I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!
Bavarian Liverwurst Dip
1 cup liverwurst
1/2 cup sour cream
1/4 cup white onions, minced
1 teaspoon dill pickle relish
1 teaspoon Dijon mustard
1/2 teaspoon white pepper
1. Blend the liverwurst and sour cream until smooth and creamy.
2. Add all the other ingredients, blending well.
3. May be served at room temperature or chilled.
4. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Wednesday, April 22, 2009
Wednesday, October 31, 2007
Mozzarella in Carrozza, Fried Mozzarella Sticks and Marinara Sauce
I didnt get a picture because they were gobbled up too fast but yesterday I used up a block of mozzarella that needed to be used before the expiration date. I tried out 3 new recipes. Surprisingly they all turned out really really well.
The first is Mozzarella in Carrozza. This was quite yummy! It reminded of stuffed french toast. I found this while skimming through "Nigella Bites". It's very easy to make and I think if it was cut into 4 pieces and served with a marinara sauce or tomato soup for dipping it would make a great afterschool snack for kids or an appetizer.
Mozzarella in Carrozza
Adapted slightly from Nigela Bites
6 slices white bread, crusts removed fluffy sandwich bread works great
1 fist sized ball mozzarella, cut into approx 1/4 in slices then strips
1/2 cup whole milk
3 heaping tablespoons all purpose flour
1 egg I used 2
salt and pepper
olive oil (not extra virgin) for frying I used PAM Garlic Spray because I was out of olive oil. I added 2 small pats of butter at the very end for the flavor
1. Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal.
2. Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.
3. Warm the oil in a frying pan over medium heat. Dunk the sandwiches briefly, one by one, in the milk (be *very* quick when dipping in the milk or the bread will fall apart), then dredge in the flour, then dip in the beaten egg.
4. Fry in hot oil on each side til crisp and golden and remove to a paper towel.
5. Cut in half and enjoy.
Fried Mozzarella Sticks have always been a favorite of mine whenever we hit one of the big chain restaurants like Chili's or TGIFriday's and I've wanted to try making them myself for a long time. I dont know why my brain thought these would be so difficult to make because they were very easy. RLD even said they tasted better then the restaurants. *preen*
Fried Mozzarella Sticks
1 lb. Mozzarella cheese
1/2 c. flour
2 eggs, beaten
1/2 c. dry bread crumbs
1 1/2 c. vegetable oil
1. Slice the cheese 1/4 inch thick, then into sticks 4 inches long by 1 inch wide.
2. Roll cheese slices in the flour; dip in eggs; roll in bread crumbs, coating them well.
3. Heat oil in skillet until very hot. Fry a few sticks at a time until brown.
4. Drain and serve.
Marinara Sauce is an easy sauce to make that is versatile. You can use it as a sauce over pasta or as a dipping sauce for a variety of dippers. I used dried herbs because I didnt have any fresh in the apt but next time I want to try with fresh herbs. This makes a very chunky marinara sauce, if you prefer a thinner sauce you might add some tomato sauce and use half a can of diced tomatoes.
Marinara Sauce
1 can Diced Tomatoes
2 t Ground Oregano
2 t Ground Thyme
2 t Parsley
1.5 T Garlic Powder
2 t Ground Basil
1. Combine all ingredients in a medium saucepan and simmer for 20 minutes.
The first is Mozzarella in Carrozza. This was quite yummy! It reminded of stuffed french toast. I found this while skimming through "Nigella Bites". It's very easy to make and I think if it was cut into 4 pieces and served with a marinara sauce or tomato soup for dipping it would make a great afterschool snack for kids or an appetizer.
Mozzarella in Carrozza
Adapted slightly from Nigela Bites
6 slices white bread, crusts removed fluffy sandwich bread works great
1 fist sized ball mozzarella, cut into approx 1/4 in slices then strips
1/2 cup whole milk
3 heaping tablespoons all purpose flour
1 egg I used 2
salt and pepper
olive oil (not extra virgin) for frying I used PAM Garlic Spray because I was out of olive oil. I added 2 small pats of butter at the very end for the flavor
1. Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal.
2. Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.
3. Warm the oil in a frying pan over medium heat. Dunk the sandwiches briefly, one by one, in the milk (be *very* quick when dipping in the milk or the bread will fall apart), then dredge in the flour, then dip in the beaten egg.
4. Fry in hot oil on each side til crisp and golden and remove to a paper towel.
5. Cut in half and enjoy.
Fried Mozzarella Sticks have always been a favorite of mine whenever we hit one of the big chain restaurants like Chili's or TGIFriday's and I've wanted to try making them myself for a long time. I dont know why my brain thought these would be so difficult to make because they were very easy. RLD even said they tasted better then the restaurants. *preen*
Fried Mozzarella Sticks
1 lb. Mozzarella cheese
1/2 c. flour
2 eggs, beaten
1/2 c. dry bread crumbs
1 1/2 c. vegetable oil
1. Slice the cheese 1/4 inch thick, then into sticks 4 inches long by 1 inch wide.
2. Roll cheese slices in the flour; dip in eggs; roll in bread crumbs, coating them well.
3. Heat oil in skillet until very hot. Fry a few sticks at a time until brown.
4. Drain and serve.
Marinara Sauce is an easy sauce to make that is versatile. You can use it as a sauce over pasta or as a dipping sauce for a variety of dippers. I used dried herbs because I didnt have any fresh in the apt but next time I want to try with fresh herbs. This makes a very chunky marinara sauce, if you prefer a thinner sauce you might add some tomato sauce and use half a can of diced tomatoes.
Marinara Sauce
1 can Diced Tomatoes
2 t Ground Oregano
2 t Ground Thyme
2 t Parsley
1.5 T Garlic Powder
2 t Ground Basil
1. Combine all ingredients in a medium saucepan and simmer for 20 minutes.
Tuesday, October 2, 2007
Pepperoni and Cheese Bread
Easy and nummy. Gotta love that. RLD works nights and since I've been out sick I like to make sure he has something good to eat when he gets home from work at 6:30am instead of just eating cereal or donuts he picked up on the drive. Since I sent him off to work last night with leftovers from the Jerk Pork dinner I knew he wasnt going to be terribly hungry I wanted something lite. This worked great.
Pepperoni and Cheese Bread
Recipe found via Amber's Delectable Delights
Ingredients:
1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed) (I used a refrigerated Italian bread loaf)
Pepperoni
Mozzarella cheese
Parmesan cheese
Egg wash (1 egg white, water) (I actually forgot the egg wash. Recipe still turned out fine without it though)
Seasonings I added
Italian Seasoning
Garlic Powder
Directions:
Preheat oven to 350.
Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese. Sprinkle with garlic powder and italian seasonings.
Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides of loaf with egg wash. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning (I also sprinkled garlic powder on top of loaf). Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake at 350 for ~20 min. (Mine was perfect at 14 minutes so keep an eye on yours after about 12 minutes - It will depend on the bread you use and the oven you have). Remove from oven and let cool for 5 minutes before slicing.
RLD wants more meat in it next time. *chuckles* I explained that it's not really meant to be a meal, but that I wanted to make something lite for him, and he said it was fine. Next time, more meat. heh. I think I'll also use the egg wash too. Not sure what it's for but I hate forgetting bits of recipes.
Pepperoni and Cheese Bread
Recipe found via Amber's Delectable Delights
Ingredients:
1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed) (I used a refrigerated Italian bread loaf)
Pepperoni
Mozzarella cheese
Parmesan cheese
Egg wash (1 egg white, water) (I actually forgot the egg wash. Recipe still turned out fine without it though)
Seasonings I added
Italian Seasoning
Garlic Powder
Directions:
Preheat oven to 350.
Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese. Sprinkle with garlic powder and italian seasonings.
Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides of loaf with egg wash. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning (I also sprinkled garlic powder on top of loaf). Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake at 350 for ~20 min. (Mine was perfect at 14 minutes so keep an eye on yours after about 12 minutes - It will depend on the bread you use and the oven you have). Remove from oven and let cool for 5 minutes before slicing.
RLD wants more meat in it next time. *chuckles* I explained that it's not really meant to be a meal, but that I wanted to make something lite for him, and he said it was fine. Next time, more meat. heh. I think I'll also use the egg wash too. Not sure what it's for but I hate forgetting bits of recipes.
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