Home » Archive by category 'Appetizers' (Page 8)
1/2 cup green olives, sliced
16 Kalamata olives, pitted and sliced
1/2 cup diced roasted red pepper
2 Tbl snipped fresh parsley
1 small garlic clove, minced
~Slice green olives
~Pit and slice Kalamata olives
~Cut red pepper in half and roast in shallow pan under broiler, watching carefully
~Dice roasted red pepper
~Snip parsley
~Mince garlic
~In small bowl, combine olives, peppers, pasrley, and garlic
~Mix well and serve
Pampered Chef
Pizza Dough (recipe below)
2 Tbl extra-virgin olive oil
8 oz onions, chopped
1 lb lean ground beef
3 Tbl tomato paste
1 tsp superfine (caster) sugar
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp cayenne pepper
Salt (to taste)
~Preheat oven to 500
~On lightly floured work surface, roll out dough 3/8″ thick
~With round pastry cutter (1.5″) cut out 24 rounds
~Roll rounds out again until 3/16″ thick, lay on nonstick baking sheet
~Heat the oil in medium nonstick pan over medium heat
~Add the onions and fry, stirring constantly, until they are golden, about 5 minutes
~Add the meat, tomato paste, sugar, cumin, paprika, cayenne pepper and salt
~Cook over high heat, stirring constantly, for 5 minutes
~Remove from heat and let cool to room temperature
~Divide meat mixture evenly among the dough rounds. Transfer the baking sheet to the oven and bake until crusts are golden, about 15 minutes
~Serve warm
Pizza Dough
1/2 tsp sugar
3/4 cup warm water
1 package active dry yeast
2 cups flour
1 tsp fine sea salt
~Put the sugar in a glass that holds about 3/4 cup
~Add a scant 1/2 cup of the warm water and stir with a small spoon to dissolve the sugar
~Sprinkle yeast over the surface and let stand in warm place, without touching it, for 10 minutes. It should foam up to reach the rim of the glass
~Heap the flour on a work surface. Scatter the salt over it and then mix into the flour
~Make a well in the center
~With a small spoon stir the yeast mixture in the glass and then pour it into the well together with the remaining warm water
~Mix these ingredients together with your fingertips, using a rapid circular movement and working from the center of the well outward
~When well mixed, roll the dough into a ball and, on a lightly floured surface, knead until smooth an elastic, about 5 – 6 minutes
~Place in large lightly floured bowl and cover with a cloth
~Allow to rest in warm place until doubled in bulk, about 1 1/2 hours
~Tap the dough down, transfer to floured surface and knead as before for 3 minutes
~Dough is now ready to be used
1 lb Italian Sausage
1 lb Chorizo Sausage
5 cans RoTel
6 packages cream cheese
~Place cream cheese in crok pot and allow to melt, checking & stirring often
~Meanwhile, fry sausage (you can use alternate types of sausge depending on preference – chorizo will make the dip hot/spicy), drain and set aside
~Once cream cheese is melted, add RoTel and mix thoroughly. Allow to “cook” 10 minutes
~Add sausge, stirring well and allow to “cook” for another 30 – 45 minutes
~Serve with tortilla chips.
You can adjust the quantity of the recipe – general rule is 1 more package of cream cheese than cans of RoTel. Meat quantity is adjusted to preference.
