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Click on the Name of the Recipe you would like to see, or scroll down to see them all.
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Easy Piggies in a Blanket
(make a lot of these; they go very quickly!)
1 package nathan's cocktail franks
1 roll pillsbury crescent rolls, sheet style
slice crescent sheets into strips about 1/2 inch wide and 1 inch long. wrap each frank around the middle in a crescent strip. spray a cookie sheet with a light coating of cooking spray. place each "piggie" on the tray, leaving just enough room so that they do not touch. bake in oven set @ 375 degrees for about 8 minutes, or until the crescent strip is golden brown. serve with side of deli mustard for dipping.
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Easy Cheddar Puffs
1 package pillsbury crescent rolls, sheet style
1 16 oz package of shredded cheddar cheese
1 3 oz bottle of real bacon bits
cut crescent strips into squares approximately 1 1/2 inch by 1 1/2 inch. place a small amount (about 1/2 teaspoon) of shredded cheese, and a just a pinch of bacon bits into the center of the square. pinch up the sides to the center of the square, creating a "puff". place onto baking pan sprayed with cooking spray, and bake @ 375 for about 8 minutes, or until crescent is golden brown. serve warm.
you can also substitute the following:
shredded mozzarella cheese, a small amount of marinara sauce, and a slice of pepperoni
shredded swiss cheese and 1/4 slice of canadian bacon or ham |
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Squash Soup
Recipe from Rita Rameau from West Haverstraw
Ingredients
- 1pound of chicken or beef
- 1 box of cooked squash (birds eye)
- 1 potato cut in cubes
- 3 green onions
- 3 cups of water or broth
- 1/2 cup of pasta (any kind)
- season to test
- 3 table spoons of butter
- 1/2 cup of chopped green cabbage
That's all you need. Cook the meat first and then add to other ingredients. Cook for 1/2 an hour from when you add the vegetables.
Before 1804 haitian were slaves. I dont have to explain what that means. They managed to free themselves and kicked their masters out of the country. To celebrate their freedom on January 1st 1804 they made a soup that they used to prepare for their masters and their families. No need top tell you that they were not allowed to eat the soup that they made from scratch, from planting the squash and all the vegetables that go in it.
So if you go to the haitian's house on January one you will see them eating squah soup. |
Buffalo Chex Mix
Recipe courtesy of
Celebrity Chef Katie Lee
Prep time: 15 minutes
Ingredients:
4 cups Rice Chex Cereal
4 cups Wheat Chex Cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups Pretzel Twists
6 Tablespoons Butter
2 ½ tablespoons of hot sauce
1 packet ranch dressing mix
2 teaspoons celery seed
1.In a large microwavable bowl, mix cereal, crackers and pretzels; set aside.In a small microwavable bowl, microwave butter uncovered on High for 40 seconds, or until melted.Stir in hot sauce and seasonings. Pour over cereal mixture until evenly coated.
2. Microwave uncovered on High for 4 – 5 minutes, thoroughly stirring every two minutes.Spread on paper towels to cool. Store in airtight container.
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Hot Crab Dip
by: Sarina
1 8 0z. package cream cheese
1/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon water
2 green onions sliced with greens included
3 tablespoons chopped fresh parsley
1 tablespoon horseradish
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/2 cup slivered almonds
1 cup fresh lump crab meat or one can of crab meat
Preheat oven to 350 F
- Beat together cream cheese, mayonnaise, lemon juice, water, onions and parsley until smooth
- Stir in Worcestershire sauce, Tabasco , and horseradish
- Fold in slivered almonds and lump crab meat
- Place in oven proof dish and Bake for 20 minutes or until bubbly all the way through
- serve with Crackers or Baguette.
Serves 8
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Cauliflower Florets
by: Lorraine
Fill a baking pan with raw cauliflower florets, top with shredded cheese such as monterey jack. Add 1 1/2 cups of cream. Add salt and pepper and sprinkle on some bread crumbs. Bake at 400 degrees for 30 mins.
Even anti-vegetable children will eat this! The oven warms the house and hungry kid have a nice snack while they wait for the party to start!
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Arugula Salad with Chocolate Balsamic Vinaigrette
by: Francine Segan
Yield: Serves 8
¼ cup balsamic vinegar
½ ounce dark chocolate (63-85%)
4 to 5 cups arugula
1 head radicchio, shredded
1 purple onion, thinly sliced
½ cup olive oil
Put the vinegar and chocolate in a small saucepan and heat over very low flame until the chocolate is melted and the vinegar reduced, about 3 minutes. Whisk in the oil and season to taste with salt and pepper. Toss in a serving bowl with the arugula, radicchio and onion. Serve.
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Aphrodisiac Oysters with Spinach and Capers
by: Francine Segan
Adapted from Shakespeare's Kitchen (Random House, 2003) by Francine Segan, www.dolceitalia.com
Serves 4
1 loaf French baguette bread, cut in 1/2-inch-thick slices
1 tablespoon extra virgin olive oil
2 tablespoons butter
12 large oysters, shelled, liquid reserved
2 tablespoons small capers, rinsed and drained
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon salt
8 ounces baby spinach
2 lemons, thinly sliced
1. Preheat the broiler. Brush the bread slices with the olive oil and broil for 2 to 3 minutes, or until lightly browned.
2. Melt the butter in a frying pan over medium heat. Add the oysters, the reserved oyster liquid, the capers, marjoram, thyme, and salt to the pan. Cover and cook for 1 minute per side.
3. Remove the oysters from the pan with a slotted spoon and place in a warm dish. Add the spinach to the pan, cover, and cook for 1 minute, or until just wilted.
4. Place a heaping tablespoon of spinach in the center of each plate and top with 3 oysters. Spoon the caper sauce over the oysters and arrange the lemon slices around the plate. Serve the French bread slices on the side
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Aphrodisiac Oysters with Spinach and Capers
by: Francine Segan
4 links of Italian sweet sausage
8oz- mozzarrella whole milk and not shredded is best
8oz- whole milk ricotta cheese
4 eggs
1 pie crust for bottom, I love the pillsbury ready made- take the skin off the sausage and boil for about 20-25 mins until done- you can brown it but, I think it's too greasy- and the boiling gets the fat out!
while thats cooking- pre-brown your pie crust for about 15 minutes - crumble the cooled sausage in a bowl,add the mozzarella that you shredded up from the chunk,add the ricotta,add the eggs, stir to mix the ingredents,then put in your pre-baked pie shell and bake at 375- for about 40-45 minutes depending on your oven-Everyone loves it- it's quick and so satisfying- you can eat it warm, room tempature,or straight out of the fridge which is my favorite way!Enjoy- Don't use fresh mozzarella it has too much water content-
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