1 box frozen chopped spinach, thawed and drained
1 bunch reen onion, finely chopped
1/4 c parsley, finely chopped
1 tsp dill, dried
1/2 lb feta cheese, crumbled
1 c ricotta cheese
2 eggs
30 Athens phyllo cups
salt, to taste
Brown green onions in olive oil until tender. Combine spinach, parsley, dill, beaten eggs and cheese, add cooked onions. Place 1 tsp of filling in each phyllo cup and bake at 375 degrees for 15-20 mins or until golden brown and bubbling. Let stand 5 mins.
***Another recipe from the cooking school!
Sunday, November 28, 2010
Hoisin Beef and Scallion Rolls
1/2 c soy sauce
1/2 c canola oil
3 garlic cloves, crushed
1/2 c fresh ginger, chopped
black pepper
1 lb london broil or flank steak, trimmed
1/2 c hoisin sauce
1 bunch scallions, white and light green parts only, cut into 2 in lengths
Mix soy sauce, garlic, oil, ginger and some pepper.Add the beef and marinate overnight in refrigerator, turning once. Heat the grill. Pat meat dry and grill until rare, 5-6 mins per side. Let cool completely. Slice thinly on the bis, across the grain of the meat. Lay the slices on a cutting board and brush with hoisin sauce on each side of the meat. Lay small bundle of scallions at one end and roll securely. arrange on ray, seam side down, refrigerate until ready to serve.
** These were so delicious! We had these ate a cooking school thing we did at work.
1/2 c canola oil
3 garlic cloves, crushed
1/2 c fresh ginger, chopped
black pepper
1 lb london broil or flank steak, trimmed
1/2 c hoisin sauce
1 bunch scallions, white and light green parts only, cut into 2 in lengths
Mix soy sauce, garlic, oil, ginger and some pepper.Add the beef and marinate overnight in refrigerator, turning once. Heat the grill. Pat meat dry and grill until rare, 5-6 mins per side. Let cool completely. Slice thinly on the bis, across the grain of the meat. Lay the slices on a cutting board and brush with hoisin sauce on each side of the meat. Lay small bundle of scallions at one end and roll securely. arrange on ray, seam side down, refrigerate until ready to serve.
** These were so delicious! We had these ate a cooking school thing we did at work.
Thursday, November 18, 2010
Chunky Pinto Bean Dip
2 cans pinto beans, rinsed and dried
1 can diced tomatoes with mild green chilies
1 c chopped onion
2/3 c chunky salsa
1 tbsp vegetable oil
1 1/2 tsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 1/2 c shredded Mexican or cheddar cheese
1/2 c chopped cilantro
Tortilla chips
Combine all ingredients but chips, cheese and cilantro. Cover and cook low on 5-6 hours. Partially mash mixture with potato masher. Stir in cheese and cilantro. Serve at room temp.
1 can diced tomatoes with mild green chilies
1 c chopped onion
2/3 c chunky salsa
1 tbsp vegetable oil
1 1/2 tsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 1/2 c shredded Mexican or cheddar cheese
1/2 c chopped cilantro
Tortilla chips
Combine all ingredients but chips, cheese and cilantro. Cover and cook low on 5-6 hours. Partially mash mixture with potato masher. Stir in cheese and cilantro. Serve at room temp.
Easiest 3 cheese Fondue
2 c shredded mild or cheddar cheese
3/4 c milk
1/2 c crumbled blue cheese
1 pkg (3 oz) cream cheese, cubed
1/4 c finely chopped onion
1 tbsp flour
1 tbsp butter
2 cloves garlic, minced
4-6 drop hot pepper sauce
1/8 tsp ground red pepper
Combine all ingredients in crockpot. Cover and cook low 2-2 1/2 hrs. Stir until smooth. Increase heat to high, cook 1-1 1/2 hrs. Serve with breadsticks and/or vegetables.
3/4 c milk
1/2 c crumbled blue cheese
1 pkg (3 oz) cream cheese, cubed
1/4 c finely chopped onion
1 tbsp flour
1 tbsp butter
2 cloves garlic, minced
4-6 drop hot pepper sauce
1/8 tsp ground red pepper
Combine all ingredients in crockpot. Cover and cook low 2-2 1/2 hrs. Stir until smooth. Increase heat to high, cook 1-1 1/2 hrs. Serve with breadsticks and/or vegetables.
Mac and Cheese Crockpot
6 c elbow macaroni
2 tbsp butter
4 c evaporated milk
6 cups shredded cheddar cheese
2 tsp salt
1/4 tsp black pepper
In large bowl toss macaroni with butter. Stir in evaporated milk, cheese, salt and pepper; place in crockpot. Cover and cook on high 2-3 hours.
2 tbsp butter
4 c evaporated milk
6 cups shredded cheddar cheese
2 tsp salt
1/4 tsp black pepper
In large bowl toss macaroni with butter. Stir in evaporated milk, cheese, salt and pepper; place in crockpot. Cover and cook on high 2-3 hours.
Loaded Baked Potato Casserole
1 bag frozen South-style hash brown potatoes, thawed
1 can french fried onions
1 cup frozen peas, thawed
1 c shredded cheddar cheese
4 slice bacon, cooked and crumbled
2 cans cream of celery soup
1 c milk
Stir potatoes, 1 1/3 c of onions, peas, cheese and bacon in a 9.x13 baking dish. Stir the soup and milk in a small bowl and pour of potato mixture. Cover with foil. Bake at 350 degrees for 30 mins or until hot. Uncover dish and stir. Sprinkle with remaining onions, bake for 5 mins or until golden.
1 can french fried onions
1 cup frozen peas, thawed
1 c shredded cheddar cheese
4 slice bacon, cooked and crumbled
2 cans cream of celery soup
1 c milk
Stir potatoes, 1 1/3 c of onions, peas, cheese and bacon in a 9.x13 baking dish. Stir the soup and milk in a small bowl and pour of potato mixture. Cover with foil. Bake at 350 degrees for 30 mins or until hot. Uncover dish and stir. Sprinkle with remaining onions, bake for 5 mins or until golden.
Roasted Potatoes with Thyme
4 med potatoes sliced 1/4 in thick
3 tbsps vegetable oil
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
1 jar franco-american slow roast chicken gravy
Put the potatoes on a sallow sided baking pan. Top with the oil, thyme and black pepper. Toss to coat. Bake at 400 degrees for 20 mins. Turn the potatoes. Bake for 15 mins more or until the potatoes are browned. Put potatoes in serving dish. Heat the gravy according to the package directions and serve over potatoes.
3 tbsps vegetable oil
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
1 jar franco-american slow roast chicken gravy
Put the potatoes on a sallow sided baking pan. Top with the oil, thyme and black pepper. Toss to coat. Bake at 400 degrees for 20 mins. Turn the potatoes. Bake for 15 mins more or until the potatoes are browned. Put potatoes in serving dish. Heat the gravy according to the package directions and serve over potatoes.
Chili con Queso
1 pkg pasteurized processed cheese spreed, cubed
1 can (10 oz) diced tomatoes with green chilies
1 c sliced green onions
2 tsp ground coriander
2 tsps ground cumin
3/4 tsp hot pepper sauce
Jalapeno slices (opt)
Tortilla chips
Combine everything in crockpot slow crocker, stir until well blender. Cover, cook low 2-3 hours or until. Add jalapenos slices if desired. Serve tortilla chips.
1 can (10 oz) diced tomatoes with green chilies
1 c sliced green onions
2 tsp ground coriander
2 tsps ground cumin
3/4 tsp hot pepper sauce
Jalapeno slices (opt)
Tortilla chips
Combine everything in crockpot slow crocker, stir until well blender. Cover, cook low 2-3 hours or until. Add jalapenos slices if desired. Serve tortilla chips.
Pizza Fondue
1/2 lb bulk Italian sausage
1 c chopped onion
2 jars meatless pasta sauce
4 oz thinly sliced ham, chopped
1 pkg (3 oz) sliced pepperoni, chopped
1/4 tsp red pepper flakes
1 lb mozzarella cheese, cut into 3/4 in cubes
1 loaf Italian or French bread, cubed
Cook sause and onion in large skillet over medium-high heat until sausage is brown. Drain fat. Transfer mixture to crockpot. Stir in pasta sauce, ham, pepperoni and pepper flakes. Cover, cook on low 3-4 hours. Serve with cheese and bread cubes.
1 c chopped onion
2 jars meatless pasta sauce
4 oz thinly sliced ham, chopped
1 pkg (3 oz) sliced pepperoni, chopped
1/4 tsp red pepper flakes
1 lb mozzarella cheese, cut into 3/4 in cubes
1 loaf Italian or French bread, cubed
Cook sause and onion in large skillet over medium-high heat until sausage is brown. Drain fat. Transfer mixture to crockpot. Stir in pasta sauce, ham, pepperoni and pepper flakes. Cover, cook on low 3-4 hours. Serve with cheese and bread cubes.
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