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October 2nd, 2008


wolfmoon123 in cooking_storm

Here are some nice fun recipes to start with I guess. :)

Sun-Dried Tomato Tartlets with Cheeses

8 Sheets (17”x11”) frozen Phyllo dough, thawed.
¾ Cup (6 ounces) ricotta cheese
1 egg white
1 scallion, chopped
2 tablespoons chopped basil
2 cloves minced garlic
1 ½ ounces oil packed sun-dried tomatoes, drained and chopped.
Basil sprigs for garnish.

Preheat oven to 375 degrees F. Coat 24 miniature muffin cups with cooking spray.
Place 1 phyllo sheet on work surface. Coat with cooking spray. Top with three more sheets coating each with cooking spray. Cut the sheets in thirds length wise and then in quarters cross wise to get 12 squares. Press each square into a muffin cup to form a shell with jagged edges. Repeat to line the remaining mffin cups.
Bake for 5 min, or until golden.
Meanwhile in a blender, combine ricotta cheese, goat cheese or feta cheese, and egg white. Process until smooth. Add the scallion, basil, garlic and tomatoes. Pulse briefly to mix. Spoon into tart shells and bake for 5 min or until lightly puffed and heated through.

Makes: 24 Tartlets.

Baked Tomatoes with Crab

½ cup finely ground nuts such as pecans or walnuts.
2 Large tomatoes, halved
1 Cup fresh lump crab meat, well drained.
1 Cup Monterey Jack cheese.
½ cup black olives finely chopped
½ cup mushrooms (finely chopped)
½ cup parsley finely chopped
1 clove garlic
½ tsp oregano
½ tsp basil

Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
Place ground nuts on a plate. Coat both sides of the tomato halves with olive oil. Dip the cut sides in nuts and coat well. Place tomatoes cut side up on baking sheet.
In a large bowl combine crabmeat, cheese, olives, mushrooms, parsley, garlic, oregano, and basil. Evenly divide among the tomatoes.
Bake for 15 min or until hot and bubbly.

Makes 4.

Cheesy Baked Artichokes

2 pkgs. Frozen Artichoke hearts.
1 Tbsp Lemon Juice
3 Tbsp Ground pecans (optional)
2 Tbsp Parmesan, ramano, or Asiago cheese.
1 tsp Italian seasoning, crushed
1 clove of garlic
1 tsp Extra virgin olive oil.

Preheat oven to 375 degrees. Coat a 9” glass pie plate with cooking spray.
Place artichokes in a colander and rinse well with cold water to separate. Drain well, and pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice.
In a small bowl, combine pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle mixture over artichokes.
Bake for 15 min, or until the topping is golden.

Makes 4 servings.

Sweet Onion Dressing

½ medium Vidalia Onion, roasted.
8 cloves of garlic
¼ cup chopped parsley.
2 Tbsp sugar
½ Cup Dijon mustard.
2 cups Extra virgin olive oil.
¼ cup white wine vinegar
½ cup water
1 tsp kosher salt
1 tsp black pepper.

Preheat grill or oven to 400 degrees F.
Grill or bake onion till brown. Place in food processor and pulse until finely chopped. Add Garlic, parsley, sugar, and mustard and process. Slowly add the oil. Add vinegar, water and salt and pepper. Process till well combined.
Makes 16 (¼ cup) servings.