Crab Rangoo

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown

Artichoke & Spinach Dip Recipe

Artichoke & Spinach Dip

http://www.reynoldskitchens.com/easy-recipes/recipe-items/savory-artichoke-spinach/

Prep Time:10 minutesCook Time:26 minutes

Ingredients

1 Reynolds Oven Bag, Large Size

1 tub (10 oz.) cooking creme

2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped

1 package (10 oz.) frozen chopped spinach, thawed and drained

1 cup shredded Pepper Jack cheese

1 cup shredded Parmesan cheese

1 cup mayonnaise

1 tablespoon flour teaspoon garlic powder

Smoked paprika (optional)

Pita chips, tortilla chips or crackers

Prep

1. PREHEAT oven to 375F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
2. ADD cooking creme, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.
3. CLOSE oven bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan

Cook

1. BAKE 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
2. SPOON dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.

REYNOLDS OVEN BAGS TIPS: We tested with Kraft Philadelphia original flavor cooking creme (located in dairy refrigerated section of the store), Birds Eye frozen chopped spinach, McCormick smoked paprika To prepare spinach, wrap drained spinach in a paper towel and squeeze out excess moisture.

http://www.reynoldskitchens.com/easy-recipes/recipe-items/savory-artichoke-spinach/

Oven-Baked Zucchini Fries

Oven-Baked Zucchini Fries

makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method:

Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.

Jalapeno Egg Rolls

Jalapeno Armadillo Eggs

Ingredients:

3-4 Jalapeno peppers
4 ounces cream cheese
2 tbsp chopped cilantro
1 lb turkey sausage
1 egg
1 tsp water
1 cup bread crumbs
1/2 tsp each salt, ground coriander and ground cumin

Directions:

Preheat your broiler to its highest setting. Toss the peppers with a little canola oil and a pinch of salt. Place them on a baking sheet about 6-8 inches below the broiler and let them cook for 10-12 minutes, turning once, until the peppers blister and are charred on the outside. Remove the peppers and place them in a zip top bag for 10 minutes to cool. Peel the skins off, remove and discard the seeds, and dice the peppers. Set them aside.

In a bowl, combine the chopped cilantro, cream cheese, and roasted Jalapeno peppers and mix well. If the cream cheese is too cold to mix well, place it in the microwave for 20-30 seconds and it should soften up enough. Place the mixture in the refrigerator for at least 20 minutes before portioning it out. Once the mixture has set enough to handle it, prepare 16 portions of 1/2 tsp each.

Divide the sausage into 16 1-ounce portions and form them into meatballs (they should be about 1 inch in diameter). Place each ball between two pieces of parchment paper and use the bottom of a bowl or plate to press them out into little patties. Place 1/2 tsp of the cream cheese mixture in the center of the patty and close the sausage around it, ensuring to pinch the meat shut so that it won’t open during cooking. Form the stuffed sausage to look like an egg (hence the name armadillo eggs).

Place enough canola oil in a pot so that the armadillo eggs will be completely submerged when fried and heat it to 325 degrees. Beat one egg with 1 tsp of water in a bowl. Combine the bread crumbs with the spices in another bowl and whisk them together. Dip the sausage eggs in the egg mixture and then in the bread crumbs, ensuring that they are completely covered, then shake off any excess. Once all the eggs are breaded, fry them in batches for 3-3.5 minutes at 325 degrees until they are golden brown and cooked through. Remove them to a paper towel-lined dish and allow them to drain for 2-3 minutes. Enjoy!

Crab Tartlet Appetizers

 Crab Tartlet Appetizers

These are a family favorite and are often requested a holiday get togethers. These crab tartlets are made with cream, cheddar and Parmesan cheese. 12 servings.
http://www.foodsogoodmall.com/2011/09/how-to-make-king-crab-tartlet.html

Ingredients:

• 2 (12 oz) packages of refrigerated biscuit dough
• 1 (8oz) package of cream cheese, softened
• 1/2 lb of king crab meat, chopped (you may substitute any crab meat)
• 2 tbs mayonnaise
• 2 tbs grated Parmesan cheese 
• 1/3 cup grated cheddar cheese.
• 2 tbs scallions, thinly sliced
• 1 tsp Worcestershire sauce
• 1 pinch paprika
• lemon zest and sliced chives for garnish (optional)

Directions:

• Preheat oven to 375 degrees.
• Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the tartlet pans. Set aside.
• In a large bowl, combine the cream cheese, crab, mayonnaise, Parmesan, cheddar, scallions  and Worcestershire sauce.
• Spoon 1 tsp of the mixture into tarts and garnish with paprika.
• Bake at 375 degrees for 15 to 30 minutes or until light brown.
• Serve or freeze for later use.

Pomegranate Salsa

Ricotta Flatbread with Pomegranate Salsa

Yield: 6 - 8 servings

Ingredients

½ cup pomegranate seeds

½ cup dried, sweetened cranberries; roughly chopped

1 shallot, finely chopped

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoons chopped fresh parsley

1 tablespoon fresh orange zest strips

Pinch salt

1 oval pre-baked flatbread, such as naan or pocketless pita

8 ounces Bel Gioioso Ricotta con Latte

½ cup baby arugula

Instructions

1. Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.
2. Place flatbread on a preheated grill rack or baking stone in a 450-degree oven; toast until warm and edges are lightly toasted, 5 – 10 minutes.
3. Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces. Top each slice with salsa. 

Asparagus Phyllo Appetizers

1 Package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
½ cup parmesan cheese, grated
Coarse ground black pepper

½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
salt and pepper to taste


If making immediately, preheat your oven to 350F.

In a small bowl, combine the mayo, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve.

Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead)

Remove phyllo from package and place a barely damp towel over it to keep it from drying out. (If the towel is sopping the phyllo will get mushy. And that is no good.).

Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.

Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.

Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.

When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.
http://freshcatering.blogspot.com/2007/01/asparagus-phyllo-appetizers.html

Sun-Dried Tomato and Artichoke Dip - No Cooking Recipe

Body+Soul, September Fall 2008              

Sun-Dried Tomato & Artichoke Dip

Prep Time: 20 minutes

4 - 6 Servings

Ingredients

• 1 box (9 ounces) frozen artichokes, thawed and chopped
• 1/2 cup feta, crumbled
• 1 garlic clove
• 2 teaspoons fresh lemon juice
• 1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
• 1/4 cup pine nuts, toasted
• 1/2 cup basil leaves, torn
• Coarse salt and ground pepper
• Whole-wheat baguette slices, for serving

Directions

1. In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
   
2. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.
   

Cook's Note

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

Cucumber Cups

Hors d'oeuvres needn't be complicated.
This refreshing appetizer, for example, doesn't require any cooking.

Ingredients

• 2 seedless cucumbers (each 9 1/2 inches long), washed (makes 48)
• 1/2 cup low-fat cottage cheese

For the Garnish

• Clover sprouts

Directions

1. Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.
   
2. Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and serve.
   

Ceviche Spring Rolls-No Cooking Required

MarthaStewart.com photo & recipe.

Ceviche Spring Rolls
Serves 8

Ingredients

• 6 ounces black cod, skin removed, thinly sliced
• ****blogger used Albacore or Salmon****
• 1/2 cup lime juice
• Sea salt
• 1 head tender lettuce, such as Boston, leaves separated
• 1 mango, peeled and thinly sliced
• 1 avocado, thinly sliced
• 1 red bell pepper, seeded and julienned
• 1/2 cup fresh cilantro leaves

Directions

1. Pour lime juice over cod in a glass baking dish. Season with salt. Cover and refrigerate until fish is opaque, about 30 minutes.
   
2. For each roll, stack two lettuce leaves and top with some cod, mango, avocado, pepper, and cilantro. Season with salt. Roll and slice in half.
   

Baked Crab Rangoon

SOURCE UNKNOWN; found on FB. (sorry)

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
1 small can of crab meat
3 oz soft cream cheese
14 wonton wrappers
Olive Oil Spray

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese. Spoon into wontons and seal wontons with a pinch. Lightly spray wontons with olive oil. Bake at 425 F for 8-10 minutes or until golden brown.

*Can also deep fry until lightly golden brown but you may want to use a raw egg to seal the wontons for a better hold.