QUICK AND FAST 10 CHEESE APPETIZERS
1. BAKED BRIE
INGREDIENTS
1 (2.2 lb.) wheel Brie (8 in. diameter)
1/3 c. dried tomatoes in oil, drained and chopped
4 tbsp. butter (1/2 stick) melted
Grapes and dried fruits for garnish
1/3 c. loosely packed parsley
8 sheets fresh or frozen phyllo
Assorted crackers
PREPARATION
1. With serrated knife, cut the wheel of Brie horizontally in half. Sprinkle the bottom half with the chopped parsley and dried tomatoes. Replace top half of Brie; set aside.
2. Grease, 15-1/2 inch by 10-1/2 inch jelly roll pan. Preheat oven to 375 degrees.
3. Place 1 sheet of phyllo on work surface; brush with some melted butter. Place Brie in center of phyllo. Wrap Brie with phyllo, pressing phyllo against Brie. Place another sheet of phyllo on work surface; brush lightly with melted butter. Turn Brie over and place in center of sheet. Wrap as above. Repeat with 2 more sheets of phyllo, turning Brie over each time.
4. Place remaining 4 sheets phyllo on work surface, overlapping edges to measure 24 x 22 inch rectangle. Brush with some butter. Place Brie in center of phyllo rectangle. Bring sides of phyllo up over Brie to cover completely, bunching edges together to form a ruffled bow on top of packet; brush with remaining melted butter.
5. Place Brie in jelly roll pan. Bake for 30 to 35 minutes until phyllo is golden brown. To prevent over browning, cover with foil during last 15 minutes of baking.
6. Place baked Brie in refrigerator about 1 hour or until Brie is room temperature. (If served hot, cheese will be too soft and runny.) Or, if made early in day, keep Brie refrigerated. About 2 hours before serving, remove Brie from refrigerator and let stand at room temperature to soften to serving consistency.
7. To serve, arrange Brie, crackers, grapes and dried fruit on large platter. Provide cheese knife for guests to spread cheese on crackers.
NUTRITION INFORMATION
Serving Size: 1 (56 g) Servings Per Recipe: 12
Calories 224.3 Calories from Fat 136 61% Total Fat 15.2 g 23% Saturated Fat 5.5 g 27% Cholesterol 34.4 mg 11% Sodium 178.9 mg 7% Total Carbohydrate 15.9 g 5% Dietary Fiber 0.7 g 2% Sugars 4.7 g 18% Protein 6.4 g 12%
2. CREAM CHEESE BALL
INGREDIENTS
2 (8 oz. each) packages Philadelphia Cream Cheese, softened
1 (8 oz.) package shredded mild Cheddar Cheese
2 tablespoons diced green pepper
1 tablespoons minced onion
2 tablespoons pimento
1 pinch salt
2-4 drops lemon juice
2 large packages chopped walnuts
PREPARATION
In a mixer mix 2 (8 oz.) packages cream cheese with 1 (8 ounce) package shredded mild cheddar cheese. Add 2 tablespoons diced green pepper. 1 tablespoon minced onion and 2 tablespoons pimento. Mix well. Add a pinch of salt and a couple drops of lemon juice; mix well.
Add 1/2 cup chopped walnuts; stir. Put remaining chopped walnuts on wax paper and roll cheese over nuts. Mix in walnuts so cheese is completely covered in nuts; form a ball.
Cover with wax paper then foil. Refrigerate overnight. Serve with crackers.
I prefer original club crackers but you can use what you prefer. This cheese ball goes fast! You can double the recipe and freeze a ball for the Holidays or just another day.
NUTRITION INFORMATION
Serving Size: 1 (59 g) Servings Per Recipe: 8
Calories 308.1 Calories from Fat 258 84% Total Fat 28.7 g 44% Saturated Fat 12.4 g 61% Cholesterol 61.1 mg 20% Sodium 274.8 mg 11% Total Carbohydrate 3.7 g 1% Dietary Fiber 1 g 3% Sugars 1.6 g 6% Protein 11 g 21%
3. PIEROGI
DOUGH INGREDIENTS
3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1 cup water (more if required)butter or oil
salt and pepper
PREPARATION
Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.
Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.
When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.
FILLING
3 medium or 2 very large waxy potatoes (baking)
3 tablespoons unsalted butter
1-2 tablespoons light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 tablespoons Parmesan or white cheddar cheese, grated
Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.
Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.
In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.
Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.
Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or cornmeal over and between the pierogi layers until ready to boil.
Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.
An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.
NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!
NUTRITION INFORMATION
Serving Size: 1 (451 g) Servings Per Recipe: 1
Calories 50.9 Calories from Fat 12 25% Total Fat 1.4 g 2% Saturated Fat 0.2 g 1% Cholesterol 7.8 mg 2% Sodium 100.2 mg 4% Total Carbohydrate 8 g 2% Dietary Fiber 0.3 g 1% Sugars 0 g 0% Protein 1.3 g 2%
4. CHEESE MOLD
INGREDIENTS
3⁄4 cup milk
1 (3 ounce) packagelime gelatin
3 cups cottage cheese
1 (6 ounce) can frozen limeade concentrate, thawed
1⁄2 cup chopped pecans
1 cup whipping cream, whipped
grapes, for garnish
lime slice, for garnish
lettuce leaf, for garnish
PREPARATION
Into a large suacepan pour the milk. Sprinkle gelatin over milk. place over low heat and stir until dissolved. Remove from heat.
Thoroughly beat in cottage cheese. Add limeade and pecans. Fold in whipped cream.
Turn into 6 1/2-cup ring mold and chill 4-6 hours or longer.
Unmold on lettuce-lined serving plate. Fill center with grapes. garnish with lime slices.
Good served with slices of ham or roast beef and crusty rolls.
NUTRITION INFORMATION
Serving Size: 1 (156 g) Servings Per Recipe: 10
Calories 268.8 Calories from Fat 146 54% Total Fat 16.2 g 25% Saturated Fat 8 g 40% Cholesterol 44.6 mg 14% Sodium 289.6 mg 12% Total Carbohydrate 15.1 g 5% Dietary Fiber 0.5 g 2% Sugars 11.2 g 44% Protein 16.6 g 33%
5. MOZZARELLA STICKS
INGREDIENTS
1⁄4 cup flour
1 cup Italian style breadcrumbs
2 eggs
1 tablespoon milk
1 lb mozzarella cheese, cut into 3/4 inch x 3/4 inch strips (or you can use string cheese and cut each in half)
1 cup vegetable oil
1 cup jarred pizza sauce or 1 cup marinara sauce
PREPARATION
Whisk eggs and milk together.
Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs.
Dip in egg and crumbs again.
Freeze before frying.
Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak.
Drain on paper towels.
Serve with sauce for dipping.
NUTRITION INFORMATION
Serving Size: 1 (1178 g) Servings Per Recipe: 1
Calories 182.7 Calories from Fat 90 50% Total Fat 10.1 g 15% Saturated Fat 5.5 g 27% Cholesterol 61.7 mg 20% Sodium 354.7 mg 14% Total Carbohydrate 11.2 g 3% Dietary Fiber 0.9 g 3% Sugars 1.4 g 5% Protein 11.4 g22%
6. MEXICAN CHEESE DIP
INGREDIENTS
1 8 ounce package cream cheese, softened
1 8 ounce package shredded cheddar cheese
1 each red, green, yellow chopped peppers
1 jar salsa (any kind)
1 bag of chips or crackers
1 pie dish or a glass baking dish
PREPARATION
Spread the softened cream cheese on the bottom of the pie or baking dish.
Layer salsa on top of the cream cheese, followed by a layer of shredded cheese, and finish by topping with the chopped peppers.
Serve with chips or crackers.
This may be made the day of the party or even the day before. It is a family hit at my house. This is a recipe that my Aunt had made.
NUTRITION INFORMATION
Serving Size: 1 (187 g) Servings Per Recipe: 12
Calories 471.5 Calories from Fat 320 68% Total Fat 35.6 g 54% Saturated Fat 19.8 g 99% Cholesterol 111.5 mg 37% Sodium 2271.9 mg 94% Total Carbohydrate 14.5 g 4% Dietary Fiber 0.7 g 2% Sugars 10.3 g 41% Protein 23.4 g 46%
7. BUFFALO CHICKEN DIP
INGREDIENTS
10 oz cream cheese, softened
10 oz cream cheese, softened
3/4 cup ranch dressing
3/4 cup buffalo style hot sauce (see notes)
2 cups shredded mozzarella cheese
3 thawed chicken breasts
1-2 green onions, thinly sliced (optional)
tortilla chips
PREPARATION
Preheat the oven to 350 degrees
Boil the chicken breasts for 15-20 minutes
Shred the chicken
Put the cream cheese in the bottom of an 8x8 baking dish
Stir until it is smooth
Add the ranch dressing, buffalo style hot sauce, and mozzarella cheese
Stir until everything is mixed together well
Stir in the shredded chicken
Bake 15-20 minutes or until the dip is heated throughout
Stir again
Add the sliced green onions on top
Dip and enjoy!
NUTRITION INFORMATION
Serving Size: 1 (146 g) Servings Per Recipe: 1
Calories 343.8 Calories from Fat 180 37% Total Fat 22.2 g 45% Saturated Fat 19.2 g 59% Cholesterol 91.7 mg 63% Sodium 754.6 mg 64% Total Carbohydrate 37.5 g 12% Dietary Fiber 2.2 g 8% Sugars 22.6 g 90% Protein 16 g 66%
8. PRETTY HAM PINWHEELS
INGREDIENTS
3 ounces cream cheese, softened
PREPARATION
3 ounces cream cheese, softened
1 garlic clove, minced
1/4 teaspoon curry powder
1/4 teaspoon ground mustard
1 cup shredded peeled tart apples
4 flour tortillas (6 inches), room temperature
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
4 thin slices fully cooked ham
PREPARATION
In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with the red pepper, onions and ham.
Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices. Yield: about 2 dozen.
NUTRITION INFORMATION
Serving Size: 1 (155 g) Servings Per Recipe: 8
Calories 460.1 Calories from Fat 272 59% Total Fat 30.2 g 46% Saturated Fat 15 g 74% Cholesterol 94.7 mg 31% Sodium 1195.1 mg 49% Total Carbohydrate 30.6 g 10% Dietary Fiber 2.3 g 9% Sugars 4 g 15% Protein 16.5 g 32%
9. CHEESE SAGANAKI
INGREDIENTS
2 tablespoons flambe Brandy
1 8 oz block of kefalograviera, kasseri, kefalotyri cheese
1 cup of cracker meal or flour
2 eggs
1/4 cup milk
4 tablespoons melted butter
2 TSP fresh cracked pepper
1/2 of a lemon (juice)
2 tablespoons flambe Brandy
1 8 oz block of kefalograviera, kasseri, kefalotyri cheese
1 cup of cracker meal or flour
2 eggs
1/4 cup milk
4 tablespoons melted butter
2 TSP fresh cracked pepper
1/2 of a lemon (juice)
PREPARATION
Preheat the oven to broil (highest setting).
Cut the cheese into half, then mix the eggs and milk in a container or bowl. Put the cracker meal or flour in a separate bowl. Dip the cheese into the egg mixture and then in the flour or cracker meal.
Have a pan or iron skillet ready with the 4 tablespoons of melted butter and put the cheese in pan over high heat. Lightly brown on both sides.
Put the iron skillet into the oven or transfer cheese onto a sheet of aluminum foil in the pan.
Broil on the bottom rack for 5 minutes until perfectly golden brown.
Remove from oven using a pot holder, pour the brandy over the cheese and ignite immediately. Wait 5 seconds until fire goes down a little bit then, extinguish the flame with the lemon.
Toast the bakery bread or pita bread and cut into quarters or cut about 1/4 to 1/2 inch pieces of bakery bread.
NUTRITION INFORMATION
Serving Size: 1 (79 g) Servings Per Recipe: 4
Calories 192.2 Calories from Fat 125 65% Total Fat 13.9 g 21% Saturated Fat 8.7 g 43% Cholesterol 36.4 mg 12% Sodium 549 mg 22% Total Carbohydrate 6.1 g 2% Dietary Fiber 0.4 g 1% Sugars 0.4 g 1% Protein 11.3 g 22%
10. MARINATED CHEESE
INGREDIENTS
½ c. olive oil
½ c. white wine vinegar
3 tbsp. Parsley
3 tbsp. green onions
1 tsp. sugar
¾ tsp. basil
½ tsp. salt
1/2 tsp. Pepper
3 clove garlic
1 jar pimiento
1 block Cheddar cheese
1 oz. cream cheese
PREPARATION
Combine first 10 ingredients in a jar, cover tightly and shake vigorously to combine. Set marinade aside.
Cut block of Cheddar cheesein half lengthwise. Cut crosswise into 1/4-inch-thick slices; set aside. Using a knife dipped in very hot water and wiped dry in between slices, cut the cream cheese into 1/4-inch-thick slices.
Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. Pour the marinade over the cheese slices. Cover and refrigerate for at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Use cheese forks; serve with assorted crackers.
NUTRITION INFORMATION
Serving Size: 5 (13 g) Servings Per Recipe: 18
Calories 44 Calories from Fat 38 89% Total Fat 4.3 g 6% Saturated Fat 2.4 g 12% Cholesterol 13.9 mg 4% Sodium 40.6 mg 1% Total Carbohydrate 9.7 g 12% Dietary Fiber 0 g 0% Sugars 0.4 g 1% Protein 5.8 g 16%
LIKE US ON FACEBOOK LINK
0 comments