For many of us, today is the big day! I'm writing this post the night before so I haven't voted yet. I'm having breakfast with my neighbors and then we are walking to the polls together. I'm the only non-Hispanic!
Yesterday I posted GUS: Election Day Noshes to give some early prep time if anyone wanted to try a recipe other than microwave popcorn. I'm adding to my choices -- most of these are hot dishes. I may look for more if I get bored. Even if you don't want to add to the stress of doing more than opening a bag of Doritos, you can use these recipes later for yourself or a troll.
This is our big day.
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Gorganzola and Cranberry Cheeseball
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) crumbled Gorgonzola cheese
1 cup dried cranberries
2 tablespoons each finely chopped onion, celery, green pepper and sweet red pepper
1/4 teaspoon hot pepper sauce
3/4 cup chopped pecans
In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Roll cheese ball in pecans. Serve with crackers. Yield: 2 cups.
Potato Salad Bites
10 small red potatoes
1/4 cup chopped pimiento-stuffed olives
2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 cup mayonnaise
1-3/4 teaspoons Dijon mustard
1/8 teaspoon pepper
1/4 teaspoon salt
Parsley sprigs, optional
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.
Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture.
Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired. Yield: 16 appetizers.
Roasted Red Pepper Hummus
2 large sweet red pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional
Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.
Baked Brie with Roasted Garlic
1 whole garlic bulb
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie cheese
1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil.
Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes. Yield: 8 servings.
Baked Crab Dip
For this one, I only use the better canned crab meat found in the refrigeration section. They sell them in 8 oz or 16 oz cans. Phillips is one brand. Get the claw meat. More crab is always better!!
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour
1 lb can claw crabmeat, drained, flaked and cartilage removed
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with toasted bread cubes and crackers. Yield: 5 cups.
Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
Baked Spinach Dip in Bread
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 tablespoon Spice Islands® Dill Weed
1 to 2 garlic cloves, minced
1 round loaf (1 pound) unsliced sourdough bread
Assorted fresh vegetables
In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups.
Brie Phyllo Cups
1 package (1.9 ounces) frozen miniature phyllo tart shells
3 tablespoons crushed gingersnaps
6 ounces Brie cheese, rind removed, cubed
1/4 cup spreadable fruit of your choice
Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit.Cajun Shrimp Skewers
Bake at 325° for 5 minutes or until cheese is melted. Yield: 15 appetizers.
8 wooden skewers soaked in water about ½ hour
2 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1 pound uncooked jumbo shrimp, peeled and deveined
1 medium lemon, cut into wedges
In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes.
On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 8 skewers.
Cheese Trio - Artichoke and Spinach Dip
1 cup chopped fresh mushrooms
1 tablespoon butter
2 garlic cloves, minced
1-1/2 cups mayonnaise
1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped sweet red pepper
Toasted French bread baguette slices
In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper.
Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices. Yield: 4 cups.
Chicken Mushroom Melts
1-1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 pound medium fresh mushrooms, quartered
1 tablespoon canola oil
1-1/2 teaspoons soy sauce
1/2 cup heavy whipping cream
1/4 cup butter, softened
3 garlic cloves, minced
16 slices French bread (1 inch thick)
1-1/2 cups (6 ounces) shredded cheddar cheese
In a large skillet over medium heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce; cook 7 minutes longer. Stir in cream; cook for 4-6 minutes or until sauce is thickened (do not boil).
In a small bowl, combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes.
Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1-2 minutes or until the cheese is melted. Yield: 16 appetizers.
Arancini or Suppli or Fried Rice Balls
I first came across these delectable bites years ago and they were called arancini. I've since found recipes where they are referred to as suppli. Much of the difference appears to be regional tastes in what is added to the rice. I'm going to give a basic risotto recipe – but anyone will do. Obviously this is not a time saving recipe – but it isn't difficult either.
Ingredients for Risotto up to salt and pepper. Remaining incorporated to make arancini.
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 1/2 cups boiling chicken stock
salt and pepper to taste
1 beaten egg
½ cup grated Parmesan
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 cup dry bread crumbs
enough vegetable oil for deep frying
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added, and the liquid has evaporated, season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
I've also had arancini with fresh clams a lemon juice added. Lots of possibilities, but there's nothing like biting into a gooey mass of melted mozzarella.
You can serve them with some warmed tomato sauce if you'd like.
Spinach-Cheese Triangles (Spanakopita) (Mark Bittman's How to Cook Everything)
1 ½ pounds fresh spinach, trimmed and well washed
2 tblsps olive oil1 cup copped onion ½ cup chopped scallion
Salt and freshly ground back pepper
1/8 tsp freshly grated nutmeg (use a little more if you only have ground)
½ pound feta cheese crumbled
½ pound cottage cheese or ricotta, drained
¼ cup minced freh dill leave or 1 tblsp dried dill
¼ cup chopped fresh parsey leaves
½ pound phyllo dough (about 15 sheets)
8 tblps (1 stick) butter, melted, or extra virgin olive oil
1 cup bread crumbs, preferably fresh
1. Steam or parboil the spinach until it wilt. Drain, squeeze dry (I use a clean but old kitchen towel) and chop.
2. Put the olive oil in a medium skillet over medium heat. When hot, add the onion and scalliion and cook stirring, until softened, about 5 minutes. Add the spinach, salt, pepper, and nutmeg and stir.
3. Beat the eggs then add to cheeses and blend well. Stir in the spinich mixture, dill and parsley. Heat the oven to 350 degree
4. Unroll the phyllo sheets and cut them into thirds lengthwise. Use a damp tea towel to cover phyllo you are not working with. Working with one piece at a time, brush lightly with butter or oil, then sprinkle lightly with bread crumbs. Put 1 heaping tsp of spinach filling in one corner of the dough – slightly away from edges and fold the corner over to make a triangle. Continue to fold the phyllo, making triangles – like folding a flag. As each piece is finished, brush the top with melted butter and put on a baking sheet. [I use parchment paper on the baking sheet.]
5. When all the triangesl are done, bake until nicely browned about 20 minutes. Let rest for 5 to 10 minutes before serving.
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
Crunchy Swiss and Ham Appetizer
2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 egg, well beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups cornflakes, crushed
Combine all ingredients except cornflakes; chill. Shape into 1-in. balls and roll in cornflakes.
Place on greased baking sheet and bake at 350° for 25-30 minutes. Serve while hot. Yield: about 8 dozen.
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