ield: 32 shrimp
32 very large shrimp (about pounds), cooked in their shells
8 ounces cream cheese
2 tablespoons wasabi powder *
You may buy shrimp already cooked from your fish store. To prepare your own, bring a large pot of salted water to a boil. Add uncooked shrimp. Lower heat to medium and cook for 3 to 4 minutes, until shrimp are pink. Place on colander under cold running water for 1 minute. Remove shells, leaving tails intact.
Place cream cheese in food processor. In small bowl, mix wasabi with 1 1/2 to 2 tablespoons cold water to form a thick paste. Add to food processor. Add 1/4 teaspoon salt (or more to taste). Process until smooth.
Split shrimp down the back, cutting almost all the way through. Using a small spoon or pastry bag, stuff each with 1 1/2 teaspoons cream cheese. Press sides gently together.
Optional: Serve with additional wasabi paste.
Yield: About 36 ravioli, which will serve 9
as an appetizer or 4 to 6 as an entree.
Shrimp Mousse:
1 8oz. can water chestnuts, drained
8 oz. peeled, deveined shrimp
1 garlic clove minced
1 scallion, minced
2 tsp. minced fresh ginger
1 tsp. soy sauce
1/2 tsp. sugar
salt and freshly ground black pepper to taste
Roasted Red Pepper Sauce
1 package wonton wrappers (36 three-inch squares)
1/4 cup coarsely chopped fresh cilantro or scallion greens
Finely chop the water chestnuts in a food processor and transfer to a mixing bowl. Puree the shrimp in the food processor. Add the garlic, scallion, ginger, soy sauce, sugar, and salt and pepper and puree again. Stir the shrimp mousse into the water chestnuts. Correct the seasoning, adding salt to taste: The mixture should be highly seasoned.
Note: To taste the mixture for seasoning without eating raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling water.
Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a boil in a large pot for cooking the ravioli.
Spread a few wonton wrappers on a work surface. Lightly brush the edges with water. Place a teaspoon of shrimp mousse in the center of each and fold in half on the diagonal. Starting at one end and continuing to the other, seal the edges by gently patting with your fingers. It's important to make a hermetic seal. Assemble the remaining ravioli in this fashion. Transfer the finished ravioli to a cake rack.
Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander. Spoon the pepper sauce on plates or a platter and arrange ravioli on top. Sprinkle with cilantro or scallion greens and serve at once.
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/4 cup Scotch whisky
1/2 cup green ginger wine
2 tablespoons honey
1 cup heavy cream
2 cups fresh watercress, rinsed and dried
8 lightly buttered, toasted croutons
In a large skillet, melt the butter over medium-high heat. Add the shallots to the pan and cook until soft, about 2 minutes. Add the garlic and ginger, and saute for 1 minute. Add the shrimp, salt, lemon juice, whiskey and ginger wine to the pan and cook until the shrimp are pink and cooked through, about 2 minutes.
Remove the shrimp from the pan with a slotted spoon and cover to keep warm. Add the honey and cream to the pan and cook until thickened. Add the shrimp back to the pan, and stir well to coat and warm through. Remove the pan from the heat.
Divide the watercress among 4 small serving plates. Spoon the shrimp over the watercress, and serve with toasted croutons.
Yield: 4 servings
12 tablespoons goat cheese
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh oregano
2 teaspoons minced garlic
Salt and freshly ground pepper
12 large shrimp, peeled, tail-on and butterflied
12 thin slices of proscuitto
2 tablespoons olive oil
Drizzle of white truffle oil
In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. Heat the oil in a large skillet over medium-high heat. Add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley.
Yield: 12 stuffed shrimp
If you like chicken wings, you'll enjoy this dip!
2 chicken breasts, cooked and shredded
2 8oz. bricks cream cheese (softened)
1 cup shredded mexican cheese
2/3 cup hot sauce (more or less depending on your taste)
1/3 cup blue cheese dressing
Mix all in oven-safe dish. Cook at 350 degrees for 30 minutes. Serve with nacho/tortilla chips.
This dip tastes just like the one served at Carlos O'Kelly's Restaurant in Virginia.
1 pound Velveeta cheese
4 oz. sour cream
1 cup salsa
Melt cheese in double boiler, stirring often. Add sour cream and salsa and stir. Serve warm with tortilla/nacho chips.
(You can also make this in one of those small Little Dipper crock pots.)
8oz. cream cheese, softened (plain or flavored)
1 cup marshmellow fluff
In large bowl, combine cream cheese and fluff. Mix by hand until smooth consistency. Serve as a dip with assorted fresh fruits (pineapple, strawberries, grapes, mango, apples, etc)
I live for seafood and crab dip is one of my favorites, here is a good recipe.
2 oz cream cheese (softened)
4tsp diced yellow onion
1 Tbsp butter (softened)
4 tsp finely diced green pepper
1/4 cup of sour cream
1/4 tsp seasoned salt
1/8 tsp paprika
1 Tbsp Mayonnaise
1/4 cup shredded mozzarella cheese
6 oz of crab meat (if canned drain)
Fresh diced green onion (garnish)
Parsley chopped (garnish)
Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes. Serve with Tortilla chips.
Serves 2-3 people
2 (8 ounce) packages cream cheese, softened
3 1/2 cups shredded sharp or extra sharp Cheddar
cheese
1 (1 ounce) package Ranch-style dressing mix (I always
use Hidden Valley Ranch mix)
2 cups chopped pecans
In a large bowl, mix together cream cheese, cheddar
cheese, and dressing mix. Form into one large ball or
two smaller balls. Roll in chopped pecans to coat
surface. Refrigerate for at least 2 hours, or
overnight.
Makes 1 large cheese ball or 2 small cheese balls.
1 jar Kraft Old English Cheese spread
1 stick margarine
1 1/4 cups plain flour
1/4 - 1/2 tsp. red cayenne (depending on how hot you
want it)
Mix cheese spread and margarine. Sift flour and
cayenne together and mix with cheese/margarine spread.
Press out through a cookie press and cut into 2 inch
strips. Bake on a plain ungreased cookie sheet for 12
minutes at 350° F.
1 lb. uncooked mild sausage (medium or hot can be
substituted if you want them hotter)
1 cup shredded cheddar cheese
2 cups Bisquick
Combine sausage and Bisquik and blend. Add cheese to
biscuit mixture and blend well. Form balls about the
size of a large walnut and place on cookie sheet and
bake at 350° for 20 minutes. Keeps well in an
airtight container in the refrigerator or may be
frozen. Heat up in microwave.
I first made these wonderful treats in my junior high Foods class. I liked them so much I asked the teacher for the recipe. I have been making them ever since.
One day I made them for my dad and he told me they were "musty", I got upset and said that I followed the directions and I did not know what went wrong. He then proceded to tell me that they they were "musty" and he "must have more". :)
Depending on the size of the pretzels you make this recipe will make 9-12 shaped pretzels.
Ingredients:
1 tsp dry yeast
2 tbls and 2 tsp brown sugar
2+ cups flour
coarse kosher salt
baking soda
shortening or butter
Directions:
1) In large mixing bowl mix 1 tbls HOT water and 1 tsp yeast. Mix until yeast dissolves completely.
2) Stir in 2/3 cup WARM water.
3) Stir in 2 tbls and 2 tsp brown sugar.
4) Slowly add 2 cups flour, stirring constantly. Contuine stirring until the mixture is smooth and does not stick to the sides of the bowl.
5) Lightly flour counter. Dip your hands into extra flour. Knead the dough until it is stretchy and smooth. (Push it down and away from you with the palms of your hands, turning the dough as you work)
6) Grease cookie sheet(s) well with butter or shortening. Sprinkle greased cookie sheet(s) with kosher salt. Preheat oven to 475.
7) Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tbls baking soda.
8) Divide the dough into 16 equal sized pieces.
9) Using the following 4 steps shape each dough ball into a pretzel shape...
1)Roll the dough into a rope 14" long and as thick as your thumb. (if you are having trouble rolling out the dough, slightly wet your hands and try agian) Bend the dough into a U shape.
2) Cross one end of the rope over the other one. The ropes should cross about three inches from the tips.
3) Twist the crossed ends, making a full turn. Fold the ends back, towards the middle of the U.
4) Open the ends slightly to form a pretzel shape. Press the ends into the dough firmly.
10) Bring water into saucepan to a gentle boil (not to many bubbles)
11) Use pancake turner to lower each pretzel into the saucepan. Count slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet (shaking off excess water back into the saucepan). Repeat until all the pretzels are done.
12) Sprinkle some kosher salt on top of the pretzels and put them in preheated oven. Bake for 8 minutes or until the pretzels are golden.
ENJOY!!!!!
**Do not be shy to double this recipe. You will be sorry if you don't.
**You can also make pretzel sticks with this recipe. Instead of rolling dough into pretzels just roll into 2-3" long ropes a little thicker than your thumb.
Variation Recipes
Garlic Parmesan Pretzels
Add 2-3 cloves pressed garlic and 1/3 cup parmesan cheese into the liquid ingredients before adding the flour.
Sun-dried Tomato and Basil Pretzels
Add 2-3 chopped sun-dried tomatoes, 1/2 tsp basil and 1 tsp parm cheese to the liquid ingredients before adding in the flour .
6 slices Italian bread, 1/2 inch thick
1/2 cup olive oil
3 medium-size fresh tomatoes, diced
1/2 medium sized red onion, chopped
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
Pepper to taste
Parmesan cheese to taste
On a sheet pan, place the bread slices. Brush bread (side facing up only) with some olive oil. Lightly toast under the broiler.
In a bowl, mix all the ingrediants except the Parmesan Cheese.
Top toasted Italian bread with Bruschetta mixture. Then put Pamesan (to taste) on top. Enjoy!
2 (8 oz) packages cream cheese, softened
1 (1 oz) package Ranch style dressing mix
3 1/2 cups shredded cheddar cheese
2 cups chopped pecans
In a large bowl, mix together cream cheese, cheddar cheese and dressing mix. Form into one large ball or 2 smaller balls. Roll in chopped pecans to coat surface. Refrigerate at least 2 hours, or overnight. Serve with crackers.
This dip recipe was given to me by a friend from work.
1 small bottle ortega taco sauce
1 (8 oz) package cream cheese, softened
1 (8 oz) container sour cream
lettuce, shredded cheese
Using a mixer, mix together the taco sauce, cream cheese and sour cream. Pour into a container. Sprinkle lettuce and tomatoes on top of the mixture. Serve with tortilla chips.
This is adapted slightly from a Cooking Light recipe. If you are not a fan of garlic, use a very small clove or leave it out completely.
1/4 cup water
1/4 cup tahini (sesame-seed paste)
1 garlic clove, peeled
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15.5-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.
Serve with tortilla chips. Make it as spicy or as plain as you like!
1 can black beans, rinsed and drained
2 cups fresh or frozen corn (or one can of corn, rinsed and drained)
2 medium tomatoes, coarsely chopped
1-2 garlic cloves, finely chopped
1 small jalapeno, finely chopped
1 small bunch cilantro, thick stems removed, finely chopped
lime juice to taste
ground cumin, salt and pepper to taste
Mix all ingredients in a large bowl. Cover and refrigerate to chill and blend the flavors.
I started with a recipe I found online and tweaked it to my tastes. It's a different take on artichoke dip. Hubby and I finished off the whole dish for dinner and packed away the real meal I had made. Sooo yum.
2 jars artichoke, chopped finely
1/2 bag spinich
1 can crab meat
8 ounce light cream cheese
1 cp sour cream
1 TB herb d'provedence
1 clove roasted garlic
2 1/2 TB hot sauce
pepper to taste
Mix all but the crab. Fold in the crab meat.
Back in a greased 9 x 12 @ 350 until browned at the edges. Appx. 35-40 minutes.
Enjoy with tortilla chips.
My husbands favorite Hummus recipe to make. His one tip is to slowly add the salt. Enjoy!
Ingredients:
2 cans Garbanzo beans, drained
1/3 cup Tahini
¼ cup lemon juice
2 cloves garlic
Salt to taste
1 tablespoon olive oil
Pinch of paprika
Directions:
1. Place beans, tahini, lemon juice and garlic into a food processor. Blend until smooth.
2. Transfer mixture to a serving bowl. Drizzle olive oil over mixture. Sprinkle with paprika.
I had this dip at a winetasting party and got hooked. It is super simple and tastes great!
4oz bleu cheese crumbled
8oz cream cheese (orignal is best, light is okay but don't use fat free, too chunky)
1/2 tsp worcestershire sauce
1 Tbsp parsley
1/3-1/2 cup sweet white wine such as a reisling
pinch of garlic
Mix cream cheese and wine
Add bleu cheese, mix
Add the rest, mix well
Serve with crackers or veggies such as celery
This recipe is a back of the box Rice A Roni recipe that I have changed around a bit and I use it to top my french bread to make bruschetta.
Ingredients:
1 package (6.9 ounces) RICE-A-RONI® Chicken Flavor
2 cups water
1 can petite diced tomatoes
1 pound (about 8) chicken tenders
1/2 cup (2 ounces) shredded cheddar cheese
1 loaf of french bread or a bag of french bread slices
Butter for bread
Bruschetta Directions:
1. Cook chicken in oven on 400 degress until no longer pink in center. About 25 minutes.
2. Dice chicken into cubes.
3. In large skillet over medium heat, sauté rice-vermicelli mix as package directs. Slowly stir in 2 cups water, seasonings, tomatoes and chicken.
4. Bring to a boil. Cover; reduce heat to low. Simmer 15 minutes; stir. Continue until heated throughly. Sprinkle with cheese.
Bread Directions:
1. Slice loaf into 1/4-inch thick slices.
2. Place on baking sheet and spread each slice with butter.
3. Place under your oven's broiler until browned.
Let bruschetta cool and top each bread slice evenly.
My mom use to make these all the time and when I was little I would take them in my lunch to school. I now make them for parties. They are always a huge hit!
2 sticks margarine softened
3 Tbsp of poppy seads
1 Tbsp Worcestershire sauce
3 Tbsp Grey Poupon mustard
1 medium grated onion
2 packages of Pepperidge Farm Party Rolls
1/2 lb grated swiss
1/2 lb sliced ham
Mix first 5 ingredients
Slice rolls lengthwise (in half like making one cake into two layers)
Spread both sides with mixture
Put ham on bottom half and sprinkle with cheese
Place top half of rolls back on
Wrap in foil
Bake at 400 for 10-15 minutes
Let cool slightly before slicing
These are so simple, and SO good! You can switch out the vegtables depending on what you like, but every combination I have made so far has been great. Every time I have people over I serve these, and they are always the first to go!
INGREDIENTS:
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
This recipe is similar to the Southwestern Eggrolls served at Chili’s. I originally found this recipe on another recipe website, but have made some substitutions and adjustments. Here is my version.
1 tablespoons vegetable oil
Grilled chicken breast – chopped to very small pieces (I often use the precooked Perdue Shortcut Grilled Chicken pieces to save time)
2 tablespoons green onion – chopped to very small pieces
2 tablespoons roasted red bell pepper - chopped to very small pieces
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
1 or 2 tablespoons jalapeno peppers (depends on your taste) - chopped to very small pieces
1/2 tablespoon cilantro – chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
oil for deep frying
Heat about 1 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken into small pieces and mix into the pan with onion and red pepper.
Mix in corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper.
Cook and stir 5 minutes, until well blended and tender.
Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth and microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla.
Fold in the sides of the tortillas, then roll tightly.
Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels. Cut on a diagnal and serve.
Easy Sausage Stuffed Mushrooms
INGREDIENTS:
* 1 Pound Italian Sausage, Casing Removed
* 1 Pound Cream Cheese, Softened
* 1 Pound Large Mushrooms, Cleaned and Stems Removed
* 1 1/2 Clove Garlic
DIRECTIONS:
Preheat oven to 350. Lightly coat a cookie sheet or baking dish with Vegetable Oil or Cooking Spray, set aside.
Brown Sausage and Garlic in skillet over med-high heat. Drain and Crumble. Stir in Cream Cheese. Mix thoroughly. Fill caps with mixture.
Place Mushroom caps on cookie sheet and bake for 30 minutes or until filling bubbles.
NOTE: Add any additional spices. Sometimes I like rosemary or parsley. Sometimes I dont :)
Backstory: Got this recipe from a friend and we love it! Great for a get together!
INGREDIENTS:
* 1 Package (8 Ounces) Cream Cheese, Softened
* 12 Ounces Imitation Crab Meat, Minced
* 1 Tablespoon Minced Onion
* 1 Clove Minced Garlic
* 2 Egg Whites
* 1 Package Wonton Wrappers
DIRECTIONS:
Put egg whites in small bowl and set aside.
Mix cream cheese, crab meat, onion and garlic in a mixing bowl.
Depending on the size of your wrappers they may need to be cut into fours. Put filling into each wrapper. I use a lot. I like mine with a lot of filling. Brush egg whites onto edge of wrapper and pinch edges together to seal.
Deep fry wontons in oil until golden brown.
NOTE: This recipe takes some time to get used to doing. It took awhile for me to get it down.
Backstory: Got this recipe off-line. Love it. We eat this often! We dip it in Sweet and Sour sauce :)
INGEDIENTS:
* 1 Can (15 Ounces) Beef Chili with no beans
* 10 Ounces Rotel Original
* 1 1/2 Cups Velveeta Cheese, Diced
* 1/2 Cup Onion, Diced
* 1 Clove Garlic, Minced
DIRECTIONS:
In a medium saucepan, combine chili, rotel, cheese, garlic and onions and spices of your liking. Heat until cheese melts, stiring often.
Backstory: I got this recipe from allrecipes.com and changed it to fit my family tastes. Easy quick get-together recipe!
This is an old warhorse recipe from my mom. People always requested her recipe, and every time I make it I get requests so this seems like a good one with which to introduce myself on bakespace.com...
You Need:
1 brick cream cheese
1/4 c. soy sauce
2 green onions, whites and part of the greens thinly sliced
Directions (Note -- This is best started in the morning):
Place the cream cheese brick on whatever you plan to serve it on. Pour the soy sauce over the top and sides of the brick. Every hour or so, baste the brick with the soy sauce again. (Don't worry if you knick it or it doesn't look good. Also, leave it at room temperature throughout the process.) Just before serving, sprinkle the green onions over the marinated cream cheese. Serve with crackers.
1/2 cup crumbled blue cheese (2 ounces) 1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 ounce) 2 tablespoons cream cheese, softened 1 tablespoon mayonnaise 1 can (8 ounces) refrigerated crescent dinner rolls 2 tablespoons chopped fresh parsley
Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.
2. Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
3. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.
This Luscious dip is used to dip fruit into; anything from melons to berries, apples, and bananas works great!
7 oz jar of Kraft marshmellow creme
8 oz package of ostened cream cheese
1/4 cup Kahlua
Combine all three ingredients well until blended and refigerate until serving.
From Kathy D'Argenzio (my mom) she makes this for almost every party she hosts.