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I love the Chinese dumplings, spring rolls and potstickers, I have often gone to a restaurant and picked those up to use as appetizers. Lately I have been making my own burshetta and then adding a pice of sliced tomato, fresh mozz. and basil, then I bake it and broil it, a lot of people do this but most without the brusheta and the broiling, people have seem to like it. something that a friend makes that I now do that is SOOOO good and so popular is a basil pesto pizza. I use a thin small Bobili bread, spread on Pesto. then some mozz cheese, (not to much) cut up decent sized large shrimp and put it on top of the pizza, use a fair amount so it is well covered. The heavily sprinkle shredded parm cheese over the top and bake at about 350-375 until bubbly. Another popular one I do is chicken salad with almonds, dried cherries, some celery pieces, and cut up grape. I mix it with a with a bit of mayo and oriental seasoning. I cut up cukes in round cracker like shapes and put a dollop of the chicken salad on it. |
I forgot to add there are lots of things you can substitute the shrimp with. My Dad has shell fish allergies so I made him one with roasted red peppers and that was a big hit. My friend makes really good sliders she uses the small Hawaiian rolls, it be cool to have a platter of little sandwiches like that, someone suggested the Rubin, that would be a goo one to add as well as a french dip with meet. LOL I am a foodie and love to entertain |
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Wine in a box...I don't give a hoot if costco sells a black series editions ewww! I'm not a wine snob or real enthusiast either to be honest just saying my personal all time fav. is Redwood Red an organic sulphate free $7 a bottle house wine...but its wonderful, Sorry friend at the last wedding I went to dinner was served with 3$200 a bottle red wine...it was awful! What a waste of their money! The bragging about the cost well I was embarrassed for them. Sometimes prices are not justified but glass over plastic and cardboard please |
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Going to a party tonight. Contemplating spicy corn dip and greek 7 layer salad. |
What are we hoping NOT to see at Thanksgiving?? I really don't want to see the Marshmallow fruit salad!!!! |
I want it all - ready for anything and all of it - old standbys and latest chichi. I'm so ready and willing to eat and eat and eat and watch football with the guys and start Christmas movies late that night. |
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I'm not a fan of green bean casserole (at all!) but I eat it every Thanksgiving....I guess it's just something I have to do!! |
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"Raisins are first plumped in a mixture of water, sugar, flour, vanilla, lemon juice and butter. Then the filling is poured into a prepared pastry crust, topped with another crust and baked. Serve it with scoops of rum raisin ice cream." INGREDIENTS: 2 (9 inch) pie shell 2 cups water 1/2 cup white sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 tablespoon butter 1 tablespoon lemon juice 2 cups raisins DIRECTIONS: 1. Preheat oven to 450 degrees F (225 degrees C). 2. In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat. 3. Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top. 4. Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes. |
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