1 -8 oz. package cream cheese, softened
1/2 cup scallion tops, chopped
1/2 cup ham , chopped fine
Stir together all ingredients. Place in serving bowl. Chill overnight. Serve with crackers.
24 Servings
Categories
Month: September 2011
Categories
Crabmeat Cheese Spread
8 ounces cream cheese
1 -6 1/2 oz. can crab meat
1 tablespoon Worcestershire sauce
dash everglades seasoning
dash garlic powder
1 tablespoon lemon juice
cocktail sauce
Combine softened cream cheese, drained crab meat, sorcestershire sauce, lemon juice and seasonings. Shape into a ball on serving dish. Make a depression in the top of the ball and pour cocktail sauce into the depression. Serve with crackers.
12 Servings
Categories
Crab Wontons
1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt
Mustard and sweet & sour sauce:
1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup
1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying
To Make Filling:
Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
Mix mustard and sweet & sour sauce in a bowl.
To Assemble:
Have the wrappers, the filling and a small bowl of water within easy reach.
Put about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper away from you, forming 2 overlapping triangles. Flip the upper points of triangles towards you.
Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.
To Cook:
Heat 4 cups of oil in a wok to 375°F.
Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels. Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.
Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.
48 Servings
Categories
Crab Dip
2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick
Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes.
Serve dip with unsalted or very lightly salted corn chips.
Makes 3 Servings
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Crab Cake Fritters
Old Bay® seasoning gives these bite-size crab cakes their zing. Dunked in a spiced tartar sauce they make a fun finger food, or stuff them in a French roll with sauce-drizzled veggies to make a New Orleans-style po’boy.
FOR CRAB CAKES:
3/4 cup panko bread crumbs
Vegetable oil, for frying
2 cans (6 ounces each) lump crabmeat, drained, Crown Prince®
2 tablespoons mayonnaise, Best Foods®
1 egg
2 teaspoons lemon juice
1/2 teaspoon seafood seasoning, Old Bay®
1/4 teaspoon celery salt
FOR SAUCE:
2/3 cup tartar sauce,
2 tablespoons Dijon mustard, Grey Poupon®
1/2 teaspoon seafood seasoning, Old Bay®
For crab cakes, pour 1/2 cup of the panko bread crumbs into a shallow dish and set aside. In a large skillet, heat 1 inch oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.)
In a medium bowl, mix together all crab cake ingredients with remaining 1/4 cup panko bread crumbs. Form into 11/2-inch balls. Roll balls in reserved panko bread crumbs until well coated.
When oil is ready, carefully slide crab cake fritters into skillet. Fry until golden brown, turning often, about 4 to 5 minutes. Drain on a paper towel-lined plate.
For sauce, combine all sauce ingredients in a small bowl. Serve on the side of crab cake fritters.
Tip: Panko is coarsely ground, Japanese-style bread crumbs. Look for them in the Asian section of your supermarket.
8 Servings
Categories
Colby Cheese Fondue
1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine , Riesling white wine or Pinot Grigio
Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.
12 Servings
Categories
Buffalo Wing Poppers
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Yield: 40 appetizers.
Categories
Buffalo Chicken Dip
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips
Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.
Categories
Chorizo Taquitos
1 package (16-ounce, bulk) beef chorizo sausage, casing removed
1 cup medium chunky salsa, drained, Pace®
1 cup shredded mild cheddar cheese, Kraft®
6 fajita-size (8-inch) flour tortillas, Mission®
1 cup prepared guacamole (refrigerated section)
1/4 cup sour cream
Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until brown, about 6 minutes. Drank fat from cooked sausage; discard. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet.
Place 1 tortilla onto a clean work surface. Spoon 1/4 cup of the sausage mixture down tortilla center. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat with remaining tortillas and filling.
Bake until filling is hot and tortilla is crisps and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
Categories
Chili’s Shanghai “Wings”
Ginger-Citrus sauce
1 1/4 cups water
1 tablespoon cornstarch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
Wasabi-Ranch dressing
1/2 cup bottled hidden valley ranch salad dressing
2 tablespoons buttermilk or whole milk
1 teaspoon prepared horseradish
1/2 teaspoon wasabi powder
1 drop green food coloring
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-8 cups vegetable oil (as required by fryer)
Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.
Preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375 degrees.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water.
Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.
Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.
When the chicken has rested and you’re ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn’t too crowded in there. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid.
Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.