Pepperoni bread
Created by
Susan Gatto in Levittown NY
Total Cook Time
20-30 mins
Serves
8 servings
Ingredients
Frozen bread dough,
pepperoni,
mozzarella small
Directions
Defrost bread dough, roll out to 10x14 inch place sliced pepperoni to cover but don't overlap, then slice mozzarella thin and cover pepperoni. Roll from long side up tuck ends under. Place on cookie sheet (one with sides), make slices on top but don't go too deep just enough to expose the cheese. Make a slice for each serving. Spray pan lightly with cooking spray or line pan with parchment paper and bake in 350 oven for 25- 30 mins until lightly browned. Serve. Maybe frozen when lightly browned and reheated in a 350 oven for 15 mins.
Rating
1.00
Shrimp Kabobs
Created by
Diane in Farmingdale
Total Cook Time
10 min + standing grill: 5 min
Serves
8
Ingredients
3 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 teaspoon seafood seasoning
32 uncooked medium shrimp (about 1 pound), peeled and deveined
Seafood cocktail sauce
Directions
In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture.
Thread onto metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with seafood sauce.
Rating
4.33
Best Fruit Dip
Created by
Eleanora in Bohemia
Total Cook Time
5 minutes for Prep and 5 minutes to be ready
Serves
12
Ingredients
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow crθme (Fluff)
Directions
1. Using an electric mixer, blend cream cheese and marshmallow crθme (fluff) until mixed thoroughly.
Serve with Apples, Strawberry, Grapes, Bananas, and different kind of fruits that you love! :)
Enjoy this recipe!!
Rating
4.50
Chickaritos
Created by
Linda in Mount Sinai
Total Cook Time
Prep: 30 min. Bake 20 min.
Serves
18
Ingredients
3 cups finely chopped cooked chicken
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
4 green onions, finely chopped
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
Guacamole
Salsa
Directions
In a large bowl, combine the chicken, cheese, chilies, onions, pepper sauce and seasonings. Chill until serving.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12-in. x 9-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling.
Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
Rating
4.00
Antipasto Platter
Created by
Jason M. in Port Jefferson
Total Cook Time
Prep 10 min + chilling
Serves
14-16
Ingredients
1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves
Directions
In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
Rating
1.00
Baked Spinach Dip with Loaf
Created by
Heather in Coram
Total Cook Time
Prep: 15 min. Bake 1-1/4 hours
Serves
18
Ingredients
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Raw vegetables
Directions
In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
Cut a 1-1/2-in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet.
Bake at 375° for 1-1/4 to 1-1/2 hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.
Rating
2.00
Apple Cole Slaw
Created by
Mark in Hicksville
Total Cook Time
25 min.
Serves
6
Ingredients
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
Directions
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Rating
1.00
Crab Dip
Created by
Raheel in Harlem
Total Cook Time
15 minutes
Serves
24
Ingredients
1 teaspoon cornstarch
1/2 cup white wine or chicken broth
1 package (8 ounces) cream cheese, cubed
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons half-and-half cream
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1 cup (4 ounces) shredded cheddar cheese
Seafood seasoning or paprika, optional
Crackers and/or raw vegetables
Directions
In a large microwave-safe bowl, combine the cornstarch and the wine or broth until smooth. Add cream cheese. Cover and microwave on high for 45 seconds; stir. Microwave 45-75 seconds longer or until smooth and slightly thickened.
Stir in the crab, cream, parsley and Worcestershire sauce. Cover and microwave on high for 45 seconds; stir. Add cheddar cheese; heat 45-60 seconds longer. Stir until the cheese is melted. Sprinkle with seafood seasoning if desired. Serve with crackers and vegetables.
Rating
4.00
Hot Crab Dip
Created by
Morgan R. in Massapequa
Total Cook Time
25 minutes
Serves
8
Ingredients
8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional
Directions
Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
Rating
2.00
Parsley, Kale, and Berry Smoothie
Created by
Tazzan in Harlem
Total Cook Time
20-30 minutes
Serves
2
Ingredients
1/2 cup (packed) flat-leaf parsley (leaves and stems)
4 kale leaves (center ribs removed)
1 cup frozen organic berries (such as strawberries or raspberries)
1 banana (cut into pieces)
1 teaspoon ground flaxseed
Directions
Purιe 1/2 cup (packed) flat-leaf parsley (leaves and stems), 4 kale leaves (center ribs removed), 1 cup frozen organic berries (such as strawberries or raspberries), 1 banana (cut into pieces), 1 teaspoon ground flaxseed, and 1 cup water in a blender until smooth (add water if too thick).
Rating
2.50
Buffalo Chicken Wings
Created by
Scott in Selden
Total Cook Time
Prep: 15 min Cook: 15 min Ready in: 2 hours
Serves
5
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
Directions
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Rating
3.00
Guacamole
Created by
Jeremy in Hicksville
Total Cook Time
20 minutes (10 min prep, ready in 10 min)
Serves
4
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Rating
1.00
Bacon Jack and Jalapeno Quesadillas
Created by
Joanne H. in Astoria
Total Cook Time
40 mins
Serves
4 servings
Ingredients
Guacamole:
1 ripe Hass avocado, halved, seeded and peeled
1 small tomato, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 to 2 tablespoons chopped cilantro leaves
1 jalapeno, seeded and minced
1 small garlic clove, minced
Salt, to taste
Quesadillas:
4 strips turkey bacon (about 3 ounces)
6 scallions,(white and green parts) thinly sliced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 (8-inch) multi-grain tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
1/4 cup reduced-fat sour cream, optional
Cilantro, for garnish
Directions
Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.
Rating
3.50
