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PostPosted: Sun Dec 18, 2011 9:49 pm 
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Location: Templetucky, Georgia, USA
I like to get a couple jars of cocktail cherries, drain the liquid off, and fill the jar with either brandy or rum. I usually let them sit in the fridge for a couple years, then eat. My favorite was when I used 151 rum. I use a marker to date the lid, so I know which year.

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PostPosted: Thu Dec 22, 2011 8:25 am 
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Posts: 15534
Location: Georgia
"Teri's OTHER Famous Sausage Dip"

1 lb. bulk pork sausage (like Jimmy Dean tubes)
2 pkgs softened cream cheese
onion chopped, to taste
8 oz. shredded cheddar cheese.

Brown Sausage, drain. Beat cream cheese til creamy. Add onion and 1/2 of the shredded cheese. Stir in cooked sausage. Spread in glass pie plate, sprinkle w/ remaining cheese. Microwave until cheese is melted, serve w/ crackers.

Teri's Taco Dip
1 lb. ground beef
1 pkg cream cheese, softened
1 pkg dry taco seasoning
8 oz. shredded cheddar

Brown ground beef, drain. Stir in taco seasoning and 1 cup water, continue cooking until liquid is almost gone. Spread cream cheese in glass pie pan, cover w/ taco mixture, then w/ cheese. Microwave until cheese is melted, serve w/ tortilla chips.

Teri, I bet the taco dip would be good w/ a layer of salsa too - like your spicy sausage one does.

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PostPosted: Thu Dec 22, 2011 8:36 am 
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Location: Georgia
Sausage & Cheese Balls (appetizers)
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

(I've skipped the rosemary before if I didn't have any - no big deal)

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

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PostPosted: Thu Dec 22, 2011 2:05 pm 
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Posts: 36793
Location: Pittsburgh
Hot Crab Dip

8 oz cream cheese, softened
½ cup mayonnaise
¼ cup dry white wine
dash hot sauce
dash worcestershire sauce
3 green onions, sliced thin
1 garlic clove, chopped
2 tbs chopped pimento
1/2 lb crabmeat
1 small round loaf sourdough bread, hollowed out, reserve inside for dipping

Combine first seven ingredients, beat until creamy. Stir in crabmeat and pimento. Spoon into bread bowl and place on cookie sheet. Bake at 350º for 35-45 minutes until hot and bubbly. Serve with reserved bread and crackers.

I used more than ½ lb crabmeat, almost a pound. You can sprinkle with parsley or paprika after done baking for color.


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PostPosted: Thu Dec 22, 2011 2:06 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36793
Location: Pittsburgh
My most requested recipe!! It can double easily for a 9 x 13 pan. It can also be made ahead and frozen for future use, just make sure you allow enough time to thaw. Enjoy!

Teri's World Famous Hot Sausage Dip

Ingredients:
8 oz. cream cheese, softened
1 lb loose hot sausage, browned and drained
1 green pepper, chopped
1 onion, chopped
1 jar salsa
8 oz. shredded mozzarella cheese

Directions:
In 9" pie pan, carefully spread cream cheese. Cover with cooked and drained hot sausage. Add chopped green pepper and onion (if desired, soften green pepper and onion with small amount of butter in the microwave for several minutes before adding to dip). Spread the jar of salsa over the peppers and onions. Cover with shredded mozzarella cheese. Bake at 350 degrees until cheese is melted and bubbly, about 15-20 minutes. Can be microwaved for about 5 minutes. Serve with tortilla chips, fritos or sturdy crackers. May need a small spoon to make it easier to scoop out.

Number Of Servings:8-12

Preparation Time:15 minutes


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PostPosted: Thu Dec 22, 2011 2:13 pm 
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Posts: 36793
Location: Pittsburgh
Hot Ham Dip

1 lb round loaf of bread (sourdough is great if you can find it)
8 oz cream cheese, softened
8 oz sour cream
2 cups shredded cheddar cheese
½ cup diced ham (use a little more)
1/2 cup green onions, chopped fine
¼ tsp Worcestershire sauce

Slice top of bread loaf. Hollow out bread shell and brush inside with olive oil. (reserve bread to serve with dip). Place on large baking sheet and bake at 350º for 12 minutes. Meanwhile beat cream cheese until smooth. Add sour cream and beat until creamy. Stir in rest of ingredients. Spoon into the bread shell. Wrap in foil and continue baking for 30 minutes. Serve with chips, bread sticks, or crackers. (I use the reserved bread)

I have made this ahead of time up until the final baking with no problem. If there is extra dip, I just keep it and heat it up as a snack.


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PostPosted: Thu Dec 22, 2011 2:24 pm 
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Location: Pittsburgh
I made this for dinner tonight but not as an appetizer. I used chicken tenderloins and ½ slices of bacon and it was delicious.

Sweet Chicken Bacon Wraps Recipe courtesy Paula Deen
Show: Paula's Home Cooking



1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp


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PostPosted: Thu Dec 22, 2011 2:26 pm 
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Location: Pittsburgh
I made these for dinner tonight and they are so good! Because it makes so many, I made small ones and froze them for lunches. Here is the original recipe with some variations at the end.

Robert Duvalls Mother's Crabcakes

1 pound crab meat, jumbo, lump or back-fin
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled


Directions:

Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties.

Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside.

A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice

I use a whole onion because I like onion. I add a little seasoned salt, a little lemon juice and a dash of hot sauce. I don't use butter for sauteeing them, I just use a non-stick pan. The smaller ones only take a few minutes on each side. You may want to chill for an hour or so before forming into patties, they will be easier to shape.


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PostPosted: Thu Dec 22, 2011 2:34 pm 
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Location: Pittsburgh

Tortellini Appetizers

Ingredients:
4 garlic cloves, peeled
2 tablespoons olive oil, divided
1 package (10 ounces) refrigerated spinach tortellini
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 teaspoon pepper
2 pints grape tomatoes
26 frilled toothpicks
Directions:
Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. In a small bowl, combine the mayonnaise, Parmesan cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Yield: about 2 dozen (1-1/2 cups dip).


Okay, I am so anal that I only used the red and green frilly toothpicks. And the red ones had a tortellini first and the green ones had a tomato first! Also, I used more than a tablespoon of olive oil and added a little Italian seasoning.


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PostPosted: Thu Dec 22, 2011 2:46 pm 
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Location: Pittsburgh
Festive Sausage Cups

Ingredients
Pastry for double-crust pie (9 inches)
1 pound bulk spicy pork sausage
6 green onions, chopped
1 tablespoon butter
1/2 cup chopped canned mushrooms
1/4 cup sliced pimiento-stuffed olives
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups heavy whipping cream
1 cup (4 ounces) shredded Swiss cheese
Chopped stuffed olives
Directions
On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks.
In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly.
Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot. Yield: 4 dozen.

(I use the phyllo cups instead of the pie crust, this is one of my most popular Christmas party recipes)


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PostPosted: Thu Dec 22, 2011 11:08 pm 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17746
Location: North Huntingdon/Pittsburgh
SPINACH BALLS


2 packages of chopped frozen spinach (squeez out the liquid)
1 large onion chopped fine
4 eggs
4 cups of Pepperidge Farm Cubed Herb Seasoned Stuffing. (Red Package)
3/4 cup Romano cheese
3/4 cups melted butter
fresh black pepper

Spray cookie sheet with Pam.

Mix together in a large bowl & chill for an hour.....the longer the better for rolling.
Form into small balls.
Bake @ 350 for 12 to 15 minutes.
DO NOT over bake...they will become dry.

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Last edited by Darsflipflops on Wed Apr 12, 2017 11:25 am, edited 2 times in total.

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PostPosted: Thu Dec 22, 2011 11:16 pm 
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Posts: 17746
Location: North Huntingdon/Pittsburgh
Holiday Kielbasa

3 lbs. Kielbasa
1 jar of Chili Sauce
1 16.oz. can of crushed pineapples with the juice
1 jar of maraschino cherries with the juice
1 cup brown sugar

Cut Kielbasa up into bite size pieces and simmer until hot.
DO NOT OVER COOK
A slow cooker is perfect....but still no over cooking.

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PostPosted: Thu Dec 22, 2011 11:19 pm 
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Posts: 17746
Location: North Huntingdon/Pittsburgh
"Hot & Spicy Meatballs"

Perfect for the Holidays and all year.

They are always a winner at gatherings!!!

Delicious!!!!!!!

1 1/2 lb. lean ground beef
2 eggs
1/4 cup milk
1 cup Italian bread crumbs
1/4 cup chopped onion
1 1/2 tsp. chopped fresh parsley
1 1/2 tsp. salt
1/8 tsp. pepper
3 Tablespoon. olive oil
1 Bottle chili sauce (10 oz)
1/2 cup jalapeno jelly
1 Tablespoon instant espresso coffee

Do not discard the drippings...you will need it later.

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 Post subject: BAKED CLAM DIP
PostPosted: Wed Dec 28, 2011 11:24 pm 
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Posts: 10104
Location: QUEENS, NY
BAKED CLAM DIP

2 cans white clams sauce (I used Progresso White Clam Sauce with Garlic/Herb seasoning)
1/2 stick butter
1 small chopped onion
1 bottle clam juice
1 cup grated parmesan cheese
approx 1 cup bread crumbs
juice from one lemon
Tabasco Sauce - optional

melt butter and saute onions till soft.
Add clam sauce, clam juice, lemon juice, tabasco if using, and cook for about 10 mins

Take off the heat stir in grated cheese and bread crumbs (you will probably have to add bread crumbs by eye. Add enough to make dip bind together but not to soft and not to thick, should be like an oatmeal consistency)

put in a casserole dish and bake at 350 until golden brown

Serve with Ritz crackers or baguette.


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PostPosted: Wed Sep 05, 2012 9:52 am 
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Posts: 30196
Location: Upstate NY
Corn Salsa



1 Can Black Beans

1 Can of white shoe peg corn

1 Can of Black Eyed Peas

½ red pepper

½ yellow pepper

½ orange pepper

4 green onions

1/3 to ½ bottle of Italian dressing.

drain and rinse in cold water the canned veggies



Mix it all together and refrigerate. Serve with corn chips.

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