Tag name:Entertaining

Leah’s Soup

March 18, 2015 / No Comments
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Leah's Soupsource: Benjamin Golub

Another delicious recipe from a friend. I sometimes substitute broccoli for the carrots and celery.

Ingredients:

1 envelope onion soup mix

1 onion, peeled and chopped

2 celery stalks, chopped

3 carrots, peeled and chopped

3 potatoes, peeled and chopped

1 cup matzoh meal

4 eggs

1/4 cup oil

Directions

Fill a large pot halfway with water. When the water is boiling, add the envelope of onion soup mix, onion, carrots, celery stalks and celery. When water returns to boiling, turn down heat and let simmer for 40 minutes.

While soup is cooking combine eggs, oil and matzoh meal very well. Cover and refrigerate for 40 minutes.

When soup is done cooking shape matzoh meal mixture into small balls and cook in soup for 20 minutes.

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Vegetarian Nachos With Three Variations

March 17, 2015 / No Comments
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Vegetarian Nachossource: CeresB

This recipe for Vegetarian Nachos is super easy and super delicious. Once you taste these, you are going to want to make them all the time.

Ingredients:

tortilla chips

salsa

shredded mozzarella cheese

Directions:

Place a single layer of chips on a microwavable plate (there can be a slight amount of overlap). Sprinkle lightly with salsa. Sprinkle lightly with cheese. Microwave on high for 40 to 80 seconds, depending on the strength of your microwave.

Vegetarian Nacho Variations

Vegetarian Nachos with Onion and Olives: Sprinkle chips with finely chopped onions and olives before adding other ingredients

Vegetarian Nachos with Chili Beans: Mix a can of drained chili beans into the salsa before sprinkling onto chips.

Vegetarian Nachos with Other Cheeses: Substitute shredded cheddar or american cheese for the mozzarella, if none is available.

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Olive Cheese Spread

March 17, 2015 / No Comments
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Olive Cheese Spreadsource: I Believe I Can Fry

This Cheese Spread recipe has evolved so much throughout the years, that it is no longer anything like the original.

Ingredients:

8 oz. shredded cheddar cheese

1 – 2 flat tablespoons cream cheese

1/4 cup finely chopped pimento stuffed olives

garlic powder (to taste)

onion powder (to taste)

pepper (to taste)

Procedure:

Using your hands, mix all ingredients until well blended. You want the mixture to be very stiff, so add as little cream cheese as possible. Serve as is, or roll the cheese into a log. Serve with a variety of crackers.

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How To Make Garnishing Flags

August 30, 2013 / No Comments
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How To Make Garnishing Flags

Several weeks ago, a  distant relative got married and I helped a couple members of the family make a party for him and his wife.  At my niece’s suggestion, I made 50 garnishing flags for the fruit cups we would be serving as appetizers. They could have also been used to decorate brownies, cupcakes or even large serving bowls of potato salad.

Here’s how to make your own garnishing flags:

How To Make Garnishing Flags 1Using Microsoft Paint or a similar program, shrink the picture of your choice to about 103 x 77 pixels. You don’t have be exact, but that size looked very nice on my project.  Try to use a picture without too much detail or the reduced photograph will look much too crowded.

To shrink the photo, click resize>pixels. Uncheck the maintain aspect ratio box. Then enter the value 103 into the horizontal box and 77 into the vertical box. Click the okay button.

How To Make Garnishing Flags 2Line up two copies of the photos, next to each other. 

To do this, click select>select all>cut.

Then click resize and uncheck maintain aspect ratio box. Using the percentage option, change the horizontal box to 200. Leave the vertical box unchanged.  Click the okay button.

Now click paste, to return the original image to the editing box. Left click your mouse and drag the image all the way to the right of the editing box.

Again click paste. This will return another original image to the editing box.  You should now have two side by side copies of the original image.

How To Make Garnishing Flags 3Print out your photos, cut them to size and glue them around the top of a toothpick.

Tip: If you need to create more than one flag, you’ll save a lot of time by crafting them production style. First do all your printing, then all the cutting, and finally, all the gluing.

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Delicious 5-Layer Deli Salad

August 22, 2011 / No Comments
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Delicious 5-Layer Deli SaladI got this rec­ipe from my daugh­ter in law. The only change I made was to use bot­tled dres­sing in­stead of home­made. This sal­ad is both in­cred­ibly easy and very de­li­cious. As a bonus, De­li­cious 5 Lay­er Deli Salad looks fan­cy en­ough to serve while en­ter­tain­ing.

 Ingredients

4 cups lettuce, shredded

4 ounces angel hair pasta, cooked, rinsed and drained

4 large slices deli (we used turkey pastrami)

bottled honey mustard/Dijon salad dressing

croutons

Directions

Cut the deli into thin slices.

Place four plates on your work surface.  On each plate layer one cup of salad, then 1/4 of the angel hair pasta,  1/4 of the deli slices (fanned out nicely), some dressing and a handful of croutons.

Make additional dressing available.

That’s it! It’s so easy!

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Stuffed Deli Roll

August 9, 2011 / No Comments
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Stuffed Deli Roll

source: Kathryn Cartwright

This recipe for Stuffed Deli Roll has been making the rounds for years. I received it from my daughter-in-law, and I think she received it from a friend. Taste this delicious treat, and you’ll be passing  the recipe on to friends of yours!

Ingredients

frozen puff pastry dough, defrosted

leftover deli (the amount you need will be determined by the size of your dough)

spicy duck sauce

good quality mustard

mayonnaise

non-stick cooking spray (I used Pam)

 

Directions

Line a baking sheet with aluminum foil (for easy cleanup) and lightly coat with non-stick cooking spray. Preheat your oven to 450 degrees.

Spray a clean work surface with non-stick cooking spray. Unroll the puff pastry dough onto the work surface.

Spray a rolling pin or sturdy glass with additional cooking spray and roll out the puff pastry till it’s about 1.5 times the original size.

Combine the mustard and mayonnaise is a small bowl and spread a generous layer onto the entire surface of the dough.

Top the mustard/mayo sauce with a single layer or deli. Allow a one inch margin around the edges of the dough.

Roll the pastry up carefully. Top with a generous coating of the spicy duck sauce.

Carefully place the Stuffed Deli Roll onto the baking pan, cutting in half to fit, if needed.

Bake till medium browned.

Cut into one inch slices and serve.

Note: You may need the help of another person with rolling the puff pastry up evenly and placing it on the cooking sheet.

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