Svetlana’s Recipes

Ingredients:

-8 (15 ounce) cans canned beets
-2 (4 ounce) jars prepared horseradish

1. In an electric blender, grind the beets; drain
2. Add horseradish to beets and mix well; refrigerate until ready to serveChristmas with the Kranks rip

Ingredients:

-3 slices (1/2-inch-thick) rustic white bread
-2 to 3 tablespoons unsalted butter
-10 strawberries, sliced
-3 to 5 teaspoons sugar

1. Heat a grill pan over medium-high heat
2. Grill the bread until golden brown, about 2 minutes per side
3. Spread the butter over the toasts
4. Arrange the sliced strawberries over the toasts
5. Sprinkle the strawberries with the sugar
6. Broil until the sugar begins to caramelize, about 2 minutes

Ingredients:

-1 English Cucumber, thinly sliced
-4 oz Philadelphia cream cheese
-4 tablespoons fresh dill, finely chopped
-6 oz smoked salmon
-2 teaspoons chives, chopped

1. Mix dill, chives and cream cheese together
2. Brush each cucumber slice with cream cheese mixture
3. Top half of the cucumber slices with smoked salmon and cover with the other half of the cucumber slices
4. Refrigerate for 5-10 minutes before serving

Ingredients:

-2 cans (6 to 7 ounces each) crabmeat
-2 cups dry bread crumbs
-2 tablespoons fresh lemon juice
-2 tablespoons finely minced onion
-1 tablespoon dry mustard
-1/3 dry white wine

1. Pick over crabmeat and remove any shell or cartilage
2. In medium bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, mustard, and enough wine to moisten the mixture
3. Mix thoroughly and shape into 40 walnut-size balls
4. Broil on a rack in middle of oven about 15 minutes, turning frequently
5. Enjoy immediately

Ingredients:

-2 English cucumbers
-1 small red onion
-1 1/2 tablespoons salt
-1 tablespoon plus 1 teaspoon white wine vinegar
-1 teaspoon sugar
-2 tablespoons fresh

1. Slice the cucumber lengthwise, remove the seeds, and slice thinly
2. Thinly slice the onion
3. In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes 4. Press the liquid out of the vegetables and rinse well with cold water
5. In a medium bowl combine the vinegar and sugar and stir well
6. Add the cucumber mixture and toss to coat
7. Stir in the dill

Ingredients:

-1/4 cup peeled garlic cloves
-1 tablespoon extra virgin olive oil
-1/2 lb cooked deveined, peeled, chopped shrimp
-1/3 cup fresh goat cheese
-1 large egg yolk
-1 cup whipping cream
-1 shallot, chopped
-1/4 cup fresh packed basil leaves
-24 wonton wrappers

1. Preheat oven to 350 degrees F
2. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes
3. Let cool and chop
4. Mix shrimp, goat cheese, egg yolk and garlic in bowl
5. Bring cream and shallot to boil in small pan
6. Reduce heat and simmer until about 3/4 cup about 8 minutes; cool
7. Add sauce to blender and add basil and blend until finely chopped
8. Season with salt & pepper
9. Place half of wonton wrappers on work surface
10. Add one teaspoon shrimp mixture to each
11. Brush edges with water and fold over to form triangles
12. Repeat with remaining wontons
13. Cook ravioli in large pot of boiling salted water about 3 minutes
14. Serve in bowls with warm sauce
15. Garnish with shredded basil

Ingredients:

-2 small (3-ounce) cans tuna, drained and flaked
-1/2 cup salsa, drained
-1/2 cup chopped fresh scallions
-1 cup shredded Cheddar
-3 (12-inch) flour tortillas

1. Mix tuna with salsa and scallions
2. Fold in Cheddar
3. Divide mixture into 1/3′s and spread each portion over 1/2 of a tortilla and fold into a half circle
4. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese
5. Cool a bit, cut into wedges and serve

Ingredients:

-12 asparagus spears
-1 1/2 teaspoons extra-virgin olive oil
-4 thin slices smoked turkey (about 1/4 pound)
-12 chives, optional

1. Preheat the oven to 400 degrees F
2. Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler
3. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed
4. Slice each slice of turkey lengthwise into three strips
5. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped
6. If using, tie a blade of chive around each wrapped spear
7. Place the wrapped asparagus on baking tray and bake for 12 minutes, turning once

Ingredients:

-1 package large tortilla wraps (12″ diameter)
-1 pound smoked salmon, sliced thin
-small jar roasted red peppers, sliced
-small jar capers
-8 ounces soft whipped cream cheese – plain
-1 avocado, peeled, pitted and thinly sliced
-1 small red onion sliced thin
-small can minced black olives
-small jar sun dried tomatoes packed in oil, sliced

The Hunt for Eagle One psp
1. Spread thin layer of cream cheese on a tortilla and arrange a small portion of all the ingredients on one end
2. Roll the tortilla up and use a little cream cheese as glue to seal the seam
3. Repeat until you have the number of rolls you need
4. Each roll will make about 8 pieces
5. Refrigerate, seam side down, for an hour and then slice into 1/2″ to 1″ pieces
6. Arrange on a platter and serve

Ingredients:

-3 tablespoons olive oil
-36 (1/2-inch-thick) slices baguette
-3 tablespoons finely chopped fresh Italian parsley leaves
-2 1/2 teaspoons finely chopped fresh thyme leaves
-2 teaspoons finely chopped fresh rosemary leaves
-1 teaspoon lemon zest
-1 teaspoon coarsely cracked black pepper
-1/4 teaspoon salt
-1 11-ounce log soft fresh goat cheese
-1 1/2 tablespoons extra-virgin olive oil

1. Preheat the oven to 375 degrees F
2. Arrange the bread slices on 2 heavy baking sheets
3. Drizzle 3 tablespoons of olive oil over the bread slices
4. Bake until the crostini are pale golden and crisp, about 10 minutes
5. Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend
6. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls
7. Roll the cheese balls in the herb mixture to coat completely
8. Arrange the cheese balls on a platter
9. Drizzle the extra-virgin olive oil over and around the cheese balls
10. Serve with the crostini

Ingredients:

-1 (1-pound, 4-ounce) package shredded hash brown potatoes
-1 red bell pepper, diced
-3 eggs
-1 cup shredded Parmesan
-1 tablespoon herbs de Provence
-Salt and pepper
-3 tablespoons olive oil
-2 cups sour cream, for garnish
-1 cup finely shredded fresh basil, for garnish

1. Preheat oven to 200 degrees F
2. In a large bowl, mix potatoes and bell pepper
3. In a small bowl, beat eggs with cheese and herbs de Provence
4. Add to potato mixture and mix thoroughly
5. Season, to taste, with salt and pepper
6. In a large skillet, heat olive oil over medium-high
7. Spoon a scant 1/4 cup of potato mixture at a time into the skillet, pressing with the back of a spatula to flatten to a round about 3 inches in diameter
8. Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden
9. Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven
10. Repeat with the remaining potato mixture
11. Serve topped with spoonful of sour cream and sprinkled with basil shreds

Ingredients:

-1 package (4 oz.) BAKER’S German’s Sweet Chocolate
-16 large strawberries

1. Microwave chocolate in small microwavable bowl on HIGH 2 minutes or until chocolate is almost melted
2. Stir until chocolate is completely melted
3. Dip strawberries into chocolate; let excess chocolate drip off
4. Let stand at room temperature or refrigerate on wax paper-lined baking sheet for 30 minutes or until chocolate is firm
5. Drizzle with additional melted chocolate
6. Enjoy

Ingredients:

-1 pound large mushrooms (18-20 mushrooms)
-6 tablespoons butter
-3 green onions, minced
-3 to 4 tablespoons minced red bell pepper
-4 ounces crab meat
-1 cup fresh fine bread crumbs
-1/4 teaspoon salt
-1/4 teaspoon Cajun seasoning blend
-1/8 teaspoon pepper
-2 tablespoons Parmesan cheese

1. Wash and trim the end of stems from mushrooms
2. Pop remaining stem out
3. Chop stems and set aside
4. Melt 2 tablespoons butter; brush over mushrooms
5. Spray a shallow baking dish with butter-flavored spray or grease with butter
6. Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper
7. Cook until vegetables are tender
8. Combine cooked ingredients with bread crumbs, crab meat, and seasonings
9. Fill each mushrooms
10. Sprinkle each mushroom with a little Parmesan cheese
11. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender

Ingredients:

-1 loaf (1 lb.) French bread or baguette, cut into 24 slices
-1 package brie spread
-2 large tomatoes, thinly sliced
-2 avocados, thinly sliced
-fresh parsley, chopped (for garnish)
1. Preheat broiler
2. Place bread slices on rack of broiler pan
3. Broil, 4 to 6 inches from heat, 2 minutes on each side or until golden brown on both sides
4. Spread brie spread onto one side of the toasted bread slices
5. Place one slice of tomato and one slice of avocado on each bread slice
6. Garnish with parsley
7. Enjoy warm

Ingredients:

-1 package (12 ounces) pitted dates
-1 can (15 ounces) pineapple chunks, drained
-1 package (12 ounces) prosciutto

1. Preheat the broiler and set a rack 6 inches from the heat source
2. Place a pineapple chunk in each date
3. Wrap a slice of bacon around each stuffed date and secure with toothpick
4. Broil 6 inches from heat source, turning occasionally, until bacon is crisp on all sides
5. Drain on paper towels
6. Serve warm

Ingredients:

-1 large cucumber, peeled, seeded, and grated
-1 (8-ounce) package cream cheese, softened
-1 tablespoon mayonnaise
-1 teaspoon dried chives
-1/4 teaspoon dill weed
-1/4 teaspoon seasoned salt
-1 (16-ounce) loaf sandwich bread

1. Stir together cucumber and next 5 ingredients
2. Spread mixture evenly over half of the bread slices, top with the remaining slices of bread
3. Trim the crusts from sandwiches
4. Cut diagonally and then cut in half to make little triangles
5. Store in airtight container in refrigerator

Ingredients:

-20 (1/2-inch) slices French bread
-6 tablespoons extra-virgin olive oil
-1/2 teaspoon salt
-1/4 teaspoon pepper
-3 medium tomatoes, seeded and small diced
-2 tablespoons basil chiffonade, plus more for garnishing
-1 lemon, zested
-1 tablespoon fresh lemon juice
-1 teaspoon minced garlic
-2 anchovy fillets, minced
-Grated Parmesan

1. Preheat the oven to 325 degrees F
2. Place the slices of French bread on a baking sheet and lightly brush with half of the olive oil
3. Season with half of the salt and half of the pepper
4. Bake until lightly golden and crispy, about 20 minutes
5.Set aside to cool
6. While the toasts are baking combine the remaining ingredients in a bowl and stir to blend
7. Serve each toast with one tablespoon of the tomato mixture and garnish with additional basil and grated Parmesan

Ingredients:

-24 medium mushrooms
-6 tablespoons margarine
-1 small onion, chopped
-2 cloves garlic, minced
-1 (3-ounce) package cream cheese, softened
-3 tablespoons grated Parmesan
-2 tablespoons chopped fresh parsley leaves
-1 cup packaged herb-seasoned stuffing croutons

1. Preheat oven to 425 degrees F
2. Remove stems from mushrooms
3. Chop enough stems to make 1 cup
4. Melt 2 tablespoons margarine in saucepan
5. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps
6. Heat remaining margarine in same saucepan
7. Add chopped mushroom stems, onion and garlic and cook until tender
8. Stir in cream cheese, and add Parmesan cheese, parsley and herb seasoned stuffing
9. Spoon about 1 tablespoon stuffing mixture into each mushroom cap
10. Bake until heated through

Ingredients:

-1/2 cup butter, softened
-1 (3 ounce) package cream cheese, softened
-1 cup flour
-2 eggs
-1/2 cup milk
-1 tablespoon butter, melted
-1 teaspoon lemon juice
-1/2 cup dry bread crumbs
-1 1/2 teaspoons dried parsley flakes
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 (14.75 ounce) can salmon, drained and bones removed
-1 green onion, sliced

1. In a mixing bowl, beat butter, cream cheese and flour until smooth
2. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups
3. In a bowl, combine eggs, milk, butter and lemon juice
4. Stir in crumbs, parsley, salt and pepper
5. Fold in salmon and onion
6. Spoon into shells
7. Bake at 350 degrees F for 30-35 minutes or until browned
8. Serve warm

Ingredients:

-6 oz.smoked salmon
-8 oz. cream cheese
-1/4 cup sour cream
-2 tablespoons horseradish
-1/2 cup English cucumber, chopped
-fresh dill

1. Mix cream cheese, sour cream, horseradish and cucumber
2. Spread each crepe with 2 tablespoons of filling, top with a slice of smoked salmon and roll
3. Garnish with dill and serve

Crepe Batter:
-2 cups milk
-1/4 cup butter, melted
-4 eggs
-1/4 teaspoon salt
-2 cups flour

1. Mix all ingredients in blender or food processor until smooth
2. Let sit for at least 20 minutes
3. Heat a seasoned or nonstick crepe pan, grease lightly and pour crepe batter in pan, swirl to make circle
4. Make 25-30 medium crepes

Ingredients:

-1/3 cup teriyaki sauce
-1 1/2 tablespoons dry sherry
-1 1/2 tablespoons toasted sesame seeds
-1 1/4 pounds chicken drumettes (about 12)
-1 1/2 tablespoons barbecue sauce
-1 1/2 tablespoons honey
-1/4 teaspoon sesame oil

1. In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds
2. Add chicken drumettes, turning to coat
3. Seal bag and refrigerate for at least 30 minutes, or up to 1 day
4. Preheat oven to 400 degrees F
5. Line a cookie sheet with foil
6. Using tongs, transfer drumettes to cookie sheet (Discard marinade)
7. Bake until drumettes are golden brown, about 15 minutes
8. Mix barbecue sauce, honey, and sesame oil in a small bowl
9. Brush drumettes with half of sauce mixture and bake for 5 more minutes
10. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes
11. Serve hot with rice

Ingredients:

-1 (15-ounce) container ricotta cheese
-1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
-4 ounces thinly sliced prosciutto, chopped
-2 large egg yolks
-3/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-48 wonton wrappers
-1/2 cup (1 stick) butter
-1 1/2 teaspoons dried oregano
-Freshly grated pecorino

1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend
2. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper
3. Brush the edge of the wrapper lightly with water
4. Fold the wrapper in half, enclosing the filling completely and forming a triangle
5. Pinch the edges to seal
6. Transfer the ravioli to baking sheets
7. Repeat with the remaining filling and wrappers
8. Melt the butter in a heavy small skillet over medium heat
9. Add the oregano and stir 1 minute
10. Season, to taste, with salt and pepper, and remove from the heat
11. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch
12. Transfer the ravioli to a large shallow bowl
13. Pour the oregano butter over the ravioli and toss gently to coat
14. Sprinkle the pecorino over the ravioli and serve warm

Ingredients:

-2 1/2 pounds fresh asparagus (about 30 large)
-2 tablespoons olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/2 cup freshly grated Parmesan
-2 lemons cut in wedges, for serving

1. Preheat the oven to 400 degrees F
2. Lay asparagus in a single layer on a sheet pan and drizzle with olive oil
3. Sprinkle with salt and pepper
4. Roast for 15 to 20 minutes, until tender
5. Sprinkle with the Parmesan and return to the oven for another minute
6. Serve with lemon wedges

Ingredients:

-2 carrots, shredded, about 1/2 cup
-1 tablespoon balsamic vinegar
-2 tablespoons extra-virgin olive oil
-salt
-freshly ground black pepper
-4 slices prosciutto
-4 whole fresh basil leaves
-toothpicks

1. In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper
2. Lay out the 4 slices of prosciutto
3. Top each with 1/4 of the carrot mixture
4. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots
5. Secure the bundles with toothpicks and serve

Ingredients:

-1 tub (8 oz.) Philadelphia Chive & Onion Cream Cheese Spread
-3 slices Oscar Mayer Bacon, cooked, crumbled
-1/2 cup parsley, finely chopped
-2 cans (8 oz. each) refrigerated crescent dinner rolls

1. Preheat oven to 375°F
2. Mix cream cheese spread, parsley and bacon in small bowl until well blended
3. Separate each can of dough into 8 triangles each
4. Cut each triangle in half lengthwise
5. Spread each dough triangle with 1 generous teaspoon cream cheese mixture
6. Roll up, starting at shortest side of triangle and rolling to opposite point
7. Place, point sides down, on ungreased baking sheet
8. Bake 12 to 15 minutes or until golden brown
9. Serve warm

Ingredients:

-2 (6-ounce) cans lump crabmeat, drained
-4 tablespoons wasabi mayonnaise
-1/2 teaspoon lemon juice
-1/2 teaspoon soy sauce
-1 teaspoon finely chopped fresh chives

Green Onion Pancakes:
-4 flour tortillas
-1 large egg, lightly beaten
-2 tablespoons green onions, thinly sliced
-2 tablespoons chopped chives, for garnish

1. In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives
2. Cover with plastic wrap and refrigerate for 1 hour

Green Onion Pancakes:
1. Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg
2. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions
3. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas
4. Press firmly together
5. With a 2-inch round cutter, carefully cut 8 to 10 rounds from each tortilla sandwich
6. Place green onion pancakes in a dry, nonstick skillet over medium heat
7. Toast pancakes until golden brown on each side
8. Remove to a plate and set aside
9. To serve, spoon a small amount of crab mixture on top of each pancake and garnish with chopped chives

Ingredients:

-6 large garlic cloves, chopped
-1/4 cup chopped flat-leaf parsley
-1/4 cup chopped fresh oregano leaves
-1/2 teaspoon salt
-Freshly ground black pepper
-1/2 cup good olive oil
-1 loaf ciabatta bread
-2 tablespoons unsalted butter

1. Preheat the oven to 350 degrees F
2. Place the garlic in the bowl of a food processor and process until minced
3. Add the parsley, oregano, salt and pepper and pulse twice
4. Heat the olive oil in a medium saute pan and add the garlic mixture
5. Remove the pan from the heat
6. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half
7. Spread the garlic mixture on the other half of the bread, and put the halves together
8. Wrap the bread in aluminum foil
9. Place the bread in the oven and bake for 5 minutes
10. Open the foil, and continue baking for an additional 5 minutes
11. Serve warm

Ingredients:

-1 1/2 cups mashed potatoes
-1 1/2 teaspoons prepared horseradish
-2 tablespoons all-purpose flour
-2 tablespoons vegetable oil
-1/2 cup sour cream
-1 tablespoon fresh dill, finely chopped
-1 (2-ounce) jar red or black lumpfish caviar, divided

From Dinners

1. Heat oven to 200 degrees F
2. Stir together mashed potatoes, 1 teaspoon horseradish and flour and set aside
3. Heat oil in a large skillet over medium-high heat
4. Make blini by dropping 1 tablespoonful of potato mixture into pan
5. Cook 2 to 4 minutes per side or until golden brown
6. Remove to a paper towel lined plate to drain
7. Repeat with remaining potato mixture
8. In a small bowl, stir together sour cream, remaining horseradish, and dill
9. Serve blini by topping each with 1 1/2 teaspoons sour cream mixture
10. Garnish with caviar and serve right away

Ingredients:

-1 cup finely shredded cabbage
-1 cup fresh salad shrimp, rinsed, drained
-1/3 cup sweet and sour sauce
-1/3 cup minced celery
-1/4 cup shredded carrots
-20 rice wrappers (6.5 inch diameter)

1. In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots
2. Fill a small bowl with hot water
3. Dip rice wrappers one at a time into the water
4. Allow wrappers to soften, then remove from the water and drain
5. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture
6. Roll the wrappers and chill covered until serving

Ingredients:

-4 eggs
-4 egg whites
-2 tablespoons water
-1/2 cup chopped seeded tomatoes
-1 cup Shredded Mozzarella Cheese, divided
-2 slices Oscar Mayer Bacon, crisply cooked, crumbled
-1/4 cup chopped fresh basil

1. Preheat oven to 350 degrees F
2. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended
3. Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil
4. Pour into greased 9-inch pie plate
5. Bake 25 minutes or until puffed and golden brown
6. Sprinkle with remaining 1/2 cup cheese
7. Bake an additional 5 minutes or until cheese is melted
8. Slice into 6 slices and serve warm

Ingredients:

-1 can (6 oz) white crabmeat, drained
-4 oz Philadelphia Cream Cheese, softened
-1/4 cup mayonnaise
-12 won ton wrappers

From Dinners

1. Preheat oven to 350 degrees F
2. Mix crabmeat, cream cheese, onions and mayo
3. Spray 12 medium muffin cup pan with cooking spray
4. Gently place one won ton wrapper in each, allowing edges of wrappers to extend above sides of cups
5. Fill evenly with crabmeat mixture
6. Bake 18 to 20 minutes or until edges are golden brown and filling is heated through
7. Serve warm

Ingredients:

-3 tablespoons mayonnaise
-1/2 teaspoon garlic powder
-1 package (8 oz) Natural Mozzarella Cheese Crumbles
-2 tablespoons chopped spanish olives
-1 loaf French bread, cut lengthwise in half
-paprika

1. Preheat broiler
2. Mix mayo, garlic powder, cheese and olives
3. Spread mixture evenly onto cut surfaces of bread
4. Sprinkle lightly with paprika
5. Place bread on baking sheet
6. Broil 1 minute or until cheese is melted
7. Cut into 24 slices
8. Serve warm

Ingredients:

-1 to 2 teaspoons cooking oil
-2 flour tortillas (6 inches)
-1/2 cup shredded cheddar cheese, divided
-1/2 cup cubed cooked chicken
-1/4 cup sliced fresh mushrooms
-1/2 cup shredded Monterey Jack cheese, divided
-Sour cream and salsa, optional

1. Heat oil in a nonstick skillet, add one tortilla, layer with half the cheddar cheese, and the chicken and mushrooms, and half the Monterey Jack cheese
2. Top with the second tortilla
3. Cover and heat until the cheese melts and bottom torilla is crisp and golden brown
4. Turn over, sprinkle remaining cheese on top
5. Cook until the tortilla is crisp and golden brown and cheese is melted
6. Cut into wedges and serve with sour cream and/or salsa

Ingredients:

-2 cups diced very ripe tomato
-1 cup diced onion
-6 jalapenos, finely chopped
-3 cloves garlic, finely chopped
-2 tablespoons chopped fresh cilantro
-2 tablespoons salt
-1 tablespoon lime juice

1. Dice 2 large, very-ripe tomatoes and 1 large onion into 1/4″ cubes
2. Chop jalapenos, garlic and cilantro
3. Mix all ingredients together and refrigerate at least six hours

* Keeps refrigerated for 4-5 days

Ingredients:

-1 package (8 oz.) Cream Cheese, softened
-1 can (7-1/2 oz.) crabmeat, drained, flaked
-2 tablespoons finely chopped onion
-2 tablespoons milk
-1/2 teaspoon Kraft Prepared Horseradish
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/3 cup Sliced Almonds, toasted

1. Preheat oven to 375 degrees F
2. Mix all ingredients except almonds until well blended
3. Spoon mixture into 9-inch pie plate and sprinkle with almonds
4. Bake for 15 minutes
5. Serve with your favorite crackers or chips

Ingredients:

Dough:
-4 cups flour
-pinch of salt
-1 envelope active dry yeast
about 1 1/2 cups warm water

Filling:
-1 teaspoon olive oil
-1 red onion, thinly sliced
-3 medium zucchini, sliced
-2 large tomatoes, diced
-1 cup mozzarella cheese, diced
-1 tablespoon chopped fresh oregano
-skim milk, to glaze
-salt and black pepper

1. To make the dough, sift the flour and salt into a bowl and stir in the yeast
2. Stir in just enough warm water to mix to a soft dough
3. Knead for 5 minutes until smooth
4. Cover and leave in a warm place for about 1 hour, or until doubled in size
5. Meanwhile, to make the filling, heat the oil and saute the onion and zucchini for 3-4 minutes
6. Remove from the heat and add the tomatoes, cheese, oregano, and seasoning
7. Preheat the oven to 425 degrees F
8. Knead the dough lightly and divide into four pieces
9. Roll out each piece on a lightly floured surface to a 8 inch round, and place a quarter of the filling on one half
10. Brush the edges with milk and fold over to enclose the filling
11. Press firmly to enclose
12. Brush with milk
13. Bake on an oiled baking sheet for 15-20 minutes
14. Serve hot or cold

Ingredients:

-3 1/2 oz can red or pink salmon
-1 tablespoon chopped fresh cilantro
-4 scallions, finely chopped
-4 sheets fila pastry
-oil for brushing
-scallions and lettuce to serve

1. Preheat the oven to 400 degrees F
2. Lightly oil a baking sheet
3. Drain the salmon, discarding any skin and bones, then place in a bowl
4. Flake the salmon with a fork and mix with the cilantro and scallions
5. Place a single sheet of fila pastry on a work surface and brush lightly with oil
6. Place another sheet on top
7. Cut into six squares, each about 4 inches
8. Repeat with the remaining pastry, to make 12 squares
9. Place a spoonful of the salmon mixture on each square
10. Brush the edges of the pastry with oil, then draw together, pressing to seal (like a pouch)
11. Place on a baking sheet and bake for 12-15 minutes, until golden
12. Serve warm, with scallions and lettuce

Ingredients:

-8 large open cup mushrooms
-3 scallions, sliced
-1 garlic clove, crushed
-2 tablespoons soy sauce
-10 oz packet marinated tofu, diced
-7 oz can corn, drained
-2 tablespoons sesame oil
-salt
-black pepper

1. Preheat oven to 400 degrees F
2. Finely chop the mushroom stalks and mix with the scallions, garlic, and soy sauce
3. Stir in the diced marinated tofu and corn, season well with salt and peper, then carefully spoon the filling into the mushrooms
4. Brush the edges of the mushrooms with the sesame oil
5. Arrange the stuffed mushrooms in a baking dish and bake for 12-15 minutes, until the mushrooms are just tender, then serve at once

Ingredients:

-1 short baguette
-2 teaspoons olive oil
-9 oz mushrooms, quartered
-2 teaspoons Worcestershire sauce
-2 teaspoons lemon juice
-2 tablespoons milk
-2 tablespoons fresh chives
-salt and black pepper to taste
-cilantro, to garnish

1. Preheat the oven to 400 degrees F
2. Cut the baguette in half lengthwise
3. Cut a scoop out of the soft middle of each using a sharp knife, leaving a thick border all the way around
4. Brush the bread with oil, place on a baking sheet, and bake for about 6-8 minutes, until golden and crisp
5. Place the mushrooms in a small saucepan with the Worcestershire sauce, lemon juice, and milk
6. Simmer for about 5 minutes, or until most of the liquid is evaporated
7. Remove from the heat, then add the chives and seasoning
8. Spoon into the bread croustades and serve hot, garnished with fresh chopped cilantro

Ingredients:

-51 oz can SeaWatch Chopped Clams, drained
-2 tablespoons butter
-2 tablespoons onions, minced
-2 eggs
-1/2 cup cream
-1/2 cup breadcrumbs, softened
-1/2 cup celery, minced
-1/2 teaspoon dry mustard
-2 tablespoons parsley, chopped
-1/2 teaspoon salt
-1/2 teaspoon paprika
-flour for dusting

1. Melt butter in skillet
2. Stir in onions and simmer for 3 minutes
3. Combine with eggs, cream, breadcrumbs, clams, celery, mustard, parsley, salt and paprika
4. Chill mixture for 2 hours
5. Shape into 15 cakes
6. Lightly dust with flour
7. Melt 1 tablespoon butter in skillet
8. Quickly brown the cakes on both sides
9. Lower the heat and cook the cakes slowly about 6-8 minutes
10. Serve right away

Ingredients:

-51 oz can SeaWatch Chopped Clams, reserve the juice
-3 eggs beaten
-2 1/2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-oil for frying

1. Preheat fryer to 350 degrees F
2. Combine the clam juice, eggs, flour, baking powder, salt and pepper and beat until well blended
3. Stir in the clams
4. Drop batter by teaspoonfuls into the fryer
5. Fry until deep golden brown
6. Drain on paper towels and enjoy

Ingredients:

-1 whole English cucumber, cut into thin slices
-2 cups of baby spinach leaves
-2 cups cooked salad shrimp
-toothpicks

1. Place cucumber slices on a plate
2. Put one to two spinach leaves on each cucumber slice
3. Sprinkle with shrimp
4. Insert toothipicks to hold every appetizer together
5. Serve right away

Ingredients:

-3 Garlic Pickle Wholes, each cut into thick round slices
-1 package (8 oz.) Philadelphia Cream Cheese, cut into 32 small cubes
-32 cooked small shrimp (1/2 lb.)
-2 plum tomatoes, seeded, each cut into 16 pieces
-toothpicks

1. Top each pickle slice with one cream cheese cube, 1 shrimp and 1 tomato piece
2. Pierce each stack with toothpick
3. Arrange on serving platter and serve

Ingredients:

-8 slices bread
-4 slices Cheddar or Mozzarella cheese
-1 large tomato, sliced
-2 serrano peppers, seeded and thinly sliced
-2 teaspoons dried basil
-salt and pepper to taste
-2 tablespoons butter

1. Butter one side of each slice of bread, and place 4 of the slices butter-side down on a griddle over medium heat
2. On each piece of bread, place one slice of cheese, 1 slice of tomato, and a few slices of serrano pepper
3. Sprinkle dried basil and salt and pepper to taste
4. Top each sandwich with a slice of buttered bread, butter-side up
5. Grill sandwiches until golden brown, about 2 to 3 minutes each side
6. Serve with soup or salad

Ingredients:

-3 cups shredded peeled potato (about 1 pound)
-2 cups shredded zucchini (about 8 ounces)
-1 cup shredded onion
-1/2 cup egg substitute
-1/4 cup flour
-1/4 teaspoon salt
-1/4 teaspoon pepper
-4 teaspoons canola oil

1. Place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liguid
2. Combine potato mixture, egg substitute, flour, salt and pepper in a large bowl, and stir gently to blend
3. Heat 1 teaspoon oil in a skillet over medium heat
4. Spoon about 1 cup mixture onto hot pan, spreading to a 6-inch diameter
5. Cook 3 minutes on each side or until lightly browned and cooked through
6. Transfer to a plate and keep warm
7. Repeat procedure with the remaining potato mixture
8. Serve with favorite salsa or dip

Ingredients:

-2 cups calamari sliced into rings
-2 cups buttermilk
-2 cups all-purpose flour
-Salt and pepper
-Oil, for frying
-2 tablespoons butter
-3/4 cup large diced tomatoes
-1 tablespoon fresh lemon juice
-1/4 cup chopped scallions

1. Clean and soak calamari in buttermilk for 2 hours before cooking
2. Drain well in a large mixing bowl
3. Season flour with salt and pepper
4. Dredge calamari with flour until each ring separates easily from others
5. Put in sifter and shake off excess flour
6. Heat oil and fry calamari until golden brown (Do not overcook)
7. Start with 1 tablespoon butter over medium heat
8. When butter is melted, add tomatoes
9. Deglaze with lemon juice
10. Add remaining butter and scallions and toss
11. Add calamari and toss
12. Serve immediately

Ingredients:

-1 1/2 cups broccoli florets
-1 1/2 cups cauliflower florets
-1 green bell pepper, cut into 1 inch pieces
-1 cucumber – peeled, seeded and chopped
-1 carrot, coarsely chopped
-1/4 cup Italian-style salad dressing

1. Bring a large pot of salted water to boil
2. Place the broccoli and cauliflower florets into the boiling water for one minute
3. Drain and rinse florets
4. Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl
5. Cover the bowl and refrigerate the vegetables for one hour

Ingredients:

-2 medium eggplants (about one pound each)
-salt
-2 large eggs, beaten
-3/4 cup plus 1 1/2 cups plain dry bread crumbs
-1/2 cup freshly grated Pecorino Romano
-1/4 cup chopped fresh flat-leaf parsley
-ground black pepper
-oil for frying

1. Trim off the stems of the eggplants and cut them lengthwise in half
2. Bring a large pot of water to a boil
3. Add the eggplant and salt to taste
4. Cook until tender, about 15 minutes
5. Place the eggplant in a colander to drain and cool completely
6. When they are cool, squeeze the eggplants gently to extract excess liquid
7. Chop them very fine and place them in a large bowl
8. Add the eggs, 3/4 cup of the bread crumbs, the cheese, parsley, 1 teaspoon salt, and pepper to taste
9. Spread the remaining 1 1/2 cups bread crumbs on a piece of wax paper
10. Shape the mixture into patties about 1/2 inch thick
11. Roll the patties in the bread crumbs, patting the crumbs on well
12. Place the patties on a baking sheet to set up, about 15 minutes
13. Pour oil into a large heavy skillet
14. Heat over medium heat until a bit of the crumbs sizzle when dropped in the oil
15. Carefully place some of the patties in the pan, leaving a little space between them
16. Fry them, turning once, until evenly browned, about 10 minutes
17. Transfer the fritters to paper towels to drain, then serve immediately or keep warm in a low oven while frying the remainder

Ingredients:

-2 ripe tomatoes
-1/2 teaspoon dried oregano
-salt
-ground black pepper
-12 thin slices Italian bread
-8 ounces fresh mozarella, cut into 12 slices
-12 anchovy fillets
-olive oil

1. Cut the tomatoes in half through the core and squeeze gently to extract the seeds and juice
2. Trim away the core
3. Chop the tomatoes into 1/2-inch pieces and toos them in a bowl with the oregano, salt and pepper to taste
4. Preheat the oven to 425 degrees F
5. Oil a large baking pan
6. Arrange the bread slices on the pan
7. Toast the bread 5 minutes
8. Remove the pan from the oven, but leave it turned on
9. Place a slice of mozzarella on top of each piece of bread, and then an anchovy
10. Spoon a little of the tomatoes on each
11. Drizzle with a few drops of olive oil
12. Return the pan to the oven and bake 5 more minutes, or until the cheese is slightly melted
13. Serve immediately

Ingredients:

-2 large eggs
-1/4 cup coconut milk
-1/4 cup cilantro
-1 tablespoon minced ginger
-2 cups cooked rice
-1/2 cup chopped green onions
-1/3 cup chopped unsalted peanuts
-salt
-ground black pepper
-1/4 cup flour
-1/8 teaspoon hot sauce

1. Whisk together eggs and coconut milk in a large bowl
2. Stir in cilantro and ginger
3. Add rice, onions, peanuts, flour and hot sauce, and mix well
4. Add a dash of salt and fresh black pepper, if desired
5. Heat large nonstick skillet coated with cooking spray over medium heat
6. Drop about 1/4 cup of batter onto hot skillet
7. Smooth batter into flat rounds with spatula
8. Cook 4 to 5 minutes, or until golden brown
9. Flip pancakes, and cook 3 to 4 minutes more
10. Remove pancakes to warm plate and repeat with remaining batter
11. Serve immediately

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