Vegetarian Appetizers
Meatless starters, yet tasty |
||
Indian Vegetable Patties Makes about 16 three-inch patties Cumin, cilantro and jalapeño chili pepper give a mildly exotic kick toordinary vegetables in these fresh-tasting and healthful patties, whichare popular at James Madison University. The mixture is easiest toshape into patties as soon as it is placed in the pan. Serve with minted yogurt or chutney. 2 cups frozen cut corn, thawed In a large bowl, add all ingredients except for the oatmeal andvegetable oil. Adjust seasoning to taste. Add 2 tablespoons of thecooked oatmeal and stir, adding more to bind if needed. Cover themixture and refrigerate until firm, at least 1 hour. In a heavy skillet over medium-high heat, add 1 tablespoon of the oiland swirl to coat the pan. When it is sizzling, drop 1/3 -cup portionsof the mixture into the skillet (you’ll have to do this in batches)and, using the back of a spoon or a spatula, immediately flatten theminto 3-inch rounds. Cook until golden, about 4 minutes per side.Repeat, using the remaining 1 tablespoon of oil. Drain on paper towels.Serve hot. Apple Cheddar Quesadillas Ingredients Combine sugar and cinnamon in small bowl. Reserve 1 tablespoon sugar-cinnamon mixture; set aside. Spray large skillet with cooking spray. Add apples; cook over medium heat until tender, stirring occasionally. Remove from heat; stir in remaining sugar-cinnamon mixture, raisins and rum extract. Top each tortilla evenly with cheese to within 1/2 inch of edge. Spread apple mixture over cheese. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Place 1 tortilla in skillet, filling side up, and heat 1 minute. Remove from skillet; quickly fold in half. Cover and keep warm while heating remaining quesadillas. To serve, cut quesadillas into 3 wedges. Sprinkle with reserved 1 tablespoon sugar-cinnamon mixture. Sprinkle quesadillas lightly with confectioner’s sugar, if desired. Microwave Directions Top tortillas as directed. Place 1 to 2 tortillas, filling sides up, on waxed paper. Microwave on HIGH (100% power) 30 to 60 seconds until warm. Remove from microwave; quickly fold in half. Cover and keep warm while microwaving remaining quesadillas. Serve warm. Chile Con Queso 16-ounce box Velveeta Garnish 1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it. Makes about 2 cups. Tidbits: Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket. Cheesecake Factory Sweet Corn Tamale Cakes Salsa Verde Southwestern Sauce Tomato Salsa Tamale Cakes Garnish 1. Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill. Spicy Buffalo Onion Rings and Blue Cheese Dip Yield: 6 servings Vegetable oil, for frying Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat. The oil temperature should be at 350 degrees F when you start frying. In a large bowl, mix the eggs and milk; then add the flour and baking powder and mix thoroughly with a hand-held mixer. Strain the mixture to remove any lumps. Add more milk if you want a thinner crust. In a small bowl, mix the Cajun spice mix, cayenne pepper, white pepper, black pepper, dry mustard, and salt. Add this spice mixture to the batter. Cut the onions into thick slabs, dunk them in the batter, and fry them, in batches, in the oil until golden brown. Serve the onion rings with the Blue Cheese Dip, sliced carrot, and celery. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Blue Cheese Dip: In a large bowl, mix all the ingredients together. Season with salt and pepper, to taste. Serve the sauce in a side bowl for dipping. Tree-Shaped Crescent Veggie Appetizers 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls 1. Heat oven to 375°F. Remove dough from cans in rolled sections (2sections from each can); do not unroll. Cut each section into 8 slices(16 slices from each can). 2 trees; 32 appetizers Easy Pesto Pinwheels Ingredients: 1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. 24 appetizers Pecan and Blue Cheese Crescent Bites 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls 1. Heat oven to 375°F. Line cookie sheet with parchment paper or spray lightly with nonstick cooking spray. Unroll dough into 1 long rectangle. Gently press perforations to seal. Stir jam to soften; spread over dough. 24 appetizers Blue Cheese Crescent Spirals Spirals 12 appetizers Olive-Feta Pinwheels Ingredients: 1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal. 16 appetizers Stuffed Cranberry Sauce Yield: 4 to 6 servings 1 (8-ounce) package cream cheese, softened Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve. Fried Mozzarella Bites Yield: 32 mozzarella bites Olive oil, for frying Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into. Quickle Pickles Yield: 4 servings 1/2 cup white vinegar, eyeball it Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving. Bruschetta Appetizer Tart Bring the fresh tomato and basil flavors of summer into your kitchen in an appetizer made easy with Pillsbury® refrigerated pie crust. 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1. Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Use kitchen scissors to “chop” the fresh basil in this recipe. It saves preparation and clean-up time. Vegetable Sushi 1 1/4 pounds sushi rice (2 3/4 cups) Sushi Dipping Sauce: Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes. To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth. Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top. To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces. Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce. Mini Veggie Taco Salad Heat the oil in a skillet over medium heat. Add the onions, chili powder, and cumin. Cook until onion softens and the spices become fragrant, about 5 minutes. Add the beans and heat through, until beans break down slightly, about 5 more minutes. Transfer to a bowl. While still warm, add the cheese and stir, melting the cheese slightly. Cool. Broccoli Stuffed Tomatoes Spinach and Cheese Cakes 2 packages frozen chopped spinach, 10 ounces each Defrost spinach in microwave. Wring spinach dry by nesting in kitchentowel and twisting towel over garbage bowl or sink until spinach has givenoff all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstickskillet over medium heat, add oil and onion and saute the onion until soft,5 minutes. Add onion to spinach in bowl and return pan to stove top. Turnoff heat. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg,salt and pepper. Combine mixture with a fork, then form into 3-inch patties.Set aside. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook.Work in 2 batches if necessary. Cook cakes 3 minutes on each side. Guacamole The Barefoot Contessa Yield: 3 Cups 4 ripe Haas avocados Cut the avocados in 1/2, remove the pits, and scoop the flesh out of Guacamole 2 Recipe courtesy Food Network Kitchens 1/2 small yellow or 1/4 red onion, minced Soak the onion in cold water for 15 minutes. Drain and transfer to alarge bowl. On a cutting board, lightly sprinkle the garlic with 1/4 teaspoon ofsalt and smash it into a paste with the side of a cook’s knife. Transferthe paste to the bowl with the onion. Using a knife cut the avocados in half, rotating around the seeds. Removethe seeds but place in bowl. Using the knife, carefully make several slashesin the avocado flesh. Using a spoon, scoop the avocado flesh into the bowlwith the onion and garlic. Repeat with the remaining avocado. Keeping the pit in the bowl with the cut avocado will help lime/lemon juiceto prevent the avocado from turning brown. Add the lime juice, cilantro, tomato, and jalapeno, to taste, to theavocados. Using a rubber spatula or large fork, mix until just combined,keeping the guacamole chunky. Season with salt, to taste. Serve immediately. If storing for use later on the day, cover with plastic wrap with theplastic directly on the surface of the guacamole preventing any oxidation. Be sure to dig out the pit before you serve. Macho Gazpacho Recipe courtesy Rachael Ray 2 (32-ounce) cans diced tomatoes in puree Working in batches, combine all ingredients in a food processor andpulse grind into a thick soup. Adjust seasonings. Pour soup into a thermosand chill until ready to serve. Serve in chilled glasses with wedges oflime or lemon for garnish Easy Cheesy Fondue Yield: 4 servings 12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted Cornichons or baby gherkin pickles Cover potatoes with water and bring the water to a boil. Salt the waterand simmer potatoes 10 to 12 minutes, until just tender. Drain potatoesand return to warm pot to dry the potatoes. Drizzle potatoes with a littleoil to keep them from discoloring and to shine them up. Fill a second skillet or saucepan with 2 inches of water. Cover andbring the water to a boil on the stovetop. Salt the water, replace thecover and reduce heat to simmer. To a heavy saucepan over moderate heat, add 1 tablespoon oil and thechopped shallots. Saute shallots for 2 or 3 minutes, then add sherry andallow it to almost evaporate, a minute or 2. Add half-and-half to the panand reduce heat to low. Cut cream cheese into 1-inch slices and add itto the pot. Allow the cream cheese to slowly melt into the half-and-half,5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce andstir until cheese is melted and fully incorporated. Stir in lemon juice.Season sauce with, nutmeg and black pepper. Place a candle underneath awire rack or warm a fondue pot. Transfer cheese sauce to fondue pot orplace saucepan over wire rack and burning candle. To simmering, salted water, add broccoli and cook florets, covered,3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagustips. Cook asparagus tips 2 minutes, then remove with tongs to a plate. Arrange the items for dipping on a large serving platter. Garnish thecooked potatoes with chives. Set the cubed baguette on the opposite endof the platter, to balance color. Between potatoes and bread, arrange cookedbroccoli, asparagus and cherry tomatoes. Set out fondue forks or bambooskewers for dipping. Place small dishes of cornichons, marinated mushroomsand pickled onions near dipping station for accompaniments. French Onion Soup Recipe courtesy Rachael Ray 1 tablespoon extra-virgin olive oil Heat a deep pot over medium to medium high heat. Work next to the stoveto slice onions. Add oil and butter to the pot. Add onions to the pot asyou slice them. When all the onions are in the pot, season with salt andpepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirringfrequently, until tender, sweet and caramel colored. Add bay leaf and sherryto the pot and deglaze the pan drippings. Add 6 cups stock and cover potto bring soup up to a quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheatbroiler to high. Once soup reaches a boil, ladle it into bowls. Float toastedcrusty bread on soup and cover each bowl with a mound of cheese. Sprinkleremaining fresh thyme on cheese and place cookie sheet with soup bowlson it under hot broiler until cheese melts and bubbles. Yield: 4 servings White Cheddar and Jalapeno Spread 1/2 pound white Cheddar cheese, shredded Let shredded cheddar get to room temp while cutting and measuring otheringredients, so that it blends with other ingredients easily. Then, blendall ingredients until smooth. CREAMY CUCUMBER DRESSING FROM CRACKER BARREL This dressing is delicious served over green salads. Tortilla Roll-ups 1 package ( 8 oz.) cream cheese, softened Beat cream cheese until smooth. Add salsa, onion, garlic salt and chilipowder. Mix well. Spread a heaping tablespoon of the cream cheese mixtureon each tortilla. Rollup each tortilla fairly tightly, jellyroll fashion,and place seam side down on a baking sheet. Chill, covered, at least 2hours. Slice each roll into 4 pieces. Top each with a small amount of guacamole.Makes about 4 dozen. TORTILLA ROLL-UPS 2 1 pkg of large flour tortillas, ( 1 pkg. of Sun DriedTomato Tortillas and 1 pkg. of Spinach Tortillas are great) Combine cream cheese and mayonnaise. Mix olives and onions intothe cream cheese, mayo mixture. Thoroughly cover the tortillas with themixture, spreading out to the edges, not too thick, but enough that theywill hold together when rolled. Southwestern Black Bean Dip Recipe courtesy Gourmet Magazine 1 1/2 cups dried black beans, picked over and rinsed In a large saucepan, let the beans soak in enough cold water to coverfor 1 hour and drain. Return the beans to the pan with the 8 cups of waterand garlic. Bring the water to a boil, lower the heat, and simmer untiltender, about 1 hour. Meanwhile, heat the oil in a large heavy skillet over moderate heat.Add the pepper, onion, and cumin and cook, stirring, until softened. Drain the beans and reserve 1/2 cup of them. Add the remaining beansto the pepper mixture with the remaining 1/4 cup water, and simmer, covered,until very tender, about 15 minutes. In a food processor, blend bean mixture with the vinegar and pulse untilwell combined but not pureed smooth. Season the dip with salt, pepper,and vinegar. Transfer to a serving bowl, and stir in the reserved 1/2 cupbeans. Let the dip cool to room temperature or chill. When to serve, garnish the dip with the reserved bell pepper, onion,tomato, chile, cilantro leaves, and sour cream. Serve with the tortillachips. Cook’s Note: This dip may be made 2 days in advance and kept coveredand chilled Yield: about 3 cups Guacamole de Classico Yield: 4 cups Ingredients: Directions: 1. Scoop the flesh out of the avocado and into a large mixing bowl,using a fork, coarsely mash avocados, leaving some chunks Serve with TOSTITOS® GOLD™ Tortilla Chips. Fresh Tomato and Black Bean Salsa 4 cups chopped vine-ripened tomatoes Combine the first seven ingredients in a mixing bowl. Season withsalt and pepper. Add the lime juice and olive oil. Mix well. Spoon intoa serving bowl and serve with the chips. Yield: 6 to 8 servings Lemon Pepper Spread Yield: Ingredients 1 package (8 oz.) cream cheese, softened Directions 2. Remove from refrigerator 1 hour before serving. Garnish with lemonslices and parsley. Serve with Keebler® Townhouse® Crackers. Note: To soften cream cheese and butter, cut into pieces and microwaveon HIGH in microwave-safe container for 15 seconds. Fiesta Cracker Spread Yield: Ingredients 1 package (8 oz.) cream cheese Directions 2. Fold in the remainder of the ingredients. Cover and chill. 3. To serve, garnish with additional cilantro leaves, red pepper, orjalapeno slice. Serve with Crackers. Garden Veggie Pizza Squares Makes 48 squares (24 servings). 1 (8 ounce) package refrigerated crescent rolls Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 Roll out crescent rolls onto a large non-stick baking 3 Place cream cheese in a medium bowl. Mix cream cheese Watermelon Fire and Ice Salsa Juicy watermelon replaces tomatoes in this salsa that’s simultaneously cool and spicy hot — perfectfor a summer barbeque. Serve it with tortilla chips, or use itas a topping for grilled chicken or fish. 3 cups chopped watermelon Directions In a large bowl, combine the watermelon, green bell Restaurant-Style Crispy Onion Rings At restaurants, onions can be sliced very thin on a meat slicer. By 2 large onions, thinly sliced 2 cups all-purpose flour Separate onions into strips or rings. Mix with buttermilk in alargebowl. Cover with plastic and refrigerate 1 hour. Can beprepared 1day ahead if kept refrigerated. Stir flour, salt, paprika and cayenne in another large bowl. Drainonions and discard buttermilk. Add onions to flour mixture andtossto coat. Pour oil into a heavy saucepan to a depth of 3 inches. Heatoil to 350 degrees F. Working in small batches, shake excessflouroff of onions and cook in hot oil until golden brown and crispy, about2 minutes per batch. Using slotted spoon, transfer onions topapertowels to drain. Transfer onions to platter. Season with additional salt to tasteandserve immediately. Hot Pepper Cheese Ball 1 (8 ounce) package cream cheese Directions 1 In a large bowl, stirtogether cream cheese, Cheddar, sharp Cheddar and PepperJack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershiresauce. Cover and refrigerate mixture 1 hour. Hot Brie Dip * 2 tablespoons butter * 1 round loaf of bread (8 ounces) French Onion Soup Gratinée Ingredients: Instructions: Saute for a few Min., then lower heat to medium. Stir to prevent onoinssticking. Continue cooking until rich brown colour (about 10-15 min.) Add Salt, Pepper, Thyme and Bay Leaves. Give Onions a good stir to scrape up brown bits at bottom of pot. Add vegetable Stock, Increase heat to full and bring to a boil. Reduce heat to low and Simmer for 30 min. Top with Croutons and 2 oz. grated Swiss Cheese per person. Brown and Melt Cheese in individual bowls under the Broiler if desired. serves 4 CHEDDAR-CHILE CHEESECAKE 1 1/2 T. butter Preheat oven to 325ºF. Butter a 9-inch springform pan. Mix breadcrumbs and the 1/4 cup Cheddar cheese. Sprinkle mixture intopan, turning to coat. Refrigerate. Put remaining ingredients in blender or processor until smooth. Pour filling into prepared pan. Set pan on baking sheet. Bake1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperaturebefore serving. Apple Cranberry Salsa Ingredients 3/4 cup whole cranberrysauce |
||
HOMEQuestions, submissions or comments? Email jenny.mackinnell@apsva.us Site designed by Gunston Middle School FACS Teacher Jenny MacKinnell Arlington County’s F.A.C.S Mainpage |