 Appetizers stimulate the appetite when served before the main course. When choosing an appetizer consider the color, texture, temperature and flavors that will compliment your menu. To submit an article or recipe you need to register, login, then click on the Submit Recipe/Article link in the upper right corner. Add your recipe or article then click on save. I'll proof read then publish your article or recipe.
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| Written by Julie | | Monday, 01 March 2010 13:30 | Ingredients:
1 - 8 oz. Sour Cream
1 - 8 oz. Cream Cheese
1 - 4 oz. Can Green Chilies, chopped
1 - 4 oz. Can Black Olives, chopped
1 Cup Cheddar Cheese, grated
½ Cup Onions, finely chopped
Garlic Powder, to taste
Seasoning salt, to taste
10 -10 inch Flour Tortillas
Directions:
In a large mixing bowl, mix the sour cream and cream cheese together. Fold in remaining ingredients, except tortillas. Do not over mix.
Spread the sour cream/cream cheese mixture evenly over tortillas. Roll as lightly as possible so they form rolls but the filling dose not squeeze out. Place in a dish, cover with plastic wrap and chill over night.
Before serving, slice tortilla rolls into 1 inch thick slices.
Note: This makes a large amount.
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| Written by Julie | | Wednesday, 03 February 2010 21:56 | Ingredients:
8 oz. Cream Cheese, room temperature
4 oz. Can Chopped Green Chilies, do not drain
2 Green Onions, plus tops, finely chopped
(Optional) Dash of Garlic powder, to taste
6 Flour Tortillas
Directions:
In a medium bowl, mix the cream cheese until light and fluffy. Add the chilies plus their juice, onions and garlic powder stirring until well incorporated. Don’t over mix.
Place a tortilla on a plate then spread the cream cheese filling evenly over the tortilla. Roll the tortilla as if making cinnamon rolls and place in a dish. Do this to all 6 tortillas. Cover with plastic wrap and place in the refrigerator for 12 hours or overnight.
Remove from refrigerator when ready to serve, slice into 1inch slices. Keep in refrigerator until ready to serve.
Note: The Cream Cheese Tortilla Roll-Ups store well in the refrigerator for a few days, if you have any left.
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| Written by Julie | | Sunday, 31 May 2009 19:26 | Ingredients:
1 Cup Sour Cream
1 Cup Mayonnaise
1 Tablespoon Dill Weed
1 Tablespoon Onions, minced
1 Teaspoon Seasoned Salt
1 Tablespoon Parsley Flakes
Assorted fresh vegetables for dipping
Directions:
In a medium bowl, mix all ingredients together with a spoon, except the fresh vegetables. Refrigerate the dill dip until ready to serve.
Wash and cut fresh vegetables, such as broccoli, carrots, cherry tomatoes and snap peas. Refrigerate the vegetables until ready to serve. |
| Written by Rachel | | Saturday, 14 February 2009 00:07 | Ingredients
1 can artichoke hearts
1 cup mayo
1 cup shredded parmesan cheese
Directions
1. Chop the artichokes into smaller pieces, helps get a better mixture
2. Mix all of the ingredients together in an oven safe dish
3. Bake at 350 deg. for 20-30 min, until cheese looks melted, and dish is bubbling
4. Serve right away with tortilla chips or your favorite crackers
5. ENJOY! =)
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| Written by Julie | | Wednesday, 24 December 2008 21:40 | Ingredients:
6 Ripe Avocados, peeled, pitted and chopped
1 Teaspoon of lemon juice
1/8 Teaspoon Season Salt
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Worcestershire Sauce
1 Cup Salsa (Adjust amount to taste)
Optional Ingredients:
½ Cup chopped onion
1 Cup fresh tomatoes, chopped
2 Boiled eggs, chopped
Directions:
Peel, pit and chop the avocado into pieces. Place the avocados in a medium bowl and mix with an electric mixer until mashed. Add the lemon juice, Season Salt, Garlic Powder, Worcestershire Sauce and Salsa and mix until blended. Stir in the onions, tomatoes and eggs. Cover tightly and chill. Serve with corn chips.
Servings: 12 servings
Recipe Difficulty:Easy
Preparation Time: 15 min.
Country: USA |
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Cloudy 32 oF
