by free recipes on 12/08/2011
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Garlic Goat Cheese and Herb Crostini
Ingredients
1 baguette cut in one half inch slices
One half cup crumbled goat cheese
2 cloves garlic, minced
2 shallots, minced
One half cup extra-virgin olive oil
One half cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking).
Directions
Place baguette slices on ungreased baking dish and bake for 10 minutes at 350 degrees. Meanwhile, place remaining ingredients in a food processor and process until smooth. Remove baguette slices from the oven and spread mixture on each slice. Return to the oven and bake for another 10 – 15 minutes at 350 degrees.
The Skinny: Goat cheese is lower in fat than most other cheeses and you are also using olive oil which is supposed to be good for you.
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by free recipes on 26/07/2011
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Appetizer — Potted Cheese
Ingredients
6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped
Directions
Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.
The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.
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by free recipes on 05/07/2011
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Spinach and Crab Dip
Ingredients
2 (10 oz.) packages of frozen, chopped spinach
1 cup non-fat sour cream
1 cup non-fat mayonnaise
¼ cup onion, minced
4 ounces imitation crabmeat
2 cups assorted colorful raw vegetables for dipping
Directions
Thaw spinach, and pat dry.
Combine spinach with remaining ingredients, and stir.
Cover and refrigerate for at least an hour before serving with colorful raw vegetables.
Serves 8
Each serving equals 1/2 cup of fruit or vegetables
by free recipes on 16/06/2011
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Roquefort Crackers Recipe
Ingredients:
1 cup crumbled Roquefort cheese
1 cup softened butter
3 Tablespoons milk
2 teaspoons hot sauce
3-1/2 cups flour, sifted
2 teaspoons baking powder
Directions:
Preheat oven to 400 degrees. Cream cheese, butter, milk, and hot sauce. Beat 1 minute. Combine flour with baking powder. Add this a little at a time to the cheese mixture. The dough should not be sticky. Knead lightly on a floured board for a few seconds. Chill dough 15 minutes. Roll dough out to a 1/8-inch thickness. Cut into rounds, diamonds, crescents or other shapes. Place on well-greased baking sheets. Chill for 15 minutes. Bake about 8 to 10 minutes until delicately browned. Cool on a rack. Serve or store (can freeze or store in a tight container for 2 to 3 weeks).
Yield: 40 – 50 crackers
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by free recipes on 09/06/2011
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Kentucky Fried Biscuits Recipe
Ingredients:
2-2/3 packages dry yeast
2/3 cup warm milk
4 cups milk
1/2 cup shortening
1/4 cup sugar
6 teaspoons salt
7 to 9 cups flour
Directions:
1. Dissolve yeast in warm water.
2. Scald milk (150 degrees). Add shortening, sugar, and salt. Stir to dissolve shortening. Cool to lukewarm.
3. Combine milk and yeast in large bowl. Stir in flour to make moderately stiff dough.
4. Place in greased bowl, turning once to grease top. Let rise in warm place for 30 minutes.
5. Knead lightly on floured surface. Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter. (Don’t let the biscuits rise too high before frying.)
6. Fry in deep fat (deep fryer is ideal), slightly hotter than 350 degrees, until golden brown (about 1 minute).
Yield: 9 dozen
by free recipes on 05/05/2011
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Appetizer — Hot Artichoke Spread
Ingredients
1 14 oz. can artichoke hearts, drained and finely chopped
1 8 oz. package cream cheese, softened
1 garlic clove, minced
One third cup mayonnaise
Two thirds cup Parmesan cheese, grated
Directions
Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees. Serve warm with crackers and/or toast points.
The Skinny: Use light cream cheese and low fat or light mayo.
by free recipes on 09/04/2011
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Spinach Dip Recipe
Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup chopped parsley
1/2 cup green onions
1/2 teaspoon dill weed
1 teaspoon Cavender’s Greek Seasoning
1 cup sour cream
1 cup mayonnaise
Juice of 1/2 lemon
Directions:
Combine all ingredients. Mix well and refrigerate. This dip is better made 1 day in advance so flavors will have time to blend. Serve with raw vegetables.
Serves: 6 – 8
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by free recipes on 27/03/2011
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Appetizer: Baked Potato Soup
Ingredients
4 – 5 baking potatoes
2 cups water
1 quart milk
One half cup celery
One quarter cup butter
One half cup sour cream
One third cup bacon, cooked and crumbled
One third cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste
Directions
Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream. When I made this recipe last time, I chopped up the potato peels and added them to the soup. The skins added flavor and texture and you may want to try this. I also understand that most of the vitamins and minerals are in the skin of the potato.
The Skinny: Use low fat milk, light sour cream and fat cheese.
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