Start to Finish
: Less than 15 Min.   Yields: about 2 1/4 cups

 
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