Spinach Artichoke Dip

Jul 8, 2012 by

 


Ingredients

1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup Romano Parmesan cheese
1 tsp crushed garlic
1/2 teaspoon dried basil
pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and mozzarella. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and slightly browned.

 

Spinach Artichoke Dip

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Ingredients

  • 1 (8 ounce) package cream cheese
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup Romano Parmesan cheese
  • 1 tsp crushed garlic
  • 1/2 teaspoon dried basil
  • pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and mozzarella. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and slightly browned.
Cuisine: Universal | Recipe Type: Appetizer/Snack
7.6.4
56
http://arrisje.com/spinach-artichoke-dip/

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Deviled Eggs

Jul 8, 2012 by


It makes you wonder how in the world stuffed eggs became “deviled eggs”. what does the term “deviled” actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800’s, the term “deviled” evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that “hot spot down under”—something hot and spicy.

In modern language, however, the word deviled has a borader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.

Ingredients

  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • 1/2 cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika

Instructions

  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don’t have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

Deviled Eggs

It makes you wonder how in the world stuffed eggs became "deviled eggs". what does the term "deviled" actually mean? The word â??deviledâ? first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"â??something hot and spicy. In modern language, however, the word deviled has a borader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.

5 minPrep Time

8 minCook Time

13 minTotal Time

Yields 10

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Ingredients

  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • 1/2 cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika

Instructions

  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don't have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.
Cuisine: Dutch | Recipe Type: Appetizer/Snack
7.6.4
55
http://arrisje.com/deviled-eggs/

 

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Calzone

Jul 8, 2012 by

A calzone (Italian “stocking” or “trouser”, sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce.

Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.

Ingredients

Thin Pizza Crust dough
spinach
boursin cheese
mozzarella
pepperoni
Italian sausage
ham

Instructions

1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.

Calzone

A calzone (Italian "stocking" or "trouser", sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce. Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.

45 minPrep Time

15 minCook Time

1 hrTotal Time

Yields 2

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Ingredients

Instructions

  1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
  2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
  3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
  4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
  5. Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.
Cuisine: Italian | Recipe Type: Appetizer/Snack
7.6.4
54
http://arrisje.com/calzone/

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Ham Spread

Jul 8, 2012 by

 

What to do with all that ham that you got as leftover from your Thanks giving or Easter dinner? Make ham spread of course. It’s not that hard to make if you happen to have a meat grinder 😉

Ingredients

  • 1lb leftover ham
  • 1 cup Miracle Whip (salad dressing)
  • 4 tbsp sweet pickle relish
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sliced green onion

Instructions

  1. Grind the ham in the meat grinder of your kitchen aid machine.
  2. Add all ingredients, mix well. Great on crackers or sandwiches.

 

Ham Spread

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Ingredients

  • 1lb leftover ham
  • 1 cup Miracle Whip (salad dressing)
  • 4 tbsp sweet pickle relish
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sliced green onion

Instructions

  1. Grind the ham in the meat grinder of your kitchen aid machine. Add all ingredients, mix well. Great on crackers or sandwiches.
Cuisine: Amercian | Recipe Type: Luch/SnackAppetizer
7.6.4
53
http://arrisje.com/ham-spread/

 

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Bitterballen (Dutch)

Jul 8, 2012 by

 

Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux.

You don’t have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce.

Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours.

Then make small balls (golf ball size) or small rolls, those are called kroketten.Wet your hand with the canola oil roll the balls.

Then roll in the flour then in the egg mixture and then in the bread crumbs.

While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again, go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.


Bitterballen

Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

24 hrPrep Time

5 minCook Time

24 hr, 5 Total Time

Yields 55

Author:

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Ingredients

  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil

Instructions

  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. Then make small balls (golf ball size) or small rolls, those are called kroketten. Wet your hand with the canola oil roll the balls and roll in the four then in the egg mixture and then in the bread crumbs. While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.
Cuisine: Dutch | Recipe Type: Appetizer
7.6.4
52
http://arrisje.com/bitterballen/

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Bami Schijf (Dutch)

Jul 8, 2012 by

 

Bami schijf or bahmi schijf Is a tweaked form of an Indonesian noodle dish (bahmi goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂

Ingredients

  • 500 grams Left over Bami or Nasi
  • 2 1/2 tbsp butter or margarine
  • 3 tbsp and 1/4 cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • 1/2 tbsp sambal

Instructions

  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won’t have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

Bamie Schijf

Bami schijf Is a tweaked form of an Indonesian noodle dish (bami goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂

60 minPrep Time

10 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 500 grams Left over Bami or Nasi
  • 2 1/2 tbsp butter or margarine
  • 3 tbsp and 1/4 cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • 1/2 tbsp sambal

Instructions

  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won't have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.
Cuisine: Dutch | Recipe Type: Appetizer/Snack
7.6.4
51
http://arrisje.com/bami-schijf/

 

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Sate Babi

Apr 8, 2012 by


Satay (also written sate) is a dish consisting of chunks or slices of dice-sized meat (chicken, mutton, lamb, beef, pork, fish etc) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasoning (depends of satay recipe variants). Satay may have originated in Java or Sumatra, Indonesia, but also popular in many other Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand, as well as in the Netherlands which was influenced through its former colonies. Sate Babie or Pork Satay, Is a popular delicacy among Indonesian Chinese community, whom most of them are not Muslims who prohibit eating pork. It can be found at China towns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in Jakarta area.

Ingredients

For the Sate:
1 pork loin
8 tbsp sweet Soya sauce
3 tsp sambal oelek
2 tsp onion powder
2 tsp. garlic powder
2 tsp ketoembar (coriander)
1 tsp. djahe (ginger)
1 tsp djintan (cumin)
1 tsp laos (galanga)
1 tsp serehpowder (lemongrass)
1 tsp koenjit (kurkumma)
2 tsp brown sugar
sate sticks

For the Sate Sauce:
1 small onion
1 1/2 tbsp canoli oil
6 tbsp peanut butter
2 tsp sambal
2 tsp garlic powde
3 tbsp ketjap manis (sweet soya sauce)
2 tbsp coconut milk
1 tsp brown sugar
1 tsp lemon juice
1 tsp ketoembar
1/2 tsp laos

Instructions

1.   Soak the sate sticks in water, so they won’t burn on the grill. Mix the seasonings.

2. Cut the meat up in strips. Season the meat and marinate. Preferably overnight if that is not possible let it marinate for at least one hour. Put the meat on the sticks, and grill on your bbq grill on medium high.

3. To make the Sate Sauce mince the onion real fine, and brown in the oil, Add the peanutbutter, sambal, garlic powder. Keep stirring.

4. Then add hot water to the sauce till smooth, be carefull because it can overflow. Add the ketjap manis, sugar, lemon juice, ketoembar, laos, and 2 tbsp coconut milk.

 

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Sate Babi Recipe Card

Sate Babi

1 hr, 20 Prep Time

10 minCook Time

1 hr, 30 Total Time

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Ingredients

    For the Sate:
  • 1 pork loin
  • 8 tbsp sweet Soya sauce
  • 3 tsp sambal oelek
  • 2 tsp onion powder
  • 2 tsp. garlic powder
  • 2 tsp ketoembar (coriander)
  • 1 tsp. djahe (ginger)
  • 1 tsp djintan (cumin)
  • 1 tsp laos (galanga)
  • 1 tsp serehpowder (lemongrass)
  • 1 tsp koenjit (kurkumma)
  • 2 tsp brown sugar
  • sate sticks
  • For the Sate Sauce:
  • 1 small onion
  • 1 1/2 tbsp canoli oil
  • 6 tbsp peanut butter
  • 2 tsp sambal
  • 2 tsp garlic powde
  • 3 tbsp ketjap manis (sweet soya sauce)
  • 2 tbsp coconut milk
  • 1 tsp brown sugar
  • 1 tsp lemon juice
  • 1 tsp ketoembar
  • 1/2 tsp laos

Instructions

  1. Soak the sate sticks in water, so they won't burn on the grill. Mix the seasonings.
  2. Cut the meat up in strips. Season the meat and marinate. Preferably overnight if that is not possible let it marinate for at least one hour. Put the meat on the sticks, and grill on your bbq grill on medium high.
  3. To make the Sate Sauce mince the onion real fine, and brown in the oil, Add the peanutbutter, sambal, garlic powder. Keep stirring.
  4. Then add hot water to the sauce till smooth, be carefull because it can overflow. Add the ketjap manis, sugar, lemon juice, ketoembar, laos, and 2 tbsp coconut milk.
Cuisine: Appetizer/Snack | Recipe Type: Indonesian/Dutch
7.6.4
72
http://arrisje.com/sate-babi/

 
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Crack Rotel

Jan 22, 2012 by


We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can’t stop eating it. Someone said it was like crack, they couldn’t stop eating it…hence the name:). You can eat it cold or hot.

Ingredients

2 blocks of cream cheese
1/4 cup cooked jimmy dean breakfast sausage
1/4 cup salsa
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Annaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice.

Instructions

  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.

Crack Rotel

We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can't stop eating it. Someone said it was like crack, they couldn't stop eating it...hence the name:). You can eat it cold or hot.

20 minPrep Time

8 minCook Time

28 minTotal Time

Author:

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Ingredients

  • 2 blocks of cream cheese
  • 1/4 cup cooked jimmy dean breakfast sausage
  • 1/4 cup salsa
  • For the Pico de Gallo
  • 1 mango
  • 1/3 cup chopped cilantro (if you don't like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Annaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice.

Instructions

  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.
Cuisine: American | Recipe Type: Appetizer/Snack
7.6.4
6
http://arrisje.com/crack-rotel/

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Pico de Gallo

Jan 21, 2012 by

Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.

The source of this article is wikipedia, the free encyclopedia.

Ingredients

1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

1.   Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco’s fajita’s or eat it like a dip.

 

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Recipe Card Pico de Gallo


Pico de Gallo

15 minPrep Time

15 minTotal Time

Author:

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Ingredients

  • 1 mango
  • 1/3 cup chopped cilantro (if you don't like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice

Instructions

  1. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco's fajita's or eat it like a dip.
Cuisine: TexMex | Recipe Type: Snack/Appetizer
7.6.4
7
http://arrisje.com/pico-de-gallo/

 
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Frikandel (Dutch)

Jan 2, 2012 by

A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.It took me a while to get this the way I wanted it. From what I have been told it taste just like at home 🙂I used to roll them which was a major pain, they used to fall apart when I was boiling them.I have tried many ways to get the shape of the frikandel right. I finally got something that actually works. It’s another kitchen gadget called Millecroquettes, it was designed to make kroketten, I use it for the frikandel and the kroket.


Ingredients:

2 lb ground pork
1 onion
2 minced garlic clove
5 boiled potatoes (mashed)
1 egg
2 tsp pepper
3 tsp. salt
2 tsp. nutmeg
1 bouillon cube

For the Curry Ketchup:

1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water

Instructions

Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don’t have a ricer just mash them.Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.Deep fry them at a temp of 375F until brown. Remember you just need to brown them because they are already cooked, so it shouldn’t take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.

Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.

If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.

I haven’t been able to duplicate Dutch french fries mayonaise. If anyone out there made the perfect replica please share.

For those of you who would like to order this gadget, you can find it here:

For those who would like to buy this gadget, you can buy it here: Millecroquette

And there is another one that you can order here in the USA from Tupperware or buy it on ebay, it’s called a snackpress

 

Recipe Card Frikandel

Click on pic above. Save to your hard drive, print as a 4×6 pic

Frikandel

25 minPrep Time

30 minCook Time

55 minTotal Time

Author:

Recipe Image
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Ingredients

  • 2 lb ground pork
  • 1 onion
  • 2 minced garlic clove
  • 5 boiled potatoes (mashed)
  • 1 egg
  • 2 tsp pepper
  • 3 tsp. salt
  • 2 tsp. nutmeg
  • 1 bouillon cube
  • For the Curry Ketchup:
  • 1/4 cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • 1/2 cup of water

Instructions

  1. Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don't have a ricer just mash them.
  2. Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.
  3. Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.
  4. Deep fry them at a temp of 375F untill brown. Remember you just need to brown them because they are already cooked, so it shouldn't take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.
  5. Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.
  6. If you can't buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.
Cuisine: Ducth | Recipe Type: Appetizer/Snack
7.6.4
27
http://arrisje.com/frikandel/

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Chili’s South Western Egg Rolls

Jan 1, 2012 by

Chilis Southwestern Egg Rolls

This is a great copycat recipe of Chili’s South Western Egg Rolls and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It’s best to make these a day ahead before consumption. The 4 hours 20 minute prep time includes freezing this appetizer.

Ingredients

1/2 cup corn (drained)
1/2 cup black beans
6 minced green onion
2 chopped tomatoes
1/2 cut up red bell pepper
1/2 package defrosted chopped spinach and drained
2 medium chicken breast or left over rotisserie chicken
1 cup shredded Mexican Cheese
1 tsp ground cumin
2 tbsp fresh chopped parsley
1 tsp chili powder
salt and pepper (if desired)
1/2 tsp hot sauce
10 flour tortillas or egg roll wrappings

Instructions

1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black bean.

2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.

3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. 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 before serving.

4. The Dipping Sauce combine below ingredients, put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.

 

 

*My Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 pic*

Recipe Card South Western Egg Rolls

Chili's South Western Egg Rolls

This is a good copy cat recipe of Chili's and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It's best to make these a day ahead before consumption. .The 4 hours 20 minute prep time includes freezing this appetizer.

4 hr, 20 Prep Time

10 minCook Time

4 hr, 30 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1/2 cup corn (drained)
  • 1/2 cup black beans
  • 6 minced green onion
  • 2 chopped tomatoes
  • 1/2 cut up red bell pepper
  • 1/2 package defrosted chopped spinach and drained
  • 2 medium chicken breast or left over rotisserie chicken
  • 1 cup shredded Mexican Cheese
  • 1 tsp ground cumin
  • 2 tbsp fresh chopped parsley
  • 1 tsp chili powder
  • salt and pepper (if desired)
  • 1/2 tsp hot sauce
  • 10 flour tortillas or egg roll wrappings

Instructions

  1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black beans
  2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.
  3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. 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 before serving.
  4. The Dipping Sauce combine below ingredients put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.
Cuisine: CopyCat/TexMex | Recipe Type: Appetizer/Snack
7.6.4
196
http://arrisje.com/south-western-egg-rolls/

 

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