1/4 red onion
1 clove garlic
1 tomatillo
1/2 lime
4 roma tomatoes
cilantro
1 large cucumber (peeled and cut in thick slices)
Chop the first three ingredients and squeeze in the lime juice. Add chopped-up romas and then chopped cilantro to taste. Spoon small amounts of salsa onto cucumber slices and serve.
Showing posts with label Appetizer/Snack. Show all posts
Showing posts with label Appetizer/Snack. Show all posts
Sunday, April 7, 2013
Sunday, December 26, 2010
Christmas Salsa - Jill Walker
1 12 oz pkg fresh cranberries, chopped
2/3 c sugar
1/2 green or red pepper
1/4 c cilantro
2 T red or yellow onion
2-3 T chopped green chilies
1/4 t salt
8 oz fresh pineapple (canned is okay too)
Chop fine. Mix & chill.
2/3 c sugar
1/2 green or red pepper
1/4 c cilantro
2 T red or yellow onion
2-3 T chopped green chilies
1/4 t salt
8 oz fresh pineapple (canned is okay too)
Chop fine. Mix & chill.
Tuesday, August 17, 2010
Salsa - Dawn Johnson
SALSA
1/2 bushel tomatoes
6-8 large onions
4 green peppers
4 red peppers
3-5 jalapenos
6 Anaheim peppers
1 1/2 - 2 cups vinegar
1 large handful brown sugar
Small handful salt
AFTER COOKING FOR 2 HOURS add to taste:
garlic powder
onion salt
chili powder
PROCESS IN JARS FOR 20 MINUTES
** Notes: The brown sugar adds sweetness.
Always remember that the seeds of the peppers are very hot,
so protect your hands and do not touch your face while preparing.
You can add the seeds or not. I did not add the seeds.
This recipe was shared through out our married student housing ward at BYU.
1/2 bushel tomatoes
6-8 large onions
4 green peppers
4 red peppers
3-5 jalapenos
6 Anaheim peppers
1 1/2 - 2 cups vinegar
1 large handful brown sugar
Small handful salt
AFTER COOKING FOR 2 HOURS add to taste:
garlic powder
onion salt
chili powder
PROCESS IN JARS FOR 20 MINUTES
** Notes: The brown sugar adds sweetness.
Always remember that the seeds of the peppers are very hot,
so protect your hands and do not touch your face while preparing.
You can add the seeds or not. I did not add the seeds.
This recipe was shared through out our married student housing ward at BYU.
Saturday, June 19, 2010
Cucumber Tea Sandwiches - 2010 Stake RS Conference
8 oz. Cream cheese, room temperature
¼ cup Mayo
¼ tsp. Garlic powder
¼ tsp. onion salt
Dash of Worcestershire Sauce
Combine ingredients and set aside.
Slice Cucumbers thinly and marinade for 30 minutes in
½ cup vinegar
½ cup water
Drain cucumbers.
For open faced sandwiches- remove crusts from bread and cut into quarters. Spread bread with cream cheese mixture. Top with cucumber slices and sprinkle with paprika.
For closed Tea Sandwiches: Spread 2 slices of bread with cream cheese mixture. Top with cucumbers and sprinkle with paprika. Top with second slice of bread and trim off crusts. Cut into quarters.
¼ cup Mayo
¼ tsp. Garlic powder
¼ tsp. onion salt
Dash of Worcestershire Sauce
Combine ingredients and set aside.
Slice Cucumbers thinly and marinade for 30 minutes in
½ cup vinegar
½ cup water
Drain cucumbers.
For open faced sandwiches- remove crusts from bread and cut into quarters. Spread bread with cream cheese mixture. Top with cucumber slices and sprinkle with paprika.
For closed Tea Sandwiches: Spread 2 slices of bread with cream cheese mixture. Top with cucumbers and sprinkle with paprika. Top with second slice of bread and trim off crusts. Cut into quarters.
Mock Devonshire Cream - 2010 Stake RS Conference
4 ounces cream cheese, room temperature
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream.
With an electric mixer, beat mixture until stiff. Store in refrigerator.
Note: I used 4 tablespoons sugar in the recipe
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream.
With an electric mixer, beat mixture until stiff. Store in refrigerator.
Note: I used 4 tablespoons sugar in the recipe
Sweet White Scones - 2010 Stake RS Conference
Sweet White Scones
Martha Stewart
6 ¼ cups flour
Pinch of salt (1/4 teaspoon)
¼ cup plus 2 Tablespoons sugar
1 heaping Tablespoon baking powder
¾ cup butter, chilled and cut into small pieces
3 large eggs
1 ¾ cups plus 2 Tablespoons whole milk
1 egg, for egg wash
Sanding sugar
Preheat oven to 475 degrees. Line 2 cookie sheets with parchment paper
In a large bowl, whisk together flour, salt, sugar and baking powder. Add butter and working with you fingers work butter into flour until a crumbly, sandy mixture is formed.
In a bowl whisk the 3 eggs then all the milk and whisk to combine. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured surface. Gently roll out to about a ¾ - 1 inch thickness. Using a biscuit cutter cut out the scones without twisting the cutter. Dip cutter often in flour. Gently transfer to prepared cookie sheets.
In a small bowl, whisk remaining egg and brush the tops of the scones. Sprinkle with sugar. Bake for 12 to 14 minutes until brown and cook through. Transfer to a wire rack.
Serve with Devonshire Cream and Jam. These are so fantastic. I fell in love with them…..really!
Note: There is a video on Martha Stewart.com that shows how to make these scones. The real name of the scone was something like My Mum’s Sweet White Scones
Martha Stewart
6 ¼ cups flour
Pinch of salt (1/4 teaspoon)
¼ cup plus 2 Tablespoons sugar
1 heaping Tablespoon baking powder
¾ cup butter, chilled and cut into small pieces
3 large eggs
1 ¾ cups plus 2 Tablespoons whole milk
1 egg, for egg wash
Sanding sugar
Preheat oven to 475 degrees. Line 2 cookie sheets with parchment paper
In a large bowl, whisk together flour, salt, sugar and baking powder. Add butter and working with you fingers work butter into flour until a crumbly, sandy mixture is formed.
In a bowl whisk the 3 eggs then all the milk and whisk to combine. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured surface. Gently roll out to about a ¾ - 1 inch thickness. Using a biscuit cutter cut out the scones without twisting the cutter. Dip cutter often in flour. Gently transfer to prepared cookie sheets.
In a small bowl, whisk remaining egg and brush the tops of the scones. Sprinkle with sugar. Bake for 12 to 14 minutes until brown and cook through. Transfer to a wire rack.
Serve with Devonshire Cream and Jam. These are so fantastic. I fell in love with them…..really!
Note: There is a video on Martha Stewart.com that shows how to make these scones. The real name of the scone was something like My Mum’s Sweet White Scones
Egg Salad Tea Sandwiches - 2010 Stake RS Conference
Putting on the Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs*
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
** * Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
8 hard-cooked eggs*
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
** * Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Chicken Curry Tea Sandwiches - 2010 RS Conference
2 cooked whole chicken breasts, finely chopped
1/4 cup finely-chopped nuts (I used pecans)
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (just enough to moisten)
Curry powder or paste to taste
16 slices best-quality white bread*
1/2 cup unsalted butter, room temperature
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).
Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
1/4 cup finely-chopped nuts (I used pecans)
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (just enough to moisten)
Curry powder or paste to taste
16 slices best-quality white bread*
1/2 cup unsalted butter, room temperature
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).
Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Saturday, January 24, 2009
Touchdown Taco Dip - Michele Hoak
Shopping List:
1 can(16 oz) Refried beans
1 package cream cheese 8 oz
1 cup sour cream
2 Tablespoons taco seasoning mix
2 garlic cloves
2 oz cheddar cheese grated(about 1 cup)
1/2 cup olives
1 medium tomato
3 green onions with tops
1 small bunch of fresh cilantro
Tortilla chips
Preheat oven to 350. Spread beans over bottom of deep dish baker or 9 x 9 pan ( this recipe doubled fits nicely in a 9 x 13 pan). In a bowl combine softened cream cheese(room temp cream cheese is easiest to mix), sour cream and taco seasoning. Mince garlic cloves and add to bowl and mix well. Spread cream cheese mixture over beans top with one cup grated cheese and bake for 15-18 min. or until hot.
Preheat oven to 350. Spread beans over bottom of deep dish baker or 9 x 9 pan ( this recipe doubled fits nicely in a 9 x 13 pan). In a bowl combine softened cream cheese(room temp cream cheese is easiest to mix), sour cream and taco seasoning. Mince garlic cloves and add to bowl and mix well. Spread cream cheese mixture over beans top with one cup grated cheese and bake for 15-18 min. or until hot.
In the meantime, slice olives, dice tomato, slice green onions(about a 1/4 cup), chop cilantro. Sprinkle over dip when it comes out of the oven. Serve with chips.
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