Pierogi. There is a large Polish population here in Western Massachusetts, and pierogi are a very popular dish. I myself had never tried one until recently, but really, I sort of had. This is because pierogi are like a mix between ravioli and potstickers, both of which I make all the time. John and Steph are both part polish, and were craving some polish food, so the other night we made pierogi and borscht. I will be posting the borscht recipe tomorrow.
Pierogi dough is interesting. The filling is onions softened in butter, potatoes, and cheese. The dough, rolled and ready. After you boil the pierogi, fry them in some butter Yum. Eat it with some more sour cream on top! For the dough, mix an egg, half cup of milk, and 1/4 cup of sour cream, with about 2 cups of flour and a pinch of salt. For the filling, boil some peeled potatoes. soften some diced onions in butter on low heat. Meatball Wellington. I am always looking for appetizer ideas, especially around New Years time, and at Christmas this year, my vegetarian aunt came up with this one. Why my vegetarian aunt thought of meatball wellington, I will never know, but who cares, it is a fantastic idea! Her idea was wrapping each meatball individually, but I thought that was too much work. I made the meatballs into a mini meatloaf and wrapped it similar to an actual beef wellington which is normally made with a whole beef tenderloin.
Instead of the mushroom paste normally between the meat and pastry crust, I made a tomato sauce that was super thick and pasty. Making the pasty sauce, a recipe is below. The meatball mixture laid out on the baking sheet with a slice of mozzarella in the middle. Then it is rolled up. Browned under the broiler. The pasty sauce is spread on the pastry. Only a slight loss of filling. So tasty! These would make a perfect New Years app. Bake this at 400 for about 25 minutes or until it is nicely browned. Fiesta Corn Dip | KarmaCucina. I suspect that, similar to myself, many of you draw a blank after volunteering to bring an appetizer to a party.
It’s not like you don’t have plenty of winners in your recipe arsenal. It’s just that the onus of sizing up your crowd, determining how much time you’re going to have to get your act together on that particular day, and what price point is in your budget can leave you scratching your head. Today, I offer you a quick and budget-friendly crowd-pleasing app for your recipe piggy bank.
I first made mention of this corn dip in my Southwestern Quinoa post earlier in the season, hoping that by summer’s end, I would have conjured up a lighter version. My first encounter with it was earlier this spring when my sister-in-law served it. One bite and I was instantly seduced by the creamy cheesy texture, chunky vegetable goodness, and Tex-Mex flavor. Months later, I am still a huge fan and, by and large, bring it wherever I go with the unadulterated confidence it will be a sensation. Fried Dough Mozzarella Bites. These weren't as crazy amazing(cramazing?) As they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them.
Until then though, these guys weren't too shabby at all. Little Cubes of mozzarella. I just used store bought pizza dough to wrap the cheese in. Right away I dunked them into a bowl of flour so they wouldn't be sticky. You can already see the cheese explosions. Still, really fun and really tasty. I'm gonna revisit this idea, it might not be for awhile, but it's gonna happen. Mini Deep-Dish Pizzas. Bacon-wrapped Jalapeno Chicken Bites. 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree.
I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Petite Lasagnas. Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: Buffalo Wild Wings Recipes. I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
Cheesy Garlic Biscuits a la Red Lobster – Step by Step Easy Recipe. I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.)
Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in about 2/3 cups of milk. It gets pretty thick, and you can add a little more milk if you need to. And get my hands a little dirty. OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet. Easy Parmesan Knots. Red Lobster Cheddar Bay Biscuits Recipe. This recipe was originally published on May 7, 2007. Updated with new photos. This Red Lobster Cheddar Bay Biscuits recipe has been pinned 83,000 times!
With the recent news that Red Lobster might be closing its door forever, I thought many people would love to have the recipe. The Red Lobster biscuit mix is also available at Sam’s Club and Walmart now. Enjoy! Truth be told, I am a food snob. I shun away from chain restaurants—Cheesecake Factory, nah; The Olive Garden, meh; Denny’s, are you kidding me?! I avoid going to franchise or chain restaurants at all cost, well, unless I am starving or stuck in the middle of nowhere and the only restaurant in town is Applebee’s. However, I have to admit that there is an exception. Yep, you heard it right—those fluffy-cheesy-buttery-garlicky-fresh-off-the-oven world famous Red Lobster biscuits.
Wait a minute, didn’t I just proclaim that I don’t do chain restaurants? Garlic Butter Rolls › shutterbean. For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you! They are scrumptious! Dip some in marinara or serve them with a salad and pasta! You could also eat them alone, directly from your kitchen counter. No one will know. Promise. To push them over the edge of deliciousness, I am going to tuck a little bit of Parmesan cheese in the middle of each roll before I form them into little dough balls next time! This was a request from my husband who is a certified twisty bread lover.
I used Trader Joe’s plain pizza dough for this batch! Start by mincing 4 cloves of garlic. While your dough is getting to room temp, get your muffin tin ready and put some oil in a little bowl. Cut the dough into 12 pieces. Put a pinch of garlic on top. Brush the tops with olive oil and place in the oven for 15-18 mins.
Here’s what they look like after 17 minutes in my oven. Dip them in a bowl of melted butter and parsley. Easy Vegetable Pot Stickers Recipe. During the past few weeks, I’ve been a mean cooking machine. From the amazing cake mix cookies to the incredibly popular Chicken Fajita Tacos, I’ve been experimenting in the kitchen and then sharing with all of you. If you’ve been visiting often, you know I’m not a natural in the kitchen. So, you can pretty much guarantee, that if I can pull off the recipe, you can pull off the recipe. If you have little people that don’t really like vegetables, this is a great way to sneak those in during lunch or dinner.
Easy Vegetable Pot Stickers 3 tbsp reduced-sodium soy sauce, divided2 tbsp rice-wine vinegar3 tbsp grated carrots3 tbsp corn kernels1/2 cup frozen chopped spinach, thawed with excess water squeezed out16 wonton wrappers1 tbsp sugar1/2 tsp grated ginger 1. 2. 3. 4. I used two separate sheets of wax paper and did everything in two batches. You could have your children help with placing the vegetables on the wonton wrapper. These were a huge hit with the whole family! Ingredients. Scallion Cheese Puffs. Makes about 18 1 cup water 5 extra large eggs 1/2 cup unsalted butter 1 cups gruyere cheese shredded 1/2 cup scallions- sliced thin- white and light green part 1 cup unbleached flour, sifted 1 t kosher salt shredded gruyere for topping Preheat oven to 425 degrees . Stir in 4 eggs one at a time, making sure the first egg is fully incorporated before adding the next. Line a shallow baking sheet with parchment paper or a Silpat liner . Beat the remaining egg with a teaspoon of water in a small bowl.
Bake for about 20 minutes on center rack,until the gougeres are puffed and golden brown- they should sound hollow when tapped. Back to home. Potato and Cheese Pierogi | MyGourmetConnection Recipes. Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce.
Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: Serving Suggestion.
Stuffed Baguette. Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.
Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette.
Using an electric mixer beat the cream cheese until smooth and lump-free. Chinese dumplings and potsticker recipe. Recipe: chinese dumplings and potstickers [warning: a long post] Do you know what that one recipe was that started you on your cooking passion? I have cooked since I was a kid, but I didn’t get serious until I was a sophomore in college and I felt this cultural obligation to make dumplings from scratch to celebrate the Chinese New Year.
Dumplings have lodged themselves in my head as my link to Chinese cooking and culture, but even better than that – mastering dumplings gave me the confidence to go forward and try other recipes and techniques. for the pork filling I posted Making Chinese Dumplings with Jen on my website several years ago (it now lives here). There is an ungodly amount of chopping involved First off, the process for making the dumplings and the potstickers is the same until you actually cook them. Adding some sesame oil, soy sauce, and cornstarch to the mix The biggest time sink in making dumplings (for me, anyway) is chopping everything into a mince. Pork filling is ready. Garlic Knots – For Superior Garlic Breath. Cheddar Biscuits (Like Red Lobster's) (Food and Whine)