Appetizers and Snacks
Monday, December 26, 2005
Celebrate New Year's Eve with a simple menu
New Year’s Eve is more than the last day of the year—it also comes near the end of the holiday season. If you are tempted to hold one more party for friends and family but don’t know if you have any energy left, consider hosting a casual gathering with a simple menu of appetizers and dessert.
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This dip goes well with baguette slices or tortilla or corn chips.
Roasted Red Pepper Dip
1 7-ounce jar roasted red peppers, drained and diced
3/4 pound Monterey Jack cheese, shredded
1 8-ounce package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard
Preheat oven to 350 degrees. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and mustard. until bubbly and lightly browned, about 15 to 20 minutes. Serve warm. Makes 32 servings.
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Cinnamon-Roasted Almonds
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10x15-inch jellyroll pan; set aside. Lightly beat the egg white; add water and beat until frothy but not stiff. Add nuts; stir until well coated. Mix the sugar, salt, and cinnamon; sprinkle over the nuts. Toss to coat; spread evenly on the prepared pan. Bake, stirring occasionally, until golden, about 45 minutes to 1 hour. Allow to cool before serving. Store nuts in airtight containers. Makes 16 servings.
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Chocolate Pretzels
24 circular pretzels
24 milk chocolate candy kisses, such as Hershey’s
1 1.69-ounce package mini candy-coated chocolates, such as M&Ms
Preheat oven to 350 degrees. Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven until kisses melt, about 1 to 2 minutes. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set. Makes 24 servings.
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Pantry Pointers
To round out a table containing homemade appetizers, add a few simple platters to your menu. Some good choices include cut up fruits and vegetables, cubes of meat and cheese, and plates of crackers, olives, and pickles. Scatter small bowls of dips, mustards, and sauces around the table for easy dipping.
Sometimes having too much food is a good thing, because leftover appetizers make fun and relaxing lunches the next day.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 12, 2005
Have a ball at the holidays
Cheese balls are easy to put together and fun to eat, making them perfect for entertaining. And since they can be prepared ahead of time and stored wrapped in the refrigerator or freezer, they are perfect for hectic holiday celebrations.
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No one will guess this spread has pumpkin in it, but that subtle ingredient lends seasonal color and added nutrition. For even more texture, roll the ball in chopped nuts after shaping it.
Pumpkin Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup canned or cooked pumpkin
1 8-ounce can crushed pineapple, well drained
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped onion
Crackers and/or raw vegetables
In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese and onion. Shape into a ball; place on a serving platter. Serve with crackers and/or vegetables. Makes about 3 cups (24 servings).
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This recipe makes an unusual cheese ball that tastes like cookie dough, making it a nice dessert treat. For best results, make this recipe with real butter.
Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons packed brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers and/or chocolate wafers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers and/or chocolate wafers. Makes about 2 cups (16 servings).
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Pantry Pointers
Turn a cheese ball into a festive holiday snowman by dividing the cheese mixture into two unequal portions. Refrigerate at least 4 hours, then roll each portion into a ball and position on a serving plate with the small ball on top to create the snowman’s head. Frost cheese ball with plain whipped cream cheese, and decorate if desired. Raisins, pimentos, bell peppers, and carrots are just a few of the food ingredients that can be used to decorate the snowman. Another option is to shape the mixture into a tree-shaped cone, cover with chopped parsley, and decorate with nuts and chopped red bell pepper for ornaments.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 29, 2005
Bring water chestnuts to your Labor Day celebration
If you are like many Americans, your Labor Day celebration will include good food, maybe even classic side dishes like chips, coleslaw, and baked beans. For something different, consider a recipe containing water chestnuts. This canned fruit of the water plant is common in Asian dishes, but water chestnuts also make a tasty (and crunchy) addition to a variety of side dishes.
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Cauliflower Salad
2 cauliflower, cut into small pieces
2 cans sliced water chestnuts, drained
1-1/2 cups mayonnaise, regular or reduced fat
2 packages ranch dressing mix
2 cups sliced radishes
1 cup chopped onions
1-1/2 cups sour cream
In a large bowl, combine cauliflower, water chestnuts, mayonnaise, dressing mix, radishes, onions, and sour cream. Cover and chill in refrigerator for several hours or overnight. Makes 12 servings.
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If you use fat-free Italian salad dressing in this recipe, each serving will contain only 5 grams of fat.
Crisp Vegetable Mix
1 16-ounce package frozen French-style green beans, thawed
2 15-ounce cans garbanzo beans, rinsed and drained
2 8-ounce cans sliced water chestnuts, drained
1 14-ounce can bean sprouts, drained
1 cup slivered almonds, toasted
1 8-ounce bottle Italian salad dressing, regular or reduced fat
In a bowl, combine green beans, garbanzo beans, water chestnuts, and sprouts; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Makes 12 servings.
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Serve this dip with crackers or assorted vegetables such as green peppers, celery, mushrooms, and carrots.
Shrimp and Water Chestnut Dip
1 4-ounce can shrimp, drained and rinsed
1 cup sour cream
1/4 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Coarsely chop shrimp. In a medium bowl, combine sour cream, mayonnaise, celery, water chestnuts, green onions, soy sauce, ginger, and garlic powder. Refrigerate at least 2 hours before serving. Makes about 2 cups.
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Pantry Pointers
If you are out of the celery you need for a salad recipe, try substituting chopped water chestnuts. The flavor will be milder than celery, but the water chestnuts will provide crunch.
When bringing a cold dish to a picnic or cookout, thoroughly chill the item in the refrigerator. If the food is not cold when you put it in the cooler, the ice or ice packs will have a harder time keeping the food cold.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, August 15, 2005
Use dill for more than just pickles
Many agree that dill has a distinctive flavor, and that it is a perfect match for pickles. But the feathery leaf of the fresh dill plant has a variety of uses, from sauces to salad dressings to seasoning meat.
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Although you can use this sauce on many types of fish, it is terrific on salmon.
Mustard Dill Sauce
1/2 cup sour cream
1-1/2 tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
Whisk together sour cream, mustard, lemon juice and dill until well blended. Cover and refrigerate at least 2 hours before serving. Makes 4 servings.
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Dilly Pork Chops
6 boneless pork loin chops (1/2 inch thick)
1/4 cup butter or margarine, melted
1 tablespoon Dijon mustard
1 to 1-1/2 teaspoons dill weed
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Preheat oven to broil. Prick pork chops with a fork. In a small bowl, combine butter, mustard, dill, Worcestershire sauce, and garlic powder; spoon over both sides of chops. Place on a broiler pan; broil 4 to 6 inches from the heat until juices run clear, about 4 minutes on each side. Makes 6 servings.
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Serve this spread with an assortment of hearty crackers or toasted French bread for an appetizer or snack. To serve with vegetables or chips, thin the spread with a little sour cream until it reaches desired consistency.
Dilly Cheese Spread
2 8-ounce packages cream cheese, softened
1 8-ounce package garlic and herb flavored feta cheese, crumbled
2 tablespoons chopped fresh dill
In a medium bowl, thoroughly blend cream cheese, feta cheese, and dill with an electric mixer. Cover and refrigerate at least 4 hours or overnight. Makes 24 servings.
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Cucumber Salsa
2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dill weed
1/2 teaspoon salt
Tortilla chips
In a bowl, combine cucumbers, tomatoes, green pepper, onion, garlic, lime juice, parsley, cilantro, dill weed, and salt; cover and refrigerate for 1 hour. Serve with chips. Makes about 4 cups.
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Pantry Pointers
For a quick topping for fish, combine minced fresh dill with softened butter and allow to chill in the refrigerator for at least two hours. This spread also is good on bread.
If a recipe calls for 1 teaspoon of dried dill weed, try substituting 1 tablespoon chopped fresh dill.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, July 25, 2005
Enjoy the benefits of eating fruit
Drinking orange juice at breakfast and apple juice in the afternoon are great ways to get more servings of fruit into your diet. But trading in a glass of juice for a piece of fruit adds more fiber to your diet while making you feel full longer for fewer calories and less sugar. Some fruits even have additional vitamins, minerals, antioxidants, and more when they are eaten whole. For a snack, try a serving or two of fresh fruit with a glass of water or milk instead of a glass of juice.
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Summer Fruit Bowl
3 large peaches, peeled and cut into chunks
1-1/2 cups blueberries
1-1/2 cups sliced strawberries
2 medium bananas, sliced
1 tablespoon lemon juice
Sauce:
1 cup vanilla yogurt, regular or reduced fat
2 tablespoons frozen orange juice concentrate, thawed
In a large bowl, toss fruit in lemon juice. In a small bowl, mix yogurt and concentrate. Put fruit in a large glass bowl or divide evenly between 6 small bowls or parfait glasses. Drizzle sauce over fruit. Makes 6 servings.
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Creamy Fruit Dip
1 8-ounce package cream cheese, softened
1 7-ounce jar marshmallow creme
1 8-ounce carton frozen whipped topping, thawed
1 teaspoon vanilla extract
Assorted fresh fruit
In a small mixing bowl, beat cream cheese until smooth. Beat in marshmallow creme. Stir in whipped topping. Serve with fruit. Store in the refrigerator. Makes about 20 servings.
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Low-Fat Mango Peach Shake
1 cup diced mango
1 small peach, pitted and quartered
1 cup vanilla sorbet
1/2 cup low fat milk
Put mango and peach in a blender and process till smooth. Add sorbet and milk and blend until ingredients are thoroughly mixed and serve. Makes 1 to 2 servings.
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Pantry Pointers
To get children to eat more fruit, add fruit to foods that already are their favorites. Slice a banana or a peach on top of cereal, add fruit to milkshakes, and top salads with orange and berry slices.
Since we tend to eat more fruit when it tastes good, try shopping for fresh, in-season produce whenever possible. That means looking for peaches, plums, melons, and berries in the summer and grapes, pears, and apples in the fall. When fruit is not in season, use frozen fruit as they often are as nutritious as fresh.
When you do buy fruit juice, look for those that contain 100% fruit juice instead of those that contain added sugar.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Beverages • Desserts and Treats • (0) Contributions • Permalink
Monday, July 18, 2005
When it comes to garlic, fresh is best
The flavor of garlic may be one of the most imitated, with stores offering choices of garlic powder, granulated garlic, garlic flakes, and more. But as with most ingredients, fresh is best and brings more flavor to a variety of recipes.
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Salsa Picante
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 cup cilantro sprigs
2 garlic cloves, coarsely chopped
1 14.5-ounce canned tomatoes, undrained
1 14.5-ounce can petite diced tomatoes with green chilies, drained
Juice of 1 lime
Place onion, green pepper, cilantro, garlic, and undrained tomatoes in a food processor and process until minced. Combine onion mixture, drained tomatoes and lime juice in a medium bowl; stir until well blended. Makes about 5 cups.
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Garlic Mashed Potatoes
5 large potatoes, peeled and cut into 1/2-inch cubes
15 garlic cloves, peeled and halved
1-1/2 teaspoons salt, divided
1/2 cup butter or margarine, softened
1/2 cup cream or half-and-half
Place potatoes, garlic and 1 teaspoon salt in a large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 10 minutes; drain. Transfer potatoes and garlic to a mixing bowl; mash. Add butter, cream and remaining salt; beat until smooth. Makes 6 servings.
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Garlic Chicken
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees. In a saucepan over low heat, warm the garlic and olive oil to blend the flavors; set aside. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven until chicken is no longer pink and juices run clear, about 30 to 35 minutes. For best results, check doneness with a meat thermometer. Chicken breasts should register 170 degrees. Makes 4 servings.
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Pantry Pointers
When buying garlic, look for firm cloves with dry skin and no shoots. Store garlic in a cool, dry place. If your garlic has a green or yellow sprout in the middle of it, remove the sprout.
To easily peel garlic, place it on a cutting board and then carefully press down on it with the broad side of a large knife. The skin will split, allowing you to remove it without difficulty.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, January 31, 2005
A special football game deserves a special dip
Football fans everywhere know that the Super Bowl is not the time to be sitting down to a big meal. It’s for finger foods that can be eaten without ever taking your eyes off the game. And since the easiest party foods are those that don’t require silverware, dips are an excellent menu choice. Instead of the standard onion dips and salsa, try something different for the biggest game of the year.
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Serve this dip, also known as “Cowboy Caviar,” with tortilla chips. For a spicier version, substitute jalapeno peppers for the green chilies.
Spicy Bean Salsa
1 15-ounce can black-eyed peas
1 15-ounce can black beans, rinsed and drained
1 15-ounce can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 4-ounce can diced green chilies, undrained
1 14.5-ounce can diced tomatoes, drained
1 cup Italian-style salad dressing
1/4 teaspoon garlic salt
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, green chilies and tomatoes. Add Italian-style salad dressing and garlic salt; mix well. Cover and refrigerate overnight. Makes 12 servings.
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Serve this dip with tortilla chips, crackers or cocktail bread.
Creamy Artichoke and Spinach Dip
1 tablespoon butter or margarine
1 tablespoon minced onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon salt
2 tablespoons Parmesan cheese
1/4 cup sour cream
1/2 16-ounce package frozen cut leaf spinach, thawed and well drained
1 14-ounce can artichoke hearts, drained and coarsely chopped
1/4 cup shredded mozzarella, cheddar or Monterey jack cheese
In a large saucepan over medium heat, sauté onion and garlic in butter until golden, about 3 minutes. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk; cook until mixture thickens and just starts to boil, about 2 minutes. Remove from heat.
Add lemon juice, hot sauce, salt and Parmesan cheese; mix well. Allow mixture to cool for 5 minutes. Add sour cream; mix well. Fold in spinach and artichoke hearts. Place in microwave-safe serving bowl and top with cheese. Heat in microwave oven until dip is bubbly and cheese melts, about 2 to 4 minutes. Makes 12 servings.
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Pantry Pointers
If you want to serve warm foods, keep them warm in a slow cooker.
Whenever possible, keep food on a table close enough to the action so that guests can see the television while filling their plates.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Friday, January 21, 2005
Super Bowl recipes from The Practical Pantry
2004:
For this year’s Super Bowl party, just wing it
Zesty Chicken Wings
Before basting wings with the sauce, set some sauce aside for dipping if desired.
1/2 cup corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
16 whole chicken wings (about 3 pounds)
Preheat oven to 364 degrees. Grease a 15x10-inch pan. In a saucepan, combine corn syrup, ketchup, vinegar, Worcestershire sauce, mustard, onion, garlic and chili powder. Bring to a boil over medium-high heat. Reduce heat to low; simmer uncovered until thickened, about 15 to 20 min-utes. Meanwhile, cut chicken wings at the joints; discard wing tips or save for another use. Bake for 30 minutes, turning once. Brush with thickened sauce. Bake until chicken juices run clear, about 20 to 25 minutes. Makes 10 to 12 servings.
Broiled Sesame Wings
To toast sesame seeds, place them on an ungreased cookie sheet and bake at 350 degrees for 10 to 15 minutes, shaking to toss occasionally.
1/2 cup honey
2/3 cup prepared mustard
1 tablespoon lemon juice
1 teaspoon curry powder
3 cloves garlic, minced
Black pepper to taste
2 pounds chicken wings
1/2 cup sesame seeds, toasted
Combine honey, mustard , lemon juice, curry powder, garlic, and pepper in a resealable plastic bag. Add chicken wings and marinate at least 1 hour in refrigera-tor. Remove wings from mari-nade. Broil until chicken juices run clear, about 5 to 10 minutes on each side. Baste with marinade every few minutes. Remove from oven, and sprinkle liberally with the sesame seeds. Makes 6 serv-ings.
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2003:
Serve up Cal-Mex at your Super Bowl party
Celery is not a common ingredient in most salsas, but it really gives this salsa an extra crunch. If you prefer salsa with more spice, increase the seasonings and chilies used. For a quicker salsa, chop the ingredients in a food processor.
Cal-Mex Salsa
1 15- to 16-ounce can stewed tomatoes, undrained and chopped
1/4 red onion, finely chopped
1/2 small green pepper, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
4 tablespoons canned diced green chilies (1/2 4-ounce can)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon salt
2 green onions, thinly sliced, optional
Combine all ingredients in a bowl. Refrigerate until ready to serve, at least 1 hour. Before serving, garnish with sliced green onion if desired. Makes about 3 cups.
Baja Fish Tacos
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 1.25-ounce package taco seasoning, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
12 taco shells, warmed
Shredded cabbage, diced tomatoes, taco sauce and lime juice, optional
In a small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix. Set aside.
In a medium bowl, combine cod, vegetable oil, lemon juice and remaining taco seasoning mix. Pour into large skillet over medium-high heat. Cook, stirring constantly, until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Fill taco shells with fish mixture. Top with sour cream mixture. Serve with shredded cabbage, diced tomatoes, taco sauce and lime juice if desired. Makes 6 servings.
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2002:
Bring a taste of New Orleans to the Super Bowl
Crab Dip
2 tablespoons butter or margarine
1 large onion, finely chopped
1 cup chopped celery
1 10.75-ounce can cream of celery soup, undiluted
1 16-ounce package imitation crabmeat, thawed and flaked
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon hot pepper sauce, or to taste
In a saucepan over medium heat, melt butter. Add onions and celery and sauté until vegetables soften, about 5 minutes. Add remaining ingredients and cook until heated through. Serve warm with assorted crackers.
Easy Jambalaya
2 tablespoons vegetable oil
1-1/2 pounds sausage or kielbasa, cut into 1/4-inch slices
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
5 cups chicken stock
4 cups uncooked long-grain white rice
1/2 teaspoon paprika
Heat oil in an 8-quart oven-safe Dutch oven or stockpot over medium-high heat. Add sausage and chicken and cook until browned, about 5 minutes. Remove meat from pan. Drain fat from the pan, leaving about 1 tablespoon in the pan for cooking vegetables.
Add onions, celery, green peppers, garlic, and peppers. Cook and stir until vegetables begin to brown, about 5 to 8 minutes. Place the meat back in the pot along with the stock, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice. Makes 10 to 12 servings.
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2001:
Turn your Super Bowl into a “Souper Bowl”
Nacho Salsa Dip
1 11-ounce can condensed nacho cheese soup, undiluted
1/3 cup salsa
1 bag (about 10 ounces) tortilla chips
In 1.5-quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve as a dip with tortilla chips. If desired, garnish with sliced pitted ripe olives, tomato, and green onions. Makes 1-1/2 cups dip.
Chicken and Broccoli Potato Topper
1 10.75-ounce can condensed cream of broccoli or cream of chicken soup, undiluted
1 3-ounce package cream cheese, cut up
1 cup cooked chicken, cubed
1-1/2 cups frozen broccoli cuts
2 tablespoons milk
1 teaspoon dried basil leaves, crushed
1 teaspoon lemon juice
4 hot baked potatoes, split
In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk,
basil, and lemon juice. Heat through, stirring occasionally. Spoon over potatoes. Makes about 2-1/2 cups.
This recipe can also be cooking in the microwave by combining the ingredients in a 2-quart microwave-safe casserole. Cover, then microwave on High for 8 minutes, stirring halfway through heating. Spoon over potatoes.
Souper Meat Loaf
1 10.75-ounce condensed tomato soup, undiluted
2 pounds ground beef
1 pouch dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs, and egg. Shape firmly into 8x4-inch loaf in baking pan. Bake at 350 degrees for 1-1/4 hours or until done. Mix 2 tablespoons drippings, remaining tomato soup, and water in saucepan. Heat through. Serve with meat loaf. Serves 8.
The Practical Pantry ©2001-2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 03, 2005
Some resolutions require more fruits and vegetables
The new year brings a sense of renewal, making many of us look back at our bad habits and make an honest effort to change them. One resolution that we often make is to eat more fruits and vegetables, especially since we know that five servings a day can help us stay at our optimal health. These recipes, adapted from the Produce for Better Health Foundation, are tasty ways to help you reach the five-a-day goal.
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Mini-Biscuit Vegetable Pizzas
1 tube buttermilk biscuit dough (10 biscuits), unprepared
1 tablespoon olive oil
3/4 cup prepared pizza or spaghetti sauce
1 cup finely chopped tomato
1/2 cup very finely diced onion
4 cups frozen mixed green vegetables with mushrooms
2 tablespoons dried oregano
Garlic powder
3 tablespoons grated Parmesan cheese
Place oven rack in middle-high position; preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray; set aside. Remove biscuits from tube and separate. On a lightly floured surface, roll each biscuit into 4-inch circle. Position rounds on prepared baking sheet. Brush biscuits lightly with oil and spread each biscuit with about 1 tablespoon pizza sauce. In a medium bowl, combine all vegetables. Divide vegetable mixture evenly between rolled biscuits. Sprinkle with oregano and garlic powder; top with Parmesan cheese. Bake until pizza crust is brown on the edges and all vegetables are hot, about 10 to 12 minutes. Makes 5 servings. Per serving: 194 calories, 7 grams fat, 30 grams carbohydrates and 7 grams fiber.
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To keep the broccoli bright in color, do not add dressing until just before serving.
Broccoli Mandarin Orange Salad
5 cups broccoli flowerets
2 tablespoons almonds
2 11-ounce cans of mandarin orange sections, drained
Juice and grated peel of 1 orange
5 green onions, chopped
3 tablespoons white vinegar
1 tablespoon granulated sugar
2 tablespoons olive oil
Salt and pepper, optional
Steam broccoli flowerets in covered saucepan for 3 minutes. Remove and rinse with cold running water until broccoli is no longer warm. Place in serving bowl and cover; chill in refrigerator until ready to serve. In a medium bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, vinegar, sugar and oil. Toss gently and allow to stand at room temperature for about 15 to 30 minutes. When ready to serve, pour orange mixture on chilled broccoli and toss very gently. Season to taste with salt and pepper, if desired. Makes 6 servings. Per serving: 121 calories, 6 grams fat, 16 grams carbohydrates and 4 grams fiber.
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Pantry Pointers
Make sandwiches healthier by adding vegetables such as tomatoes, green peppers, cucumbers, mushrooms and sprouts.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Soups and Salads • (0) Contributions • Permalink
Monday, December 27, 2004
Ring in the new year with some old favorites
This New Year’s Eve, time will move forward. But that doesn’t mean recipes have to be trendy. Often nostalgic recipes provide a tasty reminder of simpler times, even though some of these dishes never go out of style. Whether you are celebrating with family or hosting a party for many friends, retro food is as comforting as it is entertaining.
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Creamy Veggie Fondue
1/4 cup white wine
1 8-ounce package shredded Cheddar cheese
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package cream cheese, softened
1/4 cup milk
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1/8 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
In a medium saucepan over medium heat, mix together wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes. Add milk and mix well. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes. Transfer mixture to a double boiler or fondue pot to keep warm while serving. Makes 32 servings.
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Pigs in a Blanket
2 8-ounce cans refrigerated quick crescent dinner rolls
1 16-ounce package cocktail franks
Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks. Bake until golden brown, about 12 to 15 minutes. Serve warm. Makes 48 pigs.
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Martini
1/2 fluid ounce dry vermouth
4 fluid ounces gin
2 pimento-stuffed green olives
Fill a cocktail shaker with ice. Pour in vermouth and gin. Shake gently while counting to 30. Divide into 2 cocktail glasses. Garnish with 1 olive each. Makes 2 servings.
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Pantry Pointers
Set the mood for a retro party with dim lights and lit candles. For music that will add to the theme without overpowering the party, try Bobby Darin, Frank Sinatra, or Sammy Davis, Jr.
Sometimes the little details can add just the right touch to a retro party. Set out an ice bucket with tongs, cocktail napkins, olives, cherries and salted nuts to complete the retro look whether or not you are serving alcohol.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com