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Ricotta Tomato Tarts

2 cups of breadcrumbs

1/4 cup olive oil

1 cup ricotta cheese

1/2 cup grated parmesan cheese

1 large eggs

1 tblsp basil

salt and pepper

1 1/2 lb. tomatoes

Preheat oven to 450 degrees.  Toss breadcrumbs and oil and press into 9″x9″ pan.  In a bowl, mix together,  ricotta, parmesan cheese, eggs, basil, salt and pepper.  Spread over breadcrumbs.  Slice tomatoes and arrange over cheese mixture.  Bake for 45 minutes; cut into tartlets and serve.

Maude’s Stuffed Mushrooms

Ingredients

  • 18-24 button mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
  • 1 Tbsp butter
  • 1 small onion, minced, about 2 Tbsp
  • 1 large garlic clove, minced
  • Salt
  • 2 Tbsp chopped parsley
  • 1 teaspoon dried thyme
  • 2 Tbsp breadcrumbs
  • 2 Tbsp sherry
  • 2 Tbsp olive oil
  • 2 Tbsp grated parmesan cheese

1 Preheat oven to 375°F

2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the onion for 4-5 minutes, stirring often. Add the garlic and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, thyme and breadcrumbs. Pour in the sherry.

3 Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.

Caramelized Onion dip

2 tablespoons oil

4 cups of chopped yellow onion

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup sour cream

1/2 cup mayonnaise

1/4 teaspoon garlic powder

Heat oil in large skillet over medium high heat.  Add onions and cook until the onions turn brown (12 minutes).  Stir in brown sugar, salt, and pepper.  Lower heat and cook gently for about 25 minutes, stirring every five minutes. Set aside to cool.

In a medium bowl, mix together sour cream, mayonnaise, and garlic powder.  Add cooled onions and place mixture into a pretty serving bowl. Cover with wrap and chill.