Appetizers and Snacks / Savory and Sweet Snack / Savory Party Bread Cooking Recipes Catalogue. Recipes for all types of foods including meat, poultry, fruit, vegetables, seafood, and more.

Savory Onion and Dried Cherry Scones

Sorce	mangoes
Ingridients
Instructions	Combine flour, sugar, salt and baking powder in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon peel, thyme, pepper, onions and dried cherries. Mix on low speed until just combined. Add eggs and heavy cream; blend on low speed until mixture just holds together. Turn dough onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a 7-inch round, about 3/4-inch thick. Cut each round into 6 wedges. Brush tops with egg wash. Place separated wedges onto a baking sheet. Bake in a preheated 425*F oven 20 minutes, or until golden brown. Remove from pan immediately. Let cool slightly on wire racks. These are best served warm.

Savory Kale Stuffed Chicken

Sorce	HuntedHunter
Ingridients
Instructions	In food processor, place onion and process with on-and-off control until onion is chopped. In medium frypan, place oil and heat to medium temperature. Add garlic and onion; saute about 5 minutes or until lightly browned and set aside. In large sauce pan, place 2 cups water and a steamer basket. Cover and bring water to a boil; add kale and steam over high heat about 6 minutes or until kale is cooked through. Remove kale and place in food processor. Process with on and off control until finely chopped. Gather into a ball and gently press out excess water. In large bowl, mix together onion and garlic mixture, kale, ricotta, egg, parsley, salt, basil and pepper. Gently loosen skin from one side of breast to form a pocket. Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat under breast to form dome shape. Place chicken in buttered glass baking dish. Bake in 350 degrees F. oven about 30 minutes or until fork can be inserted in chicken with ease. Remove from oven and rest about 10 minutes before slicing and serving.

Savory Chicken Pot Pie

Sorce	Antme
Ingridients
Instructions	In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into 9 x 13 x 2-inch greased baking dish. Spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with sesame seeds, if desired. Bake, uncovered at 350F (175C) for 30 to 35 minutes or until topping is golden brown.

Savory Paella

Sorce	klfrnak
Ingridients
Instructions	HEAT olive oil in deep 12-inch skillet over medium heat. Add garlic; cook until aromatic. Add Savory Chicken & Rice, saffron and red pepper; prepare according to package instructions. Add shrimp and tomatoes; cover and cook over low heat for 5 minutes or until hot.

Savory Turkey Loaf

Sorce	nicotine
Ingridients
Instructions	Preheat the oven to 350°F. Spray a 9x5x3-inch bread pan with vegetable cooking spray. In a large bowl combine ground turkey, dry bread crumbs, milk, onion, green bell pepper, eggs, Worcestershire sauce, horseradish, poultry seasoning, dry mustard, and garlic powder; mix thoroughly. Press firmly into the prepared loaf pan. Bake until firm, about 1 hour or until the internal temperature reaches 165°F on a meat thermometer. Remove from oven and let stand 10 minutes. Top with ketchup.

Seafood Chimichangas with Savory Cream Sauce

Sorce	usernamevinux
Ingridients	Savory Cream Sauce: 1/4 cup butter 1/4 cup all-purpose flour 2 cups half-and-half, warmed 1 teaspoon Redi-Base Lobster, Crab or Shrimp or Seafood base 1/4 cup chopped fresh cilantro leaves Salt and Freshly ground pepper to taste Seafood Chimichangas: 2 tablespoons butter or margarine 1/2 cup finely chopped green onions 1 to 2 fresh jalapeno peppers, seeded, ribbed and finely chopped 2 garlic cloves, finely minced 2 medium-sized tomatoes, seeded and chopped 1 pound shrimp, shelled and deveined 1/2 pound fresh lump or jumbo crabmeat, picked over 1/2 pound fresh bay scallops 1/4 cup chopped fresh cilantro leaves Salt and Freshly ground pepper to taste 8 (12-inch) flour tortillas Oil for frying Accompaniments: Shredded lettuce Guacamole (optional) Additional chopped green onions Additional chopped cilantro
Instructions	For Savory Cream Sauce: Melt butter in saucepan over medium heat; stir in flour and cook, stirring constantly, for 2 to 3 minutes or until bubbly and golden in color. Slowly stir in cream, bring to a boil and cook until sauce thickens. Remove from heat and stir in the base and 1/4 cup chopped cilantro. Cover, set aside and keep warm. - Makes 2 cups. For Chimichangas: Heat butter in a large skillet over medium heat and saute onion, jalapeno peppers and garlic until onion is softened. Add the tomatoes and cook for 1 minute. Add the shrimp, crabmeat, scallops and 1/4 cup cilantro and saute, stirring frequently, for 2 to 3 minutes or until shrimp turns pink and scallops are opaque. Remove from heat. Season to taste with salt and pepper. Place 1/8 portion of seafood mixture on a flour tortilla, fold the ends in and roll up burrito-style. Repeat until all tortillas are filled. Heat about 3/4 to 1-inch of oil in large skillet over medium-high heat. When hot, cook 1 to 2 chimichangas at a time, seam-side down (do not crowd the pan.) Fry until golden, turn and cook the other side until golden. Drain on a brown paper bag lined with paper towels. Keep warm. Repeat until all chimichangas are fried. To Serve: Place chimichanga(s) on a bed of shredded lettuce, ladle Savory Cream Sauce on top, spoon a dollop of guacamole on the side and garnish with chopped cilantro and green onions, if desired.

Savory Pie Crust

Sorce	ChknHwk
Ingridients
Instructions	Combine flour and salt in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in chives and water with fork just until flour is moistened (mixture will be crumbly). Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan. Unfold dough; pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

Acorn Squash with Savory Pork

Sorce	lea.cdg
Ingridients
Instructions	Heat oven 375°F. Place squash, cut-side up, in 13x9-inch baking pan; pour water in bottom of pan to 1/4 inch. Cover; bake for 45 to 50 minutes or until fork tender. Meanwhile, melt butter in 10-inch skillet until sizzling; add all remaining ingredients except rye bread and orange peel. Cook over medium-high heat, stirring occasionally, until pork is no longer pink (15 to 20 minutes). Stir in rye bread and orange peel. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes). To serve, divide mixture evenly among baked squash.

Savory Scalloped Potatoes with Ham

Sorce	devSpool
Ingridients
Instructions	Preheat oven to 325°F. Slice potatoes and sprinkle with flour. Arrange alternately in a baking dish, thinly sliced potatoes, finely chopped onion, and cooked, diced ham. Season each layer with part of salt, pepper, and dry mustard. Then, pour hot milk on top. Sprinkle with paprika. Cover and bake for 30 minutes. Remove the cover and continue baking another 30 minutes or until potatoes are tender and lightly browned on top.