Appetizers
Tomato, Basil, Garlic Bruschetta
From Andrea and Bret
Mushroom Bruschetta
From Abraham
Spinach Dip
From Andrea
Ingredients:
Sourdough round loaf
1 1/2 cup mayonnaise
1 cup sour cream
1 small can water chestnuts, chopped
10 oz frozen chopped spinach, thawed
1 package leek soup mix (such as Knorr�s)
1/2 package vegetable soup mix
Directions:
Hollow out bread bowl. Chop/tear insides into bite-sized pieces; toast them a little in the oven if desired.
Mix next 5 ingredients in a medium mixing bowl. Add vegie soup mix for color. Transfer to bread bowl.
Serve and enjoy!
Hot Spinach Artichoke Dip
From Andrea
Makes 3 cups
Ingredients:
1 (14 oz) can artichoke hearts (not marinated), drained and chopped
1/2 (10 oz) package frozen chopped spinached, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic
chopped red onions, grated Romano cheese for garnish
Directions:
1. Preheat oven to 375 degrees F.
2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
3. Bake until heated through and bubbly, about 25 minutes.
4. Garnish and serve with tortilla chips, toasted French bread, or sliced vegetables.
Note: Light or fat-free ingredients can be substituted.
Source: AllRecipes.com
Delicious Chicken Bits--Murgh ke mazedar tukray
From Michelle
Serves 6-8
Ingredients:
1 1/4lb of boned skinned chicken breasts (4 breast pieces)
1 tsp freshly ground pepper
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground thyme or 1/2 tsp ajwain seed
1/4 tsp garlic powder
1 tsp bright red paprika
3/4 tsp salt
About 3 tblspn vegetable oil
Directions:
Preheat the oven to 350*F
Cut each chicken breast piece into thirds, lengthwise, and then crosswise into 3/4-inch to 1-inch segments. Put in a bowl. Add the black pepper, turmeric, cayenne pepper, cumin, thyme, garlic powder, paprika, salt, and 1 tablespoon of the oil. Mix well and set aside for 10 minutes or longer.
Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.When the oil is very hot, put in the chicken. Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside. Put in a baking dish, cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on the chicken pieces), and bake for 8-10 minutes or until the chicken pieces are just cooked through.
If not to be eaten immediately, remove the chicken from the hot baking dish to prevent them from drying out.
Spicy chicken patties
From Andrea
Medieval stuffed eggs
From Joel
Roasted pepper and walnut dip
From Ryan
White cheese and olive dip
From Emily
Latkes
From Ryan and Sarah
Knish
From Michelle
serves 48
Ingredients:
Filling
5 lbs baking potatoes, peeled & cubed
1/2 cup vegetable oil
2 large onions, chopped
Salt & pepper to taste
Crust
2 eggs
1/2 cup vegetable oil
1 cup warm water
1 tsp salt
5 cups all purpose flour
Directions:
1. Place potatoes in a pot with enough water to cover. Bring to a boil, cook for 5-10 minutes or until tender. Drain and set aside, if onions are not yet ready.
2. While potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions & cook until soft & translucent. Mix onions and their oil into potatoes. Mash together until smooth.
3. Season with salt and pepper. Set aside while you make dough.
4. In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until dough is stiff enough to remove from bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
5. Preheat the oven to 375 degrees, grease cookie sheet.
6. Cut off a piece of dough, about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along the long side. Roll the dough around the filling towards the exposed strip and gently press to seal. If you�ve done it correctly, it looks like a potato filled snake.
7. Place the potato rolls onto the prepared cookie sheet. Cut into 1 inch pieces using a pizza cutter.
8. Bake for 30-40 minutes or until nicely browned.
9. Serve with a dipping sauce of some sort (dijon mustard, mango chutney, marmalade)
Source: AllRecipes.com