Cooking Recipes Catalogue
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Fruit Kabobs with Pineapple Dip

Caloric:1 Serving: Calories 130 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 70 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 4 %
IngridientsPrep Time:15 min
Start to Finish:1 hr 15 min
Makes:8 servings (2 kabobs and 1/8 of dip each)

1/2 package (8-oz size) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup plain fat-free yogurt
1/4 cup honey
1/2 can (8 1/4-oz size) sliced pineapple in juice, drained, finely chopped
1/2 can (8 1/4-oz size) sliced pineapple in juice, drained
16 seedless green grapes
1/2 can (11-oz size) mandarin orange segments, drained
8 strawberries, cut in half

1. In medium bowl, mix cream cheese, yogurt and honey until creamy. Fold in chopped pineapple. Cover; refrigerate at least 1 hour to blend flavors.
2. Cut pineapple slices into eighths. Thread any combination of about 4 pieces fruit on each of 16 plastic or wooden skewers. Serve with dip.

Fruit Kabobs with Tropical Fruit Coulis

Caloric:1 Serving: Calories 50 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 15%; Vitamin C 15%;
IngridientsPrep Time:40 min
Start to Finish:40 min
Makes:24 appetizers

6 cups bite-size pieces assorted fresh fruit (pineapple, watermelon and cantaloupe)
1 cup green grapes
1 cup blueberries or red grapes
3 small star fruit, cut into 24 slices
2 large mangoes, peeled, seeds removed and cut into large pieces
1/4 cup pineapple preserves

1. Thread 4 to 6 pieces of fruits (except mangoes) on each of twenty-four 6-inch skewers. Place skewers on large serving platter; set aside.
2. In food processor, place mango pieces and pineapple preserves. Cover and process until smooth; pour into small serving bowl. Serve kabobs with mango coulis.

Spicy Garlic Shrimp, Pepper and Pineapple Kabobs

Caloric:1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 120mg; Sodium 220mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 10g); Protein 14g Percent Daily Value*: Vitamin A 8%; Vitami
IngridientsPrep Time:20 min
Start to Finish:35 min
Makes:4 kabobs

Pineapple-Lime Marinade
2 tablespoons olive or vegetable oil
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons reserved pineapple juice
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
2 cloves garlic, finely chopped
3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved
1 orange bell pepper, cut into 12 pieces
4 medium green onions, cut into 1 1/2-inch pieces

1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add shrimp, pineapple, bell pepper and onions to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, turning once or twice.
2. Brush vegetable oil on grill rack. Heat coals or gas grill for direct heat. Thread shrimp, pineapple, bell pepper and onions alternately on each of four 12- to 14-inch metal skewers; reserve marinade.
3. Cover and grill kabobs over medium heat 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and firm and vegetables are tender. Discard any remaining marinade.

Curried Polynesian Shrimp

Caloric:1 Serving: Calories 75 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 150 mg; Total Carbohydrate 4 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 6 %; Calcium 2 %;
IngridientsPrep Time:45 min
Start to Finish:45 min
Makes:24 servings

1 pineapple (3 lb)
72 pitted small ripe olives
72 deveined peeled cooked medium shrimp
2 cups sour cream
1 1/2 tablespoons curry powder
1/4 teaspoon salt

1. Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
2. Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
3. Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

Frozen Pineapple on a Stick

Caloric:1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 25 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 10 %; Calcium 0%; Iron
IngridientsPrep Time:20 min
Start to Finish:2 hr 30 min
Makes:8 servings

8 pieces fresh pineapple, (about 3x1 inch)
1/4 cup pineapple juice or orange juice
3/4 cup shredded coconut, toasted

1. Line cookie sheet with waxed paper. Insert wooden skewer into narrow end of each piece of pineapple. Dip pineapple into juice, then roll in coconut, coating completely. Place on cookie sheet.
2. Cover and freeze 1 to 2 hours or until firm. Let stand 5 to 10 minutes before serving.

Bread Machine Caramel Apple and Pecan Bread

Caloric:1 Serving: Calories 185 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 210 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; I
IngridientsPrep Time:10 min
Start to Finish:3 hr 40 min
Makes:1 loaf (1 1/2 pounds), 12 slices

1 cup water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Harvest King® or Better for Bread® bread flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
1/2 cup chopped unpeeled apple
1/3 cup coarsely chopped pecans, toasted

1. Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Apple-Cream Cheese Coffee Cake

Caloric:1 Serving: Calories 380 (Calories from Fat 190); Total Fat 21g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 26g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitami
IngridientsPrep Time:25 min
Start to Finish:40 min
Makes:10 servings

1 package (8 oz) cream cheese
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
2 cups Original Bisquick® mix
1 package (3 oz) cream cheese
1/4 cup firm butter or margarine
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 oz) apple pie filling
1/4 cup chopped walnuts

1. Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
2. In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
3. Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
4. Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 450°F. Bake 15 to 20 minutes.

Blueberry-Pineapple Buckle

Caloric:1 Serving: Calories 360 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 50 mg; Sodium 230 mg; Total Carbohydrate 52 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 2 %; Calcium 8
IngridientsPrep Time:30 min
Start to Finish:1 hr 20 min
Makes:9 servings

1 1/4 cups Gold Medal® all-purpose flour
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
1 cup fresh blueberries
Cinnamon Crumb Topping
1/2 cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

1. Heat oven to 350ºF. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
2. In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
3. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
4. Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

Hot Crab Dip

Caloric:1 Serving: Calories 95 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 95 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %; Iro
IngridientsPrep Time:15 min
Start to Finish:35 min
Makes:20 servings (2 tablespoons each)

1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired

1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Double-Cheese Fondue

Caloric:1 Serving: Calories 200 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 40 mg; Sodium 780 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 11 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 4 %; Calcium 3
IngridientsPrep Time:20 min
Start to Finish:20 min
Makes:8 servings

2 cans (11 oz each) condensed Cheddar cheese soup
1/4 cup dry white wine or apple juice
2 cups shredded Swiss or Cheddar cheese (8 oz)
1/4 teaspoon garlic powder
1/8 teaspoon red pepper sauce
4 medium green onions, finely chopped (1/4 cup)
Bite-size pieces French bread, if desired
Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired

1. In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
2. Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)


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