13233 ratatouille option make great appetizer Recipes

porcupine meatballs appetizer or main course, raw white rice, celery salt, ground beef, garlic, minced, onion, minced, tomato juice, green bell pepper, chopped, whole cloves (optional and on amount to use ), oregano, worcestershire sauce, salt, combine the rice , ground meat, onion, green bell pepper, salt, celery salt and garlic. form into 1 1/2 diameter balls. heat, tomato juice , cloves, oregano and worcestershire sauce in a, skillet ., add the meatballs ., cover tightly ., simmer for 50 minutes., before serving., serve as appetizer or with vegetables as main, course .

refrigerated ready-made pizza dough or 2 (10 7/8 oz) cans refrigerated crescent dinner rolls, cream cheese, at room temperature, mayonnaise or 1/2 cup low-fat, dry ranch dressing mix, head fresh broccoli, top florets only, spring onion , including tops, thinly sliced, fresh ripe tomato, peeled , seeds removed, diced, cucumber, peeled , seeds removed, diced, grated sharp cheddar cheese (1 cup) or 4 oz shredded parmesan cheese (1 cup), sliced green olives (optional) or black olives (optional), sliced purple onion, chopped (optional), sliced celery (optional), grated carrot (optional), minced red bell peppers (optional) or green bell pepper (optional), sliced and diced summer squash (optional), sliced mushrooms (optional), sliced asparagus spear (optional), almost any vegetables, you like raw (optional)

red bell peppers, seeded and cut lengthwise into 1-inch wide strips, eggplants, halved and sliced thin to make half moon pieces, peeling isn tsp necessary, zucchini, sliced thin, tomatoes , quartered lengthwise and seeded, shallots, peeled and sliced lengthwise, extra virgin olive oil , to coat, kosher salt, black pepper, poultry seasoning (optional)

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

little potato, seasoned sea salt, extra virgin olive oil, crisp cooked bacon or 4 -6 slices serrano ham, diced, creme fraiche or 1/2 cup sour cream, minced fresh chives

almonds (can use pecans), butter, snipped fresh rosemary, brown sugar, salt, ground red pepper

white rice (cooked ) or 1 1/2 cups brown rice (cooked), shredded monterey jack pepper cheese, beaten egg, salsa (tostitos is great), sour cream, salt and pepper, crumbled tortilla chips, cilantro leaf

refrigerated croissant dough (crescent), cream cheese, dill weed, garlic powder, cayenne pepper, sage or 1 tsp poultry seasoning, oregano, grated parmesan cheese (optional) or 1/2 cup asiago cheese (optional), diced celery, diced red bell peppers or yellow bell peppers or green bell pepper, grated carrot, minced onion, diced fresh tomato, sliced green onion, sliced olive, chopped broccoli

cream cheese, room temperature, green chili salsa (herdez brand preferred), green chilies, chopped (drained ), green onions, finely chopped, monterey jack cheese, grated, cilantro (optional, but preferred ), spinach tortillas (large burrito size)

cooked lobster meat or 1/2 lb imitation lobster meat, chopped pimiento, tarama (caviar) (optional) or 1 oz salmon roe (caviar optional), anchovy fillet, chopped or 1 oz anchovy paste, unsalted butter or 1 oz unsalted margarine, mayonnaise, onion powder, parsley, for garnish

italian bread (boboli), olive oil or 1 tbsp cooking oil, garlic clove, chopped finely, pepper, tomato, peeled, seeded and chopped, crumbled gorgonzola or 1/3 cup blue cheese or 1/3 cup feta cheese, snipped fresh rosemary or 1 tbsp oregano or 1 tbsp basil or 1 tsp dried rosemary or 1 tsp dried oregano or 1 tsp dried basil, crushed of any of the above spices, fresh rosemary (optional) or oregano sprigs (optional) or basil sprig (optional)

olive oil, red onions, chopped, celery ribs or 1 fennel bulb, diced, red pepper , deseeded and diced, eggplants, diced, salt, roma tomatoes, green olives, capers, superfine sugar , to taste, red wine vinegar or 7 tbsp white wine vinegar, pine nuts (optional), fresh basil leaves (optional) or mint leaf (optional)

extra virgin olive oil, garlic clove, finely chopped, onion, finely chopped, cumin seeds, chili flakes (optional) or 1 pinch cayenne pepper (optional), ripe tomatoes, zucchini, trimmed, flatleaf fresh parsley leaves, chopped, salt and pepper

cheesy christmas trees, mayonnaise, dry ranch-style salad dressing mix, shredded cheddar cheese, grate parmesan, firm white bread, red bell pepper strips, green bell pepper strips, preheat broiler. combine mayonnaise and salad dressing mix in medium bowl. add cheeses; mix well., cut bread slices into christmas tree shapes using large cookie cutter. spread each tree with about 1 tsp. mayonnaise mixture. decorate with red and green bell pepper strips. place on baking sheet., broil 4 inches from heat, 2 to 3 minutes or until bubbling. serve warm., makes 12 appetizers

baby reubens, party rye, shredded swiss cheese, sauerkraut, rinsed and drained, sliced corned beef, dijon mustard, place bread slices on baking sheet and broil (watch carefully as temperatures may vary). arrange corned beef, swis cheese and sauerkraut on bread slices. return to broiler to heat through., makes 20 appetizers

whole chicken breast, firm bananas, sesame oil, eggs, milk, all-purpose flour, flour mixed with, cold water to make thick -- paste, egg roll wrappers, oil for deep-frying

cresent roll dough, little smokie sausages, cheese-1 slice makes 4